Paradise Cuisine: Salad

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Spicy Citrus Dressing Recipe

9:20 AM | Labels: Salad

Honey gives this reduced-fat salad dressing body as well as sweetness.

Ingredients

1 / 4 cup lemon juice or lemon juice

2 tablespoons honey

1 tablespoon salad oil

1 / 4 teaspoon cinnamon, allspice or cardamom

C. 8.1 teaspoon paprika

Directions

1. Screw in a mixture of lemon juice or bottle of lemon juice, honey, oil, cinnamon, allspice or cardamom and pepper. Cover and shake well. Refrigerate sauce until serving time. Shake well before serving. Makes about 3 / 8 cup (six servings 1 tablespoon).

Make-Ahead Tip

Prepare the vinaigrette. Cover and refrigerate up to 24 hours in advance. Shake well before use.

Note

If you wish to vary the taste, add the following line to the dressing with spices: 1 / 2 teaspoon poppy seeds or sesame seeds, dash bottled hot pepper sauce or 1 tablespoon coffee finely chopped crystallized ginger.

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Salmon Salad Recipe

9:19 AM | Labels: Salad

This homemade creamy garlic-lemon dressing recipe is healthful with creamy plain yogurt. Tossed with greens and topped with grilled salmon, this one-dish recipe is worthy of serving to guests.

Ingredients

2 tablespoons olive oil

5 cloves garlic, thinly sliced

2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon Dijon-style mustard

1 tablespoon water

1/2 teaspoon pepper

1/3 cup plain fat-free yogurt

12 ounces fresh or frozen skinless, boneless salmon fillets, 1 inch thick

Nonstick spray coating

10 cups torn romaine

1/2 cup thinly sliced red onion

1/4 cup freshly grated Parmesan cheese

1 cup cherry tomatoes, halved

1/2 cup pitted ripe olives, halved (optional)

Directions

1. In a small saucepan heat olive oil over medium-low heat. Cook and stir garlic in hot oil for 1 to 2 minutes or until garlic is lightly golden. Transfer garlic to a blender container. Add lemon juice, Worcestershire sauce, mustard, water, and pepper. Cover; blend until combined. Reserve 2 tablespoons of garlic mixture; set aside. Add yogurt to remaining garlic mixture in blender. Cover and blend until smooth. Chill until serving time.

2. Thaw salmon, if frozen. Rinse salmon; pat dry. Brush the reserved garlic mixture evenly over salmon. Cover and chill for 30 minutes.

3. Spray the unheated rack of a broiler pan with nonstick coating. Place the salmon on the rack. Broil 4 to 5 inches from heat for 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.

4. Meanwhile, in a large bowl toss romaine, onion, and Parmesan cheese with the chilled yogurt mixture. Divide romaine mixture among 4 salad plates. Place one salmon fillet on each salad. Top with tomatoes and, if desired, olives. Makes 4 servings.

Southern Cobb Salad Recipe

9:13 AM | Labels: Salad

A creamy cheese dressing pulls together crisp fried chicken, black-eyed peas, sweet peppers, and pecans for a satisfying salad.

Ingredients

1 Recipe Pimiento Cheese Dressing (recipe below)

3 hard boiled eggs

2 chicken breasts, skinless and boneless

1 egg

1 tsp soup. milk

1 tsp tea. bottle chili sauce

1 / 3 cup flour

3 c. soup. vegetable oil

1 tsp soup. cider vinegar

1 tsp. chopped fresh oregano (optional)

1 15.8-oz. can black-eyed peas, rinsed and drained

A large head buttery (Boston or Bibb) lettuce, torn (8 cups)

1 red pepper, cut into strips

1 / 2 cup walnut halves, toasted

Directions

1. Prepare the dressing by Pimento Cheese. Halve eggs length and deepen the egg yolks. In a bowl mash the yolks with a fork. Stir in 1-2 tablespoons pimiento cheese sauce until smooth. Spoon half the mixture from egg yolk.

2. Place chicken in a thick plastic bag (not sealed). Pound chicken lightly with a mallet to even thickness of 1 / 2 inches. Sprinkle with salt and pepper. In a bowl, beat eggs, milk, and hot sauce. In another bowl, stir together flour. Dip chicken in egg mixture, roll in flour. In a large skillet, heat 2 tablespoons oil. Add chicken and cook 6 minutes, turning once, or until golden and chicken is no longer pink (170 degrees F). Drainage. Let chicken cool slightly, cut into strips.

3. In a bowl mix the remaining oil, vinegar and oregano. Add the peas and toss to coat.

4. To serve, lettuce leaves on a plate. Place chicken, peas, red peppers, nuts, eggs and mimosa. Pimiento Cheese Pass remaining dressing. Makes 6 servings.

Pimento Cheese Dressing

O 1 cup finely grated sharp cheddar cheese stand at room temperature 30 minutes. In a bowl beat cream cheese and 1 / 2 cup mayonnaise with electric mixer in a medium to combine. Add 1 / 2 cup milk, 2-ounce jar drained diced peppers, 1 / 8 c. tea. each of cayenne pepper, salt and black pepper. Whisk to blend.

BLT Salad with Vinaigrette Recipe

9:11 AM | Labels: Salad

The classic sandwich is made into a layered salad in this simple recipe. Blue cheese and a quick-fix vinaigrette complete the dish.

Ingredients

8 slices bacon

March 4 slices of Italian bread

1-1/2 cups cherry tomatoes

8 cups torn romaine

1 / 3 cup blue cheese crumbles

1 / 4 cup cider vinegar

1 / 4 cup olive oil

1 teaspoon tea. sugar

1 tsp tea. Dijon mustard

Salt and pepper

Directions

1. In a skillet cook bacon over medium heat until they are, turning occasionally. Remove bacon from pan, drain on paper towels.

2. Meanwhile, toast the bread. Halve cherry tomatoes. Break bacon pieces 2 inches. Toast layer plates, Roman, tomato, bacon and blue cheese.

3. For salad dressings, and the screw-top jar combine vinegar, oil, sugar and mustard. Shake well. Season with salt and pepper. Drizzle salad dressing is a salad. Makes 4 servings.

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Harvest Salad Recipe

8:12 AM | Labels: Salad

What makes this salad unique and delicious is the dressing...it's made by combining Italian salad dressing mix with oil, vinegar, honey and a secret ingredient...tomato soup.

Ingredients

2 packages. (About 7 ounces) mixed salad leaves (about 8 cups)

2 cups cut-up fresh vegetables (red onion, cucumber and carrot)

1 can (10 3 / 4 ounces) Campbell's ® Condensed Tomato Soup (regular or Request for Health ®)

1 / 4 cup vegetable oil

1 / 4 cup red wine vinegar

1 tsp soup. honey or sugar

1 pkg. (0.7 ounces) Italian dressing mix

2 cups of your favorite Peppe Ridge Farm ® Croutons

1 / 4 cup shelled pumpkin seeds or sunflower

Directions

1. Place lettuce and vegetables in a large bowl.

2. Beat soup, oil, vinegar, honey and salad dressing mix in small bowl with a fork or whisk. Pour 3 / 4 cup soup mixture with the salad mixture and toss to coat.

3. Arrange the salad on a serving platter. Top with croutons and pumpkin seeds. Serve salad with remaining soup mixture.

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Spicy Citrus Dressing Recipe

Salmon Salad Recipe

Southern Cobb Salad Recipe

BLT Salad with Vinaigrette Recipe

Harvest Salad Recipe