PANERA GRILLED CHICKEN SALAD RECIPES

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STRAWBERRY SALAD WITH POPPY SEED DRESSING RECIPE: HOW TO ...



Strawberry Salad with Poppy Seed Dressing Recipe: How to ... image

My family is always happy to see this fruit and veggie salad on the table. If strawberries aren’t available, substitute mandarin oranges and dried cranberries. —Irene Keller, Kalamazoo, Michigan

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 10 servings.

Number Of Ingredients 12

1/4 cup sugar
1/3 cup slivered almonds
1 bunch romaine, torn (about 8 cups)
1 small onion, halved and thinly sliced
2 cups halved fresh strawberries
DRESSING:
1/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon sour cream
1 tablespoon 2% milk
2-1/4 teaspoons cider vinegar
1-1/2 teaspoons poppy seeds

Steps:

  • Place sugar in a small heavy skillet; cook and stir over medium-low heat until melted and caramel-colored, about 10 minutes. Stir in almonds until coated. Spread on foil to cool. , Place romaine, onion and strawberries in a large bowl. Whisk together dressing ingredients; toss with salad. Break candied almonds into pieces; sprinkle over salad. Serve immediately.

Nutrition Facts : Calories 110 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 33mg sodium, CarbohydrateContent 13g carbohydrate (10g sugars, FiberContent 2g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable

COPYCAT PANERA BROCCOLI CHEDDAR SOUP RECIPE | MYRECI…



Copycat Panera Broccoli Cheddar Soup Recipe | MyReci… image

This copycat version of Panera’s broccoli cheddar soup makes the fan-favorite dish easy to enjoy anytime. Plus, this simple-to-follow recipe rivals the original in terms of flavor, and at a fraction of the cost. The roux (a thickening base made of flour and butter) is used to create the soup’s signature smooth, rich consistency. The addition of turmeric brightens the natural yellow tint of this cheesy soup and adds a subtle depth of flavor. Meanwhile, the white pepper and ground nutmeg lend the soup a gentle warmth that balances out the richness of the dairy ingredients. The chicken broth and cheddar cheese provide a good amount of saltiness in this recipe, but be sure to give it a taste before serving, and stir in an additional pinch of salt if desired.       

Provided by Briana Riddock

Total Time 30 minutes

Yield Serves 4

Number Of Ingredients 14

3 tablespoons unsalted butter
1 onion, chopped
2 garlic cloves, minced
¼ cup all-purpose flour
3 cups chicken broth
1 cup whole milk
1 cup heavy cream
¼ teaspoon white pepper
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
4 cups broccoli florets (about 1 large head)
½ cup shredded carrots
8 ounces shredded sharp cheddar cheese (about 2 cups)

Steps:

  • Melt butter in a large saucepan over medium heat. Add onions and garlic to pan; sauté until  fragrant and slightly translucent, but not brown, about 3-4 minutes. Stir in the flour to form a paste; cook 1 minute, stirring constantly.
  • Whisk in the chicken broth, milk, heavy cream, white pepper, black pepper, ground nutmeg, and turmeric powder. Simmer on low for 15 minutes or until the mixture has thickened slightly. 
  • Stir in the broccoli florets, carrots, and cheese; cover pan. Simmer for 5-6 minutes, or until the broccoli is tender; add salt to taste. Serve Immediately . 

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