Salads
Almost-Cobb Salad
For the dressing:
1/4 cup water
1/4 cup red wine vinegar
2 teaspoons lemon juice
1/2 teaspoon sugar
1 teaspoon coarse salt
Black pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry Coleman's mustard
1/2 to 1 clove garlic, minced
2 tablespoons extra-virgin olive oil
For the salad:
1 (4-ounce) head butter lettuce
1 bunch arugula
2 heads romaine hearts
1 (10-ounce) bag shredded carrots
4 strips bacon, diced, cooked until crisp and drained
1 (8-ounce) chicken breast, grilled or poached and cut into small cubes or shredded
2 medium tomatoes, diced
1 avocado, halved, peeled, and thinly sliced
2 tablespoons chopped chives
2 hard boiled eggs cut in quarters
For the dressing:
Whisk together all ingredients in a non-reactive bowl.
Toss all of the salad ingredients in a large bowl. Slowly add dressing and continue to toss until lightly coated. I use whatever kind of lettuce I have on hand.
Apple Pecan Chicken Salad
3 heads (6 cups) romaine lettuce
3 cups mixed field greens (such as arugula, radicchio, curly endive, etc.)
1-1/2 cup cooked, shredded rotisserie chicken breast
1/4 cup chopped pecans, toasted
Red onion, sliced very thin
Tomatoes
2 oz. dried apple chips
Apple White Balsamic Vinaigrette
2 Tbsp. apple juice concentrate
1 Tbsp apple cider vinegar
1 Tbsp. white balsamic vinegar
1 tsp. Dijon mustard
1/4 tsp. garlic powder
1/3 cup olive oil
Toss mixed greens, rotisserie chicken, onion, walnuts and apple chips together in a large salad bowl. Whisk together remaining ingredients and pour over salad. Serve immediately.
Chicken salad
Cooked chicken (from leftovers like roasted, rotisserie or BBQ), chopped
Mayonnaise
Onion, chopped
Dill weed dried or chopped fresh
Pickles, chopped (dill or sweet to your taste)
Salt and pepper to taste
Mix all ingredients and serve on bread, rolls or lettuce.
Fancy salad
I used to make this with nice Maytag Blue cheese on it but it’s good without it too
Spring Mix salad
Vinaigrette (see dressings page)
Cherry or grape tomatoes, halved
Pomegranate seeds
Toasted chopped pecans
Mushroom Spinach Salad with Tarragon Egg Dressing
For dressing:
2 hard-boiled large eggs, yolks mashed and whites chopped fine
3 tablespoons tarragon white-wine vinegar
1 tablespoon Dijon mustard
6 tablespoons extra-virgin olive oil
3 tablespoons minced shallots (about 2)
2 tablespoons finely chopped fresh tarragon leaves
Salt and pepper
1/2 pound fresh baby spinach, coarse stems discarded and leaves washed well and spun dry
10 ounces fresh white mushrooms
In a small bowl whisk together yolks, vinegar, and mustard and add oil in a stream, whisking constantly until dressing is emulsified. Stir in egg whites, shallots, tarragon, and salt and pepper, to taste.
Spread spinach leaves on a platter. Cut mushrooms into very thin slices and mound on spinach. Spoon dressing over salad.
Spinach Salad with Warm Bacon and Apple Cider Dressing
10 ounces pre-washed baby spinach
2 slices bacon, finely chopped
3 ounces Canadian bacon, finely chopped
2 teaspoons olive oil
1/2 red onion, sliced (about 1 cup)
1 pound button mushrooms, coarsely chopped
1 cup apple cider
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper
Place spinach into a large bowl. Cook bacon in a large skillet over medium heat for about 4 minutes, or until it is just crispy. Add Canadian bacon to the skillet and cook for 2 more minutes, stirring frequently. Remove meat from pan and place on a plate lined with paper towels. Drain any remaining fat from the skillet. Add olive oil and onions to the skillet and cook for about 2 minutes, or until onions soften slightly. Add mushrooms to the pan and cook, stirring frequently, for 2 more minutes. Put onions and mushrooms on top of the spinach. Add apple cider and vinegar to the skillet and turn the heat up to medium-high. Stir to scrape up any bits that are stuck to the bottom of the pan and cook for 8 to 10 minutes or until cider is reduced to about 1/2 cup. Whisk in mustard, salt and pepper, to taste. Pour warm cider dressing over the mushrooms and spinach and toss until the vegetables are well coated. Sprinkle the bacon on top and serve.
Turkey-Mixed Greens Salad with Strawberries, Kiwi and Cashews in Honey-Sesame Dressing
1 (1 1/2-pound) reserved cooked turkey tenderloin, sliced
4 cups mixed greens
1 cup sliced strawberries
2 sliced kiwi
1/2 cup dry-roasted, salted cashews
1/2 cup reduced-sodium chicken broth
2 tablespoons honey
2 teaspoons sesame oil
2 teaspoons honey mustard
Salt and ground black pepper
Cut turkey into bite-size pieces and set aside. Arrange the mixed greens on salad plates or large serving platter. Top with turkey, strawberries, kiwi, and cashews. In a small bowl, whisk together broth, honey, sesame oil, and honey mustard. Season to taste with salt and black pepper. Pour mixture over turkey and spinach salad.
Watergate Salad
1 cup miniature marshmallows
1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 oz.) crushed pineapple, in juice, undrained
1/2 cup chopped pecans
1-1/2 cups thawed nondairy CF Whipped Topping (http://www.rich.com/product_info.cfm?catid=6159 or http://www.kineretfoods.com/products/425.php)
Combine marshmallows, dry pudding mix, pineapple and pecans in large bowl until well blended. Add whipped topping; stir gently until well blended. Cover. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator
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