Dilled Celery and Trout Salad

Posted by yara on Sep 27, 2008

Ingredients:
1/4 cup walnuts
2 tablespoons sherry vinegar
1 tablespoon whole-grain mustard
3 tablespoons extra-virgin olive oil
2 tablespoons walnut oil
Kosher salt and freshly ground pepper
8 celery ribs, thinly sliced (3 cups)
1 cup flat-leaf parsley leaves
1/4 cup chopped dill
1/4 cup dried currants
2 smoked trout fillets (1/2 pound)

Directions:

  1. Preheat the oven to 350 degrees. Spread the walnuts in a pie plate and toast until fragrant and golden, about 7 minutes. Let cool slightly, then break into small pieces.
  2. In a large bowl, whisk the vinegar with the mustard. Slowly whisk in the olive oil and walnut oil and season with salt and pepper. Add the celery, parsley, dill and currants. Skin and flake the trout and add to the salad; toss gently. Add the walnuts, toss gently and serve.

Shaved Zucchini with Miso Vinaigrette

Posted by yara on Sep 27, 2008

Ingredients:
1.5 tablespoons black or white sesame seeds
3 tablespoons white miso paste
2 tablespoons soy sauce
2 scallions, chopped
1 tablespoon rice vinegar
1 tablespoon fresh lemon juice
1 teaspoon sugar
1 Thai chile, very thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup chopped cilantro
Salt and freshly ground pepper
6 firm medium zucchini
1 sheet of nori, julienned with scissors

Directions:

  1. If using white sesame seeds, in a small skillet, toast them over moderate heat until golden, 3 minutes. Cool on a plate.
  2. In a bowl, whisk together with miso, soy sauce, scallions, vinegar, lemon juice, sugar and chile. Whisk in the oil and stir in the cilantro; season with salt and pepper.
  3. Using a mandoline, cut the zucchini lengthwise into paper-thin slices. In a very large bowl, toss the zucchini with the vinaigrette. Transfer to a platter. Scatter the nori and sesame seeds on top and serve right away.

Tangy Roasted Beef Salad

Posted by yara on Sep 27, 2008

Ingredients:
3 pounds medium beets
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon sweet paprika
1/4 teaspoon ground cumin

Directions:

  1. Preheat the oven to 350 degrees. Spread the beets in a cake pan and cover with aluminum foil. Bake the beets until they are tender, about 1.5 hours. Let the beets cool slightly, then peel and cut them into 1/4-inch-thick strips.
  2. In a large bowl, combine the lemon juice, olive oil, paprika and cumin. Add the beets and toss to coat. Season the salad with salt and toss again. Serve the salad at room temperature or slightly chilled.

CHEF’S SALAD

Posted by mona on Sep 20, 2008

2 eggs
1scallion, chopped
1/2 cup mayonaise
1/3 cup sour cream
2tbsp. red wine vinger
1/4 lb. cooked tuekey breast
1/4lb. cheddar cheese
1/2 head leaf lettuce
1/2 small head romaine lettuce
1 cup watercress
8 cherry tomatoes
1/4 lb.  cooked ham
salt and papper

cover eggs with cold water and bring just to a boil. cover, remove from heat and let sit 12 minute before draining. peel and quarter. For the gressing, stir together the chopped scallion, mayonnaise, sour cream, vinegar, 3 tbsp, of water and salt and pepper to taste. cut ham, turkey and cheese into strips Tear lettuces into pieces and combine with watercress in a salad bowl. Arrange eggs, meats, cheese and tomatoes on top of greens. pour dressing over all and toss gently.


BROCCOLI SLAW

Posted by mona on Sep 19, 2008

1pkg. broccoli slaw
1 med chopped onion
1/2 cup sunflower seeds, shelled
1/2 cup slivered almonds
2 pkg shrim, cushroom or chicken-flavored ramen noodles*

Mix salad ingredients in order given, crushing uncooked noodkes and saving seasoning packets for fressing.

Dressing
1/2 cup oil
1/2 cup vinegar
1/2 cup sugar
2 seasoning packets from ramen noodles

Mix dressing ingredients and pour over salad when ready to serve. Serves many

Recipe Note: *The original Broccoli Slaw recipe uses chicken ramen noodles. For the lenten version, use the shrimp or mushroom noodles.


Green And White Salad

Posted by mona on Sep 18, 2008

1 head cauliflower
1 bunch broccoli
3 green onions, chopped
cherry tamatoes (as garnish)

Separate cauliflower into florets and cook until tender-crisp. Do the same with the broccoli.

Note: The broccoli stakls, peeled and sliced, may be inclided, if desired; otherwise, peel and slice lenghtwise to be eaten raw (good on your relish vegetable plate).

Dressing
1 cup mayonnaise
1/2 cup sour cream 1 tbsp. sugar
1tbsp. vinegar
dash of worcestershire sauce
salt and pepper to taste
wisk the dressing ingredients together. Toss with the cooked and cooled cauliflower and broccoli flowerest and chopped green onions. garnish with cherry tomatoes.


5-Minute Chicken BLT Salad

Posted by Tony the CHEFF on Sep 8, 2008

5-Minute Chicken BLT Salad

Prep Time:
Cook Time:
Serves: 4

Recipe Provided By: Kraftfoods

Ingredients
8 cups torn romaine lettuce
3 cups sliced cooked chicken breast
2 cups cherry tomatoes, halved
1/2 cup sliced red onions
1 cup KRAFT Natural Sharp Cheddar Cheese Crumbles, divided
1/4 cup KRAFT Ranch Dressing with Bacon
2 slices OSCAR MAYER Ready to Serve Bacon, crumbled

Cooking Directions
Toss lettuce, chicken, tomatoes, onions and 1/2 cup of the cheese in large bowl.
Add dressing; mix lightly.
Top with remaining 1/2 cup cheese and the bacon.

Yield: 4 servings