Posts tagged ‘easy salad’
Recipe of the Week – Watermelon Salad
(From the Salad Collection at emealsforyou.com)
Watermelon Salad
Do you love watermelon but just think it may be time to try it in a different way? This recipe is for those who are looking for a refreshing salad to serve on a hot summer’s eve or maybe an easy lunch on the deck served with some homemade muffins. Either way it is a great way to get the kids eating salads and good enough to serve as a surprise for guests. Quick to make and easy to serve this is one I know is a keeper.
Watermelon Salad
| Complexity: | Easy |
| Serves: | 8 |
| Category: | Salad |
| Meal: | Summer’s Night (Quick Meals Planner) |
| 0.33 | cup | pine nuts, toasted |
| 7 | cup | watermelon,seedless |
| 1 | cup | cheese, feta |
| 0.5 | medium | onion, red |
| 1 | cup | arugula |
| 0.33 | cup | cilantro, chopped |
| 0.25 | cup | oil, olive |
| 2 | Tb | lemon, juice of |
| 0.5 | tsp | pepper, fresh cracked |
| 1 | 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.
For those watermelon “freaks” out there try the Watermelon Gazpacho with Crab Salad at emealsforyou.com
Recipe of the Week – Warm Chicken Salad
(From the Salad Collection at emealsforyou.com)
Warm Chicken Salad
It was warm in the Ohio Valley this weekend; and after a couple of days of running errands we settled in for a nice, light dinner on Sunday. Trying to figure out what we felt like proved difficult until I mentioned a Warm Chicken Salad, something we have in the summer and always find just right.
There is something special about a nice big salad topped off with a few pieces of warm chicken. Just the right amount of food to keep us happy without the heavy feeling of over-doing it on a warm night. Besides, we had room for a Klondike Bar a few hours later.
Warm Chicken Salad
| Complexity: | Easy |
| Serves: | 2 |
| Category: | Salad |
| Meal: | Other (General) |
| 4 | cup | lettuce, mixed |
| 0.5 | tsp | garlic powder |
| 0.125 | Tb | oregano, dried |
| 2 | Tb | oil, olive |
| 1 | Tb | vinegar, red wine |
| 6 | oz | chicken breast, cooked , skinless and boneless with pan juices |
| 1 | pinch | salt and pepper to taste |
Place lettuce in a bowl; add garlic powder, oregano, oil and vinegar. Toss and place in center of plate. Heat chicken and pan juices. Cut chicken into slices and place on salad. Spoon pan juices on top and serve.
More Diet Friendly meals at emealsforyou.com
All Hail Caesar – The Salad That Is
From the Salad Category at emealsforyou.com.
Caesar Salad
We are just back from our quarterly trip to New Jersey. As is the custom we ended our stay with the traditional T-bone steak dinner including the always demanded Caesar Salad. I have made the ” Julie Child’s” caesar in the past but like the ease and freshness of this salad. The charm of the old-fashioned Caesar Salad was that in most good restaurants the salad was made tableside, by a waiter who would take great pride in preparing the salad as a robust performance in the culinary arts. Alas, it has gone the way of Crepe Suzettes, Dover Sole and Steak Diane.
I avoid anchovies, those hairy little fish, as I call them and the customary raw egg. I find they are not needed to make a salad that never fails to satisfy my guests. Probably best served with a side order of breath mints; if you like garlic like we do. Maybe you could try making it tableside as well.
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.
Chef Rick tells me he must have anchovies, if your wish, add four anchovy filets to the bowl with the oil, garlic and lemon.
More salad ideas and the Steak Diane recipe at emealsforyou.com.
Recipe of the Week – Panzanella Salad
(From the Salad Collection at emealsforyou.com)
Panzanella Salad
We have a salad with just about every dinner meal, so making different salads is important. We are on our second planting of lettuce in the garden and the tomatoes are just now turning; but I found some great plum tomatoes at the market. So when my wife asked if we could have a Panzanella salad for dinner; I was more than ready.
Panzanella salad can incorporate any number of ingredients. Make it with fresh veggies, grilled yellow squash or even substitute canned tomatoes. Add capers, olives or just about anything else in the fridge. Toast the bread if it is too soft or fresh. This works well when you forget to put the bread in a bag after dinner the night before and now you have all this stale bread laying around. Need to fill those teenage boys up, this is the thing; using inexpensive ingredients and they will be eating veggies without complaining.
Give this a try and I bet you will come back for more.
Panzanella Salad
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Salad |
| Meal: | Thursday Comfort Food (Quick Meals Planner) |
| 6 | slices | bread, Italian |
| 3 | cloves | garlic, chopped |
| 1 | 16 oz can | tomatoes, diced |
| 0.25 | small | onion, red |
| 2 | Tb | oil, olive |
| 3 | Tb | vinegar, red wine |
| 1 | Tb | capers |
| 1 | small | squash. yellow |
| 2 | Tb | cilantro, chopped |
| 2 | Tb | cheese, Romano, grated |
| 1 | pinch | salt and pepper to taste |
Slice bread in ¾” slices, then into cubes. Place in bowl, add tomatoes, thinly sliced onion, capers, and garlic. Dice yellow squash and add to bowl. Add oil, vinegar, romano cheese, cilantro and salt and pepper to taste. Let sit for 15 minutes before serving.
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.
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