Salad


Italian Bread Salad


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ITALIAN BREAD SALAD                                                                                 serves 8-10


Olive oil

2 loaves of Italian or French bread, cut into thick slices

6-8 ripe tomatoes, sliced

2 cucumbers, peeled and thinly sliced

1 small red onion or 2-3 green onions, thinly sliced

24 fresh basil leaves, minced

1/4 C. fresh oregano leaves, minced

1/2 C. olive oil

1/4 C. red wine vinegar

1/2 tsp. salt

1/2 tsp. pepper

shredded mozzarella, optional


Brush one side of bread slices with olive oil; place on a baking sheet. Broil 6” from heat until browned. Combine next 6 ingredients and let stand up to 2 hours at room temperature. Arrange toasted bread slices in a large shallow bowl. Spoon vegetable  mixture over bread. Combine remaining ingredients in a jar; cover tightly; shake vigorously. Pour over vegetables and bread; sprinkle with cheese, if desired. Serve immediately.

Ambrosia

This makes a great holiday salad. I noticed I had all the ingredients one day and made it to go with dinner, even though it wasn’t a holiday, and the children went bonkers. Victoria took a bite and immediately requested this for her birthday dinner. We might have it again before then. I made my own yogurt and just added a splash of vanilla. 

AMBROSIA                                                                    serves 6

20 oz. can pineapple chunks in juice, drained

11 oz. mandarin oranges

1 1/2 C. grapes

1 C. mini marshmallows

1 C. coconut

1/2 C. broken walnuts or pecans

1 C. vanilla yogurt


Combine and chill. 

Corn Salad

This salad is cool and refreshing in the summer. The combination of flavors makes my taste buds sing. I usually use a little less cayenne than called for since I expect my little ones to eat this too. 

CORN SALAD                                    serves 16-18


4 C.. frozen  organic corn, thawed           

2 C. diced green pepper           

2 C. diced red pepper           

2 C. diced celery               

1 C. minced fresh parsley           

1 C. chopped green onions           

1/2 C. parmesan               

2 tsp. cumin

1/8 tsp. cayenne pepper

1 1/2  tsp. salt

3/4  tsp. pepper

1/2 tsp. hot pepper sauce

2 tsp. garlic, minced

3 Tbs. olive oil

6 Tbs. lime juice


In large bowl, combine first 12 ingredients. Heat garlic and oil in microwave 1 minute. Cool. Whisk in lime juice.  Pour over vegetables and toss to coat. Cover and chill until serving.

Summer Salad

This is one of my favorite salads. I found it in Southern Living magazine years ago, but it is no longer on their website. That is too bad, because their pictures are much better than mine. This is the only time of year you can really do this salad right, when all the fruit is in season. You have to plan ahead a few hours for this one, beginning with a blueberry chutney, then using some of that to make the dressing, then tossing the salad just before serving. It is worth it.

SUMMER FRUIT SALAD WITH BLUEBERRY VINAIGRETTE            serves 6-8


2 C. fresh blueberries

1 C. fresh strawberries, halved

2 nectarines, sliced

8 C. mixed salad greens

Blueberry Vinaigrette

1/2 C. slivered almonds, toasted


Combine first 4 ingredients in a large bowl. Cover and chill 1 hour. Drizzle 1/3 cup Blueberry Vinaigrette over salad mixture, tossing to coat. Sprinkle with slivered almonds. Variation: Add 2 cups chopped, cooked chicken.


BLUEBERRY VINAIGRETTE: 

1/4 C. blueberry chutney

1/4 C. minced onion

1/3 C. balsamic vinegar

1 tsp. salt

1/2 tsp. pepper

2/3 C. olive oil


Whisk together first 5 ingredients. Gradually whisk in oil until blended.  Makes 1 1/2 cups.


BLUBERRY CHUTNEY:

1 large Granny Smith apple, peeled and diced     

1/2 C. Sugar                    

1/2 C. orange juice                

1 Tbs. grated orange rind                

1 tsp. ground ginger

1/4  tsp. dried crushed red pepper

1/4 tsp. pepper

4 C. fresh or frozen blueberries

3 Tbs. balsamic vinegar


Bring first 7 ingredients to a boil in a medium saucepan. Reduce heat to low; simmer, stirring occasionally, 15 minutes or until apple is tender. Stir in blueberries and vinegar; bring to a boil. Reduce heat to medium; cook, stirring occasionally, 40 minutes or until thickened. Makes 3 cups.


Coleslaw

Do you know how nutritious and cancer fighting cabbage is? We should be eating this every day. Mike tells me he hates coleslaw. Turns out he hates that drippy mayonaisy glop on it, but he is happy to eat his share of this. I confess that the little people are not happy about the quarter of an onion in the dressing, but the rest of us know that onions are good medicine and they perk up a bowl full of cabbage.

COLESLAW                                serves 10-12


1 large head of cabbage, shredded                      

2 medium carrots, shredded

1 tsp. celery seed                   

1/2 C. oil                   

1/2 C. sugar

1/4 C.  apple cider vinegar

1/2 tsp. salt

1/2 tsp. ground mustard

1/4-1/2 medium onion, quartered



In large bowl, toss cabbage, carrots and celery seed. Place remaining ingredients in a blender or food processor; cover and process until combined. Pour over cabbage and toss to coat. Cover and chill at least 2 hours. Serve with a slotted spoon.

Warm Mustard Potato Salad

Taking advantage of the new potatoes in season and our addiction to Dijon mustard. I served this to a guest last weekend who declared, “This salad is rockin’ good!”

WARM MUSTARD POTATO SALAD                        serves-8-10                 


2 lbs. small red potatoes, cooked tender

1 C. mayonnaise

1/4 C. Dijon mustard

1/2 C. chopped red onion

2 green onions with tops, sliced

2 tsp. minced garlic

3 Tbs. snipped fresh dill or 1 Tbs. dill weed

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. lime juice


Drain and cool potatoes, slightly. Combine remaining ingredients. Cut potatoes into chunks. Toss with dressing. Serve warm.

Salade Nicoise with Grilled Chicken

All these ingredients were in season and on sale last week. We love anything with Dijon mustard. 

SALADE NICOISE WITH GRILLED CHICKEN        serves 10


2 1/2 lbs. red potatoes, thinly sliced (7 cups)

1/2 C. dry white wine

5 C. (2-inch) cut green beans 

1/2 C. minced shallots, divided

4 Tbs. Dijon mustard. Divided

1 tsp. tarragon

8 skinned, boned chicken breast halves

cooking spray

6 Tbs. white wine vinegar

4 Tbs. olive oil

1 tsp. anchovy paste

6 garlic cloves, minced

16 cherry tomatoes, halved

2 Tbs. chopped green onions


Steam potatoes, covered, 15 min. or until tender; cool slightly. Combine potatoes and wine in a bowl; stir gently to coat. Meanwhile steam green beans, covered 6 min. or until crisp tender. Rinse under cold water; drain. Combine 4 Tbs. shallots, 2 Tbs. mustard and tarragon in large bowl. Add chicken, tossing well to coat. 



Grill chicken or place on broiler pan coated with cooking spray and broil 6 min. on each side or until done. Cool slightly; slice into ½ inch strips. Combine remaining shallots, mustard, vinegar, oil, anchovy paste and garlic in large bowl.



Add potatoes and beans; toss gently. Spoon  1 1/4 cups mixture onto each plate and top with chicken strips. Arrange tomatoes on each salad and sprinkle with green onions. Leftovers make a nice lunch the next day for a brown bagger.

Caesar Salad

This one is what you would expect in a Caesar salad. If you have never used the anchovy paste, don’t chicken out and skip it. It comes in a tube like toothpaste and you can find it in the ethnic section of the grocery store. You will not taste anchovies, but if you leave it out, it won’t be half as good.


CAESAR SALAD        serves 6-8


1/4 C. Parmesan

3/4 C. Mayonnaise

2 Tbs. lemon juice

1/2 tsp. anchovy paste

1/2 tsp. Worcestershire sauce

1/4 tsp. pepper

1/8 tsp. dry mustard

2 garlic cloves


4 oz. French bread, cubed

8 C. Torn Romaine

Freshly grated Parmesan


Toast croutons at 300° for 15 min. Blend first 8 ingredients in blender. Toss Romaine with croutons and dressing. Sprinkle with freshly grated Parmesan. Serve immediately. 

Glorified Caesar Salad

My mom named this one. She probably doesn’t remember that. The comment was, “Oh, that’s just a glorified Caesar salad.” No big deal. The rest of us think it is fantastic.

GLORIFIED CAESAR SALAD        serves 14


3/4 C. oil   

1/4 C. fresh lemon juice   

1 tsp. minced garlic   

1/2 tsp. salt   

1/2 tsp. pepper   

2 bunches (1 lb. each) romaine, torn   

 2 C. chopped tomatoes

1 C. (4 oz.) shredded Swiss cheese

2/3 C. slivered almonds, toasted

1/2 C. grated Parmesan

8 bacon strips, cooked and crumbled (optional)

1 C. Caesar salad croutons


       

In jar with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill. In a large bowl, toss romaine, tomatoes, Swiss cheese, almonds, Parmesan and bacon. Shake dressing; pour over salad and toss. Add croutons and serve immediately. 

Tomato Mozzarella Salad

Tomatoes and basil from my kitchen garden. Ooooooooo! It tastes like summer! I like the presentation when there are several kinds of tomatoes.

TOMATO- MOZZARELLA SALAD        serves 6


1/4 C. red wine vinegar

1/2 tsp. minced garlic

1/2 tsp. salt

pepper

2/3 C. olive oil

3 cups cherry tomatoes, halved and/or larger tomatoes, sliced

16 oz. mozzarella cheese, cut into 1/2 inch cubes (2 cups)

1/4 C. coarsely chopped red onion

3 Tbs. finely chopped fresh basil or 1 Tbs. dried


Mix vinegar, garlic, salt and pepper. Slowly pour in oil, stirring constantly with fork until well blended. Add tomatoes, mozzarella, onion and basil; toss to mix. Cover and chill several hours.


© Being Fruitful, 2012