Category Archives: Salads

Black Rice Salad with Mango and Peanuts

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A very delicious and very nutritious salad (see info below). Although we enjoyed it, we made a couple of alterations to the recipe. We would reduce the cilantro by half and increase the amount of peanuts for a better balanced mouthful.

Nutritional Content
Calories (kcal) 370 Fat (g) 12 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 64 Dietary Fiber (g) 7 Total Sugars (g) 15 Protein (g) 9 Sodium (mg) 300

BLACK RICE SALAD WITH MANGO AND PEANUTS (Yield: 4 Servings)

Ingredients:

  • 2 oranges
  • 1/4 cup (or more) fresh lime juice
  • 2 tablespoons vegetable oil
  • 1 tablespoon fish sauce (such as nam pla or nuoc nam; optional)
  • 2 cups black rice
  • Kosher salt
  • 2 just-ripe mangoes, peeled, pitted, cut into 1/2-inch dice
  • 1 cup 1/2 cup fresh cilantro leaves
  • 1 cup finely chopped red onion (about 1/2 large onion)
  • 1/2 cup 3/4 cup unsalted, dry-roasted peanuts
  • 6 scallions, thinly sliced
  • 2 jalapeños, seeded, minced

Directions:

  1. Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.
  2. Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.
  3. Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.
  4. Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.

~ BonAppetit.com ~

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Deviled Egg Pasta salad

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Used up bits and pieces of leftover pasta to make this salad. Lots of fresh ingredients and a nicely blended dressing. Next time, I think I will use Miracle Whip instead of mayonnaise and increase the amount of mustard to get just the right balance of flavors.

DEVILED EGG PASTA SALAD (Yield: Servings)

Ingredients:

  • 16 oz. salad macaroni or Ditalini pasta
  • 1-1/2 cups Mayonnaise
  • 3 tablespoons sour cream
  • 2 tablespoons sweet pickle relish
  • 6 hard boiled eggs, sliced
  • 2-3 ribs celery, finely chopped
  • 1/2 cup black olives, sliced
  • 4 oz. jar pimientos, drained
  • 3 tablespoons fresh dill, chopped
  • 1 teaspoon paprika
  • garnish with green onions

Directions:

  1. Prepare pasta according to the directions, drain and let cool completely.
  2. Prepare hard boiled eggs, let cool and slice.
  3. In a large mixing bowl, combine all the ingredients except eggs and mix with pasta until blended. Gently fold in eggs. Garnish with green onions.
  4. Chill until ready to serve.

~ ButterYourBiscuit.com ~

Broccoli Apple Salad

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A fresh salad everyone will love.

BROCCOLI APPLE SALAD (Yield: 4-6 Servings)

Ingredients (Salad):

  • 4 cups fresh broccoli florets
  • ½ cup shredded carrots
  • ¼ cup diced red onion
  • 2 large apples, finely chopped
  • ½ cup pecans, coarsely chopped
  • ½ cup dried cranberries

Ingredients (Creamy dressing):

  • ½ cup lite mayonnaise
  • ½ cup low fat Greek yogurt
  • 2 Tablespoons lemon juice
  • 1 Tablespoon sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper

Directions:

  1. In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.
  2. To make the dressing: Whisk together mayonnaise, Greek yogurt, lemon juice, sugar, salt and pepper.
  3. Add the dressing to the salad and toss to coat. Chill until ready to serve.

~ TheRecipeCritic.com ~

Fruit Salad in a Pineapple Boat

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FRUIT SALAD IN A PINEAPPLE BOAT (Yield: 8-10 Servings)

Ingredients (Salad):

  • 1 fresh pineapple
  • 2 cups cantaloupe , cubed
  • 1 cup fresh strawberries , halved
  • 1 cup fresh blueberries
  • 1 tablespoon lime juice

Ingredients (Sauce):

  • 1 cup fresh strawberries , mashed
  • 1 cup low-fat plain yogurt ( 8 oz.)
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons lime zest
  • 1/2 teaspoon vanilla extract

Directions:

  1. Stand pineapple upright; vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the large section, leaving a 1/2-in. shell.
  2. Chop fruit; place in a large bowl. Add the cantaloupe, strawberries, blueberries and lime juice; toss to coat. Place in pineapple shell.
  3. In a small bowl, combine the sauce ingredients. Serve with fruit.

~ GeniusKitchen.com ~

Tuna Salad

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TUNA SALAD (Yield: 4 Servings)

Ingredients:

  • 2 pounds very fresh tuna steak, cut 1-inch thick
  • 4 tablespoons olive oil, plus extra for brushing
  • 2 1/2 teaspoons kosher salt, plus extra for sprinkling
  • 1/2 teaspoon coarsely ground black, plus extra for sprinkling
  • 2 limes, zest grated
  • 1 teaspoon wasabi powder
  • 6 tablespoons freshly squeezed lime juice (3 limes)
  • 2 teaspoons soy sauce
  • 10 dashes hot sauce (recommended: Tabasco)
  • 1 to 2 ripe Hass avocados, medium diced
  • 1/4 cup minced scallions, white and green parts (2 scallions)
  • 1/4 cup red onion, small diced

Directions:

  1. Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
  2. Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
  3. Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

~ FoodNetwork.com/ina-garten ~

Grilled Avocado Halves with Cumin-Spiced Quinoa and Black Bean Salad

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12GRILLED AVOCADO HALVES WITH CUMIN-SPICED QUINOA AND BLACK BEAN SALAD (Yield: 4-6 Servings)

Ingredients (Grilled Avocados):

  • 3 avocados
  • 1 to 2 tablespoon olive oil
  • 2 lemons, juiced
  • Salt and pepper, to taste

Ingredients (Salad):

  • 1 cup dry quinoa
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons maple syrup
  • 2 teaspoons Dijon mustard
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • black pepper, to taste
  • 1 cup diced cucumber
  • 1 cup diced red bell pepper (or substitute cherry tomatoes)
  • 1/2 cup raw corn kernels (from about 1 ear)
  • 1 1/2 cup cooked black beans (or 1 can beans, rinsed)
  • 10 to 15 basil leaves, cut in a chiffonade
  • 1/4 cup chopped fresh cilantro, plus extra for garnish

Directions:

  1. Lightly oil your grill or grill pan and set over medium heat.
  2. Rinse the quinoa through a fine sieve for about a minute. Place quinoa in a medium sized pot with 2 cups of water and a pinch of salt. Bring the water to boil, then reduce it to a simmer. Cover the quinoa and simmer for 15 minutes, or until all of the liquid has been absorbed. Fluff the quinoa with a fork and allow it to rest, covered, for 10 minutes.
  3. While the quinoa cooks, cut the avocados in half and remove the pits. Brush the avocados lightly with olive oil and drizzle with lemon juice. Sprinkle them with salt and pepper. Place the avocados, cut side down, on the grill. Allow them to cook for 5 minutes, or until they have nice grill marks. Remove them from heat and set aside.
  4. In a small bowl, whisk together the olive oil, vinegar, maple syrup, mustard, cumin, salt, and pepper to taste.
  5. To a large mixing bowl, add the cooked quinoa, cucumber, pepper, corn, black beans, basil, and cilantro. Dress the salad and toss gently. Season to taste.
  6. Fill each avocado half till it’s brimming over with a cup of quinoa salad. Serve, garnished with extra cilantro if desired.

~ food52.com ~

Curried Cashew, Pear, and Grape Salad

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3CURRIED CASHEW, PEAR, AND GRAPE SALAD (Serves 4-6)

Ingredients

  • 3/4 cup cashew halves
  • 4 slices bacon, coarsely chopped
  • 1 tablespoon melted butter
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon curry powder
  • 1 tablespoon brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cayenne pepper
  • Dressing:
  • 3 tablespoons white wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/2 cup olive oil
  • salt and black pepper to taste
  • Salad:
  • 1 (10 ounce) package mixed salad greens
  • 1/2 medium Bosc pear, thinly sliced
  • 1/2 cup halved seedless red grapes

Directions

  1. In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
  2. Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
  3. In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
  4. In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
  5. In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

~ from AllRecipes.com ~