Posts Tagged ‘Salad’

Caeser Salad with a Twist!

November 6, 2017

I’ve long been a fan of your standard Caesar salad (and have even made the Caesar sauce from scratch a time or two), so when I ran across this recipe that includes fried ravioli (thank you Rachel Ray), I knew that I would definitely be a fan of this one.  And, it is one of those “quick and easy” 15-minute meals.

Caesar-ish Salad and Fried Ravioli

1 pound fresh large ravioli (any flavor you wish)
1/2 cup of olive oil
1 cup of cornmeal
1 cup of grated Parmigian0-Reggiano cheese
Black pepper
Zest and juice of 1 lemon
1 large clove of garlic, grated or finely chopped
1 Tablespoon of Dijon mustard
1 teaspoon of anchovy paste
1 teaspoon of hot sauce (Tabasco)
1 Tablespoon of Worcestershire sauce
3 hearts of romaine lettuce, chopped

1.  Bring a large pot of water to boil for the ravioli.  Salt the water and cook the pasta until they float to the surface; drain well.

2.  Heat about 1/4 cup of the olive oil in a large non-stick skillet (with deep sides) over medium to medium-high heat.  Combine the cornmeal with 1/2 cup of the cheese and lots of pepper on a plate.  In batches, coat the drained ravioli with the cornmeal/cheese mixture, shaking off the excess.  Fry the ravioli in the hot oil until golden (about 2 minutes per side) and transfer to a paper-towel-lined plate to drain.  Season them with salt.

3.  While the pasta cooks (fries), whisk together the lemon zest and juice, garlic, mustard, anchovy paste, hot sauce, and Worcestershire sauce in a bowl.  Stream in 1/4 cup of the olive oil whisking constantly./  Toss the romaine with the dressing, then season with pepper and the remaining cheese and toss again.  Divide the salad among your bowls and top with the crispy ravioli.

Source: just in time by Rachel Ray, p. 162


Awesome Slaw!

December 11, 2016

I generally a fan of cole slaw despite the fact that the mayonnaise makes it a little less healthy option for consuming cabbage.  I will definitely be a fan of this recipe for slaw that doesn’t require mayonnaise, a win, right?  Well, it may not have mayonnaise, but it does have bacon which probably drops it right down to a category of bad equal to that of mayonnaise.  Alas, what is one to do.  But for all of you bacon lovers out there, here’s another option for you.

Bacon Slaw

Cook six (6) slices of thick-cut bacon in 1 Tablespoon of olive oil; drain the bacon and crumble. To the bacon drippings: add 1/2 sliced red onion, 1/4 cup each of the cider vinegar and the water, 2 Tablespoons of brown sugar and 1/2 teaspoon of celery seeds.  Mix well then toss with six (6) cups of shredded cabbage; add the bacon and toss.  Enjoy!


A Healthy Salad!

August 6, 2016

Well, reasonably healthy (there’s not that much bacon).  Here’s a quick and easy salad that’s sure to please.

Broccoli Cranberry Salad

6 strips of bacon
1 cup of mayonnaise
1/4 cup of white sugar
2 Tablespoons of red wine vinegar
3 heads of brocolli, finely chopped
1/2 cup of chopped red onion
1/3 cup of salted sunflower kernals, toasted
1/4 cup of dried cranberries

1. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned (about 10 minutes).  Drain bacon slices on paper towels and crumble.

2. Whisk mayonnaise, vinegar, and sugar in a bowl; refrigerate until ready to combine with the salad.

3. Combine the broccoli, onion, bacon, sunflower seeds, and cranberries in a large bowl.  Drizzle the mayonnaise dressing over the broccoli mixture and toss to coat.

BLT in a Bowl!

June 9, 2015

So, if you really enjoy bacon, and bacon/lettuce/tomato sandwiches as well, here’s an alternative that is sure to be a hit at your next picnic/potluck.  Enjoy!

Bacon Macaroni Salad

2 cups uncooked elbow macaroni
1 large tomato, finely chopped
2 ribs of celery, finely chopped
5 green onions, finely chopped
1-1/4 cup of mayonnaise
5 teaspoons of white vinegar
1/4 teaspoon of salt
1/4 teaspoon of pepper (hmm, I might try cayenne, just to add a bit of zip)
1 pound of bacon, cooked and crumbled

1.  Cook macaroni as directed on the package; drain and rinse in cold water.  Transfer to a large bowl and add the tomato, celery, and green onion.

2.  In a small bowl, combine (whisk) the mayonnaise, vinegar, salt, and pepper.  Pour over the macaroni mixture and toss to coat.  Refrigerate covered for at least two hours.  Stif in the crumbled bacon just before serving.

A Different Kind of Fruit Salad!

October 30, 2013

If you are looking for a different kind of fruit salad, here is a recipe I recently ran across that is sure to please (and it has bacon!).  Enjoy!


For Chili Nuts:
1 cup unsalted dry roasted peanuts
2 tablespoons Asian fish sauce
1 teaspoon chili powder
½ teaspoon cayenne pepper

For Salad:
1½ pound Winesap or Gala apples (3-4)
1½ pound Crispin or Golden Delicious apples (3-4)
½ slab of bacon cut crosswise into ½ inch sticks
3 tablespoons fresh lime juice
16 canned lychees (from a 20 ounce can) drained and quartered, at warm room temperature
½ cup chopped scallions at room temperature

Preheat oven to 350 degrees F with rack in middle.

Stir together all chili nut ingredients in a metal pie plate.  Bake, stirring occasionally, until liquid is absorbed and nuts are coated with spice mixture and dry (about 20 minutes).  Cool to room temperature, stirring occasionally.

Warm apples in a large bowl of warm water, turning occasionally, about 15 minutes, then drain and pat dry.

Meanwhile, cook bacon in a 12-inch heavy skillet over medium-high heat, stirring occasionally until browned and crisp (about 12 minutes).  Transfer with a slotted spoon to paper towels to drain and reserve about 6 tablespoons fat in skillet.

Slice apples into 1/8 inch slices into a large bowl, rotate the apple ¼ turn each time you reach the core.  Gently toss with lime juice.

Heat fat in skillet over medium heat until hot, then pour over apples and gently toss with bacon and pepper.

Divide into 8 bowls and sprinkle with lychees, scallions, and chili nuts.

NOTES: Chili nuts can be made 1 week ahead and cooled completely, then kept in an air-tight container at room temperature.  Bacon can be cooked 3 hours ahead and chilled in fat, uncovered until cool, then covered.  Reheat over medium heat.

Great Salad Recipe!

August 28, 2009

I ran across this recipe last week (along with the Pork Chop with Mushroom Bourbon Cream Sauce recipe — posted earlier this week) and have finally gotten around to posting this one as well.  Enjoy!  The pecans really “make” this salad!

MOP Salad (Mandarin Orange & Pecan)

2 Tbsp. white wine vinegar
3 Tbsp. honey
1/2 tsp. dry mustard
1/2 tsp. celery salt
1/2 tsp. paprika
1/4 cup olive oil
3/4 cup pecan halves
1/4 cup sugar
16 oz. baby spinach leaves
15 oz. can mandarin oranges, drained
1 cup chopped celery

To make dressing, combine vinegar, honey, dry mustard, celery salt, paprika, and olive oil in a shaker (or jar with a tight lid) and shake vigorously until blended.

Combine pecans and sugar in a medium saucepan over medium heat.  Cook and stir until the sugar is melted and the pecans are coated.  Remove from heat and place on parchment paper (DO NOT USE wax paper); separate the nuts and cool completely.

When ready to serve, combine the spinach, oranges, sugared pecans, and celery.  Drizzle with salad dressing, toss and serve.

Bon appetit!