Vegetable Salad

Ingredients


1 (14 1/2 ounce) can mixed vegetables
1 (15 ounce) can kidney beans
1/2 cup chopped green bell peppers
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup apple cider vinegar
1 1/2 tablespoons cornstarch
1/2 teaspoon salt
3/4 cup sugar
1/4 teaspoon black pepper
1/2 teaspoon garlic powder


Method


Place mixed vegetables and kidney beans in a colander or strainer and rinse thoroughly; drain. Mix together mixed vegetables, kidney beans, celery, onion, and bell peppers in a large bowl.Heat sugar, vinegar, salt, pepper, garlic powder and cornstarch in a saucepan over medium heat, stirring until sugar and cornstarch dissolve; continue stirring until thickened; remove from heat. When dressing has cooled, toss with salad, mixing well.
5. Chill well before serving.

Cobb Salad

Ingredients


1/3 cup chopped cashews
1/2 cup parsley leaves
4 tablespoons orange juice
3 tablespoons lime juice
1/2 teaspoon liquid aminos
1/2 teaspoon ground black pepper
1/2 red onion, thinly sliced in half-rings
8 cups loosely packed mixed greens
1 (14.5-ounce) can hearts of palm, rinsed and sliced into rounds
1 green bell pepper, diced
1 red bell pepper, diced
1 avocado, diced
1 cup cooked no-salt-added black beans, drained
1 cup corn kernels, fresh or frozen and thawed
2 tablespoons cashews

Method

To make the dressing, combine all ingredients in a blender and blend until smooth. Taste and adjust seasoning and thin to desired consistency with additional orange or lime juice. Transfer to a bowl and set aside. For the salad, place onion slices in water, add a few ice cubes and let sit for at least 15 minutes before serving. When ready to assemble salad, pour off water and drain onion thoroughly. Soaking the onion in water will reduce its sharpness.
To serve, arrange greens on a platter or in a large salad bowl. Arrange onion, hearts of palm, bell peppers, avocado, black beans, corn and cashews in sections on top of the greens. Stir dressing to recombine and serve alongside salad.

Teriyaki Mashroom Salad

Ingredients


1 tablespoon olive oil (or butter)
1/2 pound mushrooms (sliced)
1/4 cup teriyaki sauce
1 handful salad greens
1 handful grape tomatoes tomatoes
1 handful sliced cucumber
1 stalk celery celery
1 teaspoon toasted sesame seeds
1 green onion (sliced)
1 tablespoon goats cheese (crumbled)


Method


Heat the oil in a pan.
Add the mushrooms and saute until just caramelizing, about 10-15 minutes.
Add the teriyaki sauce and simmer to reduce to thicken.
Assemble the rest of the salad.
Pour the mushrooms and teriyaki sauce onto the salad and garnish with toasted sesame seeds, green onions and crumbled goat cheese.

Chinese Chicken Salad

Ingredients


1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
2 navel oranges (see notes)
About 1 1/2 cups vegetable oil
4 fresh wonton wrappers, cut into 1/4-inch-wide strips (see notes)
6 cups finely shredded cabbage
2 cups cubed cooked chicken
Spicy soy-ginger dressing (recipe follows)
1 large avocado, cubed
4 green onions (including green tops), sliced diagonally
2 tablespoons toasted sesame seeds


Method


1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.

2. Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut these rounds into quarters. Set aside.

3. Pour the vegetable oil into a 3- to 4-quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350°, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.

4. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.

Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.

Note: Nutritional analysis is per serving.

Notes: To save time, you can use store-bought crispy wontons or chow mein noodles instead of frying your own. You can also substitute one 11-ounce can of mandarin oranges for the fresh orange slices.

Deviled Egg Salad

Ingredients

Prep: 30 minutes7 hard-cooked eggs3 tablespoons salad dressing or mayonnaise1 tablespoon chopped fresh dill weed1 clove garlic, minced5 dashes bottled hot pepper sauce1/8 teaspoon salt6 cups torn Boston or Bibb lettuce2 cups grape or cherry tomatoes, halved, if desired1 medium red sweet pepper, chopped4 slices bacon, crisp-cooked, drained, and crumbled3 green onions, sliced1 recipe Dill Vinaigrette.

Method:

Step 1: Remove shells and halve hard-cooked eggs lengthwise; remove yolks. Set aside whites. Place yolks in a small bowl; mash with a fork. Add salad dressing, dill weed, garlic, hot pepper sauce, and salt. Spoon yolk mixture into egg white halves. Set aside.
Step 2: On a large serving platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange stuffed eggs on greens, vegetables, and bacon. Drizzle with Dill Vinaigrette. Makes 6 servings.
Dill Vinaigrette: In a screw-top jar combine 1/3 cup olive oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill weed; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; 1/4 teaspoon salt; and 1/4 teaspoon bottled hot pepper sauce. Cover and shake well.

Noodle Salad

Ingredients


3/4 cup rice vinegar
1/4 cup sugar
3/4 teaspoon salt
3 large garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
3 tablespoons fresh lime juice
Zest of one lime
1 tablespoon sesame oil
12 ounces soba noodles
1 large red bell pepper, chopped
1 large ripe mango, peeled and chopped into cubes
1 cup chopped fresh basil
1 cup chopped fresh mint
1 cup chopped roasted, salted peanuts
Lime wedges for serving (optional)


Method


Place the rice vinegar, sugar, and salt in a saucepan over medium heat for 1-2 minutes until the sugar and salt dissolve. Stir in the garlic and jalapeño, and allow to cool. Add the lime juice, lime zest, and sesame oil and mix well.
Cook the noodles in salted water, until al dente, according to the package instructions. Drain and then rinse well under cool water. Transfer the noodles to a large bowl and toss with the dressing.
Add the mango, bell pepper, basil and mint. Toss and plate. Serve with chopped peanuts sprinkled over the top and lime wedges.

Cobb salad

Ingredients


1/2 head of romaine
1/2 head of Boston lettuce
1 small bunch of frisée (curly endive)
1/2 bunch of watercress, coarse stems discarded
All lettuces should be rinsed, spun or patted dry, and coarsely chopped
6 slices of bacon
2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces
1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced
1 tomato, seeded and chopped fine
2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped
2 tablespoons chopped fresh chives

1/3 cup red-wine vinegar
1 tablespoon Dijon-style mustard
1-2 teaspoons sugar
Salt and pepper
2/3 cup olive oil
1/2 cup finely grated Roquefort


Method


In a large salad bowl, toss together well the various lettuces and watercress.
Cook the bacon in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside. Compose the salad. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Add sugar to taste, 1/2 teaspoon at a time. Whisk the dressing. Serve separately or toss in with the salad.

Potato Salad

Ingredients


3 or 4 mid sized Russet potatoes
4 Tbsp juice from Kosher dill pickles
3 Tbsp finely chopped dill pickles
1/4 cup chopped parsley
1/2 cup chopped red onion
2 stalks celery, chopped
1 or 2 chopped scallions, including the greens
1-2 hard boiled eggs, chopped (optional)
1 medium carrot, finely chopped (optional)
1/2 red bell pepper, raw or roasted, chopped (optional)
1/2 cup mayonnaise
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper to taste


Method


Bring a pot of water to boil. Add the potatoes (skins on). Simmer for 20 minutes. Remove from pot. Let cool enough to handle, but still warm. Remove skins. Cut potatoes into inch sized cubes.
Put potatoes in to a large bowl. Add the juice from the Kosher dill pickles. Add the finely chopped pickles themselves. Add parsley, onions, celery, scallions and, if using, the hard boiled egg, carrots, and red bell pepper.In a separate small bowl, mix mayonnaise with mustard. Add salt and pepper to taste. Mix in the dressing with the potato mixture. Again, salt and pepper to taste.

Chiken salad

Ingredients

3/4 lb (2-3 cups) of cooked chicken meat, skin on, coarsely chopped
2 stalks celery, chopped
1/2 red bell pepper, seeded and chopped
4-6 green olives, pitted and minced
1/4 cup of chopped red onion
1/2 to a whole apple, cored and chopped
1/3 head of iceberg head lettuce, sliced and chopped
5 Tbsp mayonnaise
1 Tbsp plum preserves, or any sweet berry preserve (or a lesser amount of honey)
2 teaspoons fresh squeezed lemon juice
Salt and pepper to taste.

Method

Prepare all of the salad ingredients and combine them in a large bowl. Prepare the dressing separately. Combine the mayonnaise, preserves, and lemon juice. Taste for proper balance. The dressing should not be too sweet nor too sour. Adjust the ingredients until you have achieved the balance you want. Add salt and pepper to taste. Mix the dressing in with the salad ingredients. Salt and pepper to taste.Serves four.

Fruit salad

Ingredients

4 peaches
4 nectarines
1 cup of blueberries
2 teaspoons of fresh, chopped thyme
1 teaspoon of grated ginger
1/4 cup of lemon juice
1 teaspoon of lemon zest
1/2 cup of water
1/4 cup of sugar (depending on how sweet the fruit is, you may be able to skip all together)
Or 1 tablespoon of agave syrup in lieu of water and suga


Method


If using water and sugar place them into a saucepot and bring to a boil and liquid is reduced by half into a simple syrup. Allow to cool. Chop up the peaches and nectarines and place them in a bowl with the blueberries. Pour over the cooled simple syrup or agave syrup. Add the thyme, lemon juice, lemon zest, and ginger. Stir and cover with plastic wrap, place in the fridge and allow to macerate for one hour. Serve.