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+-- Thread: Summer Salads (/showthread.php?tid=17948)
Summer Salads - cjs - 04-21-2006
Cynthia had such a great idea to swap hors ideas - how about we carry it a little further - summer salads? Love the make ahead ones!!
NOTE: I notice I've abreviated extra-virgin olive oil to EVO in lots of recipes - heck of a lot easier to type.
BBQ MACARONI SALAD
16 ozs salad macaroni -- cooked
1/2 c red onion -- minced
8 ozs marinara sauce
1 1/2 c celery -- chopped
1 c sweet pickle relish
4 ozs black olives -- chopped or sliced
1/2 tsp chili powder
1 1/2 c mayonnaise -- or miracle whip
salt and pepper
Mix together the marinara sauce, celery, relish, olives & chili powder. Add the cooked macaroni & onion, combine gently.
Cover and refrigerate a few hours or overnite.
When ready to use mix in the mayo and salt & pepper.
Description:
"Copied this from one of Catherine Sadler's books one early morn."
NOTES : This salad will keep in the frig a week and just gets better & better!
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CHEESE & RICE SALAD
Recipe By :a Chef's Journey
3 c cooked rice
1/2 c sliced green onions
7 ozs can whole kernal corn, w/sweet pepper, crained
1 c finely diced cheddar cheese
Creamy dressing - follows
1/2 -1 cup thawed frozen peas
CREAMY CHILI DRESSING:
1/4 c salad oil
1/2 tsp chili powder
1/4 tsp crushed rd pepper
1/2 c mayonnaise
2 T. red wine vinegar
3/4 tsp garlic powder
1/8 tsp grd. cumin
Stir together the dressing ingredients and set aside.
In a bowl, stir together all the salad ingred plus the dressing.
Cover & chill at least 4 hours or overnight.
Description:
"Started making this salad in Healdsburg, CA ~late 70s"
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I think the corn salad is the best new one from last summer!! Anxious for good corn!
FIRE-ROASTED CORN SALAD
Recipe By :Williams Sonoma Entertaining book
Serving Size : 8
3 limes, juice of
2 tsps grd. cumin
1 tsp mild chili powder
6 fl ozs EVO, plus more for brushing
Coarse salt & freshly grd. pepper
6 ears corn, shucked
18 ozs cherry tomatoes, halved
2 ozs diced red onion
3/4 oz chopped fresh cilantro
1/4 - 1/3 lb. feta cheese, diced
2 tsps cumin seeds, toasted & lightly crushed
Whisk together the lime juice, grd. cumin, & chili powder. Stream in the EVO to make a vinaigrette. Season w/s&p.
Prepare grill to med-high heat. Brush a little EVO on each ear. Grill, turning the ears often so that they cook evenly, till lightly charred, ~10 min.
Cut kernels off cob. Put the kernels in a large bowl.
Add the tomatoes, onion, cilantro, feta, & the vinaigrette & toss to coat.
Transfer salad to platter & sprinkle with the cumin seeds.
Serve at once. (this will hold before sprinkling with cumin seeds for a couple of hours.)
Serving Ideas : ----------
9/21/04 - served with Chipotle Baby Back Ribs - Barberra was very good wine with the entrée
NOTES : This is a wonderful summer salad!
Re: Summer Salads - OldVirginia - 04-21-2006
Hi cj
These salads look wonderful - can't wait for summer and corn!
Here's one of my favorite summer salads
Tomato and Couscous Salad
2 1/4 cups canned chicken broth
1 10-ounce box plain couscous
1 cup chopped green onions
1 generous cup quartered grape tomatoes
1/3 cup thinly sliced fresh basil
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 teaspoon dried crushed red pepper
Salt and pepper to taste
Garnish - Grape tomatoes, halved
Bring chicken broth to boil in saucepan. Add couscous. Remove from heat, cover, and let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.
Mix all ingredients except halved grape tomatoes into couscous. Season with salt and pepper. (Can be made 1 day ahead. Chill.) Garnish with grape tomatoes.
Cherry tomatoes can be used instead of grape, but I happen to like the grape tomato better.
Vicki
Re: Summer Salads - Old Bay - 04-21-2006
Chicken Salad
3 cooked chicken breasts, shreadded & torn
1 sweet onion, chopped
2-3 celery stalks, chopped
1 bunch curley parsley, chopped
1 can sliced water chestnuts, chopped
1 small jar dill relish
1 cup (or more) mayo
1 Tbls. worcestershire
seasoned salt to taste
black, white, & cayenne pepper to taste
Mix everything in a large bowl by hand, adding ingredients until taste and consistency suits you. Great for stuffing a tomato, in a sandwich, on a bed of lettuce, with cantalope--and on and on.
Re: Summer Salads - Roxanne 21 - 04-21-2006
OOOO Guys---these look great!!! Gotta put on my thinking cap to compete with those---watch this space!
Re: Summer Salads - vannin - 04-21-2006
I rather like corn cut from the cob, raw. Peas from the pod, raw. Finely sliced celery, about 1/4 inch at most. Green beans, grown fresh, snapped, and raw. It is quite nice to chop a fresh peach thru it, or nectarine. Apricots are good, but don't give the juice. The dressing can be anything you favour for flavour. But you might consider a light one that gets itself involved with herbs.
Re: Summer Salads - cjs - 04-22-2006
great ideas so far - looks like a summer of wonderful new salads!! (I'm in the trailer right now...and I brot a container of couscous...
)
Re: Summer Salads - vannin - 04-22-2006
I love chooks, roasted, with peaches in the salad. Mostly lettuce with sprouts, (mung) and some raw onion rings and stuff. I have only used tinned peaches (no sugar added) so far, and I like that, but fresh peaches could be a go. The peaches sort of gather a bit around the chook too, like little peeping chicklings. I always use gravy too, it just goes somehow.
Re: Summer Salads - for Mother's Day - cjs - 05-12-2006
Bringing this to the top again for Mother's Day menus!!
Re: Summer Salads - for Mother's Day - Old Bay - 05-12-2006
I am fixing the chicken parmesan roulades for my wife. I make my own caeser salad. I am substituting diced petite tomatoes for the cherry tomatoes and making more of a sauce. I will serve the chicken roulades on a bed of salad with angel hair pasta with the sauce on the side. How does that sound? Oh, the roulades are in the current issue.
Re: Summer Salads - for Mother's Day - cjs - 05-12-2006
"How does that sound?" - oh, just delicious, is all!!
Years ago Ortega published a Caesar salad that is fun to alternate with the standard caesar - (did I post this before?)
CAESAR SALAD W/CILANTRO & GREEN CHILE DRESSING
Recipe: Ortega Mexican Cook book
Serving Size: 8
Cilantro & Green Chile Dressing:
1 c cilantro leaves, whole -- freshly ground
3/4 c mayonnaise, imitation -- low fat
3/4 c vegetable oil
4 ozs Green Chiles -- diced
1/4 c red wine vinegar
1/4 c pine nuts -- toasted
1 oz Feta cheese -- or cotija, crumbled
1 clove garlic -- peeled
1/2 tsp salt
1/8 tsp pepper
(throwing in some anchovies doesn't hurt either...
)Caesar Salad:
1 large head Romaine lettuce -- rinsed, patted dry & chopped
2 c croutons, seasoned
4 ozs green chiles -- whole, cut into strips
2 ozs feta cheese -- or cotija, crumbled
1/2 c pine nuts -- toasted
Dressing: Place all ingred. in processor or blender container; cover.
Process till coarsely chopped.
Cover; chill for 1 hour or till flavors are blended.
Salad: Combine all the ingred except the pine nuts; add 1/2 cup dressing; toss well to coat.