|
| | Fig & Gorgonzola Salad
Serves 4
Preheat broiler. Quarter figs, but do not cut through wide end. Fill with a
slightly rounded tablespoon of cheese. Place on unheated rack of broiler pan,
cheese side up. Broil approximately 4" from heat for 6-8 min, until warm.
Arrange mesclun on 4 serving plates. Top each salad w 2 figs; sprinkle w
remaining cheese. Drizzle w 2-3 T Champagne-Dijon vinaigrette.
Fig 8 fresh
Cheese, Gorgonzola 4 -5 oz, crumbled
Greens 6 c mesclun |
Fixation Salad
| Mix lettuce, nuts, pear and cheese. Combine remaining ingredients and pour over. Toss. |
| Mix olive oil, lemon juice and garlic at least 1 hr. before needed. Cook pasta in salted water with a little oil added. Drain. From
vinaigrette, remove garlic clove and toss vinaigrette w warm pasta. Cool. Add tomatoes, olives, mint, lemon zest, avocados, and toss.
Refrigerate. Rinse and dry spinach. Refrigerate in separate bowl. Just before serving, add spinach, salt and pepper to pasta. |
| Tomato | 2 |
| lb, peeled and chopped |
| Grapefruit-Spinach Salad, Oriental | Serves | 6 |
| Break spinach in small pieces. Wipe mushrooms w damp paper towel and slice thin. Combine spinach and mushrooms w water
chestnuts and grapefruit. Mix remaining ingredients, pour over mixture and toss. |
| Grapefruit | 3 |
| peeled & sectioned |
|
Green Bean
Salad w Bacon |
Serves |
4 |
|
Cut beans
crosswise into 1" pieces. Steam until barely tender (5 min). Drain,
cool. Mix w bacon and onion slices. Measure remaining ingredients into
bowl. Mix until sugar is dissolved. Toss w bean mix. Cover and refrigerate
1 hr. Toss again just before serving. |
|
Bacon |
4 |
|
slices, fried
crisp, crumbled |
|
Onion |
1 |
|
small red,
sliced |
|
Grilled
Slapshot Salad |
Serves |
4 |
|
Whisk together
the oil, salt, pepper, and garlic and divide it between two 9x13 glass
pans. Slice zucchini on the bias into 1/4" slices, place the slices
into one of the pans, and mix carefully with your hands so that all the
slices are lightly coated w the mix. Trim stems of mushrooms. Slice onion
horizontally into 1/4" slices. Place mushrooms, onions, and corn into
the other pan and mix by hand. Oil and preheat the grill. Preheat the oven
to 400. Place the zucchini slices on the grill and cook briefly--no longer
than 30 sec--on one side only. Place back in pan, cooked side up, and put
them in oven while you prepare the rest of the salad (no longer than 10
min). Briefly grill the mushrooms, onion slices, and corn on all sides,
until they have grill marks, but are not cooked through. (just a few
minutes) Remove onions and mushrooms and set aside to cool. Holding each
ear of corn perpendicular to the cutting surface, slice off the kernels.
Remove the zucchini from the oven. Combine the zucchini slices, mushrooms,
onions, and corn. Pour the vinaigrette over the vegetables and carefully
stir in the fresh basil. Serve immediately or chill no more than 1 hour. |
|
Garlic |
3 |
|
large cloves,
pressed |
|
Zucchini |
4 |
|
small (or 3
medium) |
| Lentil Salad, Curried Pink | Serves | 4 |
| Rinse lentils under cold water until water runs clear. Drain. In non-stick skillet, cook onion, ginger, & garlic over medium heat until soft
(5 min). Add lentils, clove, bay leaf, curry powder, salt and pepper. Cover w 2.5 c cold water. Bring to boil, lower heat, cover and cook
slowly until lentils are tender (15-20 min), stirring occasionally. Rinse lentils under cold water until cool. Drain & set aside. In glass
bowl, whisk vinegar w oil. Add zest, green onions and parsley. Add lentils and toss to combine. Cover and refrigerate 1 hr. |
| Garlic | 4 |
| cloves, roasted & minced |
| Vinegar | 1 |
| T+1 tsp Sherry wine |
| Onions, Green | 2 |
| trimmed & minced |
Limoncello Vinaigrette
Whisk together all but oil. Whisk in oil and season w salt.
|
Ingredient |
Quantity |
Comments |
|
Limoncello |
0.25 |
c |
|
Lemon Juice, Fresh |
2 |
tsp |
|
Lemon Zest |
1 |
tsp |
|
Mustard |
1.5 |
tsp Dijon |
|
Pepper, Red Ground |
0.25 |
tsp |
|
Olive Oil |
0.5 |
c extra virgin |
|