Best Pacific Northwest Salad Recipes

Pacific Northwest Strawberry, Goat Cheese & Pine Nut Salad image

Provided by Debi9400

Categories < 15 Mins

Time 5m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup orange juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 cups mixed greens
2 Belgian endive, chopped
1 cup fresh strawberries, sliced
2 tablespoons pine nuts, toasted
1/2 cup goat cheese, crumbled

Steps:

Combine orange juice, oil, mustard and seasonings in the bottom of a large salad bowl. Whisk to blend.
Top with salad greens, endive, strawberries, pine nuts and crumbled goats cheese.
Toss and serve.

Nutrition Facts : Calories 101.1, Fat 6.9, SaturatedFat 0.8, Sodium 144.4, Carbohydrate 9.2, Fiber 6, Sugar 2.5, Protein 2.8

Pacific Northwest Spinach Salad image

Provided by Beth Renzetti

Time 25m

Number Of Ingredients 13

DRESSING:
1/2 c extra virgin olive oil
2 Tbsp balsamic vinegar
2 tsp whole grain mustard
1 tsp sugar
1 tsp kosher or sea salt
freshly ground pepper
SALAD
1 c thinly sliced shallot
1/3 c sweetened dried cranberries
8 c lightly packed fresh baby spinach leaves, stemmed if needed
2 firm but ripe bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
2/3 c hazelnuts, toasted and chopped

Steps:

1. To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
2. Place the onions in a medium bowl and cover with cold water. Let stand for 15 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.
3. In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for 15 minutes or until ready to serve the salad.
4. To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top(s). Serve immediately.

Pacific Northwest Salad image

Provided by Tarbean

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

2/3 cup pear juice
6 tablespoons seasoned rice vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
4 pears, firm but ripe, unpeeled
2 tablespoons butter
1/4 teaspoon fresh ground pepper
1/8 teaspoon salt
3 (4 ounce) bags herb mixed salad greens (16 cups)
1 cup crumbled blue cheese (4 oz)
1/2 cup chopped toasted hazelnuts

Steps:

In small bowl, whisk together all vinaigrette ingredients. Can be made up to 3 days ahead.
Cut 2 of the pears ito 1/2" pieces. Melt butter in heavy medium skillet over medium heat. Add chopped pears; sprinkle with 1/4 tsp pepper and 1/8 tsp salt. Cook 4-6 minutes or until golden brown and softened. Recipe can be made to this point up to 4 hours ahead. Let stand at room temperature.
Place cooked pears in center of 8 salad plates. In large bowl, toss salad mix with vinaigrette. Place on top of pears; sprinkle with cheese and nuts. Slice remaining 2 pears; arrange over greeens.

Nutrition Facts : Calories 216.5, Fat 16.3, SaturatedFat 5.8, Cholesterol 20.3, Sodium 365.9, Carbohydrate 14.8, Fiber 3.4, Sugar 8.6, Protein 5.2