Archive for the Category » 3 Salads, Spreads, Dips «

Asian Cabbage Salad

Ingredients:

  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 15 grape tomatoes, halved
  • 1 15oz can hearts of palm drained and sliced
  • 1 15oz baby corn drained and sliced
  • 1 8oz can water chestnuts┬ádrained and sliced

Dressing:

  • 1/3 cup teriyaki sauce
  • 1/3 cup oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp sesame seeds
  • 2 frozen cubes crushed garlic
  • 1 tsp honey
  • 1 tsp ginger

Serve at room temperature or chill for 30 minutes

Corn Salad

Ingredients:

  • 2 ears corn
  • 1 avocado
  • 1 pint grape tomatoes

Dressing:

  • Juice of 1 lime
  • 3 tbsp oil
  • 1 tbsp honey
  • 1 garlic clove minced
  • dash cayenne
  • salt and pepper to taste

Onion Dip

Ingredients:

  • Onions
  • Brown sugar
  • garlic powder
  • salt
  • pepper
  • Mayonnaise

Directions:

  • Saute onions with brown sugar until quite caramelized
  • Puree with garlic, salt, pepper and mayonnaise

 

Purple Cabbage Lettuce Salad

Ingredients:

  • 1 10oz bag shredded purple cabbage
  • 1 10 oz bag romaine lettuce
  • 3 scallions
  • 1/2 cup sunflower seeds
  • 1/3 cup slivered almonds
  • 1 11oz can mandarin oranges, drained
  • 2 cups chow mein noodles

Dressing:

  • 1/2 cup oil
  • 1/4 cup brown sugar
  • 1 tsp salt
  • 3/8 cup vinegar

Sauteed Mushroom Salad

Ingredients:

  • Sauteed Mushrooms
  • Red Onion
  • Tomatoes
  • Lettuce or spinach

Dressing:

  • 1/4 cup lemon juice
  • 1/8 cup soy sauce
  • 3/4 cup oil
  • 2 garlic
  • 1 tbsp sugar
  • salt
  • pepper

Roasted Red Peppers

Ingredients:

  • 4 red peppers
  • 1 large onion or 3 shallots, peeled and cut in chunks
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1 1/2 tsp red wine vinegar
  • 1 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Directions:

  • Preheat oven to 425
  • Line baking tray with parchment paper
  • Cut the peppers in quarters and remove seeds
  • Place on the tray with onion and garlic
  • Toss with remaining ingredients
  • Bake at 425 for 45-50 minutes, tossing halfway through, until the tops of the peppers are starting to brown
  • Remove from oven and set aside to cool
  • Place all ingredients, including the oil from the pan, into a food processor
  • Blend for a couple of minutes until smooth

Pomegranate Salad

Ingredients:

  • 1 1/4 lb spinach
  • 1 cup hearts of palm, sliced
  • 1 cup corn
  • 1 cup pomegranate seeds

Dressing:

  • 1/2 cup mild extra virgin olive oil
  • 4 tbsp lemon juice
  • 1/4 cup pomegranate juice
  • salt and pepper to taste

Sushi Avocado Salad

Ingredients:

  • Cooked sushi rice
  • Shredded seaweed
  • Mock crab
  • Avocado
  • Cucumber (optional)
  • Carrots (optional)
  • Black sesame seeds
  • French fried onions

Dressing:

  • 1/2 cup mayo
  • 2 tbsp teriyaki sauce
  • 2 tbsp sweet chili sauce

Chashie’s Salad

Ingredients:

  • Lettuce
  • Mushroom
  • Grated carrots
  • Avocado
  • Red Onion

Dressing:

  • 1/4 cup oil
  • 2 tbsp mayonnaise
  • 2 1/2 tbsp sugar
  • 1 tsp mustard
  • 1/4 cup vinegar
  • 2 tsp soy sauce
  • 2 cloves garlic

Greek Salad

Ingredients:

  • 1 large cucumber
  • 2 plum tomatoes
  • 5 oz jar olives
  • 4 oz feta cheese
  • 1 red onion
  • 10 oz romaine lettuce
  • 10 oz baby greens

Dressing:

  • 6 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp dijon mustard
  • 1 tsp lemon juice
  • 1 1/5 cups red wine vinegar