Thanksgiving Salad

 This recipe is from Cheese Gal

Link to video

The perfect side for the holidays. This salad is such a nice balance to heavy spreads!

The dressing is bright, tasty and good enough “to eat with a tire”, as my best friend Kelly says.

INGREDIENTS:

for the salad:

• Roasted butternut squash (could sub with sweet potatoes or acorn squash)
• Pomegranate seeds
• Dried cranberries, chopped
• Glazed walnuts, chopped
• 1 apple, chopped
• 1 pear, chopped
• Goat cheese
• Gem or butter lettuce (or whatever you want!)

For the dressing:

• 1/2 c EVOO
• 1/4 c apple cider vinegar
• 1 tbsp Dijon mustard
• 3 tbsp soy sauce
• 2 tbsp honey (could sub maple syrup)
• 3 cloves garlic

Dressing directions:

Blend all together with an immersion blender mine linked here or a high-powered blender

like a Vitamix, then store in an airtight container in the fridge.

*blend together with an immersion blender and there you go! Store in an airtight

container in the fridge.

Assemble:

• Wash and dry butter greens, place them in a bowl.
• Spoon the fruits and vegetables on top
• Crumble some goat chees on top.
• Drizzle the dressing, Salt and Pepper

 

Mexican Street Corn Salad

Claire made this in August for our family taco event.  It was a BIG hit.

https://www.loveandlemons.com/mexican-street-corn-salad/

another variation Mexican Street Corn Risotto Recipe & Wine Pairing

Cantaloupe and Tomato Salad with Avocado

Cantaloupe and Tomato Salad with Avocado 

This recipe is from "Vegetarian International Cuisine: An Essential Cookbook" by the chefs from the Wisconsin Cheeze Factory restaurant, @ 1997. I love this recipe book and use it all the time.

INGREDIENTS

• 1 to 2 cantaloupes (totally 5 1/2 pounds) peeled, seeded and cut into 1/2 inch bite-size pieces.
• 8 tomato tomatoes (2 pounds), cut into 1/2  inch bite-size pieces
• 2 - 3 avocados (1 1/2 pounds) peeled and cut into 1/2  inch bite-size chunks
• 3 Tablespoons thinly sliced scallions
• 1/4 cup fresh cilantro
• 1 recipe Lemon Vinaigrette (see below)

DIRECTIONS

Combine cantaloupe, tomatoes, avocados, scallions, cilantro and lemon vinaigrette in a large bowl. 

NOTE: I only used about 1/2 cup of the dressing.

Chill 2 hours before serving.

Lemon Vinaigrette

Can be used on pastas, grains, greens, vegetables and fruits.

INGREDIENTS

• Zest of 2 lemons (4 teaspoons)
• Juice 4 large lemons, (1 cup)
• 2 Tablespoons sherry
• 2 Tablespoons chopped fresh mint or fresh basil, packed (I like using mint)
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups virgin olive oil
• 4 Tablespoons sugar
• 1 teaspoon salt

DIRECTIONS

In a small bowl, combine lemon zest and juice, sherry, mint, cayenne, oil, sugar and salt; whisk to incorporate ingredients. Chill until ready to serve.

Coleslaw (no mayo)

 Claire shared this recipe with me

https://www.ambitiouskitchen.com/best-healthy-coleslaw-ever-no-mayo/

WATERMELON FETA BASIL SALAD

 Jan made this salad when we were studying Portuguese wine. Yum

https://saltandbaker.com/watermelon-feta-basil-salad/

Tangy Green Bean Salad

 Tangy Green Bean Salad

INGREDIENTS

• 1 no 2 can French style beans, drained (I use fresh)
• 1 small can tiny peas, drained (I use frozen)
• 4 sticks celery, diced
• 1 medium onion, diced
• 1 green pepper, diced. (red pepper adds a pretty color)
• 1 small can pimento, drained and chopped (I usually don't use)
• DRESSING
• 1 T salt
• 3/4 cup sugar
• 1/4 cup Wesson oil
• 1 T water
• 1/2 cup vinegar
• dash pepper

Combine all ingredients

This is another version with more ingredients. I am going to give this one a try.

https://cleanfoodcrush.com/tangy-green-bean-salad/

Arugula Salad with Olive Oil, Lemon and Parmesan Cheese

Recipe from Tyler Florence, Food Network
http://www.foodnetwork.com/recipes/tyler-florence/arugula-salad-with-olive-oil-lemon-and-parmesan-cheese-recipe-1943201?soc=sharemail

Jan made this on December 5th. We samples white and red wines from Bordeaux.  This was a great pairing with white Bordeaux. It also tasted great with the Butternut Squash casserole and the venison chops.

Ingredients

• 2 bunches arugula, washed, dried, and torn
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, juiced
• Salt and freshly ground black pepper
• A chunk of Parmigiano-Reggiano

ADD CHECKED ITEMS TO GROCERY LIST

Directions

Watch how to make this recipe.

In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top

Grapefruit salad with honey mint dressing

http://www.foodnetwork.com/recipes/bobby-flay/grapefruit-salad-with-honey-mint-dressing.html

Lentil Salad

This recipe is from "Favorite recipes from the Old Rittenhouse Inn" @1992 Inside Press, pg. 57
NOTE: This needs to be made the day before serving.

Serves 6-8

2 cups dry lentils (half green/half red).  I used French lentils for the green ones.
5 cups chicken stock
1 small red onion, finely chopped
1 jalapeno pepper, finely chopped
2 T. chopped cilantro
6 cloves minced garlic
1/2 cup olive oil
1 t. salt
1/2 t. coarsely ground pepper
12 green pimento stuffed olives, sliced
12 black olives, pitted and sliced
2 T fresh lemon juice
1 cup sliced mushrooms

Directions:

1. Cook lentils in chicken stock until done, but al dente (still firm to the bite. (NOTE: my red lentils were half lentils so I add them to the green lentils half way through the cooking process.)
2. Drain excess liquid and chill.
3. Combine all other ingredients
4. Mix cooled lentils and the other ingredients. Cover and marinate overnight in refrigerator
5. Adjust seasoning with more garlic,lemon juice, cilantro, salt or pepper before serving.

I served the salad with avocado slices and tomatoes.  

So delicious.  I will definitely make this again.

Asparagus Salad with Sesame Seeds

This recipe comes from the "Old Rittenhouse Inn" 2009, pg. 50 I served this as part of a spring

brunch with Quiche Lorraine.  Delicious.

Salad -
1 pound Bibb lettuce, chilled
10 ounces cooked asparagus, cut into 1/1/2 inch pieces
1/2 cup sliced red radishes (I used a black radish)
1/2 cup minced red onion

Dressing -
1/4 cup white wine vinegar
1/4 cup chicken broth
1 T soy sauce
2 t. sugar
3 T olive oil
1 t. sesame seed oil
2 t. peeled & grated ginger root
1 T fresh herbs, choose what is fresh

Garnish -
3/4 cup sesame seeds

SALAD
Toss together all the ingredients and chill

DRESSING

1. Combine vinegar, broth, soy sauce, and sugar.
2. Add oils
3. Stir in ginger root
4. Pour dressing over salad and toss and garnish with sesame seeds.

The Best Spinach Salad Ever

another recipe to try.......

Ingredients:

• 6 Cups spinach, roughly chopped
• 1/3 Cup dried sour cherries
• 3 Scallions, thinly sliced
• 1 Green apple, cored and thinly sliced
• 1/2 Cup seedless red grapes, halved
• 1/4 Cup walnuts, coarsely chopped
• 2 Teaspoons apple cider vinegar
• 2 Tablespoons extra virgin olive oil
• Coarse salt and freshly ground pepper
• 2 Ounces crumbled goat cheese (optional)

Instructions:
1. In a large bowl, combine spinach, cherries, scallions, apples, grapes and walnuts.
2. In a small bowl, whisk vinegar and oil, and season dressing with a little salt and pepper to taste.
3. Add dressing and optional cheese to spinach-cherries mix, toss and transfer to serving plates.

Recipe Credit: Martha Stewart.

Read more: http://www.care2.com/greenliving/the-best-spinach-salad-ever-recipe.html#ixzz2V3Owcudr

Kale Mallung (Sri Lankan Kale and Coconut)

by SUSAN VOISIN on AUGUST 17, 2011
http://blog.fatfreevegan.com/2011/08/kale-mallung-sri-lankan-kale-with-coconut.html

Mallung is a dry dish, so resist the temptation to add much water. I made mine mild so that I could taste the kale and coconut, but feel free to use more peppers and even keep some of the seeds in for added heat.

Ingredients

• 1 medium red onion, chopped
• 1 to 2 hot chile peppers, seeded and chopped
• 12 ounces kale, stems removed and leaves thinly sliced
• 1/4 teaspoon ground cumin
• generous grating of black pepper
• 1/2 cup shredded coconut, fresh or frozen
• 1 to 2 tablespoons lime juice
• salt to taste

Instructions

1. Heat a large, deep, non-stick skillet. Add the onions and peppers, and cook, stirring often, until onions soften and turn pink. Add water by the tablespoon if needed to prevent sticking.
2. Add the kale and a splash (about 1/4 cup) of water, along with the cumin and pepper. Cover and cook, stirring every minute or so, until kale is wilted but still bright green, about 4 to 5 minutes. Add the coconut and 1 tablespoon lime juice and leave on the heat just long enough to heat through. Check the seasoning and add more lime juice if needed and salt to taste. Serve hot or cold.

Preparation time: 10 minute(s) | Cooking time: 10 minute(s)

Number of servings (yield): 4

Nutrition Facts

Nutrition (per serving): 94 calories, 34 calories from fat, 4.1g total fat, 0mg cholesterol, 40.5mg sodium, 460.9mg potassium, 13.9g carbohydrates, 3.3g fiber, 1.3g sugar, 3.7g protein, 3 points.

Raw Tuscan Kale Salad

This recipe comes from 101 Cooksbooks, http://www.101cookbooks.com/archives/raw-tuscan-kale-salad-recipe.html

Raw Tuscan Kale Salad

I doubled up on the breadcrumbs here. Because who doesn't like a bit of extra crunch? That is reflected in the recipe below. And for those of you without access to pecorino, freshly grated Parmesan would be a reasonable substitute.

1 bunch Tuscan kale (for ex: black or lacinato)
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs

1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch

1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish

3 tablespoons extra-virgin olive oil, plus additional for garnish

Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)

1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste

Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.

If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.

Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.

Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.

Prep time: 10 min - Cook time: 5 min

Raw Kale and Broccoli Salad

This recipe comes from The Healthy Vegan 
Prep time: 15 minutes
Makes enough for 4.

Ingredients

• 1 lime, juiced
• 2 Tbsp balsamic vinegar
• 4 Tbsp olive oil
• 1 tsp dijon mustard
• 1 tsp maple syrup (or another sweetener)
• 4 stems of kale, chopped
• 1 cup broccoli, chopped
• 1 green (or red) pepper, chopped
• 1 avocado, chopped*
• sea salt, I used Himalayan salt

Directions

1. Juice the lime into a jar and add the vinegar, oil, mustard and maple syrup. Sprinkle a pinch of salt in, put a lid on it and shake. Leave the dressing aside for the flavors to combine while you assemble the salad.
2. Chop the kale and put it into a large salad bowl. Sprinkle a pinch of salt over it, and massage it with your hands until it starts to wilt. Add the broccoli, pepper and avocado to the bowl. Massage again with a pinch of salt to soften their flavors. (NOTE: I used too much salt the first time I made this dish and it was saltier than I would have liked.  Next time, less salt.)
3. Pour some of the dressing over the salad, toss and serve. 

* NOTE: If you don't have an avocado, try this salad with some white beans to replace the soft texture in this salad. Marinate the beans in the dressing to give them a flavorful punch.

The first time I made this dish I served it with a New York strip steak, sweet potatoes and a salad.  Delicious!!! combination.  Next time I want to pair with marinated mushrooms. (BD 3/17/13).

Raw Kale Avocado Salad

Raw Kale Avocado Salad

NOTE 3/16/13: I am testing some ways to incorporate Kale in my diet. I plan to give this recipe a try. It discovered it at this site. http://happyfoody.com/2008/02/12/raw-kale-avocado-salad/

(February 12, 2008)

Kale is an amazing food. You should eat lots and lots and lots of it. We’ve been eating it daily here…in the form of juice, smoothies, and salads. You can check out its awesome benefits and nutritional content here. Anytime you can avoid cooking something…it’s better. However, kale tends to be rather tough and stringy when raw. One of the most common raw recipes you’ll see out there is the raw kale and avocado salad. The mixture of salt and lemon juice essentially “cooks” the leaves and breaks them down enough to make it a delicious salad.

I first saw this recipe in Alissa Cohen’s cookbook, Living on Live Food…but you can find so many different versions of this salad across the web. I’ve adjusted the ingredients to my taste, but as always…tweak it to YOURS!

• 1 head kale, shredded (I prefer the taste of curly kale for this one)
• 1 cup tomato, chopped (fresh salsa is also delicious!)
• 1/2 avocado
• 2 green onions, chopped
• 1-2 tablespoons olive oil or hemp seed oil (go for less if you can)
• Juice from 1/2 lemon
• Celtic or Himalayan sea salt, to taste (1/4 – 1/2 t)
• 1/8 teaspoon cayenne (optional)
• For extra yummy…add 1-2 sheets untoasted nori (snip up with scissors into little bits)
• Optional toppings: raisins, pine nuts, hemp seed nuts, sesame seeds

Preparation

In mixing bowl, toss all ingredients together. Mush everything together (with hands) to created marinated/wilted effect on kale. This makes it much tastier and easier to digest.

Here is a great video by the raw food coach, Karen Knowler…demonstrating how to make this salad:

Chicken Rotini Salad (aka Noodler Doodler)

 Recipe from: Addie Hoffman, Nicolet College cooking class

Servings: 6
Preparation Time: 45 minutes
Start to Finish Time: 4 hours to 4 hours 45 minutes

INGREDIENTS
1 pound rotini pasta, cooked, drained, cooled
3 medium carrots, shredded
6 scallions, thinly sliced, including some green
3 ribs of celery, thinly sliced
1 small green bell pepper, seeded, diced, or half a red pepper
3 cups cooked chicken or turkey, cubed
1 cup frozen peas, thawed and drained
1/4 cup chives
2/3/ cup cheddar cheese, cubed, 1/4 inch
1 can (12 ounces) sweetened condensed milk
2 cups mayonnaise
1/4 cup dill flavored vinegar, or white vinegar
salt and pepper, to taste

DIRECTIONS
The chicken can be cooked in a variety of ways.  Consider marinating chicken breasts and then grilling, for added flavor.

In a small bowl, whisk together condensed milk, mayonnaise, vinegar, salt and pepper; taste and adjust vinegar and seasoning.

Cook the pasta al dente, add the sauce and then cool.

In a large bowl, combine cooked pasta, carrots, scallions, celery, bell pepper, chicken, peas, cheese and chives; toss to combine. Chill in refrigerator at least 4 hours, or overnight.

A family favorite since 1999!