Archive for ‘Salads’

April 21, 2010

Salmon Spinach Salad

Okay I started this post and realized almost all the ingredients I used were left overs from two separate dinners! Well I’ll publish this post this with a bunch of “mini” recipes. Next time I’ll make a lemony garlicky vinaigrette.

Pesto Salmon
      1 piece of salmon
      spread homemade basil pesto and broil for 15 minutes

Roasted Asparagus and Potatoes
    (Dice potatoes into small pieces and trim asparagus. Drizzle with olive oil salt and pepper) lay on a foil covered baking sheet and put in oven with salmon, cook until done – 15 min.

Basil pesto
1 cup basil
1/4 cup toasted pine nuts
1 clove garlic
1/4 cup grated parmesan
1/4 cup olive oil
Chop basil, pine nuts, and garlic in a processor or blender until finely chopped. Add oil in a slow stream with processor running. Stir in parmesan.

Salad
Salmon
basil pesto
1/2 cup white beans
1/2 cup roasted asparagus
1/2 cup roasted potatoes
1 cup spinach, washed

Arrange spinach on plate. Top with potatoes, asparagus, white beans. Top with 1 T pesto and Salmon. (Add vinaigrette if you choose).

Advertisements
April 10, 2010

Wedge Salad

This salad is just so good whenever I see it on a menu I have a hard time NOT ordering it. You definitely need a knife and fork!

Wedge Salad

1/4 of a head of iceberg lettuce (a wedge)
3 slices bacon, chopped
blue cheese
pine nuts
1 small roma tomato, de-seeded, diced (or sundried tomato strips)
Croutons
kosher salt and pepper
Ranch or blue cheese dressing

Cut a wedge out of a head of iceburg lettuce and don’t separate the leaves.

Top with the rest of the ingredients and drizzle with ranch dressing. Serve with a knife.

Easy as that!

December 25, 2009

Pita Salad (Fattoush)

I found this recipe a few months back on the Joy of Cooking website and it is my new favorite favorite salad (yes two favorites it’s that good!). It reminds me of summer – fresh, light, crisp, and healthy. It has a great fresh lemony garlic vinagrette dressing. I made it for our Christmas Prime Rib dinner to help lighten it up a little. I did not have pitas to toast but that was ok because we had bread (popovers) but it’s great in this salad – garlicy parmesan croutons would be excellent too.

Fattoush Salad

6 to 8 servings

1 small cucumber, peeled, seeded, and cut into 1/2-inch cubes
1 teaspoon salt
1/2 head romaine lettuce, torn into bite-sized pieces
1/2 container cherry or grape tomatoes, halved
6 scallions, finely chopped
(1 small red or green bell pepper, diced)
2/3 cup chopped parsley
1/4 cup chopped cilantro
2 tablespoons finely chopped mint

Chop ingredients as indicated and place in a salad serving bowl.

Dressing
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper

Whisk lemon juice, crushed garlic, salt and pepper. While whisking, add olive oil slowly in a continuous stream until the dressing is emulsified. (you can also do this in blender, stand mixer or food processor).

Toss ½ of dressing in with the salad and toss well! Serve remaining dressing on side so you can add more if needed.