Splendid Summer Salads - KCBD NewsChannel 11 Lubbock

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Splendid Summer Salads

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Grilled Steak & Vegetable Salad Grilled Steak & Vegetable Salad
Mediterranean Marinated Vegetable Salad Mediterranean Marinated Vegetable Salad
Roquefort Pear Salad Roquefort Pear Salad
Strawberry Apple Salsa Salad Strawberry Apple Salsa Salad
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Artichoke Tossed Salad
2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces
1 pound bacon, cooked and drained
1 (6 ounce) jar marinated artichoke hearts, drained and sliced
1 (4 ounce) package blue cheese crumbles
1 cup sliced celery
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
6 tablespoons cider vinegar
1/4 cup chopped onion
4 teaspoons brown sugar
4 teaspoons spicy brown mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup vegetable oil

In a large salad bowl, combine the first seven ingredients; cover and refrigerate. In a blender or food processor, combine the vinegar, onion, brown sugar, mustard, salt and pepper; cover and process until smooth. With blender running, add oil in a steady stream; blend until thickened. Drizzle over salad; toss gently. Serve immediately.

Candied Walnut Gorgonzola Salad
1/2 cup walnut halves
1/4 cup sugar
3 cups mixed greens
1/2 cup dried cranberries
1/2 cup crumbled Gorgonzola cheese
1 tablespoon raspberry vinaigrette
1 tablespoon white vinegar
1 tablespoon olive oil

Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.

Chicken & Citrus Salad
4 cups each baby spinach leaves and mixed salad greens
2 cups  sliced strawberries
1 can (15 oz.) mandarin orange segments, drained
8 oz.  sugar snap peas, halved
1 pkg. (6 oz.) Oscar Mayer Oven Roasted Chicken Breast Cuts (about 1-1/4 cups)
1/2 cup Planters Pecan Halves, toasted
1/2 cup Kraft Light Raspberry Vinaigrette Reduced Fat Dressing

Toss all ingredients in large bowl. Spoon onto 4 serving plates.

Cranberry Spinach Salad
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Fabulous Fruit & Feta Salad
1 bag (10 oz.) mixed salad greens
1 can  (11 oz.) mandarin orange segments, drained
1/2 cup thinly sliced red onion
1 cup Planters Walnut Pieces, toasted
1 pkg. (4 oz.) Athenos Traditional Crumbled Feta Cheese
3/4 cup Kraft Light Raspberry Vinaigrette Reduced Fat Dressing

Toss greens, oranges, onion, walnuts and feta cheese in large bowl. Add dressing; mix lightly.

Farmer's Market Toss  
1 container (8 oz.) Breakstone's or Knudsen Sour Cream
1 env. Good Seasons Italian Salad Dressing & Recipe Mix
4 cups torn romaine or iceberg lettuce
3 cups assorted cut-up fresh vegetables
1 can (14 oz.) artichoke hearts, drained, coarsely chopped

Mix sour cream and salad dressing mix; cover. Refrigerate at least 1 hour.
Toss lettuce with vegetables and artichokes in large bowl. Add half of the sour cream mixture; mix lightly. Store remaining sour cream mixture in refrigerator. Serve as a dip with your favorite vegetable dippers.

Festive Tossed Salad
1/2 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons water
1 envelope Italian salad dressing mix
2 (10 ounce) packages Italian-blend salad greens
2 medium tomatoes, seeded and chopped
1 small red onion, thinly sliced
1 cup crumbled feta cheese
3/4 cup dried cranberries

In a jar with a tight-fitting lid, combine the oil, vinegar, water and salad dressing mix; shake well. In a large salad bowl, combine the greens, tomatoes, onion, cheese and cranberries. Serve with dressing.

Grilled Steak & Vegetable Salad  
1/2 cup Kraft Balsamic Vinaigrette Dressing, divided
1 boneless beef sirloin steak (3/4 lb.), 1/2 to 3/4 inch thick
2 large yellow peppers, cut lengthwise in half
8 cups  spring greens or torn mixed salad greens
2 large tomatoes, cut into wedges
1/2 cup  thinly sliced red onions

Preheat grill to medium-high heat. Reserve 1/3 cup of the dressing. Brush remaining dressing lightly onto one side of the steak and onto cut sides of peppers. Place steak and peppers on grill, dressing-sides down. Grill steak 5 min. on each side or until medium doneness (160°F) and grill peppers 10 min. (Peppers do not need turning.) Meanwhile, cover four serving plates with greens; top with tomatoes and onions. Cut steak across the grain into thin slices; cut peppers into strips. Arrange steak and peppers over salads. Drizzle with the reserved 1/3 cup dressing.

Island Escape Salad
1/2 of a medium pineapple, cored, cut into 1/2-inch-thick slices
1 medium  mango, cut into 1/2-inch-thick slices
4 cups torn salad greens
1 cup  jicama sticks (2 inch)
1 cup cherry tomatoes, halved
1/4 cup Kraft Balsamic Vinaigrette Dressing

Preheat greased grill to medium-high heat. Grill fruit 3 min. on each side or until lightly browned on both sides. Cut grilled fruit into 2-inch sticks; place in large salad bowl. Add greens, jicama and tomatoes; toss lightly. Drizzle with dressing just before serving.

Mediterranean Marinated Vegetable Salad
2 large tomatoes, cut into wedges
1 each: green and yellow pepper, coarsely chopped
1 zucchini, cut lengthwise in half, sliced
1/4 cup red onion wedges
1/2 cup Kraft Zesty Italian Dressing
2 Tbsp. chopped fresh basil
2 cloves garlic, minced
1 cup Kraft Three Cheese Crumbles

Toss tomatoes, peppers, zucchini and onions in large bowl. Combine dressing, basil and garlic. Pour over vegetable mixture; toss to coat. Add cheese; mix lightly. Refrigerate at least 1 hour to marinate.

Powerhouse Salad  
2 cups Spring mix or torn mixed salad greens
1/4 cup small broccoli florets
1/4 cup red pepper strips
1/4 cup cherry tomatoes
2 Tbsp. shredded carrot
1 Tbsp. Planters Slivered Almonds
2 Tbsp. Kraft Light Ranch Reduced Fat Dressing

Place all ingredients except dressing on large serving plate. Drizzle with dressing just before serving.

Ranch-Bacon Chopped Salad  
6 cups torn lettuce
1 large  tomato, chopped
1 medium zucchini, chopped
1 cup frozen corn, thawed
1/4 cup Oscar Mayer Real Bacon Bits
1/2 cup Kraft Ranch Dressing with Bacon

Toss lettuce with tomato, zucchini, corn and bacon bits in large salad bowl. Add dressing just before serving; mix lightly.

Roquefort Pear Salad
1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Southwest Caesar Salad  
2 Tbsp. Kraft Mayonnaise
2 Tbsp. fresh lime juice
2 Tbsp. chopped green onions
1/4 tsp. ground red pepper (cayenne)
1/8 tsp. salt
1/4 cup olive oil
1 head romaine lettuce, washed, shredded (about 6 cups)
1 cup croutons
1 cup frozen whole kernel corn, thawed
1/2 of a red bell pepper, cut into thin strips
1/2 cup chopped cilantro
1/3 cup Kraft Grated Parmesan Cheese

Place mayo, lime juice, onions, ground red pepper and salt in food processor or blender container; cover. Process until well blended. Gradually add oil through feed tube at top, processing until well blended after each addition. Toss lettuce with the croutons, corn, bell peppers, cilantro and cheese in large bowl. Add mayo mixture; toss to evenly coat. Serve immediately.

Southwest Caesar Salad  
2 Tbsp. Kraft Mayonnaise
2 Tbsp. fresh lime juice
2 Tbsp. chopped green onions
1/4 tsp. ground red pepper (cayenne)
1/8 tsp. salt
1/4 cup olive oil
1 head romaine lettuce, washed, shredded (about 6 cups)
1 cup croutons
1 cup frozen whole kernel corn, thawed
1/2 of a red bell pepper, cut into thin strips
1/2 cup chopped cilantro
1/3 cup Kraft Grated Parmesan Cheese

Place mayo, lime juice, onions, ground red pepper and salt in food processor or blender container; cover. Process until well blended. Gradually add oil through feed tube at top, processing until well blended after each addition. Toss lettuce with the croutons, corn, bell peppers, cilantro and cheese in large bowl. Add mayo mixture; toss to evenly coat. Serve immediately. 

Southwestern Garlic Vegetable Salad  
1 pkg. (10 oz.) mixed salad greens
1 can (15 oz.) black beans, drained, rinsed
1 pkg. (10 oz.) frozen whole kernel corn, thawed, drained
1 cup thinly sliced red pepper
1/2 cup Kraft Garlic Ranch Dressing

Toss greens, beans, corn and red peppers in large bowl. Add dressing; mix lightly.

Strawberry Apple Salsa Salad  
1 pt. strawberries, sliced
1 McIntosh apple, chopped
1 Granny Smith Granny Smith apple, chopped
2 Tbsp. sliced green onion
2 Tbsp. chopped cilantro
3/4 cup Kraft Light Raspberry Vinaigrette Reduced Fat Dressing
6 cups torn spinach or Romaine lettuce

Toss strawberries, apples, onion, cilantro and dressing in large bowl. Let stand 15 minutes. Add spinach; toss lightly.

Three Cheese Green Salad
1 large head leaf lettuce - rinsed, dried and torn into bite-size pieces
1 cup cubed Swiss cheese
1 cup crumbled feta cheese
1 cup shredded Parmesan cheese
1 cup toasted pecan pieces
1/2 cup olive oil
1/2 cup white balsamic vinegar
1 tablespoon Italian seasoning
1 tablespoon freshly ground black pepper

Combine lettuce, Swiss cheese, feta cheese, Parmesan cheese and pecans in a large bowl. In a small bowl, whisk together oil, vinegar, Italian seasoning, and pepper. Add dressing to salad and toss well.

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Delightful Dressings
Fancy up a standard salad by drizzling a delicious homemade dressing over it, making it something to really savor.

Sources: allrecipes.com & kraftfoods.com

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