Tag: salad

Posted on » by Dana & Nancy » Theme:

Shredded Brussels Sprouts Salad with Maple-Balsamic Vinaigrette

 

Recipe adapted from Home Is Where the Boat Is

Salad Ingredients:
1 pound Brussels sprouts
1/2 cup roughly chopped pecans
1/2 cup dried cranberries
1/3 cup crumbled blue cheese
6 slices Maple Bacon, cooked and crumbled
1 avocado, diced

Dressing Ingredients:
1 small shallot, finely diced
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup extra-virgin olive oil
2 teaspoons maple syrup (use real Maple syrup)
Kosher salt and freshly ground black pepper

Directions:

Cook bacon until crispy. Drain on paper towels; crumble and set aside.

Rinse Brussels sprouts and slice off the tough woody stems. Remove any bruised or dried-out outer leaves. Shred the sprouts using a food processor fitted with a slicing blade, mandolin or knife. Separate the layers into distinct shreds.

To toast pecans: Heat a skillet on medium-high heat. When pan is hot, add a single layer of nuts. Watch closely and stir frequently with a spatula until the nuts turn golden brown, about 15 minutes. Remove from heat and spread out on a plate to cool to room temperature.

Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.

Add pecans, cranberries, blue cheese, avocado and bacon to the shredded Brussels sprouts. Pour the dressing over salad and toss until all of the ingredients are coated. Serve immediately.

 

Posted on » by Michael » Theme:

Chopped Apple Salad With Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette

Total Time:20 minPrep:20 min
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Yield:6 to 8
salad
Ingredients
4 apples such as Granny Smith, Gala or Fuji, cored and cut into 1/2-inch dice
2 ounces baby spinach
2 large heads Belgian endive, thinly sliced crosswise
1 1/2 cups walnuts, toasted and coarsely chopped
1/2 pound blue cheese (such as Maytag), crumbled (2 cups)
1 cup Pomegranate Vinaigrette (see below)
Kosher salt and freshly ground pepper
Pomegranate Vinaigrette:
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon dijon mustard
1 tablespoon honey, or more to taste
Kosher salt and freshly ground pepper
2/3 cup extra-virgin olive oil

Directions

Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper to taste.
Pomegranate Vinaigrette:
Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.

Posted on » by Dana & Nancy » Theme:

Outback Chopped Salad

Outback Chopped Salad
recipe from FamilyOven

Ingredients:

Bleu Cheese Vinaigrette
2/3 cup Extra Virgin Olive Oil
1/4 cup crumbled bleu cheese
1/4 cup honey
2 tablespoons grated parmesan cheese
1 tablespoon granulated sugar
1 tablespoon minced garlic
1 1/4 teaspoons salt
1 teaspoon Italian herb seasoning
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/2 cup rice vinegar
2 teaspoons lemon juice

Cinnamon Pecans
3  tablespoons granulated sugar
1 tablespoon water
1 teaspoon butter
1/4 teaspoon ground cinnamon
dash salt
1/2 cup chopped pecans

Crunchy Angel Hair Pasta
24 pieces of uncooked angel hair pasta
1 cup vegetable oil
4 cups chopped iceberg lettuce
2 cups chopped romaine lettuce
1/3 cup chopped green onion
1/4 cup chopped red cabbage
1/4 cup shredded carrot
1/4 cup crumbled bleu cheese

Directions:
1.Make bleu cheese vinaigrette by combining all ingredients except vinegar and lemon juice in a small pan over medium heat. When mixture begins to bubble turn off heat. When mixture is cool, combine it with rice vinegar and lemon juice in a blender. Blend on high speed for 1 minute, cover and chill.

2.Make cinnamon pecans by combining sugar, water, butter, cinnamon and salt in a small pan over medium heat. When mixture begins to bubble, add pecans. Stir constantly until liquid evaporates and sugar begins to crystallize on the nuts. Don’t allow the nuts to smoke or burn. When sugar is crystallized on the nuts, pour them out onto a plate to cool.

3.To make the crunchy angel hair pasta, bring several cups of water to a boil in a large saucepan.

4.Break pasta into quarters and boil for two minutes, then strain and rinse with cold water.

5.Bring 1 cup of oil to 325 degrees F. Fry the pasta in several batches in the oil for 1 minute or until light brown. Drain on paper towels. When the fried pasta is cool, break it into smaller, bite-size pieces.

6.Assemble salad by combining lettuce, green onion, red cabbage, shredded carrot, pecans and pasta in a large bowl.

7.Toss with 3/4 cup of the dressing and serve in two bowls with 2 tablespoons crumbled bleu cheese on top of each serving.