Posts tagged ‘salad’

Fennel and Orange Salad

1 fennel bulb, thinly sliced or shaved
2 blood oranges, supremed, reserving the juice (actually, any variety of orange works)
1 tablespoon olive oil
1/4 cup walnuts, chopped
salt and pepper

Arrange fennel and orange on a plate
sprinkle with nuts and a few fennel fronds

Mix reserved orange juice, oil, salt, and pepper
pour over fennel and orange


April 5, 2012 at 9:44 pm Leave a comment

Eggplant Salad

aka Eggplant Caviar

1 eggplant
1 clove garlic, grated
3 tablespoons Italian salad dressing
salt and pepper
a squeeze of lemon juice

Cut the top off the eggplant and slice in half, length wise
place cut side down on a baking sheet
roast 40-45 minutes at 400°
when tender, remove from oven, and let cool
when you can handle the eggplant, scrape flesh out with a spoon
pulse in a food processor until desired texture is achieved
mix in lemon juice, garlic, and dressing
salt and pepper to taste

May 28, 2011 at 9:58 am Leave a comment

Mushroom Salad

1  8 ounce package fresh white mushrooms, sliced
1/4 cup of your favorite Italian salad dressing

Toss to coat well
refrigerate for approximately 6 hours to marinate

May 3, 2011 at 11:55 am Leave a comment

Japanese Restaurant-Style Salad Dressing – A small batch


1/4 cup onion, roughly chopped
1/4 cup peanut oil (I used canola)
2 tablespoons rice vinegar
1 tablespoon water
1 tablespoon fresh ginger root, roughly chopped
2 inch length celery, roughly chopped
2 inch length carrot, roughly chopped
1 tablespoon ketchup
2 teaspoons soy sauce
1 teaspoon white sugar
1 teaspoon lemon juice
1 clove garlic, roughly chopped
1/2 teaspoon roasted sesame oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper

In a blender, combine all listed ingredients and blend on high speed until well pureed

March 3, 2011 at 11:06 pm Leave a comment

Basic Cole Slaw


1 bag shredded cabbage or cole slaw mix
1/2 cup mayonnaise
1 tablespoon vinegar
1/2 teaspoon sugar
1 tablespoon water
salt and pepper

whisk together the mayo, vinegar, sugar, and water in a bowl until creamy
add the cabbage and mix to coat thoroughly
salt and pepper to taste

August 19, 2010 at 2:53 pm Leave a comment

Hearts of Palm and Avocado Salad

1 jar/can hearts of palm
1 ripe avocado
1 grapefruit

slice the hearts of palm
cube the avocado
supreme the grapefruit, saving all the juice (be sure to squeeze the left-over rind when you are done supreming, it’s the dressing)

toss all together in a bowl and serve

July 7, 2010 at 3:38 pm Leave a comment

Curried Chicken Salad


1 chicken breast, cooked and cut into pieces (approx. 1 ½ cups)
1 rib celery, chopped
1/4 cup dried fruit, chopped (currants, raisins, golden or otherwise, cranberries, apricots)
2-3 soup spoons mayonnaise (or to taste)
1/2 teaspoon curry powder (or to taste)
salt and pepper

Mix all ingredients together and refrigerate for at least one hour before serving, to allow the curry powder bloom.

This recipe makes enough for two sandwiches

June 4, 2010 at 8:24 am Leave a comment

Just call me Cupcake

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