Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts

Wednesday, July 6, 2011

Green Salad in a Cup with Pomegranate Vinaigrette

This weeks salad portion of our meal is a fun green salad. I say fun, because we are making the cup that we will put the salad in. Let's start with the vinaigrette first. We want it to chill in the fridge while we put everything else together.
2 tablespoon Olive Oil
3/4 cup Pomegranate Juice
2 teaspoon Dijon Mustard
Salt & Pepper
2 tablespoon Sugar
2 tablespoon Red Wine Vinegar
Put all your ingredients in a bowl. Whisk after each addition.
This is what it looks like after all ingredients are in,
and they are all whisked together.
Cover with plastic and refrigerate.

Now, let's make the cups and the salad.
Lettuce, cut in strips
Red Onion, diced
Grape tomatoes
Won Ton Wrappers
Place 1 won ton wrapper in a cupcake pan for each salad cup 
you want to make. This is a regular size cupcake pan.
It is not necessary to spray the pan. 
Bake at 350 degrees for 5 minutes.
Take each cup out, and let them cool.
Fill each cup with a little salad, a tomato, and some 
diced onion. Sprinkle each salad with vinaigrette.
Enjoy your mini salad cups!

Thanks for joining me today.
I hope you will try these mini salad cups.
They would be great to serve at a party, or a family meal, 
and they are delicious!

Please join me tomorrow when we will be cooking our entree~
Chicken Fried Chicken sliders!

Wednesday, June 29, 2011

The "All American Meal" Salad-Ceviche

This weeks salad is Ceviche. I picked this recipe because many moons ago, my husband and I used to live in a small Florida town called Fernandina Beach. Fernandina is a beautiful little shrimping town on Amelia Island.  Shrimpers would go out early in the morning and sometimes in the evening, and they would bring their catch to a small dockside stand where I would go and buy shrimp from them. I couldn't get any fresher shrimp unless I was on the boat. (They wouldn't let me.) Although I know this goes on in different little seaside towns all across our country, for a girl who grew up in a small country town in the midwest, this was an experience I will always treasure.
So, when I think Florida, I think shrimp.
Let's make Ceviche.

2 Roma Tomatoes
Fresh Cilantro
1 tablespoon Old Bay Seasoning
1/2 cup chopped Red Onion
1 chopped Celery Stalk
1 chopped Avocado
1 diced Serrano Pepper
Hot Sauce
3 fresh Lemons
4 fresh Limes
1 pound of raw, peeled, tailed off, medium Shrimp
Nacho Chips
Ritz Crackers
Fill a pan with water. Add Old Bay Seasoning, and 
bring the water to a boil.
When the water starts to boil, add the shrimp.
Cook for about 3 minutes, then drain.
As soon as you drain the shrimp, pour the shrimp into 
a water bath. Make the water bath ahead of time by 
pouring ice into a bowl and the filling it with water. This 
will stop the shrimp from cooking almost immediately.
Cut up your lemons and limes. Squeeze the juice into a bowl .
 Chop up the shrimp into bite size pieces. Put the shrimp into
the bowl of juice, and refrigerate for 30 minutes.
Dice the tomatoes, chop the onion, and serrano pepper.
Drain the juice from the shrimp.
Put everything into the bowl with the shrimp, except for
the avocado.
Mix it all together. Sprinkle with hot sauce.
Serve the ceviche on a plate of lettuce with a few chips
or some crackers. Add the avocado.

Thanks for joining me today!

Tomorrow we will be creating our burger & dog bar.
Hope to see you then!

Thursday, June 23, 2011

Salad w/ Homemade Chunky Mango Citrus Dressing

It's seems like I am saying this a lot lately, but again I could not post yesterday, due to some sort of technical problem with my computer. Actually, not just some sort of problem, my entire computer has passed on to a better place. Computer heaven, maybe? I don't know, but I am now posting this blog on a new computer! So, I hope that you will forgive me one last time? Or, should I say, one more time? Ouch, I hope this is the last time.
Anyway, let's talk greens. As in salad greens. We are making a Green Salad with Homemade Chunky Mango Citrus Dressing.
Green Salad

Green Lettuce (your favorite)
Endive Lettuce
1 Roma Tomato
Red Onion
Corn Niblets
Nacho Chips

Homemade Chunky Mango Citrus Dressing 
2 large Mangos, peeled and diced
1/4 oz Fresh Mint Leaves, chopped
4 tablespoons Green Onions. cut thinly
12 oz Sweet Chili Sauce (Mae Ploy)
1/2 cup Orange Juice or Orange, Strawberry, Banana Juice
Peel mangoes.
Cut the mango from the bone that runs through the 
center of it by slicing down the side of the mango
around the bone. Then, slice each piece of mango.
Now, cut through the slices sideways. 
Pull the leaves off of the mint. Put all the leaves in a 
small, tight bundle, and chop into small pieces.
Put the mango and mint in your bowl.
Chop your green onion and put it in the bowl.
Add the sweet chili sauce and the juice to your bowl.
Pour the ingredients in a blender, and pulse until 
Mango pieces are loosely pureed.
Pour your dressing back into your bowl, cover, and place
in the refrigerator overnight.
 Put your salad together, as you like. 
Serve dressing on the side when served.

Thanks for joining me today, and thank you for your
patience as I dealt with my computer problems.

Tomorrow we will be cooking our entree~
Adobo Marinated Pork Tacos w/ Pineapple Salsa!
Please join me!

Wednesday, June 15, 2011

Green Salad w/ Asian Ginger Dressing

Yesterday I had a techie blip on my computer. Things were not working well-at all!! So I apologize for the delay in posting. Let's get caught up!!
We are making a super simple salad with homemade Asian Ginger dressing. The salad greens are a little different than the romaine that I love to use, but these are delicious and pretty. Here's what you need:

Green Salad
Endive Lettuce
Red Leaf Lettuce
Chow Mein Noodles
Green Onions
Cheese of your choice

Asian Ginger Dressing
(adapted from
3 cloves Fresh Ginger
2 tablespoons Minced Garlic
3/4 cup Olive Oil
1/3 cup Rice Vinegar
1/2  cup Low Sodium Soy Sauce
3 tablespoons Honey
1/2 cup Sugar
1/4 cup Water
Let's make the dressing first.
Chop up the garlic and put it in the bowl.
Break off a piece of your ginger, and peel off the 
outer skin with a potato peeler.
Put the ginger and the oil into the bowl.
Add in the rice vinegar, soy sauce, honey, water, and sugar.
Whisk together until all combined. This dressing
is better made the day before you want to serve it.
Here is the salad all put together. I decided not to add cheese.
Pour on your dressing, and enjoy!

Thanks for joining me today!
I hope you will join me again later today when I post our entree
for the week, chicken satay.
See you then, and again, I apologize for the technical
problems that prohibited me from posting yesterday.

Our Salad & Dressing Costs:
Red Leaf Lettuce-            .14
Endive Lettuce-               .14
Broccoli-                         .13
Almonds-                        .02
Chow Mein Noodles-      .02
Green Onions-                 .02
Total Cost-                      .47

Garlic-                            .05
Ginger-                           .10
Olive Oil-                        .30
Rice Vinegar-                  .32
Sugar-                             .05
Soy-                                .7
Honey-                          .22
Total Cost-                     1.76
This made about 16 ounces of dressing.

Thursday, June 9, 2011

Grandma's Potato Salad

This weeks side dish is one of my mother in-laws many recipes. I watched her make it many times, and I have put it on the menu in several restaurants I've worked in. It is always a hit. It's a pretty traditional potato salad,  but I'm sure you will like it.  Sometimes traditional food is comforting food. For me, this side dish evokes sweet memories of a wonderful woman, who I miss dearly. Eating this food makes me feel closer to her and reminds me of happy, fun times where she was laughing and smiling. She was special, and so is this dish.  Enjoy!

Grandma's Potato Salad

6 medium Idaho Potatoes
6 eggs
1 onion
2 teaspoon Sugar
White Vinegar
(ignore the cucumber!)
Let's make our hard boiled eggs first.
Put 6 fresh eggs in a pot.
Cover the eggs with cold water.
Let the eggs boil for 15 minutes.
Start timing when the water starts to boil.
When eggs are done boiling
cool them immediately by running cold water into 
the pan for a few minutes.
Peel your eggs.
Cut your eggs lengthwise, and then slice them.
After all the eggs are sliced, chop them.
Then set them aside.
Wash your potatoes.
Peel your potatoes.
Slice each potato in half.
Start slicing the potatoes into a little bit 
smaller than bite size pieces.
Put your potatoes in a pan and cover with cold water.
Put your potatoes on to boil. Let them boil until the potatoes
are tender. Check them by piercing a piece of potato with a fork
and if the fork goes through the potato, they are done.
When they are done, drain them and put them in a bowl.
Chop about 1/2 cup of onion, then add to the potatoes.
If you are unsure about chopping an onion, please check this out :
In a separate bowl, mix the mayo, mustard, and
sugar together.
Add the vinegar, and whisk together.
Check your consistency. This is a little thick.
Add a tad more vinegar. It should be the consistency
of salad dressing. That's what it is!!
 Pour your sauce over the potatoes and onions and mix well.
Refrigerate until ready to serve. 

Enjoy Grandma's Potato Salad!

Thank you for joining me today! I hope you get as much pleasure from this dish
as I do. Maybe it will become a family staple for your family, like it is for mine.

Tomorrow we will be making Alex's Nilla Wafer Cupcakes.
You will love them!

Remember, if you ever have any questions of problems with a recipe, don't
hesitate to write a comment so I can help you, or send me an email at

See you tomorrow!!