Salads
Recipes in this category
Heirloom Tomato Salad
From Gourmet Magazine
Ingredients:
1/4 cup balsamic vinegar (reduce to 1/2 of amount and set aside to cool for 10 minutes)
1/2 cup olive oil
1 tablespoon black peppercorns, roasted 8-10 minutes then crushed
2 1/2 pound...
Read MoreGreen Salad with Blueberries and Pears
From the Women of Saint Michael's Pass the Plate Cookbook
Serves 6-8
Ingredients:
8 cups butter lettuce
1 cup fresh blueberries
3-4 ripe pears, cored and sliced
8 ounces Stilton or blue cheese, crumbled
1 cup toa...
Read MoreVietnamese Pork Salad
From Women's Health Magazine
Serves 4
Ingredients:
1 (12 oz.) pork tenderloin
1/4 teaspoon salt
3 tablespoons lime juice
3 tablespoons sugar
1 clove garlic, minced
2 tablespoons fish sauce
6 cups shredd...
Read MoreChicken Salad With Peas, Feta And Mint
By Patricia Wells, Serves 4
Lemon-Chive Dressing Ingredients:
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon fine sea salt
1 cup light cream or half & half
1/3 cup finely minced fresh chives
Salad In...
Read MoreAutumn Pear Salad
Ingredients:
3-4 stalks celery heart
3 ounces imported parmesan cheese
Small handful walnut halves
3 large, ripe but firm pears
Extra virgin olive oil
Lemon juice
Salt
Freshly ground pepper
Radicchi...
Read More"Maque Choux" Summer Salad
By Chef Jed Demler
Maque Choux ("Mawk Shoe") is a Creole-meets-American-Indian dish, traditionally mixing corn with peppers and onions. My take adds tomatoes, fresh cream peas, and avocado. I also like to serve this style warm to room-temp in...
Read MoreOrange and Avocado Salad
Ingredients:
5 navel oranges or citrus of choice
1 avocado, sliced
2 green onions, chopped
3 tablespoons basil chiffonade
1/2 teaspoon dried crushed red pepper
1/4 cup French vinaigrette
Directions:
...
Read MoreHeirloom Tomato Salad
From Gourmet Magazine
Ingredients:
1/4 cup balsamic vinegar (reduce to 1/2 of amount and set aside to cool for 10 minutes)
1/2 cup olive oil
1 tablespoon black peppercorns roasted 8-10 minutes then crushed
2 1/2 lbs. a...
Read MoreGrilled Peach and Sourdough Salad
This recipe was made at the SMFM during a cooking demonstration by Chef Jed Demler
Ingredients:
1-2 ripe peaches (halved and pitted)
1 1/2 cups sourdough bread (sliced or torn into crouton-sized bites)
2 ounces Burrata mozz...
Read MoreCold 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 curr...
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