Salad Recipes

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Ruby Gelatin Salad

Post  justmecookin on Thu May 15, 2008 12:31 pm

Ruby Gelatin Salad

1 package (3 ounces) cherry gelatin
1 cup boiling water
1 cup orange juice
1 cup diced peeled apple
1 cup chopped celery
1/2 cup chopped walnuts

In a bowl, dissolve gelatin in water. Add orange juice; refrigerate until partially set. Stir in apple, celery and walnuts. Refrigerate until firm. Makes 8 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:44 am; edited 1 time in total

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Layered Taco Salad

Post  peachcobbler on Thu Jun 26, 2008 10:42 pm

Layered Taco Salad

1 cup salsa
1 tablespoon lime juice
1 pound lean ground beef
2 tablespoons reduced-sodium taco seasoning
6 ounces tortilla chips (about 60 chips)
12 cups sliced iceberg lettuce
6 plum tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
1 large sweet yellow or red pepper, thinly sliced
1 medium red onion, thinly sliced
1/3 cup fat-free sour cream

In a small bowl, combine the salsa and lime juice; set aside. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with taco seasoning; stir to coat. Remove from the heat.

Divide tortilla chips among six plates. Layer with the lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately. Makes 6 servings.

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Romaine Salad With Tangy Lemon-Dijon Dressing

Post  peachcobbler on Mon Jul 07, 2008 9:55 am

Romaine Salad With Tangy Lemon-Dijon Dressing

1/4 cup water
3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
8 cups torn romaine lettuce
1/4 cup finely chopped red onion
Cracked pepper (optional)
6 tablespoons plain croutons

Combine first 7 ingredients in a small bowl, and stir with a whisk Makes 4 servings (serving size: 1 1/2 cups salad and 1 1/2 tablespoons croutons)

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Radicchio Salad

Post  peachcobbler on Mon Jul 07, 2008 1:37 pm

Radicchio Salad with Citrus, Dates, Almonds, and Parmesan Cheese

1 garlic clove, minced and mashed to a paste with 1/2 tsp. coarse kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
3 grapefruit
3 navel oranges
1 1/2 cups pitted whole Medjool dates (about 15)
2 large heads radicchio, torn into bite-size pieces
1 cup parmesan cheese shavings, divided
3/4 cup roasted almonds, divided

In a small jar with a tight-fitting lid, combine garlic paste, pepper, balsamic vinegar, and olive oil. Cap jar and shake vigorously until dressing is emulsified.

With a small, sharp knife, cut ends off grapefruit and oranges. Working with 1 fruit at a time, set it cut side down on a cutting board. Following curve of fruit with knife, slice off peel and white pith. Cut between inner membranes and fruit to release segments; put them in a large bowl. Discard membranes and peel. Pour off juices (or just pour into a glass and drink) to keep salad from getting soggy.

Thinly slice dates and add to bowl along with radicchio, 1/2 cup parmesan shavings, and 1/4 cup almonds. Pour dressing over salad; toss thoroughly to coat. Turn salad onto a large platter or into a bowl and top with remaining 1/2 cup parmesan and 1/2 cup almonds. Makes about 25 servings (serving size: 2/3 cup)

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Cranberry-Strawberry-Jícama Salad

Post  peachcobbler on Mon Jul 07, 2008 2:01 pm

Cranberry-Strawberry-Jícama Salad

1/2 cup olive oil
1/2 cup orange juice
1/4 cup cranberry-orange relish
1 small shallot, peeled and chopped
2 tablespoons balsamic vinegar
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large jícama, peeled
2 (5-ounce) packages gourmet mixed salad greens
2 cups sliced fresh strawberries
1/2 cup sweetened dried cranberries, finely chopped
2 large navel oranges, peeled and sectioned (optional)
Garnish: shaved Pecorino Romano or Parmesan cheese

Process first 8 ingredients in a blender until smooth, stopping to scrape down sides.
Cut jícama into cubes, or, if desired, cut into 1/4-inch-thick slices, then cut with a 1 1/2-inch star-shaped cutter.

Place jícama, salad greens, strawberries, cranberries, and, if desired, orange sections in a large bowl. Drizzle with vinaigrette, and gently toss to coat. Garnish, if desired. Makes 8 to 10 servings

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Roasted Potato-and-Bacon Salad

Post  peachcobbler on Mon Jul 07, 2008 2:40 pm

Roasted Potato-and-Bacon Salad

2 pounds new potatoes, quartered
2 teaspoons olive oil
2 tablespoons chopped fresh rosemary
1 teaspoon salt, divided
1 teaspoon freshly ground pepper, divided
Vegetable cooking spray
8 turkey bacon slices
1/4 cup red wine vinegar
3 tablespoons olive oil
1 tablespoon sugar
2 garlic cloves, pressed
1 (6-ounce) package fresh spinach
1 (5-ounce) package mixed salad greens
1/4 cup freshly shredded Parmesan cheese

Combine potatoes, oil, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper, tossing gently, and spread in a 15- x 10-inch jelly-roll pan coated with cooking spray.

Bake at 400° for 40 to 50 minutes or until potatoes are tender and lightly browned. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; keep warm.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon, and set aside.

Whisk vinegar, next 3 ingredients, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper into skillet; cook over medium heat, whisking occasionally, 3 to 4 minutes or until thoroughly heated.

Combine spinach and mixed greens; drizzle with warm dressing, tossing to coat. Top with potatoes, bacon, and Parmesan cheese; serve immediately. Makes 8 servings

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Honey-Chicken Salad

Post  Chef Porker on Sun Jul 13, 2008 2:47 pm

Honey-Chicken Salad

4 cups chopped cooked chicken
3 celery ribs, diced (about 1 1/2 cups)
1 cup sweetened dried cranberries
1/2 cup chopped pecans, toasted
1 1/2 cups mayonnaise
1/3 cup honey
1/4 teaspoon salt
1/4 teaspoon pepper
Garnish: chopped toasted pecans

Combine first 4 ingredients. Whisk together mayonnaise and next 3 ingredients. Add to chicken mixture, stirring gently until combined. Garnish, if desired. Makes 4 to 6 servings

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Shrimp Salad

Post  Chef Porker on Sun Jul 13, 2008 2:49 pm

Shrimp Salad

4 cups chopped cooking shrimp
3/4 cup mayonaise
4 thinly sliced green onions
2 teaspoons grated lemon rind
1/2 teaspoon ground red pepper
Salt
Pepper

Stir together 4 cups chopped cooked shrimp, 3/4 cup mayonnaise, 4 thinly sliced green onions, 2 diced celery ribs, 2 tsp. grated lemon rind, 1/2 tsp. ground red pepper, and salt and black pepper to taste. Makes 4 to 6 servings

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Greek Salad with Grilled Chicken

Post  Chef Porker on Sun Jul 13, 2008 2:51 pm

Greek Salad with Grilled Chicken

1/4 cup chicken broth
2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
4 (4-ounce) skinless, boneless chicken breast halves
Cooking spray
8 cups torn romaine lettuce
1 cup sliced cucumber (about 1 small)
8 pitted kalamata olives, halved
4 plum tomatoes, quartered lengthwise
2 (1/4-inch-thick) slices red onion, separated into rings
1/4 cup (1 ounce) crumbled feta cheese

Prepare grill or broiler. Combine the first 8 ingredients in a small bowl. Brush the chicken with 2 tablespoons dressing; set remaining dressing aside.

Place chicken on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until chicken is done. Cut into 1/4-inch-thick slices.

Combine the romaine lettuce and the next 4 ingredients (romaine lettuce through red onion slices) in a large bowl, and toss with the remaining salad dressing. Divide the salad evenly among 4 plates; top each serving with sliced chicken, and sprinkle with feta cheese. Makes 4 servings

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Penne with Corn, Roasted Poblanos, Avocado, and Tomato

Post  Chef Porker on Sun Jul 13, 2008 3:00 pm

Penne with Corn, Roasted Poblanos, Avocado, and Tomato

2 poblano peppers
2 red bell peppers
2 ears shucked corn
2 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 garlic clove, minced
4 cups hot cooked penne (about 8 ounces uncooked pasta)
2 cups halved grape tomatoes
1 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 chopped peeled avocado
3/4 cup (3 ounces) queso fresco

Preheat broiler. Cut poblano and bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Add corn to baking sheet. Broil 18 minutes or until peppers are blackened and corn is lightly browned, turning corn occasionally. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop. Cut kernels from ears of corn.

Combine juice, oil, salt, black pepper, cumin, and garlic in a large bowl; stir. Add peppers, corn, pasta, and remaining ingredients except cheese; toss. Top with cheese. Makes 8 servings

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Grilled Chicken Mango and Jicama Salad

Post  Chef Porker on Sun Jul 13, 2008 3:23 pm

Grilled Chicken, Mango, and Jicama Salad with Tequila-Lime Vinaigrette

Chicken:
1/4 cup fresh orange juice
1/4 cup low-sodium soy sauce
2 teaspoons minced garlic
3/4 teaspoon chili powder
6 (6-ounce) skinless, boneless chicken breast halves

Vinaigrette:
1/4 cup chopped fresh cilantro
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons tequila
2 tablespoons extra virgin olive oil
1 1/2 teaspoons honey
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
Dash of salt

Tortilla strips:
4 (6-inch) yellow corn tortillas, cut into (1/2-inch-wide) strips
Cooking spray
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon paprika
Dash of ground red pepper

Remaining ingredients:
1/2 teaspoon salt
1 cup (3 x 1/4-inch) strips peeled jicama
1 cup thinly sliced peeled mango (about 1 large)
1 (5-ounce) bag mixed baby greens

To prepare chicken, combine first 5 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.

To prepare vinaigrette, combine cilantro and next 8 ingredients (through dash of salt) in a small bowl; stir with a whisk. Chill until ready to use.

Preheat oven to 350°. To prepare tortilla strips, place strips in a large bowl. Coat with cooking spray; toss. Combine cumin, 1/4 teaspoon salt, paprika, and dash of red pepper. Sprinkle over strips; toss well. Spread strips in a single layer on a baking sheet. Bake at 350° for 8 minutes or until almost crisp. Remove from oven; cool. (Tortilla strips will crisp as they cool.)

Prepare grill. Remove chicken from bag, discarding marinade. Sprinkle chicken with 1/2 teaspoon salt. Place chicken on grill rack coated with cooking spray, and grill for 5 minutes on each side or until done. Cut chicken into 1/2-inch slices. Combine jicama, mango, and greens in a large bowl. Pour vinaigrette over jicama mixture, and toss to coat. Place 1 1/3 cups jicama mixture on each of 6 plates, and top each serving with 1 sliced chicken breast half. Top evenly with tortilla strips. Makes 6 servings

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Bok Choy Salad

Post  Chef Porker on Sun Jul 13, 2008 3:25 pm

Bok Choy Salad

Bok choy is Chinese white cabbage.

2 (3-ounce) packages ramen noodle soup mix
1/2 cup sunflower seeds
3 tablespoons slivered almonds, chopped
1/2 cup sugar
1/4 cup olive oil
1/4 cup cider vinegar
2 tablespoons soy sauce
1 bok choy, shredded
6 green onions, chopped

Remove flavor packets from soup mix; reserve for another use. Crumble noodles. Combine noodles, sunflower seeds, and almonds. Spread on a 15- x 10-inch jellyroll pan.

Bake at 350° for 8 to 10 minutes or until golden brown; set aside. Bring sugar and next 3 ingredients to a boil in a saucepan over medium heat. Remove from heat; cool. Place bok choy and green onions in a large bowl. Drizzle with sugar mixture. Add ramen noodle mixture, tossing well. Serve immediately. Makes 6 to 8 servings

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Lemon Cashew Chicken Salad

Post  Chef Porker on Sun Jul 13, 2008 3:28 pm

Lemon Cashew Chicken Salad

1 teaspoon cumin seeds
1 teaspoon coriander seeds
3 medium lemons
1 1/2 tablespoons butter
3 tablespoons minced fresh ginger
1 to 3 tbsp. finely chopped jalapeño chile
1/2 teaspoon salt
1/3 cup mayonnaise
1/3 cup low-fat or whole milk Greek strained yogurt
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
4 cups shredded white and dark chicken meat (from one 2 1/2- to 3-lb. rotisserie chicken)
Chopped cashews

In a medium frying pan over low heat, toast cumin and coriander seeds until fragrant, 3 to 5 minutes. Transfer seeds to a spice grinder and process until finely ground. Zest lemons and set aside zest. Juice 1 lemon and set aside 3 tbsp. juice.

Melt butter in the frying pan over medium heat. Add ginger, jalapeño, and salt. Cook until jalapeño is soft, 3 to 5 minutes. Remove from heat and set aside.

In a large bowl, stir together mayonnaise, yogurt, lemon zest, lemon juice, ginger-jalapeño mixture, and ground spices. Add cilantro, green onions, and chicken; stir to coat well with dressing. Taste and adjust seasonings as needed. Sprinkle with cashews and serve. Makes 6 servings

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Fresh Corn-Rice Salad

Post  justmecookin on Mon Jul 14, 2008 9:53 pm

Fresh Corn-Rice Salad

4 ears fresh corn
1-1/2 cups cooked rice, cooled
1 pint cherry or grape tomatoes, halved
1 cup fresh arugula
1 small red onion, cut in thin wedges
1 jalapeño pepper, thinly sliced
2 tbsp. rice vinegar or red wine vinegar
2 tbsp. olive oil

Husk corn and remove silk with a stiff brush; rinse. Cook corn in boiling, lightly salted water for 3 minutes. Remove corn; let cool. Cut corn off the cob in planks.

Combine cooked rice, tomatoes, arugula, onion and jalapeño pepper. Transfer to serving bowl; top with corn. Drizzle with vinegar and olive oil. Season to taste with salt and pepper. Serve at room temperature. Makes 10 to 12 servings.

Note: To cut planks, place an ear on its side on a cutting board. Holding the corn firmly with fingers away from the blade, cut off a side of the corn. Rotate and repeat until all sides are removed. Use a spatula to gently move planks to salad.


Last edited by justmecookin on Sat Aug 23, 2008 9:41 am; edited 1 time in total

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Crispy Chopped Chicken Salad

Post  justmecookin on Mon Jul 14, 2008 9:56 pm

Crispy Chopped Chicken Salad

6 thin slices prosciutto (about 4 oz.)
1/2 cup extra virgin olive oil
4 skinless, boneless chicken breast halves
Paprika
2 lemons
1 shallot, finely chopped
2 small carrots, peeled and thinly sliced
2 medium zucchini, chopped
1 medium red sweet pepper, chopped
1 medium yellow sweet pepper, chopped
1/2 of a small red onion, chopped
5 ounces blue cheese, crumbled
Romaine lettuce leaves

Preheat oven to 400 degrees. Place prosciutto in single layer on large baking sheet. Bake until crisp, 8 to 10 minutes. Set aside.

In large nonstick skillet heat 1 tablespoon of oil over medium heat. Sprinkle chicken with salt, pepper, and paprika; add to skillet. Cook 8 to 10 minutes or until chicken is no longer pink, turning once. Cool slightly; slice.

For Lemon Dressing, finely shred peel from one lemon; squeeze lemons to make 1/3 cup juice. In small bowl whisk together remaining olive oil, lemon juice, shredded peel, and shallot. Season with salt and pepper; set aside.

In large bowl combine carrots, zucchini, sweet peppers, onion, and chicken. Toss with dressing. Add blue cheese. Line salad bowls with romaine. Spoon in chicken mixture. Top with prosciutto. Makes 6 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:41 am; edited 1 time in total

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Gazpacho Shrimp Salad

Post  justmecookin on Mon Jul 14, 2008 9:58 pm

Gazpacho Shrimp Salad

1-1/2 lb. fresh or frozen extra-large or jumbo shrimp, unpeeled
1 recipe Red Pepper-Tomato Dressing, below
5 large ripe tomatoes, chopped
1 medium green sweet pepper, chopped
1 medium red onion, chopped
1 cucumber, chopped
2 cups purchased crushed croutons
Italian (flat-leaf) parsley

Thaw shrimp, if frozen. Peel and devein. Fill large skillet 1/2 full with lightly salted water; bring to boiling. Add shrimp. Cook, uncovered, 1 minute. Remove skillet from heat. Let shrimp sit in water for 1 to 2 minutes or until opaque. Remove with slotted spoon; set aside to cool.

Prepare Red Pepper-Tomato Dressing. In large bowl toss together vegetables. Season with salt and pepper. Divide dressing among 6 bowls. Top with vegetables, shrimp, croutons, and parsley. Makes 6 servings.

Red Pepper-Tomato Dressing: Drain 1, 12-oz. jar roasted red sweet peppers. In blender combine peppers, 2 large ripe tomatoes, quartered, 1/3 cup extra virgin olive oil, 2 tablespoons of vinegar, 1 clove garlic, minced, and 1 teaspoon smoked paprika. Cover and blend until very smooth. Season with remaining 1 tablespoon vinegar, salt, and pepper.


Last edited by justmecookin on Sat Aug 23, 2008 9:27 am; edited 1 time in total

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Steak and Potato Salad

Post  justmecookin on Mon Jul 14, 2008 10:00 pm

Steak and Potato Salad

2 lbs. small new Yukon Gold potatoes, halved or quartered
2 tbsp. extra-virgin olive oil
1-1/2 to 2 lb. ribeye steaks, cut 1-inch thick
2 heads romaine lettuce
1 recipe Salsa Verde, below
5 green onions, thinly sliced

Preheat oven to 375 degrees F. Place potatoes in a 15x10x1-inch baking pan. Drizzle with 1 tablespoon of the olive oil; sprinkle with salt and pepper. Toss to combine. Roast, uncovered, 50 to 60 minutes or until tender. Cool slightly.

Meanwhile, brush remaining 1 tablespoon of olive oil on steaks. Season with salt and pepper. For charcoal grill, grill steaks on rack of uncovered grill directly over medium coals, 10 to 12 minutes (145 degrees F for medium-rare), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover; grill as above.)

Slice romaine into six 2-inch-thick slices, reserving tops for another use. Prepare Salsa Verde. Place slice of romaine on each serving plate; drizzle; with 1/2 of the Salsa Verde. Toss warm potatoes with remaining sauce and green onions. Spoon onto romaine. Thinly slice steak and place on top of potatoes. Makes 6 servings.

Salsa Verde: In bowl combine 1/2 cup chopped Italian (flat-leaf) parsley, 1/4 cup extra-virgin olive oil, 3 tablespoons chopped chives, 3 tablespoons drained capers, 2 teaspoons chopped oregano, 1 teaspoon chopped thyme, and 2 cloves minced garlic. Season with salt and pepper.


Last edited by justmecookin on Sat Aug 23, 2008 9:28 am; edited 1 time in total

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Layered Tuna Salad

Post  justmecookin on Mon Jul 14, 2008 10:02 pm

Layered Tuna Salad

1-1/2 lb. fresh ahi tuna fillets, cut 1 inch thick
1 tbsp. extra virgin olive oil
1-1/4 lb. small new Yukon gold potatoes, thinly sliced
6 ears fresh sweet corn
1 cup chopped fresh cilantro
12 green onions, sliced
1 jalapeño pepper, seeded and sliced
1 recipe Lime Dressing, below
1 medium red sweet pepper, chopped
Chili powder
Lime Wedges (optional)

Rinse tuna; pat dry. Brush tuna with olive oil; sprinkle with salt and pepper. For charcoal grill, grill tuna on greased rack of uncovered grill directly over medium coals, 8 to 12 minutes or until fish flakes easily when tested with fork and center is slightly pink, turning once. (For gas grill, preheat grill. Reduce heat to medium. Place tuna on greased rack over heat. Cover; grill as above.)

Meanwhile, cook potato slices in boiling salted water 5 to 8 minutes or until tender. Drain; set aside Cut corn from cob .

In small bowl combine cilantro, green onions, and jalapeño; cover and chill. Prepare Lime Dressing; set aside. Break tuna into 3/4-inch pieces.

Place tuna evenly on bottom of 3-quart rectangular baking dish. Drizzle with a 1/3 of the Lime Dressing. Add potatoes; drizzle with another 1/3 of the dressing. Add corn and drizzle with remaining dressing. Sprinkle lightly with salt and pepper. Cover and chill in refrigerator 2 to 3 hours

To serve, top with cilantro mixture and sweet pepper. Sprinkle with chili powder; pass lime wedges. Makes 6 servings.

Lime Dressing: Finely shred 2 teaspoons of peel from 3 limes. Squeeze enough lime juice to equal 1/2 cup. In small bowl whisk together 2 teaspoons lime peel, 1/2 cup lime juice, 1/2 cup extra virgin olive oil, 2 cloves minced garlic, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 1/2 teaspoon salt, and 1/8 teaspoon freshly ground pepper.


Last edited by justmecookin on Sat Aug 23, 2008 9:29 am; edited 1 time in total

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Minty Pasta Salad with Lamb

Post  justmecookin on Mon Jul 14, 2008 10:03 pm

Minty Pasta Salad with Lamb

5 oz. dried fettuccine
1 Tbsp. extra virgin olive oil
1 tsp. finely shredded lemon peel
1 recipe Mint Herb Pesto, below
12 small lamb double rib chops
3 cups arugula
1 cup fresh mint leaves
Pine nuts, toasted

Cook pasta according to package directions; drain. Rinse; drain. Transfer to bowl; toss with oil and lemon peel. Prepare Mint-Herb Pesto. Add to pasta; toss. Set aside. (Pasta may be chilled up to 24 hours.)

Meanwhile, sprinkle lamb lightly with salt and pepper. For a charcoal grill, place chops on rack directly over medium coals. Grill, uncovered, 10 minutes (145 degrees F for medium-rare), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place chops on rack over heat. Cover; grill as above.)

Toss pasta with arugula and mint. Top with grilled chops; sprinkle with pine nuts. Makes 6 servings.

Mint-Herb Pesto: In blender or food processor combine 1/2 cup lightly packed arugula, 1/2 cup lightly packed mint, 1/2 cup lightly packed basil, 1/4 cup extra virgin olive oil, 2 Tablespoons toasted pine nuts, 1 Tablespoon lemon juice, and 2 cloves minced garlic. Cover; blend or process until smooth, scraping down sides as needed. Add the 1/4 cup shredded pecorino cheese and 1/2 teaspoon crushed red pepper. Cover; blend or process until just combined. Season with salt and pepper.


Last edited by justmecookin on Sat Aug 23, 2008 9:28 am; edited 1 time in total

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Sesame Shrimp Salad

Post  Chef Porker on Tue Jul 22, 2008 9:28 pm

Sesame Shrimp Salad

1 tablespoon sugar
3 tablespoons fresh lime juice, divided
1 tablespoon water
1 garlic clove, minced
2 teaspoons chili garlic sauce (such as Lee Kum Kee), divided
1 1/2 teaspoons fish sauce
1/2 teaspoon salt, divided
1 tablespoon orange marmalade
2 teaspoons dark sesame oil, divided
24 large shrimp, peeled and deveined (about 1 pound)
5 cups shredded napa (Chinese) cabbage
1 1/2 cups trimmed watercress leaves
1 1/2 cups shredded carrot
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh mint
2 tablespoons toasted sesame seeds

Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap. Microwave at high 40 seconds or until sugar dissolves. Cool. Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.

Combine remaining 1 tablespoon juice, remaining 1 teaspoon chili garlic sauce, remaining 1/4 teaspoon salt, marmalade, and 1 teaspoon oil in a large bowl, stirring with a whisk. Add shrimp to bowl; toss to coat. Marinate shrimp in refrigerator 15 minutes, tossing occasionally. Remove shrimp from bowl, reserving marinade. Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.

Combine cabbage and remaining ingredients in a large bowl. Drizzle fish sauce mixture over cabbage mixture; toss well to coat. Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers. Makes 4 servings

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Arugula Salad with Goat Cheese Medallions

Post  justmecookin on Wed Aug 06, 2008 3:41 pm

Arugula Salad with Goat Cheese Medallions

1/3 cup pine nuts
1/3 cup currants
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
9 to 10 ounce (about 9 cups) small, tender arugula leaves or salad mix, rinsed and drained
1 to 3 logs (11 to 12 oz. total) fresh chèvre (goat) cheese, cut into 8 to 10 equal rounds
Salt and pepper

In an 8- to 10-inch nonstick frying pan over medium-high heat, stir nuts often until golden, 3 to 4 minutes. Add currants, stir, and pour mixture into a small bowl. In a wide bowl, mix 2 tablespoons oil and the vinegar. Add arugula leaves and mix to coat. Mound equal portions on salad plates.

Pour 1 tablespoon oil into the frying pan and set over medium-high heat. Lay cheese in pan and heat just until warm, turning once with a wide spatula, 3/4 to 1 minute total. Set a portion of cheese on each salad. Sprinkle with nuts and currants. Season to taste with salt and pepper. Makes 8 to 10 servings


Last edited by justmecookin on Sat Aug 23, 2008 9:29 am; edited 1 time in total

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Chicken, Red Potato, and Green Bean Salad

Post  justmecookin on Sat Aug 09, 2008 10:05 am

Chicken, Red Potato, and Green Bean Salad

Dressing:
1/3 cup coarsely chopped fresh parsley
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon whole-grain Dijon mustard
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Salad:
1 pound small red potatoes
1 teaspoon salt
1/2 pound diagonally cut green beans
2 cups cubed cooked chicken (about 8 ounces)
2 tablespoons chopped red onion
1 (10-ounce) package gourmet salad greens (about 6 cups)

To prepare dressing, combine first 8 ingredients, stirring well with a whisk.
To prepare salad, place potatoes in a saucepan; cover with water. Add 1 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add beans, and cook an additional 4 minutes or until beans are crisp-tender. Drain. Rinse with cold water; drain well.

Quarter potatoes. Place the potatoes, beans, chicken, onion, and greens in a large bowl. Drizzle with dressing; toss gently to coat. Serve immediately. Makes 4 servings (serving size: about 1 3/4 cups)

justmecookin

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Fresh Pear Salad with Asian Sesame Dressing

Post  justmecookin on Mon Sep 29, 2008 12:35 pm

Fresh Pear Salad with Asian Sesame Dressing

2 cups shredded red cabbage
2 cups shredded romaine lettuce
3 Red Bartlett pears, sliced
2 medium carrots, shredded (about 1 cup)
1 green onion, chopped
Asian Sesame Dressing
2 teaspoons sesame seeds (optional), toasted

Toss together first 5 ingredients in a large bowl, and drizzle with Asian Sesame Dressing, tossing gently to coat. Sprinkle with sesame seeds, if desired. Serve immediately.

Asian Sesame Dressing

1/4 cup vegetable oil
2 tablespoons white wine vinegar
1 tablespoon soy sauce
2 teaspoons sugar
1/2 teaspoon sesame oil
1/4 teaspoon dried crushed red pepper

Whisk together all ingredients.

justmecookin

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Watercress-Bibb Salad with Apples and Blue Cheese

Post  justmecookin on Mon Sep 29, 2008 1:49 pm

Watercress-Bibb Salad with Apples and Blue Cheese

Dressing:
1 tablespoon finely chopped shallots
3 tablespoons apple juice
1 tablespoon cider vinegar
1 teaspoon vegetable oil
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Salad:
7 cups torn Bibb lettuce
2 1/2 cups trimmed watercress
2 cups thinly sliced Granny Smith apple (about 1/2 pound)
1/4 cup (1 ounce) crumbled blue cheese

To prepare dressing, combine first 7 ingredients in a jar. Cover tightly; shake vigorously. Refrigerate at least 2 hours. To prepare salad, combine lettuce and remaining ingredients in a bowl. Add dressing; toss well. Makes 6 servings

justmecookin

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Old-Fashioned Coleslaw

Post  justmecookin on Mon Sep 29, 2008 2:24 pm

Old-Fashioned Coleslaw

1 (10-ounce) package angel hair slaw cabbage
4 green onions, chopped
1 medium-size green bell pepper, chopped
1 medium tomato, seeded and chopped
3 tablespoons mayonnaise
1/2 teaspoon salt

Stir together all ingredients. Makes 6 servings

justmecookin

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Re: Salad Recipes

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