Recipe Tag: Salad

Black Eyed Pea Salad (HmF)

Bring the water to a boil in a large pot.

Once the water is boiling, add the black eyed peas. Cook them until fork tender, but not mushy, about 30-40 minutes.

Drain the black eyed peas in a colander and run under cold water until cool.

In a large bowl, combine vinegar, mustard, garlic, salt and pepper. Slowly add olive oil while continuing to whisk, until dressing is combined.

Add remaining ingredients, including the black eyed peas, to the dressing and toss to coat. Serve chilled.

Citrus Green Bean Salad with Almonds

Bring a medium sized pot of water to a boil over high heat.

Blanch green beans by boiling until they just turn bright green (about 1 minute).

Fill a bowl with ice and cover with water.

Use tongs or a slotted spoon to add green beans to the ice water to cool and stop the cooking process.

In a separate medium bowl, whisk together the lemon juice and zest, salt, pepper, and garlic.

Slowly drizzle in olive oil while whisking.

Toss the vinaigrette with the green beans and red onion.

Top with the almonds and serve.

If not serving right away, keep the almonds on the side so that they do not get mushy.

Cucumber White Bean Salad

Place the beans, cucumber, pepper, onion, capers, olive oil, lemon juice, mint, tomatoes, salt and pepper in a large bowl.

Toss well.

Add the yogurt and toss well. Chill well before serving.

White Bean Caesar Dressing

Place the garlic, Worcestershire sauce, parmesan, salt, pepper, white beans, and yogurt in a blender or mini chopper and puree until smooth.

Chill well before using it to top a salad and serving.

Blue Cheese Dressing

Place all ingredients in a blender or mini chopper and blend until smooth.

Place the dressing in a storage container and refrigerate for at least an hour before serving.

Watermelon and Provolone Salad

Place the watermelon, cucumber, prosciutto, basil, black pepper, cheese, and lemon juice in a bowl and fold together.

Chill at least 2 hours before serving. Overnight is better.

Wasabi Tuna Salad

Place the ginger, Worcestershire sauce, lemon juice, wasabi paste, soy sauce, and sesame oil in a medium mixing bowl.

Whisk until well blended.

Add the tuna, cucumber, green onions, and red pepper to the bowl.

Toss gently until blended.

Chill before serving.

Warm Shrimp Remoulade Salad

Place the water in a medium saucepan over high heat. Add the turnips and boil them for 5 minutes. Remove the turnips and add the egg to the boiling water. Boil the egg for three minutes, then turn off the heat under the pan and allow the water and egg to stand for 12 minutes.

Remove the egg and peel it under running, cold water. Place egg in a small mixing bowl and mince using the tines of a fork. Add the garlic, celery, Dijon mustard, mayonnaise, paprika and Cajun seasoning and blend well. (Best if chilled overnight – but not necessary.)

Place the olive oil in a medium sauté pan over medium-high heat. Add the turnips and sauté until the brown slightly.

Add the shrimp and cook for about 7 – 10 minutes until just pink.

Remove the pan from the heat and let cool for about 30 seconds. Add the remoulade sauce and toss to coat. Serve.

Valencian Tuna and Onion Salad

Peel the onions and slice as thin as possible.

Place the sliced onions in a small mixing bowl with the olive oil, maple syrup, salt, the liquid from the pickles, and fresh ground black pepper.

Toss gently to coat and chill for at least an hour (overnight is best).

Divide the mixture between four salad plates.

Top with the tuna divided between the four plates.

Top the tuna with the tomatoes and serve.