Name: Strawberry Pecan Salad
Yield: 6 1 cup
Ingredients: 6 ounces baby spinach leaves (fresh ); 6 ounces baby spring mix (fresh); 1/2 medium red onion (sliced into bite size pieces); 1 cup sliced strawberries; 1 cup grapes; 11 ounces canned mandarin oranges (drained); 1/2 cup Raspberry Vinaigrette recipe (below); 1/2 cup brown sugar (packed); 2 tablespoons orange juice; 1 cup pecan halves; 3/4 cup olive oil; 2 teaspoons dijon mustard; 1/2 cup raspberry preserves; 1/4 teaspoon dried oregano; 1 cup red wine vinegar; 1/4 teaspoon ground black pepper; 1/2 cup white sugar; 1 teaspoon garlic salt; 1/2 cup raspberries; 1 teaspoon basil

Strawberry Pecan Salad

February 25, 2020 by Dinner Tonight

Bored with your normal salad routine? Throw some color into this mix this week with this recipe from Logan B!

Strawberry Pecan Salad

Servings

6 1 cup

Servings

6 1 cup

Strawberry Pecan Salad

Servings

6 1 cup

Servings

6 1 cup

Ingredients

Salad

6 ounces baby spinach leaves fresh
6 ounces baby spring mix fresh
1/2 medium red onion sliced into bite size pieces
1 cup sliced strawberries
1 cup grapes
11 ounces canned mandarin oranges drained
1/2 cup Raspberry Vinaigrette recipe below

Candied Pecans - Optional

1/2 cup brown sugar packed
2 tablespoons orange juice
1 cup pecan halves

Raspberry Vinaigrette

3/4 cup olive oil
2 teaspoons dijon mustard
1/2 cup raspberry preserves
1/4 teaspoon dried oregano
1 cup red wine vinegar
1/4 teaspoon ground black pepper
1/2 cup white sugar
1 teaspoon garlic salt
1/2 cup raspberries
1 teaspoon basil

Servings: 1 cup

Units:

Instructions

Salad

Wash and dry spinach leaves and spring mixed greens. In a large bowl layer 1/2 the spinach, greens, red onion, strawberries, grapes, and pecans and repeat to create the top layer. Finish salad by playing the oranges on top. Drizzle Dressing over top of salad before serving.

Candied Pecans

Preheat oven to 350 degrees F. Combine brown sugar and orange juice. Add pecan halves, stirring to coat. Spread in a lightly greased cookie sheet. Bake for 12 minutes or until nuts are browned and syrup is bubbly, stirring once. Pour out onto a lightly greased baking sheet, separating into single nuts. Cool on a wire rack. *Addition of candied pecans will change nutrition information

Raspberry Vinaigrette

In a blender, combine all ingredients and blend until well combined. Pour in a jar and refrigerate until chilled. *yields 6 - 1/2 cup servings.

Recipe Notes

*Nutrition label includes salad and 1 (1/2) cup serving of raspberry vinaigrette recipe. Addition of more dressing or candied pecans will change nutrition information.

Bok Choy Salad

September 5, 2019 by Dinner Tonight

Our Bok Choy Salad is a delicious Asian inspired side dish, which includes a homemade vinaigrette. It’s packed with nutrients and can be whipped up in less than 5 minutes!

To learn more about nutrition aspects of bok choy visit our blog.

Bok Choy Salad

CourseSide Dishes, Vegetables, Vegetarian

Bok Choy Salad

CourseSide Dishes, Vegetables, Vegetarian

Ingredients

4 cups bok choy chopped
1/2 cup green onions chopped
6 ounces dry Chow Mein noodles
1/4 cup olive oil
1/4 cup Vinegar
1/4 cup sugar
2 tablespoons low sodium soy sauce

Servings:

Units:

Instructions

Wash and chop bok choy and green onions.
Add to large mixing bowl.
Break up chow Mein noodles and add to mixing bowl.
Add olive oil, vinegar, sugar, and low sodium soy sauce to jar and close lid.
Shake well to combine.
Drizzle dressing over contents of mixing bowl.
Gently toss and serve

Recipe Notes

Strawberry Cucumber Salad

June 21, 2019 by Dinner Tonight

This Strawberry Cucumber Salad is the perfect summer time dish to bring to any BBQ or pot luck! This dish focuses on seasonal produce, bright and refreshing flavors, and really focuses on fiber!

When thinking of the Strawberry Cucumber Salad I wanted to create a dish that was going to be a light side dish to compliment any barbecue, crawfish boil, or summer get together! This dish is easily doubled to make enough for everyone. It also uses seasonal produce which means its a cost effective side dish this summer.

Strawberry Cucumber Salad

CourseSide Dishes, Vegetables, Vegetarian

Servings

8 1 cup servings

Servings

8 1 cup servings

Strawberry Cucumber Salad

CourseSide Dishes, Vegetables, Vegetarian

Servings

8 1 cup servings

Servings

8 1 cup servings

Ingredients

Salad

3 large Cucumbers skin removed, chopped
3 cups strawberries quartered
1/2 cup red onion finely chopped
1/4 cup basil leaves chopped
1/2 cup Fat Free feta cheese crumbled

Dressing

1/3 cup lime juice
1 tablespoon olive oil
2 tablespoons honey

Servings: 1 cup servings

Units:

Instructions

Wash your hands and clean your preparation area. Rinse vegetables, fruits and herbs under cool running water before chopping.
In a large bowl, combine the cucumbers, strawberries, red onion, and basil.
In a small bowl or jar combine lime juice, olive oil, and honey. Whisk or shake until combined.
Pour the dressing over the cucumber mixture and toss to combine. Top with feta cheese.

Recipe Notes

Carrot Raisin Salad

April 25, 2019 by Dinner Tonight

Take a bite out of this carrot raisin salad filled with colorful fruits and vegetables. It’s an explosion of sweet and crunchy, which is bound to mix-up your taste buds! Plus, it’s kid friendly!

Carrot Raising Salad recipe plated in a white serving dish, ready for your dinner table!

Carrot Raisin Salad

CourseKid Friendly, Side Dishes, Vegetarian

Servings

6 1 cup servings

Servings

6 1 cup servings

Carrot Raisin Salad

CourseKid Friendly, Side Dishes, Vegetarian

Servings

6 1 cup servings

Servings

6 1 cup servings

Ingredients

4 medium carrots grated or julienne
2 medium apples chopped
1 stalk celery chopped
1 tablespoon lemon juice
1/2 cup raisins
1/2 cup nonfat vanilla yogurt no sugar added
1 teaspoon ground cinnamon

Servings: 1 cup servings

Units:

Instructions

Clean your area and wash your hands before you begin.
Wash carrots, apples, and celery. With a knife or peeler, peel the carrots.
Grate the carrots, and chop the apples, and celery and place in large mixing bowl.
Add the lemon juice, raisins, yogurt, and cinnamon to the bowl of chopped carrots, apples, and celery.
Stir until evenly coated.
Eat immediately or cover and allow to chill in the refrigerator before serving.

Recipe Notes

Roasted Edamame and Corn Salad

October 18, 2018 by Dinner Tonight

Edamame (soybeans) are high in protein and low in fat. This salad makes a great side dish or light lunch.

Roasted Edamame and Corn Salad

Servings

Roasted Edamame and Corn Salad

Servings

Ingredients

2 cups shelled edamame soybeans fresh or frozen, thawed
1/4 teaspoon kosher salt
1/2 cup yellow sweet corn fresh, canned or frozen, thawed
1/4 teaspoon ground black pepper
1/4 cup green onion chopped
1 cup fresh tomatoes chopped
1/2 teaspoon crushed garlic
1/4 cup basil chopped
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar

Servings:

Units:

Instructions

Preheat oven to 400 degrees F.
Place edamame, corn, onion, garlic, olive oil, salt and pepper into a 13 x 9 pan and stir to combine. Place on middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown.
Remove from oven and place in refrigerator until completely cool, approximately 30 minutes.
Add tomato, basil and vinegar to mixture and toss to combine. Taste; adjust seasoning as needed. Serve chilled or at room temperature.

Recipe Notes

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