11 May Cold Curried Chicken Salad

From the Dallas Junior League Cookbook. Serves 12-14.

Ingredients:

  • 2 cups uncooked rice
  • 1 cup raw cauliflower buds, chopped in 1/4″ pieces
  • 8 ounces bottled creamy French dressing
  • 1 cup mayonnaise
  • 1 tablespoon curry powder, or more
  • 1 tablespoon salt
  • 1 1/2 teaspoon pepper
  • 1/2 cup milk
  • 6-7 cups cooked chicken, diced
  • 1 cup green pepper, chopped
  • 1 cup celery, chopped
  • 1 cup red onion, chopped

 

Directions:

  1. Toss chilled rice, cauliflower, and French Dressing. Chill in refrigerator.
  2. Mix mayonnaise, curry powder, salt, and pepper. Slowly mix in milk, then chicken. Refrigerate.
  3. Next day, combine rice and chicken mixtures with green pepper, celery, and onion.
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15 Apr Arugula Salad

Ingredients:

  • 2 slices of thinly sliced prosciutto
  • 1 tablespoon olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 4 cups baby arugula
  • 1 Bosc or Anjou pear, thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup crumbled Roquefort
  • Sea salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees. On a sheet tray lined with foil, lay prosciutto slices flat. Transfer baking sheet to oven and roast for 10 minutes or until dried and crispy. Allow to cool.
  2. In a small bowl, combine olive oil, balsamic, honey, and mustard. Mix until combined and season with salt and pepper.
  3. In a large bowl, combine arugula, pears, cranberries, and Roquefort. Pour the dressing over the salad and toss until the salad is evenly coated. Top with stumbled crispy prosciutto. Serve immediately.
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05 Aug Grilled Shrimp and Bread Salad

Ingredients:

  • 1/2 cup sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/4 tsp salt
  • 1/4 teaspoon freshly ground pepper
  • 1 lb large shrimp, peeled and deveined
  • 6 thick slices day-old country-style or sourdough bread
  • 1 lb tomatoes, chopped
  • 1/3 cup pitted kalamata olives, coarsely chopped
  • 1/4 cup chopped fresh basil
  • Salt and freshly ground pepper

Directions:

1.  Preheat grill to medium-high heat.

2.  Whisk together first 5 ingredients in a small bowl.

3.  Toss shrimp with 2 T of the vinaigrette. Grill shrimp, two minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted. Cut bread into 1-inch cubes.

4.  Combine bread, shrimp, tomatoes, olives, and basil in a large bowl; add remaining vinaigrette, and toss well. Season with salt and pepper. Can be refrigerated up to 2 hours before serving.

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15 Jul Corn and Zucchini Salad with Feta

Ingredients:

  • 4 ears of corn, husked, kernels removed
  • 4 small zucchini thinly sliced lengthwise
  • 1/4 cup coarsely chopped fresh basil
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/2 tsp crushed red pepper flakes
  • Salt and pepper
  • 4 ounces feta, crumbled (about 1 cup)

Directions:

1.  Cook corn in boiling salted water for two minutes; let cool.

2.  Add zucchini, basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper.

3.  Serve topped with feta.

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08 Jul Watermelon and Tomato Salad

Try adding feta cheese for a variation

Ingredients:

  • 3 medium heirloom tomatoes, cut into ¾ inch pieces
  • 2 cups seeded watermelon, cut into ¾ inch pieces
  • 1 large cucumber, peeled, seeded, and cut into ¾ inch pieces
  • 1 avocado, peeled, pitted and cut into ¾ inch pieces
  • 1 T chopped mixed fresh herbs (basil, mint, chives)
  • ¼ tsp ground coriander
  • 3 T olive oil
  • 3 T balsamic vinegar
  • Salt and pepper

Directions:

1.  Mix together tomatoes, watermelon, cucumbers, avocado and herbs in large bowl.

2.  Separately mix coriander, oil, vinegar, and salt and pepper to taste.

3.  Toss to combine.

 

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20 Aug Cantaloupe Salad with Basil, Fresh Mozzarella & Onions

Ingredients:

  • 1 medium Cantaloupe, cut into 1 inch cubes
  • 10-20 leaves of sliced Basil, (reserve a few whole leaves for garnish)
  • 10 Green Olives, sliced
  • 1/4 Red Onion, thinly sliced
  • 1 cup fresh Mozzarella Balls, sliced into quarters
  • 1 ½ tablespoons Olive Oil
  • 1 tablespoon Red Wine Vinegar
  • 2 tablespoons Lime Juice, from 1 Lime
  • Salt and Pepper to taste

Directions:

1.  In a large bowl, toss the Cantaloupe, Basil Strips, Olives, Red Onions and Mozzarella Balls together. Lightly dress the salad with a long pour of Olive Oil and even longer drizzle of Red Wine Vinegar. Toss with the Lime Juice. Generously Salt and Pepper the salad and taste.

2.  This Salad is great straight away but even better chilled for a few hours before serving, to allow the flavors to really meld.

 

Choosing a Cantaloupe:

Look for a fruit that is light tan with green lines across it. Avoid melons with mostly green or white underlying color. The melon should be heavy for its size, and firm but not rock hard.

Sniff the spot where the melon was severed from its stem. The melon should smell fresh and fragrant with a hint of sweetness. If you can’t smell anything, it’s under ripe. An unpleasant smell means it’s no longer good to eat. Push your fingers on the round section where the vine was attached. It should be slightly soft.

Shake the cantaloupe next to your ear. If you hear seed rattling about inside, it’s ready to eat.

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18 Jun Summer Tomato, Onion & Cucumber Salad

Ingredients:

  • 3 tablespoons Rice Vinegar
  • 1 tablespoon Canola Oil
  • 1 teaspoon Honey
  • 1/2 teaspoon Salt
  • 1/2 teaspoon freshly Ground Pepper, or more to taste
  • 2 medium Cucumbers
  • 4 medium Tomatoes, cut into 1/2-inch wedges
  • 1 Vidalia or other Sweet Onion, halved and very thinly sliced
  • 2 tablespoons coarsely chopped Fresh Herbs, such as Flat-Leaf Parsley, Chives and/or Tarragon

Directions:  

1.  Whisk Vinegar, Oil, Honey, Salt and Pepper in a large shallow bowl.

2.  Remove alternating stripes of peel from the Cucumbers. Slice the Cucumbers into thin rounds. Add the Cucumber slices, Tomatoes and Onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.

3.  Just before serving, add Herbs and toss again.

Makes: 6 servings, about 1 1/2 cups each, 58 calories per serving

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24 Apr Roasted Asparagus Salad with Goat Cheese and Bread Crumbs

Ingredients:

  • 1 thick slice Crusty  Bread or 3 thick slices Baguette cut into 1/2-inch cubes
  • 1 pound Asparagus Spears , trimmed
  • 4 tsp. Extra-Virgin Olive Oil
  • Sea Salt and freshly Ground Pepper
  • 1 Tbsp. Lemon Juice
  • 3 ounces fresh Goat Cheese , crumbled
  • Zest of 1 Lemon , removed in long, thin strips

Directions:

1.  Preheat oven to 425°. Arrange Bread Cubes in a single layer on a baking sheet. Toast, tossing halfway through, until golden and crisp, about 5 minutes. Remove, cool, and chop into coarse crumbs; set aside. Wipe sheet clean.

2.  Arrange Asparagus on sheet. Drizzle with 2 teaspoons Olive Oil, and season to taste with Sea Salt and Pepper. Toss to coat. Roast, rolling Asparagus over once or twice, until just tender, 12 to 14 minutes; transfer to a large platter.

3.  Sprinkle Lemon Juice over Asparagus, then scatter Bread Crumbs on top. Drizzle remaining Olive Oil; top with Goat Cheese and Lemon Zest. Season to taste with Salt and Pepper. Serve immediately.

Serves 4

Extra idea: These flavors would also work together harmoniously as a canapé—the Goat Cheese spread thin on Crustless Bread, the Asparagus steamed and sliced thin, the Lemon Zest curled on top.

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03 Aug Marinated Vegetable Salad

Ingredients

  • 1/2 cup olive oil, 1/4 cup white wine vinegar
  • 1 tbp Italian seasoning
  • 1 tbp Dijon mustard, 1 tbp minced garlic
  • 3/4 tsp salt, 1/2 teaspoon sugar
  • 1/2 tsp ground black pepper
  • 3 cups cauliflower florets
  • 2 cups cherry tomatoes
  • 1 cup bottled cherry peppers, halved
  • 3 medium zucchini, cut into bite-size pieces
  • 3 carrots, peeled and cut into bite-size pieces
  • 1 small onion, thinly sliced

Directions

1. In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar, and pepper. In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots, and onion.

2. Pour the dressing mixture over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally- 8 servings

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27 Jul Watermelon, Heirloom Tomato, and Feta Salad

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped mixed fresh herbs
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 4 heirloom tomatoes, cut into chunks
  • 1 cup (1-inch) cubed red seedless watermelon
  • 1 cup (1-inch) cubed seeded yellow watermelon
  • 1/4 cup vertically sliced red onion
  • 1/2 cup crumbled feta cheese

Directions

1.  Whisk together first 4 ingredients in a large bowl.

2.  Add tomato, watermelon, and onion; toss to coat.

3.  Sprinkle with cheese; toss gently. Makes 6 servings.

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