KALE SALAD WITH CRANBERRIES, FETA & WALNUTS

INGREDIENTS

1 HEAD GREEN-LEAF KALE
(8 CUPS THINLY SLICED)
1 1/2 TABLESPOONS APPLE CIDER VINEGAR
1 1/2 TEASPOONS MINCED SHALLOTS
6 TABLESPOONS EXTRA VIRGIN OLIVE OIL
FRESH GROUND PEPPER
1/2 CUP DRIED CRANBERRIES, ROUGHLY CHOPPED
1/2 CUP TOASTED WALNUTS, ROUGHLY CHOPPED
1/4 CUP CRUMBLED FETA
1 TABLESPOON FRESH LEMON OR LIME JUICE

REMOVED STEMS FROM KALE AND DISCARD
WASH AND SPIN KALE LEAVES IN A SALAD SPINNER OR BLOT BETWEEN PAPER TOWELS UNTIL THOROUGHLY DRIED.
SLICE KALE THINLY, PLACE IN SALAD BOWL AND SET ASIDE

IN A SMALL BOWL, WHISK TOGETHER VINEGAR, SHALLOTS AND A PINCH OF SALT..  LET STAND ABOUT 10 MINUTES, THEN SLOWLY WHISK IN OLIVE OIL, ADDING PEPPER AND MORE SALT TO TASTE.

POUR DRESSING OVER KALE AND TOSS WELL.  TOSS IN CRANBERRIES, WALNUTS, FETA AND CITRUS JUICE.  SERVE IMMEDIATELY OR REFRIGERATE FOR 3 DAYS.

YIELD:  ABOUT 6 SERVINGS

PINEAPPLE-CRANBERRY JELLO SALAD

INGREDIENTS

1
CAN (20 0Z) CRUSHED PINEAPPLE-UNDRAINED

2
PACKAGES (3 OZ) RASPBERRY FLAVOR GELATIN

1
CAN (16 OZ) WHOLE BERRY CRANBERRY SAUCE (MASHED)

2/3
CUP CHOPPED WALNUTS

1
APPLE, CHOPPED

DIRECTIONS

DRAIN
PINEAPPLE, RESERVING JUICE.

ADD
ENOUGH WATER TO THE JUICE TO MEASURE 2 ½ CUPS

POUR
INTO SAUCE PAN AND BRING TO A BOIL

POUR
OVER GELATIN MIXES IN LARGE BOWL

STIR
2 MINUTES UNTIL COMPLETELY DISSOLVED.

STIR
IN PINEABLE, CRANBERRY SAUCE, WALNUTS AND APPLE

SPOON
IN 24 PAPER-LINED 3 ½ MUFFIN CUPS(NOTE: DOUBLE LINERS)

REFRIGERATE
2 ½ HOURS OR UNTIL FIRM.

REMOVE
LINERS

CRANBERRY – PECAN SHRIMP SALAD


INGREDIENTS:


1 1/2 CUPS COOKED SHRIMP
1 CUP CELERY, CHOPPED
2/3 CUP DRIED CRANBERRIES
1/2 CUP PECANS, CHOPPED

1/4 CUP LIGHT MAYONNAISE
2 TABLESPOONS NON-FAT YOGURT
2 TABLESPOONS LEMON JUICE
1/4 TEASPOON SALT
1/4 TEASPOON CRACKED PEPPER

DIRECTIONS:


COMBINE SHRIMP, CELERY, CRANBERRIES, PECANS, PARSLEY, MAYO, YOGURT, LEMON JUICE, S&P IN LARGE MIXING BOWL.

COVER AND CHILL AT LEAST 2 HOURS, STIRRING OCCASIONALLY

Cranberry Orange Pecan Salad

I made this recipe for 100 people for a dinner at St. Paul’s in the Desert, Palm Springs and it was a big hit
INGREDIENTS

FOR THE VINAIGRETTE:
1/3 cup Extra Virgin Olive Oil
3 tablespoons cranberry vinegar (see recipe -Salad category)
2 tablespoons Sugar
1 1/2 teaspoons Dijon Mustard
1/4 teaspoons salt

FOR THE SALAD
1/2 cups Pecan Halves
2 tablespoons sugar
1 head Romaine lettuce
1 bag Dark Leafy Salad Blend
1/2 cups Dried Cranberries
1 11 oz can Mandarin Oranges, Drained
1/2 cup Thinly Sliced Red Onion
1 small log Goat Cheese, Sliced, or 2 tablespoons Feta Cheese

PREPARATION INSTRUCTIONS
Mix together the ingredients for the vinaigrette in a container with a lid, and shake well to combine.
Set aside

Line a baking sheet with a sheet of waxed paper and set aside.  Combine pecans and sugar in a small skillet over medium heat, stirring constantly until sugar caramelizes.  Transfer pecans to waxed paper and let cook before breaking apart.
Toss the lettuce with dressing and top lettuce with remaining ingredients.

Serves 4

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CRANBERRY VINEGAR


1 12 OUNCE PACKAGE CRANBERRIES (3 CUPS)
3/4 CUP DISTILLED WHITE VINEGAR
3/4 CUP SUGAR
3 CINNAMON STICKS

BRING CRANBERRIES, VINEGAR, SUGAR AND CINNAMON STICKS TO A BOIL IN A
MEDIUM SAUCEPAN

REDUCE HEAT; SIMMER UNTIL CRANBERRIES BURST

POUR INTO A FINE STRAINER THAT HAS BEEN SET OVER A BOWL; DON’T STIR OR
MASH THE CRANBERRIES, SINCE TOO MUCH PULP WILL RESULT IN VINEGAR THAT
IS TOO THICK.

WHEN THE MIXTURE HAS COOLED, DISCARD THE SOLIDS AND POUR THE VINEGAR INTO A
BOTTLE OR JAR WITH TIGHT FITTING LID.

IF THE VINEGAR GETS TOO THICK TO POUR, THIN DOWN WITH A LITTLE WHITE
VINEGAR.

NOTE:  CHAMPAGNE VINEGAR PRODUCES A SMOOTHER PRODUCT

CAPE COD CHOPPED SALAD


CAPE COD CHOPPED SALAD

     8 ounces thick-cut bacon

     8 ounces baby arugula

     1 large Granny Smith apple, peeled and diced

     ¼ cup toasted walnut halves,  coarsely chopped (see note)

     ½ cup dried cranberries

     6 ounces blue cheese, such as Roquefort, crumbled

FOR THE DRESSING

     3 tablespoons good apples cider vinegar

     1 teaspoon grated orange zest

     2 tablespoons freshly squeezed orange juice

     2 ½  teaspoons Dijon mustard

     2 tablespoons pure maple syrup

     Kosher salt

     ½ teaspoon freshly ground pepper

     2/3 cup good olive oil.


Preheat the oven to 400 degrees.

Place a baking rack on a sheet pan and lay bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned.  Allow to cool.

In a large bowl, toss together the arugula, apple, walnuts, cranberries and blue cheese.

Chop the bacon in large pieces and add it to the salad.  Toss the salad with just enough dressing to moisten.  Sprinkle with ½ teaspoons salt and toss well.  Serve immediately.  Serves 4 or 5

For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1/1/2 teaspoons salt and the pepper in a bowl.  Slowly whisk in the olive oil.

NOTE:  Toast walnuts in a dry sauté pan over medium-low heat for 4-5 minutes, tossing frequently until lightly browned.

Cranberry Cole Slaw

From my cousin, Lorraine Egger Madonna

 

     1 CUP CHOPPED CRANBERRIES
     1/4 CUP SUGAR
     2 CUPS FINELY SHREDDED CABBAGE
     1/2 CUP ORANGE JUICE
     1/2 CUP FINELY DICED GREEN PEPPER
     1/4 CUP MAYO

     MIX CRANBERRIES AND SUGAR
     COMBINE CABBAGE AND ORANGE JUICE
     ADD BERRIES AND GREEN PEPPER
     TOSS LIGHTLY WITH MAYO AND CHILL
  
     SERVES 4-6

Cranberry Vinaigrette

Tossed Romaine Salad with Cranberry Vinaigrette

 

this recipe chosen to help manage fibromyalgia symptomsFibroCare Recipe
Ingredients:

1 head of Romaine lettuce
1/4 cup olive or walnut oil
2 tbsp. white wine vinegar
1 tbsp. cranberry juice concentrate
2 tbsp. local honey
1 tsp. fresh sage, minced
Sea salt and pepper to taste

Whisk oil, vinegar, cranberry juice concentrate, maple syrup andfresh sage. Add a pinch or two of sea salt and a shake of black pepper.Mix well with lettuce.

Raw Cranberry Salad

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Handwritten Recipe Card For Raw Cranberry Salad

Raw Cranberry Salad

Chop up 2 cups cranberries
2 T sugar
Small can drained crushed pineapple

(Let this set overnight)

(Noon next day) 1 cup sm marshmallows. Just before you eat add 1/2 pint whipping cream – place on lettuce leaves.