Green Salad & NW Blackberries & Dressing

 

• Dressing:
•  1/3 cup extra virgin olive oil
•  1/4 cup sherry or red wine vinegar
•  1 tablespoon Worchestershire sauce
•  1/2 cup sugar
•  1 clove garlic, minced
•  1/8 teaspoon freshly ground black pepper
•  1/8 teaspoon dry mustard
•  1/8 teaspoon onion powder
• 
  

 Salad Base:

    Mixed Greens/Butter/Arugula (You Choose)

    Chives/Red Onion chopped (You Choose)

    Almonds/Macadamia Nuts/Hazelnuts (You Choose)

    Goat/Feta/Gorgonzola Cheese Crumbles (You Choose)

    Freshly picked Northwest Blackberry/Raspberry/Strawberry/Blueberry (You Choose)

Arugula Nectarine Salad with Goat Cheese Patty

salad greens & fruit

4 handfuls of arugula (1 per person)

4 ripe figs or dates, quartered

1/2 cup toasted walnut halves (toast for 10 minutes at 350F)

1  pear, cut in small wedges

  fried goat cheese

5 oz block of goat cheese

1 egg

1/2 cup bread crumbs

1/2 tsp salt

1/2 tsp assorted dried herbs (I used thyme, oregano and dill)

oil for frying

  nectarine vinaigrette

1 nectarine, washed and sliced (don't peel)

1/2 habanero or jalapeno pepper

1/4 cup olive oil

3 Tbsp champagne vinegar

1 tsp grainy Dijon mustard

pinch of salt

• First make the dressing. Puree the nectarine with the habanero/jalapeno in a small food processor, processing until fully pureed.
• Pour just 3 tablespoons of the puree into a jar or small bowl and whisk in the rest of the ingredients. Take a taste and adjust it if you like. Refrigerate until needed.
• Put the arugula in a wide shallow salad bowl. Scatter the figs or dates and pears over the top.
• Slice the goat cheese into 4 rounds. If your log is long and thin, you can make smaller rounds, or reform the soft cheese with your hands to make larger patties.
• Whisk the egg in a small bowl. Put the crumbs in another and stir in the salt and herbs.
• Coat the bottom of a skillet with oil and heat on medium until hot. Dip each goat cheese Pattie into the egg and then into the crumbs. Make sure the crumbs coat all surfaces of the cheese. Fry in the hot oil until golden on each side, it should only take a couple of minutes.
• Drain the patties on paper towels and then set immediately onto the salad. Serve with the vinaigrette.

Greek Salad Dressing

1 T & 2 t Olive Oil
1 T red wine vinegar
1 T lemon juice
3/4 t oregano

Spinach
Red Pepper
Cucumber
Tomato
Feta
Olives

Pomegranate Vinaigrette

1 Garlic Clove, minced
1 Shallot, minced
1/3 c Pomegranate juice
1/2 c extra Virgin Olive Oil
1 T Honey Mustard

In medium bowl, whisk together all ingredients by hand or with handheld blender. Season to taste with salt.  Vinaigrette will keep refrigerated for 1 week.

Boathouse Bibb Lettus Salad With Raspberry Vinaigrette Dressing

1 head (Joe's Garden) Butter/Bibb Lettuce
1 cup Raspberries
Gargonzola cheese
Sliced Almonds
Raspberry Vinaigrette

Raspberry Vinaigrette
½ cup red wine vinegar
¾ cup fresh or frozen raspberries
1 T chopped shallot
In a 1-quart saucepan, combine vinegar, raspberries and shallots. Crush raspberries with a fork. Bring the mixture to a boil and then reduce heat to a simmer. Cook until mixture is reduced to approximately ¼ cup, about 5 minutes. Strain through a sieve into a blender. Process until smooth. Allow to cool.
2 T honey
1 t sugar
1 t fresh lemon juice
1 ½ t Dijon mustard
¼ t Thyme
½ t salt
1/8 t pepper
1 t water
Add honey, sugar, lemon juice, mustard, thyme, salt, pepper and water. Blend until smooth. Scrape down the sides with a spatula and blend briefly to ensure that everything is well mixed.
¾ c canola oil
With the blended running slowly pour half the canola oil in a steady stream. Stop the blender and scrape down the sides again. Turn the blender on and slowly add the remaining oil, processing until emulsified.

Fresh Spinach Salad with Warm Balsamic Vinegar Dressing

1/3 c balsamic vinegar bring to boil reduce to 1/4 c
Add:
2 T red wine/chicken broth
2 T whole cranberry sauce
2 T Olive oil
salt
Cook together and use as dressing on:

Washed Spinach leaves
Red onions
Dried Cranberries
Cut Squash
Goat cheese crumbles (optional)

Pomegranate Salmon Dinner & Vinaigrette

Green Salad with Pomegranate Vinaigrette

Baby Spinach Leaves

Apple Slices

Candied Walnuts or Almonds

Crumbled Goat Cheese

Vinaigrette

3 T Pomegranate molasses

2 T Red Wine Vinegar

1 T Dijon Mustard

1 T Honey

2/3 C Olive Oil

salt/pepper to taste

Pomegranate Sauce/Molasses

4 Cups Pomegranate Juice

1/2 C Sugar

1 T Fresh Lemon Juice

Cook on low heat for 50 minutes till reduced 1 1/2 cups for Sauce

Cook on low heat for 70minutes till reduced to 1 cup for Molasses

Pomegranate Glazed Salmon

Brush salmon with molasses and bake salmon at 500 degrees for 9-11 minutes. Watch closely.

Drizzle remaining warm glaze over salmon prior to serving

Serve with Wild Herb Rice

Sprinkle Pomegranate arils/seeds over plated Salmon, salad, and rice

Thai Beef Salad

1 lb. beef flank steak, seasoned with kosher salt and pepper
1Tbsp. low-sodium soy sauce
3 1/2 oz. dry rice-stick noodles
6 cups chopped salad greens
1 cucumber, sliced into half-moons (2 cups)
1/4 cup chopped scallions
2 Tbsp. chopped fresh cilantro leaves
2 Tbsp. chopped fresh mint leaves
Juice of 4 lime
1/4 cup fish sauce
1/4 cup toasted sesame oil
1/4 cup chili garlic sauce
4 tsp. sugar
Diced red bell pepper

Coat a nonstick skillet with cooking spray. Cook steak over medium-high heat 6 minutes per side for medium. Add soy sauce; cook 1 minute. Remove meat, tent with foil, and let it rest 5 minutes. Thinly slice steak.
Boil noodles according to package directions; drain and set aside.
Combine steak, greens, cucumber, scallions, cilantro, and mint. Whisk together lime juice, fish sauce, sesame oil, chili garlic sauce, and sugar until sugar is dissolved; toss one-third of the dressing with salad.
Serve salad atop noodles with extra dressing on the side; garnish with diced bell pepper.

Teriyaki Flank Steak Marinade

Flank Teriyaki Marinade Sauce and Dressing:
1/2 cup Soy Sauce
1/2 cup Brown Sugar
2 Tablespoon Garlic, minced
2 Tablespoon Ginger, minced
2 Tablespoons Apple Cider Vinegar
2 Tablespoon Sesame oil
1 Tablespoon Ketchup
1/2 teaspoon Red Pepper Flakes

1 Flank Steak (1 1/2 lb)
Combine in resealable plastic bag with Flank Steak. Chill at least 2 hours. Remove the steak and put the sauce on a pan to boil. Use sauce as salad dressing sauce.

Preheat grill to high. Grill or broil flank steak.

Salad or wraps (for wraps, cut tops off leaves and use like a wrap)
Leaf or Romaine Lettuce
1 cup Bean Sprouts
1 cup Red Bell Peppers. julienned
1 cup Carrots, julienned
1 cup Sugar snap peas or Snow Peas
1/2 cup Mint leaves
1/2 cup Basil leaves

We love this dish!

South of the Border Salad

3 cups cooked Rice
1 can Red/Black beans, rinsed and drained
1 can Corn
a Red/Green pepper diced
1 Red Onion, diced

Dressing:
1/2 cup Olive Oil
3/4 cup Balsamic Vinegar
1 teaspoon Chili Powder
Salt and Pepper
Cayenne Pepper

Refrigerate for 2 hours before serving. This Mexican salad is a great side along enchiladas or a summer potluck salad!

Green Salad with Beef & Beets

Salad Greens: Arugula, Mixed, Watercress, or tender young spinach leaves
chives, green onion, Julianne style carrots, add any vegetable you love
Goat Cheese Crumbled
Walnuts , optional
Fresh or Canned Beets cut Julianne style or rounds

Dressing:
1/4 cup Olive Oil
2 Tablespoons Red Wine Vinegar
1 teaspoon Sugar
1 Tablespoon Dijon

Add left over pork or beef roast, flank steak is great. Cut into thin slices.
This is our favorite salad recipe!!! Fresh boiled beets are best. Boil beets with skin on covered in water for 35 minutes or more till tender. Remove skin after boiling. Slice up and serve with salad.

Balsamic Dressing

1/4 cup Olive Oil
2 Tablespoons Balsamic Vinegar
2-3 teaspoons Honey
1 Tablespoon Worcestershire
1/4 teaspoon Salt
1/2 teaspoon Dijon
3-4 garlic cloves

Serve over mixed Lettus, Gorgonzola cheese crumbles, pine nuts, red onion, strawberries

Poppy Seed Dressing with Fruits in Greens

3/4 cup Mayo
1/3 cup Sugar
1/4 cup Milk
2 teaspoons Poppy Seeds
2 tablespoons White Vinegar

Serve with Romaine or Spinach Greens, kiwi's, oranges, red onion

Chicken Fajitas Served in Lettuce Leaves

4 Garlic Cloves
2 TBL Lime Juice
1 Tsp Ground Cumin
2 Tsp Salt
1/2 Tsp Pepper
4 Boneless Chicken Breasts
Combine and coat in bowl or bag.
2 TBL Oil
In skillet cook chicken 6-8 minutes transfer to plate

2 Bell Peppers(red/yellow)
1 Medium Onion
1 TBL Oil
Cook tossing frequently, until vegetables are tender.

Assemble fajitas in Large Boston Lettuce leaves
Add accompaniments: Salsa, Monterey Cheese, Cilantro, Sour cream, Limes

Butternut Squash Spinach Salad

1 medium butternut squash
2 tsp olive oil
salt and pepper
1/4 cup crumbled goat cheese
baby spinach leaves 1 bunch
Cut squash unto 3/4 inch cubes. Drizzle cut squash with oil and season with salt and pepper. Spread squash in a single layer roasting pan. Roast at 425 degrees until tender 35-45 minutes.
Transfer squash to salad bowl with spinach, gently toss with goat cheese.

Roasted Squash with Maple Butter

Prepare Butternut Squash:
Cut off top and bottom
Halve squash lengthwise
Scoop out seeds with a spoon
Peel with a vegetable peeler (if desire)

Maple Butter:
1 TBL Butter
2 tsp pure maple syrup
season with salt and pepper
Fill each cavity with maple butter

Place Preheat oven to 425 degrees. Place cut sides up in roasting pan. Season with olive oil, salt and pepper. Roast 45 minutes to 1 hour.

Serve with salads, as fries, with maple butter, as soup.

South Seas Salad & Vinaigrette Dressing

Salad Mix
8 cups mixed lettuce
red onion
Toppings
pine nuts
Gorgonzola cheese

Dressing
1/4 cup olive oil
2 T balsamic vinegar
2-3 t honey
1 t Worcestershire
1/4 t salt
1/2 t Dijon mustard
3-4 cloves minced

Spinach Cranberry Salad

Salad Mix
6 cups (10 oz) spinach leaves
1 can (11 oz) mandarin orange segments, drained
1/2 cup dried cranberries
1/3 cup red onion thinly sliced
Mix ingredients in a large salad bowl. Add vinaigrette and pecans before serving.

Toasted Pecans
1/2 cup pecan halves (2 oz)
2 T sugar
Heat in nonstick skillet over medium heat about 5 minutes, stirring constantly, until sugar begins to caramelize. Transfer to waxed paper. Let cool; break apart. Sprinkle over salad.

Cranberry Vinaigrette
1/3 c olive oil
3 T cranberry-flavored/white wine vinegar
2 T sugar
1 t Dijon Mustard
1/4 t salt
Shake ingredients in tightly cover container. Toss dressing with salad ingredients.