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Category: Salads & Dressings

Cucumber and Tomato Salad

Cucumber and Tomato Salad

1 cucumber

1 large tomato

1/2 tsp non-iodized salt

 

 DRESSING:

1 T. sugar

1 T. cider vinegar

1 tsp sesame oil

 

Peel cucumber and cut lengthwise into 4 strips. Remove seeds. Cut into 3/4″ cubes. Pour boiling water over tomato. Let sit for a minute in hot water. Rinse well in cold water; peel. Cut into sections. Remove seeds by scraping away with a knife tip. Cut into 3/4″ cubes. Mix cucumber and tomato; add salt. Toss lightly. Cover and store in refrigerator until ready to serve. When ready to eat, drain off excess liquid. Mix dressing ingredients in a small bowl. Pour dressing over salad, toss, and serve cold.

Artichoke, Fennel, and Tricolor Tomato Salad

Artichoke, Fennel, and Tricolor Tomato Salad

2 jars (6 1/2 oz. each) marinated artichoke hearts, drained (reserve marinade)

2 T. balsamic vinegar

1 T. Dijon mustard

1 tsp. minced garlic

1 head fennel (about 3 in. wide)

6 C. cherry tomatoes (use a mix of red, yellow, and orange, each about 3/4 in. wide), rinsed and drained

1 C. pitted calamata olives

1 C. lightly packed rinsed fresh basil leaves (3/4 to 1 1/2 in. long)

1/2 C. slivered red onion

Fresh-ground pepper

In a wide, shallow bowl, whisk 1/4 C. artichoke marinade (discard remainder or save for other uses), vinegar, mustard, and garlic. Rinse and drain fennel. Cut off and save a few feathery green leaves for garnish. Trim off and discard remaining stalks, root end, and any bruised areas. Cut head in half lengthwise across widest dimension, then cut each half crosswise into paper-thin slivers. Add fennel, tomatoes, olives, basil, onion, and artichoke hearts to dressing in bowl. Mix gently to coat. Garnish salad with reserved fennel leaves. Add pepper to taste.

Fennel Slaw with Prosciutto and Pistachio Pesto

Fennel Slaw with Prosciutto and Pistachio Pesto

Pistachio Pesto:

2 C. (lightly packed) flat-leaf parsley

3/4 C. shelled and toasted pistachios

1 T. fresh thyme leaves

3 garlic cloves

3/4 C. extra-virgin olive oil

Salt and freshly ground black pepper

Fennel Slaw:

4 to 5 (about 3 1/2 pounds) fennel bulbs, thinly sliced

4 ounces prosciutto, thinly sliced

 

For the Pistachio Pesto: Combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a food processor; blend until finely chopped. With the machine running, gradually add the olive oil, processing until well blended. Season the pesto with salt and pepper, to taste.  For the Fennel Slaw: Place the fennel in a large serving bowl. Add the pesto and toss to coat well. Tear the prosciutto into 1-inch pieces and add to the bowl. Gently toss to combine. Serve.

 

 

 

 

 

Spiral Rolled Fillet with Pesto

 

2 pounds center cut fillet of beef, spiral cut

Salt and freshly ground pepper

1/2 C. store bought pesto

Extra-virgin olive oil

8 long wooden skewers, soaked in cold water for at least 30 minutes

 

With the heel of your hand or a meat mallet, pound the meat and flatten to a thickness of about 1/2-inch. Sprinkle the inside of the meat with salt and pepper. Spread the pesto over the meat, leaving a 1-inch border on 1 long side. Roll the meat towards the border. With your knife, mark the fillet at 1-inch intervals. Run skewers through your fillet in between your knife marks so that each portion has a skewer securing it. Using your knife marks as a guide, cut your fillet into slices. Drizzle with the oil. Preheat the grill or a grill pan. Grill slices over high heat for about 3 to 4 minutes per side for medium rare. Let rest for a few minutes before serving.

Cauliflower Wedges with Lemon Dressing

Cauliflower Wedges with Lemon Dressing

2 small heads cauliflower

2 to 3 ounces thinly sliced Serrano ham, cooked ham, or prosciutto

1 ounce Manchego cheese or Jack cheese, thinly sliced or crumbled

1/4 C. olive oil or cooking oil

2 T. lemon juice

1 clove garlic, minced

1/2 tsp. salt

1/4 tsp. sugar

1/4 tsp. dry mustard

1/4 tsp. freshly ground black pepper

2 T. toasted pine nuts

2 T. capers, drained

 

Remove heavy leaves and tough stems from cauliflower; cut into 4 to 6 wedges each. Place cauliflower in a microwave-safe 3-quart casserole. Add 1/2 C. water. Microcook, covered, on 100 percent power (high) for 7 to 9 minutes or just until tender. Remove with a slotted spoon to serving plates. Top with ham and cheese.  In a screw top jar combine oil, lemon juice, garlic, salt, sugar, mustard, and pepper. Cover and shake well to combine; drizzle over cauliflower, ham, and cheese. Sprinkle with pine nuts and capers.

Curried Cauliflower Salad

Curried Cauliflower Salad

1 medium cauliflower, broken into bite-sized florets

2 medium dessert apples

2 medium carrots, coarsely grated

3 oz sultanas

1 T. vegetable oil

10 spring onions, trimmed and finely chopped

2 tsp. hot curry powder

6 T. mayonnaise

1 T. lemon juice

Salt and freshly ground black pepper

 

To make the dressing: heat the oil in a frying-pan, add the spring onions and fry over gentle heat until they begin to brown. Stir in the curry powder and cook for 1 – 2 minutes, then remove from the heat and leave to cool slightly. Stir in the mayonnaise and lemon juice, then season to taste with salt and pepper. Plunge the cauliflower into a saucepan of boiling salted water, then blanch by boiling for 2 minutes. Drain and immediately refresh under cold running water. Drain the cauliflower florets thoroughly again, then put them into a large bowl. Core and dice the apples, but do not peel them. Add to the cauliflower with the carrots and sultanas, then fold gently to mix, being careful not to break up the cauliflower. Add the dressing and gently toss the vegetables in it, turning them over lightly with a fork, to coat them evenly. Pile the salad into a serving bowl. Cover tightly with cling film and chill the salad in the refrigerator for at least 2 hours. Remove the salad from the refrigerator 10 minutes before serving.

Cabbage and Cilantro Slaw

Cabbage and Cilantro Slaw

In a large bowl, mix 1 1/2 quarts finely shredded cabbage (12 oz. of pre-shredded, if desired), 1/3 C. chopped fresh cilantro, 3 T. lime juice, 2 T. vegetable oil, and 1/4 tsp. hot chili flakes. Add salt and pepper to taste.

Yield: 4 servings
Calories: 84
Fat: 7g
Fiber: 2.1g

Gillian McKeith’s Haricot Bean Salad

Gillian McKeith’s Haricot Bean Salad

1 can ‘no added salt’ beans

1 celery stick, washed and chopped

3 baby pickles, finely chopped

1 red pepper, sliced

1 yellow pepper, sliced

Sauerkraut and salad leaves

Sprinkle of sunflower seeds

Vinaigrette dressing

 

Toss all the ingredients together to make this delicious salad

 

 

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Balsamic Vinaigrette

Balsamic Vinaigrette

1/3 C. balsamic vinegar
2 T. water
2 T. dried thyme
1⁄4 t. salt
1⁄4 t. pepper
1 T. dried basil
1⁄4 t. garlic powder

Add all ingredients in a blender and mix well.

 

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SBD Dilled Shrimp Salad with Herb-Dill Dressing

SBD Dilled Shrimp Salad with Herb-Dill Dressing

Shrimp

1/2 C. dry white wine

1/2 tsp. mustard seeds

1/8 tsp. red-pepper flakes

1 bay leaf

1/2 lemon, sliced

3/4 pound large shrimp, peeled and deveined

 

Herb-Dill Dressing

1 1/2 tsp. extra-virgin olive oil

1 1/2 tsp. red wine vinegar

1 tsp. water

1 tsp. chopped fresh basil

1 tsp. chopped fresh dill

1/2 tsp. finely chopped garlic

1/2 tsp. Dijon mustard

1/4 medium onion, sliced

1/2 large head romaine lettuce

2 ripe tomatoes, cut into wedges

3 fresh mushrooms, sliced

Fresh dill sprigs (optional)

 

To make the shrimp: Combine the wine, mustard seeds, pepper flakes, bay leaves, and lemon in a large saucepan. Add water to fill the pan two-thirds full. Bring to a boil over high heat. Add the shrimp, and cook for 3-4 minutes or until the shrimp have turned pink and are no longer translucent in the center. Drain and cool. Discard the bay leaves. To make the herb-dill dressing: In a screw-top jar, mix the olive oil, red wine vinegar, water, basil, dill, garlic, mustard, and onion. Shake well. Place the shrimp in a large bowl and add the dressing. Toss well, cover, and refrigerate until well-chilled. Serve the shrimp mixture on romaine lettuce leaves and surround with the tomato wedges and mushroom slices. Garnish with dill sprigs, if using.

 

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Grilled Apple Salad

Grilled Apple Salad

1/4 C. balsamic vinegar

1/4 C. honey

2 T. plus 2 tsp. olive oil

2 firm apples, cored and cut lengthwise into 8 wedges

1 red or green bell pepper, cut into 16 strips

3 C. mixed salad greens and arugula

1/4 C. crumbled chèvre (goat) cheese

1/4 C. chopped walnuts, toasted

 

For the vinaigrette: Whisk together vinegar and honey. Add 2 T. oil, continue to whisk until blended. Set aside. Prepare barbecue (medium-high heat). Lightly brush apples with remaining oil; place on grill rack. Cover and grill apples about 8 minutes or until tender and light brown, turning occasionally. Divide salad greens among four serving plates. Arrange 4 apple wedges, 4 bell pepper strips, and 1/4 of the cheese over each serving. Drizzle with 1T. vinaigrette; sprinkle with walnuts.

 

Green Salad with Radishes and Manchego

Green Salad with Radishes and Manchego

10 C. mixed small lettuce greens, such as Bibb, oak leaf, frisee, baby spinach, and red leaf , (about 10 oz. total)

4 radishes, ends trimmed

2 oz. shaved manchego cheese

2 T. minced shallots

2 T. sherry wine vinegar

1 tsp. Dijon mustard

1/2 tsp. coarse salt

1/4 tsp. freshly ground black pepper

1/4 C. plus 2 T. extra-virgin olive oil

 

Wash and dry greens. Thinly slice radishes and combine with greens and manchego shavings.  Cover with a damp paper towel and refrigerate. In a small bowl, whisk shallots, vinegar, mustard, salt, and pepper. Slowly drizzle in olive oil until combined. When you’re ready to serve, toss the salad with the vinaigrette.

 

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Wild Rice & Cranberry Salad

Wild Rice & Cranberry Salad

1 C. wild rice

1/4 C. chopped parsley

1/2 C. chopped celery

1/2 C. chopped green pepper

1/4 C. chopped green onions

1/2 C. sweetened dried cranberries

 

Cook wild rice in 4 C. water until almost done, about 45 minutes. Drain well; cool. Add remaining salad ingredients.  Dressing:  1/2 C. cranberry juice, 1 tsp. basil, 1/2 C. white vinegar, 5 T. olive oil, sugar & salt to taste. Combine dressing ingredients, add to salad, mix together.

 

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Crunchy Sweet Onion Salad

Crunchy Sweet Onion Salad

1 sweet onion

1 zucchini

1 carrot

1 C. plain yogurt

2 T. chopped parsley

1 T. each: chopped fresh dill and lemon juice

1 tsp. Dijon mustard

1/4 tsp. each: sugar, salt and pepper

Cayenne pepper to taste

Dill sprigs for garnish, optional

 

Cut onion, zucchini and carrot into 1/4-inch-wide matchstick strips. Combine yogurt, parsley, chopped dill, lemon juice, mustard, sugar, salt and pepper. Season dressing with cayenne pepper. Pour over vegetables; toss well. Serve immediately, or chill several hours before serving.

 

 

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Picnic Basket Coleslaw

Picnic Basket Coleslaw

1 large Green Cabbage, cored and shredded
3 medium Carrots, peeled and grated
1 cup Green Bell Pepper, finely diced
3 Tbs. Onion, finely chopped or grated
2 cups Mayonnaise
3/4 cup Granulated Sugar
1/4 cup Apple Cider Vinegar
1/4 cup Dijon Mustard
1 Tbs. Celery Seed
1 tsp. Salt
1/2 tsp. White Pepper

In a large bowl mix cabbage, carrots, green pepper, and onion together and set aside. In a separate mixing bowl combine mayonnaise, sugar, apple cider vinegar, Dijon mustard, celery seed, salt, and white pepper.  Pour the dressing over the prepared vegetables and toss to thoroughly combine all the ingredients. Cover and refrigerate overnight. Toss again before serving.

 

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Picnic Basket Potato Salad

Picnic Basket Potato Salad

6 to 8 Russet Potatoes, with skins left on 8 or 9 strips of Bacon, fried and crumbled
2 or 3 small Onions, chopped
3 Tbs. Pimiento, chopped
1/3 cup Sweet Pickle Relish
1/3 cup Brown Mustard
2 cups Mayonnaise

Rinse and scrub the potatoes, making sure to leave the skins intact. Cut the potatoes into uniform sizes for cooking. Place potatoes in a pot of lightly salted water over high heat. After the pot boils, reduce heat to medium and cook for 20 minutes. Drain excess water from the cooked potatoes and let cool, then chunk or slice into bite-sized pieces. Meanwhile, cook the bacon strips in a large skillet over medium-high heat. Drain excess fat on paper towels, reserving a bit of the drippings for the salad dressing. When the bacon is cool enough to handle, crumble and set aside. In a small mixing bowl, blend together the chopped onions, pimiento, sweet pickle relish, brown mustard, and mayonnaise.  Add the crumbled bacon to the potato pieces and drizzle a bit of the bacon drippings over the top. Add the prepared salad dressing and toss to evenly coat the potatoes. Refrigerate overnight and toss the mixture again before serving.

 

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Snap Pea Salad with Radish and Lime

Snap Pea Salad with Radish and Lime

salad8 ounces sugar snap peas, trimmed and halved (about 2 C.)
7 ounces yellow wax beans, trimmed and cut into 1-inch pieces (about 3 C.)
3 T. lime juice
2 T. extra-virgin olive oil
1/2 C. chopped fresh cilantro
1/4 tsp. salt, or to taste
Freshly ground pepper to taste
1 bunch radishes, trimmed and thinly sliced (about 10)

Steam peas over 2 inches of boiling water, stirring once, until crisp-tender, 4 to 5 minutes. Transfer to a baking sheet lined with paper towel. Steam wax beans until crisp-tender, about 5 minutes. Transfer to the baking sheet. Refrigerate until chilled, about 20 minutes. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.

 

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Red, White and Blue Salad

Red, White and Blue Salad

Pecans:

2 T. butter

1 1/2 C. pecan halves

1 C. sugar

 

Melt butter in a large heavy skillet over medium heat. Add pecans and sugar; stir to combine. Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored. Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil. Cool completely and break up pieces as needed.

 

Salad:

1 1/2 bags Salad Mix

1/2 bag baby spinach

Halved Strawberries

Sliced Bananas

Blueberries

Craisins

Combine lettuce and spinach in a salad bowl and toss. Add strawberries, bananas, blueberries, Craisins and toss gently. Drizzle lightly with dressing and serve remaining dressing on the side. Sprinkle pecans on top of salad. Serve with mini-muffins.

 

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Chunky Green Goddess Dressing

Chunky Green Goddess Dressing

1/2 C. (light) mayonnaise

1/2 C. (light) sour cream

1 T. tarragon vinegar

1/4 C. chopped fresh parsley

2 T. anchovy paste or 8 flat anchovy fillets packed in oil

1/4 C. chopped green onions

Salad greens of choice

 

Combine mayonnaise, sour cream, and vinegar in a bowl and beat with a whisk until creamy and smooth.  Add parsley, anchovy paste*, and green onions and mix well.  For a smoother version, place all ingredients in a food processor, cover, and process until smooth. Serve with your favorite salad. Best eaten on same day as preparation. *If using anchovy fillets, mash fillets against bowl with back of spoon until broken up and relatively smooth.

 

 

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Cardini’s Romaine Salad & Dressing

Cardini’s Romaine Salad & Dressing

Dressing:

2 C.  mayonnaise, whipped

1 T. anchovy paste

2 tsp. Worcestershire sauce

7 or 8 T. freshly squeezed lemon juice

3 garlic cloves, smashed and minced

1 1/2 tsp. cracked black pepper

 

Combine all ingredients in a bowl and whisk until creamy and smooth.

 

Croutons

 

1 baguette, sliced 1/4-inch thick

1/4 C. extra virgin olive oil

1/2 C. parmesan

 

Combine bread and oil in a bowl and toss to coat.  Arrange on a sheet pan and sprinkle with 2/3 C.  Parmesan. Bake in a preheated 400-degree oven until golden brown, about 10 minutes.

 

Salad:

2 to 4 heads of romaine hearts, washed and dried

1 to 2 C. shredded or shaved Parmesan Cheese (Parmigiano-Reggiano)

1 to 2 C. toasted croutons

 

Separate romaine leaves and place in a large bowl. Add enough dressing to coat and toss. Add 1 C.  Parmesan and toss again.  Scatter croutons over the salad.

 

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Basic Vinaigrette & Variations

Basic Vinaigrette & Variations

½ C. EVOO

¼ C. Apple Cider Vinegar

¼ C. Dijon Mustard

1-2 cloves Garlic, chopped fine

Salt and Pepper to taste

 

Add all ingredients to a jar with tight fitting lid.  Cover and shake well; serve.  Dressing can be left out for up to 5 days.  If refrigerated, remove from fridge to warm up before serving.

 

Italian: add 1 tsp. dried Oregano and ½ tsp. dried Thyme

Dill:  Substitute Dill Mustard for Dijon mustard.  Add 2 T. fresh minced Dill

Balsamic: Replace Cider Vinegar with Balsamic Vinegar; reduce mustard to 1 T.

Honey Mustard: Replace Dijon with Honey Mustard

Blue Cheese: Add ¼ C. crumbled blue cheese; reduce mustard to 1 T.  Whir dressing in blender to incorporate cheese before serving.

Creamy: Use rice vinegar instead of cider vinegar.  Replace mustard with Mayonnaise

 

From the brown bag lunch cookbook

Mâche with Spring Vegetables and Lemon Vinaigrette

Mâche with Spring Vegetables and Lemon Vinaigrette

2 tsp. plus 1/4 C. extra-virgin olive oil

1 red onion (about 8 oz.), peeled and slivered lengthwise

8 oz. small haricots verts or other green beans, rinsed, ends trimmed, and any strings pulled off (see notes)

8 oz. baby carrots (1/2 in. wide at top), tops trimmed off, and scrubbed, or baby-cut carrots

1 C. shelled fresh peas (from 1 lb. in shell)

2 T. Meyer or regular lemon juice

1 T. plain yogurt

1 tsp. Dijon mustard

Fine sea or regular salt

Fresh-ground black pepper

2 quarts mâche (4 oz.), rinsed and crisped

 

Pour 2 tsp. olive oil into an 8- to 10-inch nonstick frying pan over medium heat; when hot, add onion and stir occasionally until slightly limp, about 8 minutes (onion should be a little crunchy still). Remove from heat and let cool. Meanwhile, in a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add green beans and cook until tender-crisp to bite, 4 to 5 minutes. With a strainer or slotted spoon, transfer to a colander; rinse under cold running water until cool. Drain and pour into a large bowl. Add carrots to boiling water and cook until tender-crisp, 5 to 6 minutes. Transfer to colander, rinse until cool, drain, and add to bowl. Add peas to boiling water and cook until barely tender to bite, about 3 minutes. Pour into colander and rinse until cool; drain and add to bowl. In a small bowl, mix lemon juice, yogurt, and mustard until blended. Whisk in remaining 1/4 C. olive oil and salt and pepper to taste. Add mâche to vegetables in bowl. Drizzle lemon vinaigrette over the top and mix gently to coat. Divide mixture among salad plates and garnish equally with sautéed onion.

 

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Thai-Style Steak Salad

Thai-Style Steak Salad

3 garlic cloves, chopped

2-inch piece of fresh ginger, peeled and grated

2 T. tamari

2 tsp. hot sauce, such as Tabasco

6 T. vegetable oil

2 lb. flank steak

1 C. sweetened shredded coconut

1 T. sugar

3 T. rice wine vinegar (eyeball it)

Salt and freshly ground pepper

1/2 English or seedless cucumber, thinly sliced

1 red bell pepper, cored, seeded, and thinly sliced

5 radishes, thinly sliced

2 C. shredded carrots

1/2 small red onion, thinly sliced

10 fresh mint leaves, chopped

1/4 C. fresh cilantro leaves (a generous handful), chopped

10 fresh basil leaves, chopped or torn

1 sack (12 oz.) baby spinach or 3/4 lb. from bulk bins, washed and patted dry

1/4 C. unsalted roasted peanuts, chopped

 

Heat a grill pan or outdoor grill to high heat. In a small bowl, mix the garlic, three fourths of the grated ginger, the tamari, and hot sauce. Whisk in about 3 T. of the vegetable oil. Place the meat in a shallow dish and coat it evenly in marinade. Let stand for 10 minutes. In a small skillet, toast the shredded coconut until lightly golden, about 2 to 3 minutes. Keep an eye on it; the coconut can go from golden brown to burnt, quickly. Remove the toasted coconut from the skillet and reserve. In a small bowl, whisk together the remaining ginger, the sugar, rice wine vinegar, salt and pepper. Whisk in the remaining 3 T. of vegetable oil in a slow, steady stream.  In a salad bowl, combine the cucumbers, bell peppers, radishes, shredded credits, onions, mint, cilantro, and basil. Pour the dressing over the veggies, toss to coat, and let sit while you cook the steak. Grill the flank steak for 6 to 7 minutes on each side. Remove the flank steak from the grill and let the juices redistribute before slicing, 5 to 10 minutes. Thinly slice the meat on an angle, cutting the meat against the grain. To the dressed veggies, add the spinach, sliced steak, toasted coconut, and chopped peanuts, toss thoroughly and serve.

 

 

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Tuna Pasta Salad

Tuna Pasta Salad

1/2 lb. green beans, trimmed, cut into 1″ long pieces(or use frozen green beans, thawed)

3/4 lb. rotini or other corkscrew pasta

2(6-oz.) cans solid white tuna, packed in water, drained

5 green onions, chopped

1 large tomato, seeded & chopped

1/2 C. chopped pitted black olives(preferably brine-cured)

3/4 C. mayonnaise

2 T. balsamic vinegar

1/2 tsp. celery salt

 

Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Using a slotted spoon, transfer beans to a colander and rinse. Add pasta to same pot of water and cook until tender, but still firm to bite. Pour pasta into a colander and rinse under cold water to cool. Drain well. Place tuna in a large bowl and break into small pieces. Add green onions, tomato, black olives, pasta and green beans, and mix well. Add mayonnaise, vinegar, and celery salt to a small bowl, and mix well. Season to taste with salt and pepper. Add dressing to pasta salad, mix well, and serve.

 

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Warm Mushroom, Spinach & Pancetta Salad

Warm Mushroom, Spinach & Pancetta Salad

6 C. fresh Baby Spinach

2 T. EVOO

5 ½ oz. Pancetta, cubed small

10oz. mixed Wild Mushrooms, sliced

 

5 T. EVOO

1 T. Balsamic Vinegar

1 tsp. Dijon Mustard

Pinch of Sugar

Salt and Pepper

 

To make dressing, add 5 T. oil, vinegar, dijon mustard, and pinch of sugar in a small bowl and whisk together.  Season with salt and pepper.  Clean baby spinach and add to serving bowl.  heat 2 T. oil in large skillet.  Add pancetta and cook for 3-4 minutes.  Add mushrooms and cook a few minutes more, until mushrooms are tender.  Add dressing to the skillet, toss, and turn out onto spinach immediately.  Toss with spinach and serve.

 

From Delicious Lunches

 

 

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Tropical Fruit Salad

Tropical Fruit Salad

1 papaya

1 mango

1 navel orange

1 pineapple

Fresh lettuce greens

1 pint raspberries

1 pint blueberries

 

Reserved juice from strained fruit

2 T. lemon juice

2 T. honey

1 tsp. salt

1 tsp. powdered ginger

1 c. vegetable oil

 

Peel papaya using a potato peeler. Cut in half and remove seeds with spoon. Discard seeds. Slice papaya lengthwise, then halve it. Repeat process with mango. Peel orange and separate into sections. Cut both ends off pineapple and cut off skin. Cut pineapple into slices, then chunks, lengthwise (chunks should be long). Combine papaya, mango, orange and pineapple in food processor; chop into tiny bits. Strain, gently pressing down on mashed fruit to remove all the juice. Reserve juice for dressing. Wash and dry lettuce greens. Arrange on platter. Place fruit on lettuce. Garnish with raspberries and blueberries.  Pour 1/2 c. reserved strained juice into container. Add lemon juice, honey, salt and ginger. Mix with spatula and pour into blender. Blend. Add oil in a very slow stream to emulsify while mixing. Pour into cruet or other serving container.

 

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Spinach Salad with Apple & Red Onion

Spinach Salad with Apple & Red Onion

1 lb. triple-washed spinach, de-stemmed

1 small Golden Delicious apple, quartered, cored, and sliced

1/4 small red onion, thinly sliced

1/4 C. olive oil

1 1/2 T. (a couple of splashes) apple cider vinegar

1 tsp. grain mustard

1 T. (a good drizzle) honey

Coarse salt and black pepper

 

Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

 

 

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SBD Greek Salad

SBD Greek Salad

8 leaves romaine lettuce, torn into bite sized pieces

1 cucumber, peeled, seeded, and sliced

1 tomato, chopped

1/2 C. sliced red onion

1/2 C. crumbled reduced fat feta cheese

2 T extra virgin olive oil

2 T fresh lemon juice

1 tsp. dried oregano leaves

1/2 tsp. salt

 

Combine the lettuce, cucumber, tomato, onion, and cheese in a large bowl. Whisk together the oil, lemon juice, oregano, and salt in a small bowl. Pour over the lettuce mixture and toss until coated.

 

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Pear, Gorgonzola and Pecan Salad with Lemon Basil Vinaigrette

Pear, Gorgonzola and Pecan Salad with Lemon Basil Vinaigrette

Salad greens of your choice

Pears, washed, cut in half, cored and sliced thinly

Gorgonzola cheese, crumbled

Raisins

Pecans

2 T. freshly squeezed lemon juice

1/2 tsp. honey

1 T. balsamic vinegar

1 T. olive oil

Salt to taste

 

In a small bowl, mix together lemon and honey until honey is dissolved. Stir in vinegar, then oil, and adjust for salt. Brush pear slices with lemon juice if not serving immediately (to prevent browning). Plate greens, top with sliced pears and sprinkle with cheese, raisins and pecans. Drizzle with dressing and serve.

 

 

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Oregon Winter Pear & Greens Salad

Oregon Winter Pear & Greens Salad

Oregon Lemon Nut Dressing

1 fresh Pears, cored and sliced

1/4 lb. fresh Spinach

1/2 head torn Lettuce

Prepare lemon nut dressing and chill.  Combine pears, spinach and lettuce.  Drizzle with dressing and toss.

Lemon Nut Dressing:  Spread 1/3 C. coarsely chopped hazelnuts in a shallow pan and toast at 350 degrees 10 to 12 minutes; set aside.  In a bowl, combine 1/2 C. vegetable oil, 3 T. lemon or lime juice, 2 T. Vinegar, 1/2 tsp. salt, 1/4 tsp. sugar, 1/4 tsp. tarragon, 1/4 tsp. lemon or lime zest, 1/8 tsp. pepper and 1/4 tsp. nutmeg; mix well.  Add hazelnuts just before serving.

 

Yield: 8 servings

Calories: 203

Fat: 18g

Fiber:

 

Cold Sesame Noodles

Cold Sesame Noodles

3 C. cooked Pasta

2 T. Tahini

1 T. Rice Vinegar

1 T. Tamari

1 T. Water

1 tsp Oriental Sesame Oil

1 Scallion (white + 2” green), finely chopped

 

In a jar mix tahini, vinegar, tamari, water and oil; shake well.  Pour dressing over noodles and allow to soak in for a while.  Toss in scallion; refrigerate overnight for best flavor.

 

Variations:  Add in one or more of the following:  1 C. cooked cubed chicken or ham, ½ C. chopped peanuts, 1 C. steamed broccoli florets, 1 C. sliced snow peas

 

From the brown bag lunch cookbook

 

 

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Lentil Salad

Lentil Salad

1/2 C. brown or green lentils

2 C. water

1 bay leaf

1 tsp. fresh thyme leaves or 1/4 tsp. dried thyme

2 plum tomatoes, chopped

1/2 C. chopped celery

1/2 C. chopped green or yellow bell pepper

3 T. low-fat vinaigrette salad dressing

1/2 tsp. Dijon mustard

 

Combine lentils in saucepan with water, bay leaf, and thyme.  Cook over medium heat 12 to 15 minutes, or until tender.  Stir occasionally.  While lentils cook, combine tomatoes, celery, pepper, salad dressing, and mustard in mixing bowl.  Drain lentils.  Discard bay leaf.  Add lentils to ingredients in bowl.  Toss gently.  Serve hot or cold.

 

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Confetti Salad

Confetti Salad

2 C. Brown Rice, cooked

1 Can Whole Kernel Corn

1/2 C. Diced Green Pepper

1/2 C. Diced Red Bell Pepper

4 Green onions, chopped

1 tsp. Dried Thyme

1/3 C. Italian Dressing

 

Mix all the ingredients together except dressing.  Just before serving, drizzle with Italian dressing and toss well.

 

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Caprial’s Tomato Salad with Roasted Shallots

Caprial’s Tomato Salad with Roasted Shallots

5 large, vine-ripened tomatoes, cut into wedges (2-3 lb.)

12 oven-roasted shallots (see above)

2 T. sherry vinegar

3 cloves garlic, chopped

6 T. extra-virgin olive oil

1 tsp. chopped fresh thyme

1 tsp. chopped fresh oregano

1 tsp. cracked black pepper

Salt to taste

 

Place tomato wedges in a bowl. Coarsely chop the roasted shallots and toss with the tomatoes. Place vinegar and garlic in a small bowl and whisk in olive oil to emulsify. Add thyme, oregano, and black pepper and mix well. Season with salt to taste. Pour over tomato and shallot mixture and allow to sit for 20 to 30 minutes before serving. This dish is best served at room temperature.

 

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Roasted Cauliflower and Carrots, with Anchovy-garlic-lemon Dressing

Roasted Cauliflower and Carrots, with Anchovy-garlic-lemon Dressing

cauliflower-salad-small1 head cauliflower (about 3 pounds, 1 1/2 kilos)

About 2/3 cup (150 ml) olive oil

Salt

2 lemons, preferably organic: 1 small halved, and cut into thin slices; and the juice from the second lemon, or more, to taste

Good pinch Maras or Aleppo pepper

2-3 sprigs thyme or oregano

3 medium carrots, thinly sliced

1 large, or 2 medium garlic cloves, sliced

3-4 anchovy fillets, drained

1/4 cup extra virgin olive oil

A handful torn arugula leaves

About 2 tablespoons preserved lemon cut into thin strips (optional)

2/3 cup toasted walnuts

Freshly ground pepper to taste

 

Preheat the oven to 375ºF. Divide the cauliflower into florets, cutting the tougher stems into small pieces. Place the florets and stems in a bowl and drizzle with half the olive oil, sprinkling with a little salt. Toss with your hands or with large spatulas then transfer to a baking pan lined with parchment paper. Insert the lemon slices between the florets, sprinkle with the pepper and scatter the thyme or oregano over the cauliflower. Roast for about 30 minutes, until the florets are fork-tender and start to caramelize. Discard the thyme and transfer the roasted cauliflower to a large serving bowl. Set aside the roasted lemon slices. While the cauliflower roasts warm the rest of the olive oil in a heavy skillet and sauté the carrots, tossing often for 3-4 minutes; add half the lemon juice and 1 tablespoon water and continue to sauté tossing often, until the juices are evaporated and the carrots are tender, about 8 minutes. If they need more cooking add another tablespoon of water and cook a bit longer. The carrots should be left with just olive oil. With a slotted spoon transfer the carrots to the serving bowl with the cauliflower. In the skillet add the garlic and toss a few times, with whatever oil is left, just to soften, then remove from the heat. In the bowl of a mixer or blender add the garlic, half the roasted lemon slices, the anchovies and the extra virgin olive oil and process to get a smooth paste. Taste and add the rest of the lemon slices, and more lemon juice if needed to get a dressing with a strong sharp-salty flavor. If it is too thick, add 1-2 tablespoons water.  Pour over the cauliflower and carrots, add the arugula and the preserved lemon, if you use it, and toss—preferably with your hands—then scatter the walnuts over the salad, and sprinkle with freshly ground pepper. Serve warm or at room temperature.

Spinach-Strawberry Salad with Poppy Seed Dressing

Spinach-Strawberry Salad with Poppy Seed Dressing

strawberry1/2 C. EVOO

¼ C. Balsamic Vinegar

2 T. Honey

2 tsp. Coarse Mustard

1 T. + 1 tsp. Poppy Seeds

Salt and Pepper

4 C. Ripe Strawberries

1 ½ lb. cleaned Baby Spinach

In a bowl, whisk together oil, vinegar, honey, mustard, poppy seeds and salt and pepper to taste.  Transfer to screw top jar and refrigerate for 24 hours.  Before serving, let the dressing return to room temperature and shake well. Rinse strawberries, hull and cut into sixths (or quarters, if the berries are small).  Toss spinach and strawberries in salad bowl.  Pour the room temperature dressing over the top, toss again and serve.

 

From Crowd Pleasing Potlucks

 

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Grilled Octopus Salad with Chickpeas, Wild Arugula and Preserved Lemon

Grilled Octopus Salad with Chickpeas, Wild Arugula and Preserved Lemon

6 C. water

2 C. white vinegar

1 small onion, quartered

1 bay leaf

2 T. black peppercorns

1/2 lemon, cut up

3 parsley stems

2 T. salt

 

1 small to medium-sized octopus, cooked in court-bouillon

1 C. cooked chickpeas

4 C. wild arugula, cleaned

1 C. pearl onions, peeled

1 T. butter

1/2 C. chicken stock

1 T. agave syrup

1 piquillo pepper, roasted, peeled and sliced

1/2 preserved lemon, skin only, sliced

4 T. parsley oil (blend 1/2 C. olive oil with 1/4 C. parsley leaves)

1/2 C. lemon vinaigrette (1/2 clove garlic, salt, 2 tbs lemon juice, 6 tbs olive oil)

Salt and pepper to taste

 octopus8final

Combine first 8 ingredients  for court bouillon in a pot and bring to a boil. Add octopus, reduce to simmer and cook for 15 minutes (depends on size). Remove octopus, pat dry and let it cool. Toss in olive oil and lemon juice. Meanwhile, melt some butter in a small pan and add the pearl onions. Season with salt and pepper and sauté until they start to color. Add chicken stock and cover, cook until tender and liquid has evaporated. Remove cover and add the agave syrup and glaze the onions until golden brown. Set aside.  Place the chickpeas, arugula, piquillo peppers in a bowl and dress with the lemon vinaigrette. Arrange on a platter. Garnish with the sweet onions and drizzle some parsley oil. Grind some fresh black pepper over the salad. Grill the octopus chunks (preferably over charcoals, otherwise improvise). Don’t overdo-it or they will turn tough. Arrange the octopus chunks over the salad with thin slices of preserved lemon. Enjoy!

 

 

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Mixed Sweet Bell Pepper & California Avocado Salad

Mixed Sweet Bell Pepper & California Avocado Salad

6 small red bell peppers

6 small green bell peppers

2 T. chopped walnuts

2 T. olive oil

1/4 C. sherry vinegar

1/2 C. chopped fresh basil

1 10 oz. package frozen corn

12 Boston lettuce leaves

1 California avocado, peeled, sliced

18 hard breadsticks

Salt, to taste

Black pepper, to taste

 

Over flame on gas stove or barbecue (or under broiler of oven) ‘blister’ bell peppers until the skin is dark and blistered.  While still warm put in plastic bags and seal tightly.  Leave for approximately 15 minutes (this will help with peeling the peppers).  Peel and seed the peppers, cut into small strips and reserve approximately 3 oz.  of each (red and green) for each serving of salad. In a bowl mix walnuts, olive oil, sherry wine vinegar, basil and cooled strips of red and green bell peppers.  Add corn to the mixture in bowl, mixing well. To serve, place bell pepper and corn mixture over lettuce leaves and top with fanned avocado slices.  Serve with bread sticks to the side.

 

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Orzo Salad with Marinated Mushrooms and Edamame

Orzo Salad with Marinated Mushrooms and Edamame

orzo1/2 C. white wine vinegar

1 T. brown sugar

1 T. fresh thyme leaves

2 1/2 T. olive oil

1 T. dry sherry

1 1/2 tsp. salt

1 tsp. dry mustard

1/2 tsp. freshly ground black pepper

2 garlic cloves, minced

1 bay leaf

7 C. quartered mushrooms (about 1 lb.)

2 C. frozen blanched shelled edamame (green soybeans), thawed

1 C. chopped red bell pepper

2 C. cooked orzo (about 1 C. uncooked rice-shaped pasta)

 

Combine the first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Stir in mushrooms, edamame, and bell pepper; cook 1 minute. Place mushroom mixture in a large bowl; cool to room temperature. Discard bay leaf. Add pasta, and toss to combine. Cover and refrigerate overnight.

 

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Kolhrabi Cucumber Enoki Salad with Orange Sesame Dressing

Kolhrabi Cucumber Enoki Salad with Orange Sesame Dressing

1 1/2 C. kolhrabi cubes, small dice

1 1/2 C. cucumber cubes, small dice

1 T. red bell pepper, minced

1 T. yellow bell pepper, minced

12 oz. Orange Sesame Dressing

1 T. extra virgin olive oil

Sea salt & freshly cracked black pepper, to taste

6 C. of baby greens

6 viola helen flowers (or other edible flowers)

1 sprig of garlic flowers (or use 3 Tbs. fresh chopped chives)

1/2 C. enoki mushrooms

1 1/2 medium tomatoes, cut in 12 wedges (or use strips of red and yellow bell pepper)

 

In a medium sized bowl, mix the kohlrabi, cucumber and the red and yellow bell peppers with the dressing and the olive oil. Season mixture to taste with salt and pepper.  On 6 salad plates arrange a bed of the baby greens. Scoop one sixth of the kohlrabi mix over the greens. Garnish tops with the enoki mushrooms, a viola flower and several of the garlic flowers. Place two tomato wedges on the side of each plate.