Posted on Oct 19, 2007 under Salad |
INGREDIENTS
- 6 cups torn lettuce leaves
- 8 ounces hard salami, julienned
- 6 ounces provolone cheese, julienned
- 1 cup shredded mozzarella cheese
- 2 medium tomatoes, chopped
- 1 (6 ounce) can pitted ripe olives , drained, halved
- 1 tablespoon minced chives
- 1 (8 ounce) can tomato sauce
- 1/2 cup vegetable oil
- 1/4 cup red wine vinegar or cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon peppe
DIRECTIONS
- Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives. In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad.
Posted on Oct 19, 2007 under Salad |
INGREDIENTS
- 1/3 cup white vinegar
- 3/4 cup sugar
- 2 teaspoons prepared mustard
- 1 teaspoon grated onion
- Dash salt
- 1 cup vegetable oil
- 1 teaspoon poppy seeds
- 1 head torn romaine lettuce
- 1 cup salted cashew halves
- 4 ounces Swiss cheese, julienned
DIRECTIONS
- In a blender, combine the vinegar, sugar, mustard, onion and salt; cover and process until well blended. While processing, gradually add oil in a steady stream. Stir in poppy seeds. In a salad bowl, combine the romaine, cashews and Swiss cheese; serve with dressing.
Posted on Oct 19, 2007 under Salad |
INGREDIENTS
- 8 cups mixed salad greens
- 1 cup unpeeled fresh pear slices
- 1 cup fresh raspberries
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped walnuts, toasted
- 1/3 cup olive or vegetable oil
- 1/4 cup cider vinegar
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon sugar
- pepper to taste
DIRECTIONS
- In a large salad bowl, combine the greens, pears, raspberries if desired, blue cheese and nuts. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Serve immediately.
Posted on Oct 19, 2007 under Salad |
INGREDIENTS
- 6 cups baby spinach, rinsed and dried
- 4 ripe tomatoes, sliced
- 1 English cucumber, chopped
- 10 radishes, thinly sliced
- 1/4 cup crumbled feta cheese
- 1 red bell pepper, seeded and thinly sliced
DIRECTIONS
- In a large bowl, toss together the spinach, tomatoes, cucumber, radishes, feta and red pepper. Top with dressing of choice and enjoy!
Posted on Oct 19, 2007 under Salad |
INGREDIENTS
- 1/2 cup vegetable oil
- 1/4 cup raspberry vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 (10 ounce) package fresh spinach, torn
- 1 (4 ounce) package blue cheese, crumbled
- 1 cup fresh blueberries
- 1/2 cup chopped pecans, toasted
DIRECTIONS
- In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and toss gently; serve immediately.
Posted on Oct 19, 2007 under Salad |
INGREDIENTS
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 3 tablespoons water
- 1 envelope Italian salad dressing mix
- 2 (10 ounce) packages Italian-blend salad greens
- 2 medium tomatoes, seeded and chopped
- 1 small red onion, thinly sliced
- 1 cup crumbled feta cheese
- 3/4 cup dried cranberries
DIRECTIONS
- In a jar with a tight-fitting lid, combine the oil, vinegar, water and salad dressing mix; shake well. In a large salad bowl, combine the greens, tomatoes, onion, cheese and cranberries. Serve with dressing.
Posted on Oct 19, 2007 under Salad |
INGREDIENTS
- 1/2 cup olive oil
- 3 tablespoons white sugar
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 Roma (plum) tomatoes, halved lengthwise
- 2 shallots, halved lengthwise and peeled
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar
- 1 3/4 cups olive oil
- 4 romaine hearts
- 1 tablespoon olive oil
- salt and pepper to taste
DIRECTIONS
- Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
- In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
- Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
- Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.
Posted on Oct 19, 2007 under Salad |
INGREDIENTS
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/4 cup cider vinegar
- 2 teaspoons soy sauce
- salt and pepper to taste
- 1 (3 ounce) package ramen noodles, broken
- 2 tablespoons butter or margarine
- 1 1/2 cups chopped broccoli
- 1 small head romaine lettuce, torn
- 4 green onions, chopped
- 1/2 cup chopped walnuts
DIRECTIONS
- In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper; shake well. Discard seasoning packet from noodles or save for another use. In a skillet, saute noodles in butter until golden. In a large bowl, combine noodles, broccoli, romaine and onions. Just before serving, toss with dressing and walnuts.
Posted on Oct 19, 2007 under Salad |
INGREDIENTS
- 2 cups uncooked spiral pasta
- 1 pound ground beef
- 1 (1.25 ounce) package taco seasoning
- 3 cups shredded lettuce
- 2 cups halved cherry tomatoes
- 1 cup shredded Cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup Catalina salad dressing
- Tortilla chips
DIRECTIONS
- Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.
- Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips.
Posted on Oct 19, 2007 under Salad |
INGREDIENTS
- 1/2 cup walnut halves
- 1/4 cup sugar
- 3 cups mixed greens
- 1/2 cup dried cranberries
- 1/2 cup crumbled Gorgonzola cheese
- 1 tablespoon raspberry vinaigrette
- 1 tablespoon white vinegar
- 1 tablespoon olive oil
DIRECTIONS
- Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
- Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.
