Salads and Dressings – Partain Genealogy

Full Dinner Salads
Baby Arugula with Country Ham, Goat Cheese, Dried Cherries, and Walnut Vinaigrette | Chicken Apple Arugula Goat Cheese Salad | Chicken Caesar Salad | Chicken and Cherry Salad with Toasted Almonds | Chili’s Grilled Caribbean Salad | Grilled Steak Salad with Pineapple-Ginger Dressing | Italian Steak Salad with Parmesan Croutons | Layered Picnic Chicken Ceasar Salad | Martha’s Chinese Chicken Salad | Radicchio and Apples in Pine-nut Vinaigrette | T.G.I. Friday’s Pecan-Crusted Chicken Salad | Thai Chicken Salad

Green Salads
Apple and Pear Salad | Apple-Walnut-Spinach Salad | Arugula and Parmigiano-Reggiano Cheese Salad with 25 Year Old Balsamic Vinegar | Arugula with Cilantro Oil, Peppered Goat Cheese, and Roasted Walnuts | Arugula Tossed with Red Wine-Caper Dressing | Arug’en’rad Salad | Baby Lettuces and Cayenne Roasted Peanuts with Creole Honey Mustard Vinaigrette, and Homemade White Cheddar Crackers | Balsamic-Dressed Greens | Black Bean-Taco Salad with Lime Vinaigrette (Light) | Caramelized Walnut, Goat Cheese and Arugula Salad | Champagne Salad with Pear-Goat Cheese Tarts | Crisp Goat-Cheese Salad | Endive and Apple Salad | Field Greens with Creamy Fresh Herb Dressing | Goat Cheese Pear Salad | Guacamole Salad | Mixed Field Greens with Candied Pecans and Goat Cheese | Native Greens Salad with Toasted Flax Seeds, Fresh Berries, Oka Cheese Croutons and Flax Seed Oil Vinaigrette | Nutty Tropical Salad | Pine Nut, Bacon, and Goat-Cheese Salad | Spinach and Apple Salad with Bacon | Spinach and Asiago Salad | Spinach, Pear, and Pancetta Salad | Spinach Salad | Spinach Salad with Apples, Spicy Nuts, and Apple Vinaigrette | Spinach Salad with Curried Apple and Cashew Dressing | Spinach Salad with Fresh Raspberries and Poppy Seed Vinaigrette | Spinach Salad with Pear-Thyme Vinaigrette | Strawberry, Walnut & Goat Cheese Salad with Pomegranate Vinaigrette | Warm Goat Cheese Salad | Watercress and Pear Salad with Walnut Vinaigrette

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Dressings and Salad Toppings

Asian Vinaigrette

Toss this with a mixture of finely shredded carrots and cabbage, or serve it over greens of your choice.

1-1/2 tablespoons rice wine vinegar
1 green onion (white and a bit of the green part), minced
1 teaspoon grated fresh ginger
1 teaspoon toasted sesame oil
4 tablespoons peanut oil or light olive oil
Dash of freshly squeezed lemon juice
Pinch of sugar or drop of honey
Pinch of salt

In a small bowl, whisk together all the dressing ingredients. Use immediately, or refrigerate for up to 2 days.

Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, page 221.

Balsamic Maple Vinaigrette

1 cup vegetable oil
1/2 cup balsamic vinegar
1/2 cup olive oil
1/4 cup pure maple syrup
2 tablespoons Dijon mustard
1 large shallot, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

In a large jar with a tight-fitting lid combine: vegetable oil, vinegar, olive oil, maple syrup, mustard, shallot, salt and pepper. Cover and shake well. Refrigerate up to1 month. Shake well before using. Makes about 2-1/4 cups. Source: Super Suppers Cookbook, by Judie Byrd, 2006.

Candied Pecans

Place 1/2 cup packed brown sugar and 1/4 cup water in a heavy skillet.

Cook over medium-low heat, stirring constantly, until sugar dissolves.

Add 2 cups pecan halves. Cook, stirring constantly, about 5 minutes or until all water evaporates. (Be careful not to burn pecans.)

Spread pecans in a single layer on a baking sheet. Let stand until cool and dry. Store in an airtight container up to 2 weeks. Source: Super Suppers Cookbook, by Judie Byrd, 2006.

Chili Oil

1/2 cups olive oil
1 teaspoon dried crushed red pepper flakes

Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

Makes 1/2 cup. Source: Everyday Pasta, by Giada De Laurentiis, 2007.

Citrus Balsamic Dressing

Serve this over a spinach salad with red onion slivers and croutons.

1 tablespoon freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
2 tablespoons olive oil
Pinch of salt
Freshly ground black or white pepper to taste

In a small bowl, whisk together all the dressing ingredients. Use immediately, or refrigerate for up to 2 days. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, page 221.

Citrus Olive Oil

1/2 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice or tangerine juice

Place all ingredients in a tight-lidded jar and shake to combine. Refrigerate up to 1 month. Makes about 1/2 cup. Source: Everyday Pasta, by Giada De Laurentiis, 2007.

Creamy Cilantro Dressing

3/4 cup mayonnaise
3/4 cap buttermilk
2 tablespoons finely chopped cilantro leaves
1 tablespoon fresh lime juice
1 clove garlic, finely chopped
Salt and pepper

In a bowl, whisk together all ingredients. Cover and store in the refrigerator until ready to use. Makes about 1-1/2 cups. Source: Cilantro Secrets, by Gwyneth Doland, page 41.

Crimson Dressing

This dressing is an absolute winner when served on your favorite green salad. It also works well without the cheese.

1 cup vegetable oil
1/2 cup firmly packed dark brown sugar
1/2 cup ketchup
1/2 cup water
1/2 cup distilled white vinegar
1 tablespoon lemon juice
1/4 medium red onion, very finely chopped
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces Roquefort or blue cheese, crumbled (1 cup)

Now: In a small bowl, whisk together the oil, brown sugar, ketchup, water, vinegar, lemon juice, onion, garlic, salt, and pepper until well blended. Gently stir in the cheese. Cover and refrigerate for at least 3 hours or up to 2 weeks.

LATER: Mix well before serving. Makes about 3 cups dressing. Source: “Make it Now, Bake it Later!”, by Ann and Scott Goodfellow page 113.

Dressing for Fruit Salad

This perky dressing for fruit is distinctively different. Dress up a fruit salad and serve it with chicken or a Sunday Strata .

1/2 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon paprika
1 teaspoon finely grated onion
1 cup olive oil
1/4 cup distilled white vinegar (or you can use cider vinegar)

Now: In a medium bowl, combine the sugar, salt, dry mustard, celery seed, and paprika. Mix well, and add the onion. Next, add the oil and vinegar a little bit at a time, beating constantly with a whisk until well combined. Transfer to an airtight container, and refrigerate for up to 2 weeks.

Later: Mix well before serving cold.

TIP: Try 2 or 3 tablespoons of this dressing over fresh grapefruit segments. Makes 1-1/4 cups dressing. Source: “Make it Now, Bake it Later!”, by Ann and Scott Goodfellow.

French Dressing

2 cups olive oil or salad oil
1/2 cup garlic-flavor red wine vinegar
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons yellow mustard
2 teaspoons Worcestershire sauce
1 clove garlic, minced, optional

Now: In a medium bowl, beat all the ingredients together until well combined. Transfer to an airtight container, and refrigerate for up to 2 weeks.

Later: Mix well before serving.

Tip: For Roquefort or blue cheese dressing, just add the desired amount of crumbled cheese and beat with the other ingredients. Makes about 2-3/4 cups dressing. Source: “Make it Now, Bake it Later!”, by Ann and Scott Goodfellow, page 119.

Harbor Dressing

This is a dressing everyone seems to love, and it goes with most meals.

1-1/2 cups mayonnaise
1 cup sour cream
1/2 cup buttermilk
2/3 cup milk
1 tablespoon garlic salt
1/2 teaspoon pepper
1/2 cup freshly grated Parmesan
3 tablespoons white wine vinegar

NOW: Combine all the ingredients in a blender, and blend until smooth. Transfer to an airtight container, and refrigerate for 2 hours or up to 2 weeks.

LATER: Mix well before serving.

TIP: This dressing is delicious on a green salad with lots of colorful vegetables. Makes about 3 cups dressing. Source: “Make it Now, Bake it Later!”, by Ann and Scott Goodfellow, page 115.

Olive Garden Italian Salad Dressing

The secret to thickening this dressing is to use dry pectin, a natural ingredient often used to thicken jams and jellies.

1/2 cup white vinegar
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
2-1/2 tablespoons grated Romano cheese
2 tablespoons dry pectin
2 tablespoons beaten egg
1-1/4 teaspoons salt
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon dried parsley flakes
pinch of dried oregano
pinch of crushed red pepper flakes

Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least 1 hour. Serve over mixed greens or use as a marinade. Source: ‘Top Secret Restaurant Recipes’, by Todd Wilbur, 1997. Page 187.

Orange Curried Dressing

1/2 cup cider vinegar
1/4 cup sugar
1 teaspoon curry powder
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 cup vegetable oil
1 tablespoon orange marmalade (or to taste)

In a blender or food processor combine cider vinegar, sugar, curry powder, dry mustard, salt and pepper. With machine running, slowly pour in vegetable oil. Add orange marmalade and pulse a few times to combine but not enough to lose the texture of the marmalade. Cover and refrigerate up to 1 month. Serves 8. Source: Super Suppers Cookbook, by Judie Byrd, 2006.

Red Wine Vinaigrette

1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
1 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Makes 1-1/2 cups. Source: Everyday Pasta, by Giada De Laurentiis, 2007.

Roasted Garlic Vinaigrette

1 whole head of garlic
2 tablespoons olive oil
salt
2 tablespoons chopped fresh parsley leaves
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
pinch of sugar
1/4 teaspoon freshly ground black pepper

Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package. Roast at 475F until golden and soft, about 60 minutes. Keep the garlic in the foil and let cool slightly.

Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated. Makes 1/2 cup. Source: Everyday Pasta, by Giada De Laurentiis, 2007.

Shallot Vinaigrette

Try this vinaigrette with butter lettuce, mesclun, of a mix of watercress and arugula.

1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1 small shallot, minced
5 tablespoons olive oil

Pinch of salt and a few grinds of black or white pepper

Spicy Cider Vinegar Dressing

Any mixture of greens tastes fantastic with this dressing, as does a little crumble of nice bleu cheese or some pink grapefruit segments. It’s also good with a mixture of greens, tomatoes, and avocados.

1 tablespoon cider vinegar
1 small clove garlic, minced or pressed
3 tablespoons extra-virgin olive oil
Splash of hot pepper sauce, such as Tabasco
Pinch of salt
Freshly ground black or white pepper to taste

Sweet Garlic Dressing

Few garlic dressings have a sweet flavor like this one.

1/4 cup sugar
1/2 teaspoon salt
1 large clove garlic, crushed
1/4 teaspoon white pepper
1/4 cup salad oil
1/4 cup distilled white vinegar

NOW: In a small bowl, combine all the ingredients, mixing until the sugar has dissolved. Transfer to an airtight container, and refrigerate 2 hours or up to 2 weeks.

LATER: Mix well before serving.

Makes about 2/3 cup dressing. Source: “Make it Now, Bake it Later!”, by Ann and Scott Goodfellow, page 118.

Full Dinner Salads

Baby Arugula with Country Ham, Goat Cheese, Dried Cherries, and Walnut Vinaigrette

3 to 4 ounces fully-cooked, thinly-sliced, boneless country ham
3/4 cup walnut pieces
3 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon minced shallots
1/2 cup walnut oil
Salt and freshly cracked black pepper
8 cups fresh baby arugula, picked through and washed
1/3 cup dried cherries
2 to 4 ounces fresh goat cheese

Preheat the oven to 400ºF. Heat a medium skillet over medium-high heat. Add the ham slices and cook until golden and crispy, 1 to 2 minutes per side. Remove from the skillet and julienne. Set aside.

Place the walnuts on a baking sheet and roast until golden, about 5 to 7 minutes. Remove from the oven and place in a medium, mixing bowl. Add the vinegar, honey and shallots to the warm nuts. Allow mixture to sit for 1 minute. Slowly whisk in the oil. Season with salt and pepper.

In a large mixing bowl, toss the greens with the cherries and the desired amount of the dressing. Mound the greens in the center of each plate. Arrange the crispy ham around the greens and crumble the cheese on top of the greens. Garnish the salad with cracked pepper. Yield: 4 servings. Source: Emerils.com.

Chicken Apple Arugula Goat Cheese Salad

Arugula on its own is so peppery it can almost be too much. However, partnering with either walnuts, goat cheese, or in this case both, mellows the tanginess of the arugula. A perfect, light, luncheon salad.

Olive oil
1 large shallot, peeled and sliced
1-1/2 lb skinless, boneless chicken breast, cut into 1 inch cubes
Salt
1 tart green apple, thinly sliced
Baby arugula leaves – enough for a salad for four
1/4 cup toasted walnuts, roughly chopped
1/4 cup goat cheese – broken up into little pieces
Lemon juice
Salt and pepper

1 Heat stick-free frying pan to medium heat. Add a tablespoon of olive oil and lightly sauté the shallot slices until translucent. Remove from pan. Add another tablespoon of olive oil and cook the chicken breast pieces, stirring occasionally, until just cooked through – 5 to 10 minutes. Sprinkle some salt on the chicken while you are cooking it. Remove from pan and chill. 2 When chicken has cooled, toss together in a serving bowl the shallots, chicken, sliced green apple, arugula, walnuts and goat cheese. Dress with olive oil, lemon juice, salt and pepper to taste. Serves four. Simply Recipes http://www.simplyrecipes.com

Chicken Caesar Salad

4 ounces Italian bread, cut in 3/4-inch cubes (about 4 cups)
3 tablespoons olive oil
Coarse salt and ground pepper
4 chicken cutlets, (each 2 to 3 ounces and 1/2 inch thick)
1 romaine lettuce hearts, (18 to 20 ounces)
1/4 cup freshly squeezed lemon juice, (from 2 lemons)
1/4 cup reduced-fat mayonnaise
1/4 cup grated Parmesan cheese
2 anchovy fillets, roughly chopped (optional)
1 small garlic clove

Make croutons: Preheat oven to 375 degrees;. Place bread on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat. Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool.
Make chicken: Heat remaining tablespoon oil in a large skillet over high. Season chicken with salt and pepper. Cook until opaque throughout, 1 to 2 minutes per side; remove from skillet and let cool.
Prepare lettuce: Cut romaine crosswise into 1-inch ribbons; wash and dry.
Make dressing: In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until smooth. If preparing this recipe in advance, see storage instructions (below).
If stored in refrigerator, bring chicken and dressing to room temperature. Slice chicken crosswise into strips; toss with croutons, lettuce, and dressing. Serves 4. Source: Martha Stewart Living Website.

Chicken and Cherry Salad with Toasted Almonds

When you bring greens such as romaine lettuce or a bunch of fresh spinach home from the supermarket, trim, wash, and spin the greens dry immediately. Store the salad spinner in the refrigerator so they are ready to use.

START TO FINISH: 25 minutes | MAKES: 4 servings

1/2 cup tart cherry preserves
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon-style mustard
1 clove garlic, minced
1/4 teaspoon salt
8 cups torn romaine lettuce and/or spinach
2 portions Shredded Chicken Base (2 cups), thawed
1 medium red or green apple, cored and thinly sliced
1/2 cup shredded Monterey Jack or cheddar cheese
1/3 cup sliced almonds, toasted
1/4 cup dried tart cherries

For vinaigrette, in a small bowl whisk together the cherry preserves, olive oil, vinegar, mustard, garlic, and salt. (If desired, cover and Chill vinaigrette up to 3 days.)
Divide lettuce among four dinner plates. Top with Shredded Chicken Base. Arrange apple slices on Chicken. Sprinkle with cheese, almonds, and cherries. Drizzle each serving with the cherry vinaigrette.

Source: Better Homes and Gardens Make-Ahead Meals: 150+ Recipes to Enjoy Every Day of the Week, 2015

_{Per serving: 531 cal., 25 g fat (6 g sat. fat), 134 mg chol., 538 mg sodium, 47 g carb., 5 g fiber, 31 g protein.}

Chili’s Grilled Caribbean Salad

 Menu Description: "Grilled, marinated chicken breast, mixed greens, pico de gallo, pineapple chunks, tortilla strips and honey-lime dressing.”

Honey-lime dressing:
1/4 cup Grey Poupon Dijon mustard
1/4 cup Honey
1-1/2 tablespoon Sugar
1 tablespoon Sesame oil
1-1/2 tablespoon Apple cider vinegar
1-1/2 tsp Lime juice

Pico de gallo:
2 medium Tomatoes, diced
1/2 cup Spanish onion, diced
2 tsp Jalapeno pepper, seeded and de-ribbed
2 tsp Cilantro, finely minced
Pinch Salt

Salad: 4 Chicken breast halves, boneless and skinless
1/2 cup Teriyaki marinade, purchased
4 cups Iceberg lettuce, chopped
4 cups Green leaf lettuce, chopped
1 cup Red cabbage, chopped
1 can Pineapple chunks in juice, drained (5.5 oz. can)
10 Tortilla chips

Make the dressing by blending all the ingredients in a small bowl with an electric mixer. Cover and chill.
Make the Pico de Gallo by combining all the ingredients in a small bowl.
Cover and chill.
Marinate chicken in the teriyaki for at least 2 hours. You can use a resalable plastic bag for this. Put the chicken into the bag and pour in the marinade, then toss it into the fridge.
Prepare the barbecue or preheat a stovetop grill. Grill the chicken for 4 to 5 minutes per side or until done.
Toss the lettuce and cabbage together, then divide the greens into 2 large individual-serving salad bowls.
Divide the pico de gallo and pour it in 2 even portions over the greens.
Divide the pineapple and sprinkle it on the salads.
Break the tortilla chips into large chunks and sprinkle half on each salad.
Slice the grilled chicken breasts into thin strips, and spread half the strips onto each salad.
Pour the dressing into 2 small bowls and serve with the salads. Source: ‘Top Secret Restaurant Recipes’, by Todd Wilbur, 1997. Pages 101-102.

Grilled Steak Salad with Pineapple-Ginger Dressing

For the dressing:
5 Tbs. pineapple juice
1 Tbs. soy sauce
1 Tbs. peanut oil
1 Tbs. Asian sesame oil
2 tsp. fresh lime juice
1/2 tsp. honey
1/2 tsp. finely grated fresh ginger
1 small clove garlic, minced
Large pinch crushed red pepper flakes
1/4 cup small-diced fresh pineapple
1 Tbs. finely chopped fresh cilantro

For the steak:
1 lb. flank steak
1-1/2 Tbs. vegetable oil; more for the grill
Kosher salt and freshly ground black pepper
For the salad:
6 oz. torn butter lettuce (about 6 lightly packed cups)
1 medium cucumber, seeded and thinly sliced
3 radishes, thinly sliced
Kosher salt and freshly ground black pepper
1/4 cup thinly sliced scallion (both white and light-green parts)

Heat a gas grill to medium high.

Make the dressing: In a small bowl, whisk the pineapple juice, soy sauce, peanut oil, sesame oil, lime juice, honey, ginger, garlic, and pepper flakes to blend. Stir in the pineapple and cilantro. Cook the steak:

Rub the steak with the oil and season with 1 tsp. each salt and pepper. Clean and oil the grill grates. Grill the steak, covered, until it has nice grill marks on one side, 5 to 6 minutes. Flip and reduce the heat to medium. Cook, covered, until done to your liking, an additional 4 to 5 minutes for medium rare. Transfer to a cutting board and let rest for 5 to 10 minutes. Assemble the salad:

In a large bowl, toss the lettuce, cucumber, and radishes with about half of the dressing. Season to taste with salt and pepper. Divide among 4 large plates.

Thinly slice the steak across the grain and drape it over the greens. Drizzle some of the remaining dressing over the beef, sprinkle with the scallions, and serve. Makes 4 servings. From Fine Cooking 99, pp. 78, May 6, 2009.

Italian Steak Salad with Parmesan Croutons

Level: Easy | Total: 40 min | Active: 40 min | Yield: 4 servings

2 cups grape tomatoes (1/2 cup whole, 1 1/2 cups halved)
1/2 small red onion (1/2 cut into chunks, 1/2 thinly sliced)
1/4 cup fresh basil
3 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
1 1/4 pounds flank steak, halved lengthwise
3 cups torn Italian bread (about 4 ounces)
2 tablespoons grated parmesan cheese, plus shaved parmesan for topping
3 heads endive, cut into 1/2-inch pieces
1 head radicchio, torn
1 romaine lettuce heart, torn

Preheat the oven to 425ºF. Combine the whole grape tomatoes, red onion chunks, basil and vinegar in a blender. Add 1/2 teaspoon salt and a few grinds of pepper and blend until almost smooth. Add 1/4 cup olive oil and puree until smooth. Remove 2 tablespoons of the dressing to a small bowl.

Place each steak half between 2 pieces of plastic wrap and pound on both sides with the flat side of a meat mallet until 3/4 inch thick. Season with salt and pepper and brush with the reserved 2 tablespoons dressing. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the steak and sear until well browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board to rest.

Meanwhile, toss the bread chunks with the remaining 1 tablespoon olive oil on a baking sheet. Bake, tossing once, until golden, 10 to 12 minutes. Immediately toss with the grated parmesan; season with salt and pepper.

Combine the endive, radicchio, romaine, halved grape tomatoes, sliced red onion and croutons in a large bowl; drizzle with the dressing and toss. Divide among plates and top with shaved parmesan. Thinly slice the steak and add to the salads.

Source: –Food Network Magazine_, April 2020

_{Per serving: Calories 510; Fat 32 g (Saturated 8 g); Cholesterol 92 mg; Sodium 668 mg; Carbohydrate 19 g; Fiber 4 g; Sugars 4 g; Protein 35 g}

Layered Picnic Chicken Ceasar Salad

Layered salads got a bad rap from the days when they appeared at every potluck dinner on the planet. But this layered salad is delicious and makes a stunning and easily transportable entree for your feast.

Three (10-ounce) bags romaine lettuce leaves
Grilled Lemon Chicken Breasts, thinly sliced
2-1/3 cups Creamy Caesar Dressing
1-1/2 cups finely shredded Parmesan cheese
2 cups garlic croutons

Layer some of the lettuce in the bottom of a large salad bowl. Cover the lettuce with some of the chicken in an even layer. Spread a thin layer of dressing over the chicken breasts, sprinkle with some of the cheese, and continue to layer these ingredients, ending with dressing and Parmesan, until you use them up. Sprinkle with croutons, cover with plastic wrap, and refrigerate for 4 hours. Diva Do-Ahead: At this point, you can refrigerate for up to 24 hours. Serve cold or at room temperature. Serves 10. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 149.

Grilled Lemon Chicken Breasts This simple grilled chicken is a great do-ahead basic that you can serve on its own or in a myriad of different ways: on a bed of sliced tomatoes and cucumbers dressed with good-quality extra-virgin olive oil and fresh lemon juice; in sandwiches on crusty rolls, slathered with your favorite spread and topped with lettuce and sliced tomato; or sliced on the diagonal and served over Caesar salad or other dressed greens. It’s also terrific cut up and added to pasta salad.

l/2 cup extra-virgin olive oil
1/3 cup freshly squeezed lemon juice
1 tablespoon dried rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
6 skinless, boneless chicken breast halves, tenders removed (reserve for another purpose)

In a zipper-top plastic bag, combine the oil, lemon juice, rosemary, salt, pepper, and garlic, shaking to blend. Add the chicken, turning to coat it, and seal. Refrigerate for at least 2 hours. Diva Do-Ahead: At this point, you can refrigerate for up to 2 days.
Build a hot charcoal fire or preheat a gas grill, or preheat the broiler for 10 minutes. Remove the chicken from the marinade and grill, or place on a baking sheet lined with aluminum foil and broil until cooked through, 3 to 5 minutes per side. Diva Do-Ahead: At this point, you can let cool, store in an airtight container, and refrigerate for up to 8 hours or freeze for up to 6 weeks. Serves 6.

Diva Variation: Substitute dried oregano or marjoram for the rosemary.

Creamy Ceasar Dressing
This creamy dressing is great for sturdy greens like romaine, or you can use it as a dip for veggies or a spread for sandwiches. Unlike traditional Caesar dressing, this one omits the raw egg so it keeps well in the refrigerator for up to one week.

1-1/2 cups regular or low-fat mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup regular or low-fat sour cream
2 tablespoons freshly squeezed lemon juice
2 teaspoons anchovy paste
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
Salt and freshly ground black pepper to taste

In a mixing bowl, whisk together all the ingredients until blended. Taste for salt and pepper and adjust as needed. Cover and refrigerate the dressing for at least 4 hours. Diva Do-Ahead: At this point, you can refrigerate for up to 2 weeks. Rewhisk to blend before serving. Makes about 2-1/3 cups.

Martha’s Chinese Chicken Salad

1/2 lb. white chicken meat, cooked and shredded
1/4 cup soy sauce (use wheat-free soy sauce for gluten-free version)
1 teaspoon sherry
1 Tablespoon sugar

High smoke point cooking oil, such as grapeseed oil, corn oil, or peanut oil
2 oz. bean threads (one bunch)
4 green onions, shredded lengthwise
1 small head of lettuce (romaine works), shredded
2 Tablespoons chopped toasted almonds
2 Tablespoons toasted sesame seeds

Sauce:
2 Tbsp sugar
1 teaspoon salt
1/2 teaspoon ground pepper
3 Tbsp oil
1 Tbsp dark sesame oil
3 Tbsp vinegar

Using two forks, shred the cooked chicken (if you don’t have any already cooked, poach chicken pieces in simmering water until no longer pink inside). Mix soy sauce, sherry and sugar in a bowl and add the chicken. Let soak for 10 minutes. Remove chicken and pat dry with paper towels. Fry the shredded chicken in a little cooking oil on medium high heat to make it a little crispy and to bake in the seasoning. Set aside.
Put 3/4 inch of high smoke point cooking oil (such as grapeseed oil, or peanut oil) into a small saucepan. Heat on high heat until when you flick a drop or two of water into the oil it sizzles. Take one bunch of the dried bean threads and gently break them up a bit. Test the oil by putting one bean thread into the oil. If the oil is hot enough, the bean thread will almost immediately sizzle and puff up. That’s when you know the oil is hot enough. Working with a few bean threads at a time, put them in the hot oil. As soon as they puff up, remove them carefully with tongs and place them on a paper towel to cool. The paper towel helps remove any excess oil. Set aside.
Cut your green onions, shredding them lengthwise as shown. Toast your chopped almonds, or chop your toasted almonds; toast your sesame seeds. (Heat a thin skillet to medium high heat, add the seeds – or nuts, don’t do them both together – stir frequently until they begin to brown, remove from heat, they will continue to cook. Let cool to room temp.)
Mix all of the sauce ingredients together, in the order listed. Just before serving the salad, mix all of the salad ingredients together – lettuce, chicken, bean threads, almonds, sesame seeds, and sauce. Serves 4. Source: Simply Recipies.com

Radicchio and Apples in Pine-nut Vinaigrette

This irresistible combination of apples with bitter radicchio, buttery pine nuts, and a rich, sweet-tart dressing is from Clarklewis, a restaurant in Portland, Oregon. Prep and Cook Time: 30 minutes.

1/2 cup hard apple cider
1-1/2 teaspoons honey
1 shallot, minced
2 tablespoons cider vinegar
About 1/2 tsp. salt
1/2 cup pine nuts, toasted
1/4 cup extra-virgin olive oil
1 head radicchio, halved, cored, and cut into 1/4-in. strips
2 Pinova, Gala, Honeycrisp, or other crisp apples, quartered, cored, and thinly sliced
6 slices prosciutto
1/4 cup parmesan shavings
Freshly ground black pepper

Put cider and honey in a small pan over medium-high heat. Cook until reduced to a syrup (about 1 tbsp.), 10 to 15 minutes.
Put shallot, vinegar, and 1/2 tsp. salt in a medium bowl and let sit 5 to 10 minutes. Meanwhile, put 1/4 cup pine nuts into a mortar and use pestle to work into a rough paste. Set aside. Stir cider syrup into the shallot-vinegar mixture, then whisk in olive oil. Stir in pine-nut paste to create a creamy dressing and add salt to taste.
Put radicchio in a large bowl. Drizzle with half of the dressing and toss thoroughly. Toss in apples, adding more dressing if necessary to coat the salad. Divide salad among 6 plates. Top each salad with prosciutto, parmesan, remaining 1/4 cup pine nuts, and pepper, dividing evenly. Makes 6 servings. Soruce: Sunset, February 2007. Nutritional Information: Calories: 239 (28% from fat); Protein: 6.9g; Fat: 18g (sat 3.5); Carbohydrate: 17g; Fiber: 2.2g; Sodium: 386mg; Cholesterol: 9.9mg.

T.G.I. Friday’s Pecan-Crusted Chicken Salad

Menu Description: “Pecan-crusted chicken, served sliced and chilled on salad greens tossed with Balsamic Vinaigrette dressing, topped with mandarin oranges, sweet-glazed pecans, celery, dried cranberries and Bleu cheese.”

Pecan-Crusted Chicken:
4 boneless, skinless chicken breasts
1/2 cup finely chopped pecans (for chicken breading)
1/2 cup corn flake crumbs
1 cup milk
2 eggs, beaten
1 cup all-purpose flour
1/2 cup canola oil

Balsamic Vinaigrette:
1/3 cup balsamic vinegar
4 teaspoons dijon mustard
4 teaspoons sugar
1/2 teaspoon salt
2 cloves garlic, minced

1 cup dried cranberries
3 tablespoons dark brown sugar
1/2 cup finely chopped pecans (to sprinkle on salad)
2 heads romaine, chopped
2 stalks celery, sliced
2 11-ounce cans mandarin orange segments, drained
1/2 cup crumbled bleu cheese

First, let’s get the chicken started since it is served cold. Pound each chicken breast to a reasonable thickness (about 1/2 inch is good). Combine 1/2 cup finely chopped pecans and corn flake crumbs in a shallow bowl. In another bowl, combine milk and beaten eggs. Put flour into a third bowl. Coat each chicken breast with flour. Then dip the flour-coated chicken breast into the egg and milk mixture, then coat the chicken with a thick coating of the pecans and corn flake crumbs.
Preheat 1/2 cup of canola oil in a large skillet over medium/low heat. Sauté the chicken for 3-4 minutes per side or until golden brown. Set aside to cool, then cover and refrigerate at least two hours. Or, just serve it hot!
Here’s how you do the vinaigrette. Combine 1 cup canola oil, balsamic vinegar, mustard, sugar and 1/2 teaspoon salt in a blender. Blend on low speed for just a few seconds to mix thoroughly. Pour into a small bowl and add the minced garlic. Chill until you are ready to use the dressing.
When you are ready to make the salads, toss romaine and celery with 3/4 cup of the balsamic vinaigrette. Arrange the romaine on 4 plates, then sprinkle the dried cranberries, brown sugar and 1/2 cup finely chopped pecans on top of each salad. Sprinkle about 1/2 can of drained mandarin orange segments over each salad, followed by about 2 tablespoons of crumbled bleu cheese. Makes 4 servings. Source: ‘Top Secret Restaurant Recipes 2’, by Todd Wilbur, 2007. Pages 376-378.

Thai Chicken Salad

Shredded chicken, diced avocado and shredded greens are dressed with the flavors of Southeast Asia to make a light main-course salad for the outdoor table. Fish sauce, a salty seasoning, is sold in Asian markets. For a festive presentation, omit the diced avocado from the salad and spoon the salad into 4 avocado halves.

2 chicken breast halves, each 1/2 lb.
Salt and freshly ground pepper, to taste
1/2 small head green cabbage
1/2 small head iceberg lettuce
1/2 cup unseasoned rice vinegar
3 Tbs. fish sauce
1/3 tsp. Asian sesame oil
2 tsp. sugar
2 Tbs. seeded and minced serrano chile
1 small avocado, pitted, peeled and finely diced
1/2 cup chopped fresh cilantro

Preheat an oven to 350°F.

Place the chicken breast halves, skin side up, on a rack in a small roasting pan. Season with salt and pepper. Roast until the juices no longer run pink when the chicken is pierced to the bone with a knife, 30 to 35 minutes. Remove from the oven and let cool. Remove and discard the skin. Remove the chicken from the bone and cut into 1/2-inch cubes.

Place the cabbage half on a cutting board and, using a large knife, slice across the cut side into the thinnest possible shreds. Measure out 2 cups; reserve any left over for another use. Cut and measure the lettuce in the same way. Set aside.

In a bowl, stir together the vinegar, fish sauce, sesame oil and sugar. Add the chicken and stir to coat with the dressing. Add the cabbage, lettuce and chile and toss to combine. Add the diced avocado and gently turn the salad to distribute evenly.

Divide the salad among 4 individual bowls or plates. Sprinkle with the cilantro and serve. Serves 4. Adapted from Williams-Sonoma Lifestyles Series, Casual Outdoor Dining, by Georgeanne Brennan (Time-Life Books, 1998).

Green Salads

Apple and Pear Salad

1 head red leaf lettuce
1 head green leaf lettuce
1 teaspoon freshly squeezed lemon juice
2 crisp red apples, such as Mclntosh or Gala, thinly sliced
2 Anjou pears, thinly sliced
2 tablespoons apple cider
2 tablespoons cider vinegar
1 teaspoon granulated sugar
1/3 cup extra virgin olive oil
Salt and coarsely ground black pepper
8 ounces sharp cheddar cheese, grated

Coarsely chop lettuce. Squeeze lemon juice over apples and pears (to stop them from browning) and toss with greens. Combine cider, vinegar, and sugar in a bowl and whisk in oil in a slow stream. Pour dressing over salad and season salad with salt and pepper. Toss salad to coat evenly and serve with grated cheddar over top. Source: The Flying Biscuit Café Cookbook by Delia Champion.

Apple-Walnut-Spinach Salad

Served on a large platter, this salad makes a beautiful centerpiece. Orange curried dressing adds sweet and sour flavors to the spinach.

6 to 8 slices bacon, slivered
1 (1-pound) bag pre-washed spinach
2 apples, chopped or sliced
1 cup golden raisins 1/2 cup coarsely chopped walnuts or pecans
3 green onions, thinly sliced
1 recipe Orange Curried Dressing

In a large skillet cook bacon until crisp. Drain on paper towels.
Arrange the spinach on a large serving platter. Top with apple, raisins, nuts, bacon, and green onion. Drizzle with desired amount of Orange Curried Dressing. Serves: 8. Source: Super Suppers Cookbook, by Judie Byrd, 2006.

Arugula and Parmigiano-Reggiano Cheese Salad with 25 Year Old Balsamic Vinegar

1/2 extra-virgin olive oil
2 tablespoons 25 year old balsamic vinegar
4 cups arugula, cleaned and stemmed
6 ounces of thinly sliced pieces of Proscuitto di Parma
4-ounce block Parmigiano-Reggiano cheese
Salt and fresh ground black pepper

In a small mixing bowl, whisk the olive oil and vinegar together. Season with salt and pepper. Toss the greens with the dressing. Lay the proscuitto on the bottom of the platter. Mound the greens in the center of the proscuitto. Shave the Parmigiano-Reggiano cheese over the greens. Garnish with a couple of turns of black pepper. Yield: 4 servings. Source: Emerils.com.

Arugula with Cilantro Oil, Peppered Goat Cheese, and Roasted Walnuts

1/2 cup Cilantro Oil
1 cup roasted walnuts
10 ounces goat cheese, such as Montrachet
60 peppercorns, roasted and cracked (about 2 tablespoons)
2 tablespoons chopped fresh cilantro
8 cups arugula
1/2 teaspoon salt
12 turns freshly ground black pepper

Prepare the Cilantro Oil and the roasted walnuts; set aside.

Form the goat cheese into a log about 2 inches thick. Combine the cracked pepper and cilantro on a flat plate and roll the log in the mixture until it’s completely covered. Wrap in plastic and place the log in the freezer until firm, for about 10 to 15 minutes. Remove the plastic and slice into 12 rounds, or coins.

In a large bowl, toss the arugula with the Cilantro Oil. Season with the salt and pepper and toss again.

To serve, place 2 cups of the arugula salad in the center of each of 4 dinner plates. Sprinkle each with 1/4 cup walnuts and arrange 3 rounds of peppered goat cheese around the greens.

Note: Preheat the oven to 375ºF. Place the pecans or other nuts on a baking sheet in the oven and roast until golden and fragrant, for about 5 to 6 minutes. Watch carefully to be sure they don’t burn. Store in an airtight container at room temperature for 2 weeks. Yield: 4 salad servings. Source: Emerils.com.

Arugula Tossed with Red Wine-Caper Dressing

2 tablespoons red wine vine jar
1 clove garlic, chopped
1 small shallot, chopped
1 salt-packed anchovy fillet, minced
2 teaspoons chopped drained capers
1/3 cup extra virgin olive oil
Salt and black pepper

1-1/2 pounds arugula, rinsed well and spun dry
4 button mushrooms, sliced paper-thin
2 vine-ripened tomatoes, seeded and diced
1/2 cup toasted breadcrumbs

To prepare the dressing, whisk together the vinegar, garlic, shallot, and anchovy in a small bowl. While whisking, slowly add the oil and whisk until smooth. Season to taste with salt and pepper. Set aside until you are ready to serve.

To prepare the salad, combine the arugula, mushrooms, and tomatoes in a large salad bowl, and toss well. Add enough of the dressing to coat the leaves, and toss well. Divide the salad among six plates, and sprinkle with the breadcrumbs. Serve immediately. Serves 6. Source: Caprial and John’s Kitchen: Recipes for cooking together.

Arug’en’rad Salad

4 ounces (1 cup) walnut halves
2 teaspoons vegetable oil
1 head radicchio, quartered
1-1/2 teaspoons minced shallots
1/2 teaspoon minced garlic
1/2 teaspoon orange zest
1/4 cup fresh orange juice
2 tablespoons rice wine vinegar
1 tablespoon apple cider vinegar
1 teaspoon honey
1/2 cup walnut oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
8 cups baby arugula, washed and patted dry
1 head endive, washed, patted dry, and separated into spears
4 ounces Maytag or Danish blue cheese, crumbled (about 1 cup)

Preheat the oven to 300°F. Spread the walnuts on a baking sheet and bake, stirring once, until fragrant and lightly toasted, 5 to 7 minutes. Remove from the oven and let cool.

Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the radicchio and cook until soft, about 2 minutes on each side. Remove from the pan and drain on paper towels. Cool, then remove and discard the cores. Cut into thin strips.

Add the remaining teaspoon of oil to the skillet. Add the shallots and cook until soft, about 1 minute. Add the garlic and orange zest and cook for 30 seconds. Add the orange juice and reduce by half, about 1 minute. Remove from the heat and pour the mixture into a bowl.

Add the rice wine and apple cider vinegars and honey, and whisk. Slowly drizzle in the walnut oil and whisk until blended and slightly thickened. Add 1/2 cup of the walnuts and the salt and pepper, and whisk well.

Combine the arugula, radicchio strips, and endive in a large salad bowl and toss with the walnut dressing. Divide the salad among six plates. Top with the remaining walnuts and the cheese and serve.
Yield: 6 servings. Source: Emerils.com.

Baby Lettuces and Cayenne Roasted Peanuts with Creole Honey Mustard Vinaigrette, and Homemade White Cheddar Crackers

1 cups dry roasted peanuts
Cayenne
1/4 cup Creole mustard
2 tablespoons honey
1/4 cup apple cider vinegar
Salt
Freshly ground black pepper
1 cup vegetable oil
8 cups assorted baby greens, cleaned and patted dry
1 recipe White Cheddar Crackers

Preheat the fryer. Fry the peanuts until golden, about 1 minute. Drain and season with salt and cayenne. Set aside. In a mixing bowl, combine the mustard, honey and vinegar. Season with salt and pepper. Mix well. Slowly drizzle in the oil and whisk until the vinaigrette emulsifies. Toss the greens with the dressing. Season with salt and pepper.

Mound the greens in the center of each plate. Garnish each salad with the peanuts and crackers.

Yield: 6 to 8 salads. Source: Emerils.com.

Balsamic-Dressed Greens

2 tablespoons good-quality balsamic vinegar (aged 5 years)
1 clove garlic, chopped
3 shallots, roasted and chopped
1 heaping teaspoon Dijon mustard
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh sage
1/3 cup extra virgin olive oil
Salt and freshly ground black pepper

2 heads red-leaf lettuce or other seasonal greens, rinsed well, spun dry, and torn into bite-sized pieces
1/4 cup drained oil-packed sun-dried tomatoes, chopped
1 small red onion, julienned
1/4 cup chopped kalamata olives or other cured black olives

To prepare the dressing, whisk together the vinegar, garlic, shallots, mustard, oregano, basil, and sage in a small bowl. While whisking, slowly drizzle in the oil and whisk until smooth. Season to taste with salt and pepper; set aside.

To prepare the salad, in a large salad bowl, combine the lettuce, tomatoes, onion, and olives, and toss well. Add enough of the dressing to coat the greens, and toss well. Serve immediately. Serves 6. Source: Caprial and John’s Kitchen: Recipes for cooking together.

Black Bean-Taco Salad with Lime Vinaigrette (Light)

Vinaigrette:
1/4 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 garlic clove, peeled

Salad:
8 cups thinly sliced iceberg lettuce
1-1//2 cups chopped roasted skinless, boneless chicken breast
1 cup chopped tomato
1 cup chopped green bell pepper
1 cup finely diced red onion
1/2 cup (2 ounces) reduced-fat shredded sharp Cheddar cheese
1 (15-ounce) can black beans, rinsed and drained

Remaining Ingredient: 4 cups fat-free baked tortilla chips (about 4 ounces)

To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
To prepare salad, combine lettuce and next 6 ingredients in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.

Yield: 4 Servings (Serving Size: About 2 Cups Salad and 1 Cup Chips). Calories 402 (28% From Fat); Fat 12.6g (Sat 3.2g, Mono 6.5g, Poly 1.9g); Protein 24.5g; Carbs 51.6g; Fiber 8g; Chol 35mg; Iron 3.6mg; Sodium 861mg; Calc 236mg. Source: Cooking Light Weeknight, 2007.

Caramelized Walnut, Goat Cheese and Arugula Salad

Caramelized Walnuts:
1/2 cup walnut halves
2 tablespoons brown sugar
1 teaspoon walnut oil
1/4 teaspoon salt
Pinch cayenne

Dressing:
1-1/2 teaspoons Creole mustard
1 tablespoon Sherry vinegar
1/4 teaspoon salt
2 tablespoons walnut oil
1 tablespoon extra-virgin olive oil
3 bunches Arugula (about 6 cups packed), tough stems discarded, rinsed and dried
1 Belgian endive, separated into leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces goat cheese, crumbled (about 1/2 cup)

In a medium skillet, cook the walnuts, brown sugar, salt, cayenne and 1 teaspoon of walnut oil over medium-high heat. Cook until the sugar caramelizes and coats the nuts, about 5 minutes, stirring occasionally to separate the nuts. Transfer to a baking sheet covered with wax paper to cool. (NOTE: Caramelized nuts will keep in a tightly sealed container at room temperature for several days.)

In a small bowl, mix together the mustard, vinegar and salt. Whisk in the walnut oil and olive oil, beating to emulsify. Toss the Arugula and endive in a bowl with the dressing and the remaining salt and pepper.

Divide the greens among 4 salad plates. Top each serving with goat cheese and the caramelized nuts. Serve. Yield: 4 servings. Source: Emerils.com.

Champagne Salad with Pear-Goat Cheese Tarts

Prep: 10 min. Make the vinaigrette and Sugared Walnuts three days ahead. Partially bake tart shells and mix the pear-goat cheese filling before guests arrive.

2 (5-oz.) bags gourmet mixed salad greens
1/3 cup sweetened dried cranberries
Sugared Walnuts
Pear-Goat Cheese Tarts
Champagne Vinaigrette

Combine salad greens and cranberries in a large bowl. Arrange mixture on a serving plate. Sprinkle evenly with Sugared Walnuts. Top with 8 Pear-Goat Cheese Tarts. Serve immediately with Champagne Vinaigrette. Yield: Makes 8 servings

Sugared Walnuts
1-1/2 cups walnut halves
3/4 cup sugar

Stir together walnuts and sugar in a heavy saucepan over medium heat, and cook, stirring constantly, 8 to 10 minutes or until sugar melts and turns golden brown.
Spread mixture in a single layer on lightly greased wax paper; cool. Break into pieces; store in an airtight container up to 3 days. Yield: Makes 1-1/2 cups.

Pear-Goat Cheese Tarts
1 (15-oz.) package refrigerator piecrusts
2 (4-oz.) packages goat cheese, crumbled
1 to 2 ripe pears, chopped
2 tablespoons honey
1/2 teaspoon dried thyme

Unfold piecrusts, and cut each in half; cut each half into 3 pieces. Place 1 piece into a lightly greased muffin cup in a muffin pan. Fold and press pastry piece to form a cup shape. Repeat procedure with remaining pastry pieces.
Bake at 375°F for 8 minutes or until edges of pastries are lightly browned. Remove pan to a wire rack.
Stir together goat cheese and next 3 ingredients. Spoon evenly into pastry shells.
Bake at 375°F for 8 to 10 minutes or until thoroughly heated. Remove to a wire rack, and let cool 2 minutes. Yield: Makes 12 tarts.

Champagne Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup Champagne vinegar
2 tablespoons Dijon mustard
2 teaspoons honey
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Whisk together all ingredients. Cover and chill at least 30 minutes or up to 3 days. Yield: Makes about 3/4 cup. Southern Living, November 2006.

Crisp Goat-Cheese Salad

The goat-cheese disks can be prepared through step two up to a day ahead. Cover with plastic wrap, and keep in the refrigerator. Before cooking, brush disks with oil.

1/2 cup olive oil, plus more for baking sheet
3 large red potatoes, (about 1 pound)
1 large egg
Salt and pepper
1-1/2 cups plain breadcrumbs
1 (12-ounce) log fresh goat cheese
1 tablespoon white-wine vinegar
1 tablespoon grainy or Dijon mustard
8 ounces mesclun or mixed salad greens

Heat the broiler. Brush a baking sheet with oil; set aside. Place potatoes in a medium saucepan, cover with cold water, and bring to a boil. Simmer until fork-tender, 20 to 25 minutes. Rinse potatoes under cold water until cool enough to handle, and cut into 1-inch chunks.
In a shallow bowl, whisk egg with 1/4 teaspoon each salt and pepper. Place breadcrumbs in another shallow bowl. Slice goat cheese into 8 rounds, and pat each into a disk about 1/2 inch thick. Dip disks in the egg and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoon each salt and pepper. Slowly add 1/4 cup oil, whisking to emulsify. Set aside.
Brush disks lightly with remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
Toss mesclun and potatoes in the dressing. Spoon salads onto plates, and top each with two cheese disks. Serves 4. Source: Martha Stewart Living Website.

Endive and Apple Salad

1/2 cup freshly squeezed lemon juice
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon black pepper
5 heads Belgian endive, ends trimmed and cut crosswise into 1-inch slices
1/4 pound Gruyere cheese, cut into 1/2-inch pieces
1 green apple, sliced
1 large avocado, peeled, seeded, and sliced
1/4 cup dried cranberries

For vinaigrette, in a small bowl whisk together lemon juice, oil, vinegar, salt, and pepper. Set aside.
In a large bowl combine endive, cheese, apple, avocado, and cranberries. Drizzle vinaigrette over salad; toss to coot Arrange on a large serving platter.

Plan Ahead: Prepare vinaigrette up to 1 week ahead. Cover and refrigerate. Shake well before using. Serves: 4. Source: Super Suppers Cookbook, by Judie Byrd, 2006.

Field Greens with Creamy Fresh Herb Dressing

This colorful salad features a fresh herb dressing that will replace that ranch-style dressing you’ve been making from the package as your family’s favorite. This salad also helps to get rid of some of the colored hard-cooked eggs you’ve made to celebrate Easter!

Three (10-ounce) bags field greens, baby spinach, or romaine lettuce
6 large hard-cooked eggs, peeled and sliced
1 medium-size red onion, thinly sliced and separated into rings
1-1/2 cups Creamy Fresh Herb Dressing (recipe follows)
12 strips bacon, cooked and crumbled
2 cups croutons, homemade or store-bought

In a large salad bowl, combine the field greens, 3 of the sliced eggs, and the red onion.
Toss the mixture with about 1 cup of the dressing. Add the bacon and croutons, adding more dressing and tossing again to coat the leaves. Sprinkle the top of the salad with the remaining sliced eggs for garnish and serve the remaining dressing on the side. Serves 10. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 108.

Creamy Fresh Herb Dressing
Creamy white, flecked with fresh herbs, and spiked with some garlic and lemon zest, this tangy dressing is a winner over spinach or field greens. It’s also delicious as a dressing for pasta or potato salads, or to spoon over baked potatoes or steamed veggies.

2 cups regular or low-fat mayonnaise
l/2 cup whole or 2 percent milk
2 tablespoons freshly squeezed lemon juice
3 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh tarragon
2 cloves garlic, mashed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon zest

In a glass mixing bowl, whisk together the ingredients until blended. Cover and refrigerate for at least 2 hours. Diva Do-Ahead: At this point, you can refrigerate for up to 4 days. When ready to serve, whisk to combine. Makes about 2-1/2 cups.

Goat Cheese Pear Salad

2/3 cup Redwood Hill Farm’s Fresh Chevre, crumbled
12 cups mesclun, loosely packed
1 Bosc pear quartered lengthwise, remove core, slice to 1/8-inch thick
1/4 cup olive oil
1/3 cup diced pancetta, about 1/4-inch squares
1/2 teaspoon chopped garlic
2 tablespoons chopped fresh tomato
2 tablespoons chopped parsley
1 tablespoon plus 4 teaspoons zin vinegar
Salt and pepper
4 teaspoons toasted pine nuts

Place the goat cheese, mesclun and pear in a large mixing bowl. Heat the oil and pancetta in a medium sauté pan on high heat until the pancetta just starts to brown. Remove from heat. Add the garlic and quickly shake the pan until the garlic starts to brown. Add the tomato and parsley and combine well. Add the zin vinegar and season with salt and pepper. Return to high heat and boil. Pour the vinaigrette over the mesclun mixture and toss well. Sprinkle with pine nuts and serve immediately. Yield: 4 servings. Source: The Food Network.

Guacamole Salad

1 head romaine lettuce
1/2 head iceberg lettuce
1/2 cup chopped green onions
1/2 cup diced tomatoes
1 cup black beans, rinsed and drained
1/4 cup grated Cheddar cheese
1/4 cup grated Monterey Jack cheese
Tri-color tortilla chips

Dressing:
1 avocado, peeled, pitted, and mashed
1 tbsp. fresh lemon juice
1/2 cup sour cream
1/3 cup vegetable oil
1 tbsp. picante sauce

Tear all the lettuce into bite-size pieces and combine with onions; set in the refrigerator.

To make dressing, combine all the ingredients in a food processor or blender and puree until smooth.

To serve, place lettuce mixture in large bowl and top with tomatoes, black beans, and cheeses. Serve with dressing and tortilla chips. Makes 4 to 6 servings. Source: Ivy Bake Shoppe Cookbook, by Martha Wolf and Sue Saunders, 2007, page 151.

Mixed Field Greens with Candied Pecans and Goat Cheese

6 to 8 slices bacon, slivered
8 to 10 cups baby field greens or torn leaf lettuce
1 cup crumbled chevre (goat cheese) or 4 ounces, sliced
1 recipe Balsamic Maple Vinaigrette
1 recipe Candied Pecans

In a large skillet cook bacon until crisp. Drain on paper towels

In a large salad bowl toss together field greens, bacon, and goat cheese Drizzle with desired amount of Balsamic Maple Vinaigrette, toss to coat. Add Candied Pecans; toss to combine. Serves: 6 servings. Source: Super Suppers Cookbook, by Judie Byrd, 2006.

Native Greens Salad with Toasted Flax Seeds, Fresh Berries, Oka Cheese Croutons and Flax Seed Oil Vinaigrette

1/2 pound (about 7 cups) native greens and herbs, rinsed and spun dry
1/4 cup flax seeds, lightly toasted
2 small spring onions, peeled and thinly sliced
1/4 cup blackberries or red raspberries
1/4 cup white raspberries
1/4 cup flax seed oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces Oka cheese, thinly sliced
8 slices French bread, about 1/4-inch thick

Preheat the oven to 350° F. In a large salad bowl, combine the greens, seeds, onions and berries.

Place the sliced bread on a baking sheet and lightly toast until golden on 1 side, about 6 minutes.Turn the slices and place the cheese on the soft sides. Return to the oven and toast until the cheese is melted and just bubbling, about 5 minutes.

In a small bowl, whisk together the oil, vinegar, salt and pepper.

Toss the salad with the dressing and divide among 4 salad plates. Place 2 cheese croutons on each plate and serve immediately. Yield: 4 servings. Source: Emerils.com.

Nutty Tropical Salad

2 tablespoons rice wine vinegar
2 teaspoons fresh lime juice
3 tablespoons minced fresh cilantro
1 tablespoon minced shallots
1 teaspoon minced ginger
Pinch sugar
1/4 cup macadamia nut oil
1/4 cup grapeseed or peanut oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound fresh arugula, tough stems removed, rinsed, and spun dry
8 ounces Serrano ham, very thinly sliced and cut into pieces
1 cup cubed fresh pineapple
1 mango, peeled, seeded, and cubed
1 large firm-ripe avocado, peeled, seeded and cubed
1/2 cup peanuts or macadamia nuts
Chopped fresh chives, garnish

In a medium bowl, whisk together the vinegar, lime juice, cilantro, shallots, ginger, and sugar. Add the oils in a steady stream, whisking, until emulsified. Season with salt and pepper and whisk to combine.

In a large bowl, combine the arugula and ham and toss with dressing to coat. Add the pineapple, mango, jicama and avocado and lightly toss to combine and coat with dressing. Adjust seasoning with salt and pepper, to taste.

Divide among 4 large plates and top each serving with nuts. Drizzle with dressing, as desired. Garnish each serving with chives and serve. Yield: 4 servings. Source: Emerils.com.

Pine Nut, Bacon, and Goat-Cheese Salad

1/3 cup pine nuts or walnuts
1/3 pound sliced bacon
1/3 cup olive oil
1 heaping tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1 pound lettuce
3 ounces goat cheese, crumbled

Toast the nuts in a large, dry skillet over low heat, stirring frequently, until golden, about 5 minutes. Remove the nuts. Cut the bacon into 1/2-inch pieces and add to the skillet. Cook over medium heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Whisk the oil, mustard, lemon juice, sugar, salt, and pepper in a medium bowl. Tear the frisee into small pieces and place in a serving bowl. Add the bacon, nuts, and goat cheese. Toss the salad with the dressing.

Note: It’s worth spending more for frisée, because it doesn’t wilt easily. But you can also mix it with less expensive curly endive or chicory. To serve 30 people, double this recipe, but set aside half the dressing and greens for late guests.

Yield: 15 servings. Source: Real Simple, December 2002. CALORIES 103 (83% from fat); FAT 10g (sat 2g); CHOLESTEROL 6mg; CALCIUM 26mg; CARBOHYDRATE 2g; SODIUM 167mg; PROTEIN 3mg; FIBER 1g; IRON 1mg.

Spinach and Apple Salad with Bacon

2 apples
A few drops of fresh lemon juice
1/4 lb sliced bacon
1 tblsp Dijon mustard
2 tblsp balsamic vinegar
salt and white pepper
1/4 cup (2 fl oz) extra-virgin olive oil
1/2 lb spinach, stemmed and carefully washed
12 black olives, pitted and chopped
2 eggs, hard-cooked and cut into wedges

Peel the apples, if desired, then core and chop. Place in a bowl, sprinkle with the lemon juice and toss lightly; set aside. In a frying pan over high heat, fry the bacon until crisp, about 5 minutes. Transfer to paper towels to drain. Cut into small pieces; set aside. In a small bowl, stir together the mustard and vinegar, salt and pepper to taste until well mixed. Add the oil and stir vigorously until blended. Set aside for a few minutes to allow the flavors to blend. Place the spinach leaves in a salad bowl. Add the apples, bacon, olives and dressing and toss well. Garnish with the egg wedges and serve.

Per Serving: Calories: 267; Protein: 7 g; Carbs: 12 g; Total Fat: 22 g; Saturated: 4 g; MonoUn: 15 g; PolyUn: 2 g; Cholesterol: 113 mg; Sodium: 380 mg; Dietary Fiber: 3 g. Serves 4. Source: Williams-Sonoma Guide to Good Cooking, © 1996.

Spinach and Asiago Salad

Dressing:
3 tbsp. lemon juice
2 tsp. Dijon mustard
2 1/2 tbsp. honey
1/2 cup olive oil

Salad:
1/2 cup thinly sliced red onion rings
1 cup red wine vinegar
3 tbsp. sugar
6 oz. fresh spinach
1/4 cup crumbled cooked bacon
1/4 cup toasted pecans
1/2 cup grated Asiago cheese
Fresh strawberry slices (when in season)
or mandarin oranges

For the dressing, place the first three ingredients in a blender and mix together. With the machine running, slowly add the olive oil in a thin stream until combined.

Thinly slice onion using a mandolin. Combine red wine vinegar and sugar. Stir in onions and marinate at least 2 hours. Place spinach on a plate. Spread onions over greens, and then top with bacon, pecans, and Asiago cheese. Place sliced strawberries or mandarin oranges on top. Drizzle dressing over salad. Makes 2 servings. Source: Ivy Bake Shoppe Cookbook, by Martha Wolf and Sue Saunders, 2007, page 152.

Spinach, Pear, and Pancetta Salad

Crisp pancetta and juicy pears make this salad special enough to be holiday-worthy.

2 ounces pancetta or bacon, coarsely chopped
1 small shallot, minced
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons sherry vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon finely chopped fresh thyme leaves
Salt and freshly ground black pepper
5 ounces baby spinach leaves, washed well and dried thoroughly
1 Bosc pear, cored and thinly sliced
2 ounces fresh, mild goat cheese, crumbled

In a small frying pan over medium-high heat, cook pancetta, stirring often, until crisp, 2 to 3 minutes. Transfer to a paper towel to drain.
Discard all but 1/2 tbsp. fat from pan. Add shallot and stir over medium-high heat until soft, 1 to 2 minutes. Remove from heat and whisk in oil, vinegar, mustard, and thyme. Season with salt and pepper.
Put spinach and sliced pear in a large bowl and gently toss with dressing. Arrange salad on plates. Crumble goat cheese on top and sprinkle with pancetta.

Makes 4 servings. Source: Ron Fonstad, Murrieta, CA, Sunset, November 2007. Note: Nutritional analysis is per 1 1/2-cup serving. Calories: 236 (76% from fat); Protein: 5.6g; Fat: 20g (sat 6.6); Carbohydrate: 11g; Fiber: 3.1g; Sodium: 289mg; Cholesterol: 15mg.

Spinach Salad

6 to 8 pieces bacon, slivered
2 (1-pound) bags pre-washed spinach
8 ounces fresh mushrooms, sliced
1 cup grated Parmesan cheese
3 or 4 green onions, thinly sliced
1 recipe Balsamic Maple Vinaigrette

In a large skillet cook bacon until crisp. Drain on paper towels.
Tear spinach into bite-size pieces, place in a large salad bowl. Add mushrooms, Parmesan cheese, bacon, and green onion, toss to combine. Drizzle with desired amount of Balsamic Maple Vinaigrette, toss to coat.

Serves: 4 to 6. Source: Super Suppers Cookbook, by Judie Byrd, 2006.

Spinach Salad with Apples, Spicy Nuts, and Apple Vinaigrette

This beautiful salad has a little something different in each bite: bright green spinach, tart apples, and crunchy, spicy nuts, all bound together with a slightly sweet apple and poppy seed dressing. All the components can be prepared ahead and then tossed together just before serving. If you’d like to serve this dish another time as a more substantial salad, add cut-up cooked chicken or roasted pork.

1/4 cup apple juice
2 tablespoons cider vinegar
2 tablespoons light brown sugar
2 tablespoons Dijon mustard
3/4 cup canola oil
2 tablespoons poppy seeds
2 Gala apples, cored and chopped
1 tablespoon lemon juice
1 cup chopped celery
Three 10-ounce bags baby spinach
1 cup Spicy Nuts (see below)

Whisk together the apple juice, vinegar, brown sugar, mustard, and oil. Diva Do-Ahead: At this point, you can cover and refrigerate for up to 2 weeks. Whisk to reblend and add the poppy seeds before serving.
Combine the apples and lemon juice, tossing to coat. Add the celery. Diva Do-Ahead: At this point, you can cover and refrigerate for up to 6 hours.
In a large salad bowl, toss together the apples, spinach, and the dressing until the spinach is coated. Garnish with the nuts and serve immediately. Serves 12. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 61.

Spicy Nuts
Simple to prepare, these nuts are the Diva’s secret weapon to perk up an ordinary salad. Or if you want to serve Spicy Nuts as a nibble before dinner, use nut halves instead of chopped nuts. These nuts also add zest to a cheese spread: roll a ball of cheese spread in Spicy Nuts, refrigerate to firm up, and serve with crackers.

2 tablespoons unsalted butter
3 tablespoons sugar
1 teaspoon seasoned salt
1/2 teaspoon Lawry’s garlic salt
1/8 teaspoon cayenne pepper
2 cups chopped pecans or walnuts

Melt the butter in a large nonstick skillet over medium heat. Add 2 tablespoons of the sugar, the seasoned salt, garlic salt, and cayenne, and stir until the spices emit some aroma, 1 to 2 minutes. Add the nuts and toss until well coated, about 4 minutes.
Remove from the heat and place the nuts in a glass bowl. Sprinkle the remaining 1 tablespoon sugar over the nuts and toss until coated. Diva Do-Ahead: Store the nuts in zipper-top plastic bags in the refrigerator for up to 2 weeks or in the freezer for up to 2 months. Makes 2 cups. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 61.

Spinach Salad with Curried Apple and Cashew Dressing

For the dressing:
2 tbsp. white wine vinegar
1 tbsp. dry white wine
2 tsp. Dijon mustard
1 tsp. soy sauce
3 tbsp. sugar, or more to taste
1/2 tsp. curry powder
1/2 tsp. salt or more to taste
1/4 tsp. freshly ground black pepper, or more to taste
1/2 cup vegetable oil

For the salad:
1 package (about 10 oz.) chopped romaine lettuce (about 8 loosely packed cups)
1 package (5 oz.) spinach leaves, rinsed and drained well, stems removed (4 to 5 loosely packed cups)
1 medium Granny Smith apple, cored and chopped into 1/2-inch pieces
1/3 cup cashews
1/4 cup dried cranberries
2 scallions, green parts only, chopped
1 tbsp. sesame seeds, toasted

To toast sesame seeds: Place them in a heavy skillet over medium heat and stir until they are golden brown, about 1 to 2 minutes.

Make the dressing: Place the white wine vinegar, wine, mustard, soy sauce, sugar, curry powder, salt and pepper in a medium bowl. Add the oil, a little at a time, whisking to combine until the dressing has thickened.

Taste for seasoning, adding a tablespoon of sugar and more salt and/or pepper as needed. Set the dressing aside.

Prepare the salad: Place the romaine and spinach in a large salad bowl and toss to combine. Top with the apple, cashews, cranberries, scallions and sesame seeds.

Stir the salad dressing to recombine, then pour half of it over the salad and toss to coat well. Taste for seasoning and add dressing if needed.

Any leftover dressing can be refrigerated for up to two weeks. Serve at once.

Makes 8 to 10 servings. “What Can I Bring? Cookbook”, by Anne Byrn, pages 106-107.

Spinach Salad with Fresh Raspberries and Poppy Seed Vinaigrette

An elegant and simple salad, this slightly sweet pairing lends a nice balance to a savory, rich meal. If raspberries aren’t looking especially nice at your grocer, substitute sliced strawberries or dried cranberries.

1/4 cup rice vinegar
2 tablespoons sugar
2 tablespoons chopped red onion
1/2 teaspoon Dijon mustard
1 tablespoon poppy seeds
1/2 cup vegetable oil
One (10-ounce) bag baby spinach
1/2 cup fresh raspberries

In a medium-size bowl, whisk together the vinegar, sugar, red onion, mustard, poppy seeds, and oil until blended. Diva Do-Ahead: At this point, you can cover and refrigerate for up to 4 days.
When ready to serve, assemble the salad. Combine the spinach and raspberries in a large salad bowl and toss with some of the dressing, adding more to taste. Serve immediately. Refrigerate any leftover dressing. Serves 4. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 81.

Spinach Salad with Pear-Thyme Vinaigrette

Have everything for this flavorful salad ready in advance, so you can quickly toss it together right before serving. The dressing will keep, refrigerated, for up to a week. Clean the greens up to three hours ahead, place them in a large bowl, cover with a damp paper towel and then plastic wrap, and refrigerate.

1 pear, peeled, seeded, and diced
1/4 cup dry white wine
1/4 cup rice vinegar
1 shallot, minced
2 cloves garlic, chopped
2 teaspoons Dijon mustard
3/4 cup extra virgin olive oil
2 teaspoons chopped fresh thyme
Salt
Freshly cracked black pepper
1 bunch spinach, rinsed, spun dry, and torn into smaller pieces
1 small head radicchio, rinsed, spun dry, and torn into smaller pieces
1 cup sliced mushrooms
1 pear, cored and sliced

To prepare the dressing: Combine the pear and wine in a small sauté pan over high heat and cook, stirring often, until the pears are very tender, about 4 minutes. Transfer the pear mixture to a food processor or blender, and add the vinegar, shallot, garlic, and mustard. With the machine running, slowly add the olive oil and process until smooth. Add the thyme and season to taste with salt and pepper. Process again briefly to mix. Refrigerate until ready to use.

To assemble the salad: Place the greens in a large bowl. Add the mushrooms, sliced pears, and about 3/4 cup of the dressing, and toss well. Serve immediately.

Serves 4. Source: Caprial Cooks for Friends, by Caprial Pence.

Strawberry, Walnut & Goat Cheese Salad with Pomegranate Vinaigrette

For vinaigrette:
2 tablespoons grapeseed or canola oil
2 tablespoons pomegranate molasses (available at Middle Eastern groceries)
1 1/2 to 2 teaspoons red wine vinegar
1 teaspoon finely minced shallot
salt to taste

For salad:
6 cups mesclun
1 cup strawberries, hulled and thinly sliced
1/4 cup walnuts, broken into pieces, toasted, and skins removed
3 ounces soft goat cheese, such as Redwood Hill chevre, crumbled
Freshly ground pepper, to taste

Whisk all the vinaigrette ingredients together and set aside.

Arrange greens into a mound on four separate plates. Top greens with berries, drizzle with dressing, and add walnuts and goat cheese. Season with a twist of freshly ground pepper. Serve immediately. Serves 4.

Warm Goat Cheese Salad

1/2 cup olive oil
1/3 cup lemon juice
1 tablespoon diced green onions
1 1/2 teaspoons Dijon mustard
1/2 cup Italian-seasoned breadcrumbs
1 1/2 tablespoons grated Parmesan cheese
1 1/2 tablespoons sesame seeds
3 (4-ounce) goat cheese logs
1 large egg, lightly beaten
3 tablespoons butter or margarine
6 cups torn mixed salad greens
12 pitted ripe olives, sliced

Combine first 4 ingredients; set aside. Combine breadcrumbs, Parmesan cheese, and sesame seeds.

Cut each goat cheese log into 4 slices. Dip in egg, and dredge in breadcrumb mixture. Cover and chill for 2 hours.

Melt butter in a large skillet over medium-high heat. Add goat cheese, and fry 1 to 2 minutes on each side or until browned; drain on paper towels.

Toss mixed greens with dressing; add olives, and top with warm goat cheese. Yield: Makes 6 servings. Source: Southern Living, August 2001.

Watercress and Pear Salad with Walnut Vinaigrette

Walnut Vinaigrette:
2 tablespoons champagne vinegar
1 clove garlic, chopped
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
2 tablespoons walnut oil
Salt and freshly ground black pepper

4 bunches watercress (about 1/4 pound), rinsed well and spun dry
3 ripe pears, peeled and sliced
1/2 cup chopped toasted walnuts

To prepare the dressing, whisk together the vinegar, garlic, and mustard in a bowl. While whisking, slowly add the olive oil, and whisk until smooth and emulsified. Whisk in the walnut oil, and season to taste with salt and pepper.

To prepare the salad, divide the watercress among six salad plates. Arrange the pear slices over the watercress. Drizzle some of the dressing on each salad (save remaining dressing for another use), then top with the chopped walnuts. Serve immediately. Serves 6. Source: Caprial and John’s Kitchen: Recipes for cooking together.

Side and Lunch Salads

Black Bean, Corn and Pasta Salad

8 oz. (2-1/2 cups) uncooked pasta, such as corkscrew
2 cups frozen corn
1/2 cup purchased light ranch salad dressing
1/4 cup sour cream
1/2 pkg taco seasoning or to taste
3 tablespoons finely chopped fresh cilantro
3/4 cup chopped green onions
1 (15-oz.) can black beans, drained, rinsed
4 or 5 roma tomatoes (or 2 medium tomatoes) seeded, chopped (1 cup)
3/4 cup shredded cheddar cheese
Squeeze of lemon

Cook pasta as directed on package. Add corn to pasta during the last minute of cooking time. Drain and rinse pasta in cold water. Mix the Ranch salad dressing, sour cream, taco seasoning in a large bowl. Add the cilantro and onions, then add the pasta and corn mixture. Add canned black beans, tomatoes to the pasta and corn and toss gently to combine. Refrigerate until serving time.

Source: Me. A variation of a WW recipe.

Bulgur Salad with Grapes and Feta Cheese

*Note, I need to test this recipe to see if the texture is right after defrosting. I use candied walnuts for a bit of extra flavor ~kpm

1 cup fine-grained bulgur wheat
1 teaspoon coarse salt
1 1/4 cup boiling water
4 tablespoons fresh lemon juice (approx 2 lemons)
2 tablespoons olive oil
coarse salt and ground pepper
4 tablespoons minced scallion
1 1/4 cup halved seedless red grapes
1 cup chopped walnuts (candied walnuts add flavor) 1 cup crumbled feta cheese (1 4-ounce pkg)

In a medium bowl, combine fine-grain bulgur wheat, and boiling water. Cover; let stand until bulgur is tender, 30 minutes

In a large bowl, whisk together fresh lemon juice and olive oil; season with coarse salt and ground pepper. Add minced scallion, halved seedless grapes, toasted chopped walnuts and crumbled feta. Add bulgur; toss. Refrigerate an hour or so before serving for best flavor.

Serves 4. Source: Everyday Food, Episode 307: Light and Delicious Dishes.

Caesar Chicken-Pasta Salad

Prep time: 10 minutes | Cooking time: 16 minutes

3 cups (about 12 ounces) shredded roasted chicken breast (such as Tyson’s)
3 cups cooked penne pasta (about 6 ounces uncooked tubular-shaped pasta)
2 cups sliced romaine lettuce
1-1/2 cups halved cherry tomatoes
1/2 cup thinly sliced fresh basil
1/2 cup chopped green onion
1/3 cup Caesar dressing
1/4 cup chopped parsley
1 (4 ounce) package crumbled feta cheese
1 garlic clove minced

Toss all ingredients in a large bowl and enjoy. To lower the sodium in this dish, use plain cooked chicken in place of the commercial roasted variety, which is high in sodium.

Source: Cooking Light, September 1997, page 132

_{Yield: 4 servings (serving size: 2 cups). Nutrition Per Serving: Calories 362 (22% From Fat); Fat 8.8g (Sat 5.2g, Mono 1.4g, Poly 0.6g); Protein 19.4g; Cholesterol 78mg; Calcium 206mg; Sodium 951mg; Fiber 3.5g; Iron 2.6mg; Carbohydrate 40.4g}

Chick-Pea Salad with Olives and Herbs

2 cans garbanzo beans (or use 1 cup soaked and cooked dried beans)
2 T balsamic vinegar
1 T fresh lemon juice
5 T olive oil
1 tsp. minced garlic (or garlic puree from a jar)
1 T chopped mint
1 T chopped basil
1 T chopped thyme
1 T chopped rosemary
1 T chopped Greek oregano
sea salt and fresh ground black pepper to taste
1 tsp. Spike seasoning (optional but highly recommended)
1/2 cup chopped Kalamata olives (or use 1/4 cup Kalamata olives and 1/4 cup green olives)
1/4 cup chopped green onion

Drain garbanzo beans into colander placed over the sink, then rinse with cold water until no more foam appears. Let beans drain at least 30 minutes, and if they still look quite wet, blot dry with paper towels.

In large plastic bowl, whisk together balsamic vinegar, lemon juice, and olive oil. Add chopped herbs, salt, pepper, and Spike seasoning. Blend in drained beans, then gently stir in chopped olives and green onion. This is a salad that would benefit from making a few hours ahead so flavors can blend. It will keep well for a day or two in the refrigerator. Serve cold or at room temperature.

Per Serving: Calories: 271; Protein: 7 g; Carbs: 23 g; Total Fat: 18 g; Saturated: 2 g; MonoUn: 11 g; PolyUn: 2 g; Cholesterol: 0 mg; Sodium: 210 mg; Dietary Fiber: 3 g. Serves 6. Source: Williams-Sonoma Guide to Good Cooking, © 1996.

Chicken Curry Salad Recipe

It’s quite easy to make. The important thing to remember is that you need to “cook” the curry powder in the olive oil before adding it to the rest of the salad ingredients. Heat releases the flavor of the curry. It’s also easy to make ahead, the added time just allows the flavors to blend.

2 Tbsp olive oil
1-1/2 lb skinless chicken breast, cut into 1 inch cubes
Salt
1 yellow onion, roughly chopped
2 heaping Tbsp yellow curry powder
1 apple (tart or sweet, your preference), peeled, cored, and diced
1/2 c up chopped fresh cilantro (just lightly packed)
2 green onions, sliced

1 Tbsp mayonnaise optional

Heat olive oil on medium/medium-high heat in a thick-bottomed sauté pan. Add chicken pieces and cook, stirring frequently until just cooked through, about 5 minutes. Sprinkle some salt on the chicken pieces while cooking. Check doneness by removing the thickest piece and cutting it in half. If it is still pink in the middle, keep cooking. Try not to overcook the chicken or it will be dry. Remove chicken pieces with a slotted spoon, set aside in a bowl.
Add yellow onion and cook. After a few minutes, when the onions are beginning to get translucent, add 2 heaping tablespoons of yellow curry powder. Cook a few minutes more, stirring frequently. If the curry sticks to the bottom or the mixture gets dry, add a bit more olive oil to the pan. As you stir, scrape up the stuck curry bits. Cook, stirring another minute. (If adding optional mayonnaise, remove curry from heat and mix in mayo.) Add onion mixture to chicken and mix well, coating the chicken pieces with the curry infused olive oil. Refrigerate until cool. At this point you can make the salad a day a head of time.
When you are ready to serve the salad, mix in the apple, green onions, and cilantro.

Serves 4. Source: Simply Recipes.com.

Chicken-Grape Salad

5 cups cooked, chopped chicken
2 cups green or red grapes, cut in half
1 teaspoon celery seed
1 1/2 cups mayonnaise
2 tbsp. lemon juice
1 tsp. coarse pepper
2 tsp. celery salt
Toasted pecans

Mix the first three ingredients together in a bowl. In a smaller bowl, stir mayonnaise, lemon juice, and seasonings together. Mix with chicken mixture and adjust seasonings as needed. Garnish with toasted pecans. Makes 8 servings. Source: Ivy Bake Shoppe Cookbook, by Martha Wolf and Sue Saunders, 2007.

Chicken & Mango Salad

To prepare a mango, first peel it using a vegetable peeler or paring knife. Then, stand the mango on one of its narrow edges and use a sharp knife to cut down along one side of the stem end, just grazing the pit. Repeat on the other side. Cut each half into slices. Slice off any flesh left clinging to the pit.

2/3 cup peanut or canola oil
1/4 cup white wine vinegar
1 Tbs. Dijon mustard
2 to 3 tsp. Asian chile oil (optional)
2 garlic cloves, minced
1/2 cup mango chutney
2 cups shredded roast chicken, homemade or purchased
1 celery stalk, thinly sliced
1 small red onion, halved and thinly sliced
1/3 cup roasted salted cashews, coarsely chopped
1 mango, peeled, pitted and thinly sliced
4 cups shredded romaine lettuce

Make the vinaigrette: In a food processor or blender, combine the peanut oil, vinegar, mustard and chile oil and process until blended. Add the garlic and chutney and continue to process to form a smooth puree.

Assemble the salad: In a bowl, combine the chicken, celery, onion, cashews and mango. Add the vinaigrette and toss gently to coat. Divide the lettuce among individual plates, top with the chicken mixture and serve.

Serves 4. Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).

Chicken and Olive Pasta Salad

Note: Should half the recipe unless taking to a pot-luck.

3-1/2 pounds chicken
2 tablespoons plus 2-1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 pound pasta, such as angel hair or linguine, cooked and drained
1 tablespoon plus 1/2 teaspoon olive oil
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
2 cups chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped black olives
1/2 cup chopped pimiento-stuffed green olives
1/2 teaspoon Emeril’s Original Essence
2 tablespoons chopped pickled jalapeños
2 cups freshly grated Parmesan cheese

Put the chickens in a large heavy pot with 2 tablespoons salt and the cayenne. Add enough water to cover. Bring to a boil, then reduce the heat to medium-low and cook until the chickens are very tender, about 1 hour. Remove the chickens from the pot and reserve 3 cups of the stock. Set aside.

Bring a large pot of water with 1 teaspoon salt and 1 tablespoon olive oil to a boil over high heat. Add the pasta and cook until al dente, about 7 minutes. Remove from the heat, drain, and rinse under cold water. Toss the pasta with the remaining 1/2 teaspoon olive oil and set aside.

When the chicken is cool, remove the meat from the bones, discarding the rest.

Preheat the oven to 350ºF. Combine the butter and flour in a heavy saucepan over medium heat and whisk to blend. Cook, whisking, for 2 minutes. Add the onions and celery and cook, stirring, until just soft, 2 to 3 minutes. Gradually add the reserved chicken stock and whisk to blend. Cook, stirring, until smooth and slightly thickened. Add the chicken and olives and season with the remaining 1-1/2 teaspoons salt, the Essence, and the jalapeños. Remove from the heat. Add 1 cup Parmesan and stir to blend.

Spread half of the pasta in a 9 x 13-inch baking dish. Spoon half of the chicken mixture over the pasta and sprinkle with 1/2 cup of the Parmesan. Spread the remaining pasta over the Parmesan and top with the remaining chicken mixture. Sprinkle the casserole with the remaining 1/2 cup Parmesan.

Bake until bubbly and the cheese has melted, about 20 minutes. Remove from the oven and serve warm. Makes 10 to 12 servings. Source: Emerils.com.

Chicken Salad

1 1/2 pounds cooked chicken, chopped
1 tablespoon celery seed
1/4 cup sliced black olives
1/4 cup crushed pineapple, drained
1/4 cup pimientos
1 cup mayonnaise (not Miracle Whip)
3 tbsp. Durkee’s mustard sauce
Juice of 1 lemon
2 tsp. dill weed
1 1/2 tsp. salt and pepper

Mix the first seven ingredients together and combine thoroughly. Add lemon juice and seasonings. Makes great sandwiches or good on a bed of lettuce, or stuffed in a tomato.

Makes about 2 quarts. Source: Ivy Bake Shoppe Cookbook, by Martha Wolf and Sue Saunders, 2007.

Chicken Salad with Lowfat Cilantro Mayo and Almonds

12 ounces cooked, diced chicken breast
2 cloves garlic, crushed
1/2 cup chopped fresh cilantro
3 tablespoons reduced-fat Mayo
3 teaspoons spicy brown mustard
1/4 cup lime juice
1/4 tsp. hot sauce
salt and freshly ground pepper to taste
1/2 cup sliced, toasted almonds for serving

In a bowl, mix chicken, garlic, cilantro, mayo, brown mustard, lime juice, hot sauce and salt and pepper to taste. Mix well. Refrigerate for at least one hour to combine flavors. Serve over a bed of lettuce or bread, with sliced, toasted almonds on top for crunch.

Chicken Salad with Hoisin Sauce

12 wonton skins, cut into 1/8-inch strips, separated
1/2 pound snow peas, ends trimmed and strings removed
1 pound chicken cutlets
Togarashi or Asian seasoning
Freshly ground black pepper
2 tablespoons vegetable oil
4 cups shredded Napa or other green cabbage
1/2 cup thinly sliced red onions
1 tablespoon chopped mint leaves
1 tablespoon chopped cilantro leaves
Hoisin Dressing (recipe follows)
Green onions, sliced on bias, garnish
1 tablespoon lightly toasted sesame seeds, garnish

Preheat the oven to 375ºF. Spread the wonton strips on a baking sheet and bake for 5 minutes. Remove from the oven and toss to separate. Continue baking until light brown and crisp, about 8 minutes. Let cool.

In a small saucepan of boiling salted water, blanch the snow peas until tender, about 1 minute. Shock in ice water and pat dry.

Season the chicken cutlets with togarashi or Asian seasoning and pepper on both sides. Heat a large saute pan over medium-high heat. When the pan is hot, add the oil and heat. Add the chicken cutlets, in batches if necessary, and cook for 1 minute on each side, or until just cooked through. Remove from the pan and set aside while you prepare the salad.

In a large bowl, combine the cabbage, snow peas, red onions, mint and cilantro in a large bowl.

Cut the chicken into strips. Toss the cabbage mixture with 1/2 cup of the hoisin dressing, and divide mixture between 4 plates. Arrange the sliced chicken on the salad and drizzle with remaining 1/2 cup dressing. Garnish with wonton strips, green onions, and sesame seeds. Yield: 2 to 4 servings. Source: Emerils.com.

Chicken Tabbouleh

3 cups water
1 cup bulgur wheat
3 cups boneless, skinless chicken breast, cooked and cubed
1 cup fresh parsley, chopped
1 cup scallions, chopped
1/3 cup dried currants
1/4 cup frozen orange juice concentrate
2 tbsp. fresh lemon juice
1 tbsp. extra-virgin olive oil
1 tsp. ground cumin
1/4 tsp. cayenne pepper, or to taste
1/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste

In a saucepan, bring water to a boil. Add bulgur and remove from heat. Let stand until most of the water is absorbed, 20 to 30 minutes.

Drain bulgur well, squeezing out excess moisture. Transfer to a bowl. Add chicken, parsley, scallions and currants.

In a small bowl, whisk orange-juice concentrate, lemon juice, oil, cumin and cayenne until blended. Season with salt and pepper. Toss with bulgur mixture. Adjust seasoning with salt and pepper and serve.

For a quick meal, serve with tomato wedges and toasted pita bread.

Servings: 6. Nutrition facts (per serving): 243 calories, 46 mg cholesterol, 4 g fat, 65 mg sodium.. Adapted from Tavolo, Inc. recipe. Obtained from Sunnyland Mills recipe site search.

Chicken Waldorf Salad

Dressing:
3/4 cup white balsamic vinegar
3/4 cup orange juice
2 tsp. coarse salt
1 tsp. pepper
2 tbsp. Dijon mustard
1-1/4 cups olive oil

Salad:
5 whole chicken breasts, baked and chopped
1-1/2 cups Craisins
1-1/2 tablespoons celery seed
2-1/2 cups chopped pecans, toasted
3 apples, cored and coarsely chopped with peeling on
Leaf lettuce or mixed greens

For the dressing, blend the first five ingredients together in a food processor. With the machine running, slowly add olive oil in a thin stream; set aside.

For the salad, place the chicken, Craisins, and celery seed in a bowl. Add three-fourths of the dressing and toss to coat. Cover and refrigerate 3 to 4 hours. Just before serving, add the pecans and apples. Add remaining dressing if needed and then serve over lettuce. Makes 12 to 15 servings. Source: Ivy Bake Shoppe Cookbook, by Martha Wolf and Sue Saunders, 2007.

Cold Peanut, Chicken, and Soba Noodle Salad

12 ounces dried soba noodles, or other buckwheat noodles
3 tablespoons sesame oil
1/4 cup chopped green onions (green tops only)
1 jalapeno, seeded, stem removed, and minced
1 teaspoon minced garlic
1 teaspoon minced gingerroot
1/2 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup chicken stock
1/4 cup chopped fresh cilantro
2 tablespoons fish sauce
1 tablespoon Sherry
2 tablespoons fresh lime juice
1 teaspoons sugar
1/2 teaspoon red pepper flakes
1/2 cup chopped red bell pepper
1 whole skinless, boneless chicken breast, cut into strips and lightly poached, and chilled
1 cucumber, peeled, seeded and chopped
2 tablespoons chopped roasted unsalted peanuts

Bring a large pot of water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain in a colander and rinse under cold running water. Drain and transfer to a large bowl. Toss with 1 tablespoon of the sesame oil, cover and refrigerate.

In the bowl of a food processor, combine 2 tablespoons of the green onions, the jalapenos, garlic, and ginger, and process on high speed. Add the remaining 2 tablespoons of sesame oil, the peanut butter, soy sauce, chicken stock, cilantro, fish sauce, sherry, lime juice, sugar, and pepper flakes. Toss the sauce to taste with the noodles.

To serve, toss the noodles with the chicken strips, bell pepper, cucumber, peanuts, and remaining 2 tablespoons of green onions, and serve. Yield: 4 to 6 servings. Source: Emerils.com.

Curried Chicken Salad

This spicy-sweet chicken salad is loaded with fruit. Eat it with whole-grain crackers or a toasted baguette to increase your carbohydrates. If you don’t have time to cook the chicken, pick up a rotisserie chicken at the supermarket.

1-1/2 cups chopped cooked chicken breast (about 8 ounces)
1/2 cup halved seedless red grapes
1/2 cup diced peeled apple
2 tablespoons diced pineapple
1 tablespoon dried currants
3 tablespoons low-fat mayonnaise
1 teaspoon honey
1/2 teaspoon curry powder
1/2 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon sliced almonds, toasted

Combine first 5 ingredients in a large bowl. Combine mayonnaise and next 5 ingredients (through pepper), stirring with a whisk. Pour mayonnaise mixture over chicken mixture; toss gently to coat. Sprinkle with almonds. Cover and chill.

Yield: 2 servings (serving size: 1-1/4 cups). Nutrition Per Serving: Calories 303(21% From Fat); Fat 7.2g (Sat 1.3g,Mono 2.3g,Poly 1.3g); Protein 33.8g; Cholesterol 89mg; Calcium 37mg; Sodium 435mg; Fiber 1.9g; Iron 1.7mg; Carbohydrate 25.7g; Source: Cooking Light, July 2004

Curried Chicken Salad

2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
1/4 cup vegetable oil
2 tablespoons curry powder
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 medium red onion, finely chopped (1 cup)
2 tablespoons minced garlic
1 Granny Smith apple, cored and cut into 1/2-inch cubes
2 teaspoons fresh lime juice
1/3 cup Mayonnaise
1/3 cup sour cream
1/2 pound seedless red or green grapes, halved (1-1/2 cups)
2/3 cup raisins
1/2 cup roasted cashews

Place the chicken, 3 tablespoons of the vegetable oil, the curry powder, salt, and cayenne in a bowl and stir until the chicken is thoroughly coated with the oil and spices. Refrigerate, covered, for at least 1 hour and for up to 8 hours.

Heat a large skillet over high heat and, when hot, add the remaining tablespoon of vegetable oil. Add the chicken and cook, stirring occasionally, until golden brown around the edges and cooked through, 5 to 6 minutes. Using a slotted spoon, transfer the chicken to a clean large bowl and set aside to cool.

Lower the heat to medium-high and add the onion and garlic to the skillet. Cook, stirring occasionally, until the onion is translucent, 3 to 4 minutes. Add the onion and garlic to the chicken and set aside to cool before proceeding.

Add the apple, lime juice, mayonnaise, sour cream, grapes, and raisins to the bowl and stir to mix well. Serve immediately, or refrigerate, covered, until ready to serve. Garnish with the cashews just before serving. This salad is best served within 24 hours. Makes 6 to 8 servings. Source: Emerils.com.

Curried Chicken Salad with Mango and Cashews

1/3 cup mayonnaise
1 teaspoon Madras curry powder
4 cups chopped cooked chicken
1 large mango, peeled, seeded, and diced
1 large shallot, chopped
1/3 cup chopped cilantro leaves
1/3 cup coarsely chopped roasted cashews
Salt, if needed

This quick and easy chicken salad can be served as a sandwich or the low-carbohydrate way—on a bed of greens. You can use a store-bought rotisserie chicken for this recipe, but choose one without any added flavorings.

In a large bowl, combine the mayonnaise and curry powder. Add the chicken, mango, shallot, cilantro, and cashews; toss to combine. Depending on the chicken and the curry powder, you may not need to add any salt. Source: Cilantro Secrets, by Gwyneth Doland.

Curry Rice Salad

This curry salad is ideal to cook ahead as the flavors blend better after the salad has sat in the refrigerator overnight. And it is easy to cook in large quantities for summer potlucks and barbeques.

Short grain brown rice – 1 to 1-1/2 cup, best is organic
One large yellow onion – chopped
Curry paste or curry powder – red or yellow Indian (not Thai)
Olive oil
Cumin
Chile pepper
Sesame oil

Cilantro – chopped
Raisins – one cup
One apple – cored and chopped (not peeled)
Honey
Salt
(Optional) Celery – chopped
(Optional) Snow peas – stringy ends chopped off, then chopped
(Optional) Bell pepper, red, green, or yellow – chopped
(Optional) Green onions – chopped

Prepare the brown rice. Put rice in a big pot, add 1-3/4 cups of water for every cup of rice, bring to a boil, cover, lower the heat on very low, let simmer for 45 minutes, take off heat and keep covered for at least another 10 minutes.
Prepare onions and curry oil. In a large saucepan put 1/4 cup of olive oil on medium high heat. Add a couple heaping tablespoons of curry paste (if it is mild) or add a couple of tablespoons of mild curry powder. Add a dash of chile pepper and cumin and a few drops of sesame oil if you have it. Let the curry simmer for a minute. Add the chopped yellow onion and cook until translucent.
Mix rice and onions. In a large mixing bowl, put in the hot rice and then fold in the onions with the curry infused oil in which they were cooked. You’ll need to use a strong wooden spoon to mix. Taste test the rice at this point. If it needs more curry flavor, heat some more curry powder, chile, and cumin in olive oil for a few minutes and add to the rice to desired spiciness.
Add other ingredients to taste – cilantro, raisins, apple, celery, snow peas, bell pepper, green onions, or whatever is in your fridge. Add a couple tablespoons of honey. Add a dash of salt to taste.
Chill and serve. The secret to this recipe is the cilantro, raisins, and chopped apple. Sesame oil is a nice touch. You can also add chicken to it to make it more of a cold main salad dish.

The salad gets better the longer it sits in the fridge (to a point) because of the absorption of the curry oil. So it is a good idea to make a big batch because the leftovers are even better than the firsts!

Serves 4 to 6. Source: https://www.simplyrecipes.com/recipes/curry_rice_salad/

Curry Turkey Salad

1/2 cup mango chutney
2 teaspoons curry powder
1 to 1-1/2 cups mayonnaise
Salt
Freshly ground black pepper
1 pound roasted turkey meat, diced
2 cups cooked wild rice
1 cup seedless green grapes, cut in half
1/2 cup sliced almonds, toasted
1/2 cup chopped red onions
2 heads radicchio lettuce, cored and thinly sliced
Drizzle olive oil
1 tablespoon chopped chives

Toasted Croutons:
1/2 loaf French Bread
Olive oil

Stir together, mango chutney, curry powder, and enough mayonnaise to your desired taste. Season with salt and pepper. In a mixing bowl, combine the turkey meat, rice, grapes, almonds, and red onions. Add dressing. Mix well. In a small mixing bowl, toss the radicchio with a drizzle of olive oil, salt and pepper. To serve, lay the radicchio in the center of each serving plate. Mound the turkey salad on top of radicchio. Place the croutons around the salad. Garnish with chives.

For Toasted Croutons: Slice French bread on the bias into 1/2 to 3/4-inch thick slices. Brush with olive oil. Grill or broil until golden. Yield: 4 to 6 servings. Source: https://www.emerils.com/126387/curry-turkey-salad.

Greek Bulgur Salad with Chicken

This dish plays off the traditional Greek salad. Bulgur and chicken make it substantial enough for lunch. The flavors meld slowly, so it’s ideal to serve the following day.

4-1/2 cups water
3 cups uncooked medium bulgur
3/4 cup fresh lemon juice (about 3 lemons), divided
2 teaspoons salt, divided
2-1/2 cups chopped skinless, boneless rotisserie chicken breast
2-1/2 cups chopped peeled cucumber
2 cups halved grape tomatoes
1 cup chopped fresh parsley
1/2 cup thinly sliced fresh basil
1/2 cup finely chopped red onion
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup extra virgin olive oil
1/2 teaspoon black pepper
10 kalamata olives, pitted and chopped

Combine water, bulgur, 1/2 cup juice, and 1 teaspoon salt in a large saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 15 minutes or until liquid is absorbed. Uncover and cool to room temperature.

Combine remaining 1/4 cup juice, remaining 1 teaspoon salt, and remaining ingredients in a large bowl; toss to combine. Add cooled bulgur mixture; toss well to combine. Cover and chill.

Source: Cooking Light, March 2006

_{Yield: 10 servings (serving size: about 1-2/3 cups). Per Serving: Calories 305(33% From Fat); Fat 11.1g (Sat 2.7g,Mono 6g,Poly 1.5g); Protein 16.7g; Cholesterol 36mg; Calcium 82mg; Sodium 651mg; Fiber 8.8g; Iron 2.3mg; Carbohydrate 37.6g.}

Mediterranean Salad

3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cloves garlic, minced
1 (1-pound) box Israeli couscous (or any small pasta)
3 cups chicken stock
2 lemons, juiced
1 lemon, zested
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup dried cranberries
1/4 cup slivered almonds, toasted

In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

Makes 4-6 servings. Source: Everyday Pasta, by Giada De Laurentiis, 2007.

Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette

1 cup uncooked bulgur or cracked wheat
1 cup boiling water
1-1/2 cups diced zucchini
1 cup fresh corn kernels (about 2 ears)
3/4 cup (3 ounces) diced Monterey Jack cheese with jalapeño peppers
3 tablespoons minced fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons minced seeded jalapeño pepper
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
Lime wedges (optional)

Combine the bulgur and boiling water in a large bowl. Cover; let stand 30 minutes or until liquid is absorbed. Add zucchini and next 4 ingredients (zucchini through beans); stir gently. Combine orange juice and next 5 ingredients (orange juice through cumin); stir with a whisk. Pour juice mixture over bulgur mixture; toss gently. Serve salad at room temperature or chilled. Garnish with lime wedges, if desired.

Source: Cooking Light, August 2000.

_{Yield: 4 servings (serving size: 1-1/2 cups). Per Serving: Calories 371(28% From Fat); Fat 11.4g (Sat 4.8g,Mono 4.6g,Poly 1.1g); Protein 17.6g; Cholesterol 17mg; Calcium 207mg; Sodium 413mg; Fiber 11g; Iron 3.2mg; Carbohydrate 55.1g}

Muffuletta Salad

6 cups water
2-1/2 teaspoons salt
1 pound small shell pasta
1/2 pound salami, cut into 1/4-inch cubes
1 pound provolone cheese, cut into 1/4-inch cubes
1/2 pound mortadella, cut into 1/4-inch cubes
1/2 pound boiled ham, cut into 1/4-inch cubes
20 pitted jumbo black olives, sliced
20 green Queen olives stuffed with pimientos, sliced
1/2 cup minced yellow onion
1 tablespoon minced garlic
1/2 cup chopped celery
1/2 cup chopped fresh parsley leaves
1/4 cup fresh thyme leaves
1 cup extra-virgin olive oil
6 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 teaspoon freshly ground black pepper

Put the water and 1 teaspoon of the salt in a large saucepan and bring to a boil over high heat. Add the pasta and cook, uncovered, stirring occasionally, until tender, 6 to 8 minutes. Remove from the heat and drain. Rinse with cool water and drain again.

In a large mixing bowl, combine the pasta, salami, provolone, mortadella, ham, olives, onion, garlic, celery, parsley, and thyme. In a small bowl, whisk together the oil, vinegar, Worcestershire, hot sauce, 1/2 teaspoon of the salt, and the pepper. Pour over the salad mixture. Add the remaining 1 teaspoon salt. Toss to mix well. Store in an airtight container and refrigerate for at least 8 hours before serving.

Yield: 8 to 10 servings. Source: https://www.emerils.com/123025/muffuletta-salad.

Noodle Salad with Peanut-Lime Vinaigrette

1 lb cooked al dente and cooled thin pasta (that’s 1 lb. after cooking)
2-4 scallions, chopped, save some for garnish
1 red bell pepper, julienned, save some for garnish
roasted peanuts, chopped, save all for garnish
1 tablespoon black sesame seeds or sesame seeds, with additional for garnish (optional)

Peanut-Lime Vinaigrette:
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 serrano chile, chopped
3 tablespoons fresh cilantro leaves
1-1/2 tablespoons unsalted creamy peanut butter
3 tablespoons fresh lime juice
1-1/2 tablespoons rice vinegar
1-1/2 tablespoons soy sauce
1-1/2 teaspoons light brown sugar
2/3 cup canola oil
1 tablespoon sesame oil
salt to taste

To make dressing: In a food processor, process everything except the oil.
Slowly drizzle in the oil until emulsified.
Scrape into a bowl and wait for half an hour for the flavors to develop.
To make salad: Toss all together, dress with just enough dressing to moisten and flavor, and garnish with scallions, red bell pepper and peanuts.
Serve at room temperature.

Source: https://www.food.com/recipe/noodle-salad-with-peanut-lime-vinaigrette-31110

_{Nutrition Facts, Calculated for 1 serving (237g), Recipe makes 4 servings. Calories 854, Calories from Fat 413 (48%) Total Fat 46.0g 70% (Saturated Fat 4.2g 20%; Polyunsat. Fat 14.3g; Monounsat. Fat 24.9g; Trans Fat 0.0g), Cholesterol 0mg, Sodium 392mg 16%, Potassium 430mg 12%, Total Carbohydrate 93.5g 31%, Dietary Fiber 5.6g 22%, Sugars 6.2g, Protein 18.4g 36%, Vitamin A 1836mcg 36%, Vitamin B6 0.4mg 18%, Vitamin B12 0.0mcg 0%, Vitamin C 65mg 109%, Vitamin E 9mcg 30%, Calcium 68mg 6%, Magnesium 91mg 22%, Iron 5mg 28%}

Orzo Salad with Corn, Feta and Tomatotes

Dressing:
3 tablespoons fresh lemon juice
2 tablespoon olive oil
2 teaspoon rice wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
3 garlic cloves, crushed

Salad:
1 cup uncooked orzo
2 cups fresh yellow corn kernels (about 4 ears)
2 cups chopped tomatoes
1/2 cup sliced red onions
1/2 cup hearts of palm, sliced crosswise
2 cups crumbled feta cheese

Combine the dressing ingredients in jar and shake vigorously (or in bowl and whisk well). Cook the orzo in large pot of boiling salted water, stirring occasionally, about 8 minutes. Add the corn and cook about 2 minutes more or until the pasta is still firm to the bite. Drain and place in large bowl. Add half the dressing and toss to coat. Cool a bit, then add the remaining ingredients and the rest of the dressing and toss to coat. Cover and chill until ready to serve. Source: https://www.emerils.com/123361/orzo-salad-corn-feta-and-tomato.

Pasta Salad with Arugula Pesto, Grilled Chicken Breasts, and Feta

PREP TIME: 20 minutes | TOTAL TIME: 45 minutes | YIELD: 8 to 10 servings

1 pound boneless, skinless chicken breasts
Olive oil
Salt
Pepper
Essence
1 bunch fresh arugula, tough stems removed, washed and spun dry, plus baby arugula, for garnish
1/2 cup packed fresh parsley leaves
1/2 cup lightly toasted walnuts
2 teaspoons minced garlic
1/2 cup grated Parmesan
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
1/4 to 1/2 cup olive oil
1 pound penne pasta
1 pint red grape tomatoes, halved
1 pint yellow grape tomatoes, halved
1-1/4 cups crumbled feta
1/2 cup roughly chopped pitted oil-cured olives

Preheat a grill. Drizzle the chicken with oil and season with salt, pepper, and essence. Place on the grill and cook until cooked through, about 4 minutes on the first side, and 5 minutes on the second side. Remove the chicken from the grill and cut into cubes.

In a food processor, combine the arugula, parsley, walnuts, garlic, cheese, lemon juice, salt, and pepper, and process on high speed until the greens are finely chopped. With the machine running, add the extra-virgin olive oil and 1/4 cup of the olive oil in a steady stream and process until smooth.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and shock in an ice bath and place in a bowl. Toss with some olive oil so it doesn’t stick.

Toss the pasta with the arugula pesto, to taste. Let cool, cover with plastic wrap, and refrigerate until well chilled. Toss the cubed chicken, red and yellow tomatoes, feta, and olives to the pasta, and toss to combine. Adjust the seasoning, to taste, and serve, garnished with baby arugula. Yield: 8 to 10 servings. Source: https://www.emerils.com/125795/pasta-salad-arugula-pesto-grilled-chicken-breasts-and-feta.

Pasta Salad with Orange Dressing

MAKE AHEAD UP TO 24 HOURS

PREP: 30 minutes | CHILL: 2 to 24 hours | MAKES: 4 servings

6 ounces dried multigrain or regular farfalle (bow tie) or penne pasta
1 (15-ounce) can black beans, rinsed and drained
1/2 of a large green sweet pepper cut into thin strips
1 cup chopped cooked chicken (5 ounces)
1/2 cup thin red onion wedges (optional)
1 8-ounce carton light sour cream
1 1/2 teaspoons finely shredded orange peel
3 tablespoons orange juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 to 2 tablespoons milk
1 1/2 cups lightly packed arugula leaves
3 tablespoons snipped fresh cilantro

Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer to a large bowl. Add beans, sweet pepper, chicken, and, if desired, red onion; set aside.
For dressing, in a small bowl combine sour cream, orange peel, orange juice, salt, and black pepper.
Pour dressing over pasta salad; toss gently to coat. Cover and chill for 2 to 24 hours.
Before serving, stir enough of the milk into pasta salad to reach desired consistency. Stir in arugula and cilantro.

Source: Better Homes and Gardens Make-Ahead Meals: 150+ Recipes to Enjoy Every Day of the Week, 2015

_{Nutrition Facts Per Serving: 390 calories; 10 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 51 mg cholesterol; 624 mg sodium. 673 mg potassium; 57 g carbohydrates; 9 g fiber; 7 g sugar; 23 g protein; 729 IU vitamin a; 38 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 109 mcg folate; 0 mcg vitamin b12; 172 mg calcium; 4 mg iron.}

Pineapple, Bulgur & Almond Salad

1/4 cup #2 medium bulgur
2 Tablespoons fresh minced parsley
2/3 cup water
1/4 cup fresh chopped pineapple
1/4 teaspoon ground coriander
2 teaspoons olive oil
2 Tablespoons blanched almonds
2 teaspoons lime juice
1 sweet red pepper
4 romaine lettuce leaves

Place the bulgur, water and coriander in a medium saucepan, uncovered, over a medium flame. When the water boils, turn down heat and simmer just until the water is absorbed, about 5 minutes.

While the bulgur is cooking, carefully chop the almonds with a sharp knife. When the bulgur is finished cooking, place in a medium bowl, spreading out the bulgur so that it will cool quickly.

Meanwhile, cut the top from the red pepper, and slice off two rings to be used as a garnish.

Add the almonds, parsley, pineapple, oil and lime juice to the cooled bulgur and toss.

To serve, place two lettuce leaves on each serving plate, top with salad and garnish with a red pepper ring. Servings: Makes 2 servings, Source: Sunnyland Mills Web site.

Pork Tabbouleh

Mint, lemon juice, and parsley brighten this refreshing salad.

1-1/2 cups boiling water
1 cup uncooked bulgur
1-1/2 cups (1/4-inch) cubed Simply Roasted Pork (about 8 ounces) | See Pork section
1-1/2 cups chopped seeded plum tomato
1 cup chopped seeded cucumber
1 cup finely chopped fresh parsley
1/2 cup chopped green onions
1/2 cup chopped fresh mint
1 (15-1/2-ounce) can chickpeas (garbanzo beans), drained
1/3 cup lemon juice (about 2 lemons)
1 tablespoon extra virgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Combine water and bulgur in a large bowl; cover and let stand 15 minutes or until water is absorbed and bulgur is tender. Add Simply Roasted Pork and next 6 ingredients (through chickpeas); toss gently to combine.

Combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle juice mixture over pork mixture; toss to combine. Chill at least 2 hours.

Source: Cooking Light, September 2004.

_{Yield: 6 servings (serving size: 1-2/3 cups), Nutrition Per Serving: Calories 382(18% From Fat); Fat 7.5g (Sat 1.4g,Mono 3.8g,Poly 1.4g); Protein 20g; Cholesterol 26mg; Calcium 98mg; Sodium 887mg; Fiber 13.5g; Iron 4.2mg; Carbohydrate 62.3g.}

Roasted Chicken Salad with Green Grapes. Walnuts, and Champagne Grape Vinaigrette

4 (8 ounce) chicken breasts
1/2 c. orange juice
1/4 c. raw, unfiltered honey
1/4 c. chopped fresh rosemary
6 T. extra-virgin, expeller-pressed olive oil
1/4 c. balsamic vinegar
2 t. coarse ground black pepper
1 t. real sea salt or Redmond Real Salt
2 c. organic green grapes, halved
1/4 c. Gorgonzola cheese
1 medium fennel bulb, sliced thin
1/2 c. chopped, candied crispy walnuts
1 c. Champagne Grape Vinaigrette (recipe follows)
6 bibb lettuce leaves in the shape of a cup

Directions: Preheat oven to 400F. Combine orange juice, honey, and rosemary in a mixing bowl and whisk to combine. Gradually add olive oil in a steady stream while whisking to emulsify. Add vinegar, salt and pepper and whisk to combine. Place chicken in a baking dish, skin side down, and rub generously with the olive oil mixture. Bake until browned and cooked through about 45 minutes. Remove to let cool. When cool enough to handle, pull the meat from the bones in strips and set aside.

Meanwhile, combine grapes, cheese, fennel, walnuts and Champagne Grape Vinaigrette in a large mixing bowl and toss to combine. Add chicken and toss, then cover and refrigerate for at least one hour. Serve in lettuce cup on individual plates with a toasted croissant. Makes 6 servings. Source: Sandwiches, Panini, and Wraps, by Dwayne Ridgaway, page 69.

Champagne Grape Vinaigrette
1/2 c. orange juice
1/4 c. Champagne vinegar
2 shallots, minced
1 T. chopped fresh mint
1 t. agave nectar (Wholesome Organic Raw Blue agave is good)
1 T. Dijon mustard
1/2 c. grape seed oil (organic, expeller-pressed)

Directions: Combine all ingredients except the grape seed oil in the bowl of a food processor fitted with the blade attachment. Pulse to chop. With the motor running, gradually add the grape seed oil in a steady stream to emulsify. Once thickened, season with salt and pepper and refrigerate for at least 30 minutes before serving. Source: _Sandwiches, Panini, and Wraps, by Dwayne Ridgaway, page 69.

Salmon with Cilantro Potato Salad

1 cup homemade mayonnaise
1/4 cup chopped cilantro
1 teaspoons minced garlic
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
2 pounds cooked quartered unpeeled new potatoes
2 tablespoons olive oil
4 (6 ounce) salmon fillets
1 cup sugar, (in a pie tin)
Salt and pepper

Garnish:
Fresh cilantro sprigs
Parsley

In a mixing bowl, combine the mayonnaise, cilantro, garlic, onion, and celery together. Mix thoroughly. Fold in the new potatoes, carefully not to break up the potatoes. Season with salt and pepper. Refrigerate for 1 hour. Season each fillet with salt and pepper. Dredge the salmon in the sugar. In a saute pan, heat the olive oil. When the oil is hot, caramelize the salmon for 2 to 3 minutes on each side for medium rare. Remove from the pan. Place the potato salad in the center of the plate. Lay the salmon against the salad. Garnish with fresh cilantro sprigs and parsley.

Yield: 4 servings. Source: https://www.emerils.com/121919/salmon-cilantro-potato-salad.

Sesame Peanut Noodle Salad

PREP TIME: 10 minutes | TOTAL TIME: 20 mintues plus time for chilling | YIELD: 6 – 8 servings

1 pound spaghetti
4 tablespoons peanut oil
4 tablespoons creamy peanut butter
4 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 tablespoons light brown sugar
2 teaspoons minced fresh ginger
1 to 2 pinches of crushed red pepper
1/4 cup green onion tops, sliced diagonally
1/4 cup chopped unsalted peanuts

Fill a medium soup pot or Dutch oven with water and bring to a boil over high heat.

Boil the pasta according to package directions, omitting salt, about 9 minutes or until al dente, not overcooked. “Al dente” is Italian for “to the tooth,” meaning the pasta should offer a slight resistance when bitten.

Using oven mitts or pot holders, drain the spaghetti into a colander placed in a sink. Be careful to pour it away from you, so that the steam doesn’t burn.

Place the spaghetti in a large mixing bowl and, using tongs, toss with 2 tablespoons of the peanut oil to keep the pasta from sticking. Set aside.

In a medium mixing bowl, whisk together the remaining peanut oil, peanut butter, soy sauce, sesame oil, brown sugar, ginger, and crushed red pepper. Whisk until smooth.

Pour half of the peanut mixture onto the spaghetti and, using tongs, toss to coat the pasta. Cover the spaghetti with plastic wrap and refrigerate until chilled, about 2 hours.

When ready to serve, pour the remaining peanut mixture onto the spaghetti and toss to coat the pasta. Sprinkle with sliced green onions and chopped peanuts. Serve immediately. Source: https://www.emerils.com/127332/sesame-peanut-noodle-salad.

Spring Fling

1 pkg. ramen noodles
1/2 cup sliced almonds
2 tbsp. butter, melted
12 oz. mixed greens
1-1/2 cups crumbled feta cheese
Sliced strawberries

Dressing:
1/2 cup oil
1/4 cup red wine vinegar
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
2 tsp. cream
1 tbsp. poppy seeds

Open ramen noodles and save seasoning packet for another use. Break up the noodles and mix with the almonds on a baking sheet; drizzle with butter. Bake at 350 degrees for 10 minutes, or until golden, stirring after 5 minutes; let cool.

For the dressing, mix all the ingredients together in a jar and shake until well combined.

To assemble, place the mixed greens on a plate. Sprinkle with feta cheese and ramen noodle mixture. Place strawberries over top. Drizzle dressing over salad. Makes 4 to 5 servings. Source: Ivy Bake Shoppe Cookbook, by Martha Wolf and Sue Saunders, 2007, page 153.

Stacked Spinach and Wild Rice Salad

This is an amazing presentation for an easy salad that has bursts of flavor in each bite thanks to corn, feta cheese, dried cranberries, fresh pears, and walnuts. You can assemble the salads in advance if you’d like, and there is no cooking other than preparing wild rice according to the package directions. You’ll need one empty six-ounce tuna can, washed and dried, with the top and bottom lids removed.

One-half 6-ounce box instant wild rice
One 8-ounce bottle balsamic vinaigrette dressing
One 6-ounce package pre-washed fresh baby spinach
One 11-ounce can corn niblets, drained
2 cups (8 ounces) crumbled feta cheese
2 cups dried cranberries
2 pears, cored and thinly sliced
1/2 cup chopped walnuts

Prepare the wild rice according to the package directions. Set aside to cool completely.

Set the empty tuna can on a salad plate and spoon a 1 -inch layer of wild rice into the can. Drizzle with a little dressing, then top with a thin layer of spinach leaves and drizzle with a little more dressing. Add a thin layer of corn, a thin layer of feta, a thin layer of cranberries, and then a thin layer of pear slices, and drizzle with more dressing. Sprinkle some walnuts on top. Pressing down gently with one hand, remove the tuna can with the other. Repeat the process to make 7 more servings. Drizzle a little dressing around the plates before serving, if desired.

To make the salads in advance, you’ll need 8 tuna cans. Place then on a baking sheet and spray the inside of the cans and the baking sheet with nonstick cooking spray. Assemble the individual portions in the cans and leave the cans on the sheet. Cover with plastic wrap and refrigerate for up to 8 hours. To plate and serve, line up 8 salad plates near the baking sheet. Use a spatula to lift a can onto each plate. Gently remove the cans.

Serves 8. Source: Tea Party, by Tracy Stern.

Tabbouleh with Cilantro and Feta

3 cups water
2 cups bulgur
1/2 cup finely chopped cilantro leaves
1/2 cup finely chopped mint leaves
1/3 cup lemon juice
3/4 cup olive oil
2 large ripe tomatoes, cored and diced
1/2 cup diced onion
1 cup crumbled feta cheese
Salt and freshly ground black pepper

This Middle Eastern salad is usually made with parsley, but it’s even better with cilantro and mint.

Bring the water to a boil. Put the bulgur into a large heat-safe bowl. Pour the boiling water over the bulgur and let it stand for 45 minutes.

Toss the bulgur with the cilantro, mint, lemon juice, olive oil, tomatoes, onion, and feta. Season with salt and pepper to taste. Serve at room temperature or chilled. Serves 6. Source: Cilantro Secrets, by Gwyneth Doland, page 42.

Tabbouleh Fresca

Salad ingredients:
1-1/2 cups Sunnyland bulgur wheat (#3) coarse
2 cups chicken broth – low salt
2 cups green onions sliced (whites and greens)
3/4 cup of dried cranberries – diced
1/2 cup cilantro – chopped
1 cup of celery – sliced
3/4 cup chopped pecans – toasted or caramelized pecans

Dressing ingredients:
1 tbs. extra-virgin olive oil
3 tbs. fresh lemon juice
1 tbs. rice vinegar
1/2 tbs. sesame oil
1/8 tbs. ground pepper
Salt to taste
Pinch of dried cayenne pepper – ground

Toast the bulgur wheat lightly in a nonstick skillet over medium heat (stirring constantly until golden brown). Pour bulgur wheat into hot chicken broth (very slowly), stir only once; cover and bring to a boil. Turn off heat and let liquid absorb until bulgur wheat is al dente. Remove cover and let cool.

Whisk dressing ingredients together.

Combine all the ingredients in a large bowl and mix together. Let the flavors marry! Make 6 hours before or 1 day ahead and refrigerate.

Servings: 8 – 10, Source: https://sunnylandmills.com/recipe/tabbouleh-fresca/. You can alter the serving size online.

_{Per Servings: 200 cal; (80 from fat); 9g total fat; (1g sat fat); 5g port; 26g total crab; 0mg Chol; 160mg sod; 6g fiber; 7g sugar. Nutritional analysis for these recipes may vary slightly depending on choice of ingredients.}

Tropical Chicken Salad

4 boneless chicken breasts
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon dried rubbed sage
6 cups salad greens
1 papaya, peeled, seeded, chopped
1 mango, peeled, pitted, chopped
1 6-ounce basket raspberries
1 tablespoon minced fresh mint
1/2 cup chopped toasted walnuts

Preheat oven to 425°F. Place chicken in baking pan. Season generously with salt and pepper. Bake until cooked through, about 20 minutes. Cool completely; cut chicken into bite-size pieces.

Whisk olive oil, vinegar, mustard and sage to blend in small bowl. Combine chicken, salad greens, papaya, mango, raspberries and mint in large bowl. Add dressing and toss well. Divide mixture among 4 plates. Sprinkle with walnuts and serve. Source: Bon Appetite, April 1991.

Waldorf Chicken Salad

2 tablespoons + 2 teaspoons honey
1 tablespoon + 1 teaspoon Dijon mustard
2 teaspoons poppy seeds
3 1/2 tablespoons lemon juice
8 dried apricots (about 8)
9 ounces skinless, boneless chicken breast, diced
1-1/2 apples, diced
2/3 cup celery, diced
3 1/2 tablespoons almonds, sliced
2 tablespoons green onion, sliced

In a large bowl, mix honey, mustard, poppy seeds, and lemon juice well. Using kitchen shears or a sharp knife, julienne the apricots. Add them to the dressing and allow to stand for about 30 minutes.

Add remaining ingredients and stir lightly. Be sure to coat all apple with dressing to prevent discoloration. Chill well. Serves 4. Source: Weight Watchers.

Warm Barley Salad

POINTS® Value: 4 Preparation Time: 10 min Cooking Time: 12 min Level of Difficulty: Easy

This simple side dish makes a wonderful accompaniment to any spring meal. The combination of salty capers and feta, and slightly sweet vinaigrette is fantastic.

1 cup uncooked barley, quick-cooking variety
1/4 tsp table salt
1/2 cup feta cheese, crumbles
1 Tbsp capers
1 tsp fresh dill, minced
1/4 cup scallion(s), minced (green parts only)
4 tsp low-fat vinaigrette
1/4 tsp black pepper
1 tsp lemon zest, freshly grated

Bring 2 cups of water to a boil in a medium-size pot; stir in barley and salt. Reduce heat to low, cover and simmer until barley is tender, about 10 minutes. (There may still be some water in the pot. If so, cover the barley and set it aside for 10 minutes for the liquid to be absorbed. Or you can drain the barley).

Spoon cooked barley into a serving bowl; add cheese, capers, dill, scallions, vinaigrette, pepper and lemon zest. Stir gently but well; serve warm. Yields about 3/4 cup per serving.

Notes: Oregano and chives are also delicious in this salad. Replace the dill weed and scallions with a quarter teaspoon of dried crushed oregano and two tablespoons of minced chives. Servings: 4. Source: © 2007 Weight Watchers International, Inc. © 2007 WeightWatchers.com, Inc. All rights reserved.

Wild Rice Salad with Golden Raisins, Pistachios, and Pomegranate Vinaigrette

2 cups cooked wild rice, cooled
4 cups cooked white rice, cooled
1 cup thinly sliced green onions
1 cup golden raisins
1/2 cup finely chopped cilantro
1 clove garlic, finely chopped
Juice of 1 lemon
1 tablespoon pomegranate molasses
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 cup roasted and shelled pistachio nuts

This dish is an excellent accompaniment to grilled meats but is substantial enough to make a meal by itself. Be warned that the pistachios will lose their crunchy texture if left in the salad too long, so add them just before serving.

In a large bowl, combine the wild and white rice, green onions, raisins, and cilantro.

In another bowl, combine the garlic, lemon juice, and pomegranate molasses. Whisking constantly, add the olive oil in a thin stream, until the mixture is thick and creamy. Add to rice mixture and toss to coat. Season with salt and pepper to taste, adding the pistachios last. Serves 8-10. Source: Cilantro Secrets, by Gwyneth Doland, page 35.

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