2-3 mandarin oranges
2 2/3 cups fresh baby spinach leaves
1/2 red onion, chopped

Dressing

3 tbsp extra virgin olive oil
2 tbsp freshly squeezed orange juice
2 tsp lemon juice
1 tsp clear honey
1/2 tsp whole-grain mustard
salt and pepper

1. Slice the top and bottom off each orange with a sharp knife, then remove the peel and pith. Working over a small bowl to collect the juices, carefully slice between the membranes of the orange to remove the segments.  Reserve any juices for the salad dressing.

2. Mix the spinach leave and orange segments together, then arrange them in a serving dish. Sprinkle the onion over the salad.

3. To make the dressing, whisk the oil, orange juice, lemon juice, honey, and mustard together in a small bowl. Season to taste with salt and pepper.

4. Pour the dressing over the salad just before serving. Toss the salad well to coat the leaves with the dressing.

Today, I have a great Autumn Salad recipe that I found in a new Thanksgiving cookbook that I picked up called “Thanksgiving Cooking Made Easy” I love how this cookbook has all the classic Thanksgiving recipes along with some new creative holiday dishes as well.

The cookbook also came with 5 additional cookbooks that feature Thanksgiving Leftover Recipes, Appetizers, Desserts, Cranberry Recipes and more. I recommend grabbing this cookbook before this amazing deal is gone.

You can check out the cookbook here.

Autumn Tossed Salad

1/2 cup lemon juice
1/2 cup sugar
2 tsp finely chopped onion
1 tsp Dijon mustard
1/2 tsp salt
2/3 cup vegetable oil
1 Tbs poppy seeds
1 bunch romaine, torn
1 cup (4 ounces) shredded Swiss cheese
1 cup unsalted cashews
1 medium apple, chopped
1 medium pear, chopped
1/4 cup dried cranberries

Dressing:
In a blender, combine the lemon juice, sugar, onion, mustard, and salt.
While processing, gradually add oil in a steady stream.
Stir in poppy seeds.
Transfer to a small pitcher or bowl.
Cover and refrigerate for 1 hour or until chilled.

Salad:
In a large salad bowl, combine the romaine, cheese, cashews, apple, pear, and cranberries.
Drizzle with dressing and toss to coat.

Servings: 12

Get this recipe and MANY more great holiday recipes at www.cookbookholiday.com.

My girlfriend Katie and I just returned from a much needed vacation. It was so nice to take a week and just relax and enjoy some great food. While dining out one night, we shared an amazing tomato and red onion salad. The hero in this dish is the Maytag blue cheese. Maytag is a blue cheese produced on the Maytag Dairy Farms outside of Newton, Iowa.

1 heirloom tomato
1 red onion
salt, to taste
fresh cracked black pepper, to taste
2-3 basil leaves, cut into thin strips
2 tablespoons Maytag blue cheese, crumbled
2 teaspoons balsamic vinaigrette

Cut three thick slices of tomato. Cut three slices of red onion. Try to use a tomato and onion that have a similar diameter. Place one slice of tomato on one end of your serving dish. Layer a whole slice of red onion on top, slightly offset. Repeat for the remaining slices of tomato and onion. Season with salt and black pepper, to taste. Drizzle with the balsamic vinaigrette. Crumble the blue cheese on top. Then, top with the strips of fresh basil. Serve immediately.

Serves 1-2

Adding craisins to your chicken salad adds a delightful twist to the flavors. Give it a try…

1 lb. boneless chicken tenders
1 teaspoon rosemary
salt, to taste
pepper, to taste
1 stalk celery, chopped fine
1/4 small onion, chopped fine
1 cup Craisins
mayonnaise, to taste

Place the chicken, in a saucepan and cover with water. Season with salt, pepper, rosemary and half of the chopped onion. Bring to a boil and cook for about 5 minutes or until the chicken is cooked through. Remove the chicken and let cool.

Once cooled, chop the chicken into small pieces, add the celery and remaining onion, craisins, salt, pepper and mayonnaise. Mix well. Taste and season again if necessary. Serve with lettuce and tomato on a pita or whole wheat bread.

Serves 2-4

My girlfriend and I drove out to some of the great farm stands on eastern Long Island last weekend and came back with a great selection of fresh local grown produce. I prepared this simple corn-cucumber salad that had such a nice flavor.

2 medium cucumbers
2 cups fresh corn, cooked and cooled
1/2 medium onion, thinly sliced
1/2 cup white vinegar
2 tablespoons sugar
2 tablespoons water
1 teaspoon dill weed
1 teaspoon salt
1/4 teaspoon fresh cracked black pepper

Peel the cucumber and slice it in half lengthwise, then slice thinly. Place in a bowl along with the remaining ingredients. Toss to combine. Cover and refrigerate for at least 4-8 hours before serving to allow the flavors to combine.

Serves 6-8

This recipe is makes great use of leftover grilled chicken.

2 chicken breasts, grilled and chopped
1 package spring mix greens
1 large tomato, chopped
1-2 handfuls herb croutons
1 handful Ocean Spray Craisins Sweetened Dried Cranberries

Dressing:
1/2 olive oil
1/2 balsamic vinegar

Divide the greens among 4 salad plates. Divide the tomatoes and chicken evenly on top of the greens. Top with croutons and Craisins. Drizzle with oil and vinegar.

Serves 4

Salad:
8 cups baby spinach
1 ripe pear, cut into fans
1/3 cup pomegranate seeds (arils)
2 ounces Gorgonzola cheese
fresh cracked black pepper
1 tablespoon honey

Champagne Vinaigrette:
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 tablespoon fresh squeezed lemon juice
1/4 teaspoon black pepper
2 tablespoons olive oil.

Prepare the vinaigrette by combining all the ingredients except for the olive oil in a small bowl. Mix well and then slowly drizzle in the olive oil to combine. Refrigerate until ready to serve.
Prepare the salad in a large salad bowl. Add the spinach. Arrange the pear over the top of the spinach and then add the pomegranate seeds on top. Crumble the Gorgonzola over the top. Drizzle with half of the vinaigrette. Top with fresh cracked pepper and then drizzle with the honey. Serve immediately.

Katie gave me the night off on Tuesday and she prepared a delicious tortellini salad. It came out perfect! While I do love to cook, it’s always nice to sit back now and again and enjoy someone else cooking.

12 oz frozen tri-color cheese tortellini
6 oz tri-color Fiori pasta
1 cup diced cooked ham
1/2 red onion, diced fine
1 cup diced red bell pepper
1 cup diced green bell pepper
1 1/2 cups diced Jarlsberg cheese
1/2 cup Good Seasons Italian Dressing

Cook the pastas according to package directions. Drain and rinse to cool off. In a large bowl, combine all of the ingredients and mix well until evenly coated with the dressing. Refrigerate for at least 30 minutes before serving.

Serves 8-10

This super hot and spicy salsa is only for the brave!

1 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
¼ cup extra-virgin olive oil
6 ripe plum tomatoes, halved
Freshly ground black pepper, to taste
10 habanero chile peppers
¼ cup lime juice (about 2 limes)
¼ cup chopped cilantro

Combine 1 tablespoon of olive oil and garlic and mix well.
Rub tomato halves with this mixture, season with salt and freshly cracked
pepper. Roast in a 500 degrees F oven for about 15 to 20 minutes.
Remove from oven, cool to room temperature and dice.
Meanwhile, grill habanero peppers over a medium-hot fire until they begin to blacken, 2 to 3 minutes. Remove peppers from fire and mince.
In medium-size bowl, combine tomatoes, peppers, ¼ cup olive oil, lime juice and
cilantro, mix well.

Makes: 2 cups

For this recipe, I recommend using canned chickpeas.

1 1/2 cup canned chickpeas
4 carrots
1 bunch of scallions
1 medium cucumber
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons fresh lemon juice
1 red bell pepper, seeded and thinly sliced

Drain the chickpeas and transfer them to a large salad bowl. Peel and slice the carrots. Cut the scallions into thin strips. Slice the cucumber with the skin on, then cut each slice into fourths. Add the carrots, scallions, and cucumber to the salad bowl and mix together. Stir in the salt and pepper and sprinkle with lemon juice. Toss the salad together. Arrange the slices of red pepper on top of the salad. Serve immediately or refrigerate.

Serves 4