"Thinking is the talking of the soul with itself."
--Plato
Salads
Watercress Salad with Capers and Olives
Preparation Time: about 10 minutes
Cooking Time: 0 minutes
Serves: 4
Amount Ingredient
-------- -----------------------------
5 Whole Canned Tomatoes, chopped
1/2 Cucumber, pealed and diced
3 Green Onions, coarsely chopped
1 bunch Watercress or mixed greens
8 Olives (pimiento or garlic stuffed are nice)
3 T Capers, drained
Dressing:
2 T Red Wine Vinegar
1 tsp Paprika
1/2 tsp Ground Cumin
1 clove Garlic, crushed
5 T Extra Virgin Olive Oil
to taste Ground Black Pepper
to taste Salt
Combine the diced tomatoes, cucumbers, and green
onion in a salad bowl. Bread the watercress or greens into small sprigs. Add to the tomato mixture along with the olives,
and capers. To make the dressing whisk all the dressing ingredients together adding salt and ground black pepper to taste. Pour over the salad and toss.
Caesar Salad
Preparation Time: 10 minutes
Cooking Time: 2 if you choose to lightly cook the egg.
Serves: makes more than 1/2 C dressing;
serving is 1 or 2 tablespoons
Amount Ingredient
-------- -----------------------------
1 Egg
1 Lemon, juice
1 in (2.5cm) Anchovy Paste
1/4 tsp Dry Mustard
1-2 T Worcestershire Sauce
2 cloves Garlic, peeled and minced
to taste Freshly Ground Black Pepper
1/2 C (1dL) Olive Oil
Romaine Lettuce, torn into bite sized pieces
Parmesan Cheese (freshly grated)
Croutons
Mix up the dressing in the bowl you plan to serve
from: blend egg, lemon juice, anchovy paste, mustard,
Worcestershire Sauce, garlic, and pepper. Add olive oil in a thin stream, stirring constantly. Adjust seasonings to taste. Toss dressing with lettuce, cheese and croutons.
Serve immediately. ,P>
Thanksgiving Fruit Salad
Preparation Time: 20 minutes to peel and chop
Cooking Time: 0 minutes
Serves: 8
Amount Ingredient
-------- -----------------------------
1 C (150g) Red Apple, unpeeled and diced
1 C (150g) Green Apples, unpeeled and diced
1 C (2dL) Pineapple Chunks (if canned then drain)
1/2 C (~50g) Celery, diced
1/2 C (~50g) Carrots, grated
1/3 C (~50g) Golden or Standard Raisins
1/3 C (~50g) Dried Cranberries
1/3 C (~50g) Dried Apricots, chopped in to smaller pieces
1 C (2dL) Mayonnaise (regular or low fat) or Yogurt
1/2 C (1dL) Dry White Wine or Dry Sherry
1 T Fresh Mint Leaves (1 tsp dried), chopped
1 C (125g) Pecans, chopped
1 C (125g) Cheddar Cheese, grated
Place the fruits, vegetables and dried fruit in a
salad bowl. Mix together the mayonnaise, wine, and mint leaves. Pour over the vegetables and toss lightly. Add the pecans and cheese, lightly toss.Serve a scoop of this salad on a plate with a lettuce leaf underneath as a garnish. I like using read leaf lettuce.
Thai Cucumber Salad
Preparation Time: 10 minutes
Marinate Time: about 30 minutes
Serves: 4
Amount Ingredient
-------- -----------------------------
1/2 C (1dL) Rice or White Wine Vinegar
2 T Brown Sugar, firmly packed
1/2 lb (225g) Cucumbers, cut into 1/4 inch slices
4 Shallots, peeled and thinly sliced
1/4 tsp Red Chili pepper flakes
1 T Cilantro/Coriander/Chinese Parsley, chopped
Combine vinegar, sugar and salt and pepper to taste
in a jar with a tight fitting lid. Shake vigorously
until sugar is dissolved. Combine with remaining
ingredients in a bowl. Toss and marinate at least 30 minutes before serving.
Salad Greens with Sun-Dried Tomatoes
Preparation Time: 10 minutes
Cooking Time: 0 minutes
Serves: 8
Amount Ingredient
-------- -----------------------------
2 or 3 Sun-dried Tomatoes
1 T + 1 tsp Olive Oil
2 tsp Balsamic Vinegar
1 Clove Garlic
1/2 C (1dL) Water
1 T Fresh Basil, chopped
3 C Torn Romaine Lettuce Leaves
3 C Arugula Leaves
2 C Radicchio leaves
Prepare dressing by pureeing sun-dried tomatoes,
olive oil, balsamic vinegar, garlic, basil in a blender
or food processor with 1/2 cup of water. Arrange salad greens on 8 salad plates and spoon dressing over the greens. If you like garnish each plate with a 1/2 of a sun-dried tomato
Chicken Salad Revisited
Preparation Time: 10 minutes
Cooking Time: about 30 minutes to cook the chicken breasts
faster if done in microwave.
Serves: 4
Amount Ingredient
-------- -----------------------------
4 Cooked Chicken Breasts, skinless
1/2 C (113g)Mayonnaise (you can use reduced calorie)
use more or less as you desire the 1/2 cup is aprox
2 Green Onions chopped fine
2 T Capers
2 Artichoke Hearts, chopped fine
taste Paprika
Cook chicken breasts using your favorite method. Slice the cooked chicken into very small chunks. If the chicken breasts are thick then slice horizontally before slicing vertically. Make sure the chunks are small enough to be easily eaten. In a bowl mix mayonnaise, green onions, capers, and artichoke hearts. Add the chunked chicken, and paprika to Mayonnaise mixture. Enjoy in sandwiches.
Pasta Chicken Fruit Salad
Preparation Time: about 30 minutes to cook chicken and boil pasta
Cooking Time: about 10 minutes to assemble
Serves: 10 people
Amount Ingredient
-------- -----------------------------
4 C (~900g) Cooked pasta - use a fun shape
2 C (~450g) Chicken Breast cooked and cubed - 2 cups is after cooked
5 stalks Celery, sliced
2 lg Apples, cubed - use your favorite type
1 C (150g) Seedless grapes, halved
1 (20 oz 5dL) can Pineapple tidbits, drained
1 (11 oz ~3dL) can Mandarin oranges, drained
3/4 C (340g) Mayonnaise
2 T Milk
1 T Sugar
1/2 tsp Salt
to taste Ground Black Pepper
to taste Ground Nutmeg
Chill pasta and chicken thoroughly. Mix chicken, celery, apples, grapes, pineapple, mandarin oranges and pasta in large bowl. Mix the mayonnaise, milk, sugar, salt, pepper to taste
and a dash of nutmeg. Combine mayonnaise and chicken mixtures
and toss. Store in the refrigerator.
Greek Salad
Preparation Time: 10 - 15 minutes
Cooking Time: 0 minutes
Serves: this recipe is for a 1 person serving
Amount Ingredient
-------- -----------------------------
1/2 lb (225g) Mixed Shredded Lettuces
1 Ripe Tomato, cut into thin slices
1/4 med Onion, cut into paper thin slices
2 stalks Hearts of Palm, cut into 1/4" rounds
4 Pickled Artichoke Hearts, cut into 1/2" cubes
12 Black Olives [oil cure is best] cut in half
2 oz (60g) Feta cheese, crumbled
2 oz (1/2dL) Yogurt or Sour Cream (can use nonfat)
2 T Lemon Juice
1/4 lb (~112g) Chilled, cubed, cooked meat [optional]
1/2 Avocado, cut into 1/2" cubes [optional]
Pile the lettuces on a plate [using a platter is
a bit better, but a dinner plate will work]. Cover
with slices of onion, then slices of tomato. Mix
the hearts of palm, artichoke hearts, olives, and
meat and avocado [if used]. Distribute this mix
evenly across the plate.
Beat the lemon juice into the yogurt/sour cream. The
mixture should be just barely pourable; if not, add more
lemon juice a few drops at a time, mixing between
additions, until it is. Gently mix in the cheese
crumbles. Pour in an attractive pattern across
the salad. Serve and enjoy!
Marinated Tomato Salad
Preparation Time: 10 minutes (to skin the chicken)
Cooking Time: 40 minutes
Serves: 8 servings
Amount Ingredient
-------- -----------------------------
Marinade:
1 1/2 C (3 dL) Tarragon or White Wine vinegar
1/2 tsp Salt
1/4 C (~60g) Shallots/green onions, finely chopped
2 T Chives, finely chopped
2 T Fresh Lemon juice (do not use reconstituted...yuck!)
1/4 tsp Ground White Pepper
2 T Extra Virgin Olive Oil
Salad:
6 Plum tomatoes, quartered vertically
2 large Yellow tomatoes,
*sliced horizontally into 1/2-inch slices
16 Red cherry tomatoes, *halved vertically
16 small Yellow pear tomatoes, halved vertically
Optional:
Sprinkle Sunflower sprouts
*Substitute 10 plum tomatoes, quartered vertically,
for yellow tomatoes and yellow pear tomatoes, if desired. To prepare marinade, combine vinegar and salt in large bowl; stir until salt is completely dissolved. Add shallots, chives, lemon juice and white pepper; mix well. Slowly whisk in oil until well blended. Add tomatoes to marinade; toss well. Cover and let
stand at room temperature 2 to 3 hours.
To serve, place 3 plum tomato quarters on each of 8
salad plates. Add 2 slices yellow tomato, 4 cherry
tomato halves and 4 pear tomato halves. Garnish each
plate with sunflower sprouts, if desired. (Or,
place all marinated tomatoes on large serving plate.)
Chinese Cabbage Salad
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Serves: 6+
Amount Ingredient
-------- -----------------------------
1/2 C (115g) Butter or Margarine
2 pks Ramen noodles or other Chinese noodles
1 pkg Slivered Almonds
1 head Napa or chinese cabbage
5 Green Onions (scallions) diced
1 pkg Sunflower Seeds (shelled)
Dressing
--------
1/4 tsp Salt
1/2 C (115g) Salad oil
1/2 C (100g) Sugar
1/4 C (60ml) Cider vinegar
(Planters nuts are recommended by Laurie D. but you
can substitute any quality brand) Throw away flavor packs from noodle. Break up noodles and brown in butter over low/medium heat; be careful it burns easily! Add almonds when noodles are almost brown and cook with noodles. Chop up the cabbage and add the onions. When ready to serve, add sunflower seeds and browned noodles. Toss the salad with the dressing and enjoy!
Easy Pasta Salad
Preparation Time: 15 minutes
Cooking Time: aprox 15 minutes to boil and drain the pasta
Serves: 6 servings
Amount Ingredient
-------- -----------------------------
1 can Jumbo Olives, pitted, drained and chopped coarsely
1 can Artichoke Hearts, drained and chopped coarsely
1 small Red Onion, coarsely chopped
20 Sundried Tomatoes
1 lb (~450g) Rotini or other shaped pasta
1 jar marinated greek feta
-OR-
6 oz (175g) block greek feta
splash olive oil to taste
Put water on to boil, and cook pasta. When the pasta is
cooked drain with cool water to cool the pasta. Prepare the tomatoes by soaking them in hot water (you can use the water you drain from the pasta) until they start to float. Cut the tomatoes into strips. Combine all the ingredieants in a large bowl, and drizzle the oil from the feta (or the olive oil) over
everything. Mix and serve
Hearts and Seafood Salad
Preparation Time: 20 minutes
Cooking Time: 0 minutes
Serves: 4
Amount Ingredient
-------- -----------------------------
1 can
(7 1/2oz ~2dL) Hearts of Palm, drained and cut up
1 can
(7 1/2oz ~2dL) Artichoke Hearts, drained and cut up
1 lg Tomatoes, cut into 1 inch pieces
1 lg Avocados, peeled, pitted and cut into 1 inch pieces
3/4 lb (675g) Cooked Medium Shrimp, peeled and deveined
8 Cooked Crab Claws
4 to 6 leaves Red leaf lettuce leaves
Dressing:
1 1/2 C (3dL) Sour Cream
1 1/2 C (3dL) Mayonnaise
1/2 C (1dL) Fresh Lime Juice
5 Green Onions, chopped
3 Jalapenos, seeded, minced
1 1/4 tsp Chili Powder
3/4 tsp Dry Mustard
to taste Salt
For the dressing, combine sour cream, mayonnaise, fresh lime juice, green onions, jalapenos, chili powder and dry mustard in medium bowl. Season to taste with salt. For salad, combine the hearts of palm, artichoke hearts, tomatoes, and avocados in medium bowl. Mix vegetables with just enough dressing to coat lightly. Line large platter with lettuce leaves. Mound vegetables in center. Surround with shrimp and crab claws.
Serve remaining dressing in small dishes on the side.
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