Portobello Salad with Crispy Prosciutto
From Rachael Ray
1/4 pound thinly sliced prosciutto
4 small portobello mushroom caps, stemmed and thinly sliced
6 ribs celery from the heart with leafy greens, thinly sliced on an angle
1/2 small red onion, thinly sliced
1/4 cup extra-virgin olive oil
Juice of 2 lemons
Salt and pepper
2 cups baby arugula
1/2 cup flat-leaf parsley leaves
Truffle oil, for drizzling (optional)
- Preheat the broiler.
- Arrange the prosciutto in a single layer on a foil-covered baking sheet and broil until crisp, 3 to 4 minutes. Set aside.
- Toss the mushrooms, celery and onion with the olive oil and lemon juice; season with salt and pepper.
- Arrange on a platter and top with the arugula and parsley. Drizzle with truffle oil, if using.
- Break up the crispy prosciutto and scatter over the salad.
Serves 4.
Flank Steak Salad with Pineapple Salsa
From Better Homes & Garden magazine
2 cups peeled, cored, and chopped fresh pineapple
1 11-ounce can mandarin orange sections, drained
1/2 cup chopped red or green sweet pepper
1/3 cup mild green picante sauce or green taco sauce
12 ounces beef flank or boneless sirloin steak, cut 1/2 inch thick
1/2 teaspoon Mexican seasoning or chili powder
1 tablespoon olive oil
4 to 6 cups packaged torn mixed salad greens
- For pineapple salsa, in a medium bowl gently stir together pineapple, mandarin oranges, sweet pepper, and picante sauce. Set aside.
- Trim fat from steak. Thinly slice steak across the grain. Sprinkle with Mexican seasoning; toss to coat evenly.
- In a large skillet cook and stir half of the seasoned steak in hot oil over medium-high heat for 2 to 3 minutes or to desired doneness. Remove from skillet. Repeat with remaining steak.
- Arrange salad greens on plates. Top with steak and pineapple salsa.
Serves 4.
Smoked Turkey and Couscous Salad with Lemon-Chive Vinaigrette
From Food Fit
For the vinaigrette:
5 tablespoons olive oil
salt to taste
freshly ground black pepper
4 tablespoons chopped chives
For the salad:
2 1/2 cups couscous, toasted Israeli if you can find it
4 tablespoons olive oil
1 red onion, thinly sliced
1 tablespoon balsamic vinegar
freshly ground black pepper
1 red pepper, sliced into thin strips
1 cup cherry tomatoes, halved
1 cup canned artichokes, drained and cut into wedges
1 cucumber, peeled and diced
1 cup chopped scallions
1 1/2 pounds smoked turkey breast, sliced into thin strips
salt to taste
- Preheat the oven to 375°F.
- Toss the onion with the 4 tablespoons olive oil, the balsamic vinegar and season heavily with pepper. Spread the onion slices evenly on a baking sheet and roast until softened and caramel-colored, about 15 to 20 minutes.
- Meanwhile make the couscous: rinse the couscous in a sieve under cold water until the water runs clear. Add the couscous to 3 cups boiling salted water. Simmer over medium heat, stirring occasionally, until al dente, about 12 to 15 minutes.
- Cover, remove from the heat and let stand 10 minutes. All the liquid should now be absorbed. Return the couscous to the sieve and rinse under cold water for about 3 minutes, until cool. Drain and place in a large bowl.
- Toss the couscous with 1 tablespoon olive oil.
- Make the vinaigrette: in a mixing bowl, whisk the lemon juice and olive oil together. Season with salt and pepper. (This can be done ahead and kept in the refrigerator for 1 day.)
- Add the chives.
- Assemble the salad: toss the couscous with the onion, red pepper, cherry tomatoes, artichokes, cucumber, scallions, turkey and lemon-chive vinaigrette. Season with salt and pepper, and serve. If the salad is too dry, spritz it with lemon juice and olive oil.
Serves 8.
Fried Chicken Salad with Buttermilk Dressing and Cornbread Croutons. Totally going to create a recipe for this.
Asian Beef-Noodle Salad
From Cooking Light magazine
1 (3.75-ounce) package bean threads (cellophane noodles)
8 ounces sliced deli roast beef, cut lengthwise into thin strips
1 cup snow peas, trimmed and cut lengthwise into thin strips
1/2 cup julienne-cut carrot
1/2 cup low-sodium teriyaki sauce
2 tablespoons lime juice
2 teaspoons dark sesame oil
2 teaspoons chile paste with garlic
1/2 teaspoon bottled fresh ground ginger (such as Spice World)
6 cups torn spinach
1/4 cup chopped fresh cilantro
- Cover noodles with boiling water in a bowl. Let stand 15 minutes or until tender; drain.
- Combine beef, snow peas, and carrot in a microwave-safe bowl.
- Combine the teriyaki sauce and the next 4 ingredients (teriyaki sauce through ginger), and pour over beef mixture.
- Microwave at high for 2 minutes or until thoroughly heated. Add the noodles; toss well.
- Serve over spinach. Sprinkle with cilantro.
Serves 6.
Substitute: cooked chicken, left over steak, or tofu for the roast beef
NUTRITION PER SERVING: CALORIES 173(26% from fat); FAT 5g (sat 1g,mono 1.5g,poly 0.8g); PROTEIN 10g; CHOLESTEROL 32mg; CALCIUM 58mg; SODIUM 653mg; FIBER 2.8g; IRON 2.9mg; CARBOHYDRATE 22.8g
Caesar Salad with Parmesan Croutons and Creamy Garlic Dressing
From Wolfgang Puck
1 egg yolk
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant 1 cup vegetable oil
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces
Freshly grated Parmesan
2 cups croutons
- In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies.
- Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
- Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper.
- Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.
Serves 2-4.
To flavor the croutons with parmesean: toast one side in the oven for a few minutes. Remove and rub tops with garlic. Flip croutons over and finely grate the cheese over the bread before toasting it for another 5 minutes in the oven.
[recipe|nid=121595]
Leafy Green Salad
From Daniel Orr
2 tablespoons fresh lemon juice
1 1/2 tablespoons sherry vinegar
1/2 teaspoon dry mustard
Pinch of five-spice powder
1 1/2 tablespoons minced shallot
1 small garlic clove, minced
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 pound mixed baby greens
1/4 cup cilantro leaves
1/4 cup celery leaves
1/4 cup flat-leaf parsley leaves
1/4 cup chives (in 1-inch pieces)
- In a large bowl, whisk the lemon juice with the vinegar, mustard, five-spice powder, shallot and garlic.
- Slowly whisk in the olive oil and season with salt and pepper.
- Add the baby greens, cilantro, celery leaves, parsley and chives and toss to coat.
- Season with salt and pepper and toss again.
Serves 8.
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