Often when spring comes we start thinking of salads. I like salads can be a complete meal. Some eat more than others so some of these recipes could be cut in half.
Here are some ideas:
ENDIVE SALAD
Sliced endive (type of lettuce) 3 1/4 cups
Thinly sliced celery 1/3 cup
Green onions, finely chopped 4
Salted, roasted sunflower seeds 1/4 cup
Sweet Soy Dressing
Olive oil 1/4 cup
Lime juice 1 1/2 tbsp
Soy sauce 1 tsp
Garlic clove, minced 1/2
Oriental steam-fried noodles, broken up 1 cup
Put first 4 ingredients into large bowl. Toss.
Sweet Soy Dressing: Combine first 6 ingredients in jar with tight-fitting lid. Shake well. Makes about 2/3 cup dressing. Drizzle over endive mixture. Toss.
Just before serving, scatter noodles over top.
More to come.................
DARLENE
YUMMY YUMMY YUMMY
I am getting hungry now
dgrimm60
Here's another good salad!
Chunky Vegetable Salad
English cucumber 1
(with peel), quartered
lengthwise and cut into
1/2 inch slices
Fresh tomato (not over ripe) 2
Quartered and 3/4 inch pieces
Medium potaotes, cooked, cubed 2
Medium green pepper, 1
cut into 3/4 inch pieces
Medium yellow pepper, 1
cut into 3/4 inch pieces
Chopped or torn iceberg 6 cups
lettuce (I like Romaine)
lightly packed
black or green olives, halved 8
Crumnbled feta cheese 2/3 cup (optional)
Dressing
olive oil 1/2 cup
Coarsley chopped carrot 1/4 cup
coarsley chopped onion 1/4 cup
Garlic cloves 2 (or 1/2 tsp powder)
Dried oregano 1/2 tsp
Paprika 1/2 tsp
Celery seed 1/4 tsp
Salt 1/4 tsp
Blend all 14 ingredients in blender or food processory for about 2 minutes until smooth. Pour into jar with tight-fitting lid. Chill for at least 30 minutes to blend flavours. Shake well before drizzling over salad. Makes about 1 cup of dressing.
One think I love is mushrooms. They can be raw or cooked and they still are good. So....here's a good salad!
Pepper and Mushroom Salad
Spring mix, lettuce, lightly packed 4 cups
Jar of roasted red peppers, drained and sliced 6 oz.
(I like using fresh, raw red pepper)
Thinkly sliced fresh white mushrooms 1/2 c
Basil Honey Dressing
Olive oil 1/2 cup
Lemon juice 2 Tbsp
Chopped fresh basil 2 Tbsp
Liquid honey 1 Tbsp
Garlic clove, minced 1
Salt 1/4 tsp
Put first 3 ingredients into large bowl. Toss.
Basil Honey Dressing: Combine all 6 ingredients in jar with tight-fitting lid. Shake well. Makes about 1/2 cup dressing. Drizzle over lettuce mixture. (or drizzle half of dressing) Toss. Serves 5
DARLENE
FRESH salads are good and if you can get them out of a
garden that is the best. it also taste better just out of
garden. that is one thing I MISS living in an APT.
dgrimm60
Now that would be definetly much better for each one of us! Oh, to have our own garden so we could eat fresh and best nutritionally! That would be ideal.
DARLENE
BUT I am glad that our town has a local Farmer's Market
even if it is open only 3 days a week.
it is open tuesday friday and saturday.
so I can get fresh vegtables at least
dgrimm60
I had a very good salad for supper tonight but, it wasn't from my garden. Next best thing though.....I bought the veggies from the store.
It's great to have a full meal salad instead of eating a full meal. Tonight I had lettuce, tomatoes, tofu and corn chips. How's that for a full meal?
DARLENE
OH YOU are making me hungery
and yes that does seem like a full meal
dgrimm60
Here's another great, full-meal recipe!
Corn and Tomato Salad
Medium corncobs 2
Boiling water
Medium green peppers, quartered 2
Head of romaine lettuce, cut or torn 1
Halved cherry tomatoes 2 cups
Thinly sliced red onion 3/4 cup
Chopped fresh mint 1/4 cup
SWEET CHILI DRESSING
olive oil 1/4 cup
Sweet chili sauce 3 Tbsp
Lemon juice 2 Tbsp
Garlic clove, minced (or 1/4 tsp powder) 1
Salt 1/4 tsp
Cook corncobs in boiling water for 5-7 minutes until tender-crisp. Drain. Cool, Cut kernels from cob in 1 inch wide strips. Cut strips into 2 inch long pieces. Transfer to large bowl.
Arrange green pepper, skin-side up, on ungreased baking sheet. Broil on top rack in over for about 10 minutes until skins are blistered and blackened. Transfer to small bowl. Cover with plastic wrap. Let sweat for about 15 minutes until cool enough to handle. Remove and discard skins. Cut into 2 inch strips. Add to corn.
Add next 4 ingredients. Toss gently.
Sweet Chili Dressing: Combine all 5 ingredients in jar with tight-fitting lid. Shake well. Makes about 2/3 cup dressing. Drizzle over lettuce mixture. Toss.
This recipe sounds very good! Especially if you like walnuts.
Walnut and green leaf salad
1 Tbsp hard margarine (or butter)
1/2 cup coarsely chopped walnuts
1 head of green leaf lettuce, but or torn
1 medium red pepper, slivered
1 medium tomato, diced
Walnut Basil Dressing
1/4 cup chopped fresh basil
3 tbsp lemon juice
3 tbsp olive (or cooking oil
2 tbsp walnut (or cooking) oil
1 tsp honey dijon mustard
1/2 tsp granulated sugar
1/4 tsp salt
1/4 tsp coarsely gorund pepper
Grated Parmesan cheese, sprinkle
Melt margarine in small frying pan on medium. Add walnuts. Heat for 3 to 5 minutes, stirring often, until golden. Cool
Put next 3 ingredients into large bowl. Toss.
Walnut Basil Dressing: Combine first 8 ingredients in jar with tight-fitting lid. Shake well. Makes about 2/3 cut dressing. Drizzle over lettuce mixture. Toss.
Sprinkle with cheese and walnuts. Toss. Serves 10
(Well, you could certainly cut this recipe down in size!)