Palate Pleasers

Archive for the ‘Salads’ Category

This is gotta be Mike’s favorite salad of all time.  When we were first dating, Mike impressed me with his culinary skills and made this for me.  It’s become one of our favorite salads, so I try to make it whenever possible.  I have to say that the first couple of times I made it, I attempted to change the ingredients by adding more or less of something, but ultimately, the way the recipe is is just about perfect.   I really just changed 2 things which I do think made it better and I’ll tell you what those things are at the end of the recipe in my notes.  I hope you enjoy it.

ORIGINAL RECIPE:

In a large bowl, mix the following together:

3 bags of pre-shredded red cabbage (you can also mix in some green cabbage)

3 green onions, slides (optional)

2 breasts of chicken, boiled and shredded (or use a rotisserie chicken)

5 TBSP Sesame Seeds (use Roasted if you can find them)

4 oz sliced or slivered almonds

3 packages ramen noodles, crumbled

DRESSING:

In a measuring cup or small bowl mix the following together:

1 Cup Canola oil (less 2 TBSP)

2 TBSP sesame oil

6 TBSP white vinegar

6 TBSP sugar

Salt & pepper to taste

Whisk all ingredients together.

Mix dressing into Cabbage Salad mixture.  Make sure to crumble the ramen noodles into small pieces.  I typically do this by smashing them in the bag and then mixing into the salad.  I also only use 2 bags of Ramen noodles (Using 2 bags of Ramen means that the dressing isn’t absorbed completely into the ramen noodles) and I use 6 TBSP (or to taste) of Sesame oil.   I like the taste of the Sesame oil and it’s a good balance against the white vinegar.

Once mixed, cover with foil and refridgerater for 4 hours or more before serving.  I like to make the night before so that all the flavors meld together before I serve for dinner the next night.

If you make this, please let me know – we tend to munch on this throughout the week since it lasts for several days.

Enjoy!

I love BLT’s – and saw this recipe in Cooking Light for a BLT in a salad form. It was so easy to make and really delish!  With the crouton’s it tastes almost like the sandwich.  The feta cheese is icing on the “cake” so to speak.

DIRECTIONS:

6 ounces French bread baguette, cut into 1/2 inch cubes

Cooking spray

4 slices hickory-smoked bacon

1 Tbsp Olive Oil

1/4 cup tsp black pepper

1/8 tsp salt

6 cups torn romaine lettuce

1-1/2 pounds plum tomatoes, cut into 1/2-inch wedges

3 green onions, thinly sliced

1/2 cup (2 ounces) crumbled feta cheese.

Pre-heat oven to 350 degrees. 

Layer bread on a baking sheet; coat with cooking spray and bake at 350 degrees for 15 minutes or until toasted.  Cook bacon in large non-stick skillet over medium heat until crisp.  Remove bacon from pan, reserving 1 tablespoon drippings in pan.  Cut bacon into 1/2 inch pieces.  Stir oil into bacon drippings in pan; remove from heat.  Stir in vinegar, pepper and salt.

Combine lettuce, tomatoes and onions in a large bowl; drizzle with vinaigrette.  Add bread; toss well to coat.  Sprinkle with bacon and cheese.  Serve immediately.  Yields:   4 servings.

COOK’s NOTE:  This was really refreshing and Mike liked the dish as much as I did.   I wouldn’t change a thing about it.  I hope you enjoy it too!

BON APPETIT!

I had 2 pieces of chicken left over from my Oven Baked Chicken dinner last night so I decided to make a Salad that could incorporate the leftovers. After all it is Yoga night and we need to eat light. I love putting rice in my salads – but barley, couscous or quinoa would all work. It adds a little substance.

For 2 of us, I pulled out 2 dinner plates and built my salad. You could also toss the salad in a salad bowl. Either way works.

I boiled the brown rice in a bag to help expedite the cooking process.  I made just one cup as it served 2 of us. and it was done in 10 minutes. The recipe calls for 2 cups, but it should depend on how many people you plan to serve.  For that, I would figure one-half cup per person.

Directions:

2 cups cooked brown rice
1 medium cucumber, diced
2 cups baby spinach (I just pulled out of the container and placed in the bowl)
1 pint cherry tomatoes, halved

In a large bowl combine the spinach, tomatoes, rice, cucumbers and toss. I also added Kalamata olives and chicken to my salad. I think Feta or Blue cheese crumbles would have been great too – the options are endless.  For the dressing you can use anything – I used a vinegar & oil base.. It’s a nice way to use up the leftover chicken or any other type meat.

Very simple and delicious!


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