Posts filed under ‘Salad’
Recipe of the Week – Warm Chicken Salad
(From The Salad Collection at emealsforyou.com)
Julia's Chicken
Warm Chicken Salad
The final chapter in the Julia Child’s weekend was played out on Monday. Returning from taking Jeannie to the airport we decided we wanted a light but good lunch to put the ribbon around our food-a-thon. This involved putting two words that I thought I would never use in the same sentence: Julia Child and leftovers. We still had some of the wonderful chicken left from Sunday’s dinner so why not combine the chicken with a salad and have the best of both worlds while keeping it light.
I re-heated the leftover chicken including the pan juices in the microwave, and cut the chicken into 6 pieces. Placing 3 pieces on each salad I finished the dish by spooning the pan juices onto the top of the salad. This added a wonderful new dimension to the simple salad, slightly warming the lettuce and adding those tasty pan juices to both the chicken and the lettuce.
So don’t be so quick to pitch those pan juices when saving the leftover chicken. You may find yourself in a quandary as to what to make for a quick lunch, and this warm salad may just hit the spot.
Recipe of the Week – Dressing Up an Old Favorite
(From The Salad Collection at emealsforyou.com)
French Vinaigrette Salad
I have posted on making recipes your own; adding or subtracting ingredients to make the finished product more to your taste and liking. This salad is the one I served this past weekend for the Neighborhood Dinner Party. The French Vinaigrette salad dressing is ridiculously simple, and spectacularly tasty. My wife suggested I “dress it up” a little by adding a baked goat cheese medallion.
The medallion took a good salad to the next level. It added a touch of class visually, a contrast in texture from the leafy lettuce to the smooth and silky cheese, and a wonderful taste treat as the warm cheese blended its sweet taste to the tart dressing.
To make the goat cheese medallions cut a roll of goat cheese into 1 inch pieces. Roll these in panko bread crumbs, place in the frig for 20 minutes or so; then bake in a 350 degree oven until they just start to color. Carefully remove each one with a flat spatula and place, centered on the salad. Serve immediately, then sit back and listen to the mmmmmmmmmmmmm’s.
French Vinaigrette Salad
| Complexity: | Easy |
| Serves: | 8 |
| Category: | Salad |
| Meal: | September Book Club (Celebration Meal Plans) |
| 2 | Tb | vinegar, red wine |
| 1 | Tb | mustard, dijon |
| 0.5 | cup | oil, olive |
| 1 | small | shallots, sliced |
| 0.75 | tsp | salt, table |
| 1 | dash | pepper, fresh ground |
| 1 | lb | lettuce, mixed |
Whisk vinegar,shallot and mustard together in a small glass bowl. Slowly drizzle in the oil, whisking constantly. Add salt and pepper to taste. Allow to sit at room temperature for 30 minutes.Toss with mixed lettuce and serve.
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.
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.
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
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
Recent Comments