AwesomeBites

Category: Salads

There are the classic recipes for salads that you can make, but the best way to make a salad is to use what you have. The versatility of a salad is what makes it so good! Most people get bored with making the same lettuce, tomatoe salad and I think they stop making the salad entirely because of boredom. Stop! Stop! Stop!
You need to add at least 7 ingredients to a salad, or your salads will start to be the same night after night. The 7 ingredient rule pushes you to look further into your refrigerator or pantry for additional items and this extra push keeps the salad fun to eat every night.
Ingredient possibilities are endless: Think beyond lettuces and herbs, pasta, beans, canned vegetables, pickled and marinated goodies, nuts, seeds, cheese, crackers and croutons… You get the idea.

  • Sauted Lobster and Spinach Salad

    1 lobster split in half

    1/8 cup sliced onions

    1/4 cup sliced mushrooms

    1/4 cup cherry tomatoes halved

    1/4 cup bacon crumbles

    2 T butter

    2 T  olive oil

    4 T Poppyseed or Vadalia Onion Salad Dressing or garlic confit with garlic oil

    1/4 cup cream

    fresh bag of spinach

    Heat the saute pan with olive oil, fry lobster in shell meat side down, saute onions and mushrooms and bacon bits at same time.

    Cover and steam lobster, add butter, cream and dressing, tomatoes to skillet.  Pepper and Salt to taste.

    Add spinach and toss, and remove from pan.  Distibute among plates, serving immediately.   

    If you have all shrimp or scallops you can add those as well.

  • KFC Coleslaw

    One of my friends, Brandee, used to make this crowd pleaser.  Always great at a pot luck dinner or picnic.
    8 Cups Finely chopped cabbage
    1/4 Cup carrots, shredded
    1/3 Cup sugar
    1/2 Teaspoon salt
    1/8 Teaspoon pepper
    1/4 Cup of milk
    1/2 Cup mayonnaise
    1/4 Cup buttermilk
    1 1/2 tablespoons white vinegar
    2 1/2 tablespoons lemon juice

    Preparation

    No preparation instructions, just mix it all together

  • Grilled Bread and Tomato Salad

    • 1/2 cup (1 stick) unsalted butter
    • 2 garlic cloves, minced
    • 8 ounces day-old Italian bread, cut into 3/4-inch-thick slices
    • 6 dead-ripe meaty tomatoes, cored, seeded, and cut into quarters
    • 1/4 cup minced red onion
    • 1/3 cup fruity extra-virgin olive oil
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons chopped fresh basil
    • 1 tablespoon chopped fresh tarragon
    • 1/2 teaspoon kosher salt
    • 7 or 8 grindings black pepper

     

    Preparation

    1. Place a small saucepan over medium heat and add the butter. When it’s about half melted, throw in the garlic and cook for 3 to 4 minutes, allowing the garlic to take on a little bit of color. Remove from the heat and brush this mixture on both sides of each slice of bread.

    2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

    3. Place the bread on the grill, close the lid, and cook, turning once, until well marked. Careful here; depending on the moisture content of the bread, this could happen as quickly as 2 minutes (or about 1 minute on each side), but it usually takes about 4 minutes. Place the tomatoes on the grill, close the lid, and cook for a few minutes per side.

    4. Remove the bread to a cutting board, cut into 3/4-inch cubes, and place in a large mixing bowl. Add the tomatoes, onion, olive oil, vinegar, herbs, salt, and pepper. Toss gently with your hands to combine. Taste and adjust the seasonings if you desire. Serve at room temperature.

  • Green Salad with Glazed Nuts

    Chopped greens – mixed baby or arugula

    Croutons

    Diced red onions

    Blue Cheese Crumbles

    Glazed pecans or walnuts

    Dress with original vinegar and oil, or blue cheese vinegarette, creamy blue cheese, or balsamic

  • Green Goddess Dressing

    This is my new found favorite dressing.  Toss with romaine lettuce.  Perfect served with Croque Monsiere.

    1 egg yolk

    1/2 tsp salt

    1/2 tsp dry mustard

    2 T tarragon vinegar

    1 T anchovy paste

    1 cup olive oil

    1/4 cup cream

    1 T lemon juice

    1 tsp onion juice

    dash of garlic powder

    2 T chopped parsley and or cilantro

    In a deep bowl or pint jar, mix egg yolk, salt, mustard, vinegar, anchovy. Add 2 T olive oil; beat until blended with stick blender.

    Beat in remaining oil, 2 tablespoons at a time.  Stir in rest of ingredients; cream, lemon juice, onion, garlic and parsley. 

    Store in refrigerator tightly covered until needed. Makes 1 1/2 cups of dressing.

    This is a great ceasar like dressing.