Queensland Tropical Fruit Salad Recipe

Try our recipe for Queensland Tropical Fruit Salad - a healthy and delicious snack for the whole family.

Serves: 4

Ingredients

Salad

• 1 cup pineapple chunks
• 1 cup fresh mango chunks
• 1 cup fresh pawpaw chunks
• 1 cup fresh honey dew chunks
• 2 limes, finely grated for zest
• 1 carambola (star fruit), sliced crosswise to make stars (optional)

Syrup

• 1-2 tbsp Bundaberg Rum
• 2 tbsp caster sugar
• ½ cup orange juice
• 1-2 limes, juiced

Method

1. Make the syrup first, by combining ingredients in a small bowl, adding the lime juice to taste. Stir well.
2. Place pineapple, mango, pawpaw, honey dew, lime zest (to taste) and carambola (if available) in a serving bowl and toss lightly.
3. Pour over syrup and refrigerate until chilled.

sumber dari: kingoffruit.com.au/

Classic Aussie Fruit Salad

This fruit salad recipe won't steer you wrong. Everyone should know how to make this delicious classic Aussie fruit salad. Make it your own by substituting other seasonal fruits.

Serves: 4

Ingredients

• half (4 cups or 400 g) pineapple, diced
• 2 bananas, chopped
• 1 x 250 g punnet strawberries, hulled and quartered
• 2 cups (220 g) table grapes, cut into halves
• 1 mango, diced
• 3 passionfruit, pulped

Method

Place all prepared ingredients in a large glass bowl and toss to coat in passionfruit pulp.
Serve chilled.
If mango is unavailable substitute with kiwi fruit or plums.


sumber dari: kingoffruit.com.au/

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/

Kale, Spinach, and Zucchini Salad

Last year, around the time I was pondering starting this blog, I saw Heidi’s Raw Tuscan Kale Salad on her website. It was so unique and tasty looking. Other greens are used in salads all the time, so why not show kale some love too? I’d never even thought of the idea. Kale was always something I saw cooked down with garlic and olive oil, shredded into soup, or, more recently, baked into chips! After reading through this recipe, I realized I had never eaten kale raw! I guess I assumed there was a reason it was rarely used raw, that it would be tough, or too bitter. But the way Heidi described the salad made it seem anything BUT tough and bitter. 

So last weekend I decided to make my own raw kale salad! I decided to cut the kale with some raw spinach though to make the flavors a little more mellow, and I added tomatoes and zucchini to give the salad some more heft. For a dressing I created a creamy, tangy, lemony concoction that really stood up to the sturdy greens. I also added a hefty dose of parmesan as well, because who can resist cheese in their salad?

Health Tip: Lots of research has been conducted on the anti-cancer benefits of cruciferous vegetables, such as broccoli and kale. Kale has been shown to be particularly effective in reducing the incidence of colon, breast, bladder, prostate, and ovarian cancers when consumed regularly. Researchers think this is because of the glucosinolates found in kale. When ingested, the glucosinolates are converted by microflora in the gut into anti-cancer compounds called isothiocyanates. 

Isothiocyanites are actually the compounds that plants themselves use as protection against pests and the damaging effects of the sun. In humans, they are hypothesized to work in a variety of ways to prevent cancer, but the most well researched is their ability to inhibit the enzyme cytochrome P450 that metabolizes compounds such as benzopyrenes into a carcinogenic compound called benzopyrene diol epozide. Benzopyrene diol epoxide intercalates with DNA, disrupting its double helix structure and causing mutations within the DNA because proper transcription cannot occur when the DNA is in a distorted state. Consuming kale (and other cruciferous vegetables) can help prevent your body from creating these cancer inducing compounds!

sumber dari: eathealthyfeelgood.com/

BEST DRESSED

When making a vinaigrette, choose the right oil as some supposedly healthy polyunsaturated ones aren’t as good as you might think.

Sunflower, safflower, corn and many other vegetable oils are high in omega-6 fatty acids and compete with omega-3 fatty acids, which in turn makes it harder for our body to absorb those heart-friendly omega-3s.

Ideally we should have twice as much omega-6 as we do 3, a ratio of two to one but the increased use of vegetable oils and our low consumption of oily fish has seen the balance shift dramatically. Our average ratio is now an unhealthy eight to one. That’s bad news on two fronts because not only does omega-6 block omega-3, high levels of omega-6 are also associated with inflammation, a contributor to heart disease, diabetes and many other health problems.

Redress the balance by using an oil high in omega-3 such as rapeseed or flaxseed or, for a stronger flavour, walnut or sesame. Try olive oil which contains omega-9 and does not compete with 3.

sumber dari: express.co.uk/

Shaved Golden Beet, Carrot and Radish Salad

Raw shaved beets, carrots and radishes are dressed up with a lively vinaigrette creating a fresh and colorful summer salad that’s perfect for picnics and barbeques.

So let’s talk beets…love them or hate them, whichever side you pick it’s likely that half the world agrees with you.
Beets haters think they taste like dirt while beet enthusiasts affectionately call them earthy.  I readily admit I’m usually in the former camp, but am intent on giving the knobby roots a fair shake.  They might not look like much from the outside but beneath their rough exterior lies a bevy of vitamins and minerals that support our body’s natural detoxification processes.

Apparently that dirt-like taste isn’t actually dirt but rather geosmin, an organic compound that is thought to either be a by-product of beet metabolism or produced by soil-microorganisms that are taken up by the beets as they grow and mature.
Enter yellow or golden beets, a variety of beets that is typically milder than the more common red ones (not to mention less likely to stain your hands and kitchen towels.)  While more delicate in taste, it wasn’t until I tried them raw that I truly came to appreciate their full potential.

Mandoline in hand I shaved the sturdy root into sunny yellow coins.  Shaved paper-thin and paired with equally thin slices of sweet young carrots and peppery radishes the “earthy” taste took a back seat to the symphony of crunch and freshness.
A zippy Dijon mustard vinaigrette laced with coriander adds edge and bite to the shaved vegetables and what results is a cool summer salad bursting with colors and crunchy texture.

When choosing beets go for the smaller specimens with the bright greens still attached as they will be all the more tender when raw.  And while you’re at it don’t forget the greens, they are delicious and rich in nutrients as well, just prepare them like you would spinach or chard.

So let’s have it; are you a beet lover or hater?

sumber dari: gourmandeinthekitchen.com/

salads, the key to a long and healthy life

Eating leafy greens such as rocket and lettuce can help head off a heart attack say researchers at the University of Pittsburgh. The leaves contain nutrients which help prevent and repair damage to the heart and circulatory system.

Greens increase levels of nitric oxide, a molecule crucial to cardiovascular health. Low levels are associated with an increased risk of heart disease but treatments such as bypass surgery and angioplasty can add to the damage by disrupting the chemical pathway our bodies use to harness nitric oxide.

However researchers found the body can get around this damage by creating an alternative source from the nitrates in leafy greens.
Low levels of nitric oxide are also a risk factor for diabetes so their findings may also explain why a diet rich in fruit and veg has also been linked to a reduced risk of blood sugar problems.



sumber dari: express.co.uk/

BACK TO BASICS - PREPARE SALADS

Salads can be among the most colourful, flavourful nutritious and eye-appealing items on the menu. A salad can be served as a meal in itself, or as an accompaniment to other dishes.

By strict definition: salads consist of herbs and edible plants, often combined with a dressing, served cold and eaten raw. Today the term “salad” is used much more broadly. Salads include a vast array of cooked and uncooked foods, mostly served cold, but sometimes warm, usually with dressings and garnishes. Though salads are frequently based on leafy greens, they can also include a wide range of other vegetables, fruits, meats, offal, seafood, eggs, pasta and cheese.

Salads can be offered in every food service situation – breakfast, lunch, dinner & supper. On the menu they may appear as an entrée, an accompaniment, a main course or a dessert.

Pin It

sumber dari: hospitalityguru.hubpages.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/

Tailor a salad for your palate

Another great thing about making salads is that you literally can open up the refrigerator and use leftovers or extras from a previous dish. Maybe you grilled salmon the night before and you can add some bites to your salad. When I grill a chicken breast for dinner, I make sure I either buy an extra large one to grill so that I have chunks to add to the next day’s lunch.

Also see what mood you are in that day. Are you craving protein? Then add tofu, salmon or shrimp. If you are craving something sweet, add fruit like strawberries, nectarines or apples. Are you yearning for some salt? Add some olives, pecans, pumpkin seeds or hazelnuts. Be creative by topping your salad with something different. My favorite additions to a simple salad are any of the following: edamame, avocado, hard-boiled egg, peas and dried cranberries. You can also add caramelized onions or crispy fried shallots. If you are like me, I also love cheese as part of my salad, so I usually sprinkle feta or goat cheese on top.

What are your favorite foods to add to your salad?



sumber dari: http://thesolocook.com/

Dinner doesn’t have to be complicated

There are times, after several long days of reporting and writing at the Seattle Times, that I just want a simple and easy dish to eat that doesn’t destroy my clean kitchen. In my younger years that meant grabbing a burger or tacos at a fast-food joint, just to kill the hunger pangs. Since then I’ve learned a few things about single cooking along the way and I hope you can take a few of my ideas into your kitchen.

There are days I’m jazzed about tackling complicated, multi-step recipes, realizing I have the time and patience. But often times we all are in a rush or getting home late from errands or a fun happy hour with friends and we still need to nibble.

If you don’t have the time to cook something elaborate, don’t worry about it. The reason some dinners and snacks are so great is because they are simple and fresh – and that typically means healthy too.

Visit your farmer’s market or local store and grab fruits and vegetables that are in season. Those fresh foods are the foundation of a flavorful, simple dish. So when I’m in a hurry, salads are my go-to meal. Chopping the vegetables, greens and toppings take only a couple minutes and you can create your salad.

I grabbed fresh greens, tomatoes and purple carrots from my garden. The purple carrots catch your eye with the color and surprise the palate with a spicy, sweet flavor.



sumber dari: http://thesolocook.com/

Salad of Green and Yellow Split Peas with Pesto

Large bed of leafy lettuce leaves
1 cup dried green split peas
1 cup dried yellow split peas
1 bunch of sliced scallions to garnish

For the Pesto:

1 cup packed basil leaves
1/4 cup packed Italian leaf parsley
3 cloves garlic, smashed
1/4 cup grated parmesan or grana padano cheese
1/4 cup walnut halves, toasted and roughly chopped
1/3 – 1/2 cup extra virgin olive oil, or more
sprinkle of hot pepper flakes
kosher salt and freshly ground pepper, to taste

To cook the Split Peas:

Rinse the peas and place in a large saucepan.  Cover with salted water, making sure that about two inches of water are above the peas.  Bring to a boil, then reduce to a medium/low.  Cook for about 25 minutes, then begin testing them for doneness.  You may need to cook them longer, depending upon how high your heat was.  You will want them to be soft, but retain their shape.  Be careful not to overcook them, or they will turn to mush.  When done, drain the water and let cool.

To make the Pesto:

As I stated above, you can choose to blanch the greens or not, depending upon how fast you’re going to use the pesto.  You decide.  Place either the blanched or unblanched basil and parsley into a small food processor (use a large one, if making a bigger batch).  Pulse a few times to chop up a bit.  Add the parmesan, walnuts, garlic, red pepper flakes, and a pinch of salt and pepper.  Pulse a couple more times to combine.  With the machine running on low, slowly begin adding the olive oil.  Scrape down the sides, as necessary.  Add as much olive oil to reach your desired consistency.  Or, add a few tablespoons of water at the very end to loosen it up a bit.  Re-season with salt and pepper.  Use right away, or place in the refrigerator with plastic wrap tightly pushed onto it’s surface, or freeze.

Place the lettuce leave onto a large platter.

Mix the cooled split peas with about 1/3 cup of the pesto, use more if desired.  Add salt and pepper, if needed.  Pour mixture over the lettuce, top with sliced scallions, and a drizzle of good olive oil.

Enjoy!



sumber dari: http://relishingit.com/tag/savory/

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/

Fresh Fruit Salad with Mint

1 (16 oz.) container Kowalski's Strawberry Sunrise

1 cup blueberries

2 tbsp. Cointreau, Grand Marnier or fresh squeezed orange juice

1 tbsp. fresh mint shreds

1 tsp. lemon zest

- mint sprigs

Just before serving, combine first five ingredients in medium bowl. Divide among 4 sherbet dishes; garnish with mint sprig.

Good to Know:

• To cut mint into shreds, layer several mint leaves on top of each other and roll up; cut crosswise with kitchen scissors.
• Kowalski's Strawberry Sunrise is available in the fresh cut fruit section of the Produce Department.

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

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

Buttermilk Ranch Dressing

1/2 cup mayonnaise

1/2 cup buttermilk

1 1/2 tsp. dried parsley

1/4 tsp. kosher salt

1/4 tsp. onion powder

1/4 tsp. dried marjoram

In a small mixing bowl, whisk together all ingredients until well blended. Serve immediately or store covered in the refrigerator up to 3 days.



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

Buttermilk Blue Cheese Dressing

1/2 cup mayonnaise

2 cloves garlic, finely minced

2 tbsp. buttermilk powder

1 ½ tsp. fresh lemon juice

1/2 tsp. Worcestershire sauce

- kosher salt and coarsely ground black pepper, to taste

1-2 tbsp. water, as needed for desired consistency

1/2 cup Kowalski's Blue Cheese Crumbles

In a small mixing bowl, whisk together all ingredients, except water and cheese, until well blended; whisk in enough water to reach desired consistency. Fold in cheese and additional water, if needed. Serve immediately or store, covered, in the refrigerator up to 3 days.

Note: 1-2 tbsp. fresh buttermilk can be substituted for the buttermilk powder and water.



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

Mixed Berry Fruit Salad

6 cups mixed berries, such as strawberries, raspberries and blueberries

1/4 cup Stonewall Kitchen Pink Grapefruit Marmalade

1 tbsp. fresh mint leaves, chopped

Clean and hull berries; drain well or lay on paper towels to dry. Heat marmalade slightly in a microwave or in a saucepan over low heat until it reaches a drizzling consistency. In a medium serving bowl, mix fruit, warm Pink Grapefruit Marmalade and mint; serve chilled or at room temperature.



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

Mexican Picnic Salad with Lime Vinaigrette

5 pint-sized wide-mouth glass canning jars, with lids

3 tbsp. fresh squeezed lime juice

6 tbsp. Kowalski's Extra Virgin Olive Oil, plus some for grilling

1 tsp. sugar

1/2 tsp. kosher salt

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

1 jalapeño pepper, seeded and finely chopped

2 tbsp. finely chopped red pepper

2 tbsp. finely chopped fresh cilantro

1/2 pineapple, peeled, cored and cut crosswise into 4 (1/2") slices

2 cups finely shredded romaine lettuce

1 cup frozen corn kernels, thawed and drained

1 cup canned black beans, rinsed and drained

1/4 cup chopped jicama, in matchstick-shaped pieces

1/4 cup thinly sliced red onion

1/2 pt. grape tomatoes, halved

1/2 cup crumbled Cotija cheese (optional)

In one jar, combine lime juice, oil, sugar, salt and pepper; screw lid on tightly and shake vigorously to blend. Set aside. In a small bowl, mix jalapeño, red pepper and cilantro; set aside. Brush pineapple with oil; grill pineapple over direct heat on grill preheated to medium until pineapple is soft but not falling apart (about 10 min. total), turning once. Chop pineapple; set aside. In each of the remaining 4 glass canning jars, layer an equal amount of lettuce, corn, beans, jicama, grilled pineapple, red onion, tomatoes, cheese and pepper mixture. Shake dressing thoroughly to combine. Drizzle about 2 tbsp. dressing on top of each salad; screw lids on tightly and shake to toss. Pour onto a plate or eat from the jar.

Note: Salad jars are easy to tote to a picnic. Screw the tops on the jars and take them in a cooler with the jar of dressing. When you're ready to eat, dress salad. No trash to throw away!



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

Ranch dressing

Salad berwarna putih susu ini sangat populer di Amerika. Dibuat dari buttermilk atau sour cream, bawang bombay, bawang putih, peterseli, paprika, dill, merica, dan biji mustard. Cocok juga untuk cocolan sayuran rebus karena rasanya yang asam gurih dan sedikit pedas.



sumber dari: http://food.detik.com/

Italian Dressing

Saus salad ini mempunyai rasa yang asam segar. Mirip vinaigrette namun bahannya terdiri dari air, cuka atau perasan lemon, minyak sayur, paprika cincang, gula atau sirup jagung, adas, dan garam. Bawang putih dan bawang bombay bisa juga dimasukkan untuk memperkuat rasa saus.



sumber dari: http://food.detik.com/

Vinaigrette

Dikenal juga dengan nama French Dressing. Merupakan campuran dari berbagai macam minyak seperti minyak kedelai, canola, zaitun, bunga matahari, safflower, kacang tanah, biji anggur, serta cuka. Terkadang, dicampur rempah-rempah dan sari buah.
Biasanya saus ini digunakan untuk salad dengan bahan dedaunan yang tipis dan renyah.



sumber dari: http://food.detik.com/

Saus Thousand Island

Saus ini adalah variasi dari Russian Dressing. Warnanya pink,  rasanya manis, gurih, dan kental.
Bahan dasarnya adalah mayones, air jeruk lemon, paprika, Worcestershire sauce atau saus BBQ, mustard, cuka, krim, saus sambal, sari tomat, atau Tabasco. Paling populer karena cocok dipadukan dengan bahan salad yang direbus dan gurih.



sumber dari: http://food.detik.com/

Saus jahe

Saus ini merupakan jenis saus salad Asia. Dibuat dari cuka beras, bawang putih cincang, jahe, minyak zaitun, saus sambal, daun bawang, minyak wijen, lada, madu, sirup jagung, dan air. Warna saus ini oranye kecokelatan dengan rasa manis pedas. Saus ini menjadi saus favorit di restoran-restoran Asia.



sumber dari: http://food.detik.com/

Saus blue cheese

Di Amerika saus ini paling populer sebagai saus salad dan saus celup. Bahan blue cheese dressing biasanya terbuat dari mayones, sour cream, yogurt, blue cheese, susu, cuka, bawang bombay bubuk, dan bawang putih bubuk. Warnanya putih dengan rasa asam gurih. Cocok dipadukan dengan sayuran keras dan rebus seperti buncis, kacang-kacangan, dan daging olahan.



sumber dari: http://food.detik.com/read/

Saus Salad Lezat & Sehat

Kurangi takaran lemak
Baliklah aturan yang mengatakan takaran 3 bagian minyak:1 bagian cuka. Gunakan 3 bagian cuka untuk 1 bagian minyak (misalnya dengan takaran sendok makan). Atau, minimal takaran minyak dan cuka sama, yakni untuk membuat satu porsi saus salad. Anda akan mendapatkan lebih banyak rasa dengan dressing yang minim dan mengurangi penggunaan lemak.

Segarkan sausSegarkan saus untuk dressing dengan menambahkan 2 sdm mentimun cincang yang dicampur ke dalam ¼ cangkir saus.

Saus rasa buah-buahan
Haluskan ¼ cangkir irisan buah musiman pilihan, seperti stroberi, 1 sdm minyak, dan 1 sdm cuka secara bersamaan untuk menghasilkan saus rasa buah dan mengandung sedikit minyak.

Saus beraroma bawang
Jika Anda kurang menyukai rasa buah atau sedang tidak membuat salad buah, gunakan satu bawang merah kecil yang dicincang dan (atau) satu siung bawang putih kecil yang dicincang ke dalam ¼ cangkir saus. Dengan rasa dan aroma yang kuat, Anda hanya akan memerlukan sedikit saus untuk salad Anda.

Memangkas kalori sausRasanya tidak akan terlalu berpengaruh, hanya mengurangi kandungan kalori salad. Tambahkan 1 atau 2 sdm kaldu sayuran rendah sodium atau teh hijau tanpa gula ke dalam ¼ cangkir saus salad.

Saus creamy yang lembut
Jika Anda menginginkan saus yang creamy namun tetap rendah kalori, Anda masih bisa membuatnya tanpa menggunakan sour crem atau krim kental. Buatlah bubur saus yang terdiri dari alpukat, tahu sutra, dan kacang putih tanpa direndam garam untuk saus salad nikmat yang lembut.

Jangan pernah memisahkan saus saladLupakan aturan "meletakkan saus secara terpisah" karena Anda mungkin tergoda untuk selalu menambahkan saus ke dalam salad. Sebaliknya, campurkan langsung setengah takaran saus ke dalam salad. Meskipun takarannya dikurangi, rasanya akan tetap enak dan Anda tidak perlu menambahkan saus lagi.



sumber dari: http://www.okefood.com/

Cara Membuat Mayonaise

• 2 btr kuning telur
• 1/2 sdt garam
• 290 ml minyak zaitun
• 1 sdm air jeruk lemon/nipis
• 1 sdt saus mustard

Cara Membuat Mayonaise

• Kocok kuning telur, mustard, garam dengan mixer kecepatan rendah hingga lembut dan tercampur rata.
• Tambahkan minyak zaitun setetes demi setetes
• Biarkan dulu setiap tetes tercampur rata, baru masukkan tetes berikutnya
• Jika adonan mayonaise sudah mengembang dan kaku, masukkan perasan air jeruk lemon
• Kocok hingga tercampur rata dan adonan akan turun.
• Jika adonan mayonaise terlalu kental, tambahkan saja 1-2 sdm air mendidih dan kocok hingga rata
• Mayonaise siap digunakan

sumber dari: http://cara-membuat.net/cara-membuat-mayonaise

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/

Arugula and Pear Salad with Toasted Walnuts

This salad combines the peppery bite of arugula with the sweetness of juicy pears and the earthy crunch of walnuts. If you can’t find Bosc pears, Anjou or Starkrimson are also good choices for salads.  

Ingredients
1 tbsp minced shallots
2 tbsp extra-virgin olive oil
2 tsp white wine vinegar
1⁄4 tsp salt
1⁄4 tsp Dijon mustard
1⁄8 tsp freshly ground black pepper
6 c baby arugula leaves
2 Bosc pears, thinly sliced
1⁄4 c chopped walnuts, toasted  

Directions
1. Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and pears to bowl; toss to coat.
2. Arrange about 11/2 cups salad on each of 4 plates; sprinkle each serving with 1 tablespoon walnuts.



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

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/

Farm-Fresh Salads … in a Vending Machine

It's been a long while since I've worked in an office. The kind of office that isn't in my house, that I had to actually get dressed and commute to spend all day in a cubicle. But I vividly remember those cubicle-induced 3 p.m. lulls. The kind that would either have me hitting the coffee pot or the vending machine for a pick-me-up. Vending machines are not known for their healthy fare, but that's changing. Because now you can buy salads from a vending machine. That's right. I said salads.

From a vending machine. What, a vending machine salad doesn't sound appealing? It reminds you of a hospital cafeteria or a salad bar with wilted lettuce and stale croutons? Maybe this picture will change your mind:

Way more appealing, right? That's because there's a new vending machine in town. Well, in Chicago, anyway. And it's called Farmer's Fridge. Farmer's Fridge is a vending machine that offers healthy and delicious (looking --- we haven't tried them yet!) salads and snacks that are prepared fresh daily. The FF peeps make everything from scratch daily and deliver the items to the machine at 10 a.m. --- just in time for the lunch rush. (Unsold salads from the day are discounted by $1 at 6 p.m., and those that aren't sold are donated to a food pantry the next day.)

Salads start at $8 with a weekly special "Jar Du Jour" for $7. All salads can be paired with proteins for $2 and salmon for $4. Snacks are $4.25. You're getting really good stuff for that price, too. Selections are composed of high-quality, nutrient-dense ingredients selected to provide the whole grains, fruits, vegetables, quality proteins and healthy fats needed for lasting fullness.

The salads and snacks are packaged in plastic recyclable mason-like jars, and are kept at the perfect temperature, so no too-warm wilty salad or frosty lettuce leaves. The kiosk accepts major credit cards, and you can get emailed receipts. Plus, you can buy multiple items at once. So if you want a salad for now and a healthy snack for later, you're covered. Plus, these salads are fun --- like the Cheater Salad that includes egg, white cheddar, sunflower seeds, roasted corn and turkey bacon --- and sound delish. Or the Sushi Salad, with mango, brown rice, seaweed and edamame with a Japanese ginger dressing. The proteins include poached salmon, lemon pepper chicken, tuna salad and baked tofu. Not your standard drive-thru salad! More of these kiosks should be hitting the Chicago area soon --- but we're hoping these spread far and wide!



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

Crunchy Creamy Cucumber Avocado Salad

2 large cucumbers
Salt
2 ripe avocados
1/2 cup chopped mint
Juice and zest of 1/2 lime
4 ounces feta cheese, diced
2 tablespoons olive oil
2 tablespoons lime juice
Pepper to taste (or lemon pepper)

1. Peel the cucumbers, cut them in half lengthwise and scrape out the seeds with a teaspoon. Cut cucumbers into 1/2-inch pieces and put in a colander. Generously sprinkle with salt and let sit in the sink for 30 minutes to drain. This will prevent your salad from getting watery. Quickly rinse and blot dry with paper towel.

2. While cucumbers are draining, dice the avocados into 1/2-inch pieces and put into a salad bowl. Drizzle with lime juice and toss gently.

3. Wash and coarsely chop the mint. Chop the lime zest.

4. In a bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice and lime zest to make dressing. Add drained cucumbers, mint, feta cheese and dressing to the avocados and gently combine.

5. Add pepper (or lemon pepper) to taste. Cover and let stand in refrigerator for about 30 minutes to allow the flavors to blend.

6. If you feel like impressing your guests (or just having a fancy meal), try to make domes using a ring mold. Fill the ring mold with the salad, and then remove the mold. It’s a great way to structure your food and enhance the presentation of your plate!



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/