Category Archives: Salads

CRANBERRY SALAD

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  • 1 package lemon jello dissolved in ½ cup boiling water

  • 1 t unflavored gelatin dissolved in cold water

  • 1 can crushed pineapple drained

  • 1 cup chopped walnuts

  • 1 cup chopped green grapes

  • 1 can Cranberry sauce

While lemon jello is still in hot water, add gelatin.  Then remainder of
ingredients.   Turn into a one quart mold.

CHINESE CHICKEN SALAD

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  • 3 split chicken breasts (bone in, skin on)

  • Good olive oil

  • Kosher salt

  • Fresh ground pepper

  • 1 pound asparagus ends removed and cut into thirds diagonally

  • 2 red bell peppers, cored and seeded

  • 4 scallions (white and green parts), sliced diagonally

  • 2 T. white sesame seeds, toasted

Dressing:

  • 1 cup vegetable oil

  • ¼ cup apple cider vinegar

  • 1/3 cup soy sauce

  • 3 T. dark sesame oil

  • 1 T. honey

  • 2 cloves garlic minces

  • 1 t. peeled grated fresh ginger

  • 1 T. white sesame seeds, toasted

  • ½ cup smooth peanut butter

  • 4 t. kosher salt

  • 1 t. ground pepper. 

 

Roast chicken breasts at 350 degrees rubbed with oil and salt and pepper for 40 minutes.  Cool, remove meat and shred.  Blanch asparagus for 3-5 minutes.  Plunge into ice water, Drain.  Cut peppers into strips.  Combine chicken, asparagus, and peppers in large bowl.  Whisk together all dressing
ingredients and pour over chicken and vegetables.  Add scallions and sesame seeds and season to taste.

Chicken Salad WITH Wild Rice

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  • One 6oz. package long grain and wild rice (Uncle Ben)

  • One lb. boneless chicken breast, cooked and cut in small pieces

  • 1 can sliced water chestnuts

  • ½ tsp. salt

  • ¾ cup mayo

  • 1 T. milk

  • 2-3 T. lemon juice

  • ¾ cup seedless red grapes cut in half

  • ¾ cup sliced celery

  • ¾ cup coarsely chopped cashews

  • One T. finely chopped onion

  • Lettuce leaves to serve on

Prepare rice.  Mix with chicken and water chestnuts.  Add onion, salt, mayo, milk
and lemon juice.  Add celery and other ingredients.   Before serving fold in
cashews and grapes.

SID’S CAESAR SALAD

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  • 7 anchovy fillets, chopped

  • 1/3 t. freshly ground black pepper

  • ¾ T. chopped roasted garlic

  • ¾ cup extra virgin olive oil

  • ½ cup grated Parmesan

  • 4 slices sourdough or other hearty French bread

  • 1 egg

  • 2 T. red-wine vinegar

  • 1 ½ T. lemon juice

  • 1 ½ t. dry mustard

  • ½ t. celery salt

  • 1 t. minced lemon zest

  • 1/8 t. Tabasco

  • ½ t. white wine Worcestershire sauce

  • 1 ¾ pounds romaine cut into bite sized pieces

Preheat oven to 375 degrees.  In food processor combine first four ingredients and process for 1 minute. Add cheese and process 30 seconds. Remove 3 T. of dressing.  Using a brush spread mix evenly on both sides of sliced bread.  Bake bread for 20 minutes. Cut toast into bite size pieces.  In small saucepan filled more than halfway with water, bring water to boil.  Place a refrigerated egg into water and boil for 1 minute and 15 seconds.  Remove with slotted spoon and cool.  Place anchovy-oil mix in a large non-reactive bowl, add remaining ingredients except lettuce.  Spoon entire egg carefully out
of shell and add to mixture.  Wisk thoroughly and refrigerate until ready to toss.
Whisk dressing thoroughly add to salad and toss.  Add croutons.

CAESAR SALAD WITH PANCETTA

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  • ¾ pound Pancetta

  • 2 pints cherry tomatoes

  • Olive oil

  • Salt and pepper

  • 2 large heads Romaine lettuce

  • 1 cups freshly grated Parmesan cheese

  • Dressing:

  • 1 extra-large egg yolk at room temperature

  • 2 t. Dijon mustard

  • 2 large garlic cloves, chopped

  • 8-10 anchovies fillets

  • ½ cup freshly squeezed lemon juice (3 lemons)

  • 2 t. kosher salt

  • ½ t. freshly ground black pepper

  • 1 ½ cups olive oil

  • ½ cups freshly grated Parmesan cheese.

Brown Pancetta.  Heat 400 degrees. Place tomatoes on baking sheet and coat with oil. Salt and pepper.  Roast 1-15 minutes until soft. 

Dressing:  place egg, mustard, garlic, anchovies, lemon juice, salt, pepper in bowl.
Process.  Add oil slowly wisking all the time.   Add ½ cup cheese and wisk. Toss lettuce with enough dressing to moisten well.  Add 1 cup grated
cheese.  Place lettuce on plates.  Divide pancetta and roasted tomatoes.

CAESAR SALAD FROM BOB NESTER

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  • 2 cloves garlic

  • 1 egg

  • ¼ t. dry mustard

  • Squirt of regular mustard

  • 1 shot Worcestershire

  • 3 T. red wine vinegar

  • Juice from ½ lemon

  • 6 t. olive oil

  • Parmesan Cheese

Smash garlic and rub around wooden bowl.  Add egg and wisk.  Add remainder of ingredients except for cheese. Toss romaine and top with cheese.

CAESAR SALAD DRESSING

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  • 1 egg

  • ¾ cup olive oil

  • ¼ cup lemon juice

  • 1 t salt

  • ½ t pepper

  • 4 t Worcestershire sauce

  • ¼ cup parmesan cheese

Break egg into food processor.  Add oil slowly through top.  Add remaining ingredients.

ASIAN CABBAGE SALAD

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  • 2 bunches of Chinese cabbage

  • 3-4 green onions chopped

  • 2 packages of Ramon noodles

  • 2 t. sesame seeds

  • 1 -1 ½ cups slivered almonds

  • ½ cup butter

  • ½ cups sugar

  • ¼ cup white vinegar

  • ¾ cup oil

  • 1 T soy sauce

Shred cabbage and mix with green onions.  Brown noodles, sesame seeds, and almonds in butter.  Mix noodle mix with cabbage.  Mix sugar, vinegar, oil and soy
sauce.  Wisk well.  Pour over cabbage.

BEAN AND FENNEL SALAD

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  • 3 cups of cooked white beans

  • 1 tomato diced

  • 1 cucumber seeded and diced

  • 1 fennel bulb diced

  • 2 carrots diced

  • 2 T basil chopped

  • 2 T parsley chopped

  • 3 T olive oil

  • 3 T balsamic vinegar

  • 1 clove garlic minced

  • ¼ cup pine nuts toasted

  • 1 t. kosher salt

  • ½ t pepper

  • Shaved parmesan cheese

Mix all together