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Category: Salads (Page 4 of 7)

Wild Green Salad Recipe

Ingredients:
4 cup Escarole leaves or Curly Endive Leaves – (the inner white ones)
Small Spinach Leaves
Hearts of Romaine or a 4 cup mixture of greens such as:
Tender Mustard Greens, Radish Leaves, Arugula, Leaves Watercress, Rock – Cress OR Field Cress
Nasturtium Leaves, tender
Dandelion Leaves
Dill or – Fennel Greens and Hyssop Leaves
Blossoms 20 Mint leaves
12 Sorrel leaves torn or sliced
4 Scallions; chopped or sliced
1/4 cup Sunflower seeds, toasted

Dressing
2 tb Plain or herbal vinegar such as tarragon vinegar
5 tb Sunflower seed oil OR Extra-virgin olive oil OR Walnut oil
Salt

Instructions:

Wash and dry all the greens. Tear or cut them into whatever size you like, and put them into a large bowl with the scallions and toasted sunflower seeds.

Dressing: Whisk everything together, taste, and adjust with more vinegar or oil as needed


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Grecian Steak Salad Recipe

Ingredients:
2 boneless beef top loin steaks, cut 1 inch thick (approx. 8 oz. each)
1/2 cup Italian dressing
3 tablespoons grated Parmesan cheese
3 tablespoons finely chopped ripe kalamata olives
1/2 teaspoon salt
10 oz mixed salad greens
1 small cucumber, cut lengthwise in half, then crosswise into thin slices
1/4 medium red onion, cut into thin wedges

Seasoning:
1 tsp. garlic powder
1 tsp. dried oregano leaves, crushed
1/4 tsp. pepper

Instructions:

In small bowl, combine seasoning ingredients. Remove 1 1/2 teaspoons seasoning mixture; press evenly into both sides of each beef steak.

To remaining seasoning mixture, add dressing, cheese and olives; stir to mix.

Heat large nonstick skillet 5 minutes over medium heat until hot. Add steaks. Cook 12 to 15 minutes for medium rare to medium doneness; turn once.

Carve steaks crosswise into thin slices. Season with salt.

In large bowl, combine salad greens, steak, cucumber, onion and dressing mixture; toss gently to coat. Serve immediately.

Makes 4 servings.


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Zucchini and Avocado Salad Recipe

Ingredients:
4 sm. zucchini, cut into 1/4″ slices*, approx. 1 lb.
8 green onions with tops, sliced
1 tablespoon vegetable oil
1 medium avocado
1 tablespoon lemon juice
1 small green pepper, coarsely shredded
4 oz chopped green chilies
Oil and Vinegar Dressing (below)
Salad greens

Oil and Vinegar Dressing
1/4 cup vegetable oil
2 tablespoon vinegar
1/2 teaspoon salt
Dash of pepper

Instructions:
Cook and stir zucchini and green onions in oil until zucchini is crisp tender, about 3 minutes. Cover and refrigerate at least 2 hours.

Cut avocado lengthwise into halves; cut halves into 1/4″ slices. Sprinkle with lemon juice.

Toss zucchini mixture, avocado, green pepper, chilies and Oil and Vinegar Dressing. Serve on salad greens.

Dressing: Shake all ingredients in tightly covered jar; refrigerate. Shake each time before serving.


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Greek Chicken Salad with Lemon Vinaigrette Recipe

Ingredients:
6 cups lettuce
2 cups cooked chicken
1/3 cup feta cheese, crumbled
12 Greek olives
2 tablespoons green onions, sliced
1 medium tomato, coarsely chopped
1 medium cucumber, halved, seeded, 1/4″ slices

Lemon Vinaigrette:
Ingredients:
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano, or 1 tablespoon, if fresh
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely minced

Instructions:

Mix the vinaigrette ingredients and set aside.

Wash the lettuce, dry well & place in a large salad bowl.

Add the salad ingredients, pour on the dressing & toss well.

Serve.


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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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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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