Best Field Salad Recipes

SUMMER FRUITS AND FIELD GREENS SALAD WITH CITRUS DRESSING

Steps:

• In a large salad serving bowl, toss together greens, apple slices, carrots, grapes and orange sections.
• Juice the lemon and lime into a small bowl. Add olive oil, honey, salt and pepper. Whisk together to form dressing.
• Pour dressing over fruit & greens mixture and toss.
• Serve immediately.

FIELD SALAD

Steps:

• In a large bowl, combine salad greens, walnuts, cheese, and apples. Toss with raspberry vinaigrette, and serve.

MARSHALL FIELD'S CHICKEN SALAD (WITH SANDWICH VARIATIONS)

Steps:

• Mix all dressing ingredients together in large bowl.
• Add chicken, green onion, pecans, and grapes if you are using them. Mix well. Cover and refrigerate for at least 2 hours.
• Arrange lettuce leaves on plates and top each with a scoop of salad.
• Chef's Note: Cook up your chicken breast nice and tender by poaching or boiling. I shred my chicken the easy way using the plastic blade in my food processor and just giving it a few short pulses.

STRAWBERRY AVOCADO SALAD WITH FIELD GREENS

Steps:

• Arrange your fresh salad makings in a pretty bowl. Add cheese and walnuts, if desired.
• Drizzle with tarragon vinegar and olive oil, or your favorite salad dressing.
• Season with salt and pepper, to taste.
• Enjoy!

MARSHALL FIELD'S TARRAGON CHICKEN SALAD

Steps:

• Combine mayonnaise, vinegar, dried tarragon, salt and pepper well.
• Refrigerate if made up before assembling the salad.
• Place raisins in water to cover for 15 or 20 minutes.
• Drain and dry on a paper towel.
• Tear chicken into bite-size pieces.
• Add raisins to chicken pieces.
• Add enough mayonnaise mixture to moisten chicken well.
• Mix well.
• Refrigerate until serving.

MARSHALL FIELD'S TURKEY SALAD ORIENTAL

Steps:

• Cook the pasta to al dente in salted boiling water.
• Drain, rinse and cool.
• Combine the pasta, turkey, green onions, carrots and sesame seeds in a large bowl.
• In a sauce pan, combine the soy sauce, oil, vinegar, peanut butter, sugar, ginger and red pepper flakes.
• Heat the mixture til just about to boil, stirring to make sure the peanut butter is completely melted.
• Cool.
• Pour the cooled dressing over the salad and toss well to combine.
• Taste for seasoning, chill or serve at room temperature.
• Garnish with sliced green onions if desired.
• Packs well.

FIELD GREENS SALAD WITH APPLES

Steps:

• Chop walnuts.
• Toss greens with walnuts in a medium-size serving bowl.
• Core and cut apples into slices.
• Spritz apples with lemon juice to keep them from browning.
• Arrange apples on top of the greens.
• Crumble goat cheese on top of the salad.
• Serve with raspberry vinaigrette.

MARSHALL FIELD'S LEMON PASTA SALAD

Steps:

• Cook pasta according to package directions.
• Meanwhile, combine the lemon zest, olive oil, lemon juice, salt and pepper in a bowl. Set aside.
• Drain pasta and transfer to a large bowl. Pour lemon oil mixture over warm pasta. Toss cover and refrigerate for at least one hour.
• Stir in the tomatoes, fresh basil, cheese and dried basil. Cover and refrigerate for an additional hour.

FIELD SALAD [115]

Steps:

• In a large bowl, combine salad greens, walnuts, cheese, and apples. Toss with raspberry vinaigrette, and serve.

FIELD SALAD

Steps:

• In a large bowl, combine salad greens, walnuts, cheese, and apples.
• Toss with raspberry vinaigrette, and serve.

JEAN STEPHENS VINAIGRETTE & FIELD GREEN SALAD

Steps:

• Combine sugar, dry mustard, salt and vinegar. Stir until sugar is dissolved. Whisk in onion juice and worchestershire. Add all SLOWLY, whisking continuously til blended. Add to salad ingredients.