Category: Salads

Shrimp & Scallop Salad

Nourishing and cooling, perfect for the hot summer days!  Add a yummy muffin and a glass of Viognier – great lunch or dinner.

Ingredients:

  • 1 lb frozen pre-cooked bay shrimp, defrosted, dried
  • 1 lb bay scallops, cooked in boiling water for about 3 minutes
  • 1 large cucumbers, peeled, diced
  • 2 large tomatoes, peeled, diced (dip in boiling water to peel)
  • 1 red bell pepper, diced
  • 1/3 cup red onion, diced
  • 1 whole avocado, diced
  • 10 c romaine
  • Balsamic Vinaigrette

Directions:  

  1. Make dressing.
  2. Dice, dice, dice!
  3. Put lettuce in a large bowl.
  4. Add all the diced stuff.
  5. Toss.
  6. Make a choice:  Add dressing and toss.  Or, add shrimp and scallops and toss with dressing.  Or, toss salad with dressing, plate, top with shrimp and scallops.

Balsamic Vinaigrette

Ingredients:

  • 2 Tab honey
  • 1 Tab Dijon mustard
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly crushed black pepper finely ground
  • 1 large garlic clove minced
  • 1/4 c balsamic vinegar
  • 3/4 c extra virgin olive oil

Directions:

  1. In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic.
  2. Add the oil and whisk thoroughly to combine.
  3. Continue whisking until the dressing is fully emulsified.
  4. Store in a jar with a lid and refrigerate.
  5. Shake well before serving.
  6.  If you choose to make this in the blender this will be a thicker dressing.

Serves: 3/4 cup
Source:  barefeetinthekitchen.com

Serves:   8 as main, 12 as salad
Source:   My imagination ran away with the list of ingredients from the KOA shopping list

 

 

 

 

 

 

 

 

 

 

 

Heartland Chopped Salad

In our family, the MEN do the cooking for Mother’s Day dinner.  Scott make this salad – outstanding!! 

Note: You can buy the pomegranate molasses but it is hard to find.  You can easily make your own…4 cups pomegranate juice, 1/2 cup sugar, and 1 tablespoon lemon juice.  Bring to a boil then simmer until you have about 1 cup left.  This takes 1 to 1 1/2 hours.  Just be careful toward the end that you monitor the molasses so it does not burn.  The temperature of the molasses when finished was 240°.  The results are a thick, sweet, but tart, pomegranate molasses.  And it gives this dressing it’s wonderful flavor.

Ingredients:

  • 1/3 c dried cranberries
  • 1 bunch dinosaur kale (lacinato kale), ribs removed and leaves coarsely chopped
  • 4 oz baby spinach, chopped
  • 1 ripe Asian pear, cored, halved and chopped (Bosc good too)
  • 1 1/2 c Overcooked Wild Rice, recipe follows
  • 1/2 c toasted walnuts/pecans, coarsely chopped
  • 1/2 c pomegranate nibs (Please, look for the ones in a container – whole pomegranates are a messy deal)
  • Pomegranate Molasses Dressing, recipe follows

Directions:

  1. Bring 1 cup of water to a boil in a small saucepan.
  2. Add the dried cranberries and let sit for 15 minutes.
  3. Drain off excess water.
  4. Combine the kale, spinach, pear, rice, walnuts and rehydrated cranberries in large bowl.
  5. Drizzle 1/4 cup of the Pomegranate Molasses Dressing over.
  6. Gently toss until evenly coated.
  7. Transfer to a serving bowl.
  8. Drizzle with more dressing when ready to serve.

Overcooked Wild Rice

Ingredients:

  • 1 1/2 c wild rice
  • Kosher salt

Directions:

  1. Combine the rice, 6 cups water and 1 tablespoon salt in a large saucepan.
  2. Bring to a boil over high heat and cook until the grains open all the way, 1 hour 15 minutes to 1 hour 30 minutes. The rice should be very cooked (not even the slightest chewy).
  3. Drain well.
  4. Spread on a baking sheet in an even layer and set aside.
  5. Allow to cool to room temperature.

Yield: 3 cups

Pomegranate Molasses Dressing

Ingredients:

  • 1/4 c white wine vinegar
  • 2 Tab pomegranate molasses
  • 1 Tab clover honey
  • 2 tsp Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1/4 c olive oil

Directions:

  1. Whisk together the vinegar, pomegranate molasses, honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined.
  2. Slowly whisk in the oil until emulsified.
  3. The dressing will keep in the refrigerator, tightly covered, for up to 2 days.

Yield: 1/2 cup

Serves:  4-6

Source:  Food Network, Bobby Flay

Salad Bar Forever!

Once you start thinking of things to add to a salad bar, your brain goes crazy!  And this is just a beginning.  A salad bar can be a main, side, or “instead of”.  Because of the way food comes packaged (cans, bags, bunches) there will be leftovers.

Ingredients:

§  LETTUCE – iceberg, romaine, red, mixed, spinach, kale, cabbage – red/green

§  TOMATOES – Roma, cherry, heirloom, sundried

§  MUSHROOMS – white, baby portobello, fancy, marinated

§  CELERY

§  RADISHS

§  PEPPER – green, red, yellow, jalapeno

§  CARROTS – fresh, pickled

§  CUCUMBERS – fresh, marinated

§  BEANS – garbanzo, kidney, pinto, green, wax, edamame

§  ONION – green, red, sweet, pickled, crispy

§  CHEESE – cheddar, jack, blue, parmesan, feta, burrata, mixed grated, grated/diced cheese of last week

§  BACON BITS

§  BEEF – diced, shredded, ground with taco seasoning

§  SEAFOOD – scallops, crab, salmon, shrimp – bay, tuna – plain old canned

§  CHICKEN – diced, shredded, seasoned, chicken sausage

§  HAM – julienne, diced

§  SALAMI

§  HARD BOILED EGGS

§  PEAS – snap, baby

§  BROCCOLI, SQUASH, ASPARAGUS, BEETS – roasted, marinated/pickled, fresh

§  CORN – roasted, plain, baby

§  ARTICHOKE HEARTS

§  FRUIT – pears, grapes, mandarin oranges, apples, avocado,
strawberries, pomegranate arils, melon

§  DRIED FRUIT – cranberries, cherries, raisins, mango, blueberries

§  CRUNCH – croutons – plain, seasoned, tortilla strips, crispy noodles, water chestnuts, jicama

§  NUTS – pine, pecans, almond slivers, peanuts, candied, roasted

§  SEEDS – pepitas, sunflower, sesame

§  OLIVES – green, black, sliced, marinated, Greek

§  FRESH HERBS – Basil, Mint, Chives, Dill, Parsley

§  GRAINS – Couscous, Farro, Quinoa, Barley, Rice

§  OTHER – tofu, cottage cheese, seasonal (ramps, fiddlehead fern)

§  ASSORTED DRESSINGS – bottled AND/or home made.  Be sure all have labels.

Directions:

  1. Slice, dice, cut open all the ingredients.
  2. Place in bowls with serving spoons, tongs.

Serves:  1 head of lettuce will serve 6-8

Note:  For a large crowd double the ingredient bowls and use both sides of the table to serve.

 

Red Potato and Green Bean Salad with Dijon Vinaigrette

Next time you want potato salad – try this one.  You can it make a day ahead. Cover and refrigerate.

Ingredients:

  • 8 oz green beans, trimmed, cut into 1 1/2-inch pieces (You can cheat and use the whole frozen ones.)
  • 3 lbs small red-skinned potatoes, unpeeled, halved ( or quartered if larger – aim for bite size.)
  • 2 Tab dry vermouth (or sake, sherry or dry white wine)
  • 2 Tab white wine vinegar (red wine vinegar is ok but will make it a different color.)
  • 1 large shallot, chopped
  • 1 Tab coarse-grained Dijon mustard
  • 2/3 c extra-virgin olive oil
  • 2 Tab chopped fresh parsley

Directions:

  1. Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes.
  2. Drain.
  3. Transfer to bowl of ice water.
  4. Drain,
  5. Pat dry with paper towels.
  6. Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes.
  7. Drain.
  8. Transfer to large bowl.
  9. Sprinkle vermouth over hot potatoes.
  10. Toss gently and let stand 5 minutes.
  11. Whisk vinegar, shallot, and mustard in small bowl.
  12. Gradually whisk in oil.
  13. Pour over potatoes and toss to coat.
  14. Cool completely.
  15. Mix in green beans and parsley.
  16. Season to taste with salt and pepper.
  17. Serve cold or at room temperature.

Serves:  6

Source:  Bon Appétit | August 2002

Villa Park Women’s League – Gourmet– June 21, 2014

Fingerling Potato Salad with Sugar Snap Peas

The richness of creamy fingerling potatoes is lightened by snap peas, slivers of red onion, and tarragon flowers. (Good luck finding flowers! unless you grow tarragon yourself – and I’m sure Martha does.)

Ingredients:

  • 1 1/2 lb fingerling or other small potatoes, cut into 1/2-inch-thick rounds
  • coarse salt
  • 8 oz sugar snap peas, plus more, split, for garnish (optional)
  • 1/2 small red onion, thinly sliced
  • Creamy Tarragon Vinaigrette
  • freshly ground pepper
  • fresh tarragon and tarragon flowers, for garnish (optional)

Directions:

  1. Cover potatoes with cold water by 2 inches in a medium saucepan.
  2. Bring to a boil.
  3. Add 3 tablespoons salt.
  4. Reduce heat to medium-high.
  5. Simmer potatoes until tender, about 8 minutes.
  6. Transfer to paper towels to drain.
  7. Bring another medium saucepan of water to a boil.
  8. Add 2 tablespoons salt.
  9. Blanch snap peas until just tender, 1 to 2 minutes.
  10. Let cool in an ice-water bath.
  11. Drain, and pat dry.
  12. Toss potatoes, snap peas, onion, and vinaigrette in a bowl.
  13. Season with salt and pepper.
  14. Garnish with split snap peas,tarragon, and tarragon flowers, if desired. 

Serves:  6-8

Source: marthastewart.com. 

Creamy Tarragon Vinaigrette

Ingredients:

  • 2 tsp tarragon vinegar
  • 3/4 tsp Dijon mustard
  • coarse salt
  • 1/4 c extra-virgin olive oil
  • 1/4 c sour cream
  • 2 Tab finely chopped fresh tarragon
  • freshly ground pepper

Directions:

  1. Stir together tarragon vinegar and Dijon mustard.
  2. Season with coarse salt.
  3. Pour in olive oil in a slow, steady stream, whisking until emulsified.
  4. Stir in sour cream and tarragon.
  5. Season with freshly ground pepper.

 

Roasted Pepper Salad

A colorful addition to the antipasti tray.  Little forks would be useful.

Ingredients:

  • 3 red bell peppers
  • 2 orange bell pepper
  • 1/3 c pitted kalamata olives, thinly sliced
  • 1/4 c olive oil
  • 2 Tab drained capers
  • 6 fresh basil leaves, chopped
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper

Directions:

  1. Preheat the broiler.
  2. Cover a heavy baking sheet with foil.
  3. Arrange the bell peppers on the baking sheet.
  4. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes.
  5. Enclose the peppers in a resealable plastic bag.
  6. Set aside until cooled to room temperature, about 20 minutes.
  7. Peel, seed, and cut the peppers into 1/2-inch thick strips.
  8. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine.
  9. Cover and refrigerate up to 2 days.

Source:  A Tasty Tour of Italy – VPWL April 2015

Panzanella Salad II

Only make this in the middle of summer when you have dead ripe, home grown tomatoes.  It is OK, but not to die for, the rest of the year.

Ingredients:

  • 3 Tab good olive oil
  • 1 small French bread or boule, cut into 1-inch cubes (6 cups) (day old rustic bread works best)
  • 1 tsp kosher salt
  • 2 large, ripe tomatoes, cut into 1-inch cubes
  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
  • 1 red bell pepper, seeded and cut into 1-inch cubes
  • 1 yellow bell pepper, seeded and cut into 1-inch cubes
  • 1/2 red onion, cut in 1/2 and thinly sliced
  • 20 large basil leaves, coarsely chopped
  • 3 Tab capers, drained

Ingredients for the vinaigrette:

  • 1 tsp finely minced garlic
  • 1/2 tsp Dijon mustard
  • 3 Tab Champagne vinegar
  • 1/2 c good olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • butter lettuce

Directions for the vinaigrette:,

Whisk all the ingredients together.

Directions:

  1. Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  2. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
  3. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.
  4. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
  5. Serve in butter lettuce cups

 

Serves: 8 – 10

Source:  A Tasty Tour of Italy – VPWL April 2015

Tropical Cucumber Salad

Combine cucumber, avocado and mango with a salty-sweet dressing for a taste of the tropics.

Ingredients:

  • 5 tsp fish sauce
  • 3 tsp freshly grated lime zest, plus more for garnish
  • 6 Tab lime juice
  • 3 Tab canola oil
  • 2 Tab light brown sugar
  • 1 Tab rice vinegar
  • 1/2 tsp crushed red pepper
  • 2 medium English cucumber, cut into 3/4-inch dice
  • 3 avocado, cut into 3/4-inch dice
  • 3 mango, cut into 3/4-inch dice (see Kitchen Tip)
  • 3/4 c chopped fresh cilantro

Directions:

  1. Whisk fish sauce , lime zest, lime juice, oil, brown sugar, vinegar and crushed red pepper in a large bowl until combined.
  2. Add cucumber, avocado, mango and cilantro; gently toss to coat.
  3. Serve garnished with lime zest, if desired.

Make Ahead Tip: Cover and refrigerate for up to 1 hour.

Kitchen Tip: To peel and cut a mango:

  1. Slice both ends off the mango, revealing the long, slender seed inside.
  2. Set the fruit upright on a work surface and remove the skin with a sharp knife.
  3. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
  4. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
  5. Cut the fruit into the desired shape.

Serves:   8

Source:  Villa Park Women’s League:  Exploring the Fresh Tastes of Mexico

 

Mediterranean Chopped Salad

Find all your favorite Greek flavors in this fresh and easy Mediterranean Chopped Salad. It’s great for lunch or makes a stellar summer side dish!  Top it with a piece of grilled salmon and you have a healthy, tasty dinner.

Ingredients:

  • 4 c chopped lettuce
  • 2 c grape tomatoes halved lengthwise
  • 1 cucumbers halved lengthwise and chopped 
  • 1 (15 ounce) can chickpeas drained and rinsed
  • ¼ c pitted Kalamata olives halved lengthwise
  • ¼ c red onion finely chopped
  • 4 ounces feta cheese cubed
  • 1 bottle red wine vinaigrette, you will not need the whole bottle

Directions:

  1. In a large bowl, combine lettuce, tomatoes, cucumbers, chickpeas, olives, red onion, and feta cheese.
  2. Drizzle with vinaigrette and toss to combine.
  3. Season to taste with salt and pepper.  

Serves:    4-6

Source:    Cathy Painter, Allison Painter

White Asparagus and Scallion Salad

This salad is just as tasty with green asparagus, but not as fancy.  And you know, scallions are just little green onions!

Ingredients:

  • 3 pounds fresh white asparagus
  • 1 ½ pound scallions
  • ½ c extra-virgin olive oil
  • 3 Tab red wine vinegar
  • 1 tsp salt, or more if needed
  • Freshly ground pepper to taste
  • 5 hard-cooked eggs, peeled
  • 10 butter lettuce leave for serving (depending on your party size)

Directions:

Cooking the Vegetables:

  1. With a vegetable peeler, shave off the skin from the bottom 3 inches or so of each stalk, so they cook evenly.
  2. Snap off the hard stubs at the bottom of the asparagus stalks—they will break naturally at the right point.
  3. Trim the root end of each scallion and the wilted ends of the green leaves.
  4. Peel off the loose layers at the white end too, so the scallions are all tight, trim, and about 6 inches long.
  5. In a wide deep skillet, bring 1 quart of water (or enough to cover the vegetables) to a boil, blanch the
    scallions then remove from the water to a colander.
  6. Add the asparagus to that same boiling water.
  7. Run cold water over the scallions to stop the cooking, remove to a mixing bowl.
  8. Adjust the heat to maintain a bubbling boil, and poach the asparagus, uncovered, for about 6 minutes or more, until they are tender but not falling apart, and cooked through but not mushy. To check doneness, pick up an asparagus spear in the middle with tongs; it should be a little droopy but not collapsing.
  9. As soon as they are done, lift out the asparagus with tongs and lay them in a colander (any fat asparagus spears may take a little longer, so leave them in a few minutes more).
  10. Hold the colander under cold running water to stop the cooking.
  11. Drain briefly.
  12. Spread on kitchen towels, pat dry,
  13. Sprinkle about 1/2 teaspoon salt over them.

Making the Salad

  1. Slice the asparagus and the scallions into 1-inch lengths.
  2. Pile them loosely in a mixing bowl.
  3. Drizzle the oil and vinegar over them
  4. Sprinkle on 1/2 teaspoon salt and several grinds of black pepper.
  5. Toss well, but don’t break up the vegetables.
  6. Quarter the eggs into wedges.
  7. Slice each wedge into two or three pieces.
  8. Salt lightly.
  9. Scatter the egg in the bowl, and fold in with the vegetables.
  10. Taste and adjust the seasoning.
  11. Chill the salad briefly.
  12. Arrange in butter lettuce cups on salad plates.

Serves: 8 – 10

Source:  Villa Park Women’s League Gourmet