Waldorf salad
June 10, 2019
classic waldorf salad
- 3 apples chopped
- ½ C golden raisins
- ½ C walnuts
- 1 C celery
- chicken (optional)
- ½ C mayo
- 1 tsp lemon juice
Crab cake coleslaw salad
June 10, 2019
QED WSJ June 2-19
- buy some crab cakes
- shred or buy coleslaw mix (cabbage, carrots, etc)
- chopped mint
DRESSING – mix and let sit 15 minutes
- ½ tsp lemon zest
- ¼ C lemon juice
- 2 tsp honey
- 1 tsp Dijon
- 1 small shallot chopped
- 8 TB olive oil
Roasted Chickpea Endive salad
June 10, 2019
QED WSJ June 2019 Svgs 4-6
1 can chickpeas (15 oz) drained, 2 tsp oil S&P, roasted 425º 15 minutes
Mix together:
- 3 TB oil
- 2 Tb red wine vingar
- 2 C diced tomatoes
- 1 ½ C diced cucumber
- ½ C diced red pepper
- ½ C diced yellow pepper
- ¼ C diced red onion
- ¼ C chopped fresh parsley
- 2 TB chopped fresh mint
- 4 Belgian endives, cleaned and separated
- 1 C feta
Za’atar and roasted vegetable salad
January 5, 2019
Roast vegetables 425º oven. (Goes well with buttermilk roasted chicken)
Use several trays to roast vegetables until browned.
- Cauliflower & Romanesco – slice vertically down. drizzle oil
- Brussel sprouts cut in half, toss with oil.
- Red carrots, slice lengthwise, toss with oil.
Vinaigrette: shallots, red wine vinegar & oil. Mix with drained can cannelini beans & Za’atar.
Layer: bottom up:
Cauliflower, Romanesco, carrots, brussels sprouts. Sprinkle with beans.
Top with Feta, herbs (parsley, mint, arugula etc), Maldon salt
Brown rice chickpea salad cherries goat cheese
July 21, 2017
The week 2017 serves 4
Mix all ingredients & toss together.
- 2 C cooked brown rice
- 2 scallions trimmed & chopped
- ¼ C chopped fresh basil
- 3 TB olive oil
- 2 TB white balsamic or sherry vinegar
- salt & pepper
- 32 fresh cherries (9 oz) quartered & pitted
- 15 oz drained & rinsed chickpeas (1¾C if home cooked)
- Toss together, divide into 4 serving bowls.
Lastly, sprinkle on 2 oz goat cheese crumbled (½ C) –
Russian Kale apple salad
July 8, 2017
- 4 c finely chopped/slivered kale (¾ LB bunch)
- 2 TB chopped almonds
- 1 sweet apple ¼” diced
- 1 oz cheddar cheese ¼ ” cubes
- 2 TB lemon juice
- 1 clove garlic
- 5 TB oil
- 2 TB parmesan cheese grated
5 variations Caprese salads – vegetables & cheese
July 8, 2017
Sunset 2016
Use best olive oil drizzle on salad, malden salt flakes, fresh herbs.
- Cantaloupe sliced pieces, Scamorza sliced & mint.
- Roasted red pepper, Feta sliced & chives chopped
- Sliced peaches, Burrata & Taragon torn
- Grilled eggplant, Ricotta salata & fresh Dill
- Tomato, fresh mozzarella & Basil.
