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Category: Salads & Dressings

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.

 

Yield:

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Fat:

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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.

 

Mango and Hearts of Palm Salad with Lime Vinaigrette

Mango and Hearts of Palm Salad with Lime Vinaigrette

1/4 C. fresh lime juice

4 tsp. Dijon mustard

1 large mango, peeled, pitted, and cut into 1/2-inch wedges

1/2 small red onion, finely chopped

1 (14 1/2 oz.) can hearts of palm, drained, halved lengthwise, and cut into 1-inch pieces

Salt and pepper

1 head Boston lettuce, washed and dried (about 8 oz.)

 

In a small bowl, whisk lime juice and Dijon. Set vinaigrette aside. In a medium bowl, toss mango, onion, hearts of palm, and half the vinaigrette; season with salt and pepper. Evenly divide lettuce among four plates; top with mango mixture. Season with salt and pepper, and drizzle with remaining vinaigrette.

 

Yield:

Calories:

Fat:

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Winter Fruit Salad with Walnuts & Goat Cheese

Winter Fruit Salad with Walnuts & Goat Cheese

2 head Endive

2 bunches Watercress, rinsed and stemmed

1 C. mixed Salad Greens

1 Red apple, cored and cut into 1” pieces

1 Granny Smith Apple, cored and cut into 1” pieces

1 Bosc Pear, cored and cut into 1” pieces

1 T. Dijon Mustard

1 T. White Wine Vinegar

1 tsp. Lemon Juice

½ C. EVOO

½ C. Walnut Halves, lightly toasted

2 oz. fresh Goat Cheese, crumbled

Salt and Pepper

 

Tear endive leaves in half and place in large bowl.  Add water cress, salad greens, apples and bear and toss to combine.  To make dressing, whisk mustard, vinegar and lemon juice together in small bowl.  Slowly add oil, whisking constantly, until vinaigrette thickens.  Toss about 1/3 C. dressing with salad and heap onto serving platter.  Sprinkle with walnuts and goat cheese.  Drizzle remaining dressing over the top, if desired.

 

Note: to toast walnuts, spread on baking sheet and heat in 350 oven until golden brown and fragrant, about 5 minutes.  Shake the pan once or twice for even toasting.  Slide nuts off baking sheet as soon as they reach desired color to stop cooking.  Let them cool.

 

from The Diabetes Menu Cookbook

 

Yield: 6 servings

Calories: 312 calories

Fat: 27g

Fiber: 5g

 

Warm Spinach and Arugula Salad

Warm Spinach and Arugula Salad

3 tablespoons extra-virgin olive oil

 

4 slices thick-cut bacon

 

3 shallots, thinly sliced

 

2 cloves garlic, chopped

 

3 tablespoons sherry vinegar

 

1 pinch of sugar

 

2 pounds triple washed spinach, stems removed (I used a combination of baby spinach and arugula)

 

Salt and freshly ground black pepper

 

Freshly grated nutmeg, to taste

 

4 hard-boiled eggs, quartered lengthwise (I crumbled my hard boiled eggs)

 

Parmigiano-Reggiano, for topping

 

I added a handful of fresh pecans and fresh crumbled mushrooms

 

salad 

 

Cook bacon over a medium-high skillet and brown until crispy. Remove bacon from the pan and pour off most of the bacon grease. Add olive oil, shallots and garlic to the same pan. Cook 3 to 4 minutes then deglaze the pan with vinegar and pinch of sugar. Turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with eggs, shavings of cheese and reserved bacon, toss and plate. I threw in some fresh pecans and mushrooms too!

 

Cauliflower and Brussels Sprouts Salad with Mustard-Caper Butter

Cauliflower and Brussels Sprouts Salad with Mustard-Caper Butter

sprout2 garlic cloves

Sea salt

6 T. butter, softened

2 tsp. Dijon mustard

1/4 C. drained small capers, rinsed

Grated zest of 1 lemon

3 T. chopped marjoram

Black pepper

1 lb. Brussels sprouts

1 small head (1/2 lb.) white cauliflower

1 small head (1/2 lb.) Romanesco (green) cauliflower

 

To make the mustard-caper butter, lb. the garlic with a half-tsp. salt in a mortar until smooth. Stir the garlic into the butter with the mustard, capers, lemon zest and marjoram. Season to taste with pepper. (The butter can be made a day ahead and refrigerated. Bring to room temperature before serving.) Trim the base off the Brussels sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower into bite-sized pieces. Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for 3 minutes. Then add the other vegetables and continue to cook until tender, about 5 minutes. Drain, shake off any excess water, and then toss with the mustard-caper butter. Taste for salt, season with pepper and toss again.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Yellow Heirloom Tomato Insalata Caprese on Grilled Garlic Toasts

Yellow Heirloom Tomato Insalata Caprese on Grilled Garlic Toasts

tomato1/2 loaf bread, sliced 3/4 inch thick  (something with a nice crust and a soft middle, like a country French bread)

Olive oil

1 garlic clove, sliced in half lengthwise (through the stem end)

1 bunch fresh basil, some leaves whole, stripped from the stem and some very thinly sliced into a chiffonade

1 large ball of buffalo mozzarella, sliced

3 yellow heirloom tomatoes, sliced

Kosher salt and freshly ground black pepper

2 tsp. or so good balsamic vinegar

 

First make the garlic toasts.  Heat a cast iron grill pan over high heat for 5 minutes, until it’s super freaking hot.  Mean while brush both sides of the bread slices with the olive oil.  Place the bread slices in the grill pan and press down slightly.  Grill the bread for about two minutes per side, until the edges get crusty and there are light grill marks.  Remove the bread from the pan and rub one side of each slice with the garlic.  Continue doing this until all the bread is grilled. To assemble, place the grilled bread on a serving dish or platter. Top each slice with several whole basil leaves (putting the basil down first prevents the bread from getting soggy), then slices of mozzarella, and finally slices of tomato.  The number of slices you use depends on how big the toasts are.  Using the same brush you used to brush oil on the bread, brush the tops of the tomatoes with some more oil and then season with kosher salt and freshly ground black pepper.  You could drizzle it with the oil, rather than brushing, but I find I have more control using a brush.  Next spoon a little of the balsamic vinegar over the tomato and then finally scatter with the sliced basil. Serve warm or at room temperature.

 

 

Yield:

Calories:

Fat:

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Spinach Arugula Salad and Warm Bacon-Shallot Vinaigrette

Spinach Arugula Salad and Warm Bacon-Shallot Vinaigrette

1 pound bacon lardons

1/2 cup shallots, peeled and thinly sliced lengthwise

1 tablespoon extra virgin olive oil

10 ounces baby spinach, stems removed, cleaned and dried

2 ounces arugula, stems removed, cleaned and dried

Kosher salt to taste

1 tablespoon red wine vinegar

1 teaspoon good balsamic vinegar

4 eggs, poached or hard-cooked

Freshly ground pepper to taste

4 slices of a good French baguette, lightly toasted

 

Place the lardons in a sauté pan that will hold them snugly in one layer. Fill the pan with enough cold water to just cover the lardons. Cook the bacon over high heat until the water has boiled off and the fat has begun to render. Then turn the heat to medium low and continue cooking until the lardons are crispy on the outside and tender on the inside (good idea to taste them to make sure). Place the shallots in a sauté pan with the olive oil over high heat and cook until the shallots begin to sweat, then reduce the heat to medium low and continue cooking until the shallots just begin to brown. In the meantime, combine the spinach and arugula in a large bowl that will facilitate tossing. Sprinkle the greens with kosher salt to taste about five minutes before you complete the salad. When you’re ready to serve, turn the shallots and bacon up to high; they should be very hot. Sprinkle the shallots over the greens. Pour the lardons and their fat over the greens (use only as much fat as you need to coat all the greens; reserve the remaining fat for another use). Toss the greens until they’re nicely coated with the fat. Season the salad with the red wine vinegar and the balsamic to taste. Divide the salad into four pasta bowls, top with a poached egg or chopped hard-boiled egg, and serve with a slice of a good baguette that’s been brushed with olive oil or extra bacon fat.

 

 

 

Yield:

Calories:

Fat:

Fiber:

 

Edamame, Slow-roasted Tomatoes, Mozzarella, and Fennel Salad

Edamame, Slow-roasted Tomatoes, Mozzarella, and Fennel Salad

salad1 ½ cups edamame, cooked and cooled

½ cup slow roasted cherry tomatoes (I roasted each punnet of cherry tomatoes with 1 tbsp olive oil and ½ T. kosher salt for 3 hours at 225F)

1 blob of fresh mozzarella (about 4oz), torn

½ cup fennel, finely chopped

A handful of small basil leaves

1 tsp. good extra virgin olive oil

1 T. red wine vinegar

Zest and juice of 1 lemon

A small pinch of good salt

A large pinch of red pepper flakes

 

Combine the salad ingredients, whisk the dressing ingredients, and toss together.

 

Yield:

Calories:

Fat:

Fiber:

Spring Roll Salad with Roasted Shallot Peanut Sauce and Tamarind Dipping Sauce

Spring Roll Salad with Roasted Shallot Peanut Sauce and Tamarind Dipping Sauce

3/4 lb. fresh shiitake mushrooms

2 T. extra virgin olive oil

2 T. shoyu

4 oz. (4 C. loosely packed) fettucine-style rice noodles

2 carrots, sliced into matchsticks (1 C.)

2 T. chopped fresh mint

2 T. chopped fresh cilantro

2 T. chopped fresh chives

Roasted Shallot Peanut Sauce (recipe follows)

Tamarind Dipping sauce (recipe follows)

1/2 C. dry-roasted peanuts, chopped, for garnish

 

Preheat the oven to 375.

Cut the stems off the shiitakes and discard them (or save them for stock). Thinly slice the caps; you should have 5 C.. Toss the shiitakes in a bowl with the olive oil and shoyu. Then spread them out on a parchment-covered baking sheet and transfer it to the oven. Roast, stirring twice, until the mushrooms are shrunken, browned, and fairly crisp, about 40 minutes. Place the mushrooms in a small bowl and set it aside. Bring a medium pot of water to a boil. Remove the pot from the heat, add the noodles, and let them sit until softened, 3 to 4 minutes. Drain, and rinse the noodles for at least 30 seconds under cold water to prevent sticking. Toss the noodles in a bowl with the carrots and herbs. Mound a portion of noodles on each plate, and drizzle the dipping sauce and the peanut sauce over the top. Sprinkle with the mushrooms and peanuts.

 

Roasted Shallot Peanut Sauce

 

3 medium shallots, unpeeled

1 C. unsweetened coconut milk

1/2 C. smooth peanut butter

3 T. natural sugar, preferably maple sugar or evaporated cane sugar

1/2 tsp. cayenne pepper

1 T. shoyu

2 T. plus 1 tsp. fresh lime juice

 

Preheat the oven to 375 F. Place the shallots on a parchment-covered baking sheet and roast until they are very tender and the juices have started to ooze out, 30 to 35 minutes. Let the shallots cool slightly, and then squeeze the pulp out of the skins. Place the shallot pulp and all the remaining ingredients in a food processor or blender, and blend until smooth. The sauce will keep, covered and refrigerated for up to a week. Warm before serving. Makes 2 C..

 

Tamarind Dipping Sauce

 

2 T. natural sugar, preferably maple sugar or evaporated cane juice

6 T. water

1 T. fresh lime juice

1 T. tamarind concentrate

1 T. shoyu

1 tsp. chopped fresh cilantro

1 garlic clove, minced

1 tsp. finely slivered seeded red serrano or ThaI bird chile

 

Combine the sugar and water in a small saucepan, and warm over medium heat until the sngar dissolves. Remove the pan from the heat and mix in the lime juice, tamarind concentrate, and shoyu, stirring until smooth. Let the mixture cool slightly, and then stir in the cilantro, garlic, and chile. The sauce should be tangy and slightly sour. The sauces will keep, covered and refrigerated, for up to 5 days. Makes 1/2 C..

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Green Goddess Dip

Green Goddess Dip

8215b1872c9db996_Green-Goddess-Dip_xxxlarge_2x1 cup chopped avocado (about 1 avocado)
3 or 4 anchovy fillets or 1 1/2 to 2 teaspoons anchovy paste
2 small garlic cloves, chopped
2 scallions, chopped
1/4 cup white wine vinegar
1 1/2 tablespoons lemon juice
1/4 cup Greek yogurt
1/4 cup firmly packed basil, chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped tarragon leaves
Extra-virgin olive oil, for making dressing, optional

Add the avocado, anchovies, garlic, scallions, white wine vinegar, lemon juice, and Greek yogurt to a food processor or blender; process until relatively smooth. Add the basil, parsley, and tarragon; process until smooth. If too thick, thin it out with a glug of olive oil. Serve with crudités as a dip or thin out with olive oil to make a salad dressing. For dressing, add olive oil 1/4 cup at a time, processing constantly until the desired consistency is reached. Toss with salad greens.