Best Bonnies Winter Salad Relish Recipes

PERFECT WINTER SALAD

Perfect Winter Salad image

This is my most-requested salad recipe. Serve it as a side salad along with your holiday meal, or enjoy it for lunch the next day with cubed turkey or chicken on top. -DeNae Shewmake, Burnsville, Minnesota

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1/4 cup reduced-fat mayonnaise
1/4 cup maple syrup
3 tablespoons white wine vinegar
2 tablespoons minced shallot
2 teaspoons sugar
1/2 cup canola oil
2 packages (5 ounces each) spring mix salad greens
2 medium tart apples, thinly sliced
1 cup dried cherries
1 cup pecan halves
1/4 cup thinly sliced red onion

Steps:

In a small bowl, mix first 5 ingredients; gradually whisk in oil until blended. Refrigerate, covered, until serving., To serve, place remaining ingredients in a large bowl; toss with dressing.

Nutrition Facts : Calories 235 calories, Fat 18g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 47mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.

BONNIE'S WINTER SALAD RELISH

BONNIE'S WINTER SALAD RELISH image

This is a nice healthy dish for when you want to add a little special something to your meals. You can also serve it as a salad or as a side. It goes with all meats, chicken and fish, and this is a great way to get more vegetables and fruit in our diet. Enjoy! Photos are my own. Recipe adapted from an old cookbook.

Provided by BonniE !

Categories Other Appetizers

Time 15m

Number Of Ingredients 7

Ingredients

3 large jonathan apples, cored and small diced
2 large claussen dill pickles, small diced
2 stalks of celery, small diced
1/2 medium red onion, small diced
1/4 cup sugar
1/4 teaspoon dry mustard
1/4 cup apple cider vinegar

Steps:

1. This recipe makes 8 to 10 cups of Winter Salad Relish. I store mine in a 3 quart Rubbermaid container in the refrigerator and turn it upside down so the liquid is evenly distributed. You can probably swap Splenda for the sugar in this recipe. I like it in wraps for lunch, too.
2. Assemble all ingredients before you begin. Wash all the vegetables and wash and core the apples. Don't peel them. Cut them into quarters and use a food chopper that has a blade for a small dice, like the Vidalia Chop Wizard, or you can hand chop the vegetables.
3. Combine all the ingredients in a large container. I use a 3 quart Rubbermaid container with a tight lid.
4. Mix the vinegar, sugar and mustard dressing in a small measuring cup.
5. Pour the dressing over the salad relish. Combine the dressing with the vegetables and apples.
6. Here is how it should look. Enjoy!