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SALAD (13)

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Yield: 2-3 servings

Ingredients:

*All ingredients are cut into perfect ½ inch squares

1 Granny Smith Apple (Peeled)

½ cup Sweet Potato (Peeled, cubed & blanched in water until “Al Dente” then chilled)

1 cup Compressed Watermelon, peeled & cubed (Vacuum sealed overnight *Foodsaver bag)

½ cup Coconut Gel Cubes *Found in local oriental markets

¼ cup Guava Juice

1 tsp Agave Nectar

2 tsp Chia Seed

3-4 Tbsp 100% Door County , WI Cherry Juice

1 tsp rice wine vinegar

Method: Heat guava juice, agave nectar & chia seed on medium low until thickened 5-6 min. In a separate pan, reduce the cherry juice on medium heat until thickened *Syrup consistency. Add the vinegar and reduce for an additional 2-3 minutes. Coat the compressed watermelon with the cherry juice gastrique. Assemble the cubed ingredients in a “Rubix Cube” fashion. Garnish with the guava Gelee.

Tuesday - August 14, 2018 10:19 am

Cole Slaw Dressing

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1 LB Cole Slaw Shred

1 ¼ Cups of Salad Dressing

½ Cup of Half and Half

1 Tsp of White Vinegar

¼ Cup of Sugar

Whisk for 1 Minute Fold in Cole Slaw Shred.

Mayonnaise is an emulsion of Soy Bean Oil and Eggs. USDA requires a minimum of 65% oil. Hellmann’s is 80%. Salad Dressing is about 30% oil. Mayonnaise has much more egg and not as much vinegar. Salad Dressing was invented during the Great Depression as a lower cost alternative. The Earl of Mayo is credited with inventing Mayo-nnaise, His chef did not have cream available so he used oil

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.