this weeks giveway is salad servers from pottery barn. they are beautiful silver servers with red glass beads in the handles. to enter the contest share your favorite salad recipe. i am trying to eat a salad a day so i need some new recipes. i will randomly choose one of the entries on friday at 4pm. if you have won a giveaway you are welcome to enter again. i will also ship to entries so if you are not close feel free to enter.~type to you soon~
7 comments:
I'm looking forward to everyone's recipe for salads! Here is a good one if you like strawberries: field greens, walnuts, feta cheese topped with strawberries. Dressing- equal parts of balsamic vinegar and olive oil, salt/pepper to taste, touch of garlic, dab of mustard and 1/4 tsp of oregano, basil and thyme (dry). Mix salad dressing ingredients together and serve!
Tomato and corn salad with Majoram
(Makes 4 servings)
4 ears fresh corn, husked
¼ cup extra virgin olive oil
1 Tablespoon red wine vinegar
3 medium tomatoes, chopped
½ cup crumbled feta cheese
2 tablespoons chopped fresh marjoram
4 large butter lettuce leaves
Cook corn in a large opt of boiling salted water, until tender about 5 minutes. Cool Cut kernels from cobs.
Whisk oil and vinegar in medium bowl to blend. Add corn, tomatoes, feta and marjoram: toss to coat.
Arrange lettuce leaves on platter. Spoon tomato and corn salad onto leaves and serve.
I lived in Chicago for 8 years and one of my favorite resturants was California Pizza Kitchen, oh how I miss thier salads, soup and their pizza wasn't bad either! When I moved back my dear friends sent me off with my very own CPK Cookbook, featuring my favorite salad:
This recipe from CDKitchen for California Pizza Kitchen Chicken Chopped Salad serves/makes 4
Ingredients:
***Fried Tortilla Strips:***
Vegetable oil for deep-frying
12 corn tortillas, sliced 1/4" thick (if you don't want to make your own, Kroger sells them in a bag by their soup bar in the deli)
***Garden Herb Ranch Dressing:***
1/2 teaspoon dry mustard
1/4 teaspoon cold water
2 3/4 cups mayonnaise
1 cup buttermilk
7 tablespoons dairy sour cream
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoon green onions, thinly sliced
2 teaspoons garlic, finely chopped
2 teaspoons fresh Italian parsley, minced
1 1/2 teaspoon Worchestershire sauce
1 teaspoon fresh dill, minced
1/2 teaspoon fresh oregano, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon fresh basil, minced (again, if you don't want to make this dressing ranch or lite ranch work in a pinch)
***Chicken:*** (you can also use rotissere chicken from the store or grilled from your backyard barbie)
1 1/3 tablespoon good olive oil
1 1/3 tablespoon garlic, minced
2 teaspoons soy sauce
2 teaspoons salt
20 ounces chicken breasts, skinless
1/4 cup barbecue sauce (your favorite)
***Salad:***
1/2 head iceberg lettuce, shredded fine – I buy the kind in a bag already shredded.
1/2 head romaine lettuce leaves, shredded fine – you can buy romaine lettuce heads/leaves arleady washed in bags and you can just shred that.
1/4 cup fresh basil, thinly sliced
1 pound jicama, cut into thin strips
2 cups Monterey Jack cheese, shredded
1 cup black beans - rinsed and drained (canned works)
1 cup corn kernels, drained (canned works)
3 tablespoons fresh cilantro, chopped
2 pounds tomatoes, diced
1/2 cup barbecue sauce
1/4 cup green onions, thinly sliced
Directions:
Tortilla strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375F. Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered. Or simply go to Krogers and buy Tortilla Strips already prepared and ready to go. They are in orange bags in the deli area with the fresh soups.
Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.
Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce and salt. Turn the chicken breasts in this marinade and leave to at room temperature for about 15 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4" cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate. Another option, which is what I did…coat the chicken breasts with olive oil and sprinkle with Nature’s Seasonings and roast for 20-30 minutes depending on size of breasts.
Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with the green onions.
Enjoy!
This one is a great summer meal!!!
Florida Rice and Avocado Salad
3 cups cooked rice, cooled
2-3 dups coarsely chopped cooked chicken
2 avocados, pealsed and cut in cubes
1 cup diagonally sliced celery
1/2 green sweet pepper
1/4 cup minced onion
3 TBS. lemon juice
2 TBS. vegetable oil
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground white pepper
1 garlic clove minced
liquid pepper sauce to taste
tomatoe wedges
combine rice, chicken, avocadoes, celery, pepper, & onion in large mixing bowl. measure remaining except tomatoes into small jar. shake wll. pour over rice mixture. toss lightly. cover and refrigerate 1 to 2 hours. Adjust seasonings, if necessary. serve on salad grees and garnish with tomattoe wedges and avocado slices.
Mandarin Orange Salad (from my mother in love)
1 head romaine
small red onion, sliced thin
large can mandarin oranged, drained
2/3 cup sliced almonds, mixed with 3 TBLSP sugar
1.heat almonds and sugar in teflon skillet until candies--STIR CONSTANTLY
Mix above ingredients and add dressing until ready to serve.
Dressing:
1 tsp salt
4 TBLSP sugar
1/2 cup oil
4 TBLSP red wine vinegar
2 TBLSP parsely (sometimes I ommit this)
(Chill dressing for about 2 hrs before adding to salad)
I make a delish chopped salad that is sort of like the stuff you might find in a diner. Finely chop romaine lettuce, tomatoes and red onions. Add in some grated carrots. Now you are supposed to use a bleu cheese dressing on this. To make a low cal blueu cheese dressing I take some plain yogurt and some cribmled blue cheese and mix it. Then dress the salad. It's plain but delish. You can also add chicken to it for a meal size potion.
My favorite salad is spinach with strawberries, toasted pecans and sweet poppy seed dressing. Perfect for easy summer/spring dishes!
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