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Salads
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POTATO SALAD DRESSING --Puree cooked peas and fresh mint and fold through your regular mayo. Add a little lemon juice to bring out the flavours.
CHAMPAGNE VINAGRETTE -- Combine Olive Oil, fresh minced Garlic, fresh squeezed Orange Juice, Champagne Mustard, Rice Wine Vinegar, Worcestershire Sauce, Salt & Pepper. Serve over mesclun greens tossed with thinly sliced red onion, pear and crumbled gorgonzola cheese. - Elizabeth Watson, Kensington, CT
APPLES IN SALADS --
--- Chopped apples, watermelon, cantaloupe and grapes, tossed with lemonjuice.
-- -Chopped apples, chopped celery, minced scallions, chunks of Jarlsbergcheese, and watercress.
---Sliced apples, peas, baby onions, sliced mushrooms, savory and apple cider vinegar.
---Chunks of apple, pineapple cubes, grapes, ground ginger, walnuts andyogurt.
---Sliced apples, raisins, almonds, cooked chicken and tarragon vinegar.
-- -Sliced apples and feta cheese, sprinkled with fresh chives and served on romaine.
--- Chunks of apple, broccoli florets, grated cheddar cheese and a splash of sherry vinegar.
-- -Diced apples, mandarin orange segments, strawberries, ground cardamom, lime juice and drop of rosewater or strawberry vinegar.
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EET SALADS --
-- Julienned beets tossed and chilled in tarragon vinaigrette dressing then served over watercress with orange sections and sliced red onions.
-- Sliced beets and sliced avocado on top of beet leaves, drizzled with a dressing made with red wine vinegar, lemon juice, shallots, oregano, thyme, parsley and olive oil.
-- Make a pasta salad. Toss sautéed garlic and hot red pepper, steamed julienned carrots, steamed small peas, julienned beets, grated Parmesan, parsley and oregano with hot linguine and serve warm or chilled. -
- Beets, pineapple, celery and onions tossed with olive oil and red wine vinegar. Add salt as needed and chill. Serve on lettuce leaves.
--Diced beets and sliced endives with vinaigrette dressing and parsley. -- Diced beets, diced green apples, grapes, celery and chives with or without salad greens.
--Beets, spinach, mushrooms, grated lime peel and poppy seed or vinaigrette dressing.
BROCCOLI IN SALADS
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Mix diced red onion, chopped fresh dill, lemon juice, mayonnaise, sour cream, salt and pepper. Toss with cutup chicken breasts and crunchy broccoli.
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Blend parsley leaves, lemon juice, anchovies and pepper, slowly adding olive oil until thick. Pour over blanched broccoli florets and thinly sliced
mushrooms.
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Broccoli, roasted yellow or red bell peppers, vinaigrette, chopped
marjoram, olives, feta cheese, salt and pepper.
CARROTS IN SALADS
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-- Sauteed sliced carrots, artichoke hearts and onions with parsley and lemon juice, salt and pepper. Serve hot or cold.
--Grated carrots with yogurt, fresh mint, nutmeg and lemon juice.
--Grated carrots and chives with raspberry vinegar and olive oil.
-- Toss al dente diced carrots, diced black olives, feta cheese and parsley with dressing of lemon juice or red wine vinegar, olive oil and paprika.
-- Toss cooked carrots with any salsa verde and chill or serve at room temperature.
-- Toss parboiled julienned carrot strips and minced, seeded jalapeno with lemon and lime juices, honey and crushed coriander seeds. Serve at room temperature or chilled.
-- Steam julienned carrot strips and broccoli florets and when cool toss with Dijon mustard vinaigrette with chervil, chives, parsley and tarragon. Best if left to marinate for a while.
-- Grated carrots, chopped tart apples, raisins, toasted almonds, shredded coconut and plain yogurt.
--Shredded carrots, Chinese cabbage, minced scallions, shredded daikon radish, peanuts with peanut oil and rice vinegar.
-- Steamed sliced carrots, shredded chicken, minced celery, onions, splash of sesame oil and lime juice.
CORN SALAD IDEAS:
-- Corn kernels, sliced avocado, crab meat, chives, parsley and lime juice.
-- Corn kernels or baby corn, cooked chicken, garlic, oregano, green chilies, jalapeno pepper and chili powder, tossed with a vinaigrette dressing.
-- Corn kernels, fresh peas, sliced scallions, black pepper, lemon juice and a bit of oil. Serve over bed of lettuce.
-- Corn kernels with spinach and red onions, tossed with yogurt spiced with cardamom, cumin and coriander.
-- Corn kernels or baby corn with zucchini, hard-cooked egg, basil and thyme, tossed with white wine vinegar and olive oil.
CUCUMBER SALADS
-- Mix cucumber slices, crab meat (or tuna), onions and curry powder with plain yogurt. -- Combine diced cucumbers, shrimp, avocado slices, lime juice and olive oil. -
- Toss cucumber slices, chicken and sweet red peppers in Dijon mustard, olive oil and lemon juice.
-- Add chopped cucumber, chopped tomato and fresh minced parsley to cooked rice and toss with vinaigrette dressing. Season with paprika.
-- Mix parboiled chopped green and red peppers, slices of cucumber, finely chopped onion and chopped fresh parsley and toss with dressing of olive oil, lemon juice, paprika, basil, marjoram, and oregano. Chill then serve on romaine leaves and garnish with hard-boiled eggs.
-- Mix cucumber slices, blanched snow peas, sundried tomato pieces and grated Parmesan.
-- Toss cucumber slices, blueberries, red onion slices and watercress with rice vinegar or a berry vinegar. -
- Marinate sliced cucumbers in white vinegar, sugar, salt and black pepper for several hours in refrigerator. Sprinkle with chopped roasted peanuts before serving.
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LOBSTER SALADS:
LOBSTER BASIL SALAD -- Mix cooked, cooled cubes of lobster meat, chopped tomatoes and fresh basil with a dressing combining a tablespoon each of mayonnaise, Dijon mustard and balsamic vinegar to a cup of olive oil with some lemon juice, dried tarragon and thyme. Chill.
CURRIED LOBSTER SALAD -- Combine mayonnaise, sour cream, lemon juice, capers, grated onion, curry powder, Tabasco sauce, minced fresh dill and minced parsley. Toss in and coat cooked lobster pieces, chill and serve with avocado slices and lettuce.
LOBSTER AND FRUIT SALAD -- Place pieces of cooked lobster meat on bed of lettuce and top with dressing of mayonnaise, heavy cream, ketchup, dry sherry and tarragon. Serve with red bell pepper strips and banana, orange and pear slices.
LOBSTER, MUSHROOM AND SNOW PEA SALAD -- Combine cooked lobster meat, reconstituted Chinese black mushrooms and snow pea pods; toss with soy sauce and mustard vinaigrette dressing. Chill and serve on a bed of lettuce.
LOBSTER AND POTATO SALAD -- Toss pieces of cooked new potatoes, chopped celery and cooked lobster meat with mayonnaise and parsley. Serve on bed of lettuce, dressed with vinaigrette, if desired, and tomato and egg slices Grated cheese can be add to sauce if desired.
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Celery Slaw
-- Combine thin sliced celery, grated carrots and diced apple with mayonnaise, sugar, salt and vinegar. Optional -- coarsly chopped walnuts.
Greens with Gorgonzola and Pears
-- To a green salad, add diced pears, gorgonzola cheese , mushrooms, alfalfa sprouts and walnuts. Mariette Brown, Old Lyme CT.
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Greens with Gorgonzola and Pears
-- To a green salad, add diced pears, gorgonzola cheese , mushrooms, alfalfa sprouts and walnuts. Mariette Brown, Old Lyme CT.
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Pasta Salad I
-- Add capers, artichoke hearts with their oil, frozen corn and peas to hot pasta (other than spagjetti.) Add garlic, chopped onion, crumbled feta cheese, diced tomatoes and optional minced clams. The frozen vegetables chill the hot pasta. -- Mariette brown, Old lyme, Ct.
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South American Potato Salad
-- Cooked and cooled but firm chunked potatoes, beets and carrots, sesoned with chopped onion and celery, vinegar, mayonnaise parsley, salt and pepper. --David Brown, Old Lyme CT
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Spinach, Bleu Cheese and Cranberries
-- To a spinach salad, add red onion, bleu cheese, mushrooms, walnuts and dried cranberries. Mariette Brown, Old Lyme CT.
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Avocado and Spaghetti Squash Salad
-- Toss squash, julienned red and green peppers, sliced mushrooms, avocados and black olives in an oil-vinegar dressing seasoned with garlic, oregano, basil, dry mustard, Worcestershire, salt and pepper.
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Gingered Eggplant Salad
-- Drain baked eggplant pulp and mince. Add peanut
oil, cider vinegar, brown sugar, garlic, onion, grated fresh ginger and
lemon juice. Chill and serve on lettuce leaves with crackers.
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Blueberry and Turkey Salad
-- Combine mayonnaise, plain yogurt, orange marmalade, lemon juice, black pepper and add peach slices, blueberries and cubed smoked turkey. Coat well and serve on lettuce leaves.
Blueberry and Chicken Salad
-- Combine lemon yogurt, mayonnaise, salt and add blueberries, cubed cooked chicken breasts, scallions, celery, red bell pepper. Mix and refrigerate to let flavors blend.
STRAWBERRIES IN SALADS
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Toss sliced berries with finely grated coconut, watercress, minced
scallions, apple cider vinegar and walnut oil.
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Toss with toasted sesame seeds, arugula, orange juice, grated orange
peel, splash of olive oil
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Toss with tangerine sections, raw cashews, blueberries, white grape
juice, raspberry vinegar and serve on curly lettuce
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Toss chopped strawberries and spinach with olive oil and strawberry
vinegar
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Serve whole with red onion slices, and watercress tossed with apple cider vinegar, celery seeds and dash of dried mustard
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Serve sliced with steamed shrimp and chives, drizzled with strawberry vinegar
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Whole with pink grapefruit sections and romaine lettuce tossed with
champagne vinegar
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Sliced with red seedless grapes and shredded cooked chicken with tarragon and mayonnaise
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Sliced with steamed snow peas or raw snap peas and shrimp. Dress with a sauce of puree frozen raspberries, olive oil, white wine vinegar, lemon
juice, pepper and nutmeg. Add chopped red onions, chopped nuts or sesame seeds.
GRAPES IN SALADS
---Halved black grapes with honeydew melon balls, lime juice and peel and mint leaves.
---Green grapes and blueberries with cinnamon-yogurt dressing
---Halved green grapes, diced mango, and orange juice with honey-cardamom dressing
---Grape-orange salad with pureed raspberry-honey dressing
---Red grapes an cantaloupe balls with a yogurt, ginger and honey dressing.
---Grapes, new potatoes, and crumbled Roquefort cheese with mustard-honey vinaigrette.-Green grapes and sliced Italian plums with French dressing.
---Grapes, diced pears and diced celery, served in a cored head of Boston lettuce with orange yogurt.
---Red grapes, diced pineapple, sliced kiwi fruit with a pureed strawberry, lemon juice and honey dressing.
---Grapes, cracked wheat, minced celery, minced scallions, toasted walnuts, dash of cinnamon with a clear vinaigrette.
--- Grapes, cooked millet, rice vinegar and sesame oil. --- Halved, seeded grapes, cooked chicken or turkey chunks, diced avocado, slivered almonds dressed with yogurt, lemon juice, cayenne pepper and dash of white pepper.
--- Toss halved, seedless grapes, wedges of peeled pears, small shelled and cooked shrimp with rice vinegar, basil, salt and pepper and serve on butter lettuce.
--- Red and green seedless grapes, slivered cooked chicken, diced sweet red peppers and thinly sliced, peeled papaya tossed with lemon juice dressed with curried mayonnaise. (Heat curry powder over low heat for 2-3 minutes, then cool and whisk with some honey, water, apple cider vinegar, equal amounts of mayonnaise and plain yogurt.) Add most of dressing to grape-chicken mixture and toss. Arrange on lettuce leaves and serve with rest of dressing on side.
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BEET SALAD IDEAS
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-- Julienned beets tossed and chilled in tarragon vinaigrette dressing then served over watercress with orange sections and sliced red onions.
-- Sliced beets and sliced avocado on top of beet leaves, drizzled with a dressing made with red wine vinegar, lemon juice, shallots, oregano, thyme, parsley and olive oil.
-- Make a pasta salad. Toss sautéed garlic and hot red pepper, steamed julienned carrots, steamed small peas, julienned beets, grated Parmesan, parsley and oregano with hot linguine and serve warm or chilled. -
- Beets, pineapple, celery and onions tossed with olive oil and red wine vinegar. Add salt as needed and chill. Serve on lettuce leaves.
--Diced beets and sliced endives with vinaigrette dressing and parsley. -- Diced beets, diced green apples, grapes, celery and chives with or without salad greens.
--Beets, spinach, mushrooms, grated lime peel and poppy seed or vinaigrette dressing.
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PEACH SALAD IDEAS:
Toss sliced peaches with ---
-- Almonds, raisins, endive, minced fresh ginger and white wine vinegar -- Watercress, minced scallions, walnuts, lemon juice and a splash of walnut oil.
-- Roasted peanuts, red onions, leaf lettuce, apple cider vinegar, and a bit of freshly grated orange peel.
-- Shredded cooked chicken, chives, plain yogurt, and a dash of curry powder.
-- Celery, yogurt and grated lime peel.
-- Spinach, thinly sliced radishes, butter lettuce, lemon juice, and ground allspice.
-- Arrange peach slices on endive leaves, sprinkle with red onions and slivered, toasted walnuts. Garnish with watercress sprigs and spoon over a dressing of equal parts walnut oil and white wine vinegar.
-- Use peach peels to make vinegar. Simply pile peels into saucepan and add white vinegar to cover. Boil then simmer about 20 minutes. Cool, strain,
bottle and refrigerate. Use in salad dressings, marinades and sauces. Or mix a bit with plain yogurt and freshly grated nutmeg and use to dress chicken salad.
PEAR SALAD IDEAS:
-- Combine crab meat, chopped celery and chopped tomato and toss with a dressing of equal parts plain yogurt and mayonnaise, some Dijon mustard, minced fresh parsley, chives and chervil. Chill, then fill cavities of halved, peeled pears and place stuffed pears on salad greens to serve.
-- Chopped pears, steamed scallops, diced water chestnuts, shredded spinach, minced ginger root and lemon juice.
-- Chopped pears combined with cooked baby shrimp, minced scallions and diced celery. Toss with yogurt, curry powder and ground ginger and serve in lettuce shells.
-- Chopped pears, shredded chicken, tangerine sections, tarragon, orange juice and white wine vinegar.
-- Place sliced pears on endive leaves, top with crumbled Gorgonzola cheese, sprinkle with chopped walnuts and drizzle with white wine vinaigrette (white wine vinegar, black pepper, fennel, salt, pinch of sugar, walnut oil).
-- Chopped pears, julienned carrots, freshly ground allspice, lemon zest and yogurt.
-- Sliced pears, chopped coconut, shredded lettuce, lime juice and peanut oil.
-- Toss peeled chopped pears, Delicious apples, white seedless grapes and celery with mayonnaise thinned with a bit of milk and flavored with lemon juice and grated ginger. Add pecans and toss.
ORANGE SALAD IDEAS:
-- Top orange rounds and thinly sliced radishes with a dressing of olive oil, lemon juice, cinnamon and sugar, if desired. Garnish with mint or parsley.
-- Assorted salad greens torn into bite-size pieces and oranges, peeled and cut into bite-size pieces, tossed with a creamy dressing of oil, sour cream, grated lemon peel and juice, minced garlic, crumbled blue cheese, dried dill weed, and salt.
-- Mixed salad greens (iceberg, spinach, romaine, watercress), oranges peeled and cut in half-cartwheels, sliced onion, and toasted slivered almonds tossed with Italian dressing.
-- Orange sections and watercress tossed with white wine vinegar, peanut oil and pepper.
-- Grated orange peel, half cartwheel slices of peeled oranges, fresh or canned green beans, cooked red kidney beans and sliced onion rings tossed in Italian or Caesar dressing.
-- Toss sliced mushrooms in juice from one orange, then add sections from two navel oranges. (Best if left to marinate in refrigerator for a few hours.) Place the mushrooms and oranges on bed of lettuce and pour over cider vinegar dressing; sprinkle on toasted walnuts.
-- Toss choice of greens and/or vegetables with orange-tarragon dressing: blend garlic paste squeezed from heads of roasted garlic, orange juice, Dijon mustard, rice or cider vinegar, salt, black pepper and minced fresh (or dried) tarragon.
-- Orange mayonnaise made by adding orange zest and fresh orange juice to mayonnaise can be used on hot or cold asparagus, broccoli, fennel and cauliflower.
PINEAPPLE SALAD IDEAS
-- A dressing of pineapple juice, white wine vinegar, lime juice, sugar, cilantro and cumin whisked with oil can be used to baste chicken breasts then drizzled over a salad made of the chilled, cut-up chicken placed on romaine lettuce and topped with diced pineapple, strips of red bell pepper, sliced avocado and sliced red onion.
-- Coat cooked, peeled shrimp with a marinade of pineapple juice, minced onion, honey mustard, lime juice, fresh chopped mint, salt and pepper and refrigerate for 1 hour. Reserve remaining marinade to use with salad of baby salad greens, topped with pineapple wedges, honeydew melon wedges and sliced cucumbers topped with the shrimp.
-- Toss butter lettuce with thinly sliced apples, thinly sliced sweet onions, pineapple cubes, and crumbled feta cheese with a dressing made of balsamic vinegar, hot-sweet mustard, minced garlic, salt and pepper.
-- Mix pineapple juice with chopped fresh herbs, some garlic, salt, and pepper. Pour over split, boneless chicken breasts in a plastic bag and refrigerate. Broil or grill the chicken on one side, then turn. Add pineapple slices to the pan or grill. Continue to cook until chicken is done and pineapple is hot. Serve on crisp mixed greens.
--Mix dark rum or apple juice and finely chopped ginger root or ground ginger and spoon over cut up pineapple. Cover and refrigerate at least 4 hours. Sprinkle with toasted, shredded coconut and garnish with strawberries and mint leaves if desired.
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POTATO SALADS:
-- Mix mayonnaise with grated hard-cooked eggs, crushed garlic, lemon juice and grated zest, and chopped parsley. Mix into cooled, diced boiled potatoes. Add coarse mustard if desired.
-- Make a mayonnaise of egg, lime juice and rind, Dijon-style mustard and olive oil; whisk in honey and white vinegar. Toss dressing with mixture of diced boiled potatoes, diced boiled sweet potatoes or yams, sliced celery, and chopped cooked bacon.
-- Toss boiled potato slices or cubes with sesame seeds, minced garlic, ginger root and scallions. Sprinkle with rice vinegar and toasted sesame oil.
-- Combine cubed boiled potatoes with minced fennel bulb, finely chopped onion and caraway seeds. Add to mixture of mayonnaise, sour cream, Dijon-style mustard and chill. Before serving stir in salmon roe, if desired, and season.
-- Marinate chicken pieces in a mixture of plain yogurt, cumin, Worcestershire sauce, Tabasco and seasoning overnight then coat in bread crumbs and fry. Combine chicken, boiled potato and carrot sticks and sliced scallions; toss with a dressing of white wine vinegar, olive oil, white pepper and Tabasco.
-- Toss slices of red potatoes, Kalamata or black olive slices with a dressing of blended and pureed garlic cloves, Feta cheese, red wine vinegar, olive oil and oregano. Garnish with parsley.
-- Blend blue cheese, mayonnaise, plain yogurt, lemon juice and toss with boiled red potato pieces, chopped celery, chopped toasted walnuts, chopped dill pickle and celery seeds.
-- Add cooled ratatouille to cooked, diced red potatoes that have marinated in a vinaigrette dressing for about a half hour. Add chopped Kalamata or black olives, season, and serve at room temperature with Parmesan cheese.
TOMATOES IN SALADS:
-- Chopped or sliced tomatoes with grated mozzarella cheese or mozzarella balls, oregano and black pepper, drizzled with olive oil and balsamic vinegar. Serve over bed of greens or on top of toasted slabs of bread, if desired.
-- Tomato chunks, chicken, chives and mustard vinaigrette. -- Cherry tomatoes, chickpeas, lemon juice, garlic and thyme.
-- Cherry tomatoes, baby corn, cauliflower florets, minced scallions, parsley and curry powder, tossed with vinaigrette dressing.
-- Tomatoes, scallions, fresh mint leaves, grated ginger root, lemon or lime juice and mustard vinaigrette.
--Toss garlic sautéed Italian bread cubes and chopped tomatoes, pressing and releasing some of juices into bread. Mix with olive oil, lemon juice or vinegar, and basil or parsley.
-- Cherry tomatoes, crumbled bacon, iceberg and romaine lettuce, shredded Jarlsberg cheese, grated Parmesan and toasted slivered almonds all tossed with vinaigrette dressing.
-- Marinate cherry tomatoes and honeydew and/or cantaloupe melon balls in olive oil, lemon juice, basil and chives mixture. Top red leaf lettuce with melon and tomatoes and thin slices of smoked ham, rolled up.
-- Roasted green, red and yellow bell peppers, mozzarella cheese, and sundried tomatoes garnished with fresh basil leaves and drizzled with vinaigrette dressing.
-- Make a tomato-tarragon dressing by blending fresh peeled and seeded tomatoes, Dijon-style mustard, fresh tarragon, tarragon vinegar and olive oil, then stirring in minced shallot.
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