Hood River Salad Recipes
HOOD RIVER SALAD
A green salad that at first sounds strange,or did to me, but I was surprised the first time I tasted it over 10 years ago. Since then, every time I've served it I've been asked for the recipe. All of the ingredients meld very well, surprisingly!
Provided by Chef PotPie
Categories Brunch
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Toast the almonds on medium-low heat in a non stick pan, just until light brown, stirring so they don't burn.
- Make the dressing and shake till sugar is dissolved, then refrigerate.
- You can make this salad an hour or so ahead by tossing the torn romaine, raisins and almonds together. At the last minute add the freshly diced avocado (to keep it from turning brown) and the bacon (to keep it from looking anemic), then toss all with the dressing just before serving.
- TIP: When I've been asked to make this salad on short notice you can use the packaged, REAL (not fake!) bacon crumbles by Hormel. Nobody tastes the difference, including me, so I do this and it's a huge time saver.
Nutrition Facts : Calories 223.6, Fat 16.5, SaturatedFat 2.5, Cholesterol 6.7, Sodium 238.7, Carbohydrate 16.1, Fiber 4.8, Sugar 9, Protein 5.6
RIVER SALAD
This simple but delicious salad comes from fashion designer Dennis Basso. It pairs nicely with his Shrimp Scampi.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Place arugula and onion slices in a large bowl. Drizzle with olive oil and lemon juice; season with salt and pepper. Serve with shaved parmesan.
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