Easter Salads

Here are some of my favorite Side Salad Recipes:

Chopped Salad

¼ cup olive oil                                             6 cups chopped head lettuce

1/3 cup white vinegar                                  ½ cup crisp fried crumbled bacon

1/3 cup white sugar                                     ½ cup chopped tomatoes

2 tsp. salt                                                    ½ cup crumbled bleu cheese

Mix first 4 ingredients to make dressing and refrigerate until ready to serve.  In large bowl, toss lettuce with dressing.  Sprinkle the bacon, tomato and bleu cheese on top just before serving.

New York Salad

Sweet, Tart, Crunchy all in one Divine Salad

Mixed greens                                               Kiwis

Mix of Blue Cheese and Feta                          Pears

Craisins                                                       Sugared Walnuts or Pecans

Grapes                                                         Purchased Raspberry Dressing

Sugared Walnuts/Pecans:

1 Egg White                                                 1 tsp. Salt

½ cup Sugar                                                1 lb. Nuts

Preheat oven to 225°.  Oil or spray a rimmed baking sheet.  In a small bowl, whisk egg white until foamy.  Add sugar and salt, whisking until well blended.

Add nuts; stir with a fork until coated.  Pour onto prepared baking sheet.  Spread in an even layer.  Bake for 1 hour, turning and stirring with a spatula after 30 minutes.  Nuts will be slightly soft, but will firm up as they cool.  Cool completely.  Break apart any nuts that stick together.  Store in an airtight container