Cranberry-Nectarine Salad
MAKES 4 SERVINGS; PREP: 10 MIN., BAKE: 6 MIN., COOL: 15 MIN., STAND: 5 MIN.
Briefly soaking dried fruit in hot water enhances the natural flavor and texture.
1 (3-oz.) package Oriental-flavored ramen noodle soup mix
1 cup dried cranberries
1 cup hot water
1/3 cup canola oil
1 Tbsp. light brown sugar
2 Tbsp. balsamic vinegar
2 Tbsp. rice wine vinegar
1 Tbsp. soy sauce
1 (10-oz.) package gourmet mixed salad greens, thoroughly washed
3 large nectarines, peeled and cut in wedges
½ cup coarsely chopped walnuts
1 (4-oz.) package crumbled feta cheese
1. Preheat oven to 350°. Reserve flavor packet from soup mix. Crumble noodles, and place in a single layer in a shallow pan.
2. Bake at 350° for 5 to 6 minutes or until toasted, stirring occasionally. Cool completely in pan on a wire rack (about 15 minutes).
3. Place cranberries in a small bowl; add 1 cup hot water. Let stand 5 minutes; drain.
4. Whisk together reserved flavor packet, canola oil, and next 4 ingredients in a large bowl. Add ramen noodles, cranberries, gourmet greens, and next 3 ingredients, tossing gently to coat. Serve immediately.
-DONNA TANNER, ALEXANDER, ARKANSAS
Honey-Cinnamon Vinaigrette
MAKES ABOUT 1 CUP; PREP: 10 MIN.
Shelf magic at its best, this quick-and-easy dressing adds a sweet note to some of our favorite fall salads. It's especially good with the peppery bite of fresh arugula topped with sliced apples and pears or warm roasted root vegetables.
13 cup cider vinegar
13 cup honey
1 tsp. ground cinnamon
1 tsp. dry mustard
½ tsp. salt
¼ cup canota oil
1. Whisk together first 5 ingredients in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth. Serve immediately, or cover and chill until ready to serve. Store in an airtight container in refrigerator up to 2 weeks.
-INSPIRED BY CLAUDIA GOODWIN, DALEVILLE, VIRGINIA
Ham-and-Field Pea Salad
MAKES 8 SERVINGS; PREP: 20 MIN., COOL: 1 HR., CHILL: 8 HR., COOK: 5 MIN.
Combining a variety of field peas, such as black-eyed peas, speckled butter beans, and lady peas, gives additional color and texture to this tasty salad. We stirred in bits of sautéed ham just before serving, but it's equally good without.
3 cups fresh or frozen assorted field peas
¼ cup sugar
¼ cup cider vinegar
2 garlic cloves, minced
1 tsp. hot sauce
¾ tsp. salt
¾ tsp. pepper
¼ cup vegetable oil
1 green bell pepper, diced
½ small red onion, diced
1 celery rib, diced
1 cup chopped ham
1 tsp. vegetable oil
1. Prepare peas according to package directions; drain and let cool 1 hour.
2. Whisk together sugar and next 5 ingredients in a large bowl. Add ¼ cup oil in a slow, steady stream, whisking constantly until smooth. Add cooked field peas, bell pepper, onion, and celery, tossing to coat; cover and chill 8 hours.
3. Sauté ham in 1 tsp. hot oil in a small skillet over medium-high heat 4 to 5 minutes or until lightly browned. Stir into pea mixture just before serving.
-INSPIRED BY HARWANDA ROWELL, SPRING, TEXAS
Sugar Snap-Snow Pea Salad
MAKES 4 SERVINGS; PREP: 10 MIN., COOK: 7 MIN.
1 ½ cups trimmed fresh sugar snap peas (about 5 oz.)
1 ½ cups trimmed fresh snow peas (about 6 oz.)
1 Tbsp. soy sauce
1 Tbsp. pomegranate or cranberry juice
1 Tbsp. white vinegar
1 Tbsp. canola oil
2 tsp. minced fresh ginger
1 tsp. sugar
1 Tbsp. black or regular sesame seeds
1 cup frozen baby English peas, thawed
1. Arrange sugar snap peas and snow peas in a steamer basket over boiling water. Cover and steam 1 to 2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain.
2. Whisk together soy sauce and next 5 ingredients in a large bowl.
3. Heat sesame seeds in a small nonstick skillet over medium-low heat, stirring often, 4 to 5 minutes or until toasted and fragrant. Add hot sesame seeds to soy sauce mixture, stirring until blended. Add sugar snap peas, snow peas, and thawed English peas, tossing gently to coat. Serve immediately.
JANINE WASHLE, SONORA, KENTUCKY
Broccoli Salad With Lemon Pepper-Blue Cheese Dressing
MAKES 8 SERVINGS; PREP: 20 MIN., COOK: 5 MIN., CHILL: 2 HR.
A sprinkling of sugar creates the sweetsharp, taste of a traditional broccoli salad dressing, but you can reduce the amount if desired.
½ cup pine nuts
1 (4-oz.) package crumbled blue cheese
½ cup reduced-fat mayonnaise
½ cup reduced-fat sour cream
2 Tbsp. sugar
1 Tbsp. lemon zest
¼ cup fresh Lemon juice
2 tsp. freshiy ground pepper
¼ tsp.satt
1/8 tsp. ground red pepper
6 cups chopped fresh broccoli (about 1 ½ lb.)
1 ½ cups chopped Gala apple (i Large appte)
¾ cup dried cherries
1. Heat pine nuts in a small nonstick skillet over medium-low heat, stirring often, 4 to 5 minutes or until toasted and fragrant.
2. Whisk together blue cheese crumbles and next 8 ingredients in a large bowl; add broccoli, apple, and cherries, gently tossing to coat. Cover and chill 2 to 8 hours; stir in toasted pine nuts just before serving.
-SUSAN ORECKLIN, AUSTIN, TEXAS
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