Deconstructed Salads 6

Recipes by The Portable Chef

Fuji Apple Salad

Serves 12


1 12-ounce bag spring mix

1 6-ounce bag chopped cabbage

3/4 cup glazed walnuts

1/4 cup chopped green onions

1/4 cup tart dried cherries

5 Fuji apples cored and cubed (Cut and toss right before serving.)

Ingredients for the poppy seed dressing 

1/2 cup light olive oil

1/4 cup red wine vinegar

1/4 cup sugar

1 teaspoon poppy seeds

1 teaspoon dried mustard or Dijon mustard

1 teaspoon salt

Cutie & Kale Salad

Serves 12


1 16-ounce bag chopped kale

1 10-ounce bag broccoli slaw

12 Cuties or mandarin oranges, peeled and separated

1/2 medium red onion, thinly sliced

12 sliced strawberries

1/2 a standard 3-ounce can of thin rice noodles

8 ounces of chevrai (fresh goat cheese), crumbled by hand

1/4 cup pine nuts

1/2 cup chopped celery

Ingredients for the Asian vinaigrette

1/4 cup soy sauce

2 tablespoons sesame oil

1/3 cup white vinegar

1/4 cup olive oil

1 tablespoon sugar or 1 1/2 tablespoons honey