Category: Salads

Molded Gazpacho Salad with Guacamole Dressing

This is an update on the old tomato aspic salad your grandmother served for lady luncheons.  I had not made this in years and used it for a VPWL Gourmet dinner – could not believe the rave comments!

Ingredients:

  • 6 oz lemon Jello
  • 2 c V-8 juice
  • 4 celery stalks, diced
  • 2 garlic cloves, diced
  • ½ c red onion,diced (about ½ medium onion)
  • ¾ c red wine vinegar
  • ¼ c lemon or lime juice
  • ¾ c olive oil
  • a few drops of hot pepper sauce
  • 2 c tomatoes, peeled and diced (about 3 large Roma tomatoes)
  • 2 c avocado, peeled and diced (2 medium avocados)
  • 1 c English cucumber, peeled and diced (about ½ a cucumber)
  • 10-12 lettuce leaves

Directions:

  1. Bring V-8 juice to a boil in a small saucepan.
  2. Remove from heat and stir in Jello until completely dissolved.
  3. Refrigerate 1 hr or until slightly thickened (consistency of unbeaten egg whites)
  4. Coarsely chop celery, onion, garlic in food processor.
  5. Finely dice, by hand, the tomato, cucumber, and avocado.
  6. Stir all the vegetables together.
  7. Add vinegar, lemon juice, oil, and hot sauce.
  8. Combine vegetables and Jello.
  9. Taste for salt and hot sauce.
  10. Pour into individual ½ cup molds or 9×13 pan that has been lightly oiled.
  11. Refrigerate until firm, about 6 hours or overnight.
  12. Unmold onto lettuce leaf.

Guacamole Dressing Ingredients:

  • ½ c mayonnaise
  • ½ c sour cream
  • 2c frozen avocado dip/guacamole thawed
  • 1 Tab lemon juice

Dressing Instructions:

Mix and chill.

Serves: 10 – 12

Source: A total mish-mash of about 6 recipes.

Comments: You can buy frozen avocado halves at Smart and Final.

Quinoa Salad

Works as a starch or salad side dish.  And it can be make the day before!

Ingredients:

  • 1 ¾ c red quinoa (12 oz package)
  • 2 c dried cranberries
  • 2 c small green beans
  • ½ c walnuts, chopped
  • ½ c green onions, sliced
  • 1/3 c balsamic vinegar
  • ¼ c olive oil
  • 4 cloves garlic, minced
  • ½ tsp salt
  • ½ tsp pepper

Directions:

  1. Cook quinoa according to package directions.
  2. Fluff with a fork and let cool.
  3. Blanch green beans for 2 minutes, then cut into 1 inch pieces.
  4. Combine vinegar, oil, garlic, salt, and pepper.
  5. Add quinoa, cranberries, walnuts, onion, and green beans and toss.

May be served cold or at room temperature.

Serves: 10-12

Source: Donna doesn’t remember

Candied Pecans

Don’t buy those expensive little packets of candied nuts – make your own.  Stored in a sealed container.

Ingredients:

  • 1/2 c pecans
  • 1 tbsp brown sugar
  • 2-3 pinches salt
  • 2-3 pinches ground cinnamon

Directions:

  1. Put the pecans to a skillet which has been heated over medium heat, and heat the pecans, shaking the pan from time to time, until the pecans become fragrant.
  2. Combine the sugar, water, salt and cinnamon, in a small glass, stirring until the sugar has dissolved.
  3. Pour over the pecans in the skillet and cook stirring until the water has evaporated and the pecans are covered in a glaze.
  4. Empty the pecans onto parchment paper, trying to keep them in a single layer. cool.

Serves:  Makes ½ cup

Source: cookingweekends.blogspot.com

German Potato Salad (a la Scott’s Grandmother)

This recipe came to us from our friend Scott Wolfgang, via his aunt. The German ladies would all contribute dishes to church socials, and this one was his grandmother’s specialty. We made it for the Twelfth Night party that he and Jackie hosted, and consensus was it was pretty darned good.

Ingredients

Salad:

  • 10 medium potatoes, cooked, peeled, sliced.
  • 4 hard-cooked eggs, chopped
  • 4 stalks celery, chopped
  • 2 small onions, chopped

Dressing (see note below):

  • 4 slices bacon, diced
  • 1/3 cup water
  • 2 tbsp corn starch
  • ½-¾ cup sugar
  • ½ tsp salt
  • ¼ tsp pepper
  • 1/3 cup vinegar

Directions

  1. Combine potatoes, eggs, celery, onion in a large bowl; mix gently.
  2. Cook bacon in skillet until crisp.
  3. Combine water and corn starch, mixing well
  4. Stir corn starch mixture, sugar, salt, pepper, and vinegar into skillet.
  5. Cook over medium heat, stirring constantly, until thick.
  6. Pour dressing over potato mixture; mix gently.
  7. Cover and chill overnight.
  8. Spoon into a dutch oven.
  9. Cook over low heat until thoroughly heated. Serve immediately.

Servings: 12

Notes:

  • A note on the handwritten recipe suggests doubling the dressing recipe.
  • One question that came up during cooking was how much of the bacon fat to retain in the dressing. We drained all but about a tablespoon.

Arugula Salad with Oranges, Pomegranates & Goat Cheese

This is quick and easy and very pretty and tasty.

Dressing Ingredients:

  • 3/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons thawed frozen orange juice concentrate
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper

Directions:

Whisk ingredients in bowl to blend. (Can be made 1 day ahead. Chill. Bring to room temperature and rewhisk before using.)

Salad Ingredients:

  • 5 oranges
  • 14 ounces arugula (about 16 cups)
  • 3/4 cup pomegranate seeds
  • 5 1/2 ounce soft fresh goat cheese, crumbled (about 1 cup)
  • 1/3 cup finely chopped red onion

Salad Directions:

  1. Cut off peel and white pith from oranges.
  2. Cut oranges into 1/4- to 1/2-inch-thick rounds. Cut each round into quarters. Transfer orange pieces to large bowl.
  3. Add remaining ingredients and toss to combine.
  4. Toss salad with enough dressing to coat and serve.

Serves: 10-12

Source: Bon Appétit, November 2002

Spring Mix Salad White Balsamic Caramel Vinaigrette and Candied Pecans Salad

I know – caramel in salad dressing????   But it does work!

Ingredients:

  • 6 oz Spring mix
  • 6 oz Spinach
  • ½ c fresh blueberries
  • ½ c fresh strawberries, sliced
  • 1 c candied or glazed pecans
  • 5 oz goat cheese, crumbled
  • parsley

Dressing Ingredients:

  1. 1 egg
  2. 1 tsp Dijon mustard
  3. 1 c caramel sauce
  4. pinch of salt
  5. ½ c white balsamic vinegar
  6. 1 2/3 c salad oil

Pecan Ingredients:

  • 1/2 c pecans
  • 1 tbsp brown sugar
  • 1 tbsp warm water
  • 2-3 pinches salt
  • 2-3 pinches ground cinnamon

Dressing Directions:

  1. Put the first 5 dressing ingredients (egg, mustard, caramel, salt and white balsamic vinegar) in a bowl.
  2. Blend together, using an immersion blender or hand mixer.
  3. Then, slowly add the oil and continue blending to create a creamy dressing.
    Makes about 3 cups.

Pecan Directions:

  1. Put the pecans to a skillet which has been heated over medium heat, and heat the pecans, shaking the pan from time to time, until the pecans become fragrant.
  2. Combine the sugar, water, salt and cinnamon, in a small glass, stirring until the sugar has dissolved.
  3. Pour over the pecans in the skillet and cook stirring until the water has evaporated and the pecans are covered in a glaze.
  4. Empty the pecans onto parchment paper, trying to keep them in a single layer. cool.

Makes ½ cup

Salad Assembly Directions

  1. Mix spring mix and spinach together in bowl.
  2. Toss with 1 ½ cups dressing.
  3. Arrange on salad plates.
  4. Sprinkle with sliced strawberries, blueberries, pecans and cheese.
  5. Garish with fresh chopped parsley.

Serves: 10 -12

Source: (Salad/Dressing) Arkansas Department of Parks and Tourism. Chef Todd Gold, The Purple Cow Restaurant, Little Rock, Arkansas
(Pecans) cookingweekends.blogspot.com

The Best Coleslaw

The best part is you make it the day before.

Ingredients:

  • 1 ½ lbs green cabbage, shredded
  • 1 large carrot, peeled and shredded

Dressing Ingredients:

  • 6 Tab mayonnaise
  • ¼ tsp dry mustard
  • 1/3 c sugar
  • 2/3 Tab salt
  • 3 1/2 Tab cider vinegar
  • 1 2/3 c coffee cream (½ and ½)

Directions:

  1. In a large bowl, combine the cabbage and carrot.
  2. In a small bowl combine the salad dressing ingredients.
  3. Pour the dressing over the vegetables and toss well.
  4. Chill overnight
  5. Enjoy.

Serves: 10-12

Source: Anna Maude’s Cafeteria in Oklahoma City.

 

Pike Place Market Salad

This is a really nice salad for the spring.

Ingredients:

  • 2 Tab sugar
  • ½ c coarsely chopped walnuts
  • cooking spray
  • 1 c apple cider
  • ½ tsp cornstarch
  • 2 Tab finely chopped shallots
  • 2 Tab champagne /white wine vinegar
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 20 c mixed salad greens
  • 4 c berries (raspberries, blueberries) and/or pitted sweet cherries
  • ½ c blue cheese crumbled (2 oz)

Directions:
To prepare nuts:

  1. Place sugar in a small skillet over medium heat; cook 90 seconds or until sugar dissolves, stirring as needed.
  2. Reduce heat and stir in walnuts.
  3. Cook over low heat 30 seconds or until golden.
  4. Spread mixture on foil coated with cooking spray.
  5. Cool completely, break into small pieces.

To prepare dressing:

  1. Place cider in a small saucepan over medium high heat, bring to a boil.
  2. Cook until reduced to 2 tablespoons (about 5 minutes).
  3. Combine water and cornstarch in a small bowl; add to pan.
  4. Bring cider mixture to a boil, stirring constantly; cook 30 seconds.
  5. Remove from heat. Stir in shallots, vinegar, salt and pepper; let cool.

To prepare salad:

  1. Place salad mix in a large bowl.
  2. Drizzle with dressing.
  3. Toss gently to coat.
  4. Divide evenly among 10 plates.
  5. Top with berries, cheese and walnuts.

Serves: 10

Source: Cathy Conrad, Cooking Light, June 2005

Comment: Dried berries and/or cherries would be a good substitute if fresh are not available.

Bleu Chicken Dip/Salad

“So, what’s for lunch?”  “I don’t know.  I’ll forage for food.”  So I find a can of chicken breast meat – age unknown (but the can is not bulging so it must be ok.)  Inside the label is a recipe for Chicken Salad boooring.  Oh, but the Bleu Chicken Dip looks interesting.  I left out the butter and used mayonnaise (yes, real) for half the sour cream and made a rather interesting chicken salad.  Should make a wonderful dip.

Ingredients:

  • 3 c Tyson Premium Chunk Chicken Breast, drained (So, any cooked chicken would work, right?)
  • (1/4 c butter) did not use
  • 3 oz bleu cheese (I probably used more – blue cheese is good!)
  • 1 Tab instant minced onions (Again, probably more – we don’t measure for lunch.)
  • 1 c sour cream – used 1/2c sour cream and 1/2 c mayonnaise
  • 1 Tab Worcestershire sauce
  • I added a squeeze of lemon juice (Lucia said “It takes the curse of of canned stuff.”)

Directions:

  1. (Melt butter in skillet and add chicken, crumbled.) Did not bother to do this for the salad.
  2. (Heat on medium heat, stirring constantly until hot.) Probably would just mix everything and heat in oven 350° for 20-30 minutes f for the dip.  If it is too thick for a dip, thin with Ranch Dressing or Blue Cheese dressing.  For salad, just mix and serve cold.
  3. Combine bleu cheese, onion, sour cream, mayonnaise and Worcestershire.
  4. Pour over chicken mixing well.
  5. Heat until bubbling around edge of pan.
    Serve warm on tortilla chips or crackers.

Serves: 4

Source:  Inside the label of a can of Tyson premium Chunck Chicken Breast

Waldorf Salad

This recipe was originally developed in 1893 at the Waldorf Astoria Hotel in New York City.

Ingredients:

  • 6 Tab mayonnaise
  • 1 Tab lemon juice
  • ½ tsp salt
  • 1 c walnuts, toasted and chopped
  • 2 c celery, thinly sliced (3 stalks = ½ c)
  • 2 c red seedless grapes, halved (approximately 1lb)
  • 4 c apple cored and diced (approximately 1 ½ lbs)
  • 10 lettuce leaves

Directions:

  1. Whisk mayonnaise, lemon juice and salt in a medium bowl.
  2. Mix in walnuts, celery, grapes and apple.
  3. Refrigerate.
  4. Serve on salad plates with lettuce leaf.

Serves: 10

Source: Simply Recipes