Salads

Simple Springtime Salad

2 pkgs (3 oz each) lemon gelatin
1 pkg (8 oz) cream cheese
1-1/2 cups BASS PECAN PIECES
1 can (15-1/4 oz) crushed pineapple

Chill gelatin until slightly firm. Mix other three ingredients, blending well. Stir into gelatin and mold. Serve on a bed of lettuce. Also, may be used as a base to add other favorite chopped vegetables and fruits with BASS PECAN PIECES.

Thanksgiving Pecan Salad

1 can (15-1/4 oz) pineapple chunks
2 pkgs (3 oz each) cherry gelatin
1 can (16 oz) whole cranberry sauce
1 cup cold water
1 cup chopped celery
½ cup BASS PECAN PIECES

Drain pineapple, reserve syrup. Add enough water to syrup to make one cup liquid. Bring to a boil and dissolve gelatin in hot liquid. Add one cup cold water. Chill until thick but not set. Stir in cranberry sauce, pineapple, celery and BASS PECAN PIECES. Pour into 2-quart mold. Chill until firm. Unmold.

Nutty Crunchy Orange Salad

1 large orange (seedless)
Lettuce
1 cup apples (pared and diced)
1 cup celery (diced)
½ cup BASS PECAN PIECES
4 Tbsp mayonnaise
Salt (to taste)

Pare orange, cut into 5 slices and place in lettuce cups on individual plates. Combine other ingredients, tossing lightly together, and pile in light heaps on orange slices. Serve at once.

Lettuce Wedge Salad

1 head iceberg lettuce, quartered into wedges
Toasted BASS PECAN PIECES
Just before serving, pour about ¼ cup Super BASS PECAN Vinaigrette salad dressing over each wedge. Sprinkle with BASS PECAN PIECES.

Salad Dressings

All Purpose Pecan Salad Dressing

1 pkg (3 oz) cream cheese
1/3 cup mayonnaise
1/3 cup orange juice
1 Tbsp lemon juice
1 Tbsp sugar
¼ tsp salt
1/3 cup BASS PECAN PIECES

Soften cream cheese. Add remaining ingredients except pecans. Beat until well blended. Stir in pecans. Chill well. Serve with fruit or crisp salad greens.

Super Sensational Vinaigrette Salad Dressing

6 Tbsp PECAN OIL or olive oil
2 Tbsp lemon juice, or red wine vinegar or champagne vinegar
1 Tbsp buttermilk
1 Tbsp mayonnaise
½ cup crumbled blue cheese, Gorgonzola or feta cheese
Salt and pepper to taste

In a bowl, whisk the oil and lemon juice or vinegar to form an emulsion. Whisk in the buttermilk and mayonnaise; stir in the cheese. Salt and pepper to taste.
For extra crunch and taste, sprinkle salad with BASS PECAN PIECES just before adding this dressing.

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