Showing posts with label Salad recipes. Show all posts

Greek Pasta Salad

Salad5 oz dry Lasagnettes pasta, uncooked (about 1 ½ cups)
½ pint cherry tomatoes, sliced in half
1 cup cucumber, diced, seeded (peeled or unpeeled)
1 cup pitted Kalamata olives, drained
½ cup red onion, diced
3 oz good quality feta cheese, crumbled
¼ cup Greek Salad Dressing (recipe follows)
Coarse ground black pepper
Oregano
Cook pasta according to package directions. Drain in a colander, rinse with cold water, and drain again. Transfer to a large bowl, add tomatoes, cucumber, olives, onions, and feta cheese. Toss together. Drizzle dressing over pasta; toss to coat. Cover and chill in refrigerator for 2 hours to 24 hours. Sprinkle black pepper and oregano. Makes 4–6 servings.
Cook’s Note: Play with the ingredients and adjust according to preference. There will be more dressing than you need for the salad. Save in the refrigerator for another day/salad. And, fresh herbs are best, but I didn’t have any, so I used dried.

Dressing

1 tsp. chili stone ground mustard*
¼ cup white wine vinegar
½ cup olive oil
½ tsp. dried oregano
½ tsp. fine sea salt
½ tsp. freshly ground pepper
¼ tsp. dried basil
Place all ingredients in a jar with lid, and shake well to mix. Store in the refrigerator.
Cook’s Note: This is a vinaigrette. For a creamy dressing, puree all ingredients but the oil in a blender or food processor. Then, while the blender is running, carefully add the oil. Mix until creamy. Fresh herbs are best, but I didn’t have any, so I used dried.

Source: amazingpinterestworld.blogspot.com

Barley, corn, and haricot vert salad

Serving size: The original recipe said it served six, but suspecting it would make much, much more, I halved it, leaving an amount I think would easily serve four people.

1/3 cup pearl barley
1/2 pound haricot vert (slim green beans) trimmed and cut into 2″ segments
1 cup fresh corn kernels (from about 1 large ear)
1 large bunch of arugula (about 4 ounces total)
1/4 cup extra-virgin olive oil
1/8 cup white wine vinegar
2 tablespoons minced shallots
1 tablespoon minced fresh thyme
1 teaspoon Dijon mustard
4 tablespoons soft fresh goat cheese (such as Montrachet), crumbled

Cook barley in medium saucepan of boiling salted water until tender, about 30 to 40 minutes. Drain; cool. Transfer to large bowl.
Cook haricot vert in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer beans to bowl of ice water to cool. Drain well. Transfer to bowl with barley. Mix in corn kernels. Coarsely chop washed and dried arugula; add to bowl with barley mixture.
Whisk olive oil, vinegar, shallots, thyme, and Dijon mustard in small bowl to blend. Pour enough dressing over barley mixture to coat. Season salad to taste with salt and pepper. Sprinkle with goat cheese and serve alongside any remaining dressing.

source, smittenkitchen.com

Orange-Sauced Broccoli & Peppers

3 1/2 cups broccoli flowerets

1 medium red or yellow sweet pepper, cut into 1-inch pieces

1 tablespoon butter or margarine

2 tablespoons finely chopped onion

1 clove garlic, minced

1 1/2 teaspoons cornstarch

2/3 cup orange juice

2 teaspoons Dijon-style mustard

In a medium saucepan cook broccoli and sweet pepper in a small amount of boiling, lightly salted water about 8 minutes or until broccoli is crisp-tender; drain. Cover and keep warm.
Meanwhile, for sauce, in a small saucepan melt butter over medium heat. Add onion and garlic; cook until onion is tender. Stir in cornstarch. Add orange juice and mustard. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more.
Pour the sauce over the broccoli mixture; toss gently to coat.

Ingreidents

8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion chopped fine
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 cup milk
3/4 cup buttermilk
2 tablespoons lemon juice
1/2 cup mayonnaise

Directions

First core the cabbage and shred the cabbage fine using the fine disk for the shredder attachment to the mixer.Then shred the cabbage. In a bowl combine with a whisk combine the buttermilk, mayonnaise, milk, and lemon juice mix till well combined.Then add the seasoning.The last step is to add the sugar add the sugar to the sauce until well mixed in.Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hrs.