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ISO: ISO your best cold salad recipes ...
- Thread starter miainmd
- Start date
In Search Of:
Broccoli Salad within...
This one is so easy...and teachers LOVE it!
Grab a bag of broccoli slaw and chop up a bunch of broccoli (or a couple of crowns) with it. Add 1 cup of toasted nuts...we like toasted sunflower kernels. Add 1 cup of dried...cranberries, golden raisins, etc. Toss with enough (Marie's) Poppyseed dressing to coat, and let set until lunch time.
This was made by a teacher for a potluck...it was FAB!!
This one is so easy...and teachers LOVE it!
Grab a bag of broccoli slaw and chop up a bunch of broccoli (or a couple of crowns) with it. Add 1 cup of toasted nuts...we like toasted sunflower kernels. Add 1 cup of dried...cranberries, golden raisins, etc. Toss with enough (Marie's) Poppyseed dressing to coat, and let set until lunch time.
This was made by a teacher for a potluck...it was FAB!!
Two REC: "Curried Couscous Salad With Dried Cranberries" and "Thai-Style Pasta Salad"....
These are both great.
CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES
INGREDIENTS:
Salad:
1 1/2 cups uncooked couscous (10 oz box)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed
2/3 tsp curry powder (or to taste)
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)
Salt and black pepper, to taste
Dressing:
1/3 cup fresh lemon juice (around 2 1/2 lemons)
1 Tbsp grated orange peel (around 1 orange)
2 Tbsp water
1 1/2 Tbsp olive oil
1 Tbsp thawed frozen orange juice 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 for 1 hour, so flavors can blend.
5. Serve cold.
Adapted from Cooking Light
THAI-STYLE PASTA SALAD
DRESSING:
1/2 cup natural peanut butter
6 Tbs. water
4 Tbs. vegetable oil
2 Tbs. fresh lime juice (1 lime)
2 Tbs. distilled white vinegar
2 Tbs. Asian (dark) sesame oil
2 Tbs. low-sodium soy sauce
1/4 tsp. salt, or to taste
1/2 tsp. crushed red pepper flakes
SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/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 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 the snowpeas into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In large serving bowl, combine noodles, dressing, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion).
Makes 6 servings
Adapted from my files.
These are both great.
CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES
INGREDIENTS:
Salad:
1 1/2 cups uncooked couscous (10 oz box)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed
2/3 tsp curry powder (or to taste)
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)
Salt and black pepper, to taste
Dressing:
1/3 cup fresh lemon juice (around 2 1/2 lemons)
1 Tbsp grated orange peel (around 1 orange)
2 Tbsp water
1 1/2 Tbsp olive oil
1 Tbsp thawed frozen orange juice 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 for 1 hour, so flavors can blend.
5. Serve cold.
Adapted from Cooking Light
THAI-STYLE PASTA SALAD
DRESSING:
1/2 cup natural peanut butter
6 Tbs. water
4 Tbs. vegetable oil
2 Tbs. fresh lime juice (1 lime)
2 Tbs. distilled white vinegar
2 Tbs. Asian (dark) sesame oil
2 Tbs. low-sodium soy sauce
1/4 tsp. salt, or to taste
1/2 tsp. crushed red pepper flakes
SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/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 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 the snowpeas into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In large serving bowl, combine noodles, dressing, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion).
Makes 6 servings
Adapted from my files.
Another great one: Carrot, Orange, and Radish Salad...
CARROT, ORANGE, AND RADISH SALAD
INGREDIENTS:
1 lb Carrots, peeled & shredded
1 lg Orange, cut into bite-sized chunks (I used 2 medium oranges)
1 lg Onion, cut into bite-sized chunks (I used 1 bunch scallions, chopped)
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil
2 tb Lemon juice
2 tb Orange juice
1 dash Orange-blossom water (optional)
1 dash Cinnamon
Salt & pepper
Cilantro or flat leaf parsley as garnish
DIRECTIONS:
Combine carrots, oranges, radishes & cilantro in a salad bowl.
Whisk together the olive oil, juices, orange-blossom water, cinnamon, salt & pepper & pour over the salad. Cover & chill.
Serve garnished with cilantro or flat leaf parsley.
Adapted from my files.
CARROT, ORANGE, AND RADISH SALAD
INGREDIENTS:
1 lb Carrots, peeled & shredded
1 lg Orange, cut into bite-sized chunks (I used 2 medium oranges)
1 lg Onion, cut into bite-sized chunks (I used 1 bunch scallions, chopped)
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil
2 tb Lemon juice
2 tb Orange juice
1 dash Orange-blossom water (optional)
1 dash Cinnamon
Salt & pepper
Cilantro or flat leaf parsley as garnish
DIRECTIONS:
Combine carrots, oranges, radishes & cilantro in a salad bowl.
Whisk together the olive oil, juices, orange-blossom water, cinnamon, salt & pepper & pour over the salad. Cover & chill.
Serve garnished with cilantro or flat leaf parsley.
Adapted from my files.
Pea salad
1 package frozen petite peas
1 cucumber, peeled, seeded, diced
1 red onion, minced
1 carrot, diced
1/2C mayo
1/2C sour cream (lite OK)
1/2 red or green bell pepper, diced
dill weed--little
tarragon--more
S&P
Mix all well
Optional additions
chopped bacon
shredded cheddar or crumbled feta
halved grape tomatoes.
1 package frozen petite peas
1 cucumber, peeled, seeded, diced
1 red onion, minced
1 carrot, diced
1/2C mayo
1/2C sour cream (lite OK)
1/2 red or green bell pepper, diced
dill weed--little
tarragon--more
S&P
Mix all well
Optional additions
chopped bacon
shredded cheddar or crumbled feta
halved grape tomatoes.
REc: Grilled Potatoes and Zucchini with Goat Cheese, Radicchio and Sherry Viniagrette (Bobby Flay)
This is really good. Instead of grilling the vegies, you can oven roast them. The pots will get nice and crisp. I did not precook them. I just cut into cubes add the oil, little garlic S&P and roast. Once cooked, you can place in a ziploc for transporting, add at the end. Also nice because you can use the prepackaged lettuce. (I know, not the same...BUT, easy!!) I really like this recipe.
Thanks again to Gay for tracking it down for me when I lost my original copy!
Regards,
Barb
Grilled Potatoes and Zucchini with Goat Cheese, Radicchio and Sherry Vinaigrette
Grilled Potatoes and Zucchini with Goat
Cheese, Radicchio and Sherry Vinaigrette
8 servings
1/2 cup Sherry wine vinegar
1 tablespoon Dijon mustard
3/4 cup plus 2 tablespoons olive oil
1 large shallot, minced
4 pounds red-skinned new potatoes (each about
1-1/2 inches in diameter), unpeeled
1 pound medium zucchini, cut into
1/2-inch-thick rounds
3/4 pound radicchio, coarsely chopped (about
5 cups)
8 ounces chilled soft fresh goat cheese,
coarsely crumbled (about 1-3/4 cups), divided
Cholpped fresh chives
Whisk vinegar and mustard in medium bowl.
Gradually whisk in 3/4 cup oil, then shallot.
Season with salt and pepper. (Can be made 1
day ahead. Cover, chill.)
Cook potatoers in large pot of boiling salted
water until just tender, about 15 minutes.
Drain; cool. Cut potatoes in half; place in
large bowl. Add 1-1/2 tablespoons oil and
toss to coat; sprinkle with salt and pepper.
Combine zucchini and 1/2 tablespoon oil in
medium bowl. Toss; sprinkle with salt and
pepper.
Prepare barbecue (medium-high heat). Working
in batches, grill potatoes until golden,
about 5 minutes per side. Transfer to bowl.
Grill zucchini until beginning to color;
about 3 minutes per side. Add to potatoes.
Add 1/2 cup vinaigrette; mix gently. (Can be
made 2 hours ahead. Let stand at room
temperature.)
Mix radicchio into potato salad, adding more
vinaigrette and salt and pepper, if desired.
Mix in half of cheese. Sprinkle with
remaining cheese and chives.
This is really good. Instead of grilling the vegies, you can oven roast them. The pots will get nice and crisp. I did not precook them. I just cut into cubes add the oil, little garlic S&P and roast. Once cooked, you can place in a ziploc for transporting, add at the end. Also nice because you can use the prepackaged lettuce. (I know, not the same...BUT, easy!!) I really like this recipe.
Thanks again to Gay for tracking it down for me when I lost my original copy!
Regards,
Barb
Grilled Potatoes and Zucchini with Goat Cheese, Radicchio and Sherry Vinaigrette
Grilled Potatoes and Zucchini with Goat
Cheese, Radicchio and Sherry Vinaigrette
8 servings
1/2 cup Sherry wine vinegar
1 tablespoon Dijon mustard
3/4 cup plus 2 tablespoons olive oil
1 large shallot, minced
4 pounds red-skinned new potatoes (each about
1-1/2 inches in diameter), unpeeled
1 pound medium zucchini, cut into
1/2-inch-thick rounds
3/4 pound radicchio, coarsely chopped (about
5 cups)
8 ounces chilled soft fresh goat cheese,
coarsely crumbled (about 1-3/4 cups), divided
Cholpped fresh chives
Whisk vinegar and mustard in medium bowl.
Gradually whisk in 3/4 cup oil, then shallot.
Season with salt and pepper. (Can be made 1
day ahead. Cover, chill.)
Cook potatoers in large pot of boiling salted
water until just tender, about 15 minutes.
Drain; cool. Cut potatoes in half; place in
large bowl. Add 1-1/2 tablespoons oil and
toss to coat; sprinkle with salt and pepper.
Combine zucchini and 1/2 tablespoon oil in
medium bowl. Toss; sprinkle with salt and
pepper.
Prepare barbecue (medium-high heat). Working
in batches, grill potatoes until golden,
about 5 minutes per side. Transfer to bowl.
Grill zucchini until beginning to color;
about 3 minutes per side. Add to potatoes.
Add 1/2 cup vinaigrette; mix gently. (Can be
made 2 hours ahead. Let stand at room
temperature.)
Mix radicchio into potato salad, adding more
vinaigrette and salt and pepper, if desired.
Mix in half of cheese. Sprinkle with
remaining cheese and chives.
Garbanzo & Carrot
Garbanzo Salad
1 can garbanzo beans, drained & rinsed
1 medium carrot, shredded
2 Tbs. finely minced onion
1 Tbs. vegetable oil
1 Tbs. red wine vinegar
1 Tbs. sugar
Stir all ingredients together. Cover and refrigerate at least 1 hour before serving.
Garbanzo Salad
1 can garbanzo beans, drained & rinsed
1 medium carrot, shredded
2 Tbs. finely minced onion
1 Tbs. vegetable oil
1 Tbs. red wine vinegar
1 Tbs. sugar
Stir all ingredients together. Cover and refrigerate at least 1 hour before serving.
markinhouston
Well-known member
Rec: Elegant Wild RIce Salad
I believe this recipe comes from the Denver Junior League series of cookbooks. It's always been quite a hit.
Elegant Wild Rice Salad
10 to 12 servings
2 quarts plus 1 cup water
3 cups wild rice
2 6-oz jars marinated artichoke hearts
1 10-oz package frozen peas
1 green bell pepper, chopped
1 bunch green onions, chopped
1 pint cherry tomatoes, halved
toasted, slivered almonds
Dressing:
1&1/3 cup vegetable oil
1/2 cup white vinegar
1/4 cup freshly grated Parmesan cheese
1 T. sugar
2 tsp salt
1 tsp celery salt
1/2 tsp ground white pepper
1/2 tsp dry mustard
1/4 tsp paprika
1 garlic clove, minced
Combine all dressing ingredients in a lidded
jar and shake well. Refrigerate until ready
to use.
In a large saucepan, heat water and rice to
boiling. Reduce heat to low, cover, and
simmer for 45 minutes. Drain excess liquid
from rice. Drain artichoke hearts, reserving
marinade. Halve artichoke hearts and add to
rice with peas, green pepper, green onions,
tomatoes, reserved marinade, and HALF note!
HALF the dressing. Toss well. Cover and
chill. Just before serving, toss again and
taste. Add some of remaining dressing, if
desired. Sprinkle with almonds and serve.
This is great for a crowd or buffet!
I believe this recipe comes from the Denver Junior League series of cookbooks. It's always been quite a hit.
Elegant Wild Rice Salad
10 to 12 servings
2 quarts plus 1 cup water
3 cups wild rice
2 6-oz jars marinated artichoke hearts
1 10-oz package frozen peas
1 green bell pepper, chopped
1 bunch green onions, chopped
1 pint cherry tomatoes, halved
toasted, slivered almonds
Dressing:
1&1/3 cup vegetable oil
1/2 cup white vinegar
1/4 cup freshly grated Parmesan cheese
1 T. sugar
2 tsp salt
1 tsp celery salt
1/2 tsp ground white pepper
1/2 tsp dry mustard
1/4 tsp paprika
1 garlic clove, minced
Combine all dressing ingredients in a lidded
jar and shake well. Refrigerate until ready
to use.
In a large saucepan, heat water and rice to
boiling. Reduce heat to low, cover, and
simmer for 45 minutes. Drain excess liquid
from rice. Drain artichoke hearts, reserving
marinade. Halve artichoke hearts and add to
rice with peas, green pepper, green onions,
tomatoes, reserved marinade, and HALF note!
HALF the dressing. Toss well. Cover and
chill. Just before serving, toss again and
taste. Add some of remaining dressing, if
desired. Sprinkle with almonds and serve.
This is great for a crowd or buffet!
Rec: Szechwan White Cut Chicken with Spicy Peanut Sauce
Szechwan White Cut Chicken with Spicy Peanut Sauce
Yield: 3 Servings
1 1/2 lbs chicken breasts
1 whole green onion, cut in half
1 quarter-size slice of fresh ginger
1 tbsp dry sherry
1/2 tsp each salt and sugar
2 cups water
1 cup shredded iceberg lettuce (sometimes I use romaine hearts)
Peanut Sauce:
1-1/2 tbsp creamy peanut butter
2-1/2 tbsp salad oil
2 tbsp each soy sauce and sugar
2 tsp white vinegar
1/2 tsp sesame oil
1/2 tsp ground red pepper (cayenne)
1 tbsp each minced green onion and fresh cilantro
Place chicken in a 2-quart pan with the onion, ginger, sherry, salt, sugar and water. Bring to a boil, cover and simmer for 20 minutes. Remove from heat and let stand until chicken is cool enough to handle. Strain broth and save for soup. Remove and discard skin from chicken. Pull meat from bones, then pull meat in long shreds. If made ahead, cover and chill. Sauce - Stir together peanut butter and salad oil until well blended. Stir in soy sauce, sugar, vinegar, sesame oil, red pepper, green onion and cilantro. To serve, mound lettuce on a serving platter. Arrange shredded chicken over lettuce. Drizzle peanut sauce over all.
Source: http://www.soulcityinc.com/restaurant/title8.htm
Pat's notes: This salad is soooo good. The peanut dressing is delicious (go easy though, you may not need all the dressing). Along with the lettuce I sometimes add some thinly sliced cabbage, shredded carrots, fresh bean sprouts, and garnish with canned chow mein noodles, for crunch. A few chopped peanuts are a nice addition as well.
Szechwan White Cut Chicken with Spicy Peanut Sauce
Yield: 3 Servings
1 1/2 lbs chicken breasts
1 whole green onion, cut in half
1 quarter-size slice of fresh ginger
1 tbsp dry sherry
1/2 tsp each salt and sugar
2 cups water
1 cup shredded iceberg lettuce (sometimes I use romaine hearts)
Peanut Sauce:
1-1/2 tbsp creamy peanut butter
2-1/2 tbsp salad oil
2 tbsp each soy sauce and sugar
2 tsp white vinegar
1/2 tsp sesame oil
1/2 tsp ground red pepper (cayenne)
1 tbsp each minced green onion and fresh cilantro
Place chicken in a 2-quart pan with the onion, ginger, sherry, salt, sugar and water. Bring to a boil, cover and simmer for 20 minutes. Remove from heat and let stand until chicken is cool enough to handle. Strain broth and save for soup. Remove and discard skin from chicken. Pull meat from bones, then pull meat in long shreds. If made ahead, cover and chill. Sauce - Stir together peanut butter and salad oil until well blended. Stir in soy sauce, sugar, vinegar, sesame oil, red pepper, green onion and cilantro. To serve, mound lettuce on a serving platter. Arrange shredded chicken over lettuce. Drizzle peanut sauce over all.
Source: http://www.soulcityinc.com/restaurant/title8.htm
Pat's notes: This salad is soooo good. The peanut dressing is delicious (go easy though, you may not need all the dressing). Along with the lettuce I sometimes add some thinly sliced cabbage, shredded carrots, fresh bean sprouts, and garnish with canned chow mein noodles, for crunch. A few chopped peanuts are a nice addition as well.
Rec: Cranberry Walnut Salad
Cranberry Walnut Salad
1 tbsp balsamic vinegar
1 tbsp apple cider vinegar
2 tbsp maple syrup
2 tbsp soy sauce
1 tsp. minced shallot
1 tsp. minced garlic (or a little less)
1 tsp. Dijon mustard
1/2 cup olive oil (original recipe called for 1 cup which I thought was too much)
1/2 cup lightly toasted chopped walnuts (or pecans)
1/2 cup dried cranberries
salad greens to serve 8 (about 1 bag mesclun mix OR can use hearts of romaine lettuce)
Gently swish salad greens in cold water put through a salad spinner and into a salad bowl. Cover with plastic wrap and put into refrigerator. Put first seven ingredients into a small bowl and stir. Just before serving, add olive oil to above ingredients and emulsify (I used a wire whisk to incorporate oil well). Toss salad greens with cranberries, nuts, and dressing and serve. (Toss greens with a small amount of dressing, adding more as needed, being careful not to add too much.) Can also put dressing in a zip lock bag, open a corner and let the dressing pour out slowly as someone else mixes the greens. Any leftover dressing goes into the refrigerator and if none is left, the ziplock bag is simply tossed out.......nothing to wash.
Source: Karen/NoCal@Gails from Dacor Appliance chef’s demonstration
Pat’s notes: I also really like to add crumbled blue cheese or gorgonzola cheese and fresh avocado chopped.
Cranberry Walnut Salad to serve 32
1/4 cup balsamic vinegar
1/4 cup apple cider vinegar
1/2 cup maple syrup
1/2 cup soy sauce
4 tsp. minced shallot
4 tsp. minced garlic
4 tsp. Dijon mustard
2 cups olive oil (original recipe called for 4 cups which I thought was too much)
2 cups lightly toasted chopped walnuts (or pecans)
2 cups dried cranberries
salad greens to serve 32 (about 4 bags mesclun mix)
Cranberry Walnut Salad
1 tbsp balsamic vinegar
1 tbsp apple cider vinegar
2 tbsp maple syrup
2 tbsp soy sauce
1 tsp. minced shallot
1 tsp. minced garlic (or a little less)
1 tsp. Dijon mustard
1/2 cup olive oil (original recipe called for 1 cup which I thought was too much)
1/2 cup lightly toasted chopped walnuts (or pecans)
1/2 cup dried cranberries
salad greens to serve 8 (about 1 bag mesclun mix OR can use hearts of romaine lettuce)
Gently swish salad greens in cold water put through a salad spinner and into a salad bowl. Cover with plastic wrap and put into refrigerator. Put first seven ingredients into a small bowl and stir. Just before serving, add olive oil to above ingredients and emulsify (I used a wire whisk to incorporate oil well). Toss salad greens with cranberries, nuts, and dressing and serve. (Toss greens with a small amount of dressing, adding more as needed, being careful not to add too much.) Can also put dressing in a zip lock bag, open a corner and let the dressing pour out slowly as someone else mixes the greens. Any leftover dressing goes into the refrigerator and if none is left, the ziplock bag is simply tossed out.......nothing to wash.
Source: Karen/NoCal@Gails from Dacor Appliance chef’s demonstration
Pat’s notes: I also really like to add crumbled blue cheese or gorgonzola cheese and fresh avocado chopped.
Cranberry Walnut Salad to serve 32
1/4 cup balsamic vinegar
1/4 cup apple cider vinegar
1/2 cup maple syrup
1/2 cup soy sauce
4 tsp. minced shallot
4 tsp. minced garlic
4 tsp. Dijon mustard
2 cups olive oil (original recipe called for 4 cups which I thought was too much)
2 cups lightly toasted chopped walnuts (or pecans)
2 cups dried cranberries
salad greens to serve 32 (about 4 bags mesclun mix)
Rec: Couscous Carnivale
Couscous Carnivale
1-1/2 cups couscous
1/4 tsp salt
3/4 cup chicken stock
3/4 cup apple juice
1 mango, diced small
1 Granny Smith apple, cored and diced small
1 small red bell pepper, diced small
1 small yellow bell pepper, diced small
4 spring onions, thinly sliced, including green tops (Pat's note:I sometimes use red onion)
1/2 cup dried cranberries
1/2 cup chopped macadamia nuts, toasted
1/4 cup chopped parsley, and more for garnish if desired
For dressing:
1/2 cup extra virgin olive oil
1/2 cup mango vinegar, or mango vinaigrette (see below for more options)
1 tbsp honey
Salt and pepper -- to taste
Place couscous and salt in a stainless steel or glass mixing bowl. Place chicken stock and apple juice in a small saucepan and heat to a rolling boil. Alternately, place chicken stock and apple juice in a microwave safe container and microwave on high until boiling rapidly. Pour boiling liquid over couscous. Cover bowl with plastic wrap and let stand 5 minutes or until all liquid is absorbed. Remove plastic wrap and fluff couscous with two forks. Spread couscous on a baking sheet and place in refrigerator to cool completely. Combine remaining salad ingredients. Taste and season with salt and pepper. When couscous is cold, combine with mixed salad ingredients. Add dressing and toss to coat thoroughly.
Serves 6
*Can use white balsamic vinegar, raspberry vinegar or even just plain apple cider vinegar--adjust with honey to suit your taste.
Source: Charlie from Riki Senn, Executive Chef
Pat's notes: Delicious and easy. I usually use white balsamic vinegar in place of the mango vinegar. Great for potlucks or picnics.
Couscous Carnivale
1-1/2 cups couscous
1/4 tsp salt
3/4 cup chicken stock
3/4 cup apple juice
1 mango, diced small
1 Granny Smith apple, cored and diced small
1 small red bell pepper, diced small
1 small yellow bell pepper, diced small
4 spring onions, thinly sliced, including green tops (Pat's note:I sometimes use red onion)
1/2 cup dried cranberries
1/2 cup chopped macadamia nuts, toasted
1/4 cup chopped parsley, and more for garnish if desired
For dressing:
1/2 cup extra virgin olive oil
1/2 cup mango vinegar, or mango vinaigrette (see below for more options)
1 tbsp honey
Salt and pepper -- to taste
Place couscous and salt in a stainless steel or glass mixing bowl. Place chicken stock and apple juice in a small saucepan and heat to a rolling boil. Alternately, place chicken stock and apple juice in a microwave safe container and microwave on high until boiling rapidly. Pour boiling liquid over couscous. Cover bowl with plastic wrap and let stand 5 minutes or until all liquid is absorbed. Remove plastic wrap and fluff couscous with two forks. Spread couscous on a baking sheet and place in refrigerator to cool completely. Combine remaining salad ingredients. Taste and season with salt and pepper. When couscous is cold, combine with mixed salad ingredients. Add dressing and toss to coat thoroughly.
Serves 6
*Can use white balsamic vinegar, raspberry vinegar or even just plain apple cider vinegar--adjust with honey to suit your taste.
Source: Charlie from Riki Senn, Executive Chef
Pat's notes: Delicious and easy. I usually use white balsamic vinegar in place of the mango vinegar. Great for potlucks or picnics.
REC: Oriental Cabbage Grape Salad
Oriental Cabbage Grape Salad
from Canadian Living – December 1987
This is my favourite cabbage salad. It has subtle Oriental flavours and is great for when you need to make a salad ahead of time because it is much better if left to rest overnight, giving the flavours a chance to meld. When fresh mandarin oranges aren’t available, I substitute canned. You can also substitute some of the light sesame oil with toasted sesame oil if you want to bump up the sesame flavour.
BTW, this definitely makes more than the suggested 6 – 8 servings, so it should be great for your salad bar. Enjoy!
2 T sesame seeds
8 c cabbage, finely shredded (~ 1 small head)
2 carrots, halved lengthwise & thinly sliced crosswise
1 c red seedless grapes, halved
10 oz canned water chestnuts, drained & thinly sliced
1 mandarin orange, sectioned & cut into small pieces
4 green onions, sliced
Dressing:
½ c vegetable oil
1/3 c rice or white wine vinegar
2 T light sesame oil
2 T gingerroot, grated
2 T granulated sugar
1 tsp salt
¼ tsp pepper
Toast sesame seeds on baking sheet under broiler until golden brown. Set aside.
Place shredded cabbage in a large glass bowl. Add sesame seeds, carrots, grapes, water chestnuts, orange pieces and onions to bowl; toss well.
Dressing: Combine vegetable oil, vinegar, sesame oil, gingerroot, sugar, salt and pepper; whisk together. Pour over cabbage mixture and toss well. (Salad can be covered and refrigerated for up to 2 days. Toss occasionally to redistribute dressing.)
Makes 6 to 8 servings.
Oriental Cabbage Grape Salad
from Canadian Living – December 1987
This is my favourite cabbage salad. It has subtle Oriental flavours and is great for when you need to make a salad ahead of time because it is much better if left to rest overnight, giving the flavours a chance to meld. When fresh mandarin oranges aren’t available, I substitute canned. You can also substitute some of the light sesame oil with toasted sesame oil if you want to bump up the sesame flavour.
BTW, this definitely makes more than the suggested 6 – 8 servings, so it should be great for your salad bar. Enjoy!
2 T sesame seeds
8 c cabbage, finely shredded (~ 1 small head)
2 carrots, halved lengthwise & thinly sliced crosswise
1 c red seedless grapes, halved
10 oz canned water chestnuts, drained & thinly sliced
1 mandarin orange, sectioned & cut into small pieces
4 green onions, sliced
Dressing:
½ c vegetable oil
1/3 c rice or white wine vinegar
2 T light sesame oil
2 T gingerroot, grated
2 T granulated sugar
1 tsp salt
¼ tsp pepper
Toast sesame seeds on baking sheet under broiler until golden brown. Set aside.
Place shredded cabbage in a large glass bowl. Add sesame seeds, carrots, grapes, water chestnuts, orange pieces and onions to bowl; toss well.
Dressing: Combine vegetable oil, vinegar, sesame oil, gingerroot, sugar, salt and pepper; whisk together. Pour over cabbage mixture and toss well. (Salad can be covered and refrigerated for up to 2 days. Toss occasionally to redistribute dressing.)
Makes 6 to 8 servings.
richard-in-cincy
Well-known member
Rec: General Sri Wasno's Infamous Indonesian Rice Salad
This is killer:
2 c. cooked, cooled brown rice
1/2 c. raisins
2 chopped scallions
1/4 c. toasted sesame seeds
1/2 c. thinly sliced water chestnuts
1 c. fresh mung bean sprouts
1/4 c. toasted cashews
1 lg. chopped green pepper
1 stalk chopped celery (it looks nice if you slice it on the diagonal)
1 c. fresh snow peas, cut into bite-sized pieces
Fresh cilantro to your taste
DRESSING:
3/4 c. freshly-squeezed orange juice
1/2 c. peanut oil
1 tbsp. sesame oil
3-4 tbsp. Tamari sauce
2 tbsp. dry sherry
Juice of 1 lemon
1-2 cloves minced garlic
1 tbsp. freshly grated ginger root
dash of cayenne pepper
Salt & pepper
Combine all ingredients and serve chilled on greens. Optional: Garnish servings with more bean sprouts, cilantro, and cashews and/or raisins.
From Moosewood Cookbook
This is killer:
2 c. cooked, cooled brown rice
1/2 c. raisins
2 chopped scallions
1/4 c. toasted sesame seeds
1/2 c. thinly sliced water chestnuts
1 c. fresh mung bean sprouts
1/4 c. toasted cashews
1 lg. chopped green pepper
1 stalk chopped celery (it looks nice if you slice it on the diagonal)
1 c. fresh snow peas, cut into bite-sized pieces
Fresh cilantro to your taste
DRESSING:
3/4 c. freshly-squeezed orange juice
1/2 c. peanut oil
1 tbsp. sesame oil
3-4 tbsp. Tamari sauce
2 tbsp. dry sherry
Juice of 1 lemon
1-2 cloves minced garlic
1 tbsp. freshly grated ginger root
dash of cayenne pepper
Salt & pepper
Combine all ingredients and serve chilled on greens. Optional: Garnish servings with more bean sprouts, cilantro, and cashews and/or raisins.
From Moosewood Cookbook