By now you all know that I’m part of the Sunday Supper Movement. I can hardly believe that the Sunday Supper Movement turns 4 this year! While I haven’t been a member since the very beginning, I joined about 6 months into it and have been going strong for 3 1/2 years now. I’ve met some wonderful people (both online and in real life), enjoyed a conference with many of these people, and have sharing amazing recipes every Sunday. I’m so happy to be a part of Sunday Supper and am excited that this year January is National Sunday Supper Month!
Today there is no real theme except kicking off the new year with Sunday Supper. Since I like to make healthier dishes in the new year today I’m sharing a delicious salad. I like making salads with dinner. It’s something easy that I can make and it adds a vegetable to our plate. My normal combination of salad is iceberg lettuce, carrots, peppers, onions, cheese, bacon bits, and croutons. Occasionally I’ll add in some other vegetables that we have in the refrigerator but that’s about it.
While I love our salads, sometimes I get bored. It’s the same thing with a different dressing. I don’t really know why I don’t make my own dressing more because it’s so easy to make. I have a great balsamic vinaigrette I make and a pretty tasty Asian vinaigrette. They each take just minutes to make but I never take the time to do it.
This past weekend I decided I was tired of my plain old salad. Since it’s getting colder out I thought a winter salad topped with a citrus vinaigrette might be fun. I combined mixed greens with candied pecans, dried cherries, red onions, fresh pears, and pepper jack cheese for an awesome winter salad.
When it came time to make a dressing I made a homemade citrus vinaigrette using fresh squeezed orange juice. It’s the perfect combination of fresh produce with sweet, tart, and spicy all in one bowl. It’s delicious on this winter salad.
- 6 c. mixed greens
- ½ c. dried cherries
- ½ red onion, thinly sliced
- 1 pear, thinly sliced
- ½ c. candied pecans
- ¾ c. Pepper Jack cheese, shredded
- 3 T. fresh squeezed orange juice
- ¼ c. red wine vinegar
- ¼ c. olive oil
- 1 t. black pepper
- 1 t. salt
- 2 garlic cloves, minced
- 1 t. Dijon mustard
- To make the salad put the mixed greens in a large bowl.
- Top the salad with the dried cherries, red onions, pear, candied pecans, and Pepper Jack Cheese. Set aside.
- To make the dressing combine all of the ingredients in a bowl with a tight lid. Shake vigorously for 30 seconds.
- Serve the salad with the dressing on the side.
Appetizers and Soups
- Borscht from Serena Bakes Simply From Scratch
- Cheesy Garlic Crescent Rolls from Wallflour Girl
- Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
- Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
- Garlic Chili Tiger Prawns from Food Lust People Love
- Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate
- Lion’s Head Meatball Soup from Culinary Adventures with Camilla
- New England Seafood Chowder from Curious Cuisiniere
- Potato and Carrot Leek Soup from Peanut Butter and Peppers
- Steve’s Crab Dip from Monica’s Table
- Almond Breaded Pork Chops from Casa de Crews
- Bourbon Glazed Porkchops from Grumpy’s Honeybunch
- Cauliflower Tetrazzini with Poblano Peppers from The Wimpy Vegetarian
- Chicken Pot Pie from Feeding Big and more
- Cranberry Mustard Pork Chop Skillet Dinner from Momma’s Meals
- Fideua (Catalan Pasta Paella) from Caroline’s Cooking
- French-Inspired Macaroni and Cheese from MyGourmetConnection
- Grandma’s Fried Chicken from The Freshman Cook
- Gluten Free Buffalo Quinoa Vegetable Bowls from Fearless Dining
- Huevos Rancheros from Palatable Pastime
- Indian Spiced Roast Salmon from Soni’s Food
- Italian Style Swiss Chard and Beans with Orecchietti Pasta from Delaware Girl Eats
- Korean Spicy Braised Mackerel from kimchi MOM
- Larb Gai (Spicy Thai Chicken Salad) from Rhubarb and Honey
- Mediterranean Flatbread from Magnolia Days
- Mustard-Crusted Pork Roast from Sew You Think You Can Cook
- New York Strip Roast Dinner from Gluten Free Crumbley
- Red Wine-Mushroom Braised Beef from The Crumby Cupcake
- Rustic Portuguese Chicken Stew from Family Foodie
- Sausage & Pasta in a Quick Tomato Sauce from The Food Hunter’s Guide to Cuisine
- Savory Ham, Cheese and Sage Waffles from Rants From My Crazy Kitchen
- Shrimp and Asparagus Crepes from A Day in the Life on the Farm
- Simple, Healthy, Light and Lemony Fettuccine from MidLife Road Trip
- Simple Roast Chicken from Get the Good Stuff
- Slow Cooker Italian Meatball Soup from Food Done Light
- Smoked Mozzarella and Sausage Pizza from Confessions of a Cooking Diva
- Smothered Pork Chops from Cosmopolitan Cornbread
- Spinach Spätzli with Sage and Speck from Tara’s Multicultural Table
- Turkey Cutlets with Sausage Stuffing from Cindy’s Recipes and Writings
- Ultimate Mac and Cheese from Our Good Life
- Vegan Mexican Rice and Lentils from PancakeWarriors
- Ziti with Porcini Bolognese Sauce from Cooking Chat
- Gramma Buckholt’s Yeast Rolls from The Weekend Gourmet
- Lager and Rye Bread from What Smells So Good?
- Parmesan Roasted Cauliflower from Nosh My Way
- Sweet Potato Crescent Rolls from Wholistic Woman
- Winter Salad with Citrus Vinaigrette from Hezzi-D’s Books and Cooks
- Bacon Buttermilk Biscuit with Chocolate Gravy from Brunch-N-Bites
- Caramel Apple Rice Krispies Treats from Pies and Plots
- Chocolate Cupcakes with Kahlua Buttercream Frosting from Flour On My Face
- Chocolate Hazelnut Tart from Taste And See
- Death by Chocolate from Desserts Required
- Fudge Frosted Brownies from Party Food and Entertaining
- Gluten Free Tropical Banana Pineapple Coconut Muffins from Sue’s Nutrition Buzz
- Layered Mousse Cake from That Skinny Chick Can Bake
- Peanut Butter Cup Flourless Chocolate Cake Roll from Cupcakes & Kale Chips
- Pistachio Macaron with Apricot Ganache from A Kitchen Hoor’s Adventures
- Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement
Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.