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Different salad recipes to try this spring

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With spring finally here (I hope) I’ve been looking at salad recipes, and recipes using fresh spinach. Even though the spinach I planted is still only about an inch tall, I have hopes for a plentiful crop. I planted three different varieties, so the odds are with me, I think.
The Spinach-Apple Salad is from an old Southern Living cookbook, and really delicious. The chopped apple and salted cashews add a crispy crunchy “something extra.”
The Cabbage-Orange Salad is really pretty using purple cabbage, and the poppy seed dressing is good on fruit salad, too.
I made my grandma’s (Mabel Rogers Dillon, a/k/a Momo,) Orange-Chicken Salad again recently, and was reminded how good it is. See what you think!

Spinach-Apple Salad
12-16 oz. fresh baby spinach, washed and patted dry
2-3 large Granny Smith-type green apples, chopped
2/3 c. salted cashews
1/3 c. raisins or golden raisins
1/4 c. sugar
1/4 c. vegetable oil
2 T. cider vinegar
1/4 t. celery salt
Combine first four ingredients in large serving bowl. Whisk or shake together sugar, oil, vinegar and celery salt until well blended. Pour mixture over salad, tossing gently. Serves four to six.

Cabbage-Orange Salad
2 c. shredded red or purple cabbage
4 large oranges, peeled and sectioned
1/2 c. coarsely chopped pecans, toasted
6 green onions, chopped
Arrange cabbage evenly on six individual salad plates. Place orange sections in center. Sprinkle with toasted pecans and green onions. Serve with poppy seed dressing. Serves six.

Poppy Seed Salad Dressing
1/4 c. canola or other vegetable oil
1/3 c. honey
1/4 c. orange juice
1 t. lemon juice
1 1/2 t. poppy seeds
1/4 t. Dijon or other mustard
1/4 t. salt
Shake all together well in jar.

Momo’s Orange-Chicken Salad
2 c. cubed cooked chicken
1 c. sliced celery
1/4 c. chopped walnuts (I use pecans)
1 t. grated onion
1/2 t. salt
1/3 c. orange juice
1/4 c. mayonnaise
2 oranges, peeled and sectioned
Combine chicken, celery, nuts, onion, salt, orange juice and mayonnaise in mixing bowl. Mix well. Cover and refrigerate one hour. Stir in orange sections. (Can use canned mandarin oranges if desired.) Serves four.