Salad Recipes and Dressings


More Well Dressed Salad Recipes to come!!



Arugula Radish Salad

Place 1 Package baby Arugula into a bowl.

Finely slice 1/2 bunch red globe Radish.

In a small bowl whisk together:

6 Tbs. Extra Virgin Olive Oil

2 Tbs. freshly squeezed Lemon Juice

1/2 tsp. Coarse Kosher or freshly ground Sea Salt

Freshly grated coarse Pepper to taste.

*This works well with thinly sliced English cucumbers too.


Spinach Orange Pecan Salad

1 bag Baby Spinach

4 Navel Oranges

1 Firm Small Red Onion finely sliced

1 Cup Tamari Garlic Roasted Pecan Halves

1/2 Cup Alphonso Olives

Put the Baby Spinach into a pretty bowl.

Cut the peel away from the oranges, removing all of the white membranes. Remove each segment by slicing next to the membranes separating them away. Add to Spinach. Thinly slice onion. Break into round pieces and distribute on Spinach.

Dressing:

1/2 Cup Real Vermont Maple Syrup

1/2 Cup Extra Virgin Olive Oil

1/4 Cup Alphonso Olive Juice

1/4 Cup Orange Juice

Sprinkle of Cinnamon

Toss over the salad. Mixing well until each leaf is coated and the orange segments and onion slices are prettily arranged. Top with Tamari Roasted Pecans and Alphonso Olives.


Tamari Roasted Pecans

Place 1 Cups of Pecan Halves on the piece of parchment you have placed on a cookie sheet. Pour 1/4 Cup Tamari over them along with 1 Tbs. Granulated Garlic. Mix well. Toast in a moderate oven turning frequently until the tamari is absorbed. About 7 – 10 minutes. Remove with a pancake turner to a wire rack to cool.


Fresh Tomato Salad

On each salad plate, place 3 washed and dried Butter or Boston Lettuce Leaves. Slice firm ripe Heritage or Beefsteak Tomatoes thinly. Allow 5 slices per person. Top with a dollop of Horseradish Dressing. Garish with freshly snipped chive or Spring Onion


Horseradish Dressing

1/2 Cup Nayonaise

1/2 Cup Sour Cream

1 tsp Prepared Horseradish

Lightly whip together


King Cole’s Slaw

*an amazingly delightful coleslaw with a boiled dressing

Shred through your Food Processor into a large heat resistant bowl:

1/2 each small Organic Green and Red Cabbage

1 large Organic Granny Smith Apple

1 large Organic Red Onion

1 large Organic California Carrot

In a pot put:

1/2 Cup Organic Olive Oil

1/2 Cup Braggs Apple Cider Vinegar

1/2 Cup Honey

1 Tbs. Crushed Red Pepper flakes

1 tsp. Celery Seed

1 tsp. Ground Coriander

Bring to a boil, stirring the bubbles down with a wooden spoon for 2 minutes. Pour over shredded vegetables. Cover and place in the refrigerator overnight. Can be safely stored in the refrigerator for a week.

*Superb with Maryland Not Crab Cakes or Burgers.


Panzanella

Stale Ciabatta or other rustic Bread

3# fresh ripe Plum Tomatoes red or yellow

3 each Red, Yellow, Orange and Green Sweet Pepper

1 red chili pepper

Italian or flat Parsley (Pull leaves off of 8 - 10 stems)

Fresh Basil ( Roll 8 – 10 leaves and slice thinly)

Fresh Marjoram (Pull leaves off of 8 - 10 stems)

1 Cup Fresh Mozzarella Balls

1/2 Cup Oil Cured Olives

2 Tbs. Rinsed Capers

2 Tbs. Fresh Garlic crushed into a paste

1 1/2 Cup Extra Virgin Olive Oil

5 Tbs. Balsamic Vinegar

1/4 tsp. Sugar

Coarsely cracked Pepper Corns

Coarsely ground Sea Salt

Handful fresh Baby Arugula leaves

1 rustic bread, sliced, brushed with garlic olive oil and toasted in the oven for 5 minutes. Place into a large bowl. Put a wire sieve over the bowl.

Preparing the tomatoes:

Boil a pot full of Spring or RO water. Individually plunge each of 2 pounds plum tomatoes red or yellow into the boiling water for 1 minute, or skewer on a long handled fork and roast over an open flame. Skin. Cut each in half and holding over a wire sieve scoop out the seeds and juice. Reserve the tomato halves in a separate bowl.

Preparing the sweet and hot peppers:

Roast each pepper over an open flame until the skin is dry and blackened. Cool, core and peel. Slice into strips. Mince Red Chili pepper.

Prepare fresh herbs and garlic.

Add to Olive Oil, Balsamic Vinegar mixture.

Add prepared fresh herbs, salt and pepper.

Pour 3/4 of the dressing over the bread. Toss until the bread is well coated.

Pour the other 1/4 over the tomato halves and sliced pepper strips. Add capers, olives and Mozzarella balls to the tomato mixture, tossing lightly.

In a pretty glass bowl alternate layers of the bread with the fruit and herbs, topping with fruit. Garnish with whole Baby Arugula, Basil, and Marjoram leaves. Allow to rest at room temperature for at least an hour before serving. Serve with additional herbed olive oil.


Ensalata Garbanzo with Yogurt Dressing

Toss together in a large bowl:

4 Cups well cooked, drained and rinsed Garbanzos

1 Cup chopped Red Onion

1/4 Cup Cilantro Chopped

1/4 Cup Flat Italian Parsley Leaves

4 scallions sliced thinly

Whisk together in a different bowl:

1/4 tsp. Celery Seed

1/4 tsp. Cayenne

1 Tbs. Szeged Paprika

1 tsp. Cumin Seed

1 tsp. Ground Coriander

1 Cup Olive Oil

Sea Salt and Ground Pepper to taste

Pour over Chickpea mixture

Marinate for half and hour at room temperature

2 Cups Plain Greek Yogurt

Juice 1/2 Lemon

1 Tbs. Minced Fresh Garlic

2 Tbs. Cored chopped Cucumber

Assemble on a platter:

A bed of mixed Baby Field Greens which have been tossed lightly with 1/4 Cup Olive Oil and a squeeze of lemon juice.

*The Garbanzo Salad

*Top with the Yogurt Dressing

*Garnish with Greek Olives and Italian Parsley


Beet and Fennel Salad

2 Pounds Beets cooked peeled and sliced into thin wedges

1 Cup chopped Fennel Stalks

2 Shallots sliced thinly stem to stern

3 Spring Green Onions Sliced thinly

Leaves from 2 Sprigs flat Italian Parsley

1 Celery heart chopped fine leaves and all

Whisk together:

1 Tbs. each Orange Muscat and Raspberry Vinegars

6 Tbs. Almond or light Olive Oil

Coarse Sea Salt, Cracked Black Pepper to taste

1 tsp. Laing’s Tangy Bang

Pour over beets and herbs. Toss allow flavor to develop at room temperature for half and hour or more


Feta Yogurt Topping

1 Cup Greek Style Plain Yogurt

1/2 Cup Crumbled Feta

Squeeze of Lemon Juice

Spoon generously into Boston or Butter Lettuce cups on individual salad plates. Top off with a dollop of Yogurt Feta Topping

*Serve with Potatofu Patties.


Waldorf Salad

1 Cup Nayonaise

1/2 Cup Broken Walnut Pieces

1/4 Cup Sultana Raisins

1 Cup Chopped Macintosh or Cortland Apple cored and chopped. Toss with Iceberg Lettuce broken into bit sized pieces. Sprinkle with Szeged Paprika


Ambrosia

4 Cups finely shredded Organic Carrots

1 Can Crushed Pineapple

1 Can Mandarin Orange Slices

1 Cup Shredded Coconut

Toss well together


Cucumber Salad

2 English Cucumbers scored and sliced into very thin slices. Sprinkle liberally with 1 Tbs. Sea Salt. Cover and refrigerate for an hour. Pour off salt water that has collected. Blot dry with paper towel.

Combine:

1 Cup Nayonaise

1/2 Cup Sour Cream

Pour over cucumbers. Add 1 Tbs. fresh Dill snipped with kitchen shears. Toss lightly until the cucumbers are thoroughly coated. Plate and garnish with radish roses and sprigs of dill.

*For a variation on this theme use Greek Style Yogurt in place of Sour Cream.

Check back often as we will continue to add more Well Dressed Salad recipes.





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