Salads

Coleslaw

~ lindy

Coleslaw

*1/2 cup Avocado Mayonnaise

*1/3 cup Buttermilk

*1/3 cup Sugar

*2 tablespoons White Vinegar

*2 tablespoons Fresh Lemon Juice

*2 tablespoons minced White Onion

*Kosher Salt and Fresh Ground Black Pepper

*1 half a large Head Cabbage, chopped and pulsed in a food process 8 to 9 times

*1 cup Baby Carrots, shredded/chopped small in food processor

Note: This coleslaw is best made the night before and we’ll worth the wait!

Directions:

Combine by mixing together in a medium mixing bowl with lid, add to bowl the dressing ingredients: Mayonnaise, buttermilk, sugar, lemon juice, onion, salt and pepper. Then add the shredded cabbage and carrots toss until covered with the dressing. Refrigerate until ready to use but best overnight.

This is the closet recipe I’ve found to KFC’s.

Recipe source Food Network

Enjoy!

Lindy

Christmas Pomegranate Salad

~ lindy

Christmas Pomegranate Salad

*
*1 bag (10 ounce) Baby Spinach,rinsed and dried

*2 Pomegranate, rinsed and seeds/fruit removed

*18 medium Strawberries, halved

*14 Slices Bacon, cooked, cut into bite size pieces (I like to use the pre-cooked Bacon

*1/2 cup freshly grated Parmesan Cheese

*1/2 cup Caramelized Almond Slices

*1 Bottle Kraft Creamy Poppy Seed Dressing, served individually

Directions:


Dived and layer the above ingredients in 6 individual bowls. Serve with Dressing. I like to let guests add their own dressing.

*

Caramelized  Sliced Almonds

*

*1/2 cup sliced Almonds

*3 tablespoons Sugar

In a small stainless steel sauce pan on medium heat add the sliced almonds and sugar, using a wooden spoon watching and stirring as needed until the sugar has melted and you start to see caramelizing. Remove from heat and spread out  caramelized almonds on wax paper and allow to cool and dry.

Also see our Silver New Year’s Day Party

Enjoy!

Lindy