Category Archives: Salad

Broccoli Bacon Salad, Busy Mom’s Series, Day 10

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Broccoli Bacon Salad
Image by Arsheffield

Broccoli Bacon Salad is a wonderful combination of flavors and textures. Serve as a hearty side dish with any grilled meat, or serve as a main course for lunch with warm French bread and butter.

INGREDIENTS

  • 6 cups broccoli florets
  • 1 pound bacon (Substitute turkey or beef bacon if you prefer)
  • 1 medium red or yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups red grapes or 1 cup dried cranberries, cherries or golden raisins (Try each one to find your favorite)
  • ½ cup sliced almonds

Dressing

  • 1 cup mayonnaise (Hellman’s or Best Foods)
  • ½ cup plain yogurt
  • 1/3 cup sugar
  • 3 tablespoons apple cider vinegar
  • 1/8 teaspoon white pepper

DIRECTIONS

  1. Cut the broccoli into small florets and steam just long enough to slightly pierce with a fork (DO NOT OVER COOK).
  2. Pour directly into a bowl with ice water to shock it.
  3. Immediately pour off the ice water and place the broccoli on paper towels to drain.
  4. Cook the bacon until it is very crisp.
  5.  Drain on paper towels and crumble it into small pieces.
  6. Drain the fat from the pan but do not wipe out the pan.
  7.  Add chopped onion and garlic to the pan and cook ~4 minutes or until onions begin to soften.
  8. Combine broccoli, bacon, onion and garlic in a large bowl and stir gently until combined.
  9. Add the grapes and sliced almonds – toss gently.
  10. Combine the dressing ingredients in a small bowl.
  11. Mix well with a wire whisk.
  12. Pour dressing over the salad, and stir gently to coat.
  13. Cover and refrigerate for at least 3 to 4 hours before serving.

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Easy Salad Pizza – Busy Mom Series, Day 6

Salad pizzaEasy Salad Pizza is a light and colorful main course for a quick supper after a busy day – or an easy-to-prepare, reasonably healthy lunch with friends.  Use you imagination and personal preferences on the combination of vegetables and types of cheese you choose to use.

INGREDIENTS

  • 2 cans refrigerated Crescent rolls
  • 2 packs cream cheese, softened
  • 1 package dry mix Ranch Dressing
  • Grated Cheddar cheese
  • Grated Mozzarella cheese
  • OR – Feta Cheese
  • Vegetables of choice [carrots, broccoli, cauliflower, lettuce, cherry tomatoes, spinach, green peppers, avocado, onions, etc.]

DIRECTIONS

The Crust

  1. Lightly butter a baking sheet (or spray with non-stick baking spray)
  2. Roll out the crescent rolls onto a baking sheet so it makes one large sheet of dough.
  3. Roll-up the sides of the crescent rolls to make it look like a pizza crust.
  4. Bake the dough according to package instructions.
  5. Remove the baking sheet from the oven and cool.

The Topping

  1. When crust is cooling, cut up your choice of vegetables into tiny bite-sized pieces.
  2. Mix the cream cheese and ranch dressing together in a medium-sized bowl.
  3. When crust is completely cooled, spread the cream cheese mixture evenly over cooled pizza shell.
  4. Sprinkle vegetable pieces evenly across the top of the pizza.
  5. Sprinkle with a mixture of the two types of cheese over the vegetables (or Feta cheese)
  6. Using a pizza cutter or knife, cut the pizza into even pieces.
  7. Place the slices onto a serving platter.

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Fresh Corn Salad – Busy Mom Series, Day 2

Fresh Corn Salad

 

Fresh Corn Salad is light and refreshing. It is a wonderful side dish for any meal – steak, hamburgers, hot dogs, or even good for a light lunch if served by itself.

INGREDIENTS

  • 6 ears of fresh corn – OR – 16 oz. package frozen corn
  • 1 green bell pepper, chopped
  • 1 bunch green onions, washed, trimmed, and sliced
  • 2 medium tomatoes, seeded and chopped
  • ½ cup sour cream
  • 1/3 cup mayonnaise (Hellman’s™ or Best Food™)
  • ¼ cup fresh basil leaves, chopped
  • 2 tablespoons garlic vinegar
  • ¼ cup grated Parmesan cheese
  • Salt and coarsely-ground pepper to taste

 

DIRECTIONS

The Vegetables

  1. Packaged corn – thaw and drain and skip to “add the green pepper . . .”
  2. Fresh Corn – remove husks and silk
  3. Add a small amount of sugar to a large pot of water.
  4. Place corn in water and bring it to a boil – cook for 1 to 2 minutes. (Don’t overcook. Corn should be just heated through.)
  5. Drop the corn into a bowl of ice water to shock it and stop the cooking process.
  6. Let it stand in the ice water for ~4 minutes.
  7. Cut the corn off the cob with a sharp knife and place in a large bowl.
  8. Add the green pepper, onions and tomatoes – mix well – set in the refrigerator to chill

The Dressing

  1. Combine sour cream, mayonnaise, basil, garlic vinegar, Parmesan cheese, and salt and pepper in a small bowl – mix well.
  2. Pour over corn mixture and toss gently to coat.
  3. Chill for 1-2 hours before serving.

 

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Spinach and Sirloin Salad with Spicy Citrus Dressing – End of Summer Series, Day Seven

Spinach and Sirloin Salad with Spicy Citrus Dressing is a delightfully hearty summer salad. Serve with warm, crusty buttered French bread and ice cold watermelon slices – PERFECT!

 INGREDIENTS

  • 1 lb. top sirloin steak
  • Salt and pepper to taste
  • 2 tablespoons cooking oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 grapefruit
  • 1 orange
  • 1 tablespoon white wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon freshly grated ginger root
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 dash salt and pepper to taste
  • ¼ cup good light olive oil
  • 10 oz. fresh baby spinach – washed, well-drained and chilled
  • Wash, drain (removing as much water as possible) and refrigerate.

DIRECTIONS

Cook the steak

  1. Sprinkle salt and pepper on both sides of steak.
  2. Place 2 tablespoons cooking oil in a heavy skillet over medium-high heat.
  3. Carefully place the steak in sizzling hot oil and sear on both sides quickly.
  4. Flip again and cook each side for 4 to 5 more minutes or until steak is done to your preference.
  5. Remove steak from pan and place on a cutting board – let it rest for 10 minutes.

While the steak is resting, prepare the salad dressing.

  1. Peel the grapefruit and orange with a very sharp knife (remove as much pith as possible).
  2. Segment the fruit over a large bowl to save the juices that are released – place the segments in another bowl and set aside.
  3. To the juices, add vinegar, garlic, ginger, mustard, honey, plus salt and pepper to taste.
  4. Whisk mixture until combined.
  5. Continue whisking and slowly drizzle oil into the mixture.

Make the salad

  1. Remove spinach from frig and break into pieces.
  2. Slice the steak into very thin slices – cutting against the grain and at a diagonal.
  3. Prepare the salad by tossing the spinach, fruit, and dressing together.
  4. Divide evenly on four dinner plates.
  5. Top with steak and serve immediately.

Serves 4

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Grapefruit and Avocado Salad – End of Summer Series, Day One

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Peeled Grapefruit for salad

When I was a young married woman, years ago, I made a grapefruit and avocado salad similar to this, but I used canned grapefruit. This one is made with all fresh ingredients – healthy and delicious.  

Ingredients

  • 2 large red or pink grapefruit – peeled with a knife as shown in the photo.
  • 2 ripe avocados, peeled, pitted, cut into bite size pieces
  • ½ sweet red bell pepper, diced
  • 4 green onions, chopped (or 1 small red onion, peeled and sliced thinly)
  • 1 tablespoon local honey
  • 2 teaspoons soy sauce
  • 2 teaspoons extra-virgin olive oil
  • ¼ cup pistachios
  • ¼ cup dried cranberries
  • Salt and pepper to taste
  • Several leaves each of two or three different kinds of lettuce (e.g. Romaine, iceberg, red leaf)

Directions

  1. Place four salad plates in the refrigerator to chill.
  2. Be sure the lettuce has been washed and chilled so that it is very crisp.
  3. Break the mixed lettuce into bite-sized pieces. Place into a large bowl, cover lightly with a damp paper towel, and refrigerate until ready to use.
  4. Peel the grapefruit with a very sharp knife. Remove as much of the pith as possible and sliced out the segments.
  5. Cut each segment in half and place in a large glass bowl.
  6. Prepare the avocados, bell pepper, and onions – add to the grapefruit in the large bowl.
  7. In a separate bowl, whisk together the honey, soy sauce, and olive oil until frothy.
  8. Immediately pour over the grapefruit/avocado/peppers/onion mixture and toss gently until well-mixed.
  9. Add the pistachios and dried cranberries – toss lightly,
  10. Season with salt and pepper – to taste.
  11. Place the mixed lettuce pieces on four chilled salad plates.
  12. Divide the grapefruit mixture evenly and place on top of the lettuce.
  13. Serve immediately.

Serves 4

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