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Category: Salads (Page 4 of 7)

Sauteed Spinach with Pinenuts Recipe

Ingredients:
2 teaspoons extra-virgin olive oil
1 tablespoon pine nuts
2 cloves garlic, minced
10 ounces fresh spinach (not baby spinach), tough stems removed
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1 tablespoon shaved Parmesan cheese
Freshly ground pepper to taste

Instructions:

Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add pine nuts and garlic; cook, stirring, until fragrant, about 30 seconds.

Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and salt.

Serve immediately, sprinkled with Parmesan and pepper.


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Taco Salad Recipe

Ingredients:
1lb hamburger
1 packet of taco seasoning (low carb)
1 head of iceberg lettuce
8 ounces of grated cheese (4 cheddar and 4 mozzarella)
1 tomato
4 ounces of sour cream

Instructions:

Cook hamburger on a skillet, with 2-3 ounces of water and seasoning mix. Cook until done.

Chop lettuce. Dice tomato.

Mix meat, sour cream, cheese and tomatoes together then put on the lettuce & tomatos to create a salad.


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Tuna Slaw Recipe

Ingredients:
1 lb Red cabbage, cored, shredded & chopped
1 Onions – small red
1 can Tuna; 6 1/2 oz -packed in olive oil
4 Anchovy fillets -finely chopped
6 Tablespoon Olive oil
1 Tablespoon Red wine vinegar
4 teaspoon Heavy cream
1/4 teaspoon Black pepper-freshly ground
1 Tablespoon Parsley, fresh, chopped

Instructions:

Combine the cabbage with the onion in a bowl.

Drain the tuna, pouring off the oil into a small bowl. Flake the tuna and add to the cabbage mixture.

Mash the anchovies with the reserved oil until smooth. Whisk in the olive oil, vinegar, cream and pepper. Pour over the cabbage mixture. Toss well.

Sprinkle with parsley and serve at room temperature.

SERVES: 4-6


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Cucumber and Avocado Salad Recipe

Ingredients:
1 cucumber
Salt
Chili pepper
1 tablespoon fresh lime juice
1 teaspoon minced onion
1 red bell pepper
Lettuce
1 ripe avocado, sliced
Fresh parsley

Instructions:

Peel and slice the cucumber paper-thin. Season with salt, chili pepper and lime juice. Sprinkle with onion and red pepper slices.

Arrange lettuce on 6 serving plates. Pile cucumber mixture in center of each plate. Add avocado slices and parsley.

Serves six.


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Vermont Spinach Recipe

Ingredients:
1/2 lb Spinach
1 small Bermuda onion; sliced
1/4 cup Celery; diced
1/4 cup Olive oil
2 tablespoon Tarragon vinegar
1 1/2 teaspoon Salt
1 small Clove of garlic; pressed
1/4 teaspoon Ground pepper
Optional: 4 Eggs; hard-cooked, diced

Instructions:

Tear spinach into bite size pieces, arrange in salad bowl. Add onion and celery. Chill.

Toss spinach mixture with oil until leaves are well coated.

Combine vinegar, salt, garlic, pepper and , blending well. Pour over spinach mixture, add eggs. Toss well, serve immediately.


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Avocado and Broccoli Salad Recipe

Ingredients:
1 small bunch broccoli
Salt to taste
1 large ripe avocado
1/2 lemon
1 teaspoon Dijon style mustard
1/2 teaspoon finely chopped garlic
1 tablespoon red wine vinegar
Black pepper, freshly ground to taste
3 tablespoons olive oil

Instructions:

Cut the broccoli into florets. If the pieces are large, cut the stems in half. Rinse and drain them. Reserve the stems for another use.

Drop broccoli into boiling salted water to cover. Bring to a boil and cook 2 minutes. Drain and run the broccoli briefly under cold water to cool. Drain again and chill.

Cut the avocado in half. Peel each half and remove the pit. Cut each half into 8 lengthwise strips. Squeeze the lemon half over the strips to prevent discoloration.

Arrange the broccoli and the avocado alternately on each of 4 serving plates.

Blend the mustard, garlic, vinegar, pepper and oil, adding salt if needed, in a bowl with a wire whisk. Pour over the broccoli and avocado.

Serve immediately.

Makes 4 servings.


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Bacon and Egg Salad Recipe

Ingredients:
10 slices bacon
4 hard-boiled eggs
2 tablespoon Worcestershire sauce
1/2 cup olive oil
1/4 cup lemon juice
1 head of lettuce
1 green pepper
2 stalks celery — chopped

Instructions:

Cook the bacon until brown and crispy. Drain and crumble.

Quarter the eggs.

Blend Worcestershire sauce, oil, and lemon juice. Set aside.

Wash and drain lettuce. Chop green pepper. Mix lettuce (which has been broken into bite-size pieces) with the celery, green pepper, bacon, and eggs.

Pour dressing over all and toss lightly.


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Caesar Salad Recipe

Ingredients:
1 head Romaine Lettuce (washed)
4 cloves Garlic
1 teaspoon Tabasco Sauce
2 teaspoon Worcestershire Sauce
1 teaspoon Dijon Mustard
1 Egg
2 teaspoon Black Pepper
1 oz Grated Parmesan or Romano Cheese
1 oz Shaved wedge Parmesan or Romano Cheese (optional)
1/4 cup Extra Virgin Olive oil
Grilled chicken breast or bacon (optional)

Instructions:

Wash the lettuce, and break into bit sized pieces.

Peel the Garlic. In a blender, add the garlic, mustard, Tabasco, Worcestershire, egg, black pepper and olive oil. Blend until the Garlic is chopped and thoroughly mixed with the rest of the dressing.

Pour the dressing over the lettuce and toss until all leaves are coated. Add bacon or chicken breast if desired. Add the shaved parmesan or romano on top and serve.


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Cashew Chicken Salad Recipe

Ingredients:
Lettuce
1/4 cup whole Cashews
Sprouts
2 hard boiled eggs
Shredded cheddar cheese
Small pieces of chicken cut into chunks
Black olives

Instructions:

Toss and add salad dressing.


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Chicken Salad With Cheese Recipe

Ingredients:
Lettuce
Sprouts
2 hard boiled eggs
Shredded cheddar cheese
Small pieces of chicken cut into chunks
Black olives

Instructions:

Toss and add salad dressing.


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