Green Salad with Fruit Recipe

For the salad:

• 5 cups mixed spring greens or chopped butter lettuce
• 1 ripe red pear
• 1 sweet apple, preferably gala, honeycrisp, or pink lady
• ¼ cup pomegranate seeds
• ¼ cup golden raisins
• ¼ cup sliced almonds or pecans

For the dressing:

• ¼ cup light olive oil
• ¼ cup pomegranate juice
• 3 tablespoons lemon juice
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• ¼ teaspoon black pepper

DIRECTIONS

For the salad:
Rinse and dry your spring greens. Chop pear and apple into small chunks; keep the skin on for color and fiber. Toss greens, pear and apple chunks, pomegranate seeds and golden raisins together. Toast the almond slices or pecans lightly in a skillet on the stovetop over medium heat. Sprinkle the nuts over the top of the salad.

For the dressing:
Combine dressing ingredients in a blender and blend for 20-30 seconds, or until the mixture turns bright pink and opaque. Immediately drizzle the dressing over the top of the salad. Serve.


sumber dari: thedailymeal.com

What is Salad?

A salad is a food item generally served either prior to or after the main dish as a separate course, as a main course in itself, or as a side dish accompanying the main dish. The word “salad” comes from the French salade of the same meaning, from the Latin salata, “salty.”

A salad is most often composed of a mixture of uncooked vegetables, built up on a base of green leafy vegetables such as one or more lettuce varieties, dandelion, alfalfa sprouts, cabbage, spinach or arugula (rocket). This is often referred to as a “green salad.”

Other common vegetables in a green salad include tomato, cucumber, peppers, mushroom, onion, spring onion, carrot and radish. Other food items such as pasta, olives, cooked potatoes, rice, croutons, meat and poultry (e.g. bacon, chicken), cheese or seafood (e.g. Tuna, crab) are sometimes added to salads.


sumber dari: en.wikibooks.org

It's my mom's recipe

The one dish in the entire world that fully captures for me what it was like to be a kid growing up in rural Virginia is chicken salad. Not shrimp and grits, not cornbread, not pulled pork or any of the other classic Southern foods at which the region excels -- just a bowl of chicken tossed with mayonnaise, onions and pickle relish. It's my mom's recipe, and she serves it at every opportunity: It's there at Christmas, it shares the table with the turkey at Thanksgiving, and no summer cookout is complete without it. I don't recall my first taste of it; it's just always been there.

I'd bring my mom's chicken salad with me to school in a zippered cooler, where other kids would beg fruitlessly for me to trade lunches. My friends would ask for it when they came over to my house. One particular friend loved it so much that she pleaded for weeks with her mother to get the recipe so she could have it at home. When our mothers finally spoke and the recipe was safe in my friend's mom's hands, she refused to make it the way my mom did, choosing to chop the chicken instead of shred it, and leaving out the jarred relish. When my friend requested that the offending condiment be added, her mom replied, incredulously, "Who raised you?" (My friend and I remain close to this day; when she found out my mom's recipe was being published, she said very seriously, "I've been waiting for this my whole life.")

The relish is key to this recipe-it adds sweetness and an acidic tang to cut the richness of the chicken and mayonnaise, while chopped hard-boiled egg adds an earthy texture. While as a kid I preferred the mixture to be a very white, mostly chicken-and-mayonnaise concoction, with the bits of celery and relish chopped down so small that they were almost undetectable, lately I've preferred it with more heft, keeping the pieces larger for texture and taste. Depending on what's in the fridge I might modify it a little-a bit of mustard, maybe some chopped scallions. But Mom's original version will always be my favorite -- I wouldn't dare suggest otherwise. This chicken salad is great on crackers (the way my mom likes it); for me though, there is only one option: stuffed into squishy potato rolls with a little extra dash of pepper. —Laura Sant


sumber dari: huffingtonpost.com

Watermelon is the most refreshing

For some of us, summer means one thing: watermelon. Watermelon is by far the most refreshing, thirst-quenching of fruit. And when it gets really hot out there, its the only thing we can stand to eat. That's where watermelon salad comes in and saves the day. Because watermelon salads let us get away with eating this fruit as a meal.

If you've never had a watermelon salad before, you're in for a treat. The combination of salty feta, fresh mint and sweet watermelon is just right. And the little bit of Tabasco in this recipe is a nice touch too.


sumber dari: huffingtonpost.com

A quick history of the Caesar salad

Even though a Caesar is a very simple salad to make, it adds effortless panache to your holiday dinner parties — especially when you create it right in front of your guests.

The Caesar salad has a few historical origins, but Caesar Cardini, an Italian-born Mexican, is the most popular rumored creator.

Legend has it that Cardini invented the salad after running out of other ingredients in his restaurant in Tijuana, Mexico. He tossed it tableside to add flair for the guests.

The original recipe's ingredients are somewhat different than the Caesar salad we know and love today. The original recipe didn't contain anchovies, chicken (chicken Caesar salad is on nearly all sit-down restaurant menus) and mayonnaise. Rather, Worcestershire sauce, coddled eggs and mustard gave the classic dressing its original flavors.

Also, the classic Caesar salad was arranged leaf-by-leaf on a plate so diners could eat each leaf by hand. There are many mouthwatering variations on the Caesar salad today, giving you the option to add any ingredients you like. Here are some Caesar salad recipes you can serve this holiday season.


sumber dari: sheknows.com

Not your run-of-the-mill 1940s potato salad recipe

Today, the summer solstice and the very longest of the year, has always been one of my absolute favourites. I find there is a powerful energy and sense of excitement that flows through its every moment, and rarely is there a year that I don't stay up until at least midnight so as to experience every last moment of this fantastic day. 

From now until late September, we're under summer's sway again. It's hot, piercingly bright, sometimes languid, sometimes manic days of vibrancy, excitement, vitality, and - quite often - meals that are so simple, perfect, and unfussy as to scarcely warrant a recipe.

Cold cuts, platters of freshly picked and sliced (undesirably delicious) fruit still subtly warm from the tree, generously sized green salads bursting with a rainbow's worth of hues, leftovers of all kinds eaten straight from the fridge, Italian ice, garden gathered produce, and of course all of the sublimely enticing fare that comes part and parcel with barbeques, cookouts, and picnics.

In the case of the later, one of my favourite dishes to make and bring along is potato salad. Aside from my mom's fantastic recipe that I grew up with, I rarely make exactly the same potato salad twice. As with my pasta salads of the season, I like to use whatever is to hand and that I think will marry well together. Sometimes I opt for German style potato salads, others I smoother my spuds in a creamy dressing. At times fresh mint, a few peas, and olive oil are all it takes, or maybe the opposite is true and I pull out all the bells and whistles.

There's really no right or wrong when it comes to potato salad, so long as your 'tatoes are well cooked (but still a bit firm), and you ensure any dish with eggs and/or other highly perishable ingredients is properly refrigerated at all times (other than while eating, of course!). Over the years I've tried everything from an idea I came up with for pizza potato salad (fabulous!) to several vintage recipes culled from the web and my collection of mid-century cookbooks.

Most have been quite nice, though I do sometimes find myself further jazzing up those from the 30s, 40s, and 50s (and/or scaling back the copious amount of mayo in their recipes). Today's recipe from 1945 for Chef's Potato Salad is already guised up quite nicely though - so much so, that some folks may wish to remove various ingredients (forgoing the canned lunch meat will make it vegetarian, for example).

 
{Toss everything but the kitchen sink into this yummy 1940s potato salad recipe, it's a great way to use up leftovers and cut down on the amount of time spent over the kitchen stove. Vintage recipe scan via Eudaemonius on Flickr.}

Whether you try it out as is (I'd use low sodium lunch meat, if possible, as the salt and cheese should already be salty enough) or play around a bit, this is an excellent summertime dish that can just as easily be the star of the show (aka, a meal unto itself) as a highly enjoyable side dish at a party, backyard feast, or picnic.
I'd be tempted to skip the canned meat, increase the cheese a little, trade the celery for sliced gherkins (a perpetual fave of mine), and toss in a small handful of fresh chives or parsley. You could also introduce tomatoes, leftover meats, tuna (or another seafood), nuts (almonds perhaps), or some fresh-off-the-cob corn.
Dishes like wonderful 1940s potato salad are not meant to be overly serious or formal affairs, they're fun, filling, versatile summertime meals that work every bit as well today on the first day of the season as they will right up until autumn starts on September 22nd.

Have a blast this summer, sweet friends, no matter what you cook, where you go, or how you spend your gorgeous sunshine filled months!


sumber dari: chronicallyvintage.com

The history of Caesar salad would not be complete

Julia Child dined there as a child, and had Caesar salad made by Caesar himself. Later on she contacted Rosa Cardini, his daughter to get the original recipe.

Julia Child dined there as a child, and had Caesar salad made by Caesar himself. Later on she contacted Rosa Cardini, his daughter to get the original recipe.
From her book....

...The salad is tossed at the table, and according to Julia Child that watched it being made, My parents, of course, ordered the salad. Caesar himself rolled the big cart up to the table, tossed the romaine in a great wooden bowl, and I wish I could say I remembered his every move, but I don't. They only thing I see again clearly is the eggs. I can see him break 2 eggs over that romaine and roll them in, the greens going all creamy as the eggs flowed over them. Two eggs in a salad? Two one-minute coddled eggs? The Romaine was not chopped into bite size pieces but left in whole leaves. Caesar felt the natural shape of the leaves is a perfect scoop with a handle so it could be eaten with the fingers. So the leaves were arranged on a plate with the tips to the center and the stem outward for easy grabbing.

 In the book In Search of Caesar, The Ultimate Caesar Salad Book by Terry D. Greenfield, it is stated:

"In Europe , Caesar's Salad was also beginning to make an appearance. The legend attributes the salad's debut across the ocean to Mrs. Wallis Warfield Simpson (mistress and ultimately wife of Prince Edward VIII of Wales , former King of England). Mrs. Simpson often visited and partied in the San Diego and Tijuana areas in the 1920s. It is said that Mrs. Simpson met the prince of Wales there, at the Hotel Del Coronado. During this time, Mrs. Simpson visited Hotel Caesar's Place and became fond of Caesar's Salad and was sometimes an overbearing guest demanding that Caesar himself toss his salad at her table-side, creating quite a fuss It is also that that as a result of Mrs. Simpson's extensive world travels, Caesar Salad was introduced to many of the great European restaurants by her instructing international chefs as they struggled to recreate the dressing to satisfy the soon-to-be-Duchess of Windsor's discerning palate.

However, in a 1952 interview Caesar Cardini said that the salad did not become well-known until 1937 when a Hollywood screenwriter for Paramount named Manny Wolfeprovided the recipe to various restaurants. Or, perhaps it became popular after New York food editors were introduced to it at a special Waldorf-Astoria promotion around 1947. 

sumber dari: kitchenproject.com