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CORNUCOPIA SALAD Recipe

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This recipe for CORNUCOPIA SALAD is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. sliced almonds or pecan halves
¼ c. white sugar

1 head romaine, torn
1 head leaf lettuce, torn
6 green onions, chopped
1 c. chopped celery
2 cans mandarin oranges, drained
1 Granny Smith apple, cored and chopped
1/2 c. dried cranberries
1/2 c. crumbled feta or blue cheese

Dressing:
4 tbsp. red wine vinegar
4 tbsp. white sugar
1 tsp. salt
Pepper to taste
1/2 c. olive oil
Directions:
Directions:
Place the nuts and sugar in a small skillet over medium-low heat, and cook and stir until the sugar melts and the nuts brown, watching carefully to avoid burning. Remove from heat and allow to cool.

In a large salad bowl, mix the lettuce, green onions, celery, apple, oranges, cranberries, cheese, and cooked nuts.

Whisk together the vinegar, sugar, and salt and pepper in a bowl, and stir in the olive oil. Pour the dressing over the salad, and gently toss to combine.
Personal Notes:
Personal Notes:
Nutritional Information 
Amount Per Serving  Calories: 159 | Total Fat: 13.3g | Cholesterol: 3mg

 

 

 

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