423 House Salad

by Restaurant 423

Ingredients:

1 head of green leaf lettuce, washed, dried and torn
1 head red leaf lettuce, washed, dried and torn
Honey Mustard Dressing (follows)
1 c. grated carrots
1 c. grated radishes
1. c. jicama, peeled and julienned
1 c. toasted pine nuts
1 c. pepitas (roasted pumpkin seeds)
In a large bowl, place the prepared lettuces. Toss them with the Honey Mustard dressing. On each of 8 plates, place the dressed lettuce and artfully arrange the remaining ingredients on top.
Honey Mustard Dressing
Makes 1 cup
¼ c. honey
¼ c. Dijon mustard
¼ c. white wine vinegar
2 T. dry white wine
2 T. olive oil

Directions:

Place all ingredients in a food processor or blender and blend for 1 minute. Shake well before using.

Honey Fruit Salad

Ingredients:

2 medium bananas, sliced
2 c. fresh blueberries
2 c. fresh raspberries
2 c. fresh strawberries, sliced
5 T. honey
1 t. lemon juice
¾ t. poppy seeds

Directions:

Combine the fruits. In a small bowl, combine the honey, lemon juice and poppy seeds. Whisk well and pour over fruit. Toss to coat. We used seasonal fruit for the salad: peaches, plums, strawberries, etc. Serves 8.

Layered Salad with Cumin-Honey Vinaigrette

by Bon Appétit

Ingredients:

1 large red onion, cubed
2 large avocadoes, peeled, pitted and cubed
1 large red bell pepper, seeded and cubed
1 cucumber, peeled, seeded and cubed
12 cups mixed greens
Place greens in large bowl and season with ¼ c. of the vinaigrette. Toss well. Season with additional salt and pepper, if needed. Place ½ of greens in large glass bowl. Top with ½ of cubed vegetables. Repeat. Pass remaining dressing separately.

Cumin-Honey Vinaigrette
4T + 2 t. fresh lime juice
4 t. honey
4 t. fresh chopped parsley
4 t. fresh chopped cilantro
4 t. ground cumin
2 t. minced seeded jalapeno chilies
1 c. olive oil

Directions:

Combine first 6 ingredients in a bowl. Gradually add olive oil. Season to taste with salt and pepper. Serves 8

Spinach Salad with Honey Bacon Dressing Recipezaar

Ingredients:

  • 8 c. torn fresh spinach
  • 1 c. sliced mushrooms
  • ¼ c. sliced green onion
  • 1 medium tomato, chopped
  • 1 hard boiled egg, chopped
  • ½ c. shredded Parmesan cheese
  • 7 slices of bacon, cooked and crumbled

Dressing:

  • ½ c. honey
  • ½ c. vinegar
  • 1/3 c. vegetable oil
  • 1 t. yellow mustard or spicy brown mustard
  • 1 t. lemon juice

Directions:

Combine the first 6 ingredients with 5 of the cooked crumbled bacon strips in a large bowl.

In a small bowl, whisk together the honey, vinegar, oil, mustard, lemon juice and remaining 2 strips of cooked and crumbled bacon. Pour over salad. Serve immediately. Serves 8-10.