recipecommunity | Entries tagged with salads

jottingprosaist

PREP: 5 minutes
SERVINGS: 4-6

INGREDIENTS:

3-4 beefsteak tomatoes, or 8 plum tomatoes
1 red onion
1 green chili pepper
4 teaspoons fresh mint
2 cloves fresh garlic
120 ml olive oil (or to taste)
4-6 tbsp lemon juice (or to taste)
1/2 tsp salt (or to taste)

Optional:

1 English cucumber

METHOD:

Dice tomatoes, onion, cucumber (if using)
Mince chili pepper, mint, garlic
Mix everything together and serve!

NOTES:
Due to the romaine lettuce recall, I pulled this one out. The cookbook is called Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking, and is one of my faves. In addition to having great recipes, it's beautiful and enjoyable to read.

I've never made the recipe with green chili, and only with a little olive oil. Cucumber is a great addition. Mint is the thing I wouldn't cut!

And of course the recipe easily reduces to feed a single person living alone (me :P).

nverland

Pear Blackberry Salad
Prep Time 15 mins Total Time 15 mins Servings: 6 -8 as a side

Ingredients

1 package (6 ounces) spring lettuce mix
1 package (6 ounces) fresh blackberries
1 can (15 ounces) Pear Halves, drained and thinly sliced
1/3 cup chopped candied pecans (recipe for a full batch below)
1/3 cup crumbled goat or feta cheese

( Read more... )

nverland

Zucchini Couscous Salad
Yield: 4 Total Time:25 mins Prep Time:10 mins Cook Time:15 mins

Ingredients:

1/3 cup red onions
1 big zucchini, sliced
1 tbsp extra-virgin olive oil
Salt and pepper
1 tsp dried oregano
1 cup whole wheat couscous
½ cup fresh corn
1/2 cup cherry tomatoes, cut in half
1 tsp green onion
3 tbsp feta cheese
1/3 cup homemade vinaigrette

Directions:

In a medium heatproof bowl, pour 1 cup boiling water over the couscous.
Cover and let sit for 5 minutes.
Uncover, fluff with a fork, and set aside to let cool for 5 minutes more.
Heat a gas grill to medium-high. In a medium bowl, gently toss the zucchini with 1 tbs olive oil, salt, and pepper.
Set the zucchini down on the grill and cook, flipping occasionally, until it is browned and softened but not mushy, about 5 to 7 minutes.
In the same dish used to cook the couscous, add zucchini and all the remain ingredients. Stir really well along with the homemade vinaigrette.
Taste and adjust the seasoning if you think it is necessary. Serve immediately.

nverland

Spiralized Apple Slaw

2 apples, spiralized
1 1/2 cups fresh arugula
1 1/2 tablespoons olive oil
1/2 tablespoon apple cider vinegar
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Toss the spiralized apples and arugula in a bowl. Whisk together the olive oil, vinegar, honey, salt and pepper in a small bowl. Pour it over the apples and toss well.

nverland

Avocado Pine Nut Salad

Ingredients:
*DRESSING:
4 tablespoons white wine vinegar
3 tablespoons olive oil
1 1/2 tablespoons Dijon mustard
salt and pepper, to taste

*SALAD:
2 medium vine-ripened tomatoes, chopped
1 head green leaf lettuce, chopped
1 head red leaf lettuce, chopped
1 large avocado, chopped (about 1 cup)
1/3 cup pine nuts, toasted
1/4 cup mozzarella cheese, shredded

Directions:

Place dressing ingredients in shaker jar. Shake well (or whisk in a bowl) and refrigerate until chilled.
Add salad ingredients to a large bowl and toss with the chilled dressing (add a little at a time until you have used a desired amount).
Serve immediately.

*Tips:
An easy way to roast raw pine nuts is to dry roast them in a heated saucepan, stirring often so that they do not burn (they burn easily if not watched).
Grill some chicken and marinate it in the salad dressing for a great summer, main-dish salad!

*Nutrition Information per serving (Serving size: 1/8th of the salad) Calories: 179, Fat: 14g, Saturated Fat: 2g, Sugar: 1g, Fiber: 6.25g, Protein: 5g, Cholesterol: 2.5mg, Carbohydrates: 12g

*Weight Watchers POINTS per serving: Freestyle SmartPoints: 4, Points Plus Program: 5, Old Points Program: 5.5

nverland

Holiday Apple Salad
Total Time: 0:30 Prep: 0:20 Serves: 6-8

Ingredients
For the Candied Pecans

1/2 c. brown sugar
1/4 tsp. cinnamon
1/4 tsp. kosher salt
2 tbsp. water
1 c. pecans

For the Salad

6 c. mixed greens
2 apples, thinly sliced
1/2 c. crumbled blue cheese
1/2 c. dried cranberries

For the Dressing

2 tbsp. apple cider vinegar
1/2 shallot, finely chopped
1/2 tbsp. Dijon mustard
1/3 c. extra-virgin olive oil

Directions

Candy pecans: In a skillet over medium heat, combine brown sugar, cinnamon, salt, and water. Stir, letting sugar dissolve, then add pecans and toss until totally coated. Let simmer 5 minutes until sticky, then remove from heat and let cool on a parchment-lined baking sheet in a single layer. (Pecans you don't use for the salad can be stored in an airtight container up to 1 week.)
Assemble salad: In a large bowl, combine greens, apples, candied pecans, blue cheese, and dried cranberries. Refrigerate until ready to dress and serve.
Make dressing: In a bowl or glass jar, whisk together apple cider vinegar, shallot, dijon, and olive oil. Season with salt and pepper.
Drizzle salad with dressing and toss to combine. Serve immediately.

nverland

Radicchio Salad With Caramelized Carrots and Onions
Yield Serves 8–10 Active Time 45 minutes Total Time 1 hour

Ingredients

1/2 cup sliced almonds
2 pounds carrots, cut into 4x1/2" sticks
1/2 cup olive oil, divided
2 tablespoons thyme leaves, divided
2 3/4 teaspoons kosher salt, divided
1/2 teaspoon crushed red pepper flakes, divided
2 medium red onions, cut into 1/2" wedges
2 garlic cloves, finely grated
2 tablespoons plus 1 teaspoon sherry vinegar
2 tablespoons fresh orange juice
1 tablespoon honey
1 large or 2 small heads radicchio (about 11 ounces), leaves separated and cut into medium pieces
4 oranges, peeled, sliced into 1/2" half moons
2 cups parsley leaves

Preparation

Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes; set aside.
Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.
Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10–12 minutes.
Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds.

nverland

photo APPLE20CRANBERRY20BACON20CANDIED20WALNUT20SALAD20WITH20APPLE20POPPY20SEED20VINAIGRETTE.jpg

APPLE CRANBERRY BACON CANDIED WALNUT SALAD WITH APPLE POPPY SEED VINAIGRETTE
PREP TIME 10 mins TOTAL TIME 10 mins Serves: 6-8

INGREDIENTS

Apple Cranberry Bacon Salad
1 small head Romaine lettuce
8 oz. baby spinach
2 Fuji or Honeycrisp apples, thinly sliced
1 cup dried cranberries
6 slices bacon, cooked and crumbled
1 red bell pepper, chopped
½ small red onion, thinly sliced
1/3 cup Feta cheese crumbles
¾ cup caramelized walnuts*

Apple Poppy Seed Dressing
3-4 tablespoons apple cider vinegar (depending on how “tangy” you want it)
¼ cup honey
2 tablespoon sugar
1 tablespoon poppy seeds
½ teaspoon salt
1 teaspoon dry minced onion
¾ cup extra virgin olive oil

INSTRUCTIONS
Add all of the dressing ingredients to a medium bowl and whisk to combine or shake in a mason jar. Refrigerate while you prepare the salad ingredients then whisk/shake again before drizzling over salad. The dressing can be made up to a week in advance.
When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing.

NOTES
All ingredients are a guideline. Add more or less of your favorite salad fixings.

*5 MINUTE PERFECT CARAMELIZED NUTS
COOK TIME 5 mins TOTAL TIME 5 mins

INGREDIENTS
1 cup nuts*
¼ cup sugar
1 tablespoon butter
¼ teaspoon cinnamon (optional)

INSTRUCTIONS
Heat a medium non-stick skillet over medium heat and add nuts, sugar, butter and cinnamon. Stir constantly with a rubber heat-proof spatula for approximately 5 minutes (less time if your nuts are chopped as pictured) until the nuts are evenly coated in the melted sugar/butter.
Immediately transfer nuts to parchment paper and immediately separate using 2 forks OR let the nuts harden together and break them apart with your fingers once cooled. The nuts and coating will harden in 5-7 minutes.

NOTES
*If using chopped nuts, don’t chop them too small or they will burn.

nverland

Pasta Salad with Garbanzos and Feta Cheese

6 Tbs (90 ml) extra-virgin olive oil
¼ cup (60 ml) finely chopped fresh mint leaves
3 Tbs (45 ml) lemon juice
3 Tbs (45 ml) white wine vinegar
1 Tbs (15 ml) grated lemon zest
2-3 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
1 lb (450 g) fusilli or pasta shape of your choice, cooked according to package directions, rinsed under cold water, and drained
2-3 plum tomatoes, chopped
1 15-ounce (425 g) can garbanzos (chickpeas), rinsed and drained
4 oz (100 g) feta cheese, crumbled

Whisk together the olive oil, mint, lemon juice, vinegar, lemon zest, garlic, salt, and pepper in a large bowl. Add the remaining ingredients and toss to combine. Serve chilled or at room temperature. Serves 4 to 6.

nverland

Swazi Salad
ACTIVE: 20 MIN TOTAL TIME: 1 HR 20 MIN SERVINGS: 6

INGREDIENTS
3 medium beets (12 ounces), scrubbed
1/4 cup canola oil
2 tablespoons fresh lemon juice
2 teaspoons minced peeled fresh ginger
Kosher salt
Pepper
1 head of romaine lettuce (1 pound), coarsely chopped
3 radishes, thinly sliced
1 Hass avocado, peeled and coarsely chopped
1/4 cup crushed roasted peanuts

Preheat the oven to 450°. Wrap the beets in foil and place them on a baking sheet. Roast for about 1 hour, until tender. Unwrap and let cool. Slip off the skins and cut the beets into wedges.
Meanwhile, in a small bowl, whisk the oil with the lemon juice and ginger and season with salt and pepper.
In a large bowl, toss the romaine, radishes, beets and all but 2 tablespoons of the dressing. Transfer to a bowl. Top with the avocado and drizzle with the remaining dressing. Scatter the peanuts on top and serve.

MAKE AHEAD
The roasted beets can be refrigerated for up to 3 days.

nverland

Quinoa and Purple Potato Salad
Serves: 6 to 8 servings

Ingredients

12 ounces purple Peruvian potatoes, unpeeled, cut into ½-inch pieces

Quinoa:

4 cups low-sodium vegetable broth
2 cups quinoa
3 cloves garlic, peeled and smashed
2 cups (8 ounces) frozen peas, thawed

Dressing:

½ cup pitted medium black olives
1/3 cup chopped fresh oregano leaves
¼ cup extra-virgin olive oil
¼ cup agave nectar
3 tablespoons fresh lime juice (from about 2 to 3 large limes)
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Directions

Place the potatoes in a medium saucepan with enough cold water to cover the potatoes by 2 inches. Bring to a boil over medium-high heat. Cook until tender, 12 to 15 minutes. Drain in a colander and set aside to cool.

For the quinoa: In a large saucepan or Dutch oven, bring the broth, quinoa, and garlic to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Remove the pan from the heat and allow to rest for 5 minutes. Remove the garlic and discard. Using a fork, fluff the quinoa and place in a large serving bowl. Add the peas and the cooked potatoes.

For the dressing: In a food processor, combine the olives, oregano, oil, agave nectar, lime juice, salt, and pepper. Blend until chunky.

Pour the dressing over the quinoa and toss well until coated.

Cook’s Note: The potatoes can also be steamed in a steamer basket for 15 minutes until tender.

Per Serving (based on 6 servings): Calories: 457; Total Fat: 16 grams; Saturated Fat: 2 grams; Protein: 14 grams; Total carbohydrates: 66 grams; Sugar: 13 grams Fiber: 7 grams; Cholesterol: 0 milligrams; Sodium: 513 milligrams

nverland

Deluxe German Potato Salad

Ingredients
½ pound sliced bacon, diced
1 cup thinly sliced celery
1 cup chopped onion
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon salt
¾ teaspoon ground mustard
1 cup cider vinegar
½ cup water
5 pounds unpeeled small red potatoes, cooked and sliced
2 medium carrots, shredded
2 tablespoons minced fresh parsley
Additional salt, optional

Directions
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving ¼ cup drippings. Saute celery and onion in drippings until tender.
In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until thickened.
In a large serving bowl, combine the potatoes, carrots and parsley; drizzle with sauce; stir gently to coat. Season with additional salt if desired; garnish with bacon. Serve warm. Refrigerate leftovers. Yield: 14-16 servings.

Nutritional Facts
1 serving (1 cup) equals 192 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 241 mg sodium, 39 g carbohydrate, 3 g fiber, 5 g protein.

nverland

All in One Chicken Potato Salad
Serves: 4 Cooking Time: 5 min

What You’ll Need:

6 medium potatoes, peeled and cut into 1-inch chunks
2 tablespoon salt
1 (10-ounce) package refrigerated cooked, sliced chicken breast (see Tip)
1 (10-ounce) package frozen cut asparagus, thawed and drained
10 radishes, sliced
1 cup ranch dressing

What To Do:

Place the potatoes and salt in a soup pot and add enough water to cover the potatoes.

Bring to a boil over high heat and let boil for 5 minutes, or until the potatoes are tender; drain, rinse with cold water, and drain again.

Place the potatoes in a large bowl and add the chicken, asparagus, radishes, and dressing; toss well. Serve warm, or cover and chill until ready to serve.

Tip
Packaged sliced, precooked chicken is available in various flavors, and can be found in the refrigerated meats section of most supermarkets.

nverland

photo Strawberry- Caesar grilled chicken and vegetable salad.jpg

Strawberry- Caesar grilled chicken and vegetable salad

Ingredients:
MARINADE AND DRESSING:
1 ½ cups Newman’s Own® Caesar Dressing (or any bottled Caesar dressing)
1 ½ cups chopped fresh strawberries
2 tablespoons strawberry jam

SALAD:
2 boneless, skinless chicken breasts
3 cups dry rotini pasta, cooked according to package instructions
1 medium zucchini, trimmed and sliced horizontally
2 yellow bell peppers, trimmed and cut into large pieces
1 corn on the cob, husked and silk strings removed
3 green onions, chopped
1/3 cup shaved or shredded fresh Parmesan
1 cup chopped fresh strawberries
4 cups chopped romaine lettuce

Directions:
1. Prepare the marinade/dressing and marinate the chicken: Combine the Caesar dressing and strawberries in a blender or food processor. Process until smooth. Place ¾ cup of the strawberry Caesar marinade into a large zip bag with the chicken. Refrigerate for at least 4 hours (or overnight is fine too). Add the jam to the remaining mixture and process again. This will be the strawberry Caesar dressing that you’ll use for the salad. Pour it into another container, then cover and refrigerate until the salad is ready to assemble.

2. Grill the chicken and veggies: Preheat your grill to medium-high heat. Grill chicken on both sides until cooked through. Grill zucchini, bell peppers and corn on the cob on all sides until tender and slightly charred. Remove from the grill to let cool. Chop the chicken, zucchini and bell peppers into chunks. Cut the corn off the cob.

3. Assemble the salad: Place the cooked pasta in a large bowl. Add enough of the strawberry Caesar dressing to coat the pasta (don’t drown it!) Mix in the chicken, grilled veggies, and green onions. Toss and add more dressing, as desired. Cover with plastic wrap and refrigerate until ready to serve (it’s okay to make this several hours ahead- even overnight).

4. for serving: Stir the Parmesan and strawberries into the pasta salad. Sprinkle the bottom and sides of a large serving bowl with the lettuce. Scrape the pasta salad on top of the lettuce lined bowl, and serve.

nverland

Avocado Salad

2 teaspoons fresh oregano
1/2 teaspoon sea salt
5 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 cups cooked lentils
1-2 ripe avocados, quartered
1/4 cup toasted hazelnuts, chopped
1/4 cup minced chives

Smash the oregano and salt into a paste in a mortar and pestle. Gradually work in the olive oil, and then the lemon juice.

Toss the lentils with 2 tablespoons of the oregano oil, taste, and season if needed. Arrange on a platter or in a bowl. Just before serving, cut the avocado into quarters, then slice quite thinly, and arrange on top of the lentils. Drizzle with a bit more of the oil, and sprinkle with the hazelnuts, and chives. A final drizzle of oil might be needed, and perhaps a bit more lemon juice. Enjoy!

Serves 4.

nverland

TOMATOES STUFFED WITH FRESH CORN and MANGO SALAD
Servings: 6

6 large heirloom tomatoes
4 ears of corn
1/2 mango
1/2 bunch green onions
1/2 cup halved cherry tomatoes
1/4 cup minced fresh cilantro
1/2 jalapeno
1 1/2 tablespoons olive oil
3 tablespoons fresh lime juice

Cut tops off tomatoes. Gently cut around inside edge of each tomato; use a spoon or your hands to scoop out most of the insides (reserve for another use) creating a cup. Sprinkle insides with salt and pepper. Cut off kernels from corn, parboil, and place in a large bowl to cool. Add mango, peeled and diced; green onions, thinly sliced; halved cherry tomatoes; cilantro; jalapeno, finely minced; olive oil and lime juice.

Gently mix to combine; season with salt. Spoon salad into tomato cups. Transfer to a platter. Garnish with fresh chive blossoms or another edible blossom (such as nasturtiums). Serve at room temperature.

nverland

Maple Bacon Potato Salad

Ingredients

2 russet potatoes (about 1 lb)
1 zucchini (about 6 oz)
5 slice bacon
1/2 Tbsp lemon juice
4 Tbsp mayonnaise
1 tsp Dijon mustard
1 Tbsp maple syrup
1 tsp caper, minced

Directions

1 Peel and dice potatoes. Cut zucchini into half lengthwise and slice each halved zucchini thinly crosswise.
2 Boil water in a saucepan and add pinch of salt. Put potatoes in the saucepan and cook until tender. When the potatoes are cooked, transfer to the colander to drain and pour lemon juice over the potatoes. Let stand.
3 While potatoes are cooking, in another saucepan, boil water, add pinch of salt, put zucchini in the saucepan. When it boils again, remove from the heat, transfer to the colander to drain. Rinse zucchini in cold running water and drain well.
4 Cook bacon in a skillet (without oil) until crisp. Then chop.
5 In a bowl, combine mayonnaise, Dijon mustard, maple syrup and minced caper. Mix well. Add potatoes, zucchini and bacon. Toss to coat.

nverland

Cha-Cha Chicken Salad

Ingredients

1 (8-oz.) package cream cheese, softened
1 cup mayonnaise
2 teaspoons curry powder
1 teaspoon salt
6 cups chopped cooked chicken

1 (8-oz.) can crushed pineapple
2/3 cup orange-flavored sweetened dried cranberries
1 cup chopped roasted, salted almonds
Garnishes: fresh herbs, blackberries, raspberries, sliced peaches

Preparation

1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.

2. If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired.

nverland

Cajun Spiced Shrimp and Corn Salad

PICKLED RED ONION
½ cup red wine vinegar
½ tablespoon kosher salt
½ tablespoon sugar
½ tablespoon freshly ground pepper
1 medium red onion, halved and thinly sliced
SALAD
1 teaspoon Old Bay seasoning
1 teaspoon Cajun spice blend
1 teaspoon hot pimentón de la Vera (smoked Spanish paprika)
1 teaspoon chopped rosemary
¼ teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
20 large shrimp, shelled and deveined
7 ears of corn, shucked
2 tablespoons unsalted butter
Salt
Freshly ground pepper
4 Kirby cucumbers, diced
2 Medjool dates, pitted and diced
¼ cup chopped cilantro
¼ cup fresh lime juice
Pea shoots, for garnish (optional)

In a small saucepan, bring the vinegar to a boil with the salt, sugar and pepper. Cook over high heat until the salt and sugar dissolve, about 2 minutes. Remove from heat, stir in the onion slices, and let the onion pickle stand at room temperature for 1 hour.
Light a grill. In a large bowl, mix the Old Bay, Cajun spice, smoked paprika, rosemary, cayenne and 1 tablespoon of the olive oil. Add the shrimp and toss well. Grill the shrimp over high heat, turning once, until the shrimp are lightly charred and white throughout, about 2 minutes.
Rub the corn with the butter and season with salt and black pepper. Grill over moderately high heat, turning occasionally, until the kernels are charred and tender, about 10 minutes. Let the ears cool slightly.
Using a serrated knife, cut the kernels from the ears over a large bowl. Toss the corn with the cucumbers, dates, cilantro, lime juice and the remaining 1 tablespoon of olive oil. Drain the pickled onion strips and add them to the salad. Season with salt and pepper and toss well. Transfer to a platter, top with the grilled shrimp, garnish with the pea shoots and serve.

MAKE AHEAD The pickled onion can be refrigerated for up to 3 days. The dressed salad can be refrigerated for up to 2 hours; serve lightly chilled.

Reminder that all recipes can be found at http://nbula-rising.tumblr.com/

nverland

Sesame Chicken & Rice Salad

3/4 c Rice
1 1/2 c Water
2 c Pea pods
2 c Diced cooked Chicken
1 11-ounce can mandarin orange sections, well drained
1/2 c Sliced water chestnuts, halved
1/4 c Red wine vinegar or balsamic vinegar
1 Tbl Sesame oil
1 Tbl Salad oil
Salt and freshly-ground pepper, to taste
3/16 tsp Garlic powder

Run cold water over rice in a strainer for about 1 minute, lifting rice to rinse well.
In a medium saucepan bring rice and water to boiling; reduce heat. Simmer, covered, 40 to 50
minutes or until done. Drain. Rinse with cold water. Drain again.
In a mixing bowl toss together the rice, pea pods, chicken, orange sections, and water chestnuts.
Cover; chill rice mixture for 6 hours or overnight.
In a screw-top jar combine vinegar, sesame and salad oils, salt, pepper, and garlic powder.
Cover; chill at least 6 hours or overnight.
Before serving shake vinegar and oil mixture well. Pour over rice mixture; toss.