Salad Index

  • Christmas salad with cranberry vinegarette
  • Crunchy coleslaw
  • Dill pickles - Nadola Redel
  • Dill pickles - Anna Degner

Chirstmas Salad with Cranberry Viniagrette

Cranberry Viniagrette
1/3 c. olive or vegetable oil
3 Tbs. cranberry flavored white wine vinegar (can subtitute regular white wine vinegar...I did)
2 Tbs. sugar
1 tsp. Dijon mustard
1/4 tsp. salt

1/2 cup pecan halves (2 ounces)
2 Tbs. sugar
1 bag (10 oz) romaine and leaf lettuce blend (about 6 cups)...I used 6 cups of fresh romaine torn
1/2 c. dried cranberries
1 can (11 ounce) mandarin orange segments, drained
1/3 c. thinly sliced red onion

1.  Make Cranberry Viniagrette.  Grease sheet of waxed paper
2.  Heat pecans and sugar in a 6-inch nonstick skillet over medium heat about 5 minutes, stirring constantly,
     until sugar begins to carmelize.  Transfer pecans to waxed paper.  Let cool; break apart.
3.  Toss dressing and remaining ingredients.  Sprinkle with pecans.

6 Servings

Balsamic Vinegarette - Dan Degner

1/3 cup brown sugar

1/3 tsp cracked pepper

1/3 cup balsalmic vinegar

2 tsp brown mustard (such as grey poupon...I just use Kroger brand

Mix well with hand blender until sugar dissolves, then add 2/3 cup light olive oil while blendarizing. This will emusify the oil and make it thick and creamy so that the oil does not separate.

Crunchy Coleslaw - this is a hit at parties and anytime

  • 6 oz slivered almonds (toasted in the oven and cooled)
  • 1 Beef ramen noodles (do not substitute)
  • 6 to 8 oz package roasted sunflower seeds (salted)
  • 1 bundle onion greens chopped - about 1 cup
  • 16 oz shredded cabbage (1 package)
  • Dressing: 1/2 cup olive oil, 1/2 cup white sugar, 1/2 cup apple cider vinegar, 1 seasoning package from beef ramen noodle pack - you can mix this up in advance

Method: mix up dry ingredients and dressing just before serving (otherwise it gets soggy)


Dill Pickles – Nadola Redel

            4 c vinegar
            16 c water
            ¾ c pickling salt

Each jar
            2 cloves garlic, 1 bay leaf, ¼ tsp pickling spice.
            Pack cucumbers into jar when half full place a sprig of dill on top, then finish packing with cucumbers, leaving a bit of space.  Pour the heated brine to top of jar and seal.  Do not tighten lids too tightly.

Place jars on cookie sheet and bake at 300F for about 10 minutes (or until jars are very hot – do not have to boil).  Remove from oven and tighten lids completely.  This will seal the jars.

Dill Pickles by Aunt Anna Degner

Boil these:

  • 4 quarts water
  • 1 quart vinegar
  • ¾ cup pickling salt

In jars put 1 bay leaf, mixed spicse and a little bit of dried pepper and 2 cloves garlic for 1 quart.  Put cucs into jar with a layer of dill.  You can also put in a small piece of root from horse radish.  For sweet pickles add 1 cup sugar to the brine.

Put 1 quart jar that is filled with above stuff other than brine for 1 minute on high in microwave, remove and fill with boiling brine and seal.

Panera Balsalmic Vinegarette by Dan Degner

1/3 cup brown sugar

2 tsp brown mustard

1/2 tsp pepper

1/3 cup Balsamic Vinegar

2/3 cup light olive oil

Blend all ingr except for olive oil. Emulsify oil into the mix with a hand blender.

Delicious as a salad with chopped Romaine, candied pecans, sliced strawberries, blue berries, mandarin oranges, sesame stix, and blue cheese. Optional to add slices of red onion if you wish

Panera Asian Sesame Chicken Salad

Ingredients: 1 bag pre-washed romaine lettuce 1 bag pre-washed baby spinach, 4 medium chicken breasts

For the chicken marinade: 3 Tablespoons soy sauce 2 teaspoons brown sugar (or agave nectar, or honey) 1 teaspoon sesame oil 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder

For the dressing: 1/2 cup rice vinegar, 1/4 cup sugar or cup of xagave, 2 tablespoons canola oil (I use cup total oil with most olive and remaining sesame oil), 1 1/2 teaspoons sesame oil, toasted in a dry skillet over medium heat until golden brown, 1/2 teaspoon salt, pepper tsp 1/2 teaspoon sesame seeds, toasted (I leave this out and just put toasted seeds on salad)

Salad toppings: Chopped cilantro 11oz can mandarin oranges packed in water or 100% juice (rinse in water if packed in syrup) 1/4 cup sliced almonds Baked or fried wonton strips Sesame seeds

Directions: 1. For the chicken: Whisk together chicken marinade ingredients, and marinate chicken for 15 minutes. Grill, or cook in a non-stick sprayed skillet until done, then let the chicken rest for 5 minutes. Cut into slices. 2. For the dressing: Bring vinegar to a boil in a small saucepan. Turn off the heat, then add in the sugar and stir until dissolved. Let cool. Combine with the rest of the dressing ingredients in a jar, and shake to combine. 3. Divide lettuce and spinach between four plates. Top with sliced chicken, salad dressing, and toppings.