Take Five Salad Recipes - 4/30/2013

12:26 PM, Apr 30, 2013   |    comments
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Syrian Salad
Yields 6 servings as a side dish

Ingredients:

For the Salad

¾ cup cherry tomatoes, washed and halved
¾ cup English cucumber, seeded and diced
¼ cup red onion, thinly sliced
¼ cup chopped fresh parsley
¼ cup chopped fresh mint
6 cups chopped Romaine lettuce
½ cup pita chips
1/3 cup feta, crumbled
¼ cup Kalamata olives, pitted

For the Vinaigrette

1 tsp. minced garlic
¼ cup fresh squeezed lemon juice
1 Tbsp. rice wine vinegar
¼ cup extra virgin olive oil
¼ tsp. ground cumin
¼ tsp. kosher salt
¼ tsp. fresh ground black pepper

Preparation:

1. To make the vinaigrette, in a small bowl whisk together the garlic, lemon juice, rice wine vinegar, extra virgin olive oil, cumin, salt and pepper. Set aside until ready to use.
2. For the salad, toss together the tomatoes, cucumber, red onion, parsley, mint, Romaine, feta, and olives together with the vinaigrette.
3. Divide the salad among 6 salad plates, garnish each salad with the pita chips. Serve immediately

 

Tuscan Bread Salad
Yields 6 servings

Ingredients:

For the Salad

6 cups, day old French bread, cut into 1" pieces
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 small red onion, thinly sliced
1 cup diced blanched asparagus

For the Vinaigrette

1 tsp. minced garlic
½ tsp. Dijon mustard
3 Tbsp. Champagne vinegar
¼ cup extra virgin olive oil
¼ tsp. kosher salt
¼ tsp. fresh ground black pepper.

Preparation:
1. For the vinaigrette, whisk together all of the ingredients in a small bowl, set aside until ready to use.
2. For the salad, toss together the bread, red and yellow bell pepper, red onion and asparagus with the vinaigrette. Either serve immediately or allow the salad to sit and absorb the flavors for 30 minutes in the refrigerator.

 

Strawberry and Spinach Salad with a Dark Chocolate Balsamic Vinaigrette
Yield 4 servings

Ingredients:
For the Salad

½ lb. baby spinach
2oz. crumbled goat cheese
1 cup strawberries, washed, hulled and thinly sliced
1/3 cup sliced almonds, toasted
½ cup raisin bread, diced
1 Tbsp. canola oil

For the Vinaigrette

2 Tbsp. dark chocolate balsamic vinegar
1 Tbsp. extra virgin olive oil
1 tsp. honey

Preparation:
1. Place a medium non-stick skillet over medium heat. Add canola oil and diced raisin bread. Cook over medium to low heat for about 10 minutes, tossing frequently, until bread begins to turn golden in color. Remove bread from pan and allow to drain on a paper towel lined plate.
2. To make the vinaigrette, in a small bowl whisk together all ingredients, set aside until ready to use.
3. For the salad. Toss together the spinach, goat cheese, strawberries, and almonds in a large bowl. Divide mixture among 4 plates, garnish with the raisin bread croutons and vinaigrette. Serve immediately

Courtesy:

Bryan Nader
Sous Chef, Nutrition Services
Saint Mary's Health Care
www.mercyhealthsaintmarys.com 

 

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