Salads

Raspberry Salad

Dressing:
4 Tbsp. frozen raspberry/apple juice concentrate (do not reconstitute)
2 Tbsp. canola or light tasting olive oil
1 Tbsp. white vinegar
1/2 tsp. Dijon mustard
Combine all ingredients. Shake or stir well.

1 head romaine lettuce, torn into bite-sized pieces
2 c. cooked chicken, bite-sized pieces
1 c. raspberries
1 c. sugar snap peas cut in half diagonally
1/4 c. pecans, toasted
1/4 c. red onion, sliced thin
Combine all ingredients. Toss with dressing. Serve immediately.

Substitutions (when berries are not in season):
Substitute dried cherries for fresh raspberries. Substitute a cherry/apple flavored juice concentrate.
Substitute (canned) mandarin oranges or (fresh)clementines for fresh raspberries. Substitute orange juice concentrate.

Mixed Greens and Fruit Salad
Mixed greens
Toasted pecans
Thinly sliced red onion
Chunks of cooked chicken
Raspberries and/or blueberries and/or peaches and/or sliced fresh apricots
I like to add sugar snap peas too

Dressing:
1/4 c. apple/raspberry juice concentrate
2 Tbsp. light olive oil
1 Tbsp. white vinegar
1 tsp. Dijon mustard
Combine and shake vigorously. Combine with other ingredients. Serve immediately.


Autumn Apple, Pear and Cheddar Salad with Pecans

1 cup apple juice
2 Tbsp. cider vinegar
1 tsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
5 oz. bag mixed salad greens
1 cup seedless red grapes, halved
1 medium apple, cored and cut into 18 wedges
1 medium pear, cored and cut into 18 wedges
1/4 cup (1 oz) finely shredded cheddar cheese
3 Tbsp. chopped pecans, toasted

Place apple juice in a small saucepan, and bring to a boil over medium-high heat. Cook until reduced to about 3 Tbsp (about 10 minutes). Combine reduced apple juice, vinegar, oil, s/p, stirring with a whisk.

Combine greens and fruit in a large bowl. Drizzle with apple juice mixture; toss gently to coat. Sprinkle with cheese and nuts.