Napkin Giveaway! + Satisfying Salad Recipe

My sister, Moralea, first started me on a version of this salad in the Cayman Islands, a little while later I modified it with the addition of pine nuts – suggested by my neighbor Marty- it is absolutely delicious, a meal in itself, and a nice break from heavy holiday meals. Make it small for a few or double up for a party. Serve with French baguette.

Napkin Giveaway! Post your favorite type of salad & your email address (so we can contact you if you win). The random number generator will choose 2 winners for the Amandine Light Blue Napkin Set! We'll announce the winners next week, so stay tuned...

-- Satisfying Salad --
In a large and pretty salad bowl mix:
* Greens – I like to use mixed baby lettuces with the addition of arugula for its nutty flavor.
* 1 large avocado sliced
* ½ large apple [Honeycrsip, McIntosh, so many tasty ones to choose from!]
* 15-20 cherry tomatoes sliced
* ½ cup of raisins
* ½ cup extra sharp cheddar cheese [Cabot if available!] bite size
* Small container blue cheese crumbles or feta cheese crumbles
* Pine nuts
* Mushrooms

1. Mix everything together- making sure some tomatoes and raisins and crumbles remain on top for a colorful presentation.

2. In a frying pan – fry sliced mushrooms and pine nuts [or slivered almonds] in butter.

3. Top salad with mushrooms and nuts before serving- finish with a salad dressing of choice- preferably a vinaigrette [raspberry is lovely with all of the mix of tastes] - having a great neighbor, I occasionally use ‘Marti’s Magical Maple’ dressing – also yummy!

4. Place your bowl on a pretty cloth, or if the table is small, a colorful tea towel. Set up your plates and forks, your warm bread and be prepared to hear ‘this is the best salad I have ever tasted! What’s your recipe?’

Please send me your favorite salad and you could be the proud owner of a new set of napkins!
All the best for the awesome decade to come!

April

Live Beautiful Feel Beautiful Be Beautiful


We have our two winners - please congratulate: Terri A. and Suzanne M. on receiving the April Cornell Amandine Light Blue Napkin Bundle! Thank you all for participating - it's a joy to read each entry!
(Our winners were chosen by Tara Frey's Random Number Generator)

21 comments:

Anonymous said...

Spinach Leaf Salad with Dried Cranberries and Carmelized Pecans with a Raspberry Vinaigrette Dressing - Yum!

hamellott@tds.net

terriachmann said...

I will definitely be making your salad, April!
My mouth is watering already...

A favourite of mine is an Orzo Salad, given to me by my friend and fellow kitchen nut, Barry... here it is!

Orzo Salad

6 oz. snow peas, cut in half, and blanched
2 cups orzo (cook as directed on package)
1/2 cup cherry tomatoes, halved
1/2 cup green onions, sliced
1 cup cucumber, peeled, seeded, and diced

Dressing:
1/4 cup lemon juice
2 TB white wine vinegar
2 tsps. grated lemon rind
1 tsp. minced garlic
1/2 cup oil
salt and pepper to taste

Combine dressing ingredients and pour over the salad in a large bowl. Toss lightly to coat. Chill and serve.

Dianne Hadaway said...

Ohhh April, I would love to win these napkins so much! My fav salad is one my husband and I made this past summer many times and never tire of it. It's a very simple and refreshing one. Arugula and mixed greens, small bite size pieces of watermelon, crumbled feta cheese and balsamic vinegar dressing. It's also great with toasted almond slivers or toasted pecans. YUM! Thanks for the fun giveaway

Dianne Hadaway said...

Oh oh, I forgot to post my email addy - dianne@mamaspocketbook.com - I'd love to win this sweet giveaway. My fav salad recipe is simple and refreshing - Make a bed of Arugula and mixed greens, add bite size pieces of watermelon, sprinkle with crumbled feta cheese and toss all with balsamic vinaigrette dressing. Toasted nuts are great in this too (pecans, almonds or pine nuts!) YUM!

Karen said...

It's been hard to decide on a Favorite salad recipe - I have so many! I'll definitely be trying yours!

This is a recipe for Spicy Horseradish Coleslaw. We printed the recipe off of Food Network, but my husband (the real cook in the family) always tweaks it one way or another.

2 1/2 C shredded green cabbage
2 1/2 C shredded red cabbage
1 C shredded carrots
2 T finely sliced green onions
1 1/2 C peeled, seeded and diced cucumber
2 jalapeno's, stem and seeds removed, minced
1 t lemon juice
1/4 C cider vinegar
2 T plus 1 1/2 t sugar
3/4 t salt
1/2 t freshly ground pepper
1/2 C mayo (we use the kind made with olive oil)
2 T sour cream
3 T freshly grated horseradish
1 1/2 t Creole mustard

Combine red and green cabbage, carrots and green onions in a large mixing bowl. In a small bowl toss the cucumbers with lemon juice and add to the cabbage mixture.

In a small bowl combine, vinegar, sugar, salt and pepper and whisk until sugar is dissolved. Pour the seasoned vinegar mix over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and transfer to the fridge for 20 to 30 minutes.

In a small bowl, combine mayo, sour cream, horseradish and mustard. Stir to combine. Add the mayo mixture to the coleslaw and thoroughly combine. Cover and refrigerate for at least an hour and up to overnight.

(end of recipe)

This is the yummiest coleslaw I've ever had. It has just a bit of heat in it, then the cucumbers are nice and cool and your mouth is super happy :) Using the olive oil mayo, means this salad is waistline friendly, but tastes rich!

Thanks for offering the napkins, they are gorgeous! :)

Anonymous said...

Hi there!
My favorite salad is a Dried Cherry/brie salad with toasted almonds. We had it as a side with the turkey on Christmas day and it was a big hit with everyone.
My email is: christinefaour@yahoo.ca

Anonymous said...

Carrot, Currant, Lemon and Honey Salad!

(Few ingredients and simple to make)

4-6 medium carrots
1/2 Cup currants
1/4 Cup Lemon Juice
2 TBSP Honey

Peel carrots and place in food processor. Process until carrots are very small pieces. You can also do this in a blender by placing cut up pieces of carrots into the blender with 2-3 cups of water. Blend until carrots are in very small pieces, Drain, and place carrots in a bowl.

Add currants to the carrots. Mix the lemon juice and honey and heat in microwave until very warm. You do not need to boil the mixture.

Pour warm honey and lemon juice over carrots and currants. Mix together, cover and refrigerate for several hours or overnight.

Delicious and healthy!

Bonny10058@gmail.com

Anonymous said...

Here is my favorite salad
It is a version of a
Mediterranean Orange Salad

6 Navel Oranges sliced & peeled
4 Blood Oranges sliced & peeled
2 red onions or 1 big red onion sliced
1 cup of chopped pitted black Kalamata Olives
1 cup of feta cheese
1/3 cup of olive oil
Juice from 1 lemon or orange
2 Tbsp of Basil or Italian parsley chopped
salt and pepper to taste (I use Kosher or sea Salt)

Layer the orange and red onion slices on a platter (can layer on top of each other)
Sprinkle the chopped olives, feta and basil/parsley over the top of the slices
Dressing: Mix the juice of the orange or lemon with the olive oil (if you want you can put some seasoning or herbs in this dressing)
Drizzle the dressing over the top of the salad
Add a dash of salt and pepper over the top

Enjoy

tineich@yahoo.com

Anonymous said...

Hi April!
I love your napkins, and everything else you make too =)
Here is my most treasured salad recipe. Although not exactly 'light', its nutritious and delicious and ALWAYS a hit:

Roated Baby Potato and Red Pepper Salad with herbs (serves 4):
Ingredients:
- 1.5-2 pounds baby red potatoes
- 2 red bell peppers
- 1 small red onion, thinly sliced
- 3 tbsp extra virgin olive oil
- 1 clove of garlic
- 2 tbsp of your favorite fresh herb (I like rosemary, thyme, or basil), 2 tsp if dried
- sprinkle of dried oregano
- 1/4 tsp sea salt, plus a little extra (to taste)
- ground pepper (to taste)

1) Cut potatoes into bite-sized pieces, place onto a baking sheet. Sprinkle with sea salt and cover with aluminium foil. Bake at 425 degrees (Celcius) for 45 minutes or until you can pierce them with a fork. Then uncover and broil until just golden brown.
2)While potatoes are roasting, cut peppers into bite-sized pieces and place on a baking sheet, uncovered, and roast at the same time as potatoes, until tender and slightly blackened.
3)Combine potatoes, peppers and onions and add dressing (below). Sprinkle dried oregano, freshly ground black pepper and salt to taste.
Serve warm. Enjoy!

Dressing:

Using a mortar/pestle, grind garlic clove and your herb(s) of choice, plus a tiny bit of salt to assist the grinding process. Once you have a pulp, whisk it into your extra virgin olive oil and add to salad.

My e-mail address is: tinamariegear@yahoo.ca

Thanks!! Happy New Year!!

Anonymous said...

Greek Salad --

3/4# cherry tomatoes, diced
2 cups seedless cucumber, diced (1 large)
1/4 cup red onion, diced
1/4 cup putted kalamata olives, diced
3 T chopped fresh Italian parsley
3 T olive oil
1.5 T red wine vinegar
1/2 t oregano
1/4 cup crumbled feta

Toss everything together. You can eat this either as is or serve with the lettuce of your choice (I usually choose romaine). If you serve this with lettuce, then make a couple of extra portions of the olive oil / red wine vinegar combination to use as extra salad dressing.


Also, this is very good with cooked chicken mixed in to make a full meal. My sweetie and I eat this often!

Another easy salad is just to toss strawberries and/or blueberries, feta, chicken, spinach and pecans along with balsamic vinegrette -- another full meal salad that is great in the summertime.

Thanks for the offer! I use your napkins every day!
Heather -- hvail1@comcast.net

Suzanne said...

One I've taken to potlucks and always received rave reviews for is a leek mimosa salad - essentially the whites of 6 leeks are trimmed lengthwise into broad 'noodles' and boiled with 6 eggs for 10 minutes. Drain leeks and cool under cold running water, peel hard boiled eggs - arrange leeks on a platter, place sliced eggs on top along with 1/2 pound either cooked shrimp or imitation crab, and pour dressing over all: whisk together: 1 tsp Dijon mustard; 1 shallot minced; 3 Tbsp. olive oil; 2 Tbsp. red wine vinegar; 1 tsp. curry; salt and pepper to taste. serves 4 for a main course; 6-12 for an appetizer or potluck salad. suzanne_moreau@telus.net

Nora said...

These napkins are Lovely! Thank you for this opportunity to own something of such great beauty!

*Hearty and Healthy Salad*

1 large handful of Organic Spring Mix baby lettuces
1 carrot
1 stalk of celery
3 green onions
4 cherry tomatoes
A sprinkling of feta cheese or medalians of fresh goat cheese
1 small handful of toasted pecans
dried cranberries or raisins
the juice of one lime
2 tablespoons of First Cold Pressed Olive Oil
Celtic Sea Salt
freshly grated pepper medley

*Chop all veggies and place in large bowl with the spring mix add following ingredients and salt and pepper to taste, mix through, then serve. This is a meal for one person...the recipe can be adjusted by then number of people eating.

norapitts@yahoo.com

soonermomof7 said...

What a wonderful giveaway! Thank you for the opportunity to enter.

This salad is a favorite of young and old, especially women.

Combine fresh spinach, sliced strawberries, and sliced green onions. Toss with dressing and toasted sesame seeds.

Dressing: 1/4 cup cider vinegar, 1/3 cup oil, 3 Tbsp. soy sauce, 1/2 cup sugar. Boil together for 2 minutes. Cool before adding to salad.

Rocio said...

As a mom of four young children I love this easy yet delicious salad....

Baby Spinach
Can of mandarin oranges with the juice
1 cup of dried cranberries
crumble on bleu cheese or feta

Voila! Delicious and so pretty.

I adore your fabrics and clothes. And we eat our meals with a yellow and bright blue floral table cloth I purchased years ago with the blueberry china. I only have a couple pieces and would be estatic if you had the blueberry china available again. Happy New Year!

rocioathome@gmail.com

Anonymous said...

Wonderful salad inspirations April and I am in sad need of less girth-expanding recipes after this Christmas season!

This is my original salad that you have embellieshed (with such delicious results!). I haven't included any measurements, it is different every time I make it! I try to use organic produce only.
From my freind Susie Darlington:

Mixed greens
Cherry or heritage tomatoes
Red pepper
Red onion
Ripe pear (apple can be substituted but pear marries better with the cheese)
Strawberries (if available)
Pecans (candied are even yummier)
Crumbled blue cheese

The salad dressing is very important:
Olive oil
Basalmic vinegar
Dried mustard powder
Mrs. Dash's lemon pepper seasoning
Maple syrup

The dressing has to be sweet with a bite from the mustard. Enjoy!
Moralea moralea@telus.net (can't figure out how to comment except as anonymous)

Anonymous said...

Love those napkins! My favorite type of salad is summertime Macaroni Salad!

madcrafter@hotmail.com

Thanks for the giveaway opportunity!

Anonymous said...

My 5 year old loves our simple "Everyday" salad. Specific proportions aren't important, just add in amounts that you enjoy!-

*Mixed greens, diced walnuts, dried cranberries, shaved asiago cheese, carrot rounds and sweet onion (for the adults!). Toss with a bit of Honey Mustard or Raspberry Vinagrette dressing and enjoy!

lynn_curtis_king@yahoo.com

Anonymous said...

Hello! Would love to have those blue napkins as I love all things April Cornell. This is a salad I tried for the first time at Christmas dinner. It was a nice light alternative to the heavy traditional sides:
Cherry Brie Tossed Salad
Toast 3/4 cups slivered almonds in 1 Tbsp butter and set aside.
Add into 8 cups torn Romaine lettuce along with a package of dried cherries and one round of Brie chopped up. Use a honey/oil dressing with poppy seeds.

My family loved this!!

Christine

christinefaour@yahoo.ca

Pan Deratany said...

What a great idea for the New Year weight resolution. Having these recipes are an inspiration to include more raw foods into my lifestyle. I would love to serve this with your beautiful napkins next to the plate.
Taboli Salad
1 c. cook Quinoa (or bulger soaked)
1 bunch parsley chopped fine
1 large tomato diced
1 cucumber diced
1 bunch green onions cleaned & sliced
small amount of copped mint
1 lemon juiced
2-3 T EVOO
salt

Holy said...

If i would be at your place i would have done the same. I have learned making many such varieties of napkins and varieties of salads when i used pursue my hospitality classes.I loved those classes and they are helping me right now like anything in my day to day life.

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Susan said...

What a great giveaway.......I think i will make a craft with this napkin, after I eat this salad....
1..Mixed greens
2. one small red onion
3. 1/2 cup chopped celery
4. 1 cup mandarin oranges
5. 1/2 cup pecans I just add 2T. olive oil and add salt and pepper. Happy New Year!!!

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