This refreshing salad makes a wonderful main course for a summer meal. Accompany it with celery sticks and calamata olives; offer ripe peaches or plums for dessert. To speed preparation, use your food processor to grate the carrots and make the dressing.
2 cups water
Salt
1 cup bulgur
1/4 cup fresh mint leaves
1/4 cup Italian parsley leaves
1/4 cup lemon juice
1 teaspoon grated lemon peel
2 tablespoons olive oil
4 green onions, cut into 1 1/2 inch lengths
1 large cucumber (about 10 oz.), peeled, seeded, and chopped
2 medium sized carrots (about 6 oz total), grated
Pepper
Romaine lettuce leaves, rinsed and crisped
2 medium size firm ripe tomatoes (about 12 oz. total), cut into wedges
-------------------------------------------------------------------------------------------------------------------------------------------------------------
1. In a 3 quart pan, bring water to a boil over high heat. Add salt to taste (about 1/2 teaspoon) and bulgur. Reduce heat to a simmer; cover and cook for 15 minutes. Uncover; fluff bulgur with a fork.
2. While bulgur is cooking, combine mint, parsley, lemon juice, lemon peel, oil, and onions in a food processor or blender. Whirl until smoothly pureed. Stir dressing into bulgur along with cucumber and carrots; mix well. Season to taste with salt and pepper.
3. To serve, line a platter or individual plates with lettuce leaves. Spoon bulgur mixture atop lettuce and garnish with tomatoes.
--------------------------------------------------------------------------------------------------------------------------------------
makes 6 servings.
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Tuesday, August 10, 2010
Wednesday, July 28, 2010
Smoked Chicken and Melon Salsa Salad
3 medium sized cantaloupes (about 1 3/4 Ibs. each)
12 ounces purchased smoked or rotisserie chicken, boned, skinned, and cut into small cubes (about 2 cups meat)
1 medium size cucumber (about 9 oz.), peeled, seeded, and diced
About 2 tablespoons minced fresh mint
3 tablespoons
1 tablespoon honey
pepper
mint sprigs
lime wedges
-------------------------------------------------------------------------------------
1.Cut 2 of the melons in half lengthwise. Scoop out and discard seeds. If any of the melon halves does not sit steadily. Set melon halves aside, cut side down, to drain.
2. Peel, seed, and dice remaining melon. Transfer to a large bowl. Add chicken, cucumber, minced mint, lime juice, and honey; mix well. Season to taste with pepper.
3. Set one melon half in each of 4 shallow individual bowls. Spoon a fourth of the chicken mixture into and on top of each melon half (you may have to pack it lightly). Garnish with mint sprigs. Offer lime wedges to season salads to taste.
-------------------------------------------------------------------------------------
makes 4 servings
12 ounces purchased smoked or rotisserie chicken, boned, skinned, and cut into small cubes (about 2 cups meat)
1 medium size cucumber (about 9 oz.), peeled, seeded, and diced
About 2 tablespoons minced fresh mint
3 tablespoons
1 tablespoon honey
pepper
mint sprigs
lime wedges
-------------------------------------------------------------------------------------
1.Cut 2 of the melons in half lengthwise. Scoop out and discard seeds. If any of the melon halves does not sit steadily. Set melon halves aside, cut side down, to drain.
2. Peel, seed, and dice remaining melon. Transfer to a large bowl. Add chicken, cucumber, minced mint, lime juice, and honey; mix well. Season to taste with pepper.
3. Set one melon half in each of 4 shallow individual bowls. Spoon a fourth of the chicken mixture into and on top of each melon half (you may have to pack it lightly). Garnish with mint sprigs. Offer lime wedges to season salads to taste.
-------------------------------------------------------------------------------------
makes 4 servings
Sweet Potato and Apple Salad with Ginger Dressing
6 small sweet potatoes or yarns (about 2 Ibs. total), scrubbed (choose slimmer sweet potatoes for faster cooking)
2 tablespoons honey
1 teaspoon grated lemon peel
1 tablespoon lemon juice
3/4 teaspoon ground ginger (or to taste)
1/2 teaspoon ground cinnamon
1 cup plain nonfat yogurt
2 large red-skinned apples (about 1 Ib. total)
3/4 cup thinly sliced celery
1/2 cup salted roasted peanuts or almonds
Salt
-------------------------------------------------------------------------------------
1. Place potatoes in a 5 to 6 quart pan and add enough water to cover. Bring to a boil; then reduce heat, cover, and simmer just until barely tender when pierced (20 to 25 minutes). Drain. Immerse potatoes in ice water until cool, then pat dry.
2. Meanwhile, in a large bowl, whisk honey, lemon peel, lemon juice, ginger, cinnamon, and yogurt to blend. Core apples and cut into 3/4 inch cubes. Add apples, celery, and 3/4s of the peanuts to dressing; mix well.
3. Peel potatoes and cut into 3/4 inch cubes; mix gently with apple mixture. Season to taste with salt. Sprinkle with remaining peanuts.
-------------------------------------------------------------------------------------
makes 8 servings
2 tablespoons honey
1 teaspoon grated lemon peel
1 tablespoon lemon juice
3/4 teaspoon ground ginger (or to taste)
1/2 teaspoon ground cinnamon
1 cup plain nonfat yogurt
2 large red-skinned apples (about 1 Ib. total)
3/4 cup thinly sliced celery
1/2 cup salted roasted peanuts or almonds
Salt
-------------------------------------------------------------------------------------
1. Place potatoes in a 5 to 6 quart pan and add enough water to cover. Bring to a boil; then reduce heat, cover, and simmer just until barely tender when pierced (20 to 25 minutes). Drain. Immerse potatoes in ice water until cool, then pat dry.
2. Meanwhile, in a large bowl, whisk honey, lemon peel, lemon juice, ginger, cinnamon, and yogurt to blend. Core apples and cut into 3/4 inch cubes. Add apples, celery, and 3/4s of the peanuts to dressing; mix well.
3. Peel potatoes and cut into 3/4 inch cubes; mix gently with apple mixture. Season to taste with salt. Sprinkle with remaining peanuts.
-------------------------------------------------------------------------------------
makes 8 servings
Olive-Pecan Chicken Slaw
Crunchy toasted Peanuts and sweet apples are popular for snacks and simple desserts- and they're great in salads, too, as this winning main-dish slaw proves. Another time, you might try it with toasted almonds or walnuts in place of pecans, or with another favorite apple variety. Serve with hot buttermilk biscuits.
1 tablespoon butter or margarine
1/2 cup pecan halves
1/2 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon pepper
1 medium-size Red Delicious apple (about 6 oz.), cored and diced
2 cups shredded cabbage
1 1/2 cups shredded cooked chicken
1 jar (about 2 oz.) dices pimentos, drained
1 can (about 2 1/2 oz.) sliced ripe olives, drained
1/4 cup thinly sliced celery
Salt
-------------------------------------------------------------------------------------
1. Melt butter in a small frying pan over medium heat. Add pecans and stir occasionally until nuts are a darker brown (about 5 minutes). Drain on paper towels.
2. While nuts are toasting, combine mayonnaise, lemon juice, mustard, sugar, and pepper in a large bowl. Beat to blend smoothly.
3. To dressing, add apple, cabbage, chicken, pimentos, olives, and celery; mix well. Season to taste with salt; sprinkle with pecans.
-------------------------------------------------------------------------------------
makes 4 servings
1 tablespoon butter or margarine
1/2 cup pecan halves
1/2 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon pepper
1 medium-size Red Delicious apple (about 6 oz.), cored and diced
2 cups shredded cabbage
1 1/2 cups shredded cooked chicken
1 jar (about 2 oz.) dices pimentos, drained
1 can (about 2 1/2 oz.) sliced ripe olives, drained
1/4 cup thinly sliced celery
Salt
-------------------------------------------------------------------------------------
1. Melt butter in a small frying pan over medium heat. Add pecans and stir occasionally until nuts are a darker brown (about 5 minutes). Drain on paper towels.
2. While nuts are toasting, combine mayonnaise, lemon juice, mustard, sugar, and pepper in a large bowl. Beat to blend smoothly.
3. To dressing, add apple, cabbage, chicken, pimentos, olives, and celery; mix well. Season to taste with salt; sprinkle with pecans.
-------------------------------------------------------------------------------------
makes 4 servings
Tofu Toss with Spicy Peanut Sauce
Good in summer or winter, this assertively seasoned salad is based on firm tofu- cut into cubes, cloaked in a peanut and hoisin sauce, and tossed with a colorful combination o cabbage, radicchio, and cilantro.
1 package (about 6 oz.) frozen Chinese pea pods, thawed and drained
1 pound firm tofu, rinsed, drained, and cut into 1/2 inch-cubes
2 cloves garlic, minced or pressed
1/4 teaspoon ground red pepper (cayenne), or to taste
1/2 cup creamy peanut butter
1/2 cup hoisin sauce
1/2 cup seasoned rice vinegar
1 teaspoon Oriental sesame oil
1 large head radicchio (about 10 oz.)
6 cups (about 9 oz.) finely shredded napa cabbage
1/2 cup lightly packed cilantro leaves
1/4 cup thinly sliced shallots or red onion
1 tablespoon vegetable oil
Lime wedges
-------------------------------------------------------------------------------------
1. Cut pea pods diagonally in half. Transfer to a large bowl and add tofu, garlic, and red pepper, mix gently.
2. In a small bowl, beat peanut butter, hoisin sauce, vinegar, and sesame oil to blend smoothly. Set aside.
3. Remove 8 to 12 large outer leaves from radicchio; rinse and drain well. Arrange leaves, overlapping if necessary, in a wide, shallow bowl. Rinse, drain, and finely shred remaining radicchio; place in a large bowl and mix with cabbage, cilantro, and shallots.
4. Heat vegetable oil in a wide nonstick frying pan over medium-high heat. Add tofu mixture and cook, stirring often, until almost all liquid has evaporated and tofu is heated through (about 5 minutes). Stir in peanut butter mixture. Cook, stirring, just until sauce is heated through (1 to 2 minutes). Pour tofu mixture over cabbage mixture; mix well. Spoon into radiccio-lined bowl. Offer lime wedges to season individual servings to taste.
-------------------------------------------------------------------------------------
makes 4 to 6 servings
1 package (about 6 oz.) frozen Chinese pea pods, thawed and drained
1 pound firm tofu, rinsed, drained, and cut into 1/2 inch-cubes
2 cloves garlic, minced or pressed
1/4 teaspoon ground red pepper (cayenne), or to taste
1/2 cup creamy peanut butter
1/2 cup hoisin sauce
1/2 cup seasoned rice vinegar
1 teaspoon Oriental sesame oil
1 large head radicchio (about 10 oz.)
6 cups (about 9 oz.) finely shredded napa cabbage
1/2 cup lightly packed cilantro leaves
1/4 cup thinly sliced shallots or red onion
1 tablespoon vegetable oil
Lime wedges
-------------------------------------------------------------------------------------
1. Cut pea pods diagonally in half. Transfer to a large bowl and add tofu, garlic, and red pepper, mix gently.
2. In a small bowl, beat peanut butter, hoisin sauce, vinegar, and sesame oil to blend smoothly. Set aside.
3. Remove 8 to 12 large outer leaves from radicchio; rinse and drain well. Arrange leaves, overlapping if necessary, in a wide, shallow bowl. Rinse, drain, and finely shred remaining radicchio; place in a large bowl and mix with cabbage, cilantro, and shallots.
4. Heat vegetable oil in a wide nonstick frying pan over medium-high heat. Add tofu mixture and cook, stirring often, until almost all liquid has evaporated and tofu is heated through (about 5 minutes). Stir in peanut butter mixture. Cook, stirring, just until sauce is heated through (1 to 2 minutes). Pour tofu mixture over cabbage mixture; mix well. Spoon into radiccio-lined bowl. Offer lime wedges to season individual servings to taste.
-------------------------------------------------------------------------------------
makes 4 to 6 servings
Spinach and Shrimp Salad with Tri-mustard Dressing
Two kinds of prepared mustard and a pinch of dry mustard go into the dressing for this fresh shrimp salad. If you prefer an even spicier dressing, add additional dry mustard. Serve with crisp-crusted French rolls or a hot loaf of sourdough bread.
10 ounces packaged triple-washed baby spinach
1 pound shelled, de-veined cooked shrimp (31 to 40 per Ib.);leave tails on, if desired
6 tablespoons olive oil
1/4 cup balsamic or red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey mustard
1/4 teaspoon salt
1/8 teaspoon dry mustard blended with 1 teaspoon cold water
1/4 cup mayonnaise
1 tablespoon minced shallot or red onion
-------------------------------------------------------------------------------------
1. Remove and discard any coarse stems from spinach. Then arrange spinach in a wide salad bowl and top with shrimp.
2. In a 1 to 1 1/2 quart pan, combine pan, combine oil, vinegar, Dijon mustard, salt, and dry mustard, salt, and dry mustard mixture. Bring to a boil over medium heat (about 3 minutes), stirring constantly. Remove pan from the heat and whisk in mayonnaise and shallot.
-------------------------------------------------------------------------------------
makes 4 servings
10 ounces packaged triple-washed baby spinach
1 pound shelled, de-veined cooked shrimp (31 to 40 per Ib.);leave tails on, if desired
6 tablespoons olive oil
1/4 cup balsamic or red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey mustard
1/4 teaspoon salt
1/8 teaspoon dry mustard blended with 1 teaspoon cold water
1/4 cup mayonnaise
1 tablespoon minced shallot or red onion
-------------------------------------------------------------------------------------
1. Remove and discard any coarse stems from spinach. Then arrange spinach in a wide salad bowl and top with shrimp.
2. In a 1 to 1 1/2 quart pan, combine pan, combine oil, vinegar, Dijon mustard, salt, and dry mustard, salt, and dry mustard mixture. Bring to a boil over medium heat (about 3 minutes), stirring constantly. Remove pan from the heat and whisk in mayonnaise and shallot.
-------------------------------------------------------------------------------------
makes 4 servings
Smoked Salmon and Cheese Salad
This attractive entree goes together quickly and offers some delicious surprises: succulent smoked salon, piquant Gorgonzola cheese, and crunchy nuts and croutons. For variety, substitute other fish, such as smoked trout or sardines, for the salmon.
5 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
3 ounces thinly sliced smoked salmon
2/3 cup crumbled Gorgonzola cheese
1 1/2 cups purchased plain or seasoned croutons
12 cups (about 10 oz.) bite sized pieces of romaine lettuce, rinsed and crisped
1/3 cup thinly sliced green onions
1/4 cup salted roasted almonds, coarsely chopped
-------------------------------------------------------------------------------------
1. In a large bowl, whisk oil, vinegar, and mustard to blend.
2. To dressing, add salmon, cheese, croutons, lettuce and onions. Mix well. Sprinkle with almonds.
-------------------------------------------------------------------------------------
makes 4 servings
5 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
3 ounces thinly sliced smoked salmon
2/3 cup crumbled Gorgonzola cheese
1 1/2 cups purchased plain or seasoned croutons
12 cups (about 10 oz.) bite sized pieces of romaine lettuce, rinsed and crisped
1/3 cup thinly sliced green onions
1/4 cup salted roasted almonds, coarsely chopped
-------------------------------------------------------------------------------------
1. In a large bowl, whisk oil, vinegar, and mustard to blend.
2. To dressing, add salmon, cheese, croutons, lettuce and onions. Mix well. Sprinkle with almonds.
-------------------------------------------------------------------------------------
makes 4 servings
Corn Cobb Salad
Like the traditional Cobb salad, this tempting entry features a variety of colorful ingredients arranged spoke fashion on the serving platter. But this variation on the classic dish is meatless: fresh-cut corn, cherry tomatoes, roasted cashews, and tangy feta, all served on a bed of vinaigrette-dressed spinach, take the place of the usual chicken, bacon, and blue cheese.
1/3 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced shallot or red onion
1 cup (about 4 oz.) crumbled feta cheese
2 medium-size ears corn (each about 8 inches long)
9 ounces packaged triple-washed spinach
1/2 cup salted roasted cashews
1 cup tiny bite-sized cherry tomatoes
1 very small red onion (about 4 oz.), halves and thinly sliced
-------------------------------------------------------------------------------------
1. In a shallow bowl, whisk oil, vinegar, mustard, and shallot to blend. Stir in 1/4 cup of the cheese; set aside.
2. Remove and discard husks and silk from corn. In a shallow bowl, hold one ear of corn upright, and, with a sharp knife, cut kernels from cob. Then, using blunt edge of knife, scrape juice from cob into another shallow bowl. Repeat with remaining ear of corn. Discard cobs. Stir corn juice into dressing.
3. To assemble salad, remove and discard any coarse stems from spinach. Then, in a wide serving bowl, combine spinach and half the dressing. Mound corn, remaining 3/4 cup cheese, cashews, and tomatoes in separate sections atop spinach; place onion in center. Offer remaining dressing to add to taste.
-------------------------------------------------------------------------------------
makes 4 to 6 servings
1/3 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced shallot or red onion
1 cup (about 4 oz.) crumbled feta cheese
2 medium-size ears corn (each about 8 inches long)
9 ounces packaged triple-washed spinach
1/2 cup salted roasted cashews
1 cup tiny bite-sized cherry tomatoes
1 very small red onion (about 4 oz.), halves and thinly sliced
-------------------------------------------------------------------------------------
1. In a shallow bowl, whisk oil, vinegar, mustard, and shallot to blend. Stir in 1/4 cup of the cheese; set aside.
2. Remove and discard husks and silk from corn. In a shallow bowl, hold one ear of corn upright, and, with a sharp knife, cut kernels from cob. Then, using blunt edge of knife, scrape juice from cob into another shallow bowl. Repeat with remaining ear of corn. Discard cobs. Stir corn juice into dressing.
3. To assemble salad, remove and discard any coarse stems from spinach. Then, in a wide serving bowl, combine spinach and half the dressing. Mound corn, remaining 3/4 cup cheese, cashews, and tomatoes in separate sections atop spinach; place onion in center. Offer remaining dressing to add to taste.
-------------------------------------------------------------------------------------
makes 4 to 6 servings
Smoked Trout and Onion Salad (vidalia idea)
Red onion rings, mellowed and crisped by soaking in ice water and vinegar, are a crunchy surprise in this salad of romaine lettuce and smoked trout.
1 medium-size red onion (about 6 oz.), thinly sliced
1/4 cup distilled white vinegar
1/4 cup sour cream
1 tablespoon lemon juice
2 teaspoons prepared horseradish
1 tablespoon chopped fresh dill
1 large head romaine lettuce (about 1 1/4 ibs.), separated into leaves, rinsed, and crisped
12 ounces smoked trout, boned, skinned, and cut or torn into 1/2-inch pieces
Dill springs (optional)
------------------------------------------------------------------------------------
1. Place onion slices in a deep bowl and add enough cold water to cover. With your hands, squeeze slices until they are almost limp. Drain, rinse, and drain again.
2. Return onion to bowl and add vinegar and about 2 cups each ice cubes and water. Let stand until onion is crisp (about 15 minutes);drain well. Remove onion from bowl.
3. While onion is soaking, in a small bowl, whisk sour cream, lemon juice, horseradish, and chopped dill to blend smoothly; set aside.
4. Line each of 4 individual plates with 2 or 3 large lettuce leaves. Cut remaining lettuce crosswise into 1/4-inch-wide strips.
5. In a large bowl, gently mix lettuce strips, trout, and onion. Add dressing and mix gently but thoroughly. Divide salad equally among lettuce-lined plates; garnish with dill sprigs, if desired. Serve immediately.
----------------------
makes 4 servings
1 medium-size red onion (about 6 oz.), thinly sliced
1/4 cup distilled white vinegar
1/4 cup sour cream
1 tablespoon lemon juice
2 teaspoons prepared horseradish
1 tablespoon chopped fresh dill
1 large head romaine lettuce (about 1 1/4 ibs.), separated into leaves, rinsed, and crisped
12 ounces smoked trout, boned, skinned, and cut or torn into 1/2-inch pieces
Dill springs (optional)
------------------------------------------------------------------------------------
1. Place onion slices in a deep bowl and add enough cold water to cover. With your hands, squeeze slices until they are almost limp. Drain, rinse, and drain again.
2. Return onion to bowl and add vinegar and about 2 cups each ice cubes and water. Let stand until onion is crisp (about 15 minutes);drain well. Remove onion from bowl.
3. While onion is soaking, in a small bowl, whisk sour cream, lemon juice, horseradish, and chopped dill to blend smoothly; set aside.
4. Line each of 4 individual plates with 2 or 3 large lettuce leaves. Cut remaining lettuce crosswise into 1/4-inch-wide strips.
5. In a large bowl, gently mix lettuce strips, trout, and onion. Add dressing and mix gently but thoroughly. Divide salad equally among lettuce-lined plates; garnish with dill sprigs, if desired. Serve immediately.
----------------------
makes 4 servings
Subscribe to:
Posts (Atom)