Beyond Bachelor Salad



Cooking 101



California Crazin Salad

This sunny salad is topped with mandarin oranges and dried cranberries for sweetness with a bit of a bite. The trick in our household is hiding the oranges and cranberries long enough for them to top the salad. They are a favorite of the kids, which is of course the trick to getting them to eat "Mom's" salad.

Cooking for One or Two

1 cup salad greens
1/4 cup mandarin oranges (canned or fresh)
1/8 cup dried cranberries
1 tbsp. chopped walnuts
2 tbsp. Red Wine Vinaigrette

Three or Four Servings

4 cups salad greens
2 8 oz. cans mandarin oranges, drained
1/2 cup dried cranberries
1/4 cup chopped walnuts
1/3 cup Red Wine Vinaigrette

Place salad greens in a salad bowl or on a salad plate. Top with mandarin oranges, cranberries and walnuts. Top with salad dressing just before serving.

Serving Salads

Green leafy salads are one of the best make ahead dishes. Unless they include eggs, meet or cheese, they don't need refrigeration before serving.

This means it's easy to take a green salad for lunch or to make it in advance for dinner.

Pour your favorite salad dressing on just before serving and the salad should be perfect.

Visit any local kitchen supply shop for kitchen supplies that make salads even easier. They stock salad bowls, salad tongs, and vegetable peelers that are indespensible when making most salads.