Just realized that there are a number of salads in our regular repertoire that I've never posted. I'll add to this post as I remember more.
Apple, Cashew, and Poppyseed Salad
1 Honey Crisp or Braeburn Apple, unpeeled and cut into 1/2" chunks
1 Romaine, medium to large; cored and finely shredded
1/4 C. Dried cranberries
1/4 C. White raisins
1/3 C. Parmesan cheese, shredded
1/3 C. Salted cashews
Poppyseed salad dressing (I prefer Brianna's).
1. Combine shredded Romaine lettuce with fruits; toss with Poppyseed dressing.
2. Sprinkle on Parmesan and Cashews; toss gently
3. Serve immediately
Many times we will buy chicken strips from KFC or grill a chicken breast or two to mix with this salad. Makes a satisfying entree.
I know that almost everyone has a version of this salad, but our family's version has evolved into the next favorite.
Taco Salad
1 lb. Ground beef
Salt and pepper
1 8oz can Tomato sauce
3-4 T. Ground chiles or chili powder
1/2 pkg. Onion soup mix*
1 head Romaine
2-3 Carrots, peeled and sliced thinly
1/2 medium Sweet onion, diced
Western salad dressing
1 Cup Sharp cheddar cheese, grated
Tortilla chips, crumbled
1 Avocado, peeled and cut into chunks--optional
1/2 medium Sweet onion, diced
Western salad dressing
1 Cup Sharp cheddar cheese, grated
Tortilla chips, crumbled
1 Avocado, peeled and cut into chunks--optional
Tomatoes--optional
1. Crumble and brown ground beef in skillet over medium high heat.
2. Salt and pepper, to taste.
3. Add tomato sauce and chili powder; Stir in onion soup mix (*very high in sodium; may omit).
4. Simmer meat mixture over medium heat; turn to very low heat after a few minutes.
5. Meanwhile, core Romaine and slice thinly across head from the bottom. Chop a bit more to ensure bite-sized pieces.
6. Add carrots and sweet onion and toss with Western salad dressing. Stir in grated Cheddar.
1. Crumble and brown ground beef in skillet over medium high heat.
2. Salt and pepper, to taste.
3. Add tomato sauce and chili powder; Stir in onion soup mix (*very high in sodium; may omit).
4. Simmer meat mixture over medium heat; turn to very low heat after a few minutes.
5. Meanwhile, core Romaine and slice thinly across head from the bottom. Chop a bit more to ensure bite-sized pieces.
6. Add carrots and sweet onion and toss with Western salad dressing. Stir in grated Cheddar.
7. Add avocado, if desired. Toss gently.
SAUTÉED SPINACH SALAD w/ROASTED GARLIC
1 bulb Garlic
1 - 3 T. Olive oil
8 - 12 oz Baby spinach, triple washed or wash, spin, and thoroughly dry
1 half Lemon
1 - 2 T. Parmesan, grated
To taste Salt and pepper, freshly ground
1. Cut the top off the garlic bulb to expose some of the cloves and peel away excess papery layer.
2. Place garlic in small heat-proof dish.
3. Bake at 350 degrees for 10 - 15 minutes or until cloves are tender when you prick with point of a knife or fork. Cool.
4. Reserve garlic oil for sauteing the spinach.
5. Cover your hand with a small plastic bag and squeeze the garlic bulb from the bottom until all cloves are release; set aside.
6. Heat reserved garlic oil in a wok or medium large skillet until bubbles a bit.
7. Add half to all of the spinach and quickly toss using tongs. Repeat with additional portions, if necessary.
8. Shut off the flame when spinach appears half cooked--some leaves will still be crispy.
9. Squeeze lemon juice over spinach and toss together.
10. Salt and pepper.
11. Use tongs to remove to a shallow salad bowl or individual small plates.
12. Sprinkle with roasted garlic cloves and Parmesan.
13. Serve immediately.
Serve fresh focaccia or French bread alongside. Spread the roasted garlic on the bread.
This recipe is based on the fabulous Cole Slaw served at Austin's in Fort Collins
World's Best Cole Slaw
Green cabbage (some red, too), shredded
Carrots, shredded
Braeburn Apple (unpeeled), chopped
Dried cranberries
White raisins
Marzetti's Cole Slaw Dressing
Pine nuts, toasted
Pad Thai Vinaigrette
Makes Approximately 1-1/2 cups
2 T. Rice wine vinegar
2 T. Thai fish sauce (nam pla)
2 T. Tamarind paste
2 T. Light soy sauce or Tamari
3 (2) T. Extra-virgin olive oil
1 T. Ketchup
1-1/2 T. (1 T.) Sugar
1 T. Fresh ginger, grated
2 Garlic cloves, minced
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
2 tsp. (1 tsp.) Chili paste
Whisk together. Can be refrigerated in sealed container for one week.
Thai Steak (or Chicken) Noodle Salad
4 servings
1/2 cup Pad Thai Vinaigrette
2 12-oz. Steaks (New York Strip), grilled to medium rare
2 cups Vermicelli noodles, cooked; slightly al dente
1/3 cup Fresh cilantro, julienned
1/3 cup Fresh basil, julienned
1/3 cup Green onions, thinly sliced
3/4 cup Grape tomatoes, halved
1-2 Avocados, rough cut
3/4 cup Fresh mango
2 med. Carrots, julienned
1 head Romaine, finely chopped
2 Limes, halved
3/4+ cup Peanuts
1. Prepare vinaigrette. Set aside.
2. Grill steaks (seasoned with salt + pepper) to medium rare. Let rest for 10 minutes. Thinly slice. Set aside. While steaks are grilling, cook Vermicelli to al dente in salted water. Rinse thoroughly in cold water. Drain well and dry with paper towels.
3. Chop Romaine, julienne carrots, halve grape tomatoes, thinly slice green onions (white part and equal amount of green). Toss together in large bowl. Dry thoroughly with paper towels.
4. Top salad with avocado, mango, and peanuts. Gently toss together using hands.
5. In a large bowl--add vinaigrette to cold noodles. Toss thoroughly. Pour salad mixture on top. Gently toss using hands. Add more vinaigrette.
6. Plate salads. Squeeze lime juice on top.
7. Sprinkle on my peanuts, if desired.
8. Distribute steak pieces evenly between 4 servings.
Amy's Potato Salad
4 lbs Yukon Gold or waxy potatoes, boiled, chilled, peeled, and 1" dice
1 bunch Celery, sliced thinly
1 large Sweet onion, diced
8 large Eggs, boiled, peeled, and diced
2 - 2-1/2 C Mayonnaise
Salt and Pepper to taste
On-call cardiac surgeon, because this dish is heart attack on a plate.
Assemble and refrigerate until chilled through. Yum!
CASHEWS AND APPLE SALAD
RomainE, shredded
1 Granny Smith or Braeburn Apple, seeded and chopped
White raisins
Dried Cranberries
Grapes or no grapes...
Parmesan, Shredded
Salted cashews
Brianna's Poppyseed Salad Dressing
SAUTÉED SPINACH SALAD w/ROASTED GARLIC
1 bulb Garlic
1 - 3 T. Olive oil
8 - 12 oz Baby spinach, triple washed or wash, spin, and thoroughly dry
1 half Lemon
1 - 2 T. Parmesan, grated
To taste Salt and pepper, freshly ground
1. Cut the top off the garlic bulb to expose some of the cloves and peel away excess papery layer.
2. Place garlic in small heat-proof dish.
3. Bake at 350 degrees for 10 - 15 minutes or until cloves are tender when you prick with point of a knife or fork. Cool.
4. Reserve garlic oil for sauteing the spinach.
5. Cover your hand with a small plastic bag and squeeze the garlic bulb from the bottom until all cloves are release; set aside.
6. Heat reserved garlic oil in a wok or medium large skillet until bubbles a bit.
7. Add half to all of the spinach and quickly toss using tongs. Repeat with additional portions, if necessary.
8. Shut off the flame when spinach appears half cooked--some leaves will still be crispy.
9. Squeeze lemon juice over spinach and toss together.
10. Salt and pepper.
11. Use tongs to remove to a shallow salad bowl or individual small plates.
12. Sprinkle with roasted garlic cloves and Parmesan.
13. Serve immediately.
Serve fresh focaccia or French bread alongside. Spread the roasted garlic on the bread.
This recipe is based on the fabulous Cole Slaw served at Austin's in Fort Collins
World's Best Cole Slaw
Green cabbage (some red, too), shredded
Carrots, shredded
Braeburn Apple (unpeeled), chopped
Dried cranberries
White raisins
Marzetti's Cole Slaw Dressing
Pine nuts, toasted
Makes Approximately 1-1/2 cups
2 T. Rice wine vinegar
2 T. Thai fish sauce (nam pla)
2 T. Tamarind paste
2 T. Light soy sauce or Tamari
3 (2) T. Extra-virgin olive oil
1 T. Ketchup
1-1/2 T. (1 T.) Sugar
1 T. Fresh ginger, grated
2 Garlic cloves, minced
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
2 tsp. (1 tsp.) Chili paste
Whisk together. Can be refrigerated in sealed container for one week.
Thai Steak (or Chicken) Noodle Salad
4 servings
1/2 cup Pad Thai Vinaigrette
2 12-oz. Steaks (New York Strip), grilled to medium rare
2 cups Vermicelli noodles, cooked; slightly al dente
1/3 cup Fresh cilantro, julienned
1/3 cup Fresh basil, julienned
1/3 cup Green onions, thinly sliced
3/4 cup Grape tomatoes, halved
1-2 Avocados, rough cut
3/4 cup Fresh mango
2 med. Carrots, julienned
1 head Romaine, finely chopped
2 Limes, halved
3/4+ cup Peanuts
1. Prepare vinaigrette. Set aside.
2. Grill steaks (seasoned with salt + pepper) to medium rare. Let rest for 10 minutes. Thinly slice. Set aside. While steaks are grilling, cook Vermicelli to al dente in salted water. Rinse thoroughly in cold water. Drain well and dry with paper towels.
3. Chop Romaine, julienne carrots, halve grape tomatoes, thinly slice green onions (white part and equal amount of green). Toss together in large bowl. Dry thoroughly with paper towels.
4. Top salad with avocado, mango, and peanuts. Gently toss together using hands.
5. In a large bowl--add vinaigrette to cold noodles. Toss thoroughly. Pour salad mixture on top. Gently toss using hands. Add more vinaigrette.
6. Plate salads. Squeeze lime juice on top.
7. Sprinkle on my peanuts, if desired.
8. Distribute steak pieces evenly between 4 servings.
4 lbs Yukon Gold or waxy potatoes, boiled, chilled, peeled, and 1" dice
1 bunch Celery, sliced thinly
1 large Sweet onion, diced
8 large Eggs, boiled, peeled, and diced
2 - 2-1/2 C Mayonnaise
Salt and Pepper to taste
On-call cardiac surgeon, because this dish is heart attack on a plate.
Assemble and refrigerate until chilled through. Yum!
This is just a list of ingredients. We usually use Paul Newman's Italian Salad Dressing.
ANTIPASTO SALAD
Romaine
Provolone
Parmesan - shaved
Black olives
Tomatoes
Red cabbage, shredded
Green peppers
Red onions
Genoa salami
Italian sausage
This recipe was passed on by my friend Sandy Nuneman. Ive added a bit to it, but the Brianna's Poppyseed Salad Dressing is what puts it over-the-top!
CASHEWS AND APPLE SALAD
RomainE, shredded
1 Granny Smith or Braeburn Apple, seeded and chopped
White raisins
Dried Cranberries
Grapes or no grapes...
Parmesan, Shredded
Salted cashews
Brianna's Poppyseed Salad Dressing
STRAWBERRY SPINACH SALAD
coming soon
We'd heard John Delucie of the Waverly Inn in NYC talking on a Mario Bosquez segment, when Martha Srewart had a Sirius Radio channel.
John said he likes to have this salad served to him every day just as dinner service is kicking into gear:
AVOCADO, TOMATOES, AND HEARTS OF PALM SALAD
Beef steak tomatoes, thinly sliced
Hearts of palm
Red onion, sliced and soaked briefly in ice water
Haas avocado, sliced
Sprinkled with fresh lime juice and extra virgin olive oil and topped with some chopped fresh cilantro leaves.
Salt and pepper, to taste
