Choosing a salad to serve when company comes over can be a bit daunting. Should you go spinach or fruit? Cheese or no cheese? Should you serve a vinaigrette or blue cheese? If you’re having guests over soon, or if you just love salads, here are some recipes to get you out of your lettuce and tomato slump.
Tart Fruit Salad
For this recipe you’ll need:
1 fresh pineapple
3 apples, chopped (1 yellow, 1 red, 1 green)
1 cantaloupe, diced
1 large banana, sliced
1 pint strawberries, halved
1 pint blueberries
4 cups seedless red and green grapes
3 kiwifruit, peeled and sliced
For the dressing:
1 package (3oz) cream cheese, softened
½ cup powdered sugar
2 teaspoons lemon juice
8 ounces Cool Whip, thawed.
To Make:
Peel and core the pineapple then cut it into cubes. Using a 3 or 4 quart trifle dish, place the pineapple in the bottom. Add the rest of the fruit and stir to combine. Beat the cream cheese until smooth in a separate mixing bowl. Slowly add the sugar and then the lemon juice, mixing well. Fold in the Cool Whip and spread gently over the fruit.
16-20 servings
Fresh Spinach Salad:
In a jar with a tight fitting lid, combine ½ cup vegetable oil, ¼ cup ketchup, ¼ cup red wine vinegar, ¼ cup finely chopped or grated onion, 3 Tablespoons sugar, 2 teaspoons Worcestershire sauce, and ½ teaspoon salt. Shake vigorously until combined and smooth.
In a large salad bowl, combine 2 (10 ounces each) bags baby spinach, 2 large diced tomatoes, 2 cans (8 ounces each) sliced water chestnuts drained, 2 cups chow mein noodles, 2 hardboiled eggs (diced), and 12 bacon strips (cooked and crumbled). Top with dressing and serve immediately.
6-8 servings
Onion and Orange Salad
In a small bowl, whisk together 1/3 cup olive oil, ¼ cup orange juice, 3 Tablespoons vinegar, 1 minced garlic clove, 1 teaspoon freshly chopped parsley, ¼ teaspoon salt and a dash of pepper.
To plate this salad, on each salad plate arrange equal portions of: 8 cups mixed greens or spinach, 3 oranges (peeled and sliced), 1 cup sliced red onion. Top with desired amount of dressing and sprinkle with the cheese and toasted almonds.
Serves 6-8