Our first weekend of really warm weather has let us know the heat of summer is definitely on its way. In honor of the weather, I composed a cold grilled meat salad for dinner last night. Needing a third salad for the plate, I came up with this one and wanted to share. It was surprisingly good considering the ingredients were very simple.
Celery Apple Corn Salad
2 Gala apples (or your favorite!) diced
5 ribs of celery, diced
1/2 cup frozen corn, defrosted and drained
2 teaspoons fresh lemon juice (lime is good, too)
1/4 cup mayonnaise
1 tablespoon Dijon Mustard
2 teaspoons cider vinegar
1 teaspoon granulated sugar
Good pinch of dried Tarragon leaves
1/2 teaspoon freshly ground black pepper
Salt to taste
Just a dash of cayenne pepper
Combine all the ingredients in a large mixing bowl and stir together to incorporate the mayonnaise and spices into the diced ingredients. Taste for seasoning. Cover and refrigerate until ready to serve. If you make it ahead of time, the flavor meld together even better. Goes well with slices of cold, grilled chicken or beef.
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Sunday, April 21, 2013
Friday, May 4, 2012
Strawberry-Spinach Pecan Salad
This is a simple salad combination that is very pretty on the plate and tastes good, too. It is colorful and healthy. Summer is arriving all too quickly so my mind is turning to cool side dishes for warm summer evenings.
Strawberry-Spinach Pecan Salad
Pecans:
2 cups pecan halves
1/4 cup brown sugar
2 tablespoons water
2 teaspoons freshly grated orange zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the pecans, preheat the ove to 350 degrees. Line a baking sheet with parchment paper and use vegetable oil spray to grease it.
Place all the ingredients except the pecans in a pot. Stirring constantly, heat the mixxture until the brown sugar dissolves. Boil until the mixtures gets a bit thickened about 2-3 minutes. Remove the pot from the heat, add the pecans and stir to coat the nuts with the sugar mixture. Work quickly as the sugar will start to harden. Spread out the nuts on the prepared baking sheet as individually as possible. Bake for ten minutes in the oven or until the pecans begin to brown a bit. Remove from the oven and remove the nuts from the parchment before they stick. Cool before using in your salad.
Salad:
4-6 cups of washed and patted dry baby spinach leaves
1 1/2 cups sliced strawberries
Dressing:
4 tablespoons olive oil
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 teaspoon dry mustard
Salt and pepper to taste
Combine all the dressing ingredients and mix thoroughly. Taste for salt and overall taste. You might prefer a bit more vinegar or mustard. Adjust the seasonings as needed.
When you are ready to serve, toss the spinach and strawberries with the dressing. Just before serving, toss in the pecans.
Ideas:
I like a sprinkling of Feta on the salad, too. Freshly grated Parmesan would work, too.
For some extra texture, a handful of dried cranberries mixed in goes well.
Strawberry-Spinach Pecan Salad
Pecans:
2 cups pecan halves
1/4 cup brown sugar
2 tablespoons water
2 teaspoons freshly grated orange zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the pecans, preheat the ove to 350 degrees. Line a baking sheet with parchment paper and use vegetable oil spray to grease it.
Place all the ingredients except the pecans in a pot. Stirring constantly, heat the mixxture until the brown sugar dissolves. Boil until the mixtures gets a bit thickened about 2-3 minutes. Remove the pot from the heat, add the pecans and stir to coat the nuts with the sugar mixture. Work quickly as the sugar will start to harden. Spread out the nuts on the prepared baking sheet as individually as possible. Bake for ten minutes in the oven or until the pecans begin to brown a bit. Remove from the oven and remove the nuts from the parchment before they stick. Cool before using in your salad.
Salad:
4-6 cups of washed and patted dry baby spinach leaves
1 1/2 cups sliced strawberries
Dressing:
4 tablespoons olive oil
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 teaspoon dry mustard
Salt and pepper to taste
Combine all the dressing ingredients and mix thoroughly. Taste for salt and overall taste. You might prefer a bit more vinegar or mustard. Adjust the seasonings as needed.
When you are ready to serve, toss the spinach and strawberries with the dressing. Just before serving, toss in the pecans.
Ideas:
I like a sprinkling of Feta on the salad, too. Freshly grated Parmesan would work, too.
For some extra texture, a handful of dried cranberries mixed in goes well.
Sunday, March 18, 2012
Probably not your mother's cole slaw salad . . .
I was making the main course for dinner this evening and a salad was suggested to go with it. I read the recipe and didn't like it. It sounded too sour and bitter for my taste, however, I did have the main components on hand and decided to try my own version. Obviously my family liked it otherwise I wouldn't be sharing it right now.
Not Your Mother's Cole Slaw
1 ripe mango, peeled and diced
1 tart apple, diced - no need to peel
1 green onion or scallion, thinly sliced
Juice and zest of one lime
Place the ingredients in a bowl, mix, and set aside.
1 head of green cabbage, shredded
1 large carrot, shredded
1 tablespoon, diced pickled jalapeno pepper
Place ingredients in a heat-proof bowl.
1/2 cup apple cider vinegar
2 tablespoons brown sugar
2 teaspoon Dijon Mustard
Place the vinegar, sugar, and mustard in a small pot, mix, and bring to a boil. Remove from heat and pour over the cabbage/carrot/jalapeno pepper mixture and combine well. Add the mango, apple, and green onion mixture to the bowl. Mix well. Salt and pepper to taste. Let sit at room temperature for serving. Leftovers should be refrigerated.
*If you find the salad too tart, you can drizzle a bit of honey into it and mix.
Not Your Mother's Cole Slaw
1 ripe mango, peeled and diced
1 tart apple, diced - no need to peel
1 green onion or scallion, thinly sliced
Juice and zest of one lime
Place the ingredients in a bowl, mix, and set aside.
1 head of green cabbage, shredded
1 large carrot, shredded
1 tablespoon, diced pickled jalapeno pepper
Place ingredients in a heat-proof bowl.
1/2 cup apple cider vinegar
2 tablespoons brown sugar
2 teaspoon Dijon Mustard
Place the vinegar, sugar, and mustard in a small pot, mix, and bring to a boil. Remove from heat and pour over the cabbage/carrot/jalapeno pepper mixture and combine well. Add the mango, apple, and green onion mixture to the bowl. Mix well. Salt and pepper to taste. Let sit at room temperature for serving. Leftovers should be refrigerated.
*If you find the salad too tart, you can drizzle a bit of honey into it and mix.
Monday, February 27, 2012
A crisp and colorful addition to most any meal . . .
I was thinking about what I could do to add more salads/vegetables to our meals yet make them a lure to the dinner table, too. We enjoy cole slaw and it came to me that I could bring that to a tastier level.
Cranberry Nut Cabbage Salad
Approximately 6 cups of shredded cabbage (amount depends on how many you are serving)
1/4 - 1/2 cups of finely diced red onion
1 cup dried cranberries
1/2 cup toasted pecans
Bottle of your favorite Italian dressing
Combine all the dry ingredients in a large bowl. Add enough dressing to moisten to your preferences. Refrigerate until ready to serve.
If you are not a fan of Italian dressing, one of your favorite cream-type dressing could work. This is an easy salad that adjusts to your personal tastes. Remember to adjust the ingredients according to the servings you require. Makes a great dish to take to a potluck dinner.
I'm making myself hungry as I realize I still have a bag of dried cranberries in the freezer. Think I'll head over to the store for some cabbage tomorrow!
*If you have the time, you can candy the pecans in a bit of brown sugar before adding to the salad, too!
Cranberry Nut Cabbage Salad
Approximately 6 cups of shredded cabbage (amount depends on how many you are serving)
1/4 - 1/2 cups of finely diced red onion
1 cup dried cranberries
1/2 cup toasted pecans
Bottle of your favorite Italian dressing
Combine all the dry ingredients in a large bowl. Add enough dressing to moisten to your preferences. Refrigerate until ready to serve.
If you are not a fan of Italian dressing, one of your favorite cream-type dressing could work. This is an easy salad that adjusts to your personal tastes. Remember to adjust the ingredients according to the servings you require. Makes a great dish to take to a potluck dinner.
I'm making myself hungry as I realize I still have a bag of dried cranberries in the freezer. Think I'll head over to the store for some cabbage tomorrow!
*If you have the time, you can candy the pecans in a bit of brown sugar before adding to the salad, too!
Friday, December 2, 2011
Easy Pasta Salad
There have been a few times when I got very short notice that we were either invited to a pot luck or my husband needed a dish of something for an event at work. Although I do like to fuss, there are times when I just have to do it as quickly and as well as I can with the time I have on hand. Pasta salad always works for me. It is one of those go-to recipes that will evolve from what you have on hand and still please the people who get to enjoy it. This is also a good dish on hand for a quick, light lunch when you are busy.
Easy Pasta Salad
1 pound of pasta, your choice of shape although elbows or shells seem to work best for me.
1 green onion, finely chopped
Your choice of bottled salad dressing.
Cook the pasta in salted water until just tender, don't overcook. Drain and cool. Toss with the green onion and coat lightly with their chosen dressing. Italian is my usual choice but I've had success with some of the creamy dressings, too. It's a matter of taste and what you have on hand.
This is very basic and very good. However, there are always ideas!
Ideas . . .
Toss in a small can of sliced olives.
A tablespoon or two of sweet or dill relish is good.
Some dijon mustard brighten up the salad dressing and taste.
Chopped cilantro gives it a nice flair.
Diced hardboiled egg adds some protein value and taste.
Canned tuna or salmon elevates the dish wonderfully.
Don't forget salt and pepper to taste.
Using the tri-color pasta makes for a pretty salad.
Easy Pasta Salad
1 pound of pasta, your choice of shape although elbows or shells seem to work best for me.
1 green onion, finely chopped
Your choice of bottled salad dressing.
Cook the pasta in salted water until just tender, don't overcook. Drain and cool. Toss with the green onion and coat lightly with their chosen dressing. Italian is my usual choice but I've had success with some of the creamy dressings, too. It's a matter of taste and what you have on hand.
This is very basic and very good. However, there are always ideas!
Ideas . . .
Toss in a small can of sliced olives.
A tablespoon or two of sweet or dill relish is good.
Some dijon mustard brighten up the salad dressing and taste.
Chopped cilantro gives it a nice flair.
Diced hardboiled egg adds some protein value and taste.
Canned tuna or salmon elevates the dish wonderfully.
Don't forget salt and pepper to taste.
Using the tri-color pasta makes for a pretty salad.
Sunday, November 20, 2011
Variety Salad . . .
I like salads with lots of fresh, crisp ingredients. Making your own dressing is easy and you know what went into it and you can control the sugar. And what goes better with a cold bite of salad than the unexpected spicy/sweet nut? The ingredients for the salad are changeable to whatever sounds good to you. I like a variety but you can add or subtract as it suits your meal.
Salad Dressing
1/4 cup cider vinegar
1/4 cup olive oil
2 tablespoons minced red onion
1 tablespoon brown sugar
1 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon garlic salt
1/4 cup sour cream or plain yogurt
Combine the ingredients and refrigerate until ready to use.
Topping
1 tablespoon butter
1 cup pecan pieces (You can go with walnuts instead!)
1 tablespoon sugar
1/4 teaspoon cayenne
Melt the butter in a small skillet, add pecans, and cook until fragrant. Add sugar and cayenne and continue until nuts are coated with melted sugar. Remove to a sheet of parchment or foil to cool.
Salad
2 pears, thinly sliced
2 cups Romaine lettuce, torn into bite-sized pieces
1/4 cup shredded carrots
1/4 cup dried cranberries or dried cherries
½ cup broccoli cut into bite-sized pieces
Salad Dressing
1/4 cup cider vinegar
1/4 cup olive oil
2 tablespoons minced red onion
1 tablespoon brown sugar
1 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon garlic salt
1/4 cup sour cream or plain yogurt
Combine the ingredients and refrigerate until ready to use.
Topping
1 tablespoon butter
1 cup pecan pieces (You can go with walnuts instead!)
1 tablespoon sugar
1/4 teaspoon cayenne
Melt the butter in a small skillet, add pecans, and cook until fragrant. Add sugar and cayenne and continue until nuts are coated with melted sugar. Remove to a sheet of parchment or foil to cool.
Salad
2 pears, thinly sliced
2 cups Romaine lettuce, torn into bite-sized pieces
1/4 cup shredded carrots
1/4 cup dried cranberries or dried cherries
½ cup broccoli cut into bite-sized pieces
Monday, August 15, 2011
Marinated Everything Salad!
Salads like to make an appearance at dinner and picnic tables. Although they are not the favorite item to make, they are a refreshing prelude to dinner. And if you need a fast, on-the-run lunch, there is such a thing as a hearty salad! I like make-ahead salads, especially for company meals. It is nice to know that no matter what else happens, the salad is tasty and already prepared. It is also like finding a pot of gold when you are raiding the refrigerator.
Marinated Everything Salad
One small jar marinated artichoke hearts
16 ounces Mozzarella cheese, cut into small cubes
One can pitted, ripe, black olives drained
1 can green beans, drained
1 can yellow wax beans, drained
1 can red kidney beans, drained
½ cup olive oil
½ cup red wine vinegar
½ teaspoon oregano
1 teaspoon dried thyme
½ teaspoon crushed red pepper flakes
½ teaspoon freshly ground black pepper
Salt to taste
1 small garlic clove, finely diced
This seems like an endless list for a bowl of salad. The ease of preparation is it's redeeming value (not to mention the great taste!). Combine all the ingredients in a large bowl and mix gently. Cover and refrigerate 8 hours or overnight to meld the flavors. Serves six to eight people. Makes a good buffet dish or potluck offering.
Marinated Everything Salad
One small jar marinated artichoke hearts
16 ounces Mozzarella cheese, cut into small cubes
One can pitted, ripe, black olives drained
1 can green beans, drained
1 can yellow wax beans, drained
1 can red kidney beans, drained
½ cup olive oil
½ cup red wine vinegar
½ teaspoon oregano
1 teaspoon dried thyme
½ teaspoon crushed red pepper flakes
½ teaspoon freshly ground black pepper
Salt to taste
1 small garlic clove, finely diced
This seems like an endless list for a bowl of salad. The ease of preparation is it's redeeming value (not to mention the great taste!). Combine all the ingredients in a large bowl and mix gently. Cover and refrigerate 8 hours or overnight to meld the flavors. Serves six to eight people. Makes a good buffet dish or potluck offering.
Wednesday, July 6, 2011
Fast and Easy All-Purpose Dressing
Over the years, I have found it to be less expensive to whip up my own salad dressing as I need it. If it is a really good one or takes a bit of time, I make enough for a few servings other than the intended meal at hand. This one is a keeper especially with the mellow taste of the braised garlic. I like garlic but don't always like the raw bite that tends to stay with you for hours later!
Braised Garlic & Honey Dressing
1/2 cup unsweetened apple juice
1/2 cup your favorite honey
1/2 cup cider vinegar
5 cloves of peeled garlic
1/2 teaspoon ground mustard
1 cup olive oil
1/2 teaspoon salt
1/4 teaspoon ground pepper
Use a bit of your olive oil to slowly and gently braise the garlic cloves until just golden and tender. You don't want to burn them so a close eye is needed. Cool.
Combine all the ingredients in a blender including the garlic. Process until well blended. Transfer to a lidded jar and refrigerate until ready to use.
Not only is this good on salad greens but cucumbers, tomatoes, or as a last-minute addition to steamed vegetables. You can marinate chicken or pork chops in it, too.
Braised Garlic & Honey Dressing
1/2 cup unsweetened apple juice
1/2 cup your favorite honey
1/2 cup cider vinegar
5 cloves of peeled garlic
1/2 teaspoon ground mustard
1 cup olive oil
1/2 teaspoon salt
1/4 teaspoon ground pepper
Use a bit of your olive oil to slowly and gently braise the garlic cloves until just golden and tender. You don't want to burn them so a close eye is needed. Cool.
Combine all the ingredients in a blender including the garlic. Process until well blended. Transfer to a lidded jar and refrigerate until ready to use.
Not only is this good on salad greens but cucumbers, tomatoes, or as a last-minute addition to steamed vegetables. You can marinate chicken or pork chops in it, too.
Saturday, July 2, 2011
Potato Salad - summer holiday fare .. .
Planning on making a batch of potato salad today and thought I'd share my recipe with you. I know every family has their favorite. I also know that my own recipe has evolved, over the years, as other people shared their secrets with me and I found them unique and very usable in my own.
Barbara's Potato Salad
Peeled and cubed potatoes, raw
I like to do the peeling and cubing ahead of time to save time. I used to watch my mother pay 'hot potato' with her own version of the salad as she tried to pull the peel of a just boiled potato. Anyway, boil the cubes of potato in heavily salted (1-2 tablespoons salt) water until just done. Drain and let rest while you prepare the rest of the ingredients.
This is for a relatively medium batch so adjust to your needs.
1 cup mayo (I like the olive oil version)
1/4 cup dijon mustard
2 tablespoons regular yellow mustard
Salt & pepper to taste
Sweet or dill pickle relish or a combination of both
1 small can of already sliced, black olives (use green ones if you like)
2 teaspoons hot, powdered mustard
2-3 hardboiled eggs, peeled and roughly chopped (optional)
Place your still-warm potatoes in a large bowl. Sprinkle with a tablespoon of cider vinegar (or regular vinegar if that's all you have on hand) Add the rest of the ingredients, mixing gently so you don't smash up your potatoes too much. Do a taste test and see what else you might want/need. Refrigerate until needed/cold.
I like to use the small potatoes but have gotten excellent using the Russet or baking potatoes, too. Just have to be more careful in not over cooking the baking potatoes. My husband actually prefers the softer, Russet potatoes for his salad.
Other additions:
Finely chopped, red onion
Chives
Crumbled, cooked bacon
Drained can of tuna if you want a more hearty side dish
Canned chilis for a spicy version
Diced ham, again, for a substantial offering
Braised cloves of garlic, pureed and added with the mayo dressing
An addition of Ranch or Thousand Island dressing
Fresh, diced tomatoes, use Roma tomatoes as they don't release as much liquid into your dish
A tablespoon or two of Feta cheese
Barbara's Potato Salad
Peeled and cubed potatoes, raw
I like to do the peeling and cubing ahead of time to save time. I used to watch my mother pay 'hot potato' with her own version of the salad as she tried to pull the peel of a just boiled potato. Anyway, boil the cubes of potato in heavily salted (1-2 tablespoons salt) water until just done. Drain and let rest while you prepare the rest of the ingredients.
This is for a relatively medium batch so adjust to your needs.
1 cup mayo (I like the olive oil version)
1/4 cup dijon mustard
2 tablespoons regular yellow mustard
Salt & pepper to taste
Sweet or dill pickle relish or a combination of both
1 small can of already sliced, black olives (use green ones if you like)
2 teaspoons hot, powdered mustard
2-3 hardboiled eggs, peeled and roughly chopped (optional)
Place your still-warm potatoes in a large bowl. Sprinkle with a tablespoon of cider vinegar (or regular vinegar if that's all you have on hand) Add the rest of the ingredients, mixing gently so you don't smash up your potatoes too much. Do a taste test and see what else you might want/need. Refrigerate until needed/cold.
I like to use the small potatoes but have gotten excellent using the Russet or baking potatoes, too. Just have to be more careful in not over cooking the baking potatoes. My husband actually prefers the softer, Russet potatoes for his salad.
Other additions:
Finely chopped, red onion
Chives
Crumbled, cooked bacon
Drained can of tuna if you want a more hearty side dish
Canned chilis for a spicy version
Diced ham, again, for a substantial offering
Braised cloves of garlic, pureed and added with the mayo dressing
An addition of Ranch or Thousand Island dressing
Fresh, diced tomatoes, use Roma tomatoes as they don't release as much liquid into your dish
A tablespoon or two of Feta cheese
Monday, June 27, 2011
Easy summer fare for the lunch or dinner table . . .
During the summer months, it is nice to have something sort of warm but still not a hot meal that only add to the outside temperatures. Taco Salad always seems to be a good answer and you can add or substract ingredients according to your own tastes.
Taco Salad (serves 4)
1/2 pound ground beef (depends on how many you want to serve)
Chili flakes
Cayenne pepper
Salt & Pepper
Corn or Tortilla chips
1/2 head lettuce
1 large tomato, chopped
1/2 green Bell Pepper, chopped
3 tablespoons finely chopped red onion
1/2 cup favorite salsa
Black olives, to taste, sliced
Brown the beef over medium heat, stirring to break the meat up into small pieces. Season with the listed spices. Taste for heat and add as desired. Drain the grease.
Divide the chips into four bowls. Add 1/4 of the lettuce to the bowls and top each with 1/4 of the meat, tomato, green pepper, onion, salsa, and sliced olives. Serve!
If you are having a buffet or picnic-style event, you can put out the cooked meat with the condiments and let your guests build their own salad.
Sometimes, I like to add in some pork sausage to the ground beef for a different slant on the flavors. Some shredded cheese would be good, too.
Taco Salad (serves 4)
1/2 pound ground beef (depends on how many you want to serve)
Chili flakes
Cayenne pepper
Salt & Pepper
Corn or Tortilla chips
1/2 head lettuce
1 large tomato, chopped
1/2 green Bell Pepper, chopped
3 tablespoons finely chopped red onion
1/2 cup favorite salsa
Black olives, to taste, sliced
Brown the beef over medium heat, stirring to break the meat up into small pieces. Season with the listed spices. Taste for heat and add as desired. Drain the grease.
Divide the chips into four bowls. Add 1/4 of the lettuce to the bowls and top each with 1/4 of the meat, tomato, green pepper, onion, salsa, and sliced olives. Serve!
If you are having a buffet or picnic-style event, you can put out the cooked meat with the condiments and let your guests build their own salad.
Sometimes, I like to add in some pork sausage to the ground beef for a different slant on the flavors. Some shredded cheese would be good, too.
Saturday, April 23, 2011
Raspberry Salad Dressing . . .
I like raspberry salad dressing but the variety found in the grocery stores is usually thick and way too sweet. It's like making your salad greens into a dessert. If you are trying to eat healthy, this just about kills the value of the greens.
Yesterday, I tried an interesting recipe for said salad dressing and it was exactly what I was looking for and not too sweet and cloying. It was easy to make and didn't call for expensive ingredients.
3 tablespoons of seedless raspberry jam
2/3 cup vegetable oil
1/3 cup red wine vinegar
Salt & Pepper to taste
You just whisk the above together, chill, and use on your next salad. I used it on the salad we had with a macaroni and cheese dinner and the mild tangy sweet tones played off the cheese dish pretty well. I think it would also be good drizzled over sliced, hardboiled eggs.
Yesterday, I tried an interesting recipe for said salad dressing and it was exactly what I was looking for and not too sweet and cloying. It was easy to make and didn't call for expensive ingredients.
3 tablespoons of seedless raspberry jam
2/3 cup vegetable oil
1/3 cup red wine vinegar
Salt & Pepper to taste
You just whisk the above together, chill, and use on your next salad. I used it on the salad we had with a macaroni and cheese dinner and the mild tangy sweet tones played off the cheese dish pretty well. I think it would also be good drizzled over sliced, hardboiled eggs.
Subscribe to:
Posts (Atom)