Salads

SPINACH SALAD WITH ORANGES AND RASPBERRIES

Serves 4 – 6 Dressing1/3 cup CRISCO SIMPLE MEASURESÔæô Canola Oil1/4 cup orange juice 3 green onions, minced3 tablespoons rice vinegar 1 tablespoon honey 1 tablespoon chopped fresh tarragon 1 teaspoon grated orange peel 1/4 teaspoon salt 1/4 teaspoon pepper Salad1 package (6 ounces) baby spinach 2/3 cup sliced almonds, divided1 can mandarin oranges 1 cup fresh raspberries Whisk dressing ingredients together in a small bowl.Combine spinach, 1/3 cup almonds, mandarin oranges and raspberries in a large bowl with enough dressing to coat.Divide among 4 – 6 plates. Sprinkle with remaining 1/3 cup almonds....

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SUGAR SNAP PEA SALAD

Serves 6 1/2 pound sugar snap peas, trimmed1 English cucumber, halved lengthwise1 pound radishes 1/4 cup sesame seeds, toasted2 tablespoons rice vinegar 1 tablespoon CRISCO SIMPLE MEASURESÔæô OilSalt and pepper to taste Cook sugar snap peas in a pan of boiling salted water, about 30 seconds, or just until they turn bright green.Drain and plunge into cold water to stop cooking. Drain.Cut cucumber and radishes cross-wise into 1/4-inch thick slices.Toss peas, cucumber, radishes and sesame seeds with vinegar and Crisco Oil. Season with salt and pepper to...

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SWEET POTATO SALAD

Preparation time: 15 minTotal time: 45 min6 servings 1-1/2 pounds sweet potatoes or yams, scrubbed, quartered lengthwise, and cut crosswise into 3/4-inch pieces (2 large or 3 medium potatoes)3 tablespoons cider vinegar 2 tablespoons sweet pickle relish 2 teaspoons Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup CRISCO Oil 2 scallions or green onions, trimmed and thinly sliced1/4 cup finely chopped red bell pepper (optional)Place potato slices in vegetable steamer.** Place steamer over 2-inches of water in large pot. Cover pot. Bring to a boil on high heat. Steam potatoes 10 to 15 minutes, or until tender when pierced with knife. Remove steamer from pan. Peel potatoes when cool enough to handle (about 10 minutes). Place potatoes in bowl.Combine vinegar, pickle relish, mustard, salt, and pepper in jar with tight-fitting lid. Shake well. Add Crisco Oil. Shake well again.Toss warm potatoes with dressing. Add scallions and red pepper, if used. Serve at room temperature or chilled. ** Boil for 10 to 15 minutes if steamer is not available. Note: The salad can be made up to one day in advance and refrigerated, tightly covered with plastic...

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TABBOULEH

10-12 servings 3/4 cup bulgur, rinsed and drainedBoiling water 2 cups seeded, chopped cucumber 1 large tomato, seeded and chopped1 cup snipped fresh parsley 1/3 cup CRISCO Oil 1/3 cup chopped green onion 2 tablespoons lemon juice 1 teaspoon dried mint leaves 2 cloves garlic, minced1/2 teaspoon salt 1/8 teaspoon white pepper 1/8 teaspoon cayenne Place bulgur in medium mixing bowl. Add enough boiling water to just cover bulgur. Let stand about 1 hour, or until bulgur is rehydrated. Drain.Combine bulgur, cucumber, tomato and parsley in large serving bowl. Set aside. Blend remaining ingredients in small mixing bowl. Pour over bulgur mixture. Toss to coat. Cover and refrigerate at least 3 hours. Stir before...

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TAG ALONG FRUIT SALAD

Serves 10 Citrus Dressing1/4 cup CRISCO Oil 1/4 cup orange juice 3 tablespoons lemon juice 2 tablespoons sugar Salad1 can (20 ounces) pineapple chunks in juice, drained1 can (10 ounces) Mandarin oranges2 cups seedless green grapes, cut in half1 fresh pear, diced1 cup sliced banana 1 cup sliced apple 1/2 cup maraschino cherries, halved1 -1/4 cups miniature marshmallows, optionalOptional GarnishFresh mint Toasted coconut Note: Add Citrus Dressing to sliced apples, pears and bananas immediately after slicing to prevent discoloration. DressingCombine oil, orange juice, lemon juice and sugar in container with tight-fitting lid. Shake well. SaladCombine pineapple, oranges, grapes, pear, banana, apple cherries and optional marshmallows, in large bowl. Shake dressing. Pour over salad. Toss to coat. Cover. Refrigerate. Garnish, if desired, with fresh mint or toasted...

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VEGETABLE POTATO SALAD

Serves 8 1/2 cup cider vinegar 1/4 cup CRISCO Oil 1/2 teaspoon prepared mustard 1/2 teaspoon salt 1/4 teaspoon pepper 2 -3/4 pounds unpeeled medium red potatoes 3 medium carrots, cut into thin 2-inch sticks3 ribs celery, sliced3 green onions with tops, chopped6 radishes, sliced4 tomatoes, quarteredCombine vinegar, oil, mustard, salt and pepper in container with tight-fitting lid. Shake well.Cook potatoes just until tender. Cool 5 minutes. Cut into bite-size pieces.Combine in large salad bowl with carrots, celery, onions and radishes. Shake dressing. Pour over salad. Toss to mix well. Serve immediately or refrigerate. Top with tomato...

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