Iceberg Wedges with Low Fat Blue Cheese Dressing

I am a huge fan of blue cheese, of course I adore iceberg wedge salads; however, I can do without all of the fat so I played around with this recipe originally on Food and Wine to bring the calories down with tasty results.

The addition of home grown tomatoes pushes the taste over the top.

Iceberg Wedges with Low Fat Blue Cheese Dressing

Food And Wine Magazine

by Tom Douglas

adapted

    1/2 cup crumbled Roquefort cheese

    1/3 cup non fat European style yogurt

    1/3 cup low fat mayonnaise
    1/8 +/- cup fresh lemon juice

    2 scallions, minced

    1/2 teaspoon chopped thyme

    1 tablespoon chopped flat-leaf parsley
    milk to adjust smoothness and taste of dressing

    Salt and freshly ground pepper

    4 wedges of iceberg lettuce (1 heads)

    3 tomatoes

1. In a bowl, using the back of a fork, lightly mash the Roquefort with the sour cream and mayonnaise
2. Stir in the lemon juice, scallions, thyme and 1 teaspoons of the chopped parsley
3. Season the blue-cheese dressing with salt and pepper and add milk to adjust smoothness, texture and richness of dressing
4. Set the lettuce wedges on a platter
5. Spoon a generous amount of the blue-cheese dressing over each lettuce wedge
6.  Top with the sliced tomatoes and the remaining chopped parsley

Orzo with Garbanzo Beans, Red Onion, Basil and Mint

A perfect recipe for having the girls over for a casual lunch or dinner.  Rather then opening a can of garbanzo beans, I opted to pressure cook dried beans.  The difference is amazing – give it a try.

Orzo with Garbanzo Beans, Red Onion, Basil and Mint

from Giada's Family Dinners

by Giada De Laurentiis

adapted

4  cups reduced-sodium chicken broth or water

1½  cups orzo

1  (15-ounce) can garbanzo beans, drained and rinsed or see below for pressure recipe

1½  cups organic grape tomatoes, halved

¾  cup finely chopped red onion

½  cup chopped fresh basil

¼  cup chopped fresh mint

¾  cup red wine vinaigrette

Salt and freshly ground black pepper

~ bring the broth to a boil in a large, heavy saucepan over high heat

~ stir in the orzo

~ cover partially and cook, stirring frequently, until the orzo is tender but still firm to the bite, about 7 minutes

~ drain the orzo through a strainer

~ transfer the orzo to a large, wide bowl and toss until the orzo cools slightly

~ set aside to cool completely

~ toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat; you may not need all ¾ cup

~ season the salad to taste with salt and pepper, and serve at room temperature

Pressure Cooked Garbanzo Beans

1 cup dried garbanzo beans

4 cups water

1t vegetable oil

~ add all ingredients to pressure cooker

~ secure lid and bring to high pressure

~ cook 30 to 40 minutes

~ quick release by putting cooker into sink and cool with cold water

Yes Christie, the pressure cooked garbanzo beans have a totally different flavor and texture.  They are firm and have more of a crunch but not really a crunch - they are not mushy and the flavor is not obstructed with the can salted preservative sauce.  I now try to pressure cook all of my beans.  Little time and amazing results in fact if you are a fan of Top Chef you are familiar with Michael Voltaggio, he is recently said, “I’m obsessed. I’m cooking all my sauces in it, I’m cooking seeds and nuts, pretty much anything I can put in there. You get such clean flavor so fast.”  Try it you'll like it...

Caesar Salad in Seconds...will maybe minutes

 

I could eat Caesar Salad everyday but I don't always have the time to whip the dressing up.  Well thank you Pam Anderson!  I give you a Caesar Salad you can throw together in a moments notice.  I added the low fat and high fat option.  Also garlic lovers, like me, could add more garlic.  If you feel the need for anchovies just garnish the top or squirt 1/2 teaspoon of anchovy paste into the mayo base.  Impress the snobbiest eaters with this easy elegant salad. 

Simple Scrumptious Caesar Salad

with

Quick Garlic Croutons

from Pam Anderson

Cooksmart 

Garlic croutons

4 garlic cloves (feeling lazy? Get the frozen cubes from Trader Joe’s)

1/4 cup extra virgin olive oil

2 cups bread cubes, 3/4-inch, cut from a good quality baguette or 2 cups baguette or 2 cups Italian bread (I used left over bagels)

1 pinch salt

Salad

3 romaine lettuce hearts, about 10 generous cups ( remove any dark green outer leaves and reserve for another use) (I bought romaine hearts from Trader Joe’s)

2 tablespoons lemon juice

2 1/2 tablespoons low fat or regular mayonnaise

1/4 teaspoon Worcestershire sauce

5 tablespoons olive oil

1/4 teaspoon salt

fresh ground black pepper

1/4 cup freshly grated parmesan cheese, plus extra for sprinkling ( preferably Parmigiano-Reggiano)

croutons:

~ heat large skillet over low heat

~ with motor running, drop garlic cloves through feeder tube of food processor to mince ~ scrape down sides of bowl and add oil through feeder tube

~ continue to process so that garlic releases its flavor into oil, about 30 seconds

~  strain garlic from oil through a fine-mesh strainer; reserve half of garlic for dressing and set aside remaining half for another use

~ you should have about 3 tablespoons of garlic oil

~   raise heat under skillet to medium

~ place bread cubes in medium bowl

~  drizzle 2 tablespoons garlic oil evenly over bread, along with a big pinch of salt; toss to coat

~ add remaining 1 tablespoon oil; toss again

~ add bread cubes to hot skillet and toast, turning cubes and shaking pan often, until crisp and golden brown, 5 to 7 minutes

~ return croutons to bowl and set aside to cool while preparing salad.

salad

~ cut off bottom 1 1/2 to 2 inches of core from bottom of each romaine heart

~ separate heart into individual leaves

~ put leaves in large bowl

~ whisk lemon juice, mayonnaise, Worcestershire and reserved garlic in a small bowl

~ drizzle lettuce with oil, sprinkle with salt and pepper, and toss lightly, carefully, and thoroughly so that lettuce is evenly coated with oil

~  drizzle lemon mixture over lettuce; toss again

~ sprinkle 1/4 cup Parmesan over greens; toss again

~ sprinkle croutons over salad, toss, and serve, sprinkling each portion with a little more Parmesan cheese

 

Moroccan Carrot-Chickpea Salad

The salad days of summer:  little time and tons of activities.  I found this recipe while flipping through Rachel Rays Magazine.  Talk about visual overload, her magazine appears to be on steroids.

 Moroccan Carrot-Chickpea Salad

 from Rachel Ray's Magazine
adapted

1 lemon, juiced and zested

1-teaspoon coriander powder

1/8-teaspoon cayenne pepper

1 1/4 teaspoons salt

1/4-cup olive oil, extra virgin

20 ounces carrots, coarsely grated

2 (15 ounce) cans chickpeas, rinsed

1/2 cup cashews, roasted unsalted chopped

1/3-cup cilantro leaf, chopped

1/3-cup mint leaf, chopped

~ in a large bowl, combine the lemon zest, juice, coriander, cayenne and salt

~ whisk in the olive oil

~ stir in the carrots, chickpeas, cashews, cilantro and mint

~ toss to coat. Let stand at least 5 minutes.

from our garden: lemon,cilantro and mint

Soba Noodle Salad with Thai Green Curry Sauce

 How do they do it?  Those other blogs with their perfectly styled pictures.  I once read one blogger spent hours arranging their pictures.  I can do that.  I just need to set my alarm for 3am, after all who needs sleep?  Me!  Food stylist not a future career for me.  At our house, we eat with our mouths and I remind them daily just how lucky they are to have such terrific food.  They nod in agreement and tell stories of poor eating experiences around town.  I enjoy their school lunch descriptions; something they will not let pass their lips.  How we wish for Revolution Food school food service.  We were lucky enough to participate in a lunch tasting over a year ago and my kids are still talking about just how wonderful the food was.  They service California, Colorado or the Washington D.C. metropolitan area schools.  Perhaps your school is able to breakaway from the bureaucracy of the school districts food service strangle hold and your kids can have real food.  Click on the link above and check out this wonderful program.

As salad month winds down, the foolery begins.  If the main ingredient is noodles can it still be called salad?

Soba Noodle Salad with Thai Green Curry Sauce

from Dale Gartland

Food and Wine Annual Cookbook 2010

adapted

1 tablespoon vegetable oil
1 tablespoon green Thai curry paste (beware very spicy)
One 14-ounce can chopped tomatoes—drained and chopped, juices reserved
3/4 cup chicken stock or low-sodium broth
1 can unsweetened coconut milk
2 tablespoons dark brown sugar
1 tablespoon fresh lime juice
1 teaspoon Asian fish sauce
3 baby bok choy—stems thinly sliced, leaves coarsely chopped
6 ounces soba noodles
1 tablespoon toasted sesame seeds
1/2 cup roasted cashews  
1 scallion, thinly sliced 

~ bring a large saucepan of salted water to a boil
~ in a medium saucepan, heat the vegetable oil
~ add the red curry paste and cook over moderately high heat, stirring, until fragrant, about 30 seconds
~ add the tomatoes and their juices and boil over moderately high heat until reduced to 3/4 cup, about 4 minutes
~ add the chicken stock, coconut milk and brown sugar and simmer over moderate heat, stirring occasionally, until reduced to 1 1/2 cups, about 7 minutes
~ remove from the heat and stir in the lime juice and fish sauce.
~ line a plate with paper towels
~ add the bok choy stems and leaves to the boiling water and cook until crisp-tender, about 1 minute
~ using a slotted spoon, transfer the bok choy to the paper towels and pat dry
~ add the soba to the boiling water and cook, stirring occasionally, until al dente
~ drain the soba and rinse in a colander under cold water
~ let stand for 5 minutes, tossing occasionally, until dry
~ transfer the soba to a large bowl
~ add the  sesame seeds, 1 cup of the red curry sauce and all but 1/2 cup of the bok choy leaves and toss well
~ arrange the soba salad in shallow bowls and drizzle with the remaining sauce
~ garnish with the cashews, scallion and the remaining bok choy and serve

Elizabeth's Chicken Salad

Another wind storm and the peaches are gone from the front yard.  Lucky for us more are ripening in the backyard. For this great summer salad, I replaced the grapes and added freshly picked peaches.  A fabulous switch.

During the past week I have tried out a variety of organic chicken and have been less then impressed.  I am back to Empire Kosher organic chicken - worth every penny.  Best of all it doesn't have the funky bits shoved in it.  Ugh!  I hate having to dive into the carcass to pull out the inners.

Elizabeth's Chicken Salad

from The Fiddlehead Cookbook

adapted

Poached Chicken

1 1/2 cups water

1/2 cup dry white wine

1 sweet onion quartered

2 organic carrots cut into 2 inch pieces

1 organic celery rib cut into 2 inch pieces

1/2 lemon

5 parsley springs

1 garlic clove lightly crushed

1/4t black peppercorns

4 springs fresh thyme

2 large whole kosher organic chicken breasts

~ place all ingredients but chicken in pot over high heat

~ place chicken on top of vegetables

~ when liquid comes to a boil reduce heat to low and cover

~ simmer gently until meat is cooed through 15 to 20 minutes

~ remove chicken from the pot and allow to cool

~ you can toss the stock or strain and save for another use

~ cut chicken into 1/2 cubes

~ cover and refrigerate until ready to make salad

Chicken Salad

4 cups cubed chicken

4T extra virgin olive oil

4T raspberry vinegar

2T low fat sour cream

2t dijon mustard

4 freshly picked peaches or organic peaches

1/2 to 3/4 cup toasted chopped walnuts

sea salt and black pepper to taste

3 cups shredded romaine lettuce

~ in a large mixing bowl add chicken

~ whisk olive oil, vinegar, sour cream and mustard in a small bowl

~ add to the chicken and mix 

~ add salt and pepper to taste

~ plate 1/2 cup lettuce per plate

~ top with chicken mixture

~ sprinkle nuts and arrange peaches

from our garden: peaches, thyme, parsley, lemon

Middle Eastern Chopped Salad

The perfect summer salad - juicy vegetables topped with a cheese crumble, although, the little people would have nothing to do with it.  I tell them over and over again tomatoes are in ketchup and your favorite sushi roll is a cucumber roll, but I just can't sell it.  That is fine since we love it.

Middle Eastern Chopped Salad

from Andrew Weil M.D.

Eating Well for Optimum Health

adapted

1 organic cucumber diced
2 organic tomatoes diced
4 chives chopped
1 organic yellow bell pepper seeded and chopped
5 or more Kalamata olives pitted and sliced
2T fresh parsley
3T fresh lemon juice
2T extra virgin olive oil
salt and pepper to taste
1/4 cup crumbled feta cheese

~ combine all ingredients
~ season with salt and pepper

from the garden: chives

and we finally picked our first tomato of the season

Chinese Chicken Salad with Hoisin Vinaigrette

Cabbage either you love it or hate it.  I happen to love it.  Memories of buttery cabbage and noodles at my Grandmothers house brings a smile to my face and a growl in my stomach.  Moving on to 2011 where butter means addition dimple on my thighs, but cabbage remains a healthy choice.

At the dinner table 3 very unhappy faces stared at me and groans filled my ears.  "What's in it?" they cried.  "Good stuff", I reply.  "Try it you'll like it" and they did.  After gobbling several servings they declared this was a make again.

Chinese Chicken Salad with Hoisin Vinaigrette

from American's Test Kitchen

Family cookbook

adapted

dressing
2/3 cup unseasoned rice vinegar
1/3 cup safflower oil
6T hoisin sauce
3T low sodium soy sauce
1T grated ginger

~ put all of the ingredients in a tall glass and whisk to combine, whisk again just before using

salad
1 pound boneless skinless chicken breasts
salt and pepper
1T vegetable oil
1/2 head cabbage
2 organic orange or red bell pepper sliced thin
1 cup snow peas tips and strings removed cut into bite size pieces
4 scallions
1 cup chow mein noodles

~ season chicken
~ heat skillet medium heat and add oil
~ add chicken and cook 5-7 minutes per side or until they are no longer pink inside
~ allow chicken to cool and then shred into bit size pieces
~ toss the chicken with 1/2 the dressing and marinate in the refrigerator for 30 minutes
~ toss the chicken with the cabbage
~ add additional salad items
~ serve remaining dressing and noodles

Caesar Salad

One of the top salad's in my opinion is Caesar salad.  What a perfect combination of flavors without the egg.  So I search and try many a recipe seeking perfection and I think this recipe belongs in the top five.

Caesar Salad

from America's Test Kitchen

Family Cookbook

adapted

dressing
1/3 cup grated Parmesan cheese
1/4 cup buttermilk or non-fat milk and 1/4t lemon juice mixed
7 anchovy fillets
2t Worcestershire
2t dijon mustard
2 minced garlic cloves
1/4t salt
1/2t pepper
1/3 cup extra virgin olive oil

~ blend all the ingredient except the olive oil in a blender on high speed until smooth
~ with motor running slowly add the oil in a steady stream

salad
3 romaine hearts or fresh butter lettuce torn into bit size pieces
2oz freshly grated Parmesan cheese

~ toss lettuce and Parmesan cheese
~ add dressing and croutons

croutons
loaf of day old bread cut into cubes
2 minced garlic cloves
2 or more olive oil

~ heat large cast iron skillet high heat
~ add oil and heat
~ add garlic and brown slight
~ toss in bread turning to brown

from our garden: butter lettuce

Corn Salad with Black Beans and Tomatoes

Everyday we wander around our garden and we are greeted by bunches of bright green tomatoes, anticipation!  We are on the cusp of garden greatness with many varieties of the juicy fruit.  So we sit and wait and watch.  In the meantime, we enjoy organic tomatoes from Trader Joe's.  This cheery salad can be a refreshing accompaniment to any summer meal.

HAPPY MOTHERS DAY

Corn Salad with Black Beans and Tomatoes

from American's Test Kitchen

Family Cookbook

adapted

dressing

4T extra virgin olive oil

2T lime juice

1T red wine vinegar

1 jalapeno seeded and minced

1 garlic clove minced

1/2t cumin

1/4t sea salt

1/4t freshly ground pepper

~ combined all ingredients in a tall glass and whisk 

salad

1 package frozen sweet organic corn
1 pint organic sweet cherry tomatoes
1 15.5oz can organic black beans drained and rinsed
6 scallions sliced thin
3T minced cilantro
salt and pepper to taste

~ heat cast iron skillet high heat
~ add the frozen corn and cook until slightly blackened
~ remove from heat and put in large bowl
~ add other salad ingredients to corn
~ add dressing and toss
~ season with salt and pepper

from our garden: cilantro and scallions

Greek Salad

Cheese is delightful.  How can you say no to something so rich and creamy thrown together with everything good for you?  While at my favorite store, Trader Joe's, I noticed a petite container filled with Greek Feta, oil and seasonings.  Greek Salad screamed in my head as well as music from Zorba the Greek. 

Greek Salad

from The America's Test Kitchen

Family Cookbook

adapted

dressing:
3T extra virgin olive oil
3T red wine vinegar
2t fresh oregano minced
1 1/2t fresh lemon juice
1 minced garlic clove
1/2t salt
1/8t pepper

~ whisk all ingredients in a bowl large enough to hold your salad

salad:
1/2 or more thinly sliced red onion
1 organic cucumber sliced
a bunch of organic lettuce
1 pint sweet organic cherry tomatoes cut in half
1 organic red bell pepper sliced thin
1/4 cup organic fresh mint minced or sliced thin
1/4 or more cup of pitted kalamata olives (Trader Joe's pitted in a glass jar awesome)
5 or more ounces feta cheese, crumbled or cubed

~ add red onion and cucumbers to dressing and marinate 20 minutes
~ add lettuce, tomatoes, pepper and mint to the bowl and toss
~ plate salad and sprinkle with olives and feta

from our garden: oregano, lemon, mint, butter and red leaf lettuce

Go Lakers!  WooHoo

Lettuce, Lettuce 

Growing very fast

Planting in the ground

So you can eat it fast

-by the littlest finicky eater and resident poet

Orzo Salad

Sometimes when I am up to my elbows in dishes with whining voices crying, "When will it be ready????" I think why why why did I think this could be done in an hour.  On this day I decided to make pasta e fagioli, vegetable panini and orzo salad for lunch.

yummm...that day and the next and the next

Finally lunch was ready and devoured.  Everything tasted great.  Orzo being the stand out of the meal.

orzo with garbanzo beans, red onion, basil, mint and pine nuts

from Giada De Laurentiis

Giada's Family Dinner

adapted

4 cups vegetable broth

16 oz orzo

1 15 oz can organic garbanzo beans, drained and rinsed

1 1/2 cup organic cherry tomatoes cut in forth

3/4 cup finely chopped red onion

1/2 cup chopped fresh basil

1/4 cup chopped fresh mint

1/2 cup toasted pine nuts

3/4 cup red wine vinaigrette ( recipe follows)

sea salt and freshly ground pepper to taste

~ bring broth to boil in large pot over high heat

~ stir in the orzo partially cover

~ stirring frequently about 7 min. orzo should be tender with a firm bite

~ drain orzo and reserve broth for soup (that is what I did)

~ transfer orzo to large bowl and toss to cool

~ allow to cool completely

~ add beans, tomatoes,onion, basil, mint, pine nuts and enough vinaigrette to coat

~ season with salt and pepper

~ serve at room temperature

If I had more time, I would have made the garbanzo beans in the pressure cooker.  Freshly cooked beans have more of a bit and just taste better.

from the garden: basil and mint

Cobb Salad

I hate eggs.  So, unless it is cooked invisible e.g., mixed in cake, keep it away from me! Pad Thai, Cobb Salad egg-less or else I may puke.  Presented and enjoyed, egg-less Brown Derby Cobb Salad.

The recipe calls are iceberg lettuce, watercress, Romaine and curly endive; however, my lettuce overflows in my garden, pictured above.  I used butter lettuce, red leaf and curly something that reseeded from last year.

mmmmm fancy radishes not an usual Cobb Salad item but I like to throw my garden booty any chance I get.  My tomatoes are not producing yet, although I saw the first flower today...soon.  I have about 15 plants growing and my everlasting yellow tomato plant I purchased 3 years ago from Walmart.  It has survived blazing hot days as well as freezing nights.  

The recipe calls for peeling and seeding the tomatoes.  Lazy me says not way!  Plus I like small sweet tomatoes and could not imaging the endless peeling.

 

Faken bacon yummy but am bothered by the GMO soy so everything in moderation and it is virtually grease free.

Brown Derby Cobb Salad

from Rose Dosti

Dear SOS Thirty Years of Recipe Requests to the 

Los Angeles Times

adapted

lettuce ( 1/2 head iceburg, 1/2 bunch watercress, 1 small bunch of curly endive and head of romaine)
3T minced chives
1 basket of organic cherry tomatoes
6 strips of faken bacon
1 avocado peeled and diced
1/2 cup of crumbled Roquefort cheese
 "special french dressing"

~ chop lettuce and mix
~ arrange or just mix it all up (because it all goes the same place) chives, tomatoes, bacon, avocado and cheese in rows over lettuce
~ pour dressing over the salad

Special French Dressing
1/4 cup water
1/4 cup red wine vinegar
1/4t sugar
1 1/2t lemon juice
1/2t salt
1/2t pepper
1/2t Worcestershire sauce
3/4t dry mustard
1/2 minced garlic clove
1/4 cup olive oil
1/2 cup safflower oil

~ combine all ingredients
~ chill
~ shake well before using

Quinoa Black Bean Salad

Side dishes plague me.  Main courses are a breeze.  Fun and easy to throw together.  What to serve with them, ugh!  The other day I served chicken cutlets and needed more.  A salad I thought and pulled open one of my many Moosewood cookbooks.  I found this recipe and it is spectacular and takes only 30 minutes from start to finish.  Make extra since it tastes great the next day.

Quinoa Black Bean Salad

from Moosewood Collection

Moosewood Restaurant Low-fat Favorites

adapted

1/3 cup red quinoa
1 cup water
1t extra virgin olive oil
4t or more fresh lime juice
1/4t ground cumin
1/4t ground coriander
2T finely chopped fresh cilantro
4T minced chives
15 oz black beans (can drained) or 1 1/2 cooked black beans
2 cups organic diced tomatoes
1 organic bell pepper diced
1 jalapeno chile minced
sea salt and freshly ground pepper to taste

~ rinse quinoa well in a sieve under cool running water
~ bring water to a boil in pot
~ add quinoa, cover and simmer on low heat until all the water is absorbed and quinoa is tender 10-20 minutes
~ cool 15 minutes
~ in a large bowl combine the oil, lime juice, cumin, coriander, cilantro and chives
~ stir in the beans, tomatoes, bell pepper, and chile
~ add the cooled quinoa
~ season with salt and pepper to taste
~ combined thoroughly
~ refrigerate until ready to serve

from our garden: cilantro, chives and jalapeno

Roasted Beet and Tangelo Salad with Spicy Greens

I am beeting my head up against this blog.  Google has informed me "you have used up all of your space...do you want to buy more?"  huh???  ummmm NO! So I am cutting back my pictures on the blog but opened a Flickr account  

http://www.flickr.com/photos/fivefinickyeaters/  with additional photos, so view and enjoy!

We really enjoyed this salad.  The original recipe calls for blood orange; however, my blood orange tree is still a baby and not producing so I plucked a few tangelos.  Also, I opted for pure arugula since it is growing in my garden.

Roasted Beet and Tangelo Salad with Spicy Greens

from Maria Helm Sinskey

The Vineyard Kitchen

adapted

1 1/2 pounds of medium gold beets
1 1/2 pounds of medium red beets
extra virgin olive oil
salt
freshly ground pepper
4 medium tangelos
Vinaigrette (recipe below)
1/2 pound of arugula
1/4 cup sherry vinegar
1/4 freshly chopped chives

~ preheat oven 400 degrees
~ trim tops and roots from the beets and wash well
~ place the red beets on a piece of foil large enough to fold over and seal
~ drizzle with olive oil and season with salt and pepper
~ seal the foil and repeat with gold beets
~ place both on baking sheet and roast for an hour to an hour and a half until beets are tender when pierced with knife
~ allow beets to cook and peel
~ keep two separated or the red will bleed onto the yellow
~ toss each with 2T of sherry vinegar and season with salt and vinegar
~ marinate for at least an hour or overnight
~ cut each beet into wedges
~ peel the tangelos and remove all of the white pith
~ slice into rounds or however you please
~ wash arugula
~ in a large bowl toss the beets and their juices together with enough vinaigrette to coat
~ add the tangelo segments and toss gently
~ drizzle the greens with vinaigrette to moisten and toss with the beets and tangelo
~ season with salt and pepper
~ garnish with chopped chives

tangelo sherry vinaigrette

2 small tangelos
1 medium shallot peeled trimmed and minced
2T sherry vinegar
salt
freshly ground pepper
1/4 cup extra virgin olive oil

~ juice and strain the tangelo and measure 1/4 cup of juice
~ in a medium bowl whisk the juice with the shallots and the sherry vinegar season with salt and pepper to taste and let the mixture marinate for 10 minutes
~ whisk in the olive oil to taste

items from our garden: tangelos, arugula and chives

Chinese Chicken Salad

5 Stars...Everyone loved it and why not it contained the kids favorite condiment soy sauce.  My kids really loved the addition of sugar to the lettuce.  The usually are lettuce phobic.  Thirty five minutes from start to finish makes this recipe family friendly.

Another Food and Wine Magazine winner.  Direct link to recipe on their web page Chinese Chicken Salad from Joanne Chang.

Chinese Chicken Salad  
from Food and Wine Magazine
adapted

1/4 cup low fat mayonnaise
1/4 cup plus 2 tablespoons unseasoned rice vinegar
3 tablespoons plus 1 1/2 teaspoons sugar
1/4 cup tamari soy sauce
2 tablespoons toasted sesame oil
1/2  tablespoon Tabasco 
One 1/2-inch piece of fresh ginger, peeled and minced
1 small garlic clove, minced
One 2 1/2-pound rotisserie chicken—meat shredded
3 scallions, thinly sliced
4 celery ribs, thinly sliced
1 cup unsalted toasted pine nuts
3/4 cup coarsely chopped cilantro

One small head of romaine, cut into 1/2-inch ribbons
1 tablespoon extra-virgin olive oil
2 oranges, peeled with a knife and cut into sections
Lime wedges, for serving


~ In a large bowl, whisk the mayonnaise with 1/4 cup of the vinegar, 3 tablespoons of the sugar and the soy sauce, sesame oil, Tabasco, ginger and garlic. Add the chicken, scallions, celery, pine nuts and cilantro and toss until coated

~In another bowl, toss the romaine with the remaining 2 tablespoons of vinegar, 1 1/2 teaspoons of sugar and the olive oil. Spread the romaine in 4 shallow bowls. Top with the chicken salad and the oranges and serve with lime wedges.

*** changes for next time

• do not add the chicken to the dressing - top the lettuce with it and then place dressing on top of it.  I think the vinegar in the sauce broke down the chicken causing it to get a bit mushy.
• add bean thread noodles/ cellophane noodles to top

Curried Chicken Salad

Finally had time to fill the fridge, but I had little time to make dinner.  I really wanted to make the chili since it is the perfect rainy day meal.  Not a chance, so I opted for curried chicken salad. 

One out of three kids ate it and liked it.  Another only ate the roasted chicken and the other decided she was still full from the late lunch.  First question before the first bite, "What vegetables are in this?".  The salad was good.  I used meyer lemon which tends to be sweeter and less acidic then lemon sold in most grocery stores.   The recipe calls for raisins; however, I prefer and used dried cranberries.

 

I cooked the chicken pieces in a cast iron pot

great as a sandwich or salad

Curried Chicken Salad

from Sacramental Magic in a Small - Town Cafe

by Peter Reinhart

adapted

1 chicken cut into 8 pieces

1t freshly ground pepper

3/4 cup low fat mayonnaise

1/2 cup meyer lemon juice

2T curry powder

1 medium red onion diced

2 small organic granny smith apples finely chopped

1/3 cup organic dried cranberries

1/2 cup sliced celery

1/2t sea salt

1t granulated garlic

lettuce

tomatoes

bread

~ if you have left over roasted chicken, great use it otherwise, pepper and  roast chicken pieces in cast iron pot covered 425 for about 35 minutes.  Internal temp should register 180 in thickest area.  I removed the skin from breast, thighs and legs before roasting.

~ while chicken cooks

~ squeeze 1/2 cup juice from lemons and whisk with mayonnaise

~ add curry powder and whisk

~ add onion, apple, dried cranberries, and celery

~ when chicken has cooled enough to handle shred and add

~ season with salt, garlic and additional pepper if needed

~ serve on a bed of lettuce or toasted bread

Arugula Salad with Manchego, Savory Praline and Whole Grain Mustard Dressing

The first time I grew arugula in my garden, I called a farmer friend to make sure I was not eating a poison weed.  The spiciness shocked my senses.  The zesty blast I can not longer live without.  Amazing in salad and completes sandwiches.  Put it on you list of things to grow because the stuff that comes out of a bag is just a sorry excuse.

Our favorite ingredient was the pralines.  They were quick easy and tasted fantastic.  In need of a hostess gift?  Impress in 10 minutes or less.

Arugula Salad with Manchego, Savory Praline and 

Whole Grain Mustard Dressing

from Sara Moulton Cooks at Home

adapted

part one
pralines

1/3 cup chopped raw pecans (I had halves and just snapped then in fourths)
1/8t kosher salt
1/8t cayenne pepper
3T sugar

~ oil a baking sheet
~ heat cast iron skillet medium
~ light toast the pecans in the skillet
~ remove and toss with salt and cayenne
~ add sugar to skillet
~ stir sugar and it will begin to melt
~ continue stirring until sugar becomes a golden brown
~ add pecans and mix to coat
~ pour nut mix onto oiled baking sheet and cool

part two
dressing

1/2t grainy dijon mustard
2T red wine vinegar
salt and pepper to taste
4-5T extra virgin olive oil

~ in a small bowl whisk mustard, vinegar, salt and pepper
~ slowly whisk in the olive oil

part three
salad

8 cups loosely packed organic arugula
1/2 cup grated manchego cheese
1/3 cup dried organic cranberries

~ place arugula in bowl
~ add machego cheese, cranberries, pralines
~ pour on dressing

The Ultimate Spinach Salad

 

Rich and creamy low fat blue cheese, spinach, tomatoes and mushrooms my salad nirvana.  Whips together in a snap.

The Ultimate Spinach Salad

from Sara Moulton Cooks at Home

adapted

dressing

1/4 cup low fat mayonnaise

1/4 cup low fat sour cream

1/4 cup gorgonzola cheese crumbled

1T white wine vinegar

1t dijon mustard

1 garlic clove minced

1/2t Worcestershire sauce

sea salt and freshly ground pepper

2T low fat milk

~ combine the mayonnaise and sour cream in a small bowl and stir until blended and smooth

~ fold in cheese, vinegar, mustard, garlic, and Worcestershire sauce

~ stir well season with salt and pepper

~ thin with milk as needed should be consistency of heavy cream

~ cover and refrigerate several hours or overnight

~ stir well before serving

salad

1 1/2 pound organic spinach trimmed, washed and dried

10 or more/less crimini mushrooms sliced

15 or more/less sweet organic cherry tomatoes cut in 1/4

freshly ground pepper

Pile the spinach on a plate top with mushrooms and sprinkle with tomatoes. Top with a dollop of dressing and freshly ground pepper.

The dressing would be perfect on an iceberg wedge as well.