Tossed Salad With Apple Cider Dressing Recipes

Steps:

• In large bowl, mix all dressing ingredients with wire whisk or fork until well blended.
• Add salad ingredients; toss.

Steps:

• In large bowl, mix all dressing ingredients with wire whisk or fork until well blended.
• Add salad ingredients; toss.

Steps:

• In a large bowl, toss salad ingredients.
• In a small bowl, whisk together juice, vinegar, garlic, soy sauce and Worcestershire. In a slow stream, whisk in oil. Pour dressing over salad and toss.

Steps:

• APPLE CIDER VINAIGRETTE: Combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving.
• MAKE-AHEAD TIP: Store the vinaigrette in an airtight container or jar. When it's ready to serve, shake it vigorously to blend the ingredients, and check to see if it needs a little extra salt or pepper.
• ROASTED VEGGIES: Preheat oven to 425°. Divide first 8 ingredients between two aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper.
• Bake both pans at 425° for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables are tender.
• Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs and bay leaves. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days.
• To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat.
• TO FINISH: Arrange radicchio leaves on a serving platter; top with roasted vegetables. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.

Steps:

• Cook bacon until crisp. Drain, reserving 1-2 tablespoons grease. Crumgle bacon and set aside.
• Separate egg whites from yolks. In small bowl, mash yolks with fork and add mustard, vinegar and sugar. Mix well and set aside. Chop egg whites and set aside.
• Cut or tear spinach into large salad bowl. Toss with egg yolk dressing. Add bacon grease and toss again. Top with egg whites, almonds, onions, sliced mushrooms and bacon. Give a final toss.
• Serve immediately! Delicious! Not good refrigerated, because the spinach wilts, and gets "mushy".

Steps:

• Combine lettuce, apple cubes, mandarin oranges, tuna and macadamia nuts in a large salad bowl.
• Blend mayonnaise, yogurt and lemon juice in a small cup to create dressing.
• Pour dressing over the salad and toss.

Steps:

• In a large salad bowl, combine the greens, apple, cheese and walnuts; set aside. , In a blender, combine the first eight dressing ingredients. While processing, gradually add oil in a steady stream. Serve with salad.