Food Lion Kitchen: Make Ahead Dinner Salad - WSLS 10 NBC in Roanoke/Lynchburg Va

Food Lion Kitchen: Make Ahead Dinner Salad

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Make Ahead Dinner Salad - Mary Rapoport, The Virginia Egg Council

This is a great picnic recipe – fix it one day, enjoy it the next – Serve it with some crusty bread, and you’ve got an entire meal in a dish.  Don’t worry about limp lettuce – it’ll be crisp if kept cold.  Fruit and cookies are the perfect dessert
Dressing
2 tablespoons mandarin orange syrup (from canned fruit)
1 heaping cup low-fat Food Lion mayonnaise or salad dressing
1½ tablespoons Food Lion honey mustard
1 tablespoon Food Lion orange juice
¼ teaspoon coriander
Sweetener to taste (opt.)
Blend all dressing ingredients together and set aside

Salad
4 ounces fresh spinach, washed & drained
4 ounces romaine lettuce
1 (11 oz.) can, drained, mandarin orange segments
½ medium cucumber, peeled and thinly sliced
½ cup chopped red onion
1 can sliced water chestnuts, drained
1½ cups chopped smoked turkey
½ (10 oz.) pkg. Frozen peas
8 hard-cooked Food Lion eggs, sliced
Tear spinach and romaine into bite-sized pieces and place in a 9x13” casserole or a glass salad bowl.  Reserve a few egg slices and mandarin orange segments for garnish.  Layer all ingredients over the spinach and lettuce, ending with egg layer.  Spread reserved mayonnaise mixture evenly over salad and garnish with orange segments and egg slices.  Cover and refrigerate several hours or overnight. You may toss on some toasted sliced almonds just before serving.  Makes 6 – 8 servings.

Perfect Hard Cooked Eggs, Every Time!
Use eggs that have been in your refrigerator for at least a week for easiest peeling.
Place eggs in a single layer in a saucepan just large enough to hold them.  Cover with cold water – 1” above eggs.  Cover with lid.  Put heat on high and bring just to a boil.  Remove from heat and set timer:  17 min. for size large.  Increase or decrease by 3 minutes for each size larger or smaller than size large (ex., cook medium eggs for 14 min., extra large for 20 min.).  Immediately pour off hot water and place eggs in a bowl of ice and water to stop the cooking.
To peel, shake cooled eggs in pan to crackle, and peel under running water.  Keep refrigerated and enjoy peeled eggs within a few days.  Keep unpeeled eggs in the refrigerated and enjoy within one week.

Virginia egg council ~ 540 345-3958 ~ eggsrgr8@rev.net

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