Cranberry Salad*

1 bag cranberries- crushed/chopped mix with 1 ½ c sugar and put into refrigerator overnight.

Next day add:

20 oz crushed pineapple, drained

1 pkg mini marshmallows

1 pint cool whip

Mix together and chill until ready to serve.

* Everybody in the Dallimore family LOVES this salad and it’s SO easy!! I also love that half of it can be prepped the day before. This salad can also be put into the freezer for a cooler treat!

Easy Fruit Salad

1 can (11oz.) Mandarin Oranges
1 can (8oz.) Pineapple chunks or tidbits
1 Red Apple
1 Cup seedless grapes
1-2 Bananas
1 container (60z.) plain yogurt
1 TBLS Honey
1 TBLS Lemon Juice

Drain oranges and pineapple. Cut up apple and banana. Mix everything together.
yield 4 servings

Chicken Avocado Salad

1 lb. grilled chicken breasts, sliced
1 can (15 oz) Black Beans, rinsed and drained
1 can (11 oz) Mexicorn, drained
1-1/3 Cup chopped peeled avocados
1 Cup chopped cucumber
1 Cup chopped tomatoes
1/2 cup thinly sliced green onions
1 teaspoon lime juice

Combine all ingredients together in a large bowl. And Mix.

In a small bowl combine:
2 Tablespoons cider Vinegar
1 Tablespoon Olive Oil
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon pepper

Mix together and pour into large Salad mixture. Turn and coat. Cover and refrigerate for at least 1 hour before serving.

Almond-Crusted Chicken Tender Salad

4 Servings

Dressing Ingredients
1/4 cup Kikkoman Teriyaki Marinade & Sauce
1/4 cup olive oil
2 tablespoons honey
2 tablespoons vinegar
1 teaspoon orange peel, freshly grated

Salad Ingredients

1 pound chicken breast tenders
freshly ground black pepper
1 egg
1/2 cup all purpose flour
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1/2 breadcrumbs
1/2 cup smoked almonds, finely chopped
2-3 tablespoons vegetable oil
6 cups mixed baby salad greens
2 oranges, peeled and cut into segments

I N S T R U C T I O N S

Orange-teriyaki-honey dressing
Whisk together teriyaki sauce, olive oil, honey, vinegar and orange peel.

Chicken salad
Season chicken tenders with pepper. Beat egg with teriyaki sauce in shallow bowl until well blended.

Place flour in shallow dish. Combine bread crumbs and almonds in another shallow dish.

Dust both sides of chicken with flour, then dip into egg mixture and finally coat with almond mixture.

In 12-inch skillet, heat 2 tbsp vegetable oil over medium-high heat. Add chicken and cook 6 to 7 minutes, or until no longer pink in center, turning over once and adding more oil as needed.

Divide salad greens among 4 dinner plates. Arrange chicken and orange segments on greens. Serve with orange-teriyaki-honey dressing.

Artichoke Steak Salad

6 Servings

• 2 pounds boneless beef sirloin steaks
• 12 cherry tomatoes
• 1 medium red onion, sliced
• 1 jar (7-1/2 ounces) marinated artichoke hearts, drained and sliced
• 1 cup sliced fresh mushrooms
• 1/4 cup red wine vinegar
• 1/4 cup Crisco® Pure Olive Oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon pepper
• 1/2 teaspoon minced garlic
• 6 cups torn fresh spinach

Directions:

Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, in a large bowl, combine the tomatoes, onion, artichokes and mushrooms. In a small bowl, whisk the vinegar, oil, sugar, salt, oregano, rosemary, pepper and garlic. Pour over vegetable mixture and toss to coat.
Thinly slice steaks across the grain. Add beef and spinach to vegetable mixture; toss to coat.

Potato Salad

Make 1 day ahead for better taste.

1/3 C. Italian Salad Dressing
7 med. potatoes, peeled & cubed
3/4 C. Celery, sliced
1/3 C. green onions, sliced
4 hard boiled eggs (separate yolk & white)
1 C. Mayo
1/2 C. Sour Cream
1 1/2 tea. dion mustard

Cook potatoes until soft. Drain. Marinade in salad dressing. Chill for 2 hours.
Add celery, onions, & chopped egg whites.
Mix together mayo, sour cream, mustard, & chopped yolk. Fold into Salad mixture. Season woth salt, pepper, & celery seed to taste.
Chill 8 hours.