Salad Recipes

Chicken Fajita Salad

4 tablespoons canola oil, divided
1/2 cup lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 pound boneless skinless chicken breasts, cut into thin strips
1 onion, cut into thin wedges
1 sweet red pepper, cut into thin strips
1 can (7 ounces) chopped green chilies, drained
1 cup whole almonds, toasted
Shredded lettuce
3 tomatoes, cut into wedges
1 California Avocado, sliced

In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large resealable plastic bag; add chicken. Seal bag and turn to coat. Marinate at least 30 minutes. Cover and refrigerate remaining marinade.

Meanwhile, in a large skillet, heat remaining oil on medium-high. Saute onion 2 minutes or until crisp-tender. Drain marinade from chicken. Add chicken to skillet; stir-fry until meat is no longer pink.

Add the red pepper, chilies and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce and top with tomatoes and avocado. Makes 4-6 servings.

Dijon-Walnut Spinach Salad

1 package (9 ounces) fresh baby spinach
1 package (4 ounces) crumbled feta cheese
1 cup dried cranberries
1 cup walnut halves, toasted
1/2 cup honey Dijon vinaigrette

In a large salad bowl, combine the spinach, feta cheese, cranberries and walnuts. Drizzle with vinaigrette; toss to coat. Serve immediately. Makes 12 servings.

Watermelon Salad

7 cups seeded cubed watermelon
1 cup crumbled feta
1/2 medium red onion, thinly sliced
1/3 cup pine nuts, toasted
1/2 cup packed arugula
1/3 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Combine first 7 ingredients in a large bowl. Whisk together olive oil and remaining ingredients in a small bowl; pour over salad, and toss well to combine. Makes 8 servings

Tomato-and-Onion Salad

1/4 cup extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper
4 large tomatoes, thinly sliced
1 medium-size sweet onion, thinly sliced
1/4 cup chopped fresh basil

Whisk together first 5 ingredients in a large bowl. Arrange tomato and onion slices in rows in a serving dish. Sprinkle with chopped basil, and drizzle evenly with marinade. Cover and let stand at room temperature for at least 2 hours. Serve with a slotted spoon. Makes 8 servings

Garden Tomato Salad

1-1/2 pounds red, yellow and/or orange tomatoes, cut into 1/4-inch slices
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled feta cheese
1/3 cup fresh basil leaves, thinly sliced

Arrange tomatoes on a serving platter. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt and pepper; shake well. Drizzle over tomatoes. Top with cheese and basil. Makes 6 servings.