Vinaigrette
2 to 3 Toes of garlic, Crushed
1 tsp of salt
1/2 tsp of pepper
1/3 cup Balsamic Vinegar (or other Vinegar)
2 to 3 tsp of Creole Mustard (Zatarain's or Grey Poupon, Do NOT use yellow mustard!)
2 tsp of honey, syrup, sugar (only one of these) dissolved in the vinegar, plus one artificial sweetener packette
1 tsp of worchestershire sauce
A few dashes of Tabasco or any other hot sauce
Oil to fill up the rest of the pint jar ( I use a mixture of olive oil and Canola oil)
Optional: You may add 1 or 2 mashed anchovies or anchovy paste
Directions:
Place all ingredients except oil in the jar and stir with a spoon, then add your oil and shake to blend.
Taste so as to adjust for more salt, sugar, etc.
Spoon onto your salad greens and add a generous amount of freshly grated Romano Cheese.
New Orleans Recipes: Vinaigrette Dressing
Mexican Salads: Beef Taco Salad Recipe
Beef Taco Salad Recipe
1/2 pound ground beef
1 packet taco seasoning
2 cups kidney beans, cooked or canned
6 cups Romaine lettuce, or a combination of green leaf
1 - 15 ounce can black olives, halved
1/4 cup green chilis, chopped
3/4 cup cheddar and/or mozzarella cheese, shredded
1/4 cup red onion, chopped
1 cup salsa, your choice
8 ounce bag tortilla chips
How To Make Taco Salad
Brown ground beef in a skillet until cooked through. Drain off fat and stir in taco seasoning. Set aside to cool.
Combine first 6 ingredients in a large bowl and toss.
Pour salsa over the top and mix in.
Just before serving, stir in cool hamburger and tortilla chips.
Best eaten the same day. Refrigerate leftovers.
Serves 8-10 as a salad. Serves 6 as a main dish salad.
Mexican Salads: 7 Layer Mexican Dip Recipe
7 Layer Mexican Dip Recipe
1 - 15 ounce can black beans, drained well
1/2 cup salsa, your choice
2 Tablespoons finely chopped fresh cilantro
1 cup (8 ounces) sour cream
2 ripe avocados, peeled, pitted and chopped
1 cup cheddar and/or mozzarella cheese
2 Roma tomatoes, chopped
1 - 15 ounce can pitted black olives, drained and halved
1/4 cup red oinion, finely chopped
1 jalapeno or red chili pepper, seeded and finely chopped, optional
1/4 cup finely chopped cilantro
How To Make a Layered Mexican Dip
Mix black beans, salsa and 2 Tbsp cilantro together in a small bowl. Turn out into a pretty rimmed platter.
Carefully spread sour cream over the top of the beans using an off-set spatula or rubber spatula, leaving some of the beans showing.
Layer the avocados, cheese, tomatoes, olives, red onion and optional jalapeno, one on top of each other, leaving a bit of the layer underneath showing. Finally, sprinkle the remaining cilantro over the top.
Serve with tortilla chips, pita wedges or on top of a salad.
Great Salads: Mexican Salad Recipe
Mexican Salad Recipe
6 cups corn, fresh or frozen
1/2 cup onions, chopped
1/2 cup red peppers, chopped
1 cup cucumber, peeled and chopped
1/2 cup pitted black olives, sliced
3 cups black beans, cooked or canned, drained
1/4 cup cilantro, finely chopped
1 jalapeno, seeded and finely minced
1/2 lime, squeezed, optional
1 avocado, peeled, pitted and cubed
1/4 cup scallions, chopped
Spicy Tomato Dressing
2 ripe tomatoes
2 Tablespoons cider vinegar
2 Tablespoons lemon juice, freshly squuezed
2 Tablespoons olive oil
1 teaspoon ground chili powder
How To Make a Mexican Salad
Combine all salad ingredients except lime juice, avocado and scallions in large bowl and toss.
Puree tomatoes in a blender and add vinegar, lemon juice, olive oil and chili powder. Blend until smooth. Pour over salad with optional lime juice, and toss to coat.
Add avocado on top of salad, and sprinkle with scallions just before serving.
Great Salads: Cobb Salad Recipe
Cobb Salad Recipe
2 cups boneless chicken breast, marinated, cooked and diced
1/2 pound bacon, cooked, drained and crumbled
2 hard boiled eggs, peeled
1 head romaine lettuce, chopped
1 head butterhead lettuce, chopped
1/4 cup fresh dill, chopped
1 avocado, peeled, pitted and diced
2 Roma tomatoes, chopped
1/4 cup Parmesan cheese, grated
How To Make a Cobb Salad
Note: The following steps can all be done earlier in the day, saving you time in the kitchen!
Marinate the chicken (see above) for at least 60 minutes. Saute or grill until cooked through. Let cool and cut into chunks. (Use leftover chicken from whatever you cooked the night before!)
Cook the bacon until crisp. Drain on paper towels and crumble when cool. Not too small though!
Hard boil the eggs, cool, peel and dice. Or, separate the yolks from the whites and dice separately.
Assembling the Cobb Salad
Toss the two lettuces together with the fresh dill and place evenly in the bottom of a nice serving dish. I use a two quart baking dish and it's just the right size for my salad.
Arrange the ingredients (see the creative steps above) on top of the lettuce mix in your own wild and crazy pattern!
Sprinkle Parmesan cheese over the top.
Refrigerate, covered until ready to serve.
Serves 4-6.
Patriotic Potato Salad
Patriotic Potato Salad
1 1/2 pounds red potatoes, unpeeled
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped celery
1/2 cup pitted ripe olives, halved
1/4 cup chopped flat-leaf parsley
2 green onions, thinly sliced
1/2 cup olive oil
1/4 cup spicy brown mustard
3 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon dried oregano, crumbled
1/8 teaspoon freshly ground pepper
Wash and quarter potatoes. Cook potatoes in boiling water to cover 10 minutes or until tender; drain.
Place potatoes in a large bowl. Add next 7 ingredients; toss gently.
Combine olive oil and remaining ingredients in a bowl; stir well.
Pour dressing over vegetable mixture and toss gently to combine. Cover and chill.
Makes 10 servings.
Mediterranean Salad
Mediterranean Salad - Salade Nicoise
What is Salade Nicoise?
A combination of tomatoes, potatoes, anchovy, tuna and lettuce, typical of the South of France. A perfect summer dish.
Ingredients
4 tomatoes
1 lettuce
3 cups potatoes (medium-sized)
3 cups green beans
1 cup canned tuna
6 anchovy fillets
2 eggs
1/2 cup black olives
2 tb fresh green herbs
1 cup french dressing
Step 1: Boil the potatoes for 15 minutes or until ready, peel them and cut them in quarter. Boil the green beans for 15 to 20 minutes.
Step 2: Wash, drain and separate the lettuce leaves. Boil the eggs, peel them and cut them in quarter. Drain the anchovies and tuna. Quarter the tomatoes.
Step 3: Seasons the tomatoes and beans with french dressing.
Step 4: Season the lettuce leaves. Place them around a bowl.
Step 5: Arrange the potatoes in the bottom of the bowl.
Step 6: Decorate with the beans, tomatoes, tuna, anchovies. eggs, black olives.
Step 7: Pour in the remaining french dressing. Sprinkle with herbs.
Wine suggestion: Rosé Cotes de Provence (French Wine Guide).
Bon appetit!
Black-Eyed Pea Salad
Black-Eyed Pea Salad
Ingredients
2 tomato, seeded and chopped
1/2 medium red onion, finely chopped
1 red bell pepper, finely chopped
1 small jalapeno, seeds and veins removed, finely chopped
4 green onion, finely chopped
2 tablespoons parsley, chopped
2 (15 ounce) cans black-eyed peas, drained and rinsed
Dressing
1/4 cup rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
salt & freshly ground black pepper
Directions
Combine the ingredients in a medium sized mixing bowl.
In a separate small bowl, whisk together vinegar, oil, sugar, and salt and pepper.
Add dressing to the salad.
Cover with plastic wrap and marinate in the refrigerator before serving, at least 1 hour and up to 8 hours .
Leftover Turkey Recipes: Hearty Cobb Salad
Hearty Cobb Salad
2 cups leftover turnkey
3 tomatoes, diced
2 avocados, diced
6 tablespoons crumbled blue cheese
4 eggs, hardboiled, sliced
1/4 cup black olives, sliced
Bottled or homemade blue Cheese dressing for accompaniment
Arrange tomatoes, avocado, blue cheese, turkey, hard boiled eggs and olives over a bed of shredded romaine lettuce.
Serve with blue cheese dressing.
Makes 6 servings.
Diabetic Recipes: Chicken Waldorf Salad
Chicken Waldorf Salad
2 cups cubed or shredded cooked chicken breast*
2 cups chopped cored Red Delicious apples
1 cup sliced celery
2/3 cup halved seedless grapes
1/4 cup chopped toasted pecans
1/2 cup fat-free mayonnaise
1/2 cup fat-free sour cream
3 to 4 teaspoons lemon juice
2 teaspoons Dijon-style mustard
1/3 cup Equal® Spoonful**
Salt and pepper to taste
Red leaf lettuce
Chopped pecans (optional)
Combine chicken, apples, celery, grapes and 1/4 cup pecans in bowl. Blend mayonnaise, sour cream, lemon juice, mustard and Equal®; stir into chicken mixture. Season to taste with salt and pepper.
Spoon salad onto lettuce-lined plates; sprinkle with additional chopped pecans, if desired.
Makes 4 servings.
*Note: Cubed, lean smoked ham can be substituted for the chicken. Pineapple chunks can be substituted for the grapes. Spoon salad into a hollowed-out pineapple half to serve.
Dressing Salads: Mustard Vinaigrette Salad Dressing
Mustard Vinaigrette Salad Dressing
Ingredients:
1/4 cup red wine vinegar
3 tablespoons mustard
1/8 teaspoon ground black pepper
1/8 teaspoon tarragon
2/3 cup olive oil
Directions:
1. In medium bowl, combine all ingredients except for oil. Gradually add olive oil, whisking gently until smooth.
2. Drizzle over torn spinach leaves, mixed salad greens or crisptender asparagus spears just before serving.
Makes 8 servings.
Balsamic Vinaigrette
Balsamic Vinaigrette
Ingredients:
1 cup Olive Oil
1/2 cup Balsamic Vinegar
3 to 5 cloves Garlic, minced
3 tablespoons Parmesan Cheese
Salt and Fresh Ground Black Pepper, to taste
Preparation:
Whisk together vinegar, garlic and grated cheese.Slowly drizzle in the oil, whisking constantly, until thickened. Adjust the seasonings to taste. Store covered in the refrigerator for up to 2 days. Bring balsamic vinaigrette to room temperature before using.
WILD RICE SALAD
WILD RICE SALAD
2 cups wild rice
1 cup green onion, white & green parts; finely chopped
1 cup julienne sweet peppers (the more colors the better)
1/2 cup red radish, thinly sliced
1/4 cup tarragon, fresh, leaves only
1/4 cup toasted sliced almonds
A few carefully separated radicchio leaves; optional (romaine leaves may be substituted)
Sesame Dressing:
Whisk together
1/4 cup rice vinegar - Japanese, seasoned
1/4 cup pure sesame seed oil
1/4 cup soy sauce
Bring to a boil 2 quarts lightly salted water and add the wild rice. Bring to a simmer and cook uncovered until about a third of the grains have burst open, about 45 minutes. Time varies. At this point it should be tender and chewy.
Drain and spread out the rice on a sheet pan and cool in refrigerator.
In a large salad bowl, toss the first 5 ingredients with 3/4 cup of the dressing. Line a serving platter or bowl with radicchio leaves.
Spoon the salad into the center and garnish with the toasted almonds.
Serves 8 as a side dish
Salads: MEDITERRANEAN SALAD
MEDITERRANEAN SALAD
Serves 6
Ingredients
6 cups assorted baby greens
1 cucumber, sliced
2 tomatoes, diced
4 oz. feta cheese
¼ cup basil, sliced
18 Calamata olives
1 red onion, sliced ¼-inch thick
2 green zucchini, sliced ¼-inch thick
2 yellow squash, sliced ¼-inch thick
1 eggplant, sliced ¼-inch thick
1 red pepper, sliced ¼-inch thick
Olive oil
Salt and fresh ground pepper
Balsamic vinaigrette
1 shallot, diced
¼ cup balsamic vinegar
½ cup olive oil
Salt and fresh ground pepper
Prepare the vinaigrette by combining the vinegar with the chopped shallot in a bowl. Slowly add the oil. Season with salt and pepper.
Season the squash, eggplant, peppers and onion with salt and pepper. Brush with olive oil and grill over a hot fire.
In a bowl, combine the salad greens, tomato, cucumber and crumbled feta. Toss with just enough vinaigrette to coat the salad. Divide the salad onto six chilled plates. Arrange the grilled vegetables atop the greens of each plate and garnish with olives.
New Orleans Spicy Vinaigrette
Spicy vinaigrette
Makes 2 cups
¼ cup EACH minced red onions, red bell pepper and green bell pepper
2 tablespoons minced garlic
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1½ teaspoons crushed red pepper flakes
1 teaspoon EACH dried basil, oregano and thyme leaves
1 cup extra-virgin olive oil
¼ cup red wine vinegar
2 teaspoons mild honey
In a medium-size mixing bowl, combine all ingredients, whisking until well blended. Cover and refrigerate overnight. If the oil congeals, return vinaigrette to room temperature and whisk vigorously immediately before using.
All-American Ham and Cheese Cornbread Salad Recipe
All-American Ham and Cheese Cornbread Salad
Ingredients:
Cornbread:
1 egg
2/3 cup milk
3 tablespoons Crisco® Vegetable Oil
1 cup Martha White® Self-Rising Corn Meal Mix
Salad:
2 cups coarsely chopped cooked ham
1 cup chopped celery
1 cup shredded Cheddar cheese
1/2 cup pitted ripe or stuffed green olives, drained, sliced
Dressing:
1 tablespoon mustard
1 cup mayonnaise
Preparation:
1. Heat oven to 450 degrees F. Grease 10-inch cast iron skillet; place in oven for 7 to 8 minutes or until hot.
2. Beat egg in medium bowl. Add all remaining cornbread ingredients; mix well. Pour into hot greased skillet. Bake at 450 degrees F. for 10 to 15 minutes or until golden brown. Cool 20 minutes.
3. Meanwhile, in large serving bowl, combine all salad ingredients.
4. Cut cornbread into 1/2-inch cubes; add to salad.
5. In small bowl, combine dressing ingredients; blend well. Spoon dressing over salad; toss gently to mix. Cover; refrigerate at least 2 hours or overnight before serving.
Serving size: 6 servings
Basic Fennel Dressing
Basic Fennel Dressing
Ingredients:
1/2 cup olive oil
1/2 cup peanut oil
1/2 cup red wine vinegar
1/2 cup white vinegar
1 teaspoon sugar or more to taste
1 tablespoon dry mustard (Coleman's)
1 teaspoon fennel, ground
2 tablespoons lemon juice
1/8 cup dried parsley
salt and pepper to taste
Preparation:
Blend the oils and the vinegars. Add a little sugar, mustard, and fennel. Add some lemon juice, parsley, salt, and pepper.
MAKES 2 CUPS.
Italian Tomato Salad
Italian Tomato Salad
Ingredients:
2 white Bermuda onions, sliced thin
5 ripe tomatoes, sliced
1/4 cup parsly, chopped
1 tablespoon oregano
Basic Fennel Dressing
salt and pepper to taste
Preparation:
Mix the white onions with the tomatos. Add the parsley, oregano, and fennel dressing. Add salt and pepper. Let this marinate for a few hours before dinner.
Classic Macaroni Salad
Classic Macaroni Salad
8 ounces elbow macaroni (about 1-3/4 cups)
1 cup Hellmann's® Mayonnaise
2 Tbsp. vinegar
1 Tbsp. Hellmann's® Dijonnaise ™ Creamy Dijon Mustard
1 tsp. sugar
1 tsp. salt
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1 cup chopped green or red bell pepper
1/4 cup chopped onion
Preparation:
Cook macaroni according to package directions; drain and rinse with cold water until completely cool.
In large bowl, combine Hellmann's® Real Mayonnaise, vinegar, Mustard, sugar, salt and pepper. Stir in macaroni, celery, green pepper and onion. Serve chilled or at room temperature.
Asparagus Salad
Asparagus Salad
Ingredients:
1/2 cup olive oil
2 lb. fresh asparagus, cut into ½ - 1 inch pieces
2 Tbs. garlic powder
2 Tbs. onion powder
1 lb. penne, cooked and drained
2 Tbs. dried rosemary
2 tsp. seasoned salt
1 cup mayonnaise
Preparation:
In a skillet, sauté asparagus in olive oil until tender crisp, about 4-6 minutes. Sprinkle garlic powder and onion powder on top of asparagus and cook for 1-2 more minutes. Pour over hot pasta and toss to coat. In a bowl, mix rosemary, seasoned salt, and mayonnaise. Add mayonnaise mixture to pasta mixture and stir until ingredients are mixed through. Refrigerate 2 hours or until chilled. Serve.
