Okay, so this isn't really a recipe as much as it is a list of ingredients. Also, you may eat it at any time of the year. Adapted from a not so yummy salad from Bruegger's.
Salad greens (I like a mix of baby spinach and field greens)
Apple, peeled and chopped
Pecans (toasting them makes them yummier)
Feta cheese
Cooked chicken breast
Balsamic vinaigrette (I love Newman's Own light balsamic)
Toss ingredients together and enjoy!
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Lemonade JELL-O Ring
I was recently wondering why you just don’t see molded JELL-O salads as often as you did in the 80s. Whatever the reason, I think a JELL-O salad can be a nice addition to the menu. Summer is already on its way here in the South and this recipe sounds like a nice, refreshing accompaniment to a light summer meal. One note: I personally don’t own a JELL-O mold, but I used a Bundt cake pan recently to great effect.
1 (3 ounce) package lemon JELL-O
1/2 cup sugar
1/2 teaspoon salt
1 cup boiling water
1/2 to 1 (6 ounce) can undiluted frozen lemonade concentrate (depending on the level of tartness you want to achieve)
1/2 pint whipping cream, whipped until peaks form
Dissolve the lemon JELL-O, sugar and salt in one cup boiling water. Stir for at least three minutes to ensure that the gelatin is all the way dissolved. Stir in the frozen lemonade concentrate until well combined. Gently fold the whipped cream into the gelatin. Pour mixture into a ring mold or Bundt cake pan. Refrigerate until well set (probably about 4 hours, but maybe a bit longer.) To unmold the salad, dip the mold or pan into a sink full of hot water for 10 to 15 seconds (Not too long! You don’t want to melt the JELL-O). Carefully invert onto a serving plate. Garnish with an array of fresh berries—strawberries, raspberries, blueberries, blackberries, etc. (Serve with more sweetened whipped cream to help cut the tartness, if desired) Serve immediately or re-chill in the refrigerator until serving time.
I got this recipe from my mom. I haven’t actually tried it yet but it looks delicious. I’ll try it soon and let you know, but for now I’m posting the recipe here for safe keeping.
Apple Salad with Maple Vinaigrette
Salad:
Red leaf lettuce (or mixed greens from the salad section of the grocery store), washed and torn into bite sized pieces
Baby spinach, washed and torn into bite sized pieces
1 to 2 large firm apples, cut up into bite sized pieces (I used a Cortland apple—one of those delicious New York cultivars)
1 to 2 ribs of celery, chopped
1/2 cup raisins or dried cranberries
1/2 cup toasted slivered almonds
red or green onion to taste
crumbled goat cheese (optional)
Tear up enough greens to fill a large salad bowl with a 50/50 mix of the lettuce and spinach. Toss in the remaining ingredients except goat cheese and refrigerate until serving time. Dress the salad with Maple Vinaigrette dressing right before serving and garnish with the goat cheese.
Maple Vinaigrette:
1/3 cup apple cider vinegar
2/3 cup olive oil
3 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Tahiti Salad
I almost always have all the ingredients on hand to make this salad so it’s easy to whip up. I don’t make it very often but it’s a treat when I do.
1 can pineapple tidbits, well drained
2 cans mandarin oranges, well drained
1 1/2 cups shredded coconut
2 cups mini marshmallows
1 pint sour cream (2 cups)
Mix all together thoroughly and chill for at least 5 hours before serving.
I substituted vanilla yogurt for the sour cream the last time I made it since my sour cream had gone beyond sour when I opened it. It was great with the yogurt too.
Grandma’s Potato Salad
Potato salad is one of those things that most people probably already have a favorite recipe for. It is also one of those things that I am particularly picky about. I really don’t like potato salad unless it is Grandma’s recipe. Not too gloppy or mayonnaisey. Simple and tasty.
6 to 7 medium potatoes with skins
6 to 7 hard boiled eggs, peeled and cut into pieces
1/2 cup salad dressing (Miracle Whip)
1/2 cup mayonnaise
1 tablespoon mustard (yellow or brown—either works)
salt and pepper
paprika
crumbled bacon, sliced green onions, parsley or other garnish as desired
Boil the whole potatoes with their skins on for about 20 to 30 minutes checking to make sure they are done with a fork or bamboo skewer. Rinse them in cold water and peel while hot. Place them in a bowl and cut them this way and that with a sharp knife into small pieces. Add the boiled eggs to the bowl. Make a dressing of the salad dressing, mayonnaise and mustard. Stir dressing into the potatoes and eggs while they are still warm. Add salt, pepper and paprika to taste. Garnish as desired and serve either warm or cold.
This is a summertime staple at our house. Every meal seems a little bit better with a side of potato salad.
BLT Salad
8 slices bacon, cooked and crumbled
1 head romaine lettuce, cut into strips (6 cups)
1 cup grape tomatoes, halved
2 hard boiled eggs, chopped
1 c. seasoned croutons
4 scallions, sliced
4 to 6 tablespoons Creamy Parmesan Dressing or bottled Caesar dressing
In a large bowl, combine all ingredients. Serve immediately.
1 head romaine lettuce, cut into strips (6 cups)
1 cup grape tomatoes, halved
2 hard boiled eggs, chopped
1 c. seasoned croutons
4 scallions, sliced
4 to 6 tablespoons Creamy Parmesan Dressing or bottled Caesar dressing
In a large bowl, combine all ingredients. Serve immediately.
3 Great Dressings
In an attempt to make more things from scratch, I've been experimenting with some salad dressing recipes. These three from Real Simple magazine are currently on rotation at my house. Each keeps for about a week in the refrigerator.
Creamy Parmesan Dressing
1/2 c. olive oil
1/2 c. grated Parmesan
1/4 c. sour cream
2 Tbl. white wine vinegar (I just used regular white vinegar)
kosher salt and black pepper
In a small bowl, whisk together the oil, Parmesan, sour cream, vinegar, 2 tablespoons water, and ¼ teaspoon each salt and pepper.
Balsamic-Dijon Vinaigrette
1/3 c. olive oil
3 Tbl. balsamic vinegar
2 tsp. Dijon mustard
kosher salt and black pepper
In a small bowl or jar, whisk or shake together the oil, vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper.
Lemon and Shallot Vinaigrette
1/4 c. olive oil
1/4 c. fresh lemon juice
2 tsp. honey
1 shallot, finely chopped
kosher salt and black pepper
In a small bowl or jar, whisk or shake together the oil, lemon juice, honey, shallot, ½ teaspoon salt, and ¼ teaspoon pepper.
Creamy Parmesan Dressing
1/2 c. olive oil
1/2 c. grated Parmesan
1/4 c. sour cream
2 Tbl. white wine vinegar (I just used regular white vinegar)
kosher salt and black pepper
In a small bowl, whisk together the oil, Parmesan, sour cream, vinegar, 2 tablespoons water, and ¼ teaspoon each salt and pepper.
Balsamic-Dijon Vinaigrette
1/3 c. olive oil
3 Tbl. balsamic vinegar
2 tsp. Dijon mustard
kosher salt and black pepper
In a small bowl or jar, whisk or shake together the oil, vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper.
Lemon and Shallot Vinaigrette
1/4 c. olive oil
1/4 c. fresh lemon juice
2 tsp. honey
1 shallot, finely chopped
kosher salt and black pepper
In a small bowl or jar, whisk or shake together the oil, lemon juice, honey, shallot, ½ teaspoon salt, and ¼ teaspoon pepper.
Panzanella
Make. Eat. Enjoy. This is sometimes called "leftover salad" because you can add pretty much anything to it. Sometimes I'll add hard-boiled eggs, chunks of mozzarella, tuna, pepperoni, salami or garbanzo beans, depending on if it is going to be a side or main dish. Measurements are up to you -- whatever looks good!
Tomatoes, cut into chunks (or use grape or cherry tomatoes cut in half)
Red onion, thinly sliced
Bell pepper, thinly sliced
Cucumber, seeded and quartered
Fresh parsley, chopped
Salad dressing, approximately 1/2 c. (go with vinegar/oil-based dressing -- I love Newman's Own Low Fat Balsamic Vinaigrette)
6 c. cubed Italian bread, toasted
Combine tomatoes, onion, and dressing, and allow to sit for 20 minutes. Add peppers, cucumber, and parsley and let stand for another 15 minutes. Just before serving, add bread cubes and toss to blend.
Tomatoes, cut into chunks (or use grape or cherry tomatoes cut in half)
Red onion, thinly sliced
Bell pepper, thinly sliced
Cucumber, seeded and quartered
Fresh parsley, chopped
Salad dressing, approximately 1/2 c. (go with vinegar/oil-based dressing -- I love Newman's Own Low Fat Balsamic Vinaigrette)
6 c. cubed Italian bread, toasted
Combine tomatoes, onion, and dressing, and allow to sit for 20 minutes. Add peppers, cucumber, and parsley and let stand for another 15 minutes. Just before serving, add bread cubes and toss to blend.
Grilled Romaine with Blue Cheese-Bacon Vinaigrette
A Guy Fieri recipe. Served with garlic bread this makes an awesome summer meal!
4 Tbl. extra-virgin olive oil
3/4 c. chopped red onion
1/2 lb. bacon, chopped
1/2 cup balsamic vinegar
3 heads romaine lettuce, cut in 1/2 lengthwise
1/2 c. crumbled blue cheese
Freshly ground black pepper
4 Tbl. extra-virgin olive oil
3/4 c. chopped red onion
1/2 lb. bacon, chopped
1/2 cup balsamic vinegar
3 heads romaine lettuce, cut in 1/2 lengthwise
1/2 c. crumbled blue cheese
Freshly ground black pepper
Preheat the grill to high heat (or use the coals left after cooking).
Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside.
Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear. Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.
Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside.
Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear. Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.
Bacony Barley Salad
3 strips bacon, chopped
1 1/3 c. water
1/2 tsp. salt
2/3 c. barley
1 lb. peeled. cooked shrimp, tails removed, coarsely chopped
1/3 c. lime juice
2 c. cherry tomatoes, halved
1/2 c. finely diced red onion
1/2 c. chopped fresh soap leaves, I mean cilantro
2 Tbl. extra-virgin olive oil
Freshly ground pepper, to taste
1 avocado, peeled and dicedCook bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minutes. Drain on paper towel; discard fat.
Add water and salt to the pan and bring to a boil. Add barley and return to a simmer. Reduce heat to low, cover and simmer until all the liquid is absorbed, about 35 minutes.
Combine shrimp and lime juice in a large bowl. Add the cooked barley; toss to coat. Let stand for 10 minutes, stirring occasionally, to allow the barley to absorb some of the lime juice. Add tomatoes, onion, cilantro and the bacon; toss to coat. Add oil and pepper and toss again. Stir in avocado and serve.
Black bean, Corn, and Quinoa Salad
Found this delicious recipe here, and made a few modifications. Seriously yummy, light, and filling. This was the first time I've ever used quinoa, and it was delicious! I found it in the "hippie section" (as my daughter would call it) of the grocery store -- a.k.a the organic/natural foods section.
1 Tbl. oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 c. chicken or vegetable broth
1 tsp. ground cumin
1/4 tsp. cayenne pepper (I think I'll eliminate this next time, I wasn't crazy about the bit of heat it added)
Salt and pepper
1 c. frozen sweet white corn (yellow works too, obviously :)
2 (15 ounce) cans black beans, drained and rinsed (I thought one can was plenty)
1/2 c. cilantro, chopped (I HATE cilantro, so I left it this out)
Heat olive oil in a medium pot over medium heat. Stir in onions and garlic and saute until lightly browned.
Add quinoa and cover with broth. Stir in cumin, cayenne pepper and season with salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).
Stir in frozen corn and black beans until heated through. Remove from heat and add chopped cilantro. Serve warm, room temperature or cold. I tried it all three ways and thought it was most delicious at room temperature.
1 Tbl. oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 c. chicken or vegetable broth
1 tsp. ground cumin
1/4 tsp. cayenne pepper (I think I'll eliminate this next time, I wasn't crazy about the bit of heat it added)
Salt and pepper
1 c. frozen sweet white corn (yellow works too, obviously :)
2 (15 ounce) cans black beans, drained and rinsed (I thought one can was plenty)
1/2 c. cilantro, chopped (I HATE cilantro, so I left it this out)
Heat olive oil in a medium pot over medium heat. Stir in onions and garlic and saute until lightly browned.
Add quinoa and cover with broth. Stir in cumin, cayenne pepper and season with salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).
Stir in frozen corn and black beans until heated through. Remove from heat and add chopped cilantro. Serve warm, room temperature or cold. I tried it all three ways and thought it was most delicious at room temperature.
Broccoli Slaw
Esmiley's recipe for Waldorf salad reminded me of this delicious salad that Sally Johnson made a few years back; broccoli coleslaw mix is usually found in the produce section.
1 package (12 ounces) broccoli coleslaw mix
3/4 dried cranberries
4 green onions, chopped
1/4 c. sunflower seeds, hulled
1/4 cup coleslaw salad dressing
Combine all ingredients and refrigerate for at least 30 minutes before serving.
1 package (12 ounces) broccoli coleslaw mix
3/4 dried cranberries
4 green onions, chopped
1/4 c. sunflower seeds, hulled
1/4 cup coleslaw salad dressing
Combine all ingredients and refrigerate for at least 30 minutes before serving.
Pretzel Salad
I love this salad, but am the only one in my family who will eat it, so I tend to make it fairly infrequently. The combination of the sweet and salty is so good!
2 c. pretzels, crushed
4 Tbl. sugar
3/4 c. butter, melted
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 (12 oz.) container of Cool Whip
1 (6 oz.) pkg. strawberry jello
2 (10 oz.) pkgs. frozen strawberries
Mix pretzels, 4 Tbl. sugar, and butter in a 9x13 pan and bake at 400 degrees for 6 minutes. Cool. Mix cream cheese, 1 c. sugar and Cool Whip together and spread on top of crust. Refrigerate. Dissolve jello in 2 c. boiling water. Add strawberries and chill until almost congealed. Spread on top of cream cheese mixture. Continue to chill until set.
2 c. pretzels, crushed
4 Tbl. sugar
3/4 c. butter, melted
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 (12 oz.) container of Cool Whip
1 (6 oz.) pkg. strawberry jello
2 (10 oz.) pkgs. frozen strawberries
Mix pretzels, 4 Tbl. sugar, and butter in a 9x13 pan and bake at 400 degrees for 6 minutes. Cool. Mix cream cheese, 1 c. sugar and Cool Whip together and spread on top of crust. Refrigerate. Dissolve jello in 2 c. boiling water. Add strawberries and chill until almost congealed. Spread on top of cream cheese mixture. Continue to chill until set.
Paula Deen's Taco Salad
A bit of a twist on "traditional" taco salad; I will sometimes add a can of black beans (drained and rinsed) and a can of corn (drained and rinsed).
2 ripe tomatoes, diced
1/2 lb. sharp cheddar cheese, diced or shredded
1 large onion, chopped (I use thinly sliced red onion)
1 head iceberg lettuce, chopped (I use a combo of iceberg and romaine)
1 lb. ground beef, browned, crumbled, and drained (I usually season it with a taco seasoning packet)
1 16 oz. bottle of Catalina salad dressing
1 bag of Doritos, crushed
Taco sauce/salsa/sour cream
Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the entire bottle of salad dressing and mix well. Just before serving, add the Doritos, tossing to combine with the other ingredients. Top each serving with taco sauce or salsa and sour cream.
2 ripe tomatoes, diced
1/2 lb. sharp cheddar cheese, diced or shredded
1 large onion, chopped (I use thinly sliced red onion)
1 head iceberg lettuce, chopped (I use a combo of iceberg and romaine)
1 lb. ground beef, browned, crumbled, and drained (I usually season it with a taco seasoning packet)
1 16 oz. bottle of Catalina salad dressing
1 bag of Doritos, crushed
Taco sauce/salsa/sour cream
Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the entire bottle of salad dressing and mix well. Just before serving, add the Doritos, tossing to combine with the other ingredients. Top each serving with taco sauce or salsa and sour cream.
Pineapple Cranberry Jell-o Salad
This recipe combines Jell-o (which you must always have with a holiday dinner!) and cranberry sauce (again, a required side) and is so good!
1 can (8 oz.) crushed pineapple, undrained
2 pkg. (4-serving size each) or 1 pkg. (8-serving size) raspberry jell-o
1 can (16 oz.) whole berry cranberry sauce
1 medium apple, cored, chopped
1/3 cup chopped walnuts or pecans
Drain pineapple, reserving liquid. Add enough cold water to reserved liquid to measure 2 cups; pour into medium saucepan. Bring to boil; remove from heat. Add dry gelatin mix; stir at least 2 min. until completely dissolved. Add cranberry sauce; stir until well blended. (Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.) Refrigerate 1-1/2 hours or until thickened. (Spoon drawn through leaves a definite impression.)
Stir in pineapple, apple and walnuts until well blended. Spoon into 6-cup mold sprayed with cooking spray.
Refrigerate 4 hours or until firm. Unmold onto serving plate. Store leftover gelatin in refrigerator.
1 can (8 oz.) crushed pineapple, undrained
2 pkg. (4-serving size each) or 1 pkg. (8-serving size) raspberry jell-o
1 can (16 oz.) whole berry cranberry sauce
1 medium apple, cored, chopped
1/3 cup chopped walnuts or pecans
Drain pineapple, reserving liquid. Add enough cold water to reserved liquid to measure 2 cups; pour into medium saucepan. Bring to boil; remove from heat. Add dry gelatin mix; stir at least 2 min. until completely dissolved. Add cranberry sauce; stir until well blended. (Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.) Refrigerate 1-1/2 hours or until thickened. (Spoon drawn through leaves a definite impression.)
Stir in pineapple, apple and walnuts until well blended. Spoon into 6-cup mold sprayed with cooking spray.
Refrigerate 4 hours or until firm. Unmold onto serving plate. Store leftover gelatin in refrigerator.
Strawberry Spinach Salad
One of the recipes from my Pampered Chef days that I still refer to. I'm the only one in my house who will eat it, but it is delicious!
Dressing:
1 lemon
2 Tbl. vinegar
1/3 c. sugar
1 Tbl. vegetable oil
1 tsp. poppy seeds
Salad:
1/4 c. sliced almonds, toasted
8 oz. strawberries
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges
1 pkg. (6 oz.) baby spinach
For dressing, zest lemon to measure 1/2 tsp. zest. Juice lemon to measure 2 Tbl. juice. Combine zest, juice, vinegar, sugar, oil, and poppy seeds. Whisk until well blended. Cover; refrigerate until ready to use.
Hull strawberries and cut into quarters. Slice cucumber, and then cut slices in half. Slice onion into thin wedges. Place spinach in a large serving bowl; add strawberries, cucumber, and onion. Whisk dressing; pour over salad and gently toss. Sprinkle with almonds.
Note: this salad does not keep well overnight, so plan on making just what will be eaten within the same day.
Dressing:
1 lemon
2 Tbl. vinegar
1/3 c. sugar
1 Tbl. vegetable oil
1 tsp. poppy seeds
Salad:
1/4 c. sliced almonds, toasted
8 oz. strawberries
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges
1 pkg. (6 oz.) baby spinach
For dressing, zest lemon to measure 1/2 tsp. zest. Juice lemon to measure 2 Tbl. juice. Combine zest, juice, vinegar, sugar, oil, and poppy seeds. Whisk until well blended. Cover; refrigerate until ready to use.
Hull strawberries and cut into quarters. Slice cucumber, and then cut slices in half. Slice onion into thin wedges. Place spinach in a large serving bowl; add strawberries, cucumber, and onion. Whisk dressing; pour over salad and gently toss. Sprinkle with almonds.
Note: this salad does not keep well overnight, so plan on making just what will be eaten within the same day.
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