creme fraishe salad

 

Endive Salad Bites with Pears, Blue Cheese, and Pecans- DELICIOUS appetizer!

 

FOR THE DRESSING:

• 2 tablespoons white balsamic vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon fresh lemon juice
• 1 teaspoon pure maple syrup
• 1/4 cup extra virgin olive oil
• salt and pepper to taste

FOR THE ENDIVE FILLING:

• 1 head belgian endive (I have to get this at our local specialty grocery store)
• 1 medium pear cored and cut into small cubes (about 1 cup)
• 3 tablespoons crumbled blue cheese
• 1/3 cup pomegranate seeds (can substitute dried cranberries)  
• 1 tablespoon chopped fresh Italian flat leaf parsley
• 1/4 cup chopped toasted pecans*

Instructions 

PREPARE THE DRESSING:

• Place all dressing ingredients in a mason jar and shake vigorously until combined.

PREPARE THE ENDIVE BITES:

• Cut the base off of the head of endive and separate the spears. Wash thoroughly and blot dry gently.
• Place the pear, blue cheese, cranberries, and parsley in a small bowl. Add half of the dressing, reserving the other half for another use, and toss gently to combine.
• Divide the filling evenly between the endive spears, and top with the pecans just before serving. Enjoy!
  
  
  NOTE: You can also make this as a tossed salad with romaine lettuce instead of endive. 

Coco's Tik Tok Salad

 Butter lettuce

Shaved brussel sprouts or brussel/cabbage mix from Trader Joe's

Craisens

Pomegranate seeds

Shaved parmesean

Candied Pecans (I like the spicy ones from Trader Joe's)

Dressing: 

3Tbls EVOO

3 lemons juiced

2Tbls apple cidar vinegar

2 tsp dijon mustard

1 Tbls honey

1 tsp salt

1 tsp pepper

Roasted Vegetable Salad with Apple Cider Vinaigrette

from: @cleaneats_cleantreats (Traeger Grill's Night Out)

NOTE: This salad is FABULOUS, and a crowd pleaser. Lots of prep work! Dress just before serving.

Prep Time:25     Cook Time: 1 hours     Serves 10-12 (add greens to go further)

Ingredients:
2 big bags Mixed Greens (Spinach, Arugula, Romaine)
1/2 C dried Cherries
2 Diced Honeycrisp Apples
2 oz Machego Cheese, thinly sliced
1/2 C roasted Pumpkin seeds
1/2 lb Bacon, cooked and chopped

For Roasted Brussels:
1 lb Brussel Sprouts, trimmed and halved
3 T Balsamic Vinegar
2 T Honey
1 T Olive Oil
1 tsp Lemon Zest
1/2 T garlic powder
Sprinkle of salt
Dash of pepper

For Roasted Butternut Squash:
1 1/2 lb Butternut Squash, peeled, seeded, and cubed into 1' cubes
2 T olive oil
1/3 C grated parmessan cheese
1/4 tsp dried basil
1 T garlic powder
Sprinkle of salt
Dash of pepper

For Roasted Beets:
8 cooked, beets, quartered or smaller for comfortable bites
2 T olive oil
1/2 tsp garlic powder
sprinkle of salt
dash of pepper

For Apple Cider Dressing:
3/4 C Extra Virgin Olive Oil
1/4 C Apple Cider (I used juice, you could use sparkling apple cider as well.  Carol used a Capri Sun)
1/4 C Apple Cider Vinegar
2 T Shallot, finely chopped
1 T dijon
1 T pure maple syrup
1/2 tsp tyme
1 1/2 tsp salt
1/2 tsp black pepper


Preparation:
Pre-heat your oven (or Traeger) to 425 F. Coat three small baking pans with non-stick cooking spray.

For Brussels:
Place brussels in prepared pan. Drizzle with 2T vinegar and oil, sprinkle salt and pepper, toss to coat. Reserve 1 T viengar for later. Roast for 10 minutes. Stir, drizzle honey and cook for an additional 5-10 minutes until sprouts are crispy and browned. Drizzle with remaining 1 T vinegar and lemon zest, and let cool.

For Butternut:
Place prepared squash in pan. Drizzle with oil, sprinkle with garlic powder, salt and pepper and toss to coat. Roast 15 mintues then stir. Roast an additional 5-10 minutes then sprinkle with cheese and basil. Roast another 5 minutes until tender. Let cool.

For Beets:
Place beets in prepared pan. Drizzle with oil, sprinkle with garlic powder, salt and pepper and toss to coat. Roast 10-15 minutes. Let cool.

For the vinaigrette:
Combine all ingredients in a glass jar with a tight lid and shake well.

To Assemble:
 Place washed greens in a large bowl or platter. Top with remaining ingredients. Right before serving drizzle dressing over salad and toss to coat.

Sprite Grilled Chicken and Kale Citrus Salad

This Chicken is FABULOUS on its own! Great ladie's lunch salad!

PREP 20 MINS

TOTAL 20 MINS

AUTHOR SI FOSTER, A BOUNTIFUL KITCHEN "Grilled Chicken and kale salad with apricot vinaigrette"

YIELD 10 -12 SERVINGS

Ingredients

• marinade:
• 1 cup (not can) of Sprite or other Lemon Lime soda, not sugar free
• ½ cup soy sauce
• ½ cup canola or vegetable oil
• 1 teaspoon crushed garlic or ½ teaspoon garlic powder
• 1 tablespoon lemon pepper, plus additional for sprinkling on chicken before grilling
• salad:
• 2 chicken breast halves
• 1 bunch of Kale, washed, trim away tough stem, cut into bite size pieces
• 1 lemon, juiced
• 1- 6-10 oz bag spinach
• 1 pint strawberries, washed and sliced
• 1 pint blackberries or blueberries, washed
• 1 cup Craisins
• 1 cup Cilantro, washed and cut from stem, rough chopped
• 1 avocado, cut into chunks
• 4 oz Gorgonzola cheese (1 small container)
• 1 cup pumpkin seeds
• dressing:
• ¾ cup canola oil
• ⅓ cup orange juice
• ¼ cup white balsamic or cider vinegar
• 3 tablespoons apricot or peach jam or honey about 2 tablespoons honey
• salt and pepper to taste

Instructions

1. Place the marinade ingredients in a ziplock bag and whisk. Add chicken to bag and place in refrigerator for at least 1-4 hours, or overnight. When ready to grill, remove chicken from bag and discard marinade. Grill over medium heat for about 8 minutes per side. Remove from grill when cooked, let cool and slice chicken against grain. Set on plate and refrigerate until ready to serve.
2. Meanwhile, make the dressing by combining all ingredients in a blender or use an immersion blender to mix well. Refrigerate until ready to assemble salad.
3. To assemble salad, place kale in a large bowl or on a platter. Squeeze fresh lemon over kale and using hands, massage the fresh lemon juice into the kale to break down the fibers in the kale. Gently toss the spinach with the kale. Do not massage the spinach!
4. Arrange the remaining salad ingredients on top of the fresh kale and spinach mixture. Drizzle with prepared dressing and serve remaining dressing on the side of the salad.
5. Serves 6 as a main dish salad, or 10-12 as a side dish.

Notes

Notes:-When serving as a side dish, you may omit the chicken. -The marinade is enough for 6-8 chicken breast halves. -If preparing salad ahead, add avocado and pumpkin seeds to salad, and dress salad just before serving.-I often grill extra chicken, cool ,slice and then use throughout the week in salads, pasta dishes or to throw in grilled tortillas with cheese and then add lettuce for a quick lunch!

Crunchy Hawaiian Salad

• 1/2 C oil
• 1 tbs sesame oil
• 6 tbs white vinegar
• 1/4 C sugar
• 1/4 tsp salt
• 1/2 tsp pepper
• 1 small head cabbage
• 4 green onions, chopped
• 11 oz can mandarin oranges, drained
• 3 oz ramen noodles
• 1/4 C slivered almonds, toasted
• 1/4 C sesame seed, toasted

1. Combine oil, sesame oil, vinegar, sugar, seasoning packet from noodles, salts and pepper in small bowl; chill
2. Shred cabbage. Mix cabbage, green onions, and mandarin oranges in bowl 
3. Toast seeds
4. Crumble noodles into salad. Sprinkle nuts. Add dressing, toss, refrigerate 

*From KK's cooking class*

Broccoli Rasin Salad

Ingredients

• 1/4 lb cooked, crumbled bacon
• 1/2 large head of broccoli
• 1/4 C chopped onion
• 1/4 C raisins 
• 1/4 C chopped pecans or walnuts
• 1/4 C & 2 Tbs mayo
• 1 Tbs vinegar
• 1/4 C sugar 

1. Cut broccoli into small florets. Peel, quarter lengthwise, and cut the stem into 1/4 in pieces
2. Combine broccoli, onions, raisin, nuts, and bacon. In a small separate bowl, make dressing of mayo, vinegar, and sugar
3. Pour dressing over salad
4. Refrigerate until ready to serve

*From KK's cooking class*

The Brussel Beast (self named)

For the salad: 

-1 lb (or more) brussel sprouts (cut off stem, slice in half, keep loose leaves. toss LIGHTLY in olive oil/salt/pepper and roast at 450* for about 20 min or until loose leaves are brown but not burned)

-Almonds chopped roughly and toasted (we toasted on the same cookie sheet as the Brussel sprouts for about 3 min

-1 head romaine chopped

-feta cheese to taste

-1/2 pack of bacon (we roasted it in the oven. 25 min at 450 on cooling racks over a cookie sheet)

For the dressing:

1/2 C olive oil

1/4 C dijon mustard

2 tsp horseradish (prepared)

2 tbls white wine vinegar

salt and pepper to taste

This is a hearty yummy salad. We added grilled chicken with a little spice to it. The salad is warm after adding all of the roasted stuff and it felt like a super filling winter dish. YUM.

Warm Goat Cheese Salad

Dressing:
1T Shallots, chopped
1 T Meaux Mustard
1/2 C raspberry vinegar
1/4 C Vegetable Oil
1/4 C Olive Oil
1 T Snipped Chives
salt and pepper to taste

Salad:
2 Bunches Watercress, washed and dried
2 Heads boston lettuce
1/3 Lb Mesclun lettuce
2 tomatoes cut into 12 wedges
1 C Walnuts- regular or candied

Salad:

6 slices bacon sliced into 1/4 pieces and sauteed
2T Olive Oil with chopped chives, thyme, tarragon and parsley
3 3oz  Crotins (goat cheese) split horizontally
4 T bread crumbs
2 Pears, ripe and firm
2 C Cabernet Sauvignon
1 pinch cinnamon, lemon thyme and tarragon
1tsp ginger

1- make salad dressing by mixing all and then adding oils in
2- poach pears (cored, peeled and halved) in wine infused with cinnamon, lemon, thyme tarragon and ginger for 2-3 min. cool and thinly slice
3-dip each of six goat cheeses in olive oil (marinated with chives, thyme, tarragon, adn parsley) dip in bread crumbs. saute a few minutes in leftover oil just to lightly brown the crumbs.
4- place warm goat cheese on salad. garnish with hot bacon and pears

Pasadena Salad

Pasadena Salad

Serves 4-6

1 head romaine

3 Chicken breast, shredded

1 Cup Chopped celery

4 Stems of green onion, slice

1 Avocado, cut up

1 Granny Smith apples, cut up, skin on

1 110z. can of Mandarin Oranges, drained

¼ cup dried cranberries

 ½ cup of blue cheese

Add all into large bowl

Caramelized almonds     TRADER JOES has CARMELIZED pecans already prepared that we can use in place

½ c of sliced almonds

3 Tbls of sugar

Melt over medium heat (preferably in a non stick skillet) and stir until sugar melts and caramelizes almonds,

Cool and add to above

Dressing

¼ c extra virgin olive oil

2 Tbl of fresh chopped parsley

2 Tbl of sugar

2 Tbl of white wine Vinegar

Salt & Pepper to taste

Chicken Pasta Salad-from Anne Swanson

*2-4 chicken breasts cubed and cooked (really, just as much or as little as you prefer.  I also like to cut up meat from a rotisserie chicken sometimes b/c it give the salad a great flavor)
*rottini pasta-12-16 oz. pkg (I prefer the whole wheat kind)
*1 cup red or green seedless grapes sliced in half
*1 cup pineapple tidbits or crushed (my preference) pineapple (save the juice)
*1 cup water chestnuts or Jicama sliced into small pieces
*½ cup green onion
*1 cup cashews toasted
*1 cup celery diced
*2 red apples chopped and peeled (soak apples in pineapple juice once chopped to keep them from
turning brown; add the apples and juice to the salad)

Dressing:
*1 cup mayo
*1 cup coleslaw dressing

Mix all together in very large bowl and enjoy!  Tastes best if it is refrigerated for several hour to a day in advance.

Great when served with No-Knead Bread!

Quinoa and vegetable salad with tahini dressing

1 cup quinoa
1 cup shelled edamame
1/3 cup tahini (sesame seed paste) (the tahini taste is pretty strong so use less if you prefer)
2 tbl fresh lemon juice
2 tsp grated fresh ginger
1 tsp honey
kosher salt and black pepper
1 bunch/about 4 cups watercress, trimmed (I use butter leaf lettuce so the salad is less bitter and it tastes great)
1 pound raw beets (about 2 medium) peeled and coarsely grated or finely chopped
8 radishes, thinly sliced or finely chopped

Cook quinoa according to the package directions.  Transfer to a plate or rimmed baking sheet and refrigerate until cool.  Cook the edamame according to package directions.

Dressing:
In a small bowl whisk together tahini, lemon juice, ginger, honey, 1/2 cup water, 1/2 tsp salt, 1/4 tsp pepper.

drizzle watercress, beets, radishes, edamame, and quinoa with dressing.

Crunchy Asian Salad...YUMMY!

Dressing:

1/3 cup avocado  oil

1/3 cup rice vinegar

3 Tbl sugar

¾ tsp salt

½ tsp pepper

Salad

-1 pkg (3 oz) ramen noodles any flavor

-1 bag (16 oz) coleslaw mix with cabbage and carrots **(I prefer chopping up napa cabbage instead because it has a leafy texture vs. the extreme crunchiness of regular cabbage; I coarsely  shred carrots  and add them.)

-8 medium green onions sliced

-½ cup sliced almonds (toasted)

-1 medium red bell pepper cut into strips (a mixture of other non-green peppers tastes great, too: yellow, orange, red)

-2 seedless oranges, peeled, coarsely chopped **(I use a small can of mandarin oranges, juice drained, instead to make things easier. Refrigerate the can for a couple of hours before serving for a more fresh taste)

-2 cups coarsely chopped fresh baby spinach leaves
-2-3 cups cooked chicken. I prefer the deboned rotisserie chicken from Costco and use about 1/2 package for a single batch of salad.

*In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.

*Break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours. (If you leave the dressing off, the salad itself keeps well for a day or so in the refrigerator).

Coleslaw

DELUXE COLESLAW DRESSING

Good Housekeeping cookbook

Excellent

½ Cup mayonnaise

1 Tbs. milk

1 Tbs. vinegar or lemon juice

½ tsp. sugar

¼ tsp salt

1/8 tsp paprika

1/8 tsp pepper

Mix together well and then pour over chopped cabbage, minced onion, & carrots.

Can add – diced green pepper & celery.

Pasta Salad

This salad is great for a summer dinner, but honestly we love it all year round. It tastes much better if you make it and give it at least 8 hours to chill, even up to a day ahead.

1 lb of pasta farfalle (my favorite is Barilla Plus)
2-3 roasted bell peppers (the more colors the better red, orange, and yellow)
1/2 large purple onion chopped finely (1/4 to 1/2 cup total)
1 Tbl of dried basil or 10 fresh leaves chopped
1 small can sliced black olives (also really good with green or kalamata olives)
8 oz of crumbled feta cheese
4 oz shredded Parmesan
Caesar dresssing (I use Newman's Own Creamy Caesar)

Seed and roast bell peppers in broiler until charred. Remove skin and chop into small pieces
Cook pasta al dente and drain and cool
Chop onion, basil, and olives (if needed)
Once pasta is cool, add all other ingredients and combine in a large bowl. Start with a light drizzle of dressings. Cover and let cool in refrigerator. Taste before serving and add Caesar dressing if desired.

Cous Cous Salad

One box of cous cous (I like the flavored kind with garlic or pine nuts or something)

2 lemons

1 4 0z package of feta

2 big handfuls of grapes- halved

1 tbs olive oil

optional:

fresh parsley-chopped

Prepare cous cous according to package. Add juice of 2 lemons, halved grapes, feta to taste, olive oil and parsley. I like it refrigerated.