Salads

Friday, February 23, 2007

Sea Shell Salad

8 oz. package of shell pasta
1/2 cup mayonnaise
1 TBS. lemon juice
1 tsp. salt
1 tsp. sugar
1/4 tsp. celery seed
1 tomato- diced
1 cup diced celery
3 TBS. chopped pimiento
2 TBS. chopped green pepper
Salad greens

Cook pasta as directed; drain.  Rinse with cold water, drain.  Mix mayonnaise with lemon juice, salt and sugar.  Combine with pasta, celery seed, tomato, diced celery, pimiento and green pepper.  Serve on salad greens.

Monday, April 05, 2004

Chinese Cabbage Salad

Salad:
2-4 cups cabbage, shredded
1 cup green onion, chopped

Mix together in a large bowl.

Topping:
1 package ramen noodles
2 T sesame seeds
1/2 cup slivered almonds
1 T butter

Heat butter in a skillet, and toast ramen noodles, sesame seeds, and almonds until just brown. (Sesame seeds burn easily, so stir constantly.)

Dressing:
1/2 cup oil (I used olive oil)
1/2 cup red wine vinegar
1/2 cup sugar or Splenda
1 T soy sauce

Combine all in a jar or cruet. If using sugar, the dressing will thicken a bit after refrigerating for a little while. If using Splenda, it should thicken right away.

Friday, March 05, 2004

Greek Shrimp Salad

Shrimp Dressing:
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons cucumber, peeled, seeded, and finely diced
1 tablespoon minced red onion
1 tablespoon minced fresh dill leaves
1 teaspoon minced garlic
Pinch cayenne pepper
Kosher salt
Freshly ground black pepper

In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.

Salad:
1 romaine heart, torn into bite-size pieces
4 cups mixed baby lettuces, washed and dried
1/2 cup each red and yellow bell peppers, cored, seeded, trimmed, and cut into 1-inch cubes
1/2 cup Caramelized Onions (recipe follows)
1/2 cup Kalamata olives, pitted
1 small cucumber, peeled, seeded, quartered, cut into 1/2-inch slices
1 cup yellow pear and Sweet 100 cherry tomatoes, cut in halves
1/2 cup freshly grated Parmesan cheese
1 cup crumbled feta cheese
1 cup Greek Salad Dressing, recipe follows
Kosher salt
Freshly ground black pepper
16 large shrimp, peeled, deveined, cut in half horizontally, blanched
1/4 cup toasted pine nuts *
Fresh dill sprigs

In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.

In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.

* To toast pine nuts, place the nuts in a small skillet in a single layer. Over low heat, toast until lightly golden, stirring often to prevent burning. This takes 3 or 4 minutes. Drain on paper towels.

CARAMELIZED ONIONS:
2 tablespoons extra virgin olive oil
1 large red, yellow, or white onion, (3/4 pound), peeled, trimmed and cut into 3/4-inch dice
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper

In a 10-inch skillet or saute pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste.

Cool the onion and transfer to a covered container. Refrigerate and use as needed.

Yield: about 3/4 cup

GREEK SALAD DRESSING:
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh thyme leaves
1 cup plain yogurt
2 tablespoons minced garlic
1/4 cup Dijon mustard
1/4 cup red wine vinegar
1/3 cup fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups extra virgin olive oil
Sugar

In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste.

Refrigerate in a covered container. When ready to use, whisk again.

**Editors Note: In 2000, I had the pleasure of attending a Wulfgang Puck cooking class at a local community college. This salad was one of the things we prepared that night. It has many steps but is well worth the extra effort. This dish is truly delicious. It looks amazing on the plate and is certainly a *best company* dish. I make it around holidays.

Thank you, Mr. Wulfgang Puck!

Statistics

This page has been viewed 98670 times
Page rendered in 0.2435 seconds
Total Entries: 164
Total Comments: 124
Total Trackbacks: 16
Most Recent Entry: 06/10/2008 08:17 pm
Most Recent Comment on: 03/20/2008 04:21 pm
Total Members: 10
Total Logged in members: 0
Total guests: 4
Total anonymous users: 0
Most Recent Visitor on: 12/01/2008 03:14 pm
The most visitors ever was 272 on 03/05/2007 01:39 pm

Referrers

Powered by ExpressionEngine