Asian squash salad

Ingredients

• 1 x 2 kg Gressingham duck
• sea salt
• freshly ground black pepper
• 1 small bunch of fresh mint, leaves picked and chopped

• For the roasted squash

• 1–2 dried red chillies, crumbled
• 1 teaspoon coriander seeds
• ½ teaspoon ground cinnamon
• sea salt
• freshly ground black pepper
• 1 large butternut squash or 2 onion squash, quartered
• olive oil

• For the dressing

• zest and juice of 1–2 limes
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon soft brown sugar
• 1 fresh red chilli, deseeded and finely chopped
• 1 clove of garlic, peeled and finely grated
• 5 spring onions, white parts trimmed and finely sliced, green ends finely chopped
• 1 large bunch of fresh coriander, leaves picked and stalks finely chopped

Method

This warm salad with rich, tender duck meat and crispy skin is perfect to big up incredible spiced roasted squash. I love it served on a big platter and dressed at the very last minute.

Preheat the oven to 180ºC/350ºF/gas 4. Wash the duck and pat it dry, inside and out, with kitchen paper, then rub it all over, inside as well, with salt and pepper. Place it in a tray and roast in the preheated oven for around 2 hours, turning it every now and then. Halfway through, you'll probably need to drain away a lot of the fat from the bird. Don't throw it away, though! Sieve it and keep the fat (but no meat juices) in a jar in the fridge for a couple of months and use it to roast potatoes.

In a pestle and mortar or a Flavour Shaker, bash up the dried chillies and coriander seeds and add the ground cinnamon and a good pinch of salt and pepper. Scoop the seeds out of your squash and put them to one side. Cut the squash into wedges, place them in a roasting tray, and drizzle over enough olive oil just to coat. Sprinkle over the ground spices and give the squash a good toss, spreading the pieces out in one layer. Once the duck has been in the oven for 1 hour and 15 minutes, add the tray of squash to the oven and roast for about 45 minutes.

Meanwhile, rinse the squash seeds after removing any fibres. Season with salt and pepper and drizzle with olive oil. Toast them in a dry frying pan until they're golden and crisp, and put aside. To make the dressing, put the lime juice and zest into a bowl and add the same amount of extra virgin olive oil, plus the sesame oil and the soy sauce. Stir in the sugar, chilli, garlic, the green spring onion ends and coriander stalks. Taste and adjust the sweet-and-sourness and the seasoning. You want it to be a little limey, to contrast with the rich duck.

After 2 hours, if the duck is nice and crispy, and the squash soft and sticky, take both trays out of the oven. If they need more time, leave them in until perfectly done. Using two forks, shred the duck meat off the bone and put into a large bowl. While the duck and squash are still warm, toss with the toasted seeds, half the coriander leaves, half the mint and half the white spring onion slices. Pour on the dressing and toss together. Serve sprinkled with the rest of the coriander, mint and white spring onion slices.



sumber dari: jamieoliver.com/

Delicate egg ribbons with bresaola

Ingredients

• 1 bulb of fennel, herby tops removed
• 4 large free-range or organic eggs
• sea salt
• freshly ground black pepper
• olive oil
• 1 head of radicchio or treviso, or 2 red chicory, leaves washed, spun dry and torn
• 2 good handfuls of rocket and/or watercress, washed and spun dry
• 16 slices of bresaola
• extra virgin olive oil
• a handful of freshly grated Parmesan cheese, plus extra for serving
• juice of ½ a lemon

• Optional:

• 1 teaspoon truffle oil (try it!)

Method

For this dish I wanted to do something a little unusual with eggs, so I decided to turn them into silky ribbons. You can make plain ones or flavour the egg mixture with chilli or chopped delicate herbs. I've suggested finishing the salad off with a few drips of truffle oil, which has a lovely mushroomy taste. Although 'fake' truffle oil still tastes good, try to get the real thing – it's expensive but should last you ages and you can use it in soups, in gratins, on roast potatoes, you name it.

Shave the fennel bulb with a speed peeler or a sharp knife. Put the shavings into iced or very cold water for about a minute – this gives you a lovely crispy texture but the downside is that you lose flavour, so be quick. As soon as the fennel starts to curl up, drain it in a colander, remove any ice cubes, spin it
really dry in a salad spinner and put to one side.

Whip up the eggs with a pinch of salt and pepper. Add a splash of water to the mixture as this will give you thin crêpe-like omelettes. Rub a little olive oil over the bottom of a 20cm non-stick frying pan and place it on the heat. Working quickly, pour in a little egg mixture and tilt the pan so it runs all round the bottom. In less than a minute your crêpe will be opaque and cooked through. Touch it lightly to test whether it's done. If it is, hold the pan at an angle and start to peel it away with a spatula. Be gentle and don't rush – if you mess the first one up, don't worry, you'll get the feel for it! When you've made your crêpes, stack them on a board and cover them with tinfoil to keep them warm.

Put the fennel and all the salad leaves into a bowl. Divide the bresaola between four plates and drizzle with a little extra virgin olive oil. Remove the tinfoil from the crêpes. Roll them up one at a time and slice them 1 to 2cm wide. Toss them gently with your fingers to unwind them. Add them to the bowl of fennel and salad leaves with the grated Parmesan. Dress with 6 tablespoons of extra virgin olive oil and the lemon juice. Season with salt and pepper and toss gently but thoroughly. Taste and balance with seasoning and a little extra lemon juice if need be. For a cool tweak, add a teaspoon of truffle oil. Sprinkle the reserved herby fennel tops over the salad. Place the salad bowl in the middle of the table with your plates of bresaola and let everyone help themselves. Lovely finished with an extra grating of Parmesan.



sumber dari: jamieoliver.com/

Steak Salad

We’ve been on a real salad kick for the last few weeks. This steak salad is hearty enough to be the entire meal, as it was for us. I actually had to look at the picture to remember what I put in this salad. My husband is still talking about how wonderful it was. It actually had a little bit of everything in it… greens, cheese, meat, spice, crunch, creaminess. The flavors all just came together so wonderfully. It would be hard not to be satisfied eating this!

In the cheese specialty section at your grocery store they sell a combination of Feta Cheese, Roasted Red Pepper and Black Olives in olive oil with herbs and spices. It’s really yummy and we always have it in our fridge. I used that in this salad, and it was all that was needed as the salad dressing.

I didn’t toss the salad. Instead just start with a layer of lettuces and then sprinkling the other ingredients evenly onto the salad. I’m not going to put any measurements in this recipe, just listing the ingredients. It’s a salad, so it’s super easy!!

INGREDIENTS 

Romaine Lettuce Spring Mix of Baby Greens Corn – cut fresh off the cob Kalamata Olives Pepperoncini (I love these!) Spring Onions, chopped Grilled Mushrooms, quartered Grilled Poblano Pepper, sliced Roasted Red Pepper & Feta Cheese Mixture (as described in intro) Salt & Pepper, to taste Top with thinly sliced grilled Steak Enjoy!!



sumber dari: saucygirlskitchen.com/

Bang Bang Shrimp Salad

We go to Bonefish for dinner every few weeks, and it’s really difficult to resist the Bang Bang Shrimp. I might not be quite as tempted if everyone else in our party didn’t want them, too!! Oh, who am I kidding? I want them and I don’t resist them. Ever. There.

So, the other day when I was getting a craving for Bang Bang Shrimp I decided to give it a try at home. I know that what makes the Bang Bang Shrimp taste so good to me is the crispy crunch factor on the shrimp and the delectable sauce. My recipe below is super easy and it totally satisfied my craving. I actually liked it better because I knew it was healthy and good for you… plus, I kicked the delectable sauce right into incredible land with some extra Sriracha Hot Chili Sauce. I love that stuff!
I didn’t have any green onions, so they are missing from the picture. However, I included them in the recipe because next time I make this I will be sure to have some on hand.

I hope you give this recipe a try.  Seriously, these shrimp are so good!! My new favorite and hopefully yours, too!

INGREDIENTS

1 lb. raw medium Shrimp, peeled and deveined
1/2 cup Cornmeal
1 Tbsp Paprika
2 Tbsp Olive Oil or Coconut Oil
1 large head of Romaine lettuce, cleaned and chopped
Dash of Salt
1/2 tsp Crushed Red Pepper
2 tsp Agave or Honey
Zest of 1 Lime
Juice of 1 Lime
½ cup fresh Corn off the cob
1/4 cup Cilantro, chopped
2 Green Onions, sliced thin


METHOD

After you have peeled and deveined your shrimp, rinse and set aside.
In a large bowl mix together the cornmeal and paprika.
Heat the oil in a large non-stick pan over medium-high heat.
While the oil heats up, toss the shrimp in the cornmeal until they are evenly coated.
Add the shrimp to the pan and cook for 2 to 3 minutes per side, or until golden brown.
While the shrimp is cooking you can get your plates or platter ready by putting down a layer of clean, chopped Romaine lettuce and 2 tablespoonfuls of the Bang Bang Shrimp Sauce per plate (recipe below).

When the shrimp are done, turn off the heat and add a little salt, red pepper flakes, agave, and the zest & juice of the lime.
Lightly toss together and divide the shrimp equally among the 2 plates, topping the lettuce.
Top the shrimp with the corn off the cob, cilantro and green onions.
Serve with extra Bang Bang Shrimp Sauce on the side.

Bang Bang Shrimp Sauce

INGREDIENTS

2 Tbsp Mayonnaise
1 Tbsp Sour Cream
1 to 2 Tbsp Sriracha
1 tsp Lime Juice
Dash of Salt & Pepper
A little water, to thin to desired consistency, if needed

METHOD

Add all the ingredients into a small bowl and whisk together until smooth and combined.
Add a little water, if needed.
Taste and season with more Sriracha, salt and/or pepper, as desired.
Serve on the side of the shrimp, or top the lettuce with a little sauce before placing the shrimp on top.

Enjoy!



sumber dari: saucygirlskitchen.com/

Mandarin Chicken Pasta Salad

Ingredients 

Original recipe makes 6 servings Change Servings

Makes servings USMetricAdjust Recipe (Help)

• 1 teaspoon finely chopped, peeled fresh ginger
• 1/3 cup rice vinegar
• 1/4 cup orange juice
• 1/4 cup vegetable oil
• 1 teaspoon toasted sesame oil
• 1 (1 ounce) package dry onion soup mix
• 2 teaspoons white sugar
• 1 clove garlic, pressed
•  
• 1 (8 ounce) package bow tie (farfalle) pasta

• 1/2 cucumber - scored, halved lengthwise, seeded, and sliced
• 1/2 cup diced red bell pepper
• 1/2 cup coarsely chopped red onion
• 2 diced Roma tomatoes
• 1 carrot, shredded
• 1 (6 ounce) bag fresh spinach
• 1 (11 ounce) can mandarin orange segments, drained
• 2 cups diced cooked chicken
• 1/2 cup sliced almonds, toasted

Directions

1. To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.
2. Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl.
3. To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.

sumber dari: http://allrecipes.com/Recipe/

Amy's Barbecue Chicken Salad

Ingredients 

Original recipe makes 8 servings Change Servings

Makes servings USMetricAdjust Recipe (Help)

• 2 skinless, boneless chicken breast halves
• 1 head red leaf lettuce, rinsed and torn
• 1 head green leaf lettuce, rinsed and torn
• 1 fresh tomato, chopped
• 1 bunch cilantro, chopped

• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, drained
• 1 (2.8 ounce) can French fried onions
• 1/2 cup Ranch dressing
• 1/2 cup barbeque sauce

Directions

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
3. In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
4. In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

sumber dari: http://allrecipes.com/Recipe/

Grilled Steak Salad

1 lb. sirloin steak

- Kowalski's North Woods Grill Seasoning

2 hearts of romaine, torn

1/2 (16 oz.) jar sliced ruby-red pickled beets

1/2 cup Kowalski's Blue Cheese Crumbles

1/2 cup Fresh Gourmet Crispy Garlic Pepper Onions or Lightly Salted Onions

- Spicy Horseradish Vinaigrette (recipe below)

Sprinkle both sides of steak with seasoning; grill (MEDIUM) until slightly pink in center (about 8 min. per side). Slice into thin pieces on the diagonal; set aside.

To Serve: On each of 4 dinner plates, arrange romaine, steak slices, beets, cheese and onions. Top with vinaigrette; serve immediately.

Spicy Horseradish Vinaigrette: In small bowl, combine 2/3 cup Litehouse Red Wine and Olive Oil Vinaigrette Dressing (found in the Produce Department) and 1/2 cup creamy horseradish sauce. Refrigerate, covered, until needed.



sumber dari: https://www.kowalskis.com/recipes

Grilled Salmon Salad

7 oz. Kowalski's 50/50 Blend Organic Salad Mix

1 lb. salmon, grilled, skin discarded

1/2 cup shredded carrots

4 radishes, trimmed and sliced

4 roasted baby beets, sliced

4 mini sweet yellow peppers, stemmed, seeded and julienned

1/2 English cucumber, cut in half lengthwise, seeded and sliced

1/4 small red onion, very thinly sliced, separated

- honey mustard salad dressing, to taste

Divide greens among serving dish(es); place salmon in the center of the greens. Pile remaining ingredients, except dressing, in piles around the salmon. Drizzle with dressing; serve immediately.



sumber dari: https://www.kowalskis.com/

Curried Chicken Salad

1 Kowalski's Original Flavor Rotisserie Chicken, skinned, boned, shredded (about 4 cups)

1 cup finely chopped celery

1 cup dried cherries or dried cranberries

1/2 cup chopped green onions

3/4 cup mayonnaise

1/2 cup sour cream

1/2 cup apple juice

1 tbsp. Kowalski's Curry Powder

1/4 tsp. Kowalski's Coarse Ground Black Pepper

2 medium cucumbers

2 medium yellow summer squash

1 1/2 cups cashew pieces, divided

- Bibb lettuce

In large bowl, combine chicken, celery, cherries and green onions. In medium bowl, combine mayonnaise, sour cream, apple juice, curry powder and pepper. Spoon dressing over chicken mixture, gently stirring to combine; refrigerate, covered, at least 4 hrs. or overnight to blend flavors. Using a vegetable peeler, peel long strips of cucumber and summer squash. Place on paper toweling; gently pat dry. Stir 1 cup cashews into salad.

To Serve: On each of six salad plates, arrange a leaf of Bibb lettuce; top with a scoop of salad; wrap 1 cucumber and 1 squash strip around each scoop of salad. Garnish with remaining cashews.

Good to Know: For a do-ahead, place scoops of salad on a parchment-lined baking sheet. Wrap cucumber and squash strips around salad; refrigerate, covered. At serving time, carefully remove salad with a large spatula and place on lettuce-lined plates.



sumber dari: https://www.kowalskis.com/recipes

Cranberry Ginger Salad with Grilled Pears and Chicken

1 whole boneless skinless chicken breast

2 tbsp. olive oil

- salt and pepper

1/4 cup pecans

3 Bosc pears, peeled, cored and cut into quarters

8 cups mixed baby greens

1/4 cup red onion, thinly sliced

1/2 cup crumbled blue cheese

1/2 cup Stonewall Kitchen Cranberry Ginger Salad Dressing

Trim and pound chicken to a uniform thickness; brush with olive oil and season with salt and pepper. Grill on a preheated medium hot grill or broil until cooked through and juices run clear. Cool chicken and tear into bite-size pieces; set aside. Spread pecans on a baking sheet; bake in preheated 350° oven until toasted (about 5 min.). Set nuts aside. Spray pears lightly with cooking spray or brush with oil; grill on a preheated medium hot grill or broil pear slices until brown in spots and tender (about 2 min. per side). Place greens in a serving bowl; top with pecans, pears, chicken, red onion and blue cheese. Drizzle with dressing; serve immediately.



sumber dari: https://www.kowalskis.com/recipe

Citrus Crab Salad

7 oz. Kowalski's 50/50 Blend Organic Salad Mix

1 ½ lbs. fully cooked King Crab legs, split, crab meat removed, cut into chunks

8 oz. Kowalski's Sliced Mango, diced

2 oz. Kowalski's Jicama Sticks

4 oz. Kowalski's Stoplight Pepper Slices

1 bunch green onions, sliced

1/4 cup sliced almonds, toasted

- Kowalski's Citrus Vinaigrette

In a large salad or mixing bowl, toss all ingredients, except dressing. Drizzle with dressing; toss lightly and serve immediately.

Good to Know: Find prepared mango, jicama and peppers in the Produce Department.

Variation: For Citrus Salmon Salad, replace crab with grilled salmon.



sumber dari: https://www.kowalskis.com/recipe

Turkey salad with Chinese cabbage

Ingredients

• 100g/3½oz shallots, peeled, very thinly sliced
• ¼ tsp salt, or to taste
• 350g/12¼oz cold, cooked leftover turkey meat, sliced into strips
• 400g/14¼oz Chinese cabbage, core removed, leaves finely shredded
• 100g/3½oz beansprouts
• 1 large carrot, peeled, cut in half, finely shredded
• 15g/½oz Vietnamese mint leaves (available from some Asian grocers), or a mixture of coriander and mint or Thai sweet basil leaves, roughly chopped
• 40g/1½oz roasted peanuts, coarsely chopped, plus extra to serve
• freshly ground black pepper

For the dressing

• 3 tbsp fish sauce (nam pla)
• 3 tbsp freshly squeezed lime juice
• 1 tbsp rice vinegar
• 2 tbsp caster sugar
• 1 tsp very finely chopped garlic
• 2 red bird's-eye chillies, finely chopped

Preparation method

1. Mix the shallots and salt in a large bowl and set aside for 30 minutes, or until softened.
2. Meanwhile, for the dressing, mix together the dressing ingredients in a separate bowl until well combined.
3. Just before serving, add the cold turkey strips to the bowl of salted shallots. Mix in the Chinese cabbage leaves, beansprouts, shredded carrot, herbs and peanuts until well combined.
   
   Watch technique1:36 mins
4. Pour over the dressing, season, to taste, with freshly ground black pepper, then mix well until the dressing coats the salad ingredients.
5. To serve, pile the turkey salad into the centre of each of four serving plates. Sprinkle over the remaining chopped roasted peanuts.

sumber dari: http://www.bbc.co.uk/food/

Big-Ass Sauteed Salad

Ingredients

1 tablespoon coconut or olive oil
1 cup of raw dense veggies, like carrots, celery, onion, jicama, radishes, cauliflower, broccoli
1 cup of less dense veggies, like tomatoes, peppers, mushrooms, beets
4 cups (or more!) of your favorite greens (spinach, arugula, kale, whatevs!)
Cooked protein of your choice, amount of your choice Dressing or
hot sauce of your choice (Sriracha is amazeballs if you dig spicy stuff)  

Directions
1. Heat up your oil over medium heat. Add your dense veggies until crisp-tender.
2. Throw in your less dense veggies and cook for a few minutes.
3. Add in your greens and cook until wilted.
4. Add in your protein, stir to combine and cook until everything is warm.
5. Get your sauteed salad in a bowl and top with your dressing or hot sauce.
Boom!

sumber dari: http://www.wasfatnowfit.co.uk/

Crispy Salmon with Herb Salad

Ingredients

• 1 1/2 cups arugula leaves
• 3/4 cup fresh flat-leaf parsley leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup small fresh basil leaves
• 1/4 cup small fresh mint leaves
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil  
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 garlic clove, minced
• Cooking spray
• 6 (6-ounce) salmon fillets, skinned  
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• 6 lemon wedges

Preparation

1. Combine first 5 ingredients in a large bowl. Cover and refrigerate.
2. Combine juice, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic, stirring with a whisk.
3. Heat a large nonstick skillet coated with cooking spray over medium heat. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fish to pan; cook 9 minutes or until fish flakes easily when tested with a fork, turning once. Combine arugula mixture and juice mixture; toss well to coat. Place 1/2 cup herb salad on each of 6 plates; top each serving with 1 fillet. Serve with lemon wedges.

sumber dari: http://www.myrecipes.com/recipe/

Arugula Salad with Shrimp and Grapes

Ingredients

       Dressing:

• 1/3 cup seedless green grapes
• 1 tablespoon Champagne or white wine vinegar
• 1 teaspoon olive oil
• 3/4 teaspoon Dijon mustard
• 1/2 teaspoon minced fresh Vidalia or sweet onion (optional)
• 1/8 teaspoon salt
• Dash of white pepper

       Salad:

• 3/4 pound large shrimp, peeled and deveined
• 1/2 cup diagonally cut celery  
• 5 cups trimmed arugula
• 1 cup seedless red grapes, halved
• 1 cup seedless green grapes, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tablespoons crumbled Gorgonzola cheese
• 1 tablespoon coarsely chopped walnuts, lightly toasted

Preparation

1. To prepare dressing, combine first 7 ingredients in a blender; process until smooth.
2. To prepare salad, bring 4 cups water to a boil in a large saucepan. Add shrimp; cook 1 minute. Add celery; cook 1 minute. Drain and rinse with cold water; pat dry.
3. Place shrimp mixture, arugula, grapes, and basil in a large bowl. Drizzle with dressing; toss gently to coat. Top with cheese and walnuts.

sumber dari: http://www.myrecipes.com/recipe/

Lemon-Thyme Grilled Chicken Salad

Ingredients

• 2 tablespoons olive oil
• 2 teaspoons minced fresh thyme
• 2 garlic cloves, minced
• 1 teaspoon lemon zest
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 (6-ounce) boneless, skinless chicken breasts
• 6 cups mixed salad greens
• Feta Dressing
• Crumbled feta cheese, toasted pine nuts, flatbread crackers

Preparation

1. 1. Combine first 6 ingredients in a large, heavy-duty zip-top plastic bag. Add chicken and seal bag, turning to coat. Refrigerate at least 4 hours.
2. 2. Preheat grill to medium-high (350° to 400°). Remove chicken from marinade, discarding marinade. Grill, on greased grill rack, 6 minutes on each side or until cooked through. Let chicken cool slightly before cutting into thin slices.
3. 3. Toss salad greens with 1/4 cup Feta Dressing, and divide among 4 salad plates. Place chicken slices on greens, and top with feta cheese and toasted pine nuts. Serve with flatbread crackers and remaining dressing.

sumber dari: http://www.myrecipes.com/recipe/

Grilled Chicken & Strawberry Salad Wrap

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1/2 cup Bottled Balsamic Vinaigrette
• 1 whole Package (12 Ounces) Mixed Salad Greens
• 12 whole Medium Strawberries, Hulled And Quartered
• 4 whole Green Onions Sliced (white And Light Green Parts)
• 1/4 cup Pecans, Chopped
• 4 ounces, weight Goat Cheese Crumbled
• 6 whole Large Whole Wheat Tortillas

Preparation Instructions

Place the chicken breasts in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breasts until they're a uniform thickness. Pour in half the balsamic vinaigrette, then seal the bag and marinate in the fridge for 1 hour.

After the chicken has marinated, grill it until it's done in the middle, about 5 minutes per side. Remove from the heat and set aside to cool slightly. Dice up the chicken when it's cool enough to handle.

Add the salad greens to a large bowl. Add half of the remaining dressing and toss it to coat the greens. Add more if it needs it. Add the strawberries, chicken, green onions, and pecans. Toss it gently a few times until it's all combined. Top with crumbled goat cheese and toss a couple of times.
Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.
Serve wraps with chips and extra strawberries.

sumber dari: http://thepioneerwoman.com/cooking/

Turkey Waldorf Salad

This recipe is a great way to use up leftover Thanksgiving turkey when you just can’t eat another turkey-and-gravy sandwich. Mix diced turkey with tart apples, sweet grapes, creamy mayo, and crunchy walnuts and celery. Serve for lunch atop leaves of butter lettuce, or stuff it into delicate French pastry shells as an elegant appetizer.

 

INGREDIENTS

• 2 cups cooked turkey, medium dice (about 8 ounces)
• 1 medium, tart, crisp apple, such as Granny Smith, cored and cut into medium dice
• 1 cup seedless red grapes, halved
• 3 medium celery stalks, cut crosswise into 1/4-inch pieces
• 3/4 cup mayonnaise
• 1/2 cup walnuts, toasted and coarsely chopped
• 2 tablespoons coarsely chopped fresh Italian parsley leaves
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• Butter lettuce leaves, for serving (optional)

INSTRUCTIONS

1. Combine all of the measured ingredients in a large bowl. Taste and season with additional salt and pepper as needed. Serve on leaves of butter lettuce, if using.

sumber dari: http://www.chow.com/recipes/30876-turkey-waldorf-salad

Not Your Mom’s Tuna Salad

Though we haven’t gotten any of the snow the rest of the country has gotten we are still in the dregs of winter. About this time of year is when you start yearning for the warm beaches of the Caribbean. It was with that in mind that I made myself a lunch of fresh Ahi Tuna salad.

Though I live in a small town in northern Vermont I am very lucky that we have a good fish monger who gets their catch early every morning direct from the docks in Portland and Boston. I know how cool is that! On any day (except Monday they are closed) I can get fresh seafood that was swimming less than 24 hours ago! Plus, they are right across the street! I know you are all jealous now, unless  you actually live in 1 of the great port cities then well I am jealous because your catch is most likely cheaper and fresher than mine.

Anyway to get on with the recipe. When I walked into the store I hadn’t yet decided what I wanted for lunch but as soon as I saw that big slab of Ahi Tuna laying in the case I knew that was going to part of my lunch. They also sell fresh japanese seaweed salad so I grabbed a caintainer and to round it off a handful of recently cooked fresh shrimp. When I got home I laid out my finds and then began to rummage around in the fridge and cupboards. And this is what I came up with!

Recipe (for 1 good portion or 2 small):

4 oz sashimi grade tuna, diced
2 -3 oz fresh cooked shrimp, diced
1/2 avocado, diced
1 green onion, sliced
1 tbsp red onion small dice
1 tsp. rice wine vinegar
1 tbsp. mayonnaise (or less, just use as much as need to hold everything together)
1-2 tsp. black sesame seeds
squirt of sirrachi (to taste)
a good pinch of course sea salt (or kosher)
a dash of togorashi (Japanese pepper, if you have it no biggie to leave it out)
1/4 cup seaweed salad

Ok this is too easy; after you get through prepping everything and believe me that is what takes all the time here, you mix everything except the seaweed salad together. Don’t over stir just gentaly fold everything together until incorporated. Place most of the seaweed salad on a plate and top with tuna salad. Garnish with the remainder of the seaweed and sesame seeds.



You will think you are at a fancy beach resort. Just poor yourself some sparking mineral water or better yet some sparkling wine and you can now pretend your are on Life Styles of the Rich and Famous.   Ok well you don’t have to go that far but you will definitely forget about winter for at least the duration of  lunch.






sumber dari: selectivepalate.com

Mediterranean Steak Salad

one top sirloin steak, marinated in Med-Style Marinade
one batch Yogurt-Dill Dressing
spinach and mixed salad greens
sliced onion
chopped tomatoes
garbanzo beans
couscous, cooked according to package directions.

Cook steak over hot grill until desired doneness. While it rests, assemble salad: greens, sliced onion, tomatoes, and garbanzo beans. Spoon coucous on the side. Place sliced steak atop the greens. Serve dressing on the side.



sumber dari: goodcheapeats.com