Best 4 Sunset Salad Recipes

Feast your eyes on the Sunset Salad, a symphony of flavors and textures that will transport your taste buds to a tropical paradise. This vibrant salad is a delightful blend of sweet, tangy, and refreshing ingredients, masterfully arranged to create a visually stunning presentation. Indulge in layers of fresh and juicy oranges, grapefruit, and avocado, each bursting with their unique flavors. Crisp romaine lettuce adds a refreshing crunch, while crumbled goat cheese contributes a creamy tang that perfectly complements the sweet fruits. Drizzled with a light and tangy honey-lime dressing, this salad is a harmonious balance of sweet and savory, leaving you feeling invigorated and refreshed. The Sunset Salad is not just a culinary delight, but also a nutritional powerhouse, packed with essential vitamins and minerals to keep your body energized. Get ready to tantalize your taste buds and nourish your body with this exceptional salad that's perfect for any occasion.

Let's cook with our recipes!

TRADITIONAL SUNSET SALAD '21' CLUB

Traditional Sunset Salad '21' Club image

Categories Salad Beef Chicken Leafy Green Quick & Easy Lunch Bacon Fall Cabbage Watercress Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4 as a first course or light main course

Number Of Ingredients 14

Ingredients

2 cups finely shredded green cabbage (from about 1/2 medium head)
2 cups finely shredded iceberg lettuce (from about 1/2 head)
1 1/2 cups 1/2-inch cubes smoked beef tongue (about 3/4 pound)
2 cups 1/2-inch cubes poached chicken breast (about 1 pound)
3/4 cup Lorenzo dressing
For the Traditional Lorenzo Dressing '21 Club':
2 tablespoons red-wine vinegar
1/2 teaspoon dry mustard dissolved in 1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
2 tablespoons bottled chili sauce
2 tablespoons finely chopped watercress leaves
2 tablespoons chopped cooked bacon (about 3 slices)

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

Sunset Salad image

I used to eat this all the time as a kid and just ran across the recipe again in a church recipe collection cookbook. I'm not a huge fan of gelatin salads,(they always sound kinda funky) but this one, I like. A little tart, a little sweet.

Provided by Kim127

Categories Gelatin

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 package orange Jell-O
1 cup boiling water
1 (8 ounce) can crushed pineapple with juice
1 teaspoon lemon juice
1 cup grated carrot

Steps:

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

SUNSET MAGAZINE'S SHAVED HONEYCRISP APPLE AND KALE SALAD

Sunset Magazine's Shaved Honeycrisp Apple and Kale Salad image

From the March 2013 issue of Sunset Magazine. Try other varieties of kale, cheese, nuts and apples for a different spin. Note: you will also need 1/4 teaspoon of ichimi togarashi (or substitute--see below) for the recipe but the site does not recognize this ingredient.

Provided by COOKGIRl

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lemon, juice and zest of, medium
2 cups thinly sliced kale (we tested using dinosaur or lacinato kale)
1/4 cup finely shredded parmesan cheese (we subbed asiago)
1/4 cup roughly chopped candied almonds
1 honeycrisp apple (we subbed galas)
about 1/4 tsp. kosher salt
about 1/4 tsp. pepper

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.

SUNSET SALAD

SUNSET SALAD image

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups diced ripe tomato
1 1/2 cups diced fresh peach
3/4 cup diced fresh mozzarella
5-6 fresh basil leaves
Good olive oil
Balsamic vinegar
Salt
Pepper

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.

Tips:

Use ripe, seasonal fruit. This will ensure that your salad is bursting with flavor.
Don't be afraid to experiment with different fruits. There are endless possibilities, so have fun and see what you like best.
Add some nuts or seeds for crunch. This will give your salad some added texture and flavor.
Use a light dressing. You don't want to overpower the delicate flavors of the fruit.
Serve your salad immediately. Fruit salads are best enjoyed fresh.

Conclusion:

Sunset salad is a refreshing and delicious way to enjoy the bounty of the summer harvest. With its vibrant colors and flavors, it's sure to be a hit at your next potluck or barbecue. So next time you're looking for a light and healthy side dish, give sunset salad a try. You won't be disappointed.

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