Salad Recipes
Cole Slaw
Cucina! Cucina! Chopped Salad
Garden Salad 01
Potato Salad
Roasted Potato Salad
© Laura Harper
4 ounces Fresh Express Fancy Field Greens
1 very thin slice red onion
2 ounces toasted walnuts
2 tablespoons dried pineapple, mango, papaya mix
Carbwell Roka Blue Cheese Dressing
Freshly ground black pepper
Put greens on plate or bowl and sprinkle other ingredients evenly over top.
NOTE:
I have to be very careful with the red onion and the dried tropical fruit mix. Both these foods are rather high in carbs. Walnuts should be toasted dry with no sugar.
2 cups cabbage, finely chopped or shredded
1/2 small carrot, shredded, optional
Cole Slaw Dressing
Place vegetables in bowl and pour dressing over all. Mix well. Better if chilled at least 30 minutes to an hour before serving. Will keep for several days if packed down in canning jars.
4 large potatoes
3 hard-cooked eggs, peeled and chopped
1 cup mayonnaise
1/4 cup celery, finely chopped
1 small onion, finely chopped
1/4 cup sweet pickle relish
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon Accent
Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into cubes.
Mix together eggs, mayonnaise, celery, onion, pickle relish, salt, pepper, and Accent; gently stir into potatoes. Cover and chill.
2 tablespoons olive oil
2 pounds small red potatoes, cut in bite-size pieces
1/2 medium-size sweet onion, chopped
2 teaspoons minced garlic
1 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
1 bunch green onions, chopped
3/4 cup Ranch dressing
Salt and pepper to taste
Put oil in a 15- x 10-inch jellyroll pan; add potatoes and the next 4 ingredients, tossing to coat. Arrange potato mixture in a single layer and bake in a 425 degree oven for 30 to 35 minutes or until potatoes are tender, stirring occasionally. Let vegetables rest for about 20 minutes; transfer to a large bowl. Toss together potatoes, green onions, and dressing. Add salt and pepper to taste. Serve immediately or cover and chill.
NOTE: For more crisp potatoes, bake about 10 minutes longer, stirring once.
Makes 4 to 6 servings
Cucina! Cucina! Chopped Salad
Source: Cucina! Cucina! restaurant - Seattle, Washington
Italian Vinaigrette:
1 egg yolk
1 tablespoon water
1 tablespoon Dijon mustard
2 tablespoons minced garlic
1/2 teaspoon salt
1 teaspoon coarsely ground black pepper
1/2 teaspoon dry mustard
2 teaspoons dried oregano
1/2 teaspoon granulated sugar
1/3 cup red-wine vinegar
2 tablespoons lemon juice
1 cup olive oil
Salad:
4 ounces cooked chickpeas, lightly chopped
1 head iceberg lettuce, chopped into 1/4- to 1/2-inch pieces
1 cup fresh basil leaves, chopped
1 cup coarsely grated mozzarella cheese
12 ounces diced poached chicken breast
8 ounces dry wine salami, diced
8 ounces plum tomatoes, diced, divided
1/2 cup grated provolone cheese, divided
3 thin green onions, thinly sliced, divided
8 lettuce leaves
To prepare vinaigrette: Combine egg yolk and water in a small bowl; whisk well. Cover the bowl with a small plate and microwave on HIGH for 10 seconds or until the mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a clean whisk. Cover, then cook on high for 5 seconds. Remove from the microwave, whisk with a clean whisk, cover and let sit 1 minute. (This process heats the egg enough to kill any harmful bacteria.)
In a food processor, combine egg mixture, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Slowly add olive oil, processing until emulsified. Set aside.
To prepare salad: Combine chickpeas, iceberg lettuce, basil, mozzarella, chicken, salami, half of the tomatoes, half of the provolone and half of the green onions. Toss with dressing. (You may not need all of the dressing. Refrigerate any that remains.) Divide evenly among 8 lettuce-lined plates. Garnish with remaining tomatoes, provolone and green onions.
Per serving: 561 calories; 45g fat (72 percent of calories from fat); 11g saturated fat; 96mg cholesterol; 27.5g protein; 11.5g carbohydrate; 3g sugar; 3g fiber; 899mg sodium; 211mg calcium; 491mg potassium