Couscous Salad
Ingredients
1 cup cooked couscous 1 tablespoon butter -1 red onion, chopped- 1 red bell pepper, chopped -1/3 cup chopped fresh parsley - 1/3 cup raisins- 1/3 cup toasted sliced almonds 1/2 cup canned chick peas, rinsed and drained- 1/2 cup creamy salad dressing -1/4 cup plain yogurt- 1 teaspoon ground cumin- salt and pepper to taste
Method
Place 1 teaspoon butter in a saucepan and melt over mediumlow heat. Add 1/2 cup couscous and stir until coated in butter. Add 1 cup water. Bring to boil, reduce heat to a simmer. Cover and cook until all water is absorbed. Season with salt and pepper, set aside to cool. In a salad bowl, combine the couscous, red onion, bell pepper, parsley, raisins, almonds and chick peas. Stir and mix well.
Whisk together the salad dressing, yogurt, cumin, salt and pepper. Pour the dressing over salad; stir until well blended, chill and serve.
Greek Salad
Ingredients
1 head iceburg lettuce 1 head romaine lettuce 1 lb. plum (roma) tomatoes
6 oz. greek or black olives, sliced 4 oz. sliced radishes 4 oz. feta cheese
2 oz. anchovies (optional) Dressing: 3 oz. olive oil 3 oz. fresh (preferred) lemon juice 1 teaspoon dried oregano 1 teaspoon black pepper 1 teaspoon salt 4 cloves garlic, minced
Method
Wash and cut lettuce into 1 1/2" pieces. Slice tomatoes in quarters. Combine lettuce, tomatoes, olives, and radishes in large bowl. Mix dressing ingredients together and then toss with vegetables. Pour out into a shallow serving bowl. Crumble feta cheese over all, and arrange anchovy fillets on top (if desired).
Chicken Pasta Salad
Ingredients
2 boneless chicken breasts 3/4 cup steak sauce 1 (12 ounce) package fussili or bowtie pasta 2 chicken bouillon cubes 1 medium Vidalia onion, diced 2 avocados, peeled and diced 1 cup halved cherry tomatoes 1 cup blue cheese or ranch salad dressing
Method
Marinate chicken breasts in steak sauce for 15 to 60 minutes. Grill until done and chop into bitesize pieces. In a large pot of boiling water, add the bouillon cubes and cook pasta until al dente. Drain and rinse under cold water. In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Add salad dressing, mix and refrigerate until chilled. Stir in additional salad dressing when ready to serve, if desired.
Lentil Salad
Ingredients
1 cup dried lentils 1 cup diced carrots1 cup diced red onions 2 cloves garlic, minced 1 bay leaf 1/2 teaspoon dried thyme 2 tablespoons lemon juice 1/2 cup diced celery 1/4 cup chopped fresh parsley 1 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup olive oil
Method
In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy. Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.
Ham Salad with Hot Peanut Dressing
Ingredients
3/4 pound boneless ham 2 tablespoons vegetable oil 1/4 cup peanut butter
3 tablespoons fresh lime juice 1 tablespoon reducedsodium soy sauce
1 teaspoon ground ginger 1 clove garlic, minced 1 tablespoon sugar
1 medium cucumber, seeded and thinly sliced 1/2 red onion, thinly sliced
6 cups romaine or curly endive, torn 1 head radiccio or Boston lettuce
Method
Thinly slice ham and heat briefly in microwave or in skillet over medium heat. Set aside and keep warm. For dressing, combine vegetable oil, peanut butter, lime juice, soy sauce, ginger, garlic and sugar in a blender or food processor; blend well. Heat dressing in microwave in glass measuring cup or on stovetop in a small saucepan. Toss cucumber, red onion, romaine and endive together. Arrange salads on individual salad plates as follows: Line plates with radiccio or Boston lettuce, top with tossed vegetables, arrange ham slices atop and spoon over hot dressing.
Deli Potato Salad
Ingredients
6 to 10 potatoes, boiled, cooled and cut in chunks 3 hard boiled eggs, chopped 1/2 lb. salami, ham, or other favorite deli meat, cut in chunks
3 dill pickles, chopped 1 onion, chopped 2 apples, cored and chopped
3 tbsp. mayonnaise 3 tbsp. red wine vinegar salt and fresh ground pepper to taste paprika
Method
Mix potatoes, pickles, eggs, apple and onion in a large bowl. Fry salami lightly and drain off excess fat, cool. Stir salami, mayonnaise and seasoning into potato mixture. Chill for 2 hours before serving. Garnish with slivered red and green sweet peppers.
Mandarin Orange Salad
Ingredients
1/2 cup sour cream 1/4 cup mayonnaise 1/4 cup milk 1/2 to 1 teaspoon minced garlic 1/2 teaspoon Worcestershire sauce pinch sugar pinch ground white pepper cayenne pepper to taste 3 large heads butter lettuce torn, washed and dried 1 small Vidalia sweet onion, peeled and sliced into thin rings 1 (11 ounce) can mandarin oranges, drained 6 ounces fresh mushrooms, thinly sliced- salt and pepper to taste
Method
Prepare the dressing by whisking together the sour cream, mayonnaise, milk, garlic, Worcestershire sauce, sugar, white pepper and cayenne pepper. Store in an airtight container and refrigerate. Prepare the salad in a large bowl by combining the lettuce, onion, oranges and mushrooms. Add enough dressing to coat and toss. Sprinkle with salt and pepper and add croutons if desired.
Cucumber Salad
Ingredients
23 cucumbers, sliced
2 teaspoons salt
3 tablespoons cider vinegar
1 1/2 teaspoons sugar
1/4 teaspoon paprika
1/4 teaspoon white pepper
1/2 clove garlic, minced
4 fresh green onions, diced
1 cup thick sour cream
1/4 teaspoon paprika
Method
Slice cucumbers thinly into bowl; sprinkle with salt, mix. Set aside for 1 hour. Mix vinegar, water, sugar, paprika, white pepper and garlic, and set aside. Squeeze liquid from cucumber slices a few at a time, and place into bowl. Discard liquid. Add vinegar mixture, green onions, and sour cream. Mix and sprinkle additional
paprika over top. Chill for 12 hours.
Golden Corral's Seafood Salad
Ingredients
1 lb. imitation crab meat, shredded
1 cup diced celery
1/2 cup mayonnaise
1/4 cup sliced green onions (with the green too)
1 tablespoon lemon juice
3 hard boiled eggs, chopped.
Method
Mix all ingredients. Refrigerate for about an hour to allow flavors to blend. Serve either as a salad, on lettuce, or on split croissants.
Strawberry Salad
Ingredients
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon dried minced onion
1 (10 ounce) bag fresh spinach chopped, washed and dried
1 quart strawberries, sliced
1/4 cup toasted slivered almonds
Method
Whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce, and onion. Refrigerate until chilled. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad; toss and refrigerate 1015 minutes before serving.
Spicy Pecan Salad
Ingredients
1 heart of romaine lettuce
red onion
1/8 cup crumbles blue cheese
2 oz. spicy pepper pecans (chopped)
4 teaspoons raspberry vinaigrette (per serving)
Toss romaine lettuce with raspberry vinaigrette and divide evenly on
salad plates. Slice red onion paperthin and layer to taste on top of
the greens. Sprinkle with blue cheese crumbles and spicy pepper
pecans to taste.
Spicy Pepper Pecans:
2 oz. or 1/2 cup of chopped pecans
3 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper
Method
Rinse pecan pieces to dampen. Combine brown sugar and cayenne pepper in a small bowl. Mix in damp pecan pieces and toss until thoroughly coated. Spread evenly on cookie sheet then place in preheated 400F oven and cook 5 to 10 minutes or until brown sugar is thoroughly melted on pecans. Remove and let cool.
Rice Salad
Ingredients
3 cups cold cooked rice
1/2 cup cooked peas
1/2 cup cooked corn
1/2 cup raisins
1/2 cup red and green pepper, chopped
1/3 cup olive oil
6 slices bacon, cooked crisp and crumbled
Method
salt and fresh ground pepper to taste
Combine all ingredients in a bowl. Toss with olive oil and chill
overnight in refrigerator before serving. Garnish with orange
sections.
Zucchini Slaw
Ingredients
6 medium zucchini, grated (1 1/2 lbs)
2 teaspoons salt
1 large carrot, grated
1 sweet red pepper, julienned
1 red onion, thinly sliced
1 stalk celery, julienned
2 tablespoons each chopped fresh dill and parsley
Dressing:
3/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon horseradish
1/4 teaspoon pepper
Method
Combine zucchini and salt; toss well. Place in colander; let stand for 30 minutes. Rinse under cold water; drain and squeeze out excess moisture. Place zucchini in bowl and add carrot, red pepper, onion and celery; toss well. Sprinkle with parsley and dill. Combine mayonnaise, mustard, vinegar, oil, honey, horseradish and pepper; stir into zucchini mixture. Taste and adjust seasoning if necessary.
Zucchini Slaw 20
Poached Chicken and Walnut Salad
Ingredients
2 whole chicken breasts (with skin on and bone in) 1 celery stalk 1 onion, sliced 6 peppercorns chicken broth 3 tbsp. extra virgin olive oil 3 tbsp. balsamic vinegar 1/4 cup walnuts
Method
mixed greens: watercress, arugula, red leaf lettuce, radicchio Place chicken breasts in pan or skillet. Add celery, onion and peppercorns. Add enough broth to cover chicken. Bring to a boil, then reduce heat to mediumlow. Cook until just tender, about 20 minutes. Cool chicken and remove skin. Pull chicken off bone
in strips. In a saucepan, combine olive oil, vinegar and walnuts. Cook
until somewhat thickened and liquid is reduced. Wash greens and tear into pieces. Place greens on four salad dishes, then arrange chicken on each plate of greens. Pour oilvinegar mixture on top.
Sugar Snap Salad
Ingredients
4 cups bibb (or butter) lettuce 4 cups sugar snap peas, string removed
3 tablespoons minced shallots 4 teaspoons sherry vinegar salt and black pepper, to taste 7 teaspoons extravirgin olive oil 1/2 cup roughly chopped fresh basil 3 tablespoons chopped Italian flat leaf parsley
Method
Wash and dry the lettuce and tear into bitesized pieces. Make the vinaigrette by combining the shallots, vinegar, salt, pepper and olive oil and set aside. Make an ice bath by filling a large bowl with ice and cold water and set that aside.In a large pot, blanch peas in boiling water for about 3 minutes, until peas are bright green and cooked but still crunchy. Immediately, drain the peas and plunge into the ice bath. Once the peas have cooled and stopped cooking remove them from
the ice bath. Remove excess water from peas by blotting with a paper towel. Up to this point, the salad can be made a day in advance, refrigerated as separate components. Use the lettuce to line the bottom of a serving dish and add peas, basil, and parsley to another bowl. Add vinaigrette and toss. Put this mixture on top of the lettuce and serve immediately.
Fruit Salad with Champagne Sauce
Ingredients
1 cup kiwi, peeled and cut into 1/4 inch cubes
1 cup figs, peeled and cut into 1/4 inch cubes
1 cup grapes, sliced in half
1 cup fresh strawberries, sliced in half
1 cup fresh raspberries
2 egg yolks
1/3 cup granulated sugar
1 cup Champagne
Method
Heat broiler to its highest setting. Divide the cut fruits into 4 soup plates, arranging them decoratively. Make sauce by combining egg yolks and sugar in
a mixing bowl. Whisk briskly until the yolks begin to turn a light lemony color. Add the Champagne a little bit at a time, whisking constantly until well blended.
Place the mixing bowl in a pot or pan and pour about 1 inch of water around it. Bring the water to a simmer and continue to whisk vigorously until the mixture becomes light and foamy. Once the mixture starts to thicken, remove the bowl from the heat. Do not overcook. Continue to whisk for 10 seconds. Pour equal amounts of sauce over each fruit salad. Place the plates under the broiler about 3 inches from the source of heat and allow them to cook just until they are lightly browned on the surface, rotating as needed. Serve immediately with remaining Champagne to accompany.
Mushroom Antipasto Pasta Salad
Ingredients
4 cups pasta, cold, cooked
2 cups white mushrooms, sliced
1 cup roasted red peppers, chopped
1 cup salami, cut into bitesize pieces
1 cup provolone cheese, cut into bitesize pieces
1 jar (6 ounces) marinated artichoke hearts, (with liquid)
1/4 cup Italian dressing
salt and pepper, to taste
1/2 cup chopped fresh basil
Method
To the pasta, add the mushrooms, peppers, salami, cheese, and artichoke hearts with liquid. Mix in Italian dressing; season with salt and ground black pepper to taste. Top with chopped basil. Allow flavors to blend for at least 30 minutes before serving.
Spicy Fruit Salad
Ingredients
1 16 ounce can of peaches
2 3 inch long cinnamon sticks
3/4 teaspoon of allspice
2 large navel oranges
2 large pink grapefruits
1 small pineapple
2 pints of strawberries
3 kiwi fruits
2 tablespoons of crystallized ginger root
Method
Drain syrup from the peaches into a small saucepan. Place peaches in a large bowl. Over mediumhigh heat, heat syrup, cinnamon, and ground allspice to boiling. Reduce heat to low; cover and simmer 10 minutes. Set syrup mixture aside to cool while preparing fruit. Grate peel from 1 orange, set aside. Cut peel from oranges and grapefruits. To catch juice, hold fruit over bowl with peaches and cut sections from oranges and grapefruits between membranes; drop sections into bowl. Cut peel and core from pineapple; cut fruit into 1/2 inch chunks. Add pineapple to fruit in bowl. Pour syrup mixture over fruit in bowl. Add grated orange peel; toss. Cover and refrigerate until ready to serve. Just before serving, hull strawberries; cut strawberries in half if large. Cut peel from kiwi. Slice each kiwi lengthwise into 6 wedges. Toss strawberries and kiwi with fruit mixture. Place in serving bowl and sprinkle with crystallized ginger.
Ingredients
1 cup cooked couscous 1 tablespoon butter -1 red onion, chopped- 1 red bell pepper, chopped -1/3 cup chopped fresh parsley - 1/3 cup raisins- 1/3 cup toasted sliced almonds 1/2 cup canned chick peas, rinsed and drained- 1/2 cup creamy salad dressing -1/4 cup plain yogurt- 1 teaspoon ground cumin- salt and pepper to taste
Method
Place 1 teaspoon butter in a saucepan and melt over mediumlow heat. Add 1/2 cup couscous and stir until coated in butter. Add 1 cup water. Bring to boil, reduce heat to a simmer. Cover and cook until all water is absorbed. Season with salt and pepper, set aside to cool. In a salad bowl, combine the couscous, red onion, bell pepper, parsley, raisins, almonds and chick peas. Stir and mix well.
Whisk together the salad dressing, yogurt, cumin, salt and pepper. Pour the dressing over salad; stir until well blended, chill and serve.
Greek Salad
Ingredients
1 head iceburg lettuce 1 head romaine lettuce 1 lb. plum (roma) tomatoes
6 oz. greek or black olives, sliced 4 oz. sliced radishes 4 oz. feta cheese
2 oz. anchovies (optional) Dressing: 3 oz. olive oil 3 oz. fresh (preferred) lemon juice 1 teaspoon dried oregano 1 teaspoon black pepper 1 teaspoon salt 4 cloves garlic, minced
Method
Wash and cut lettuce into 1 1/2" pieces. Slice tomatoes in quarters. Combine lettuce, tomatoes, olives, and radishes in large bowl. Mix dressing ingredients together and then toss with vegetables. Pour out into a shallow serving bowl. Crumble feta cheese over all, and arrange anchovy fillets on top (if desired).
Chicken Pasta Salad
Ingredients
2 boneless chicken breasts 3/4 cup steak sauce 1 (12 ounce) package fussili or bowtie pasta 2 chicken bouillon cubes 1 medium Vidalia onion, diced 2 avocados, peeled and diced 1 cup halved cherry tomatoes 1 cup blue cheese or ranch salad dressing
Method
Marinate chicken breasts in steak sauce for 15 to 60 minutes. Grill until done and chop into bitesize pieces. In a large pot of boiling water, add the bouillon cubes and cook pasta until al dente. Drain and rinse under cold water. In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Add salad dressing, mix and refrigerate until chilled. Stir in additional salad dressing when ready to serve, if desired.
Lentil Salad
Ingredients
1 cup dried lentils 1 cup diced carrots1 cup diced red onions 2 cloves garlic, minced 1 bay leaf 1/2 teaspoon dried thyme 2 tablespoons lemon juice 1/2 cup diced celery 1/4 cup chopped fresh parsley 1 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup olive oil
Method
In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy. Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.
Ham Salad with Hot Peanut Dressing
Ingredients
3/4 pound boneless ham 2 tablespoons vegetable oil 1/4 cup peanut butter
3 tablespoons fresh lime juice 1 tablespoon reducedsodium soy sauce
1 teaspoon ground ginger 1 clove garlic, minced 1 tablespoon sugar
1 medium cucumber, seeded and thinly sliced 1/2 red onion, thinly sliced
6 cups romaine or curly endive, torn 1 head radiccio or Boston lettuce
Method
Thinly slice ham and heat briefly in microwave or in skillet over medium heat. Set aside and keep warm. For dressing, combine vegetable oil, peanut butter, lime juice, soy sauce, ginger, garlic and sugar in a blender or food processor; blend well. Heat dressing in microwave in glass measuring cup or on stovetop in a small saucepan. Toss cucumber, red onion, romaine and endive together. Arrange salads on individual salad plates as follows: Line plates with radiccio or Boston lettuce, top with tossed vegetables, arrange ham slices atop and spoon over hot dressing.
Deli Potato Salad
Ingredients
6 to 10 potatoes, boiled, cooled and cut in chunks 3 hard boiled eggs, chopped 1/2 lb. salami, ham, or other favorite deli meat, cut in chunks
3 dill pickles, chopped 1 onion, chopped 2 apples, cored and chopped
3 tbsp. mayonnaise 3 tbsp. red wine vinegar salt and fresh ground pepper to taste paprika
Method
Mix potatoes, pickles, eggs, apple and onion in a large bowl. Fry salami lightly and drain off excess fat, cool. Stir salami, mayonnaise and seasoning into potato mixture. Chill for 2 hours before serving. Garnish with slivered red and green sweet peppers.
Mandarin Orange Salad
Ingredients
1/2 cup sour cream 1/4 cup mayonnaise 1/4 cup milk 1/2 to 1 teaspoon minced garlic 1/2 teaspoon Worcestershire sauce pinch sugar pinch ground white pepper cayenne pepper to taste 3 large heads butter lettuce torn, washed and dried 1 small Vidalia sweet onion, peeled and sliced into thin rings 1 (11 ounce) can mandarin oranges, drained 6 ounces fresh mushrooms, thinly sliced- salt and pepper to taste
Method
Prepare the dressing by whisking together the sour cream, mayonnaise, milk, garlic, Worcestershire sauce, sugar, white pepper and cayenne pepper. Store in an airtight container and refrigerate. Prepare the salad in a large bowl by combining the lettuce, onion, oranges and mushrooms. Add enough dressing to coat and toss. Sprinkle with salt and pepper and add croutons if desired.
Cucumber Salad
Ingredients
23 cucumbers, sliced
2 teaspoons salt
3 tablespoons cider vinegar
1 1/2 teaspoons sugar
1/4 teaspoon paprika
1/4 teaspoon white pepper
1/2 clove garlic, minced
4 fresh green onions, diced
1 cup thick sour cream
1/4 teaspoon paprika
Method
Slice cucumbers thinly into bowl; sprinkle with salt, mix. Set aside for 1 hour. Mix vinegar, water, sugar, paprika, white pepper and garlic, and set aside. Squeeze liquid from cucumber slices a few at a time, and place into bowl. Discard liquid. Add vinegar mixture, green onions, and sour cream. Mix and sprinkle additional
paprika over top. Chill for 12 hours.
Golden Corral's Seafood Salad
Ingredients
1 lb. imitation crab meat, shredded
1 cup diced celery
1/2 cup mayonnaise
1/4 cup sliced green onions (with the green too)
1 tablespoon lemon juice
3 hard boiled eggs, chopped.
Method
Mix all ingredients. Refrigerate for about an hour to allow flavors to blend. Serve either as a salad, on lettuce, or on split croissants.
Strawberry Salad
Ingredients
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon dried minced onion
1 (10 ounce) bag fresh spinach chopped, washed and dried
1 quart strawberries, sliced
1/4 cup toasted slivered almonds
Method
Whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce, and onion. Refrigerate until chilled. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad; toss and refrigerate 1015 minutes before serving.
Spicy Pecan Salad
Ingredients
1 heart of romaine lettuce
red onion
1/8 cup crumbles blue cheese
2 oz. spicy pepper pecans (chopped)
4 teaspoons raspberry vinaigrette (per serving)
Toss romaine lettuce with raspberry vinaigrette and divide evenly on
salad plates. Slice red onion paperthin and layer to taste on top of
the greens. Sprinkle with blue cheese crumbles and spicy pepper
pecans to taste.
Spicy Pepper Pecans:
2 oz. or 1/2 cup of chopped pecans
3 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper
Method
Rinse pecan pieces to dampen. Combine brown sugar and cayenne pepper in a small bowl. Mix in damp pecan pieces and toss until thoroughly coated. Spread evenly on cookie sheet then place in preheated 400F oven and cook 5 to 10 minutes or until brown sugar is thoroughly melted on pecans. Remove and let cool.
Rice Salad
Ingredients
3 cups cold cooked rice
1/2 cup cooked peas
1/2 cup cooked corn
1/2 cup raisins
1/2 cup red and green pepper, chopped
1/3 cup olive oil
6 slices bacon, cooked crisp and crumbled
Method
salt and fresh ground pepper to taste
Combine all ingredients in a bowl. Toss with olive oil and chill
overnight in refrigerator before serving. Garnish with orange
sections.
Zucchini Slaw
Ingredients
6 medium zucchini, grated (1 1/2 lbs)
2 teaspoons salt
1 large carrot, grated
1 sweet red pepper, julienned
1 red onion, thinly sliced
1 stalk celery, julienned
2 tablespoons each chopped fresh dill and parsley
Dressing:
3/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon horseradish
1/4 teaspoon pepper
Method
Combine zucchini and salt; toss well. Place in colander; let stand for 30 minutes. Rinse under cold water; drain and squeeze out excess moisture. Place zucchini in bowl and add carrot, red pepper, onion and celery; toss well. Sprinkle with parsley and dill. Combine mayonnaise, mustard, vinegar, oil, honey, horseradish and pepper; stir into zucchini mixture. Taste and adjust seasoning if necessary.
Zucchini Slaw 20
Poached Chicken and Walnut Salad
Ingredients
2 whole chicken breasts (with skin on and bone in) 1 celery stalk 1 onion, sliced 6 peppercorns chicken broth 3 tbsp. extra virgin olive oil 3 tbsp. balsamic vinegar 1/4 cup walnuts
Method
mixed greens: watercress, arugula, red leaf lettuce, radicchio Place chicken breasts in pan or skillet. Add celery, onion and peppercorns. Add enough broth to cover chicken. Bring to a boil, then reduce heat to mediumlow. Cook until just tender, about 20 minutes. Cool chicken and remove skin. Pull chicken off bone
in strips. In a saucepan, combine olive oil, vinegar and walnuts. Cook
until somewhat thickened and liquid is reduced. Wash greens and tear into pieces. Place greens on four salad dishes, then arrange chicken on each plate of greens. Pour oilvinegar mixture on top.
Sugar Snap Salad
Ingredients
4 cups bibb (or butter) lettuce 4 cups sugar snap peas, string removed
3 tablespoons minced shallots 4 teaspoons sherry vinegar salt and black pepper, to taste 7 teaspoons extravirgin olive oil 1/2 cup roughly chopped fresh basil 3 tablespoons chopped Italian flat leaf parsley
Method
Wash and dry the lettuce and tear into bitesized pieces. Make the vinaigrette by combining the shallots, vinegar, salt, pepper and olive oil and set aside. Make an ice bath by filling a large bowl with ice and cold water and set that aside.In a large pot, blanch peas in boiling water for about 3 minutes, until peas are bright green and cooked but still crunchy. Immediately, drain the peas and plunge into the ice bath. Once the peas have cooled and stopped cooking remove them from
the ice bath. Remove excess water from peas by blotting with a paper towel. Up to this point, the salad can be made a day in advance, refrigerated as separate components. Use the lettuce to line the bottom of a serving dish and add peas, basil, and parsley to another bowl. Add vinaigrette and toss. Put this mixture on top of the lettuce and serve immediately.
Fruit Salad with Champagne Sauce
Ingredients
1 cup kiwi, peeled and cut into 1/4 inch cubes
1 cup figs, peeled and cut into 1/4 inch cubes
1 cup grapes, sliced in half
1 cup fresh strawberries, sliced in half
1 cup fresh raspberries
2 egg yolks
1/3 cup granulated sugar
1 cup Champagne
Method
Heat broiler to its highest setting. Divide the cut fruits into 4 soup plates, arranging them decoratively. Make sauce by combining egg yolks and sugar in
a mixing bowl. Whisk briskly until the yolks begin to turn a light lemony color. Add the Champagne a little bit at a time, whisking constantly until well blended.
Place the mixing bowl in a pot or pan and pour about 1 inch of water around it. Bring the water to a simmer and continue to whisk vigorously until the mixture becomes light and foamy. Once the mixture starts to thicken, remove the bowl from the heat. Do not overcook. Continue to whisk for 10 seconds. Pour equal amounts of sauce over each fruit salad. Place the plates under the broiler about 3 inches from the source of heat and allow them to cook just until they are lightly browned on the surface, rotating as needed. Serve immediately with remaining Champagne to accompany.
Mushroom Antipasto Pasta Salad
Ingredients
4 cups pasta, cold, cooked
2 cups white mushrooms, sliced
1 cup roasted red peppers, chopped
1 cup salami, cut into bitesize pieces
1 cup provolone cheese, cut into bitesize pieces
1 jar (6 ounces) marinated artichoke hearts, (with liquid)
1/4 cup Italian dressing
salt and pepper, to taste
1/2 cup chopped fresh basil
Method
To the pasta, add the mushrooms, peppers, salami, cheese, and artichoke hearts with liquid. Mix in Italian dressing; season with salt and ground black pepper to taste. Top with chopped basil. Allow flavors to blend for at least 30 minutes before serving.
Spicy Fruit Salad
Ingredients
1 16 ounce can of peaches
2 3 inch long cinnamon sticks
3/4 teaspoon of allspice
2 large navel oranges
2 large pink grapefruits
1 small pineapple
2 pints of strawberries
3 kiwi fruits
2 tablespoons of crystallized ginger root
Method
Drain syrup from the peaches into a small saucepan. Place peaches in a large bowl. Over mediumhigh heat, heat syrup, cinnamon, and ground allspice to boiling. Reduce heat to low; cover and simmer 10 minutes. Set syrup mixture aside to cool while preparing fruit. Grate peel from 1 orange, set aside. Cut peel from oranges and grapefruits. To catch juice, hold fruit over bowl with peaches and cut sections from oranges and grapefruits between membranes; drop sections into bowl. Cut peel and core from pineapple; cut fruit into 1/2 inch chunks. Add pineapple to fruit in bowl. Pour syrup mixture over fruit in bowl. Add grated orange peel; toss. Cover and refrigerate until ready to serve. Just before serving, hull strawberries; cut strawberries in half if large. Cut peel from kiwi. Slice each kiwi lengthwise into 6 wedges. Toss strawberries and kiwi with fruit mixture. Place in serving bowl and sprinkle with crystallized ginger.
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