TheSaladSite.com

Cottage CheeseIngredients2 Lbs. Cottage large curd drained.2...

Tue, 14 May 2013 02:18:23 -0400

Cottage Cheese

Ingredients
2 Lbs. Cottage large curd drained.
2 Cucumbers peeled/seeded and diced fine.
8 to 10 Red radishes diced small.
1 Pack of scallions sliced finely.
2 to 4 Stalks of celery skin peeled off and diced into small cubes.
1/2 to 1 Cup cilantro finely chopped.
1 Cup chopped walnuts.
A little bit of salt. Be careful with the salt there is salt in the cottage cheese.
Black pepper to taste.
Optional: If you want spicy you can add red pepper flakes in place of black pepper.

Instructions
You Will Need The Following Tools:
1 Large bowl enough to handle 2 Lbs. of cottage cheese and other ingredients.
1 Large Rubbermaid spatula to fold ingredients into each other.
1 Large strainer to drain the liquid out of the large curd cottage cheese.

Preparation:
1. Put large curd cottage cheese into the strainer over a bowl and allow liquid to drain.
2. You will have to shake the cottage cheese often to get the liquid out. Took 3 hours for me.
3. Peel/slice cucumber then dice cucumber put aside.
4. Clean and dice your radishes and put aside.
5. Clean and slice your scallions and put aside.
6. Clean and peel the skin off of 2 to 4 celery stalks and put aside.
7. Chop 1/2 to 1 cup of cilantro and put aside.
8. Have one cup of chopped walnuts set aside.
9. Salt and black pepper to taste.

Make The Salad:
Put the strained cottage cheese into a large bowl.
Add your diced cucumber and fold into cottage cheese with your Rubbermaid spatula.
Add your diced celery and fold it into the salad mixture.
Add your diced radish to the salad mixture and fold it into the mixture.
Add your sliced scallions and fold into salad mixture.
Add your cilantro now and fold into the salad mixture.
Now it’s time to add your walnuts to the salad mixture and fold in well.
Once this is all done your salad is technically finished.
You can put the salad mixture in the fridge to chill for awhile.
Now cut up some veggies to stuff with the salad mixture.

Twin Hearts Apricot Glazed Shrimp and Peppadew Salad RecipePrep...

Wed, 08 May 2013 03:37:54 -0400

Twin Hearts Apricot Glazed Shrimp and Peppadew Salad Recipe

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Ingredients:

3 Tbsp brandy
1 Tbsp water
6 dried apricot halves
2 Tbsp crumbled feta cheese (or mild blue cheese)
1/2 tsp cream or milk (plus additional as needed)
1/4 tsp dried tarragon
4 medium peppadews (see Cook’s Note)
8 peeled and cooked jumbo shrimp (see Cook’s Note)
4 thin wood or metal skewers
1 Tbsp apricot (or peach) preserves
2 tsp white wine vinegar
1 Tbsp light olive oil
Pinch of cayenne pepper
Salt and pepper to taste

Preparation:

In a small saucepan, heat the brandy, water, and apricots until just simmering, then cover and turn off the heat. Let sit for 15 minutes
Mash the feta, milk, and tarragon together until almost smooth, adding a few more drops of milk if needed. Fill the peppadews with the feta mixture

Dry the shrimp thoroughly between plain paper towels. On a flat surface, arrange 4 of the shrimp into two heart shapes. Push a skewer across the tops of the shrimp, maintaining the natural curve.

Place a peppadew inside each ‘heart’ and push another skewer across the middle, through the shrimp and the peppadews. Repeat with remaining shrimp and peppadews.

Preheat broiler on high heat. Place the shrimp skewers on a broiling pan. Brush with the apricot preserves. Broil briefly (just a few seconds) very close to the heat until lightly colored. Set aside.

Remove the apricots from the brandy and cut into strips. Whisk together 2 tablespoons of the brandy with the remaining ingredients.

Divide the greens between two plates and drizzle some of the dressing over the greens. Top with the apricot strips and the shrimp skewers.

Makes two servings of Twin Hearts Apricot Glazed Shrimp Salad

Cook’s Note:

Pair up shrimp that are approximately equal in size. If they don’t have enough of a natural curve to form a proper heart shape, adjust the curve as they are skewered.

Peppadews are a sweet, slightly spicy pepper from South Africa. They can be found in jars in the pickle and olive section of the supermarket.

Fresh roasted royal shrimp salad from the MediterraneanThis...

Mon, 29 Apr 2013 21:46:30 -0400

Fresh roasted royal shrimp salad from the Mediterranean

This Roasted Shrimp Salad will impress you and your guests, rest assured. The blessing in disguise with this recipe is that it takes minimal time and the end result looks a bit gourmet with the garnish of dill and capers.

Servings - 4

Preparation Time
20 minutes

Cooking Time - 20 minutes

Recommended Wine - Graves blanc

Ingredients
1.8 lbs. royal shrimp, 0.66 lbs. mesclun (chervil, arugula, leafy lettuces and endive in equal proportions), 1 oz. royal caviar, 2 green onions, fine herbs (basil, chervil, dill) For the aromatic vinaigrette: 1/4 cup balsamic vinegar, 1/4 cup cups pure cold-pressed olive oil, 1/4 cup hazelnut oil, 1 1/2 tablespoons white wine from Provence, 1 teaspoon mustard, salt, pepper, and a small amount of truffle juice
Preparation InstructionsRemove the shells from the shrimp. Gently remove the intestines and rinse them. Roast the tails on high heat. Lightly brown in a Teflon pan with a drop of olive oil. Season with salt spiced with fresh thyme. Mix the mesclun, chopped fine herbs, and vinaigrette (which you have prepared according to your own taste), in a large wooden salad bowl. Place the salad in the middle of each 4 serving dishes and garnish with the roasted shrimps, the fine herbs, and the caviar grains.

Salad of royal shrimps and mesclun from NiceShell the shrimps,...

Sat, 27 Apr 2013 01:55:31 -0400

Salad of royal shrimps and mesclun from Nice

Shell the shrimps, remove the guts carefully and rinse them. Make to roast the tails to fire quick, slightly rosy, in a frying pan Teflon, with a net of olive oil. Season with salt spiced to the fresh thyme.

Servings4

Cooking Time - 20 minutes

Recommended Wine - Graves blanc

Ingredients.
28 oz. of royal shrimp,
10 12 oz. of mesclun (young chervil,
arugula,
leafy lettuce,
and endive leaves),
1 oz. royal caviar (optional),
2 green onions, minced,
herbs (basil, chervil, dill),
aromatic vinaigrette (1 1/2 oz. vinegar balsamic, 1 ½ oz. cl extra virgin olive oil, 1 ½ oz. hazelnut oil, ½ oz. white wine, a spoonful of mustard, salt, freshly ground pepper, truffle juice)

Preparation Instructions
Shell and gut shrimps. Rinse well. Saute the tails in a Teflon frying pan with a little olive oil, until slightly rosy. Season with salt and sprinkle with fresh thyme. In a large wooden salad bowl, mix mesclun, chopped herbs, and vinaigrette. Arrange salad in a dome shape on 4 plates and trim with the roasted shrimps, stems of herbs, and caviar.

Mediterranean Quinoa SaladMediterranean Quinoa salad is...

Wed, 24 Apr 2013 00:17:53 -0400

Mediterranean Quinoa Salad

Mediterranean Quinoa salad is delicious and very easy to prepare. This salad makes a perfect mouth-watering side dish to chicken or fish. Chicken makes it more flavorful, however, even without the chicken this salad is absolutely hearty and very nutritious. Another healthy, refreshing and cool salad that mixes different amazing flavors of nutritious veggies and spices we have today. A sure hit everyone will surely enjoy. Quinoa and other amazing superfoods such as garlic, bell pepper, olives, onion and parsley definitely speak what kind of a salad Mediterranean Quinoa is. This is truly delicious and so convenient in your budget too. So convenient because you don’t need to spend too much on the ingredients, you can simply use whatever you have at hand, as a replacement to the ingredient that you do not have. This salad makes an excellent side dish during holidays, reunions and even thanksgiving. Surely a crowd favorite and your guest will definitely ask for their second round. Quinoa is very rich in fiber and easy to digest too. Mediterranean quinoa salad is a perfect example of a meal that is full but light in the tummy. No other grain does it but only quinoa. So, always remember quinoa every time you go shopping. A box of this super grain is all you need, to make your family enjoy their meal every day.

Ingredients

2 cups chicken stocks

2 cups water

1 cup uncooked quinoa, rinsed and drained

1 clove garlic, crushed

2 chicken breast – cooked and sliced into bite sizes

1 large red bell pepper, chopped finely

1 large green bell pepper, chopped finely

½ cup kalamata olives, chopped

1 large red onion, chopped

¼ cup fresh parsley, chopped

½ cup crumbled feta cheese

¼ cup fresh chives, chopped

½ cup fresh lemon juice

¼ cup olive oil

1 tablespoon balsamic vinegar

Salt to taste

Preparation Instructions

1. Combine water, chicken stock and garlic in saucepan. When boiling, add quinoa, cover and cooked at medium- low heat, about 15-20 minutes or until quinoa is tender and has absorbed the water. When cooked, remove the garlic, scrape and transfer quinoa in a large salad bowl.

2. Stir in cooked chicken slices, red and green bell peppers, olives, onion, crumbled feta cheese, parsley and chives. Sprinkle fresh lemon juice, olive oil and balsamic vinegar. Toss lightly until all ingredients are evenly mixed. Sprinkle shredded feta cheese on top and serve or refrigerate and serve cold.

Roasted Vegetables & Goat Cheese Pasta SaladINGREDIENTS:2...

Mon, 22 Apr 2013 05:31:55 -0400

Roasted Vegetables & Goat Cheese Pasta Salad

INGREDIENTS:
2 cups uncooked Kamut elbow macaroni or rotini pasta
Olive oil cooking spray
1 red bell pepper, sliced into wedges
1 green bell pepper, sliced into wedges
1 yellow bell pepper, sliced into wedges
1 red onion, thickly sliced into semi-circles
1 zucchini, halved lengthwise and sliced into half-moons
1 eggplant, quartered lengthwise and sliced
1 cup whole cherry tomatoes, halved
5 oz soft goat cheese, crumbled
VINAIGRETTE

1 clove garlic, coarsely chopped
1/4 tsp each sea salt and fresh ground black pepper
2 tbsp extra-virgin olive oil
1/2 cup roughly chopped fresh chives
1/4 cup roughly chopped fresh flat-leaf or Italian parsley
1/2 packed cup whole fresh basil leaves
1/2 cup verjus

INSTRUCTIONS:
Preheat oven to 400°F. Prepare pasta according to package directions. Rinse under cold water to remove sticky starches; drain well and set aside.
Mist a baking sheet with cooking spray and add peppers and onion in a single layer. Roast in oven until just browned but not soft, about 10 minutes. Transfer peppers and onion to a large bowl. Repeat with zucchini and eggplant in a single layer, then tomatoes; once roasted, add to bowl with peppers and onion.
Meanwhile, prepare vinaigrette: In a blender or food processor, blend all vinaigrette ingredients into a smooth liquid.
Add pasta and vinaigrette to bowl with vegetables and toss well to coat evenly. Top with cheese and serve.

Chicken Fruit SaladGrilled and cubed chicken breasts are tossed...

Fri, 19 Apr 2013 03:07:16 -0400

Chicken Fruit Salad

Grilled and cubed chicken breasts are tossed with mangoes, cranberries, raspberries, blackberries, mandarin oranges, cantaloupe, strawberries, watermelon, cucumber, radish, celery, and leafy greens, and topped with chopped pecans, cashews, and almonds in this super colorful and ultra flavorful chicken fruit salad recipe. Seasoned with a simple lemon and oil dressing, this is the ultimate summer salad.

Recommended Wine White
Difficulty Level Easy

Ingredients

4 grilled chicken breasts (season as you prefer), cooled and cut into cubes

1 lb. of mixed leafy greens such as Spring Mix or any lettuce type you prefer

1 cup each blackberries; raspberries; dried cranberries (unsweetened); and mango (cubed)

2 cup each mandarin (or tangerine) oranges (peeled and sectioned); cantaloupe (cubed); sliced strawberries; watermelon (cubed)

1 cup each cucumbers (chopped); radishes (diced); celery (sliced)

Lemon Juice (to taste)

Olive oil (to taste)

Salt and Pepper (to taste)

1 cup pecans, cashews, or almonds or a mix (optional)

Preparation Instructions
1
In a large bowl, mix together all the fruits and vegetables. Add the cubed chicken. You can either add it cold or warm, but it is more flavorful and juicy when added warm. Add the greens and gently turn to mix the ingredients.

2
Drizzle preferred amounts of lemon juice and olive oil over the salad. Add salt and pepper to taste to the salad. Again, gently turn the salad to blend all ingredients. Garnish with nuts. Serve as is or with your favorite dressing.

Roasted Garlic Potato SaladIngredients:2 large heads garlic3...

Mon, 15 Apr 2013 23:16:07 -0400

Roasted Garlic Potato Salad

Ingredients:

2 large heads garlic
3 pounds medium red potatoes, scrubbed and cut into 1-inch pieces
1 teaspoon salt, divided
1 tablespoon white-wine vinegar
1/3 cup reduced-fat mayonnaise
1/3 cup nonfat plain yogurt
2 tablespoons Dijon mustard
Freshly ground pepper to taste
4 hard-boiled eggs, peeled (see Tip)
1 cup chopped celery
3/4 cup chopped California Ripe Olives
1 4-ounce jar sliced pimientos, rinsed
2 tablespoons chopped fresh parsley, plus sprigs for garnish
2 tablespoons chopped fresh chives or scallion greens, plus more for garnish
Paprika for garnish

Method:

1. Preheat the oven to 400°F.
2. Rub off excess papery skin from the garlic heads without separating cloves. Slice the tips off each head, exposing the cloves. Place garlic heads on a square of aluminum foil, sprinkle with 1 tablespoon water and pinch edges of foil together to make a package. Roast until garlic flesh is very soft, 45 minutes to 1 hour. Unwrap garlic and let cool slightly.
3. Meanwhile, place the potatoes in a large saucepan and cover with cold water. Season with 1/4 teaspoon salt. Bring to a boil. Cook, covered, over medium heat until potatoes are tender, 7 to 9 minutes. Drain well; transfer to a large bowl. Toss gently with the vinegar and let cool.
4. When garlic is cool enough to handle, squeeze the pulp into a food processor or blender. Add mayonnaise, yogurt, mustard, 1/4 teaspoon salt and pepper; blend until smooth.
5. Add the dressing to the potatoes and toss to coat. Finely chop 3 eggs and add to the potatoes along with the celery, olives, pimientos, parsley and chopped chives (or scallion greens). Stir gently to mix. Season with the remaining 1/2 teaspoon salt and pepper. Transfer to a serving dish and sprinkle with the paprika. Slice the remaining egg and arrange the slices decoratively on top. Garnish with more chives and/or parsley sprigs.

Bowtie And Tuna SaladDifficulty Level - EasyIngredients12 oz....

Sat, 13 Apr 2013 04:32:39 -0400

Bowtie And Tuna Salad

Difficulty Level - Easy

Ingredients

12 oz. bow tie pasta

8 oz. fresh green beans, cut into 1 in. pieces

¼ cup olive oil

¼ cup lemon juice

2 tablespoons mayonnaise

Pinch of salt

Pinch of pepper

½ pint cherry tomatoes, cut in half

2 cans (3.5 oz. each) tuna packed in water, drained

Preparation Instructions

1
Fill a large saucepan with water and place it over medium heat. Bring it to a boil then pour the pasta into the pan. Boil about 8 to 12 minutes following package instructions. During the last 4 minutes of the cooking, add the green beans to the pot.

2
In a large bowl, stir the olive oil and lemon juice together. Add the mayonnaise and the salt and pepper.

3
Drain the pasta and beans. Add to the bowl with the olive oil mixture. Toss the pasta until it is well coated with the olive oil mixture. Add the tomatoes and tuna. Toss again, to combine the ingredients.

Southeast Asian Grapefruit and Shrimp Salad Ingredients1/4 cup...

Tue, 02 Apr 2013 23:59:55 -0400

Southeast Asian Grapefruit and Shrimp Salad

Ingredients

1/4 cup lime juice
2 tablespoons Thai or Vietnamese fish sauce
2 tablespoons chopped cilantro
2 tablespoons chopped fresh mint leaves
1 tablespoon minced fresh ginger
1 pound large (26 to 30 per lb.) peeled, deveined cooked shrimp
2 1/2 cups pink or ruby grapefruit segments (from 2 1/2 lbs. fruit), plus their juice $
About 1 tsp. sambal badjak* or 1/4 tsp. cayenne
2 cups lightly packed watercress sprigs

Preparation

1. Combine lime juice, fish sauce, cilantro, mint, and ginger in a large bowl.
2. Split shrimp in half lengthwise, then add to bowl and gently toss with dressing to coat.
3. Spoon grapefruit segments into a wide, shallow serving bowl, using a slotted spoon. Pour 1/4 cup grapefruit juice into bowl with shrimp. Add sambal to taste, gently mixing to combine (save remaining grapefruit juice for another use).
4. Spoon shrimp and dressing onto fruit. Add watercress and gently toss.
*Find sambal badjak, a sweet-spicy Indonesian condiment, in the international foods aisle.
Note: Nutritional analysis is per serving.

Larb Jackfruit – Laotian and Thai Salad2 tablespoons thin red...

Wed, 27 Mar 2013 22:06:59 -0400

Larb Jackfruit – Laotian and Thai Salad

2 tablespoons thin red shallot rings
1 scallion, thinly sliced
1 handful mint leaves, thinly sliced (plus a few for garnish)
1 handful cilantro leaves, roughly chopped or torn
1 clove garlic, minced
1 teaspoon soy sauce (gluten-free if required)
Juice of 1/2 lime
Sugar
1 twenty ounce can (10 ounces drained weight) green jackfruit in water or brine (not syrup)
1 tablespoon vegetable oil
1/4 – 1/2 teaspoon red chili powder (Thai if possible)
Kosher salt
1 tablespoon toasted rice powder (storebought or see below), plus more for garnish
Several green cabbage leaves cut into approx 3” squares
In a medium bowl, combine the shallot, scallion, mint, cilantro, garlic, soy sauce, lime juice, and a big pinch of sugar.
Drain the jackfruit and pull it apart into shreds. There will be some hard pieces that you can discard. You’ll end up with maybe a cup and a half of shreds. Heat a small skillet over medium-high heat. Add the vegetable oil, and when it is shimmering, add the jackfruit and red chili powder and a pinch of salt. Saute for about 1 minute, mainly just to warm through and distribute the chili flavor.
Transfer the jackfruit to the dressing, add most of the rice powder and toss. Taste and adjust seasoning. You may want more salt, sugar or chili powder. Arrange the cabbage leaves on a serving plate and mound the dressed jackfruit on top. Garnish with the reserved mint leaves and a bit more rice powder and serve immediately.
Toasted Rice Powder

Heat a small skillet over medium heat. Place two tablespoons of glutinous rice in the skillet and toast, stirring frequently, until well browned. Transfer to a mortar and pestle or spice grinder and grind to a powder. Shake through a coarse sieve to remove any overly-large bits.

Fruit Salad with Honey-Yogurt Sauce Ingredients1 cup vanilla...

Mon, 25 Mar 2013 00:13:30 -0400

Fruit Salad with Honey-Yogurt Sauce

Ingredients

1 cup vanilla low-fat yogurt
1 tablespoon honey
1 1/2 teaspoons grated lime rind
3 cups cubed pineapple (about 1 medium)
1 1/2 cups chopped Braeburn apple (about 1 large)
1 cup orange sections (about 2 oranges) $
1 cup chopped peeled kiwi (about 2 large)
1/3 cup flaked sweetened coconut
1 medium banana, sliced
1/4 cup slivered almonds, toasted

Preparation

Combine yogurt, honey, and lime rind in a small bowl.
Combine pineapple and next 4 ingredients (through coconut) in a large bowl; toss gently to combine. Just before serving, stir in banana. Top fruit mixture with yogurt sauce; sprinkle with almonds.

Orange, Fennel and Watercress Salad IngredientsVinaigrette:1...

Sun, 24 Mar 2013 00:31:58 -0400

Orange, Fennel and Watercress Salad

Ingredients

Vinaigrette:
1 tablespoon red wine vinegar
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup vegetable oil
1/4 cup olive oil
Salad:
1/3 cup pine nuts
3 oranges
2 large bulbs fennel (about 12 oz. each)
2 bunches fresh watercress, tough stems removed

Preparation

1. Make vinaigrette: Whisk vinegar, lemon juice, mustard, salt and pepper in a small bowl until salt has dissolved. Slowly add vegetable and olive oils, whisking constantly until blended and thickened. Taste and season with more salt and pepper, if desired. Makes about 1/2 cup. (Vinaigrette may be made up to 2 days ahead. Keep covered and chilled. Bring to room temperature and whisk well before using.)
2. Make salad: Place pine nuts in a small nonstick skillet over medium-low heat. Cook, shaking skillet often, until nuts are golden brown and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.
3. Cut a slice off tops and bottoms of oranges. Use a sharp knife to cut away peel and white pith, starting at the top and following the form of each orange. Working over a large bowl to catch juices, slice out whole orange segments from surrounding membranes. Set segments aside and squeeze as much juice as possible from membranes into bowl.
4. Remove and discard stalks from fennel. Quarter each bulb, remove tough core and pull apart layers. Thinly slice each layer and transfer to bowl with reserved orange juice. Toss well to prevent discoloration. Drain fennel before adding to salad.
5. To assemble salad, place half of vinaigrette in a large bowl. Add watercress and fennel. Top with a tablespoonful of dressing and toss mixture to coat. (Pour in more dressing if needed. The watercress should be lightly coated but not wet.) Divide salad among 8 serving plates. Garnish with orange and toasted pine nuts. Serve immediately.

EASTER EGG SALADIngredients:8 eggs, hard boiled1 Tablespoon...

Sat, 23 Mar 2013 02:52:18 -0400

EASTER EGG SALAD

Ingredients:
8 eggs, hard boiled
1 Tablespoon mayonnaise — light or regular
2 Tablespoons prepared mustard
2 tsp. fresh dill, minced
1 tsp. paprika
1/2 red onion, finely minced
Salt and pepper to taste

Directions:
Peel and chop the eggs. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion, salt and pepper. Mix well with a fork or wooden spoon.

BREAD IDEAS
Breads that go great with egg salad are homemade white or wheat, pita breads, buns of all types or bagels. Serve it in a bread bowl and surround it with crackers for something different! Any of these recipes also make nice tea sandwiches. Spread on slices of bread that you’ve trimmed off the crust and cut into squares or triangles.

Source: sheknows.com

Fresh Corn SaladIngredients:6 ears of fresh corn (or about 3...

Thu, 21 Mar 2013 01:43:33 -0400

Fresh Corn Salad

Ingredients:
6 ears of fresh corn (or about 3 cups of frozen corn kernels)
2-3 poblanos, roasted and chopped (see directions)
1 medium red onion, chopped
2 jalapenos, chopped
handful of cilantro, roughly chopped or torn
queso fresco, crumbled
juice from 1-2 limes
salt and black pepper, to taste

Roast poblanos on grill or in 425 degree oven turning often until skin is charred. Place in a bowl with lid or covered in saran wrap for about 10 minutes (this helps with removing the skin). Once peppers have cooled, gently remove skin, seeds and stem and chop.

Cook corn in boiling water for about 5-8 minutes. Carefully cut kernels off stems and add to salad bowl. If you want a roasted corn, cook in water first (for a little less time), then throw onto hot grill for a few minutes to char skin.

Combine corn, chopped roasted poblanos, chopped onion and jalapenos into a bowl. Add lime juice, salt and pepper to taste. Right before serving add cilantro and queso fresco and toss gently to combine.

SOURCE: blogs.babble.com

Waldorf Salad Recipe Ingredients:1 cup granny smith apples,...

Mon, 18 Mar 2013 03:44:25 -0400

Waldorf Salad Recipe

Ingredients:

1 cup granny smith apples, chopped
1 Tablespoon lemon juice
1 cup celery, chopped
1/4 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts

Directions:

1. Sprinkle apples with lemon juice after they are cut.

2. Add all other ingredients.

3. Toss to coat all pieces with mayonnaise.

Strawberry Salad with Poppy Seed Dressing RecipeIngredients:1/4...

Sat, 09 Mar 2013 22:30:55 -0500

Strawberry Salad with Poppy Seed Dressing Recipe

Ingredients:

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

Directions:

1. In a small heavy skillet over medium-low heat, cook and stir the sugar until melted and caramel in color, about 10 minutes. Stir in almonds until coated. Spread on foil to cool; break into small pieces.

2. In a large bowl, combine the romaine, onion and strawberries. Combine the dressing ingredients; drizzle over salad and toss to coat. Sprinkle with coated almonds. Yield: 10 servings.

Simple Salmon SaladIngredients:1/2 lb cooked salmon,...

Sat, 23 Feb 2013 22:35:13 -0500

Simple Salmon Salad

Ingredients:

1/2 lb cooked salmon, flaked
1 heaping teaspoon light mayo (more if you like mayo)
squeeze of lemon
big pinch of salt and pepper (or lemon pepper if you prefer)
1 celery stalk, chopped small
1 teaspoon chives, chopped

Instructions:

Add your leftover flaked salmon to a bowl. Season well with salt, pepper (or lemon pepper), mayo and a splash of fresh squeezed lemon. Add chopped celery and chives and combine well.
Serve on whole grain bread, pita or crackers. Or just eat it on its own.

Quinoa Taco Salad BowlIngredientsOlive oil spray1 medium onion,...

Thu, 14 Feb 2013 00:59:31 -0500

Quinoa Taco Salad Bowl

Ingredients

Olive oil spray
1 medium onion, chopped
3 cloves garlic, minced
2 teaspoons taco seasoning
1/2 - 1 chipotle chili pepper in adobo sauce, chopped fine
1/2 cup quinoa, rinsed
1 cup vegetable broth
1 lime, juiced
2 cups cooked pinto beans (about 1 can)
1 1/2 cups frozen corn, thawed
1/4 cup chopped cilantro
6 cups romaine lettuce
1/2 cup grated Cheddar of Daiya
1 avocado, sliced
1 cup salsa

Instructions

Spray a medium skillet well…
Stir in lime juice, pinto…
Fill bowls (either regular…

A Red Salad for Valentine’s Day1.5 cups chopped radicchio1.5...

Fri, 01 Feb 2013 21:51:27 -0500

A Red Salad for Valentine’s Day

1.5 cups chopped radicchio
1.5 cups chopped red lettuces, such as red oak leaf lettuce
1 medium Rio grapefruit
1 blood orange
2 pink radishes, thinly sliced
3/4 cup pomegranate seeds
1/2 cup crumbled Feta cheese
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon minced shallot
Sea salt + freshly ground black pepper to taste

Preparation:
1. Using a sharp knife, remove the peel from the grapefruit and the blood orange. Slice each fruit horizontally, in fours. Halve the grapefruit slices if large.
2. Make the vinaigrette by whisking together the olive oil, balsamic vinegar and shallot until blended. Add salt and pepper to taste.
3. In a large salad bowl, toss the radicchio, red lettuce and radish slices with the vinaigrette.
4. Divide the lettuces among two or four plates. Divide the citrus equally among the salads. Top with the crumbled feta and pomegranate seeds. Enjoy.