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Category: Salads (Page 2 of 7)

Greek Mushroom Salad Recipe

Ingredients:
2 tablespoon olive oil
1 medium brown onion, finely chopped
2 cloves garlic, crushed
1/4 cup finely chopped fresh oregano
1/4 cup water
10 seeded black olives
7 oz feta cheese, crumbled
1 cup sliced mushrooms

Instructions:

Heat oil in wok, stir-fry onion and garlic until onion is soft.

Add mushrooms to wok. Add two tablespoons of the oregano, and water. Stir until sauce boils.

Combine mushroom mixture in large bowl with olives, & cheese

Serves 4.


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Calamari Salad Recipe

Ingredients:
½ cup olive oil, divided
3 pounds squid, cleaned, patted dry and cut into rings
6 tablespoons lemon juice
1 ½ teaspoons lemon zest, grated
3 cloves garlic, minced
2 green onions, minced
1 tablespoon fennel seed, crushed
1 teaspoon salt
½ teaspoon freshly ground pepper
2 avocados, peeled and cut into cubes
3 cups fresh fennel, julienned

Instructions:
Place 1/4 cup oil in a large, heavy skillet and heat over medium-high heat. Add squid and saute quickly, 3 to 5 minutes, stirring constantly. (Do not overcook or squid will become tough.)

Combine lemon juice and zest in a large bowl. Slowly whisk in remaining 1/4 cup oil until thoroughly blended. Stir in garlic, onions, fennel seed, pepper and squid. Cover and chill until ready to serve.

One hour before serving, remove salad from refrigerator. When ready to serve, add avocado and mound salad in the center of a large platter. Arrange fennel around salad in a spoke pattern. Serve immediately.

Carb Count: 7 grams per serving. Serves 6.


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Pickled Herring with Curry Salad Recipe

Ingredients:
Pickled Herrings
4 herring fillets, (salted)
12 oz vinegar
3-4 tablespoon water
12 packets Stevia
1 1/2 teaspoon Allspice, (whole)
1 tablespoon mustard
1 small Horseradish
3 pinch ginger, (whole)
1 bay leaves
2 teaspoon white peppercorns
2 red onions
Dill

Curry Salad

2 Herring fillets
Cooked ham, equal to the salted herring fillet used
2-3 tablespoons cream
Chopped whites of 4 eggs
Mayonnaise
Curry powder
White pepper, ground

Instructions:

Pickled Herrings:
Soak the herrings in water for 8-10 hours, or until as salty as desired.

Boil up the remaining ingredients (exepting the onion and dil), in the water and vinegar and cool.

Cut the herring fillets slantwise into about 1 inch pieces and cover with the cold liquid.

Leave for 24 hours.

Decorate with finely sliced onion rings and chopped dill before
serving.

Curry salad:

Blend the mayonnaise with the creme until soft, and season with the curry powder and pepper.

Soak the herring fillets to remove the surplus salt and chop finely.

Add them to the mayonnaise together with the finely chopped meat.

Leave in a cold place for a couple of hours and season again if necessary.

Just before serving, add the chopped egg-whites and decorate with hard-boiled and quartered yolks.


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Tuna Cheese Salad Recipe

Ingredients:
7 oz (1) can Tuna, water packed
1/4 cup colby cheese
1 1/2 tablespoon sweet gherkins, finely chopped
1/2 cup celery, chopped finely
1/2 cup mayonnaise
Few strips green pepper

Instructions:

Drain tuna; flake with fork into small pieces. Cut cheese into 1/4″ cubes.

Combine tuna, cheese, gherkins, celery, and mayonnaise; mix well. Cover bowl and chill 1 hour or longer.

Serve on crisp lettuce, garnished with thin strips of green pepper.


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Crab Meat Salad Recipe

Ingredients:
1 lb crab meat, fresh or canned
4 hard cooked eggs
1/2 cup almonds
2 cup heavy cream
1 cup mayonnaise
1 Green pepper
Dash salt
Dash paprika
Lettuce

Instructions:

Pick over the crab meat and discard membranes. Chop egg whites.

Blanch the almonds and cut into thin, lengthwise strips. Mix these ingredients.

Whip the cream very stiff, fold into the mayonnaise, add salt and paprika. Add to crab mixture.

Serve on crisp lettuce; garnish with strips of green pepper or pimiento and top with diced egg yolk.


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Greek Salad with Tofu Recipe

Ingredients:
3 tablespoons crumbled feta cheese
2 tablespoons chopped scallion
6 Kalamata olives, pitted and chopped
1 1/2 tablespoons lemon juice
1 1/2 teaspoons extra-virgin olive oil
3/4 teaspoon dried oregano
1/2 cup drained and crumbled firm tofu
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 small cucumber, coarsely chopped
1 tablespoon chopped fresh parsley

Instructions:

Combine feta, onion (or scallion), olives, lemon juice, oil and oregano in a medium bowl. Add tofu and mash with a fork. Season with salt and pepper. Cover and refrigerate for 10 minutes.

Add tomato, cucumber and parsley to the tofu mixture and stir to combine.


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Green Bean and Cucumber Salad Recipe

Ingredients:
1/4 pound trimmed green beans
1 teaspoon Dijon mustard
1 teaspoon lemon juice
3 tablespoons olive oil
1/4 teaspoon kosher salt
Zest of 1 lemon
1 cucumber

Instructions:

Bring a small pot of water to a boil and cook green beans for about 3 minutes. Drain and rinse with cold water.

In a large bowl, whisk together Dijon mustard, lemon juice, olive oil, salt, and zest. Halve and seed cucumber length-wise, then slice. Add the cucumber and green beans to the bowl; toss.

Serves 4


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Mediterranean Chopped Salad Recipe

Ingredients:
2 medium tomatoes, seeded and diced
1 cup diced seedless cucumber (1/4 medium)
1/4 cup chopped scallions
1/4 cup coarsely chopped fresh parsley
1/4 cup Kalamata olives, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Instructions:

Combine tomatoes, cucumber, scallions, parsley, olives, oil, vinegar, salt and pepper in a medium bowl; toss gently to mix. Serve within 1 hour.


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Mushroom and Celery Recipe

Ingredients:
12 large unblemished mushrooms
1 cup sliced celery
1/4 cup minced onion
1/4 cup chopped sweet red pepper
Freshly ground black pepper
1 teaspoon vegetable oil
Juice of 1 large lemon
Salt to taste

Instructions:

Wipe the mushrooms with a damp paper towel. Cut off the coarsest part of the stem and cut mushrooms into very thin slices.

Toss them in a service bowl with the celery, onion and red pepper. Add black pepper.

Stir together the oil and lemon juice. Add salt to taste.

Pour over the salad and toss.


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Oyster Salad Recipe

Ingredients:
Pint oysters
Two eggs
1/4 cup cream
1/4 cup vinegar
Half teaspoon of mustard
Celery seed
Salt
1/10 teaspoon cayenne
Tablespoon butter

Instructions:

Beat two eggs well and add to them cream and vinegar, celery seed, salt, and cayenne, and a tablespoonful of butter.

Put all in a double boiler and cook until it all is as thick as soft custard (about six minutes), stirring constantly. Take from the fire.

Heat the oysters in their own liquor to a boiling point then drain and add the dressing, mixing lightly.

Set away in cold place until needed.

Serves four.


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