Ingredients

• 1 tablespoon olive oil
• 1 bunch Asparagus
• 1/2 teaspoon garlic salt
• 2 teaspoons balsamic vinegar
• 3 tablespoons shredded Asiago (Can substitute fresh Parmesan or Fontina cheeses)

Cut ruddy ends from asparagus (approximately 1-1/2 inches). Toss asparagus with olive oil and balsamic vinegar. Sprinkle with garlic salt. Cook over medium heat in foil on grill, on vegetable pan on grill or on grill pan for stovetop, turning once or twice. When almost done (slightly soft but not mushy) make sure asparagus is together in a cluster, and sprinkle with cheese.

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This copycat version of Portillo’s famous Chopped Salad combines many great flavors and textures into one fabulous dish. It’s a salad hearty enough to be a complete meal.

(3-4 servings)

Ingredients

1 heart Romaine lettuce, finely chopped

1 avocado, diced

1 tomato, seeded, cored, and diced into small pieces

1/2 cup crumbled Gorgonzola cheese

3 slices cooked bacon, crisp

2 tablespoons red onion, finely diced

1 cup small pasta noodles, such as Conchiglie

Cook pasta according to package directions, and rinse in cool water. Drain pasta. Mix all ingredients together, chill, and serve with our Parmesan Peppercorn, or your favorite dressing.

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1 large butternut squash, peeled and cubed

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Ingredients

• 1 head cabbage, shredded
• 1 package cherry or grape tomatoes, quartered
• 1/4 cup green onions, diced
• 2 teaspoons colemans or other spicy mustard
• 1 cup Greek yogurt
• 1/2 cup mayonnaise
• 1/3 cup white vinegar
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic salt

Combine all ingredients and chill.

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Here we combine a traditional Caesar with black olives and strawberries for not only some protein, but some Vitamin C and a great color combination to boot. The homemade croutons add a fantastic flavor balance to the fresh strawberries and lettuce.

Makes two large entree salads, or a side serving for 4-6

Ingredients

• 4 – 1-inch thick slices day old Italian bread, cut into cubes
• 3 tablespoons olive oil
• 3 garlic cloves, mashed
• 3 cups Romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 1 cup strawberries, diced
• 1/2 cup cook black olives

Mash garlic into oil. In a large bowl toss bread cubes with oil. Place on baking sheet and toast for 4 minutes.

Prepare dressing below. Toss lettuce with bread croutons, strawberries, black olives and dressing. Top with Parmesan cheese.

Caesar Dressing

• 1/4 cup olive oil
• 3 tablespoons white vinegar
• 1/2 teaspoon salt
• 2 eggs (can substitute 1/2 cup mayonnaise)
• 1/2 teaspoon black pepper
• 1 teaspoon Worcestershire sauce

Filed under: Category 30 Spectacular Salads, Light Cooking, Recipes, Salads & Sides | Tags: by No Comments »

Ingredients (serves 6)

• 3 large sweet potatoes
• 2 teaspoons vegetable broth powder (optional)
• 1/4 cup butter
• 1 tablespoon cinnamon
• 3 tablespoons dark brown sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper

Peel sweet potatoes and cut into 3 pieces each. Place in large pot, cover with water. If you have vegetable broth powder, add it to the water as it will infuse the potatoes. Boil until tender. Drain most of the water out of the pot, leaving about a quarter of an inch at the bottom. Mash potatoes and blend in other ingredients.

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Ingredients

• 12 ounces edamame, shelled
• 1 teaspoon garlic salt
• 1 cup Mandarin oranges, mostly drained
• 3 ounces water chestnuts, diced
• 1/4 cup sliced almonds
• 1 tablespoon soy sauce
• Juice of 1 lime

Season edamame with garlic salt. Blend with remaining ingredients and chill.

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Grilled Teriyaki Salmon and Citrus Salad

Makes 4 entree salads

Ingredients

1 grapefruit, peeled

3/4 cup mandarin oranges, halved

3 cups mixed greens

3 tablespoons diced Green onion

3 tablespoons shaved almonds

2 salmon fillets

Teriyaki Marinade

3 tablespoons soy sauce

2 tablespoons cooking sherry or rice vinegar

2 tablespoons honey

2 cloves garlic, minced

1 teaspoon ginger, minced

1 teaspoon mustard

Lemon Garlic Dressing

3 tablespoons sour cream

1 teaspoon mustard

1/2 teaspoon garlic salt

1/2 teaspoon pepper

1 teaspoon lemon juice

1 teaspoon white vinegar

Combine ingredients for marinade in ziploc bag. Add salmon and marinate in refrigerator for at least one half hour. Discard marinade, and grill salmon over high heat, approximately 4 minutes per side, until cooked through. Halve salmon fillets, and cool. Top greens with green onions, almonds, fruit and salmon. Serve with lemon garlic dressing.

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Sweet Potato Salad

Sweet potatoes are ranked as one of the healthiest vegetables we have to choose from. And it’s naturally beautiful color and sweet but rich taste make it easy to pick. With higher fiber, proteins and vitamins than a traditional spud, you’ll be doing your family and friends a favor by offering this substitute to traditional potato salad.

Ingredients

Seves 6-8

• 6 cups sweet potatoes (approximately 3-4) peeled, and diced in 3/4″
• 2 1/2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 red onion, finely chopped
• 1/2 cup chopped cooked bacon (about 6 strips)

Put diced sweet potatoes into large mixing bowl and stir in oil, salt and pepper to coat. Place coated potatoes on baking sheet in 375 degree F oven for 1 hour turning at least once (edges should be brown and crispy). Remove from oven and cool completely. Combine potatoes with onions, and bacon, and coat with Maple Vinegar Dressing.

Maple Vinegar Dressing

• 4 tablespoons Grade A pure Maple syrup
• 1 tablespoon olive oil
• 3 tablespoons white balsamic vinegar
• 1/4 cup fresh parsley leaves
• 1-1/2 tsp spicy yellow mustard

Process ingredients in food processor or blender.

Filed under: Category 30 Spectacular Salads, Recipes, Salads & Sides, Vegetarian | Tags: sweet potato recipe,sweet potato salad by 1 Comment »

Organizing Dinner's Buffalo Chicken Salad

If it’s chicken wings you crave, this healthier take pairs the great flavor of wings with the tang of blue cheese and the crunch of fresh veggies and nuts. Game on!

Makes two large entree salads, or a side serving for 4-6

Ingredients

3 cups lettuce, chopped

2 chicken breasts

2 tablespoons milk

1 teaspoon and 3 tablespoons hot sauce

1/4 cup flour

1 tablespoon poultry seasoning

1 egg, beaten

1/2 teaspoon salt

1/2 teaspoon paprika

1/4 cup butter

2 tablespoons honey

1/2 cup crumbed blue cheese

1/8 cup sliced almonds

1/2 white onion, diced

2 carrots, diced

2 celery stalks, diced

Marinate chicken in milk and one teaspoon hot sauce for at least one half hour, up to overnight. Remove from and discard marinade. Place flour, seasoning salt, paprika and pepper in a paper bag. Season chicken with poultry seasoning. Baste in egg and drop into paper bag. Shake to coat. Fry chicken in oil over medium-high heat until browned, approximately 4 minutes per side. In separate pan, melt butter with remaining hot sauce and honey, stirring frequently, on medium high. Reduce heat to low, cover and stir occasionally. Remove chicken from oil and drain on paper towels.  Douse chicken on both sides in buffalo sauce and set aside to cool.  Once cool, dice chicken into 1/2 inch cubes. Top lettuce with chicken, crumbled blue cheese, almonds, carrots, celery and onions. Serve with Blue Cheese dressing.

Blue Cheese Dressing

1/8 cup sour cream

1/2 cup Greek yogurt

4 ounces blue cheese crumbles

1 tablespoon Worcestershire sauce

3 tablespoons white vinegar

Combine ingredients and chill.

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