Soy Appetizers/Salads

Appetizers/Salads - 1st Place
Caramel Corn and Soy Nuts

Renee Gildemeister
Baltic, SD

  • ½ cup brown sugar
  • ¼ cup butter
  • 2 Tbsp corn syrup
  • ¼ tsp salt
  • ¼ tsp soda
  • 10 cups popped corn

Combine sugar, butter, syrup and salt and microwave on high for 2-3 minutes or until it boils.  Add soda and stir well to make creamy/foamy.

Place popcorn in a brown paper bag along with soynuts.  Pour the caramel mixture over the popped corn and soynuts and shake well.  Roll bag up and place in microwave for 3 minutes, take out and shake well.  Return to the microwave and cook for another 2-3 minutes depending on how crispy you want the caramel to be on the corn.

Shake bag after removing and place in a large bowl.  Cool, stirring occasionally and enjoy.



Serves 10-12

Appetizesr/Salads– 2nd Place
Strawberry Spinach Salad

Pam Becker
Sioux Falls, SD

  • 1 package spinach (10 oz)
  • 2 cups fresh strawberries, sliced
  • 6 bacon strips, cooked and crumbled
  • ½ cup sliced almonds, browned
  • 1 cup TVP (textured veg. protein)

Dressing:

  • 1/3 cup raspberry vinaigrette
  • 1/3 cup sugar
  • ½ cup olive oil
  • 1 tsp mustard

Combine the vinaigrette, sugar, olive oil, and mustard and mix until blended well.  Let chill for 1 hour.  In a bowl, combine the spinach, strawberries, bacon, almonds, and TVP.  Toss with dressing and serve.

 

Serves 4-6

Appetizers/Salads – 3rd Place
Fresh Spring Rolls with Tamarind Dipping Sauce

Parnet Farah
Sioux Falls, SD

Recipe Coming Soon!