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A collection of selected
romantic salad recipes.
Chef Salad
Ingredients:
9 cups greens
3 ounces Honey Ham, in strips
3 ounces Roast Beef, in strips
3 ounces Oven Roasted Turkey Breast, in strips
3/4 cup sliced red and yellow bell pepper
1 1/2 cups sliced tomatoes
3/4 cup sliced cucumbers
3/8 cup raspberries
3/8 cup basil vinaigrette
Arrange ingredients on a
salad plate or bowl; drizzle with basil vinaigrette.
Makes 2 Servings.
Greek Salad
Ingredients:
1 cucumber, sliced thin
1 large ripe tomato, cut in wedges
1 oz. feta cheese, crumbled
1 tablespoons Kalamata olives, pitted and chopped
1/2 tablespoon extra virgin olive oil
1/8 cup balsamic vinegar
1 tablespoons fresh oregano, chopped
Preparations:
Mix all ingredients in
large bowl. Let stand twenty minutes, then toss and serve.
Makes 2 Servings.
Enchanted Forest
Salad
Ingredients:
12 ounces fresh wild
mushrooms, assorted, sliced (shiitakes, criminis, oysters)
extra virgin olive oil, for sauteing
3 tablespoons fresh herbs, assorted, chopped (tarragon, parsley,
chives, thyme)
2 1/4 ounces arugula, oakleaf and radicchio leaves, washed and
dried
3 tablespoons pine nuts, (pignolis) toasted
3 tablespoons tomatoes, peeled, diced (concasse)
VINAIGRETTE:
3 tablespoons shallots,
chopped
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
salt, to taste
pepper, to taste
Preparations:
1. Place oil in pan, heat
thoroughly. Add mushrooms; saute until cooked. Add vinaigrette* to
pan; toss. Add herbs to pan; toss.
2. Place hot mushrooms in
bowl with lettuces; toss. Add nuts and concasse of tomatoes.
3. To serve, divide into 12
plates, layering mushrooms on top.
*VINAIGRETTE: Combine
ingredients.
Makes 2 Servings.
Pasta Salad Primavera
Ingredients:
3 ounces herb or
spinach fettuccine
1 1/2 teaspoons olive oil
1 1/2 teaspoons salt
1/2 cup diced tomatoes
1/4 cup black olives
1/4 cup trimmed fresh basil
3 tablespoons olive oil
2 1/4 teaspoons white wine vinegar
3/4 teaspoon minced garlic
1/16 teaspoon kosher salt, to taste
1/16 teaspoon freshly ground white pepper
Preparations:
Heat a large pot of water
to a boil. Add 2 tablespoons oil and salt. Add fetuccini and simmer
until just tender, 2-3 minutes for fresh, 6-9 minutes for dried.
Drain well. Combine with remaining ingredients-toss gently to mix
well. Season to taste with salt and pepper. Arrange onto a serving
platter. Serve slightly chilled or at room temperature.
Makes 2 Servings.
Sirloin Citrus Salad
This colorful salad brings
together tender strips of sirloin and sweet juicy orange slices on a
bed of romaine draped with a citrus vinaigrette dressing. Truly
delightful!
Ingredients:
12 ounces boneless beef
top sirloin steak, cut 1 inch thick**
2 1/4 teaspoons olive oil
3 cups torn romaine lettuce
1 1/2 oranges, peeled and separated into segments
3 tablespoons walnuts, toasted
sliced strawberries, (optional)
Citrus Vinaigrette:
1 1/2 tablespoons
orange juice
1 1/2 tablespoons red wine vinegar
2 1/4 teaspoons olive oil
1 1/2 teaspoons honey
1 teaspoon Dijon mustard
Preparations:
Prepare Citrus
Vinaigrette*; reserve. Cut beef steak into 1/8-inch thick strips;
cut each strip in half. Heat oil in a large non-stick skillet over
medium-high heat. Stir-fry beef (1/2 at a time) 1 to 2 minutes.
Remove with slotted spoon; season with salt, if desired. Toss
lettuce, beef and oranges in large bowl. Sprinkle with walnuts.
Drizzle with Citrus Vinaigrette. Garnish with strawberries, if
desired. Serve immediately.
*For Citrus Vinaigrette:
Thoroughly combine all ingredients. Yield: Approximately 1/3 cup.
**Recipe may also be
prepared using beef top round steak cut 1 inch thick or flank steak.
Makes 2 Servings.
Mediterranean
Pineapple Pasta Salad
Ingredients:
6 ounces canned pineapple chunks, drained
6 ounces cooked and drained cheese tortellini
3 ounces turkey sausages, sliced, cooked and drained
3/8 cup diced red bell peppers
1 1/2 tablespoons chopped parsley
1 1/2 tablespoons olive oil
2 1/4 teaspoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Preparations:
1. In large bowl, combine pineapple, tortellini, sausage, bell
pepper and parsley.
2. Combine remaining
ingredients for salad dressing. Add dressing to salad; toss until
mixed.
Makes 2 Servings.
TriColor Arugula
Salad with Lemon Dressing
Ingredients:
Lemon Dressing
1/4 cup corn oil
1/4 cup lemon juice
1/2 medium lemon, peeled and grated
2 tablespoons sugar
1 pinch salt and white pepper to taste
Salad
2 ounces arugula
lettuce
1/2 small head radicchio
1/2 small head Belgian endive
1 medium vine-ripe tomato
1/4 cup sliced black olives
Comments:
Lemon and arugula combine
to create a distinctive flavor.
Preparations:
Lemon Dressing: In a medium
mixing bowl, combine corn oil, lemon juice, grated peel, sugar, and
salt and pepper. Mix thoroughly and let sit in refrigerator 2 hours.
Remove stems from lettuce,
wash completely. Cut Belgian endive 1/2–inch from stem and place 4
leaves on cold salad plates with tips facing outward. Next, pick 4
leaves of radicchio and place 2 each on salad plates to make a bowl
in the middle of the plates. Place arugula in middle of bowl,
flowing out slightly. Dice tomatoes and sprinkle on top of lettuce.
Garnish with sliced black olives. Dribble a fourth of lemon dressing
on top of salads when ready to serve. Serve extra dressing to the
side.
Makes 2 Servings.
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