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Posted: Feb/18/2009 7:24 PM PST
 Hi, I love to try new recipes and I saw the topic for soups and I though it would be great to start one for salads. So if you have a salad recipe that you would like to share please do. Here is one to start:Mexican Cole Slaw Salad: 1 small bag shredded cole slaw mix without dressing 1 bunch of green onions, chopped 1 can of mexican style corn, drained 1 cup chopped cilantro, or less if desired 1 to 2 cups shredded cheddar cheese 3 cups crushed tortilla chips Dressing: 1 bottle Spicy Ranch Dressing, if you can't find make your own ranch and add 2 teaspoons chili powder and 2 teaspoons ground cumin 4 Tablespoons lime juice, or lemon juice In a large bowl, toss the coleslaw mix, green onions, mexican style corn, cilantro and cheese. Just before serving add the crushed tortilla chips and the dressing. Toss to coat.[/size] |
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Posted: Feb/19/2009 4:44 AM PST
That Cole Slaw sounds great ~ especially for a summer picnic! I posted my fave salad recipe here (it's on page 7 in the recipe forum) a long time ago. It's still my favorite bring-along dish and everyone asks for it ~ even at Christmastime. Italian Chopped Salad in Shells ~ you simply can't wreck it. And as I'm too lazy to post it again, you can look back on page 7 to find the recipe! |
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Posted: Feb/19/2009 5:31 AM PST
I looked it up. It sounds so good!! I'm going to get the ingredients this Friday and try it. I can't wait! Thanks, Kim |
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Posted: Feb/25/2009 8:08 PM PST
Baby arugula squeeze of lemon coarse salt pepper grinder piles of Italian Pecorino good extra virgin olive oil bread mmmmmmmmmmmmmmmmmmmmmmm |
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Posted: Feb/27/2009 8:52 AM PST
Quote: Originally posted by KeyWee That Cole Slaw sounds great ~ especially for a summer picnic! I posted my fave salad recipe here (it's on page 7 in the recipe forum) a long time ago. It's still my favorite bring-along dish and everyone asks for it ~ even at Christmastime. Italian Chopped Salad in Shells ~ you simply can't wreck it. And as I'm too lazy to post it again, you can look back on page 7 to find the recipe!Hey KeeWee, I tried it!! Yummy!!!!! I also tried it with some grilled salmon and some dill. I made a dressing with mayo and some lemon pepper and lemon juice. Thanks, for the recipe. Kim |
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Posted: Mar/23/2009 8:15 PM PST
Hi folks, I like what I have seen so far in these salads. I like the idea of the simple Arugula salad too. Keep 'em coming! I have quite a few of my own, from "the salad that's a meal" type to the simple as rolling off a log type. One of each type follows. The first is my daughter's salad. A whole, healthy filling meal in a salad. Julienned just means cut in very skinny strips. RENEE'S SALAD -Baby spinach leaves, julienned -Romaine lettuce , julienned -Cous-Cous(recipe follows) -Cooked wild rice (sold cooked in a can) -Toasted Pineola nuts -Seedless grapes cut in half Saute Pine nuts in a dry pan, shaking it continually so they don't burn. DRESSING -1 tsp. Dijon mustard (the spicy one) -1/2 cup Extra virgin olive oil -1/4 cup White Balsamic vinegar -1 very finely minced French shallot - 1 tsp. *Manukah honey -Salt, black pepper If you can't find Manukah honey any strong tasting honey will do. Put all the above in a leak proof bottle and shake it up till totally emulsified. THE COUS COUS: In a Pyrex bowl, mix 1 cup chicken broth, seasoned with a pinch of saffron and a good fat squirt of Harissa. Add 1/2 finely diced red, 1/2 finely diced green bell pepper, 1 finely diced scallion. Mix together and nuke 2 1/2 minutes to bring to a boil. Stir in 1 cup cous-cous. Cover the bowl tightly and let stand till all the liquid is absorbed and the mixture is dry. Stir in a handful of minced parsley and coriander leaves. Fluff with a fork. When totally cooled, add a good handful to the salad. The cous-cous itself makes a great salad called TABOULEH. Just do the above but the bell peppers and the scallions are added raw after the cous cous is cooked. Then add a squeeze of lemon juice, a drizzle of sesame oil and a bunch of raw vegies like these: -2 diced tomatoes, wet part & seeds removed -1 peeled diced cucumber, wet part & seeds removed -1 diced red bell pepper, seeds and filaments removed -1 diced green bell pepper, seeds and filaments removed -1 diced yellow bell pepper, seeds and filaments removed -2 diced celery stalk & leaves, stripped of filaments -1/4 cup finely chopped fresh coriander leaves -1/4 cup of finely chopped parsley -4 sprigs of finely chopped mint -1 c. smallest frozen green peas Now for the simple as rolling off a log recipe: JIM’S COTTAGE CHEESE SALAD -1- 16 oz pack of Light and Lively Cottage Cheese -1 large green pepper, chopped in 1 inch squares. -3 finely chopped scallions -3 TBS. Miracle Whip -5 vigorous dashes Tabasco -Lots of fresh ground black pepper -Mix all the above together. Chill. It's cool and fresh in the mouth with a bit of zip from the Tobasco. Excellent on a very hot day. Gimpy2 |
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Posted: Apr/16/2009 4:12 PM PST
Here's one of my favourite salads - really a side dish, I guess. With the quinoa as the main ingredient, it's a high protein salad without any meat. Mango - Quinoa Salad Serves 4 as a side dish, 2 as a main dish 1 cup quinoa 2 cups water 1/4 teaspoon salt 1 mango 1/2 cup cucumber 1/4 cup blanched almonds 2 tablespoon roasted pumpkin seeds Dressing: 1 teaspoon Ghee (clarified butter) 1 teaspoon turmeric 1 lime or half a lemon 2 tablespoons olive oil 2 tablespoons chopped fresh cilantro Salt and freshly ground black pepper Wash quinoa and boil in water for 10 minutes, Let sit until quinoa absorbs all the water. Fluff with a fork and let it cool to room temperature. Peel the mango and cut into cubes. Slice the cucumber thinly. Add to mango along with the almonds and pumpkin seeds. To make the dressing, heat Ghee in a small pan and fry with turmeric for 30 seconds, then let it cool. Add the lemon or lime juice. Mix in olive oil, cilantro, salt and pepper. Add the cooled quinoa to the mango mixture, pour the dressing over the salad, and toss. |
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