Monday, June 1, 2015

{soups-salads-and-salad-dressings} POTATO SALAD FOR A CROWD

 

POTATO SALAD FOR A CROWD

http://thesouthernladycooks.com/2009/07/13/potato-salad-for-a-crowd/

My family loves potato salad anytime.  In the summer we always have potato salad at picnics. We often have it on Easter and holidays, too. This is our favorite recipe.

10 medium to large potatoes

10 eggs

1 (4 oz.) jar of diced pimientos, drained

1 medium to large onion, chopped

1 tablespoon whole celery seeds

2 tablespoons white vinegar

2 tablespoons sugar

8 or 9 tablespoons mayonnaise

salt to taste

 

Boil potatoes with skins on, cool, peel, and cut into chunks. Boil eggs about five minutes, drain, cover with cold water. I usually put about a tablespoon of salt in my water that I boil the eggs in to make them peel better. Peel the boiled eggs, chop, and add to potatoes in a large bowl. Add remaining ingredients. Mix well and chill in refrigerator. This makes about a 1 1/2 gallons of potato salad. This salad will keep for several days. Enjoy!

 

 

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Seize the moment. Remember all those women on the 'Titanic' who waved

off the dessert cart. (Erma Bombeck)

 



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{soups-salads-and-salad-dressings} Marinated Vegetables

 

Years ago (maybe 30) I would make this up and keep it in the refrigerator all the time.  (Today, it’s my marinated olives I keep on hand all the time.)  But I got to thinking of this recipe and dug and dug until I found it.  The card it’s on is barely readable from so much use.  LOL

Marinated Vegetables

4 stalks fresh broccoli cut into flowerets

8 large fresh mushrooms (or 1 4 oz. can sliced mushrooms drained)

1 medium green pepper, chopped

3 stalks celery, chopped (Now you long time subscribers just KNOW I omitted this ingredient!)

1 small head cauliflower broken into flowerets

 

Marinade:

1 cup sugar

2 tsp. dry mustard

1 tsp. salt

1/2 cup vinegar (today, it’d probably be balsamic)

1 1/2 cups vegetable oil

1 small onion, grated

2 Tbsp. poppy seeds

 

Remove flowerets from broccoli, cut into bite sized pieces.  Reserve the stalks for another use or vegetable stock.  Combine flowerets, mushrooms, peppers, celery and cauliflower.  Toss lightly.

Combine remaining ingredients.  Mix well until sugar is dissolved.  Pour over vegetables.  Chill at least 4 hours, better overnight. 

Makes 10-12 servings.

 

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Sunday, May 31, 2015

{soups-salads-and-salad-dressings} TOMATO SALAD WITH FRESH HERBS AND A BALSAMIC REDUCTION

 

TOMATO SALAD WITH FRESH HERBS AND A BALSAMIC REDUCTION

Recipe and photos by For the Love of Cooking.net

Original recipe by Food Network Magazine – September 2011

2 red tomatoes, sliced into wedges

3 yellow tomatoes, sliced into wedges

3 orange tomatoes, sliced into wedges

5 small vine ripened tomatoes

Sea salt and freshly cracked pepper, to taste

3 tbsp balsamic vinegar

2 tsp brown sugar

2 tbsp olive oil

Fresh basil leaves

Fresh chives, chopped

Slice the tomatoes into wedges; season with sea salt and freshly cracked pepper, to taste.

Cook the balsamic vinegar and sugar together in a small saucepan over medium heat, until it has reduced by half, about 2 minutes. Remove from the heat and whisk in the olive oil. Drizzle the balsamic reduction over the tomatoes then top with fresh basil and fresh chives. Serve immediately.



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{soups-salads-and-salad-dressings} WATERMELON SPINACH SALAD

 

WATERMELON SPINACH SALAD

Dark green spinach leaves provide a rich backdrop for brilliant raspberries, cubed watermelon and sliced almonds in this eye-appealing salad. The light vinaigrette is the perfect way to dress up summer's finest produce.

Quick

TOTAL TIME: Prep/Total Time: 15 min.

MAKES: 8 servings

POPPY SEED VINAIGRETTE:

1/2 cup white wine vinegar

1/2 cup sugar

1/2 teaspoon ground mustard

1/4 teaspoon onion powder

1/2 teaspoon salt

1/2 cup vegetable oil

1/4 cup chopped onion

1 teaspoon poppy seeds

SALAD:

1 package (6 ounces) fresh baby spinach, torn

2 cups seeded cubed watermelon

1 cup halved green grapes

1 cup fresh raspberries

1/4 cup sliced almonds

Nutritional Facts

1 serving (1 cup) equals 234 calories, 16 g fat (2 g saturated fat), 0 cholesterol, 166 mg sodium, 23 g carbohydrate, 3 g fiber, 2 g protein.

In a blender, combine the vinegar, sugar, mustard, onion powder and salt. Cover and process until sugar is dissolved. Continue processing while adding oil in a steady stream. Add onion and poppy seeds; process until blended.

In a large salad bowl, combine the spinach, watermelon, grapes and raspberries; sprinkle with almonds. Serve with vinaigrette. Yield: 8 servings (about 1 cup vinaigrette).

Originally published as Watermelon Spinach Salad in Quick Cooking July/August 2001, p9

http://www.tasteofhome.com/recipes/watermelon-spinach-salad#ixzz3AO2IWbRY


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Saturday, May 30, 2015

{soups-salads-and-salad-dressings} BLACK BEAN SALAD

 

BLACK BEAN SALAD

Recipe courtesy of Alton Brown

SHOW: Good Eats

EPISODE: Pantry Raid: Cool Beans

 

Total Time: 2 hr 15 min

Prep: 15 min

Cook: 2 hr

Yield: 4 servings

Not only is this dish fabulous, but Alton's bean-cooking tips are spot on!

2 cups dried black beans

1/2 celery stalk

1/2 carrot

A few sprigs fresh thyme

A few sprigs fresh parsley

1 bay leaf

1/2 onion

2 teaspoons kosher salt

1/3 cup extra-virgin olive oil

1/3 cup lime juice

1 red onion, minced

A handful fresh cilantro, chopped

1 teaspoon ground cumin

1 teaspoon chili powder

Kosher salt and pepper

Tie the celery, carrot, thyme, parsley, and bay leaf into a bundle using cotton butcher?s twine. Place the beans, bundle, and onion into a pot. Add just enough water to barely cover the beans. Bring to a simmer, partially cover, and cook for 1 to 2 hours until beans are barely tender.

After 30 minutes, add the salt to the beans. Occasionally check on the beans and add water to cover the beans, if needed.

When beans are just barely tender, drain them and remove the carrot bundle. Toss the beans while hot with the olive oil, lime juice, onion, cilantro, cumin, and chili powder. Chill thoroughly and season with salt and pepper.

Black Bean Salad : Alton Brown : Food Network

 

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Tuesday, May 26, 2015

{soups-salads-and-salad-dressings} SALAD OF ROASTED ASPARAGUS, MUSHROOMS AND RED POTATOES FROM WDW SWAN & DOLPHIN

 

SALAD OF ROASTED ASPARAGUS, MUSHROOMS AND RED POTATOES FROM WDW SWAN & DOLPHIN

2 fl. oz. Extra Virgin Olive Oil

1 oz. Garlic, minced

1 fl oz. Balsamic Vinegar

¼ oz. Italian Parsley, chopped

½ oz. Kosher Salt

¼ oz. Black Pepper

8 oz. Portabello Mushrooms, (whole caps, stem removed)

12 oz. Asparagus, trimmed at root end

1½ lbs. medium Yukon Gold Potatoes, cut into 1/6 wedges

Yield: 8 servings

Pre heat oven to 350°.

Combine the olive oil, garlic, balsamic vinegar, Italian parsley, salt and pepper into a bowl and whisk together.

Remove stems from the mushrooms.

Toss the asparagus in the dressing then remove and place onto separate baking sheet pan.

Toss potatoes then mushrooms on two separate baking sheets.

Place the vegetables in oven.

Bake the asparagus for 8-10 minutes.

Bake mushrooms for 15 minutes.

Bake potatoes for 25-30 minutes.

Allow the vegetables to cool at room temperature.

Slice mushrooms into even triangles and the asparagus into 1" pieces.

Toss the vegetables with the dressing and serve.

For the Dressing

¼ oz. Fresh Thyme, chopped well

½ tsp. Lemon Zest

¼ oz. Dijon Mustard

¼ oz. Garlic, minced

1 fl oz. Lemon Juice

4 fl oz. Seasoned Rice Vinegar

¼ oz. Kosher Salt

1/8 oz. Black pepper

¾ oz. Sugar

4 ½ fl oz. Extra Virgin Olive oil

Combine all the ingredients (except the oil) into a bowl and whisk together until sugar is dissolved.

Whisk in the Olive oil. Set vinaigrette aside.

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{soups-salads-and-salad-dressings} QUINOA WILTED SPINACH SALAD

 

QUINOA WILTED SPINACH SALAD

Get all the nutritious benefits of quinoa, spinach and cranberries paired with the crunchy texture of nuts in this easy and scrumptious salad. A light, flavorful dressing splashed with citrus tops everything off! —Sharon Ricci, Mendon, New York

Healthy Quick

TOTAL TIME: Prep/Total Time: 30 min.

MAKES: 10 servings

2 cups water

1 cup quinoa, rinsed

1 package (6 ounces) fresh baby spinach, torn

1/2 cup dried cranberries

DRESSING:

3 tablespoons olive oil

2 tablespoons orange juice

1 tablespoon red wine vinegar

1 tablespoon maple syrup

1 garlic clove, minced

1/2 teaspoon salt

1/8 teaspoon pepper

1 green onion, finely chopped

1/2 cup chopped pecans, toasted

Nutritional Facts

3/4 cup equals 171 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 136 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein.

In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork.

In a large bowl, combine the warm quinoa, spinach and cranberries. For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. Stir in onion. Pour over quinoa mixture; toss to coat. Sprinkle with pecans.

Yield: 10 servings

Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.

Originally published as Quinoa Wilted Spinach Salad in Healthy Cooking February/March 2010, p55

http://www.tasteofhome.com/recipes/quinoa-wilted-spinach-salad#ixzz3P0K5Wxp8


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