Posted in Salads, Vegetables on Oct 19th, 2009
1 Large head of Cauliflower (about 2 pounds) cut into small florets
¼ Cup White Wine Vinegar1
¼ Cup finely chopped Red Onion
1 Tsp Dijon Mustard
½ Cup Extra-Virgin Olive Oil
Coarse Salt & Freshly Ground Pepper
2 Tbsp brine-packed capers, drained & rinsed
2 Tbsp Chopped Fresh Parsley
Bring a medium pot of salted water to [...]
Posted in Salads, Vegetables on Oct 15th, 2009
3 Cups Broccoli Flowerets
3 TBSP Bacon Bits (or 6 slices bacon, fried crisp & crumbled)
1 Cup Chopped Red Onion
½ Cup Shredded Cheddar Cheese
Dressing Option 1
1 Cup Plain Yogurt
2 TBSP White Vinegar
¼ Cup Sugar
Dressing Option 2
2/3 Cup Miracle Whip
½ Cup Sugar
1 ½ TBSP Vinegar
Cut flowerets from stalks and discard stalks or save for broccoli soup. Toss [...]
Posted in Dressings & Dips, Salads, Seafood on Oct 13th, 2009
1 lb. fresh or frozen salmon fillets
1 T. olive oil
lime
1 ½ tsp. Jamaican Jerk seasoning
6 cups torn mixed greens
1 cup sliced strawberries
1 med. avocado, cut up
1 med. mango, cut up
2 med. oranges, cut up
¼ cup chopped macadamia nuts or almonds, toasted
Thaw fish if frozen. Brush fish with oil or spray with olive oil Pam. Sprinkle [...]
Posted in Dressings & Dips, Salads on Oct 13th, 2009
(This gets rave reviews everytime I serve it)
1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2- 1/3 bunch of cilantro, chopped
1/2 – 1 small jalapeno (remove seed)
1 cup mayo
1 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove
Blend all ingredients in blender!
Compare this recipe to Cafe Rio.
Posted in Salads on Oct 13th, 2009
1 Large Package Strawberry Jell-O
1 Package Frozen Strawberries
1 Can Crushed Pineapple (Drain)
1 8oz. Cream Cheese
½ Cup Chopped Nuts
Make Jell-o as per instructions on box.
Soften Cream Cheese and add chopped nuts. Mix Well.
Form into small balls. Drop evenly into jell-o.
Set and serve.
This is a good dish to serve at Thanksgiving & Christmas Dinners.
Posted in Salads, Vegetables on Oct 13th, 2009
4 lbs small red potatoes, unpeeled
½ cup blue cheese, crumbled
½ cup heavy cream
12 slices bacon, cooked, crisp and crumbled
3 T chives or green onions, minced
Dressing:
¼ cup cider vinegar
2 T tarragon vinegar
2 tsp Dijon Mustard
Salt and freshly ground pepper to taste
2/3 cup olive oil
¼ cup shallots, minced
2 T parsley, minced
For Dressing: Mix vinegars, mustard, salt and [...]
Posted in Dressings & Dips, Salads on Oct 13th, 2009
Salad
Bib Lettuce
3 Apples, peeled & julienne
Grapes, cut in half
Dressing
1 Tbsp. Lime Juice
¼ Tsp Salt
1/8 Tsp Pepper
¼ Tsp Tabasco
1 Tbsp. Sugar
¼ Cup Oil
Blend together & pour over tossed salad
Posted in Beef & Lamb, Rubs & Marinades, Salads, Vegetables on Oct 13th, 2009
Flank Steak Marinade:
¼ Cup Soy Sauce
¼ Cup Vegetable Oil
1 Tbsp Grated Fresh Ginger
1 Clove Garlic, minced
1 to 1 ½ Lbs Flank Steak
Asian Slaw:
3 Tbsp. Sugar
¼ Cup Seasoned Rice Vinegar
2 Jalapeño Peppers (Green or Red), thinly sliced into rounds
2 tsp. Soy Sauce
1 Tbsp Grated Fresh Ginger
5 Cups thinly sliced Napa Cabbage
1 Cup Julienned Carrots
½ Cup Chopped [...]
Posted in Salads, Vegetables on Oct 13th, 2009
Bon Appétit | July 2004
Yield: Makes 8 servings
Ingredients:
2 large ears of corn, husked
5 tablespoons extra-virgin olive oil, divided
2 15-ounce cans black beans, rinsed, drained
1 cup 1/3-inch dice peeled jicama
1/2 cup 1/3-inch dice peeled carrots
1/3 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
1/4 cup (packed) chopped fresh basil
3 tablespoons fresh lime juice
2 tablespoons [...]