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Category: Salads & Dressings

Avocado Garden Salad

Avocado Garden Salad

salad6 cups torn or cut mixed salad greens
3 medium tomatoes, chopped
5 green onions, chopped
1 small cucumber, peeled and chopped
2 tablespoons lemon juice
1⁄3 teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon salt
1 large avocado, peeled

Mix salad greens, tomatoes, onions, and cucumber in a large serving bowl. In a small bowl, mix lemon juice, garlic powder, ground black pepper, and salt. Pour over salad mixture and toss together. Cut avocado in half lengthwise. Remove pit and peel avocado halves. Slice into thin wedges, about 1/8-inch thick. Arrange avocado slices on top of salad and serve immediately
Yield: 6 servings.
Serving Size: 1½ cups per serving
Calories: 78
Fat: 5g
Fiber: 4g

Tomato Spinach Salad

Tomato Spinach Salad

tomato-spinach-salad2 cups fresh spinach
2 tomatoes, cut into chunks or wedges
6 small mozzarella balls, cut in half
1/2 tablespoon olive oil
2 tablespoons honey
1 tablespoon balsamic vinegar

In a salad bowl, combine spinach, tomatoes, and mozzarella balls. In a small bowl, combine olive oil, honey, and balsamic vinegar. Drizzle dressing over salad and serve.

Tortellini Salad

Tortellini Salad

tortellinsalad1 (20-ounce) package refrigerated cheese tortellini

1 cup fresh mozzarella, cubed

1 cup pepperoni, chopped

1 cup cherry tomatoes cut in half

1/3 cup fresh basil, chopped

2/3 cup Caesar salad dressing

Salt and pepper to taste

 

Cook tortellini according to package directions; drain and rinse with cold water and drain again. Transfer cooked tortellini to a large bowl and add remaining ingredients. Toss well. Refrigerate at least 1 hour before serving.

Edamame Salad

Edamame Salad

1 bag (16 ounces) frozen shelled edamame (green soybeans)
1/4 cup seasoned rice vinegar
1 tablespoon vegetable oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 bunch radishes (8 ounces), cut in half and thinly sliced
1 cup loosely packed chopped fresh cilantro leaves

Toss the edamame, vinegar, oil, salt, pepper, radishes, and cilantro together in a large bowl.  Serve chilled or at room temperature.

 

Avocado Salad Dressing

Avocado Salad Dressing

avocadodressing1/2 Cup Avocado
1/4 Cup Fresh Cilantro
Juice of 1 Lime
1/2 Cup Water
2 T. Olive oil
1 tsp. Garlic Salt

Put all ingredients in blender, or food processor and blend until very smooth.

Warm Bean Salad with Fresh Herbs and Olives

Warm Bean Salad with Fresh Herbs and Olives

3 C. drained cooked white beans, such as cannelloni, navy, baby white limas, or flageolets; (reserve about 1/3 C. of the cooking liquid) or canned beans, drained and rinsed well

1 tsp. plus 1 tsp. fruity extra-virgin olive oil

2 garlic cloves, minced

1/2 tsp. finely chopped fresh rosemary

1/2 tsp. finely chopped fresh thyme

Scant 1/3 C. bean cooking liquid, unsalted homemade or canned low-sodium chicken broth, or water

1/2 C. black olives, such as Kalamata or Gaeta, pitted and chopped

3 tsp. chopped fresh flat-leaf parsley

4 large fresh basil leaves, torn into 1/2- to 1/4-inch pieces

2 to 3 tsp. fresh lemon juice

1/2 tsp. kosher salt, or to taste

Freshly ground black pepper

 warmbean

Place the beans in a medium nonstick skillet and set aside. To make the dressing, in a small skillet, combine the olive oil and garlic over low heat, cover and cook until the garlic is soft, about 3 minutes. Uncover, increase the heat to moderate, and add the rosemary and thyme. Cook until the herbs begin to sizzle and little bubbles dance around them; do not let the garlic brown. Add the bean cooking liquid and olives, increase the heat to high, and boil for 30 seconds. Scatter the parsley and basil over the beans and pour over the dressing, tossing to coat. Place the beans over high heat and toss frequently until they are hot and have absorbed most of the dressing. Remove from the heat and add the lemon juice, salt, and pepper to taste. Serve warm.

 

 

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Marinated Mushroom Salad

Marinated Mushroom Salad

mushrooms1 cup vegetable oil

2 tsp. salt

2 1/2 tsp. dry basil

2 1/2 tsp. Dijon mustard

1/2 tsp. pepper

1/2 tsp. paprika

5 T. white wine vinegar

4 tsp. lemon juice

2 pounds fresh mushrooms, sliced

1 1/2 cups thinly sliced green onions (green tops included)

1 C. Black Olives, sliced

1 quart cherry tomatoes, washed and stems removed

 

In a large bowl suitable for marinating, (glass, stainless steel or ceramic) whisk the oil, salt, basil, mustard, pepper, paprika, white wine vinegar and lemon juice. Mix in mushrooms, olives and green onions. Cover, marinate for one hour at room temperature, stirring occasionally. Just before serving, fold in tomatoes, and place on bed of lettuce. Serves 8 – 12. This is a wonderful buffet dish or a take along to a potluck dinner.

 

Mango Salad with Lobster and Lime Vinaigrette

Mango Salad with Lobster and Lime Vinaigrette

For the lime vinaigrette:

1/4 C. chopped cilantro

2 scallions, minced

Juice and zest of 1 lime

1/2 tsp. Dijon mustard

1/8 tsp. sugar

1/8 tsp. salt

Freshly ground pepper to taste

About 1/3 C. canola oil

 

For the salad:

1 (12-oz.) frozen lobster tail or 12 oz. cooked shrimp (see note)

1 ripe mango

8 oz. mixed baby greens

1/2 yellow or red bell pepper, cored, seeded and diced

 

Combine cilantro, onions, lime juice and zest, mustard, sugar, salt and pepper to taste in small bowl; whisk until smooth. Whisk in oil until smooth. Taste for seasoning; whisk in more oil, if too tart. Prepare lobster or shrimp according to package directions; cool. Remove from shells; cut into pieces. Holding the mango upright, carefully cut the two rounded sides away from the large seed. Score the fruit into cubes without cutting through the peel; push the peel side to turn the cubes inside out. Cut the mango cubes away from the peel. Divide greens among 4 dinner plates; top each with mango cubes, yellow pepper and lobster pieces. Drizzle each with lime vinaigrette.

 

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Provençal Calamari Salad with Tarragon and Mint

Provençal Calamari Salad with Tarragon and Mint

PROVEN~11/4 cup olive oil, plus 2 tablespoons

4 cloves garlic, sliced

1/4 teaspoon chili flakes

1 cup grape tomatoes

1 pound calamari, cut into 1/2”-rings

zest and juice of 1/2 lemon

1 stem tarragon, leaves roughly chopped

2 stems mint, leaves roughly chopped

chopped toasted almonds (optional)

 

In a sauté pan, heat 1/4 cup olive oil over medium heat.  Add the garlic and sauté gently—you don’t want to add color, until it just turns fragrant.  Add the tomatoes and chili flakes, and some salt and pepper, and sauté for about 3 minutes. Raise the heat to high, add the calamari, and season again.  Allow to cook until just firm and opaque—under five minutes. Meanwhile, make the dressing by whisking together the remaining 2 tablespoons olive oil, the lemon zest and lemon juice, with some salt and pepper. When the calamari have gone from translucent shell pink to opaque white, and not a moment later, drain off most of the liquid in the pan.  Then add the lemon dressing and the tarragon and mint.  If you like, just a few roughly chopped toasted almonds over the top.  Serve hot, or at room temperature.

 

 

 

 

Blueberry, Mango, and Jicama Salsa

Blueberry, Mango, and Jicama Salsa

salsa1 pint blueberries, cleaned

1 mango, peeled and diced into 1/2-inch pieces

1 jicama (8 ounces), peeled and diced into 1/2-inch pieces

2 T. sugar

1 jalapeño chili (red or green), seeded and minced

2 T. fresh mint, finely chopped

1 T. balsamic vinegar

 

Combine all ingredients in a stainless steel or glass bowl. Let stand for 30 minutes. Serve over grilled or poached chicken or fish.

 

Asian Shrimp Salad

Asian Shrimp Salad

1 lb. cooked, peeled, deveined shrimp, tails left on

1/4 C. lemon juice

1 small package Asian Bean Thread Noodles

1 or 2 C. thinly sliced Napa Cabbage

1 or 2 C. thinly sliced bok choy

2 C. thinly sliced Romaine or iceberg lettuce

1/2 red bell pepper, cut into thin strips

1/2 yellow bell pepper, cut into thin strips

4 to 6 green onions, thinly sliced

1/3 C.  chopped cilantro or parsley

Salt and pepper

 

Soak noodles in a bowl of hot water for 20 minutes. Drain well and pat dry. Toss the noodles with just enough dressing to coat and let stand for 10 minutes. Combine bok choy, napa cabbage, lettuce, peppers, green onions, and cilantro in a bowl and add enough dressing to coat; toss well. Season with salt and pepper. Place noodles in bowl, on plate or on serving platter, top with vegetables and serve with shrimp, tossed with dressing.

 

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Red and Black Lentil Salad with Capers

Red and Black Lentil Salad with Capers

1 C. red lentils

1 C. black lentils

2 carrots peeled and finely grated

1/2 C. chopped fresh parsley

1/4 C. capers drained rinsed and coarsely chopped

 

Vinaigrette:

3 T. red wine vinegar

1 T. Dijon mustard

1 clove garlic minced

1/2 C. olive oil

2 T. snipped fresh chives

1 1/2 tsp. minced fresh tarragon or 1/2 tsp. dried tarragon

Salt and freshly ground pepper to taste

 

Pick over and rinse lentils. Cook red lentils covered in 3 C. salted simmering water for about 13 minutes or until just tender. Drain and let cool. Cook black lentils covered in 3 C. salted simmering water for about 25 minutes or until just tender. Drain and let cool. In a large bowl combine lentils carrots parsley and capers. To make vinaigrette: In a medium bowl whisk vinegar mustard garlic and oil together. Stir in chives tarragon salt and pepper. Add to lentils and toss well to combine. Taste and adjust seasoning.

 

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Curried Chicken-Oregon Hazelnut Salad in Melon Shell

Curried Chicken-Oregon Hazelnut Salad in Melon Shell

3 small melons, cut in half and seeded (drain upside down on towel)

 

Chicken Filling

2 C. cubed cooked chicken

1/2 C. diced celery

1 tart apple, cored, chopped, dipped in lemon juice and water

1 T. green onions, finely chopped

1 T. capers, drained

2/3 C. roasted and coarsely chopped Oregon hazelnuts

1/2 C. mayonnaise

2 T. sour cream

2 tsp. curry powder

Currants, for garnish

 

Combine first six ingredients, except apples.  Mix mayonnaise, sour cream and curry together and stir into chicken mixture.  Cover and refrigerate 4 hours or overnight.  Add chopped apples that have been dipped in lemon juice and water.  Fill cavity of melons.  Garnish with sprinkle of currants over top.

 

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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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Salad in a Bread Boat

Salad in a Bread Boat

2 lemons

2/3 C. olive oil

3 or 4 dashes lemon pepper

2 or 3 dashes garlic salt

2 to 3 dashes seasoned pepper blend

1/4 bunch mint, chopped and 1/4 bunch basil, chopped

1 T. Dijon mustard

1/2 T. sugar

1 bag Greener Selection salad mix, washed and dried

1 small can sliced black olives

1 pint cherry tomatoes, halved

4 pickled okra pods, sliced

4 to 6 oz. Gorgonzola cheese, crumbled

1 loaf Russian Rye

 

Squeeze lemons into a large bowl, add oil, pepper, salt chopped mint and basil, Dijon, and sugar. Whisk until blended. Add lettuce, tomatoes, okra, and olives, and toss to coat and mix. Cut a 1-inch thick slice from top of bread, and set top aside. Hollow out bread, leaving a 1-inch shell, reserve soft bread for another use.  Fill bread shell with salad, replace top. Slice and serve.

 

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SBD Shrimp and Celery Salad

SBD Shrimp and Celery Salad

1/2 C. reduced-fat sour cream

1/4 C. mayonnaise

2 tsp. fresh lime juice

1 tsp. grated lime zest

1 1/2 tsp. curry powder

1/4 tsp. salt

11/2 lb. peeled, deveined, and cooked medium fresh or frozen shrimp (thaw if frozen)

4 large celery stalks, thinly sliced

1 large cucumber, peeled, seeded, and thinly sliced

 

Whisk together sour cream, mayonnaise, lime juice, lime zest, curry powder, and salt in a large bowl. Add shrimp, celery, and cucumber; toss gently to coat. Refrigerate until ready to serve.

 

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Avocado-Tahini Dressing

Avocado-Tahini Dressing

1 medium ripe Avocado, peeled and diced

1/3 C. Tahini

Juice of 1 Lemon

½ tsp. Cumin

2-4 T. fresh chopped Parsley or Cilantro

Combine all ingredients in a food processor and puree until smooth. Add ¼ – ½ C. water, as needed, to achieve desired consistency. Stir ½-1 C. into cooked greens; store remainder in covered container in refrigerator for up to 3 days.

 dressing

 

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Basic Roquefort Dressing

Basic Roquefort Dressing

blue-cheese-21/2 lb. finely crumbled Roquefort cheese

1/2 C. chilled evaporated milk

2 C. mayonnaise

3 T. strained fresh lemon juice

2 T. very finely minced garlic

 

Whisk lemon juice into evaporated milk until thickened.  Stir in remaining ingredients and mix well.  Cover and chill in refrigerator.  Keep for up to 48 hours.

 

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Beet Tabbouleh with Lemon, Mint and Feta

Beet Tabbouleh with Lemon, Mint and Feta

Vinaigrette:
3 TBS lemon juice
2 TBS minced shallots
2 tsp honey
salt and pepper to taste
1 TBS olive oil
1 TBS walnut oil

Tabbouleh:
2 cups presoaked bulgur (1:1 bulgur/water soak one hour)
1 cup diced cooked beets (boil beets until tender)
1/3 cup chopped fresh parsley
1/3 cup chopped mint leaves
¼ cup chopped toasted walnuts
¼ cup crumbled feta cheese

Whisk lemon juice, shallots, honey, salt, and pepper together in a bowl. Add olive and walnut oils and whisk until blended. Add bulgur, beets, parsley, mint, and walnuts. Toss to coat with vinaigrette.

Garnish salad with feta cheese.

Preserved Lemon Dressing

Preserved Lemon Dressing

1 preserved lemon

7 T. olive oil

¼ tsp. ground cumin

¼ tsp. coarsely ground pepper

 

Cut lemon in half. Roughly chop one half and place in blender. With a spoon, remove the pulp from the remaining half and add the pulp to the blender. Return the remaining peel to the jar for another use. Add olive oil, cumin and pepper to blender and process until smooth.

 

 

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Avocado and Mango Salad with Tequila-Lime Vinaigrette

Avocado and Mango Salad with Tequila-Lime Vinaigrette

avosaladFor the vinaigrette

1/2 teaspoon finely grated lime zest (use a microplane grater)

1/2 teaspoon finely grated orange zest (use a microplane grater)

2 teaspoons lime juice

1 tablespoon Reposado Tequila

1 tablespoon sherry vinegar

3 1/2 tablespoons extra virgin olive oil

1/4 to 1/2 teaspoon Tabasco to taste

1/8 teaspoon sea salt

 

For the tortilla strips

2 tablespoons olive oil

1 large flour tortilla – cut in 1/8” x 2” strips

Large pinch sea salt

 

For the salad

2 bunches arugula – root ends trimmed, rinsed and spun dry

1 firm, ripe avocado – peeled and cut in 1/8” slices

1 large ripe mango – peeled, cheeks cut in 1/8” slices

 

To make the vinaigrette – Place the zests, juice, Tequila, vinegar, oil, Tabasco and salt in a small bowl and whisk until well blended. Set aside. To make the tortilla strips – Heat a large heavy-bottomed skillet over medium-high heat. Add the oil and the tortilla strips. Sauté for 2 to 3 minutes until golden on all sides and crispy, tossing from time to time. Remove from heat, transfer to a plate, sprinkle with salt and cool to room temperature.  Cook’s note: Once cooled, the tortilla strips can be stored in an airtight container for up to 3 days. To serve – Place a few leaves of arugula in the center of each plate. Drizzle with half the vinaigrette. Top with slices of avocado and mangoes, alternating them and slightly overlapping the slices. Drizzle with the balance of the vinaigrette. Garnish with the tortilla strips and serve immediately.

Pasta Salad with Shrimp and Avocado

Pasta Salad with Shrimp and Avocado

7 oz. Pasta Shapes

1 Ripe Avocado, chopped into ½” Cubes (you can sub tomato if your kids dislike avocado)

1 ¼ C. small, peeled, cooked Shrimp (salad shrimp)

1 Head Boston Lettuce, cut into ½” pices

1 T. snipped Fresh Chives

 

2 T. Catsup

1 tsp. Soy Sauce

Few Drops Tobasco

½ tsp. Worcestershire

1/3 C. Heavy Cream

¼ C. Mayonnaise

Squeeze Lemon Juice

 

Cook Pasta according to package directions.  Mix cooked pasta with avocado, shrimp, lettuce and chives.  Mix remaining ingredients and toss with salad.  Sprinkle with Paprika if desired.

 

From Lunch Boxes and Snacks

 

 

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Lentil and Roast Butternut Squash Salad

Lentil and Roast Butternut Squash Salad

1 small butternut squash

1 medium yellow onion

4 cloves of garlic

2 – 3 T. fresh parsley, finely minced and set aside; reserve the parsely stems

Juice and zest of 1/2 a lemon

1 1/4 C. de Puy lentils, rinsed and picked over

1 tsp. extra virgin olive oil

Salt and pepper

 

Preheat the oven to 375 degrees F. Peel and cut the butternut into 1″ cubes, then halve the onion and cut into large-ish wedges. Coat everything with the olive oil, salt to taste, and roast with two cloves of oiled garlic until everything is tender, about thirty minutes.  While that’s roasting, put the rest of the onion, garlic, and reserved parsley stems in a pot of water and bring it to a lively simmer. After it’s simmer for ten minutes fish out all the vegetable matter and salt the broth, then add the lentils and cook until done. Toss the roasted vegetables and the lentils together in a large bowl with the lemon juice and zest, as well as more salt and pepper if needed. Eat warm or cold.

 

 

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Wild Leek Salad with Paprika Vinaigrette

Wild Leek Salad with Paprika Vinaigrette

1/4 C. Tarragon Vinegar

2 tsp. Sweet paprika

1 tsp. Dijon Mustard

1/2 tsp. Cayenne

1 1/4 tsp. Kosher Salt

3/4 C. EVOO

~ 1 tsp. Sugar

1/2 lb. Wild Leeks (Ramps), white part only, cleaned and trimmed

3 C. Watercress Sprigs

 

Combine vinegar, paprika, mustard, cayenne and 1/4 tsp. salt in a small bowl. Very slowly, whisk in olive oil; whisk in sugar to taste. Set aside. Fill a medium saucepan with water. Add remaining tsp. salt and bring to a boil. Add leeks and cook until just tender, 3 to 5 minutes. Drain, rinse with cold water and drain again. Place leeks in a medium bowl and toss with 1/4 C. vinaigrette. Marinate at room temperature for 2 to 3 hours. When ready to serve, drain dressing from leeks and whisk into reserved vinaigrette. Distribute watercress among 6 chilled plates. Arrange 6 to 8 leeks on top of each. Drizzle 2-3 T. of dressing on salad and around perimeter of plate.

 

 

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Martini Salad

Martini Salad

6 to 8 T. T. extra-virgin olive oil

4 T. juice from Vermouth marinated onions

1/2 tsp. sugar

1/2 lemon, zested and juiced

6 C. Spring Mix and 2 C. Arugula,

1 pear, thinly sliced

Kosher salt and Freshly ground black pepper

1/4 C.  Asiago cheese, shaved or grated

Quartered or chopped Vermouth marinated onions

Thin breadsticks for swizzle sticks

Martini olives, pitted and speared with a plastic sword

Combine oil, vermouth from onions, and sugar in a shaker, seal and shake, not stir. . Place Arugula and Spring Mix in a bowl, drizzle lightly with vinaigrette, toss to coat and then squeeze juice from 1/2 lemon onto the salad. Add onions, pear and salt and pepper to taste. Toss.. Place tossed greens in individual martini glasses. Top with shaved or grated Asiago cheese. Presentation: Serve in a Martini glass, on a small plate topped with a napkin, and add a breadstick to the glass as a swizzle stick! Garnish with a few strips of lemon zest or small lime wedges.

 

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Lime Vinaigrette

Lime Vinaigrette

3 T. fresh lime juice

1 1/2 T. champagne vinegar

2 tsp. grated lime zest

1 T. minced garlic

2 T. chopped cilantro and/or mint

1 tsp. chopped, seeded Serrano chile (or to taste)

1 1/2 tsp. toasted ground cumin

3 T. olive oil

Salt and freshly ground pepper, to taste

 

Whisk all ingredients together and store covered in refrigerator up to 3 days.

 

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Popeye and Olive Oil’s Fresh Spinach Salad

Popeye and Olive Oil’s Fresh Spinach Salad

Blueberry-Spinach-Salad-14 C. fresh baby spinach

1/2 C. fresh mint leaves

1/2 lime, juice of

2 tsp. balsamic vinegar

1 tsp. shallots, minced

1/4 tsp. salt

1 T. olive oil

Fresh ground black pepper

1/2 C. fresh blueberries or 1/4 C. dried blueberries

Rinse the spinach well and dry in salad spinner. Stack the mint leaves and cut crosswise into thin strips. In large mixing bowl combine the spinach leaves with the mint. Toss well. To make the dressing combine the lime juice, vinegar, shallot, and salt in a small bowl. Whisk in the olive oil and. season the salad dressing to taste with freshly ground black pepper. Pour the dressing over the greens and toss lightly. Divide the mixture between four salad plates.  Sprinkle the blueberries on top.

 

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Avocado with Warm Bacon Cilantro Dressing

Avocado with Warm Bacon Cilantro Dressing

Avocado with Warm Bacon Dressing-0011/3 lb. sliced bacon (about 4 slices)

2 firm-ripe avocados, each pitted, peeled, and cut into 4 to 6 wedges

3 garlic cloves, minced

1/4 C. water

2 T. fresh lime juice

1 1/2 tsp. sugar

Kosher salt

Freshly ground black pepper

2 T. chopped cilantro

 

Cook bacon in a skillet over medium-low heat until crisp. Drain bacon on paper towels. Remove pan from heat and pour the bacon fat into a bowl. Add 2 T. bacon fat back into your skillet. Divide the sliced avocado wedges among 4 plates. Heat bacon fat over medium heat. Add garlic, 1/4 C. water, lime juice, and sugar and simmer for 1 minute, stirring. Season with salt and pepper. Stir in cilantro. Crumble the bacon in to the skillet. Stir until combined. Spoon over avocado wedges and serve immediately

 

 

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Lobster Salad Napoleons

Lobster Salad Napoleons

lobster-salad-su-640914-l1 spiny or rock lobster tail (about 1 lb.), thawed if frozen

Lemon dressing

Filo-parmesan pastry (recipe follows)

2 firm-ripe tomatoes (4 to 5 oz. each), rinsed, cored, and thinly sliced

4 cups arugula leaves (about 4 oz.), rinsed and crisped

Salt

 

In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add lobster and cook until meat is opaque but still moist-looking in center of thickest part (cut to test), 10 to 12 minutes. Drain lobster; immerse in ice water until cool, 1 to 2 minutes, then drain again. Cut shell open and pull out meat from lobster tail. Coarsely chop lobster, put in a bowl, and mix with 2 to 3 tablespoons lemon dressing. Lay a filo pastry rectangle on each of four dinner plates. Arrange half the lobster mixture, tomatoes, and then arugula equally on filo. Cover each stack with another rectangle and top equally with remaining lobster, tomatoes, and arugula. Set another pastry, cheese side up, on each stack. Offer more dressing and salt to add to taste.

 

Filo-parmesan pastry: You will need 6 sheets of filo dough (about 12 by 18 in.), about 3 tablespoons melted butter, and 6 tablespoons grated parmesan cheese. Lay 1 filo sheet flat (cover remaining with plastic wrap to prevent drying) and brush lightly with butter, then sprinkle with 1 tablespoon cheese. Cover with another filo sheet, brush lightly with more butter, and sprinkle with 1 tablespoon cheese. Continue until all the filo is stacked using the last of the butter and cheese on the top layer. Cut into 12 equal rectangles and transfer to two lightly buttered 10- by 15-inch pans, arranging slightly apart. Bake in a 375° regular or convection oven until golden brown, 8 to 12 minutes. Use warm or cool.

 

Lemon Dressing:  In a bowl, mix 3/4 cup mayonnaise, 1 tablespoon grated lemon peel, 3 1/2 tablespoons lemon juice, 3 tablespoons finely chopped fresh tarragon, and 1 1/2 tablespoons each tarragon wine vinegar and minced shallots. Add pepper to taste.

 

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Szechwan slaw

Szechwan slaw

dressing

2 cups rice wine vinegar

2 tablespoons honey

3 tablespoons crushed red pepper flakes

1 bunch scallions, sliced, including greens

1 small piece fresh ginger, peeled and diced

2 small bunches cilantro

2 cups oil, or a blend

4 ounces sesame seed oil

Place all ingredients in the blender except for the oil. Blend the ingredients until smooth and then slowly drizzle in the oil to emulsify.

Slaw

2 heads red cabbage

2 heads green cabbage

3 large red bell peppers

5 medium carrots

Shred both kinds of cabbage into a tub. Peel and julienne the carrots using thin slicing attachment on the mandolin. Core and seed the peppers and julienne by hand. Combine all ingredients in a tub and mix thoroughly.

 

Homemade Italian Dressing: Dry Mix Recipe

Homemade Italian Dressing: Dry Mix Recipe

Homemade Italian Dressing Dry Mix Recipe

1½ tsp. garlic powder
1 T. onion powder
2 T. oregano, ground or leaves
1 T. dried parsley
1 T. granulated sugar
2 T. salt or substitute
1 tsp. black pepper
1 tsp. ground basil or leaves
¼ tsp. ground thyme or leaves
½ tsp. dried celery leaves or flakes

Mix all ingredients together and store in air-tight container.

To Make Dressing: Mix 2 tbs of this mix with ¼ C. vinegar, 2 tbs water, and ½ to ⅔ C. olive oil or canola oil. Shake before using.

August Salad

August Salad

1 can red kidney beans, rinsed and drained

1 can black beans, rinsed and drained

1/4 C. chopped parsley

4 green onions, thinly sliced

1/4 C. chopped sweet onion

1 bell pepper, any color or combination of colors

1/4 C. lemon juice

1/4 C. extra virgin olive oil

Salt, pepper, granulated garlic or garlic powder

2 C. shredded cabbage or cole slaw mix

2 oz. feta cheese, crumbled

Whole Romaine leaves and baby spinach leaves

Tomatoes, quartered

 

Combine in a bowl, kidney beans, black beans, parsley, green onions, sweet onions, pepper, lemon juice and oil and toss well. Season with salt, pepper, and garlic. Add the cabbage, toss well, and sprinkle with feta cheese.  Line salad plates with whole romaine leaves and baby spinach. Place a quartered small tomato off center, spoon salad into center of tomato, trailing a little onto the leaves, and serve with a fresh crusty bread loaf.

 

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Kohlrabi and Apple Salad with Creamy Mustard Dressing

Kohlrabi and Apple Salad with Creamy Mustard Dressing

½ C. heavy whipping cream

2 T. fresh lemon juice

1 T. coarse-grained mustard

3 T. finely chopped fresh Italian parsley leaves

½ tsp. granulated sugar

2 bunches kohlrabi (about 2 lbs), bulbs peeled and shredded- discard leaves

2 large Granny Smith apples, peeled and shredded

 

Set down two layers of paper towels. Place shredded kohlrabi on top of paper towels. Wrap up and squeeze out moisture. Place squeezed-dry kohrabi and shredded apple together in a bowl and toss. In a bowl, whisk cream until it holds soft peaks; whisk in lemon juice, mustard, parsley, sugar, salt and pepper to taste. Pour over shredded mix, and toss to mix well. Serve.

kohlra

 

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Caesar’s Crown Salad

Caesar’s Crown Salad

Romaine Lettuce, chiffonade into approximately 1/4 inch strips

Tuna, Shrimp or Crab, approximately 2 to 3 T. per person

Fresh chives, cut approximately 1/4 inch long

Kosher salt to taste

Freshly cracked black peppercorns

Salad dressing (recipe below)

Croutons

Parmesan Cheese, grated

 

Dressing:

1/4 C. extra-virgin olive oil

1 T. Dijon mustard

2 T. fresh lemon juice or white wine vinegar

1 garlic clove minced

1 or 2 tsp. anchovy paste

 

Whisk together all dressing ingredients. Put Romaine chiffonade in a large bowl, add the dressing and toss lightly, add salt and pepper to taste and toss again. Place a ring on the plate, such as a clean tuna can with both ends removed. Fill the ring approximately half full with romaine, add tuna, shrimp or crab, and chives lightly packing it down in the ring with a spoon. Add more Romaine, filling the ring to the top, packing it down again lightly. Carefully remove the ring, top with Parmesan and croutons and serve.

 

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Warm Scallop Salad with Prosciutto Chips

Warm Scallop Salad with Prosciutto Chips

scallop4 paper-thin slices prosciutto

6 tablespoons olive oil, divided

1 5-ounce package mixed babygreens

1/2 cup (packed) fresh basil leaves, thinly sliced

12 sea scallops

All purpose flour

2 tablespoons fresh lemon juice

1 teaspoon grated lemon peel

 

Brush each prosciutto slice on 1 side lightly with some of oil. Heat heavy large nonstick skillet over medium-high heat. Add 2 slices prosciutto, oiled side down. Cook until bottom is lightly browned, about 3 minutes. Turn prosciutto over and cook until bottom is browned, flattening with spatula, about 1 minute longer. Using tongs, transfer prosciutto to paper towels to crisp. Repeat with remaining 2 slices prosciutto. Reserve skillet.   Place greens and basil in large bowl. Sprinkle scallops with salt and pepper; dust lightly with flour. Heat remaining oil in reserved skillet over medium-high heat. Add scallops and cook until brown and just opaque in center, about 3 minutes per side. Transfer to plate. Add lemon juice and lemon peel to drippings in skillet. Bring to boil, scraping up any browned bits. Pour pan juices over greens and toss to coat. Season to taste with salt and pepper. Divide salad among 4 plates and top with scallops. Garnish with prosciutto chips and serve.

 

 

 

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Green Apple Slaw

Green Apple Slaw

1 cup mayonnaise

1/4 cup cider vinegar

2 tablespoons sugar

1 teaspoon salt

1/4 teaspoon pepper

Dash of cayenne (optional)

6 cups coleslaw mix (a 1-pound bag)

2 Granny Smith apples, peeled, cored, and cut into matchsticks

1 cup pecans, toasted and chopped

1 cup raisins

 

In a large bowl, mix together the mayonnaise, vinegar, sugar, salt, pepper, and cayenne, if using. Stir in the coleslaw mix, apples, pecans, and raisins.  Taste for seasoning and adjust with more salt and pepper if desired. Refrigerate for at least 1 hour or up to 4 hours before serving. Serves 8 to 10.

 

 

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Savory Garden Potato Salad

Savory Garden Potato Salad

6 medium potatoes (about 2 lbs)

2 stalks celery, finely chopped

2 stalks scallion, finely chopped

1/4 C. red bell pepper, coarsely chopped

1/4 C. green bell pepper, coarsely chopped

1 T. onion, finely chopped

1 egg hard boiled, chopped

6 T. mayonnaise, light

1 tsp. mustard

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. dill weed, dried

 

Wash potatoes, cut in half, and place them in cold water in a saucepan. Cook covered over medium heat for 25 to 30 minutes or until tender. Drain and dice potatoes when cool. Add vegetables and egg to potatoes and toss. Blend together mayonnaise, mustard, salt, pepper, and dill weed. Pour dressing over potato mixture and stir gently to coat evenly. Chill for at least 1 hour before serving.

 

 

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Asparagus & Citrus Salad

Asparagus & Citrus Salad

2 T. Finely chopped shallot

1 T. Good-quality balsamic vinegar

1 tsp. Sherry vinegar

3 Oranges, preferably blood oranges

11/2 lb. Asparagus, trimmed

2 to 3 T. Extra-virgin olive oil

Freshly Ground black pepper to taste (optional)

 

In a small bowl, combine the shallots with the vinegars and let the shallots macerate at least 20 min. Meanwhile, zest 1 of the oranges (avoid the white pith). Finely chop the zest and add it to the shallots. Juice the zested orange to yield about 1/3 C. and add the juice to the shallots and vinegar. Slowly pour in the olive oil, stirring to mix.  Bring a pot of salted water to a boil. Add the asparagus and simmer until just tender, about 5 min. Drain and spread the spears on paper towels to cool.  Cut off the ends of the remaining 2 oranges and peel them by running a sharp knife down the fruit vertically, following the contours. Slice the peeled orange horizontally into 1/4-inch slices. Just before serving, toss the cooled asparagus with the vinaigrette. Arrange the spears and the orange slices on salad plates. Sprinkle with pepper, if you like, and serve immediately.

 

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Tortellini Salad

Tortellini Salad

tort1 (20-ounce) package refrigerated cheese tortellini

1 cup fresh mozzarella, cubed

1 cup pepperoni, chopped

1 cup cherry tomatoes cut in half

1/3 cup fresh basil, chopped

2/3 cup Caesar salad dressing

Salt and pepper to taste

 

Cook tortellini according to package directions; drain and rinse with cold water and drain again.  Transfer cooked tortellini to a large bowl and add remaining ingredients.  Toss well.  Refrigerate at least 1 hour before serving.