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/

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/

Winter Fruit Salad

Ingredients

• 8 oranges  
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• 4 grapefruit, preferably pink  
• 1 pineapple  
• 6 kiwis  
• 1 1/2 cups pomegranate seeds, optional

Preparation

1. On a cutting board, using a sharp knife, cut off top and bottom of an orange. Moving the orange around and cutting top to bottom, slice off the peel and white pith. Working over a large bowl, cut in between membranes to remove orange segments, catching juice in bowl as you go. Repeat with remaining oranges and grapefruit.
2. Cut off top and bottom of pineapple. Remove rough outside of pineapple by slicing it off from top to bottom. Cut pineapple in half lengthwise, then cut each half in half again, also lengthwise. Slice out core. Cut pineapple into chunks; add to bowl. Peel kiwis and cut in half lengthwise. Slice kiwis into bowl with other fruit. Gently toss fruit to mix. Cover and chill for at least 2 hours.
3. Sprinkle fruit salad with pomegranate seeds just before serving, if desired.

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

Shrimp, Avocado and Dragon Fruit Salad

Serves 4

Ingredients:

• 150 gm medium shrimps (prawns), cooked, peeled, and deveined
• 1 Tbsp olive oil
• 1 tsp minced garlic
• 1 ripe avocado
• 120 gm lettuce (butter lettuce or red leaf lettuce)
• 1/2 lime, juice
• 1/2 dragon fruit

Method:

1. Combine olive oil, lime juice and minced garlic in a bowl. If the shrimps are too big, chop them into halves. Toss in shrimps and coat with oil mixture well.
2. Rinse lettuce and drain well. Arrange leaves of lettuce at the bottom of a large serving bowl or platter. Cut dragon fruit in half (see picture shown above). Use the tip of a sharp knife to cut cubes. Spoon out the cubes. The middle ones might be too long, cut into half then. Set aside.
3. Use similar method to cut avocado in half. I normally don’t use sharp knife to remove the stone of avocado. Instead, I just use a small spoon to run around the stone, and then safely and easily spoon out the avocado stone. Cut avocado into dices, spoon out.
4. Place half of the avocado cubes on lettuce. Add marinated shrimps, then followed by the other half of avocado. Toss in dragon fruit. Done.

sumber dari: http://en.christinesrecipes.com/

Fruit Salad with Savoury Dressings

Cool Spicy Dressing

zest and juice of 2 limes

¼ cup mint jelly

1 teaspoon hot sauce

1 bunch fresh mint

 

Vanilla Vinaigrette

½ cup white wine vinegar

1 tablespoon vanilla

½ cup extra virgin olive oil

½ cup honey

1 tablespoon Dijon mustard

 

Salad (Use any combination of the following fruits, peeled and trimmed as necessary)

pineapple

banana

apple

pear

mango

kiwi

plum

cantaloupe

passion fruit

oranges

fresh berries

grapes

your favourite fruit

Directions

Cool Spicy Dressing 1. Place all the ingredients in a mason jar. Cover tightly and shake, shake, shake! Store any leftover in the fridge for your next salad.
 

Vanilla Vinaigrette 1. Place all the ingredients in a mason jar. Cover tightly and shake, shake, shake! Store any leftover in the fridge for your next salad.
 

Salad (Use any combination of the following fruits, peeled and trimmed as necessary) 1. Put any variety or combination of prepared fruit in a large festive bowl and dress with either dressing. Serve and share.
2. Alternatively: Put any combination of fruit in the blender, and puree to create a fruit smoothie, ready for immediate consumption, or pour into ice cube trays and freeze for fruit smoothie ice cubes- a frosty treat that’s good anytime and good for you!

sumber dari: http://www.foodnetwork.ca/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/

How to Cut and De-Seed a Pomegranate

Method

1 Pomegranate juice stains. So before you begin to cut into one, make sure you are wearing something that you don't care too much about, like an old t-shirt. The juice will stain a wood cutting board (you can use vinegar or lemon juice to get the pink out) so you may want to cut on a plastic cutting board. Work close to the sink, making cuts and then moving the pomegranate over a large bowl to open.



2 With a sharp knife, slice 1/4-inch off of the stem end of the pomegranate and place the pomegranate cut side down on the cutting board to stabilize it. The pomegranate's blossom end, the one that looks like a crown, should be on top.



3 Use a paring knife to cut a circle, angling in, around the crown of the pomegranate, cutting it out.



4 Notice the gentle ridges along the outside of the pomegranate. Use your knife to cut along those ridges, just through the red part of the pomegranate skin, from blossom end to stem end. You should make about 6 cuts. If you can't feel the ridges, don't worry about it, just make several gentle cuts (not so deep as to cut any of the seeds underneath) from top to bottom around the pomegranate.



5 Use your fingers to gently pry open the pomegranate. It should open easily, exposing the seeds (more accurately called arils). Continue to open the sections, if you've made 6 cuts, you can pry open 6 sections.  It helps to work near or over a large bowl, so that as you open the fruit, any loose seeds find there way to the bowl.



6 Working over a bowl, use your fingers to pry away the seeds from the peel and membranes. If you like, you can fill the bowl part way with water. The seeds will sink to the bottom of the water while pieces of membrane will float to the top, making it easier to separate the membranes from the seeds. If you are concerned about staining your counter top, you can pry open the pomegranate and remove the seeds underwater.

Once you are done stripping the pomegranate seeds from the skin and membranes, skim the membranes from the top of the water, and strain the seeds from the water.

Put the seeds into a serving bowl and munch away. Remember to be careful about where you are eating them. Seeds falling onto a light carpet and then getting squished will cause staining. Eat immediately or store chilled in an airtight container for 3-4 days.

If you want to make juice from the seeds, pulse a cup at a time in a blender, just enough to break the seeds, and then use a rubber spatula to push the juice through a fine sieve. Add sugar to desired sweetness level. 2 large pomegranates will generally yield 1 cup of juice.

Note that pomegranates are very acidic and will react with metals such as aluminum or carbon steel.

How to freeze pomegranate seeds

Once you have de-seeded your pomegranate, make sure the seeds are dry. Arrange them in a single layer on a rimmed baking sheet lined with wax paper. Place in freezer for 2 hours or until frozen. Once frozen, put them into a freezer bag or container and store them in the freezer.

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

Pretty, Yummy Fruit Salad

Ingredients

• 1 cup Sugar
• 1 cup Water
• Juice Of 1 Orange
• Zest Of 1 Orange
• 2 whole Vanilla Beans, Caviar Scraped Out (or 2 Teaspoons Vanilla Extract)
• 4 pints Strawberries, Hulled And Halved
• 2 pints Blueberries
• 2 cups Red Grapes, Halved
• 2 cups Green Grapes, Havled
• Mint Leaves

Preparation Instructions

Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then store in the fridge until cold.
Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.

sumber dari: http://thepioneerwoman.com/cooking/2013/03/pretty-fruit-salad/

Fresh fruit salad

Vary this easy fruit salad with whatever fruits you can find in the shops. Tropical fruits make a nice addition too such as mango, passionfruit or even persimmon or dragon fruit. Skip the syrup if you don’t have time.

Ingredients

For the fruit salad

• 1 pink grapefruit
• 1 orange
• 1 pomegranate
• 1 banana
• small bunch white grapes
• small bunch black grapes
• 1 kiwi
• 1 pear
• 1 apple
• sprig mint, to decorate (optional)

For the syrup

• citrus juice (from above)
• 1 lime
• 100g/3½oz sugar
• 1 lemongrass stalk, sliced in half
• 1 thumb-sized piece ginger, roughly sliced

Preparation method

1. For the fruit salad, segment the grapefruit and orange, catching the juices in a bowl. Squeeze more juice out of the remaining citrus fruit into the bowl. Set aside the orange and grapefruit segments.
2. For the syrup, measure the juice and add water to make 100ml/3½fl oz.
3. Peel a large strip of lime zest from the lime, avoiding any of the white pith. Reserve the remaining lime.
4. Combine the citrus juice/water mixture and the sugar in a small saucepan. Heat until the sugar has dissolved, stirring once or twice. Add the lemongrass, lime zest and ginger and then bring to a boil. Immediately reduce the heat to a simmer.
5. Simmer over a low heat for 10 minutes. Turn off the heat and leave the syrup to cool.
6. For the fruit salad, remove the seeds from the pomegranate and slice the banana.

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

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

Walnut Oil and Chive Vinaigrette

A roasted nut oil can give your vinaigrette a mild, earthy flavor—a nice change from bland vegetable oil or sometimes-overpowering olive oil.

What to buy: We like the La Tourangelle brand of roasted nut oils like this walnut oil. Avoid brands that use refined nut oils—they don’t taste like the nuts they came from. Store nut oils in the refrigerator or freezer to prevent rancidity.

Game plan: If you’re making the dressing ahead of time, add the minced chives just before serving.

 

INGREDIENTS

• 1/4 cup plus 1 tablespoon roasted walnut oil
• 3 tablespoons grapeseed or canola oil
• 3 tablespoons finely chopped fresh chives
• 3 tablespoons white wine vinegar
• 1 1/2 teaspoons Dijon mustard
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS

1. Place walnut and grapeseed or canola oils in a small bowl or measuring cup.
2. Place chives, vinegar, and mustard in a medium, nonreactive bowl and whisk to combine. Slowly drizzle in the oil mixture, whisking continuously, until all of the oil is incorporated. Season with salt and pepper to taste and serve.

sumber dari: http://www.chow.com/recipes/28739-walnut-oil-and-chive-vinaigrette

Watermelon and cheese salad

Combine chopped watermelon, tomato, cheese, scallions and salt in a bowl. Whisk together 2 tablespoons of watermelon juice, oil, vinegar and cayenne and gently toss with salad. Garnish with cilantro or parsley.


sumber dari: http://www.lolaloot.com/7-impressive-quick-salad-recipes-occasion/

Tuscan salad

Mix chopped salami, shaved Parmesan cheese, sliced boiled eggs and roasted peppers. Top with olive oil and red wine vinegar.



sumber dari: http://www.lolaloot.com/7-impressive-quick-salad-recipes-occasion/