Posts filed under 'Salad'
Recipe Contest Winner – Cindy’s Cauliflower Salad
We just finished a recipe contest with three of our favorite blogs: funcraftsandrecipes.com, momcooks.net, lisacooking.com. Their readers were asked to submit one of their favorite recipes and Elizabeth, Lisa, Valerie and myself chose the best three from each blog. Besides appearing in our blog here each recipe will be published on the emealsforyou.com website.
Here is Cindy’s winning salad – Cindy’s Cauliflower Salad. Check out the blogs above for more recipes.
Cindy’s Cauliflower Salad
| Complexity: | Easy |
| Serves: | 8 |
| Category: | Salad |
| Meal: | N/A |
| 1 | head | cauliflower, florets |
| 3 | oz | cheese, parmesan, grated |
| 1 | envelope | Good Seasons Dressing |
| 6 | oz | mayonnaise |
| 8 | oz | peas, frozen |
| 1 | head | lettuce, Romaine |
Place the cauliflower in a bowl (large enough to mix
later). Mix the mayo, cheese and dressing mix and pour over
cauliflower. Spread the frozen peas over the mix. Cut lettuce into
bite-size pieces; place the lettuce over the peas. Let stand overnight.
Just before serving mix all together.
Add comment January 9, 2009
Recipe of the Week – Summer Salad
Summer Salad
I can’t believe it is mid-August already; seems like it should be June or something. My wife’s two tomatoes plants are performing nicely, providing fresh, great tomatoes each day. Usually a summer treat is to cut up tomatoes and green peppers, add some salt, and you have a refreshing salad I decided to “enhance” my old favorite to make it just a little different and make it a little more substantial.
I was looking for both a taste and visual push here. We eat with our eyes as well as our mouths and putting a colorful dish in front of our families cost us nothing extra and makes the food just a little bit better. I served this salad with grilled chicken breasts and green peas.
For those of you looking for an easy, quick and satisfying meal, this meals hits on all cylinders. I know the salad made an impression because my wife gave me the ideal compliment, “this one’s a keeper”. Give it a try!
Summer Salad
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Salad |
| Meal: | N/A |
| 1 | large | tomatoes, fresh |
| 1 | large | pepper, green |
| 1 | medium | avocado |
| 1 | medium | corn, roasted ear |
| 2 | oz | cheese, feta, crumbled |
| 1 | medium | lemon, juice of |
| 1 | Tb | cilantro, chopped |
| 3 | Tb | oil, olive |
| 1 | pinch | salt and pepper to taste |
Chop tomato, green pepper and avocado into bite sized pieces and place in a large bowl. Remove corn kernels from cob and place in bowl with the other veggies. Squeeze the juice from the lemon onto the veggies; add olive oil and stir. Sprinkle chopped cilantro and crumble feta cheese on top and add salt and pepper to taste.
Add comment August 12, 2008
Recipe of the Week – Watermelon Salad
Watermelon Salad
(from the Salad Collection at emealsforyou.com)
This is a carryover from last year; but it’s still a winner. We were putting some chicken breasts on the grill and my wife wanted something “different” to go with it. As the spring heat turns into summer heat; cold, refreshing salads add color and a special touch to any meal.
The charm of watermelon salad is its versatility. Pair it with lunch meats, a can of tuna or even just some crispy crackers and you have a quick, delicious lunch… low in calories and good for you. Serve it as a dinner salad and watch the surprised looks you get. Having problems getting your kids to eat salad; come on what kid doesn’t like watermelon.
Well I have to go now… the photo made me think this is just what I need for tonight’s dinner.
Watermelon Salad
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Salad |
| Meal: | Summer’s Night (Quick Meals Planner) |
| 0.165 | cup | pine nuts, toasted |
| 3.5 | cup | watermelon |
| 0.5 | cup | cheese, feta |
| 0.25 | medium | onion, red |
| 0.5 | cup | arugula |
| 0.165 | cup | cilantro, chopped |
| 0.125 | cup | oil, olive |
| 1 | Tb | lemon, juice of |
| 0.25 | tsp | pepper, fresh cracked |
| 0.5 | pinch | salt to taste |
Toast pine nuts, Seed and cut watermelon into bite size pieces. Thinly slice onion, crumble feta and place in bowl with all other ingredients. Mix well, serve very cold.
This and many more salad ideas may be found at emealsforyou.com
Add comment June 17, 2008
Recipe of the Week – Caesar Salad
Caesar Salad
(from the Salad Collection at emealsforyou.com)
Looking for a quick, easy, good for you and inexpensive idea? I know, anyone can make a salad, so what’s the big deal? The big deal is that many of us will order this salad when we are out to dinner but don’t think of making it at home. “Beef” it up with some chicken, shrimp, leftover steak or even a can of tuna and you have a perfect lunch. This is also an ideal way to get your kids to eat salad; for some reason most kids like the taste of lemon and cheese. Great for those of us who are watching our waists as well.
The major object I hear is, ” I don’t eat raw eggs” quickly followed by the dreaded, “I don’t eat those hairy little fish” ( anchovies). I say okay; leave them out. Really, just don’t put them in, you won’t miss them. The eggs are added by some to make the dressing more creamy and to help the cheese stick to the lettuce. Anchovies add a certain “richness” to sauces and dressings. Chefs say you don’t taste them in dishes, I say #X!&##. If I know they’re in there I am mentally tasting them. I find if you follow my recipe you will like this just as much as “restaurant” Caesar Salad.
Caesar Salad
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Salad |
| Meal: | French Bistro in under 30 Minutes (Distinctive Dinners) |
| 1 | head | lettuce, Romaine |
| 3 | Tb | oil, olive |
| 0.5 | medium | lemon, juice of |
| 2 | cloves | garlic, minced |
| 0.75 | cup | cheese, romano, grated |
| 0.25 | small | baguette |
| 1 | spritz | PAM |
| 1 | pinch | salt and pepper to taste |
In a large bowl place oil, lemon juice and garlic, press garlic into bowl with a wooden spoon to distribute. Whisk ingredients together. Cut baguette into 1/4 inch slices, spray with PAM and place in a 350-degree oven for 4 minutes or until gold brown. Tear (don’t cut) lettuce leaves into small pieces and place in bowl on top of dressing. When you are ready to serve, toss salad and add romano and toss again and add croutons broken into halves.
Find this recipe paired with French Fries, Steak au Poivre, Rex’s Tan Buick for dessert and let’s not forget the Bakes Garlic appetizer (French Bistro in under 30 minutes Meal Plan) at emealsforyou.com
Add comment February 27, 2008
