Jackson Salad
Salad:
2 heads romaine, cut into bite-size pieces
1 can Hearts of Palm, drained %26amp; chopped
1 can Artichoke Hearts, drained %26amp; chopped
4 strips crisp bacon, crumbled (or more to taste)
1/2 small (4 oz. pkg) feta cheese, crumbled
Dressing:
2 Tbsp. minced fresh onions
3 Tbsp, cider vinegar
2 tsp. spicy brown mustard
½ tsp. sugar
½ tsp. salt, or to taste
¼-½ tsp. black pepper, or to taste
½ cup vegetable oil (can use some olive oil)
Assemble salad and toss.
In blender or food processor, combine all dressing ingredients. Add oil last and slowly. Pour dressing over salad, toss, and serve. Wonderful! Serves 8.
--Southern Living
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Apple-Citrus Salad with Avocado and Bacon
A wonderful beginning to an autumn meal, this salty-sweet salad is sure to enliven the palate.
2 Tbs. Dijon mustard
1/4 cup cider vinegar
2/3 cup extra-virgin olive oil
3 heads Bibb lettuce, rinsed well and torn into
2-inch pieces
2 Granny Smith apples, cored and ½” dice
2 ruby red grapefruits, peeled and sectioned
2 oranges, peeled and sectioned
1 bunch green onions, green portion only, chopped
Salt and freshly ground pepper, to taste
3 ripe avocados
6 thick-cut bacon slices, fried crispy and chopped
In a small bowl, whisk together the mustard and vinegar. Add the olive oil in a slow, steady stream and whisk until smooth and blended.
In a large bowl, combine the lettuce, apples, grapefruits, oranges, green onions, salt, pepper and half of the vinaigrette and toss to mix.
To slice the avocados, using a chef's knife, cut into an avocado lengthwise until you hit the pit in the center. Carefully cut around the fruit through the skin and the pulp, without cutting through the pit. Holding the avocado in both hands, twist the halves in opposite directions to separate them. Using a large tablespoon, scoop out the pit and then scoop the pulp out of the skin. Slice the avocado as desired. Repeat with the remaining avocados.
Divide the salad among chilled salad plates. Garnish with the avocado slices and bacon. Drizzle a little of the remaining vinaigrette over each salad and serve immediately. Serves 12.
--Williams-Sonoma
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Greek Style Orzo Salad with Feta Cheese
½ (1 lb) box Orzo pasta, boiled to al dente and drained
1 4 oz. package feta
1 large tomato, diced
1 bunch parsley, chopped (about 1/2 cup) or chopped Watercress
Juice from 1 lemon
1 Tbsp garlic, chopped
1/4 cup olive oil
2 Tbsp White Balsamic Vinegar (optional)
1 can cannellini beans or chick peas, drained and rinsed (optional)
Chill cooked orzo by running it under cool water for a few minutes. Drain well and toss with 2 T olive oil. Toss with diced tomatoes, chopped parsley or watercress, a small amount of the feta, juice of lemon, oil, garlic and the vinegar. Add in beans or peas if desired. Let chill in the fridge for 1 hour. Top with more feta before serving.
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Tossed Broccoli Salad
Salad:
2 lbs. broccoli (cut into bite-sized florets)
½ lb. bacon, cooked and crumbled
2 c. shredded mozzarella cheese
½ med. red onion, chopped
½ cup raisins
Dressing:
1 c. mayonnaise
½ c. sugar
2-3 Tbsp. cider vinegar
salt
pepper
Mix broccoli, bacon, cheese %26amp; onion. Mix dressing ingredients, and add to broccoli mixture, tossing to coat. Refrigerate until ready to serve. Yield: 8-10 servingsAny Good Salad Recipes out there?
well pastas can't be made in under 5 minutes and most salads like that need to sit in the fridge for WAY longer.
Middle Eastern Chopped Salad
1 cucumber, peeled, seeded, diced
2 fresh tomatoes, seeded, diced
2 scallions, trimmed, chopped
1 sweet yellow bell pepper, seeded, chopped
3 tablespoons kalamata olives, pitted, chopped
2 tablespoons fresh parsley, chopped
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/4 cup crumbled feta cheese (optional)
Combine all ingredients. Season to taste with salt and pepper, and serve.
Serves 4.
or
Tomato Mozzarella Salad
2 small tomatoes, thinly sliced
3 ounces mozzarella cheese, thinly sliced
1 tablespoon tarragon vinegar
5 fresh basil leaves, chopped
2 tablespoons olive oil
salt and pepper
1 clove garlic, crushed
Arrange tomato and Mozzarella alternately on platter. Sprinkle with basil. Combine remaining ingredients and shake well. Pour over salad.
Serves 2.
Broccoli Pasta Salad
- 1 cup cooked whole grain rotini pasta
- 2 cups broccoli florets cut into bite-size pieces (steam lightly if desired)
- 1/2 cup canned, drained mandarin orange segments (reserve juice)
- 1/2 cup bottled honey Dijon dressing
- 1 tbsp of reserved orange juice (or as desired)
- 2 tbsp sIdea sliced almonds
Instructions:
Combine all ingredients in a bowl and toss well.
Adjust dressing to taste, if needed
Ideas For Easy Meals:
* Make a simple combination of shelled, cooked shrimp with some chopped tomato, celery and cilantro tossed with a squeeze of lemon juice and serve along with this pasta recipe.
* A quick and simple meal can be made by serving this pasta dish on a bed of mixed salad greens along with sliced and toasted French bread spread with olive tapenade.
Easy Pesto Pasta Salad
- 3 cups cooked whole grain rotelle pasta
- 1 1/2 cups red bell pepper (diced)
- 1 hard cooked egg (diced)
- 1/2 cup prepared basil pesto or sun-dried tomato pesto
Instructions:
In a bowl, combine all the ingredients and mix well.
Ideas For Easy Meals:
* Serve with thinly sliced smoked salmon layered on tomato slices and drizzled with some fresh squeezed lemon juice.
* For an easy meal, try serving this easy pasta recipe with steamed broccoli and mushrooms tossed with olive oil, lemon juice and salt and pepper.
Shrimp Salad Recipe:
Ingredients:
- 2 cups shelled, cooked shrimp (cut into chunks)
- 1 large navel orange (peeled, sectioned and cut into chunks)
- 1/2 cup water chestnuts (cut each piece in half if desired)
- 3/4 cup goat cheese - crumbled
Instructions:
Place all ingredients into a bowl and toss together to mix thoroughly.
Ideas For Easy Meals:
* Serve this simple shrimp recipe scooped into an avocado half with a bowl of cooked, warm couscous flavored with basil and lemon zest on the side.
* Another idea is to serve this salad on top of a bed of mung bean sprouts and shredded red cabbage with roasted potatoes on the side
Italian Crab Salad:
- 2 cups cooked crabmeat (break into chunks)
- 1/2 cup snow peas (if peas are on the large size - cut each one in half)
- 3/4 cup jarred marinated artichoke hearts (drained and roughly chopped)
- lemon zest - as desired (start with 1/4 tsp)
- 1/4 tsp Italian seasoning
Instructions:
1. In a mixing bowl, combine all of the ingredients and toss well.
2. If mixture seems too dry, add a little of the oil from the artichoke hearts to the crab salad.
3. Taste for seasoning and adjust as desired.
4. Allow salad to marinate for an hour before serving.
Ideas For Easy Meals:
* Serve over a bed of cooked, warm quinoa with a side dish of steamed spinach and mushrooms with a little shaved parmesan cheese on top.
* Serve this simple crab salad in hollowed out bread bowls (you could even use whole grain rolls and make several smaller crab salad servings) with grilled vegetables from the deli counter on the side.
* You could also serve this quick recipe on a bed of packaged coleslaw mix with sweet potato chips on the side.
Visit http://www.gourmetretailer.com/gourmetre… for a yummy recipe of
Hemp Orzo Pasta Salad.
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