ISO: ISO your best cold salad recipes ...

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I have this marvelous cookbook that has different and so delicious salads (and soups and tarts etc)

called Once Upon a Tart... : Soups, Salads, Muffins, and More by Frank Mentesana, Jerome Audureau

At a work potluck, this one gal brought in 3 salads from the cookbook and they were so delicious I had to get the book. I especially liked the roasted corn, artichoke and green bean salad in lemon tarragon dressing.

You can check it out on Amazon:
http://www.amazon.com/gp/product/0375413162/sr=8-1/qid=1142459131/ref=pd_bbs_1/102-0192376-3340112?%5Fencoding=UTF8

just look at the recipe index- since I can never seem to be creative when it comes to cold salads, this book is so great, and everything is wonderful. for the soups, I make their dilled carrot soup all of the time...

 
REC: Tabouli

1 cup bulgur
1 1/2 cups boiling water
1 1/2 teaspoons salt
1 teaspoon garlic, crushed
1/4 cup fresh lemon juice
1/2 teaspoon dried peppermint leaves
2 tablespoons good quality olive oil
2 medium tomatoes, seeded and diced
1 medium cucumber, peeled, seeded and diced

Pour boiling water over bulgur, salt, and garlic. Stir and let sit, covered, about 20 minutes. If water is not absorbed by then, put in microwave on high for a minute or two, and let sit 10 minutes longer.

While bulgur is sitting, combine lemon juice, olive oil, and peppermint. After bulgur has absorbed the water, toss it with oil and lemon juice. Cover and refrigerate two hours or overnight.

Gently mix in tomatoes and cucumbers. Makes about six servings.

 
Just had to weigh in, REC: Orzo with Sundried Tomatoes & Prosciutto

Orzo with Sundried Tomatoes & Prosciutto

2 16 ounce boxes ORZO or RISSO Pasta
2 8 ounce jars SUN-DRIED TOMATOES MARINATED IN OIL
12 thin slices PROSCIUTTO, fried until crisp
6 cloves GARLIC, finely minced
½ cup chiffonade of FRESH BASIL (a very fine shred)
½ cup freshly grated PARMESAN
SALT & PEPPER to taste
juice of 1 LEMON
½ cup toasted PINE NUTS

Cook pasta according to package directions, drain, rinse in cold water, drain again and place in a large bowl. Add the oil from the sun-dried tomatoes to the pasta and toss well to coat. Chop the tomatoes and prosciutto then stir into pasta along with garlic, basil, parmesan, salt and pepper. Cover and chill overnight. Before serving, bring to room temp, add lemon juice, taste and adjust seasonings, then add toasted pine nuts. Serves 10-12.

 
Oooh, I love pea salad! And I just got some dried tarragon from Penzeys - can I use that?

Or are you using fresh tarragon?

I always use white pepper in my pea salad too - I love the flavor of that.

Thanks! I gotta go see if I have some peas.....

 
Spinach and Poppy Seed Salad

Oh my this is good! It always gets raves.

1 head romain lettuce, bite-size pieces
1 bunch spinach, bite-size pieces
1/2 red onion, quartered and sliced
1 pound swiss cheese, shredded
1 pound cooked bacon, cut into 1" pieces
2-3 chicken breasts, cooked and sliced and cooled (optional)
1/2 cup candied almonds
(1/2 cup white sugar, 1/2 cup sliced almonds. Place sugar in hot pan until it begins to melt, stirring continually, then place
almonds in. Almonds will be coated with melted sugar. Pour onto waxed paper to cool. Break into small pieces.

Dressing:
½ cup sugar
1 tsp dry mustard
1 tsp. salt
1/3 cup red wine vinegar
¾ cups oil (not olive...grapeseed is great!)
1.5 Tablespoons poppyseeds
Blend all ingredients until smooth. Refrigerate until served, and mix prior to serving.

All salad ingredients but the almonds may be assembled ahead of time and refrigerated. Shake dressing and toss with salad immediately before serving.

 
I want to make this but don't know what Marie's Poppyseed dressing is...

and couldn't find any prepared poppyseed dressings at the store today...Marie's or otherwise. Can someone give me a recipe for poppyseed dressing that approximates Maries? Thanks.

 
I have no idea! They all look so yummy, too. Looks like we'll be eating a lot

of salads smileys/smile.gif

 
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