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Salad Recipes
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Seven Layer Salad
This is a fantastic salad for holiday dinners, picnics or family gatherings. It's been a favorite for years.
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1 (12 ounce) package Bacon, cut into 1-inch pieces and fried crisp
1 head lettece cut into small pieces
1 cup celery, cubed
1/2 cup chopped green pepper
1/4 cup sliced green onions
1 (10 ounce) package frozen green peas, thawed
1 1/2 cups Real Mayonnaise
3/4 cup Shredded Cheddar Cheese
1. Place greens in large glass bowl. Layer celery, green pepper, onions, bacon and peas over greens.
2. Spread mayo evenly over peas, covering the top completely and sealing to edge of bowl. Sprinkle with cheese.
3. Cover and refrigerate 2 to 12 hours to blend flavors. Toss before serving, if desired.
Makes 6 servings
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German Potato Salad
This is a really good hot potato salad. A Great German Recipe.
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4 potatoes
4 slices bacon, cut into 1 inch pieces
1 tsp corn starch
2 tablespoons white sugar
1/3 cup water
3 Tbsp vinegar
1/2 cup chopped green onions
1 Tbsp mustard
salt and pepper to taste
Boil potatoes till done, about 30 minutes. Drain, cool and cut into small bite size chunks. Fry bacon in skillet until crisp. Add the corn starch, sugar, water, and vinegar to bacon, and cook over medium heat until dressing is thick. Add potatoes and green onions to skillet and mix until coated. Season with kosher salt and pepper and serve warm.
Makes 4 servings
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Mixed Greens with Raspberry Vinaigrette
1/2 cup walnut pieces
1/3 cup vegetable oil
2 1/2 tbsp raspberry vinegar
1 tbsp chopped shallots
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1/2 tsp kosher salt
1/2 tsp white sugar
2 cups Romaine lettuce, washed and torn
2 cups spinach leaves, washed and torn
1 cup halved red seedless grapes
Directions
Preheat oven to 350 F. To toast walnuts, spread in single layer on baking sheet. Bake 6 to 8 minutes or until lightly golden brown, stirring frequently; cool. Coarsely chop; set aside.
Place oil, vinegar, shallots, salt and sugar in small bowl or small jar with lid. Whisk together or cover and shake jar until mixed. Cover; refrigerate up to 1 week. Combine greens, grapes and chopped walnuts in large bowl. Just before serving, add dressing; toss well.
Makes 6-8 servings
Blueberry Congealed Salad
2 small packages raspberry gelatin
2 cups boiling water
2 1/2 cups fresh blueberries
1 - 8 ounce can crushed pineapple, drained, reserve juice
1 (8 oz.) pkg. cream cheese, softened
1/2 cup sugar
1 cup sour cream
1 tsp vanilla extract
1/2 cup chopped pecans
In large bowl, dissolve gelatin in boiling water. Drain the liquid from pineapple into a measuring cup and add enough water to make 1 cup liquid. Blend juice mixture, fresh blueberries and crushed pineapple into the gelatin, mix well and congeal. Pour into a 2 quart mold. Refrigerate until firm.
Mix cream cheese, sugar, sour cream and vanilla and spread over the congeal salad. Sprinkle with chopped pecans. Chill for 30 more minutes and serve.
Makes 8 servings
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Pear and Gorgonzola Cheese Salad
1/3 cup extra virgin olive oil
1 1/2 tbsp sherry wine vinegar
1 tbsp Dijon mustard
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4 tsp honey
1/4 tsp salt
2 ripe pears
Lemon juice
5 cups mixed salad greens, washed and torn
2 cups Boston or Bibb lettuce leaves, washed and torn
6 oz Gorgonzola or Stilton cheese, crumbled
Freshly ground black pepper
Place oil, vinegar, mustard, honey and salt in small bowl. Whisk together until combined. Quarter and core pears, cut into 1/2 inch pieces. Brush pear pieces with lemon juice. Combine greens, pears, cheese and dressing in large bowl. Toss lightly to coat. Sprinkle with pepper.
Makes 6-8 servings
Roquefort Pomegranate and Pear Salad
1 head romaine lettuce, torn into bite-size pieces
3 pears, peeled, cored and chopped
2 tbsp raisins
1/2 cup pomegranate seeds
5 oz Roquefort cheese, crumbled
1 avocado, peeled, pitted, and diced
1/2 cup green onions, chopped
1/4 cup honey
2 tablespoons butter
1 cup brown sugar
1 tablespoon cinnamon
1/2 cup almonds
1/3 cup extra virgin olive oil
3 tbsp red wine vinegar
1 1/2 tsp caned sugar
1 tsp mustard
2 cloves garlic, chopped
1/2 tsp kosher salt
freshly ground black pepper
In a medium saucepan, bring honey and butter to a boil. Reduce heat and let simmer for 2 minutes, stirring occasionally. Add the almonds, brown sugar and cinnamon and stir gently until sugar has melted and caramelized the almonds. Place sugar coated nuts onto waxed paper and let cool.
Dressing:
In blender, add olive oil, vinegar, 1 1/2 tsp caned sugar, mustard, garlic, salt and pepper, mix well. In a large serving bowl,layer lettuce, pears, pomegranate seeds, raisins, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with almonds, and serve.
Makes 6 Servings
Harvest Salad with Lavender Dressing
This salad is served at one of my favorite restaurants...Yummm.
1/2 cup candied walnuts
6 oz baby spinach, rinsed, dried and torn into bite-size pieces
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
1 small can manderine oranges
1 avocado, peeled, pitted and diced
1/2 red onion, thinly sliced
Lavender Dressing
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lime juice
1 clove garlic, minced
1 teaspoon grain mustard
2 tablespoons honey
1 teaspoon dried lavender blossoms
Candied Walnuts:
1/2 cup sugar
1 cup almonds
In medium pan add sugar and heat until melted, about 6 minutes. Add walnuts and cook until sugar caramelizes, stirring constantly. Remove from the pan to a parchment lined sheet pan and cool. Let cool and set aside.
Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. In a large bowl, toss together spinach, cranberries, blue cheese, avocado, and red onion. Rinse manderine oranges and pat dry. In blender, combine olive oil, Red wine Vinegar, lime juice, garlic, honey, and lavender blossoms. Cover and blend until smooth.
To serve, divide tossed spinach among 4 large salad plates. Sprinkle with candied walnuts, arrange orange slices on each plate, pour a generous amount of fresh lavender dressing over each salad.
Baked Potato Salad with Dill
4 baking potatoes
1/2 cup chopped green onions
1/4 cup coarsely chopped walnuts
4 celery, thinly sliced
3 tablespoons chopped fresh dill weed
2 tablespoons chopped fresh parsley
1/3 cup mayonnaise
2 tablespoons lemon juice
4 teaspoons Dijon-style prepared mustard
1/4 teaspoon curry powder
Preheat to 400 degrees. Pierce potatoes with fork, and bake in preheated over for about 1 hour, or until tender. Remove from oven, let cool, and chill until cold. Cube potatoes (leave skin on), put in a large bowl, add green onions, walnuts, celery, dill weed and parsley. Whisk together mayonnaise, lemon juice, mustard and curry powder. Pour dressing over potato mixture and toss to coat. Cover and refrigerate until ready to serve.
Tortellini Salad
This is a delicious Italian salad served in the finest restaurants.
16 oz cheese filled tortellini
1 green bell pepper, thinly sliced
1 red bell pepper, julienned
1 medium red onion, chopped
1 cup green olives
6 Italian Sausages, cut in 1 in pieces
1/4 cup olive oil
2 teaspoons grated lemon zest, minced
1/4 cup lemon juice
2 tablespoons ground walnuts
1 tablespoon honey
In skillet, cook Italian sausage in Olive oil for about 5 minuets, turning occassionally. In a large saucepan, cook tortellini until done. Drain and cool under cold water. In small bowl, wisk together, olive oil, lemon zest, lemon juice, walnuts, and honey. Refrigerate until chilled. In a salad bowl, combine tortellini, peppers, red onion, olives, and Italian Sausage. Add dressing, toss and serve.
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Swedish Cucumbers
I Love, Love, Love Swedish Cucumbers....YUMMY!
4 large cucumbers, peeled, quarted and sliced thin
1 clove garlic, minced
salt and pepper to taste
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1 cup sour cream or plain yogurt
1/2 cup green onion chopped
1 tsp. dill weed
2 tbsp white vinegar
Fresh chives for garnish
In medium sized bowl, add sour cream or yogurt and mix until smooth. Add remaining ingredients, folding lightly until blended well. Refrigerate until thoroughly chilled. Garnish with chopped fresh chives. That's it...Enjoy!
Cheesy Waldorf Salad
1/3 cup mayonnaise
1 tbsp honey
1 tbsp cidar vinegar
4 small or 3 large apples
4 oz Provolone cheese
2 celery sticks, thinly sliced
1/2 cup walnuts or pecans, toasted and chopped,
divided Red leaf lettuce leaves
Combine mayonnaise, honey and vinegar in large bowl until blended. Core apples, cut into 1/2 inch pieces to equal 4 cups. Cut cheese into cubes. Add apples, cheese, celery and 1/4 cup walnuts; stir to coat. To serve, line individual salad plates with lettuce, then top with salad. Sprinkle remaining 1/4 cup walnuts over each serving.
Hawaiian Chicken Salad
1 package cream cheese, softened
1/3 cup creamy salad dressing, e.g. Miracle Whip
16 oz can chunk pineapple, juice reserved
1 1/2 cups cubed cooked chicken breasts
1 cup walnuts, chopped
1 1/2 cups seedless grapes, halved
In a medium bowl, beat cream cheese until fluffy. Add the remaining ingredients, toss and chill until ready to serve.
Makes 6 servings
Salmon Spinach Salad
Yield: 4 Servings
1/2 c white wine
1/2 c water
1 salmon fillet
1 tbsp. dillweed, whole, dried
8 small potatoes, red, quartered
8 cup spinach, fresh, loosely packed
1 can artichoke hearts, drained, quartered
1/4 c chablis or other dry white wine
3 tb water
1/2 tsp dillweed, whole, dried
3 tbsp red wine vinegar
1 tbsp dijon mustard
Combine first 2 ingredients in a large skillet; bring to a boil. Add
salmon, skin side down, and sprinkle with 1 teaspoon dillweed. Cover;
reduce heat, and simmer 13 minutes or until salmon flakes easily when
tested with a fork; remove from skillet. Using a fork, separate
salmon into bite sized pieces; and set aside. Arrange potatoes in a
vegetable steamer over boiling water. Cover and steam 13 minutes or
until tender. Combine salmon, potatoes, spinach and artichokes in a
bowl; toss gently. Combine remaining ingredients in a jar. Cover
tightly, and shake vigorously. Pour over salad; toss gently. Serve
immediately.
Recipe by Cooking Light Magazine
Salmon Delight Salad
Fish lovers rave about this recipe
Ingredients
1 cup honey
1 cup Dijon mustard
1/2 cup olive oil, you might need a touch more
3 tablespoons fresh lemon juice
6 (6.00 ounces) salmon fillets, boned and skinned
1/2 teaspoon sea salt
1 teaspoon fresh white pepper
3 cups pecans, measure then finely grind
1 cup chopped pecan pieces
olive oil or light olive oil (for cooking)
12 cups mixed salad greens
1 pint grape tomatoes
1(14.00-28.00 ounces) can mandarin orange segments, drained and chopped
1. Preheat oven to 350 degrees.
2. In a small bowl combine the honey, mustard, oil and lemon juice.
3. Whisk well.
4. Remove 1/3 cup-cover and set aside the 2/3 cup.
5. Lightly coat salmon filets with the honey-mustard glaze, then coat with the ground pecans.
6. Repeat until all filets are prepared.
7. Place 1 T. olive oil a medium oven proof pan over medium heat.
8. Cook filets 2-3 minutes on each side, turning carefully and only once to lightly brown both sides.
9. Place in preheated oven and bake for another 5 minutes.
10. Meanwhile place 2 cups of mixed salad green's on each of 6 plates.
11. Divide the tomatoes and oranges evenly between plates.
12. Remove fish and place one filet on each of the salad beds.
13. Drizzle with remaining dressing and sprinkle with the chopped pecan pieces.
14. Serve.
Walnut Shrimp Salad
2 lbs. cooked shrimp
1 can mandarin oranges
1 can sliced water chestnuts
1/2 c. sliced green onion
1 c. sliced celery
1 c. walnut halves
1 tbsp. soy sauce
1 tbsp. butter
1/2 c. bottled sweet/sour dressing
Salad greens
Melt butter, add soy sauce and walnut halves. Stir gently over low heat until nuts are lightly toasted, about 10 minutes. Cool.
Mix celery, onions, water chestnuts, oranges and shrimp. Toss with nuts and dressing. Place on salad greens. Serve additional dressing on the side.
Delicious Fruit Salad
3 packages (3 oz each) strawberry flavored gelatin
3 cups boiling water
2 ripe bananas
1 can (20 oz) crushed pineapple
1 package (8 oz) cream cheese
1 cup sour cream or plain yogurt
1/4 cup sugar
Crisp Lettuce Leaves
In large bowl, dissolve geletin in boiling water. Slice bananas into gelatin mixture. Add frozen strawberries and undrained pineapple. Reserve half the mixture at room temprature. Pour remaining mixture into a 13x9-in pan. Refrigerate 1 hour or until firm.
In mixing bowl, beat cream cheese with sour cream and sugar; spread over chilled layer. Gently spoon reserved gelatin mixture on top. Refrigerate until firm, about 2 hours.
Cut into squares; serve n lettuce-lined salad plates. Garnish with additional pineapple and mint leaves, if desired. Makes 12 servings.
Veracruz-Style Striped Bass:
ChefMD® Healthy Recipe
Aired on Lifetime Television
July 13 and August 31, 2008
4 (5 to 6 oz.) skinless striped bass fish fillets
1 tsp dried oregano leaves,
1 tsp finely shredded organic orange peel
4 very thin slices yellow or sweet onion
1 (14.5 oz.) can organic fire roasted diced tomatoes, drained
½ cup rustic guajillo salsa, such as Frontera brand
¼ cup chopped pitted green olives
2 tablespoons capers, rinsed, drained
½ ripe avocado, diced or thinly sliced
Preparation
Heat oven to 375°F. Arrange fish in a single layer in a shallow baking dish or casserole. Sprinkle oregano and orange peel over fish; press lightly and top with onion separated into rings. Combine tomatoes, salsa, olives and capers and spoon mixture over fish. Bake 15 to 20 minutes or until fish is opaque in center. Garnish with avocado.
Mixed Berry Salad
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup fresh strawberries, cut in half
1 cup cubed honeydew melon
1/4 cup sour cream or yogurt
1 1/2 teaspoons honey
1 tbsp fresh lime juice
Whisk sour cream, lime juice, and honey together in a medium bowl. Add the fruit and toss to mix. Serve.
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