1 cup quinoa
1/2 lb. asparagus, cooked and cut into 1" pieces
2 cups chopped red or green bell peppers
1 medium tomato chopped
1/2 cup chopped celery
1/2 cup sliced almonds
1/3 cup fat-free or light Italian dressing
1 teaspoon grated lemon peel
Boil 1 quart of water in medium saucepan. Stir in quinoa and bring to a boil again. Cover and reduce to simmer. Cook 12 minutes. Let stand 15 minutes or until quinoa absorbs almost all of water. Fluff with fork, Drain if necessary. Cool slightly.
Combine quinoa with asparagus, peppers, tomato, celery, almonds, dressing and lemon peel in large bowl.
Chill 1 hour to blend flavors.
Makes 6 servings
Baby Spinach with Fresh Berries, Pecans and Goat Cheese in Raspberry Vinaigrette
For the Dressing
2½ tablespoons raspberry vinegar
¼ cup honey
½ teaspoon Dijon mustard
6 tablespoons neutral oil (such as canola or vegetable)
1 tablespoon finely minced shallots (about 1 small shallot)
Kosher salt and freshly ground black pepper
For the Salad
1 (6-ounce) bag baby spinach (about 6 cups)
2 cups (1 pint) strawberries, stemmed and sliced
1 cup (½ pint) blueberries
½ cup pecans, toasted
4 ounces goat cheese, crumbled
Combine vinegar, honey, mustard, oil and shallots in a small sealable container and shake vigorously to emulsify. Season to taste with salt and pepper. Alternatively, combine vinegar, honey, and mustard in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified. Season to taste with salt and pepper.
In a large bowl, combine the baby spinach, strawberries, blueberries, and pecans. Add the dressing little by little and toss until greens are well-coated. Season to taste with salt and pepper. Sprinkle crumbled goat cheese over salad and serve.
Roast Asparagus Salad with Chèvre
Pass hot, crust-seeded semolina or whole-grain bread at the table for mopping up extra dressing from the plate.
1 1/2 lb. asparagus
Coarse salt and freshly ground pepper, to taste
About 1/2 tsp. extra-virgin olive oil
For the dressing:
2 Tbs. fresh lemon juice
2 Tbs. extra-virgin olive oil
2 Tbs. olive oil
1 Tbs. Dijon mustard
3 to 4 Tbs. snipped fresh chives
Freshly ground pepper, to taste
6 green onions, including about 2 inches of the
green portions, chopped
7 to 8 cups mixed baby salad greens
2 cups cherry tomatoes, red or mixed red and
yellow, stems removed
1/4 lb. herbed goat cheese (chèvre), cut into
Preheat an oven to 400°F. Line a rimmed baking sheet with aluminum foil and brush with olive oil.
Snap off any tough ends from the asparagus spears and trim the break with a sharp knife. Using a vegetable peeler and starting just below the tip, peel the skin off each spear, down to the end. Arrange the spears in a single layer on the prepared pan, season with salt and pepper, and drizzle with the extra-virgin olive oil. Roast until tender, 12 to 14 minutes. Transfer to a plate and set aside.
To make the dressing, in a small bowl, whisk together the lemon juice, extra-virgin olive oil, olive oil and mustard. Stir in the chives and season with pepper.
Spoon about 2 Tbs. of the dressing over the asparagus and let stand while tossing the salad.
In a large bowl, gently toss together the green onions and the salad greens. Add the tomatoes. Drizzle just enough of the dressing onto the salad so the greens glisten and toss again. (You may not need to use all of the dressing.) Immediately mound the salad in the center of large individual salad plates. Place a slice of chèvre on top of each mound of greens and arrange asparagus spears around the perimeter of each plate, dividing them equally. Drizzle a few extra drops of the remaining dressing over the chèvre. Serve immediately. Serves 6.
Prosciutto and Orange SaladOrange segments and balsamic vinaigrette give this salad a zesty flair.Recipe by Jan Landess
photography: Rick Lew
MAKES: 6 to 8 servings
PREP: 25 minutes
COOK: 5 minutes
BROIL: 3 minutes
1 baguette or French-style bread, cut into 1-inch slices
3 ounces Comté cheese, thinly sliced
1/2 small red onion, halved and thinly sliced
1 small head radicchio, halved and thinly sliced
1 small head red leaf lettuce, torn
1 orange, peeled and sectioned
12 thin slices prosciutto (about 6 ounces)
2 tablespoons chopped pecans, toasted
1/2 cup Balsamic Vinaigrette (see recipe below)
4 medium portobello or porcini mushrooms, scrubbed, trimmed, gills removed, and sliced
1 tablespoon olive oil
1. Preheat oven to broil. Place bread on baking sheet, and cover each piece with 2 to 3 Comté slices. Broil 3 minutes 6 inches from heat source or until cheese melts and is bubbly and brown.
2. Toss onion and next 5 ingredients gently with Balsamic Vinaigrette.
3. Sauté mushrooms in oil 5 minutes or until tender. Top salad with mushrooms and bread rounds. Serve while cheese and mushrooms are warm.
Note: Use any combination of your favorite lettuces for this savory salad. If you can’t find Comté, substitute a fragrant Gruyère or Beaufort.
Balsamic vinaigretteMAKES: 1/2 cup
Prep: 5 minutes
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
6 tablespoons olive oil
Sea salt, to taste
Freshly ground pepper, to taste
Stir together mustard and vinegar in a small bowl. Gradually whisk in oil until well blended; add sea salt and pepper.
- 1 seedless European cucumber, or 2 American cucumbers
- 3 tablespoons cider or white vinegar
- 1 tablespoon sugar
- salt and freshly ground black pepper
- 1 small red onion, sliced and broken into rings
- 3 tablespoons finely chopped fresh dill
Wash the cucumber(s) and partially remove the peel in lengthwise strips using a vegetable peeler or fork and leaving a little skin between each strip. Thinly slice the cucumber widthwise. Place the vinegar, sugar, salt, and pepper in a bowl and whisk until the sugar is dissolved. Add the cucumber, onion, and dill, and toss well. The salad can be served at once, but it will improve in flavor if you let the ingredients marinate for 5 minutes.
Cherry Poppin' Salad
1/2 cup cherries, pitted and quartered
1 tablespoon crumbled blue cheese
1 cup salad greens (I would use more maybe 2.5 cups)
1 tablespoon toasted hazelnuts
Lemon juice from one lemon
2 tablespoons olive oil
2 teaspoons lemon zest
1. Combine the cherries, cheese, salad greens, and hazelnuts together. Toss lightly.
2. Whisk the lemon juice, olive oil, salt, and pepper together. Drizzle the vinaigrette over the salad and toss lightly. Sprinkle the lemon zest over the top of the salad and serve.
This is great when tomatoes are plentiful in the summertime!
Tomato Broccoli Salad
1 head broccoli, broken into 'flowerettes"
1 large or 2 medium ripe tomatoes, cut into bite-sized chunks
1 small cucumber, seeded and cut into 1/2" pieces
1 small red or sweet onion, diced
1 Tablespoon (more if desired) or fresh dill weed
Mix 1 Tablespoon of Mayonnaise (NOT "sweet" mayo or "Miracle Whip for those in the U.S!!) to 2 Tablespoons of sour cream. Use as much as needed to cover veggies completely. Serve immediately
Thank you! I saw the salad profiled on the Food Network and thought it sounded interesting, even though I do not eat meat often.
McDonald's had a type of Cobb Salad for a while, and it was not bad. Now I have the recipe for the true Cobb salad. I heard the celebs of the day that frequented the Brown Derby found it wonderful. And the extra for the dressing! TY TY TY.
I do not believe I have posted it on this thread, or if I have *forgive me* famous recipies that are supposedly 'top secret':
Original Cobb Salad (Brown Derby)
1/2 head lettuce, about 4 cups
1 bunch watercress
1 small bunch chicory, about 2 1/2 cups
1/2 head romaine, about 2 1/2 cups
2 medium peeled tomatoes
6 strips of crisp bacon
2 breasts of boiled chicken
3 hard cooked eggs
1/2 cup crumbled Roquefort cheese
2 tablespoons chopped chives
1 cup (approximately) Original Cobb Salad Dressing
Cut lettuce, half the watercress, chicory and romaine in fine pieces and arrange in a large salad bowl.
Cut tomatoes, bacon, chicken, eggs, and avocado in small pieces and arrange, along with the crumbled Roquefort cheese, in strips on the greens.
Sprinkle finely cut chives over the Cobb salad and garnish with the remaining watercress.
Just before serving mix the salad with the Cobb salad dressing.
Original Cobb Salad Dressing
Makes 1 1/2 cups
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon dry English mustard
1 small clove garlic, finely minced
1/4 cup full-flavored olive oil
3/4 cup salad oil
Blend all ingredients together, except oils. Add olive and salad oils. Mix well.
Blend well again before mixing with salad.
A note from the Brown Derby: "The water is optional, depending upon the degree of oiliness desired in the dressing."
Brown & crumble 1 lb ground beef or turkey, adding a small splash of Worstchestershire sauce, a bit of black pepper, and some garlic. Let cool. dice 2 small tomatoes, 1/2 onion,(I like red), a little red or green bell pepper, avocado, or whatever you'd put on a burger. Some choices--bacon, mushrooms, green chilies, etc. Layer ingredients on bed of torn iceberg or leaf lettuce. Top with shredded cheese, a squirt of mustard or ranch dressing. Serve with bread or crackers. Should serve 4
Hawaiian Potato Salad
1 lb Macaroni
4 large Potatoes, skinned and cubed
Mayo to taste
5 boiled Eggs, chopped up
1 Tbsp Pickle relish
2 cans Tuna in spring water, drained (0ptional)
Salt and pepper to taste
In large pot, bring water to boil. Add macaroni and bring to boil. Let boil for 5 minutes.
Add cubed potatoes. Cook until macaroni and potatoes are soft. Drain macaroni and potatoes in strainer. Put in big bowl.
Mix all ingredients together making sure the tuna is shredded as small as you can get it and cover, put in icebox till time to serve.
Add mayo as needed if looks dry from icebox.
Potato salad Saturday, 4:09 AM
[...] this is how my mom used to make it and I absolutely love it. (Sorry, but I never did know what the measurements were -- Mom just taught me to add stuff until it tasted right).
Boil some (4-6 medium sized) Russet potatoes until they are tender & cooked through. Cool in ice water & peel. Cube and place in a large bowl.
Add diced (or sliced) celery (2-6 stalks, depending on how much you like it), 2-4 hard boiled eggs (sliced or cubed), a SPLASH of cider vinegar, half of a medium sweet or red onion (diced), and a sprinkling of salt. Mix and add approximately one heaping cup (more or less, depending on how many potatoes used), of KRAFT mayo (it makes a difference in the taste!)...stir until creamy (I like large chunks of veggies, so I don't stir too much - just enough to incorporate the mayo.
The potatoes will absorb some of the mayo if the salad isn't used immediately -- so I always add just a tad more (like maybe 1/4 cup).
Mendocino Chicken Salad March 29, 2005 10:29 AM
Mendocino Chicken Salad
6 ounces smoked chicken breast, skin removed, cubed
1 cup seedless grapes, halved
1/2 cup diced red onion
3 stalks celery, diced
1/4 cup fresh basil leaves, cut into thin strips
1 cup blanched slivered almonds
3/4 cup mayonnaise
In a large bowl, combine the smoked chicken, grapes, red onion, celery, basil, almonds and mayonnaise. Mix well; chill and serve.
Makes 6 servings
Note: I usually just use Louis Rich Grilled Chicken Strips. This is great on multigrain bread or crusty French bread with red leaf lettuce!
Grilled Cuban Chicken Salad March 30, 2005 6:48 PM
I found this to be a lighter, enjoyable chicken salad with a nice texture and sweetness.
Grilled Cuban Chicken Salad
If you can't find a ripe fresh mango for this recipe, substitute 1 cup frozen mango pieces. Takes Under 30 minutes
Makes 2 servings
2 cloves garlic, crushed
3 tablespoons mango-flavored vinegar OR 2 tablespoons rice vinegar mixed with 1 tablespoon pineapple or orange juice
1 teaspoons canola oil
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
1/8 teaspoon ground red pepper
1 4-ounce boneless, skinless chicken breasts or turkey escalopes, pounded to an even thickness
1 small ripe mango
1/2 tablespoon honey mustard
No-stick cooking spray
4 cups mesclun or torn romaine
1 small red bell pepper, seeded and sliced into thin strips
1. Combine garlic, 1 tablespoon of the vinegar, 1/2 teaspoon of the oil, cumin, 1/8 teaspoon of the salt and ground red pepper in a small bowl, mixing well. Place chicken or turkey on a plate; spread mixture evenly on both sides of the meat. Cover and refrigerate for at least 30 minutes or up to 3 hours.
2. Stand the mango on end and cut off flesh on either side of the flat pit. Peel the halves. Cut half into chunks. Cut the remaining half crosswise into thin slices and set aside until ready to serve. Combine the mango chunks, honey mustard, the remaining 1/8 teaspoon salt, the remaining 2 tablespoons mango vinegar and remaining 1/2 teaspoon oil in a blender; process until smooth. Store in the refrigerator.
3. Light an outdoor grill or heat a stovetop grill pan over medium-high heat. Coat the grill rack with cooking spray. Grill the chicken or turkey for 3 to 4 minutes on each side or until firm and opaque. Transfer to a cutting board and let stand for 5 minutes. Cut the meat crosswise into 1/2-inch-thick slices.
4. Toss half of mango dressing with lettuces and bell pepper in a large bowl. Mound the salad on 2 dinner plates. Arrange the chicken or turkey and mango slices on the salads. Spoon the remaining dressing evenly over salads.
3 sm Zucchini; sliced
3/4 c Chopped green pepper
1/2 c Chopped onion
1 pt Red kidney beans; rinsed
1/4 c Oil
3 tb Vinegar
1 1/2 ts Garlic salt
1/4 ts Pepper
Combine; chill at least 4 hours, stirring occasionally.