Kale Salad

I have only eaten kale a few times.  I found a bag of Kale with carrots cut in matchsticks and some red cabbage shreds.  The color was a lovely dark green, so I decided I needed to try it.  I even found a recipe on the back for dressing.  I wish I could remember who packaged it.  I tried googling it, but didn't find it.  I tweaked the dressing recipe as per usual.  My sister was here for dinner and had seconds (or thirds.)  I ate it the next day for lunch, and it was better than the first day.

8 oz. bag dino kale
2 TBS toasted sesame seeds

Dressing:

1/4 cup rice wine vinegar (I like the garlic flavored)
 1/4 cup olive oil
1  TBS sesame oil
1/2 TBS sugar
1 tsp. fresh grated ginger
1/2 tsp. salt
1/2 tsp fresh ground pepper


Mix dressing in container with lid.  Shake to combine.  Pour over salad and toss.  Mix in sesame seeds.  Refrigerate for 30 minutes or more before serving.  Can be made a day ahead and kept in refrigerator.

GF Teriyaki Chicken Salad

 I finally came up with a decent gluten free substitute for my family's favorite main dish salad:  Teryiaki Chicken Salad

Chicken Marinade:
3/4 cup Tamari or GF soy sauce 1/4 cup sugar
1 1/2 TBS red wine vinegar
2 tsp vegetable oil
1 minced garlic clove
1 Tbs grated fresh ginger (or 3/4 tsp ground ginger)
1-2 lbs boneless skinless chicken breast

Mix all ingredients together and marinate chicken for several hours, overnight, or freeze all in a Ziploc bag until ready to use. Drain marinade and grill chicken about 4 minutes each side. Slice thin or cut into bite-size pieces.


For Salad Topping:
1 pkg. Maifun Rice Noodles
1/2 cup sliced almonds
2 teaspoons sesame seeds
1TBS butter
oil

Salad:
1 head napa cabbage, shredded
1 bunch green onions, sliced

Dressing:
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce*

In a medium skillet melt butter over medium heat, add almonds, and sesame seeds and stir-fry until light brown.  Remove from heat and cool.  Heat oil (or use a deep fryer) and drop half a package of noodles into it.  Cook about one minute until noodles begin to brown and float.  Remove from oil and drain on paper towels.  Sprinkle with a bit of seasoned salt.

In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute, stirring until sugar is completely dissolved.   Add soy sauce. Cool.   I store it in a glass jar with a tight lid so I can shake to completely mix before pouring over salad.

In a large bowl, combine shredded napa cabbage and sliced green onions. Add Teriyaki Chicken, the noodles and soy sauce dressing. Toss to coat. Serve.

Turkey Bacon Salad

1-2 cups chopped turkey (smoked or leftover works fine)

1/2 lb. thick bacon

1/4 cup onion, sliced

1 avocado, chopped
1 tomato, chopped
Bowl of iceberg lettuce, or combination of greens

Dressing Ingredients:
1/2 cup mayonniase
1/2 cup sour cream
1/2 cup crumbled feta cheese
1 TBS red wine vinegar
1 TBS fresh chopped parsley
1 minced garlic clove
1/4 tsp. dried oregano
a bit of milk, to thin if necessary

Mix Dressing ingredients and refrigerate. (For creamier dressing, blend in food processor.) Tastes best after a few hours or overnight.

Slice bacon and fry until crisp. Toss salad with dressing & turkey. Gently fold in remaining ingredients, topping with additional feta if desired.

Salad With Honey Mustard Dressing

Combination of romaine lettuce & spinach
1/4 cup sliced sweet onion
handful of pecans or walnuts
handful of feta cheese
handful of pomegranate seeds

Dressing:
1/4 cup mayonnaise
1-2 TBS olive oil
1 1/2 TBS honey
1 TBS mustard (yellow, brown, or whatever your preference)
1 1/2 tsp. lemon juice
dash of garlic powder

Warm honey slightly to make it easier to mix. Whisk mustard, lemon juice, & garlic powder with honey. When creamy, add olive oil a little at a time until desired consistency. Serve over salad.

Mexican Side Salad

Any combination of lettuces (but you gotta have an abundance of iceberg)
and throw in avocado slices,
onions (if desired)
tomatoes
and anything else that makes a good salad
corn tortillas cut in half, then in 1/2 inch pieces so you can fry up
these corn tortilla strips:


Mix equal parts of ranch dressing (gluten free, of course) with your favorite salsa and pour over salad. Top with:
grated cheese
and your freshly cooked tortilla strips. Mmmm...Enjoy!

Tomato & Asparagus Salad

1 bunch asparagus
2-3 cups grape, pear, or cherry tomatoes, halved
1 avocado, chopped
1 cup basil leaves, cut in ribbons
1/2 cup fresh mozzarella balls quartered, or crumbled goat cheese (optional)
1 TBS pine nuts (optional)

Dressing:
1/4 cup olive oil
2 tsp. lemon juice
2 tsp. dijon mustard, can use honey mustard
1/2 tsp. salt
1/2 tsp. pepper

Steam or microwave asparagus until tender. Rinse with cold water. Cut into 1 1/2-2 inch pieces. Place in bowl with sliced tomatoes, basil, and cheese. Mix dressing and pour over salad. Blend to coat. Gently fold in avocado. Top with pinenuts if desired.

(I first saw a version of this salad at Elana's Place, who adapted it from Cooking Light.)

Spinach Salad

I bought a huge container of spinach this week. I thought I'd make a salad one day, then maybe some creamed spinach. But after making this, Michael declared it his new favorite salad, you'd think I could remember to take a picture. We've eaten this 3 times this week. I still have fresh spinach leftover. Guess I'll have to eat the rest of it cooked.

A bunch of spinach, however much fills your salad bowl
2-8 slices crisp cooked bacon (this week I had precooked, shredded bacon I wanted to use up, but it would be even tastier with fresh cooked)
1/4 of a sweet onion, cut in slivers
2 hard-boiled eggs, chopped
1 can mandarin oranges, drained

Mix salad ingredients in a bowl. Add dressing to coat spinach, as desired. Mix gently.

Red Dressing:
1/4 cup sugar
1/4 cup rice wine vinegar (I like the garlic flavor)
1/2 cup vegetable oil
1 TBS Worcestershire sauce
2 TBS ketchup
Mix ingredients together in a container that can be shaken. Shake vigorously until well blended. Store in refrigerator. Recipe can be doubled.

Honey Lime Dressing

1/4 cup fresh lime juice (I used 2 limes)
1/4 cup rice wine vinegar
1/3 cup honey, warmed slightly for easier mixing
2 cloves minced garlic
1/2 tsp. salt
fresh ground pepper
1/4 cup vegetable oil
1/2-1 TBS chopped fresh cilantro or parsley

Mix ingredients together. Shake vigorously and refrigerate until ready to use. This dressing was created for the Grilled Chicken Salad

Toasted Pecans

On a foil-lined cookie sheet, sprayed with non-stick cooking spray, spread evenly 2 cups of pecans. Toast for 12-15 minutes at 325 degrees.

Sugar Toasted Walnuts or Pecans

These are great on salads or for snacking.

2 cups pecans, chopped or halved
3/4 cup white sugar
1/4 cup water

Spray baking sheet with non-stick cooking spray. I like to line mine with aluminum foil first. Makes clean up much easier. In a 4 cup glass measuring bowl, combine walnuts or pecans, sugar, and water. Cook in microwave oven on high setting for 4 to 4 1/2 minutes, or until sugar has caramelized. Stir during cooking. Pour out baking sheet, and separate into pieces. Cool. store in an airtight container if not using right away.

These are delicious served on salads.

Spring Salad w/Raspberry Dressing

1 pkg. spring mix salad (I like to mix it with romaine)
1 apple, cut up
1/3 cup dried cranberries

1/2 cup toasted pecans

crumbled blue cheese, goat cheese, or feta, if desired

Raspberry Dressing:

3/4 cup seedless raspbery jam

1/2 cup seasoned rice wine vinegar (I like the garlic)

1/4 cup vegetable or olive oil

Mix dressing ingredients thoroughly, using food processor if necessary. Chill. Add salad mix to bowl with apple and cranberries. Add dressing and toss. Top with blue cheese and toasted pecans.

Honey Ginger Salad Dressing

3 cloves garlic, minced
2 tablespoons minced fresh ginger root
1/3 cup seasoned rice wine vinegar
3 tablespoons honey
1/2 cup soy sauce
1/4 cup water
3/4 cup olive oil

Combine water & honey in jar. Warm in microwave 20-30 seconds to melt honey to make it easy to mix. Add remaining ingredients, close top, shake well. Refrigerate to chill.

This is nice served over baby greens, snow peas, & dried cranberries. Top with crispy wonton strips.

Blue Cheese or Roquefort Dressing

This is great over lettuce wedges. Wash 1 head of iceberg lettuce, drain well and wrap in paper towels. Cut in 1/2, then in wedges, quartered, in 6 or 8 wedges depending on the size of lettuce and preference. Spoon dressing over and garnish with chopped tomatoes, or purple onion slices if desired and blue cheese crumbles.

Dressing:

1 1/3 cups mayonnaise
3/4 cup sour cream
1 tsp Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp salt
Fresh ground black pepper
4 ounces blue cheese, crumbled
1 TBS lemon juice
1 TBS milk*

Whisk together sour cream, mayonnaise, lemon juice, and worcestershire sauce. Add dry mustard, garlic powder, salt and pepper. Blend well. Stir in blue cheese. For smoother consistency, blend in food processor. Before serving, refrigerate overnight for best taste.

*If dressing is too thick, add milk 1 tsp at a time to desired consistency.

Roquefort cheese is a milder cheese, typically more expensive cheese. It is produced from sheeps milk and only in France. When using Roquefort, I omit the dry mustard, add 2 TBS fresh lemon juice (just 1 extra TBS) and a dash of Tabasco sauce. I also reduce the worcestershire sauce to 1/2 tsp.

Lettuce Wedge w/blue cheese dressing

I've tried making this with several different types of blue cheese dressing. I have liked them all, but this last one I tried my husband liked the best.

1 head iceberg lettuce
crumbled bleu cheese (I like a mild one)
chopped tomatoes (optional)

Dressing:
3/4 cup sour cream
1 1/3 cups mayonnaise
1/4 cup milk
3-4 oz. blue cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1 teaspoon garlic salt
fresh ground black pepper

Place dressing ingredients, except the cheese, into a container. Mix very well. Best if made a day ahead. Rinse head of lettuce. Hit the stem firmly onto the table or counter to remove. Wrap it in paper towels, stem side down to dry. Place back in refrigerator with dry paper towels (I put it all into a plastic bag to keep it crisp,) until ready to use. Do this step when you make the dressing.

Cut lettuce in half, then into wedges 4-8, depending on desired size. Serve on chilled plates with dressing poured over, sprinkled with additional blue cheese and tomatoes. (The photo shown is NOT on a chilled plate.)

Salad Dressing

DRESSING:
1/3 cup wine vinegar
2 tsp vegetable or olive oil
2 tablespoons finely chopped onion
1 1/2 tsp Dijon mustard
2 garlic cloves, minced
1/2 tsp sugar
1/4 tsp dried parsley flakes
1/4 tsp dried oregano
1/8 tsp salt
fresh ground pepper

Combine dressing ingredients and shake well or process in food processor until blended.