Cornucopia Salad

Cornucopia Salad Cornucopia Salad

Serves 6

Serves 12

(x2)

Serves 18

(x)3

Serves 24

(x4)

 

Candied Almonds
½ Cup Sliced Almonds 1 Cup 1 1/2 Cup 2 Cups
3 TBSP Sugar 6 TBSP 9 TBSP 12 TBSP

 

Preparing Candied Almonds

Melt sugar in large frying pan with sliced almonds, stirring continuously until almonds are coated.  Don’t let the sugar burn.  Spread out on foil to cool.

Dressing
½ tsp Salt 1 tsp 1 1/2 tsp 2 tsp
½ tsp Pepper 1 tsp 1 1/2 tsp 2 tsp
¼ Cup Oil 1/2 Cup 3/4 Cup 1 Cup
1 TBSP Chopped Parsley 2 TBSP 3 TBSP 4 TBSP
2 TBSP Sugar 4 TBSP 6 TBSP 8 TBSP
2 TBSP White Wine Vinegar 4 TBSP 6 TBSP 8 TBSP

Preparing Dressing

 

Mix all ingredients together.  Let sit while making salad.

Salad
½ Head Green Leaf Lettuce, torn into bite sized pieces 1 Head 1 1/2 Head 2 Heads
½ Head Romaine Lettuce, torn into bite sized pieces 1 Head 1 1/2 Head 2 Heads
1 Cup Celery, chopped 2 Cups 3 Cups 4 Cups
4 Green Onions, chopped 8 Green Onions 12 Green Onions 16 Green Onions
1 – 11 oz can of Mandarin Oranges 2 Cans 3 Cans 4 Cans
1 Avocado, cut into chunks 2 Avocados 3 Avocados 4 Avocados
1 Apple, diced 2 Apples 3 Apples 4 Apples
¼ Cup Dried Currants 1/2 Cup 3/4 Cup 1 Cup
½ Cup Crumbled Bleu Cheese 1 Cup 1 1/2 Cup 2 Cups
3 Chicken Breast Halves, cooked and shredded 6 Breast Halves 9 Breast Halves 12 Breast Halves

Preparing Salad

Mix all salad ingredients, and candied almonds together.  Toss with dressing, and serve.

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