Recipes

[Chi-town girl]

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@MJDinVegas wrote:

Hi, @Chi-town girl !

We live in Henderson, NV outside of Vegas and have a favorite salad we've adapted from Bella Vita Restaurant in Green Valley Ranch.  It's an Avocado Caprese Salad over dressed greens.  No specific recipe since I just go by how I viewed the plate but basically it's the following:

Take mixed greens (I like Arugula and Spring Mix) and dress with a small amount of olive oil, salt and pepper.  Divide among chilled plates.

Slice a large tomato, one or more, into 1/2 inch slices and top dressed greens.

Place a slice of burrata/fresh mozzarella on each tomato slice.  (Belgioso has a great presliced fresh mozzarella in our deli section; one ounce slices).

Thinly slice a fresh avocado and top each mozzarella round with 2-3 slices of avocado.

Drizzle each salad with balsamic glaze (Kroger's Private Selection is a really good one).

This salad is light and refreshing.  Can also be filling depending on how many of the tomato, mozzarella and avocado stacks you have per serving.

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@MJDinVegas - thank you @MJDinVegas . Sounds delicious and would make a beautiful presentation.  Love the addition of avocado 

[Chi-town girl]

I've doubled this recipe for a grand family style dinner. Such a feast for the eyes and belly Garlic bread is highly recommended!  

The Hollywood Brown Derby Cobb Salad

A classic and perennial favorite, The Hollywood Brown Derby Cobb Salad is the original chopped salad. Once served to Hollywood's elite, it's accessible to everyone now at Walt Disney World. It's also easy to make on your own with this recipe!

Course: Main Course, Salad

Cuisine: American

Prep Time: 30 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 715kcal

Ingredients

Salad:

• ▢3 cups chopped iceberg lettuce about ½ a head or slightly less
• ▢2 cups chopped chicory also called curly endive
• ▢¾ cup chopped watercress
• ▢8 ounces poached turkey breast finely chopped
• ▢2 medium ripe tomatoes peeled, seeded, and finely chopped
• ▢1 avocado peeled, seeded, and finely chopped
• ▢½ cup (about 2 ½ ounces) crumbled blue cheese
• ▢6 strips bacon cooked crisp, drained, and crumbled
• ▢3 hard-boiled eggs peeled and finely chopped
• ▢2 tablespoons snipped fresh chives

The Hollywood Brown Derby Old-Fashioned French Dressing:

• ▢2 tablespoons water
• ▢2 tablespoons red wine vinegar
• ▢1 tablespoons freshly squeezed lemon juice
• ▢½ teaspoon Worcestershire sauce
• ▢½ teaspoon salt or to taste
• ▢½ teaspoon minced or crushed garlic
• ▢¼ teaspoon sugar
• ▢⅛ teaspoon freshly ground black pepper or to taste
• ▢⅛ teaspoon dry mustard (mustard powder)
• ▢⅓ cup vegetable oil
• ▢2 tablespoons olive oil

Instructions

• Toss the iceberg lettuce, chicory, and watercress together and arrange in a large salad bowl. In straight and separate lines, arrange the turkey, tomatoes, avocado, blue cheese, bacon, and eggs on top of the greens. Sprinkle the chives in a diagonal line across the salad.
• To make the dressing, in a small bowl whisk together the water, red wine vinegar, lemon juice, Worcestershire sauce, salt, garlic, sugar, pepper, and dry mustard until combined. Whisking constantly, add the vegetable oil and the olive oil in a slow steady stream until the dressing is emulsified. Store covered and chilled until ready to serve. Whisk the dressing to blend just before serving. Makes ⅔ cup dressing.
• Present the salad at the table, toss with the dressing and serve.

Notes

• Aim to chop everything into about ¼-inch pieces, from the greens to the toppings.
• For a shortcut: use a slab of store-bought roasted turkey from the deli counter. You can also try making the salad with roasted chicken breast instead.

[Chi-town girl]

Chinese Chicken Salad (Health Nut Restaurant CopyCat Recipe)

THE HEALTH NUT SALAD

Ingredients
romaine lettuce
pulled chicken
avocado
shredded carrots
sliced roma tomatoes
sprouts
shredded mozzarella
sunflower seeds

Per portion suggestions:

Ingredients

1. 5 large Lettuce leaves Shredded.
2. 1/4 small Cabbage Shredded.
3. 1 Spring Onion Finely Sliced.
4. 1 small Carrot Shredded.
5. 1/2 small Avocado Cubed.
6. 10 Peanuts or Almonds Chopped.
7. 1/2 Handful Coriander Chopped.
8. 1 large Chicken Breast Cooked and Shredded.

Salad Directions
Bake and shred a fryer chicken  or a few chicken breasts
Toss all the ingredients in together and eat! 

Dressing Ingredients/Directions
juice squeezed from a full lemon
1 TBS Dijon mustard or any kind
1-2 gloves garlic
salt and pepper to taste
olive oil-equal to the amount that the above ingredients are.
Add Rosemary if desired or any other herbs. Tastes great with out any herbs!

You can now purchase the EXACT salad dressing directly from Health Nut  and they’ll ship it to you Nationwide!

[Chi-town girl]

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@Chi-town girl wrote:

Time to pull out the summer salad recipes! Please share your favorites

Fresh dill and sour cream turn the summer staple into something cool, creamy and refreshing. Try this classic Midwestern salad with black bread and smoked salmon, or as a simple side for chicken or fish

• Level: Easy

• Total: 1 hr 10 min (includes standing time)
• Active: 10 min

• Yield: 4 servings

Ingredients

4 cucumbers (about 2 1/2 pounds), peeled and sliced into 1/4-inch rounds

1 small sweet onion, thinly sliced into rings

Kosher salt

1/2 cup sour cream

1/4 cup chopped fresh dill

2 tablespoons white vinegar 

Freshly cracked black pepper

Directions

1. Put a large colander in a large bowl. Add the cucumbers and onions to the colander, sprinkle with 1 tablespoon salt and toss until the salt is evenly distributed. Let stand at room temperature for at least 1 hour and up to 2 hours.
2. Transfer the cucumbers and onions from the colander to a paper towel-lined baking sheet and pat them dry with another layer of paper towels. 
3. Whisk together the sour cream, dill, vinegar and a few cracks of black pepper in a medium bowl. Add the cucumbers and onions and toss until coated.
4. To make ahead: Salt and pat dry the cucumbers and onions as above, then keep separate from the dressing until ready to serve

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@Andreatoo  - this recipe is like the authentic Eastern European cucumber salad recipe - home style version and per Polish and German restaurants 

[lork]

SUMMER VEGGIE SALAD

1 C white vinegar

1 C sugar

1 yellow, red, and orange sweet pepper, chopped

1 red onion, chopped

1 pkg. frozen corn

1 can black or pinto beans, drained

1  bunch fresh cilantro, chopped

1 jalapeno pepper, diced

Heat vinegar and sugar together until sugar has dissolved; set aside.  In large container, stir remaining ingredients together.  Add vinegar/sugar mixture and gently stir.  Cover and chill until ready to serve.  Serve as a salad or with corn chips as a dip.  

[Sooner]

My mother used vinegar, thinned with a little water, and added salt and a couple teaspoons of sugar and poured this over slices of onion and cucumber.

No sour cream.  

[Chi-town girl]

Picking up ingredients at Farmer's Market for the Cucumber Salad in post#1. Will accompany the wild line caught Salmon we will grill for Sunday dinner,

Saving this pasta recipe for next weekend 

Summer Pasta Salad

Ingredients

1 pound gemelli or other twisted pasta, such as cavatappi

1 cup olive oil

1/3 cup red wine vinegar

2 tablespoons Dijon mustard

1 tablespoon honey

Kosher salt and freshly ground black pepper

4 Persian cucumbers, halved lengthwise and thinly sliced (about 2 cups)

2 pints mini heirloom cherry tomatoes or other cherry tomatoes, halved

2 stalks celery, thinly sliced (about 1 cup)

2 cups radishes, thinly sliced

2 cups fresh corn kernels (from 4 about ears)

1 medium shallot, thinly sliced (about 1/2 cup)

1/2 cup flat-leaf parsley leaves, roughly chopped

1/3 cup fresh dill, roughly chopped

Directions

1. Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
2. Whisk together the olive oil, vinegar, mustard, honey, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the pasta, cucumbers, tomatoes, celery, radishes, corn, shallot, parsley and dill. Toss to combine and allow to marinate at room temperature for least 30 minutes or cover and refrigerate up to 8 hours. Season to taste with salt and pepper. Serve at room temperature. 

[LIG1]

@Chi-town girl, these all look just delicous. Thanks for posting!

[Chi-town girl]

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@LIG1 wrote:

@Chi-town girl, these all look just delicous. Thanks for posting!

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@LIG1 - you're welcome! I've been making the cucumber salad weekly given the abundance of cucumbers 😃

We are also indulging on BLT salads and sandwiches with delicious tomatoes 🍅