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Tomato Bread Salad
Garden fresh vegetables make this salad a delicious and nutritious summer salad. A great way to consume part of the recommended 5 servings per day of fruits and vegetables.
2 crushed garlic cloves
5 tablespoons extra virgin olive oil
1/4 cup red wine vinegar
4 or 5 large tomatoes, cut into chunks
1 burpless cucumber,
partially peeled, cut in half lengthwise, seeds removed, and sliced into half moons
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 red onion, halved and thinly sliced
4 thick slices crusty Italian or Sourdough bread
1 cup torn basil leaves
1. Combine 1 garlic clove, vinegar and olive oil in small bowl and whisk until blended.
Season with salt and pepper.
2. Combine tomatoes, cucumber, peppers and onions in a bowl and pour dressing over the vegetables.
Cover and set aside for 1 hour.
3. Grill or broil the bread slices until golden. While still hot, rub with remaining garlic clove.
4. Just before serving, tear bread into bite-size pieces and add to the salad.
Add basil and toss.
5. Serve with pan-fried walleye.
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A few tips for creating a marvelously delicious salad: Buy fresh greens and refrigerate until ready to use; store in crisperdrawer of the refrigerator; fill sink or large bowl with cold water, add greens and swish the greens in the water, dry greens (preferably in a spinner); when ready to prepare salad, cut greens with a glass or plastic knife or tear the greens (to avoid browning); dress your salad lightly and serve additional dressing on the side --- don't drown your salad; and most importantly, preapre your salad and serve immeciately for ultimate freshness and taste.
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Ratatouille Salad
08/07/2007
Ratatouille is an entertaining movie about a little rat that wants to be a great chef ... and it is also a marvelous vegetable dish that originated in France. Here is a salad version, using garden fresh vegetables. Bon Appetit!
1 small eggplant, cut into small cubes
2 medium tomatoes, chopped
1 medium zucchini, sliced thin
1 small onion, sliced
1 small green pepper, chopped
1/3 cup parsley
Dressing:
1/3 cup olive oil
2 tbsp. lemon juice
1 tsp. salt
1 tablespoon chopped basil or 1/2 tsp dried basil
1/2 tsp. dry mustard
1/8 tsp. pepper
1. Add eggplant to boiling salted water (1/2 tsp. salt to 1 cup water). Cover and bring to a boil and cook for 1 minute. Drain and cool.
2. Combine eggplant, tomatoes, zucchini, onion, green pepper, and parsley.
3. Combine dressing ingredients, whisk to blend and add dressing to vegetables and toss.
4. Cover and refrigerate for 1 to 4 hours.
5. To serve, remove from refrigerator, toss, taste for seasoning, and add salt and pepper to taste.
Jonathan's Texas Salad
07/26/2007
Adjust ingredient amounts to your taste and the number of servings needed!
Salad:
3 to 4 cups chopped or shredded cooked chicken
1 (16-oz) bag frozen corn
1 (19-oz) can black beans, rinsed and drained
1 medium red or Vidalia onion, chopped or thinly sliced
1 pint grape tomatoes
5 to 6 cups chopped or torn Romaine
DRESSING
1/2 cup Newman's Own black bean salsa2 tablespoons light Sour Cream
2 tablespoons Mayonnaise
Topping:
2 or 3 cups Tortilla (or corn) chips
1. Layer salad ingredients in a large serving bowl. Set aside.
2. To prepare dressing, combine ingredients in jar with tight-fitting lid. Shake well. Drizzle over salad. Toss to coat well.
3. Top salad with tortilla chips and very lightly toss.
Lyn's Note: If available, use leftover cooked or grilled chicken, or stop at the deli on your way home and pick up a pre-cooked whole chicken. Remove meat, discard skin and bones, and chop meat.
Garbanzo Salad
07/23/2007
Yield: 8 to 12 servings
Salad:
1 (19-oz) can garbanzo beans (chick peas), drained and rinsed
1 cup diced English cucumber, with peel
1 1/2 cups Roma tomatoes, seeded and diced
1/4 cup finely chopped red onion
1/2 cup diced green pepper
1/4 cup sliced ripe olives
Dressing:
2 tablespoons buttermilk
1 teaspoon Olive oil
2 teaspoons chopped fresh oregano leaves
(or 1 tsp. dried)
1 tablespoon Chopped fresh parsley (2 tsp. dried
4-ounces Light feta cheese, crumbled
Freshly ground pepper
1 teaspoon grated lemon peel (or juice)
1 Garlic clove, minced (or 1/4 tsp. powder)
1. For salad, combine first 6 ingredients in large bowl. Makes 6 cups vegetables.
2. To prepare dressing, combine all dressing ingredients in a food processor, cover, and process until smooth (or use a blender). Add dressing to the vegetables and oss to coat.
3. Chill for at least 1 hour to blend flavors.
The Small Plate Club: Ten Fruit Salad
07/19/2007
Makes about 2 cups — the perfect amount for sharing with a friend.
Tools Needed: Sharp knife, cutting board, measuring spoons, medium bowl, mixing spoons, measuring cup, and small cups for serving.
10 green seedless grapes
10 red seedless grapes
10 thin pear slices
10 thin apple slices
10 thin navel orange pieces*
10 banana slices
10 cantaloupe cubes
10 golden raisins
10 teaspoons sweetened shredded coconut
10 small Cheddar cheese cubes
10 teaspoons frozen concentrated orange juice, thawed, mixed with 2 tbsp. water
1. Combine first 10 ingredients in a medium bowl. Use your mixing spoons to toss the fruit mixture.
2. Combine concentrated orange juice and water in measuring cup cup. Stir to mix. Drizzle over fruit mixture. Toss well.
*Cut orange in half lengthwise, slice half of the orange into 1/2 circle slices, and cut each one into 4 or 5 triangles.
Note: To increase the serving size to 4 servings, just double the amount of each ingredient.
Fusion Salad
07/18/2007
This Greek and Italian fusion is delicious!
2 tbsp. Lemon juice
1 tbsp. Olive oil
1 Garlic clove, minced
2 Boneless, skinless chicken breast halves, cooked
Bowtie pasta (about 2 cups), cooked and drained
4 cups lightly packed Fresh baby spinach leaves
1 cup Chopped tomato
1/2 cup Crumbled feta cheese
1/2 to 1 cup pitted Kalamata olives
Parsley Dressing
1/2 cup Coarsely chopped fresh parsley
1/2 to 1 cup shredded Parmesan cheese
1/4 cup Pine nuts, toasted
1/2 tsp. minced Garlic
1/3 cup Olive oil
1/4 cup red wine vinegar
Salt and Pepper
1. Combine lemon juice, olive oil and garlic in medium bowl. Add chicken. Marinate for 5 to 10 minute, depending on intensity of the flavor wanted. Cut chicken into 1/8 inch slices or shred the chicken.
3. Transfer hot pasta to a large bowl. Add chicken and next 4 ingredients. Toss gently.
4. Prepare Parsley Dressing: Combine all 8 ingredients in a food processor, cover and process until smooth. Drizzle over salad. Toss gently. Serve remaining dressing on the side. Serves 6.
Small Plate Club: Noodle Salad
07/09/2007
Tools needed: Dry measures, medium bowl, sharp knife, cutting board, vegetable peeler, grater, measuring spoons, mixing spoons.
1 cup torn romaine lettuce, lightly packed
10 to 12 Snow peas, trimmed and chopped
1/4 cup thinly sliced unpeeled English cucumber
2 tablepoons grated peeled carrot
1 tablespoon Real bacon bits
1 tablespoon Ranch dressing
1/4 cup dry chow mein noodles
1. Put the first 5 ingredients into the bowl.
2. Drizzle with the dressing. Use the
mixing spoons to toss until ingredients are coated.
3. Sprinkle with the noodles.
Green Melon Salad
06/18/2007
For a simple and elegant presentation, serve this refreshingly delicious salad in a clear crystal glass.
1 large honey dew melon, peeled and cubed
1 lime, zested and halved
1 teaspoon grated fresh ginger
1 to 3 tablespoons Sugar, to taste
Fresh Mint leaves, torn into small pieces
Combine melon, zest, juice from half lime, ginger, sugar to desired taste, and mint leaves in a bowl and mix well. Cover and chill. Before serving, taste and adjust seasoning. Add juice from second half lime, if needed. Serve in clear crystal bowls or sherbet glasses. Garnish with mint.
SALDE NICOISE
06/01/2007
BASIC VINAIGRETTE DRESSING
Adapted from Julia's Kitchen Wisdom, by Julia Child.
1/2 tablespoon finely minced shallot or scallion
1/2 tablespoon Dijon-type mustard
1/4 tsp salt
1/2 tablespoon freshly squeezed lemon juice
1/2 tablespoon wine vinegar
1/3 to 1/2 cup excellent olive oil, other fine oil
Freshly ground pepper
Shake all the ingredients together in a screw-topped jar. Yield: For about 2/3 cup, serving 6 to 8
SALDE NICOISE
Adapted from Julia's Kitchen Wisdom, by Julia Child.
1 large head Boston-lettuce leaves, washed and dried
1 pound green beans, cooked and refreshed
1-1/2 tablespoons minced shallots
1/2 to 2/3 cup basic vinaigrette, recipe above
Salt and freshly ground pepper
3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
3 or 4 "boiling" potatoes, peeled, sliced, and cooked
Two 3-ounce cans chunk tuna, preferably oil-packed
6 hard-boiled eggs, peeled and halved
1 freshly opened can of flat anchovy fillets, optiona
1/3 cup small black Ni?oise-type olives
2 to 3 tablespoons capers
3 tablespoons minced fresh parsley
1. Arrange the lettuce leaves on a large platter or in a shallow bowl. Shortly before serving, toss the beans with the shallots,
2 spoonfuls of vinaigrette, and salt and pepper. Baste the tomatoes with a spoonful of vinaigrette. Place the potatoes in the center of the platter and arrange a mound of beans at either side, with tomatoes and small mounds of tuna at strategic intervals. Ring the platter with halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each.
3. Spoon more vinaigrette over all; scatter olives, capers, and parsley, onto the salad and serve. Yield: Serves 6
ULTRA SHRIMP SALAD
05/31/2007
Makes 4 servings.
1/2 cup plus 1/4 cup mayonnaise
1 medium tomato, peeled, seeded, and diced very small
Salt and pepper to taste
1 baguette French bread, sliced
2 tablespoons salt
2 bay leaves
2 cups ice cubes
1 dozen large cooked shrimp, 20 count
1/2 pound precooked and peeled shrimp, tails removed
2 scallions sliced thin, green part only
3 tablespoons cream-style horseradish
8 to 10 ounces arugula or green of your choice, cleaned and stems removed
1 lemon
1 tablespoon Dijon mustard
3 tablespoons olive oil
Salt and pepper to taste
1. Mix 1/2 cup mayonnaise with the diced tomato and season with salt and pepper to taste. Slice the baguette on a bias and spread 1/8 of the mixture an each slice of bread.
Place a lightly greased cookie sheet in the broiler and broil the bread slices until golden and bubbly, about 5 to 6 minutes. Set aside.
2. . Leave the tails on the 12 large shrimp. Set aside the 12 large shrimp. Roughly chop the smaller shrimp. Mix the chopped shrimp with 1/4 cup mayonnaise, scallions, and horseradish. Salt and pepper to taste.
3. To make vinaigrette: Whisk together 2 tablespoons fresh lemon juice, Dijon mustard and olive oil. Add salt and pepper to taste. Taste and adjust to taste. Toss the greens with the vinaigrette to evenly coat. Place 1/4 of the greens on each of 4 serving plates.
4. Slice the 12 large shrimp lengthwise, keeping the tail attached and the 2 halves together. Place 1 teaspoon of chopped shrimp mixture in or on large shrimp.. Place 3 on top of each serving plate. Place 2 slices of the tomato toast on each plate.
CHICKEN SALAD
05/30/2007
Makes 4 servings.
1 pound potatoes, cooked, cooled, and cubed
1/4 cup dry white wine
1/2 cup thinly sliced red onion
3 tablespoons extra-virgin olive oil, divided
Salt and pepper
4 deli-roasted chicken breast halves, skinned, boned, shredded
1 cup sliced celery with leaves
1/2 cup walnuts, toasted, chopped
4 tablespoons freshly grated Parmesan cheese
2 1/2 tablespoons fresh lemon juice
1 pint grape tomatoes
1/4 cup pitted Kalamata olives, halved
3 tablespoons chopped fresh parsley
Dried cranberries or golden raisins
Romaine lettuce leaves
Lemon wedges
1. Place potatoes in a bowl stir in wine and let stand up to hour. Stir in onion and 1 tablespoon oil. Season with salt and pepper.
2. Combine chicken, celery, walnuts, 2 tablespoons cheese, 1 1/2 tablespoons lemon juice, and 1 1/2 tablespoons oil in bowl and mix well. Season with salt and pepper.
3. Combine tomatoes, olives, parsley, 1 tablespoon lemon juice, and 1/2 tablespoon oil in small bowl. Season with salt and pepper.
4. Arrange lettuce leaves on platter. Top lettuce with chicken salad; sprinkle with cranberries and remaining cheese.
5. Mound potato salad and tomato salad next to chicken salad (in a line or triangle. Garnish with lemon wedges.
COMPOSED MEDITERRANEAN SALAD
05/29/2007
Yield: 8 to 10 servings.
1 (14-ounce) can artichoke hearts, drained, halved, or quartered
1 or 2 large cucumbers, peeled, halved lengthwise, seeded, sliced crosswise
2 large tomatoes, cut into wedges
1 yellow bell pepper, sliced into rings
1 sweet onion, halved and sliced into rings
15 to 20 pitted Kalamata olives
8 to 10 tablespoons extra-virgin olive oil
4 tablespoons white wine vinegar
1 tablespoon dried oregano
2 teaspoons grated lemon peel
4-ounces crumbled feta cheese
1. Arrange artichokes, cucumbers, tomatoes, bell pepper, onion, and olives on a lettuce-lined platter.
2. To make vinaigrette, whisk oil, vinegar, oregano, and lemon peel in small bowl to blend. Season dressing to taste with salt and pepper. Taste and adjust seasonings. Pour vinaigrette evenly over salad; sprinkle with feta cheese and serve.
RUSH SPRINGS’ STYLE WALDORF SALAD
05/28/2007
Yield: 6 servings.
2/3 cup dried tart cherries
1 cup boiling water
1/2 cup mayonnaise
3 tablespoons sour cream
2 tablespoons fresh lemon juice
1 teaspoon sugar
1 Granny Smith apple, cored and chopped
2 Fuji appls, cored and chopped
1 1/4 cups thinly sliced celery
1 cups red seedless grapes, whole or halved
Small cooked shrimp
Romaine lettuce leaves
Pecans or walnuts
Sliced melons
1. Soak cherries in boiling water until softened, about 10 minutes. Drain.
2. Whisk mayonnaise and add sour cream, lemon juice, and sugar in large bowl and whisk until blended.
3. Add apples, celery, grapes and cherries and toss to coat. Season with salt and pepper. Stir in shrimp.
4. Arrange melons on lettuce-lined platter. Spoon salad onto the melons and top with nuts.
Fruit Salad for Graduation
05/16/2007
•2 quarts strawberries, rinsed, dried, and sliced lengthwise
•1/2 to 1 cup Sugar
•1 pound seedless red grapes, washed and dried
•1 pound seedless green grapes, washed and dried
•Oranges, sliced and slices cut into 8 wedges
•Apple, chopped 1/4 lemon squeezed onto the apples and tossed
•2 to 4 bananas, sliced
•Orange juice, optional – use if 1/2 dup sugar is used
1. Slice strawberries lengthwise and place in a large bowl. Sprinkle sugar over the strawberries. Cover and place bowl in refrigerator for an hour or so.
2. When ready to serve, stir the strawberries mixing gently with the syrup that has formed.
3. Add the grapes and toss with the strawberries. Add the green grapes and toss gently. Add oranges and apples and toss gently. Add sliced bananas and toss gently to combine the fruit and coat with the syrup.
Seafood Pasta Salad for Graduation
05/15/2007
•1 1/2 cups small Pasta, cooked, drained, cooled
•1 (8-ounce) package baby shrimp
•1 cup chopped imitation crab
•1 cup grape or cherry tomatoes, halved
•1 cup diced bell peppers
•1 cup frozen baby green peas, thawed
•4 green onions, thinly sliced or 1/2 cup diced sweet onion
•1 bottle cucumber or refrigerated dill-ranch salad dressing
1.Combine pasta, shrimp, crab, tomatoes, peppers, peas, and onions in a large bowl and toss to mix well.
2. Toss the salad with 1 cup of the dressing, adding more if needed. Season with salt and white pepper.
3. Cover and refrigerate until ready to serve.
4. Garnish with tomatoes.
Caesar's Crown Salad
04/30/2007
SALAD:
Romaine Lettuce, chiffonade into approximately 1/4 inch strips
Tuna, Shrimp or Crab, approximately 2 to 3 tablespoons per person
Fresh chives, cut approximately 1/4 inch long
Kosher salt to taste
Freshly cracked black peppercorns
Salad dressing (recipe below)
Croutons
Parmesan Cheese, grated
SALAD DRESSING
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice or white wine vinegar
1 garlic clove minced
1 or 2 teaspoons anchovy paste
1. Whisk together all ingredients. Put Romaine chiffonade in a large bowl, add the dressing and toss lightly, add salt and pepper to taste and toss again.
2. Place a ring on the plate, such as a clean tuna can with both ends removed. Fill the ring approximately half full with romaine, add tuna, shrimp or crab, and chives lightly packing it down in the ring with a spoon. Add more Romaine, filling the ring to the top, packing it down again lightly. Carefully remove the ring, top with Parmesan and croutons and serve.
Second Course: Martini Salad
04/17/2007
A simple but elegant salad.
6 to 8 tablespoons tablespoon extra-virgin olive oil
4 tablespoons juice from Vermouth marinted onions
1/2 teaspoon sugar
1/2 lemon, zested and juiced
6 cups Spring Mix and 2 cups Arugula,
1 pear, thinly sliced
Kosher salt and Freshly ground black pepper
1/4 cup Asiago cheese, shaved or grated
Quartered or chopped Vermouth marinated onions
Assiago’s thin breadsticks for swizzle sticks
Martini olives, pitted and speared with a plastic sword
1. Combine oil, vermouth from onions, and sugar in a shaker, seal and shake, not stir.
2. Place Arugula and Spring Mix in a bowl, drizzle lightly with vinaigrette, toss to coat and then squeeze juice from 1/2 lemon onto the salad. Add onions, pear and salt and pepper to taste. Toss.
3. Place tossed greens in individual martini glasses. Top with shaved or grated Asiago cheese.
4. Presentation: Serve in a Martini glass, on a small plate topped with a napkin, and add a breadstick to the glass as a swizzle stick! Garnish with a few strips of lemon zest or small lime wedges. Simple but elegant.
Easter Chicken Salad
04/02/2007
Yield: 4 to 6 servings
The mint adds a refreshing note to the dressing, which will also work well in a fresh fruit salad. Use any curly lettuce leaves in place of red leaf.
Dressing:
1 cup loosely packed fresh mint leaves
1/3 cup sugar
1/4 cup white wine vinegar
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
To prepare dressing, place mint and sugar in a food processor; process until finely chopped, scraping sides of bowl. Add vinegar, juice, salt, and pepper, and process 30 seconds to combine.
Salad:
2 cups chopped cooked chicken breast
1 cup chopped seeded cucumber
1/3 cup chopped pecans, toasted
2 tablespoons minced red onion
3 nectarines, pitted and chopped
5 red leaf lettuce leaves
To prepare salad, combine chicken, cucumber, pecans, onion, and nectarines in a medium bowl. Drizzle dressing over salad; toss well to coat. Place 1 lettuce leaf on each plate; top each serving with 3/4 to 1 cup salad.
English Pea Salad
03/28/2007
1 (16-ounce) package frozen green peas
3 or 4 hard-boiled eggs, chopped
1⁄2 cup chopped celery, optional
1⁄2 cup chopped onion
1⁄2 cup mayonnaise (more if needed)
Juice of half lemon
Pinch of sugar, optional
1⁄2 to 1cup shredded cheddar cheese
Grape or cherry tomatoes, sliced
1. Combine peas, celery and celery in a bowl and toss to mix. Add chopped eggs and gently toss.
2. Add mayonnaise and half of the cheese and mix.
3. Arrange lettuce leaves on small platter, transfer pea salad onto lettuce, sprinkle with remaining shredded cheese and garnish with sliced cherry or grape tomatoes.
Pepper Trio Salad
03/14/2007
03/14/2007
(originally aired 03/29/2004)
1⁄2 red bell pepper, julianed
1⁄2 yellow bell pepper, julianed
1⁄2 greeen bell pepper, julianed
1⁄2 small red onion, julianed
4 to 6 ounces feta or blue cheese
1 tablespoon mustard (yellow or Dijon)
1 teaspoon minced garlic
3 tablespoons red wine vinegar
6 to 8 tablespoons extra virgin olive oil
salt and pepper
1 head Romaine, washed, dried, cut, into bite size pieces
1. Combine mustard, garlic and vinegar into a pasta serving bowl and blend with a fork or whisk. Slowly pour in the oil, whisking until thoroughly blended.
2. Place the peppers, onions and hand full of greens into the bowl and toss to coat well. Using tongs, transfer to a plate or bowl.
3. Without washing or cleaning the serving bowl, place remaining greens into the bowl and toss to coat with any remaining dressing (still left in the bowl).
4. Carefully slide the pepper, onion and green mixture onto the romaine.
5. Garnish with tomatoes,shavings of Parmesan cheese or a few crumbles of feta or blue cheese.
St. Joseph’s Vegetable Salad
02/20/2007
Second and Third Grades, St. Joseph's School, Moorhead, MN
3 cups (2-inch) sliced asparagus (about 3/4 pound), blanched
3 cups quartered mushrooms (about 3/4 pound)
1 1/2 cups red bell pepper strips, red, green and yellow
1/2 cup pitted ripe olives
1/2 cup pimiento stuffed green olives
4 part-skim mozzarella cheese, cubed (about 1 cup)
1 (14-ounce) can quartered artichoke hearts, drained
1 (11.5-ounce) jar pickled mild pepperoncini or small banana peppers, drained
1/3 cup cider vinegar
2 tablespoons extra-virgin olive oil
1/4 cup finely chopped fresh parsley
2 teaspoons dried oregano
1 teaspoon sugar
1/4 teaspoon salt and 1/4 teaspoon black pepper
3 garlic cloves, minced
Shredded Parmesan, optional
Romaine Lettuce leaves or chopped salad mix
Chopped tomatoes or cherry tomatoes for garnish
1. Steam asparagus, covered, for 2 minutes. Drain and plunge into ice water; drain well. Combine the asparagus, mushrooms, and the next 5 ingredients (mushrooms through pepperoncini peppers) in a large bowl.
2. Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinaigrette over the vegetable mixture, tossing gently to coat. Cover and marinate in refrigerator 2 hours; stir occasionally.
3. To serve, place lettuce on plate and spoon vegetables on top.
Yield: 20 servings
Notes: This vegetable salad can be served chilled, hot or at room temperature. Less than 30 minutes to prepare. Can be prepared in advance --- make the vinaigrette a few days early. Can store in the refrigerator for up to eight hours (no longer than that, or it will affect the texture and flavor).
Vegetable Salad in Vinaigrette
02/07/2007
Recipe adapted from American Heart Association No-Fad Diet Cookbook
1/2 medium cucumber, peeled and diced
1 medium rib of celery, sliced crosswise
1 carrot, cleaned and sliced crosswise
3 ounces button mushrooms, coarsely chopped
1/4 cup chopped red onion
1/4 cup snipped fresh flat leaf parsley
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon stone-ground preferred Dijon mustard
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
In a medium bowl, toss together all the ingredients. Serve immediately for peak flavors. Serves 4
Notes: To prepare this salad in advance, combine the cucumber, celery, mushrooms, onion, and parsley in a medium bowl. In a small bowl, combine the remaining ingredients. Cover with plastic wrap and refrigerate for up to 8 hours. When ready to serve, stir the dressing. Pour it over the vegetable mixture. Toss to coat.
This salad becomes a savory and delicious side-dish when lightly sautéed to crisp tender.
Salad with Gorgonzola and Walnuts
02/05/2007
This simple but savory salad is adapted from the Diabetes & Heart Healthy Cookbook.
Dressing
1/4 cup fat-free or low-fat plain yogurt
3 tablespoons fat-free milk
2 tablespoons fat-free or light mayonnaise dressing
1 teaspoon Dijon mustard
1/2 medium garlic clove, minced
1/4 teaspoon salt
Salad
1 head of iceberg lettuce, cut into 4 wedges
1/2 cup finely chopped green onions
1 ounce crumbled Gorgonzola cheese
1 tablespoon plus 1 teaspoon chopped walnuts, dry-roasted
In a small bowl, whisk together the dressing ingredients. Place the lettuce wedges on a platter. Spoon the dressing over all. Sprinkle with the green onions, cheese, and walnuts.
Lyn’s Note: This dressing is quite good on watercress, tomatoes, red onions, radishes, and thin strips of deli-turkey. Be creative!
Thousand Island Dressing
01/15/2007
One of my favorite salad dressings --- great dressing a tomato salad or topping a grilled chicken breast. Enjoy and Bon Appetit!
To prepare this dressing, the pepper, pickle, celery, and onion should each be placed in a food processor, covered, and processed until finely minced. Place each finely minced ingredient on a cutting board and rinse the food processor bowl before processing another ingredient.
1 tablespoon finely minced green pepper
1 tablespoon finely minced Baby Gherkin pickles
1 tablespoon finely minced celery
1 tablespoon finely minced onion
1 cup mayonnaise
1 to 2 teaspoons horseradish sauce
2 tablespoons vinegar
2 tablespoons granulated sugar
3 tablespoons ketchup
1/2 teaspoon paprika
1 hard cooked egg, halved
1. Combine mayonnaise, horseradish sauce, vinegar, sugar, ketchup and paprika in a bowl and beat with a wire whisk until creamy and smooth.
2. Add pepper, pickles, celery, and onion to the mayonnaise mixture and mix well.
3. Place egg into the bowl of a food processor, cover and process until finely minced. Stir finely minced egg into the dressing. Cover dressing and refrigerate. Yield: 1 1/4 cups.
*To make a tomato salad, place several sprigs of flat leaf parsley on a salad plate, arrange 3 to 5 slices of tomatoes in center of plate and spoon dressing onto the tomatoes.
New Year’s Ambrosia
12/29/2006
Beautiful, delicious, and nutritious.
2 or 3 bananas, peeled and sliced
4 navel oranges, peeled and sliced
1 small package coconut
1 1/2 cups Orange juice
1 - 2 tablespoons Orange liqueur, optional
3 strawberries and mint, optional
1. Place sliced bananas in bottom of clear serving bowls. Drizzle with orange juice, and sprinkle with coconut.
2. Arrange a layers of sliced oranges and coconut in bowl, ending with a layer of coconut.
3. Pour about 1 cup orange juice into the bowl. Drizzle with liqueur, if using.
4. Arrange mint leaves and strawberries in center and sprinkle with coconut.
Winter Salad
11/27/2006
1 small roll goat cheese
1/2 cup bread crumbs
1 cup coarsely chopped walnuts
Brown sugar (
1/4 cup orange juice
2 tabalespoons champagne or white wine vinegar
Salt and pepper
1/4 cup Canola
1/4 cup olive oil
1 to 3 teaspoons brown sugar
Baby romaine lettuce
Red onion rings
Cut 1/2 to 3/4 of the roll of goat cheese into 1/4’ to 1/3” slices. Wrap remaining cheese in plastic wrap and refrigerate for use later in the week. Press slices into breadcrumbs, turning to coat. Place on nonstick baking sheet, leaving enough room at one end for the walnuts. Place walnuts on opposite end of baking sheet and sprinkle with brown sugar. Bake in a preheated 350° oven, just until cheese is golden brown.
While cheese is baking, combine orange juice, vinegar, salt and pepper, Canola and Olive oil in a small bowl and whisk to blend. Whisk in the brown sugar.
To make salad: Place lettuce on a salad plate, arrange onion rings on top, arrange 2 or 3 slices of toasted cheese on the salad, sprinkle with toasted walnuts, and drizzle with vinaigrette.
Taco Salad - Family Style
09/29/2006
This taco salad is as beautiful as it is tasty. Serve it family-style!
1. In a 2-1/2-quart glass salad bowl, layer:
1 (15-ounce) can black beans, rinsed and drained
4 cups shredded iceberg lettuce
2 tomatoes, seeded and chopped
1-1/2 to 2 cups shredded cheddar or Monterey Jack
1/4 cup sliced pitted ripe olives
1/4 cup sliced green onion
2. For dressing: combine in a smaller bowl and mix with a whisk:
1 (6-ounce) carton avocado dip
1/2 cup light sour cream
1 (4-ounce) can chopped green chili peppers, drained
1 tablespoon milk
1 clove garlic, minced
1/2 teaspoon chili powder
3. Spread Dressing over the top of the salad.
4. Cover the surface with plastic wrap and chill for at least 2 hours or up to 24 hours.
5. Sprinkle 1 chopped tomato on top of salad.
6. Before serving, toss salad together and serve over crushed tortilla chips (You’ll need about 2 cups coarsely crushed tortilla chips).
Yield: 4 to 8 servings.
Salad in a Bread Boat
09/22/2006
This salad is served inside a loaf of Breadsmith's Russian Rye bread. Enjoy!
2 lemons
2/3 cup olive oil
3 or 4 dashes lemon pepper
2 or 3 dashes garlic salt
2 to 3 dashes seasoned pepper blend
1/4 bunch mint, chopped and 1/4 bunch basil, chopped
1 tablespoon Dijon mustard
1/2 tablespoon sugar
1 bag Greener Selection salad mix, washed and dried
1 small can sliced black olives
1 pint cherry tomatoes, halved
4 pickled okra pods, sliced
4 to 6 ounces Gorgonzola cheese, crumbled
1 loaf Russian Rye
Squeeze lemons into a large bowl, add oil, pepper, salt chopped mint and basil, Dijon, and sugar. Whisk until blended. Add lettuce, tomatoes, okra, and olives, and toss to coat and mix.
Cut a 1-inch thick slice from top of bread, and set top aside. Hollow out bread, leaving a 1-inch shell, reserve soft bread for another use.
Fill bread shell with salad, replace top. Slice and serve.
Orange and Fennel Salad
09/11/2006
Marinate cooked shrimp in 1/2 cup orange juice, several torn mint leaves, and 1/4 cup fat free poppyseed dressing for 1 hour and serve with this deliciously refreshing salad.
1 small fennel bulb
3 large navel oranges
1 small sweet onion, halved and thinly sliced
1/4 Anaheim pepper, seeds removed and minced
1 to 2 Tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
Finely chopped parsley
Trim the top and the root end of the fennel and cut into very thin slices. Finely grate the rind from two oranges and reserve. Cut 1 orange in half and squeeze juice from 1 half into a bowl. Using a small knife, remove all the white pith from the other oranges, working over the bowl to catch the juices. Cut the oranges horizontally into thin slices.
Combine fennel, oranges, onions, and prpper, in a bowl and toss. Season to taste with salt and pepper. Add olive oil to the reserved orange juice and whisk until well blended. Drizzle over the salad and gently toss. Transfer to a serving platter. Sprinkle with black olives. Squeeze juice from remaining orange half over the salad. Garnish with grated rind and parsley.
Yield: 4 to 6 serving
Throw-In Salad
09/08/2006
To make a Throw –In Salad, use leftover lettuces, vegetables, fruit and cheese from your refrigerator. Have fun with this one!
Rub bowl with leftover lemon halves. Add 4 tablespoons Red Raspberry Vinaigrette with Poppyseeds dressing or Lime vinaigrette (below). Add lettuce of choice, mint leaves, 1/4 cup leftover onions, 1/3 cup currants, 1 chopped peach, 1 coarsely chopped orange and
Gorganzola cheese to the bowl. Add more vinaigrette to taste and toss.
Place bread slice on salad plate and generously top with salad.
Lime Vinaigrette: Combine 4 tablespoons extra virgin olive oil, 1 1/2 tablespoon lime juice, pinch of sugar, 1 tablespoon chopped fresh cilantro and Seasoned Pepper Blend in a screw-top jar, screw on the lid tightly and shake vigorously until ingredients are thoroughly blended.
Creamy Cucumber Salad
08/22/2006
We received a request for more cucumber recipes so here is a creamy, quick and cooling salad.
1 cup mayonnaise, whipped
1/2 to 3/4 cup buttermilk (low fat)
1 to 2 tablespoons champagne vinegar
1 head iceberg lettuce
1 to 2 tablespoons champagne vinegar
Sea salt and pepper
2 cucumbers, 1 shredded and 1 sliced
1/2 cup chopped sweet onions
2 large tomatoes, chopped
1. Combine mayonnaise and buttermilk in a bowl and whisk until creamy and smooth. Set aside.
2. Place lettuce in shallow bowl for salad.
Starting at core, spread the lettuce, breaking it apart, to fill the bowl. Drizzle with vinegar, sprinkle with salt and pepper, and set aside.
3. Place cucumbers and onions in a bowl, add vinegar and toss to mix. Add half of the dressing and toss to mix well. Add tomatoes, sprinkle with pepper. For a wetter salad, add more dressing, or serve remaining dressing on side. Sprinkle salad with snipped dill and serve.
Melon on the Greens
08/21/2006
Pronounced ba-Tawn, baton is a French word that culinarily refers to various small, stick shaped foods, such as vegetables and fruits.
Iceberg lettuce separated into leafy cups
2 strawberries, cut into batons
1/2 to 1 ring pineapple, cut into batons
1/4 cantaloupe, cut into batons
1/4 green melon, cut into batons, optional
Small watermelon heart, cut into batons
1 piece crystallized ginger, minced
Lemon liqueur, Pomegranate liqueur or lightly sweetened lemon juice
Mint, chopped
1. In separate containers, chill the fruit (not cold, just chilled).
2. Arrange lettuce leaves on salad plate, forming “lettuce cups”. Sprinkle lightly with sea salt and pepper, if desired.
2. Layer fruit on the lettuce. Drizzle lightly with lemon liqueur or lemon juice flavored with sugar and/or vanilla. Top with ginger and mint.
Mya Knecht's Hearty Waldorf Salad
08/16/2006
Named after the Waldorf-Astoria Hotel in New York City where it was created, this salad is one of the most popular fruit salads in the world. Today, we are adding chicken or shrimp to turn the Waldorf into a hearty luncheon entree.
1 firm ripe crisp tart Granny Smith apple, cored and cut into bite-size pieces
1 firm ripe crisp tart Red Delicious apple, cored and cut into bite-size pieces
1 tablespoon lemon juice
1 cup sliced celery
1/2 to 1 cup coarsely chopped walnuts
1/2 cup mayonnaise
2 to 4 tablespoons heavy cream, whipped
1 to 2 tablespoons sugar
Chopped cold cooked chicken or frozen cooked shrimp, slightly thawed
Iceberg or Bibb lettuce leaves
1/2 cantaloupe. peeled and seeds removed, or cut peeled and seeded cantaloupe into slices or wedges
Finely chopped mint for garnish
1. Place apples into a bowl, add lemon juice and toss to coat. Add the celery and walnuts.
2. Combine mayonnaise, whipped cream and sugar in a bowl and whisk until creamy and smooth. Add to the apple mixture and toss to coat. Cover and chill.
3. Just before serving, add chicken or shrimp and toss. Arrange lettuce leaves on plate and spoon salad in the cups. Or, spoon salad in a cantaloupe half or on cantaloupe wedges.
Mya suggests arranging thin cantaloupe wedges on a plate and spooning the salad over the wedges. Garnish with mint.
Mya Knecht's Fruit Salad
08/15/2006
Our special guest on What's Cookin today, Mya Knecht of Minot, recommends her fruit salad for lunch, dinner or a snack on a hot afternoon.
1/2 half Watermelon, rind and seeds removed and heart of the melon cut into bite-size pieces
1 large mango or 2 medium, peeled, pitted and cut into bite-size pieces
1 tablespoon fresh lime juice (more to taste)
1 teaspoon finely grated fresh lime zest
1 teaspoon freshly grated gingerroot, optional
1/2 to 2 teaspoons sugar
Thin lime slices and Fresh mint, for garnish
1. Combine all ingredients in a bowl and toss to mix.
2. Spoon salad into stemmed champagne glasses, crystal bowls or in a lettuce cup on a salad plate . Garnish with chopped mint or small mint leaves. Decorate the rim of the glass or bowl with a lime slice.
Note: This delightfully refreshing salad helps you consume the recommended 5 daily servings of fruits and vegetables.
Mya's note: For variation, try using orange or lemon in place of the lime.
Gazpacho Chicken Salad
08/11/2006
Simple preparation, good presentation and the portions are perfect for a lunch or light supper.
2 cooked chicken breasts, chopped
1 finely chopped greenbell pepper
1/2 finely chopped yellow bell pepper
1/2 cup thinly sliced celery
1/2 cup finely chopped red onion
2 tablespoons V-8 juice
1/2 cup mayonnaise
Pepper to taste
6 or 8 leaves fresh mint, chopped
2 tomatoes, cut into thick slices
Lettuce leaves
1. Combine chicken, peppers, celery, and onion in a bowl and mix well.
2. Combine V-8 juice, mayonnaise, pepper to taste and mint in a bowl and whisk to blend. Add chicken mixture to mayonnaise mixture and mix well to coat ingredients.
3. To serve, place lettuce leaf (or leaves) on a plate or salad plate, place tomato slice on lettuce, spoon chicken salad on top of tomato, and top with another tomato. Sprinkle with freshly ground pepper.
Gazpacho Salad
08/09/2006
This salad is the deifinition of colorful. Using our Layered Gazpacho from 8-8-06, we can create a hearty, healthful, and delicious salad in a matter of minutes. Enjoy!
1. Wash and dry 1 head of iceberg lettuce and separate into large lettuce cups (1 leaf makes 1 cup)
2. In a shallow salad bowl, arrange lettuce cups to fill the bowl. Sprinkle lightly with salt and pepper.
3. Remove Layered Gazpacho ( 8-8-06) from the refrigerator, carefully and slowly rotate the jar side to side and top to bottom to spread the oil and vinegar throughout the vegetables.
4. Very carefully “dump” the vegetables in the jar into the center of the lettuce-cup lined bowl.
5. Quarter 2 large tomatoes and arrange on top of the salad. Garnish to taste with fresh dill. Season with salt and pepper, if desired.
Note: Delicious served with dill bread.
The Nook's Spinach Salad
07/24/2006
Strawberries beautifully compliment this spinach and turkey salad. Great for lunch or a light supper on a hot August supper.
1 bag baby Spinach Leaves, washed and dried
1 cup quartered strawberries
1/2 cup thinly sliced celery
1/2 red onion, thinly sliced
Smoked turkey, cubed or cut into strips
1/2 - 1 cup almonds, walnuts or pecans. optional
4 strips Cooked bacon, chopped
2 to 4 tablespoons Parmesan cheese, or to taste
1 (8-ounce) bottle Italian Dressing
2 to 4 sliced hard-boiled eggs, optional
1. In a large salad bowl, combine spinach, strawberries, celery, onions, turkey and nuts. Toss, lifting ingredients to top, to mix.
2. In a smaller bowl, combine bacon, cheese and Italian dressing and mix well.
3. Drizzle dressing onto salad. Garnish with egg slices, if desired.
Summer Romaine
07/19/2006
2 hearts of Romaine, separated, washed and dried
1 cup Hellman’s mayonnaise
2 crushed garlic cloves
2 tablespoons lemon juice
1 teaspoon lemon zest
Sea salt and seasoned pepper blend
1/2 to 1 pound fresh long green beans, blanched
3 or 4 hard boiled eggs, sliced
4 slices deli smoked turkey or grilled chicken breast, thinly sliced
1. Combine mayonnaise, garlic, lemon juice and zest in a bowl and whisk until creamy and glossy.
2. Place romaine leaves in a shallow salad bowl, season with salt and pepper.
3. DLightly drizzle with mayonnaise. Serve remaining dressing on side.
4. Arrange green beans horizontally at the base of the romaine. Arrange egg slices across the beans.
5. Serve with sourdough bread and chicken sliced grilled chicken breasts or turkey rolls.
Note: To make turkey rolls, lay turkey slices flat and roll up.
Tomato Bread Salad
07/17/2006
Garden fresh vegetables make this salad a delicious and nutritious summer salad. A great way to consume part of the recommended 5 servings per day of fruits and vegetables.
2 crushed garlic cloves
5 tablespoons extra virgin olive oil
1/4 cup red wine vinegar
4 or 5 large tomatoes, cut into chunks
1 burpless cucumber, partially peeled, cut in half lengthwise, seeds removed, and sliced into half moons
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 red onion, halved and thinly sliced
4 thick slices crusty Italian or Sourdough bread
1 cup torn basil leaves
1. Combine 1 garlic clove, vinegar and olive oil in small bowl and whisk until blended. Season with salt and pepper.
2. Combine tomatoes, cucumber, peppers and onions in a bowl and pour dressing over the vegetables. Cover and set aside for 1 hour.
3. Grill or broil the bread slices until golden. While still hot, rub with remaining garlic clove.
4. Just before serving, tear bread into bite-size pieces and add to the salad. Add basil and toss well.
5. Serve with pan-fried walleye.
European Style Cucumber Salad
07/06/2006
A cool and refreshing salad, indeed.
2 long seedless cucumbers
1/2 tablespoon salt
1/3 cup white wine vinegar and 1 tablespoon sugar*
1 garlic clove, pressed
1 teaspoon dill seed, dill weed, or 1 tablespoon chopped fresh dill
1. Score cucumbers lengthwise with a fork. With a teaspoon, scoop center from each half. Using the slicing disk for food processor, thinly slice the cucumbers. Place sliced cucumbers in a bowl and sprinkle with the salt, toss and let stand for 1 hour. Rinse under cold water and then drain the cucumbers well, squeezing the cucumbers, if necessary.
2. In a small bowl, combine vinegar, water, sugar, garlic and dill seed and whisk to blend. Taste and adjust seasoning.**
3. Combine cucumbers and dressing in a shallow dish (7x11 glass baking dish works well). Cover and place in refrigerator for at least 2 hours to marinate and chill.
*Add up to 4 tablespoons sugar --- to taste.
**Originally, the vineger marinade was cooked, but, for the sake of time we used the quick version. To make the authentic version, place the vinegar, water, sugar, garlic and dill in a saucepan and bring to a boil, stirring until sugar dissolves. Remove from heat and cool. Continue with step 3.
Red, White and Blue Salad
06/26/2006
The candied pecans add texture and sweetness to this festive and delicious fruit filled salad.
Pecans:
2 tablespoons butter
1 1/2 cups pecan halves
1 cup sugar
1. Melt butter in a large heavy skillet over medium heat. Add pecans and sugar; stir to combine. Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored. Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil. Cool completely and break up pieces as needed.
Salad:
1 1/2 bags “Just Lettuce” Salad Mix
1/2 bag baby spinach
Halved Strawberries
Sliced Bananas and Blueberries
2. Combine lettuce and spinach in a salad bowl and toss. Add strawberries, bananas, blueberries, Craisins and toss gently. Drizzle lightly with dressing and serve remaining dressing on the side. Sprinkle pecans on top of salad. Serve with mini-muffins.
Caribbean Salad
06/22/2006
This colorful, refreshing salad was inspired by Dave Querry, Executive Chef, Moorhead Country Club.
Chicken:
2 boneless, skinless chicken breasts, halved
Jamaican Jerk seasoning
Brown sugar
1 tablespoon olive oil
1. Heat oil in skillet over medium high heat. Season chicken breasts with jerk seasoning, on both sides. Transfer to hot skillet. Sear both sides of chicken. Add 1 tablespoon brown sugar to top of each breast half. Cook breasts, turning once or twice, until no pink remains and juices run clear. In the lasts few minutes of cooking, sprinkle a bit of brown sugar into the skillet. Remove chicken from skillet to a cutting board and cut crosswise into 1/2 to 3/4-inch slices.
Salad:
1 to 1 1/2 packages Just Lettuce salad mix
1/2 to 1 cup diced red onion
1/2 to 1 cup thinly sliced celery
1/2 to 1 cup shredded carrots
1 cup diced fresh pineapple
1 peeled and diced mango
2.In a large shallow salad bowl, combine and toss lettuce. On top of lettuce, evenly layer onions, celery, carrots, pineapple and mango. Sprinkle to taste with ground pepper blend.
3. Arrange chicken slices around the salad inside the bowl’s rim (to avoid covering up our colorful salad).
Dressing:
1 (8-ounce) bottle fat-free creamy poppyseed dressing
1/4 to 1/3 cup canned or bottled lemonade
4. Combine dressing and lemonade in a small bowl and whisk until thoroughly blended. To serve, pour dressing into a small pitcher or glass and serve on the side, allowing diners to add the desired amount of dressing.
Rag Doll Salad
06/21/2006
Having a difficult time convincing your family to eat their vegetables? Our Rag Doll salad might be a good encourager when their salad comes in the shape of a doll. Or,make one as a model and then set the ingredients on the table and let everyone make their own rag doll. Have fun!
To make one doll, you will need:
1/2 hard boiled egg, cut lengthwise
2 cloves
Pimiento strips
1 baby yellow squash, halved lengthwise and then halved crosswise or a Roma tomato, halved lengthwise
2 leavces Leafy green lettuce
Tuna or chicken salad
4 baby carrots
1 strip yellow, green or red bell pepper
Shredded cheese, broccoli or carrot & raisin salad
On a dinner plate, arrange ingredients in this order:
1. For doll head, place egg lengthwise at top of plate. Use cloves for eyes and pimiento strip for mouth.
2. For doll body, place squash or tomato beneath the egg.
3. For long part of skirt, place a large leafy lettuce leaf on plate, spreading the leaf to look like a swirling skirt. For middle layer of skirt, spoon tuna salad on top of lettuce, spreading to look like a lacy layer. For top layer of skirt, position a short leafy lettuce leaf on top of tuna. To separate body and skirt, cut a thin piece of yellow or red bell pepper for a belt and position it between body and skirt.
4. For arms and legs, position 2 small carrots on sides of body (where arms should be) and position 2 small carrots (where legs should be) at the bottom of the “lettuce skirt.
5. For hair, use shredded cheddar cheese, small broccoli florettes or carrot and raisin salad, and arrange around the egg so it resembles hair.
6. Garnish with a pimiento between egg and squash to resemble necklace or scarf. Cut small pieces of pepper, pimiento or olive in shape of buttons and place them on the body.
Note: Be creative and “design” your own salad doll with your favorite ingredients, or prepare the ingredients, set them on the table and allow everyone to create their very own Salad Rag Doll.
Crunchy Pea Salad
06/14/2006
Crunchy Pea Salad is delicious, creamy and crunchy and it's a favorite at the Nichols Nook. Enjoy!
1 (16-ounce) package frozen petite peas or 2 cups fresh
1 cup Diced celery
1 cup hopped cauliflower
1/4 cup Diced green onions
1/4 cup Crisp-cooked, crumbled bacon
2 tablespoons chopped pimientos or olives
3/4 cup Ranch Dressing
1/4 cup Light Sour cream
1/2 to 1 teaspoon Honey Dijon mustard
1 cup Chopped cashews
1. Rinse peas in hot water (or steam, if fresh); drain. Combine peas, celery, cauliflower, cashews, onions, bacon and pimientos in a large bowl.
2. Whisk together dressing, sour cream and mustard in a small bowl; pour over salad mixture. Toss gently. Chill.
Makes 6 to 8 servings.
Mama's Orange Salad
06/06/2006
My grandmother was called Mama by her daughters and grandchildren. She was a good cook and had many pioneer stories for her family!
1 bag Green salad mix
1/2 Anaheim pepper, seeds removed and finely sliced
1 small thinly sliced red onions
2 Peeled and sliced oranges
1/2 to 1 pound deli roasted pork loin, thinly sliced and cut into strips
2 tablespoons chopped cilantro
2 to 4 tablespoons olive oil
2 to 4 tablespoons red wine vinegaqr
1/2 jar Del Monte Citrus Salad, contains ruby red grapefruit segments and orange segments (found in produce department)
1 Tablespoon lemon juice or juice from Citrus Salad
Layer ingredients in large shallow salad bowl and Just before serving toss lightly.
Note: My grandmother frequently sprinkled 1 or 2 tablespoons white over the salad just before tossing. Season with salt and pepper, if desired.
Matthew’s Cherry Coke Salad
06/02/2006
"I am unsure of the age of this recipe, however we know that the first Coca Cola plant opened in Chattanooga, TN in 1899 and cherry Jello became available in 1904, therefore it is possible that this Heirloom recipe could be nearly 100 years old," Marge Nelson says of her delicious salad.
1 (No. 2) can pitted bing cherries (Richelieu is a good brand)
1⁄2 c sugar
2 (3-oz.) pkgs. cherry Jello
1 (16-0z) bottle Coca-Cola (not diet and no substitutes)
1 c. chopped walnuts or pecans
1⁄2 c. boiling water
1. Strain cherries, reserving juice. Combine juice from cherries and 1⁄2 cup sugar. Heat to boiling. Pour boiling mixture over two packages of cherry Jello. Add 1⁄2 cup boiling water and stir until dissolved.
2. Add Coca-Cola and chill until mixture starts to thicken. Add canned cherries and nuts. Chill until set.can
Peaches and Chicken Salad to Go
05/29/2006
This Chicken Salad is good for a summer picnic or deck party. Ingredients, along with their amounts, easily adjusted to your favorite combinations. Enjoy!
1 Aluminum disposable pan (medium roasting size)
1 large or 2 regular size Salad Mix
1/2 thinly sliced Vidalia onion
1 cup sliced celery
6 or 8 strips cooked and drained bacon, cut into 1-inch pieces
2 cups chopped cooked chicken
1 (16-ounce) pkg.frozen peaches, unthawed
1 (16-ounce) pkg. frozen raspberries, unthawed
Creamy PoppySeed Dressing or Raspberry Vinaigrete with Poppyseeds
Coarsely chopped walnuts
1. Place salad mix into the container, sprinkle very lightly with salt and pepper. Layer on top of salad in this order: onions, celery, bacon, chicken, peaches, and raspberries. (Spread each layer evenly.) Cover salad with cover, plastic wrap or foil.
2. When ready to serve, drizzle dressing of choice over the salad and top with walnuts. Serve remaining dressing along side of salad.
Spring’s Seafood Salad
05/23/2006
Only fresh lemon and lime juice dresses this flavorful and refreshing spring salad.
Canola or Olive Oil
1 pound small scallops or small shrimp
1 1/2 to 2 cups frozen corn kernels
1/2 red and 1/2 green bell peppers, seeded and diced
1 mango, peeled and diced
1 avocado, diced
3 tablespoons lemon juice
2 tablespoons lime juice
Green lettuce, washed and leaves separated (or a bag of mixed lettuce)
Cherry tomatoes, halved
4 tablespoons chopped fresh mint
1. Heat oil in skillet over medium-high heat. Saute scallops until they are almost opaque, 2 or 3 minutes. Remove from heat. (If using, shrimp, cook until they are just pinkish orange.)
2. Combine corn, peppers, mango, avocado, lemon and lime juices in a bowl and toss well. Add the scallops and toss to combine ingredients.
3. Line salad plates with lettuce of choice, spoon seafood and vegetable salad in center and garnish with halved cherry tomatoes and mint.
Note: Season with Kosher or sea salt and freshly ground pepper --- before serving, or place a small bowl of salt on the table with and pepper grinder.
15-Minute Chicken Salad
05/18/2006
Using leftover or purchased chicken, this refreshing spring salad will be on your plate in 15-minutes.
1 package cooked chicken breast strips, chopped
1 package cooked fresh fruit salad* (located in produce department)
2 tablespoons mayonnaise
Juice from 1/4 orange
1/2 cup coarsely chopped walnuts
1/4 cup chopped Viddalia onion (or thinly sliced)
1/8 teaspoon pepper blend or lemon pepper
1 sliced orange
Garnish with mint or cilantro
1. Combine chicken and salsa in a bowl and toss to mix. Add mayonnaise and orange juice and toss to mix well and coat all ingredients. Stir in onions and walnuts. Season with pepper.
2. To serve, arrange orange slices on plate. Spoon chicken salad in center of oranges and garnish with mint.
*To make your own fruit salsa, select fresh fruit such as strawberry, pear, apple melon, mango, peach or your favorite fruit; a bit of juice, such as orange, lemon or lime; a bit of sugar; and chopped mint or cilantro.
Apricot Vinaigrette with a Simple Bread Salad
04/21/2006
Vinaigrette
1/3 cup apricot preserves
1 large or 2 small shallots, finely chopped
1 teaspoon Dijon mustard
3 tablespoons balsamic vinegar
3 to 5 tablespoons extra virgin olive oil
1 to 2 tablespoons lemon juice
Salt and pepper to taste
1 teaspoon Sugar
Combine all ingredients in a bowl and whisk to blend thoroughly.
Salad
Garlic clove
Variety of lettuce torn into bite-sizes
Bread cubes
Small tomato wedges
Rub garlic clove over the inside of a wooden salad bowl, add lettuce and bread cubes, season with salt and pepper and toss to blend. Drizzle vinaigrette over the salad and toss to coat.
Cardini's Salad Dressing and Romaine Salad
04/20/2006
Dressing:
2 cups Hellmann’s mayonnaise, whipped
1 tablespoon anchovy paste
2 teaspoons Worcestershire sauce
7 or 8 tablespoons freshly squeezed lemon juice
3 garlic cloves, smashed and minced
1 1/2 teaspoons cracked black pepper
1. Combine all ingredients in a bowl and whisk until creamy and smooth.
Salad:
2 to 4 heads of romaine hearts, washed and dried
1 to 2 cups shredded or grated Parmesan Cheese (Parmigiano-Reggiano)
1 to 2 cups toasted croutons (recipe follows)
Cardini’s Dressing (recipe above)
1. Separate romaine leaves and place in a large bowl. Add enough dressing to coat and toss. Add 1 cup Parmesan and toss again.
2. Scatter croutons over the salad.
Croutons
1 baguette, sliced 1/4-inch thick
1/4 cup extra virgin olive oil
1/2 cup parmesan.
1. Combine bread and oil in a bowl and toss to coat.
2. Arrange on a sheet pan and sprinkle with 2/3 cup parmesan.
3. Bake in a preheated 400-degree oven until golden brown, about 10 minutes.
Danish Blue Steak Salad
04/19/2006
Danish Blue Dressing
2/3 cup balsamic vinegar
2 garlic cloves, minced
1/2 teaspoon sea salt
1/2 teaspoon pepper blend
1 1/3 cups xvoo
6 tablespoons crumbled Danish Blue Cheese
1. Combine vinegar, garlic, salt and pepper in a blender and pulse until blended. Gradually pour in oil, while blender is running. Add blue cheese and pulse until creamy, but with tiny bits of cheese.
Steak Salad for Two
1. Combine Romaine, iceberg and spring greens in a bowl and toss.
2. Pan fry tenderloin, loin, top round or top sirloin, seasoned with salt and pepper blend. Bring to room temperature. Thinly slice steak.
3. Combine 1 cup quartered cherry tomatoes and 1 cup thinly sliced and quartered red onions in a small bowl and toss gently.
4. Cut Ciabatta or Crusty Italian bread into 1/2-inch slices on the diagonally.
For each salad:
1. Place 1 slice Ciabatta or crusty Italian bread on a plate, off center
2. Slather dressing onto bread, cover with green lettuce salad.
3. Season lightly with salt and pepper.
4. Arrange slices of steak on top of salad.
5. Spoon quartered cherry tomatoes & thinly sliced green onions on steak.
6. Drizzle with Danish Blue Dressing.
Ginger Vinaigrette and Asian Noodle Salad
04/18/2006
Ginger Vinaigrette
1/2 cup rice vinegar and 1/2 cup red wine vinegar
6 tablespoons soy sauce
1/2 cup sesame oil
3 tablespoons sugar
4 tablespoons hoisin sauce
2 tablespoons minced peeled fresh ginger
2 garlic cloves, mashed and minced
1. Place all the ingredients into a mixing bowl and whisk until thoroughly blended. Pour into quart jar with tight fitting lid. Seal & shake before using.
Asian Shrimp Salad
1 pound cooked, peeled, deveined shrimp, tails left on
1/4 cup lemon juice
1 small package Asian Bean Thread Noodles
1 or 2 cups thinly sliced Napa Cabbage
1 or 2 cups thinly sliced bok choy
2 cups thinly sliced Romaine or iceberg lettuce
1/2 red bell pepper, cut into thin strips
1/2 yellow bell pepper, cut into thin strips
4 to 6 green onions, thinly sliced
1/3 cup chopped cilantro or parsley
Salt and pepper
1. Soak noodles in a bowl of hot water for 20 minutes. Drain well and pat dry. Toss the noodles with just enough dressing to coat and let stand for 10 minutes.
2. Combine bok choy, napa cabbage, lettuce, peppers, green onions, and cilantro in a bowl and add enough dressing to coat; toss well. Season with salt and pepper.
3. Place noodles in bowl, on plate or on serving platter, top with vegetables and serve with shrimp, tossed with dressing.
Creamy Greek Dressing and Zorba's Salad
04/17/2006
Creamy and rich with Mediterranean flavors, this Greek inspired dressing enhances today's salad, but may be used for most green side salads as well as for a tasty dip, a topping for grilled chicken or pan fried fish.
Creamy Greek Dressing
(Recipe courtesy of Lyn Nichols)
8-ounces crumbled feta cheese
1/2 cup extra virgin olive oil
4 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon dried oregano leaves
Kosher or sea salt and pepper blend
1. Combine cheese, oil, mayonnaise, lemon juice, lemon zest, oregano, salt and pepper in a blender, cover and blend until creamy and smooth, pulsing as needed. Taste and adjust seasoning. Pour into a quart jar with screw top lid, replace lid tightly. Shake before using. Refrigerate leftover dressing.
Zorba’s Salad
Lettuce blend (I used Romaine and Iceberg)
4 Roma tomatoes, cut in half and thinly sliced
1 to 1 1/2 cup thinly sliced English cucumber
1 can chickpeas, rinsed and drained
1/2 cup mint leaves, washed and dried
1/2 cup pitted kalamata olives
3 tablespoons sliced or chopped peperoncini (mild pickled peppers)
1 teaspoon thyme
1. Place lettuce in a shallow round salad bowl, drizzle lightly with lemon juice.
2. Add tomatoes, cucumber, chickpeas, mint, olives, peeroncini and thyme.
3. Pour dressing over the salad and toss gently to coat.
4. Garnish with grape tomatoes and lemon wedges.
5. Serve with Hummus, quartered toasted pita rounds, and extra dressing.
Total prep time 25 min.
Tarragon Chicken Salad
03/27/2006
Chicken pieces such as 2 breasts and 2 to 4 thighs, boneless and skinless
1/2 rib Celery, cut in half or fourths
1/4 small Onion
2 baby Carrots
Water or Chicken broth
1 heaping tablespoon mayonnaise
chopped celery (about 2 tablespoons)
chopped onion (about 1 tablespoon)
chopped fresh tarragon (1/2 to 1 tablespoon)
Lettuce leaves, fresh tarragon and lemon slices for garnish
1. Place chicken in saucepan, add chicken and cover with water or broth. Add celery, carrots and onion. Bring to a boil, cook until chicken is cooked through, cool, cover and refrigerate overnight. Save the broth and vegetables to use in a soup, or remove vegetables and freeze to use later.
2. To make salad, finely chop 1 chicken breast. Stir in mayonnaise, season with salt and pepper. Add chopped Tarragon, chopped celery, chopped onion and mix well.
3. Arrange lettuce leaves on plate, spoon chicken salad in center of lettuce and garnish with tarragon and lemon slice.
10-Minute Marinated Veggie Toss
01/30/2006
Today's Veggie Toss is delicious --- tangy and savory. For additional nutrients and color, spoon the salad onto a bed of spinach leaves.
1 (14-ounce) can quartered artichokes, rinsed and drained
1/4 medium red bell pepper, thinly sliced
1/4 cup thinly sliced red onion
1/4 cup packed fresh baby spinach leaves, torn bite-size
9 small black olives, halved
2 teaspoons cider vinegar
1 1/2 teaspoons sugar
1 teaspoon olive oil
1 medium garlic clove, minced
1. In a medium bowl, stir together all the ingredients. Let stand for 10 minutes. For peak flavors, serve immediately after the standing time. Makes 6 servings.
Put your hands over your heart and make a promise to be heart healthy every day. Do this not only for yourself, but for the people who love you. ;-)
Friday's Fruity Salad
10/21/2005
Vinaigrette:
1/2 cup apple juice
4 tablespoons balsamic vinegar
1 to 2 tablespoons sugar
1 1/2 teaspoon toasted sesame oil
Combine juice, vinegar, sugar, and oil in a small bowl and whisk until sugar dissolves and all is blended. (I like to use a pint jar to mix a vinaigrette --- combine ingredients in jar, tighten screw top lid and shake to blend.)
Salad:
Approximately 8 cups bite-size mixed salad greens
1 thinly sliced pear
1 thinly sliced Fuji or Golden Delicious apple
1 cup sliced strawberries
1 cup red grapes
1 thinly sliced red onion or thinly sliced green onions
1/2 to 1 cup walnuts
1/2 cup crumbled blue cheese
1. Combine salad greens, pears, apples, strawberries, grapes, onions, 1/2 the walnuts and and 1/2 the blue cheese in a large salad bowl and toss to mix.
2. Drizzle vinaigrette over the salad and gently toss. Sprinkle remaining cheese and walnuts on top of salad.
Chicken Cobb Salad
10/04/2005
1/2 cup lime juice
3 tablespoons chopped cilantro leaves
3 tablespoons olive oil
2 teaspoon sugar or Splenda
1/4 heaping teaspoon ground cumin or taco seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 package Romaine Salad
1 pint grape or cherry tomatoes
2 cups cooked skinless roast turkey meat, cut in 1/2-inch pieces
1 or 2 can black beans, rinsed and drained
1 English Cucumber, peeled, seeded, and sliced
1. To make dressing: combine limejuice, cilantro, oil, sugar, cumin, salt and pepper in a bowl and whisk until thoroughly blended.
2. Place lettuce in large shallow serving bowl. Arrange on top of lettuce in this order: 1 row beans, 1 row cucumbers, center row of turkey, 1 row tomatoes, 1 row beans.
3. Just before serving drizzle 1/2 dressing over the salad and serve remaining dressing on the side.
Caramelized Chicken Salad
09/15/2005
Combine in a bowl and whisk to blend:
1/4 c sugar or Splenda
1 teaspoon minced garlic
1 heaping teaspoon chopped rosemary
Juice from 1 lime (at least half of the lime)
1/4 cup olive oil
1/4 cup balsamic
1/4 cup red wine vinegar or 1 cup red wine
Salt and pepper
In skillet over medium high heat, heat 1 tablespoon oil and pan fry:
2 to 4 chicken breasts seasoned with salt and pepper
Add to the chicken:
1/4 cup dressing and continue cooking until liquid reduces and chicken is caramelized, turning once.
On a serving platter:
Arrange European style Salad Blend on the platter. Layer sliced or cubed cantaloupe on top of salad; slice the caramelized chicken and place on top of the cantaloupe; add fresh raspberries; and the drizzle 1⁄4 to 1/2 of the dressing over the salad. Serve remaining dressing on the side.
Garnish salad with:
Shredded or shaved Parmesan cheese.
Very Berry Chicken Salad
09/12/2005
1/3 cup salad or olive oil
3/4 cup peach nectar
1 tablespoon finely chopped basil
1/3 cup raspberry vinaigrette
1 tablespoon Dijon mustard
1 tablespoon sesame oil
Salt and pepper
1/4 cup raspberries, pressed through sieve and seeds discarded
1/2 to 1 teaspoon sugar, to taste
6 or 8 strawberries, quartered
1 pear, sliced
1 peach, sliced
1 avocado, sliced
1/4 to 1/2 red onion, thinly sliced and quartered
1 to 4 tablespoohn raspberry liqueur
Hearts of romaine, torn into bite size pieces
Baby spinach leaves
Spring greens
Chicken strips
1/2 to 1 cup pecan halves
1. Combine oil, nectar, basil, vinegrette, Dijon, sesame oil, salt and pepper to taste, raspberries and sugar in a bowl and whisk until thoroughly blended.
2. In a salad bowl, combine the romaine, spinach and spring greens, toss and sprinkle lightly with salt and pepper.
3. To the salad, add strawberries, pears, avocados, peaches and red onions and toss gently.
4. Add raspberry liqueur to the dressing and whisk until thoroughly blended. Drizzle 2 tablespoons of the dressing over the chicken strips and toss to coat. Add chicken to the salad.
5. Pour 1/4 or so of dressing over the salad and lightly toss. Top salad with pecans. Serve with remaining salad dressing and bread or crackers of choice.
Bloody Marys in a Bowl
09/07/2005
Olive oil, just enough to cover bottom of saucepan
1 minced shallot
1/4 cup vodka
1 tablespoon Worcestershire
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons sugar
1 teaspoon prepared horseradish
1 teaspoon celery seed
Juice of 1 lemon
2/3 to 1 cup spicy V-8 Juice
2 cups chopped tomatoes
1 to 2 cups thinly sliced celery hearts
1/2 English or burpless cucumber, seeded and finely chopped
1/2 cup sliced stuffed green olives
1/2 red onion, halved and thinly sliced
1/4 cup finely chopped fresh parsley
8-to 16-ounces cooked and shelled shrimp
1. Add enough oil to saucepan to cover the bottom. Place on medium high heat, add shallots and saute for about 2 minutes.
2. Add the vodka and simmer until reduced by half. Add vinegar, mustard, sugar, horseradish, celery seeds,lemon juice and V-8 juice. Bring to a boil, reduce heat and simmer for 3 minutes. Season with salt and pepper. Remove from heat, cool to room temperature, place in refrigerator and chill.
2. To prepare salad, Combine tomatoes, celery, cucumber, green olives, onionss, and parsley in a bowl and toss to mix well. Add shrimp to the salad and toss gently. Drizzle about 1/4 of the dressing over the salad. Serve remaining dressing in shot glasses or small pitcher.
3. Garnish salad with celery hearts. Just before serving drizzle a little more V-8 juice over the salad and sprinkle generously with celery seeds and lightly with green olives.
Newman's Own Potato Salad
08/31/2005
2 pounds small red potatoes, boiled and quartered
1/4 cup chopped bell pepper
1/2 to 1 cup chopped sweet onion
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon garlic powder
Juice from 1/2 lemon
1/2 (8-ounce) bottle Newman's Own Lite Italian Dressing (more if needed)
2 tablespoons mayonnaise
Salt and pepper
3 or 4 eggs, chopped
Garnish with chives, dill or mashed boiled egg yolk
1. In a large bowl, combine ingredients in order given ending with the mayonnaise and mix well. Season with salt and pepper and toss to mix. Add chopped eggs and gently toss.
2. Garnish with chives, dill or a boiled egg yolk pushed through a sieve.
Italian Style Tuna Salad
08/30/2005
2 (6-oz) cans white tuna packed in water, drained
1 1/2 to 2 ribs celery, thinly sliced
1/2 cup chopped roasted bell pepper
1 tablespoon lemon juice
1/2 cup shredded mozzarella
1/2 cup lite Italian Dressing
Baby lettuce leaves
Slices of crusty Italian bread
Boiled eggs, quartered
1. In a bowl, combine tuna, celery, roasted pepper, lemon juice and cheese and toss well to mix. Add dressing and toss to coat ingredients.
2. Place a slice of bread on a plate, drizzle very lightly with dressing and top with baby lettuce or baby spinach. Spoon tuna salad on top and garnish with quartered eggs.
Note: Serve this salad as a salad, sandwich or on crackers. Enjoy!
An August Salad
08/29/2005
1 can red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1/4 cup chopped parsley
4 green onions, thinly sliced
1/4 cup chopped sweet onion
1 bell pepper, any color or combination of colors
1/4 cup lemon juice
1/4 cup extra virgin olive oil
Salt, pepper, granulated garlic or garlic powder
2 cups shredded cabbage or cole slaw mix
2 ounces feta cheese, crumbled
Whole Romaine leaves and baby spinach leaves
Tomatoes, quartered
1. Combine in a bowl, kidney beans, black beans, parsley, green onions, sweet onions, pepper, lemon juice and oil and toss well. Season with salt, pepper, and garlic.
2. Add the cabbage, toss well, and sprinkle with feta cheese.
3. Line salad plates with whole romaine leaves and baby spinach. Place a quartered small tomato off center, spoon salad into center of tomato, trailing a little onto the leaves, and serve with a fresh crusty bread loaf.
Fontana's Orange Salad
08/22/2005
Dressing:
4tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 Navel orange for zest and juice
1/4 teaspoon teaspoon sugar
Salad:
Spring Greens and Romaine or iceberg lettuce, torn into bite-size pieces
1 red onion, peeled, halved and thinly sliced
2 to 4 oranges, zested, peeled and cut into segments (number of oranges depend on how many orange segments you want in your salad)
1/2 cup toasted sliced almonds
1. In a small bowl, combine olive oil, balsamic vinegar, zest from 1/2 orange, juice from 1 orange and sugar and whisk until thoroughly blended.
2. In a salad bowl, combine greens and lettuce, onion slices and orange segments from 2 to 4 oranges and toss to mix.
3. Drizzle 3/4 of the dressing over the salad and toss gently. Spread almonds over top of salad and serve remeaining dressing on the side.
Wilted (wet) Italian Salad
08/19/2005
Hearts of Romaine Lettuce
1 or 2 finely chopped
Tomato
2 or 3 chopped
Red Onion
1/2 small finely chopped
English Cucumber
Peeled, seeded and finely chopped
Granulated garlic
1 tablespoon
XV Olive Oil
1/2 cup
Balsamic Vinegar
1/3 cup
Pecorino Romano or Parmesan Cheese
1/2 cup grated or finely shredded
1.In a salad bowl, layer Romaine, tomatoes, onions, cucumbers and garlic and toss well.
2. Drizzle oil over the salad and toss well.
3. Drizzle vinegar over the salad and toss well.
4. Sprinkle salad with cheese and gently toss.
5. Serve in small bowls.
6. Garnish with cheese or basil, if desired.
Lyn's Serving Suggestion: Place a small bowl of Wilted Salad on a plate. Place a prepared Herb and Ricotta Bruschetta (Thursday's recipe), and add an Elegant Sorbet Cordial (Saturday's recipe) to the plate and serve this most interesting and delectable small meal!
Second suggestion: To serve as an appetizer or first course, serve fresh-from-the-oven crostini on a plate, allowing your guests to top their toasts with the Wilted Salad. Yummy!
Cold Corn Salad
08/10/2005
A Colorful Cold Corn Salad
Yield: 4 to 6 servings
2 cups corn, fresh or frozen
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1/2 red onion, finely chopped
1/3 cup red wine vinegar
2 tablespoons olive oil
2 teaspoons cumin
Salt and pepper
1. Combine corn, peppers and onion in a bowl and toss well.
2. Pour the vinegar and oil over the corn mixture, sprinkle with cumin, salt and pepper and toss until ingredients are coated and thoroughly blended.
3. Serve as a side dish or as a luncheon salad.
Note: For a heartier salad add chopped cooked chicken or diced ham.
Lyn's Special Salad Dressing on a Simple Salad
08/03/2005
1 tablespoon roasted garlic
1 whole green onion cut into 1-inch pieces
1 tablespoon chopped Italian parsley (flat-leaf)
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon chopped chives
Sea salt and freshly ground white or black pepper
2 cups mayonnaise
1/2 cup low fat buttermilk
Couple of drops Tabasco or hot sauce, if desired
Salad greens
Your choice of salad ingredients such as carrots, red onions, tomatoes, etc.
1. Combine garlic, onions, parsley, oregano, basil and chives in a food processor, cover and process for 10 seconds, pulsing as needed. Add mayonnaise, cover and process until thoroughly blended with herbs and seasonings. Add buttermilk, cover and process until blended, adding more buttermilk if needed to reach desired consistency. Season with sea salt and pepper to taste, pulse 2 or 3 times. Transfer to a pitcher or jar with screwtop lid. Store in refrigerator.
2. Combine salad greens and ingredients of choice to a salad bowl and toss. Pour small amount of dressing over the salad and toss just to coat. Serve dressing on side. Garnish with whole green onions and tomato wedges, if desire.
Strawberry and Basil Summer Salad
07/28/2005
1 tablespoon Country Dijon mustard
1 to 2 tablespoons raspberry vinegar
3 to 4 tablespoons extra virgin olive oil, Canola or grape-ola oil
Sea salt and pepper, freshly ground
Baby romaine lettuce
Thinly sliced Basil leaves to taste
Young tender mint leaves to taste
1/2 small Red onion, thinly sliced
1/4 cup dried cherries
1 cup sliced or quartered fresh strawberries
Freshly grated Parmesan?
Combine vinegar, mustard, oil and salt and pepper in a large bowl and whisk until mixture starts to thicken.
2. Add lettuce, onions, cherries and strawberries and toss well, coating ingredients with the vinaigrette. Sprinkle basil and mint on top of the salad and lightly toss once or twice.
3. Sprinkle toasted almond slices on top, if desired, and garnish with Cheese.
Georgia Salad
07/15/2005
2 hearts of Romaine, washed, dried and separated
1 or 2 tomatoes, seeds removed and chopped
1 English cucumber, seeds removed and chopped
1 small Vidail onion, chopped
1/4 cup fat free honey dijon salad dressing
Crackers and cheese, optional
1.Arrange whole Romaine leaves on a large round platter, around the edge (like a large flower).
2. Combine tomatoes, cucumber and onion in a bowl and toss to mix well. Season lightly with salt and pepper.
3. Add dressing and toss well. Transfer the salad to the center of the lettuc. Cover with Saran wrap and refrigerate for 1 hour before serving.
4. Serve with crackers and cheese.
Basil and Tuna Salad
07/07/2005
2 ripe tomatoes, sliced, more if desired
Salt and pepper
4 slices mozzarella, more if desired
8 basil leaves, washed and dried
Freshly ground black pepper
Extra Virgin Olive oil
Lemon juice, freshly squeezed
Albacore tuna packed in water, drained
Romaine hearts, torn into bite size pieces
1. Place Romaine on a platter. Season with salt and pepper to taste. Drizzle lightly with oil and lemon. Layer tomatoes, mozzarella and basil on top of Romaine. Sprinkle light with salt and pepper, drizzle with oil and lemon juice and top with Tuna, breaking it up as you go. Sprinkle to taste with Feta cheese.
2. Serve with Rosemary garlic Ciabatta bread.
Fruit Salad with Sanck Wave Trail Mix
06/07/2005
(Recipe courtesy of Dan Hoffland)
Fruit Salad with Yogurt:
1 cup Vanilla Yogurt
1 Apple, chopped into bite size pieces
1/2 to 1 cup grapes
1/4 Honey Coated Snack Wave Brand Trail Mix
Fruit Salad with Sunbutter:
1/4 cup Sunbutter
1 cup Cool Whip
1 chopped apple
1/2 cup grapes
1/2 cup Honey Coated Snack Wave Brand Trail Mix
To make Yogurt Salad, combine yogurt, apples and grapes in a bowl and mix until fruit is coated well with the yogurt. Stir in the Trail Mix. Spoon into a small bow and garnish with fruit and extra Trail Mix.
To Make Fruit Salad with Sunbutter, Combine Sunbutter and Cool Whip in a bowl and stir until blended. Stir in apples and grapes. Add Trail Mix and stir until blended.
Shrimp and Fruit Salad
05/20/2005
1. Combine 1 chopped red apple, 1/2 cup red grapes, 1/2 cup green grapes, 1/2 cup thinly sliced celery, 2 thinly sliced green onions, 1/2 cup almonds, walnuts or pecans in a bowl and mix well. Season lightly with salt and pepper.
2. Add 1/3 to 1/2 cup Cole slaw dressing and toss again to coat. Clean sides of bowl.
3. Arrange 1 pound cooked, shelled and deveined Shrimp on top of salad or “hook” shrimp on the lip of the bowl, all the way around the bowl similar to a Shrimp Cocktail.
4. Arrange grapes around the outer rim of the salad, in between shrimp.
5. Place a dollop of dressing in center and place 3 grapes in center or a standing shrimp in center.
6. Chill for an hour and serve this variation of Waldorf Salad with fresh artisan bread.
Fruit Salad Starring Annika
04/29/2005
A variety of fruit, frozen or fresh, chopped, cubed or sliced, such as:
Mango, watermelon, cantaloupe, honey dew melon, pineapple, strawberries, peaches, orange segments or mandarin oranges and bananas
1 can cold cream soda, ginger ale or lemon lime soda (diet soda works)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 or 2 Star Fruit, sliced
1. Combine fruit in a large bowl, adding bananas last, and toss gently. Sprinkle cinnamon and nutmeg over salad. Slowly pour desired amount of cream soda over the salad, starting with at least 1/2 can. Toss gently.
2. Cover top of salad with slices of star fruit. Place one star in center, standing on two points.
Daryl's Asian Shrimp Salad
04/28/2005
Small piece of Ginger, peeled
Salad:
1 to 2 cups cooked shrimp, shelled and deveined
1 head Chinese cabbage, thinly sliced
2 to 4 green onions, thinly sliced
2 to 4 ribs celery, thinly sliced on bias
1/4 cup chopped cilantro or parsley
1/2 to 1 cup sliced water chestnuts, drained
1/4 to 1/2 cup coarsely chopped lightly salted dry roasted peanuts
Garnish:1/2 to 1 cup thinly shredded carrots and Chow Mein noodles
Dressing:
2 tablespoons toasted sesame oil
1/3 cup rice wine vinegar
2 tablespoons water
1 tablespoon sugar
1 teaspoon toasted sesame seeds, optional
2 tablespoons thick teriyaki sauce
1 With a meat pounder, lightly crush ginger and then rub the ginger onto the salad bowl you are using for this salad, preferably a large shallow bowl such as a pasta serving bowl. The crushed ginger will coat the bowl adding a delicate flavor to the salad. Small bits or threads of the ginger will stick to the bowl.
2.Combine salad ingredients in the prepared salad bowl and toss gently.
3. Combine all of the dressing ingredients in a bowl and whisk until thoroughly blended. A jar with a tight fitting lid works well. (I like to double the ingredients, use half for the salad and serve the remaining dressing on the side. Refrigerate leftover dressing and use in a stir-fry within a few days).
4. Just before servng toss the salad with the dressing. Sprinkle salad with carrots crispy Chow Mein noodles
Simple Snicker Salad
04/18/2005
4 red apples, cut into bite-size pieces
4 green apples, cut into bite-size pieces
6 Snickers Bars, cut into bite-size chunks
1 large Container Cool Whip, thawed
In large bowl, combine apple pieces and Snicker bar cunks and tos well to mix. Fold in Cool Whip.
Salad on Toast
04/11/2005
1 pork tenderloin, sliced
Lemon Pepper
Vegetable cooking spray
1 yellow squash, sliced
1 zucchini, sliced
1 red pepper, seeded and sliced
1 8-0unce bottle light Italian dressing
1 bag baby spinach
Ciabatta bread, sliced 3/4-inch thick
1. Season one side of pork slices with lemon pepper. Spray skillet with cooking spray and heat over medium high heat. Place pork in skillet, seasoned side down. Sprinkle pork with lemon pepper. Cook pork, turning once or twice, until done --- no longer pink inside. Remove from skillet to a plate to keep warm.
2. In same skillet, saute squash zucchini, and red pepper, tossing frequently, until vegetables are crisp tender. Drizzle about 1/4-cup dressing over the vegetables and toss well.
3. While vegetables are cooking, place spinach in a large bowl, sprinkle with lemon pepper and toss lightly.
4. Transfer crisp tender vegetables to bowl with spinach. Drizzle with desired amount of dressing.
5. Lightly toast bread slices in oven, turning once. Transfer bread slices to plates.
7. Carefully arrange pork slices on bread slices and cover with spinach and vegetables. Serve immediately with remaining dressing on the side.
Easter Salad
03/25/2005
1 cup pecan halves
4 tablespoons sugar
4 cups baby spinach leaves
4 cups mixed salad greens
2 cups sliced strawberries
1 (15-ounce) can mandarin orange segments, drained
1/2 pound sugar snap peas, halved (fresh or frozen)
1 (6 or 8-ounce) package cooked chicken strips, chopped
Kraft Light Done Right Raspberry Vinaigrette or Newman's Own Light Italian dressing
1. In a dry nonstick skillet over medium heat, melt sugar, stirring frequently. When sugar has turned to liquid, add the pecan halves and quickly stir, coating pecans. Continue cooking and stirring until the pecans are caramelized. Transfer to a plate to cool, Breaking into individual pecan halves.
2. Combine spinach and lettuce in a large shallow salad bowl and toss to mix. Layer strawberries, orange segments and sugar snap peas.
3. Place chopped cooked chicken in center of salad. Drizzle dressing over the salad.
4. Top evenly with the pecans. Serve with additional dressing.
Note: The marvelous part of this delightful salad is that you can add your favorite ingredients --- just keep it colorful!
Crispy Chicken Salad
03/21/2005
1/4 cup mayonnaise, whipped
1/4 cup light sour cream
2 to 4 tablespoons skim milk
2 tablespoons finely chopped fresh dill
1 bunch green onions, finely sliced or chopped
1 pound deli-cooked breaded chicken tenders
1 bag baby spinach or baby lettuces from produce department
Coarsley choppoed parsley
Black pepper
Cherry tomatoes, cut into wedges
1. Make dressing: In a bowl, combine mayonnaise and sour cream and mix well. Whisk in milk, starting with 2 tablespoons and adding more if needed, to desired consistencey. Stir in dill and onions.
2. Make salad: Cut crispy chicken tenders into 3/4-inch slices. Place salad greens on platter, sprinkle with pepper, if desired, and top with chicken slices. Spoon dressing over top and serve remaining dressing on the side.
3. Garnish with parsley and tomato wedges, if desired.
Color Your Ravioli Salad
03/09/2005
1 tablespoon olive oil
1/2 cup each coarsely chopped broccoli, cauliflower, carrots, peppers or your choice
salt and pepper
4 to 6 cups mixed salad greens
1 (12-ounce) package refrigerated or frozen Ravioli, cooked and drained (I used the 3-cheese filled ravioli)
1/2 cup sour cream, mayonnaise or plain yogurt
1 cup reduced fat Ranch style dressing or a creamy Parmesan dressing
1. Heat oil in skillet over medium high heat. Add vegetables and cook, stirring, just until crisp tender, 3 to 5 minutes.
2. Combine sour cream and salad dressing in a small bowl and whisk to blend.
3. Place salad greens on a platter, top with cooked and drained ravioli and sauteed vegetables.
3. Drizzle a few tablespoons of dressing over the salad and serve remaining dressing on the side.
Note: Tortellini or meat filled ravioli may be used. For protein lovers or a heartier salad, sprinkle a well drained can of albacore tuna over the salad just before serving.
Gourmet Tomato Salad
03/07/2005
1 (14 1/2-ounce) can artichoke hearts, drained and chopped
1 (4-ounce) package button mushrooms, thickly sliced
1/4 cup chopped parsley
4 to 6 green onions, thinly sliced
2 to 4 tablespoons light Italian salad dressing
1 tablespoon chopped basil
1 small clove garlic, minced
4 tablespoons blue cheese, crumbled
Lettuce leaves or chopped lettuce
Tomatoes, sliced 3/4-inch thick
1. Combine artichokes, mushrooms, parsley, onions, dressing, basil and garlic in a bowl and gently toss. Add blue cheese and toss lightly.
2. Place small layer of lettuce on platter, arrange tomato slices on lettuce, and spoon vegetable mixture over the tomatoes. To serve individual salads, compose on salad plates.
Note: Serve immediately for pronounced flavors and firm texture.
Fruit and Green Salad
02/21/2005
1 (17-ounce) can fruit cocktail, drained and juice reserved
4 cups baby spinach or baby romaine
1/2 cup raisins
1/3 cup mayonnaise
2 tablespoons reserved fruit juice
1/2 cup sliced almonds
1. Combine fruit cocktail and spinach in a salad bowl and toss gently.
2. Combine mayonniase and juice in a bowl and whisk until blended. The amolunt of reserved juice added to the mayonnaise will determin the consistency of the dressing. Add dressing to salad and toss to coat.
3 Just before serving, sprinkle salad with almonds.
4. Serve with bread quarters and soft butter spread thinned with fruit juice.
Vegetable and Orzo Salad
02/14/2005
4 ounces orzo pasta, cooked and drained
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped seeded cucumber
1/2 cup chopped sweet onion
1/4 cup chopped fresh parsley
2 to 4 tablespoons lemon juice
2 to 4 tablespoons extra virgin olive oil
Salt and pepper
1 tomato seeded and chopped
4 Belgian Endive leaves
4 Tomato wedges,3 thin cucumber slices, and 2 lemon wedges or slices for garnish
Place orzo in a clear glass salad bowl and fluff with a fork. Add all chopped vegetables, except for the chopped tomatoes. Mix well with a fork or spoon.
2. Pour in the lemon juice and oil and toss to coat ingredients. Season with salt and pepper to taste. Fold in the chopped tomatoes.
3. Decorate top of salad with endive, cucumber slices, tomato and lemon wedges.
Carabelle Shrimp and Artichoke Salad
01/28/2005
1/2 pound cooked shrimp, shelled and deveined
1 (6 or 7-ounce) jar marinated artichoke hearts in oil (Drained well, quartered and liquid reserved)
1 large garlic clove, smashed
2 tablespoons olive oil
1 tablespoon chopped fresh dill
Romaine, torn into bite size pieces or cut into strips
Thinly sliced sweet onions, quartered tomatoes, grated Parmesan to taste
1. Combine shrimp, artichoke hearts, 1/4 cup reserved liquid, garlic, olive oil, dill and salt and pepper to taste in a medium bowl and toss well. Cover lightly, refrigerate and marinate for about 20 minutes.
2. While the shrimp is marinating, combine Romaine, onions, tomatoes, a sprinkle of Parmesan and pepper in a salad bowl or on a deep serving platter and toss lightly.
3. Spoon shrimp mixture, along with liquid, over the salad. Garnish with tomato, lemon twist and dill sprig.
Makes 2 nice servings, but easily doubled or tripled
Note: To turn this into a hot dish, prepare through step 1, mixing ingredients in a shallow 1-quart baking dish. Cover with foil and bake in a preheated 400-degree oven just until mixture is heated through, about 10 minutes. Serve over crust bread. To complete the meal, add your favorite salad.
Buttermilk Skies Dressing, Dip or Sauce
01/21/2005
1 cup buttermilk, skim or lowfat
4 tablespoons mayonnaise, light or regular
1/2 cup light sour cream
1 tablespoon white wine, optional
1 tablespoon Dijon mustard
1 to 2 tablespoons finely chopped fresh chives
1 to 2 tablespoons finely chopped parsley
Salt and pepper
4 to 8-ounces crumbled blue cheese
(may also use crumbled Feta, minced cucumbers, minced onions)
1. Combine buttermilk, mayonnaise, sour cream and mustard in a bowl and whisk until creamy and well mixed. Stir in chives parsley, salt and pepper and whisk to blend.
2. Stir in blue cheese, using desired amount for your taste.
Note: Serve this creamy and tasty dressing over your favorite salad or spoon it into a bowl and serve it as a dip for fresh vegetables or a sauce over baked potatoes! Yield: About 2 cups
Hearty Beef Salad on the Lite Side
01/11/2005
Serve this hearty but health conscious beef salad with warm cocktail buns and grilled pineapple slices sprinkled with raw sugar.
1 tablespoon olive oil
1 teaspoon minced garlic
1 pound sirloin, cut into thin strips (similar to stir fry)
Zest from 1/2 lime
Juice of 1/4 lime
4 green onion, finely sliced
1 cup chopped cilantro or parsley
1 head romaine lettuce, washed and torn into bite-size pieces
1 seedless cucumber, peeled, sliced lengthwise and cut into thin half moons
1 or 2 cups Grape tomatoes, washed and halved
Lime and Maple vinaigrette
1. To make the Lime and Maple Vinaigrette, combine 1/4 cup fresh lime juice, 1/4 cup lite soy sauce, 1 teaspoon maple syrup and 1/4 to 1/2 teaspoon dried red pepper flakes in a bowl and whisk until thoroughly blended.
2. Heat oil in skillet, add garlic and sirloin strips and saute until beef is browned and cooked to desired doneness. Sprinkle with lime zest and lime juice and stir to coat. Drain and cool on peper towels.
3. Combine onions, half of the cilantro and lettuce in a bowl and toss well. Season with kosher or sea salt and freshly ground black pepper.
4. Drizzle 1/4 cup vinaigrette over the salad and toss.
5. To build the salad, toss the salad mixture and divide equally between 4 plates. Arrange the reserved cucumber slices and tomato halves decoratively on the edges of the greens.
6. Using tongs, transfer the sauteed beef strips on each salad, drizzle the dressing over each salad and garnish with lime twists and tomato.
Menu suggestion: Hearty Beef Salad, warm Cocktail rolls and for dessert, Slightly frozen pineapple slices sprinkled with raw sugar.
Winter Chicken Salad
01/10/2005
Garnish this chicken salad with celery sticks and grape tomatoes.
1/2 cup fat free sour cream
1/4 cup mayonnaise
1/2 teaspoon cumin
1 teaspoon chili powder or creole seasoning
1 small red bell pepper, seeded and diced
4 green onion, thinly sliced
1 Annaheiom pepper, seeded and minced
2 cups corn kernels
1 can black beans, rinsed and drained
2 boneless skinless chicken breasts, baked, cooled and cut into bite-size pieces
Salt and pepper
1. Combine mayonnaise and sour cream in a bowl and whisk until blended and glossy. Whisk in cumin and chili powder and beat until mixture is creamy and smooth.
2. Stir in chicken, peppers, onions, and corn and mix well. Gently fold i beans. Cover and chill at least one hour.
3. To serve, place lettuce leaves on individual plates and scoop one cup of salad onto the lettuce. Arrange grape tomatoes and olives, alternately, around the salad. Garnish with small celery sticks, one sticking in center of salad (like a little tree).
Menu suggestion: Winter Chicken Salad, warm crusty bread and for dessert, grilled pineapple slices topped with sorbet.
Salad for Thanksgiving Day
11/19/2004
1 package Spring Greens Mix, washed and dried
1 tomato, seeded and chopped
1 cup sliced celery
1/2 cup chopped walnuts
1 cup Craisins
Sliced red apples
Salt and pepper
Kraft's Light Done Right Red Wine Vinaigrette
1. Combine greens, tomato, celery, walnuts and Craisins in a large salad bowl and toss gently.
2. Drizzle with desired amount of vinaigrette and toss gently.
2. Arrange apples slices decoratively on top, sprinkle with salt and freshly ground black pepper.
Note: Serve with additional vinaigrette on the table for those who prefer more dressing.
Spook Salad
10/25/2004
2 to 4 cups lettuce (bite-size)
1 (12-ounce) bag broccoli slaw
1 cup frozen corn
1 cup shredded carrots
1 cup chopped dates
1 (15-ounce) can black beans, drained
Cherry or grape tomatoes, reserving a few for garnish
1/2 cup ranch dressing
1/2 cup mayonnaise, whipped
1 cup shredded cheddar
1 can French Fried onion rings
1 jicama, sliced vertically
a ghost shaped cookie cutter
1. Layer greens, slaw, corn, carrots, dates, black beans and tomatoes in a large bowl and toss to mix.
2. Combine dressing and mayonnaise in a small bowl and whisk to blend. Spread dressing mixture over top of salad. Toss.
3. Spread cheese and onion rings evenly over the salad dressing. Top with reserved tomatoes (to make the tomatoes appear as eyes, place two dabs of mayo on each tomato, place a date or raisin in center of mayo and arrange two tomatoes against each other to appear as a pair of eyes).
4. Using a ghost shaped cookie cutter, cut ghosts from the jicama slices. Cut eyes and stuff with chopped dates or raisins. Arrange ghost shapes arrange the salad top.
Note: For a heartier salad, add strips of ham, bacon strips, shredded chicken or cubed tofu.
Amy Ruley's Cranberry Chicken Salad
10/19/2004
1/2 can whole cranberry sauce
1 teaspoon sugar
Pinch of ginger
Salt and pepper to taste
1/4 cup vinegar (1/8 cup each of red wine vinegar and white wine vinegar, blended)
Extra Virgin Olive OIl
Lettuce greens
1/2 cup dried cranberries
1/2 cup toasted chopped walnuts
Roasted or grilled chicken breasts, sliced
1. To prepare dressing, combine cranberry sauce, sugar, ginger, salt and pepper, and vinegar in a bowl and beat with a whisk until well blended. Slowly pour oil into dressing, beating constantly, until the oil is thoroughly incorporated into the dressing.
2. Combine lettuce, cranberries, walnuts in a bowl and toss.
3. Divide salad evenly on plates and drizzle lightly with dressing. Arrange chicken slices on top of salad and top with a few cranberries and walnuts.
4. Sprinkle lightly with shaved or shredded parmesan cheese.
5. Serve additional dressing on side and serve with bread rolls.
Michelle Horan's Creamy Vegetable Salad
10/05/2004
Terry and Michelle Horan cooking with Lyn
1-1/2 cups mayonnaise
1/2 cup sour cream
1/4 cup sugar
1 bunch broccoli, cut into very small florets
1/2 small head cauliflower, cut into very small florets
1/4 cup finely chopped red onion
1 cup shredded Cheddar cheese
1 (3-ounce) container real bacon bits
Salt and pepper to season lightly
1. Combine the mayonnaise, sour cream, and sugar in a large bowl and mix well. Add the broccoli, cauliflower, onion, cheese, and bacon bits and mix well.
2. Cover bowl with plastic wrap and refrigerate for at least 4 to 6 hours before serving.
3. Season very lightly with salt and pepper.
Yield: 6 to 8 servings
Tuscan Bread Salad (Panzanella)
09/30/2004
8-ounce loaf Country Italian bread, cut into 1” cubes
1/2 pound Mozzarella, cut into 1/2-inch cubes
1 cup olive oil and balsamic vinegar dressing
(we used Paul Neuman's dressing)
1/2 cup kalamata olives or small black olives
1 pint grape tomatoes
4 green onions, sliced
2 tablespoons chopped fresh basil
Dash of salt and plenty of freshly ground pepper
3 cups romaine lettuce
10 to 12 slices bacon, cooked and sliced
1. Combine bread, olives, tomatoes, onions, basil, salt and "plenty of pepper" in bowl and toss well.
2. Drizzle dressing over the ingredients and toss to coat. Add cubed cheese. Cover loosely and refrigerate for one hour to allow flavors to blend, if desired.
3. Pour mixture over lettuce and toss well.
Top with bacon and fresh basil leaves.
Notes:
1. Frequently, I toast the bread cubes before adding them to the salad in a 400-degree oven until lightly toasted.
2. The cubed cheese may be added to the initial bread mixture mixture before adding the dressing.
Greek Inspired Salad
09/13/2004
1 (16-ounce) package pasta medium shells,
cooked and drained
2 medium tomatoes, chopped
1 “burpless” cucumber, seeded and chopped
1 can small black olives
8-ounces Feta cheese, cubed
1/2 cup Olive or vegetable oil
1 cup Vinegar
Cavanders Greek Seasoning
Sugar to taste
1. Combine pasta, tomatoes, cucumber, olives and cheese in a bowl and toss to mix.
2. To make the dressing, combine oil, vinegar, seasoning and sugar in a jar with tight fitting lid and shake vigorously.
3. Start by pouring half of the dressing over the salad and toss. Add more dressing, if needed. Refrigerate for at least 4 hours and up to overnight to blend flavors.
4. Garnish with parsley and freshly ground black pepper. Serve with choice of bread.
(This salad is easily halved or doubled.)
Colorful Cold Corn Salad
08/18/2004
Yield: 4 to 6 servings
2 cups corn, fresh or frozen
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1/2 red onion, finely chopped
1/3 cup red wine vinegar
2 tablespoons olive oil
2 teaspoons cumin
Salt and pepper
1. Combine corn, peppers and onion in a bowl and toss well.
2. Pour the vinegar and oil over the corn mixture, sprinkle with cumin, salt and pepper and toss until ingredients are coated and thoroughly blended.
3. Serve as a side dish or as a luncheon salad.
Note: For a heartier salad add chopped cooked chicken or diced ham.
Pan Seared Scallops Salad
07/29/2004
1 pound small scallops, rinsed and dried
2 tablespoons flour
1 or 2 tablespoons Cajun, Creole, thai, or five spice seasoning powder
1 tablespoon oil
1 package spinach or Romaine, washed and dried
1 tablespoon water
2 tablespoons balsamic vinegar
1/4 to 1/2 cup cooked bacon pieces
1. Combine flour and seasoning in a container or plastic bag. Seal container or bag and shake to blend. Add Scallops and shake or toss gently to coat.
2. Heat oil in skillet over medium, add scallops and cook, gently stirring occasionally, for 3 to 5 minutes or until browned and opaque. Transfer to a plate to keep warm.
3.Place spinach in the same skillet and sprinkle with the water. Cook covered, over medium high heat for about a minute. Add vinegar and toss to coat evenly. Do not overcook spinach, cook until just tender.
4. Transfer spinach to a round serving platter, making a small indentation in center.
5. Return scallops to the skillet, sprinkle with bacon and cook just until hot.
6. Spoon scallops into the center of the greens and serve.
Makes 4 to 6 servings
Spinach and Pork Salad
07/28/2004
1 bag of baby spinach, washed and dried
1 hand full basil or arugula
1 apple cut into thin slices
1/2 to 1 pound smoked pork chops, cut into thin strips
2 tablespoons lemon pepper blend
1 cup mayonnaise
1/4 cup sour cream
1. combine spinach, basil or arugula, apple slices and pork in a salad bowl and toss well.
2. Combine lemon pepper, mayonnaise and sour cream in a small bowl and whisk until creamy and smooth.
3. Add 3/4 cup of mayonnaise mixture to the salad and toss to coat ingredients. Add more dressing if needed or serve on side.
4. Serve with lightly toasted bread slices and butter or marmalade.
Makes 4 to 6 servings
Apple Walnut Salad
07/27/2004
1 1/2 cups chopped toasted walnuts
1/4 cup cider vinegar
1 cup apple cider or juice
3/4 cup honey
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1/2 cup walnut oil
(or 1/2 cup walnut oil only)
1 pound fresh spinach leaves, stems removed or Spring green mixed with romaine
1/4 to 1/2 pound crumbled blue cheese
2 cups toasted walnut halves
2 or 3 granny smith apples,
cored and thinly sliced
1. Combine chopped walnuts, cider vinegar, apple cider or juice, honey and mustard in a small bowl and mix well.
2. Combine oils and slowly add to the walnut mixture in a small saucepan, whisking constantly to emulsify. Heat mixture over low heat while whisking, but do not boil mixture.
3. Arrange sliced apples on individual salad plates, top generously with spinach, crumbled cheese and toasted walnut halves. Drizzle warm vinaigrette over salad, garnish with apple slice and serve.
Note: To toast walnuts, place in ungreased heavy skillet and cook over medium heat, stirring frequently until nuts begin to brown. Or, place on cookie sheet and place in 400-degree oven and bake until golden brown, stirring frequently.
Makes 4 to 6 servings
Ten Mile Tuna salad
07/26/2004
1 (10- or 12-ounce) can albacore tuna packed in water, well drained
1 cup chopped celery
1/2 cup mayonnaise
salt and pepper
2 hard boiled eggs, peeled and chopped, optional
Sliced green and or black olives
4 cups torn washed and dried lettuce
2 tablespoons Italian salad dressing
2 tomatoes, washed and sliced
4 slices mozzarella cheese, cut into triangles
1. Combine tuna, celery and mayonnaise in a small bowl and mix well. Season with salt and pepper. Stir in chopped eggs, if using.
2. Combine lettuce, olives and dressing in a bowl and toss.
3. Divide salad equally onto serving plates. Arrange 3 tomatoes slices on top of each salad. Spoon tuna salad in center of tomatoes and arrange cheese triangles around the tuna mound. Spoon a small dollop of mayonnaise on top of each tuna mound, if desired.
Makes 4 to 6 servings
Simple Thai Salad
07/16/2004
1/2 to 1 pound chicken breast tenders, cooked and shredded or cut into thin strips
1/2 to 1 can beansprouts, drained
1 cucumber, deseeded and cut into matchsticks 2-inches long
1/2 onion, thinly sliced or finely chopped
1 jalapeno or green or red chili pepper, deseeded, deveined and minced
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon finely chopped mint leaves
1. Combine chicken, beansprouts, cucumber, onion and peppers in a large bowl and toss well.
2. To make dressing, combine fish sauce, lime juice and mint leaves in a small bowl and whisk until blended.
3. Pour dressing over the salad and toss to coat ingredients.
4. Transfer to individual plates and serve.
Linda and Tammy Emery's Taco Salad
07/14/2004
1 1/2 pounds extra lean ground beef
1 package taco seasoning mix
1 head lettuce, washed and torn into bite size pieces
1 or 2 tomatoes, chopped
2 cups finely shredded cheddar cheese
1 (16-ounce) bottle Thousand Islan dressing
1 bag taco or nacho flavored Tortilla chips, crushed
In a hot skillet, cook ground beef until browned, add taco seasoning and stir to blend, and cook until ground beef is thoroughly cooked.
2. Place prepared lettuce into a large salad bowl, add tomatoes and drained ground beef and toss well. Pour entire bottle of Thousand Island dressing into the bowl and toss to distribute dressing and coat ingredients.
3. Just before serving, add the crushed tortilla chips. Toss and serve.
Cold Rice Salad
06/30/2004
3/4 cup mayonnaise, whipped with a whisk
3/4 cup Italian style salad dressing, shake before measuring
Salt and pepper
3 cups cooked and cooled rice
3 cups chopped vegetables, such as
red bell pepper, yellow bell pepper, celery, zucchini, onion
Handfull chopped parsley
1 pint grape tomatoes or halved cherry tomatoes
Sprig of dill or parsley for garnish
1. Combine mayonnaise and Italian dressing in a large bowl and whisk to blend thoroughly. Season to taste with salt and pepper.
2. Add rice to the dressing and stir well to mix. 3. Stir in variety of chopped vegetables and toss to coat and mix.
4. Refrigerate for at least one hour and up to overnight.
5. Add tomatoes and gently toss. Garnish salad with herb of choice.
Chicken Challenge
06/01/2004
1 1⁄2 cups chopped cooked chicken
3⁄4 cup finely chopped celery
1⁄4 cup chopped walnuts
1⁄4 cup shredded Parmesan
1 Bosc pear, cut in half and cored
(1/2 thinly sliced and 1⁄2 finely chopped)
2 to 3 tablespoons mayonnaise
1 tablespoon sour cream
Lettuce leaves
1. Combine chicken, celery, walnuts, chopped pear and Parmesan in a bowl and mix well.
2. Combine mayonnaise and sour cream in a bowl, whisk until blended and add to the chicken mixture. Mix to coat.
3. Arrange lettuce leaves on plate, place a large scoop of chicken salad off center on the leaves, arrange sliced pears around the salad. Sprinkle with nuts.
Tomato Couscous
05/31/2004
1 box Near East Couscous (Plain or flavored)
4 tablespoons Chopped parsley
3 Roma tomatoes, washed and chopped
4 green onions, thinly sliced
1⁄4 to 1⁄2 cup seeded and chopped cucumber, optional
2 to 4 tablespoons lemon juice
2 to 4 tablespoons olive oil
Salt and pepper
2 large ripe tomatoes, washed
Lettuce leaves, washed and dried
Nuts of choice, optional
1. Prepare couscous according to box instructions. Cool and refrigerate until needed. Just before adding to salad, fluff the couscous with a spoon or your clean hands.
2. Combine 1⁄2 to 3⁄4 of the prepared couscous, parsley, tomatoes, onions and cucumber in a bowl and mix well. Add olive oil and lemon juice and mix. Taste couscous mixture and add more lemon juice and oil if needed. Season with salt and pepper. (Save remaining couscous for later in the week. Store covered in refrigerator.)
3. Arrange lettuce leaves on two plates. Place tomato in center of each plate, stem side down. Cut the tomatoes in quarters without cutting all the way through. Sprinkle inside of tomatoes with salt and pepper, if desired.
4. Spoon generous servings of the couscous mixture inside of the tomatoes. Sprinkle with nuts.
Tuna Salad with Attitude
05/19/2004
1 crushed garlic clove
1 (12-oz) can tuna, water packed, drained
1⁄2 cup cannellini beans, rinsed and drained
1⁄4 vidalia onion, finely chopped
1⁄2 cup chopped roasted red pepper
3 tablespoons mayonnaise
2 tablespoons fat-free sour cream
1 tablespoon red wine vinegar
1 1⁄2 teaspoons rinsed and drained capers
2 bunches watercress
salt and pepper
1. Combine garlic, tuna, beans, onion and roasted pepper in a bowl and toss to blend.
2. Combine mayonnaise, sour cream, vinegar, capers and salt and pepper in a food processor, cover and puree until smooth.
3. Place watercress sprigs on individual plates, divide tuna salad among the four plates, drizzle with dressing and sprinkle with coarsely ground black pepper.
Chicken Salad
05/18/2004
1 1⁄2 cups fat free sour cream
6 green onions, finely chopped
2 tablespoons finely chopped parsley
1 teaspoon grated lemon zest
Salt and pepper
3 cups shredded cooked chicken breasts
16 large lettuce leaves
1. The night before the morning of, place chicken breasts or thighs or a combination of the two in a saucepan over medium heat. Cover with water, bring to a boil, salt and pepper and reduce to a simmer. Cook until done. Remove from stove, cool slightly, place in refrigerator until needed.
2. Combine sour cream, green onions, parsley, lemon zest and salt and pepper to taste in a large bowl. Mix with a spoon to blend well.
3. Drain the chicken, shred, chop or cube and add to the dressing. Toss well to coat.
4. Serve on a bed of lettuce leaves. Garnish with freshly ground black pepper!
Blue Salad
05/17/2004
2 tablespoon sugar-free raspberry fruit spread
1 cup balsamic vinegar
1 tablespoon Canola oil
1 teaspoon Dijon Mustard
1⁄4 cup red wine
2 cored and chopped pear
8 cups spring salad mix
4 tablespoons chopped toasted walnuts
4 tablespoons crumbled blue cheese
Salt and pepper
1. To make the vinaigrette, combine fruit spread, vinegar, oil, and mustard in a small bowl and whisk until smooth and well blended.
2. Combine the wine and pear in a small saucepan over medium high heat. Cook, stirring frequently, until the liquid has evaporated.
3. Divide the lettuce among 4 dinner plates. Sprinklw with the walnuts and blue cheese. Sprinkle with salt and pepper.
4. Divide the pear among the plates, drizzle with vinaigrette.
Creamy Slaw
05/10/2004
1 medium cabbage (about 1 1/2 pounds) or 1 package cole slaw mix (from produce department)
2 carrots
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
2 packets sugar substitute (splendra)
1 teaspoon celery seed
1 teaspoon salt
1. Core and cut cabbage in fourths and thinly slice. Transfer to a large bowl. (If using packaged cole slaw mix, dump into a large bowl, rinse and dry.) Coarsely grate carrots into cabbage and mix well.
2. In a small bowl, whisk together mayonnaise, sour cream, cider vinegar, sugar substitute, celery, and salt. Pour dressing over vegetables. Mix until thoroughly combined.
3. Refrigerate at least 30 minutes before serving for flavors to blend.
Note: This is a low carb recipe
Artichoke Salad (or Side Dish)
05/06/2004
1 (13.75 ounce) can quartered artichoke hearts, drained and coarsely chopped
2 ounces sliced pepperoni, cut into 1/4-inch strips
1/4 cup chopped red onion
2 tablespoons chopped fresh basil
1/2 cup crumbled Gorgonzola or blue cheese
3 tablespoons extra virgin olive oil
1/2 teaspoon minced garlic
1 1/2 tablespoons balsamic vinegar
1. Combine artichoke hearts, pepperoni, onion, basil and cheese in a bowl and toss well.
2. Combine oil, vinegar, and garlic in a small bowl and beat with a whisk until thoroughly blended.
3. Pour dressing over artichoke salad and toss well to coat.
4. To serve, place torn greens on a platter and transfer salad onto the greens.
Or for individual salads, place greens on salad plates, spoon artichoke mixture in center and serve.
Makes 3 servings (10 g carb)
Celery Salad
05/03/2004
1 stalk celery
1 pint grape or cherry tomatoes, quartered
1/4 cup chopped fresh parsley leaves
4 tablespoons lemon juice
1 tablespoon German mustard (with seeds)
1/2 teaspoon salt and 1/4 teaspoon pepper
3/4 cup sour cream
6 lettuce leaves, washed and dried
1. To prepare the celery, break off outer ribs and store in a plastic bag to use later in the week. Trim bottom off the inner ribs, leaving any leaves attached, and wash well. Cut the ribs lengthwise into 1/8-inch wide strips, making them uniform in length, 1 to 2-inch long.
2. Drain celery and dry on paper towels or in a salad spinner. Place the celery in a large bowl and add the tomatoes and parsley. Toss gently.
3. To make the dressing, combine lemon juice, mustard, salt and pepper in a bowl and whisk to blend. Add sour cream and whisk until thoroughly blended and smooth. Adjust seasoning if necessary. Pour dressing over the celery and toss to coat. Refrigerate until ready to serve.
4. Serve individual servings chilled on a lettuce leaf. Or, line a medium salad bowl with three or four large lettuce leaves and place celery in the bowl. Makes 6 servings.
Greg Hammes' Southwestern Pasta
04/29/2004
1 pound chicken, cut into 1-inch strips
3 gloves garlic, smashed and minced
1 tablespoon Canola oil
1 medium onion, chopped
2 small zucchini, washed and thinly sliced
1 (8-ounce)package fresh or canned mushrooms, sliced
1 (10-ounce) package jalapeno jack cheese, grated
8 oz evaporated skimmed milk
1/4 cup salsa
1 cup frozen corn
1 can great northern beans, strained and rinsed
black pepper to taste
8 ounces pasta, cooked & drained (ziti, rotini or penne)
Shredded parmesan cheese to taste
1. Sauté garlic and chicken strips until browned. Remove from pan and keep warm.
2. Cook onions in the same pan with 1/4 cup water over medium heat until onions are tender, about 5 minutes.
3. Add zucchini to onions and cook for 5 more minutes.
4. Add mushrooms and cook for 5 minutes more. (you can add 1/2 cup wine at this point, if you like). Cook uncovered so there is a small amount of fluid in the pan, but the vegetables do not burn.
5. Heat milk in pan and add grated cheese. Stir until cheese is melted. Add vegetables, chicken and cooked pasta. Stir until everything is covered in cheese sauce.
6. Sprinkle Parmesan cheese on top.
Southwestern Pasta Salad
04/19/2004
2 to 4 cups cooked, drained and cooled pasta
1 zucchini, washed, dried and chopped
1 cup corn kernels
1 (15-ounce) can black beans, rinsed and drained
5 Roma tomatoes, chopped
1/4 cup shredded cheddar cheese
Dressing:
1/2 cup light sour cream
2 or 3 teaspoons lime juice
1 tablespoon chopped cilantro
1 teaspoon minced jalapeno, optional
1 teaspoon minced onion, optional
1/3 cup chunky salsa
Place pasta in a large bowl and season with salt and pepper. Add zucchini, corn, black beans and tomatoes. Toss.
2. To make dressing, combine sour cream, lime juice, peppers or onions if using and salsa in a bowl and whisk to blend. Spoon onto the salad and toss well.
3. Sprinkle with cheese and toss. Garnish with sliced tomatoes and sprigs of cilantro.
Note: More cheese may be added to taste.
Mediterranean Salad
04/14/2004
(This recipe has no amounts listed for the ingredients because you use the amounts of each that will satisfy your taste. In parenthesis, I have listed approximate amounts that I used. This salad is a delicious favorite. Experiment with the ingredients and have fun!
Sliced boiled eggs (2 to 4)
Sliced avocado (1 to 2)
Sliced red new potatoes (3 or 4)
Sliced red onion or sliced Texas Sweets (1/2)
Cilantro leaves (1/4 cup loosely packed)
Quartered tomatoes (2) or Grape tomatoes (1 pint)
Lemon juice (3 to 5 tablespoons)
Extra virgin olive oil (6 to 8 tablespoons)
Lettuce, washed, dried and torn bite-size
Extra lemon to squeeze over lettuce
1. Place lettuce in large bowl. Add the eggs, avocado, potatoes, onion, cilantro and tomatoes and toss to mix.
2. Drizzle the lemon juice over the salad and toss. Drizzle theolive oil over the salad and toss.
3. Just before serving, squeeze 1⁄2 to 1 lemon over salad.
4. Serve with crusty bread.
Egg Stuffed Tomato
04/12/2004
6 hard boiled eggs, peeled and chopped
1/4 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon Dijon-style mustard
(or a sweet hot mustard)
Hand full of washed and dried arugula or baby spinach
4 tomatoes
Lettuce leaves
1. Cut the top off of each tomato. Scoop out seeds leaving a hollow shell. Allow to drain upside down on paper towel.
2. Place eggs, mayonnaise, lemon juice and mustard in a bowl and mix. Add arugula or spinach and mix. Season with salt and pepper
3. Spoon the mixture into the tomato shells. At an angle, set the tomato top on the stuffed tomato. Serve on lettuce leaves.
Orange and Asparagus Salad
04/01/2004
1 pound asparagus, washed, dried and trimmed
Grated Romano or Parmesan cheese or a blend
3 Navel oranges, 2 to 2 1⁄2 peeled and sliced
Orange juice and extra virgin oil
Chopped lettuce or cooked linguini
Orange juice
Salt and pepper
1. Place trimmed asparagus on a broiler pan lined with foil. Generously sprinkle grated cheese over the asparagus. Broil for 3 minutes or until cheese is browned.
2. Place lettuce on individual salad plates, lightly drizzle oil over the lettuce, arrange 3 orange slices in center of lettuce, and with a spatula or egg turner, lift several asparagus spears off the broiler pan and place over the orange slices.
3. Juice the remaining orange and drizzle the juice over each salad. (If you prefer, zest the oranges before peeling and slicing and reserve for later use (store in fridge) or use to garnish salads.
Season this salad with salt and pepper at any layer to your taste.
Hot Chicken Salad
03/31/2004
1 cup flour seasoned with salt and pepper
1 or 2 packages precooked cubed chicken
1⁄2 to 1 cup walnut halves
2 to 4 reen onions, sliced
olive oil
Grape tomatoes
Lettuce
1⁄2 to 1 cup mayonnaise
1 to 3 tablespoons Wasabi-flavored mayonnaise
1. Place seasoned flour in a plastic bag, seal and shake well. Add chicken and shake to coat cubes of chicken.
2. Heat oil in a skillet over medium high heat. Add chicken, shaking off excess flour and saute quickly to brown flour and chicken, add walnuts and onions, stirring to mix well, and cook until ingredients are hot. Remove from heat.
3. Arrange lettuce on plate, scoop hot chicken salad in center and top with a dollop of dressing. Garnish with tomatoes and serve with dressing on side.
Shrimp Salad
03/30/2004
1 jar thick and chunky salsa (16-oz)
2 tomatoes, seeded and chopped
1 bunch green onions, washed, trimmed and sliced
2 tablespoons lime juice
1 pound shelled and deveined shrimp
1 to 2 tablespoons olive oil
2 tablespoons minced Garlic, optional
2 tablespoons minced red bell pepper, optional
Lettuce, washed, dried and torn into bite size pieces
1. Combine salsa, tomatoes, onions, and lime juice in a bowl and stir to mix. Refrigerate while preparing shrimp.
2. Heat oil in skillet over medium high heat. Stir in garlic. Add shrimp and cook until pink/orange and opaque.
3. To serve, place a handful of lettuce on plate, arrange several shrimp in center (pile high), and top with salsa. Place one shrimp on top of salsa.
Pepper Trio Salad
03/29/2004
1⁄2 red bell pepper, julianed
1⁄2 yellow bell pepper, julianed
1⁄2 greeen bell pepper, julianed
1⁄2 small red onion, julianed
4 to 6 ounces feta or blue cheese
2 ounces bean sprouts, optional
1 tablespoon mustard (yellow or Dijon)
1 teaspoon minced garlic
3 tablespoons red wine vinegar
6 to 8 tablespoons extra virgin olive oil
salt and pepper
1 head Romaine, washed, dried, cut, into bite size pieces
1. Combine mustard, garlic and vinegar into a pasta serving bowl and blend with a fork or whisk. Slowly pour in the oil, whisking until thoroughly blended.
2. Place the peppers, onions and hand full of greens into the bowl and toss to coat well. Transfer to a plate or bowl.
3. Without washing or cleaning the serving bowl, place remaining greens into the bowl and toss to coat with any remaining dressing (still left in the bowl).
4. Carefully slide the pepper, onion and green mixture onto the romaine.
5. Garnish with tomatoes and Parmesan cheese.
Tomato Salad
03/22/2004
1 large bunch basil, watercress or argula
(washed and dried)
2 large tomatoes
(sliced vertically and cut into strips)
3 tablespoons x virgin olive oil (xvo)
Sea salt and ground black pepper
1. Blanch and drain half of the greens, cool slightly and place them in a food processor, add 1 1⁄2 tablespoons oil, 2 tablespoons water, cover and process until smooth (not pureed). Add sea salt and ground black pepper to taste, pulse twice and set aside.
2. Toss tomatoes strips with remaining 1 1⁄2 tablespoons oil. Sprinkle to taste and toss well.
3. Arrange tomatoes in center of plate, place a couple of sprigs of greens on and around tomatoes on one side, and spoon greens/oil around the other side of tomatoes.
4. Serve with shredded Asiago or Parmesan.
Tomato and Cheese Salad
03/15/2004
12 large ripe tomatoes, washed and dried
1 or 2 bunches of Basil, washed and separated into leaves
1 tablespoon water
1 to 3 teaspoons sugar
1 tablespoon water or lemon juice
Salt and pepper
Salt and pepper
12 cubes or balls of mozzarella or feta cheese
1. To make dressing, quarter 4 tomatoes and combine with 10 basil leaves, juice or water, sugar, salt and freshly ground black pepper. Cover and process until smooth --- almost a puree.
2. Thinly slice remaining tomatoes vertically. Arrange slices in a circular pattern on 4 serving plates, creating two overlapping concentric circles. Sprinkle with salt and pepper.
3. Place three cubes or balls of cheese in center. Tuck the remaining basil leaves around and on top of salad.
4. Spoon dressing over the salad or serve it in four individual ramekins or shot glasses. Serve immediately with thin slices of French bread. Serves 4.
Note: For variation, substitute red tomatoes with yellow tomatoes, basil with dill and mozzarella or Feta with Ricotta. Serve on lettuce leaves.
Greek Salad
03/08/2004
1 cucumber, halved lengthwise and seeded and sliced
1 pint grape tomatoes or halved cherry tomatoes
14 ounces feta cheese
4 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Calamata olives, pitted
Ciabatta bread and pita triangles, warm
Lettuce leaves, optional
1. Combine cucumbers and tomatoes in a bowl and toss. Add the cheese and drizzle with the olive oil and lemon juice.
2. Sprinkle the olives over the salad and season to taste with salt and pepper (keeping in mind the cheese and olives are quite salty)
3. Toss lightly and serve with ciabatta bread or pita bread, lightly toasted.
Vegetable Pasta Salad
03/01/2004
1 cup shredded carrots
1 cup thinly sliced celery
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/2 cup brocolli
1/2 cup czuliflower
1/2 seeded and diced cucumber
1/2 seeded and diced zucchini
1 bunch green onions, trimmed and sliced
1 cup grape tomatoes or halved cherry tomatoes
Low fat Italian dressing
1 to 3 cups cooked pasta
1. Combine vegetables and dressing in a bowl and toss to coat.
2. Cover loosely and refrigerate overnight.
3. Before serving, add cooked, drained and cooled pasta, toss, and serve.
Spinach Salad
02/23/2004
Vinaigrette
5 tablespoons orange juice
2 tablespoons wine vinegar
3 tablespoons extra virgin olive oil
Salt and pepper
Salad
2 cups baby spinach, washed, dried, stems removed
1⁄2 cup sliced fresh mushrooms
1⁄2 cup thinly sliced red onion
1. Combine orange juice, vinegar, oil in a shaker jar or in a small bowl. Shake well to blend or whip with wire whisk.
2. Combine spinach, musrhooms and onions in a salad bowl and toss. Drizzle 1⁄2 of the vinaigrette over top and toss to coat.
3. Cover remaining vinaigrette to use later.
MANDARIN AVOCADO SALAD
02/18/2004
1 (11-ounce) can Mandarin oranges, drained
Pineapple tidbits, drained (optional)
1 small red onion, thinly sliced and separated into rings
2 tablespoons poppy or celery seeds
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1/2 to 1 tablespoon sugar
Salt and white pepper
Bibb lettuce, Arugula, watercress or Boston lettuce
Baby spinach leaves, stems removed
2 avocados, peeled and sliced
1 lemon
Sunbutter’s New Trail Mix
1. Combine orange segments, pineapple, onion slices and seeds in a bowl and toss.
2. Combine oil, vinegar, sugar, salt and pepper in a small bowl and whip with a wire whisk.
3. Pour oil mixture over orange mixture and toss gently. Cover and marinate for one hour in the refrigerator. Toss.
4. Arrange lettuce and spinach on platter, sprinkle lightly with lemon juice, arrange orange mixture on top of lettuce, arrange avocado slices on top around edges.
5. Sprinkle trail mix over top of salad. Serve with bread sticks, crackers and cheese, or as a side salad to a fish or seafood entrée.
6. For a luncheon salad or light supper, serve with a cream soup and warm bread rolls or crackers with cheese. For a heartier citrus salad, top with drained white albacore tuna packed in water, or serve
Strawbery Salad
02/09/2004
Dressing:
1 tsp Dijion Mustard
1 Tbsp onion juice
1/3 Cup salad vinegar
3/4 cup sugar
1 cup olive oil
2 Tbsp poppy seeds
1 tsp salt
Salad:
2 cups baby spinage leaves
3 cups Romaine lettuce
red onion( a few slices to garnish)
6 slices smoked turkey (cut into thin strips)
sliced strawberries
Mix dressing ingredents and toss in with salad mixture.
Zoe's Shrimp Salad
01/19/2004
1 pound cooked shrimp, chilled
1 (16-ounce) bottle Raspberry Vinaigrette (We used Kraft’s Light Done Right)
1 jar Raspberry Spreadable Fruit
2 to 4 cups Spring Greens
2 to 4 cups Butter Lettuce
2 to 4 cups torn hearts of Romaine
1 small Red Bell Pepper, julienned
1 small Yellow Bell Pepper, julienned
1 small Green Bell Pepper, julienned
1 cup Black or Kalamata Olives
1 cup Green Olives
1 can artichoke hearts, quartered, Optional
1/2 small red onion, thinly sliced into half rings, optional
1 cup (plus extra for serving) Shredded Asiago or Parmesan cheese or shaved Pecorino Romano cheese
1.Combine 1 cup raspberry vinaigrette and 1⁄4 cup raspberry spreadable fruit in a small bowl and whisk to blend well. Pour over shrimp in a shallow bowl and refrigerate to marinate while making the salad, about 15 minutes.
2.Combine greens, Butter and Romaine lettuces in a large salad bowl and toss well. Add 3⁄4 of each of the red, yellow, and green pepper strips, black olives, green olives, and quartered artichoike hearts and onion if using. Toss well to mix ingredients.
3.Combine remaining 1 cup raspberry vinaigrette and 1⁄4 cup raspberry spreadable fruit in a bowl and whisk to blend. A small pinch of red pepper flakes and/or finely chopped green onions may be added to the vinaigrette, if desired.
4. Drain shrimp and add 3⁄4 of it to the salad (discard marinade) and lightly toss
5. Decoratively arrange remaining vegetables and shrimp on top of salad. Drizzle with half of the vinaigrette (serve remaining at the table). Garnish with cheese and serve.
Note: Depending on your taste, grape or halved cherry tomatoes to the salad.
Sherry Vinaigrette
01/14/2004
This simple vinaigrette is delicious over mixed greens (butter lettuce, romaine, and iceberg with green olives, red onions and grape tomatoes or a vegetable sald with diced bell peppers, jicama, celery, carrots and halved grape tomatoes served over a bed of lettuce.
1 tablespoon finely chopped green onions
3 tablespoons Sherry vinegar
2 teaspoons Dijon-style mustard
6 tablespoons Extra Virgin Olive Oil
1/2 teaspoon coarse salte and freshly ground pepper
1 teaspoon chopped fresh thyme
1. Combine vinegar and mustard in a bowl and whisk well. Slowly add oil, whisking constantly.
2. Add onions, thyme and salt and pepper
3. Using a wire whisk, beat until well blended
Artichoke and Tomato Salad
01/05/2004
1 can artichoke hearts, drained and quartered
1 cup Italian salad dressing
1 pint grape tomatoes, washed
1/2 cucumber, peeled, seeded, chopped
1/4 red bell pepper, seeded and chopped
1/4 green bell pepper, seeded and chopped
2 to 4 thinly sliced green onions, optional
5 or 6 basil leaves, stacked, rolled and sliced
Salt and pepper
Lettuce torn into bite size pieces
1. Combine artichokes and half of the salad dressing in a bowl and toss well. Cover and marinate in the refrigerator for 2 to 24 hours.
2. One hour before serving, remove artichokes from the refrigerator and stir in the cucumber, bell peppers and onions if using. Toss well.
3. Line a platter with the lettuce and spoon the artichoke mixture over the lettuce.
4. Cover the salad with remaining tomatoes. Drizzle lightly with salad dressing and serve remaining dressing on the side. Serve with a slotted spoon. Serve with crusty bread.
Bruschetta Salad
12/31/2003
1 head romaine lettuce, washed and dried
3 tomatoes, sliced
1/2 pound sliced Mozzarella
6 slices Virginia baked ham
1 baguette, thinly sliced and crostini slices
Green olives
Extra Virgin Olive Oil
Lemon juice
Lemon pepper
Sea salt, optional
1. Separate leaves of lettuce, fold lengthwise and cut spine off of each leaf. Stack leaves, roll, cut lengthwise, and then cut crosswise. Arrange the lettuce on one side of a large serving platter.
2. Arrange sliced tomatoes across from lettuce, following the line of the platter. Place green olives between lettuce and tomatoes.
3. Roll ham slices and cut into fourths. Cut cheese into pieces about the size of the tomatoes. Generously drizzle oil over the lettuce and lightly over the tomatoes. Drizzle generously with lemon juice over the lettuce and lightly over the tomatoes. Sprinkle generously with lemon pepper (this is key!).
4. Arrange the ham around the edge of one side of the platter and the cheese arournd the opposite edge of the platter.
5. Serve with crostini and slices of bread.
Holiday Salad
12/08/2003
Dressing:
4 tablespoons Olive Oil
4 tablespoons apple juice
4 tablespoons ketchup
2 tablespoons cider vinegar
1 tablespoon sugar or honey
1 tablespoon grated onion
1 teaspoon Worcestershire
Sea Salt and freshly ground black pepper
1/2 teaspoon Tabasco
Salad:
2 cups spring greens
2 cups Romaine
1 cored and chopped Red Delicious apple
1 cored and chopped Granny Smith apple
1 cup Craisins
1 cup broken and toasted nuts
8-ounces blue cheese or feta cheese
1. In a pint jar, combine the dressing ingredients, cover tightly and shake well to blend. Refrigerate. Or combine in bowl and whisk to blend.
2. To make salad, combine the salad ingredients in a large bowl and toss.
3. Drizzle dressing over the salad, toss and garnish with star fruit.
Serve with grilled chicken.
Spinach Salad
10/20/2003
2 cups torn iceberg or romaine lettuce
4 to 6 cups baby spinach, stems removed
10 to 12 strips of lean bacon, cooked and drained
1 bunch green onions, thinly sliced (optional)
8 hard boiled eggs, peeled and sliced
1 (8-ounce) bottle reduced-fat Catalina salad dressing
Grape tomatoes or halved cherry tomatoes
1. Wash and dry lettuce and spinach. Place lettuce in a large salad bowl and top with the spinach.
2. Cut the bacon into 1/2 to 1-inch pieces and spread over top of spinach. Sprinkle onions over bacon. Toss the salad to mix well.
3. Drizzle desired amount of the dressing over the salad ingredients and toss gently. Arrange sliced eggs over top.
4. Garnish, if desired, with tomatoes.
Florence Beef Salad
10/15/2003
1 thick filet mignon or desired cut of beef
1 cup balsamic vinegar and 1 cup orange juice
2 to 4 tablespoons sugar
3 tablespoons fresh oregano leaves
1 or 2 cans whole potatoes or cooked Yukon Gold
Salad greens of choice
Thinly sliced red onions, separated into rings & cut in half
1. Combine vinegar, orange juice, sugar and oregano in a bowl and mix well. Season with salt and pepper if desired. Place beef in bowl and pour half of the marinade over the beef, press beef to make sure it is covered with the marinade. Reserve other half for salad greens.
2. Heat olive oil in skillet or grill pan, add beef, sear on both sides, cooking each side 3 to 4 minutes to desired doneness. (I also sear the edges of thick cuts of beef for this salad.) Remove beef to cutting board and slice thinly.
3. Place salad greens in a bowl, season with salt and pepper, pour 14 to 1⁄2 of the reserved orange juice mixture over the salad, and toss well. Add onion slices and toss. With tongs, mound salad in center of serving plate and garnish with small tomatoes, if desired.
4. Prop beef slices on one side of salad and serve with bread and remaining orange juice mixture.
Bruschetta Salad
10/06/2003
4 large firm tomatoes, washed and dried
1 small red onion
1/4 cup chopped parsley
1/2 cup chopped basil
3 tablespoons olive oil
3 tablespoons lemon juice
Sea Salt and freshly ground black pepper
1. Cut tomatoes in half crosswise. With a spoon remove seeds (refrigerate or freeze to use in a soup or sauce). Chop tomatoes and place in a bowl.
2. Cut onion in half lenthwise, thinly slice, separate into half rings and coarsely chop. Add to the tomatoes.
3. Place parsley and basil into the bowl with tomatoes and onions. Toss gently.
4. Combine oil and lemon juice in a small bowl and beat with a whisk until thoroughly blended. Season to taste with salt and pepper. Whisk and pour into bowl with tomatoes and onions. Toss to blend and coat ingredients. Cover lightly and allow to set (in refrigerator) for an hour to allow flavors to blend.
5. To serve as a salad, using tongs place a scoop of tomato and onion salad on a bed of lettuce, sprinkle with shredded Parmesan cheese, and serve with crusty bread. To serve as a first course salad, using tongs place a scoop of tomato and onion salad on center of plate, keeping the salad in "heap" and serve with crusty bread. To serve as an appetizer, slice italian bread, spoon tomato and onion mixture onto bread, sprinkle with crumbled Feta cheese, and serve.
Oriental Winter Salad
09/30/2003
2 tablespoons SunButter
1 tablespoon Sesame oil
1⁄2 cup sunflower oil
1⁄4 to 1⁄2 cup Soy sauce
1 teaspoon minced fresh ginger
1 seeded and diced red bell pepper
1 peeled and diced white onion
1⁄4 to 1⁄2 cup toasted sesame or sunflower seeds
Salad greens, washed and dried
1. Combine SunButter, sesame oil, salad oil, soy sauce, and ginger in a bowl. Beat with a whisk until completely incorporated. Add pepper and onion and mix well.
2. Place salad greens in a salad bowl, pour dressing over greens and toss. Sprinkle with sesame or sunflower seeds.
Corn and Tomaot Salad
09/09/2003
6 cups fresh corn (cut from slightly cooked cobs or thawed frozen corn)
2 pints grape tomatoes, washed and dried
1 bunch green onions, thinly sliced
1/2 cup sliced green olives, optional
1/4 to 1/2 cup coarsely chopped fresh parsley
Handful of fresh basil leaves, coarsely chopped
Salt and pepper
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1. Combine corn, tomatoes, onions, parsley, basil and olives if using. Season with salt and freshly ground black pepper. Toss to mix.
2. Drizzle the oil and vinegar over the salad, toss it to coat the ingredients and serve. Serves a crowd! (This recipe is easily halved or doubled.)
Easy Artichoke Salad
09/08/2003
1 (14-ounce) can artichoke hearts, drained and quartered
1 cup small pitted ripe olives
1 cup stuffed green olives
1 bunch green onions, thinly sliced
1/2 cup chopped or thinly sliced yellow bell peppers
1 small jar Italian style salad dressing
1 bag purchased green lettuce (We used the Greener Selection which contains Romaine)
Place rinsed and dried lettuce in large salad bowl.
2. Combine artichoke hearts, ripe olives, green olives, green onions, and bell peppers in a smaller bowl and toss to mix well. Add half of the Italian dressing (4 to 6 ounces)and toss to coat.
3. Pour the artichoke mixture onto the lettuce and spread evenly. You may also toss the ingredients if you would like.
Stuffed Tomatoes
09/02/2003
4 to 6 medium tomatoes, tops cut off, seeds removed, salted, and turned upside down on paper towels (reserve tops for lids on the stuffed tomatoes)
1 (14 3⁄4-ounces) can red sockeye salmon, drained well
1/2 cup finely chopped white onion
1/2 cup finely chopped or shredded carrot
Juice of 1 lemon or 1⁄4 cup
2 to 4 tablespoons mayonnaise, whipped
1 teaspoon Italian seasoning
Sea or Kosher salt and freshly ground pepper
Lettuce, torn or chopped
1. Cut top off tomato, scoop out seeds, salt inside, turn upside down to drain on paper towels.
2. Combine salmon, onion, carrot, lemon juice, and mayonnaise in a bowl and mix with a fork until blended. If too dry add more mayonnaise. Season to taste with Italian seasoning, salt and pepper.
3. Arrange lettuce on plates, Spoon salmon spread into the tomatoes, drizzle fresh lime juice over the salmon and lettuce, position the top of tomato on salmon, and serve.
Peyton’s Catalina Salad
08/25/2003
4 to 6 Roma Tomatoes
1⁄2 cup sliced green olives
1 bunch of green onions or 1 onion,
thinly sliced or chopped
Sliced Pepperoni
1 8-ounce bottle Catalina Dressing
Lettuce and/or Spring Greens
1. Combine tomatoes, green olives, onions, pepperoni, and lettuce in a salad bowl. Toss.
2. Pour half of the Catalina dressing on the salad and toss. Season with salt and pepper, toss and serve.
Variation: Combine ingredients except for the lettuce and toss. Spoon onto beds of lettuce.
Ham or chicken may be used in place of the pepperoni.
Fast and Easy Coleslaw
08/18/2003
1/2 cup mayonnaise, whipped
2 tablespoons milk
1 tablespoon white vinegar
1 tablespoon sugar
1 (16-ounce) package cole slaw mix or shredded cabbage
1/2 to 1 cup shredded carrots
1. Combine mayo, milk, vinegar, and sugar in a large bowl and whisk to blend.
2. Add cole slaw mix and toss to coat evenly.
3. Sprinkle shredded carrots over the top.
4. Cover and refrigerage for at least 1 hour and up to overnight.
Black Bean Salad
08/11/2003
6 to 8 cups washed and dried lettuce of choice
1 or 2 (15-ounce) cans black beans, rinsed and drained well
1/4 cup shredded Colby - Monterey Jack blend cheese
Paul Newman’s Oil and Vinegar Salad Dressing
Thinly sliced red onions, separated into rings
2 cups coarsely broken tortilla chips
1. Place lettuce in a salad bowl.
2. Add beans and toss well.
3. Drizzle with dressing and toss to coat.
4. Sprinkle cheese on top of salad.
5. Arrange onion rings on top of cheese.
6. Spread chips on top.
7. Place a dollop of sour cream or salsa in center with a sprig of cilantro or parsley.
Ham and Jicam Salad
07/31/2003
6 tablespoons cider vinegar
4 tablespoons orange juice
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons Dijon mustard
Salt and pepper
2 pears, cored and chopped
1 apple, cored and chopped
1/2 small jicama, peeled and cut into thin strips
1 pound reduced-fat ham, cut into thin strips
Craisins or raisins for garnish
Lettuce for salad
1. combine vinegar, orange juice, honey, oil, mustard, salt and pepper in a bowl and beat with a wire whisk until thoroughly blended.
2. Add the pears, apple, jicama and ham to the lettuce and toss.
3. Pour 1/2 of the vinaigrette over the lettuce and toss.
Chicken Salad
07/30/2003
1/2 cup mayonnaise
1/4 cup Major Grey’s chutney
1/2 tablespoon curry powder
1 teaspoon Dijon mustard
Salt and Coarsely ground black pepper
2 cups cubed grilled and cooled chicken
2 or 3 celery ribs, thinly sliced
1 red apple, cored and chopped
1 bunch green onions, thinly sliced
1/2 cup halved green or red grapes or raisins or Craisins
1/2 cup almonds
1. Combine mayonnaise, chutney, curry powder, mustard, and pepper in a large bowl.
2. Stir in the chicken, celery apple, green onions, grapes or raisins, and almonds.
3. Serve on a bed of torn lettuce or in lettuce cups.
Spicy Orange Chicken
07/29/2003
1 (18-ounce) jar orange marmalade
4 thinly sliced green onions
1 tablespoon Dijon mustard
1 1/2 tablespoons lemon juice
Dash of red cayenne pepper
4 boneless skinless chicken breasts
Salt and pepper
1. Combine half jar of the marmalade, scallions, mustard, lemon juice, and red pepper in a small bowl and whisk to blend thoroughly.
2. Sprinkle both sides of chicken breasts with salt and pepper and place on a lightly greased broiler rack. Brush generously with orange mixture.
3. Broil for 4 minutes 4 inches from the heat, turn breasts, brush with mixture and cook for another 4 minutes or until nicely browned and done. Brush with glaze periodically during the cooking process.
Honey Crunch Chicken Salad
07/28/2003
1/2 cup chopped pecans
4 tablespoons Corn Flake Crumbs
4 tablespoons honey
2 tablespoons soy sauce
4 boneless skinless chicken breasts
Lettuce
Preheat oven to 425-degrees.
Combine pecans and crumbs on a plate. Combine the honey and soy sauce in a pie plate.
Dip both sides of each chicken breast into the liquid mixture and then into the dry mixture, coating well. Arrange chicken in a single layer on a foil lined baking pan.
Bake 5 minutes on each side, or until the chicken is baked through and juices run clear.
Cut the chicken into strips and place on top of a salad tossed with your favorite honey Dijon mustard.
Grapefruit Cucumber Salad
07/21/2003
Long strips of orange zest
2 cups red grapefruit segments
1 English cucumber, seeded and diced
Juice of 1 orange
Pinch of cayenne or dried red pepper flakes
Fresh mint leaves, cut into fine strips
Spring Greens or Butter lettuce
1. Combine grapefruits and cucumbers in a bow and toss well. Add the orange juice and orange zest. Toss well to blend ingredients. Refrigerate for 15 or 20 minutes. Stir in mint strips.
2. Serve as a side dish for dipping with Rye Krisps or serve on a bed of salad greens or spinach for a delightful summer salad. It also makes a marvelous relish for grilled fish.
Lamont's Bean Salad
07/15/2003
1 ( 15-ounce) can white kidney beans, drained and rinsed
1 ( 15-ounce) can red kidney beans, drained and rinsed
1 ( 15-ounce) can chickpeas, drained and rinsed
1/2 cup sliced onions, cut and separated into 1/2 rings
9 tablespoons olive oil
3 to 4 tablespoons lemon juice
1/2 tablespoon chopped fresh dill
1 to 3 teaspoons sugar or to taste
dash of cayenne pepper or dried pepper flakes
1. Combine oil, juice, dill, and pepper in a bowl and beat until thoroughly blended.
2. Add beans to the vinaigrette and toss well.
3. Cover and refrigerate for at least 2 hours and up to 24 hours.
4. Drain salad and put the bean salad into a bowl and serve!
Rice and Fruit Salad
06/24/2003
1 orange, zested and juiced
2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
salt and red pepper
1 (6-ounce) package wild and white rice mix, cooked according to package directions, cooled
1 cup halved seedless grapes
1⁄4 cup diced dried apricots
1⁄4 cup chopped green onion
1. Combine zest and juice of orange, oil, soy sauce, and vinegar in a jar with tight fitting lid. Shake until thoroughly blended. Season to taste with salt and pepper. Refrigerate until ready to use.
2. Combine rice mixture, grapes and apricots in a large bowl and mix well.
3. Drizzle 1/4 to 1/2 cup dressing over the mixture and toss well. Season with salt and pepper if desired. Serve with additional dressing on the side. Makes about 3 cups.
A nice variation on Rice and Fruit Salad: Add frozen baby June peas and omit the apricots.
Composed Fruit Salad
06/12/2003
Spring greens or baby spinach
2 peeled and sliced avocados
2 peeled and sliced peaches
2 peeled and sliced small oranges
1/2 cup kumquats sliced crosswise
1 to 2 tablespoons brown sugar
Honey Dijon salad dressing
1. On a platter, arrange the greens to cover the platter. In the middle of the greens, place the avocados and one side place the oranges and on the other side place the peaches. Drizzle desired amount of Honey Dijon dressing over the fruit.
2. In a hot skillet, sauté the sliced kumquats, sprinkle with brown sugar and cook, stirring constantly, until the kumquats caramelize. Spoon the kumquats lengthwise over the salad. 3. Top with toasted almonds, if desired. Garnish salad with fresh mint.
Composed Summer Salads
06/11/2003
First Salad:
Variety of greens, such as spinach, radicchio, romaine, leafy, etc
Oranges, peeled and sliced
Shredded carrots
Chopped dates
Almonds, toasted
Honey Dijon vinaigrette, Fat free
Second Salad:
Quartered cherry or grape tomatoes
Peeled and chopped English Cucumbers
Nuts, optional
Honey Dijon Vinaigrette
First Salad:
Arrange salad greens on individual serving plates. Arrange orange slices in a 3⁄4 circle on edge of greens. Place shredded carrots in the center. Place chopped dates on plate completing the ring of oranges. Garnish with mint leaves. Drizzle a fat free vinaigrette over the salad (Honey Dijon is very good on this salad).
Second Salad:
Arrange salad greens on individual plates, layer quartered cherry tomatoes, chopped English cucumbers, drizzle with Honey Dijon vinaigrette, a few almonds, and then crush a Triscuit or two over the top. Serve.
Chicken and Grape Salad
06/10/2003
!/2 cup mayonnaise, whipped
2 tablespoons honey
2 tablespoons lemon juice
1/8 teaspoon ginger
dash of curry seasoning
1⁄2 cup chopped celery
2 cooked chicken breasts, sliced horitzontillay
4 to 6 handfuls lettuce
Red grapes
1. Combine mayonnaise, honey, lemon juice, ginger and curry in a small bowl and beat until blended.
2. In a salad bowl, place the lettuce, add chicken and grapes, and toss well. Drizzle dressing over the salad, toss well, and serve with cheese stuffed pita.
Strawberry and Smoked Pork Salad
06/09/2003
1 (9-ounce) bag Greener Selection lettuce
2 smoked pork chops (boneless and ready to eat), cut into thin strips
1 1/2 cups vertically sliced strawberries
1/2 pound Havarti cheese, cubed
1 cup thin whole green beans, steamed and chilled
Vinaigrette (olive oil, balsamic vinegar, and brown sugar)
1. Combine lettuce, pork, strawberries, cheese cubes, and green beans in a salad bowl. Toss well to mix ingredients.
2. Prepare vinaigrette or use purchased vinaigrette. Drizzle over salad and gently toss.
3. Garnish with toasted almonds if desired.
4. Serve with Triscuits or favorite crackers.
Southwest Potato Salad with Ground Beef Patties
05/28/2003
1 cup deli potato salad
1 (15-oz) can corn with red and green peppers, drained
1/2 cup diced onion or celery
1/3 cup Gourmayo with chipolte pepper
1 pound ground North Dakota Beef, formed into 4 patties
Combine potato salad, corn, celery or onion and mayo in a bowl and mix gently, cover and refrigerate.
Place beef patties in a hot skillet or on a grill. Sprinkle with southwest seasoning, turn after one minute, season with the seasoning, and cook until meat is thoroughly cooked, turning once more.
Cook sliced onions in brown sugar until caramelized and top patties with them.
Serve with southwest potato salad.
Artichoke Salad
05/27/2003
2 cups cooked small pasta shells
1/2 pound fresh green beans, trimmed, or frozen green beans, thawed
1 (6 or 8-oz.) jar marinated artichoke hearts, quartered
1/2 cup chopped walnuts
1. Cook green beans in boiling salted water, uncovered, for about 4
minutes until crisp tender.
2. Drain and cut artichoke hearts in quarters.
3. Combine Pasta, beans, and artichoke hearts with the artichoke liquid in a bowl. Mix well.
4. Toast walnuts by tossing in a hot nonstick pan for 2-3 minutes. Top salad
with walnuts and serve on bed of leafy lettuce. Serves four to six.
Mama’s Salad Dressing
05/21/2003
1 cup mayonnaise
1 cup light sour cream
1/4 to 1/3 cup milk
1/2 teaspoon minced garlic
2 teaspoons red wine vinegar
8 to 12 tablespoons crumbled blue cheese
Pinch of cayenne pepper
Pinch of black pepper
1/2 to 1 cup coarsely chopped hazelnuts
Lettuce salad of choice
1. Combine mayonnaise, sour cream, and milk in a bowl and beat with a whisk until creamy and smooth. Whisk in the garlic and vinegar.
2. Add the blue cheese and stir well to mix thoroughly. Season dressing with the cayenne and pepper --- to your taste. Just before serving, stir in the hazelnuts.
3. Prepare tossed salad or salad of choice, spoon dressing in center and garnish with chives or chopped hazelnuts.
Colorful Pasta Salad
05/20/2003
2 cups small pasta, cooked, drained, and rinsed with cold water
1 teaspoon olive oil
2 avocados, thinly sliced
3 tablespoons lemon juice
3 or 4 ribs celery, thinly sliced
1 bunch green onions, thinly sliced
2 or 3 eating apples such as red or yellow delicious, thinly sliced
French dressing
Fresh chives for garnish
Nuts for garnish
1. Sprinkle 2 tablespoons lemon juice over the avocados and 1 tablespoon over apples. Combine the avocado, apples, onions and celery and toss gently. Add the pasta and toss gently.
2. Add French dressing just to moisten and bind the ingredients. Season to taste.
3. Garnish with chives and nuts.
Chunky Green Goddess Dressing
05/19/2003
1/2 cup (light) mayonnaise
1/2 cup (light) sour cream
1 tablespoon tarragon vinegar
1/4 cup chopped fresh parsley
2 tablespoons anchovy paste or 8 flat anchovy fillets packed in oil
1/4 cup chopped green onions
Salad greens of choice
1. Combine mayonnaise, sour cream, and vinegar in a bowl and beat with a whisk until creamy and smooth.
2. Add parsley, anchovy paste*, and green onions and mix well.
3. For a smoother version, place all ingredients in a food processor, cover, and process until smooth.
4. Serve with your favorite salad. Best eaten on same day as preparation.
*If using anchovy fillets, mash fillets against bowl with back of spoon until broken up and relatively smooth.
Serve over your favorite salad or as a delicious dip.
Graduation Seafood Pasta Salad
05/01/2003
1 1/2 cups small Pasta, cooked, drained, cooled
1 (8-ounce) package baby shrimp
1 cup chopped imitation crab
1 cup grape or cherry tomatoes, halved
1 cup diced bell peppers
1 cup frozen baby green peas, thawed
3 or 4 green onions, thinly sliced or 1/2 cup diced sweet or red onion
1 bottle cucumber ranch salad dressing
1.Combine pasta, shrimp, crab, tomatoes, peppers, peas, and onions in a large bowl and toss to mix well.
2. Toss the salad with 1 cup of the dressing, adding more if needed. Season with salt and white pepper. Refrigerate until ready to serve. Garnish with tomatoes.
Graduation Fruit Salad
04/30/2003
2 quarts fresh strawberries, rinsed, dried, and stems removed
1 cup Sugar, more or less to taste
1 to 2 pounds fresh seedless red grapes, washed and dried
1/4 to 1/2 pound fresh seedless green grapes, washed and dried
2 to 4 bananas, sliced
1. Slice strawberries lengthwise and place in a large bowl. Sprinkle sugar over the strawberries. Cover and place bowl in refrigerator for an hour or so.
2. When ready to serve, stir the strawberries mixing gently with the syrup that has formed.
3. Add the red grapes and toss with the strawberries. Add the green grapes, if using, and toss gently. Add sliced bananas and toss gently to combine the fruit and coat with the syrup.
(This recipe was given to me by Debbie Tweten.)
Pasta Salad with Asparagus, Tomato, and Bacon
04/24/2003
3 cups uncooked rotini pasta
1 pound fresh asparagus, cut into 2-inch pieces
3/4 cup chopped yellow bell pepper
2 tomatoes, cut into thin wedges
Salt and pepper
Bacon, cooked and drained and crumbled or cut into pieces
Italian Dressing from Monday
1. Make Dijon vinaigrette: Combine all ingredients and beat with a wire whisk until well blended.
2. Make pasta salad: Cook pasta as directed on package, adding asparagus for last 2 minutes. Drain well. Rinse with cold water. Drain well.
3. Combine pasta, asparagus, pepper, tomatoes, and vinaigrette in a large bowl and toss well. Cover and refrigerate for 30 minutes to blend flavors, but no longer than 24 hours. Sprinkle with bacon.
This vinaigrette also goes well with this salad:
Dijon Vinaigrette
1/4 cup olive oil
1 crushed garlic clove
2 tablespoons balsami vinegar
1 tablespoon Dijon mustard
salt and pepper
Combine all ingredients and beat with a wire whisk until well blended.
Gazpacho Salad
04/23/2003
1 (8-ounce) bag Italian lettuce blend
2 large tomatoes, seeded and diced
1 English cucumber, diced
1 small green bell pepper, seeded and chopped
1 small red bell pepper, seeded and chopped
1/2 cup finely chopped sweet onion (Texas 1015)
2 hard-cooked eggs, chopped or sliced
1 cup seasoned croutons
Italian Dressing from Monday or Lemon Vinaigrette (below)
1. Make the Gazpacho salad: Place the lettuce in a salad bowl. Layer the tomatoes, cucumbers, bell peppers, and onions on top of the lettuce. Pour the vinaigrette over the salad. Cover and refrigerate for 1 to 4 hours to blend the flavors.
2. Sprinkle the eggs and croutons over the salad. Take to the table to “show off” the lovely presentation. Toss the salad and serve on lettuce leaves.
Lemon Vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped
Combine all ingredients in a jar with a tight fitting lid. Cover with lid and shake vigorously.
Antipasto Salad
04/22/2003
1 (16-ounce) farfalle pasta, cooked and drained
1/2 pound salami, diced or thin strips
1 small green bell pepper, cut into 1 1/2-inch strips
1/2 (7-ounce) jar roasted red bell peppers, drained and cut into 1/4-inch strips
1 (6-ounce) can pitted ripe olives, drained
3/4 cup chopped drained bottled Italian peppers (pepperoncini peppers)
3/4 cup shredded Parmesan cheese
2 tablespoons chopped sun-dried tomatoes in oil, drained
1 bunch green onions, sliced diagonally into 1-inch pieces
3/4 cup Italian Dressing (Monday’s recipe)
1. Combine pasta, salami, green peppers, red peppers, olives, Italian peppers, cheese, sun-dried tomatoes, and onions. Toss well. Drizzle salad with dressing and gently toss to coat.
2. Transfer antipasto salad to a platter and serve with crusty Italian bread.
Robust Oil and Wine Vinaigrette
04/21/2003
2 cup extra virgin olive oil
1/2 cup red wine vinegar
4 tablespoons finely minced onion
2 teaspoons dried basil leaves
2 teaspoons sugar
2 teaspoons ground mustard
1 teaspoon salt
1 teaspoon dried oregano leaves
1⁄2 teaspoon pepper
4 cloves garlic, pressed or finely minced
1. Combine all the ingredients in a bowl and beat well with a whisk, or place all ingredients in a jar, cover tightly, and shake well. Makes about 2 1⁄2 cups dressing.
2. Make a salad with romaine lettuce, baby corn on the cob, green peppers, and olives, drizzle with 1⁄2 cup dressing and toss well. Serve with crust rolls.
Lenten Salad
03/28/2003
1/2 cup regular mayonnaise
2 tablespoons malt vinegar
3/4 teaspoon dried tarragon
1 teaspoon whole grain Dijon mustard
2 to 3 teaspoons water
2 heads Boston or Bibb lettuce
4 cups salad ingredients
(such as olives, sliced cucumber, diced tomatoes, chopped celery, and sliced onions)
2 or 3 hard-boiled eggs, peeled and sliced
4 ounces cheddar and and 2 ounces blue cheese, cut into wedges
1 Drained Cans of Albacore Tuna packed in water
1. Combine mayonnaise, vinegar, tarragon and Dijon mustard in small bowl and whisk to blend. Whisk in enough water by teaspoonfuls to make dressing thin enough to pour. Season the dressing to taste with salt and pepper.
2. Place lettuce heads on platter, spread each apart and fill with tuna. Cut heads in quarters or halves. Arrange the salad ingredients around the tuna filled lettuce heads --- in attractive pattern. Drizzle dressing over salad.
3. Place cheese wedges at ends of platter and serve. Makes 4 Servings, but easily doubled.
Raspberry Chicken Salad
02/26/2003
1 large bottle Kraft's "Light Done Right" Raspberry dressing
Chicken tenders or chicken breast strips
1/4 cup seedless raspberry preserves
1/4 cup Raspberry Liqueur, optional
1 can baby corn, drained
1/2 cup shredded carrots
Red onion rings
Pecan Halves
Mixed Spring Greens or salad greens of choice
1. Marinate chicken in 1/2 of the raspberry dressing for two hours.
2. Drain chicken and discard marinade. Saute chicken in hot butter or oil in a nonstick skillet until chicken is done. Drain well and set on a plate.
3. Combine the other 1/2 of the raspberry dressin, preserves, and liqueur in a small bowl and mix with hand blender, or puree in a blender until creamy and smooth.
4. Combine corn, carrots, onion, and pecans in a bowl and toss well to thoroughly mix.
5. Line salad plates with mixed greens of choice. Spoon vegetable and nut mixture onto mixed greens, arrange chiciken tenders over salad, and lightly drizzle dressing over salad. Top with warm chow mein noodles or cut flour tortillas into thin strips and saute in nonstick skillet. Serve with bread rolls and extra dressing.
Sourdough and Shrimp Salad
02/07/2003
1 loaf Sourdough bread, cut into cubes (at least 2 heaping cups of cubes)
1 bag spring greens mix or romaine
3/4 cup mayonnaise, whipped
1 tablespoon Dijon style mustard
2 tablespoons lemon juice
1 tablespoon water, optional
Salt and pepper to taste
1 pound cooked, peeled, and deveined shrimp
1 cup grape tomatoes or halved cherry tomatoes or quartered Roma Tomatoes
1 small red onion, thinly sliced and separated into rings.
1. Place bread cubes in a large bowl.
2. Rinse and spin dry greens.
3. To make the dressing, combine the mayonnaise, mustard, and lemon juice and beat with a whisk until thoroughly blended. Thin with additional lemon juice or water if necessary.
4. Add the shrimp to the bread and lettuce. Toss well. Add just enough of the dressing to cover the ingredients and toss well. Add desired amounts of grape tomatoes and onion rings, toss gently and serve.
Makes 4 dinner salads.
North Shore Chicken Salad
01/07/2003
Dressing
1/4 teaspoon garlic powder
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 cup rice wine vinegar
1/3 cup vegetable oil
Salad
4 cups cooked wild rice (cook 1 cup wild rice in 3 1/2 to 4 cups chicken stock)
1 lemon, juiced
1 whole chicken breast, cooked and cubed
3 green onions, including tops, sliced
1/2 red pepper, diced
3 ounces pea pods, cut into 1-inch pieces ( 1/2 of a frozen box)
1-2 ripe avocados, cut into medium-size pieces (optional)
1 cup toasted pecan halves
Lettuce leaves for garnish or for serving
Toasted Shrimp Appetizers
Recipe courtesy of Lyn Nichols
2 garlic cloves
4 green onions, cleaned and cut into 1-inch pieces
1 1/2 teaspoon cornstarch
1 tablespoon dry cocktail sherry
1 egg white
1/2 pound cooked medium shrimp, tails removed
1/2 cup canned water chestnuts
24 slices party style rye or pumpernickel bread
1, With food processor running, drop garlic through the food chute and process until minced. Add green onions and process until chopped. Add cornstarch, sherry, and egg white and process until well blended. Add shrimp and water chestnuts and pulse until finely chopped.
2. Spread shrimp mixture over each bread slice and place on a baking sheet.
3. Bake at 375-degrees for 10 minutes or until shrimp mixture is hot. Serve warm with sweet and sour sauce, if desired.
For a creamy version, omit egg white and add 3-ounces 1/3 less fat cream cheese.
Fluffy Fruit Topping
Recipe courtesy of Lyn Nichols
1 (16-ounce) can whole cranberry sauce
1 (8-ounce) can crushed pineapple, well drained
2 or 3 mashed bananas (sprinkled lightly with lemon juice)
1 (8 or 12-ounce) carton frozen whipped topping, thawed
1. Combine cranberry sauce, pineapple, bananas, and topping in a bowl and toss gently until well blended.
To serve as a topping, refrigerate prepared mixture for at least one hour. Spoon over ice cream or slices of Angel food cake.
To serve as a fruit salad, transfer mixture to a freezer safe container. Place in freezer until frozen. When ready to serve, cut the frozen mixture into squares, place each square on a lettuce leaf, and garnish with a cherry or thin orange twist.
1. Combine all dressing ingredients in food processor; blend thoroughly (or mix all ingredients together well in bowl).
2. Toss warm rice with lemon juice in medium bowl and cool. Add chicken, onions, red pepper and pea pods; toss with dressing. Cover; refrigerate 2 to 4 hours.
3. To Serve, addavocado and pecans and toss gently. Transfer to salad bowl or individual plates and garnish with lettuce leaves or serve on a bed of lettuce.
Holiday Cole Slaw
12/03/2002
3 to 4 cups shredded green or red cabbage
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 cup dried cherries or cranberries
1 cup thinly sliced green onions, including green tops
1/3 cup plain yogurt
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 to 3 teaspoons sugar, optional
Salt and pepper
1. Combine cabbage, red and green bell peppers, cherries or cranberries, and green onions in a large bowl and toss well to mix.
2. Combine yogurt, mayonnaise, mustard, and sugar in a small bowl and beat with a wire whisk until creamy and smooth. Season dressing with salt and pepper.
3. Pour dressing over the cabbage mixture and toss to coat. Garnish with stars or bells cut from bell peppers.
Turkey Salad with Cranberry Dressing
11/26/2002
2 cups cooked and cubed turkey
1 small head lettuce, torn into small pieces
1 large red apple, cored and cut into small pieces
1 Navel orange, peeled and segmented (or use a small can of mandarinoranges)
1/4 cup raisins or dried cranberries
1/4 cup coarsely chopped walnuts
3 kiwi fruit, peeled and sliced
1 cup jellied cranberry sauce
1/4 cup frozen orange juice concentrate, thawed
To make salad:
Combine turkey, apple pieces, cranberries, orange segments, and walnuts in a bowl and toss.
To make dressing:
Combine cranberry sauce and orange juice concentrate in a bowl.
Beat mixture with a whisk until blended.
To serve, gently toss turkey mixture with dressing.
Arrange lettuce among four plates.
Spoon salad on top of lettuce.
Garnish with kiwi slices and walnuts.
Makes 4 to 6 servings
Gathering Place Pasta Salad
11/18/2002
1/2 cup fresh basil leaves, torn
3 tablespoons chopped shallots
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (8-ounce) package penne pasta,
cooked in salted water and drained
2 roasted bell peppers, coarsely chopped
2 yellow bell peppers, coarsely chopped
2 cups loosely packed butter or romaine lettuce leaves
Combine basil, shallots, vinegar, salt and pepper in a food processor or blender, cover, and pulse until smooth. With processor or blender running, gradually add olive oil.
Place drained pasta in a large bowl, add pesto dressing, and toss well. Add pepper and toss again. (At this point the salad can be covered and refrigerated for up to 24 hours. Bring to room temperature before serving.)
Spread lettuce on serving platter or in large bowl, top with dressed pasta, and garnish parsley with a few grape or small cherry tomatoes, or cut medium tomatoes into wedges and arrange around the edge of the pasta.
Zesty Tuna Salad
11/11/2002
1 (10-oz) pkg salad greens
1 (14-oz) can artichoke hearts, drained and quartered
1 (9 1/4-oz) can white tuna in water, drained and flaked
1/2-lb green beans, cooked and drained
1 cup sliced Roma tomatoes
1 (8-oz) bottle Fat-Free Italian Dressing
Place greens on serving platter. Combine artichokes, tuna, beans, and tomatoes in a small bowl and toss gently. Arrange over greens. Drizzle with dressing. Makes 6 (2 cup) servings.
Exchanges:
Vegetable Exchange -- 2
Lean Meat Exchange -- 1
Calories -- 100
After Five Chicken Salad
11/04/2002
2 heads butter lettuce
1 hand full fresh baby spinach
2 cups diced or shredded cooked chicken or turkey
1 cup sliced celery
1 cup sliced green onions
1/2 to 1 cup sliced almonds or walnuts
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/4 cup mayonnaise
1/4 cup yogurt
1/2 cup diced apples
1/2 cup diced green onions
1.Combine chicken, celery, onion, and almonds. 1.Combine lemon juice, mustard, salt, mayonnaise, and yogurt in a bowl and mix well. Add dressing to the salad and toss to coat.
2.Combine lettuce and spinach in a bowl, place on plate, spoon salad in center. Garnish with diced apples and diced green onions.
3.Serve with bread rolls.
Make-Ahead Shrimp Salad
10/21/2002
4 cups shredded iceberg lettuce
2 cups cooked, rinsed, and drained Rotelle pasta
4 hard boiled eggs, sliced, optional
1 pound small cooked shrimp, tails removed
1 (10 or 16-ounce) bag frozen baby June peas
1 cup shredded Colby Jack cheese blend
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
1/4 cup finely chopped green onions
1/2 teaspoon black pepper
1. Layer 3 cups lettuce, pasta, eggs if using, shrimp, 1 cup lettuce, peas, and cheese in a clear bowl.
2. To make the dressing, combine mayonnaise, sour cream, Dijon, and onions in a bowl and beat until creamy and well blended.
3. Spread dressing over the top, sprinkle with a few peas, cover, and refrigerate for 1 to 24 hours. Serve at the table.
Romaine and Strawberry Salad
10/17/2002
DRESSING:
2 cups mayonnaise
2/3 cup sugar
1/3 cup half and half cream
1/3 cup raspberry vinegar
2 to 4 tablespoons poppy seeds
3 tablespoons raspberry jam or preserves
SALAD:
1 head Romaine lettuce, torn into bite-size pieces(or spinach)
1/2 red onion, thinly sliced, separated into rings
1 pint fresh strawberries, hulled & sliced
1 cup green grapes, whole or sliced(optional)
1/2 cup slivered almonds or pecans
DRESSING: Combine mayonnaise, sugar, cream, vinegar, poppy seeds, and jam in a small bowl. Using a wire whisk or electric beater, beat until ingredients are thoroughly blended.
SALAD: Combine lettuce, onion, strawberries, grapes, and nuts in a large salad bowl and toss gently.
B. L. T. Salad
10/07/2002
8 smoked bacon slices
1/4 loaf Italian bread
1/4 teaspoon minced garlic
1 tablespoon fresh lemon juice
1/4 cup mayonnaise
1 tablespoon water
Salt and freshly ground pepper to taste
1 small red onion, thinly sliced
1/2 pound cherry tomatoes, halved
1 cup shredded Monterey Jack cheese
1 head Boston lettuce, torn into bite-size pieces
In a skillet cook bacon over medium heat until crisp. Reserve 1 tablespoon bacon fat in skillet, drain bacon on paper towels and crumble.
Cut bread into enough 3/4-inch cubes. Heat drippings over medium heat until hot, and sauté bread cubes with salt to taste, stirring, until golden brown. Transfer croutons to paper towels to drain and cool.
In a small bowl whisk together garlic, lemon juice, mayonnaise, water, salt and pepper.
In a large bowl toss together onion, tomatoes, cheese, lettuce, half of bacon and croutons and enough dressing to coat. Serve salad and top with remaining croutons and bacon.
Serves 2 as a main dish.
Chicken and Corn Salad
10/03/2002
3 cups diced or cubed cooked chicken breast
1 pound package frozen corn, thawed
1 (15-ounce) can black beans, drained and rinsed
1 cup chopped onion
(or 1/3 cup each diced onion, green peppers, and celery)
2 tablespoons finely chopped cilantro
1/2 cup light Italian salad dressing (fat free or regular may be used)
1/2 cup freshly prepared salsa (purchased chunky salsa may be used)
1 tablespoon limejuice
1 bag round bite-size tortilla chips
1 small head lettuce, shredded or chopped
Combine corn, beans, green pepper, onions, and cilantro in a bowl. Add chicken and toss to mix well.
Combine salad dressing, salsa, and limejuice in a small bowl. Pour over the chicken mixture and toss gently to mix well.
Cover the bottom of a large salad bowl with half of the tortilla chips. Top with lettuce, spoon chicken mixture over top. Serve with remaining tortilla chips.
Nathalie Dupree's Curried Shrimp and Rice Salad
09/23/2002
2 cups long-grain rice, uncooked (8 cups cooked)
2 tablespoons white wine vinegar
1 1/2 teaspoons Dijon mustard
salt and white pepper
3/4 cup
1 cup plain yogurt or mayonnaise (or a combination of the two)
2 tablespoons curry powder
1 teaspoon sugar
1 teaspoon worcestershire
2 or 3 scallions, thinly sliced
2 Granny Smith Apples, peel on, cored, and coarsely chopped
2 ribs celery, sliced on the diagonal
2 pounds medium shrimp, cooked, peeled, deveined
1 (10 or 12-ounce) pacakge frozen green peas, defrosted and drained
Condiments:
1 cup each of toasted coconut, chopped roasted peanuts, dried currants, cooked and crumbled bacon, and mango chutney
Garnish:
Leafy lettuce, kate, or watercress
Bring a large pot of salted water to a boil, stir in rice, and simmer until tender, about 15 minutes. This will give you 8 cups of rice.
2. In a large bowl, whisk together the vinegar, mustard, and slat and pepper. Slowly whisk in the oil. Add the rice to the vinaigrette and stir in with a fork. The rice can be dressed several days and refrigerated.
3. Meanwhile, stir together the mayonnaise or yogurt, curry powder, sugar, and Worecestershire, and 1/4 cup of the scallions to the dressing mixture. Add the apples, clery, and shrimp. Combine with the rice. Season with a slittle salt and white pepper and more curry powder if you like. Refrigerate, covered for several hours or up to 2 days to develop the taste. Taste before serving and adjust seasonings if necessary.
4. Just before serving this delicious salad, add the defrosted peas to the rice and spread the salad in a wide serving dish. Make a well in the center of the rice, and pile in the shrimp mixture. Top with the remaining tablespoon of scallions. Serve at room temperature or cold, as you prefer. Surround the platter with bowls of condiments and tuck lettuce under the outside of the rice.
Crispy Pasta Salad
09/17/2002
2 cups frozen baby peas
1 cup diced celery
1 cup thinly sliced green onions
1 cup broken cashews
1 cup diced Roma tomatoes, seeds removed
1/2 cup sliced black or green olives
1/2 cup sour cream
1 cup ranch dressing
2 cups cooked, drained, and cooled bow-tie pasta
Combine peas, celery, onions, tomatoes, olives in a bowl and mix. Combine sour cream and ranch dressing in a small bowl and beat with a whisk to blend. Pour dressing over the the salad, add pasta and gently toss to blend. Just before serving add cashews and toss. Serve chilled.
Ensalada de Pollo
09/09/2002
2 pounds chicken, roasted, cooled, cubed
4 to 6 celery ribs, finely diced
1 apple, cored, peeled, diced
1 red bell pepper, cored, diced
1 orange or yellow bell pepper, cored, diced
1 burpless cucumber, peeled, seeded, diced
1 pear, peeled, cored and diced
6 or 7 green onions, thinly sliced
3/4 cup mayonnaise
1/4 cup sour cream
1 crushed garlic clove
(Chopped slivered almonds, optional; endive, celery sticks, crackers, toast rounds, if using as Tapas; or Leafy lettuce, if using as a salad.)
Combine chicken, celery, apple, peppers, cucumber, pear, and green onions, in a medium bowl. Toss to thoroughly mix.
Combine mayonnaise, sour cream, and garlic in a small bowl and beat with a wire whisk until creamy and smooth.
Spoon mayonnaise mixture into the chicken mixture and toss gently to coat. Refrigerate for 30 minutes before serving.
Tomato Starbursts
08/22/2002
Tomato Starbursts
1 cup shredded cheddar cheese
1/2 cup chopped bell pepper
1/2 cup thinly sliced celery
1/3 cup sliced pimiento green olives
1/4 cup finely minced parsley
2 tablespoons chopped red onion
1/2 cup mayonnaise
1 teaspoon prepared mustard
1/4 teaspoon black pepper
1 can water packed white tuna, rinsed & drained
or 1 can flaked salmon, drained, skin & bones removed
1.Combine the cheese, pepper, celery, olives, parsley and onion in a bowl and mix well.
2.Combine mayonnaise, mustard, and black pepper in a bowl and beat with a wire whisk. Pour mayonnaise mixture over cheese mixture and toss to coat. Carefully fold in tuna or salmon & toss lightly to coat.
3.Remove 1/2-inch of core from the stem end of each tomato. Invert tomatoes and cut to but not through the stem end to make 6 wedges. Salt lightly and turn upside down on paper towels to drain.
4.Place each tomato on lettuce lined plate. Spread wedges slightly apart and fill with the tuna or salmon mixture.
Baked Potato Salad
08/15/2002
5 pounds russet potatoes, baked and peeled
1 celery, wash, dry, and separate into ribs
1 sweet onion, peeled and finely chopped
1 (24 Ounce) jar Gedney's State Fair Bread & Butter Pickle Slices
1 pint jar mayonnaise
1 to 3 tablespoons yellow prepared mustard
1 teaspoon sugar
Salt and pepper
1. Cut the baked and peeled potatoes into small cubes and place in a large salad bowl.
2. Slice the ribs of celery in half lengthwise. Thinly slice the halved ribs.
3. Add the chopped celery and chopped onion to the potatoes.
4. Drain the pickles well, reserving the juice*. Chop the pickles and add to the potatoes.
5. Combine the mayonnaise, mustard, sugar, salt and pepper in a small bowl. Using a wire whisk, beat the mixture until creamy and smooth. Taste and add more mustard, sugar, or salt and pepper, to your own taste. Or, add 1 to 3 teaspoons reserved pickle juice for a stronger dressing.
6. Add the dressing to the potato salad and toss well to coat and blend the ingredients, being careful not to over mix. Cover and refrigerate for at least an hour before serving.
*Lyn's Tip: I like to return the pickle liquid to the jar and add small quartered onions to the jar, cover, and refrigerate for a day. A nice and
different way to serve onions!
Salad With Ranch Dressing
07/18/2002
DRESSING:
1 clove garlic, peeled & crushed
2 nice pinches of kosher salt
3/4 cup buttermilk(low-fat works)
1/2 cup mayonnaise(reduced fat works)
1/4 cup sour cream(light works)
2 tablespoons fresh lime juice
1-1/2 tablespoons minced fresh parsley
1-1/2 tablespoons finely snipped fresh chives
1 pinch of snipped fresh dill, optional
Kosher salt & black pepper to taste
SALAD:
3 cups washed & torn iceberg lettuce
1 cup washed & torn spinach or romaine
1/2 cup sliced red onions
1/2 cup shredded carrots
2 halved and quartered tomatoes
DRESSING:
Mash together the garlic clove and salt until a paste is formed. Remove to a small bowl or a jar with a tight fitting lid. Add buttermilk, lime juice, parsley and chives, and whisk together until well blended. Add mayo and sour cream. Whisk until thoroughly blended. Taste and adjust seasonings with salt and pepper. Refrigerate for at least an hour before using.
SALAD:
Combine ingredients in large salad bowl. Toss gently to mix. Drizzle dressing over individual servings. Serve with saltine crackers.
Mikey Hoeven's Balsamic Chicken Salad(7-9-02)
07/09/2002
8 boneless skinless chicken breasts
1 green pepper - 1/4" slices
1 red pepper - 1/4" slices
1 yellow pepper - 1/4" slices
4 small carrots - sliced diagonally
Broccoli florets - cut small
Greens of choice
BALSAMIC VINAIGRETTE MARINADE:
1 ounce olive oil
1 ounce honey
1 ounce Dijon mustard
1 ounce balsamic vinegar
1/2 teaspoon minced garlic
Salt & pepper to taste
1. Place marinade ingredients in a bowl and mix well. Marinate chicken breasts in balsamic vinaigrette marinade overnight. Marinate vegetables in balsamic vinaigrette marinade for at least 1 hour prior to grilling.
2. Grill chicken breasts and vegetables. Allow them to cool to room temperature. Slice chicken breasts in 1/4" slices. Place grilled vegetables on bed of greens, and fan sliced chicken breasts on greens/vegetables. Drizzle additional dressing on just prior to serving.
Note: You will need to make 3 portions of the marinade. Serves 8.
Tortellini & Pepper Salad/Crunchy Cabbage Slaw
07/05/2002
TORTELLINI & PEPPER SALAD:
2(9-oz.)packages 3-cheese tortellini
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small cucumber, pared & chopped
1 bunch green onions, thinly sliced
1(14-oz.)can artichoke hearts, rinsed, drained & quartered
1(8-oz.) bottle Caesar salad dressing
1 tomato, cut into wedges
CRUNCHY COLE SLAW:
1 package ready-cut cole slaw mix
1 bunch green onions, thinly sliced
1 package Chicken Ramen noodles, and 1 package Oriental Ramen noodles, uncooked & broken(reserve seasoning mix packets to use in dressing)
1/2 cup slivered almonds
1 cup halved red or green grapes
1/2 cup sunflower seeds
1 cup grapeseed oil
1/2 cup cider vinegar
1/2 cup sugar
2 seasoning packets from Ramen noodles
TORTELLINI & PEPPER SALAD:
- Prepare tortellini according to package directions. Rinse well with cold water and drain well. Combine bell peppers, cucumber, and onions, in a bowl and toss. Drain and quarter the artichoke hearts, add to salad and toss. Pour the salad dressing over the salad and toss. Cover and refrigerate for at least 2 hours. Arrange tomato wedges over top of salad. Serve immediately.
CRUNCHY CABBAGE SLAW:
- Combine coleslaw mix, green onions, and noodles in a large bowl and toss well. Add almonds and grapes, and toss.
- To make dressing, combine oil, vinegar, sugar, and seasoning from both packages of noodles in a bowl. Beat with a wire whisk until thoroughly blended. Pour desired amount of dressing into the slaw and toss well. Sprinkle salad with sunflower seeds. Serve or refrigerate.
Oklahoma Corn Salad
06/27/2002
SALAD:
2 (16-oz.) packages frozen sweet corn, semi-thawed
4 small zucchini or yellow squash, sliced & quartered
1 green bell pepper, diced
6 or 8 Roma tomatoes,
seeded & diced
2 medium Vidalia Sweet Onions, diced
2 cans mild green chilies, drained; or 2 small jalapenos,
seeded & finely diced
DRESSING:
1/2 cup olive oil
1/4 cup lime juice
2 tablespoons cider vinegar
2 teaspoons sugar
1-1/2 teaspoons cumin
1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic salt
SALAD: Combine all ingredients in a large bowl and stir to mix well.
DRESSING: In a jar with a tight-fitting lid, combine all the ingredients and shake vigorously. Pour dressing over the salad and stir gently. Cover tightly. Chill for several hours or overnight, stirring occasionally. Can be made two days in advance. Makes 12 servings.
Summer Salad
06/20/2002
VINAIGRETTE:
1 boiled egg, cooled, peeled, chopped
3/4 cup olive oil
3/4 cup orange or lemon juice
1 tablespoon finely chopped fresh mint
1/2 teaspoon finely chopped fresh oregano
1/2 teaspoon white or black ground pepper
1 tablespoon brown sugar(optional)
1 tablespoon honey(optional)
SALAD:
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 cup grape tomatoes
1 bunch green onions, thinly sliced
1 or 2 avocados, peeled & diced
2 heads Romaine, washed, dried, torn into bite-size pieces
1/2 cup crisply fried & crumbled bacon
1/2 to 1 cup shredded Romano or Asiago cheese
1 cup croutons
12 stalks asparagus. blanched, cut into 1" lengths
VINAIGRETTE: Place egg in a small bowl and mash well. Add remaining ingredients and whisk until thoroughly blended(make sure egg is blended well). Refrigerate for one hour, up to 24 hours, to make sure flavors are fully developed.
SALAD: Place oil and garlic in a salad bowl(a wooden bowl is nice for this salad) and swish or stir gently with a wooden spoon. Add tomatoes, onions, and avocados, and toss gently. Add Romaine and toss gently. Sprinkle top with bacon, cheese, and croutons.
TO SERVE: Pour dressing over salad and toss gently. Serve with fresh shrimp and crusty bread, if desired.
Tortellini Salad
05/27/2002
2 teaspoons lemon zest
1/4 cup lemon juice
1-1/2 teaspoons Dijon-style mustard
1/2 teaspoon sugar
1/8 teaspoon salt
Freshly cracked black pepper
2 garlic cloves, minced
2(9-ounce)packages refrigerated Tortellini
1 pound asparagus, trimmed, cut into 1" pieces
2-3 tablespoons olive oil
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 bunch green onions, thinly sliced
1/2 to 3/4 cup freshly shredded Parmesan or Asiago cheese
1/2 cup sliced almonds
Fresh basil leaves, thinly sliced
Lemon slices or wedges for garnish
1. To make dressing, combine lemon zest, lemon juice, mustard, sugar, salt, pepper, and garlic in a screw-top jar. Cover and shake well. Chill overnight.
2. Cook tortellini in a large saucepan according to package directions. In the last few minutes of cooking, add the asparagus to the pan. Drain well. Rinse tortellini and asparagus well with cold water. Drain well again. Place the tortellini and asparagus in a large bowl, add olive oil, and toss, coating well. Cover and chill overnight.
3. To serve, add the bell peppers, onions, cheese, and almonds to the tortellini-asparagus mixture and toss well. Shake the jar of dressing until thoroughly blended and pour over the salad. Toss lightly to coat all ingredients. Top with thin lemon slices and basil. Makes 12 to 16 servings.
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