Archives For salad

Chickpea, Olive & Feta Salad

September 24, 2012 — Leave a comment

Ingredients:
3/4 cup quinoa, rinsed and drained
1 1/2 cups water
2 x 400g. (14 oz.) cans chickpeas, rinsed and drained
150 g. (10 oz.) jar char-grilled capsicums (peppers), cut into strips
1 small red onion, finely chopped
1/2 – 1 cup flat – leafed parsley, roughly chopped
1 clove garlic, finely grated
Juice of 1 lemon
1 tsp. horseradish cream (optional)
1/4 cup extra virgin olive oil
Salt and freshly cracked black pepper
150 g. (5 oz.) feta cheese, crumbled
Extra virgin olive oil, extra, to garnish

Method:
Place quinoa in a small saucepan with the water, bring to boil, then reduce the heat, cover and simmer for about 10 minutes until all the water is absorbed. Remove from head and cool.
Combine chickpeas with olives, capsicums, onion and parsley, add the quinoa and mix well.
Whisk together: garlic, lemon juice , horseradish cream, and olive oil. Season with salt and pepper and then gently toss the dressing through the salad.
Scatter the feta on top and drizzle with extra olive oil.

Serves six.

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Bacon Bow Tie Salad

September 16, 2012 — Leave a comment

Ingredients:
1 1lb. bag bow tie pasta
2 lbs. smoked bacon
2 cups sugar snap peas
1/2 cup purple cabbage, minced

Method:
Cook pasta in salty water following instructions on the bag. Saute bacon and cut into 1 inch pieces. Mince purple cabbage. Clean and cut sugar snap peas in half. Toss together. Add dressing just before serving.

Dill Dressing
Ingredients:
2 Tbsp. fresh dill, gently minced
2/3 cup mayonnaise
3 Tbsp. sugar
2 Tbsp. sour cream
2 Tbsp freshly squeezed lime juice
1/2 tsp. salt
1/2 tsp. fresh ground pepper

Method:
Whisk all ingredients together and chill.

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Red Wine Peppercorn Dressing

September 16, 2012 — Leave a comment

Ingredients:
1/2 cup aged red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
1/2 tsp. fresh ground black peppercorn
1/2 tsp. sea salt
1/4 tsp. Tabasco sauce

Method:
Blend together and chill.

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Honey Dijon Vinaigrette

September 16, 2012 — Leave a comment

Ingredients:
2 Tbsp Dijon Mustard
1 small garlic clove
6 Tbsp white wine vinegar
1/2 cup extra virgin olive oil
2 Tbsp mayonnaise
4 Tbsp honey
2 Tbsp sugar
1/4 tsp salt
1/2 tsp pepper
1 tsp capers

Method:
Place all ingredients in food processor and slowly add oil, blend until mixture emulsifies. Toss lightly with salad.

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Quinoa with Asparagus and Preserved Lemon Dressing

January 17, 2012 — Leave a comment

Ingredients:
1 pound asparagus, trimmed, cut into 2-inch pieces
2 tablespoons olive oil
1 red onion, finely chopped
1 cup quinoa
1 teaspoon coarse salt
1/2 cup toasted pine nuts
1/4 cup thinly sliced fresh basil
Preserved Lemon Dressing
Preserved Lemons

Method:
1 pound asparagus, trimmed, cut into 2-inch pieces
2 tablespoons olive oil
1 red onion, finely chopped
1 cup quinoa
1 teaspoon coarse salt
1/2 cup toasted pine nuts
1/4 cup thinly sliced fresh basil

Preserved Lemon Dressing
Yield: Makes about 1 cup
1 lemon from Preserved Lemons
7 to 8 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper

Method:
Rinse lemon in water, drain, and cut in half. Remove seeds and flesh from half of the lemon and chop rind into little pieces; set aside.
Remove seeds from remaining lemon half and add to the bowl of a food processor along with olive oil, cumin, coriander, and pepper; process until pureed. If dressing seems too thick, add water to reach desired consistency. Stir in preserved rind.

Preserved Lemons
Yield: Makes 8 preserved lemons

Ingredients:
8 lemons, plus more as needed
Juice of 4 lemons, plus more as needed
Coarse salt
1/2 cup extra-virgin olive oil

Method:
Leaving one end intact, cut lemons lengthwise into quarters. Using your fingers, stuff about 2 tablespoons salt inside each lemon, close them, and transfer to an 8-cup, sterilized, wide-mouth jar.
Measure juice in a liquid measuring cup, add to jar along with half that amount of water, making sure liquid almost covers lemons. Add more freshly squeezed lemon juice, if necessary.
Loosely cover jar and let stand, at room temperature, for 2 days, shaking the bottle each day.
If there is room, add more cut lemons with salt and add to jar, covering with more lemon juice, if necessary, and olive oil. Cover jar and let stand at room temperature at least 3 weeks.
To use lemons, rinse with water. Remove seeds and pith and discard. Use peel as desired.

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Cucumber Tomato Avocado Salad

March 8, 2011 — Leave a comment

Ingredients:
1 English cucumber, sliced
2 medium tomatoes, diced
1 avocado, diced
3 Tbsp extra-virgin olive oil
1 Tbsp lemon or lime juice
1 pkg Italian seasoning dressing mix

Method:
In a medium bowl, add chopped cucumber, tomato, and avocado.
In a small container with a tight-fitting lid or jar, combine oil, lime juice and dressing mix. Shake vigorously.
Pour dressing over salad; lightly toss.

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Orzo Salad with Feta & Avocado

January 13, 2009 — Leave a comment

*Try to find French feta for this recipe. It is usually less salty and a bit creamier than greek feta.

1 lb orzo, preferably large-grain orzo

1/2 c. extra-virgin olive oil

salt 

2 Hass Avocados

2 pints cherry tomatoes, stems removed & halved

2 cloves of garlic, minced

3 shallots, thinly sliced

1 jalapeno chile, seeded, if desired, and minced

juice of 1 orange

Grated Zest of 1 lemon

5 oz feta cheese, preferably French

Leaves from 6 large fresh marjoram sprigs, coarsely chopped, plus 4-6 sprigs

method:

Bring a large pot of water to a boil. Generously salt the boiling water, add the orzo, and cook until al dente, 8-10 minutes. Pour into a fine-mesh sieve and run under cold water to stop the coking. Drain well. 

Put the orzo in a large serving bowl and toss with about half of the olive oil and a pinch of salt. Pit, peel, and cut the avocados into small cubes. (Cut them just before tossing the pasta so they won’t discolor.) Add the avocados, tomatoes, garlic, shallots, chile, orange juice, lemon zest, feta cheese, chopped marjoram, and the remaining olive oil. Season with salt to taste. Toss gently, being careful not to break up the avocado too much. Taste and adjust the seasoning. Garnish with marjoram sprigs and serve.”

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Spinach – Poppyseed Salad

January 13, 2009 — Leave a comment

My sister Kym got this recipe from Sue Patterson.

 

1 head of Iceberg lettuce

1 bunch of spinach

3/4 lb. mushrooms

1 red onion

3/4 lb. swiss cheese

1/2 c. candied almonds

1/2 lb. bacon

Mix salad at least 4 hours before serving & refrigerate. Cook and crumble bacon. Add almonds to salad just prior to serving.

Dressing – mix the following in a blender

1/3 c. white vinegar

1/3 c. sugar

3/4 tsp. salt 

3/4 T. grated red onion

3/4 T. poppy seed or celery seed

3/4 c. oil

1/8 c. mustard

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Bowtie Spinach Salad

June 16, 2008 — Leave a comment

1 pkg bowtie pasta (cooked)

1 head spinach

1 head romaine or green leaf lettuce

2 cans mandarin oranges (drained, of course)

1 lb. mushrooms –thinly sliced

1.5 c. crasins 

1.5 lbs. grated swiss cheese

1 rotisserie chicken – shredded

1 lb. bacon cooked & crumbled

1 c. candied pecans

1 jar – Newman’s poppy seed dressing

Toss & serve

 

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Fresh Corn Salad

May 6, 2008 — Leave a comment

This recipe is courtesy Angela Murray. It compliments fish tacos really well.

5 ears corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup chiffonade fresh basil leaves (directions follow)

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. (Yes, you can use leftover, cooked and cooled corn.)

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature. Makes about 4 or 5 servings.

To make chiffonade: Stack basil leaves, then cut across the stack to make small “ribbons.”

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