Sesame Barley with Greens

INGREDIENTS

3    cups water

½   cup uncooked barley

¼   cup rice wine vinegar

1    tablespoon brown sugar

1    tablespoon soy sauce

1    teaspoon dry powder ginger

2    tablespoons sesame oil

1    clove minced garlic

4    cups thinly sliced, chopped Swiss chard*

METHOD

Bring the 3 cups of water to a boil in a medium sauce pan and add the barley. Bring back to a boil, reduce heat to a simmer and cook for 30 minutes or until barley is tender. Drain and place into a large bowl, cool for a few minutes and add the vinegar, sugar, soy sauce, ginger, sesame oil and garlic. Cover and allow it to cool for 10 to 12 minutes and then chill in the refrigerator for 1 hour.  Add the sliced greens to the bowl, mix to combine and serve.

*COOKS NOTE: While I was chopping up the chard, it seemed too tough to go into a salad so I added the barley (after it was cooked and drained) to the greens thus partially wilting them. I then added the dressing and refrigerated the whole thing together. It turned out great.

Based on a recipe from Cooking Light magazine

Bulger, Tuna Fennel Salad

INGREDIENTS

2    tablespoon olive oil

1    large carrot, peeled, sliced thin

1    medium onion, chopped (about 2 cups)

3    cloves garlic, chopped

2    cups chicken broth

2    cups dry white table wine

1    cup dry bulger

½   teaspoon salt

2    cups sliced, chopped green cabbage

2    cups sliced, chopped fennel bulb

1    cup green olives, sliced

2    cans (7 ounces) Albacore tuna in water

2    tablespoons lemon juice

METHOD

In a large skillet over medium-high heat, add the olive oil. When warmed, add the carrots, onions and garlic. Cook for 4 to 5 minutes until onions are translucent. Add the broth, wine, bulger and salt, stirring to combine. Bring to a boil, reduce heat to a medium simmer, cover and cook for 30 minutes. Check it after 15 minutes and stir it up. Check it again at 25 minutes – you do not want it to go dry. Set aside to cool slightly.

Mix the greens together in a large salad bowl and then spoon in the bulger mix, mixing it well. Mix in the olives. Now, you have two choices; plate the salad on individual dishes and add the drained, flaked tuna on top or mix the tuna into the salad bowl and then serve. In either case, you should drizzle with the lemon juice before serving.

Based on a recipe from Food and Wine  magazine

Spinach Chicken Salad

INGREDIENTS

5    ounces baby spinach

1    small basket strawberries, sliced

4    ounces crumbled feta cheese

1    tablespoon olive oil

¼   cup Emiles Port

1    tablespoon balsamic vinegar

1    medium chicken breast, cut to ½ inch cubes

METHOD

Place the spinach, sliced strawberries and feta cheese into a large salad bowl and mix.

Bring a medium skillet to medium heat and add the olive oil, port and balsamic vinegar. Add the chicken cubes and simmer for 6 to 8 minutes, turning often, until well cooked. Add the chicken to the salad and mix well. If any juices are left in the skillet, pour this over the salad and serve. This should serve at least 2 as a dinner.

An original recipe

NOTE: The next day I added an avocado to the remaining salad as a treat.

Cucumber Daikon Salad

INGREDIENTS

1    tablespoon soy sauce

½   tablespoon lemon juice

½   tablespoon rice vinegar

1    small clove garlic, finely minced

2    cups thinly sliced English cucumber

4    ounces peeled, thinly sliced daikon radish

4    ounces baby arugula, lightly chopped

1    cup radish or daikon sprouts

2    tablespoons toasted sesame seeds

METHOD

In a large bowl, whisk together the soy sauce, lemon juice, rice vinegar and garlic. Add the cucumber and daikon and toss to coat. Set aside for 30 minutes at room temperature.

Add the arugula and sprouts to the bowl and toss to combine. Serve the salad sprinkled with the sesame seeds.

NOTES: I could not find daikon sprouts and used bean sprouts instead. It worked just fine. I was also out of sesame seeds and thus could not garnish the salad with toasted seeds. They were not missed, but try them if you have them. This makes a LOT of salad.

Adapted from a recipe in Food and Wine  magazine.

Greek Steak Salad

INGREDIENTS

2    pounds beef steak, boneless

2    tablespoons olive oil

4    cloves garlic, minced

¼   cup lemon juice

¼   cup dry red table wine

1    cup red onion, chopped

1    can (15 ounces) chickpeas, drained, rinsed

1½   cups cherry tomatoes, halved

1    cup English cucumber, halved lengthwise, sliced* to ¼ inch slices

1    cup green bell pepper, seeded, cut to ½ inch pieces

½   cup pitted green olives, sliced

1    cup pitted Kalamata olives, halved

4    cups chopped lettuce*

1    cup crumbled feta cheese (4+ ounces)

¼   cup chopped fresh parsley

METHOD

Place the steak in a sealable plastic bag. Place the olive oil and garlic into a mini food processor and process to a smooth liquid. Pour this into a medium bowl and whisk in the lemon juice and red wine.. Reserve ½ cup for later use and pour the rest into the plastic bag with the steak.  Massage the two to be sure the steak is completely covered, seal the bag and refrigerate for 2 hours.

Preheat the oven to 450 F and position racks in the center and 4 inches from the broiler. Cover a baking sheet with foil and spray with cooking spray or cover with olive oil. In a large bowl, mix the onion, chickpeas, tomatoes, cucumber, bell pepper and olives with the reserved marinade and spread them evenly on the baking sheet. Roast them in the center of the oven for 10 to 12 minutes or until the vegetables begin to pucker. Remove from the oven and allow them to cool

Change the oven to BROIL. Remove the steak from the marinade and allow it to drip off. Set the steak on to a broiling pan and place under the broiler. Broil for 5 to 6 minutes per side, flipping it once. Interior temperature should read at least 125 F for rare.

Remove from the oven and slice across the grain into ½ inch wide slices. Serve by spooning the vegetables over the lettuce and placing strips of the beef on top of the vegetables, sprinkled with feta cheese and chopped parsley.

*NOTES: Peel thin strips off of the cucumber rind to make striped looking pieces for a more interesting salad. This recipe originally called for chopped romaine, but until it is safe, use other types of lettuce or spinach

Adapted from a recipe in All Recipes magazine

GTuna Tomato Salad

INGREDIENTS

2    cans (7 ounces) tuna

1    can (15 ounces) diced tomatoes, drained*

½   cup finely chopped red onion

½   cup finely chopped celery

¼   cup Greek yogurt

2    tablespoons Dijon style mustard

2    tablespoons drained capers

METHOD

In a large salad bwl, mix together tuna, tomatoes, onion and celery. In a small bowl, mix the yohgurt and mustard and pour onto the salad, mixing it in as you add the capers. Serve immediately.

*You can substitute 2 cups of chopped fresh tomatoes if desired

Bulgur Brown Rice Salad

INGREDIENTS

½    cup bulgur

½    cup brown rice

½    cup snow peas

2     medium tomatoes, diced ½ inch

4     green onions, sliced diagonal ½ inch

¼    cup crumbled feta cheese

¼    cup chopped flat leaf parsley

2    tablespoons white wine vinegar

2    tablespoons olive oil

2    tablespoons lime juice

2    tablespoons honey

METHOD

In separate sauce pans, cook bulgur and brown rice according to package directions. Drain if necessary and set aside in a large bowl. Remove the strings from the peas and cut into ½ inch pieces on the diagonal. Add to the bowl.

Add the tomatoes, the green onions, the feta cheese and the chopped parsley to the bowl and mix all the ingredients. Whisk together the vinegar, olive oil, lime juice and honey. Serve individual servings and pass the dressing separately.

Broiled Corn Salad

INGREDIENTS

4    cups corn kernels

1    medium onion, sliced ½ inch rounds

1    cup grape tomatoes, quartered

1    cup thinly sliced radishes, halved

1    cup roasted red bell peppers, chopped

1    jalapeno pepper, seeded, chopped finely

2    ounces cotija cheese, crumbled

1    teaspoon dried oregano

4    tablespoons chopped fresh cilantro

3    tablespoons olive oil

2    tablespoons lime juice

1    tablespoon honey

1    teaspoon ground chile powder

½   teaspoon ground cumin

METHOD

Line a baking sheet with aluminum foil and place the corn kernels on it. Broil the corn using the lower broiling level for 7 to 8 minutes or until the corn just begins to brown, Turn the corn and continue to broil until it turns brown, 3 to 4 minutes.

Remove the corn to a large salad bowl and place the onion slices on the baking sheet.  Broil them until they begin to brown, turn once and continue until the onions are cooked through, another 4 to 5 minutes. Remove them to a cutting board and chop them to ¼ inch pieces. Place them in the salad bowl.

Combine the tomatoes, radishes, bell peppers, jalapeno pepper, cheese, oregano and cilantro with the corn and onions in the salad bowl.

Place the tablespoons olive oil, lime juice, honey, chile powder and cumin in a small bowl and whisk to combine. Toss the salad and divide into 4 salad plates. Serve with the dressing separate.

Horseradish Potato Salad

INGREDIEN

3    pounds white or red skinned potatoes

½   cup chopped red onion

1    tablespoon white wine vinegar

¼   cup Greek-style yogurt

¼   cup mayonnaise

2    tablespoons dried dill

1    tablespoon Dijon style mustard

2    tablespoons horseradish sauce

½   teaspoon salt

METHOD

If using white potatoes, peel them. If using red potatoes, wash them. Cut potatoes into ½ inch cubes and place into a large bowl. In a medium bowl, add the vinegar, yogurt, mayonnaise, dill, mustard, horseradish sauce and salt. Mix them thoroughly and pour over the potatoes, stirring to thoroughly coat the potatoes. Refrigerate for at least 30 minutes before serving.

Based on a recipe from Smitten Kitchen.

NOTE: The cook felt this could use a bit of crunchy and would add ½ cup of chopped celery the next time.

Corned Beef Cabbage Salad

INGREDIENTS
2   cups chopped cabbage*
2   cups baby spinach, lightly chopped
2   cups ½ inch diced, cooked corned beef
½  cup sour cream
2   teaspoons horseradish sauce*
2   tablespoon low fat (2%) milk

METHOD

Combine in a large bowl the cabbage, spinach and corned beef. In a small bowl, stir together the sour cream, horseradish sauce and milk. Transfer the salad to serving dishes, add a dollop of dressing or pass separately, and serve.

*NOTES: The original recipe called for pre-packaged coleslaw mix instead of chopped cabbage.

If you do not care for horseradish, use Dijon style mustard instead.

Based on a recipe from Better Homes and Gardens magazine

Pasta Vegetable Salad

INGREDIENTS
5    ounces dried rotini pasta or similar
1    red bell pepper, seeded, cut to ½ inch dice
3    cups broccoli florets (1 small head)
½   cup chopped red onion
¼   cup chopped fresh basil
¼   cup pine nuts, plain or toasted
4    ounces crumbled feta cheese
2    tablespoons honey
2    tablespoons olive oil
2    tablespoons white vinegar

METHOD

Cook the pasta to package directions for al dente, drain and set aside to cool. Steam the broccoli for 6 to 7 minutes until tender-crisp, drain; place into cold water to stop the cooking; drain and set aside.

In a large salad bowl, combine the pasta, bell pepper, broccoli, onion, basil and pine nuts. Sprinkle with the feta cheese. In a small bowl, whisk together the honey, oil and vinegar. Serve at room temperature or refrigerate for 30 minutes to serve cold. Dress the salad just before serving with the honey, oil and vinegar dressing

Arugula Tomato Salad

This recipe will serve six as a dinner salad. One medium tomato will serve two.

INGREDIENTS
1   tablespoon good Balsamic vinegar
1   tablespoon olive oil
1   tablespoon Emile’s Port
1   tablespoon Dijon style mustard
6   ounces baby arugula
2   cups diced tomatoes or halved grape tomatoes
3   tablespoons sliced, toasted almonds

METHOD

In a small bowl, add  the Balsamic vinegar, oil, Port and mustard Mix well with a whisk. For each serving, place a handful of arugula on the plate, add diced or grape tomatoes to your liking, dress with the dressing., sprinkle with a few toasted almonds and serve. That simple, that good.

Based on a recipe from CookingLight magazine.

Spinach, Strawberry, Pineapple Salad

INGREDIENTS
10   ounces baby spinach (1 package)
16   ounces ripe strawberries (1 package)
1     small can (8 ounces) pineapple chunks or crushed
½    cup sliced almonds
4     tablespoons strawberry jam
2     tablespoon rice vinegar

METHOD

Place the spinach into a large salad bowl. Slice the strawberries and add them to the salad. Drain the pineapple and add that to the salad. Sprinkle the almond slices over the salad and toss until well mixed. Transfer the salad to 4 to 6 salad plates.

In a small bowl, stir together the jam and vinegar. Serve the dressing along with the salad

Beet Apple Salad w Strawberry Sauce

INGREDIENTS
8-10   strawberries, chopped (1 cup)
2   tablespoons granulated sugar
1   red beet, peeled, cut to 1 inch chunks
1   yellow beet, peeled, cut to 1 inch chunks
1   teaspoon lemon juice
1   large, firm apple, peeled, quartered, cored, sliced

METHOD

In a small sauce pan over low heat, add the strawberries and sugar and cook until soft and well juiced (about 8 to 10 minutes.)  Using an immersion blender or other appropriate device, process the strawberries to a puree. Set aside.

In two medium sauce pans, cook the red and yellow beet pieces separately to avoid the yellow beets turning red. Bring to a boil, reduce the heat to a simmer and cook for 10 to 12 minutes until the pieces are just tender. Drain and place in separate batches of cold water to cool the beets.

In a medium bowl with 2 cups of water, add the lemon juice. As you slice the apple, place the slices into the lemon water to prevent browning.

Drain the beets and apples. To assemble the salad, place a small amount of the strawberry sauce in the center or 2 to 4 plates. Add a portion of the apples, red beets and yellow beets. Drizzle with the remaining strawberry sauce and serve

Fennel Radish Salad

INGREDIENTS
1   cup thin sliced fennel
1   cup thin sliced radishes
½   cup thin sliced celery
½   cup thin sliced red onion

METHOD

To slice the fennel, remove all the fronds and the majority of the thick stems from the fennel bulb. Wash the bulb and, starting with the fronds, thinly slice the fennel using a mandolin on the second thinnest setting.

Using the same mandolin, slice the radishes, being careful when getting down to the small pieces. Use the food handler to get the last few slices of each radish.

To slice the celery on the mandolin, hold it at a 45 degree angle perpendicular to the direction of slicing. Use a half of a red onion to slice and do not be afraid of cutting the slices if they seem too large.

Place all these sliced vegetables into a salad bowl, add your favorite dressing – lighter is probably better than heavier – and enjoy. There should be enough salad for 4 people

Chicken Spinach Salad

INGREDIENTS
1    pound fresh baby spinach
½   cup chopped walnuts
1    tablespoon butter or butter substitute
2-3  shallots, peeled, cut into strips
½   cup Emiles Port
1    tablespoon aged Balsamic vinegar
½   pound chicken nuggets or chicken breast cut to ½ inch pieces
½   cup crumbled feta cheese
½   cup fresh or dried cranberries

METHOD

Place the spinach into a large salad bowl. In a large skillet, toast the walnut pieces over medium heat for about 2 to 3 minutes – do not let them burn. Remove to the salad bowl. Melt the butter in the skillet and add the shallot strips. Cook them until they soften and almost begin to brown, about 4 to 5 minutes. Add these to the salad bowl.

Put the port and the Balsamic into the skillet and add the chicken pieces . Cook the chicken, stirring often, for 6 to 8 minutes until it is thoroughly cooked. Add these to the salad bowl and pour the pan juices over the salad. Add the feta and cranberries to the salad, serve and enjoy.

Beet, Orange, Fennel Salad

Roasted beets and braised fennel make this salad a bit more difficult and time-consuming, but your guests will be amazed by the combination of ingredients and tastes.
 
INGREDIENTS
2   medium red beets, peeled, cut and roasted
2   medium gold beets, peeled, cut and roasted
2   small fennel bulbs, thinly sliced
½  cup dry white table wine
1   large navel orange
2   tablespoons olive oil
2   tablespoons chopped flat leaf parsley

ROAST THE BEETS:

Pre-heat the oven to 350 F. Peel each of the beets, wearing gloves to prevent your hands from becoming stained red. Cut each beet into 8 pieces, cutting length-wise. Place the pieces into a medium bowl and mix with 2 tablespoons of olive oil making sure each piece is covered. Place the beet slices upright on a baking sheet (rounded part down) and place into the oven. Bake for 30 minutes, remove and allow them to cool.

BRAISE THE FENNEL

Place the slices of fennel in to a large skillet over medium heat and dry-fry for 6 to 8 minutes, turning often. Add the white wine, cover and cook for another 8 to 10 minutes, turning often, until the fennel has browned slightly. Remove from the heat and allow it to cool.

ASSEMBLE THE SALAD

Peel the orange and remove as much of the white pith as you can. Cut the top and bottom off the orange, about ¼ inch slice each, and cut the remainder into 4 slices. Cut each slice into quarters. Each of the 4 salad servings will receive 4 orange pieces, 4 red beet slices, 4 gold beet slices and ¼ of the fennel. Start with the orange slices, add the beet slices and top with the fennel. Sprinkle with a bit of olive oil and garnish with the chopped parsley. You could also garnish with chopped fennel greens if you wish.

Shrimp and Cannellini Salad

 INGREDIENTS
2    cups loosely packed torn baby spinach
½   cup thinly sliced red onion, chopped
½   cup diced roasted red bell pepper
2    tablespoons chopped fresh green onion tops
1    tablespoon chopped fresh basil leaves
1    tablespoon chopped fresh flat leaf parsley
1    can (15 ounces) cannellini beans, rinsed, drained
½   pound peeled, pre-cooked shrimp
      fresh lemon juice and olive oil for dressing

METHOD
In a large salad bowl, combine all the ingredients and toss well. Divide to individual plates and pass the lemon juice and olive oil for dressing. This recipe will make two large servings or 4 small side-salad servings.

Oasis Carrot Salad

INGREDIENTS
2   large carrots
2   tablespoons finely chopped onion
1   clove garlic, minced
2   tablespoons dry white table wine
1   tablespoon white wine vinegar
1   teaspoon dry cilantro
1   teaspoon dry parsley flakes
1   teaspoon ground cumin powder

METHOD

Peel the carrots and cut into four-inch lengths. Slice length-wise on the smallest opening of a guillotine, being careful with your fingers. Use the holder to slice them, and turn them around after several slices to keep the slices even. Steam the sliced carrots for 4 to 5 minutes, run cold water over them to stop the cooking process and drain.

In a medium bowl, mix the onion, garlic, wine, vinegar, cilantro, parsley and cumin. Add the carrot slices and mix to coat. Chill in the refrigerator for at least 3 hours, drain and serve.Will provide 2 servings.

Adapted from a recipe in Gourmet magazine and from Marrakesh in Philadelphia

Southwestern Salad

INGREDIENTS
1    tablespoon olive oil
2    cups ½ inch diced chicken, thigh or breast
½   cup red or green salsa or taco sauce
1    head romaine lettuce or similar
1    can (15 ounces) red kidney beans, drained, rinsed
1    can (15 ounces) black beans, drained, rinsed
2    cups corn kernels, fresh or frozen and thawed
1    medium onion, white or purple, chopped
1    avocado, peeled and diced to ½ inch
½   cup chopped, fresh cilantro leaves
½   cup shredded cheddar cheese

METHOD
In a medium skillet, heat the olive oil over medium heat and add the chicken. Cook the chicken, stirring, for 4 to 5 minutes until browned on all sides and add the salsa. Continue to cook for 6 to 7 minutes, stirring occasionally, until the chicken is thoroughly done. Remove from the heat and set aside.

Remove the outer leaves of the romaine and wash. Cut the bottom white part off the leaves and chop to bite-sized pieces until you have 4 to 5 cups of lettuce pieces. Add this to the salad bowl. Add the beans, corn, onion, avocado, cilantro and cheese, mixing each in as they are added. Add the chicken and remaining sauce from the pan to the salad and mix well.

Serve right away or refrigerate for a few hours and serve cold. This is a fairly filling salad and should serve 6 to 8. Serve with or without dressing and garnish. Dressing can be a mix of salsa and sour cream or yogurt. Garnish with shredded cheddar cheese.