SALADS recipes
Salads
- For fresh flavor in orange juice add the juice of one lemon.
- Tenderize pot roast or stewing meat by using two cups of
hot tea as a cooking liquid.
- When making roux for a recipe, make extra and keep in
the refrigerator for future use.
- Chefs pound meat not to tenderize the meat, but to help
even the meat so it cooks evenly.
- To remove egg shells from a batter, use the remaining shell
to attract the piece.
- Chilled cookie dough cooks better than room temperature dough.
- If an egg is accidentally dropped on the floor, sprinkle it heavily
with salt for easy clean up.
- For Safety's sake: Clams, mussels and oysters should not be eaten
if their shells remain closed after cooking. Fresh seafood should
be eaten within three days of purchase.
- Check the accuracy of your meat thermometer by submerging several
inches of the wand into boiling water. It should register 212F.
- Never waste money on "cooking" sherry. It's salted. Always buy
the wines you cook with as carefully as you buy the wines you drink.
- Wine corks contain tannin. Drop one into a pot of stew to
tenderize the meat.
- Always start with cold tap water when cooking. It has fewer
mineral deposits than hot water.
*SALADS*
182
Asparagus, Orange And Endive Salad
2 1/2 cups diagonally sliced asparagus
2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
To a large pot of boiling water, add the asparagus. Blanch for 1 minute;
drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and
salt and pepper. Add dressing to the asparagus endive mixture; toss well and
serve.
Asparagus, Orange And Endive Salad
183
Autumn Salad With Bleu Cheese
1/4 cup orange juice
1/4 cup Canola oil
3 tablespoons apple cider vinegar
2-3 packets sugar substitute
1/4 teaspoon salt
1/8 teaspoon pepper
8 cups torn chilled salad greens
1 cup diced red apples
1/4 cup crumbled bleu cheese
1/4 cup chopped toasted pecans
Combine the first 6 ingredients in a jar. Cover and shake vigorously. Chill
to blend flavors. Before preparing salad, chop the apples and put a little
of the dressing on the apples to prevent them from browning. Shake dressing
again and toss with salad greens, drained apples, and bleu cheese. Garnish
with toasted pecans.
Autumn Salad With Bleu Cheese
184
Black And Blue Caesar Salad
1 ounce shredded Parmesan cheese (about 1/4 cup), divided
1 1/4 cups large croutons, divided
3 1/2 cups chopped romaine lettuce
1/4 cup Caesar dressing
3 slices Roma tomato
1 (6-ounce) sirloin steak
2 tablespoons margarine, melted
1 to 2 tablespoons Cajun seasoning
1/4 cup crumbled blue cheese
1/4 cup cooked diced bacon, heated
In a large bowl, sprinkle about half the Parmesan and half the croutons over
romaine; add dressing and toss well. Place in a chilled pasta bowl or large
soup plate; sprinkle with remaining Parmesan, creating a "snowcap" effect.
Add tomato slices on one side; refrigerate. In a very well-ventilated area or
outdoors, heat a cast-iron skillet over high heat. Brush one side of sirloin
with melted margarine; sprinkle to taste with Cajun seasoning. Place
seasoned-side down in skillet (Caution: There might be a slight flame when
meat is placed in skillet.). While first side is cooking, brush second side
with melted margarine and sprinkle with additional seasoning. Cook about 2
minutes; turn and cook 2 to 3 minutes more, or to desired degree of
doneness. Cut into 1/2-inch slices. Fan sliced steak over salad; top with
blue cheese, bacon and remaining croutons.
Black And Blue Caesar Salad
185
Black Bean and Corn Salad
1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a
small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes,
green onions, and cilantro. Shake lime dressing, and pour it over the
salad. Stir salad to coat vegetables and beans with dressing, and
serve.
Black Bean and Corn Salad
186
Caribbean Chicken Salad
4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips
PICO DE GALLO:
2 medium tomatoes, diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de-ribbed
2 tsps. finely minced fresh cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and chill.
HONEY LIME DRESSING:
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1-1/2 Tbsps. sugar
1 Tbsp. sesame oil
1-1/2 Tbsp. apple cider vinegar
1-1/2 tsps. lime juice
Blend all the ingredients in a small bowl with an electric mixer,
Cover and chill.
Marinate the chicken in the teriyaki for at least two hours. Use a
resealable plastic bag. Put in fridge. Preheat outdoor or indoor
grill. Grill the chicken for 4-5 mins. per side or until done. Toss
the lettuces and cabbage together and divide into 2 large serving
size salad bowls. Divide the pico de gallo and pour in equal portions
over the two bowls of greens. Divide the pineapple and sprinkle on
salads. Break tortilla chips into large chunks and sprinkle on salads.
Slice the grilled chicken into thin strips and divide among bowls.
Pour the dressing into two small bowls and serve with the salads.
Caribbean Chicken Salad
187
Classic Tossed Salad
1 head romaine lettuce
1 head red leaf lettuce
6 ounces crumbled feta cheese
1 (6 ounce) can sliced black olives
1 (4 ounce) package blanched slivered almonds, toasted
2 tablespoons sesame seeds, toasted
6 cherry tomatoes, halved
1 red onion, sliced
6 fresh mushrooms, sliced
1/4 cup grated Romano cheese
1 (8 ounce) bottle Italian-style salad dressing
Chop, wash and dry the romaine and red leaf lettuces. In a large salad bowl,
combine lettuces with feta cheese, olives, almonds, sesame seeds, tomatoes,
onion, mushrooms and Romano cheese. When ready to serve, add the Italian
dressing and toss thoroughly.
Classic Tossed Salad
188
Cobb Salad
1/2 head of lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado
3 hard-cooked eggs
2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup Brown Derby Old-Fashioned French Dressing (See recipe, below)
Cut finely lettuce, watercress, chicory and romaine and arrange in salad
bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over
top of chopped greens. Dice breasts of chicken and arrange over top of
chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado
in small pieces and arrange around the edge of the salad. Decorate the
salad by sprinkling over the top the chopped eggs, chopped chives, and
grated cheese. Just before serving mix the salad thoroughly
with French Dressing.
Brown Derby Old-Fashioned French Dressing
1 cup water
1 cup red wine vinegar
1 teaspoon sugar
Juice of 1/2 lemon
2 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon English mustard
1 clove garlic, chopped
1 cup olive oil
3 cups salad (vegetable) oil
Blend together all ingredients except oils. Then add olive and salad oils
and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts.
This dressing keeps well in the refrigerator. Can be made and stored in
a 2-quart Mason jar.
Cobb Salad
189
Couscous Summer Salad
1/2 cup currants
1/4 cup orange juice
1/4 cup lemon juice
1/3 cup canola oil
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
3 cups water
1-1/2 cups couscous
1 large carrot, diced
1 large red bell pepper, seeded and diced
1/2 small red onion, diced
1/4 cup finely chopped fresh parsley
Place the currants, orange juice, lemon juice, 1/3 cup canola oil, salt,
cinnamon, and cayenne pepper in a jar with a tight-fitting lid and shake
well. Set aside. Bring the water and 1 Tbsp. canola oil to a boil in a
medium saucepan. Stir in the couscous, then remove from the heat, cover, and
let stand for about 6 minutes, or until the water is absorbed. Transfer the
couscous to a large bowl, fluff with a fork, and let cool. Steam the carrot
and bell pepper until they are a bright color, but still crunchy, about 3
minutes. Rinse under cold water to stop the cooking process and add to the
couscous. Add the onion and parsley and stir. Shake the dressing again, pour
it over the couscous mixture, and stir until well blended. Refrigerate for
at least 1 hour (over night is best). Serve cold.
Couscous Summer Salad
190
Holiday Waldorf Salad
2 - 15 1/4 oz. cans pineapple chunks (juice pack), drained
1 medium pear, cored and coarsely chopped (1 cup)
1/2 cup thinly sliced celery
1/2 cup halved seedless red grapes
1/2 cup toasted walnut pieces
2 kiwifruit, peeled, halved lengthwise, and sliced
1/2 cup reduced-calorie mayonnaise or salad dressing
1/3 cup lemon-flavor yogurt
1 tablespoon honey
Lettuce leaves (optional)
Toss together pineapple, pear, celery, grapes, walnuts, and kiwifruit slices
in a large bowl. Stir together the mayonnaise or salad dressing, yogurt, and
honey in a small bowl; fold gently into fruit mixture. Cover and chill for 2
to 24 hours. Serve on lettuce leaves, if desired.
Holiday Waldorf Salad
191
Homestyle Potato Salad
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
Lightly peel the potatoes (you don't have to get all of the skin off) then
chop them into 1/2" pieces and boil in 6 cups of boiling, salted water for 7
to 10 minutes. The potato chuncks should be tender, yet slightly tough in
the middle when done. Drain and rinse potatoes with cold water. In a medium
bowl, combine remaining ingredients and whisk until smooth. Poured drained
potatoes into a large bowl. Pour the dressing over the potatoes and mix
until well combined. Cover and chill for at least 4 hours. Overnight is
best.
Homestyle Potato Salad
192
Hot Bacon Slaw
4 slices bacon chopped
1/2 cup chopped onion
2 tablespoons sugar
1/4 cup vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups shredded cabbage
Cook bacon until crisp. Remove bacon and set aside. To fat in pan, add
onion, sugar, vinegar, salt and pepper. Stir. Add shredded cabbage. Cook on
medium, uncovered, for 15 minutes. Stir occasionally. Sprinkle bacon on top
and serve.
Hot Bacon Slaw
193
Key West Crab Salad
3 cups torn spinach leaves, washed and dried
2 cups torn leaf lettuce, washed and dried
1 cup finely shredded cabbage
2 medium oranges, peeled and sectioned
1 small red onion, sliced and separated into rings
12 ounces cooked crabmeat, broken into bite-sized pieces
1/2 teaspoon grated orange zest
3 tablespoons orange juice
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried
In a large bowl, combine spinach, lettuce, cabbage, oranges, and
onions. Add crabmeat, and gently toss until combined. Set aside.
In a small jar with a tight-fitting lid, combine orange zest,
orange juice, vinegar, oil and tarragon. Cover, and shake until
well mixed.
Pour orange dressing over spinach salad, and gently toss until
salad is well coated.
Key West Crab Salad
194
Layered Picnic Pasta Salad
12 oz. bow ties or other medium pasta shape
1/2 cup vinaigrette salad dressing
1 cup frozen green peas, thawed
3 each plum tomatoes, sliced
1 cup fresh mushrooms, sliced
2 oz. proscuitto, thinly sliced
2 tablespoons fresh basil, chopped
3 tablespoons parmesan cheese, freshly grated
Cook pasta according to package directions, drain. Return to cooking pan and
toss with 2 tablespoons vinaigrette dressing. Transfer half of pasta to a
clear glass bowl. Layer peas, tomatoes, mushrooms, and proscuitto on pasta.
Top with remaining pasta. Sprinkle with basil and pour remaining dressing
evenly over salad. Sprinkle with Parmesan cheese. Serve at once or cover and
chill until ready to serve. Toss right before serving to evenly coat
dressing.
Layered Picnic Pasta Salad
195
Mexican Chicken Salad
1 pound boneless skinless chicken breasts, cooked and shredded
1 cup salsa, drained
2 hard cooked eggs, finely chopped
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons finely chopped onion
1 teaspoon grated lime peel
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
lettuce leaves
In a large bowl, combine all ingredients except lettuce leaves. Mix well.
Serve over lettuce leaves.
Mexican Chicken Salad
196
Orange Cream Fruit Salad
1 (3.5 ounce) package instant vanilla pudding mix
1 1/2 cups milk
1/3 cup frozen orange juice concentrate
3/4 cup sour cream
1 (20 ounce) can pineapple tidbits, drained
1 (15 ounce) can sliced peaches, drained
1 (11 ounce) can mandarin orange segments
2 bananas, sliced
1 apple - peeled, cored and sliced
In a medium mixing bowl, combine pudding mix, milk, and orange juice.
Beat with an electric mixer on medium speed for 2 minutes. Mix in sour
cream. In a large salad bowl, combine fruits. Gently mix in orange
dressing. Cover, and refrigerate for 2 hours.
Orange Cream Fruit Salad
197
