Tag Archives: salad

Chicken Salad


Serves four

Ingredients

2 medium chicken breasts, cooked and shredded or cubed
1-2 stalks celery, chopped
1/2 large apple, chopped (red or green apple, use what you like)
3/4-1 cup toasted walnuts, roughly chopped (or pecans, or other nuts or seeds)
1 cup grapes, halved (or dried cranberries, cherries, or other fruit)
1/4 cup plain greek yogurt*
1/4 cup mayonnaise*
1 TBSP apple cider vinegar (or tarragon vinegar, or white wine vinegar)
1 TBSP fresh tarragon, chopped (or basil, oregano, rosemary, or other herb)
Pinch of salt and pepper, to taste.

* Author’s note: I like to use a combination of mayo and yogurt to make this classic salad a little lighter. Feel free to use whatever you like.

Directions

Shred or cube the chicken and place it in a bowl. Add the chopped celery, apple, and toasted walnuts.

In a separate bowl, stir together the yogurt, mayonnaise, vinegar, tarragon, and a pinch of salt and pepper, to taste. Add the dressing to the chicken mixture, and stir to combine.

Mix in the halved grapes last, to keep them from getting bruised. Taste and adjust seasoning if necessary. If the mixture is a little dry, add a bit more yogurt or mayonnaise.

Store in an airtight container in the fridge.

Author’s Notes: Salad is best after a couple of hours, so the flavors have had a chance to mingle. Serve as is, in a wrap, on a sandwich, or however you like. You could even double the dressing and mix in some cooked penne for a pasta salad. I like mine simply with fresh lettuce and a bit of avocado.
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Wedge Salad with Tarragon Blue Cheese Dressing

Serves: 4

Ingredients

1 head of iceberg lettuce
1 c light mayonnaise
1/2 c light sour cream
2 tsp red wine vinegar
1 tsp lemon juice, fresh
1 pinch cracked pepper
2 Tbsp very finely diced white onion
2 clove very finely chopped garlic
1 1/2 Tbsp finely chopped fresh tarragon
1/4 c crumbled blue cheese
4 slice thick cut bacon
1 vine ripe tomato, diced

Directions

Saute bacon in a skillet until crisp, and then place on a paper towel to cool. When cool crumble into small to medium sized pieces.

Add to a small bowl the mayonnaise, sour cream, finely diced tarragon, onion and garlic, pepper, vinegar and lemon juice. Mix vigorously with a fork or small whisk to completely blend.

Rinse off a head of iceberg lettuce and remove the core and the outer leaves. Slice into four equal sized wedges, and place onto serving plates. I think you can also put them on one big serving platter and let guests take their own, that can be pretty too.

Dice a tomato into medium sized pieces (not too big).

Assembly: Pour 1/4 of the sauce over each wedge, letting it drizzle all over the top and down the sides. Scatter crumbled bacon and tomatoes over the top of the dressed wedge, dress with a few extra pieces of blue cheese and tarragon and serve.
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German Cucumber Salad


Serves 2

Ingredients

1/2 cup sour cream or plain yogurt
1 cucumber
1 medium to large tomato
2 slices onion (slice like you would for onion rings)
2-4 tsp lemon juice
1/2 – 3/4 tsp dill
Pinch of salt

Instructions

Peel and slice your cucumber, slice your tomato, and slice your onion. I like to slice, then quarter the onion because its easier to eat.

In a bowl, combine dill and salt.

Add sour cream or yogurt and lemon juice to taste. Mix well.

Add onion, cucumber, and tomato to the mixture and stir until the veggies are coated with the dressing.
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Macaroni Salad


(Yield: 6 servings)

Ingredients

2 cups dry elbow macaroni, cooked, rinsed and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 Tbs. minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 tsp. dry mustard
1 1/2 tsp. sugar
1 1/2 Tbs. cider vinegar
3 Tbs. sour cream
1/2 tsp. kosher salt, plus more to taste
Freshly ground black pepper

Instructions

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve.

Store covered in the refrigerator, for up to 3 days
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Potato Salad


(Yield: 6 to 8 servings)

Ingredients

3 lbs. small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 Tbs. Dijon mustard
2 Tbs. whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Instructions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature
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Watergate Salad

Ingredients

1 can (20 oz.) crushed pineapple, in juice, undrained
1 pkg. (3.4 oz.) Jell-O Pistachio Flavor Instant Pudding
1 1/2 cups thawed Cool Whip Whipped Topping
1 cup jet-puffed miniature marshmallows
1/2 cup chopped pecans

Directions

Combine ingredients and stir.

Refrigerate 1 hour.
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Deluxe Cheeseburger Salad


Yield: 6 servings

Ingredients

4 sesame seed hamburger bun tops
1 small red onion, divided
2 plum tomatoes
3/4 lb (350 g) 95% lean ground beef
1/2 cup (125 mL) sliced dill pickles
3/4 cup (175 mL) ketchup
1 tbsp (15 mL) yellow mustard
8 cups (2 L) thinly sliced romaine lettuce
1 cup (250 mL) shredded cheddar cheese

Directions

Preheat oven to 425F (220C). Slice bun tops into 1/4-in. (6-mm) strips. (If bun tops are very thick, slice bottoms off horizontally before slicing into strips). Arrange in a single layer on Large Bar Pan; bake 8-10 minutes or until lightly toasted. Remove to Stackable Cooling Rack; cool completely.

Cut onion in half crosswise using Utility Knife. Slice half of the onion crosswise into thin rings using Ultimate Mandoline fitted with adjustable slicing blade on thin setting. Cut tomatoes lengthwise into quarters and slice crosswise. Set onion and tomatoes aside.

Cook ground beef in (8-in./20-cm) Saute Pan over medium-high heat 5-7 minutes or until no longer pink, breaking beef into crumbles using Nylon Turner. Meanwhile, chop remaining onion half using Food Chopper. Finely dice pickles using Utility Knife.

In Classic Batter Bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked beef; mix well using Small Mix ‘N Scraper.

To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.
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