Recipe Tag: Salad

Cobb Salad with Grilled Salmon

Place 4 teaspoons olive oil in a bowl and add the vinegar, honey, and mustard.

Whisk until smooth and then place in the refrigerator to chill.

Place a large skillet over medium high heat and add 2 teaspoons olive oil.

When the oil is hot, add the salmon filets and cook for 4 minutes.

Turn the salmon over and cook for 4 to 5 minutes.

Remove from the pan and let cool for a few minutes and then place in the refrigerator to chill.

Add the green onions to the pan and cook for 6 minutes, turning once or twice.

Remove the green onions from the pan and let cool for a few minutes, then place in the refrigerator to chill.

When ready to serve, place the lettuce in a large bowl and add the dressing.

Toss well until coated with dressing.

Divide the lettuce onto two plates and arrange the salmon, green onions, tomato, avocado and blue cheese around the plates.

Serve topped with ground black pepper to taste.

Chopped Nicoise Salad

Place the 1 quart water in a sauce pan and bring to a boil. Place the eggs in the pot and cook for 3 minutes. Turn off the heat and let stand for 12 minutes. Remove and run under cool water. Peel the eggs and put in the refrigerator.

Place the water in a large stock pot over high heat.

Add the potatoes and add to the stock pot.

Bring to a boil, then reduce heat until the water is simmering. Cook for about 10 minutes.

Remove the potatoes from the hot water (leave the water in the pot) and plunge them into ice water. Let cool, remove from the ice water, then place the potatoes in the refrigerator.

Add the green beans to the water in the pot and cook for about 5 – 7 minutes.

Remove and plunge into ice water. Remove and place the green beans in the refrigerator .

Place the olive oil, lemon juice, honey, mustard, thyme, garlic, salt and pepper in a large bowl.

Whisk until smooth. Place in the freezer for about 5 minutes to chill.

Remove the vinaigrette from the freezer and whisk.

Add the tomatoes, olives, romaine, and capers and toss well.

Coarsely chop the eggs and add them to the bowl.

Slice the green beans into 1 inch lengths and add them to the bowl along with the potatoes.

Add the tuna and toss until the salad is blended. Serve.

Chipotle Tuna Salad

Place the mayonnaise, yogurt, chipotle, lime juice, cumin, oregano, chili powder, honey, and salt in a large mixing bowl.

Whisk until smooth.

Add the tuna, poblano pepper, red pepper, and celery to the bowl.

Fold together until just blended.

Chill well before serving.

Chipotle Seviche

After the shrimp is peeled and deveined, slice it in half lengthwise along the groove where the vein was removed. Place in a glass or stainless container that can be sealed. Add the scallops to the container.

Add the minced shallot, olive oil, lime juice, salt, maple syrup, minced chipotle and tomato. Fold together gently.

Refrigerate at least 24 hours before eating. Add pepper to taste and if you like, use some fresh cilantro or chives as garnish.

Caesar Salad

Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth.

Chill for at least 2 hours.

Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels.

Slice the lettuce crosswise and place in refrigerator until needed.

When ready to serve, place the romaine lettuce and croutons in a large bowl and drizzle with 2 Tablespoons dressing per serving. Toss gently and serve.

Alfredo Chicken Salad

Preheat the oven to 350°F.

Place the thighs, left whole, in the oven and roast for about 20 minutes, or until the temperature in the thickest part of the thigh(s) reaches 145°F.

Remove the chicken thighs to a plate and let them rest for about 3 – 5 minutes. When they are cool cut them into 1/2 inch cubes. Chill in the refrigerator for about 30 minutes.

While the chicken is roasting, place the water in a large saucepan over high heat.

When the water comes to a boil, add the pasta. Cook, stirring frequently, about 8-12 minutes or until just al dente (consult the package for timing).

Drain the pasta and rinse immediately under cold water. Place in the refrigerator to chill.

Place the garlic, cream cheese, yogurt, parmesan, and milk in a blender or mini-chopper and blend until smooth. Chill.

When the pasta is cool (it need not be completely cold), place the pasta in a large bowl and add the sauce. Fold together gently.

Add the diced chicken, celery, shallot, salt, and pepper. Fold the salad together gently and chill for at least another 15 minutes before serving.

Lentil and Black Bean Salad

Cook the red lentils in 6 cups of simmering water for about 4 minutes, until just tender. Drain and rinse with cold water.

In a large bowl, combine the cooked lentils with the black beans.

Add the shallot, red bell pepper, celery, red pepper flakes, olive oil, vinegar, jerk rub, parsley, and salt. Combine gently.

Chill overnight.