Kale Salad

Here is my version of "Killer Kale Salad" by Ree Drummond (Pioneer Women)  Like any other salad, make changes to the dressing and added goodies to make it your own.  My dressing, I added honey and orange juice.  I also added a couple crushed and finely diced garlic cloves to the mushroom while they were cooking.  I did not have goat cheese, I did have Mozzarella cheese.  Have fun making it your own.

Julienne Cucumber Salad

I just couldn't help myself...a new kitchen tool... had to experiment.  This is the old fashioned Cucumber Salad Recipe, only change is how the Cucumber is sliced.  When I make it again, I think I will leave the skin on to add a little color. Of course you could add some fresh basil or fresh dill to add color.  I have neither one right now..so...here's the plain Jane version.  Also, there are NO seeds in this version.

1/2 cup Apple Cider Vinegar

1/4 cup Water

1/4 cup Salad Oil

1 tablespoon Sugar

Salt and Pepper to taste

1/4 cup finely chopped onion (purple would be perfect)

1 tablespoon of chopped basil

or 1+ teaspoon of fresh dill.

1 medium to large Cucumber Julienne (do not include the seeds)

Mix and put into the refrigerator for several hours for the flavors to blend

Dutch Potato Salad

Remember back in the "good ole days", before computers..there were typewriters...  Back in the late 1960's my mother's church published their first cookbook.  It is just filled with the coolest recipes of the day.  The front cover is now missing from my copy.. and most of the people that submitted the recipes are also gone.. This book brings back such great memories of a lot of people!

This is a very basic recipe and the results are GREAT!  Enjoy.

Quinoa Salad with Simple Balsamic Vinaigrette

Prepare Quinoa per package directions.  I used one cup of Quinoa with two cups water.  Boiling for 15-20 minutes.  Cool.

I seed and diced one Roma tomato, one small to medium cucumber.  Diced one leak (white part only) saute in a tablespoon of olive oil, add 1/2 cup of diced broccoli and continue to saute until broccoli just starts to soften.

Recipe courtesy Emeril Lagasse, 2003

Ingredients
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Mesclun salad mix or favorite greens, for accompaniment
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish
Directions
Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.

If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing

Copyright 2013 Television Food Network G.P.
All Rights Reserved

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_22916_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Stir Fried Fruit with Balsamic-Jasmine Syrup and Ginger Cream

Mentally it is spring, even though its only January 8th...  I am getting seed catalogs, I want to replant my herb garden..too soon..I keep telling myself that.  This salad scratches my itch for spring!

¼ Lb. Cherries
1 Pint Strawberries
1 C. Jasmine tea
1 Tb. Fresh ginger, minced
6 oz. Heavy cream
3 Tbs. Peaches
3Tbs. Sugar
1 Tb. Balsamic vinegar
1 Tb. Oil for sautéing
Method:
Wash all fruit, hull strawberries and cut in half. Pit the peaches and cut into sections. Leave the cherries whole with the stems on. Place ½ tablespoon of ginger in cup with jasmine tea and pour boiling water over both.

Heat oil in skillet, add the fruits and half of the orange zest and heat through. Deglaze the pan with the ginger, jasmine tea and balsamic vinegar. Add sugar to the skillet and stir quickly. Distribute the fruit evenly among four bowls and sprinkle the remaining orange zest over top.

Whip the heavy cream until soft peaks form and fold in the remaining fresh ginger. Spoon some cream on top of each of the fruit bowls and sprinkle with powdered sugar. Serve immediately.

Yeild: 4 Servings.

http://www.dressings-sauces.org/recipes/friedfruit.html

Sweet Potato Salad

Yield: 8 cups
Salt
8 cups peeled and diced sweet potatoes (from about 4 large sweet potatoes)
1 cup finely diced red onion (about 1 medium)
3 cups finely diced celery (about 4 ribs)
1 cup reduced-fat or regular mayonnaise
2 1/2 tablespoons honey
1 1/2 tablespoons Dijon mustard
3/4 cup toasted pecans

1. Bring a large pot of salted water to a boil. Add diced sweet potatoes and cook until tender but still firm, about 10 minutes. Drain and let cool.
2. In a large bowl, combine sweet potatoes, onion and celery.
3. In another bowl, stir together mayonnaise, honey and mustard. Stir into sweet potato mixture.
4. Transfer to a serving dish and refrigerate until cold.
5. Just before serving, top salad with chopped pecans.
Per 1/2-cup serving: 190 calories; 9g fat; 1g saturated fat; 5mg cholesterol; 3g protein; 27g carbohydrate; 11g sugar; 4g fiber; 185mg sodium; 50mg calcium.

Recipe from the Basket Case Deli adapted for home kitchens by the Post-Dispatch

Read more: http://www.stltoday.com/lifestyles/food-and-cooking/recipes/article_915f4ec4-1951-5ede-b697-f0b1ea04dde5.html#ixzz1cajlab1E

Blue Cheese Slaw Burger Topping

If you are fond of ground lamb burgers, this slaw topping is for you.

Ingredients:
1/2 Head cabbage, thinly sliced
1 Carrot, thinly sliced
8 Scallions, thinly sliced
1/2 Cup regular or low fat sour cream
1 Tablespoon sugar
1 Tablespoon white wine vinegar
1 teaspoon lemon juice
1 teaspoon fresh-ground white pepper
1/2 Cup crumbled Blue Cheese

Directions:
Combine the cabbage, carrots and scallions in a medium
bowl.
Set aside.
Combine the mayonnaise, sour cream, sugar, vinegar,
lemon juice,and white pepper in a small bowl.
Pour dressing over the cabbage mixture.
Lightly toss to coat.
Stir in the Blue Cheese.
Cover with plastic wrap.
Refrigerate for aleast 1-hour.

Makes about 6-8 Burger/Sandwich Toppings.

Savory Tortellini Salad

Yield
6 Servings
Recipe by: the California Culinary Academy Preparation Time: 1:20

1. Cook tortellini according to package directions. Drain, rinse with cold water, and drain again. Set aside. 

2. In a large bowl mix vinegar, basil, mustard, salt, pepper, and garlic. Using a whisk or fork, gradually beat in oil until well combined. 

3. Lightly mix in tortellini, parsley, salami, pepper, pine nuts (if used), and cheese. Cover and refrigerate for 1 hour or longer to blend flavors. Serve on lettuce leaves. Boston lettuce leaves

Measure
Ingredient
12 ounces Tortellini, spinach-filled, frozen
3 tablespoons Red wine vinegar
1 teaspoon Dried basil
1 teaspoon Dijon mustard
¼ teaspoon Salt
⅛ teaspoon Ground pepper
1 clove Garlic; minced
½ cup Olive oil
¼ cup Parsley; finely chopped
3 ounces Dry salami; cut in thin strips
1 Red bell pepper; seeded and sliced
2 tablespoons Pine nuts; toasted
2 tablespoons Parmesan cheese; grated

AVOCADO ASIAN BLACK BEAN SALAD

Avocados are stars of fusion cuisine. Their mild, rich flavor and creamy texture makes them perfect partners for spicy Asian food, Mediterranean specialties, Latin American dishes, traditional American favorites and many others. This contemporary Asian-flavored recipe takes bean salad to a whole new level. It's great for a holiday event, pot luck, or an easy side for chicken from the deli rotisserie or leftover turkey. Or use the combo as a main dish. Beans make it a high protein/high fiber special. We guarantee you’ll be asked for the recipe.

1/3 cup Rice Wine Vinegar
1/4 cup Soy Sauce, low sodium
1/4 cup Lemon Juice
1 tablespoon Sesame Oil
1 teaspoon Hot Chile Oil
2 Chilean Hass Avocados
2 (1 pound) cans Black Beans, drained and rinsed
4 Green Onions, sliced
1 Sweet Red Pepper, seeded and diced
1/2 cup Cilantro or Italian Parsley, chopped
In large bowl, stir together vinegar, soy sauce, lemon juice, sesame and chile oil. Cut avocado in half, remove pit and peel. Cut into chunks. Add to vinegar/soy sauce mixture in bowl and gently toss to coat. Stir in beans, green onions, red pepper and cilantro. Cover and chill until serving time.

Nutritional Information per serving - calories 338, fat 9g, monounsaturated fat 4.77g, saturated fat 1.2g, protein 18g, carbohydrates 51g, cholesterol 0mg, sodium 304mg, fiber 18g.