Salads
 

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Re: Salads
 

This is my current obsession -- the Insalata Florentine (spinach salad) from Macaroni Grill. I was so facinated by it that I searched the internet high and low and found ideas on how to recreate it (the restaurant isn't telling anything!).

Try this out -- I've made it several times now and find it to be a good reproduction!

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MACARONI GRILL INSALATA FLORENTINE (Spinach, Orzo and Chicken Salad)

These quantities make a single serving. Triple them to make a large salad big enough for dinner plus leftovers!

3 ounces julienne-shredded fresh spinach (when tripled, I just used an entire bag of prepackaged fresh spinach, and sliced it julienne-style)
3 ounces grilled chicken, sliced and chilled
1 ounce ripe Roma tomatoes, diced
1/2 ounce pine nuts, lightly toasted
1/2 ounce sun-dried tomatoes, julienne cut
1/2 ounce capers
1/2 ounce sliced black olives
1/2 ounce julienne-cut radicchio
5 ounces orzo pasta, cooked and chilled
3 ounces roasted, garlic lemon vinaigrette (see below)
1/4 ounce shaved Grana Padana Parmesan (I just used shredded parmesan)
Fresh cracked pepper, for garnish

In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl.
Toss and serve on a decorative wide bowl. Garnish with shaved Parmesan cheese and fresh cracked pepper. Note: Radicchio is a red-leafed Italian chicory.

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Lemon-Garlic Vinaigrette

Double these quantities to get enough vinaigrette to dress the above (tripled) salad and have some leftovers!

Amount Measure Ingredient -- Preparation Method
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3 Tablespoons White Wine Vinegar
1 Tablespoon fresh lemon juice
2 Teaspoons Dijon-style mustard
1/2 Teaspoon roasted garlic
1/2 Teaspoon kosher salt
1 Tablespoon light brown sugar or honey
1/2 Cup extra-virgin olive oil


In a bowl, whisk together all ingredients. Store any unused vinaigrette tightly covered in the refrigerator for up to 5 days.

Yield: 3/4 cup

Re: Salads
 

This has been a favorite of mine for years, ever since I discovered that quinoa is a great grain for breastfeeding moms! This has been a very popular hit at potlucks and barbecues because believe it or not, there are lots of people who have never even heard of quinoa and find it quite yummy the first time!
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Quinoa

1 cup quinoa
Pinch of sea salt
1-3/4 cups water

Rinse quinoa well with warm water and drain. Quinoa has a natural coating called saponin that repels insects and birds. Rinsing with warm water removes saponin which can create a bitter taste. Place rinsed quinoa, salt, and water in a pot. Bring to a boil, reduce heat to low, cover, and let simmer 15-20 minutes, until the water is absorbed. Fluff with a fork before serving.

Makes 2-1/2 to 3 cups

Mediterranean Quinoa Salad

2-1/2 to 3 cups cooked quinoa
¼ cup toasted pine nuts
¼ cup olive oil
¼ cup lemon juice
3 tablespoons chopped mint
3 tablespoons chopped Italian parsley
2 scallions
¼ cup currants
1 roasted red pepper, cut in bite-size pieces or strips
¼ cup crumbled feta

Preheat oven to 300 degrees F. Remove cooked quinoa from pot, place in large bowl, and let cool. Dry toast pine nuts in oven until they begin to change color and give off aroma. Combine olive oil, lemon juice, mint, and parsley in a bowl. Whisk together and pour over warm quinoa (not hot, not cold). Toss well. Add scallions, currants, red pepper, feta, and pine nuts to quinoa and toss again. Serve at room temperature.

Serves 4

Re: Salads
 

Another favorite after going on a girls' weekend at this retreat in Whatcom County, WA. The ingredients sound a bit strange, but it is truly yummy and a bit addictive!
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Bill’s Pasta Salad

Blue Mountain Farm, Acme WA
www.bluemountainfarm.com


1 lb. macaroni or rotini (or any bite-sized pasta)
½ cup French or Catalina dressing
½ cup mayonnaise
scant ¼ cup mustard (horseradish mustard preferred, or just add 1-1 ½ tsp prepared horseradish)
2 Tbsp lemon juice
2 tsp chili powder (Pasilla chili powder is preferred – can be found at any store that might have a good Mexican ingredient selection)
½ tsp garlic powder
1 tsp Lawry’s seasoning salt
dill weed
red wine vinegar
1 medium dill pickle, chopped
½ cup celery, chopped
1 medium cucumber, chopped
small can sliced black olives (optional)
3 boiled eggs, sliced (optional)

Cook pasta according to package directions. Drain and rinse with cold water until cold throughout. Place in a large bowl and stir in French dressing and set aside.

In anther container, stir together mayo, mustard, lemon juice, chili powder, garlic powder, and seasoning salt. Sprinkle dill weed to taste and add enough vinegar to make the mixture easily pourable. Stir most of this mixture into the pasta. Add the pickles, celery, cucumber, and olives. Stir again. Lay the sliced eggs on top and sprinkle dill weed over the finished salad. Chill.

Use the leftover dressing to rejuvenate the leftovers, or use a little French dressing.

Makes 6 servings.

Re: Salads
 

"Pittsburg Salad"

This is a variation of the classic Pittsburg Salad that I had in Pittsburg on a business trip.

Salad ingredients of your choice (I use lettuce, cukes, tomatoes, onions, peppers, and radishes) on a plate.
chicken breast (fried in pan with butter, garlic, and a little lemon)
french fries (either made or storebought).
shredded cheese

Make salad. Cut up chicken and place on top of salad. Add french fries to salad and smother with cheese. The heat of the chicken and fries will melt the cheese. Add your favorite salad dressing and enjoy!

Re: Salads
 

I just made this today... I was craving a curried Chicken salad which I've had various places... this is soooo yummy! :yum

Fruited Curry Chicken Salad from allrecipes.com...

Ingredients, with my modifications:
4 skinless, boneless chicken breast halves - cooked and diced (I bought a roasted chicken, and used the breast & thigh meat)
1 stalk celery, chopped
1/2 onion, chopped
1 small apple - peeled, cored and chopped
1/3 cup golden raisins (I omitted these)
1/3 cup seedless green grapes, halved (I used about 2/3 cup purple seedless)
1/2 cup chopped toasted pecans (I used slivered almonds, it's what I had on hand)
1/8 teaspoon ground black pepper (ommitted)
1/2 teaspoon curry powder (I increased this to about 1.5 teaspons, until it looked yellow)
3/4 cup mayonnaise (I used light, this amount could be reduced)
Directions:

Dump in big bowl, stir together. :) Let it chill for a while.

I love this recipe b/c you can really play with it... I think it would be good without the onion too, but I added it. For me, the "must-have" is lots of grapes, I love them! :)

Re: Salads
 

This is my family's all-time favorite salad recipe.....I forgot where I originally found it, but I've done modifications to it so it's kind of mine now!

Caesar Chicken-Pasta Salad

Ingredients
3 cups (about 12 ounces) skinned, cut up chicken breast (I use the Market Day cooked cubed chicken)
3 cups hot cooked penne (about 6 ounces uncooked tubular- shaped pasta)
2 cups thinly sliced romaine lettuce
1 1/2 cups halved cherry tomatoes
1/2 cup thinly sliced fresh basil
1/2 cup chopped green onions
1/3 cup Caesar dressing ( I use Newman's Own)
11/4 cup chopped fresh parsley
1 (4-ounce) package crumbled feta cheese
1 garlic clove, minced

Combine all ingredients in a large bowl; toss well to coat

Re: Salads
 

Kidney Bean Salad
INGREDIENTS:

* 2 hard-boiled eggs
* 2 (15 ounce) cans kidney beans, drained
* 1/2 onion, diced
* 1 stalk celery, diced
* 2 tablespoons sweet pickle relish (or one small sweet pickle)
* 1/2 cup mayonnaise
* salt and pepper to taste

DIRECTIONS:
2. In a bowl, combine all ingredients. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.

This tastes a lot like a potato salad, but the beans have more nutrients than plain potatoes. Its very yummy and filling. :) I just tried it for the first time tonight and will definantly be making this recipe again!

Re: Salads
 

cucumber-tomato salad

a straight from the garden favorite!

2 med-large sized cucumbers, halved then quartered length wise and then cut into one or one half inch wedges
2 med sized ripe tomatoes
1/2 of a small red onion, sliced down the middle and into thin strips
1/2 a bottle of red-wine vinegar dressing ( i look for natural ones as regular ones have red dye 40 in it)

mix all together and let marninate over night. Its a strong taste, but I love it.

Re: Salads
 

My current favorite salad--it just makes me smile every time we eat it. perfect for summer, so fresh and delicious and healthy! It's a lot like the California Chicken Salad at O'Charleys. DH likes it with raspberry vinaigrette, but I prefer homemade poppyseed dressing.

the salad:

spinach
grilled chicken
sliced strawberries
sweet onion
carmelized pecans (just heat up sugar in a pan on the stove and stir in some pecans)
(dried cranberries, optional)

the dressing:

3/4 c. sugar
1 t. salt
1 t. poppy seeds
1 t. mustard
1/3 c. lime or lemon juice
1/4 c. vinegar
1 c. oil
Blend or shake vigorously, adding oil last.


another good salad to have with this dressing:

spinach/lettuce
mandarin oranges
sweet onion
croutons
chopped nuts (walnuts, pecans, whatever you like)

Re: Salads
 

Since we now have forums devoted to various types of recipes, please start a new thread when sharing a new recipe. :-)