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Posts tagged with "Salad"

INGREDIENTS
Dressing

 *   1 clove garlic, chopped
 *   1 tablespoon honey
 *   1 teaspoon Dijon mustard
 *   6 tablespoons orange juice
 *   1 tablespoon olive oil
 *   1 tablespoon red wine vinegar
 *   1/4 teaspoon salt
Salad

 *   Juice and rind from 1 lemon
 *   1 clove garlic, crushed
 *   1 bay leaf
 *   1 teaspoon black peppercorns
 *   1 teaspoon salt
 *   1 1/2 pounds large shrimp (tail intact)
 *   4 chunks watermelon (1 lb each), cut from the rind, cut into cubes
 *   1 pound heirloom tomatoes, cut into wedges
 *   1/3 cup crumbled feta
 *   1/4 cup fresh basil, torn
PREPARATION
1.      For dressing
Combine all dressing ingredients in a blender.
2.      For salad
Fill a 4-quart saucepan with water and bring to a boil; add lemon juice, lemon rind, garlic, bay leaf, peppercorns and salt. Add shrimp, cover, remove from heat and let stand until shrimp is cooked, about 15 minutes. Drain and cool 10 minutes, then refrigerate 30 minutes. Line a large platter with watermelon and tomatoes. Top with shrimp, feta and basil. Drizzle with dressing.
The skinny
431 calories per serving, 9.6 g fat (2.5 g saturated), 3.7 g fiber, 49.4 g carbs, 41 g protein

INGREDIENTS
Dressing

* 1 clove garlic, chopped
* 1 tablespoon honey
* 1 teaspoon Dijon mustard
* 6 tablespoons orange juice
* 1 tablespoon olive oil
* 1 tablespoon red wine vinegar
* 1/4 teaspoon salt
Salad

* Juice and rind from 1 lemon
* 1 clove garlic, crushed
* 1 bay leaf
* 1 teaspoon black peppercorns
* 1 teaspoon salt
* 1 1/2 pounds large shrimp (tail intact)
* 4 chunks watermelon (1 lb each), cut from the rind, cut into cubes
* 1 pound heirloom tomatoes, cut into wedges
* 1/3 cup crumbled feta
* 1/4 cup fresh basil, torn
PREPARATION
1. For dressing
Combine all dressing ingredients in a blender.
2. For salad
Fill a 4-quart saucepan with water and bring to a boil; add lemon juice, lemon rind, garlic, bay leaf, peppercorns and salt. Add shrimp, cover, remove from heat and let stand until shrimp is cooked, about 15 minutes. Drain and cool 10 minutes, then refrigerate 30 minutes. Line a large platter with watermelon and tomatoes. Top with shrimp, feta and basil. Drizzle with dressing.
The skinny
431 calories per serving, 9.6 g fat (2.5 g saturated), 3.7 g fiber, 49.4 g carbs, 41 g protein

Duck & Strawberry Salad with Rhubarb Dressing
INGREDIENTS
2 cups thinly sliced fresh or frozen (not thawed) rhubarb
1/3 cup water
2 boneless duck breasts, (about 1 pound total; see Ingredient Note), skin removed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 cup sugar snap peas
1 tablespoon walnut oil, or canola oil
2 teaspoons honey
1 teaspoon balsamic vinegar
4 cups baby romaine lettuce, or mixed salad greens
1 cup sliced fresh strawberries
3 tablespoons chopped toasted pecans, (see Tip)

PREPARATION
Bring rhubarb and water to a simmer in a small saucepan over medium-high heat. Cover, reduce heat to low, and simmer for 5 minutes. Uncover and continue simmering for 7 minutes more. Pour the rhubarb into a fine-mesh strainer set over a large bowl. Set aside to drain, collecting the rhubarb juice in the bowl.
Preheat grill to medium or place a grill pan over medium heat.
Season duck breasts with 1/4 teaspoon each salt and pepper. Oil the grill rack (see Tip) or coat the grill pan with cooking spray. Grill the duck, turning once, until an instant-read thermometer inserted into the thickest part registers 150°F for medium, 4 to 8 minutes per side, depending on the thickness. Transfer to a clean cutting board and let rest for 5 minutes.
Meanwhile, bring 1 inch of water to a boil in a small saucepan. Add sugar snaps; cook for 1 minute. Drain and rinse under cold water until room temperature.
Discard the rhubarb solids in the strainer. Whisk oil, honey, vinegar and the remaining 1/4 teaspoon each salt and pepper into the rhubarb juice. Reserve 2 tablespoons of the dressing.

Toss lettuce, strawberries and the sugar snaps with the dressing in the large bowl. Slice the duck; divide the salad between 2 plates and top with the sliced duck. Drizzle the salads with the reserved dressing and garnish with pecans.

NUTRITION
Per serving: 391 calories; 20 g fat ( 3 g sat , 8 g mono ); 87 mg cholesterol; 26 g carbohydrates; 28 gprotein; 8 g fiber; 668 mg sodium; 1025 mg potassium.

Duck & Strawberry Salad with Rhubarb Dressing

INGREDIENTS

  • 2 cups thinly sliced fresh or frozen (not thawed) rhubarb
  • 1/3 cup water
  • 2 boneless duck breasts, (about 1 pound total; see Ingredient Note), skin removed
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 cup sugar snap peas
  • 1 tablespoon walnut oil, or canola oil
  • 2 teaspoons honey
  • 1 teaspoon balsamic vinegar
  • 4 cups baby romaine lettuce, or mixed salad greens
  • 1 cup sliced fresh strawberries
  • 3 tablespoons chopped toasted pecans, (see Tip)
  • PREPARATION

    1. Bring rhubarb and water to a simmer in a small saucepan over medium-high heat. Cover, reduce heat to low, and simmer for 5 minutes. Uncover and continue simmering for 7 minutes more. Pour the rhubarb into a fine-mesh strainer set over a large bowl. Set aside to drain, collecting the rhubarb juice in the bowl.
    2. Preheat grill to medium or place a grill pan over medium heat.
    3. Season duck breasts with 1/4 teaspoon each salt and pepper. Oil the grill rack (see Tip) or coat the grill pan with cooking spray. Grill the duck, turning once, until an instant-read thermometer inserted into the thickest part registers 150°F for medium, 4 to 8 minutes per side, depending on the thickness. Transfer to a clean cutting board and let rest for 5 minutes.
    4. Meanwhile, bring 1 inch of water to a boil in a small saucepan. Add sugar snaps; cook for 1 minute. Drain and rinse under cold water until room temperature.
    5. Discard the rhubarb solids in the strainer. Whisk oil, honey, vinegar and the remaining 1/4 teaspoon each salt and pepper into the rhubarb juice. Reserve 2 tablespoons of the dressing.
  • Toss lettuce, strawberries and the sugar snaps with the dressing in the large bowl. Slice the duck; divide the salad between 2 plates and top with the sliced duck. Drizzle the salads with the reserved dressing and garnish with pecans.
  • NUTRITION

    Per serving: 391 calories; 20 g fat ( 3 g sat , 8 g mono ); 87 mg cholesterol; 26 g carbohydrates; 28 gprotein; 8 g fiber; 668 mg sodium; 1025 mg potassium.

(Source: eatingwell.com)

Main Course Salads
Mediterranean Salad with Prosciutto and Pomegranate

Ingredients

2 cups very thinly sliced fennel bulb
3 tablespoons extra-virgin olive oil, divided
1/4 teaspoon coarse kosher salt
6 cups arugula (about 4 ounces)
1 cup thinly sliced green onions
1/4 cup thinly sliced mint leaves
1 1/2 tablespoons balsamic vinegar
2 3-ounce packages thinly sliced prosciutto, torn into strips
1/2 cup pomegranate seeds



Preparation


Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.


Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.


Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over.

Main Course Salads

Mediterranean Salad with Prosciutto and Pomegranate

Ingredients

  • 2 cups very thinly sliced fennel bulb
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon coarse kosher salt
  • 6 cups arugula (about 4 ounces)
  • 1 cup thinly sliced green onions
  • 1/4 cup thinly sliced mint leaves
  • 1 1/2 tablespoons balsamic vinegar
  • 2 3-ounce packages thinly sliced prosciutto, torn into strips
  • 1/2 cup pomegranate seeds

Preparation

  • Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.
  • Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.
  • Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over.



(Source: bonappetit.com)

Main Course Salads
Asian Noodle Salad with Eggplant, Sugar Snap Peas, and Lime Dressing

Ingredients

4 Japanese eggplants, unpeeled, cut on diagonal into 1/3-inch-thick slices
8 ounces fresh shiitake mushrooms, stemmed
2 bunches green onions, trimmed
1/4 cup Asian sesame oil


1 6-ounce package dried chuka soba (Japanese-style) noodles
1 8-ounce package sugar snap peas, trimmed


7 tablespoons hoisin sauce
3 1/2 tablespoons fresh lime juice
4 teaspoons finely grated lime peel
1 1/2 tablespoons minced peeled fresh ginger



Preparation


Prepare barbecue (medium-high heat). Combine first 3 ingredients; add Asian sesame oil and toss to coat. Sprinkle with salt and pepper. Grill vegetables until tender, turning often, about 7 minutes for eggplant and mushrooms and 5 minutes for green onions. Transfer mushrooms and onions to cutting board; cool slightly. Slice mushrooms and onions.


Meanwhile, cook noodles in large pot of boiling salted water until almost tender but still firm to bite, about 3 minutes. Add sugar snap peas to noodles; cook 1 minute longer. Drain well. Transfer noodle mixture to large serving bowl. Add grilled vegetables.


Whisk last 4 ingredients in small bowl to blend. Toss noodle salad with dressing; season with salt and pepper.


Test Kitchen Tip
The cooking time of Japanese-style chuka soba noodles varies by a minute or two depending on the brand of noodle. Test them after three minutes to avoid overcooking.

Main Course Salads

Asian Noodle Salad with Eggplant, Sugar Snap Peas, and Lime Dressing

Ingredients

Preparation

  • Prepare barbecue (medium-high heat). Combine first 3 ingredients; add Asian sesame oil and toss to coat. Sprinkle with salt and pepper. Grill vegetables until tender, turning often, about 7 minutes for eggplant and mushrooms and 5 minutes for green onions. Transfer mushrooms and onions to cutting board; cool slightly. Slice mushrooms and onions.
  • Meanwhile, cook noodles in large pot of boiling salted water until almost tender but still firm to bite, about 3 minutes. Add sugar snap peas to noodles; cook 1 minute longer. Drain well. Transfer noodle mixture to large serving bowl. Add grilled vegetables.
  • Whisk last 4 ingredients in small bowl to blend. Toss noodle salad with dressing; season with salt and pepper.
  • Test Kitchen Tip

    The cooking time of Japanese-style chuka soba noodles varies by a minute or two depending on the brand of noodle. Test them after three minutes to avoid overcooking.




Main Course Salads 
Fresh Salmon Salad with Chickpeas and Tomatoes
Ingredients

6 tablespoons olive oil, divided
6 (5- to 6-ounce) salmon fillets (about 2 pounds)
2 cups chickpeas from two (15-ounce) cans, drained, rinsed
1 1/2 cups chopped tomatoes
1/4 cup (scant) Niçoise olives or other small black olives
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon salt-packed capers, rinsed, or drained capers in brine
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
2 tablespoons fresh basil leaves, torn if large


Preparation


Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.


Heat remaining 4 tablespoons oil in large skillet over medium-high heat.Add chickpeas and all remaining ingredients except basil. Stir until warm. Season with salt and pepper. Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas. Garnish with basil leaves and serve.

Main Course Salads 

Fresh Salmon Salad with Chickpeas and Tomatoes

Ingredients

  • 6 tablespoons olive oil, divided
  • 6 (5- to 6-ounce) salmon fillets (about 2 pounds)
  • 2 cups chickpeas from two (15-ounce) cans, drained, rinsed
  • 1 1/2 cups chopped tomatoes
  • 1/4 cup (scant) Niçoise olives or other small black olives
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon salt-packed capers, rinsed, or drained capers in brine
  • 1 tablespoon grated orange peel
  • 1 teaspoon grated lemon peel
  • 2 tablespoons fresh basil leaves, torn if large


Preparation

  • Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.
  • Heat remaining 4 tablespoons oil in large skillet over medium-high heat.Add chickpeas and all remaining ingredients except basil. Stir until warm. Season with salt and pepper. Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas. Garnish with basil leaves and serve.




(Source: bonappetit.com)

Main Course Salads
Grilled Sausages with Figs and Mixed Greens

Ingredients

6 fresh lamb sausages, spicy Italian sausages, or garlic sausages
4 1/2-inch-thick red onion slices
10 tablespoons Pomegranate-Cumin Dressing, divided
12 cups mixed greens
3/4 cup crumbled soft fresh goat cheese
6 fresh figs, halved
1/4 cup (packed) sliced fresh mint leaves



Preparation


Prepare grill (medium-high heat). Brush sausages and onions with 3 tablespoons dressing; grill sausages until cooked, 15 minutes, and onions until charred, 10 minutes. Toss greens with remaining dressing; mound on plates. Slice 4 sausages (reserve 2 for pizza). Top greens with sausages, cheese, figs, and mint.

Main Course Salads

Grilled Sausages with Figs and Mixed Greens

Ingredients

Preparation

  • Prepare grill (medium-high heat). Brush sausages and onions with 3 tablespoons dressing; grill sausages until cooked, 15 minutes, and onions until charred, 10 minutes. Toss greens with remaining dressing; mound on plates. Slice 4 sausages (reserve 2 for pizza). Top greens with sausages, cheese, figs, and mint.



Main Course Salads
Quinoa, Fennel and Pomegranate Salad

Ingredients

1/4 cup plus 1 tablespoon olive oil
2 medium fennel bulbs (2 1/2 pounds), cut lengthwise into 1/4”-thick slices
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1 1/2 teaspoons ground cumin
1 teaspoon sugar
1 cup quinoa, rinsed
1 lemon
1 serrano chile, seeded, chopped
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1 teaspoon chopped fresh dill
1/4 cup pomegranate seeds (from 1/2 small pomegranate)



Ingredient Info
Quinoa, a grain with a texture similar to that of couscous, can be found at natural foods stores.


Preparation


Heat 1/4 cup oil in a large skillet over medium heat. Add fennel; season with salt and pepper. Cook, stirring occasionally, until fennel is just tender and lightly golden, 10–12 minutes. Stir in lemon juice, cumin, and sugar; cook for 1 minute. Season with salt and pepper. Set aside.


Meanwhile, bring quinoa and 3 cups water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until quinoa is cooked, about 10 minutes. Drain; return to pan. Cover; let sit for 15 minutes. Fluff with a fork; transfer to a large bowl.


Using a small sharp knife, cut all peel and white pith from lemon. Cut between membranes to release segments; discard membranes and roughly chop. Add lemon with any juices and remaining 1 Tbsp. oil to quinoa; stir. Add fennel mixture, chile, and herbs. Toss gently to incorporate. Season with salt and pepper. Transfer salad to a platter; sprinkle with pomegranate seeds.

Main Course Salads

Quinoa, Fennel and Pomegranate Salad

Ingredients

  • 1/4 cup plus 1 tablespoon olive oil
  • 2 medium fennel bulbs (2 1/2 pounds), cut lengthwise into 1/4”-thick slices
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sugar
  • 1 cup quinoa, rinsed
  • 1 lemon
  • 1 serrano chile, seeded, chopped
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh mint
  • 1 teaspoon chopped fresh dill
  • 1/4 cup pomegranate seeds (from 1/2 small pomegranate)
  • Ingredient Info

    Quinoa, a grain with a texture similar to that of couscous, can be found at natural foods stores.

Preparation

  • Heat 1/4 cup oil in a large skillet over medium heat. Add fennel; season with salt and pepper. Cook, stirring occasionally, until fennel is just tender and lightly golden, 10–12 minutes. Stir in lemon juice, cumin, and sugar; cook for 1 minute. Season with salt and pepper. Set aside.
  • Meanwhile, bring quinoa and 3 cups water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until quinoa is cooked, about 10 minutes. Drain; return to pan. Cover; let sit for 15 minutes. Fluff with a fork; transfer to a large bowl.
  • Using a small sharp knife, cut all peel and white pith from lemon. Cut between membranes to release segments; discard membranes and roughly chop. Add lemon with any juices and remaining 1 Tbsp. oil to quinoa; stir. Add fennel mixture, chile, and herbs. Toss gently to incorporate. Season with salt and pepper. Transfer salad to a platter; sprinkle with pomegranate seeds.



(Source: bonappetit.com)

I like to make herbs the star of my salads sometimes….I LOVE parsley.