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Cranberry and Walnut Spring Salad

12 Apr

Spring is here! Time to start making salads and homemade dressing.

Cranberry and Walnut Spring Salad
Total Time: 15 minutes
Serves 4

Ingredients:
4 cups spring mix salad
1/2 cup chopped walnuts, chopped
1/2 cup dried cranberries
1/2 cup feta cheese
1/2 pound cherry tomatoes, halved

Dressing:
1/2 cup olive oil
3 TB red wine vinegar
1 TB lemon juice
1 TB honey
1/2 ts salt
1/4 ts pepper
1 shallot, minced

Directions:
1. Combine spring mix, walnuts, dried cranberries and feta, and tomato in large bowl.
2. Make the dressing by combining all of the ingredients and stir well with a whisk.
3. Pour the dressing over the salad and serve.

Spinach Corn and Avocado Salad

6 Feb

I love this salad! It is a great combination of creaminess and crunchiness, savory and sweet. To top it off, it’s healthy!

Total Time: 20 minutes
Serves 4

Ingredients:
1 pound fresh spinach, washed and patted dry
1/2 red onion, diced
2 avocados, sliced
3-4 ears of corn

Dressing (to make, combine all ingredients and mix together.):
1/2 cup olive oil
1/4 cup lemon juice
salt
pepper

Directions:
1. If you have a gas stove, turn one of you burners on high and stick your corn directly on the flame. Turn the cobs occasionally until all sides are blackened. Let your corn cobs cool a bit, then cut corn from the cob. If you do not have a gas stove, simply cut the corn from the ears.
2. I think this salad is best if you make them individually. I have found that avocados don’t mix well with spinach. So, first place spinach on your plates or in your bowls.
3. Top with slices of avocados, corn, and onion.
4. Drizzle the top with lemon dressing.

Sesame Carrot Salad with a Baked Tomato Crisp

10 Jan

Sesame Carrot Salad with a Baked Tomato Crisp

These recipes were part of two other recipes, but I decided to pair them because the flavors go really well together.

Found in:

Sesame Carrot Salad
Total Time: 10 minutes
Serves: 4

Ingredients:

1 lb carrots, peeled and grated
2 TB sesame seeds
2 TB rice vinegar
1 TB sesame oil
1 inch fresh ginger, peeled and finely chopped
salt and pepper to taste

Directions:

Combine all ingredients in large bowl. Toss until salad is mixed.

Cherry Tomato Crisp
Prep Time: 5 minutes
Cooking Time: 25 minutes

Ingredients:

2 slices white bread
½ cup grated Parmesan
2 TB fresh parsley leaves
1 TB olive oil
1 garlic clove, chopped
salt and pepper
1 ½ pounds cherry tomatoes (can also use grape tomatoes or strawberry tomatoes)

Directions:

1.Preheat oven to 400 degrees F.
2.In food processor, combine bread, cheese, parsley, olive oil, and garlic; season with salt and pepper.
3.Pulse food processor until bread is coarsely chopped.
4.In an 8 inch square baking dish, place tomatoes in a single layer. Sprinkle bread mixture over the top.
5.Bake for 20 to 25 minutes. Until bread is browned on top.

Warm Chopped Chicken Piccata Spinach Salad

10 Jan

Warm Chopped Chicken Piccata Spinach Salad

I found this recipe in one of my Rachel Ray Books.  I’ve change it a bit for my own tastes.  Feel free to do the same to my recipes (:

4 Servings
Total Time: 30 minutes

Ingredients:

3 chicken breasts, sliced thinly

3 TB olive oil

1 TB salted butter

2 shallots, chopped

3 garlic cloves, chopped

3 TB capers, chopped

½ cup white vinegar

Juice of 1 lemon

2 pounds fresh spinach

Parmesan Cheese for garnish

Directions:

  1. Preheat oven 250 degrees F
  2. Season both sides of chicken with salt and pepper. Heat large skillet with 2 TB olive oil inside. When oil ripples, add chicken.
  3. Cook chicken for 5 minutes on each side . Remove chicken and allow to rest on a plate.
  4. To the same skillet, add remaining TB of olive oil and butter. Melt the butter and add the shallots, garlic and capers.
  5. Saute for 5 minutes. Add vinegar, and let reduce for 30 seconds. Add the lemon juice and then the spinach.
  6. Not all of the spinach will fit in the pan at once. As soon as the first batch wilts, add the second. So on and so forth. Keep some of your leaves crispy to add depth and texture to your salad.
  7. When spinach is just about to your liking, add the chicken and turn off the heat. Mix and then serve topped with Parmesan Cheese!

Waldorf Salad

13 Aug

Waldorf Salad

Prep Time: 20 minutes
Serves 4-6

Ingredients:

2 green apples, seeded and chopped
2 red apples, seeded and chopped
2 TB lemon juice
1/4 cup walnuts, chopped
4 celery ribs, sliced
1 cup mayonnaise
lettuce

Directions:

1. Place apples in large bowl; drizzle with lemon juice and toss. Add walnut pieces and celery. Mix well.
2. Add mayonnaise; toss well. Spoon onto lettuce lined bowl. Serve immediately.

Chinese Chicken Salad

7 Jul

Chinese Chicken Salad

Preparation Time: 20 minutes
Total Time: 2 hours and 20 minutes (2 hours in the fridge)

Ingredients:

2 cups cooked chicken
2 packages Top Ramen with seasoning
1 small head cabbage, shredded
1 bunch green onion, chopped
1/3 cup sliced almonds
1/3 cup toasted sesame seeds

Dressing:
2 ts salt
1/2 cup veggie oil
1 ts pepper
1 TB vinager
3 TB sugar

Directions:
1. Cook both packages of Ramen according to package. DRAIN RAMEN, then add season; mix well.
2. In large bowl, combine chicken, cabbage, green onions, almonds and sesame seeds. Mix well.
3. Mix dressing. Combine all ingredients into one large bowl and mix well.
4. Refrigerate 2 hours before serving.

Asparagus and Mushroom Salad

30 Jun

Asparagus and Mushroom Salad

Prep Time: 20 minutes
Cooking Time: 10 minutes

Ingredients:

5 oz. asparagus spears
1 TB wholegrain mustard
1/4 cup orange juice
2 TB lemon juice
1 TB lime juice
1 TB orange zest
2 ts lemon zest
2 ts lime zest
2 gloves garlic, crushed
1/4 cup honey
14 oz fresh mushrooms, halved
5 oz arugula
1 red bell pepper, cut into strips


Directions:

1. Trim the ends off the asparagus and cut in half. Place in sauce pan of boiling water; cook 1 minute. Drain and plunge into cold water. Set aside.
2. Place mustard, juices, zests, garlic and honey in large saucepan. Season with pepper. Bring to boil, reduce heat and add mushrooms. Toss for 2 minutes. Cool.
3. Remove the mushrooms from the sauce with a slotted spoon. Return sauce to heat, bring to boil, then reduce heat and simmer for 3 minutes (until reduced and syrup-like). Cool slightly.
4. Toss mushrooms, arugula, bell pepper and asparagus together. Then drizzle with sauce.

Steak, Fried Onions and Potatoes Salad Bowl

17 Jun

Steak, Fried Onions and Potato Salad Bowl

Found in:

Prep and Cook Time: 30 minutes
Serves 4

Ingredients
1 1/2 pounds thin cut beef shell steak (1/2 inch thick)
1/3 cup olive oil
grill seasoning
1 TB Worcestershire sauce
2 ts dijon mustard
3 TB red wine vinegar
1/3 pound blue cheese
salt and black pepper
4 cups chopped romaine, 2 hearts
2 cups chopped arugula
1/2 cup canned fried potato sticks
1/2 cup canned fried onions

Directions

1. Preheat a large or grill pan over high heat. Coat the meat with olive oil, then season on both sides with grill seasoning. Cook the meat for 3 minutes on each side, then let it rest for 10 minutes to cool.
2. While the meat cooks, assemble the dressing: In a medium bowl, whisk together the Worcestershire, mustard, and red wine vinegar. Stream in about 1/3 cup olive oil while whisking constantly. Crumble the blue cheese into the bowl and stir it into the dressing. Season the dressing with salt and pepper.
3. Chop the cooled steak into bite sized pieces. Place chopped greens in a salad bowl and toss with chopped steak, potato sticks, fried onions, and blue cheese dressing.

Adobe Summer Salad

8 Jun

Adobe Summer Salad

Total Time (including cooking rice and chicken): 45 minutes
Serves 6

Found in: Tex-Mex Recipes

Ingredients:

3 cups cooked white rice, chilled
1 cup cooked chicken or turkey breast, diced
2 cups diced red and/or yellow or orange bell peppers
1 can (15 oz.) black beans, rinsed and drained
1 large tomato, chopped
1 cup diced jicama
3/4 cup green onions, sliced
1/4 cup fresh cilantro, chopped
1 cup salsa
2 TB lime juice
2 TB vegetable oil
1/4 ts salt
8 large romaine lettuce leaves

Directions:
1. Combine rice, bell peppers, beans, tomato, jicama, chicken, green onions, and cilantro in a large bowl; mix well.
2. Combine salsa, lime juice, oil, and salt in small bowl. Mix. Add to salad and toss well.
3. Serve salad over lettuce leaves.
NOTE: Salad must be served right away or covered and chilled up to 8 hours before serving.

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Turkey Taco Salad

2 Apr

Turkey Taco Salad

2 servings
25 minutes start to finish

Ingredients

1 1/2 pound ground Turkey
1 potato shredded with skin
1/2 package taco seasoning
1/2 head lettuce (finely sliced)
1 tomato (chopped)
1 cup sharp cheddar cheese, shredded
1 cup of crushed tortilla chips
1 small can chopped olives
sour cream, salsa

Directions:
1. Heat medium sized skillet. When pan is hot, add enough vegetable oil to cover bottom of pan, then add shredded potatoes. Let potatoes cook (no lid) for about 15 minutes. You should only need to flip them once. If you let them get browned on the bottom it will be easier to get them off the pan.
2. When potatoes are about half way cooked, begin browning ground turkey mixed with taco seasoning in a different skillet, drain.
3. Combine all vegetables into large salad bowl.
4. Add meat, potatoes, and chips.
5. Top with shredded cheese, sour cream, and salsa and olives.

When avocados are cheap, buy them and add them.
Also, if you like refried or black beans, those go well with this salad as well.