Cornucopia Salad Recipe 445

Steps:

Steps:

• Place the almonds and 1 tablespoon of sugar in a small skillet over medium-low heat, and cook and stir until the sugar melts and the almonds brown, watching carefully to avoid burning. Remove from heat and allow to cool.
• In a large salad bowl, mix the lettuce, green onions, apple, avocado, dried cranberries, blue cheese, and cooked almonds.
• Whisk together the vinegar, 2 teaspoons of sugar, and salt and pepper in a bowl, and stir in the vegetable oil. Pour the dressing over the salad, and gently toss to combine.

Steps:

• Toss all ingredients in bowl.
• Serve with citrus blue cheese vinaigrette.

Steps:

• In a large rectangular dish, layer salad ingredients in the order listed, stopping after the nuts.
• Mix dressing ingredients and let stand for 5 minutes.
• Spread dressing over entire top of salad, covering it completely.
• Sprinkle cheese, green onions, and bacon over salad.
• Refrigerate for 3 to 4 hours before serving.

Steps:

• In a large rectangular dish, layer salad ingredients in order listed, stopping after bananas. Mix dressing ingredients and let stand for 5 minutes. Frost entire top of salad with dressing, covering it completely. Sprinkle layers of cheese, raisins, and nuts (combined), chopped green onion, and bacon. Chill for 3 to 4 hours before serving.

Steps:

• Preheat oven to 350 degrees F.
• Lightly spray a cookie sheet, at least 17"x 14", with non-stick cooking spray.
• Tear off a 30"x 18" sheet of heavy duty aluminum foil.
• Fold in 1/2 to 18"x 15".
• Roll diagonally to form a hollow cone, about 18" long with a diameter of 5" at the widest end (Cornucopia opening).
• Fasten end with clear tape.
• Stuff cone with crumpled regular foil until form is rigid.
• Bend tail of cone up then down at end.
• Spray outside of cone with non-stick cooking spray.
• Place on cookie sheet.
• Open and unroll first can of breadstick dough on work surface.
• Seperate breadsticks.
• Begin by wraping one breadstick around tip of cone.
• Brush end of next breadstick with Glaze and press to attach to end of first breadstick.
• Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
• Pinch one end of the 3 breadsticks together, then braid.
• Brush bread around opening of Cornucopia with Glaze.
• Gently press on braid.
• Brush entire Cornucopia with Glaze.
• Bake 45 minutes in preheated oven or until bread is a rich brown.
• (If parts start to darken too much, cover them with poeces of foil.) Remove from oven and let cool completely on cookie sheet on a wire rack.
• Carefully remove foil when cool.
• (If freezing, leave foil in bread for support. Remove when thawed.) Fill Cornucopia with the assorted raw vegetables directly on table and let them spill out of opening NOTE-- To prevent this center-piece from absorbing atmospheric moisture, the baked Cornucopia cone can be sprayed with shellac or clear enamel.
• If treated in this manner, the Cornucopia will be inedible but can be preserved and re-used.

Steps:

• 1. Chop all ingredients. Save the apples & avocados until right before serving to preserve color. 2. Candy the almonds by cooking for a few minutes in a skillet until toasted. 3. Mix dressing & toss right before serving. Enjoy!

Steps:

• 1. Mix salt, pepper, olive oil, parsley, rice vinegar and sugar. Set aside.
• 2. Place in large bowl romaine lettuce, green leaf lettuce, celery, onions, oranges, avocado, apple or pear, cranberries, almonds, blue cheese, and if using chicken.
• 3. Toss dressing and salad together and enjoy.

Steps:

• Mix salt, pepper, olive oil, parsley, rice vinegar and sugar. Set aside.
• Place in large bowl romaine lettuce, green leaf lettuce, celary, onions, oranges, avocado, apple or pear, cranberries, almonds, blue cheese, and if using chicken.
• Toss dressing and salad together and enjoy.