Turkey-Orange Salad

Turkey-Orange Salad
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Ingredients
  1. 2 cups cooked turkey breast, diced
  2. 1 can mandarin oranges, drained
  3. 1 (9 oz.) can pineapple tidbits, drained
  4. 1/2 cup apple, peeled, cored and diced
  5. 2 Tbsp. low-fat mayonnaise
  6. 1/4 cup Sunnyland Small Pecan Pieces
  7. 1 Tbsp. lemon juice
  8. 1/4 tsp. curry powder
  9. 1/2 tsp. salt
Instructions
  1. Mix all ingredients well. Chill before serving. Serves 6.
Notes
  1. Recipe Picture from tasteofhome.com
Sunnyland Farms http://www.sunnylandfarms.com/

Tropical Chicken Salad

Tropical Chicken Salad
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Ingredients
  1. 3 cups cubed cooked chicken
  2. 1 cup chopped celery
  3. 1 (8 oz) can sliced water chestnuts, drained
  4. 1/2 cup chopped onion
  5. 1 cup diced pineapple
  6. 1 cup orange sections
  7. 1 cup Sunnyland Small English Walnut Pieces
  8. 2 Tbsp. oil
  9. 2 Tbsp. orange juice
  10. 2 Tbsp. cider vinegar
  11. 1 tsp. salt
  12. 1/4 tsp. white pepper
  13. 1 cup low-fat mayonnaise
Instructions
  1. Combine all ingredients; mix well and refrigerate. Keep chilled. Serve on lettuce leaves.
Notes
  1. Recipe Picture by (allrecipes.com)
Sunnyland Farms http://www.sunnylandfarms.com/

Super Chicken Salad

Super Chicken Salad
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Ingredients
  1. 3 1/2 cups cooked chicken, chopped
  2. 1/2 cup celery, chopped
  3. 1/2 cup mayonnaise
  4. 1/4 cup purchased French dressing
  5. 3 hard-boiled eggs, chopped
  6. 1/4 tsp. Worcestershire sauce
  7. 1/2 tsp. salt
  8. 1/8 tsp. pepper
  9. 1/2 cup Sunnyland Small Pecan Pieces
  10. Lettuce leaves (optional)
Instructions
  1. Combine first 8 ingredients; mix well. Chill 2 hours. Stir in pecans just before serving. Serve on lettuce or as a spread on crackers or brown bread.
Notes
  1. Recipe Picture from justapinch.com
Sunnyland Farms http://www.sunnylandfarms.com/

Spinach Salad with Apples, Pecans & Chicken

Spinach Salad with Apples, Pecans & Chicken
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Ingredients (dressing)
  1. 2 oranges
  2. 1/3 cup fat-free mayonnaise
  3. 2 Tbsp stone ground mustard
  4. 2 Tbsp sugar
  5. 1/4 tsp salt
  6. 1/4 tsp ground black pepper
  7. 1 small garlic clove, pressed
Ingredients (salad)
  1. 1 (6 ounce) pkg fresh baby spinach leaves
  2. 2 cups diced cooked chicken
  3. 1 cup diced celery
  4. 2 medium Red Delicious apples
  5. 1/2 cup red onion, chopped
  6. 3/4 cup dried sweetened cranberries
  7. 1/2 cup Sunnyland Toasted Pecan Halves
  8. orange sections (optional)
Instructions
  1. For the dressing, zest one orange to measure 2 teaspoons zest.
  2. Juice oranges to measure 1/2 cup juice.
  3. Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and pressed garlic; whisk until smooth.
  4. While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.
  5. For the salad, place spinach in bottom of large serving bowl.
  6. Dice chicken and celery. Cut apples in half lengthwise; remove stems and seeds. Cut each apple half into small pieces. Chop onion.
  7. Layer chicken, celery, apples, onion, cranberries and pecans, if desired, over spinach.
  8. To serve, drizzle dressing over salad and toss to coat.
  9. Top with orange segments (if you want to add this, you will need at least 1 extra orange) and Whole-Grain Croutons, if desired.
  10. Serve immediately.
Notes
  1. Recipe Picture by Sue at food.com
Sunnyland Farms http://www.sunnylandfarms.com/

Snappy Fruit Salad

Snappy Fruit Salad
Serve as a dessert or on lettuce as salad.
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Ingredients
  1. 1/2 cup water
  2. 1 pkg. lemon gelatin
  3. 1 1/2 cups ginger ale
  4. 1/2 cup grapes
  5. 1/4 cup celery, finely cut
  6. 1/2 cup Sunnyland Small Pecan Pieces
  7. 1/2 cup apples, peeled, cored & chopped
Instructions
  1. Bring water to a boil; pour over gelatin; stir until thoroughly dissolved. Cool; add ginger ale. Refrigerate until gelatin begins to thicken. Stir in fruit and nuts; pour into a 4-cup mold. Chill until firm. Serves 4.
Notes
  1. Recipe Picture by allrecipes.com
Sunnyland Farms http://www.sunnylandfarms.com/

Pear & Pecan Salad

Pear & Pecan Salad
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Ingredients
  1. 2 oz. blue cheese, such as Roquefort or Gorgonzola, or herb goat cheese
  2. 1/3 cup buttermilk or light cream
  3. 2 Tbsp. olive oil
  4. 1 Tbsp. red-wine vinegar
  5. 1/4 tsp. each salt and black pepper
  6. 8 cups mixed salad greens
  7. 4 medium pears
  8. 2/3 cup Sunnyland Small Pecan Pieces, lightly toasted
Instructions
  1. In a bowl, using a fork, mash cheese and buttermilk to make a smooth paste. Whisk in oil, vinegar, salt and pepper until creamy.
  2. Divide salad greens among individual salad plates. Peel pears, if desired; cut into quarters and remove cores. Cut into thin lengthwise slices. Arrange over salad greens. Drizzle with dressing and sprinkle with pecans.
  3. Serve immediately. Serves 6 - 8.
Notes
  1. Recipe Picture from cheeseyesplease.com
Sunnyland Farms http://www.sunnylandfarms.com/

Olive-Citrus Salad

Olive-Citrus Salad
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Ingredients (main)
  1. 1 1/2 cups pitted ripe olives, divided
  2. 3 Tbsp. Honey
  3. 3 Tbsp. white-wine vinegar
  4. 2 Tbsp. olive oil
  5. 1/2 tsp. dried rosemary leaves
  6. 1/4 tsp. pepper
Ingredients (salad)
  1. 1 large head romaine lettuce,
  2. torn into bite-size pieces
  3. 1/2 cup Sunnyland Slivered Almonds, toasted
  4. 1/2 medium red onion, thinly sliced and separated into rings
  5. 3 oranges, peeled and segmented
Instructions
  1. Coarsely chop 1 cup of olives. Combine with honey, vinegar, oil, rosemary, basil and pepper. Cover and refrigerate for 6-8 hours, or overnight, if desired.
  2. For the salad, combine lettuce, almonds, onion, orange segments and remaining olives in large salad bowl or on platter.
  3. Serve with dressing. Serves 6 - 8.
Notes
  1. Recipe Picture from jovinacooksitalian.com
Sunnyland Farms http://www.sunnylandfarms.com/

Danish Tomato Soup

Danish Tomato Soup
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Ingredients
  1. 1 can condensed tomato soup,
  2. 1 soup can of milk,
  3. 1/8 tsp. of dill
  4. a dollop of sour cream
  5. plenty of Sunnyland Slivered Almonds, lightly toasted
Instructions
  1. In a saucepan combine the tomato soup, milk, and dill. Stir well. Heat through over low heat. To serve, garnish with a dollop of sour cream and plenty of Sunnyland Slivered Almonds, lightly toasted. Serves 3.
Notes
  1. Recipe Picture from thingsimadetoday.com
Sunnyland Farms http://www.sunnylandfarms.com/

Cream of Broccoli Soup with Pistachios

Cream of Broccoli Soup with Pistachios
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Ingredients
  1. 4 cups broccoli florets
  2. 1/2 small onion, diced
  3. 2 cloves garlic, minced
  4. 1.5 tbsp vegan margarine
  5. 3-4 cups vegetable broth/stock (I used 3 because I like my soup quite thick)
  6. 1/2 cup Sunnyland Shelled Pistachios
  7. 1 cup of Sunnyland Raw Cashew Pieces
  8. 1/2 cup almond milk (or other non-dairy milk)
  9. 1/2 tsp cayenne pepper
  10. Squeeze of lemon juice
Instructions
  1. Soak cashews in a bowl of water (the earlier you can do this, the better).
  2. In a large saucepan, sauté onion, garlic, broccoli and pistachios in vegan margarine for a few minutes.
  3. Add vegetable stock and simmer until the broccoli is tender. Transfer ingredients to a blender and blend in batches until smooth. Return soup to the pan.
  4. Blend the drained cashews and almond milk in the blender until smooth. Pour into the pan. Stir in the cayenne pepper and lemon juice until heated through.
  5. Serve topped with broccoli florets, cayenne pepper and shelled pistachios.
Notes
  1. Recipe Picture from feastie.com
Sunnyland Farms http://www.sunnylandfarms.com/

Chunky Tomato & Mushroom Salad

Chunky Tomato & Mushroom Salad
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Ingredients
  1. 2 cups unpeeled tomato chunks (about 3/4 lb.)
  2. 1 cup sliced fresh mushrooms
  3. 1 Tbsp. Sunnyland Small English Walnut Pieces
  4. 1 Tbsp. fresh basil, chopped
  5. 1 Tbsp. water
  6. 1 Tbsp. red-wine vinegar
  7. 2 tsp. vegetable oil
  8. 1/8 tsp. salt
Instructions
  1. Combine first 3 ingredients in a bowl; toss gently. Combine basil and next 4 ingredients in a jar, cover tightly and shake vigorously. Pour over tomato mixture; toss gently. Serves 6.
Notes
  1. Recipe Picture from allrecipes.com
Sunnyland Farms http://www.sunnylandfarms.com/