On heavy antibiotics for an infected finger, I'm trying to keep our diet high in probiotics. So this is the salad we just enjoyed for dinner and hope to repeat it.
Shaved or shredded fresh cabbage--1 to 2 cups, each plate
Thinly sliced purple onion--just a dozen various sized rings, each plate
Sauerkraut--2 to 3 Tablespoons per salad
Vigo Imported Sardines in soybean & olive oil--1/2 to 1 4-3/8 oz. tin per plate
French Fried Onions--1/3 to 1/2 cup as garnish
Assorted olives
Dressing for two salads: 1/4 c sauerkraut juice, 1/3 c mayo, 1/3 c greek yogurt, one clove fresh garlic crushed, black pepper to taste
I layered the fresh cabbage, onion rings, and dressing twice before topping the salad plates with the sauerkraut, sardines, a garnish row of french fried onions, and the rest of the dressing. Garnish with olives.
Showing posts with label Salad Dressings. Show all posts
Showing posts with label Salad Dressings. Show all posts
Sweet and spicy cole slaw
Finely shred a quarter of a cabbage. Add 1/2 finely shredded onion. Mix together about two tablespoons of pepper relish and two tablespoons of white vinegar into 3/4--1 cup of mayonnaise and toss with the vegetables. Drizzle sriracha sauce on each serving.
To be repeated!
Three cucumbers and an avocado
So this makes a very tasty salad. We had it tonight with grilled bratwurst sausages. We didn't have scallions, but check out the recommendations before the actual printed recipe: like all good cooking it's flexible and you can use what you have, what you like. I do have to record here that the dressing: mayo, lime juice, cilantro, and sriracha sauce is a keeper for many concoctions!
Ranch Dressing
Ranch Dressing became popular in my teen years and someone gave my mom this recipe for it. Never fails. Because of the fresh garlic and parsley, it won't keep very long. But who wants to not use this up quickly?!
1 cup mayonnaise (can use less but keep parts equal)
1 cup buttermilk
Fresh chopped parsley
Fresh crushed garlic
Fresh ground black pepper
Salt to taste (maybe not)
One can morph this in several directions. Like adding parmesan cheese, or doing only black pepper...
Happy crisp lettuce crunching. Or use sour cream instead of buttermilk for a ranch dip.
1 cup mayonnaise (can use less but keep parts equal)
1 cup buttermilk
Fresh chopped parsley
Fresh crushed garlic
Fresh ground black pepper
Salt to taste (maybe not)
One can morph this in several directions. Like adding parmesan cheese, or doing only black pepper...
Happy crisp lettuce crunching. Or use sour cream instead of buttermilk for a ranch dip.
Mrs. Downing's Avocado Sunburst Salad
Two weeks ago during the Waldo Canyon fire that burned homes in Colorado Springs, we read an article that mentioned an old friend of ours. It reminded me of the salad his wife served us for dinner when we were newlyweds (Cal working for The Navigators) in probably the same home threatened in the fire. I ran to my old recipe box and found the recipe. I think her name was Maureen. We served it again tonight, having the makings leftover from Sunday dinner, and Kipper made such an exclamation of delight with it (he wasn't here for Sunday dinner) that I figured I'd better post the recipe.
Blend ingredients and chill:
1/2 to 1 cup oil
1 T grated orange peel
3/4 c orange juice
1/3 c honey
1 T toasted sesame seed
1 T lemon juice
1 t paprika
1/2 t salt
3 oranges, peeled, cut into cartwheels (we made smaller chunks tonight, much nicer)
1 large avocado or 3 small avocados, thinly sliced lengthwise
1 large head lettuce (I prefer romaine, sliced thinly)
Pour dressing over salad, arranged however you like!
Blend ingredients and chill:
1/2 to 1 cup oil
1 T grated orange peel
3/4 c orange juice
1/3 c honey
1 T toasted sesame seed
1 T lemon juice
1 t paprika
1/2 t salt
3 oranges, peeled, cut into cartwheels (we made smaller chunks tonight, much nicer)
1 large avocado or 3 small avocados, thinly sliced lengthwise
1 large head lettuce (I prefer romaine, sliced thinly)
Pour dressing over salad, arranged however you like!
Caesar Salad
Learned in 1988 from Suellen Wenz whose excellent Caesar salad impressed my toddlers, this has been a family staple since. This is also very useful for pastas and anything else! (Okay, not chocolate cake.)
Fresh, crisp romaine lettuce torn into pieces.
Dressing:
juice of lemon or lime
twice as much olive oil
2--4 cloves of fresh garlic, crushed
lots of freshly ground black pepper.
Toss lettuce with dressing, then sprinkle generously with grated Parmesan cheese.
Variations: sometimes I substitute mayo for half of the olive oil for a creamy dressing. In these instances, I can add the parmesan right to the dressing. Sometimes I add a 1/4--1/2 teaspoon of mustard or brown mustard for a more caesary flavor. In my twenties, I worked as a country club waitress where I watched the hostess make the real thing in a cured wooden bowl with all these ingredients plus anchovy which was rubbed in the bowl before proceeding with the rest, as well as a raw egg yolk (we waitresses, in putting together the order, would place a fresh egg in its shell in a coffee cup of boiling water. By the time the hostess made the salad, the whites would be solid, and only the yolk would come out. Ostensibly.
I like this WITHOUT croutons, so I ain't sayin' anything about them.
Fresh, crisp romaine lettuce torn into pieces.
Dressing:
juice of lemon or lime
twice as much olive oil
2--4 cloves of fresh garlic, crushed
lots of freshly ground black pepper.
Toss lettuce with dressing, then sprinkle generously with grated Parmesan cheese.
Variations: sometimes I substitute mayo for half of the olive oil for a creamy dressing. In these instances, I can add the parmesan right to the dressing. Sometimes I add a 1/4--1/2 teaspoon of mustard or brown mustard for a more caesary flavor. In my twenties, I worked as a country club waitress where I watched the hostess make the real thing in a cured wooden bowl with all these ingredients plus anchovy which was rubbed in the bowl before proceeding with the rest, as well as a raw egg yolk (we waitresses, in putting together the order, would place a fresh egg in its shell in a coffee cup of boiling water. By the time the hostess made the salad, the whites would be solid, and only the yolk would come out. Ostensibly.
I like this WITHOUT croutons, so I ain't sayin' anything about them.
Almond VIniagrette
Taking this one from my memory as I have lost the card that Margaret Clark made for me back in the mid-80s when we first enjoyed this dressing. We usually use it to dress a crisp romaine/spinach combo with mandarin oranges, toasted almond slivers, and chopped green onion; what I'm serving this New Year's Eve with Cheese Beer Soup, artisan breads, and leftover cakes I found in the freezer.
2 T sugar
2 T white vinegar
4 T salad oil
1 tsp almond extract
2 tsp salt
1/2 tsp white pepper (unless you don't mind the black flecks)
2 T sugar
2 T white vinegar
4 T salad oil
1 tsp almond extract
2 tsp salt
1/2 tsp white pepper (unless you don't mind the black flecks)
Chicken Salad Northwoods
Though I have yet to make this recipe, it came in an email to Cal from his hostess, Nancy Rogers, who made it for a lunch meeting of the Cornwall Alliance last month. All enjoyed it so much that she was encouraged to send us the recipe.
1c. uncooked wild rice
5 1/2 c chicken broth or water
juice of lemon
2 chicken breasts cooked and cut into bite sized pieces
3 green onions
1/2 red pepper diced
2 oz sugar peas cut into 1 inch [pieces ( I use edame)
2 ripe avacadoes cut into chunks
1c toasted pecans
Dressing:
2 large cloves of garlic minced
1 TBSP dijon
1/2 tsp salt
1/4 tsp sugar
1/4/tsp ground pepper
1/4c rice vinegar ( I have used red wine vinegar as well)
1/3 c vegetable oil
Cook wild rice according to package directions in chicken broth or water and place a paper towel in colander and drain. Transfer to a large bowl sprinkle with lemon juice and let cool. Add chicken,onions,red pepper and sugar peas. Toss with dressing; cover refrigerate 2-4 hours. Just before serving add the pecans and avacadoes. Toss well to blend
Serves 5-6 people
1c. uncooked wild rice
5 1/2 c chicken broth or water
juice of lemon
2 chicken breasts cooked and cut into bite sized pieces
3 green onions
1/2 red pepper diced
2 oz sugar peas cut into 1 inch [pieces ( I use edame)
2 ripe avacadoes cut into chunks
1c toasted pecans
Dressing:
2 large cloves of garlic minced
1 TBSP dijon
1/2 tsp salt
1/4 tsp sugar
1/4/tsp ground pepper
1/4c rice vinegar ( I have used red wine vinegar as well)
1/3 c vegetable oil
Cook wild rice according to package directions in chicken broth or water and place a paper towel in colander and drain. Transfer to a large bowl sprinkle with lemon juice and let cool. Add chicken,onions,red pepper and sugar peas. Toss with dressing; cover refrigerate 2-4 hours. Just before serving add the pecans and avacadoes. Toss well to blend
Serves 5-6 people
Sesame Ginger Chicken Quesadillas
Found this recipe in my stuff, handwritten by me on a piece of paper. The accompanying Citrus Iced Tea recipe suggests to me that I got the recipe from my cousin, Chrissie. I made these tonight for supper and it was a hit. But first I used the sauce on a bacon/hardboiled egg lettuce salad for lunch, and it was delish.
9 T Sesame Ginger Sauce
3 c chopped cooked chicken
9 carrots, shredded
3/4 c diced purple onion
12 (8 in) flour tortillas
24 oz. shredded Mexican cheese blend
Heat the sesame ginger sauce in large skillet over medium heat; add chicken, carrots, & onion. Cook, stirring occasionally, 2--4 minutes, or until heated thoroughly.
Heat lightly greased griddle or large skillet. Place tortilla on griddle, sprinkle with cheese, spoon chicken mixture over half of tortilla. Cook one minute or until lightly browned, fold up non-chicken half over onto chicken half and press. Serve immediately.
9 T Sesame Ginger Sauce
3 c chopped cooked chicken
9 carrots, shredded
3/4 c diced purple onion
12 (8 in) flour tortillas
24 oz. shredded Mexican cheese blend
Heat the sesame ginger sauce in large skillet over medium heat; add chicken, carrots, & onion. Cook, stirring occasionally, 2--4 minutes, or until heated thoroughly.
Heat lightly greased griddle or large skillet. Place tortilla on griddle, sprinkle with cheese, spoon chicken mixture over half of tortilla. Cook one minute or until lightly browned, fold up non-chicken half over onto chicken half and press. Serve immediately.
Sesame Ginger Sauce
Here is the base for the Sesame Ginger Chicken Quesadillas, also good as a marinade for roasted chicken or a salad dressing.
1 c rice wine vinegar
1.5 c soy sauce
1 c canola oil
1 c sesame oil
1/2 c honey
6 T minced fresh ginger
2 cloves garlic, minced
Whisk together all the ingredients until well blended. Stores in refrigerator up to 1 week. Yield: 4.5 cups
1 c rice wine vinegar
1.5 c soy sauce
1 c canola oil
1 c sesame oil
1/2 c honey
6 T minced fresh ginger
2 cloves garlic, minced
Whisk together all the ingredients until well blended. Stores in refrigerator up to 1 week. Yield: 4.5 cups
Panchos Salad Dressing
1⁄2 cup Prepared Mustard
1⁄2 cup Sugar
1⁄2 cup Salad Oil
1⁄3 cup White Vinegar
1 teaspoon Dried Oregano
4 Green Onions, Chopped
Place all ingredients in a blender (or use immersion hand blender) and liquefy.
Orange-Mint Fruit Salad
I don’t know/remember how to post to Mom’s recipe blog so I thought I’d put this here and she can copy and paste it. This is probably my favorite recipe discovery from 2010, and that’s saying something, since it was my first year of marriage!
1/2 small honeydew melon, seeded
2 plums, pitted
1 nectarine or peach, pitted
1 kiwifruit, peeled
2 c strawberries, stems removed
1 c blueberries
1/3 c finely shredded fresh mint leaves
For the dressing:
1/4 c fresh lime juice
1/4 c honey
1 tsp finely grated orange zest
1 tsp finely grated lime zest
1/2 tsp peeled and finely grated fresh ginger
pinch of salt
pinch of cayenne pepper (optional) Trust me, you want this!
To make the dressing, in a small saucepan over medium heat, combine the lime juice, honey, orange and lime zests, ginger, salt, and cayenne, if using. Whisk until warm and well blended. Remove from the heat and set aside.
Using a melon baller, scoop out the melon flesh and place it in a large bowl. Slice the plums and nectarine lengthwise into wedges 1/2 inch wide. Add them to the bowl with the melon balls. Cut the kiwifruit flesh lengthwise into quarters, and then cut the quarters crosswise into chunks 1 inch wide. Add to the bowl. Finally, cut the strawberries lengthwise into quarters and add them to the bowl, along with the whole blueberries.
Drizzle the dressing over the fruit. Toss gently to combine. Cover and refrigerate until chilled, at least 1 hour or up to 6 hours. Just before serving, add the mint and toss to combine.
There’s a trick to making the thin strips of fresh herbs, called a chiffonade, sometimes asked for in dessert recipes. Pick off large fresh mint leaves from 1 or more fresh sprigs. Try to use same-sized leaves and preferably larger ones, which are easier to manage. Stack the leaves on the work surface and roll them up lengthwise like a cigar. Hold the roll of leaves with your fingertips to keep it tight, then cut the roll crosswise into very thin shreds with a sharp knife.
Makes 8 servings.
My addition: You really should serve this beauty in a clear glass bowl. I swear it makes it taste better.
Of course, I didn’t exactly follow the recipe the last couple times, and have used orange juice instead of lime juice, and probably use a lot more ginger than they say. My fruit amounts also looked more like 1 honeydew, 5 plums, 3 nectarines, 4 kiwifruit, 1 pint strawberries, 1 c blueberries. You gotta have enough for seconds of this.
Khosla Coleslaw
We had tilapia for lunch today, broiled quickly with just salt and pepper. Along with that were snap peas blanched, a souffle casserole made out of 3 eggs, a cup of milk, and about a 1/2 c of feta cheese with leftover mashed potatoes and green beans; surprisingly a hit. But the piece most commented on was the coleslaw made with the pickles given me by Kimberly Khosla (sounds like "coleslaw") last month. We were making room for Thanksgiving dinner groceries so I needed to put the remaining pickles in a smaller container than what we'd been using. There was one whole dill pickle left over and a couple cups of brine. So here goes, to be repeated:
1/2 head cabbage, processed quickly in food processor
1 dill pickle, also processed
1/2 tsp dill weed
salt and pepper to taste
1/3--1/2 c mayo
1 T dill pickle juice
Toss, chill, and if you're into health nutty things, sprinkle with whole flaxseed.
Cheers!
Orange Pepper salad dressing
Last night to go with the Stroganoff Surprise that we invented, we also invented a salad. Nice combination, so we try to reconstruct it here:
On salad plates, place a generous handful of washed, chilled, chopped romaine lettuce.
On this bed, add sprinkling of sweet red pepper sliced thinly and fresh orange segments, scooped out like grapefruit to avoid chewier membranes.
Drizzle 2 T to each salad of the following mixture:
1/4 c ketchup
1/3 c orange marmalade
2 to 4 T balsamic vinegar
2 t red wine vinegar
1 T bold and spicy A-1 sauce
1 T sugar
dash of cayenne pepper
salt & pepper to taste
2 to 4 T olive oil
On salad plates, place a generous handful of washed, chilled, chopped romaine lettuce.
On this bed, add sprinkling of sweet red pepper sliced thinly and fresh orange segments, scooped out like grapefruit to avoid chewier membranes.
Drizzle 2 T to each salad of the following mixture:
1/4 c ketchup
1/3 c orange marmalade
2 to 4 T balsamic vinegar
2 t red wine vinegar
1 T bold and spicy A-1 sauce
1 T sugar
dash of cayenne pepper
salt & pepper to taste
2 to 4 T olive oil
Roquefort dressing
Somewhere on my recent trip with Cal I came across this recipe, photographed by my cell phone so I could keep track of it. Now I can't remember from whence I got it. Nor have I tried it yet. But it looked good to me.
1/2 c vinegar
1/2 c catsup
1 t salt
1 t paprika
1 t dry mustard
1/2 t pepper
1-1/2 c olive oil
14 oz. Roquefort or bleu cheese
Blend all ingredients thoroughly and chill.
1/2 c vinegar
1/2 c catsup
1 t salt
1 t paprika
1 t dry mustard
1/2 t pepper
1-1/2 c olive oil
14 oz. Roquefort or bleu cheese
Blend all ingredients thoroughly and chill.
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