25 Sep 2015

Mandarin Orange Salad

by matt | posted in: Mandarin Orange Salad | 0

This salad is delicious. The mandarin oranges are sweet and delicious and the candied almonds are truly amazing. Once you have this salad, it will definitely be in your recipe rotation.

Salad Ingredients

1 Head Iceberg Lettuce (You can use any lettuce you like)
1 Head Romaine Lettuce
1 Cup Celery – chopped
½ Red Onion
1 11-oz can Mandarin Oranges
1/2 Cup Slivered Almonds
3 TBSP Sugar

Poppy Seed Dressing
¼ Cup Sugar
2/3 Cup Vegetable Oil
1 tsp Prepared Mustard
2 tsp Poppy Seeds
¼ Cup Vinegar
1 TBSP Parsley – chopped
½ tsp Salt
¼ tsp Black Pepper

Salad Instructions
Wash and dry the lettuce. Cut into bite-sized pieces. Add the celery. Chop the red onion and add it to the bowl. In a heavy bottom frying pan, combine the sugar and almonds. Cook until the sugar is melted and coats the almonds. When the almonds are cool to the touch, break them apart and place them in a separate dish. If you leave them to cool in the frying pan, they will stick together and you may not be able to separate them.
Once cool, add to the salad. Top with the mandarin oranges.

Dressing Instructions
Combine all ingredients in a jar with a tight fitting lid and shake vigorously.

25 Sep 2015

Orange & Strawberry Salad with Balsamic Reduction

by matt | posted in: Orange & Strawberry Salad with Balsamic Reduction | 0

Fresh fruit is fabulous on its own, but add a balsamic reduction and you will be in heaven. On a warm summer night, this is the perfect dessert.

Ingredients
Oranges
Strawberries
¼ Cup Balsamic Vinegar
2/3 Cup Granulated Sugar
Fresh Mint – Chopped (Optional)
¼ Cup Water

Instructions
Peel the oranges and remove all the pith. Cut into slices or chunks. Wash the strawberries and remove the stem. If the strawberries are very large, then slice them. If they are small to medium, then just cut in half.

Arrange the orange slices and strawberry slices in a dish. Drizzle the balsamic glaze over the fruit. Top with chopped mint.

Balsamic Glaze
In a small saucepan, add the vinegar, water and sugar. Whisk to combine. Bring to a boil, then lower the heat and simmer the vinegar until it becomes thick. You will know it is ready when the glaze coats the back of a spoon.

25 Sep 2015

Chicken Salad

by matt | posted in: Chicken Salad | 0

I love Chicken Salad. The dill really brings out the flavor of the chicken. On a bed of lettuce or on a fresh roll, you will really enjoy this salad.

Ingredients

2 Boneless Chicken Breasts
½ Cup Mayonnaise
1 Cup Celery – Chopped
1 TBSP Fresh Dill – Chopped
¼ tsp Celery Seed
1 TBSP Olive Oil
Salt & Pepper

Instructions

Trim any excess fat from the chicken breasts and cut into small, bite sized pieces. Season with salt and pepper. In a medium frying pan, saute the chicken in the olive oil until completely cooked. Set aside to cool.
In a medium mixing bowl, add the chicken, mayonnaise, celery, dill and celery seed. Mix to thoroughly combine. Add salt and pepper to taste.**You can substitute bone-in chicken breasts and bake them in the oven instead of using boneless chicken breasts. Bake them until the internal temperature is 170º. When they are cool, remove the meat from the bone and cut it into small cubes.***

25 Sep 2015

Classic Wedge Salad

by matt | posted in: Classic Wedge Salad | 0

What can I say about the wedge. I first starting having this salad when I was a teenager and went to go out to a local restaurant in Huntington, NY with my family. I couldn’t wait to order it. The wedge with blue cheese dressing is good, but when you add the bacon, it takes it over the top.

Ingredients

Iceberg Lettuce
Bacon – 3 pieces per wedge

Blue cheese Crumbles

Blue Cheese Dressing
3/4 Cup Sour Cream
1 1/3 Cup Mayonnaise
1 tsp Worcestershire Sauce
½ tsp Dry Mustard
½ tsp Garlic Powder
½ tsp Salt
½ Tsp Black Pepper
4 oz Blue Cheese Crumbles

Instructions

Remove the dark outer leaves of the lettuce. Cut into wedges. Remove the core. Cook the bacon until it is crispy. Set aside to cool. Crumble when cool.

Dressing

In a medium bowl, add the sour cream, mayonnaise and Worcestershire sauce. Mix well. Add the mustard, garlic powder, salt and pepper and stir until completely combined. Add the blue cheese crumbles lightly toss. Put one wedge on each plate put a spoon of dressing and top with bacon and blue cheese crumbles.

25 Sep 2015

Escarole Salad

by matt | posted in: Escarole Salad | 0

If you have never had escarole in a salad, this is the one you must try. The escarole and romaine together are a fabulous combination. Crisp, fresh and delicious.

Ingredients

3 Large Garlic Cloves
½ Cup Olive Oil
¼ Cup Red Wine Vinegar
1 tsp Salt
½ tsp Pepper
1 Head Escarole (3 Cups)
1 Head Romaine (3 Cups)
1 Cucumber
1 Red Onion
6 Radishes
6 Mushrooms
1 Cup Romano Cheese – Coarsely grated

Instructions

In a small bowl, add the olive oil, vinegar, salt and pepper and grated garlic cloves. Whisk until combined.
In a large salad bowl, add the escarole and romaine. Cut the red onion into very thin slices and add to the bowl. Peel and remove the seeds of the cucumber and add. Wash the mushrooms and slice, add to the bowl. Add the cheese.
Pour the dressing over the salad and mix thoroughly.
Sprinkle additional cheese shavings when serving.