SALAD (11)

Wednesday - August 2, 2017 10:24 am

Italian Pasta Salad

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1 (16-ounce) package fusilli (spiral) pasta

2 cups cherry tomatoes, halved

½ pound chunk provolone cheese, cubed

½ pound chunk salami, cubed

¼ pound sliced packaged pepperoni, cut in half

½ to 1 carrot, shredded, to taste

1 large green bell pepper, chopped or any color you prefer

1 (10-ounce) can black olives, drained*

1 (4-ounce) jar pimentos, drained**

1 (16-ounce) bottle Italian salad dressing

Cook pasta according to package directions for until al dente. Drain; rinse with cold water to prevent further cooking. In a large bowl, combine pasta with all ingredients except dressing. Add dressing; toss to coat. Don’t add all the dressing at once. It soaks into the pasta as it sits, so I keep some to drizzle over just before serving. *I used a 2½-ounce can of sliced black olives, and that was plenty; **Since I used green, red, yellow and orange peppers, I skipped the pimientos – they are mostly to add color.

Wednesday - June 21, 2017 5:51 am

Corn-Tomato and Basil Salad

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2 large heirloom tomatoes cored and cut into 1 inch dice

1 cup halved cherry tomatoes

½ tsp salt

 1/3 cup olive oil

1 Tbsp minced parsley

1 Tbsp grainy mustard

1 Tbsp soy sauce

1 medium shallot, minced

2 cup fresh corn kernels

¼ shaved Parmesan cheese

2 Tbsp coarsely chopped parsley

12 fresh basil leaves, torn into small pieces

Place tomatoes in a large bowl. Sprinkle with salt and let stand 30 minutes at room temperature. Combine oil , 1 Tbsp parsley, mustard, soy sauce and shallot in a pint jar. Seal jar and shake 30 seconds or until blended. Add vinaigrette, corn, cheese, 2 Tbsp parsley, basil and tomatoes. Toss gently to combine & serve immediately Serves 8

Wednesday - June 21, 2017 5:49 am

Thai Steak Salad

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1/3 cup fresh lime juice (from 3 medium limes)

½ tsp red pepper flakes

1 ½ Tbsp packed brown sugar

2 tsp fish sauce

2 tsp finely minced garlic

2 tsp finely minced ginger

3 Tbsp canola oil

2 Tbsp sesame oil

1 pound steak

salt/pepper

1 ripe mango cut in a medium dice (can also use 2 medium peaches)

2 Tbsp minced red onion

10 oz romaine lettuce cut into bite size pieces

3 Tbsp chopped cilantro

Combine lime juice, red pepper flakes, brown sugar, fish sauce garlic and ginger in a small bowl. Whisk in both oils in a slow stream. Set aside. Pat steaks dry and season with salt and pepper. Grill steaks, turning once until medium rare (135 degrees). Transfer to a cutting board and let rest 5 minutes. Slice steak thinly across the grain. Meanwhile, in a large bowl combine mango, onion, lettuce and 2 Tbsp chopped cilantro. Toss with enough dressing to lightly coat and divide among 4 plates. Top with steak slices and drizzle a small amount of dressing over plate. Sprinkle with remaining cilantro and serve.

Tuesday - December 20, 2016 12:49 pm

GRILLED SALAD

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Dressing 3 ancho chili's washed, deseeded and chopped

1/2 cup grated onion

3 cloves grated garlic

1/4 cup rice vinegar

1/4 cup white vinegar

1/2 cup vegetable oil

Salt to taste

1/4 tsp cumin

2 tsp dark brown sugar Whisk together

Brush olive oil on 3 heads romaine split down the middle

3 red peppers

Grill the peppers and romaine until lightly charred Drizzle with dressing Top with fresh cheese (Feta, queso fresco etc.. And of course a pitcher of margaritas for the cook!

Monday - July 18, 2016 10:38 am

Yukon Gold Potato Salad with Bacon & Lemon Vinaigrette

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1 ¾ pounds of Yukon Gold Potatoes, scrubbed & cut in ½ inch pieces

2 Tbsp water

4 strips bacon, cut in ½ inch pieces

¼ cup minced red onion

2 Tbsp. cider vinegar or white wine vinegar

1 Tbsp. lemon juice

½ tsp. granulated sugar

¼ cup olive oil

3 Tbsp chives or green onion tops

Freshly ground black pepper

 

Place cubed potatoes in a single layer in a shallow microwave proof dish. Add water. Cover and heat on high for 4-5 minutes or until potatoes are tender. Stir ½ way through cooking. Don’t overcook or they will fall apart! Drain potatoes and let them cool for 10 minutes. Meanwhile, put bacon pieces in a cold medium sized skillet and cook over medium heat, turning occasionally until crisp. Transfer to a paper towel lined plate and set aside. Reserve 1-Tbsp. drippings. In a medium bowl combine red onion, vinegar, lemon juice, sugar and ½ tsp. salt. Next add olive oil, 2 Tbsp. chives, 1-Tbsp. reserved bacon drippings. Mix well. Add cooled potatoes and the chopped bacon. Mix well. Let salad sit for 20 minutes. Season to taste with salt & pepper. Sprinkle with remaining 1 Tbsp. chives. Serve warm or at room temperature.

Wednesday - May 18, 2016 1:39 pm

Carrot Salad

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2 pounds medium carrots ,peeled

3/8 tsp salt, divided

1 ½ tsp grated lemon rind

2 Tbsp fresh lemon juice

1 tsp Dijon mustard

Dash of ground red pepper

2 garlic cloves, minced

¼ cup olive oil

¼ tsp coarsely ground black pepper

2 Tbsp chopped chives

 

Cut carrots into a fine julienne (1/4 “ x 2 “). Place carrots in a bowl, refrigerate until ready to use. One hour before serving, sprinkle carrots with ¼ tsp salt. Combine rind, juice, Dijon mustard, red pepper and garlic in a small bowl. Stir with a whisk. Stir in remaining 1/8 tsp salt and pepper. Add half of vinaigrette to carrot mixture, toss to coat and sprinkle with chives.

Wednesday - May 18, 2016 1:34 pm

Brussels Sprout Salad with Warm Bacon Vinaigrette

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¼ cup red wine vinegar

1 Tbsp whole grain mustard

1 tsp sugar

salt/pepper

2 Tbsp minced onion

4 slices bacon cut into ½ inch pieces

1 ½ pounds Brussels sprouts trimmed, halved and sliced thin

1 ½ cups romaine lettuce cut into ¼ inch ribbons

2 Oz Parmesan shaved into thin strips using a vegetable peeler

¼ cup sliced almonds, toasted

 

Whisk vinegar, mustard, sugar and ¼ tsp salt together in a bowl. Add onions, cover tightly with plastic wrap and microwave until steaming (30-60 seconds). Stir to submerge onions and let cool to room temperature. Cook bacon in a medium skillet over medium heat, stirring frequently until bacon is crisp. Remove from heat and whisk in shallot mixture. Add Brussels sprouts and romaine and toss with 2 forks/tongs until dressing is evenly distributed and sprouts darken slightly (1-2 minutes). Transfer to a serving bowl. Add Parmesan and toasted almonds & toss to combine. Season with salt/pepper to taste. Serve immediately.

Wednesday - May 18, 2016 1:17 pm

Mixed Green Salad with Oranges, Craisins and Pecans

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1 cup + 3 Tbsp orange juice

6 Tbsp craisins

4½ Tbsp olive oil

2 Tbsp white wine vinegar

1 Tbsp grated orange peel

6 cups mixed greens

3 oranges, peeled & white pith removed, segmented

½ cup chopped pecans, toasted

 

Bring 1 cup orange juice to a simmer in a small pan, remove from heat, mix in craisins and let stand until softened (about 30 minutes). Drain well and discard soaking liquid. In a small bowl, whisk oil, vinegar, orange peel and remaining 3 Tbsp orange juice. Mix in cranberries and season to taste with salt and pepper. Place greens in a bowl and toss with dressing. Place dressed greens on a large platter. Top with orange segments and toasted pecans.

Tuesday - November 10, 2015 12:00 am

Apple-Kale Salad

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1 Tbsp cider vinegar 1 Tbsp walnut or olive oil ½ tsp brown sugar ½ tsp black pepper ¼ tsp salt 6 cups kale leaves torn into bite size pieces 1 cup sliced apple, peel on ½ cup diced celery ¼ cup thinly sliced red onion 1 ounce crumbled goat cheese 2 Tbsp toasted chopped walnuts Combine first 5 ingredients, stirring until sugar dissolves. Add kale and toss to coat. Let stand 10 minutes. Spread kale onto a platter and top with apple slices, chopped celery, sliced red onion, crumbled goat cheese and toasted chopped walnuts.

Monday - July 6, 2015 12:00 am

Kale and Potato Tarragon Salad

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Adapted from From Asparagus to Zucchini

Serves 6 people

Ingredients:

2 lbs small yellow potatoes, scrubbed

7 Tbsp olive oil

1 yellow onion, medium

1 bunch kale, stems removed and leaves chopped into 1 inch pieces

1 clove garlic, minced

2 Tbsp vinegar (white, cider, white wine, or champagne)

2 Tbsp lemon juice

¼ to ½ tsp tarragon, dried

Salt and pepper to taste

Directions:

 Steam or boil potatoes until fork tender. Drain and cut into large bite sized pieces, place in large bowl , and cover to keep warm. Meanwhile, heat 1 Tbsp olive oil in a wide skillet over medium heat. Add onions; sauté until translucent. Add kale and garlic and cook until tender, about 5 minutes (you can put a lid on the pan help wilt the kale). In a small bowl, combine vinegar, lemon juice, ¼ tsp dried tarragon, remaining 6 Tbsp olive oil, and salt and pepper to make dressing. Add kale and dressing mixture to potatoes while everything is still hot so flavors meld. Add more salt, pepper, or tarragon if necessary. Serve warm or at room temperature. Makes 6 servings.