CAESAR SALAD DRESSING
1 clove garlic, smashed into a paste with a little olive oil and salt
4 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard
2 lemons, juiced
2 Tablespoons water
1/2 cup Extra Virgin Olive Oil
1/4 cup freshly grated Parmesan cheese
black pepper
Combine garlic paste, anchovies, egg yolks, Dijon mustard, lemon juice, and water in the blender. Blend until smooth. With the blender running add olive oil until emulsified. Add Parmesan cheese and black pepper to taste. Refrigerate if you are not using right away.
CAESAR SALAD CROUTONS
1 baguette
3 tablespoons butter
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon pepper
Cut baguette into cubes. Melt butter in skillet and season with garlic powder, paprika and pepper. Add bread cubes and saute just until bread cubes begin to brown. Set aside to cool.
CAESAR SALAD
Romaine lettuce
Fresh grated Parmesan
Caesar dressing
Croutons
Wash and dry lettuce. In a large salad bowl combine lettuce, dressing and croutons. Top with freshly grated Parmesan. Toss gently to combine well
Supper Club: I would buy the Romaine from Costco and use at least 4 heads. This recipe uses raw eggs so to avoid making us all sick please wash your hands and the outside of the egg with antibacterial soap before cracking, then be sure to avoid the shell coming into contact with the inside of the egg. Keep all salad ingredients separate and then combine at the host house just before serving. Tip when making the croutons, stale bread works best for these so leave your baguette out all night and then make your croutons.
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Apple Viniagrette Dressing
1/2 cup flat leaf parsley
1/4 cup cider vinegar
1/4 cup apple juice
1/4 cup olive oil
3 basil leaves
2 teaspoons honey
3/4 teaspoon salt
1 teaspoon Dijon mustard
1/8 teaspoon black pepper
combine all ingredients in a blender or food processor and blend until smooth. Serve at room temperature. Refrigerate leftovers. Makes about 1 cup.
I had several of you ask for this dressing recipe. It is on my menu for 9/19-9/23. I make a simple salad of endive, romaine, and fresh spinach, diced Braeburn apples, walnuts, and cubed sharp cheddar cheese to put this on.
1/4 cup cider vinegar
1/4 cup apple juice
1/4 cup olive oil
3 basil leaves
2 teaspoons honey
3/4 teaspoon salt
1 teaspoon Dijon mustard
1/8 teaspoon black pepper
combine all ingredients in a blender or food processor and blend until smooth. Serve at room temperature. Refrigerate leftovers. Makes about 1 cup.
I had several of you ask for this dressing recipe. It is on my menu for 9/19-9/23. I make a simple salad of endive, romaine, and fresh spinach, diced Braeburn apples, walnuts, and cubed sharp cheddar cheese to put this on.
Orzo and Wild Rice Salad
4 ounces of Wild Rice (about 3/4 cup)
4 ounces Orzo (about 3/4 cup)
Salt
1 cup Pecan halves
1/2 cup dried Cranberries
1/4 cup snipped fresh Parsley (flat leaf Italian or regular is fine)
1/4 cup sliced Green Onions
1/4 cup Sliced Celery
1/2 cup Raspberry Vinegar
1/2 cup Orange Juice
2 Tablespoons Olive Oil
2 Tablespoons Sugar
Salt and Pepper to taste
Bring 4 cups water to a boil in large saucepan. Add small amount of salt and wild rice. Cook for 45 minutes, or until tender. Drain and rinse with cold water. Set aside.
Bring 4 cups water to boil in saucepan. Add small amount of salt and Orzo. Cook for 8-10 minutes, or until tender. Drain and Rinse with cold water. Set aside.
Place pecans in a non-stick skillet. Cook until toasted on medium heat. You can add a smidgen of butter if you like. Set aside to cool.
Combine the cooked rice, orzo, toasted pecans, dried cranberries, parsley, celery, and green onions in a pretty glass bowl.
Whisk together the vinegar, orange juice, olive oil, sugar, and salt and pepper in a bowl. Pour over rice mixture and toss to coat. Cover and chill for 8 to 12 hours.
This recipe can easily be made the day before serving. The flavors seem to marinate together when it sits for awhile in the fridge.
4 ounces Orzo (about 3/4 cup)
Salt
1 cup Pecan halves
1/2 cup dried Cranberries
1/4 cup snipped fresh Parsley (flat leaf Italian or regular is fine)
1/4 cup sliced Green Onions
1/4 cup Sliced Celery
1/2 cup Raspberry Vinegar
1/2 cup Orange Juice
2 Tablespoons Olive Oil
2 Tablespoons Sugar
Salt and Pepper to taste
Bring 4 cups water to a boil in large saucepan. Add small amount of salt and wild rice. Cook for 45 minutes, or until tender. Drain and rinse with cold water. Set aside.
Bring 4 cups water to boil in saucepan. Add small amount of salt and Orzo. Cook for 8-10 minutes, or until tender. Drain and Rinse with cold water. Set aside.
Place pecans in a non-stick skillet. Cook until toasted on medium heat. You can add a smidgen of butter if you like. Set aside to cool.
Combine the cooked rice, orzo, toasted pecans, dried cranberries, parsley, celery, and green onions in a pretty glass bowl.
Whisk together the vinegar, orange juice, olive oil, sugar, and salt and pepper in a bowl. Pour over rice mixture and toss to coat. Cover and chill for 8 to 12 hours.
This recipe can easily be made the day before serving. The flavors seem to marinate together when it sits for awhile in the fridge.
Buttermilk Garlic Dressing
2/3 Cup Sour Cream
1 Cup Mayonnaise
1/4 tsp. Crushed Garlic
1/2 tsp. Salt
1 tsp. Paprika
1/2 tsp. Freshly Ground Pepper
1 tsp. Mustard Powder
2 Tbsp. Sugar
1/2 Cup Buttermilk
Mix all ingredients in blender until smooth, then refrigerate for at least 2 hours before serving.
1 Cup Mayonnaise
1/4 tsp. Crushed Garlic
1/2 tsp. Salt
1 tsp. Paprika
1/2 tsp. Freshly Ground Pepper
1 tsp. Mustard Powder
2 Tbsp. Sugar
1/2 Cup Buttermilk
Mix all ingredients in blender until smooth, then refrigerate for at least 2 hours before serving.
COCONUT CRÈME FRUIT SALAD
Dressing Ingredients:
3/4 cup Sour Cream
1/4 cup orange juice
1 tablespoon honey
1/2 teaspoon vanilla
Fruit Ingredients:
2 cups seedless green grapes
1 cup blueberries
3 peaches, peeled, sliced
1 pint (2 cups) strawberries, hulled, halved
1/4 cup coconut, toasted
Combine all dressing ingredients in small bowl. Beat until smooth with wire whisk; set aside. Toss together fruit in large bowl. Serve dressing over fruit. Sprinkle with toasted coconut.
3/4 cup Sour Cream
1/4 cup orange juice
1 tablespoon honey
1/2 teaspoon vanilla
Fruit Ingredients:
2 cups seedless green grapes
1 cup blueberries
3 peaches, peeled, sliced
1 pint (2 cups) strawberries, hulled, halved
1/4 cup coconut, toasted
Combine all dressing ingredients in small bowl. Beat until smooth with wire whisk; set aside. Toss together fruit in large bowl. Serve dressing over fruit. Sprinkle with toasted coconut.
Fruit Salad with Lemon-Lime Dressing
1 papaya, peeled, seeded and cut into 1-inch chunks
2 bananas, peeled and sliced 1/2-inch thick
1 mango, peeled, stoned and cut into 1-inch chunks
1 cup pineapple, cut into 1-inch chunks
1 pint strawberries, hulled and halved
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon dark rum
2 tablespoons sugar, or to taste
1 bunch mint, leaves only, coarsely chopped
Tiny sprigs of mint, for garnish
Directions
In a large glass serving bowl or picnic container, combine all the fruits and toss very gently to mix. Sprinkle the lemon and lime juices, rum (if using), sugar and mint over the top and again toss gently to mix. Garnish with tiny mint sprigs before serving.
2 bananas, peeled and sliced 1/2-inch thick
1 mango, peeled, stoned and cut into 1-inch chunks
1 cup pineapple, cut into 1-inch chunks
1 pint strawberries, hulled and halved
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon dark rum
2 tablespoons sugar, or to taste
1 bunch mint, leaves only, coarsely chopped
Tiny sprigs of mint, for garnish
Directions
In a large glass serving bowl or picnic container, combine all the fruits and toss very gently to mix. Sprinkle the lemon and lime juices, rum (if using), sugar and mint over the top and again toss gently to mix. Garnish with tiny mint sprigs before serving.
Fruit Salad with Poppy Seed Dressing
1 cup halved green seedless grapes
1 cup quartered strawberries
1/2 cup blueberries
2 tablespoons sugar
1/4 cup fresh lime juice
1 teaspoon poppy seeds
1/4 cup unsalted pistachios, toasted
Directions
Toss grapes, strawberries and blueberries with sugar in a medium bowl. Stir in lime juice, and poppy seeds. Let sit at room temperature for at least 1/2 an hour. Garnish with pistachios and serve.
1 cup quartered strawberries
1/2 cup blueberries
2 tablespoons sugar
1/4 cup fresh lime juice
1 teaspoon poppy seeds
1/4 cup unsalted pistachios, toasted
Directions
Toss grapes, strawberries and blueberries with sugar in a medium bowl. Stir in lime juice, and poppy seeds. Let sit at room temperature for at least 1/2 an hour. Garnish with pistachios and serve.
Fruit Salad with Honey Dressing
1/3 cup honey
1/4 cup orange juice
1/4 cup canola oil
1/2 teaspoon fresh lemon juice, plus the juice 1 lemon
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
1/4 teaspoon prepared mustard
1 apple, cored and diced
1 banana, sliced
1 avocado, peeled and sliced
1 (11-ounce) can mandarin oranges, drained
1/4 cup raisins
1/4 cup chopped walnuts or pecans
Directions
For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon lemon juice, poppy seeds, salt, and mustard in a jar with a tight lid; cover and shake well. Toss the apple, banana, and avocado with juice from 1 lemon to prevent the fruit from turning brown. Combine the fruit, raisins, and nuts in a glass bowl. Add the dressing and stir gently. Serve on red leaf lettuce.
1/4 cup orange juice
1/4 cup canola oil
1/2 teaspoon fresh lemon juice, plus the juice 1 lemon
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
1/4 teaspoon prepared mustard
1 apple, cored and diced
1 banana, sliced
1 avocado, peeled and sliced
1 (11-ounce) can mandarin oranges, drained
1/4 cup raisins
1/4 cup chopped walnuts or pecans
Directions
For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon lemon juice, poppy seeds, salt, and mustard in a jar with a tight lid; cover and shake well. Toss the apple, banana, and avocado with juice from 1 lemon to prevent the fruit from turning brown. Combine the fruit, raisins, and nuts in a glass bowl. Add the dressing and stir gently. Serve on red leaf lettuce.
Watergate Salad
1 small container sour cream
1 cup miniature marshmallows
1 package (3.4oz.) Pistachio flavored instant pudding
1 can crushed pineapple, with the juice
1/2 cup pecans, chopped
1 1/2 cups whipped cream, thawed
combine first 5 ingredients in large bowl, stirring well. Add whipped cream and stir to blend. Refrigerate for at least 1 hour.
This takes me back to my childhood! Every good southern woman knows how to make this salad....now all you good Minnesotans know too!
1 cup miniature marshmallows
1 package (3.4oz.) Pistachio flavored instant pudding
1 can crushed pineapple, with the juice
1/2 cup pecans, chopped
1 1/2 cups whipped cream, thawed
combine first 5 ingredients in large bowl, stirring well. Add whipped cream and stir to blend. Refrigerate for at least 1 hour.
This takes me back to my childhood! Every good southern woman knows how to make this salad....now all you good Minnesotans know too!
Olive Garden Salad
1 bag Dole American blend salad mix
4-5 thin slices of red onion
4-6 whole black olives
2-4 banana peppers
1/2 cup croutons
1 small tomato, quartered
fresh grated parmesan
Mix all ingredients in a large bowl. Toss with Olive Garden Dressing and serve immediately.
4-5 thin slices of red onion
4-6 whole black olives
2-4 banana peppers
1/2 cup croutons
1 small tomato, quartered
fresh grated parmesan
Mix all ingredients in a large bowl. Toss with Olive Garden Dressing and serve immediately.
Olive Garden Salad Dressing
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon olive oil
2 Tablespoons corn syrup
2 Tablespoons Parmesan cheese, grated fine
2 Tablespoons Romano cheese, grated fine
1/4 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 Tablespoon lemon juice
Mix all ingredients in a blender and pour over salad.
1/3 cup white vinegar
1 teaspoon olive oil
2 Tablespoons corn syrup
2 Tablespoons Parmesan cheese, grated fine
2 Tablespoons Romano cheese, grated fine
1/4 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 Tablespoon lemon juice
Mix all ingredients in a blender and pour over salad.
Mexican Chef Salad
4 tomatos ,chopped
1 large head of iceberg lettuce, chopped
1 bunch green onions, chopped
1 cup grated cheddar cheese
1 small bag of Frito's corn chips
1 small bottle of Catalina dressing, No Substitutes!
1 (15 oz) can of Ranch style beans, drained and rinsed
2 avocados, chopped
Toss all ingredients together in a large bowl. Serve Immediately.
If you want to take it to a party, mix everything except the Frito's, Catalina and avocados. Add them right before serving.
I add 1/2 pound of ground beef and use this for a summer meal, my kids love it!!!!"
1 large head of iceberg lettuce, chopped
1 bunch green onions, chopped
1 cup grated cheddar cheese
1 small bag of Frito's corn chips
1 small bottle of Catalina dressing, No Substitutes!
1 (15 oz) can of Ranch style beans, drained and rinsed
2 avocados, chopped
Toss all ingredients together in a large bowl. Serve Immediately.
If you want to take it to a party, mix everything except the Frito's, Catalina and avocados. Add them right before serving.
I add 1/2 pound of ground beef and use this for a summer meal, my kids love it!!!!"
Japanese Chicken Salad
3 to 4 chicken breast halves, cooked and sliced
1 1/2 heads lettuce (I like to use romaine)
3 green onions, chopped
1 can (14 oz.) Mandarin oranges, drained
1 can (3 oz.) Chow Mein noodles
1 - 4 oz. package of slivered almonds
1 can sliced water chestnuts, drained
Mix chicken, lettuce, green onions and Oranges. fold in noodles, almonds and water chestnuts. Toss with Dressing and Serve immediately
Dressing:
4 tablespoons sugar
1/2 teaspoon ground black pepper
1/2 cup canola oil
1 teaspoon salt
4 Tablespoons red wine vinegar
1 1/2 heads lettuce (I like to use romaine)
3 green onions, chopped
1 can (14 oz.) Mandarin oranges, drained
1 can (3 oz.) Chow Mein noodles
1 - 4 oz. package of slivered almonds
1 can sliced water chestnuts, drained
Mix chicken, lettuce, green onions and Oranges. fold in noodles, almonds and water chestnuts. Toss with Dressing and Serve immediately
Dressing:
4 tablespoons sugar
1/2 teaspoon ground black pepper
1/2 cup canola oil
1 teaspoon salt
4 Tablespoons red wine vinegar
Strawberry Salad w/Poppy Seed Dressing
Dressing:
1 cup real mayonnaise
2/3 cup sugar
1/2 cup milk
2 Tablespoons poppy seeds
1/4 cup cider vinegar
Salad:
1/2 Cup Walnuts, chopped
2 Cups Strawberries, sliced
1/4 large purple onion, chopped
2 heads Romaine lettuce, washed and torn
Mix all salad ingredients together, and toss with dressing. Serve immediately.
** You can 1/2 this recipe for a smaller group, and I do not put dressing on the whole batch unless I have company and I know it will all get eaten, otherwise your leftover salad will get soggy** This is one of my all time favorite salads, I make it almost weekly!
1 cup real mayonnaise
2/3 cup sugar
1/2 cup milk
2 Tablespoons poppy seeds
1/4 cup cider vinegar
Salad:
1/2 Cup Walnuts, chopped
2 Cups Strawberries, sliced
1/4 large purple onion, chopped
2 heads Romaine lettuce, washed and torn
Mix all salad ingredients together, and toss with dressing. Serve immediately.
** You can 1/2 this recipe for a smaller group, and I do not put dressing on the whole batch unless I have company and I know it will all get eaten, otherwise your leftover salad will get soggy** This is one of my all time favorite salads, I make it almost weekly!
Mandarin Salad
Thank You to my neighbor Anne Plienis for this wonderful salad recipe! It has become one of my families favorites.
1/4 cup coarsely chopped pecans & 1 Tablespoon sugar
place nuts and sugar in hot skillet, cook and stir until sugar melts and coats nuts. Remove from heat and cool.
Salad:
1 bunch of Romaine lettuce, washed and torn
1 cup celery, chopped
2 green onions, chopped
1 can mandarin oranges, drained
Dressing:
1/2 teaspoon salt
1/8 teaspoon black pepper
2 Tablespoons sugar
2 Tablespoons White Vinegar
1/4 cup Salad oil (I use canola)
Mix dressing ingredients in blender until well blended. Toss salad ingredients together with carmelized pecans. Pour Dressing over salad just before serving. This salad is best when it is made and served immediately.
**try adding fresh strawberries, or craisins for a nice variation**
1/4 cup coarsely chopped pecans & 1 Tablespoon sugar
place nuts and sugar in hot skillet, cook and stir until sugar melts and coats nuts. Remove from heat and cool.
Salad:
1 bunch of Romaine lettuce, washed and torn
1 cup celery, chopped
2 green onions, chopped
1 can mandarin oranges, drained
Dressing:
1/2 teaspoon salt
1/8 teaspoon black pepper
2 Tablespoons sugar
2 Tablespoons White Vinegar
1/4 cup Salad oil (I use canola)
Mix dressing ingredients in blender until well blended. Toss salad ingredients together with carmelized pecans. Pour Dressing over salad just before serving. This salad is best when it is made and served immediately.
**try adding fresh strawberries, or craisins for a nice variation**
Greek Isles Pasta Salad
3 cups farfalle pasta, cooked and drained
2 cups baby spinach leaves, washed and dried
1 cup Mediterranean style cheese crumbles
1 cup cherry tomatoes, halved
3/4 cup canned chickpeas, drained and rinsed
1/2 cup Greek vinaigrette dressing
cook pasta as directed on package, drain and place in large bowl. Add remaining ingredients; mix lightly. refrigerate until ready to serve.
*You can also add some sliced black olives. This is great when made ahead of time, but add spinach leaves and dressing right before serving.
2 cups baby spinach leaves, washed and dried
1 cup Mediterranean style cheese crumbles
1 cup cherry tomatoes, halved
3/4 cup canned chickpeas, drained and rinsed
1/2 cup Greek vinaigrette dressing
cook pasta as directed on package, drain and place in large bowl. Add remaining ingredients; mix lightly. refrigerate until ready to serve.
*You can also add some sliced black olives. This is great when made ahead of time, but add spinach leaves and dressing right before serving.
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