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540 Posts in 244 Topics by 486 Members Latest Member: - sandra Most online today: 19 - most online ever: 215 (October 16, 2007, 02:43:27 PM)
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Author Topic: salad recipes  (Read 18183 times)
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« on: October 13, 2006, 04:26:01 PM »

from: Michelle Martin
[Archived message]
subject: salad recipes

I've been scouring the net for interesting salad recipes. If you've got a unique and fun salad you'd like to share, please post!

Michelle Martin
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SammyCooks
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« Reply #1 on: October 16, 2006, 05:03:50 PM »

 Baja Bean and Cilantro Salad Tongue

Ingredients:

1 Can Garbanzo Beans (15.5 oz)
1 Can Red Beans (15.5 oz)
1 Can Black Beans (15.5 oz)
1/4 C. Diced Red Onions
1/8 C. Chopped Fresh Cilantro (compressed in a cup)
1 Tbsp. Chopped Pickled Jalapeno Peppers ( or a little more if you like)

Preparation:

Rinse and drain red beans, black beans, and garbanzo beans. Add onions, cilantro, and jalapeno peppers. Add dressing and mix well.

Dressing

1/4 C Red Wine Vinegar
3 Tbsp. Sugar
1/4 tsp. Salt
1/4 tsp. Freshly Ground Pepper

Mix well and pour over salad and blend well. Cover and set in refrigerator for a couple of hours to let the flavors blend.


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SammyCooks
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« Reply #2 on: October 16, 2006, 05:06:41 PM »

"Tapatio" Avocado Crab Salad

1lb fresh crabmeat or imitation crabmeat
1/2 cup minced celery
1 teaspoon grated onion
1/4 teaspoon salt
2 tablespoons lemon juice
Mayonnaise
1 bottle Tapatio Hot Sauce
2 Avocados cut in half

Combine crab, celery, and onion in a bowl.  Sprinkle with salt and lemon juice and gently toss to mix.  Add enough mayonnaise to moisten and mix well.  Peel and slice avocado in half and remove the seed.  Spoon crabmeat salad onto the avocado and add a generous helping of Tapatio Hot sauce for a spectacular flavor.
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SammyCooks
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« Reply #3 on: October 16, 2006, 05:13:56 PM »

Spicy Sweet Potato Salad   

"It's important to use good mayonnaise in this recipe, and to let the cooked potatoes chill overnight before making the salad. Vary the seasoning amounts to suit your taste."

INGREDIENTS:

2 sweet potatoes
1 pound red potatoes
1 pound Yukon Gold potatoes
1 large red onion
2 teaspoons salt
1 clove garlic, minced
1 jalapeno pepper, seeded and minced
1/4 cup fresh lemon juice
1 cup mayonnaise
1 tablespoon curry powder
1/4 cup chopped fresh parsley
1/4 teaspoon freshly ground black pepper


DIRECTIONS:

1. Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender. Boil the red potatoes in    salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad. Drain red potatoes and chill all three types overnight.

2. Peel the sweet potatoes and Yukon Golds, and dice into 1/2 inch cubes. Cut red potatoes into fourths. Place all potatoes into a large bowl.

3. Slice red onion thinly and place into a colander. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes. Mix in the garlic, jalapeno, lemon juice, mayonnaise, curry powder, parsley and pepper, and chill until ready to serve.

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SammyCooks
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« Reply #4 on: October 16, 2006, 05:20:42 PM »

Sammy's Cranberry Spinach Salad :Smiley   

"Spinach, toasted almonds and bits of dried cranberries are tossed together in a bowl and dressed with a sweet and tangy vinegar and oil dressing full of sesame and poppy seeds."

INGREDIENTS:

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and
torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

DIRECTIONS:

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from  heat, and let cool.

2. In a large bowl, combine the spinach with the toasted almonds and cranberries.

3.In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cid
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Anastasia88
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« Reply #5 on: December 11, 2006, 02:48:10 AM »

This wonderful tasting salad is so easy to make and looks beautiful also! This is a definite make-again dish. This makes an excellent starter course, and is equally great as a light luncheon dish. If you want to impress guests, this one is the dish to make!

 

Dressing:
2 tablespoons packed dark brown sugar
2 tablespoons fresh lime juice
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
 
Fruit:
2 firm-ripe mangoes, pitted, peeled, and sliced
2 -3 avocado's(ripe) sliced
2 Grapefruit's cut into segments

Shrimp:

16 jumbo shrimp (1 1/4 pounds), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1/2 teaspoon salt
Lime wedges
 

Dressing:  Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved,shallot, cilantro, and mint. tossing gently.

Grill Shrimp:  Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.

Prepare Grill:
Whisk together oil,and salt; brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.

 Divide the fruit among 4 individual serving plates. Arrange 4 shrimp on each serving.  So, you should put layers of mango,shrimp, avocado, and grapefruit.   Drizzle the dressing on top and whala!  The colors looks so pretty!  When this is on a plate it should look like a flower! 

Makes 4 (first course) servings.
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jaykay
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« Reply #6 on: January 15, 2008, 07:41:15 PM »

this one is pretty interesting:

Haricots Verts, Mache, Beet, and Goat Cheese Salad   
        
The trick is to use a really good artisan goat cheese

Vinaigrette:
1 teaspoon Dijon mustard
¼ teaspoon salt
Freshly ground black pepper
2 tablespoons French red wine vinegar
1 teaspoon raspberry vinegar
6 tablespoons walnut oil

Salad:
2 medium beets, unpeeled, roots trimmed to ½ inch
½ pound haricots verts, cleaned
1 teaspoon salt
1 ounce mache, trimmed and washed
1 ½ minced shallots
Freshly ground black pepper
¼ crumbled fresh, mild goat cheese
¼ cup walnut pieces, toasted

Combine all the vinaigrette ingredients in a jar. Close the lid tightly and shake vigorously.

In a small saucepan, cover the beets with water, add ¼ teaspoon salt, and simmer until a knife pierces the beets easily, about 30 minutes. When the beets are cool enough to handle, trim the ends and gently rub off their skins with a paper towel. Rubbing off the skins, instead of of peeling it with a knife, allows the beets to keep their natural shape, so you’ll end up with attractive, round slices. Cut into ¼ inch slices. Set aside.

Bring 1 ½ quarts water to a boil and add the remaining salt. Cook the haricots verts until they are crisp but slightly cooked. Drain the cooked beans and refresh by plunging them immediately into ice water. This will stop the cooking and preserve their bright green color. Drain and set aside.

To assemble the salad, arrange the beet slices around the inside of the platter. Lightly drizzle the beets with a third of the vinaigrette. Pour the remaining vinaigrette into a bowl and lightly toss the cooked haircots verts, mache, and shallots to coat evenly. Season with additional salt and pepper if desired.

Place the salad atop the beats in the center of the platter. Sprinkle with the crumbled goat cheese and toasted walnts and serve.

Adapted From The Union Square Café Cookbook
« Last Edit: January 19, 2008, 03:44:36 AM by Cookie » Logged
Gourmet144
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« Reply #7 on: May 21, 2009, 10:58:31 PM »

Michelle, did you ever try any of these salads?  Feedback on them would be great!! Which one was your favorite?
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Elie JAMES
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« Reply #8 on: July 23, 2009, 08:10:31 AM »

Thank you for posting this recipe
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