Salad Recipes
5 ounces fresh baby spinach leaves, washed, dried, and chilled
2 slices bacon, cut into 1/4-inch pieces
1 tablespoon extra-virgin olive oil
1 small red onion, thinly sliced
2 medium fresh shallots, thinly sliced
1/8 teaspoon freshly-ground pepper
1 tablespoon good-quality white balsamic vinegar
Place spinach in a large bowl.
In a small frying pan over medium heat, fry bacon approximately 5 minutes or until crisp; transfer with slotted spoon to paper towel-lined plate, leaving fat in pan.
Return frying pan to medium heat; add oil, onion, shallot, and pepper. Cook 2 to 3 minutes, stirring occasionally, until onion is slightly softened. Add balsamic vinegar; swirl to incorporate.
Pour warm dressing over spinach and toss gently to wilt (when properly wilted, the leaf edges soften slightly, but the spinach retains some crunch). Sprinkle bacon over spinach and serve immediately.
4 large russet potatoes
8 celery stalks with leaves, sliced
1 medium red onion, thinly sliced
6 plum tomatoes, cut into quarters
4 garlic cloves, minced
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 teaspoon dried oregano
1/2 cup extra virgin olive oil
1/4 cup white balsamic vinegar
Salt and freshly ground pepper, to taste
In a medium sauce pan; boil the potatoes in their jackets until cooked but firm; about 25 minutes. Drain and run under cold water. When cool enough to handle, peel. Cut each potato into 8 pieces. In a large bowl toss the potatoes with the celery, onion, tomatoes, garlic, peppers, oregano, olive oil, wine, vinegar and salt and pepper, to taste. Let sit for 15-20 minutes to allow the flavors to develop. If the potatoes seem too dry add a little additional olive oil. Check seasonings and serve.
Green Salad with Cajun Tilapia
4 ounces Fresh Express European Mixed Salad Greens
1 roma tomato, quartered
1 thin slice red onion
2 tablespoons shredded parmesan cheese
Carbwell Italian Dressing
Tilapia 01
Put salad greens on dinner plate. Arrange tilapia fillets in center of bed of lettuce. Garnish with tomato and red onion; sprinkle cheese over all. Add salad dressing as desired.
Spinach and Lettuce Salad with Cajun Tilapia and Dill Pickle Dressing
2 ounces Fresh Express Baby Spinach
3 ounces shredded lettuce
1/2 lemon
Tilapia 03
Dill Pickle Dressing
On a dinner plate place a layer of baby spinach leaves. Cover this with a layer of shredded lettuce. Arrange fillets on lettuce, squeeze lemon juice over all, and add dressing.
4 ounces Fresh Express salad greens (all one blend or a mixture of several blends)
Cajun Chicken Breast
1 green onion, sliced
1/4 cup sliced fresh mushrooms
1 Lime
Put salad greens on dinner plate. Top with chicken breast, green onions, and mushrooms. Squeeze lime juice over all.
Taco Chicken Breast
1/2 lime
4 ounces iceburg lettuce, shredded
2-3 tablespoons Old El Paso taco sauce
2 tablespoons sour cream
Put chicken breast on dinner plate. Cover with shredded lettuce then squeeze lime juice over top. Add taco sauce and a dollop of sour cream. Guacamole is very good with this if you can squeeze in all those fat calories!!!!!
5 pounds potatoes, boiled, cooled, peeled, coarsely chopped
1 dozen eggs, hard boiled, cooled, peeled, coarsely chopped
1 small sweet onion, finely chopped
3 stalks celery. finely chopped
2 cups mayonnaise
2 tablespoons whole grain mustard
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Combine all ingredients in a large bowl and mix till everything is coated with dressing.
Turn out onto a platter or large serving bowl and sprinkle with a pinch of paprika.
Refrigerate and serve chilled.
2 tablespoons fresh lime juice
2 tablespoons sugar
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 seedless cucumber, unpeeled and thinly sliced crosswise
1 tablespoon snipped fresh chives
1 tablespoon sliced basil leaves
1 tablespoon minced cilantro leaves
1 tablespoon chopped peanuts
In serving bowl, whisk together lime juice, sugar, crushed red pepper, and salt.
Just before serving, add cucumber, chives, basil, and cilantro, and stir to combine. Sprinkle with peanuts to serve.
Dressing:
1/3 cup vegetable oil
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon chopped fresh tarragon, optional
Salt and pepper, to taste
Salad:
8 large butter lettuce leaves, rinsed and crisped
6 to 8 ounces Kerrygold Dubliner Cheese, sliced
2 or 3 large hard-cooked eggs, peeled and cut in wedges
1 1/2 cups thinly sliced English cucumber
1 can (15 ounces) sliced pickled beets, drained; or fresh-cooked beets
To make dressing:
In small bowl, whisk or stir together oil, vinegar, mustard, tarragon if used, and salt and pepper to taste.
To make salad:
Line 4 dinner plates with lettuce. Arrange equal portions of cheese, egg, cucumber and beets on lettuce. Drizzle dressing equally over salads. Makes 4 servings.
3 medium sized cucumbers, sliced thin
1 teaspoon salt
2 tablespoons sesame seeds
1 tablespoon rice vinegar
2 teaspoons prepared wasabi (S&B Wasabi In A Tube)
1/4 teaspoon soy sauce
1 teaspoon sugar
In a colander spread sliced cucumbers out and sprinkle with 1 teaspoon of salt. Let stand and drain for about 15 minutes. Gently squeeze out any excess water and add to bowl.
While cucumbers are draining, toast sesame seeds in dry pan over medium, until browned, stir/toss occasionally. About 5 minutes.
Mix together vinegar, wasabi, soy sauce and sugar. Toss cucumber, sesame seeds and wasabi mixture until combined well.
5 slices bacon, diced and cooked until crisp
2 tablespoons bacon drippings
1 1/2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 tablespoon prepared mustard
1/2 cup cider vinegar
1/2 cup water
4 cups sliced cooked potato
Cook bacon; set aside. Heat bacon drippings; blend in flour, sugar, salt and mustard. Gradually add vinegar and water, stirring constantly until smooth. Continue cooking over low heat, stirring, until thickened. Add potato and heat through, gently stirring to mix. Sprinkle with reserved bacon.
1 cup Acini de Pepe pasta
2 eggs
1 can (20 ounces) crushed pineapple, drained, reserving 3 tablespoons juice
3 tablespoons lemon juice
2 tablespoons sugar
1 tablespoon butter
1 can (11 ounces) Mandarin oranges, drained
2 cups miniature marshmallows
2 1/2 cups whipping cream, whipped
1/4 cup chopped maraschino cherries
Cook acini de pepe until al dente, about 9-11 minutes; drain. In a medium sized, heavy saucepan, beat eggs with wire whisk until foamy. Stir in reserved pineapple juice, lemon juice, sugar and butter. Cook over medium heat stirring constantly until mixture thickens; cool to room temperature.
In a large bowl combine acini de pepe, marshmallows, pineapple, Mandarin oranges and mix well. Fold in egg mixture and whipped cream. Cover and chill. Garnish with maraschino cherries.
1/2 cup sour cream
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
Dash white pepper
1 seedless cucumber, sliced thin
1 small onion, sliced thin
Mix first five ingredients and pour over the combined cucumber and onion slices. Stir gently. Chill before serving.
NOTE: Slice cucumber and onion with a mandolin for very thin slices.
2 tablespoons peanut oil
1 16-ounce package coleslaw mix
1/4 cup balsamic vinegar
1 1/2 tablespoons brown sugar
3 tablespoons water
1/2 teaspoon seasoned salt
1/4 teaspoon ground pepper
1/4 teaspoon Accent
Put oil in a large saute pan over medium high heat. Add coleslaw mix and saute over medium high heat about 3 minutes. Add vinegar and next 5 ingredients; cook 1 minute, stirring constantly.
Serve warm.
1 20-ounce can crushed pineapple, in juice, undrained
1 3.4-ounce package pistachio flavor instant pudding
1 cup miniature marshmallows
1/2 cup chopped pecans
1-1/2 cups thawed Cool Whip
MIX first 4 ingredients in large bowl until well blended. Stir in Cool Whip. Refrigerate at least 1 hour before serving.
1 large can tuna, drained
1 cup finely chopped celery
1 cup dill pickle relish
1/2 cup real mayonnaise
1/2 teaspoon MSG
Salt and pepper, to taste
Put tuna in medium mixing bowl. Add eggs to bowl with tuna. Add celery, pickle relish, mayonnaise, MSG, salt and pepper. Stir very well until thoroughly mixed. Serve at once or refrigerate until ready to serve.
1 large can tuna, drained
4 large hard-boiled eggs, chopped
1 cup finely chopped celery
1 cup sweet pickle relish
1/2 cup real mayonnaise
1/2 teaspoon MSG
Salt and pepper, to taste
Put tuna in medium mixing bowl. Add eggs to bowl with tuna. Add celery, pickle relish, mayonnaise, MSG, salt and pepper. Stir very well until thoroughly mixed. Serve at once or refrigerate until ready to serve.
1 (3-ounce) package lemon flavored gelatin
3/4 cup boiling water
1 cup cold water
1 cup chopped unpeeled red delicious apples
1 cup chopped celery
1 cup chopped walnuts
Dissolve gelatin in boiling water; add cold water and chill until partially thickened. Fold in remaining ingredients, pour into individual salad molds and chill until firm. Serve on crisp lettuce with mayonnaise, if desired.
NOTE: I use either red or green gelatin for the holidays.
2 to 3 pounds chicken
4 large hard-boiled eggs, chopped
1 cup finely chopped celery (may be omitted)
1 cup sweet pickle cubes with juice
1 cup real mayonnaise
1/2 teaspoon salt
1 teaspoon finely ground black pepper
1/2 teaspoon MSG
Place chicken in a 4½-quart Dutch oven or soup pot. Add just enough cold tap water to cover it. Cover and bring to a boil over high heat. As soon as chicken is tender remove from heat. Let stand in broth for 30 minutes, or overnight in refrigerator.
Remove chicken from pot. Discard broth or reserve for another use.
Remove chicken from bones. Chop chicken into small cubes. Add eggs to bowl with chicken. Add celery, sweet pickle, mayonnaise, salt and pepper. Stir very well until all chicken is coated with mayonnaise. Serve at once or refrigerate until ready to serve, up to 24 hours.
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 Miracle Whip
1 tablespoon prepared yellow mustard
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, Miracle Whip, mustard, celery, onion, pickle relish, salt, pepper, and Accent; gently stir into potatoes. Cover and chill.
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
Donna's Layered Salad
Source: Donna Nicholson Harper, Huntsville, Alabama
1 head lettuce (pull apart or cut in bite size pieces)
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced green pepper
1 can LeSueur peas drained
1 cup mayonnaise
2 cups shredded cheese - cheddar
(extra - slices cooked bacon (cool & crumble) or real bacon bits from a bag)
Layer in rectangle dish (I use glass at home but a large Tupperware container for taking to an outing) lettuce, celery, onion, green pepper, peas, & mayo. Put cheese and bacon on top.
Can make the night before and is good for 2-3 days after making