Salad and Vinaigrette

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Spicy Rice Noodle Salad
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5 Healthy Salad
7 Salads

Salad with pears and pecans
Toast 4 min: 2/3 C pecans, 2 T Balsamic Vinegar, dash of cayenne and cinnamon.
then sprinkle with: 1 T sugar and cook 2-4 min. Cool
Mix Greens, pears, pecans and goat cheese.
Dressing: 1/4 C olive oil, 1t Dijon mustard, 2 T Balsamic Vinegar, 1 T sugar, salt.

Ginger Apple Salad
Mix: 3 chopped apples, 80z chopped water chestnuts, 2 chopped celery stalk, 1/2 C dried cranberris, 3 T crystallized ginger chopped.
Topping: 1/2 C vanilla yogurt, 1/4 C mayo, 1 T sugar, 1/4+ t ginger, salt.
Garnish with pecans

Asian Coleslaw
1T Sesame Seeds, 4 C Napa cabbage, thin sliced (1/2 head), 1/2 C Green onions, thin sliced, 3T Rice Vinegar, 2T Peanut oil,1T Ginger minced, 1t Sesame oil, 1t Sugar.Saute sesame seeds. Mix cabbage and onions. Mix rest and toss. Garnish with seeds.

Crispy Asian Coleslaw
1T Veg Oil, 1 C Napa Cabbage, 1/2 C Radicchio, 1/2 C Carrots cut matchstick, 1 C Arugula, 1/2 C Bean sprouts, 2t Sesame oil,2T Rice wine vinegar, 2T Mirin (sweet sake), 2T Lime juice. 3 Wonton wrappers.
Preheat 325.
Grease baking sheet. Combine all of above (except wrappers) and fridge for 30 minutes. Cut wrappers into strips. Brush with oil. Bake 20 minutes. Use as garnish

Asian Noodle Salad w Lime Dressing
4 Japanese eggplants cut into slices, 8oz Shitake mushrooms fresh, 2 Bunches green onions, 1/4C Sesame Oil, 6oz Soba noodles,8oz Sugar snap peas, Sauce: 7T Hoisin, 3T Lime Juice, 1T Ginger, 4t grated lime peel.
Combine first 3. Add oil. S/P
Grilled eggplant, mushrooms and green oil. Cool and slice.
Cook noodles, 3 minutes. Add peas and cook 1minute more. Drain. Add vegs. Toss with sauce.

Spicy Asian Pasta Salad
1 # Linguine, 4 T Sesame oil divided, 3 T Honey, 3 T Soy Sauce, 3 T Balsamic vinegar, Cayenne, 3 C Snow Peas, 1 Red Onion sliced, 3/4C Peanuts honey-roasted chopped, 1/2C Basil
Boil pasta.
Whisk, 3T oil, honey, soy, vinegar and cayenne. Salt.
Mix half into pasta. Sauté veggies in 1T oil. Add to pasta. Add peanuts and basil and enough dressing to coat.

Avocado Mango Salad
Vinaigrette:
3T frozen passion fruit concentrate thawed, 3T Shallots minced, 4t Sherry wine vinegar, 1t Dijon, 1t Coriander cracked, 3T Olive Oil.
Whisk first 5. Gradually whisk in oil. S/P
Mix 8C of mixed greens with vinaigrette. Add mango and 2 avocados, diced.

Cuke Salad
Thin sliced cuke, 1/2t sea salt, 2T Mirin, 1t Rice Vinegar

Sweet and Sour Cucumbers with Dill
2 Cucumbers sliced thin, 1T Kosher salt, 1/2 C White vinegar, 1/4 C Fresh dill, 3T Sugar S/P
Sprinkle cucumbers with salt and let stand 15 minutes. Drain and pat dry. Toss with dressing and chill 2 hours

Bacon Date Salad
3 Bacon slices, 2T Olive Oil, 4t Honey, 1/2 C Dates chopped, 1/2 C Red onion thin sliced, 2T Sherry wine vinegar4C Lettuce/frisee, 1/2C Goat cheese, 1/3C Walnuts.
Saute bacon. Pour off grease.
Add oil, 3t honey, dates and onion. Stir in vinegar. S/P. Add to lettuce. Sprinkle with cheese and walnuts. Drizzle with honey.

Mixed Greens with Feta, Almonds & Blueberries
3T Olive Oil, 1 1/2T Red Wine Vinegar, 1t Honey, 5oz Mixed greens, 1/2 C Feta, 1/2 pint Blueberries, 1/4 C Almonds, slivered and toasted
Whisk oil, vinegar and honey. S/P Combine rest and sprinkle with almonds.

Spinach
add: Feta or goat cheese, red onions, dried cranberries, toasted almonds
Balsamic Vinaigrette

Spinach 2
add: mandarin oranges, sliced cucumber, avacado
Lemon Vinaigrette

Spinach 3
add: pecans, strawberries, blueberries, bit of sugar
Strawberry Vinaigrette

Grilled Veg Salad w Tarragon Sherry Vinaigrette
Vinaigrette:
1/2 C Olive Oil, 3 T Sherry Vinegar, 1T Lime Juice, 1T Dijon mustard, 1T Tarragon, fresh leaves S/P
Coat with oil a variety of Veg and grill

Indian Spiced Potato Salad
31/2 pounds of Yukon Gold Potatoes. Boil and cube.
Puree: 3 shallots, 3/4C Mayo, 1/4C ginger, 2T Lemon Juice. Add: 1 1/2C Cilantro. S/P
Toss with potatoes. Garnish with Cilantro Chill 4 hours

"Jello" Salad
Use Agar or Carrageenan, both seaweeds and flavorless. Look for Hain's SuperFruits Naturally Flavored Dessert Mix. Agar is called Kantan in Japan. Use Powder Agar
1T agar powder to 3C liquid. Use less water if want it firmer.
Whisk well. Bring to a boil over med heat. Pour into a lightly oiled pan. Thickens as it cools.Takes 3 hours to cool

Pesto Potato Salad with Green Beans
Boil 4 pounds yellow potatoes and cubed. Cook beans till crisp.
Add 1C Pesto and 1/4C chopped green onions.
Chill. Right before serving mix in 1/4C white balsamic vinegar

Potato Salad Nicoise
Vinaigrette:
1/2 C Olive Oil, 1/4 Lemon Juice, 2T Capers, 1 Garlic, 1t Dijon Mustard, S/P
Boil till tender 15min: 2# Red or Yellow small potatoes
Add to blanch: 1/3 # Green Beans Rinse in cold water. Cube potatoes
Combine: Potatoes, Beans, 3 Tomatoes cut into wedges, 1 C Basil leaves thin sliced, 1/2 Red Onion thin sliced, 1/2C Kalamata Olives. S/P
Arrange 6 hard cooked eggs cut into wedges on top

German Potato Salad
Red potatoes boiled and chunked.
Dressing:
Saute 1 # bacon diced.
Add and heat: 1 1/2 C sugar, 2 T flour, 1 1/c C Vinegar, 1 1/2 C water. S/P
Garnish: Boiled eggs optional

Bean Casserole
Saute bacon and onion.
Add: 1/2 C brown sugar, 1/2 C sugar, 1/2 t dry mustard, 2 T vinegar, 2 T molasses
Add one can each:, kidney, lima, butter, baked, Italian green, garbanzo, yellow string beans

Payaya Avocado Salad
1 medium papaya diced, 1 medium avocado diced, 3/4 cup diced jicama, 2 Tchopped toasted walnuts, 2 T Raspberry Vinaigrette
Toss papaya, avocado, jicama, walnuts and raspberry vinaigrette in a medium bowl

Pretzel Salad
crust: 2 1/2 c. crushed pretzels, 1/2 c. brown sugar, 3/4 c. butter melted.
Mix together and bake in large glass baking dish, for 8 minutes. Cool.
Next layer:
1 (8 oz.) pkg. cream cheese 1 C powdered sugar, 4 oz. Cool Whip. Spread over cooled crust. Top with 1 large can mandarin oranges, drained.
Next layer:
1 large orange Jello 2 C boiling water.
Ice to cool, When partially set pour over cream cheese mixture. Let set in refrigerator until set.

TabouliPour 4 C Boiling Water over 1 1/4 C Bulgar. Let stand covered for 2 hours.
Shake in strainer and squeeze excess water.
Mix in:3/4 C Mint, 3/4C Scallions, 3 Tomatoes chopped, 1/2C Lemon Juice, 1/4 C Olive Oil, 3/4 C Garbanzo or white beans. S/P

Tabbouli SaladTabbouli salad's main ingredient is bulgur (cracked) wheat. To prepare bulgur wheat for the salad, measure 1 cup bulgur into a bowl and then pour 1 cup warm water over it and let stand for 30 minutes. Yields 2 cups.
2 cups presoaked bulgur2 large tomatoes, seeded and chopped1 medium cucumber, peeled, seeded, and chopped1 cup green onions, chopped 2 cups fresh parsley, finely chopped 1/3 cup fresh mint, finely chopped Salt to taste (try 1/4 tsp.)1/4 cup fresh lemon juice1/4 cup olive oil. Fresh ground black pepper
1. Mix first seven ingredients together (bulgur through salt), and then add fresh lemon juice. Stir to combine. 2. Refrigerate ingredients for about an hour. When ready to serve, add olive oil and black pepper. Mix well.
Notes: Fresh ingredients are absolutely necessary for good tabbouli. A large lemon usually nets 1/4 cup of juice. A large bunch of fresh parsley can yield 1, 2, or 3 cups chopped; use as much as you want. Cold-pressed, extra virgin olive oil is best for salads.

Warm Spinach Salad6 Bacon, Mushrooms, Spinach leaves, Red Onion, Olive Oil 1/3 White wine vinegar, 2T Sugar, 4oz Goat cheese
Sauté bacon, remove and drain.In same pan, sauté mushrooms. Toss with onion and spinach
Add oil, vinegar and sugar to skillet.Boil and whisk till sugar is dissolved. S/P
Toss with greens and garnish with cheese.

Broccoli Salad
3 broccoli salks, 1/2 C diced onion, 3/4 C raisins, 3/4 C sunflower seeds, bacon.
Dressing: 1 C mayo, 3 T Vinegar, 1/2 C sugar

Oriental Salad
Saute in butter: 1/2 C Sesame Seeds, 3 oz Ramen Noodles, 2 T sugar, 1/2 C almonds.
Add to: 2 # bok choy sliced, 4 green onions
Dressing: 3/4 C oil, 1/4 C soy, 1/2 C sugar, 1/2 C red wine vinegar

Chinese Chicken Salad
4 C grilled chicken strips, 1 C mandarin oranges, 2/3 C green onion slices, 1/2 C roasted peanuts
Serve over napa cabbage
Dressing: 2/3 C OJ, 1/2 C peanut oil, 2 T lemon juice, 1 t fresh ginger diced, S/P
Garnish with peanuts and chow mein noodles

Tortellini Salad
Boil and chill 19 oz pkg tortellini
Mix in: diced cucumbers, cherry tomatoes, diced celery, broccoli flowerettes, black olives, oregano, dill.
Italian dressing garnished with grated cheese

Jello Salads
Pina Colada
Drain: 20 oz crushed pineapple. Save juice
Dissolve; 2 unflavored gelatins in 1/c C cold water
Stir in: 1 C cream of coconut, 8 oz sour cream, 3/4 C 7up, pineapple juice.
Chill for 30 min.
Fold in 3/4 C coconut, 1/2 C macadamia nuts. (banana slices)
Garnish with pineapple chunks

Frosted Orange Jello
Mix: 2 - 4 serving orange jello with 1 1/2 C hot water
Add: 1 C OJ, 1 C crushed pineable, 1 C mandarin oranges.
Pour into 8x8 dish and chill
Frosting: 1 pkg lemon jello with 1 pkg cook vanilla pudding.
Fold in: 2/3 C Cool Whip

Lime Jello
Make up Lime jello and chill to almost solid.
Add mayo, cottage cheese and drained crushed pineapple (or diced pears)
Chill

Fruit Salads
Mandarin Salad
20 oz pineapple chunks, 10z can mandarin oranges, 1 C coconut, 1 C mini marshmellows,
1 C sour cream

Rabbit Salad
2 C grated carrots, 1/2 C Raisins, 1/3 C Salad Dressing, 1/4 C nuts

Taffy Apple
Heat: 1 beaten egg, 1 T flour, 1/3 C sugar, 1 3/4 T vinegar, juice from 8 oz can of crushed pineapple.
Cool then add to: 3 diced granny smith apples and 3 diced red delicious apples, crushed pineapple, 8 oz Cool Whip, 2/3 C dry roasted peanuts
Top with 1/3 C peanuts

Ambrosia
2 C pineapple chunks, 2 oranges sectioned, 1 C green grapes, 1 sliced banana, 1/2 C coconut,
1/4 C sliced almonds, 6 oz yogurt, C mini-marshmellows.

1950's Fruit Salad
3 oz orange jello, 3 oz lemon jello dissolved in 2 C boiling water. Add 1 1/2 C cold water, 3 T lemon juice and chill to slightly thick.
Add: crushed pineapple, banana slices and mini marshmellows.
Topping:
Cook 2 T flour mixed with 1/2 C sugar, 1 beat egg, 1 C pineapple juice
Add: 2 T butter.
Cool and mix: 1 C whipped cream
Top with grated cheddar cheese

Buttermilk Dressing
1 C mayo, 1/2 C buttermilk, 2 T lemon juice, 1 t coarse salt, 1 t celery seed, 1 T fresh oregano,
1/2 t onion powder, pinch of black pepper and cayenne pepper.
Whisk and chill. Will last a week in fridge.

VinaigretteAsian5 T Oil, 2 T Rice Vinegar, 2 t Light Soy Sauce, 1 t Sugar, a few drops Sesame Oil, 1/8 t Fresh Ground White Pepper, to taste
Place all the ingredients in a covered jar and shake to fully blend.
Refrigerate 3 - 4 days.

Balsamic1 C Olive Oil, 1/2 C Balsamic Vinegar, 3 to 5 cloves Garlic minced, 3 T Parmesan Cheese.S/P
Whisk together vinegar, garlic and grated cheese. Slowly drizzle in the oil, whisking constantly, until thickened. Adjust the seasonings to taste.
Refrigerate up to 2 days. Bring balsamic vinaigrette to room temperature before using.

Basil1 C Fresh Basil Leaves, 1/4 C roasted Garlic, 2 T Parmesan Cheese, 1/4 C Balsamic Vinegar, 3 C Olive Oil. S/P
In blender, combine the basil, garlic, cheese and vinegar.
Turn the motor on low and slowly drizzle the oil . Add S/P

Blueberry1 C Fresh Blueberries rinsed and drained, 1/3 C Balsamic Vinegar, 1/3 C Water, S/P, /3 C Vegetable Oil Place blueberries in blender, pulse to chop. Add vinegar, water, S/P
Turn the motor on low and slowly drizzle in the oil. Blend only until all of the oil is incorporated.
Serve blueberry vinaigrette immediately.

Champagne1 C Mild Olive Oil, 1/4 C Champagne Vinegar, 1/2 C Champagne, pinch of sugar, S/ Whisk oil, vinegar, and champagne together. Season to taste with salt and pepper. Add the sugar, if desired. Serve champagne vinaigrette immediately.

Cilantro Lime1/2 C Extra Virgin Olive Oil, 1/2 C Peanut Oil, 1 Lime juiced with Pulp, 1/4 C Lime juice, 1 1/4 t Green Peppercorns crushed, 1/2 t Cayenne Pepper, 1/2 t Cumin ground , 2 T Fresh Cilantro chopped
Combine all ingredients in a small bowl and whisk. Use at room temperature.

Cranberry1/2 C Jellied Cranberry Sauce, 1/4 C Raspberry Wine Vinegar, 1/4 C Extra Virgin Olive Oil, 1 T Dijon Mustard
Combine all ingredients in blender ;blend until smooth. Refrigerate cranberry vinaigrette until ready to serve.

Dijon
2/3 C Olive Oil, 2 1/2 T Dijon Mustard, 2 1/2 T Red Wine Vinegar. Fresh Ground Black Pepper, to taste Whisk all ingredients until well blended. Serve at room temperature

Sesame Ginger
2T Soy Sauce, 1t Lemon Juice, 1T Oil, 1T Sesame Oil, 1T Tahini, 1T Ginger

Sesame Ginger 23T Ginger diced, 3/4C Rice vinegar, 3T Soy, 3/4C Canola Oil, 3T Sesame oil
Stir in 2t Orange Zest

Greek3/4 C Extra Virgin Olive Oil, 2 T Red Wine Vinegar, 2 T Lemon Juice, S/P, 1/2 t Dry Oregano, 1 clove Garlic finely chopped Combine all ingredients in blender. Blend until smooth.
Refrigerate until ready to serve.

Herb Parmesan1C Extra Virgin Olive Oil, 1 C grated Fresh Parmesan Cheese, 2 T White Wine Vinegar, 1/2 C low-fat Plain Yogurt, 1 t Dried Herbs such as Oregano, Basil, Thyme or a blend, 1 T Dijon Mustard. Store in the refrigerator.

Honey Mustard2 t Dijon Mustard, 1 clove Garlic minced, 1 t Salt, 1/4 t Fresh Ground Black Pepper, 1 C Vegetable Oil, 1/2 C Cider Vinegar, 1/2 C Water 2 T Honey
In a medium bowl, whisk together mustard, garlic, salt and pepper. Gradually whisk in oil, vinegar, water and honey until thickened and smooth. Refrigerate up to 2 weeks.
Shake honey mustard vinaigrette well before using.

Lemon1/4 C Extra Virgin Olive Oil, 2 T Fresh Squeezed Lemon Juice, 3/4 t Fresh Thyme Leaves chopped, 1 clove Garlic minced, 3/4 teaspoon Kosher Salt. Pinch Fresh Cracked Black Peppercorns
Combine olive oil, lemon juice, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Serve lemon vinaigrette at room temperature.

Peanut1/4 C Roasted Peanuts unsalted. 3 T Rice Wine Vinegar, 2 t Soy Sauce, 1/4 t Hot Chili Oil, 1/4 C Peanut Oil, 2 t Sesame Oil
Chop the peanuts in a blender or food processor; set aside. Combine the vinegar with the soy sauce in a bowl. Whisk in the oils until blended. Stir in the chopped peanuts.

Raspberry
1 C Raspberry Vinegar, 1 C Olive Oil, 1 C Vegetable Oil, 1 C Pure Maple Syrup, 1 T Dijon Mustard, 1 T Fresh Tarragon chopped, 1 t Salt
Combine all ingredients and mix well in blender until dressing thickens.
Serve immediately.

Red Wine1/2 C Red Wine Vinegar, 3 T Lemon Juice, 2 t Honey, 2 S/P, 1 C Olive Oil
Combine vinegar, lemon juice, honey, salt, and pepper in blender. With blender running, slowly blend in oil.Serve at room temperature.

Roasted Garlic
2 T Shallots chopped, 1/3 C White Wine Vinegar, 1 t Dijon Mustard, 1/2 t Salt, 1 pinch White Pepper, 1 Egg White.
6 Garlic Cloves, roasted in a 360 degree oven until softened and lightly browned.
1 C Olive Oil
In blender, blend all ingredients except oil. While blender is running, add oil in a thin stream until emulsified. Serve immediately.

Strawberry
1 C Olive Oil, 1/2 pint Strawberries, 2 T Balsamic Vinegar, 1/2 t Salt, 1/4 t Pepper, 1/4 t Dried Leaf Tarragon, 1/4 t Sugar.
Combine oil, berries, vinegar, salt, pepper, tarragon and sugar in blender until berries are pureed.

Thai
1 clove Garlic finely chopped, 1/4 t Fresh Ginger finely chopped slices, 3 T Rice , 1t Brown Sugar, 1 t Soy Sauce, 1/4 C Olive Oil, 1/2 t Sesame Oil, 1/4 t Red Pepper crushed.

Wasabi
1/2 t Wasabi Paste, 1 T Rice Vinegar, 1 T Soy Sauce, 3T tablespoons Extra Virgin Olive Oil.
In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing.