Archive for the ‘Salad’ Category
Written on April 24, 2012
Ingredients:
1/2 Cup Spinach Salad, Chopped ¾ ”
1/4 Cup Tomatoes, Diced ¼”
1/4 Cup White Beans
1/4 Cup Hard Boiled Eggs, Chopped ½”
1/4 Cup Blue Cheese, Crumbled
2 Tbsp Chives, Chopped
1/4 Cup Avocado, diced ½”
1/4 Cup Applewood Smoked Bacon, Diced ½”
1/4 Cup Croutons
6 Pieces Grilled Shrimp
3 oz Tuscan Ranch, see recipe
Instructions:
1. Place the spinach in a mound of an entrée bowl.
2. Place all ingredients: Diced Tomatoes, White Beans, Hard Boiled Eggs, Blue Cheese, Chives, Avocado, Smoked Bacon, Croutons and Grilled Shrimp on the salad.
3. Serve the Tuscan Ranch dressing on the side in a Side Cup.
Tuscan Ranch Dressing:
1/4 Cup Mustard
1/4 Cup Mayonnaise
2/3 Tbsp Basil Leaves
1 Tbsp Lemon Juice
1/3 Tbsp Roasted Garlic
Dash Worcestershire Sauce
Dash Salt & Pepper
2 Tbsp Olive Oil
1/4 Cup Sour Cream
1 1/3 Tbsp Heavy Cream
1/4 tsp Celery Salt
3/4 tsp Parsley, Chopped
2/3 Tbsp Chives, Chopped
To make the dressing:
1. Combine all ingredients except the olive oil in a plastic container. Blend with a in a food processor for 1 minute and then begin slowly adding in the oil.
2. Blend for approximately 3 minutes until all ingredients are fully incorporated.
by Jeff Mann - Dallas, TX | Written on April 16, 2012
Today we are sharing our Baby Wedge salad which is great for lunch or to share with the whole family as a starter to a family dinner.
Ingredients:
1 Baby Iceberg Head
4 oz Bleu Cheese Dressing, see below
1/4 Cup Tomatoes, diced
1/4 Cup Bleu Cheese, crumbled
1 Hard Boiled Egg, chopped ¼”
1/4 Cup Applewood Bacon, cooked and dice into ¼” pieces
1/4 Cup Garlic Croutons, rough chop
1/2 Tbsp Chives, chopped
Bleu Cheese Dressing (approx. 2 cups):
2/3 Cup Bleu Cheese, crumbled
1 Cup Mayonnaise
1/4 tsp Dry Mustard
1/2 Tbsp Granulated Sugar
1/4 Cup Sour Cream
1 1/2 Tbsp Cider Vinegar
2 Tbsp Lemon Juice
1/4 tsp Worchestershire
2 Tbsp Heavy Cream
Salt & Pepper, to taste
Instructions:
Prepare the dressing (make the day before to allow flavors to blend)
1. With a whisk, mix all ingredients with half of the bleu cheese.
2. Fold in remaining crumbled bleu cheese.
3. Place in tupperware and allow to refrigerate overnight.
4. Cut the baby iceberg head of lettuce in half and place onto the center of the plate slightly shingled.
5. Ladle the bleu cheese dressing on top of the lettuce and top with the diced tomatoes, bleu cheese crumbles, hard boiled egg, bacon, and garlic croutons.
6. Garnish with chopped chives.
by Jeff Mann - Dallas, TX | Written on March 22, 2012
Whether you are a vegetarian, practicing Lent or just want a healthy lunch, this recipe is perfect! Vine ripened tomatoes tossed with green beans, fresh mozzarella, red onions, Italian dressing and served with mixed greens and fresh basil.
Ingredients:
Foccacia, sliced (crostinis)
1 Cup Mixed Salad Greens
Salt & Pepper, to taste
1 Ripe Red Tomato, cut into 1″ cubes
1 Ripe Yellow Tomato, cut into 1″ cubes
3 oz Fresh mozzarella, diced 1/2″ cubes
1/2 Cup Green Beans, blanched, cut 1 ½” pieces
2 Tbsp Red Onions, sliced
2 Tbsp Italian Vinaigrette, see recipe below
1 Tbsp Basil, julienne
Italian Vinaigrette:
3 Tbsp Red Onion, chopped
1 1/2 Tbsp Garlic Puree
1 tsp Sugar
2 Cups Red Wine Vinegar
3/4 tsp Oregano
1/4 tsp Crushed Red Pepper Flakes
1 1/2 tsp Salt & Pepper
1 1/2 Tbsp Water
1 1/4 Cup Vegetable Oil
Instructions:
1. To make the dressing: Place all ingredients except oils into a plastic container and shake to mix briefly for approximately 20-30 seconds.
2. Heat the foccacia slices in the oven at 525° for approximately 2 ½ minutes or until golden brown.
3. Place the Mixed Greens on the bottom of the plate.
4. In a mixing bowl, toss the tomatoes, dash of salt and pepper, fresh mozzarella, green beans, red onions with the Italian vinaigrette and basil.
5. Place the tomato, mozzarella, green bean mixture on top of the mixed greens.
6. Place the crostinis criss crossed leaning up against the salad.
by Keith Brunell - Dallas, TX | Written on January 16, 2012
Start the week off on a healthy note by making our Chopped Antipasti Salad for dinner! Feel free to customize the ingredients to your own personal preference.
Ingredients:
1 1/4 oz Red Wine Vinegar
1 oz Red Onions, diced ½” pieces
2 tsp Garlic, Finely Minced
1 tsp Dijon Mustard
2 1/2 oz Olive Oil
2 oz Romaine Lettuce, chopped
1 oz Salami Diced ¼” pieces
1 oz Pepperoni diced ¼” pieces
2 oz Roasted Red Peppers, diced ½” pieces
2 oz Broccoli Florets Blanched, ½” pieces
2 oz Canned Garbanzo Beans, drained
1 oz Sharp Provolone, Diced ¼” pieces
1 oz Pepperoncini , sliced ¼”
3 slices Prosciutto, Imported ( Di Parma)
8 Kalamata Olives
1/4 Cup Garlic Croutons
8 Grape Tomatoes, cut in half
2 Tbsp Grated Parmesan Cheese (Reggiano)
Instructions:
1. Mix Red Wine Vinegar, Dijon Mustard, Red Onions, Garlic and Olive Oil to create the Italian Dressing in a large mixing bowl or the bowl that the salad will be served in.
2. Add the Romaine Lettuce, Salami, Pepperoni, Roasted Red Pepper, Broccoli Florets, Garbanzo Beans, Sharp Provolone Cheese, Pepperoncinis, and toss with the dressing from step 1. Then incorporate thoroughly and pull all the ingredients to the top and leave in the same bowl or onto a nice platter.
3. Place the Imported Proscuitto on top and garnish the top of the salad with Kalamata Olives, Grape Tomatoes, Croutons, and Grated Parmesan Cheese.
Print Recipe:Italian Chopped Antipasti Salad
