Salad Recipes

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Veggie Steak Salad

Post  justmecookin on Fri Jan 16, 2009 12:48 pm

Veggie Steak Salad

2 medium ears sweet corn, husks and silk removed
1 beef flank steak (1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil, divided
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
1 teaspoon capers, drained
1 teaspoon Dijon mustard
1 package (5 ounces) spring mix salad greens
1 large tomato, chopped
4 slices red onion, separated into rings
1/4 cup minced fresh parsley
1/4 cup shredded Parmesan cheese

In a Dutch oven, bring 8 cups of water to a boil. Add corn; boil 5-7 minutes or until tender. Drain and immediately place corn in ice water for about 10 minutes. Drain and pat dry; cut the kernels from the cobs.

Meanwhile, rub steak with salt and pepper. In a large skillet, cook steak in 2 tablespoons oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

For dressing, combine the vinegar, garlic powder, capers, mustard and remaining oil in a jar with a tight-fitting lid; shake well.

Thinly slice beef across the grain. In a large bowl, combine the salad greens, tomato, onion, parsley, corn and beef. Drizzle with dressing; toss to coat. Sprinkle with Parmesan cheese. Makes 5 servings.

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Focaccia Pork Salad

Post  justmecookin on Fri Jan 16, 2009 12:50 pm

Focaccia Pork Salad

6 ounces focaccia bread, cubed
3/4 pound honey-mustard center cut pork loin filet, cut into 1-inch pieces
2 teaspoons plus 1/4 cup olive oil, divided
4 cups torn romaine
1/2 cup crumbled blue cheese
2 tablespoons balsamic vinegar
1/2 teaspoon dried oregano

Place bread cubes on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until golden brown. Meanwhile, in a large skillet, brown pork in 2 teaspoons oil over medium heat for 5-6 minutes or until no longer pink.

In a large bowl, combine the romaine, blue cheese, bread cubes and pork. In a small bowl, whisk the vinegar, oregano and remaining oil. Drizzle over salad and toss to coat. Serve immediately. Makes 6 servings.

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Pasta Salad with Steak

Post  justmecookin on Sun Jan 18, 2009 11:50 am

Pasta Salad with Steak

3/4 cup pure olive oil
2 tablespoons lemon juice
2 teaspoons dried oregano
1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups cooked small pasta shells
1 boneless beef sirloin steak (1 pound)

Rub:
1 tablespoon pure olive oil
3 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons pepper
1 teaspoon sugar

Salad:
2/3 cup diced cucumber
1/2 cup crumbled blue or feta cheese
1/4 cup sliced ripe olives
1/4 cup chopped red onion
1/4 cup minced fresh parsley
1 jar (2 ounces) diced pimientos, drained
Iceberg or romaine lettuce

Combine the first eight ingredients; set half of the dressing aside. Place pasta in a bowl; add remaining dressing. Toss to coat; cover and refrigerate.

Pierce steak with a fork. Combine rub ingredients; rub over steak. Cover and refrigerate for at least 15 minutes. Grill steak, uncovered, over medium heat for 9-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.

Meanwhile, add cucumber, cheese, olives, onion, parsley and pimientos to pasta; mix well. Spoon onto a lettuce-lined platter. Slice steak and arrange over salad. Serve with reserved dressing. Makes 4 servings.

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Macaroni Salad

Post  justmecookin on Sun Jan 18, 2009 12:21 pm

Macaroni Salad

1 package (16 ounces) uncooked elbow macaroni
1 pound cherry tomatoes, quartered
1 cup frozen corn, thawed
1 medium green pepper, chopped
1 small red onion, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup lime juice
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon sugar
1 teaspoon salt
1 teaspoon garlic powder

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, corn, green pepper, red onion and olives.

In a jar with a tight-fitting lid, combine the lime juice, oil, vinegar and seasonings; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled. Makes 16 servings.

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Avocado Chicken Salad

Post  justmecookin on Tue Jan 20, 2009 4:34 pm

Avocado Chicken Salad

1 medium ripe avocado, peeled and cubed
2 tablespoons lemon juice, divided
2 cups cubed cooked chicken
2 cups seedless red grapes, halved
1 medium tart apple, chopped
1 cup chopped celery
3/4 cup mayonnaise
1/2 cup chopped walnuts, toasted
1/2 teaspoon ground ginger
Lettuce leaves, optional

In a small bowl, toss avocado with 1 tablespoon lemon juice; set aside. In a large bowl, combine the chicken, grapes, apple, celery, mayonnaise, walnuts, ginger and remaining lemon juice. Stir in avocado. Serve on lettuce-lined plates if desired. Makes 5 servings.

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Picnic Salad

Post  justmecookin on Tue Jan 20, 2009 4:47 pm

Picnic Salad

1 package (16 ounces) medium pasta shells
2 jars (16 ounces each) giardiniera
1 pound fresh broccoli florets
1/2 pound cubed part-skim mozzarella cheese
1/2 pound hard salami, cubed
1/2 pound deli ham, cubed
2 packages (3-1/2 ounces each) sliced pepperoni, halved
1 large green pepper, cut into chunks
1 can (6 ounces) pitted ripe olives, drained

Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon Italian seasoning
1 teaspoon coarsely ground pepper
1/2 teaspoon salt

Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture.

For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving. Makes 25 servings.

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Spicy Potato Salad

Post  justmecookin on Tue Jan 20, 2009 7:15 pm

Spicy Potato Salad

6 large red potatoes (about 3 pounds), cubed
1/3 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon sugar
2-1/2 teaspoons chili powder
1-1/2 teaspoons hot pepper sauce
1 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup minced fresh cilantro
2 tablespoons chopped seeded jalapeno peppers

Place potatoes in a large saucepan and cover with water; cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and place in a large bowl.

In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, hot pepper sauce, salt, onion powder and cumin; shake well. Pour over potatoes and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in the corn, olives, cilantro and peppers. Makes 8-10 servings.

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Cantaloupe with Chicken Salad

Post  justmecookin on Fri Jan 23, 2009 10:43 am

Cantaloupe with Chicken Salad

2 cups cubed cooked chicken
1-1/2 to 2 cups fresh blueberries
1 cup sliced celery
1 cup seedless green grapes, halved
1/2 cup sliced almonds
3 cantaloupe, halved and seeded

Dressing:
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice
1-1/2 teaspoons grated lemon peel
1-1/2 teaspoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt, optional

In a large bowl, combine chicken, blueberries, celery, grapes and almonds. In a small bowl, mix dressing ingredients. Pour over the chicken mixture; toss to coat. Spoon into cantaloupe halves. Makes 6 servings.

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Fruit Salad

Post  justmecookin on Fri Jan 23, 2009 10:52 am

Fruit Salad

1 can (15 ounces) mandarin oranges, drained
1-1/2 cups halved red seedless grapes
1-1/2 cups halved green grapes
1 jar (10 ounces) red maraschino cherries, halved, rinsed and drained
1 jar (10 ounces) green maraschino cherries, halved, rinsed and drained
1 can (8 ounces) unsweetened pineapple chunks, drained
2 cups miniature marshmallows
1 cup flaked coconut
1 cup (8 ounces) sour cream

In a large bowl, combine the first eight ingredients. Just before serving, add sour cream and toss to coat. Makes 12-16 servings.

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Broccoli Slaw

Post  justmecookin on Fri Jan 23, 2009 10:53 am

Broccoli Slaw

1 package (12 ounces) broccoli coleslaw mix
1 medium green pepper, chopped
1 medium tomato, seeded and chopped
1 small onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Dressing:
1/2 cup mayonnaise
1/3 cup sugar
2 tablespoons cider vinegar
2 tablespoons ketchup
1 tablespoon vegetable oil
1-1/2 teaspoons prepared mustard
1 teaspoon lemon juice
1/8 teaspoon paprika
1/8 teaspoon pepper
1/8 teaspoon salt
Dash garlic powder
Dash hot pepper sauce

In a large bowl, combine the coleslaw mix, green pepper, tomato, onion, salt and pepper. In a blender or food processor, combine the dressing ingredients; cover and process until blended. Pour over coleslaw and toss to coat. Cover and refrigerate for at least 2 hours before serving. Makes 6 servings.

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Cranberry Waldorf Salad

Post  justmecookin on Fri Jan 23, 2009 10:55 am

Cranberry Waldorf Salad

1/2 pound fresh or frozen cranberries, halved
3/4 cup sugar
3 cups miniature marshmallows
2 cup chopped apples
1/2 cup chopped nuts
1 can (8 ounces) pineapple tidbits, drained
1 cup halved seedless grapes
1 cup heavy whipping cream, stiffly whipped

In a large bowl, combine cranberries and sugar; let stand 30 minutes. Add next five ingredients and mix well. Gently fold in the whipped cream; chill before serving. Makes 10-12 servings.

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Cabbage Salad

Post  justmecookin on Fri Jan 23, 2009 11:04 am

Cabbage Salad

1 small head cabbage, shredded
2 celery ribs, chopped
2 green onions, thinly sliced
1 medium tomato, seeded and chopped
1/3 cup mayonnaise
3 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon celery seed
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and diced

In a large bowl, combine the cabbage, celery, onions and tomato. In a small bowl, combine the mayonnaise, sugar, lemon juice, vinegar, celery seed, seasoned salt and pepper.

Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 30 minutes. Add avocado just before serving; toss gently to combine. Makes 6 servings.

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Tossed Salad

Post  justmecookin on Fri Jan 23, 2009 11:06 am

Tossed Salad

1 cup coarsely chopped walnuts
3 tablespoons butter
1/4 cup sugar
1 teaspoon coarsely ground pepper
1/4 teaspoon salt
12 cups torn mixed salad greens
3/4 cup dried cranberries
4 ounces crumbled feta cheese

Dressing:
1/4 cup red wine vinegar
1/4 cup vegetable oil
1/2 cup loosely packed fresh parsley sprigs
1/4 cup chopped red onion
2 garlic cloves, peeled
1 tablespoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper

In a skillet, cook and stir walnuts in butter until toasted, about 5 minutes. Remove from the heat; stir in the sugar, pepper and salt.

In a salad bowl, toss the greens, cranberries, cheese and walnuts. Place the dressing ingredients in a blender or food processor; cover and process until smooth. Drizzle desired amount over salad; toss to coat. Serve immediately. Refrigerate leftover dressing. Makes 12 servings.

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Green Bean Tossed Salad

Post  justmecookin on Fri Jan 23, 2009 11:10 am

Green Bean Tossed Salad

1-1/2 pounds fresh green beans, trimmed
1 can (11 ounces) mandarin oranges, drained
1 medium red onion, thinly sliced
6 to 8 tablespoons olive oil
1/4 cup cider vinegar
3 to 4 teaspoons sugar
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
4 cups torn mixed salad greens
1 ripe avocado, peeled and sliced
1/2 cup chopped pecans

Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse in cold water.

In a large bowl, combine the beans, oranges and onion. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add the salad greens, avocado and pecans; toss gently. Makes 8 servings.

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Herbed Raspberry-Hazelnut Salad

Post  justmecookin on Fri Jan 23, 2009 11:20 am

Herbed Raspberry-Hazelnut Salad

9 cups torn iceberg lettuce
1 medium red onion, sliced and separated into rings
1 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh tarragon
1 cup raspberry vinaigrette
1/2 cup fresh raspberries
1/2 cup chopped hazelnuts

In a large salad bowl, combine the lettuce, onion, parsley, cilantro and tarragon. Add vinaigrette and toss to coat. Top with raspberries and hazelnuts. Makes 8 servings.

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Spicy Potato Salad

Post  justmecookin on Fri Jan 23, 2009 3:27 pm

Spicy Potato Salad

6 large red potatoes (about 3 pounds), cubed
1/3 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon sugar
2-1/2 teaspoons chili powder
1-1/2 teaspoons hot pepper sauce
1 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup minced fresh cilantro
2 tablespoons chopped seeded jalapeno peppers

Place potatoes in a large saucepan and cover with water; cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and place in a large bowl.

In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, hot pepper sauce, salt, onion powder and cumin; shake well. Pour over potatoes and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in the corn, olives, cilantro and peppers. Makes 8-10 servings.

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Curry Coleslaw

Post  justmecookin on Sat Jan 24, 2009 1:21 pm

Curry Coleslaw

8 cups shredded cabbage
2/3 cup mayonnaise
1/4 cup cider vinegar
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled

Place cabbage in a large bowl. In a small bowl, combine the mayonnaise, sugar, salt, curry and pepper. Pour over cabbage and toss to coat. Cover and refrigerate. Sprinkle with bacon just before serving. Makes 6-8 servings.

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Pastrami Layered Salad

Post  justmecookin on Sun Jan 25, 2009 10:37 am

Pastrami Layered Salad

4-1/2 teaspoons butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups cubed rye bread
1 package (16 ounces) ready-to-serve salad greens
2 cups chopped pastrami
1 large tomato, diced
1/2 cup sauerkraut, rinsed and well drained
1/4 cup thinly sliced green onions
1 bottle (8 ounces) Thousand Island salad dressing
3/4 cup shredded Swiss cheese

In a bowl, combine the butter, salt and pepper. Add bread cubes and toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 8-10 minutes or until golden brown, stirring occasionally. Cool.

In a large salad bowl, layer half of the salad greens, pastrami, tomato, sauerkraut, onions and dressing; repeat layers. Sprinkle with croutons and Swiss cheese. Makes 12 servings.

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Layered Chicken Salad

Post  justmecookin on Sun Jan 25, 2009 10:50 am

Layered Chicken Salad

3 cups cubed cooked chicken, divided
2 cups torn lettuce
1 cup cooked long grain rice
1 package (10 ounces) frozen peas, thawed
1/4 cup minced fresh parsley
2 large tomatoes, seeded and chopped
1 cup thinly sliced cucumber
1 small sweet red pepper, chopped
1 small green pepper, chopped

Dressing:
1 cup mayonnaise
1/2 cup sour cream
1/2 cup raisins
1/2 cup finely chopped onion
1/4 cup sweet pickle relish
2 tablespoons milk
1/2 teaspoon celery seed
1/2 teaspoon dill seed
1/2 teaspoon ground mustard
1/2 teaspoon garlic salt
Sweet red pepper rings and fresh parsley sprigs, optional

In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad.

Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving. Makes 10-12 servings.

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Grilled Chicken Pasta Salad

Post  justmecookin on Mon Jan 26, 2009 6:51 pm

Grilled Chicken Pasta Salad

1-1/2 cups Italian salad dressing
1/2 cup cider vinegar
1/3 cup honey
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1 package (12 ounces) fettuccine
1-1/2 cups fresh broccoli florets
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
1 large green pepper, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained

Dressing:
1-1/2 cups Italian salad dressing
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon Italian seasoning

In a large resealable plastic bag, combine the first six ingredients. Cut each chicken breast into four strips; add to dressing mixture. Seal bag and turn to coat. Refrigerate for 2-3 hours.

Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°. Meanwhile, cook fettuccine according to package directions; drain and rinse in cold water. Cut chicken into bite-size pieces; set aside.

In a large bowl, combine the vegetables, olives and fettuccine. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and toss to coat. Top with chicken. Makes 6 servings.

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Cabbage Tossed Salad

Post  justmecookin on Wed Feb 04, 2009 12:21 pm

Cabbage Tossed Salad

5 cups chopped lettuce
2 cups chopped cabbage
2 cups chopped red cabbage
2 celery ribs, chopped
3 green onions, sliced
1/2 cup vinegar
1/4 cup vegetable oil
4-1/2 teaspoons sugar
3/4 teaspoon salt, optional
1/4 teaspoon garlic powder
1/4 teaspoon pepper

In a large bowl, toss the lettuce, cabbage, celery and onions. In a small bowl, whisk together the remaining ingredients. Pour over salad and toss to coat. Chill for 30 minutes before serving. Makes 12 servings.

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Tossed Spinach Salad

Post  justmecookin on Tue Feb 17, 2009 10:48 am

Tossed Spinach Salad

1 package (10 ounces) fresh spinach, torn
1 pound fresh mushrooms, sliced
1/2 pound sliced bacon, cooked and crumbled
3 celery ribs, sliced
1 cup (4 ounces) shredded cheddar cheese
3 hard-cooked eggs, chopped
3 green onions, sliced
1 cup ketchup
3/4 cup white vinegar
3/4 cup vegetable oil
1/2 cup sugar
1 teaspoon salt
1 teaspoon Worcestershire sauce

In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Drizzle over salad; toss to coat. Serve immediately. Makes 12 servings.

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Shrimp Taco Salad

Post  justmecookin on Tue Feb 17, 2009 10:51 am

Shrimp Taco Salad

1 pound uncooked large shrimp, peeled and deveined
1 envelope taco seasoning, divided
1/2 cup plus 3 tablespoons olive oil, divided
1 small onion, finely chopped
3 tablespoons cider vinegar
2 tablespoons diced green or sweet red pepepr
6 garlic cloves, minced
1/2 teaspoon ground coriander
1/4 teaspoon sugar
3 corn tortillas (6 inches), cut into 1/4-inch strips
1 package (8 ounces) ready-to-serve salad greens
1 medium tomato, chopped
1 can (8 ounces) black beans, rinsed and drained
2 cups (8 ounces) finely shredded Colby-Monterey Jack cheese

Remove shrimp tails if desired. Place shrimp in a bowl; sprinkle with half of the taco seasoning. Set aside. In a jar with a tight-fitting lid, combine 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; shake well and set aside.

In a skillet, stir-fry tortilla strips in remaining oil; drain on paper towels. Sprinkle with remaining taco seasoning. In the same skillet, saute shrimp for 8-10 minutes or until shrimp turn pink.

In a large bowl, combine the greens, tomato, beans, shrimp and tortilla strips. Just before serving, shake dressing and pour over salad; sprinkle with cheese and toss to coat. Makes 6-8 servings.

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Arugula, Satsuma, and Fennel Salad

Post  justmecookin on Wed Feb 18, 2009 12:04 pm

Arugula, Satsuma, and Fennel Salad

2 satsuma or navel oranges
1/4 cup cider, golden balsamic or white wine vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1 (5-ounce) bag arugula, washed, stemmed, and spun dry
1 medium fennel bulb, quartered and sliced very thin (about 3 cups)
1 small sweet onion, sliced very thin (about 1/2 cup)
Black or green olives, slivered

Slice off top and bottom of each orange with a serrated fruit knife or sharp paring knife, removing some flesh with the peel, and reserve. With flat end of orange on a cutting board, cut off peel with a sawing motion from top to bottom, working all the way around oranges. Working over a bowl to collect juice, cut between membranes to separate orange segments, and set aside.

Squeeze juice from orange tops, bottoms, and membranes into bowl (you should have about 1/2 cup), and strain into a sauté pan. Add vinegar, and bring to a boil over medium-high heat. Reduce heat to low, and simmer until reduced to about 1/4 cup, about 7 minutes. Pour hot liquid into a bowl, and whisk in olive oil in a slow, steady stream. Stir in salt and pepper.

Toss arugula with fennel, onion, and 1/4 cup of dressing. Divide among 4 plates, and divide reserved orange segments among plates. Drizzle with additional dressing, and top with olives. Serve immediately. Makes 4 servings

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Fried Okra Salad

Post  justmecookin on Thu Feb 19, 2009 2:04 pm

Fried Okra Salad

1 1/2 cups self-rising yellow cornmeal
1 teaspoon salt
1 pound fresh okra
1 1/2 cups buttermilk
Peanut oil
1 head Bibb lettuce
1 large tomato, chopped (about 1 cup)
1 medium-size sweet onion, thinly sliced (about 3/4 cup)
1 medium-size green bell pepper, chopped
Lemon Dressing
3 bacon slices, cooked and crumbled

Combine cornmeal and salt. Dip okra in buttermilk; dredge in cornmeal mixture. Pour peanut oil to a depth of 2 inches into a Dutch oven or deep cast-iron skillet; heat to 375°. Fry okra, in batches, 2 minutes or until golden, turning once. Drain on a wire rack over paper towels.

Arrange lettuce leaves on a serving platter; top with tomato, onion slices, and bell pepper. Add Lemon Dressing, tossing to coat. Top with fried okra, and sprinkle with crumbled bacon. Serve immediately. Makes 6 servings

Lemon Dressing
1/4 cup fresh lemon juice
3 tablespoons chopped fresh basil
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1/4 cup olive oil

Combine first 5 ingredients in a bowl. Add oil, whisking until combined.

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Re: Salad Recipes

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