I know I am a boring old ... but I just can not think of some meal salads to ....

J

joanietoo

Well-known member
shop for for company coming on Monday. Staying for a couple weeks and she and I want to (try) to have a meal of salad at least three times a week.

Please any ideas for salads...doesn't have to be lettuce.

I will do the one I do best which is the mango, shrimp and orzo salad that was in the tried and true at Gails...should put it in here too. I'll post it soon.

Any other ideas will prompt a huge thank you.

(they dont have to be T & T)

 
This is fantastic: Curried Couscous Salad with Dried Cranberries...

CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES

INGREDIENTS:

Salad:
1 1/2 cups uncooked couscous (10 oz box) (I use whole wheat couscous)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed (I use about 1 1/2 cups)
2/3 tsp curry powder (or to taste) (I use a little more than 1 tsp)
2 cups boiling water
1/4 cup finely chopped green onions/scallions (around 2)
1/4 cup finely chopped fresh basil
1 15 1/2 oz can chickpeas/garbanzo beans, rinsed and drained (I use a little less, about 3/4 can)
Salt and black pepper, to taste
(Sometimes I add a few small shakes of cinnamon)

Dressing:
1/3 cup fresh lemon juice (about 2 1/2 lemons)
1 Tbsp grated orange peel (about 1 - 1 1/2 oranges)
2 Tbsp water
1 1/2 Tbsp olive oil (I use extra virgin)
1 Tbsp thawed frozen orange juice concentrate (I use a little more frozen orange juice concentrate, to taste, OR I use some fresh orange juice, to taste, in addition to the concentrate)
1/3 tsp salt
1/4 tsp black pepper
4 medium - medium/large garlic cloves, crushed

DIRECTIONS:

1. Combine couscous, cranberries, green peas, and curry powder in large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover and let stand 5 minutes. Fluff with a fork.
4. Stir in green onions, basil, and chickpeas.

DRESSING:
1. Combine lemon juice and remaining ingredients in jar, cover tightly and shake vigorously.
2. Strain out garlic pieces.
3. Pour over couscous and mix thoroughly. Mix in salt and black pepper to taste.
4. Cover and chill at least 1 hour or until cold. It's important to leave it in the refrigerator at lease one hour, so the flavors can blend. (I usually chill it about 4 - 5 hours).
5. Serve cold.

Yield: 8 servings (serving size: 1 cup)

Adapted from Cooking Light

 
Another good one: Thai-Style Pasta Salad...

THAI-STYLE PASTA SALAD

DRESSING:
3/4 cup natural peanut butter (I used lightly salted natural peanut butter)
1/2 cup plus 1 Tbsp water (I used a little less)
3 - 6 Tbsp vegetable oil (I used about 3 Tbsp canola oil)
3 Tbsp fresh lime juice (about 1 1/2 - 2 limes)
3 Tbsp distilled white vinegar
3 Tbsp Asian (dark) sesame oil
3 Tbsp low-sodium soy sauce
3/4 tsp. salt, or to taste
3/4 tsp. crushed red pepper flakes, or to taste
(original recipe uses 3 tsp sugar - I omit it)

SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)

DIRECTIONS:

DRESSING:
In medium bowl, whisk together all ingredients. Set aside.

SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.

In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once.

Makes about 4 main dish servings or 6-8 side dish servings.

Adapted from The Vegetarian Times.

 
This is a good one: Cold Ginger-Marinated Chicken with Soba Noodles and Cilantro Oil

From Karen/NoCal. I've been making this for years since she posted it on the old swap, sometimes using peaches instead of pears, and sometimes not doing the soba noodles at all! This is a great dish and it tastes so good, even in the winter.

Cold Ginger-Marinated Chicken with Soba Noodles and Cilantro Oil
Serves 4

4 skinless, boneless chicken breasts
4 cups buckwheat soba noodles ( Blanch noodles in boiling water for 4 -5 minutes, drain)

Marinade:
4 tsp. Fresh ginger, minced
4 tsp. Soy sauce
1/2 cup rice wine vinegar
1 1/2 cups vegetable oil (I used 1/4 c or less)
1 cup ripe pears, diced

Blend all ingredients until smooth. Reserve 5 TBS Marinade (I reserved half) and set aside . Marinate chicken with remainder of sauce for at least 2 hours(I did it all day). Toss noodles with the reserved 5 TBS. Of marinade and set aside.

Cilantro Oil:
1 cup fresh cilantro
1 1/2 cups olive oil

Process fresh cilantro in food processor until finely minced. Add oil and store in glass jar at room temp until needed.

Presentation: Grill chicken until done and chill completely (I've also served it warm). Place seasoned soba noodles in center of each plate. Drizzle cilantro oil around the perimeter of plates. Slice chicken breast, starting at one end and go lengthwise to oppisite end, not cutting through the end completely. Fan the slices over the noodles. Garnish with a few more drops of cilantro oil and a few cilantro leaves. (HAL's notes - I added thinly shredded carrot and green onion and celery to the soba noodles)

Karen's notes: With the marinade and Cilantro oil, I reduced the oil considerably. I can't figure why you need 1 1/2 cups oil for 4 chicken breasts and another 1 1/2 cups for one cup of cilantro! I could not find the "buckwheat soba noodles" so used thin Asian noodles. We (hubby and I) loved this dish. Great for summer.

From: Resort and Hotel Chef's Secret Recipes

 
And yet another: Chicken Souvlaki Salad...

CHICKEN SOUVLAKI SALAD

(Note: I added a little onion powder, garlic powder, and cumin powder to the marinade.
I preferred the chicken breasts left whole, rather than cut up and added to the salad, so I served them separately).

List of Ingredients

1-2 teaspoons minced garlic (I used more)
1 teaspoon fresh lemon juice (I used about 2 tsp -1 Tbsp)
1 teaspoon extra-virgin olive oil (I used about 2 tsp - 1 Tbsp)
1/2 teaspoon dried oregano
1/4 teaspoon salt (I used less)
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast

3 cups cubed peeled cucumber (about 3 cucumbers)
1/2 cup vertically sliced red onion
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)

1/2 cup plain fat-free yogurt
1/4 cup grated peeled cucumber
1 teaspoon white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper

Recipe

Preheat grill or broiler.

Combine garlic, lemon juice, olive oil, oregano, salt, pepper and chicken breast in a large ziptop plastic bag. Seal the bag and shake until coated. Remove chicken from the bag. Grill or broil the chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.

Combine chicken, cubed cucumber, red onion, feta cheese, olives and tomatoes in a large bowl. Combine yogurt, grated cucumber, vinegar, garlic powder, salt and red and black peppers in a small bowl. Pour over chicken mixture and toss well.

Serve with pita bread wedges.

Makes 4 servings of 2 cups each.

Edited from Cooking Light

 
REC: Chicken Salad with Grapes & Walnuts....

CHICKEN SALAD WITH GRAPES AND WALNUTS

Recipe By :Gourmet/June 2003

Serving Size : 6

1 3/4 pounds cooked chicken -- (4 cups) in 1/2-inch cubes
1 cup walnuts -- toasted and chopped
1 celery rib -- cut into 1/4-inch-thick slices (1 cup)
2 tablespoons finely chopped shallot
2 cups seedless grapes -- red, halved
3/4 cup mayonnaise
3 tablespoons tarragon vinegar
2 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper

Toss together all ingredients in a large bowl until combined well.

 
I love this salad and it's wonderful with shrimp or chicken added. has my vote for T&T

 
I love salad for dinner. Here are some of favorite meal salads.

Please let me know if you want me to post any of these recipes.

Chicken Salad with Greens, Roasted Potatoes & Shallots (a Bon Appetit recipe) - excellent

Garbanzo Bean Salad with Tomatoes and Chipotle Chilies (more a heavy side salad)

Asian Slaw with Chicken (a favorite recipe by Nigella Lawson)

Chicken, Asparagus and Balsamic Salad (Washington Post)

Warm Poached Sausage with Potato Salad (I usually brown the sausage - features a vinaigrette) from Patricia Wells' Bistro Cooking

and one of my very favorites - Moroccan Chicken Salad - chicken, red peppers, onion and olives in a spicy vinaigrette (a GREAT recipe from Julee Rosso's not-so-great Great Good Food)

Chopped Salad (romaine with sliced provolone, cherry tomatoes, roasted red peppers, hothouse cucumber, pepperoncini, black olives, maybe a little prosciutto or salami or black forest ham with vinaigrette)

 
#5903 Southwest Quinoa Salad? 9 grams protein,and would be good with some grilled shrimp to garnish?

 
Rec: Salad of White Beans, Sausages and Arugula with Basil Vinaigrette

Salad of White Beans, Sausages and Arugula with Basil Vinaigrette

Pleasantly bitter arugula, aromatic basil and loamy black olives have all been favorites of Italy’s cooks since the days of ancient Rome. Fresh thyme, oregano or Italian parsley may be used in the dressing.

1 15-oz can white beans (cannellini or great northern), drained and rinsed
1 large green bell pepper, cored, seeded, diced
1 large vine-ripened tomato, seeded and diced
1 medium red onion, diced
2 large links reduced-fat chicken sausage (about 7 oz)
12 cups torn arugula (2 large bunches)
basil vinaigrette, recipe follows

Make basil vinaigrette

In a small bowl, combine beans, peppers, tomatoes and onions with 1/4 cup of the vinaigrette; set aside.

In a small skillet, cook sausages over medium heat, turning occasionally, until no longer pink in the center, about 10 minutes. (Alternatively, grill the sausages over a hot fire.) Cut the sausages into thin slices.

In a large shallow bowl, toss arugula with the remaining vinaigrette. Spoon the bean mixture into the center, arrange the sausage slices around the perimeter and serve.
Makes 6 servings.

Per serving: 260 calories, 13 g protein, 12 g fat, 28 g carbos, 265 mg sodium, 6 g fiber.
Source: July/Aug 96 Eating Well magazine

Basil Vinaigrette

3 tbsp olive oil, preferably extra virgin
2 tbsp red-wine vinegar
2 tbsp balsamic vinegar
2 tbsp fresh lemon juice
2 tbsp grainy mustard (had none, used smooth dijon)
2 tsp minced garlic
1-1/2 tsp sugar
salt and freshly ground black pepper
1/4 cup finely chopped fresh basil

In a bowl, whisk all ingredients except basil. (The vinaigrette can be made up to this point and stored, covered in the refrigerator for 2 days.) Whisk in basil. Makes about 2/3 cup.

Per tablespoon: 45 calories , 0 g protein, 4 g fat, 2 g carbos, 10 mg sodium, 0 g fiber

Pat’s notes: Sometimes I don't whisk...just blend all ever-so-briefly in the blender. Somtimes I add a touch more olive oil, about 1 tbsp more basil, and a small pinch more sugar to taste.

In the absence of arugula sometimes I use mesclun mix (spring mix) then top with small white beans, some cucumber, red bell pepper, chopped green onion, grape tomatoes, a few gratings of fresh black pepper, then drizzle the basil vinaigrette lightly over all. Yummers.

 
Rec: Grilled Potato Salad with Watercress, Green Onions and Blue Cheese Vinaigrette

Grilled Potato Salad with Watercress, Green Onions and Blue Cheese Vinaigrette

12 red new potatoes, skin on, par boiled, sliced 1/4-inch thick
Olive oil
Salt and pepper
1/4 cup aged sherry wine vinegar
1 small shallot, coarsely chopped
1 tablespoon Dijon mustard
1/2 cup olive oil
1/2 pound watercress, coarsely chopped
2 green onions, coarsely sliced
1/2 cup crumbled Cabrales blue cheese (used Point Reyes blue)
Grilled Quail, recipe follows

Heat grill. Toss potatoes with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 5 to 7 minutes. Combine the vinegar, shallot, mustard and oil. Toss the potatoes in the vinaigrette. Using tongs remove potatoes from the vinaigrette. Toss the watercress and onion in the remaining vinaigrette. Place the potatoes onto the platter and top with blue cheese. Arrange the quail and watercress on top.

Grilled Black and White Pepper Quail:
3 tablespoons ground white pepper
3 tablespoons coarsely ground black pepper
3 tablespoons kosher salt
2 tablespoons olive oil
5 quail, de-boned

Combine both peppers and salt in a small bowl. Brush quail with oil on both sides and season with the pepper mixture on skin side. Grill for 2 to 3 minutes per side.

Source: Bobby Flay at foodtv.com

Pat’s notes: Have done this with small cornish hens instead of quail. The potato salad is great all by itself but you could add some grilled chicken or beef and make it a meal.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23392,00.html?rsrc=search

 
Rec: Grilled Ratatouille Salad with Feta Cheese.....top with grilled shrimp to make it a meal

Grilled Ratatouille Salad with Feta Cheese

Brush thick slices of country bread with olive oil to grill alongside the vegetables. To begin, dice some cucumber into chilled vichyssoise (either from a can or from restaurant takeout); offer watermelon and bakery brownies for dessert.

1 12- to 14-ounce eggplant, cut into 1/2 inch-thick rounds
1 zucchini, quartered lengthwise
1 red bell pepper, cut lengthwise into 6 strips
1 medium onion, cut into 1/2 inch thick rounds
3 tablespoons purchased garlic-flavored olive oil

2 to 3 teaspoons balsamic vinegar
2/3 cup crumbled feta cheese
2 tablespoons slivered fresh basil

Prepare barbecue (medium-high heat). Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat. Grill vegetables until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion.

Divide vegetables between 2 plates; drizzle with vinegar. Sprinkle cheese and basil over and serve.

Makes 2 servings (can be doubled).
Bon Appétit, August 2000
30-Minute Main Courses

Pat’s notes: Delicious, and so easy. Definitely a keeper. I chopped the grilled veggies and added to pasta (combined with sauteed onion, garlic and can of roma tomatoes/chopped) topped with feta, grilled shrimp and grilled asparagus.

http://www.epicurious.com/recipes/recipe_views/views/103770

 
Rec: Island Pork Tenderloin Salad

Island Pork Tenderloin Salad

For pork
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lb total)
2 tablespoons olive oil

For glaze
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco

For vinaigrette
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder, toasted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil

For salad
3 navel oranges
5 oz baby spinach, trimmed (6 cups leaves)
4 cups thinly sliced Napa cabbage (from 1 medium head)
1 red bell pepper, cut lengthwise into thin strips
1/2 cup golden raisins
2 firm-ripe California avocados
Special equipment: an instant-read thermometer

Prepare pork: Preheat oven to 350̊F. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140̊F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155̊F while standing.)

Make vinaigrette while pork roasts:
Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

Prepare salad ingredients while pork stands:
Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

Assemble salad:
Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.

Makes 6 to 8 main-course servings.

Source: Gourmet, May 2003

Pat’s notes: Excellent!! What incredible flavors and so pretty.

 
I know this is boring too...salade Nicoise. If sh'es coming from the cold, what could be better?

Oh, well, of course, a rose.

Where are those accents when you need them?

 
REC: Mango, tofu and herb salad with toasted coconut and a sweet chile-lime dressing

This recipe comes from my friend, Chef Becky Selengut. It's perfectly light and delicious.

Mango, tofu and herb salad with toasted coconut and a sweet chile-lime dressing

I was inspired to come up with this recipe from a dish I had at Malay Satay Hut, a wonderful Malaysian restaurant in Seattle's International District. It’s almost embarrassing to tell people that the sauce essentially comes out of a bottle.


2 tablespoons coconut oil or canola oil
1 pound firm or extra-firm tofu
generous pinch of sea salt
1 tablespoon soy sauce
1 cup coconut, unsweetened, flaked (some reserved for garnish)
1 mango, peeled and cut into small dice
1/2 cup basil, rough chopped
1 tablespoon mint, rough chopped
1/2 cup cilantro, rough chopped
1/2 cup roasted peanuts, chopped
1 cup of cucumber, medium diced
1 cup of bell peppers, any color, medium diced
zest of 1 lime, plus juice
1 cup sweet chile sauce
lettuce cups or rice crackers

Heat the oil in a sauté pan over medium high heat. Drain the tofu and pat dry with paper towels. Cut into 1/2” by 1/2” cubes. Add to the pan and sauté until brown on all sides, sprinkling with the sea salt and soy sauce. Remove to a piece of paper towel.

In a small sauté pan over medium heat, toast the coconut until lightly brown. In a large bowl, add mango, herbs, peanuts, toasted coconut, cucumber, bell peppers, lime zest and juice and sweet chile sauce. Toss tofu into bowl and mix everything together well. Taste and add salt if needed. Serve with lettuce cups, or rice crackers (shrimp chips are also nice with this salad). If you grill some prawns, they would be extra amazing served around the edge. (In this photo, I had prepped the prawns by leaving the tail section on, skewering them into a straight line – to preserve the shape – mixing them with salt, pepper, lime zest, lime juice and canola oil.)

http://photos1.blogger.com/photoInclude/blogger/6303/2820/1600/IMG_1605.jpg

 
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