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Southern Cole Slaw

16 Jan

1/2 cup sugar

1/2 cup mayonnaise

1/4 cup milk

1/4 cup buttermilk

2-1/2 TBSP lemon juice

1-1/2 tsp white vinegar

1/2 tsp salt

1/8 tsp pepper

1 medium head green cabbage, shredded

1 carrot, grated

Whisk together first 8 ingredients in a large bowl; add vegetables, toss well. Cover and chill 2 hours.

 

Serves 8 to 10

Warm Vegetable Salad

15 Jan

A great salad for cold days or nights or a wonderful side dish with beef or pork.

 

3/4 pound small new potatoes, quartered

1 (16 oz) can chick peas, rinsed and drained

2 cloves garlic, chopped

2 TBSP plus 2 tsp red wine vinegar

1-1/2 tsp sweet smoked paprika

1/2 cup extra-virgin olive oil

4 baby bella mushrooms

3 small zuchini squash, sliced

salt and pepper to taste

1/2 bunch fresh basil, shredded

 

In a large pot of boiling, salted water, cook potatoes until fork tender, about 7 minutes. Drain and transfer to a large serving bowl. Add 1-1/2 cups chick peas. Using a blender or food processor, puree the remaining chick peas, garlic, vinegar, and paprika with 2 TBSP water. In a slow steady stream pour in the olive oil, processing until combines; season with salt and pepper.Pour 1/4 cup of the dressing over the potatoes and toss. Preheat a grill pan on high heat. Brush remaining dressing on the mushrooms and zucchini, then season with salt and pepper. Grill the zucchini 1 minute on each side and place on a cutting board, grill mushrooms 2 minutes, gill side up. rotate and grill 2 minutes longer, then turn over and grill 1 minute. Chop the grilled vegetables into 1/2 inch cubes and add to potatoes. Add the basil and a little more salt and pepper; toss to combine. Serve with remaining dressing.

 

Serves 4

 

 

 

Thai Noodle Salad

12 Jan

1 (8 oz) package vermicelli

1/3 cup chopped fresh cilantro

2 cloves garlic, minced

1 jalapeno pepper, seeded and chopped

1/4 cup  fresh lime juice

1 TBSP low sodium soy sauce

1 TBSP honey

1-1/2 tsp sesame oil

1/4 tsp salt

2 carrots, grated

1 cucumber, peeled, seeded and thinly sliced

1 cup finely shredded cabbage

1/4 cup fresh mint, chopped

 

Prepare pasta according to package directions. Drain, rinse and place in a large bowl. In a food processor add cilantro and next 7 ingredients, until smooth, stopping to scrape down sides. Toss together pasta and cilantro mixture, carrots, and next 3 ingredients.

 

Serves 4

Fettuccine with Roasted Red Pepper Sauce

31 Dec

3 large red bell peppers

1/2 cup heavy cream

1/4 cup Italian salad dressing

2 TBSP minced fresh basil

salt and pepper to taste

1–12 oz package fettuccine noodles

Fresh grated Parmesan Cheese

Pre-heat oven to broil

In a large foil lined baking sheet add peppers; broil for 20 minutes, turning occasionally until pepper skins are black. immediately put into a paper bag and close tightly. Let cool 30 minutes. Under cold running water peel off pepper skins and remove stems and seeds. Fill a Dutch oven half full of water and bring to a boil over high heat. Add fettuccine noodles and cook according to package directions. In a food processor or blender; add peppers, cream, italian dressing, basil, salt and peppers. Process until smooth. toss cooked pasta with sauce. top with grated parmesan cheese

Shrimp Creole

31 Dec

We have wonderful fresh shrimp on the Alabama Gulf Coast. This recipe enhances that freshness.

1/2 cup lite Italian salad dressing

1 medium bell pepper–cut into chunks

1 medium onion–thinly sliced

1–14 1/2 oz can diced tomatoes–undrained

1/8 tsp crushed red pepper

1 pound fresh uncooked, peeled and deveined

2 cups hot cooked rice

In a large skillet over medium heat. Add dressing, green peppers and onions. Cook until tender. Stir in tomatoes and simmer covered for 15 minutes. Add shrimp and red pepper. Simmer 5 minutes or until shrimp are pink. Serve over hot rice,

In a med

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