Best Ill 3 Forks Restaurant Salad Recipes

Three Forks Salad image

Provided by PAMELA D.

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons salad dressing, such as Miracle Whip
1/4 teaspoon dry mustard
1 tablespoon maple syrup
1 teaspoon maple syrup
1 tablespoon cider vinegar
1 tablespoon apple juice
1/2 teaspoon molasses
1 tablespoon olive oil
8 cups spring mixed salad greens
1 Granny Smith apples, cut in slivers
1/2 cup candied pecans
2 ounces crumbled danish blue cheese

Steps:

1) Combine dressing ingredients in a small bowl and whisk till smooth. Refrigerate.
2) Place salad greens and apple slivers in a large bowl. Drizzle a scant Tablespoon per serving over greens and toss to coat. Plate greens and top with pecans and blue cheese.

Nutrition Facts : Calories 141, Fat 8.7, SaturatedFat 3.5, Cholesterol 17.5, Sodium 287.7, Carbohydrate 12.8, Fiber 0.6, Sugar 10.1, Protein 3.7

Ill ( 3 ) Forks Restaurant Salad image

Provided by SusieQusie

Categories Apple

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup pecans, lightly toasted, plus pecans to garnish
1/2 cup apple cider
1/4 cup cider vinegar
1/2 cup pure maple syrup
1/2 teaspoon dry mustard
1/4 cup pecan oil
1/4 cup olive oil
8 cups greens, field greens or 8 cups spinach, washed &dried
2 granny smith apples, cored, sliced into thin wedges
1/2 cup danish blue cheese, crumbled

Steps:

Combine ¾ cups pecans and apple cider in blender and puree. Pour mixture into large bowl.
Whisk in cider vinegar, maple syrup and dry mustard.
Combine oils and add to mixture, whisking until well combined. Makes about 2 ¼ cups dressing.
Heat vinaigrette slowly over low heat in saucepan.
Arrange salad plates with greens, sliced apples and crumbled blue cheese. Ladle on warm vinaigrette and sprinkle with toasted pecans.

Nutrition Facts : Calories 595, Fat 47, SaturatedFat 8.1, Cholesterol 12.7, Sodium 246.3, Carbohydrate 42.5, Fiber 4.2, Sugar 34.2, Protein 5.8

Mexican Restaurant Salad image

Provided by cookiedog

Time 23m

Yield 6 serving(s)

Number Of Ingredients 19

2 tablespoons freshly squeezed lime juice
1/2 cup olive oil
2 tablespoons mayonnaise
2 tablespoons sour cream
1/2 cup stemmed coarsely chopped fresh cilantro (about 1/2 bunch)
1 green jalapeno chile, stemmed, seeded, and deribbed
2 garlic cloves, chopped
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
2 tablespoons grated parmesan cheese
1 teaspoon olive oil
1/4 cup pumpkin seeds, shelled
salt
2 heads romaine lettuce, outer leaves removed, torn into bite-sized pieces
1 small red onion, thinly sliced
1 avocado, pitted, peeled, and cubed
1 1/2 cups lightly crushed yellow corn tortilla chips, lightly crushed
fresh ground black pepper
4 ounces queso fresco, crumbled

Steps:

To Make the Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth.
Refrigerate until ready to use.
To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
Toss continuously until the seeds are lightly toasted, about 3 minutes.
Season to taste with salt and let cool.
To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
Season to taste with salt and pepper.
Sprinkle the queso fresco and toasted pumpkin seeds over the salad.

Nutrition Facts : Calories 359.7, Fat 31.4, SaturatedFat 5, Cholesterol 4.8, Sodium 114.1, Carbohydrate 18.1, Fiber 7.7, Sugar 4, Protein 6.4