Salade Paysanne De Clementine

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 2
• 30 g pine nuts
• 50 g ham, raw smoked and diced
• 50 g chicken livers
• 3 tablespoons olive oil
• 1 garlic clove
• 1 tablespoon aceto balsamico
• 1 pinch dried thyme
• 75 g rucola
• 2 tomatoes
• 2 eggs, hard boiled and sliced
• 8 black olives, sliced
• 1 avocado, sliced

Recipe

• 1 dry roast the pine nuts in a dry fryingpan.
• 2 sprinkle some salt over them and let stand for a few minutes.
• 3 fry the ham until it is brown and crisp.
• 4 sprinkel salt and pepper over the chicken livers and fry them in 1 tbsp of oil and with the garlic for aprox 4 minutes.
• 5 make a dressing with 2 tbsp of oil, and the balsamico, thyme, salt and pepper.
• 6 lay out the rucola on 2 plates.
• 7 spead the tomato slices over the rucola and pour over the dressing.
• 8 evenly divide the rest of the ingredients over the tomatoes leaving the pine nuts until last.
• 9 serve immidiately.

Super Sea Shell Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 6 cups sea shell macaroni, uncooked
• 3 cups sliced raw cauliflower
• 1 1/2 cups frozen peas, thawed
• 1 1/2 cups chopped celery
• 1 cup thinly sliced radish
• 3 hardboiled egg, sliced
• 1 1/2 cups mayonnaise
• 1 teaspoon salt
• 3/4 cup blue cheese dressing
• 3 tablespoons finely chopped green onions

Recipe

• 1 cook macaroni according to package directions; drain. cool by rinsing with cold water; drain well.
• 2 combine cooked macaroni, cauliflower, peas, celery, radishes, and eggs in a large bowl.
• 3 combine mayonnaise, blue cheese dressing, green onion, and salt in a small bowl; blend well.
• 4 pour dressing over macaroni mixture; toss lightly till ingredients are evenly coated.
• 5 chill at least 2 hours.

Salad Stuffed Pita Sandwiches

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup bottled vinaigrette
• 1 tablespoon chopped fresh mint or 1 tablespoon cilantro
• 1 pinch ground red pepper (cayenne)
• 2 teaspoons lemon juice (to taste)
• 1/4 cup sweet onion, sliced paper thin
• 1/2 small red bell pepper, seeded and thinly sliced
• 1/2 small cucumber, peeled, seeded and diced
• 3 ounces feta cheese, finely crumbled
• 10 pitted kalamata olives, coarsely chopped
• 1 cup prepared hummus
• 2 pita breads
• 8 fresh mint, leaves or 8 cilantro leaves
• 8 butter lettuce leaves or 8 other lettuce

Recipe

• 1 to prepare vinaigrette: whisk together bottled vinaigrette, mint or cilantro and cayenne. adjust the flavor with a little lemon juice.
• 2 to prepare sandwiches: in a bowl, combine onion, bell pepper, cucumber, feta and olives. toss with half of the vinaigrette.
• 3 combine hummus with remaining vinaigrette. cut each pita bread in half and open up the pockets. spread a quarter of the hummus mixture in each half, then stuff with the vegetable salad, mint or cilantro leaves and lettuce leaves. if not serving immediately, wrap the sandwiches in aluminum foil and refrigerate.

Salade Nicoise A Ma Facon

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 red ripe large tomatoes, deseeded and cut into eighths
• 8 ounces mixed baby lettuce leaves (make sure there's arugula in the mix)
• 1 lb new potato, cooked and sliced
• 6 ounces french haricots vert, cooked until crisp-tender
• 4 shallots, peeled and finely chopped
• 2 (8 ounce) cans tuna in olive oil, well drained
• 3 large hard-boiled eggs, peeled and quartered
• sea salt
• 2 ounces anchovy fillets
• 1/2 cup black olive tapenade
• 2 tablespoons balsamic vinegar
• 1 tablespoon dijon mustard
• 6 tablespoons extra virgin olive oil
• freshly cracked black pepper
• 2 teaspoons minced fresh parsley
• 2 teaspoons minced fresh basil
• 2 teaspoons minced fresh tarragon
• 2 teaspoons minced fresh chives

Recipe

• 1 for the vinaigrette: in a little processor, zap all the vinaigrette ingredients - except for the fresh herbs - until the vinaigrette is thick and emulsified. stir in all the minced, fresh herbs to combine. taste dressing - it should be salty enough due to the olives, but adjust seasoning if it isn't. refrigerate until ready to use. just before you dress the salad, whisk everything well.
• 2 for the salad: in a large, shallow salad bowl, arrange baby lettuces, tomatoes, potatoes, haricots verts and chopped shallots in layers, sprinkling with the tiniest bit of sea salt and a little of the dressing over as you go. next arrange chunks of tuna and egg quarters on top. then arrange the anchovies in a criss-cross pattern and a final sprinkling of dressing.
• 3 serve the salad immediately with a warm, crusty baguette and lots of good butter to go with it. pretend you're on a verandah overlooking the cote d'azur.

Strawberry Pretzel Salad

Total Time: 3 hrs 10 mins Preparation Time: 3 hrs Cook Time: 10 mins

Ingredients

• Servings: 10
• 3 cups crushed pretzels
• 3 teaspoons sugar
• 3/4 cup melted butter
• 1 (8 ounce) package cream cheese
• 1 cup sugar
• 1 (12 ounce) container whipped topping
• 1 (6 ounce) box strawberry jell-o gelatin dessert
• 2 cups boiling water
• 2 (16 ounce) packages frozen sliced strawberries

Recipe

• 1 preheat oven to 350 degrees, or 250 if using a glass pan.
• 2 mix crushed pretzels with 3 tsp.
• 3 sugar and butter.
• 4 spread into a greased 9 x 13 pan.
• 5 bake for 10 minutes.
• 6 cool.
• 7 mix cream cheese and 1 cup sugar until smooth.
• 8 fold in whipped topping.
• 9 spread to edge of pretzel dish on top of pretzels.
• 10 dissolve jello in water in a bowl.
• 11 add strawberries.
• 12 mix well.
• 13 put in refrigerator until thickened.
• 14 pour over cream cheese layer.
• 15 refrigerate until firm and then serve.

Olive Salad Mix

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 cup chopped green olives
• 1/2 cup sliced black olives
• 1/2 cup chopped tomato
• 1 tablespoon minced garlic
• 1 teaspoon fresh basil, chopped
• 1 teaspoon cracked black pepper

Recipe

• 1 combine all ingredients.
• 2 marinate at least 2 hours.

Salad Scones With Salmon

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 450 g flour
• 110 g butter
• 200 g milk
• 50 g whipped cream
• 5 g salt
• 10 g yeast

Recipe

• 1 if you want, you can add parmigiano chees, olive and nut.
• 2 first one put toghter flour and butter, than the other ingredient, finally the yeast.
• 3 put in the oven at 180° for 20 minute.
• 4 open and put butter or fresh frie, salmon, pepper, lemon and chive wisp.

Salade Gruyère De Comtè Pour Deux

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 2
• 1/4 cup extra virgin olive oil
• 2 tablespoons champagne vinegar
• 1 teaspoon coarse sea salt
• fresh ground black pepper, to taste
• 1/2 cup shredded carrot (if you can find purple skinned carrots, use them!)
• 2 hardboiled egg, sliced
• 1 small shallot (my addition for posterity)
• 8 ounces fresh green beans, trimmed and blanched (briefly!)
• 8 ounces gruyere, de comte cut into small pieces
• 4 cups mesclun, washed and spun dried

Recipe

• 1 whisk the vinaigrette ingredients together in a non-reactive bowl. adjust seasoning if necessary. (you want a bright and slightly salty vinaigrette.).
• 2 marinate the carrots, eggs, shallot, green beans and comtè cheese 15-20 minutes in the vinaigrette.
• 3 arrange the mesclun on two salad plates.
• 4 next, arrange the marinated vegetables on the greens.
• 5 drizzle remaining vinaigrette on top.
• 6 serve with crusty french bread.

Salad With Goat-cheese Croutons

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 8 slices french bread, thin slices, sliced diagonally so slices are about 3 inches long (about 1/2-inch-thick)
• 1/2 cup goat cheese packed in olive oil and basil
• 2 -3 tablespoons olive oil
• 16 ounces romaine lettuce or 16 ounces chicory lettuce or 16 ounces escarole
• fresh ground pepper (optional)
• 3 tablespoons red wine vinegar
• 1 teaspoon dijon mustard
• 2 tablespoons minced shallots
• 1/3 cup olive oil

Recipe

• 1 make croutons: spread cheese on 4 slices of bread and top with other 4 slices. in a large skillet over medium-high heat, saute cheese sandwiches in oil about 1 1/2 minutes per side until golden. cut into small cubes.
• 2 make dressing: whisk together vinegar through shallots. gradually whisk in oil in a steady stream.
• 3 in a large salad bowl, toss mesclun or other greens with croutons and dressing. pass a pepper grinder at the table.

Old Kentucky Favorite Potato Salad

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 6 large potatoes (cooked,peeled and diced)
• 5 hardboiled egg, dice 4 of them
• 1 cup diced celery
• 1/2 cup chopped onion
• 3 tablespoons sweet relish
• 1 1/2 cups mayonnaise
• 3 tablespoons sugar
• 2 tablespoons cider vinegar
• 2 tablespoons milk
• 1 tablespoon celery seed
• 1/2 teaspoon garlic salt
• paprika

Recipe

• 1 in large bowl, mix potatoes and the 4 diced eggs.
• 2 add celery, onion,and relish.
• 3 in small bowl mix mayo, sugar, vinegar, milk, celery seed and garlic salt.
• 4 slice remaining egg over potato salad and sprinkle with paprika.

Paleo Moroccan Carrot Salad With Dates

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 organic carrots, peeled and shredded
• 1/4 cup dried dates
• 2 tablespoons olive oil
• 1 large lemon, juice of
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon paprika
• coriander (to garnish)

Recipe

• 1 mix together in a bowl.
• 2 refrigerate for 15-20 mins.
• 3 serve.

Salade D'automne (autumn Salad)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 tablespoons walnut oil
• 4 teaspoons sherry wine vinegar
• 1 small shallot, very finely minced
• 1/2 teaspoon dijon mustard
• salt
• fresh cracked black pepper
• 12 -14 ounces mixed baby greens (mesclun)
• 1 pear, peeled and sliced into 1/4-inch slices
• 1 cup red seedless grapes, cut in half
• 1/2 cup walnut halves or 1/2 cup walnut pieces, lightly toasted
• 1/2 cup bleu de basque, cheese

Recipe

• 1 toast the walnuts and set aside to cool.
• 2 vinaigrette: using a non-reactive bowl, whisk the vinegar with the mustard, salt and pepper, until the salt is dissolved. stir in the shallots. whisking constantly, pour the walnut oil into the bowl in a steady stream.
• 3 salad: toss the greens together gently with the pear slices and grapes. drizzle over the vinaigrette and toss to combine.
• 4 divide the salad among six salad plates. top with the walnuts, sprinkle on the cheese and serve.

Strawberry Pretzel Salad

Total Time: 3 hrs 10 mins Preparation Time: 3 hrs Cook Time: 10 mins

Ingredients

• Servings: 10
• 3 cups crushed pretzels
• 3 teaspoons sugar
• 3/4 cup melted butter
• 1 (8 ounce) package cream cheese
• 1 cup sugar
• 1 (12 ounce) container whipped topping
• 1 (6 ounce) box strawberry jell-o gelatin dessert
• 2 cups boiling water
• 2 (16 ounce) packages frozen sliced strawberries

Recipe

• 1 preheat oven to 350 degrees, or 250 if using a glass pan.
• 2 mix crushed pretzels with 3 tsp.
• 3 sugar and butter.
• 4 spread into a greased 9 x 13 pan.
• 5 bake for 10 minutes.
• 6 cool.
• 7 mix cream cheese and 1 cup sugar until smooth.
• 8 fold in whipped topping.
• 9 spread to edge of pretzel dish on top of pretzels.
• 10 dissolve jello in water in a bowl.
• 11 add strawberries.
• 12 mix well.
• 13 put in refrigerator until thickened.
• 14 pour over cream cheese layer.
• 15 refrigerate until firm and then serve.

Super Sandwich

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1 medium cucumber, peeled, seeded and chopped
• 1 medium tomato, seeded and chopped
• 1 small onion, chopped
• 1/2 cup pitted ripe olives, chopped
• 1/2 cup stuffed olives, chopped (1-1.5 lbs.)
• 1/2 lb deli ham, thin sliced
• 1/4 lb salami
• 1/4 lb cooked lamb
• 1/2 lb swiss cheese
• 1/2 lb muenster cheese
• 1/4 cup italian salad dressing
• 1 loaf round italian bread

Recipe

• 1 in a bowl, combine cucumber, tomatoe, onion, olives and salad dressing and set aside.
• 2 cut 1 inch off top of bread and set aside.
• 3 carefully hollow out top and bottom of loaf; leave a 1/2 shell.
• 4 (discard removed bread but keep it for other purposes such as homemade croutons).
• 5 layer 1/4 of meats and cheeses inside shell.
• 6 top with 1/3 of vegetable mixture.
• 7 repeat layers and end with meat and cheeses,.
• 8 gently pressing down as needed.
• 9 replace top.
• 10 wrap tightly in plastic wrap in fridge.
• 11 can be made the day before if desired.

Salad W. Black Olive Vinaigrette And Almond Crusted Goat Cheese

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 3 small head lettuce (iceberg, butter, radicchio,etc.)
• 1/4 cup balsamic vinegar
• 2 tablespoons dijon mustard
• 1 tablespoon honey
• 2/3 cup extra virgin olive oil
• 1/4 cup black olives, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried oregano
• 5 ounces plain goat cheese
• 1/2 cup finely chopped almonds
• 1/2 teaspoon paprika
• 3 small head radicchio

Recipe

• 1 vinaigrette:
• 2 in medium bowl, whisk the vinegar, mustard, honey and oil. add olives, salt, pepper and the dried oregano. combine thoroughly and refrigerate until chilled (about 1 hour).
• 3 goat cheese:
• 4 slice goat cheese and roll into 1" balls. combine almonds(i chop mine fine in the food processor) and paprika in a shallow bowl. roll the balls in paprika almond mix until completely covered all over.
• 5 salad:
• 6 rinse the lettuce and cut into narrow slices. put sliced lettuces into a large bowl and slowly add vinaigrette dressing, coating the salad entirely. top with goat cheese balls as you would with croutons.

Salade Edna

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 celery ribs
• 1 red bell pepper
• 2 scallions
• 2 ripe tomatoes, preferably heirloom
• 2 lemons, preferably meyer
• 2 teaspoons salt
• 2 tablespoons extra virgin olive oil

Recipe

• 1 discard the and leaves from the celery.
• 2 cut and seed the bell pepper.
• 3 cut the celery, bell pepper, tomato and scallion (including green parts) into small dice (about 1/4 inch).
• 4 juice and strain the lemon into a medium bowl, and add the diced vegetables, salt and olive oil.
• 5 mix well, chill for 30 minutes or more and serve.

Saladi Ya Matunda (african Tropical Fruit Salad)

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 2 oranges, peeled and sectioned and cut in half
• 2 mangoes, peeled, pitted and diced
• 1 fresh pineapple, cored and diced
• 1/2 cantaloupes, made into melon balls using a small melon baller or 1/2 diced melon
• 4 bananas, peeled and sliced
• 1 lime, juice of, only
• grated coconut, garnish
• roasted peanuts, garnish
• 1 cup sugar
• 1 cup water

Recipe

• 1 to make simple syrup: bring water and sugar (1 cup each) to a boil in a saucepan. reduce heat and simmer for 5 minutes until syrupy, stirring. refrigerate until ready to use.
• 2 in a large glass bowl (or salad bowl), combine fruit, tossing gently.
• 3 stir in lime or lemon juice and enough of the simple syrup to desired sweetness.
• 4 cover salad and let stand at room temperature for 30 minutes, stirring once.
• 5 refrigerate until serving time.
• 6 serve in individual bowls, garnished with coconut and peanuts.

Salads In Tortilla Shells

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs squid rings (or use sliced smoked chicken breasts, of which you need much less in weight)
• 1 cup ranch salad dressing or 1 cup tangy vinaigrette
• 1 teaspoon tabasco sauce or 1 teaspoon hot sauce
• 4 cups lettuce, torn up (you might have to use less)
• 1 large sweet onion
• 1 green pepper
• 1 red pepper
• 2 -3 sliced ripe tomatoes
• 1/2 cucumber, sliced (the long english cucumber)
• 1 teaspoon salt (to taste)
• 1 teaspoon coarse black pepper
• watercress or herbs, for ganish

Recipe

• 1 (you don't have to use calamari, so read through. zaar changed "calamari" to "squid", but it's the same thing. the photo's give two ideas for using this easy, versatile way of serving a light lunch or starter).
• 2 fry the calamari rings in oil, in batches, for about 1 - 2 minutes per batch. if calamari is fried or boiled for too long it goes tough. you can also boil it. whichever method you use, it should just turn opaque , and then removed to a sieve to drain and cool slightly.
• 3 mix the hot pepper into the dressing. (we prefer a vinaigrette, but any favourite salad dressing is fine). put the cooked calamari in a bowl and mix in the salad dressing. cool and cover. (can be done a day ahead).
• 4 as suggested (see picture) you can sidestep that and merely use pre-prepared smoked chicken breasts, sliced.
• 5 the salad ingredients are to taste as well: use what you have at hand. (i add peppadews, which are delicious. avocado slices are also great, or use pickled instead of fresh bell peppers).
• 6 to make the tortilla shells, heat oven to 325 deg f or 160 deg celsius.
• 7 use similar round dishes to shape the bottom of your salad "bowl": put it on a tortilla.
• 8 the easiest way is actually to turn the round dish upside down, and drape the tortilla sides over the dish, and bake it that way.
• 9 if you don't have enough small round oven dishes to do that, just use one dish to shape all the "bowls" of the tortillas. keep the tortillas right side up, and use scrunched foil to support the wavy sides. bake on a tin until hard and browning at the edges. (i'm not sure of the time: just watch them, but it should be about 15 mins). cool.
• 10 prepare and slice all the salad ingredients and put in a bowl. season lightly with salt and pepper.
• 11 to serve, add the calamari to the salad ingredients with the dressing. toss lightly; you only want the salad to be lightly coated. lift out with a slotted spoon so excess liquid can drip off, and fill the shells.
• 12 serve.

Salade Nicoise

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup lemon juice (about 3 lemons)
• 3/4 cup extra virgin olive oil
• 1 medium shallot, minced
• 2 tablespoons fresh thyme leaves, minced
• 2 tablespoons fresh basil leaves, minced
• 2 tablespoons fresh oregano leaves, minced
• 1 teaspoon dijon mustard
• table salt
• ground black pepper
• 4 large eggs
• 10 small red potatoes, each potato scrubbed and quartered (each about 2-inches in diameter, about 1 1/4 lb. in total)
• table salt
• ground black pepper
• 2 tablespoons dry vermouth
• 2 medium boston lettuce (about 8 cups loosely packed) or 2 medium bibb lettuce, leaves washed, dried, and torn into bite-sized pieces (about 8 cups loosely packed)
• 2 (6 ounce) cans tuna packed in oil, drained
• 3 small tomatoes, vine-ripened, cored and cut into eighths
• 1 small red onion, sliced very thin
• 8 ounces green beans, stem ends trimmed and each bean halved crosswise
• 1/4 cup nicoise olive

Recipe

• 1 for the vinaigrette:.
• 2 whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
• 3 for the salad:.
• 4 place eggs in small saucean, cover by 1-inch with cold water, and bring to boil over high heat. remove pan from heat. cover and let stand 10 minutes. meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes. with slotted spoon, transfer eggs to ice water; let stand 5 minutes. peel eggs and quarter lengthwise; set aside. (reserve ice water).
• 5 meanwhile, bring potatoes and 4 quarts cold water to boil in large dutch oven or stockpot over high heat. add 1 tablespoons salt and cook until potatoes are tender when poked with paring knife, 5-8 minutes. with slotted spoon, gently transfer potatoes to medium bowl (do not discard boiling water). toss warm potatoes with vermouth and salt and pepper to taste; let stand for 1 minute. toss in 1/4 cup vinaigrette; set aside.
• 6 while potatoes cook, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. arrange bed of lettuce on very large flat serving platter. place tuna in now empty bowl and break up with a fork. add 1/2 cup vinaigrette and stir to combine. mound tuna in center of lettuce. toss tomatoes, red onion, 3 tablespoons vinaigrette and salt and pepper to taste in now-empty bowl; arrange tomato-onion mixture in mound at edge of lettuce bed. arrange reserved potatoes in separate mound at edge of lettuce bed.
• 7 return water to boil; add 1 tablespoons salt and green beans. cook until tender but crisp, 3-5 minutes. drain beans, transfer to ice water, and let stand until just cool, about 30 seconds. dry beans well on triple layer of paper towels. toss beans, 3 tablespoons vinaigrette and salt and pepper to taste in now empty bowl; arrange in separate mound at edge of lettuce bed.
• 8 arrange reserved eggs and olives in separate mounds at edge of lettuce bed. drizzle eggs with remaining 2 tbsp dressing. anchovies can be used in a separate mound if wanted, and a sprinkle of capers can be used over the entire salad if wanted.

Middle Eastern Spiced Orange Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 3 large seedless navel oranges, sliced 1/2-inch
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1 garlic clove, minced
• 2 tablespoons fresh cilantro

Recipe

• 1 1.grate rind from orange and reserve zest. remove peel and slice oranges. (you can halve or quarter them for easier eating in you like.).
• 2 2. combine rest of ingredients except cilantro in a bowl and toss with oranges and zest. garnish with cilantro.

Salade Niçoise Aux Poires D'avocat (tuna And Avocado Sala

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1/2 lb fresh mushrooms (baby bella or button)
• 1 lemon
• salt & freshly ground black pepper
• 1 large avocados or 2 small avocados
• 2 (6 ounce) cans tuna packed in oil
• 1 (2 ounce) can anchovy fillets
• 1 tomato, about 1/2 lb
• 1 small red onion, peeled
• 8 black olives
• 8 green olives
• 6 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon garlic, minced
• 2 tablespoons fresh parsley, chopped
• 2 hard-boiled eggs, peeled and quartered

Recipe

• 1 peel the rind (or zest) from the lemon and cut into very thin strips. set aside.
• 2 slice the mushrooms thin and place in mixing bowl (should be about 3 cups).add 2 tablespoons of fresh lemon juice, salt and pepper; toss. peel avocados, remove pit, and cut into large cubes. add to mushrooms and toss. drain tuna, break into bite sized pieces, and add to bowl. drain anchovy and mince; add to bowl. core tomato and cut into cubes and add to the bowl. cut onion into thin slices, break into rings, and add to bowl. throw in the lemon rind and olives.
• 3 blend the oil, vinegar, garlic, salt and pepper to taste. beat well to blend and pour over salad. sprinkle with fresh parsley. toss, then garnish with egg wedges to serve.

Super Sandwich

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 medium cucumber, peeled and chopped
• 1 medium tomato, seeded and chopped
• 1 small onion, chopped
• 1/2 cup black olives, pitted, chopped
• 1/2 cup green olives, pitted, chopped
• 1/4 cup italian salad dressing
• 1 sourdough bread, unsliced (round loaf)
• 1/2 lb ham, cooked, sliced
• 1/4 lb salami, sliced
• 1/4 lb lamb, cooked, sliced
• 1/2 lb muenster cheese, sliced

Recipe

• 1 in a bowl combine cucumber, tomato, onion, olives and salad dressing; set aside.
• 2 cut 1" off top of bread; set aside.
• 3 carefully hollow out top and bottom of bread, leaving a 1/2" shell. (discard bread or save for something else).
• 4 layer 1/4 of the ham, salami, lamb and cheeses inside the shell.
• 5 top with 1/3 of the vegetable mixture.
• 6 repeat layers, ending with meat and cheeses, gently pressing down to flatten as needed.
• 7 replace bread top; wrap tightly in plastic wrap.
• 8 refrigerate until serving.

Strawberry Pretzel Salad Dessert

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 1/3 cups broken unsalted pretzels
• 1 cup melted butter or 1 cup margarine
• 12 ounces soft cream cheese
• 1 1/4 cups sugar
• 1 (8 ounce) package whipped topping
• 1 (6 ounce) package strawberry gelatin
• 2 cups pineapple juice or 2 cups water
• 3 cups fresh strawberries

Recipe

• 1 preheat oven to 400°f.
• 2 place pretzles and butter in bottom of a 9x13 baking dish and press to form a crust.
• 3 bake 10 minutes. cool.
• 4 beat cream cheese and sugar until well blended and soft.
• 5 spread over top of cooled pretzle crust.
• 6 spread whipped topping over cream cheese mixture. place in refrigerator.
• 7 dissolve gelatin in boiling water or pineapple juice.
• 8 stir in strawberries and allow to thicken almost to jelled point.
• 9 spread over whipped topping.
• 10 refrigerate until completely gelled.
• 11 serve.

Middle Eastern Yogurt Cucumber Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 1/2 english cucumber (leave peel on)
• 1/4 cup lemon juice
• 2/3 cup middle eastern style yogurt (not dannon)
• 1/4 cup water
• 1/2-1 small garlic clove (smashed)
• 1/2-1 whole serrano pepper (smashed)
• 1/2 teaspoon salt (more if desired)
• 3/4 teaspoon dried mint (do not omit)
• olive oil (to garnish)

Recipe

• 1 cut cucumbers into cubes, set aside.
• 2 in medium bowl add all other ingredients into bowl except for olive oil.
• 3 mix well until no clumps.
• 4 add cucumbers and mix well.
• 5 garnish with olive oil on top.
• 6 *if you dont like hot foods, omit the pepper, but in order to stay true to this particular recipe please do not omit or substiture* i smash my garlic and hot pepper in a mortar or pestle together, or you could do it in a mini food processor and add the liquid to it.
• 7 enjoy.

Super Simple Chicken Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1 (4 1/2 ounce) can chicken meat packed in water, drained
• 1/4 cup light mayonnaise
• 1 stalk celery, chopped
• 1 green onion, chopped to desired size

Recipe

• 1 place chicken in a bowl and break up chunks. add mayonnaise, celery and onion. mix well. serve on bread or desired way.

Salade Nicoise

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 red onions, thinly sliced
• 2 stalks celery, sliced
• 5 tablespoons olive oil
• 1/4 cup minced fresh flat-leaf parsley
• 3 garlic cloves, minced
• 2 tablespoons minced fresh basil
• 1 -2 tablespoon red wine vinegar
• 1/4 teaspoon dried oregano
• 1/2 cup black olives or 1/2 cup pitted black olives
• salt
• fresh ground pepper
• 5 small new potatoes, quartered
• 2 cups string beans, sliced into 1-inch pieces
• 1/2 lb fried tempeh
• 2 cups wax beans, sliced into 1-inch pieces
• red leaf radicchio or boston lettuce
• 1 cup canned beans, drained rinsed
• 2 -3 quartered hard-boiled eggs, omit vegan
• cherry tomatoes
• sliced avocado

Recipe

• 1 combine all the ingredients down to fresh ground pepper [including it] in a serving dish. let marinate.
• 2 bring pot of water to boil. add the new potoates and simmer for about five minutes then add the beans. simmer five more. potatoes should be tender. drain well and set aside.
• 3 an hour before combine the potato mix with the marinated mix. add vinegar if desired or more oil if needed. then toss well. serve on the lettuce.
• 4 garnish with the tempeh slices and add other optional ingredients as desired or allowed by diet.

Salad Topper By Fresh - Use W/tangled Thai Salad - Zwt-9

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup puffed quinoa or 1 cup puffed millet
• 1/4 cup goji berry
• 1/4 cup currants
• 2 tablespoons sliced almonds
• 2 tablespoons hazelnuts, chopped
• 2 tablespoons pistachios, chopped
• 1/4 teaspoon sea salt

Recipe

• 1 put all of the ingredients in a bowl, mix well & store in an airtight container.
• 2 to serve: sprinkle 2 tbsp of mixture atop the tangled thai salad or other salad of choice.

Super Simple Caprese Pasta Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 1 lb pasta
• 1 lb cherry tomatoes, quartered
• 8 ounces fresh milk mozzarella cheese (i used the little balls, but you can dice up a large ball)
• 1/2 cup thinly sliced basil
• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• sea salt
• fresh black pepper

Recipe

• 1 boil pasta to box directions in liberally salted water. drain well.
• 2 quarter tomatoes, (and cheese if necessary) slice basil very thin.
• 3 combine tomatoes, cheese, and basil. salt and pepper heavily.
• 4 toss together with pasta, oil and vinegar.
• 5 let rest an hour at least to combine flavors.

Strawberry Pretzel Salad

Salad Roll

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 10
• 4 eggs
• 3 1/2 tablespoons sugar
• 1/2 teaspoon honey
• 1/4 cup self-rising flour
• 1 pinch salt

Recipe

• 1 grease/oil a baking pan or jelly roll pan; line w/ parchment paper or waxed paper and lightly oil the paper.
• 2 beat eggs with sugar and honey until it become frothy, approx 5 to 7 minutes using mixer.
• 3 sift in flour and salt; fold gently to blend.
• 4 bake at 375°f for 8 to 10 minutes until it is golden, not brown.
• 5 using a knife, immediately lift the roll out of pan along w/ the paper.
• 6 from the short side, roll up jelly roll-fashion; put in bag and chill in the refrigerator.
• 7 to make salad roll:.
• 8 gently unroll and spread w/ mayonnaise.
• 9 top with thin slices of your favorite cheese(s), meats (ham, turkey, etc), chopped tomatoes, and lettuce (leaf or shredded), keeping 1/4 of the roll uncovered with fillings.
• 10 roll up, pressing firmly and removing paper.
• 11 wrap and keep in refrigerator until time to serve.
• 12 cut into 1-inch wide slices.

Salad Sandwich

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 2 slices bread
• 1 tablespoon russian salad dressing (or to taste)
• 4 slices tomatoes
• 1 leaf lettuce
• 2 sprigs watercress

Recipe

• 1 spread the dressing on one slice of bread.
• 2 place a lettuce leaf on the bread.
• 3 top with two slices of tomato.
• 4 top with the watercress.
• 5 add the remaining tomato and the other slice of bread.

Picado De Rã¡bano (guatemalan Radish Salad)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1/2 lb radish, trimmed and sliced into thin rounds (approx 250 grams)
• 1/8 cup mint, finely chopped
• 1/8 cup orange juice
• 1/8 cup lemon juice
• salt and pepper (to taste)

Recipe

• 1 mix all the ingredients together and chill well before serving.
• 2 needs at least 30 minutes chill time for the flavours to blend.

Salade Van Krokante Snoekbaarsfilet Op Koude Knolselderijcr&egra

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 300 g cod
• 125 g cauliflower
• 50 g cream
• 100 g water
• salt
• pepper

Recipe

• 1 snijd de snoekbaars in stukjes van 70 gr en leg ze in de koelkast.
• 2 snijd de knolselderij in kleine blokjes en kook de knolselderij samen met wat room, water en wat zout gaar.
• 3 doe alles in de magimix en draai deze helemaal fijn totdat je een zalf krijgt. breng het geheel op smaak en zet het in de koelkast.
• 4 wanneer het koud is, voeg je er de gesneden gerookte paling aan toe
• 5 pluk de salade in mooie fijne stukjes, zodat je een mooie fijne gemixte salade krijgt.
• 6 snijd de wortel, prei, ui, knolselderij en de venkel in kleine blokjes.
• 7 zet deze in wat olie aan en voeg er de gehakte soepkreeft, tomatenpuree en de knoflook aan toe.
• 8 voeg dan de rest van de olie erbij en laat het geheel +/- 2 uur zachtjes trekken (niet te heet maken) daarna zeven en koud laten worden.
• 9 persilade.
• 10 doe de gewassen en geplukte peterselie in een blender samen met de olie, de knoflook en het zeezout en draai de peterselie fijn totdat hij mooi groen word.
• 11 doe in het midden van het bord de knolselderijcrème vermengd met de gerookte paling en leg hierop de met persilade aangemaakte mesclunesalade. bak ondertussen de snoekbaars in wat olie goudgeel. (tip bak de snoekbaars heel zacht op de huid totdat hij aan de bovenkant wit wordt. daarna even omkeren en gelijk serveren)
• 12 leg de vis bovenop de sla en lepel er wat van de kreeftenolie en persilade omheen.
• 13 denk eraan dat je alles goed op smaak maakt.

Salad With A Twist!

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 1/2 cups vegetable oil
• 3/4 cup vinegar
• 1/2 cup sugar
• 1 1/2 teaspoons poppy seeds
• 1 1/2 tablespoons grated onions
• 1 1/2 teaspoons salt
• 3/4 teaspoon dry mustard
• 1 medium red onion, sliced
• 3/4 lb mushroom, sliced
• 8 -16 ounces spinach leaves
• 1 small head iceberg lettuce
• 3/4 lb swiss cheese, grated
• 1 cup small curd cottage cheese
• 1 lb bacon, cooked crisp and crumbled

Recipe

• 1 for marinade:.
• 2 mix together oil, vinegar and sugar.
• 3 microwave for 30-60 seconds to dissolve sugar.
• 4 add in poppy seeds, grated onion, salt and mustard.
• 5 add mushrooms and sliced onion and let marinate 6 hours or overnight.
• 6 for salad:.
• 7 toss together spinach, lettuce, swiss cheese and cottage cheese.
• 8 just before serving, toss with mushroom marinade mixture.
• 9 sprinkle with crumbled bacon.

Salade Liégeoise

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 3
• 500 g french haricots vert
• 500 g potatoes
• 250 g bacon, chopped
• 2 onions, chopped
• 1 teaspoon butter

Recipe

• 1 cook the beans.
• 2 peel and slice the potatoes and boil them.
• 3 in a large pan, bake the chopped onions in butter until glazed.
• 4 add the chopped bacon.
• 5 finally add the beans and the potatoes to the onion-bacon mixture and bake for another 5 minutes on medium heat.

Salad With Blue Cheese Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 1 cup cottage cheese
• 1/2 cup crumbled blue cheese, divided
• 1/4 cup mayonnaise
• 1/4 cup plain yogurt
• 1/4 cup cider vinegar
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 cups torn lettuce
• 2 cups cherry tomatoes
• 1 small red onion, sliced
• 1 (2 1/4 ounce) can sliced black olives, drained
• 2 cups salad croutons

Recipe

• 1 in a food processor, place cottage cheese, 1/4 cup blue cheese, mayonnaise, yogurt, vinegar, garlic, salt and pepper.
• 2 process until smooth.
• 3 pour into a bowl and add remaining blue cheese.
• 4 or process all of the blue cheese if you want a completely creamy dressing.
• 5 cover and refrigerate.
• 6 when ready to serve, toss salad ingredients together and serve with dressing.

Olive, Preserved Lemon, And Goat Cheese Salad

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 preserved lemons, rinds only (set the flesh aside for another purpose or discard)
• 1/2 cup good black olives
• 1 small fresh garlic clove, peeled
• 1 tablespoon minced fresh mint leaves
• 1/8 cup goat cheese, crumbled
• 1/2 lb fresh baby spinach, washed and dried
• 1/4 cup extra virgin olive oil
• 1/2 lemon, juice of
• 1/4 cup toasted pine nuts

Recipe

• 1 chop the preserved lemon rinds and olives together roughly until pieces are about 1/2 centimeter or smaller.
• 2 mince the garlic clove together with the mint leaves, and toss with the lemon rinds and olives.
• 3 allow to sit at room temperature for about an hour to allow flavors to mingle.
• 4 lay the spinach leaves together in a serving bowl, and scatter the preserved lemon rind and olive mixture over them.
• 5 drop the pieces of goat cheese evenly over the top, and drizzle with the olive oil and lemon juice.
• 6 sprinkle with the pine nuts.
• 7 toss gently and serve.

Strawberry Pretzel Salad

Total Time: 31 mins Preparation Time: 25 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 2 cups pretzels, coarsely crushed
• 4 tablespoons sugar
• 1 cup sugar
• 6 ounces strawberry jell-o gelatin dessert
• 3/4 cup butter, melted
• 1 (8 ounce) cream cheese, softened
• 8 ounces cool whip
• 2 (10 ounce) frozen strawberries

Recipe

• 1 mix pretzels, butter and 4 tbsp sugar and pat into a 9x13 pan. bake in a 400 degree oven for 6 minutes.
• 2 mix cream cheese with 1 cup sugar. fold in cool whip. spread over cooled pretzel crust.
• 3 dissolve jello in 2 cups boiling water. stir in strawberries until berries start to separate and jello sets. pour onto cheese mixture when slightly thickened and refrigerate.

Salad Slop

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 (6 ounce) can tuna in brine
• 1 tomato
• cucumber
• cottage cheese
• mayonnaise (salad cream)
• vinegar
• ham
• coleslaw
• cheese
• hard-boiled egg
• 1 stalk celery

Recipe

• 1 and anything else you care to throw inches.
• 2 all measurements are at your discretion.
• 3 ok it may not sound appetizing but you'll get the image with the finished product.
• 4 start off with the tuna--drain it and put it in a bowl, a little vinegar to moisten it and then add the mayonnaise--basically make tuna mayonnaise.
• 5 after that chop up one tomato into small strips/cubes and do the same with the cheese, ham, celery and cucumber.
• 6 throw all that into the mix and add a generous tablespoon of coleslaw and a smaller helping of cottage cheese and mix it up thoroughly.
• 7 with this you can literally raid your cupboards and add anything you find.
• 8 lamb pies, scotch eggs-- absolutely anything can go into this mix up, its basically a way of using up all those leftovers.
• 9 one bowl can make about 6/8 generous sandwiches or even as a side dish and as long as you use the low fat substitutes for mayonnaise and cottage cheese etc. it's pretty healthy too.

Salade Nicoise Sandwich

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 tablespoons mayonnaise
• 1 tablespoon finely chopped cornichon
• 1 1/2 teaspoons finely chopped brined capers
• 1 (6 ounce) fresh ahi tuna, filet
• 2 teaspoons olive oil
• 1 cup mixed greens
• 2 tablespoons finely chopped kalamata olives
• 1 slice red onion, 1/8-inch thick
• 1 teaspoon red wine vinegar
• 2 slices french bread, toasted (each 1-inch thick)
• 1 hard-boiled egg, cut in 1/4-inch thick slices

Recipe

• 1 stir together mayonnaise, cornichons and capers.
• 2 season tuna with salt and pepper. heat 1 tsp oil in a skillet until almost smoking. add tuna and sear until lightly browned, 1-2 minutes. turn over and sear 1 minutes longer for rare; the center of the tuna should still be red. set aside on a cutting board to rest.
• 3 combine greens, olives, onion, vinegar and the remaining oil in a bowl. season with salt and pepper and toss to combine.
• 4 slice tuna 1/2" thick, on the bias.
• 5 divide the mayonnaise between the two slices of bread and spread evenly. top one slice of bread with half the salad, half the tuna and half the egg. repeat with the other slice and serve open-faced.

Salad Seasoning Mix

Olive Garden Salad Mix

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 1 (16 ounce) bag mixed salad greens (dole's american blend)
• 8 -10 slices red onions
• 8 -10 black olives
• 6 -8 pepperoncini peppers
• 3/4 cup crouton
• 2 roma tomatoes, quartered (or grape tomatoes if available)
• parmesan cheese, freshly grated

Recipe

• 1 place the bag of salad mix into a large salad bowl.
• 2 layer the remaining ingredients over the salad mix in the order they are listed above.
• 3 serve with olive garden salad dressing.

Mom’s Red Potato Salad

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 6 -8 red potatoes
• 4 -6 eggs
• 1 bunch scallion
• 1 medium onion
• 1/2 green pepper
• mayonnaise
• prepared mustard
• celery salt

Recipe

• 1 boil potatoes and eggs.
• 2 cool enough to handle.
• 3 peel eggs and chop.
• 4 cube potatoes with or without skins. i prefer the skins on it adds color and texture.
• 5 add sliced scallions, minced green pepper and minced onion.
• 6 gently mix together.
• 7 add mayonnaise and mustard approximately 1 scoop of mayonnaise with 1 teaspoons of mustard. {use as much mayo and mustard as you like}
• 8 then add celery salt to taste.
• 9 serve warm, this is where you get the flavor.

Salad Taverna

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1/3 cup olive oil or 1/3 cup vegetable oil
• 3 tablespoons lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon tabasco sauce
• 1/2 teaspoon anise seed
• 1/4 teaspoon salt
• 8 ounces spinach egg noodles, cooked, drained
• 1/2 lb feta cheese, crumbled
• 2 tomatoes, coarsely chopped
• 1/2 cup sliced pitted ripe olives
• 1/4 cup chopped fresh parsley (optional)
• 1/4 cup chopped pine nuts (optional)

Recipe

• 1 in large bowl combine oil, lemon juice, garlic, tabasco sauce, anise seed and salt; mix well.
• 2 add noodles, cheese, tomatoes, olives, parsley and pine nuts. toss to coat evenly.
• 3 cover; refrigerate at least 1 hour. serve with additional tabasco sauce if desired.

Old Fashioned Pea Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 (10 ounce) package frozen peas, thawed and well drained
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 cup celery, thinly sliced
• 1/2 cup sliced green onion
• 1/4 cup mayonnaise
• 1/4 cup sour cream

Recipe

• 1 in a mixing bowl, add the first 4 ingredients; stir to combine.
• 2 in a smaller bowl, add the mayonnaise and sour cream; stir to blend.
• 3 spoon the mayo mixture over the pea mixture; gently stir to coat.
• 4 season to taste with salt and pepper.
• 5 this tastes better to me chilled so i let it refrigerate 4-6 hours before serving.

Salad Of French-style Green Beans And Goat's Cheese

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 250 g french style green beans, uncut
• 100 g black olives
• 2 tablespoons olive oil
• 1/2 lemon
• salt
• fresh cracked black pepper
• 50 g fresh goat's cheese

Recipe

• 1 juice the lemon. cut the beans diagonally into broad diamond shapes (any shape will do, but this just looks pretty). blanch them in boiling water in circa 2 mins and immediately rinse in cold water. cut the olives into chunks. mix beans, olives, oil, and lemon juice, and add salt and pepper to taste.
• 2 crumble the cheese over the salad.

Olive Garden Salad Dressing

Salad Supreme

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1 lb thin spaghetti, cooked
• 1 medium onion, chopped
• 1 small green pepper, chopped
• 2 -3 tomatoes, chopped
• 1 medium cucumber, chopped
• 1 (8 ounce) bottle italian dressing
• 0.25 (2 5/8 ounce) jar mccormick salad supreme seasoning
• 1 dash oregano
• 1 dash basil
• 1 dash garlic powder

Recipe

• 1 toss vegetables with remaining ingredients; coat well.
• 2 refrigerate several hours.
• 3 mix well before serving.

Salad With Blackberries And Goat Cheese - Sweden

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 4 cups mixed salad greens
• 4 cups fresh spinach
• 1/2 cup fresh bread, cut into small cubes
• 1/4 cup blackberries or 1/4 cup blueberries
• 1/2 lb goat cheese
• 1/4 cup raisins
• 3 tablespoons wheat, kernels roasted
• 2 small spring onions
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• salt and pepper

Recipe

• 1 rinse the salad greens and spinach, and toss them together.
• 2 slice the spring onions thinly and mix with the salad greens and spinach, then arrange it all on a platter.
• 3 place the bread, berries, cheese, raisins and the roasted wheat kernels on the salad.
• 4 mix the vinaigrette ingredients and season with salt and pepper.
• 5 pour over the salad before serving.

Salad: Pear, Walnut And Blue Cheese

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 1
• 1 cup salad greens
• 1 pear, cored and thinly sliced
• 1 ounce walnuts, toasted and chopped
• 1/2 ounce blue cheese, crumbled
• 1 tablespoon extra virgin olive oil
• 2 teaspoons pear vinegar
• salt
• fresh ground black pepper

Recipe

• 1 put the salad greens in a bowl, and arrange the pears, walnuts and blue cheese on top.
• 2 mix the dressing ingredients together, and whisk with a fork until emulsified.
• 3 pour the dressing over the salad, and serve immediately.

Salad With Caramelized Slivered Almonds, Mandarin Oranges &

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 -2 head butter lettuce
• 1 (8 ounce) can mandarin oranges (drained)
• 1 cup celery, diced
• 1 cup avocado, diced
• 2 -3 green onions, sliced
• 3/4 cup slivered almonds
• 1/4 cup sugar
• 1/4 cup sugar
• 1/4 cup vinegar
• 1/2 cup vegetable oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon chopped fresh parsley
• 2 dashes tabasco sauce

Recipe

• 1 combine salad ingredients except avocado.
• 2 prepare the dressing.
• 3 saute almonds and sugar, stirring constantly, until almonds are toasted
• 4 add dressing, almonds and avocado.
• 5 toss to coat salad and serve immediately.

Salad Of Lentils And Coriander

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 tablespoons pine nuts
• 2 spring onions
• 2 sour gherkins
• 1 1/2 cups green lentils
• 1 cup coriander leaves
• 2 tablespoons wine vinegar
• 5 tablespoons olive oil
• salt
• pepper

Recipe

• 1 toast the pine nuts.
• 2 slice the spring onion finely.
• 3 rinse and chop the gherkins finely.
• 4 rinse lentils and cook in plenty of water until "al dente" (15-20 mins).
• 5 drain and allow to cool until lukewarm (this can be speeded up by rinsing them in cold water).
• 6 mix with the other ingredients and season to taste.

Salad Of Yogurt And Courgettes

Total Time: 45 mins Preparation Time: 40 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 medium sized courgettes
• 1 medium onion
• 12 fluid ounces plain yogurt
• 3 tablespoons vegetable oil
• 3/4 teaspoon salt
• 1 teaspoon black mustard seeds
• 1/16 teaspoon black pepper
• 1/16 teaspoon cayenne pepper

Recipe

• 1 trim courgettes and grate coarsely. put them in a bowl and sprinkle with 1/2 tsp salt. toss to mix and set aside for half an hour. drain the courgette and press out as much liquid as you can. separate the shreds so you do not have lumps.
• 2 peel the onion, cut in half lengthwise, then cut into fine, half-moon shaped slices.
• 3 put the yogurt in a bowl. beat it lightly with a fork or whisk until it is smooth and creamy.
• 4 heat the oil in an 8inch frying pan over a medium heat. when hot, put in the mustard seeds. as soon as the mustard seeds start to pop (just a few seconds), put in the onion. stir and fry it for about 2 mins or until the slices are translucent.
• 5 add the courgette. stir and fry for another 2 minutes. turn off the heat and let the courgette cool slightly. when cooled, fold it into the yogurt. add the remaining 1/4 tsp salt, pepper and cayenne.
• 6 if you wish to eat the dish cold, cover and refrigerate it. if you wish to eat it warm, put the mixture in a double boiler over a low heat. then stir in one direction until warm - do not allow to boil.

Super Salad!

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 1 (16 ounce) bag broccoli slaw mix
• 1 cucumber, quartered lengthwise & thinly sliced
• 1 bunch scallion, chopped
• 1 (20 ounce) can pineapple chunks in juice, drained & juice reserved
• 1/2 cup sliced almonds
• 1/2 cup craisins
• 2 cups cooked garbanzo beans, divided (or 1 15oz can garbanzo beans, rinsed & drained)
• 2 garlic cloves, peeled
• 2 tablespoons tahini
• 1/4 cup soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons dark sesame oil (roasted)

Recipe

• 1 in a large bowl, combine the brocoli slaw, cucumber, scallions, pineapple chunks, almonds, craisins & 1/2c cooked or canned garbanzo beans.
• 2 in a food processor, puree remaining 1 1/2c cooked or canned garbanzo beans and garlic cloves. add tahini & process until smooth. add soy sauce, lemon juice & sesame oil, and reserved pineapple juice. puree until smooth & well blended. use a spatula to scrape down sides.
• 3 taste for seasoning. add more lemon juice or soy sauce if needed.
• 4 toss dressing with salad & enjoy!

Olive Garden Salad (copycat)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 (12 ounce) bag iceberg garden salad
• 1/4 small red onion, sliced paper-thin
• 6 -12 pitted black olives
• 6 mild pepperoncini peppers
• 1 -2 small roma tomato, sliced
• 1/2 cup crouton
• italian dressing (or use a recipe for olive garden's house dressing)
• freshly grated parmesan cheese, to taste
• fresh ground black pepper, to taste

Recipe

• 1 in a large glass or wooden salad serving bowl, toss together the lettuce mix, onion slices, olives, pepperoncini, tomatoes, and croutons. add dressing and toss to combine.
• 2 serve with fresh parmesan cheese and black pepper to taste.

strawberry orange duck salad

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1/2 cup orange juice
• 1 teaspoon cornstarch
• 2 tablespoons raspberry vinegar
• 1 1/2 teaspoons olive oil
• grated orange zest
• salt & pepper
• 3/4-1 lb duck confit
• 8 cups mixed salad greens
• 2 cups strawberries, halved
• 2 oranges, peeled and sectioned
• walnuts (to garnish)

Recipe

• 1 dissolve cornstarch in orange juice, place in small saucepan and heat to thicken, remove from heat, add remaining dressing ingredients and cool.
• 2 toss salad greens with strawberries and oranges.
• 3 add dressing, toss.
• 4 top salad with duck confit and walnuts.

Salad Topping

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 2 cups old fashioned oats
• 1/2 cup butter, melted
• 1/3 cup parmesan cheese, grated
• 1/3 cup wheat germ
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon seasoning salt

Recipe

• 1 mix all ingredients and spread on a baking sheet, at least 15”.
• 2 bake at 350 degrees for 15-18 minutes or until lightly browned.
• 3 cool in pan.
• 4 store in an airtight container and refrigerate.
• 5 it will keep about 3 months.
• 6 use with salads, soups or casseroles.

Super Salad Seasoning Mix

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 cups grated parmesan cheese
• 2 teaspoons salt
• 1/2 cup sesame seeds (toasting may bring out more flavor)
• 1/2 teaspoon garlic salt
• 1 tablespoon instant minced onion
• 2 tablespoons parsley flakes
• 1/2 teaspoon dried dill seed
• 2 tablespoons poppy seeds
• 1 teaspoon msg (optional)
• 3 tablespoons celery seeds
• 2 teaspoons paprika
• 1/2 teaspoon fresh ground pepper

Recipe

• 1 combine all ingredients in a small bowl.
• 2 mix well.
• 3 put into a 1-qt.
• 4 airtight container.
• 5 label.
• 6 store in a cool, dry place.
• 7 use within 3 to 4 months.
• 8 this mix can be sprinkled over tossed green salads, baked potatoes, and various breads before toasting.
• 9 it can also be a garnish for potato salads, macaroni/pasta salads, or egg salads.
• 10 you can also make a dip with 2 tablespoons.
• 11 mix and add 1 cup sour cream.
• 12 note: you could probably add dried red or green pepper for extra color and flavor too, if desired!

Salad Smoothie (for Juicer Or Blender)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 1
• 4 -6 lettuce leaves (bibb, romaine or a mix)
• 1 carrot, peeled
• 1/2 cucumber, peeled
• 8 cherry tomatoes, stemmed
• 1 scallion, trimmed
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1 cherry tomatoes, for garnish
• 1 whole scallion, for garnish

Recipe

• 1 wash, trim and roughly chop all ingredients except garnish.
• 2 blend in juicer or blender.
• 3 pour into glass; garnish with scallion stirrer and cherry tomato.

Olive Vinaigrette

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/4 cup extra virgin olive oil
• 1/4 cup vegetable oil
• 1/4 cup red wine vinegar
• 1 teaspoon dijon mustard
• 1/2 cup finely chopped pitted olive (green, kalamata, etc.)
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes

Recipe

• 1 mix all ingredients in a jar with a tight-fitting lid; shake well before using.

Strawberry Orange Salad With Cardamom Syrup

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 3 oranges (see preparation below)
• 2 blood oranges
• 1 1/2 cups strawberries
• 1/4 cup sugar
• 1/4 cup water
• 2 -3 cardamom pods

Recipe

• 1 to prepare the syrup: lightly crush the cardamom pods with a mortar and pestle or the back of a knife. not too small as they will be strained from the syrup.
• 2 place water, sugar and cardamom in a small saucepan. heat on medium for 2 or 3 minutes until the sugar is melted and the cardamom begins to infuse the simple syrup. you should not have any bubbling and the syrup should be translucent. remove from heat and set aside.
• 3 to prepare the salad: wash and hull the strawberries. halve or quarter the berries and place in bowl.
• 4 take the oranges and trim the tops so they will sit nicely on your cutting board. trim down the side of the orange with a knife to remove the peel and all visible pith ( part. you are trying to keep as much of the orange flesh on the fruit. split the orange in half and trim out in the center. cut orange halves into 4 to 6 segments depending on the size of the fruit. place oranges in the bowl with the strawberries.
• 5 pour the syrup over the fruit salad and stir.
• 6 chill for a minimum of 30 minutes. if you are chilling longer, periodically mix to make sure all the fruit is in good contact with the syrup.
• 7 serve.

Salad Of Romaine, Apples, Walnuts And Stilton Cheese

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1/4 cup walnut pieces
• 1 head romaine lettuce, rinsed and torn into 1 inch pieces
• 1/2 bunch watercress, stems trimmed,rinsed
• 6 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 large red apple, cored
• 1/2 large granny smith apple, cored
• 1 tablespoon fresh lemon juice
• 1/2 cup crumbled stilton cheese, about (a good quality blue cheese may be substituted)

Recipe

• 1 heat oven to 350f (175c).
• 2 toast walnuts for 10 minutes and cool to room temperature.
• 3 combine romaine and watercress in a large bowl.
• 4 whisk oil, vinegar and salt and pepper in a small bowl until blended.
• 5 slice each apple half into 12 thin wedges; brush lightly with lemon juice to prevent discolouration.
• 6 when ready to serve: toss salad greens with dressing to coat.
• 7 arrange greens on 4 salad plates, arrange 6 apple wedges, alternating red and green skins, around the rim of each plate.
• 8 sprinkle cheese evenly over salads; sprinkle walnuts evenly over cheese.
• 9 serve immediately.

Salad Olivier

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 whole chicken breast, poached, boned, and skinned (or 1/2 pound lean cooked veal)
• 1 lb potato, boiled in their skins and peeled
• 2 medium cucumbers (in brine)
• 1 cup peas, cooked (fresh or frozen)
• 1 medium onion, finely chopped
• 1 cup mayonnaise
• 2 hard-boiled eggs, peeled and quartered
• 8 large black greek olives
• 8 sprigs parsley

Recipe

• 1 cut the cooked chicken and potatoes into 1/2-inch cubes.
• 2 peel the cucumbers and also cut into 1/2-inch cubes.
• 3 in a large bowl, combine the meat, potatoes, cucumbers, green peas, and onion.
• 4 add the mayonnaise and mix gently, so those ingredients are not mashed.
• 5 refrigerate the salad until serving time (but for no longer than 4 hours).
• 6 variation:
• 7 vegetable salad olivier.
• 8 omit the chicken or veal to make a delicious meatless side dish.

Salad Vinaigrette

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1 teaspoon dijon mustard
• 1 teaspoon honey, clover
• 1 teaspoon minced fresh garlic
• 3 tablespoons champagne vinegar
• kosher salt & freshly ground black pepper
• 1/2 cup olive oil
• 1 (10 ounce) bag salad greens
• 1 (10 ounce) bag spinach, baby

Recipe

• 1 in a small bowl, whisk together the mustard, honey, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. while whisking, slowly add the olive oil until the vinaigrette is emulsified.
• 2 place the salad greens in a medium bowl and add enough dressing to moisten. sprinkle with a little extra salt and pepper, if desired, and serve immediately.

Midsummer Artichoke Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 3 cups lettuce, torn
• 2 cups fresh mushrooms, halved
• 1 cup mozzarella cheese, cubed
• 2 (6 ounce) jars marinated artichoke hearts, reserve marinade
• 2 medium tomatoes, cut into wedges
• 2 tablespoons parmesan cheese, freshly grated
• 1/4 teaspoon ground pepper

Recipe

• 1 in large bowl stir together all ingredients. toss to coat with reserved artichoke marinade.
• 2 serve.

Super Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1 head iceberg lettuce, shredded
• 4 stalks celery, sliced
• 4 carrots, peeled and grated
• 1 small red onion, sliced (other salad ingredients as desired, i don't recommend anything too "wet" like tomatoes, but radishes)
• 1 1/2 cups mayonnaise (use real mayonnaise, do not substitute salad dressing)
• 1 tablespoon sugar
• 8 ounces sharp cheddar cheese, grated
• 1/2 bag frozen sweetlet peas
• 1/2 lb bacon, fried crisp and crumbled

Recipe

• 1 in a large glass bowl, combine all salad ingredients (can be layered, but it's easier to serve if veggies are tossed first).
• 2 press down veggies lightly so that the top is even.
• 3 top salad with an even layer of frozen peas.
• 4 combine sugar and mayonnaise.
• 5 spread mayonnaise evenly over peas.
• 6 top with cheese and then bacon bits.
• 7 can be made the day before.

Salad Savoy Signature Salad

Salada De Cebola . Brazilian Onion Salad

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 large onions
• 2 tablespoons sugar
• 1 tablespoon red wine vinegar (to taste)
• 2 tablespoons olive oil (to taste)
• salt (to taste)
• pepper (to taste)

Recipe

• 1 peel the onions and slice them into very thin slices.
• 2 separate the slices into rings.
• 3 place the onions in a bowl and cover them with ice cubes and water. refrigerate for 2 hours. the alternative used by my friends in bahia is to sprinkle the slices with sugar (2 tbsp) and refrigerate for 2 hours. both methods have worked for me.
• 4 when you are ready to serve them, drain the onion slices and rinse under cold water.
• 5 serve them in a glass bowl, drizzled with extra-virgin olive oil and red wine vinegar, and sprinkled with salt and freshly ground pepper.

Super Rancher Burger

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 1 (6 ounce) beef burgers (your choice)
• 2 tablespoons corn kernels (fresh, frozen or canned)
• 2 tablespoons canned black beans, rinsed,drained
• 1 tablespoon fresh cilantro, chopped
• 2 canned jalapeno peppers, chopped (optional)
• 2 tablespoons cheddar cheese, grated
• 1 slice monterey jack cheese
• 3 tablespoons ranch salad dressing
• 2 slices bacon, crisp fried (optional)
• 1 kaiser bun

Recipe

• 1 cook your burger pattie in your usual way.
• 2 if you wish melt the cheese on top before placing on the bun.
• 3 toast your bun.
• 4 pile everything else on top and enjoy!

Olive Garden Salad Dressing

Salad Of Snow Peas, Sugar Snaps And Pea Shoots

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 tablespoons wine vinegar
• 2 tablespoons minced tarragon leaves
• 4 teaspoons olive oil
• 2 teaspoons dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/3 cups snow peas, thinly sliced lengthwise (3 or 4 slices per pea)
• 1 1/3 cups sugar, snaps thinly sliced lengthwise (3 or 4 slices per sugar snap)
• 1 1/3 cups pea shoots, chopped into 2-inch pieces

Recipe

• 1 whisk vinegar, tarragon, oil, mustard, salt and pepper in a large salad bowl or serving bowl until smooth and emulsified.
• 2 add snow peas, sugar snaps and pea shoots. toss lightly to coat.

Salad Of Mixed Greens With Grilled Peaches And Cabrales Cheese

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1/2 cup walnuts
• 4 firm ripe freestone peaches, halved and pitted
• 2 1/2 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 1 tablespoon sherry wine vinegar or 1 tablespoon red wine vinegar
• 3 ounces arugula, large stems discarded
• 4 cups frisee (or spring green mix)
• 1 cup cabrales cheese, crumbled (cabrales is a mild spanish blue cheese, if you can't find it, use any mild blue cheese, gorgonzola i)

Recipe

• 1 pre-heat the oven to 350°f.
• 2 place walnuts in a pie plate and toast in oven for 7 minutes, or until they are golden brown.
• 3 transfer the walnuts to a plate to cool.
• 4 when cool, coarsely chop the walnuts.
• 5 toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper.
• 6 grill the peaches over a medium-high fire until softened and lightly browned, about 5 minutes per side.
• 7 transfer the peaches to a work surface and cut each peach half in half.
• 8 mix the vinegar with the remaining 2 tablespoons olive oil and season with salt and pepper.
• 9 add the arugula and frisee and toss well.
• 10 transfer the salad to a platter and scatter the cabrales and toasted walnuts on top.
• 11 arrange the peaches around the salad and serve.