Sweet Heat Spinach Salad

1-2 tablespoons plus 1/4 cup Extra Virgin Olive Oil
1 pound sliced mushrooms
1 red onion, sliced thinly
1/4 cup balsamic vinegar
1/4 cup Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce®
4 cups fresh spinach leaves

Sauté mushrooms and onions in 1-2 tablespoons Extra Virgin Olive Oil until mushrooms are browned and onions begin to carmelize. Remove from heat and set aside to cool slightly. Mix together 1/4 cup Extra Virgin Olive Oil, balsamic vinegar, and Fischer & Wieser’s The Original Roasted Raspberry Chipotle  Sauce®, blending well. Add mushrooms and onions to spinach leaves in salad bowl; drizzle olive oil-vinegar-Raspberry Chipotle mixture over salad, tossing gently.  Serves 4

Popularity: 5%

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admin on April 6th 2010 in Salads, Sides

Mixed Green Salad with Chicken and Raspberries

If you’re looking for a great “different” salad that provides massive nutrition and taste, try this one! You’ll get rave reviews.

  • 2 fully cooked (grilled) chicken breasts, diced
  • 4 to 6 cups washed mixed salad green
  • 1 cup fresh raspberries, rinsed and drained
  • 1 small can Mandarin oranges
  • 1 small red onion, sliced into rings
  • 1/3 cup chopped walnuts or pecans
  • 1 cup diced dried apricots
  • 1 to 1-1/2 cup Fischer & Wieser The Original Roasted Raspberry Vinaigrette
  • 1/4 to 1/3 cup crumbled feta cheese
  • garlic croutons

Toss all ingredients together except Fischer & Wieser The Original Roasted Raspberry Vinaigrette. Divide mixture into 6 serving dishes. Drizzle with Fischer & Wieser The Original Roasted Raspberry Vinaigrette. Top with feta cheese and garlic croutons. Serves 6.

Popularity: 19%

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admin on December 29th 2009 in Chicken, Salads, Sides

Harvest Apple Cider Glaze Ham Salad

Use your leftover ham to make this tasty salad. Use for sandwiches with sliced gruyere cheese, or pile the salad on leaf lettuce leaves for an entrée salad.

Prep Time:  10-15 minutes
Cook Time:  20 minutes (hard-boiled eggs)

2 pounds smoked ham, cut into rough cubes
1 onion, finely chopped
2 celery stalks, finely chopped
6 hard-boiled eggs, chopped
1/3 cup chopped smoked almonds
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
1-1/2 cups Fischer & Wieser Harvest Apple Cider Glaze
1 cup real mayonnaise
2 tablespoons minced cilantro

Place the ham cubes in work bowl of food processor fitted with steel blade; process until ground to the consistency of ground beef. Transfer to a bowl and stir in the onion, celery, chopped eggs and almonds; set aside. In a separate bowl whisk together remaining ingredients, blending well. Fold the dressing into the ham mixture. Refrigerate until ready to use. Serves 4-6

Popularity: 4%

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admin on April 23rd 2007 in Sides

Harvest Apple Cider Ham Salad

Use your leftover ham to make this tasty salad. Use for sandwiches with sliced gruyere cheese, or pile the salad on leaf lettuce leaves for an entrée salad.

Prep Time:  10-15 minutes
Cook Time:  20 minutes (hard-boiled eggs)

  • 2 pounds smoked ham, cut into rough cubes
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 6 hard–boiled eggs, chopped
  • 1/3 cup chopped smoked almonds
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1–1/2 cups Fischer & Wieser Harvest Apple Cider Glaze
  • 1 cup real mayonnaise
  • 2 tablespoons minced cilantro

Place the ham cubes in work bowl of food processor fitted with steel blade; process until ground to the consistency of ground beef. Transfer to a bowl and stir in the onion, celery, chopped eggs and almonds; set aside. In a separate bowl, whisk together remaining ingredients, blending well. Fold the dressing into the ham mixture. Refrigerate until ready to use. Serves 4 to 6.

Popularity: 5%

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admin on April 18th 2007 in Pork, Sides

Spinach Salad with Gorgonzola, Toasted Pecans & Roasted Raspberry Chipotle Vinaigrette

A great-looking spinach salad with bigger-than-life flavor accented with musky tangy Gorgonzola, mellow rich toasted pecans and blasted off the charts by Fischer & Wieser The Original Roasted Raspberry Chipotle Vinaigrette.

Prep Time:  15-20 minutes
Cook Time:  7-10 minutes

Arrange the chopped pecans on a baking sheet. Place in preheated 350 degree oven and toast until aromatic, about 7-10 minutes. Take care not to overcook the pecans, or they will taste bitter. Set aside to cool. Arrange the spinach leaves on four salad plates. Scatter a portion of the cheese and pecans over the salads. Top with Fischer & Wieser The Original Roasted Raspberry Chipotle Vinaigrette and serve. Serves 4

Popularity: 1%

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admin on April 18th 2007 in Salads, Sides

Blueberry Chipotle Vinaigrette

Try this really unique dressing on your favorite spinach salad with poached pears, or just a nice green salad to set a lively tone for your meal!

Prep Time:  10-15 minutes

Combine the Fischer & Wieser Roasted Blueberry Chipotle Sauce, pear vinegar and sage in work bowl of food processor fitted with steel blade. Process until well blended. With machine running, add the olive oil in a slow, steady stream through the feed tube until all has been added. Process an additional 10 seconds to form a tight dressing. Refrigerate until ready to use. Makes 1-1/4 cups dressing.

Popularity: 1%

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admin on April 18th 2007 in Salads, Sides

BLUEBERRY CHIPOTLE MELON SALAD

This quick and easy salad is like a cool and crisp breath of air on a steamy summer day. Serve well chilled for optimum refreshing power.

Prep Time:  15-20 minutes
Chill Time:  4 hours

  • 2/3 cup Fischer & Wieser Roasted Blueberry Chipotle Sauce
  • 1/3 cup fresh orange juice
  • 2 tablespoons dry sherry
  • 2/3 cup créme fraiche
  • 2 teaspoons minced fresh mint
  • 2-1/2 cups cubed fresh cantaloupe
  • 2-1/2 cups cubed fresh honeydew melon
  • Green leaf lettuce leaves and mint sprigs as garnish

Combine the Fischer & Wieser Roasted Blueberry Chipotle Sauce, orange juice, sherry, créme fraiche and mint in a medium sized bowl; whisk to blend well. Stir in the melon cubes; stir to coat well. Refrigerate until ready to serve, 4 hours. To serve, place a lettuce leaf on each serving plate and top with a portion of the salad. Garnish with mint sprigs.  Serves 4

Popularity: -0%

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admin on April 18th 2007 in Sides

BLUEBERRY CHIPOTLE AND BLACK CHERRY JELLO SALAD

When you need an attractive, easy, do-ahead salad for an event, give this molded Jell-O salad a spin. Very retro, very tasty, very impressed guests.

Prep Time:  15-20 minutes
Chill Time:  4 hours

2 (3-ounce) packages black cherry Jell-O
2 cups boiling water
20 ounces crushed pineapple, well drained, reserving 1/2 cup juice
1 cup cranberry juice
1/2 cup Fischer & Wieser Roasted Blueberry Chipotle Sauce
1 cup fresh or frozen blueberries
1 cup sliced fresh strawberries
Red-tipped lettuce leaves

Topping

1 (8-ounce) pkg. cream cheese softened and cut into 1-inch cubes
2/3 cup whipping cream

Empty the two packages of blackberry Jell-O into a 9″ x 13″ baking dish, spreading the contents evenly in the bottom of the dish. Pour in the boiling water and stir to moisten all Jell-O granules. Set aside until Jell-O has dissolved. Combine the reserved pineapple juice, cranberry juice and Fischer & Wieser Roasted Blueberry Chipotle Sauce. Stir into the Jell-O, blending well. Stir in the pineapple, blueberries and strawberries. Refrigerate until completely set, at least four hours.

To make the topping, combine softened cream cheese and cream in work bowl of food processor fitted with steel blade. Process until smooth. Refrigerate until ready to use.

To serve, cut the Jell-O into desired size squares. Place a square on lettuce leaves on each serving plate and top with a dollop of the cream cheese topping.  Serves 8-10

Popularity: -0%

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admin on April 18th 2007 in Sides

Raspberry Chipotle Melon Salad

The next time you’re searching your culinary repertoire for a unique and tasty side salad for a light meal, try this boldly different fruit salad with its sultry tones of sweet, spice and smoke. Ideal for a nice “lunch for the girls”, or even for adventurous guys!

Prep Time:  15 minutes

  • 1-1/2 cups mixed red and green grapes, halved
  • 1 cup strawberries, sliced
  • 1 cup blueberries
  • 1-1/2 cups cantaloupe, cut into 1/2-inch cubes
  • 1-1/2 cups honeydew melon, cut into 1/2-inch cubes
  • 1 cup fresh or canned pineapple, cut into bite-sized pieces
  • 1/2 cup Fischer & Wieser’s Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce®, chilled
  • 1/2 cup sour cream, chilled
  • 4 ounces cream cheese, cut into 1/2-inch cubes
  • 1/4 cup whipping cream, chilled
  • 6 green leaf lettuce leaves
  • Mint sprigs as garnish

Combine all fruit in a medium-sized bowl; toss gently to blend. In bowl of food processor fitted with steel blade combine the Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce®, sour cream, cream cheese and whipping cream. Process until smooth and well blended. Fold the sauce mixture into the fruit, incorporating well. To serve, place a lettuce leaf on each serving plate; top with a portion of the fruit mixture. Garnish with mint sprig. Serves 4 – 6

Popularity: 4%

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admin on March 12th 2007 in Sides