"There is no sight on earth more appealing than the sight of a woman making
dinner for someone she loves." - Thomas Wolfe
Greek Pasta Salad - one of Jerry and my favorite salads that I make all the time
1 lb. penne pasta (or pasta of your choice)
1 pint cherry or grape tomatoes, halved (or use about 3 large ruby red tomatoes, chopped)
1 large English cucumber, halved lengthwise and sliced
1 red bell pepper, seeded and julienned
1 green bell pepper, seeded and julienned
1 medium red onion, halved and julienned
1 cup Kalamata olives (be sure they are pitted)
2 cups feta cheese, large pieces
1 can artichokes, drained and sliced in half (do not use the marinated ones)
1/2 cup fresh parsley, rough chopped
salt and freshly ground black pepper
Dressing
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar (as I've said before I like a vinegar taste)
1 garlic clove, finely minced
salt and freshly ground black pepper
1 tsp. dried oregano
1/4 tsp. red pepper flakes (optional, but we love them)
OR
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 garlic clove, finely minced
1 tsp. dried oregano
salt and freshly ground black pepper
1/4 tsp. red pepper flakes (optional, but we love them)
In a pot of boiling salted water add pasta and cook al dente, drain well and rinse in an ice bath, drain again and place into a large bowl (make sure no water is in bowl.) Note: I switch it around and use romaine lettuce instead of pasta occasionally. Add other ingredients to pasta or lettuce. Dressing; in a covered container add vinegar or lemon juice, garlic, salt, pepper, oregano, red pepper flakes and whisk in olive oil, taste and adjust seasonings. Pour over salad and toss together with tongs. If making pasta version; cover bowl and place in frig for at least 1 hour before serving. If making lettuce version; pile up dressed salad on a platter and serve with warmed grilled pita bread, and hummus. Note: if you want to you can add slices of grilled marinated chicken breast, or beautiful plump shrimp.
Spinach Salad With Cherries
1/2 cup slivered almonds, lightly toasted
1/2 red onion, julienned thinly
1/2 cup dried cherries
2 cups roasted chicken or turkey - this is where the grocery store version comes in handy
1 cup feta or goat cheese, crumbled
3 stalks celery, sliced
5 radishes, thinly sliced
Dressing
2 Tbl. poppy seeds
1/4 cup sugar (or you can use honey)
1/3 cup champagne vinegar
salt and freshly ground black pepper
2/3 cup vegetable oil
1 tsp. Dijon
OR
3/4 cup mayonnaise
1/4 cup sugar or honey
3 Tbl. rice vinegar
1 tsp. Dijon
2 Tbl. poppy seeds
Into a large bowl, add all ingredients except dressing. Decide which dressing you want to make or use whatever dressing you enjoy on spinach salads. Made dressing by placing ingredients into a bowl or blender (blender, don't add poppy seeds) mix or whisk well, add poppy seeds to blender version and pour over enough dressing desired on salad, mix well with tongs and place onto serving bowls.
Asian Pasta Salad
1 lb. spaghetti (you can also use Asian noodles if desired)
3 cups thinly sliced roasted chicken, pork, beef or grilled shrimp
1 cup bean sprouts
3 stalks celery, sliced on diagonal
1/2 cup fresh cilantro, chopped
1 cup shredded carrots
1 Daikon radish, peeled and thinly sliced
4 scallions, diagonal sliced including green part
1/2 cup cashews
Dressing
1/4 cup Hoisin sauce
2 Tbl. honey
2 Tbl. toasted sesame oil
2 tsp. chili garlic sauce
2 Tbl. rice vinegar
1 lime juiced
In a pot of boiling salted water, add pasta and cook al dente, drain and place in a large bowl. Drizzle with some toasted sesame oil and mix together with tongs. Add meat, bean sprouts, celery, cilantro, carrot, radish, scallions and cashews. In a bowl, add dressing ingredients and whisk together well, taste and adjust seasonings. Pour dressing over salad and mix well with tongs. Cover and refrigerate until ready to serve. I love to serve Hum Bows with this.
Scallop Citrus Salad - I had a salad similar to this in a CA restaurant and loved it, so I recreated
1 bag mixed greens, washed and spun dry
3 kiwi, peeled and thinly sliced
20 large scallops
1 (24 oz.) jar refrigerated citrus, drained (you can use this juice for dressing if desired)
Butter
salt and freshly ground black pepper
Dressing
1/4 cup fresh ruby red grapefruit juice or 1/4 cup of juice from above
1 small shallot, finely minced
2 tsp. honey
2 tsp. fresh lime juice
1/2 cup vegetable oil
salt and freshly ground black pepper
In a saute pan, add some butter and a little olive oil. Season scallops with salt and pepper, add scallops and sear on each side, don't overcook. Remove from pan and slice in half. Place greens on a platter; add kiwi, refrigerated citrus, and scallops. In a bowl, whisk together dressing ingredients and drizzle over salad. Simply delicious!
"Nothing would be more tiresome than eating and drinking if God had not
made them a pleasure as well as a necessity." - Voltaire
3 large Russet potatoes, peeled and cubed
3 large carrots, sliced into thick pieces
1 small package fresh haricot verts, ends trimmed
1 1/2 cups cauliflower broker into small florets
2 cups shredded cabbage
2 cups bean sprouts
5 hard boiled eggs, cut into quarters
Dressing
1 cup peanut butter
3/4 cup unsweetened coconut milk
2 Tbl. soy sauce
2 tsp. Sambal Oelek
1 Tbl. brown sugar
1/2 tsp. turmeric
1 Tbl. fresh lime juice
In a bowl, add dressing ingredients and whisk together, taste and adjust seasonings. Bring a pot of boiling salted water to a boil and add potatoes cooking about 5 minutes. Add carrots, green beans and cauliflower and cook 4 minutes. Add cabbage and bean sprouts and boil 2 minutes. Drain vegetables and refresh in an ice bath to stop cooking. Drain well and pat with paper towels. On a platter arrange vegetables, garnish with eggs and drizzle on dressing.
Roasted Beet Salad (lovely salad)
8 medium beets, washed and trimmed
salt and freshly ground black pepper
1/2 cup walnuts, lightly toasted and chopped
1/2 package bacon, sliced and cooked crisp
1/2 cup blue cheese, crumbled (I like Maytag)
1 head Boston or butter lettuce, washed and spun dry
Dressing
1/4 cup orange marmalade
1 Tbl. Dijon
1/3 cup white wine vinegar
1/2 cup walnut oil (you can use vegetable oil if you don't want to purchase walnut oil)
salt and freshly ground black pepper
Preheat oven to 400 degrees. Place washed beets in foil and drizzle with some olive oil, season with salt and pepper. Bake about 1 hour or possibly more or until fork tender. Unwrap and cool, carefully remove skins and cut into large chunks. You might want to wear latex gloves because you can get your hands stained. In a saute pan, add bacon and cook until browned and crisp, drain on paper towels. On a platter arrange torn lettuce pieces. In a small bowl, add marmalade, Dijon, vinegar, season with salt and pepper and whisk in oil, I personally don't like too much oil as I like a more vinegar taste, but it's up to you. On top of lettuce pieces, toss on beets, walnuts, cheese and bacon. Drizzle dressing over the top.
Pasta Salmon Salad
12 oz. penne or shell pasta
3 cups smoked salmon
1 zucchini, sliced in half lengthwise, then sliced into pieces
1 small red bell pepper, seeded and chopped
1 large Haas avocado, peeled, seeded and chopped
1 can artichoke hearts (not marinated), drained and sliced
1 small red onion, julienne slices
1/4 cup fresh parsley, chopped
Dressing
1/3 cup olive oil
1/4 cup fresh lemon juice
1/4 cup fresh dill, chopped
salt and freshly ground black pepper
1/4 tsp. red pepper flakes
In a pot of boiling salted water add pasta and cook al dente, drain and refresh in ice water. Drain well and place into a bowl, add other ingredients. In another bowl, add lemon juice, dill, salt, pepper and pepper flakes, whisk in oil, taste and adjust seasonings. Pour over salad and mix gently. Cover and refrigerate until service.
Shrimp Mango Salad - light and refreshing
1 lb. medium to large shrimp - you can purchase already cooked one, but I like fresh ones I cook
2 large ripe mangos, peeled and cubed
2 large Haas avocados, peeled, pitted and cubed
1/4 cup fresh cilantro, chopped
3 scallions, sliced thinly on diagonal including green part
Dressing
2 to 3 serrano chilies, seeded and minced
1 Tbl. Thai fish sauce
4 Tbl. vegetable oil
1/4 cup fresh lime juice
1 clove garlic, finely minced
1 Tbl. palm sugar or brown sugar
In a bowl, add sugar and lime juice, whisking until combined whisk in oil, garlic, chilies and fish sauce. Taste and adjust flavors if needed. Place mangos, avocados, shrimp, scallions, chiles into a bowl and pour in some dressing, mixing gently. Cover and refrigerate. To serve; line a platter with lettuce and add salad on top.
Curried Turkey Salad
4 cups cooked turkey breast, chopped (use the grocery store for this, makes it easy)
4 scallions, sliced including green part
1 cup fresh pineapple, chopped
1 can water chestnuts, drained well and sliced
3 stalks celery, sliced on diagonal
1/2 cup golden raisins
2 Fuji apples, peeled and chopped (or apples of your choice)
1/2 cup pecans, chopped
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
Dressing
2 tsp. curry paste or powder
2/3 cup mayonnaise
1/4 cup sour cream
1 Tbl. fresh lemon juice
In a bowl, add salad ingredients. In a small bowl, whisk in dressing ingredients, taste and adjust seasonings. Blend dressing into salad and refrigerate for about 30 minutes. You can serve over lettuce, inside a hollowed out tomato, made into wraps or tossed into cooked and chilled pasta such as penne or shells.
"To make a good salad is to be a brilliant diplomatist - the problem is entirely
the same in both cases. To know exactly how much oil one must
put with one's vinegar." - Oscar Wilde
the same in both cases. To know exactly how much oil one must
put with one's vinegar." - Oscar Wilde
Fresh Crab Salad
1 lb. fresh lump crab meat
2 stalks celery, thinly sliced
2 scallions, minced including green part OR about 1/4 red onion, minced
3 Tbl. pimento, minced
salt and freshly ground black pepper
1/4 cup fresh parsley, minced
3 Tbl. fresh chives, chopped
Lettuce leaves, washed and spun dry
Dressing
1/4 to 1/2 cup mayonnaise
2 tsp. Tabasco
2 Tbl. fresh lemon juice
1 tsp. fresh lemon zest
3 Tbl. sour cream
salt and freshly ground black pepper
In a bowl, add celery, scallions, pimento, parsley and crab, season with salt and pepper. In another bowl, add mayonnaise, Tabasco, sour cream, zest, and whisk in lemon juice. Taste and adjust seasonings. Pour some dressing over crab salad and gently mix to incorporate. Place lettuce leaves on platter or inside bowl. Add crab mixture and sprinkle on chives.
Calamari Salad - so refreshing and delicious
1 1/2 lbs. fresh calamari, rinsed in cold water and cleaned
1/4 cup red onion, minced
2 celery stalks, chopped
3 ruby red tomatoes, seeded and chopped (if you can find colored tomatoes like yellow or orange, add them for mix of color
6 red radishes, thinly sliced
3 Tbl. fresh basil, chopped
2 Tbl. fresh mint, chopped (optional, but it give a fresh taste)
1/4 cup fresh parsley, chopped (plus a little extra for garnish)
1 garlic clove, finely minced
salt and freshly ground black pepper
pinch of red pepper flakes
Lettuce, chopped (for serving platter)
Dressing
1/3 cup extra virgin olive oil
1 large lemon, juiced
2 tsp. red wine vinegar
1 tsp. lemon zest
First off, get a big bowl of cold water and add lots of ice to it; set aside. Rinse the calamari and cut the tubes into rings. Cut the tentacles into pieces. Bring a pot of boiling salted water to a boil then add squid and turn off heat. Leave in pot for about 30 to 40 seconds. Do not overcook or they will be tough. Drain and place in the ice bath to cool about 6 minutes. In a bowl, add all ingredients (except calamari) to bowl, sprinkle with salt and pepper and mix, add drained and patted dry calamari. Dressing; in a small bowl, add lemon juice, vinegar and whisk in olive oil, taste and adjust seasonings. Pour dressing a little at a time over salad, and mix gently. Place salad on lettuce lined platter and pile on salad. Garnish with extra parsley. Serve with hot crunchy garlic bread.
Asparagus and Berry Salad
1 bunch fresh asparagus spears, sliced on diagonal into about 1-inch pieces
fresh lemon juice
olive oil
salt and freshly ground black pepper
8 cups mixed greens
20 strawberries, sliced in quarters
7 strips thick cut bacon, sliced and cooked crisp
1/4 cup pine nuts, lightly toasted
Goat cheese, crumbled
Dressing
3 Tbl. strawberry jam
4 Tbl. balsamic vinegar
4 Tbl. olive oil
Place asparagus onto a baking sheet, drizzle with olive oil, lemon juice and season with salt and pepper, mix together and roast in 400 degree oven for about 6 minutes. Remove to cool. In a bowl, add mixed greens, bacon, sliced berries, asparagus, toasted pine nuts and cheese. In a blender, add jam, vinegar and turn on machine while running drizzle in oil until combined, taste and adjust seasonings with salt and pepper. Drizzle dressing over salad and place onto a serving platter. Garnish with homemade croutons.
Southeast Asian Salad
1 1/2 lbs. salmon fillet, rinsed in cold water and patted dry
1 small sweet onion, thinly sliced (such as Walla Walla)
2 ruby red tomatoes, seeded and chopped
1 cup fresh basil leaves, chiffonade
1 cup shredded carrots
1 head Boston lettuce, torn
2 Tbl. black sesame seeds (garnish)
Dressing
6 Tbl. fish sauce
6 Tbl. fresh lime juice
4 tsp. brown sugar
6 Thai chiles, thinly sliced
Preheat oven to 400 degrees. Place salmon fillet on baking sheet and rub with olive oil, season with salt and freshly ground black pepper. Bake for about 20 minutes. Remove from oven to cooling rack, then flake into pieces. In a small bowl combine dressing ingredients and mix to combine, making sure sugar is dissolved. Place torn lettuce leaves on platter and drizzle over a small amount of dressing. In a bowl, add onion, tomato, carrots, basil and flaked salmon, pour over dressing and toss gently to mix. Place salmon mixture onto lettuce leave, sprinkle with sesame seeds and serve.
Southwestern Barbecue Chicken Salad
4 to 5 chicken breasts
2 garlic cloves, minced
olive oil
1/2 cup good quality barbecue sauce (homemade or store bought) (divided)
salt and freshly ground black pepper
1/2 head iceberg lettuce, slice into strips
1/2 head romaine lettuce, slice into strips
1 jicama, peeled and sliced into julienne strips
1 cup Pepper Jack Cheese, shredded
1 cup Sharp Cheddar cheese, shredded
1 can black beans, rinsed and drained
1 cup frozen corn, rinsed to thaw and drained
1/4 cup fresh cilantro, chopped (plus a little extra for garnish)
4 ruby red tomatoes, chopped
5 scallions, sliced including green part
Tortilla chips, crushed (don't crush finely just break into pieces) for garnish
Dressing
1 cups mayonnaise
1 cup buttermilk
1/4 cup sour cream
2 Tbl. apple cider vinegar
1 garlic clove finely minced
1/4 cup fresh parsley, minced
1 tsp. fresh dill, minced
2 scallions, finely minced including green part
salt and freshly ground black pepper
1 tsp. Tabasco
Place dressing ingredients into a large bowl and whisk together, taste and adjust seasonings. I personally like a little Tabasco kick, so I use a lot of it. Cover and refrigerate. For chicken; preheat outdoor grill. Rub chicken breasts with oil and season with salt and pepper on both sides. Place on grill to achieve grill marks on both sides and cook until juices run clear. Just before chicken is done, baste on both sides with barbecue sauce. Remove chicken and chill in frig. Remove chicken from frig, slice into pieces and place in a bowl, toss with a little fresh barbecue sauce. In a large bowl, add lettuce, jicama, cheese, beans, corn, cilantro, tomatoes and scallions. Add a little dressing at a time and mix together for desired taste. Pile up the dressed salad on a platter and add barbecued chicken slices, a sprinkling of cilantro and tortilla chips.
I absolutely love this next quote: Lobster salad and Champagne works for me!
"A woman should never be seen eating or drinking, unless it be lobster salad and Champagne, the only true feminine and becoming viands." - Lord Byron
Romaine Salad
1 large head romaine, washed, drained well and chopped
3 roasted chicken breasts, sliced thinly or meat/seafood of your choice
2 large Haas avocados, peeled, pitted and sliced into pieces (spritz with fresh lemon juice)
croutons, homemade
thin slices of fresh Parmesan cheese, use a vegetable peeler
Fresh ruby red tomatoes, cut into slices
1 small red onion, julienned
Dressing
2 Tbl. Dijon
2 garlic cloves, minced
2 Tbl. freshly grated Parmesan cheese
2 tsp.Worcestershire sauce
1/4 cup fresh lemon juice
olive oil
1/2 cup sun-dried tomatoes (oil packed) chopped
Season chicken with salt and pepper, drizzle with olive oil and place on baking sheet in 350 degree oven for about 25 minutes or until juices run clear. Remove to cooling rack and cool so you can handle. Slice into thin pieces; set aside. In a food processor combine sun-dried tomatoes, mustard, lemon juice, garlic, cheese, Worcestershire and whirl, slowly drizzle in olive oil until combined, taste and season with salt and freshly ground black pepper. On a platter, add lettuce, top with chicken slices, red onion slices, avocado, tomatoes and croutons. Drizzle over dressing and add thin slices of fresh Parmesan. Serve with chilled soup, such as gazpacho and rustic Italian bread, dipped in fresh extra virgin olive oil, mixed with freshly ground black pepper. Note: you could also use grilled steak for this recipe, sliced into thin pieces.
Rice and Grilled Corn/Grilled Shrimp Salad (I love this salad)
Wooden skewers (soaked in cold water for about 30 minutes before using)
6 large ears fresh corn on the cob
2 cups cooked white rice, cooled
1 small red onion, julienned
1 pint of grape tomatoes, halved
1 large Haas avocado, peeled, seeded and diced (spritz with fresh lime juice)
1 lb. medium shrimp, cleaned and peeled
1 jalapeno pepper, seeded and thinly sliced
1/4 cup fresh cilantro, chopped
Lime Vinaigrette
1/2 cup fresh lime juice
1/4 cup honey
1 garlic clove, finely minced
salt and freshly ground black pepper
1 tsp. ground cumin
1/3 cup olive oil
Heat grill and brush grill with a little oil. Pull back husks on corn, remove silk and wash corn, pat dry. Season lightly with salt and pepper. Pull husks back up and place on grill, turning with tongs occasionally for about 15 to 20 minutes. Remove from grill to cool. Place cleaned shrimp in a bowl, drizzle with small amount of olive oil, season with salt and pepper. Place shrimp on wooden skewers, then onto grill cooking until they turn pink and have char marks. Remove from grill and remove from skewers. In a bowl, add lime juice, honey, garlic, salt, pepper, cumin and whisk in olive oil. Taste and adjust seasonings. With a sharp knife carefully remove corn from cobs and place in a big bowl. Add rice, avocado, tomatoes, cilantro, shrimp, jalapeno pepper and red onion. Drizzle over dressing and toss to coat, taste and adjust seasonings. Place salad on a serving platter or big serving bowl.
Easy Herb Potato Salad
2 lbs. red potatoes
2 garlic cloves, minced
2 Tbl. fresh dill, chopped
1 Tbl. fresh oregano, chopped
1/4 cup fresh parsley, chopped
1 small red onion, minced OR 4 scallions, sliced thinly including green part (or mixture of both)
1 small green pepper, seeded and chopped
Dressing
1/4 cup olive oil
2 tsp. Dijon
juice of 1 lemon OR 4 Tbl. cider vinegar
salt and freshly ground black pepper
In a pot of boiling salted water, add potatoes and cook about 15 - 20 minutes or until fork tender. Drain well and cool a few minutes. Cut into quarters and place into a bowl, drizzle with 1 Tbl. lemon juice or vinegar and season with salt and pepper. Mix and let rest for about 5 minutes. Add garlic, dill, oregano, parsley, onions, green pepper to bowl. In a small bowl, whisk Dijon with lemon juice or vinegar and whisk in olive oil, season with salt and pepper, taste and adjust. Drizzle over salad and mix gently to combine.
Pear -Blackberry -Raspberry Salad
3 large pears, cored, peeled and thinly sliced
1 head Romaine lettuce, chopped, washed and spun dry
1 cup fresh blackberries
1 cup fresh raspberries
1 cup blue cheese, crumbled (I like Maytag) OR you can also use goat cheese, crumbled
1/2 cup hazelnuts, lightly toasted (I like mine whole, but you can chop)
Raspberry Vinaigrette
1/2 cup champagne vinegar
1/4 cup fresh or frozen raspberries
1 tsp. Dijon
1/4 cup honey
1/3 cup vegetable oil
Chop romaine lettuce and place on a platter. Add sliced pears, tumble on raspberries and blackberries. Top with hazelnuts and sprinkle on cheese. In a bowl with a whisk or in blender, add vinegar, raspberries, Dijon, honey and whisk in oil, season with salt, taste. Or if using blender while it's running drizzle in oil to combine. Pour dressing over salad.
Zippy Chicken Salad
4 cups cooked chicken breast, chopped
7 slices bacon, sliced, and cooked crisp
3 scallions, minced including green part
2 stalks celery, thinly sliced
1/2 cup pecans, lightly toasted and chopped
3 hard boiled eggs, finely chopped
1/4 cup fresh parsley, chopped
Dressing
2/3 cup mayonnaise
2 Tbl. prepared horseradish
2 tsp. fresh lemon juice
1/2 tsp. lemon zest
salt and freshly ground black pepper
Place in a large bowl, chicken, crumbled bacon, scallions, celery, pecans, eggs and parsley. In another bowl, whisk dressing ingredients together and taste. Pour dressing into salad and mix well to combine. Place in fig until ready to serve. Put chicken salad into pretty serving bowl and serve with toasted baguette slices, mini rye bread or crackers.
Tuna and White Bean Salad with Tomato Vinaigrette
2 (20 oz.) cans cannellini beans, rinsed and drained
1 (12 oz.) can albacore tuna, drained and flaked (you can use more if desired)
4 scallions, thinly sliced including green part
1/4 cup fresh parsley, chopped
zest from 1/2 a lemon
1 tsp. fresh thyme, chopped
1 tsp. fresh oregano, chopped
salt and freshly ground black pepper
Dressing
1 small ruby red tomato, chopped
1/2 shallot, minced
2 Tbl. red wine vinegar
1 tsp. Dijon
salt and freshly ground black pepper
1/4 cup olive oil
In a bowl, combine beans, tuna, scallions, parsley, zest, herbs and season with salt and pepper. In a blender, add tomato, shallot, red wine vinegar, Dijon, salt, pepper and turn blender on to combine, drizzle in olive oil while running until dressing comes together. Taste and adjust seasonings. Pour dressing over salad and toss to combine. Serve with hot crusty garlic bread.
Fresh Fruit Salad - this is great for a large party and I served it many times for catering
3 cups fresh peaches, peeled, seeded and sliced
2 cups cantaloupe, peeled, seeded and cubed
2 cups honeydew melon, peeled, seeded and cubed
4 kiwi, peeled and sliced
3 cups fresh strawberries, sliced
2 cups seedless red grapes
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
Dressing
1/2 cup Greek plain yogurt
1/4 cup fresh lime juice
2 tsp. fresh lime zest
1/4 cup honey
Fresh mint leaves (garnish)
In a bowl add all fruit and gently mix, cover and refrigerate. In a bowl, add dressing ingredients and whisk together, cover and refrigerate. When ready to serve pour dressing over fruit and mix gently. Place fruit salad into a beautiful crystal bowl and add fresh mint leaves.
Chicken Salad with Lemon and Basil
4 cups cooked chicken or turkey, chopped
2 stalks celery, thinly sliced
1/2 red onion, finely chopped
1 cup red grapes, sliced in half (seedless)
1/2 cup pecans, chopped and lightly toasted
Dressing
2/3 cup mayonnaise
1 Tbl. fresh basil, chopped
1 tsp. fresh lemon zest
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
Boston lettuce, garnish
In a bowl, add chicken, celery, onion, grapes and pecans. In another bowl, whisk together dressing ingredients and pour over salad, gently mixing to incorporate. Line a pretty serving platter or bowl with Boston lettuce leaves and place chicken salad on top.
Summer Fresh Potato Salad
3 lbs. Yukon gold potatoes
salt and freshly ground black pepper
2 large Haas avocados
3 ruby red tomatoes, seeded and chopped
1 bunch scallions, sliced including green part
2 cups sharp cheddar cheese, shredded
1/2 cup blue cheese, crumbled
1 package bacon, sliced and cooked
4 hard boiled eggs, sliced
2 Tbl. fresh chives, snipped
Romaine lettuce, washed, spun dry and chopped
1 bunch watercress, washed, trimmed and chopped
Dressing - original Brown Derby salad dressing for original Cobb Salad
1/4 cup red wine vinegar
1/4 tsp. sugar
1 tsp. fresh lemon juice
salt and freshly ground black pepper
3/4 tsp. Worcestershire sauce
1/4 tsp. Coleman's dry mustard
1 clove garlic, finely minced
1/4 cup extra virgin olive oil
1/4 cup vegetable oil
In a blender add dressing ingredients and while running drizzle in oil to combine, taste and adjust seasonings. In a pot of boiling salted water add potatoes and cook about 30 minutes or until fork tender. Drain and cool slightly. Peel and cut into large cubes. Place potatoes in a bowl and season with salt, pepper and pour over some of the dressing, tossing to coat. Cover and chill about 2 hours. On a large platter, arrange romaine lettuce and watercress. Arrange in rows; the potatoes, avocados, tomatoes, scallions, bacon, cheeses, and eggs. Drizzle more dressing over salad and sprinkle with fresh snipped chives.
For dessert; how about a nice angel food cake, sliced into pieces (yes, use store bought if desired, after all we don't want to heat up the kitchen.) Top with fresh strawberries, raspberries or blackberries and freshly whipped cream, add a little powdered sugar when beating the cream and Chambord liqueur. Or top with ice cream and some delicious decadent ice cream topping. Make grown up ice cream cookies; Take your favorite cookies (2 per serving). Mix some softened ice cream in a bowl, add a touch of your favorite liqueur, mix well. Place ice cream back into freezer to harden up a little. Take a scoop and place between 2 cookies and press together. Make an ice cream float; fill up tall glass with your favorite ice cream and pour over your favorite carbonated beverage, add a straw and for a grown up version add some of your favorite liqueur. Grill some fruit; place on the grill (pineapple, papaya, peaches, nectarines) and grill for a couple of minutes on each side and serve with homemade ice cream. Sounds good to me!
Bon Appetit - I'm taking some time off from posting recipes so enjoy the archives - Julia
"The Lord says, "I will rescue those who love me. I will protect those who trust in my name...I will reward them with a long life and give them my salvation." - Psalm 91: 14-16
"Let us hold tightly without wavering to the hope we affirm, for God can be trusted to keep his promise." - Hebrews 10:23
No comments:
Post a Comment