Courses Archives: Salad

Watermelon Summer Salad

Watermelon Summer Salad

Robyn
A family favorite in the summer

Ingredients
  

  • 1 small bag mixed salad greens
  • 2 cups watermelon cut into bite size cubes
  • 2 medium tomatoes cut into bite size cubes
  • 1 cucumber peeled and cut into small cubes
  • ½ small vidalia onion minced
  • ½ cup crumbled feta cheese
  • ¼ cup champagne vinaigrette
  • ¼ cup lime juice

Instructions
 

  • Place greens in salad bowl.
  • Top with watermelon, onion, cucumbers, and tomatoes.
  • Finish with cheese and drizzle with dressing and lime juice.
  • Toss and serve.

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Vinegret mix salad

Vinegret mix salad

Flora S.

Ingredients
  

  • 3 waxy potatoes boiled with skin on, peeled, and diced
  • 3-4 medium beets boiled, peeled, and diced
  • 1 medium carrot boiled, peeled, and diced
  • 1 medium onion chopped
  • 1 large Kosher pickle diced
  • 1 cup canned green peas drained
  • 1 cup cooked kidney beans
  • 1 tbsp minced dill weed
  • cup unfiltered sunflower oil
  • ¼ cup plain vinegar
  • salt and pepper to taste

Instructions
 

  • Whisk together oil and vinegar.
  • While the boiled vegetables and kidney beans are still slightly warm, pour the vinegarette over them, toss, cover, and let stand for approximately 15 minutes (they should absorb most of the dressing).
  • Add the remaining ingredients, season to taste, and mix well.
  • Cover and chill before serving. Serve garnished with torn lettuce leaves.
  • Vinegret is not runny and will keep well in the refrigerator for up to 36 hours.

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Spinach Salad Korean

Spinach Salad Korean

Marie O.
It's different

Ingredients
  

  • 1 cup salad oil
  • ¼ - ½ cup sugar
  • ½ tsp salt
  • cup ketchup
  • ¼ cup vinegar
  • 1 medium onion grated
  • 2 tsp Worcestershire sauce
  • 1 lb bag fresh spinach
  • 1 small can water chestnuts
  • 5 strips bacon or bacon bits
  • 1 No.2 can bean sprouts
  • 2 hard-boiled eggs optional

Instructions
 

  • Make dressing a day ahead of time. Chill overnight. Sufficient for 2 pounds spinach.
  • Wash spinach, tear ito pieces and discard stems.
  • Toss spinach with sliced water chestnuts and well drained bean sprouts.
  • Just before serving, add eggs and crumbled bacon. Toss.
  • Pour dressing over top and toss again. Enjoy!

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Simple Citrus and Fennel Summer Salad

Simple Citrus and Fennel Summer Salad

Carrie M.
I love easy summer salads and this one is so good with the citrus and the crispy fennel.
Course Salad

Ingredients
  

  • 1 fennel bulb sliced thinly
  • 2 large grapefruit
  • 1 lemon
  • olive oil
  • salt and pepper
  • mint sprigs optional

Instructions
 

  • Slice fennel and put into salad bowl. Slice off rind and segment grapefruit.
  • Add slices to bowl. Save pulp for dressing. In a small bowl, squeeze excess grapefruit juice, juice of a lemon, add olive oil, (about 1 TBSP depending on amount of juice) salt and pepper.
  • Toss in dressing and add mint if available/desired.

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Russian Carrot Salad (Korean-Style)

Russian Carrot Salad (Korean-Style)

Flora S.

Ingredients
  

  • 1 pound carrots peeled and julienned (preferably with a mandoline)
  • 3 cloves garlic minced
  • ¼ cup vinegar
  • 1 tablespoon white sugar
  • 2 ½ teaspoons salt
  • cup vegetable oil
  • ½ onion minced
  • 1 teaspoon ground coriander
  • ½ teaspoon cayenne pepper

Instructions
 

  • Place carrots in a large bowl. Sprinkle garlic over carrots.
  • Mix vinegar, sugar, and salt together in a small bowl.
  • Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
  • Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.

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Russian Beet Salad with Herring

Russian Beet Salad with Herring

Flora S.
Traditional Russian Food

Ingredients
  

  • 3 whole russet potatoes
  • 2 large carrots peeled
  • 2 beets washed with tops and bottoms removed
  • ½ yellow onion chopped
  • 1 12 oz jar herring fillets, packed in oil
  • 6 tablespoons mayonnaise
  • salt and ground black pepper to taste

Instructions
 

  • Bring a large pot of water to a boil. Cook the potatoes, carrots, and beets in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets.
  • Allow each to cool to the touch before further handling.
  • Remove and discard the skins from the potatoes and beets. Shred the potatoes, carrots, and beets, keeping them separate.
  • Arrange about half the onion and half the herring fillets in a layer in the bottom of a bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrot, and finally about half the beet.
  • Spread about 3 tablespoons of mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad.
  • Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.

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Russian Beet Salad (Vinaigrette)

Russian Beet Salad (Vinaigrette)

Flora S.

Ingredients
  

  • 1 pound beets
  • 1 pound carrots
  • 1 pound potatoes
  • 2 large dill pickles diced
  • 1 onion minced
  • 1 8 oz can peas, drained
  • 2 tablespoons olive oil
  • ½ teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley Optional
  • ½ teaspoon salt

Instructions
 

  • Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
  • The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.

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New Year Eve Olivier Salad

New Year Eve Olivier Salad

Flora S.

Ingredients
  

  • 2 lb waxy potatoes such as Yukon Gold;
  • 1 large carrot
  • 2 lb unsliced bologna
  • 1 white onion minced;
  • 1 can green peas drained;
  • 3 hardboiled eggs mashed;
  • 3 tbsp fresh dill weed minced;
  • 3 dill pickles quartered lengthwise and sliced;
  • 1 tsp black peppercorns;
  • 2-3 bay leaves
  • 1 cup mayonnaise freshly made preferable;
  • salt
  • freshly ground black pepper

Instructions
 

  • Place potatoes and carrot, unpeeled, into a stock pot.
  • Add bay leaves, peppercorns, and enough boiling water to cover.
  • Simmer until done when pricked with a fork, but not falling apart.
  • Cool completely and peel. Cube potatoes and bologna.
  • Slice the carrot in half lengthwise.
  • Split each half into thirds lengthwise and slice across.
  • Toss together potatoes, bologna, carrot, pickles, eggs, onion, peas, and dill.
  • Season with ground black pepper.
  • Add mayonnaise, mix well, and chill before serving.

Notes

(IMPORTANT: Those ingredients that are cubed; for purposes of Olivier salad, are cubed SMALL. The side of each cube should be no more than 1/3 inch.)

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Mimosa salad

Mimosa salad

Flora S.

Ingredients
  

  • 1 can salmon in oil
  • 4 boiled eggs
  • 2-3 boiled carrots
  • 3 boiled potatoes
  • 1 onion
  • 1 cup mayonnaise

Instructions
 

  • For this salad, it is better to use a deep glass bowl.
  • Put canned fish on the bottom without any liquid and mash with a fork.
  • Spread mayonnaise on it.
  • Then top with finely grated egg whites and again mayonnaise.
  • After that goes grated boiled carrot, mayonnaise, finely chopped onion, mayonnaise, grated boiled potatoes, mayonnaise.
  • The top is decorated with grated yolks.

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Grilled Peach Salad

Grilled Peach Salad

Alexis M.

Ingredients
  

Salad Ingredients:

  • thickly sliced a heirloom tomatoes in a variety of colors red, yellow, green and sizes
  • red onion thinly sliced
  • grilled peaches
  • spinach
  • dressing

Dressing Ingredients:

  • 1 part balsamic vinegar
  • 1 part olive oil
  • 1 part soy sauce
  • a bit of shoyu
  • sea salt and black pepper
  • finely diced garlic
  • diced shallots
  • drizzle of maple syrup

Instructions
 

  • Drizzle the peaches with olive oil and grill until they are softened to your taste.
  • Cut and assemble the salad ingredients.
  • Mix dressing and top salad with dressing and peaches.

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