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 Posted: Tue Jul 27, 2004 2:21 am
What's a good meal without a good salad? Post some of your favorite salads here. Thanks.
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Posted: Tue Jul 27, 2004 2:25 am
Spring Salad with Citrus Vinaigrette
Skill Level 1.5
Ease Level 1
2 T. fresh lemon juice
2 T. fresh orange juice
2 T. Balsamic Vinegar
2 bunches asparagus, steamed or grilled
3 large naval oranges, peeled and sliced
1/2 cup walnut pieces
1/3 cup extra virgin olive oil
Arrange asparagus on plates with slices of orange. Whisk together
the juices and vinegar slowly adding in the olive oil. Season to
taste with salt and pepper. Drizzle dressing on salad and top with walnut pieces. This is really good on a hot day, you can cook up the asparagus ahead of time.
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Posted: Tue Jul 27, 2004 2:30 am
Summer Salad with Balsamic Vinaigrette
(serves 4-6)
Skill LEvel 1
Ease Level 1
3 T. Balsamic Vinegar
1 T. Creole Mustard
2 T. minced shallot
3 T extra-virgin olive oil
1 pint grape or cherry tomatoes
1 cup loosely packed herbs (such as: herbs fresh Italian parsley,
basil, mint, and tarragon)
Whisk vinegar and shallot in a small bowl, gradually adding in the oil. Arrange a variety of lettuces, watercress or mesclun greens on salad plates. Place tomatoes in center and sprinkle herbs on top. Spoon dressing over all.
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Posted: Tue Jul 27, 2004 9:41 am
Broccoli Salad
Category: Cooking
Ease: 1
Skill Level: 1
Ingredients:
1 bu broccoli tops
½ purple onion (large)
¼ lb sharp cheddar cheese (shredded)
¼ lb mozzarella (shredded)
2 T vinegar
1 c mayo
8 slice bacon (optional)
½ c sugar
½ c raisins
Directions
Combine vinegar, mayo, and sugar. Chop or slice onion. Combine onion, cheeses, bacon and raisins. Mix the two mixtures together. Finally, stir the mixture slowly into a bowl of chopped broccoli tops.
Comments
Refrigerate over night for best results.
Also is a really good dish for taking to a potluck.
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Posted: Thu Jul 29, 2004 7:54 am
Greek Peasant Salad
Category: Salad
Ease: 1
Skill Level: 1
2 - 3 Roma tomatoes, diced (about 1/2-inch)
1 large cucumber, peeled, sliced and the slices cut in quarters
1 small red onion, diced
1 package feta cheese, 4 to 8 ounces (depends on how much you like feta)
Dressing:
1/4 to 1/2 teaspoon garlic powder
2 to 3 Tablespoons olive oil
2 to 3 Tablespoons vinegar (I use a vinegar flavored with garlic & chives)
Mix all salad ingredients except feta cheese. Mix all dressing ingredients.
Toss salad ingredients and dressing ingredients together until well mixed.
Add feta and toss gently.
4 - 6 servings
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Posted: Sun Aug 01, 2004 2:23 am
Marinated Cucumber Salad
Skill Level 1
Ease Level 1
Prep Time 10 Minutes
2 lg. cucumbers, peeled & sliced thin
1 lg. onion, sliced paper thin
2 tbsp. vinegar
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. sugar
Place cucumber and onion slices together in a bowl. Mix remaining ingredients together and pour over vegetables. Chill several hours before serving. Serves 6.
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Posted: Sun Aug 01, 2004 2:24 am
SUMMER SALSA
Skill Level 1
Ease Level 1
Prep Time 10 minutes
1 medium avocado
1 tomato, large and ripe
1/4 cup red onion, finely chopped
2 cloves garlic, minced
2 tablespoons fresh cilantro, chopped
1 large lime
1/2 teaspoon cumin, ground
1/2 teaspoon ground black pepper
1/2 teaspoon salt
Directions: Mix ingredients in bowl to desired consistency. Makes 12 servings. Per serving: 2g carbs, 1g fiber, 1g protein, 3g fat, 31 calories
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Posted: Sun Aug 01, 2004 2:29 am
TANGY OLIVE SALSA
Skill Level 1
Ease Level 1
Prep Time 10 minutes
1 cup tomatoes peeled, diced
1/3 cup fresh parsley
1/4 cup yellow bell pepper, chopped
2 tablespoons Greek olives, pitted
2 tablespoons fresh lime juice
1-1/2 tablespoons capers, drained
1-1/2 tablespoons olive oil
1-1/2 teaspoon fresh basil, chopped
1 teaspoon balsamic vinegar
Dash cayenne pepper
Dash black pepper
Directions: Mix ingredients. Put in refrigerator and cover for 1 hour to enhance flavor. Makes 8 servings. Per serving: 2g carbohydrates, 3g fat, 37 calories
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Posted: Mon Aug 02, 2004 3:04 am
WILD RICE SALAD WITH FRUIT
Skill Level 1.5
Ease Level 1.5
Prep Time 20 minutes
1 cup uncooked wild rice
2 apples, chopped
1 cup golden raisins
1 cup grapes, halved
2 Tbs. each of chopped fresh parsley, mint and chives
1 cup pecan pieces
1 Lemon, juiced
Pinch of salt
Freshly-ground pepper to taste
DRESSING:
1/4 cup extra virgin olive oil
1/3 cup fresh orange juice
2 Tbs. honey
Cook rice according to package directions. While rice is cooking, combine dressing ingredients and set aside. Drain rice, and allow to cool. In a large bowl, toss apples with lemon juice. Add raisins, grapes, mint, parsley, chives and the cooled rice. Add dressing and toss. Season with salt and pepper to taste. Cover and chill at least two hours. Right before serving, sprinkle pecan pieces over salad. (Makes 8 servings)
We don't use the mint, my kids don't like the flavor of it in foods.
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Posted: Mon Aug 02, 2004 3:11 am
Florida Fruit Salad
Skill Level 1
Ease level 1
Prep Time 15 minutes
mango, cubed
peaches, cubed
nectarines, please don't bother to peel!
bing cherries, pitted and halved
blueberries
apple, peeled and diced (adds a wonderful crunch)
dried cranberries (These really add a lot of flavor)
sectioned fresh oranges (when in season)
bananas, sliced or small chunks
kiwis (peel these for a better looking presentation)
candied ginger, very finely diced
After dicing, slicing and cubing the fruit, pour orange juice to a depth of about half way and make sure you gently stir to get all the fruit coated. This will prevent browning. It's also a good idea to let the dried cranberries soak up this juice and get soft. Refrigerate. The next day you will have a marvelous marrying of flavors and the juices will have been absorbed and will appear to have thickened slightly. Just before serving top this off with a dollop of lemon curd. This adds a whole new layer of flavor and is worth making (takes about 10 minutes) if you can't find it in the store.
Microwave Lemon Curd
Combine and whip well or blend in blender. Chill.
6 tablespoons butter
3/4 cup sugar
2 teaspoons grated lemon rind -- (1 med)
1/4 cup lemon juice -- (1 med)
3 eggs -- beaten
Place butter in large glass measure or bowl. MW on hi 10 seconds or till soft but not melted. Whisk in sugar, lemon rind and juice. Add eggs and blend well. Cover with wax paper and MW on hi for 3 minutes, stirring every minute. Curd becomes thicker upon standing. Makes 1 1/2 cups. Refrigerate. For orange or lime curd, substitute fruit rind and juice. Proceed as directed.
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Posted: Mon Aug 02, 2004 10:36 am
Sue's Salad
Skill Level 1
(Ingredient amounts are all 'to taste')
Romaine lettuce
Sliced red onions
Peppers, green, red, yellow, etc.
Cooked chicken, sliced
Sliced strawberries
Feta cheese
Walnuts
Croutons
Sunflower seeds
Dressings: Raspberry vinaigrette, or Ranch, or Bleu cheese
Layer in the order you prefer, starting with lettuce
Sorry for no real measurements, this is a kind of a by the seat of your pants salad
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Posted: Mon Aug 02, 2004 10:44 am
Caesar Salad
Skill Level: 1
Ease: 1
Ingredients:
All to taste
Romane Lettuce
Feta Cheese (crumbled)
Crutons
Caesar Dressing
Others as desired
Directions:
In a large bowl combine all ingredients, with dressing last. Put some Saran Wrap over the bowl and toss till entire salad is covered with dressing.
Comments:
This is great with fresh chicken diced up in it.
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