Even Mikey likes this. My grandaughter (when small) called broccoli ‘trees’. So this is a nice way to eat the ‘trees’.
Serves 4-6
- 2 eggs
- 1/4 cup sugar
- 1 tsp cornstarch
- 1 tsp dry mustard
- 1/4 cup white wine vinegar
- 1/4 cup water
- 1/2 cup Hellmans mayonnaise
- 4 cups fresh broccoli florets
- 1/2 cup golden raisins
- 8 slices of bacon, cooked crisp and chopped
- 2 cups thinly slices fresh button mushrooms
- 1/2 cup toasted pecans
- 10 oz. can orange slices drained, or
- 2 blood oranges segmented (if in season)
In a saucepan, whisk the first six ingredients and cook until thickened. Remove from heat and stir in the mayo until smooth. Cool. Marinate broccoli in dressing for several hours. Add remaining ingredients and toss well.
Serve with grilled Italian Bread, two servings of warm sunshine, and a bottle or so of wine. Enjoy! Bring it on. Tell me, does this qualify as being “green”?
I know, that’s bad…later
Mandolin “Show Stopper” Salad
This is not a difficult salad to prepare but it is definitely a show stopper in appearance. I love it because it LOOKS so different.
Serves 4
- 3 large seedless English Cucumbers
- 6 cups of torn baby greens
- 1 small red onion, cut into really thin wedges
- Small can water chestnuts
- 1/4 cup bottled red wine vinaigrette
Note: It will require a mandolin to make the cucumber bowl.
Move the cucumber lengthwise down the mandolin several times each cucumber to get strips. Use three of the best ones to form into your bowl.
Take three strips per plate, and make ends about two inches back of each one and curl around to make a bowl.
Toss the greens, onion and chestnuts with the dressing and CAREFULLY spoon the mixture in each bowl.
If you can find any flowering chives (from the local market) stand a couple of them in each salad.
This is sooo pretty and quite a different way to serve a salad.
Note: If you are like me, just omit the onion. (just kidding) Don’t get me wrong, I put onions in everyone’s dish, just not mine.
This would look so great at Eastertime.
Best ‘Ticker’ Salad
This is a great salad for those looking after their heart. It is light and lean and great tasting. Try it!
Serves 4
- Bag of mixed baby greens
- 1 papaya, peeled, seeded and cut into segments
- 1 large mango, peeled and thinly sliced
- 1 avocado, peeled, pitted and thinly sliced
- 1/4 cup three cheese Italian dressing
- 4 salmon fillets, bones removed
- Or 2 fillets cut in half (portions)
Place greens in a bowl and drizzle some of the dressing over tossing to coat. Divide onto four plates. Arrange the papaya and mango on top of the greens and drizzle with more of the dressing.
Grill the fillets now and when plated, place avocado slices on top of the dish with the salad placed along side of the fillet.
This is actually a very good great for your heart recipe and is very easy to make, you will feel better for making it too.
Summer Coleslaw
I LOVE crisp, cold coleslaw but seeing as I don’t eat onions (unless totally dead ones), I am unable to eat ones served at most restaurants. I think Joey’s Only and the White Spot are about the only two I can think of, but I digress.
This is my favourite coleslaw recipe.
Serves 4
- 1 green cabbage, thinly sliced, cut in half
- 1/2 cup toasted slivered almonds
- 1/4 cup toasted sunflower seeds
- 1 can crushed pineapple (drained, save juice)
- 1/2 cup miniature marshmallows
- 1/2 cup mayonnaise (Hellman’s)
- 1/2 cup sour cream
Mix together all the ingredients except the mayo and sour cream. Mix the mayo and sour cream together until smooth. Mix a little pineapple juice in (to taste) and pour enough dressing over the salad to coat . Add the dressing JUST before serving so it doesn’t let the coleslaw fall and become soggy.
Serve this with just about anything,,,,hamburgers, ribs, pulled pork…let your imagination do the work.
Spinach Salad With Mushrooms and Cranberries
Spinach is wonderful in so many ways and this is just another one. Make sure it is washed, dried and crisp when using in a salad.
Serves 6
- 2 tbsp fresh lemon juice
- 2 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1/2 cup extra virgin olive oil
- 1 6 ounce bag of fresh baby spinach
- 8 ounces button mushrooms, sliced
- 1/2 cup dried cranberries, chopped
- 1/2 cup roasted cashews
Whisk the lemon juice, balsamic vinegar and mustard together, gradually whisking in the olive oil.
In a bowl, combine the spinach which has been washed, spin dried and stems removed, with the other ingredients and lightly toss together.
Just before serving, add the dressing. I find that if you add just enough dressing to coat, it would be enough. Put the remaining dressing in a small dish with a spoon for guests to add more, if they wish.
So delightful and the cranberries add a touch of sweet/tang needed to bring this salad up a notch.
Asparagus/Fiddlehead Salad
Really, Spring really is just around the corner and this brings me to spring vegetables..namely asparagus and fiddleheads.
- 1 cup cleaned fiddleheads
- 2 cups white asparagus
- 4 cups mixed spring greens
- 1 cup fresh raspberries
- 1/2 cup toasted pecans, chopped coarsely
Raspberry Dressing
- 1/3 cup extra virgin olive oil
- 2 tbsp. raspberry vinegar
- 1/2 tsp. sugar
- pinch of salt and pepper
- 1/2 tsp. Dijon mustard
Whisk the dressing ingredients together and set aside.
Steam the fiddleheads about 8 minutes and chill in ice water. Drain well and gently pat dry.
Trim the woody ends off the asparagus and steam for about 4 minutes. Chill in ice water, drain and pat dry.
In a large bowl using half of the dressing, mix the salad greens and plate. Toss the asparagus and fiddleheads with the remaining dressing and arrange around the salad.
Garnish with the raspberries and pecans. If there is any remaining dressing, drizzle over the salad.
If you have never tried fiddleheads, this might be a good time to be adventurous.
**To clean the fiddleheads. snap off the tops, leaving 2 inches of stem attached. Rub off the brown casing. Soak in a bowl of cold water, changing the water often to remove any dirt of casing particles. drain well.
Blushing Pear Salad
For our New Year’s Eve Dinner, we made the ‘blushing’ pear salad.
- 3/4 cup pomegranate juice
- 1 tbsp. sugar
- 1/4 cup dry white wine
- 1/4 cinnamon stick
- 2 Bosc pears, peeled but keep stems attached
- 3 cups green leaf lettuce, rinsed and torn into pieces
- 1 tbsp. vegetable oil
- 2 tbsp. pomegranate juice
- 1 tbsp. lemon juice
- 1 tsp. Dijon mustard
- 1/2 tbsp. honey
- crumbled chevre
- sprinkle of candied pecans, broken up
Place pomegranate juice, sugar, wine and cinnamon into a large saucepan. Bring to a simmer and gently stir until the sugar dissolves.
Peel the pears but keep in stem intact.
Place the pear in the simmering liquid and cover. It will take about 20 minutes until tender. Be sure to turn occasionally. Once tender, remove from the heat and let cool down. Turn the pears over often while cooling so the colour is even.
Divide the lettuce on two fancy plates. Halve the pears and core them. Cut each half into slices. Divide the slices over the two plates.
Combine the oil, juices, mustard and honey in a small saucepan. Bring to a boil over high heat and simmer, stirring often for about 2-3 minutes (it will thicken slightly). Add the chevre pieces and candied pecans over the top of the salad and spoon some of the warm sauce over the salad.
Absolutely scrumptuous.
Cold Shrimp Salad With Fragrant Rice
It is always nice to have another recipe for shrimp salad and this may be just the ticket.
- 1/2 cup coconut milk
- 1/4 cup rice vinegar
- 1 1/4 tbsp. vegetable oil
- 2 tbsp. basil (fresh and chopped)
- pinch of salt
- 3 cups of basmati rice
- 1 1/2 lb. peeled, cleaned cooked shrimp
- 3/4 cup chopped cashews
- 1/4 cup finely chopped fresh parsley
In a small bowl, whisk the milk, vinegar and oil together to combine. Add the chopped basil leaves and set aside.
In a bowl gently combine the rice, shrimp and milk mixture. Spoon into larger bowls (presentation here, do not fill), sprinkle with the cashews and finely chopped parsley.
If you have fresh flowers, cut one off and place in the corner of the bowl. WOW! You did it and it looks very professional!
My Favourite Salad
When you taste this, perhaps it will become your favourite as well.
- Enough Romain lettuce to serve 4
- 1 large fresh orange or yellow pepper
- grape tomatoes
- fresh snow peas
- toasted pine nuts (preferred) or pecans
Preparation:
Wash, spin dry the lettuce and tear into bite sized pieces. Slice the pepper and pea pods in strips. Add the toasted nuts with the tomatoes and carefully toss.
Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- juice of half a l ime
- 2 tsp soy sauce
- 1 clove garlic, minced
- 2 tbsp. chopped fresh parsley
- 3-4 tsp. sugar
- 1 tsp. minced onion
Combine dressing in blender really well and refrigerate until serving the salad.
Onion Salad
I add this one this morning to shock my husband. I don’t eat onions BUT for those who do, here is a great recipe (so I am told) from my sister-in-law.
- 1 cup water
- 1 cup vinegar
- 1 cup sugar
- 2 Spanish onions, cut into rings
- 2 tbsp. mayo
- 1 tsp. celery seeds
Boil the first three ingredients one minutes and pour over onion rings, marinating overnight in the fridge. In the morning drain the liquid off and add the mayo and celery seed mixture, mixing well.
You REALLY have to like onions to try this one. Not for the weak of heart.
Either have a plate of parsley on the table or offer breath mints after dinner.
Mandolin “Show stopper” Salad
Sometimes we want to do something a little different. Take a deep breath and say to yourself ‘damn, I can do this”. It isn’t hard to do but boy, oh boy, will everyone be impressed.
This will serve 4
- 3 large seedless English Cucumbers
- 6 cups torn baby greens
- 1 small red onion, sliced really thin wedges
- small can of water chestnuts, drained
- 1/4 cup bottled red wine vinaigrette
- You will reuire a mandolin to make the bowl.
Move the cucumber lengthwise down the mandolin several times each cucumber to get strips. Take 3 of your best ones to make each bowl. It takes 3 strips to make a bowl and make ends about 2 inches back of each one and curl around to make a bowl.
Toss the greens, oniopns and chestnuts with the dressing and CAREFULLY spoon the mixture in each ‘bowl’.
If you can find any flowering chives (from your local market) stand a couple of them in each salad.
This is sooooo pretty and the cucumber bowl salad will keep people talking about it for a long time.
Papaya and Shrimp Salad
What a wonderful way to spoil your guests with this offering
Serves 4-6
- 2 ripe papayas
- 1 head of butter lettuce
- 1 1/2 lbs. large cooked shrimp
- 1 cup mayonnaise (not salad dressing)
- 1/4 tsp. ground ginger
- 1/2 tsp. curry powder
- 1 1/2 tsp. honey (to taste)
Wash and pat dry lettuce. Take one large or two small leaves and place on salad plates. Next, peel and slice papayas, arranging on top of the lettuce.
Arrange the shrimp on top and drizzle the dressing over the salad, using it all.
This is a lick the plate kind of salad, it is so good.
This will be book marked as a favourite for years to come.