Category: Salads

Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi.  Shelf-stable gnocchi work best, as they are sturdier and crisp up well. DO NOT USE FRESH OR FROZEN. It might work with a small pasta boiled and then browned.

Top with a sharp cheese such as Parmesan, pecorino. This is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes.

Ingredients:

• 5 to 6 Tab  olive oil
• 2 Tab butter
• 1 (17-ounce) package shelf-stable potato gnocchi
• 1 1/2 lbs tomatoes – any variety
• 1/2 red onion, thinly sliced
• 1 Tab balsamic vinegar
• Salt and black pepper (to taste)
• Handful of chopped parsley, plus more for serving
• Handful of torn basil, plus more for serving

Directions:

1. Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high.
2. Add 2Tab of olive oil plus 2 Tab butter.
3. Add the gnocchi to the pan, breaking up any that are stuck together.
4. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
5. Set aside until ready to serve.
6. Meanwhile, prepare your tomatoes: If you are using cherry, simply slice them in half. For larger tomatoes, cut into bite-size chunks.
7. Place the tomatoes and onions in a large serving bowl.
8. Add the balsamic vinegar and 1 tsp salt.
9. Season with pepper.
10. Gently toss.
11. Set aside until ready to serve.
12. When  ready to serve, add the gnocchy to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil.
13. Toss and taste, adding more salt or pepper as needed.
14. Top with more parsley and basil and eat immediately or at room temperature.
15. Enjoy!

Serves:  4 – 6

Source: wsvn.com/entertainment/bite-with-belkys

Forty brought this amazingly delicious and easy-to-make side dish to the Memorial Day barbeque. To save some time, if you don’t want to slice the cabbages and carrots yourself, then buy the pre-made slaw mix. It will work just as well.

Ingredients:

• 1/2  head of green cabbage, thinly sliced
• 1 c red cabbage (1/4 head), thinly sliced
• 1/2 c carrots, shredded (2 large carrots)
• 3 green onions, thinly sliced
• 1/4 c apple cider vinegar
• 1 Tab grainy mustard
• 1 Tab honey or 1 tsp sugar
• 1/4 c olive oil
• 1 tsp celery seed
• Kosher salt and fresh cracked pepper to taste

Directions:

1. In a small bowl whisk together vinegar, mustard, honey, and olive oil and set aside. I
2. n a separate bowl, mix together cabbages, carrots, green onions, and celery seeds.
3. Pour a small amount of the dressing onto the cabbage mixture.
4. Mix until combined.
5. Add dressing until the desired amount is achieved.
6. Season with salt and pepper.
7. Chill before serving.

How to Store:  It can stay in the refrigerator undressed and unseasoned for up to 3 days. When ready to serve, simply pour the vinaigrette over the top, season with salt and pepper, toss and serve.
When you shave vegetables super thin and apply an acid to them, like vinegar, it’s going to break down faster and become wilted or, to put it simply, soggy.

Servings: 12
Source:  Chef Billy Parisi billyparisi.com

This lightly dressed entree salad is the combination of several broccoli salads. Consider adding shredded carrots, a sprinkle of sunflower or pumpkin seeds or toasted nuts. Top with shrimp, chicken or beef.  Best made the day before.

Ingredients:

• 4 c blanched bite sized broccoli florets (two pounds purchased with stems)
• 1 c shredded extra-sharp Cheddar cheese
• 1 c corn, frozen or canned
• 3 slices cooked bacon, diced
• 1/2 c rice vinegar
• 1 Tab honey
• 2 Tab soy sauce
• 3 Tab dark sesame oil
• ½ c diced red onion

Directions:

1. Place the vinegar, honey, soy sauce, sesame oil and onions in a jar.
2. Shake well.
3. Place  broccoli, cheese, bacon and corn in a large bowl. Add dressing.
4. Mix.

Serves: 6

Colorful ingredients highlight this spectular salad which is served with grilled meat or seafood.

Ingredients:

• 2 quarts plus 1 cup water
• 2 c wild rice
• 2 6 oz jars marinated artichoke hearts
• 10 oz frozn peas
• 1 green pepper, chopped
• 1 pt cherry tomatoes, halved
• 1 bunch green onions, chopped
• toasted slivered almonds

Dressing Ingredients:

• 1 1/2 c vegetable oil
• 1/2 c sugar
• 1/4 c freshly grated Paresan cheese
• 1 Tab sugar
• 2 tsp salt
• 1 tsp celery salt
• 1/2 tsp ground white pepper
• 1/2 tsp dry mustard
• 1/4 tsp paprika
• 1 clove garlic, minced

Salad Directions:

1. In a large sauce pan heat water and rice to boiling.
2. Reduce heat to low.
3. Cover and simmer for 45 minutes,
4. Drain excess liquid from rice.
5. Drain artichokes, reseving the marinade.
6. Halve the artichoke hearts.
7. Add to rice with peas, green peppers, green onions, tomatoes, reserved marinade, and half the dressing.
8. Toss well.
9. Cover and chill well.
10. Just before serving toss again.
11. Taste.
12. Add some of the remaining dresssing if desired.
13. Sprinkle with almonds.
14. Serve.

Dressing Directions:

1. Combine all dressing ingreadients in lidded jar.
2. Shake well.
3. Refrigerate until ready to use.

Serves: 10 – 12

Source:  Mary Doten

Traditional Caprese Salad is thick sliced beefsteak tomatoes, slices of mozzarella balls, basil, olive oil and balsamic glaze – definitely knife and fork food, tricky to serve and quick to look messy.  For a larger, serve-yourself group, something mixed works better.  Problem is, I want real, big, juicy tomatoes, not puny (no taste) cherry tomatoes.  And cheese I can have with each and every bite.  So, here is the results of a conglomerate of recipes, ideas, and trials. 

Ingredients:

• 2 of the best looking tomatoes you can find (3 if smaller than your fist)
• 2 Tab olive oil (the best you have, please)
• 1/2 tsp chopped garlic
• 2 Tab balsamic vinegar (white balsamic, If you can find it.)
• ½ tsp sea salt
• ¼ tsp coarse ground pepper
• ¼ c small basil leaves (or pesto in a pinch)
• 1 c grated mozzarella (you know – 4 oz from a bag)
• balsamic glaze, for serving (buy it or make it)

Directions:

1. Don’t do anything with the basil until you serve the salad.
2. Cut the unpeeled tomatoes into 1 inch chunks.
3. Sprinkle with the salt.
4. Let sit in a strainer for a while to drain out excess juice.
5. Place the tomatoes and mozzarella  in a large serving bowl.
6. Cover and refrigerate.
7. In a small jar, shake together the olive oil, balsamic vinegar, garlic. and pepper.
8. Cover and refrigerate.
9. An hour or so before the party, pour the dressing over the tomato mixture.
10. Toss to combine.
11. Refrigerate until ready to serve.
12. Add the basil and more salt and pepper to taste.
13. Drizzle with balsamic glaze if desired.  (You really should, it’s delicious.)

Note:  The daughter suggested adding some day-old bread chunks and pretending it was panzanella.

Servs: 6
Source:  GK

This easy Caprese pasta salad is always a favorite, especially when summer tomatoes are at their peak. Make it ahead of time, the flavors seem to get better after it’s chilled for a few hours.

Ingredients:

• 1/2 pkg (8 oz) penne pasta (or maybe something smaller)
• 3 large heirloom tomatoes (about 2 pounds), seeded and chopped (be a big spender and double the tomatoes.)
• 1 lb fresh mozzarella cheese, cut into 1/2-inch pieces
• 1/2 c loosely packed basil leaves, chopped
• 1 1/2 c olive oil
• 1/2 c lemon juice (or white wine vinegar if you forgot to buy lemons)
• 1 shallot, finely chopped (or a 1/2 small sweet onion)
• 2 garlic clove, minced
• 1 Tab sugar
• 3/4 tsp salt
• 1/2 tsp grated lemon zest
• 1/4 tsp pepper

Directions:

1. Cook pasta according to package directions.
2. Drain.
3. Rinse in cold water.
4. Transfer to a large bowl.
5. Gently stir in the tomatoes, cheese and basil.
6. In a small bowl, whisk the remaining ingredients.  (Or shake them in a jar)
7. Drizzle over salad.
8. Toss to coat.
9. Refrigerate until serving.

Serves:  17

Source: Taste of Home – Debby Harden, Lansing, Michigan

Long ago, in another world, ladies did luncheons.  Frequently the menu was a variety of salads, a roll and an amazingly calorie laden dessert.  Cynthia’s last name has long been forgotten but her salad has not.

Ingredients:

• 1 can, large, whole cranberry sauce
• 1 can, tall or short, thoroughly drained crushed pineapple
• 1 large carton sour cream
• 4 Tab sugar

Directions:

1. Dump the can of cranberries in a bowl.
2. Dump the can of pineapple on top.
3. Dump the sour cream on top of them.
4. Sprinkle sugar over them.
5. Mix, mix, mix.
6. Freeze overnight.
7. Garnish with mint and strawberries – maybe

Serves:  10 (ladies who are also eating several salads)

Scource:  Cynthia – probably from Anaheim Assistance League or Anaheim Memorial Hospital Guild