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This page is a collection of salad recipes. Cold salads - hot salads. Sweet Salads - Savory Salads. Potato Salad and vegetable salads. Something for every taste.
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Salads # 3 (89 kb) |
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BAKED GOAT CHEESE WITH WATERCRESS AND ARUGULA
CREAMY EGGLESS ARTICHOKE CAESAR SALADDILLED CUCUMBERS WITH TOMATOES
MIXED ROOT VEGETABLE SALAD WITH GRILLED BONELESS LOIN
ORZO & VEGETABLE SALAD & GOLDEN RAISIN VINAIGRETTE
SPINACH SALAD WITH POPPY SEED DRESSING
SPINACH WITH GARLIC AND STRAWBERRIES
TOMATO SALAD WITH FETA & OLIVES
TOMATO, BLUE CHEESE, AND GRILLED BREAD SALAD
1/2 cup butter
Three 1/2 inch slices French bread
Three 1-ounce slices Vermont Chevre (goat cheese)
1/4 cup sun-dried tomatoes, lightly poached to soften
2 Tablespoons olive oil
1 Tablespoon chopped garlic
1 small sprig fresh rosemary
Butter and lightly toast the French bread slices. Cover with goat cheese slices.
Place on a buttered pie tin. Bake in a 350-degree oven until crisp.
While the croutons are heating, in a small pan combine the remaining ingredients, and saute on medium heat until the garlic starts to cook. Remove from the heat. Place croutons on a serving plate, and top with the tomato mixture. Serve immediately. Serves: 1.
CREAMY EGGLESS ARTICHOKE CAESAR SALAD
> Back to Top <
3 or 4 fresh garlic cloves
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 teaspoon coarse black pepper
5 anchovy fillets
5 drops Worcestershire sauce
3 Tablespoons wine vinegar
3 whole artichoke hearts (canned with water, not oil)
Juice of one lemon
Blend the heck out of all ingredients in a blender and mix into torn-up romaine
with Parmesan, anchovies, and croutons and top with slices of grilled fish or
chicken. The artichoke hearts do a great job of replacing the egg and are also
useful for making numerous cream sauces. The more hearts, the creamier.
HOSPITALITY SALAD > Back to Top <
One box seasoned croutons
8 to 10 plum tomatoes, halved and sliced
1 pound Swiss cheese, sliced
One package fresh mushrooms, halved
One can unmarinated artichoke hearts, drained and quartered
17 large eggs
1/4 to 1/2 cup half & half
Parmesan cheese or Parmesan/Romano cheese, about 1/2 cup
Preheat oven to 450 degrees. Spray a 9 x 13-inch casserole with cooking spray.
Layer the croutons on the bottom, followed by the tomatoes, the Swiss cheese,
the mushrooms, and the artichoke hearts. Break the eggs over the casserole,
breaking the yolks as well. Drizzle with the half & half. Bake for 20
minutes, covering the casserole with the Parmesan cheese the last 5 minutes.
Serves:
16
Roasted Beets
4 bunches of beets (trim root ends and remove tops)
2 Tablespoons of olive oil.
Coat beets with oil. Roast in 450 degrees oven on a sheet pan for approximately
45 minutes or until tender. Cool, peel, and dice.
Dijon
Honey Vinaigrette
1 Tablespoon of lemon juice
1 ounce white wine vinegar
1 Tablespoon honey
1 ounce dijon mustard
1 teaspoon dried thyme
4 ounces vegetable oil
salt & white pepper to taste
Combine first five ingredients in a blender. While blender is running slowly add
oil. Season to taste with salt and white pepper.
Salad
Ingredients
1/4 pound French Feta cheese (crumbled)
1 pound of spring mix lettuce
2 head Belgium endive
Place three endive leaves symmetrically on each plate. Toss spring mix with
vinaigrette. Divide between plates, top with diced beets and feta cheese.
Serves: 8
2 cups garbanzo beans (chick peas)
1 cup tahini
1 cup garbanzo cooking water
1 cup freshly squeezed lemon juice
1 to 4 cloves of garlic
1-1/2 teaspoon salt
Paprika or hot red chili powder
cumin and olive oil
Soak cleaned and sorted garbanzo beans (chick peas) in water to cover overnight.
Cook in soaking water until tender. Reserve about 1-1/2 cups of cooking water
and 1 cup of beans, drain the beans. Put drained beans in processors or mash
with potato masher. Add tahini and mix well, stir in 1 cup of cooking water, 1
cup lemon juice, garlic and salt. If the hummous seems too thick, slowly add
water until you have the consistency that you like.
Pour into flat bowl, decorate with reserved beans, drizzle with olive oil, and sprinkle with cumin and paprika or red chili powder. Serve with fresh Pita bread.
YOU NAME IT SALAD > Back to Top <
1 can kidney beans, drained
1 onion, chopped
1/2 green pepper, chopped
1 tomato, chopped
1 cup shredded cheddar cheese
4 ounces Catalina dressing
4 ounces corn chips
Mix all ingredients except corn chips together. Just before serving, add chips.
florets from 4 bunches broccoli
large red onion, thinly sliced
small box (not individual) of raisins (1 cup)
small pack of toasted or roasted sunflower seeds
16 slices of bacon, cooked crisp and crumbled
2 cups mayonnaise or 1 cup mayonnaise plus 1 cup heavy cream
2 heaping Tablespoons sugar
juice of 2 lemons
Cut fresh broccoli florets until small bite sized pieces. Toss with onion
slices, raisins, sunflower seeds and bacon crumbles. Combine mayo with sugar and
lemon juice. Pour over broccoli mixture. Cover in refrigerator for at least 24
hours. Delicious!!
2 bunches fresh broccoli
2 small red onions, chopped
1 pound bacon, diced and fried
1/2 to 3/4 cup sunflower seeds
Dressing:
1 cup mayonnaise
2 Tablespoons vinegar
4 Tablespoons sugar
Chop broccoli into small bite-size pieces. Add onions and bacon. Prepare
dressing and pour over broccoli. Mix thoroughly and let marinate for 1 to 2
hours. Add sunflower seeds just before you serve.
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Caesar Salad |
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Ingredient: |
Amount: |
Method: |
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Garlic clove |
1 large |
Mash garlic into bowl until well crushed. Repeat with anchovies. |
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Anchovies |
2 filets |
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Large egg |
1 |
Coddle egg by immersing in boiling water for 30 seconds. (A pasteurized whole egg product may be substituted for those with less effective immune systems). Stir into garlic until well incorporated. |
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Dijon mustard |
1 Tablespoon |
Stir in these ingredients and mix well. |
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Lemon juice |
1/4 lemon |
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Salt and pepper |
1/8 to 1/4 teaspoon |
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Worcestershire sauce |
Dash |
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Olive oil |
2 Tablespoons |
Stir in until well blended. |
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Apple cider vinegar |
1 Tablespoon |
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Romaine lettuce |
6 to 8 large |
Break lettuce into small pieces and toss with croutons and cheese. |
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Fresh croutons |
1 cup |
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Parmesan cheese |
1/3 cup |
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Caesar Croutons |
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Ingredient: |
Amount: |
Method: |
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French bread |
1/2 pound |
Cut into 1/4-inch cubes. |
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Butter |
1/4 pound |
In a heavy saucepan, combine these ingredients and melt over a medium flame. Pour over bread and toss. Spread out thinly on a baking sheet and toast in a preheated 350-degree oven for 15 minutes or until golden brown and firm. Store at room temperature in an airtight container. |
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Dry basil |
2 Tablespoons |
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Fresh parsley, minced |
1/4 cup |
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Fresh garlic, minced |
2 Tablespoons |
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One 1-1/2-quart pan cooked cornbread
2 cups mayonnaise
2 celery stalks, chopped
1 large green pepper, chopped
One 4-ounce jar chopped pimentos
3/4 cup green onions, chopped
3/4 cup pecans, chopped
2 large tomatoes, diced
Crumble corn bread into bowl. Add remaining ingredients and stir. Place in
refrigerator to chill. Serves:
8 to 10.
2 large cucumbers
3 ounces cream cheese, softened
1 Tablespoon green onion, minced
1 Tablespoon ripe olives, chopped
1/8 teaspoon celery salt
Dash of black pepper
Dash of garlic powder
22 thin slices white bread
1/2 cup butter, softened
Peel and slice cucumbers as thin as possible. Allow slices to drain between
paper towels while preparing cheese spread.
In a small bowl, combine cream cheese, onions, olives, celery salt, pepper, and garlic powder. Mix until well blended. Spread cheese mixture on half the bread slices. Top with a layer of cucumber slices. Spread butter on remaining bread slices and cover each cheese and cucumber layer. Trim away crusts from each sandwich. Cut into quarters.
Makes: 44 sandwiches.
1/3 cup olive oil
3 Tablespoons cider vinegar
1 Tablespoon fresh dill weed, chopped or 1/2 teaspoon dried dill weed
1/2 teaspoon salt
1/2 teaspoon sugar
1 dash pepper
1 English cucumber, thinly sliced
3 large tomatoes
Combine oil, vinegar, dill, salt, sugar, and pepper in a medium glass bowl;
whisk until well-blended. Add cucumber slices and toss until all are coated.
Cover and chill at least 3 hours. Arrange sliced tomatoes on individual plates.
Spoon cucumber mixture over tomatoes and serve.
Serves:
6
1 large or 2 medium tomatoes, sliced
1 Spanish onion (red), thinly sliced
1 cucumber, peeled and sliced
1/4 cup chopped fresh mint
Feta cheese
Olives
Arrange tomatoes, onion, and cucumber in a nice design on plate. Sprinkle feta,
mint, and olives over all. Mix olive oil and lemon juice together and drizzle on
top or use only olive oil.
2 medium eggplants
3 Tablespoons light soy sauce
1-1/2 teaspoons dry sherry
2 Tablespoons red wine vinegar
2 Tablespoons sugar
1/4 teaspoon salt
1 Tablespoon sesame oil
1 Tablespoon peanut oil
1 Tablespoon chopped or pressed garlic
1 Tablespoon fresh ginger, grated
1 Tablespoon sesame seeds, roasted
Put eggplant in top of steamer. Steam for 30 minutes until tender to core and in
collapsed condition. Let cool. Combine soy sauce, sugar, salt, sherry, and
sesame oil. Set aside. In a sauce pan heat peanut oil with garlic and ginger for
about 10 seconds. Add soy mixture to sauce pan. Bring just to a boil and remove
from heat to cool. Scrape skin off eggplant and cut meat into small pieces. Pour
sauce over eggplant and sprinkle with toasted sesame seeds, if desired.
AVOCADO AND PAPAYA SALAD > Back to Top <
6 Tablespoons fresh lime juice
2 Tablespoons olive oil
Salt and pepper to taste
4 ripe papayas
4 ruby red grapefruit
2 medium ripe avocados
2 small heads red leaf lettuce, washed and dried
1/2 cup minced onion
In a small bowl, whisk together lime juice and oil. Season with salt and pepper.
Cut papaya lengthwise with paring knife and remove skin. Scoop out and discard
seeds. Slice thinly. With paring knife, remove skin and white pith from
grapefruit. Working over bowl to catch juice, cut sections from the membrane.
Halve, peel, pit, and thinly slice avocado. Line a large platter with lettuce
leaves and arrange papaya, grapefruit, and avocado slices on top. Add grapefruit
juice to dressing and drizzle over salad. Sprinkle with onion. Serve
immediately. Serves:
12.
Six 8-inch flour tortillas
2 Tablespoons margarine, melted
1 pound lean ground beef
1 package taco seasoning mix
3/4 cup water
2 cups lettuce, shredded
One 15-ounce can pinto beans, drained
1 large tomato, chopped
1 medium red onion, sliced into rings
1/2 cup ripe olives, sliced
1 cup evaporated milk
2 cups cheese, shredded
Jalapeno pepper slices (optional)
Brush tortillas lightly with margarine. Make individual tortilla bowls by
inverting oven-proof cereal bowls on cookie sheet. Mold one tortilla around each
bowl. Bake at 350 degrees for 10 minutes.
Brown ground beef in skillet until crumbly. Drain off excess drippings and add seasoning mix and water. Simmer 10 minutes and remove from heat. Add beans, tomato, onion, and olives to beef mixture. Sprinkle 1/3 cup lettuce in each tortilla bowl. Spoon 1 cup meat mixture over each "bowl" of lettuce. Heat evaporated milk in saucepan until bubbly around edges. Add cheese and reduce heat to low. Stir until cheese melts. Add peppers, if desired. Pour cheese over meat mixture in each bowl. Serves: 6.
Vegetables:
1/2 pound baby carrots
1/2 pound fresh green beans
1/2 pound snow peas
8 to 10 small red potatoes
1 small head cauliflower
1 to 2 yellow crook neck squash
1/2 pound asparagus
Marinade:
2 to 3 cloves garlic crushed or minced
1/2 cup olive oil
1 teaspoon salt
Lots of black pepper
4 to 5 Tablespoons mayonnaise
Small handful each of finely minced basil, fresh tarragon, fresh marjoram, fresh
dill and fresh chives
Dressing:
1/2 cup fresh lemon juice
Prepare vegetables by cutting each one in half or in bite-size pieces. Steam
vegetables then add all ingredients in the marinade. Chill at least 2 hours. Add
lemon juice 15 minutes before serving. Serves:
5 or 6
Greens in season - lettuce, spinach, etc.
Radishes, sliced
Cucumbers, sliced
Orange, sliced
Grapefruit sections (fresh), membrane removed
Kiwi, sliced
Strawberries, cut up
Apples - Granny Smith or Golden Delicious, diced
Pepper - green, red, or yellow, diced
Bacon bits
1 hard boiled egg, sliced or cut-up (decoration for top of salad)
Dressing, your choice
Put all ingredients in salad bowl and toss.
Venison and Marinade
3 pounds boneless loin striploins (approximately 5 -6 ounces per person)
2 cloves minced garlic
2 medium shallots sliced
1 tablespoon fresh picked thyme
1/4 cup olive
1 teaspoon fresh ground black pepper
Root Vegetables
6 medium red bliss potatoes, boiled, peeled, and diced
3 medium red beets, boiled, peeled, and diced
2 medium celery roots, diced and boiled
4 medium turnips, diced and boiled
2 medium carrots, diced and boiled
Salad Dressing and Garnish
4 medium red onions, sliced julienne
3/4 cup virgin olive oil
1/2 cup red wine vinegar
2 teaspoons dijon mustard
2/3 cup chicken stock
6 scallions, sliced thin
4 tablespoons cilantro, chopped
salt and pepper, to taste
2/3 cup chopped arugula
lime juice
1 granny smith apple (optional), cut into thin strips & tossed with lime
juice
2 tortillas (optional) sliced into thin strips and fried crisp
Combine all marinade ingredients in a bowl. Rub mixture all over striploins,
wrap in plastic wrap, and refrigerate overnight.
Cook all of the root vegetables individually in salted water until tender but not soft. Test by tasting. Drain the water and cool off on a sheet pan. Prepare the dressing for the root vegetables in a medium skillet. Saute the onions in the olive oil over medium heat for one minute, stirring with a wooden spoon. Stir in the dijon mustard, red wine vinegar, then add the chicken stock. Bring to a boil, then season with salt and fresh pepper. Toss the root vegetables and the warm dressing in a stainless bowl (leave out the beets for later). Cover the salad and let stand at room temperature until needed.
Unwrap the loins, and season with salt and grill over medium heat until medium rare, 3-4 minutes on each side, and let rest. Toss the cilantro, scallions, and beets into the salad, adjust salt and pepper if necessary. Spoon salad on plate. Slice meat over salad. Garnish with arugula, apples, and tortillas if desired. Serves 8
1 pound orzo
1-1/2 cups diced vegetables
Golden Raisin Vinaigrette:
1 cup golden raisins
1/2 cup white wine vinegar
1 cup olive oil
1 cup water
1/2 cup onion
3 teaspoons dijon mustard
2 teaspoons salt
1 teaspoon pepper
Salad: Blanch orzo in boiling, salted water until done. Cool under running water
and strain. Add your favorite diced vegetables, peas, or whatever you like.
Season with salt and pepper.
VINAIGRETTE: Combine all ingredients
1 cup chopped green peppers
8 green onions, with tops, chopped
1 can LeSeur English peas, drained
1 cup chopped celery
1 large can Shoepeg corn, drained
1 small pimento, chopped
1 large can seasoned French cut green beans, drain
Marinade:
3/4 cup apple cider vinegar
1/2 cup oil
1 teaspoon salt
1 cup sugar
1 teaspoon pepper
Mix marinade ingredients and heat just to a boil. Cool before pouring over
vegetables. Store in a glass container. Drain off marinade when serving.
3 sweet green peppers
1 sweet red pepper (optional)
1 Tablespoon finely chopped parsley
1 or 2 cloves garlic peeled and crushed in a mortar with salt and black pepper
1 Tablespoon freshly squeezed lemon juice
3 Tablespoons olive oil
Preheat oven at 500 degrees.
Place peppers directly on oven rack in center of oven and roast until they begin to pop and are beginning to brown. They must be watched carefully so as not to bum them, but you do want them browned. When collapsed and well roasted, put in a large bowl covered tightly with wet paper towels and a dish towel. Let steam for about 1 hour and then peel (using your fingers to separate the skin form the meat), seed, and slice lengthwise into long strips. Put in a serving bowl. Mix lemon juice, oil, and garlic and pour over peppers. Mix well. Serve with warm pita bread, Greek olives, and Feta cheese.
RICE SALAD > Back to Top <
1 cup sliced mushrooms
Juice of 1 lemon
2 cups cooked rice, cooled
2 cups spinach leaves
1/3 cup raisins
1 cup bean sprouts
3 stalks celery, sliced
1 red or green pepper, chopped
2 Tablespoons parsley
1/4 cup shallots
1 cup cashews
1 cup lettuce
1/4 cup soy sauce
1/2 cup olive oil
1 to 2 cloves garlic, minced
Pour lemon juice over mushrooms. Combine with rice, spinach, raisins, sprouts,
celery, bell pepper, parsley, shallots, cashews, and lettuce. Combine soy sauce,
olive oil, and garlic; shake well and pour over salad. Serves:
6 or more.
1 pound spinach leaves, washed
1 pint strawberries, sliced
3 kiwi, sliced
1 handful macadamia nuts
Dressing:
1/3 cup vegetable oil
2 Tablespoons raspberry vinegar
2 Tablespoons raspberry preserves
Mix dressing together and refrigerate for 15 minutes. Toss together with salad
and serve. Serves:
4 to 6
2 Tablespoons butter or olive oil
2 bunches spinach, washed and chopped
2 cloves garlic, finely chopped
4 to 6 strawberries, washed and sliced
Melt butter or heat oil in large skillet. Add spinach, and cook until limp,
about 1/2 minute, stirring occasionally. Add garlic and stir. Slice strawberries
and set aside. Garnish the cooked spinach with berries.
SPINACH SALAD & STRAWBERRIES & BLUEBERRIES & POPPY SEED DRESSING > Back to Top <
spinach (cleaned, de-stemmed, and torn)
strawberries (sliced)
blueberries (whole)
walnuts or pecans (halved)
Dressing:
1/3 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1/3 cup white wine vinegar
1 cup salad or olive oil
1 Tablespoon poppy seeds
Mix a bag of spinach, strawberries, and blueberries. Add nuts. Just before
serving, mix dressing ingredients in a covered jar, shake well, and dress salad.
Red and green (Boston or bib) leaf lettuce for four people
4 large cherry tomatoes
Clean and spin-dry lettuce. Wash and core tomatoes. Refrigerate for one hour.
Use the whole leaf of the red-leaf lettuce to form the bed of the salad.
Gradually stack the green-leaf lettuce, shiny side up, to form top of salad. It
should resemble a cabbage rose in bloom.
With the cherry tomato stem side up, slice with a sharp knife taking care not to penetrate through the bottom. Slice again, 90 degrees to the first slice, taking care not to penetrate bottom. The tomato will open in four sections to resemble a red flower in bloom. Place on salad and top with favorite dressing.
CORNBREAD SALAD > Back to Top <
5 cups cubed cornbread or 6 cornbread muffins crumbled
3 cups diced fresh tomatoes
1 cup diced sweet onion
1 cup diced green pepper
1 pound bacon cooked and crumbled
1/4 cup sweet pickle relish
1 cup mayonnaise
1/4 cup sweet pickle juice
shredded Parmesan cheese
Place cornbread cubes or crumbles in a large salad bowl. Combine tomatoes,
onion, green pepper, bacon and relish; add to cornbread. Combine mayonnaise and
pickle juice; mix well. Pour over vegetables and cornbread. Toss gently.
Sprinkle with cheese. Chill until ready to serve. Serves:
10 to 12
1 to 1-1/2 Golden Delicious apples
4 to 6 small to medium vine-ripened tomatoes
1/4 fresh lemon
1-1/2 teaspoons olive oil
1 teaspoon dry oregano or basil or 3/4 teaspoon chopped fresh basil
salt and pepper to taste
Core apple and cut into 1/2-inch pieces. Quarter tomatoes and cut into similar
size pieces. Place both in large mixing bowl. Sprinkle with oregano or basil and
salt and pepper. Squeeze fresh lemon juice over mixture (being careful to remove
seeds) and drizzle with olive oil. Toss gently to evenly coat apples and
tomatoes with seasonings, lemon juice and olive oil. Serve as a tasty
accompaniment to an egg or meat dish.
TOMATO, BLUE CHEESE, AND GRILLED BREAD SALAD > Back to Top <
1/3 cup plus 3 Tablespoons olive oil
5 large garlic cloves, minced
6 large 1-inch thick slices (about 5 x 3 inches in diameter) day-old French or
Italian bread, crusts trimmed
3 Tablespoons sherry wine vinegar
2 pounds large tomatoes, cored and cut into 1-inch slices
1 medium red onion, thinly sliced
6 ounces blue cheese, crumbled, at room temperature
Non-stick spray
4 cups bread cubes
1/2 cup butter (melted)
1/4 cup balsamic vinegar
3 Tablespoon brown sugar
1/4 cup red wine
1/3 cup grated cheese
1 can stewed tomatoes (plain or seasoned)
Spray large baking dish with non-stick spray. Place bread cubes in baking dish.
Mix together butter, balsamic vinegar, brown sugar, and red wine. Pour mixture
over bread cubes to soak. Sprinkle with grated cheese. Add stewed tomatoes. Lift
gently to allow tomatoes to sink in a bit. Cover and bake at 375 degrees F. for
45 minutes
This recipe has been in our family here in Vermont for years. We are fortunate here in Ludlow to be able to shop at a market that has outstanding produce as they distribute to most of the restaurants in the State. We usually make this salad once a week when we can get ripe local tomatoes and usually double or triple the recipe.
1 cup orzo pasta
1 cup feta cheese, diced
3 Tablespoons fresh parsley, chopped
3 Tablespoons fresh dill, chopped
1 ripe tomato, coarsely chopped
1/4 cup virgin olive oil
1/4 cup green olives
1/8 cup lemon juice
salt and pepper to taste
Cook orzo according to package for al dente. Drain and rinse with cold water.
Once orzo has cooled, in serving bowl mix orzo, olives, feta, parsley, dill, and
tomato. In small bowl, whisk together oil and lemon juice. Mix into salad. Salt
and pepper to taste. Refrigerate and chill before serving. If you use dried
dill, be sure to use plenty.
Serves: 6 as a side dish. Also great as a main dish for lunch.
11 ounces goat cheese (in a tube)
4 Tablespoons olive oil
1/2 cup bread crumbs
For the dressing:
1 cup olive oil
1/3 cup sherry vinegar
2 cloves garlic, minced
1 Tablespoon Dijon mustard
1/4 teaspoon salt
freshly ground black pepper
For salad:
1 bunch arugula
1 bunch watercress
Sun-dried tomato garnish
THE DAY BEFORE: Spoon olive oil into a small bowl. Put 1/2 cup bread
crumbs into another bowl. Cut goat cheese into 12 small rounds (dental floss
works well for this.) Coat each piece with oil and then bread crumbs.
Refrigerate overnight.
THE DAY OF: Bake goat cheese slices at 400 degrees until brown and just beginning to soften, about fifteen minutes. Wash and pat arugula and watercress dry. Cut greens into thin strips, and toss with dressing. Divide salad greens around 6 plates, place 2 slices of warm goat cheese on the center of each plate, garnish with sun dried tomato and serve immediately. Serves: 6.
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SHALOM FROM SPIKE & JAMIE |