ITALIAN SALAD · Nov 21, 10:02 PM by Michele Roper
Dressing:
1/2 cup white vinegar
1 1/2 teaspoon salt
1/3 cup water
1 teaspoon lemon juice
1/3 cup vegetable oil
1 garlic clove
1/4 cup corn syrup
1/4 teaspon dried parlsey flakes
2 1/2 tablespoon parmesan cheese
pinch diced oregano
2 tablespoon dry pectin
pinch of crushed red pepper flakes
2 tablespoon egg substitute
Combine all the ingredients with a mixer on medium speed for 30 seconds. Chill at least 1 hour. Serve over mixed greens dressed with peperoncini peppers, black olives, cherry tomatoes, croutons, fresh grated Parmesan cheese.
RASPBERRY, AVOCADO & MANGO SALAD · Jul 7, 03:13 PM by Michele Roper
1 1/2 cups fresh raspberries, divided
1/4 cup olive oil
1/4 cup red wine vinegar
1 small clove garlic, coarsely chopped
1/4 teaspoon kosher salt
1/8 teaspoon ground pepper
8 cups mixed salad greens
1 ripe mango, diced
1 small ripe avocado, diced
1/2 cup thinly sliced red onion
1/4 cup sliced almonds
Puree 1/2 cup raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined
Combine greens, mango, avocado and onion in a large bowl. Pour the dressing on top and gently toss to coat. Top each with the remaining raspberries and sprinkle with nuts.
GLAZED SPINACH SALAD · Mar 28, 11:22 AM by Michele Roper
Recipe courtesy Rachael Ray
1 1/2 tablespoons olive oil
2 green onion
1 tablespoon rice wine vinegar
1/2 tablespoon soy sauce
1/8 cup Chinese duck or plum sauce
a few dashes hot sauce
3/4 pound spinach, coarsely chopped
salt and pepper
1/2 tablespoon toasted sesame seeds
Heat the olive oil, in a deep skillet over medium heat. Add green onion and sauce them for 2 minutes. Add vinegar and soy and whisk into duck sauce. Reduce heat to low. Add hot sauce to dressing and pile in half the spinach. Turn spinach carefully with tongs. When it wilts down, 2 minutes, add the remaining greens and wilt. Season the warm salad with salt and pepper to your taste. Serve the spinach with toasted sesame seeds sprinkled over top.
MUSTARD-BALSAMIC VINAIGRETTE · Dec 8, 04:25 PM by Michele Roper
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/4 cup canola oil
2 Tbsp coarse grained mustard
12 Kalamata olives, pitted and finely chopped
1 Tbsp. maple syrup or 1 1/2 tsp. brown sugar
1 tsp. dried basil
Salt and pepper ground pepper to taste
Cimbine vinegar, olive oil, canola oil, mustard,olives, maple syrup and basil in a jar with a tight fitting lid and shake well. Adjust seasoning with salt and pepper.
WALDORF WILTED SALAD · Dec 1, 04:30 PM by Michele Roper
10 cups field greens
2 cups bok choy stems cut in 1/2 inch pieces
1/2 cup walnuts, toasted and coarsely chopped
1/3 cup olice oil
1/3 cup rice vinegar
2 Tablespoons chopped shallot
1 Tablespoons Dijon style mustard
1 tsp sugar
1/8 tsp. each salt and pepper
3 granny Smith apples, cored, cut in wedges
3 hard cook eggs, cut in wedges
In a large bowl toss greens, bok choy and nuts. Set aside
For dressing, in a small saucepan combine oil, vinegar, shallot, mustard, sugar, salt, and pepper. Bring to boiling, remove from heat. Carefully pour warm dressing over salad; toss lightly. Cover bowl with a large dinner plate for 1 to 2 minutes or just until greens begin to wilt. Remove plate. Add apples and eggs; toss lightly. Serve immediately
Makes 6 servings
CILANTRO VINAGRETTE · Sep 5, 08:47 AM by Michele Roper
4 Tablespoons canola oil
4 Tablespoons water
4 Tablespoons lime juice
1 teaspoon garlic powder
1 teaspoon cumin
salt and pepper to taste
2 teaspoon dried Cilantro (or fresh is better)
Great with salad with beans, dark lettuce, avocado, green onions, tomatoes
Comment [1]
DURANGO POTATO SALAD · Aug 15, 09:22 AM by Michele Roper
2 lbs small red potatoes
1 can Rotel
1/2 cup mayonnaise
2 tablespoons Gulden’s Spicy Brown Mustard
1 cup chopped celery
2 green onions, sliced
3 slices cooked bacon, crumbled
In a large saucepan, boil potatoes in enough water to cover, about 15 minutes or until tender; drain and cook slightly. Cut into quarters. Meanwhile, in a large bowl combine Rotel, mayonnaise and mustard. Add potoates, celery, green onions and bacon; toss to coat. Cover and refrigerate for about 1 hour. Makes 8 servings.
Comment [1]
BABY SPINACH SALAD WITH GINGER LEMON VINAIGRETTE · May 22, 09:36 AM by Michele Roper
Cooking Pleasures April/May 2006 p.56
10 minutes
1/4 cup olive oil
1 1/2 tablespoons white wine vinegar
1 teaspoon grated lemon peel
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups baby spinach
Whisk together all ingredients except for spinach. Toss with spinach
CAESAR SALAD · Oct 14, 06:16 PM by Michele Roper
Lion House Entertaining p.43
15 minutes
1 large bunch romaine lettuce
3/4 cup olive oil
3 tablespoon red wine vinegar
1 teaspoon Worchestershire sauce
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 large clove garlic
juice of 1/2 fresh lemon
dash pepper
1/2 cup Parmesan cheese, shredded
seasoned croutons
Wash and dry lettuce; tear into bit-size pieces. Place lettuce in large salad bowl. Combine olive oil, vinegar, Worcestershire sauce, salt, mustard, and garlic in a blender and process until smooth. Pour over lettuce and toss. Squeeze lemon over salad and sprinkle with pepper, Parmesan cheese, and croutons. Serve immediately.