Salad Saturday!

August 30, 2008 | Leave a Comment

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Each Saturday I’ll post a free salad recipe from my new salad cookbook. It hafree salad recipess over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!

CHICKEN AND BLACK BEAN SALAD

30 ounces Black beans; drain — rinse
3 cups Chicken; cooked — cubed
6 Green onions — sliced
1 Sweet red pepper — chop
1 Sweet yellow pepper — chop
2 Tomatoes — coarse chop
1/4 cup Coriander; chop – fresh

—–DRESSING—–
1 Jalapeno pepper — minced
1 teaspoon Grated lime rind
1/4 cup Lime juice
10 milliliters Garlic — minced
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Vegetable oil

Use canned black beans (15oz (425mL) per can). In large bowl, gently stir together black beans, chicken, onions, red and yellow peppers and tomatoes.

Dressing: in small bowl, whisk together jalapeno pepper, lime rind and juice, garlic, salt and pepper; gradually whisk in oil. Pour over salad; add coriander and toss gently.

Salad Saturday!

August 23, 2008 | Leave a Comment

Each Saturday I’ll post a free salad recipe from my new salad cookbook. It hafree salad recipess over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!

Cherry Tomato Salad

1 pint cherry tomatoes
6 bacon slices
1/4 cup mayonnaise
1 tablespoon tarragon vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1 tablespoon fresh basil — chopped
6 leaves romaine lettuce
2 tablespoons chives — chopped

Wash and stem tomatoes. Dry completely. Cook bacon until very crisp; drain thoroughly on paper towels.

Mix mayonnaise, vinegar, olive oil, salt, and basil. Pour over tomatoes, crumble bacon over all, and stir to coat tomatoes with dressing. Serve on lettuce leaves, sprinkled with chives.

Serve at once or refrigerate until ready to serve.

Salad Saturday!

August 16, 2008 | Leave a Comment

Each Saturday I’ll post a free salad recipe from my new salad cookbook. It hafree salad recipess over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!

Caesar for Two

1 each Clove garlic — minced
1 each Head romaine lettuce
1 each Tin Anchovies (Millionares)
Croutons
4 each Bacon chopped
2 tablespoons Olive oil
2 tablespoons White vinegar
2 tablespoons Worcestershire
Dash Tabasco
Lemon
2 each Egg yolks
Cappers
3 tablespoons Parmesan cheese

Crush garlic in oil with fork in bowl. Add 1/2 can anchovies, capers & chop mince with oil.
Separate egg yolks in small bowl and add to mixing bowl Add Worcestershire sauce, lemon, Tabasco, vinegar and bacon bits mix well. Let stand for 5 minutes. Toss salad and add croutons and cheese.

Salad Saturday!

August 9, 2008 | 1 Comment

Each Saturday I’ll post a free salad recipe from my new salad cookbook. It hafree salad recipess over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!

Carrot Raisin Salad

2 Tbsp Raisins
1 Tbsp Cider Vinegar
1 C Carrots — coarsely shredded
1/2 C Pineapple Chunks in Juice — drained
2 Tbsp Pineapple Juice — unsweetened
dash Ground Cinnamon
dash Ground Nutmeg

Combine raisins and vinegar in a med. bowl; let stand 15 min. Add carrot and pineapple tidbits; stir well. Combine pineapple juice, cinnamon, and nutmeg; pour over carrot mixture, and toss well. Cover and chill.

Salad Saturday!

June 14, 2008 | 3 Comments

Each Saturday I’ll post a free salad recipe from my new salad cookbook. It hafree salad recipess over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!

Broccoli Cauliflower Salad

1 bunch broccoli (separated into florets)
1 head cauliflower (separated into florets)
8 strips nitrite free natural bacon (fried and crumbled)
1/3 cup of chopped purple onion
1 cup chopped seeded tomatoes
1 cup natural mayonnaise
1/3 cup Sucanat or Rapadura
2 tablespoons vinegar

1. In a large salad bowl, combine the broccoli, cauliflower, bacon, onion and tomatoes. Set aside.

2. In another bowl, combine the mayonnaise, sugar and vinegar – mixing until smooth. Combine.

3. Just before serving, pour dressing over the salad and toss.

Salad Saturday!

June 7, 2008 | Leave a Comment

Each Saturday I’ll post a free salad recipe from my new salad cookbook. It hafree salad recipess over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!

Blue Cheese Potato Salad 

—–Mix together—–
2 bunches green onions — washed and chopped
5 stalks celery — chopped
1/2 cup fresh dill — chopped
1 cup mayonnaise
1 cup sour cream
2 teaspoons lemon juice
Salt and pepper to taste

—Add—–
1/2 cup crumbled blue cheese — to 3/4, and mix well

Also needed: One bag Red New Potatoes

Let mixture sit overnight (very important), as the blue cheese needs to blend with the dressing. Then, toss dressing with about 5 pounds of cooked, cut potatoes, more salt, and a little vinegar.

For the potato salad, use small red potatoes, and then cut them into quarters or sixths if they are large. Chop them first and then cook them, then rinse them in cold water to stop cooking. Toss them with a little vinegar and salt, and then add the rest of the ingredients.

Salad Saturday!

May 31, 2008 | 2 Comments

Each Saturday I’ll post a free salad recipe from my new salad cookbook. It hafree salad recipess over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!

BLACKENED CHICKEN WITH CAESAR SALAD

—–FOR CHICKEN—–
1 Bottle Italian Dressing (8oz)
1/2 cup Dry white wine
4 Chicken breasts halves
Skinned and de-boned
1 tablespoon Dried marjoram leaves
1 tablespoon Dried oregano leaves
1 tablespoon Dried thyme leaves
1 teaspoon Salt
1 teaspoon Black pepper — freshly ground
1/2 teaspoon Ground red cayenne pepper
1/2 cup Butter, melted

—–FOR SALAD—–
1 can 2 oz Anchovies
3 tablespoons Fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Fresh parsley — chopped
1 teaspoon Dijon style mustard
1/2 teaspoon Freshly ground black pepper
1 Garlic clove — crushed
1/4 cup Olive oil
2 tablespoons Parmesan cheese — grated fresh
10 cups Salad greens — mixed

Stir dressing and wine in shallow dish to blend; add chicken; marinate 1 hour, turning several times. Grind marjoram, oregano, thyme, salt, black pepper and ground red pepper to fine powder in coffee or spice grinder or mini chop food processor. Spread mixture on plate. Heat 12 inch cast iron skillet over high heat until smoking, 5 to 10 minutes.

Drain chicken; dip into seasoning mixture to coat both sides, shaking off excess. Place in hot skillet; pour 2 T butter over each piece. Reduce heat to medium; cook chicken 3 to 5 minutes on each side until cooked through. Serve chicken, sliced, on top of Caesar salad.

CAESAR SALAD: Use a fork to mash the anchovies into a paste in a small bowl; stir in the lemon juice, Worcestershire sauce, chopped fresh parsley, Dijon style mustard, freshly ground black pepper and the crushed garlic. Whisk in the cup olive oil, slowly; stir in the freshly grated parmesan cheese. Pour the dressing over mixed salad greens in a large bowl; toss thoroughly to coat.

Salad Saturday!

May 24, 2008 | 3 Comments

Each Saturday I’ll post a free salad recipe from my new salad cookbook. It hafree salad recipess over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!

BLACK BEAN AND CORN SALAD

2 cups Dried black beans — - (picked over and rinsed) or
30 ounces -Canned black beans — - (rinsed and drained)
1/3 cup Freshly squeezed lime juice
1/2 cup Olive oil
1 Garlic clove — minced
1 teaspoon Fine sea salt
1/8 teaspoon Cayenne pepper
2 cups corn canned or (thawed) frozen corn
1 Avocado — - peeled, stone removed, cut into 1/2-inch pieces
1 small Red bell pepper – seeded and cut into 1/2″ pieces
2 medium Tomatoes — - cut into 1/2-inch
6 Green onions — with tops finely chopped
1 Fresh hot Chile pepper — - seeded and minced
1/2 cup Coarsely chopped cilantro — - (optional)

If using dried beans, place the beans in a large bowl and add enough water to cover by 2 inches. Place the bowl in a cool place and let the beans soak for 6 to 12 hours. Drain and rinse the beans.

Put the beans into a large pot and add enough fresh water to cover the beans by 1 inch. Bring to a simmer over medium high heat, reduce the heat, cover, and simmer until the beans are barely tender. 1-1/2 to 2 hours (depending on the age of the beans). Thoroughly drain the beans and let them cool.

Put the lime juice, olive oil, garlic, salt, and cayenne in a small jar. Cover with the lid and shake until the ingredients are well mixed.

In a salad bowl, combine the cooked or canned beans, corn, avocado, bell pepper, tomatoes, green onions, Chile pepper, and cilantro. Shake the Lime Dressing and pour it over the salad. Stir until well coated. (The salad can be prepared a few hours ahead, but don’t add the avocado until serving time. Refrigerate, and adjust the seasonings before serving.)

Makes 4 to 5 main-course servings or 8 to 10 side-dish servings.

Salad Saturday!

May 17, 2008 | Leave a Comment

Each Saturday I’ll post a free salad recipe from my new salad cookbook. It hafree salad recipess over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!

BLACK BEAN & RICE SALAD

2 cups Cooked rice — cooled to room temp
1 cup Cooked black beans
1 cup Chopped fresh tomato
2 ounces Cheddar cheese (optional) — - shredded
1 tablespoon Snipped fresh parsley
1/4 cup Light Italian dressing
1 tablespoon Fresh lime juice
Lettuce leaves

Combine rice, beans, tomato, cheese (if desired), and parsley in large bowl. Pour dressing and lime juice over rice mixture; toss. Serve on lettuce leaves.

Salad Saturday!

May 10, 2008 | Leave a Comment

Each Saturday I’ll post a free salad recipe from my new salad cookbook. It hafree salad recipess over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!

BLACK & WHITE BEAN SALAD 

2 cups Red onions — finely chopped
2 tablespoons Olive or Vegetable Oil
1/3 cup Red Wine Vinegar
1/4 cup Chopped Red Pepper
2 tablespoons Minced Parsley
2 tsp. Garlic — Minced
2 tablespoons Sugar
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 cup 15 oz. Great Northern Beans — Rinsed and Drained
1 cup 15 oz, Black Beans — Rinsed and Drained

Sauté onions in oil until crisp-tender in a medium skillet; Remove from heat and cool until warm. Stir in vinegar, red pepper, parsley, garlic, sugar, salt and pepper.

In a serving bowl put the beans, (both types) and pour the onion mixture over them. Mix well and serve.

Makes 8 servings

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