Best Sunset Salad Recipes

TRADITIONAL SUNSET SALAD '21' CLUB

Steps:

• To make the salad:
• In a large bowl combine all ingredients and toss to coat salad with dressing.
• To make the dressing:
• In a bowl whisk together vinegar, mustard mixture, salt, and pepper and add oil in a stream, whisking until emulsified. Whisk in chili sauce, watercress, and bacon.
• Make about 1 cup.

SUNSET SALAD

Steps:

• Dissolve jello in boiling water.
• Add pineapple, with juice, and lemon juice.
• Add carrots.
• Chill until set.

GRILLED SOUTHWEST STEAKS WITH SUNSET SALAD

Steps:

• 1)Combine Marinade ingredients in small bowl. Cover and refrigerate 2 tablespoons for Sunset Salad. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2)Place corn and bell peppers on grid over medium, ash-covered coals; grill peppers, covered, 11 to 14 minutes (over medium heat on preheated gas grill, times remain the same) and corn 15 to 20 minutes (gas grill times remain the same) or until tender, turning occasionally. Remove; set aside to cool slightly. 3)Add 3 to 4 additional briquettes to each side of fire grate to maintain medium heat, if necessary. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 13 to 15 minutes (over medium heat on preheated gas grill, 17 to 19 minutes) for medium rare (145°F) doneness, turning occasionally. 4)Meanwhile, to prepare Sunset Salad, chop bell peppers and cut corn kernels from cobs; place in medium bowl. Add tomato. Whisk reserved marinade and oil in small bowl until blended. Pour over vegetables; toss to coat. 5)Carve steaks into thin slices. Serve with salad.

SUNSET MAGAZINE'S SHAVED HONEYCRISP APPLE AND KALE SALAD

Steps:

• Whisk together oil, zest, and juice in a medium bowl. Add kale, cheese, and almonds, then toss to coat.
• Cut sides off apple into 4 pieces, leaving the core. Slice the apple pieces thinly with a mandoline or a knife. Add to salad and toss to coat. Season with salt, pepper, and *ichimi togarashi. Don't add the apples to the salad until *just* before serving to avoid them turning brown.
• *Found at Asian markets or you can make your own mixture. But if all else fails, sprinkle ground chili powder (chipotle, ancho, aleppo, etc.) for the ichimi togarashi.

TRIPLE ORANGE SUNSET SALAD

Steps:

• Mix juice and ginger in medium saucepan. Bring to boil on medium-high heat. Add to gelatin in large bowl; stir at least 2 min. until gelatin is completely dissolved.
• Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression.)
• Stir in fruit and walnuts. Refrigerate 1 hour or until set.

SUNSET SALAD

Steps:

• Combine tomatoes, peaches and mozzarella in serving bowl. Roll basil leaves and chop along bias. Add to bowl. Just before serving, add olive oil, vinegar, salt and pepper to taste. Mix all ingredients.