Recipe Tag: Salads with Meat

Red Beans and Rice Chopped Salad

Place the water in a saucepan over high heat.

When boiling, add the brown rice, reduce to a simmer and partially cover.

Cook for about 30 to 35 minutes, until tender.

While the rice is cooking, place the olive oil in a medium sauté pan over medium high heat.

When hot, add the onion and reduce the heat to medium. Cook for about 15 minutes, stirring frequently. If needed, further adjust the heat so the onion caramelizes and doesn’t burn.

When the onions and rice are done, place them together in a bowl and place the bowl in the refrigerator (or freezer if in a hurry). Stir them occasionally while cooling.

While the onions and rice are cooking, place the paprika, salt, Creole seasoning, yogurt, pepper, sour cream, milk and honey in a small bowl.

Stir until blended.

Place in the refrigerator to chill.

When the rice, onions and dressing are chilled, place them in a large bowl with the celery, pepper, sausage, beans, and lettuce.

Toss well and serve.

Quinoa Salad with Tuna and Avocado

Place the water in a small sauce pan over high heat.

When the water boils, add the quinoa. Reduce the heat to a simmer.

Partially cover the pan and cook until the water is almost evaporated. Stir occasionally. When the quinoa is done, turn off the heat and cover.

After about 5 minutes, remove the quinoa to a large mixing bowl, and after it has cooled place in the refrigerator to chill.

When the quinoa is cool, add the remaining 2 teaspoons of olive oil, green onions, celery, peppers, tomatoes, dill, salt, pepper, and avocado.

Fold together gently until well blended.

Chill well. The salad is best if it is chilled overnight before eating.

Quinoa Salad with Smoked Fish

Place 3 cups water in a small saucepan over high heat. When the water comes to a boil, add the quinoa, stir, and reduce to simmer.

Simmer the quinoa for about 15 minutes, or until the water has evaporated. Remove from heat, cover, and let stand for 10 minutes.

Add 3 teaspoons of olive oil to the quinoa and fluff the quinoa to keep it from sticking together. Re-cover and let stand for another 5 minutes.

Remove the quinoa to a bowl to cool. When the quinoa is nearly room temperature, place the bowl in the refrigerator to chill.

Place 1 tsp of olive oil in a large saucepan over medium-high heat. Add the green part of the leeks and cook, stirring frequently, for 3-4 minutes or until just wilted.

Add the white part of the leeks, the cranberries, and the hazelnuts, and reduce the heat to medium. Continue cooking, stirring frequently, for another 5 minutes.

Add the leek mixture to the quinoa, as well as the smoked fish, the white wine vinegar and salt.

Fold together gently and chill.

Quinoa Salad with Shrimp and Zucchini

Place 3 cups water and 1/8 teaspoon salt in a small saucepan over high heat.

When the water comes to a boil, add the quinoa, stir, and reduce to simmer.

Simmer the quinoa for about 15 minutes, or until the water has evaporated.

Remove from heat, cover, and let stand for 10 minutes.

Add 2 teaspoons olive oil to the quinoa and fluff the quinoa to keep it from sticking together.

Re-cover and let stand for another 5 minutes.

Remove the quinoa to a bowl to cool. When the quinoa is nearly room temperature, place the bowl in the refrigerator to chill.

Place 1 tsp olive oil in a large skillet over high heat.

Add the diced onion and cook for about 5 minutes, tossing frequently, until the onions begin to brown.

Add the zucchini, marjoram, and basil, and cook for about 2 minutes, then add the shrimp. Toss frequently for 1 minute, then add 1/4 cup water to the pan.

Cook the shrimp for another 2 minutes (or until pink).

Add the shrimp and vegetable mixture to the chilled quinoa, then add the goat cheese, capers, and vinegar.

Fold together gently until the goat cheese has melted.

Stir gently, chill thoroughly, and serve.

Quinoa Salad with Chicken and Peruvian Green Sauce

Place a large skillet in the oven and preheat the oven to 375°F.

Place the water in a small saucepan on the stove and bring to a boil.

Add the quinoa, stir, and simmer gently for 25 minutes, or until almost all of the water has evaporated.

Remove the quinoa from the heat, cover, and set aside for five minutes.

Chill.

When the oven comes to temperature, place the whole chicken thighs in the skillet and roast for 20 minutes, turning once.

Remove the chicken from the oven and place on a plate to cool. Chill.

Add the green part of the leeks to the skillet the chicken was cooked in.

Return the pan to the oven and roast for 10 minutes. Stir once.

Add the white parts of the leeks to the pan, stir well and roast for 10 minutes. Stir once.

Place the leeks in a large mixing bowl. Allow them to come to room temperature, then chill.

When the quinoa, chicken, and leeks are chilled, add the chicken and quinoa along with the red pepper and the pumpkin seeds to the mixing bowl with the leeks.

Add the Peruvian Green Sauce and fold together gently.

The salad is best if it is chilled overnight before eating.

Peruvian Quinoa Salad with Shrimp

Preheat the oven to 325°F.

Place the vegetable stock in a small saucepan over high heat.

When the water boils, add the quinoa, stir, and reduce the heat to simmer.

Simmer, uncovered, for 20 – 25 minutes or until the quinoa is soft and the stock is evaporated.

Add water 1/4 cup at a time if needed.

When the quinoa is cooked remove to a large mixing bowl, cool and then put in the refrigerator to chill.

While the quinoa is cooking place the jalapeno and red pepper in a medium skillet and place in the oven.

Roast for 45 minutes, turning occasionally so that the peppers brown on all sides.

Remove the peppers and place in a small paper bag, with the top folded closed, to cool.

When the peppers are cool, peel and seed the peppers and discard the stems, the burned outer peels, and the seeds.

Cut into large dice and place in a mini-chopper or blender.

Add the lime juice, honey, pepper, yogurt, soy sauce, salt and 1/4 cup of the cilantro to the jar and blend until smooth.

Place in a refrigerator to chill.

Place the olive oil in a large skillet over medium high heat.

Add the ginger and pumpkin seeds.

Cook, stirring frequently, for about 5 minutes.

Adjust the heat so the ginger cooks but does not burn.

Add the shrimp and cook until the shrimp are pink throughout. Toss frequently.

Remove the shrimp to a bowl to cool and add the 2 tablespoons water to the ginger and pumpkin seeds remaining in the pan.

Deglaze the pan with the water, and when there is about 1 tablespoon of liquid left, add it to the shrimp to cool.

Place in the refrigerator to chill.

When all of the ingredients are chilled, add the dressing, cooked shrimp, cucumber, tomatoes and the remaining 1/4 cup of the cilantro.

Gently fold together and serve.

Peruvian Chicken Salad

Place the water and vinegar in a large skillet over medium high heat.

When water is almost boiling add the chicken thighs and cook for 10 to 15 minutes.

Remove, let cool for about 20 minutes and place in the refrigerator to chill.

Place the peppers, cilantro, garlic, mayonnaise, sour cream, olive oil, lime juice, lime zest, salt and fresh ground black pepper to taste in a blender and puree until smooth.

Place in the refrigerator to chill.

When the dressing and the chicken are chilled cut the chicken into 1/4 inch dice.

Place the chicken and the dressing in a bowl along with the celery and green onions.

Fold together well.

Serve.

Pasta Salad Carbonara

Place the water in a large sauce pan over high heat.

When the water boils, add the eggs.

Cook for three minutes and then remove from the heat.

Let the eggs stand for 12 minutes in the hot water and then remove the eggs to a bowl of ice water.

Place the pan with the water back on the burner over high heat.

When the water boils again, add the rotini.

Cook for about 12 to 15 minutes until the pasta is just tender.

Drain the pasta.

While the pasta is cooking, place the olive oil in a large skillet over medium high heat.

Add the garlic and cook for one minute. Stir frequently.

Add the prosciutto and cook for about 2 minutes. Stir frequently.

Add the onion and cook for 7 to 10 minutes until the onion is translucent.

Adjust the heat to keep the onions from browning.

Place the onion and ham mixture in a large mixing bowl.

Add the peas and the cooked pasta.

Fold together gently.

Chill well.

When ready to serve, coarsely chop the hard-boiled eggs and add them to the salad with the parmesan and pepper.

Fold together gently and serve.

Paella Salad

Preheat the oven to broil.

Place the red pepper on a sheet of aluminum foil and roast for about 20 minutes, turning until blackened.

Remove and place in a brown paper bag.

When cool, peel and seed the pepper. Cut into 1/2 inch dice.

Place the pepper in a large mixing bowl and add the white beans and peas.

Toss well and chill.

Place 5 cups water in a large sauce pan over high heat.

Add the saffron and 1/4 teaspoon salt.

When the water boils, add the brown rice and reduce the heat until the rice is simmering.

Cook for about 45 minutes until the water is almost evaporated. Cover and let stand 10 minutes.

Add the cooked rice to the mixing bowl with the peppers, peas, and beans, and return the bowl to the refrigerator.

While the rice is cooking, place 1 teaspoon olive oil in a large skillet over medium high heat.

When the oil is hot, add the paprika and cook for about 30 seconds.

Add the onion and cook, tossing frequently, until it is slightly wilted.

Add the onion to the mixing bowl with the rice, peppers, peas, and beans, and return the bowl to the refrigerator.

While the rice is cooking, place one cup of water in a small sauce pan fitted with a steamer basket.

Place the pan over high heat, and when the water boils, add the shrimp and steam for about 5 minutes.

Remove the pan from the heat when the shrimp are just done and let the shrimp cool. Cut then lengthwise and then into 1/2 inch pieces and add to the bowl with the other ingredients.

Toss well.

Whisk together the extra virgin olive oil, lemon juice, 1/4 teaspoon salt, and pepper.

Add to the bowl with the salad and toss well.

Chill well before serving.

Napa Cabbage Salad with Seared Tuna and Peanut Dressing

Preheat the oven to 375°F. Place the peanuts in a medium sized pan and place the pan in the oven. Check on the peanuts about every two minutes shaking the pan each time.

The peanuts are roasted when they turn a medium brown (not quite as dark as the color of peanut butter).

Remove the peanuts and set on a paper towel to cool.

In blender or mini chopper place the soy sauce, water, vinegar, pepper, and cooled peanuts. Blend until smooth. Chill.

Place the water in a large stock pot over high heat. When the water comes to a slow boil reduce the heat until the water is shivering. Add the snow peas and cook for about 3 minutes.

While the snow peas are cooking place the ice water in a bowl. When the snow peas are just crisp-tender, remove the snow peas and place them into the ice water. After about ten minutes drain and pat dry. Place them in the fridge.

Increase the heat of the oven to 425°F. Place a medium stainless skillet in the oven while it is preheating. Sprinkle the tuna with salt and pepper.

Lightly spray the pan with oil and place the tuna in to sear. Cook on one side for about 3 – 4 minutes, turn and cook for another 3 minutes. Remove to a cutting board, let rest for about a minute and cut into 1/4 inch slices.

Toss together the cabbage, romaine, red pepper, snow peas, soy beans, and peanut dressing until well coated.

Divide between four bowls and top with the sliced tuna (about four ounces per serving) and the peanuts.