Learn how to make a simple simple four ingredient salad with your heirloom tomatoes.
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Question by JaSLeNe x0x0: recipes for good salads?
I really like julienne salads.
what do i need to make one?
What are some good salads I can make at home?
I like meat in my salad.
Best answer:
Answer by paradisemtn
romaine lettuce
grated carrots
jalapeno peppers
black olives
tomatoes
green leaf lettuce
chicken
tuna
pure virgin olive oil/apple cider vinegar/herbs
What do you think? Answer below!
I make a ceasar slaw with steak but it also works with grilled chicken or shrimp, pan seared scallops or grilled salmon.
Cook the steak the way you like it and set it aside to rest under a tent of foil.
Then julienne your romaine lettuce and make the dressing (I skip the croutons but you can add them if you like)
2 parts olive oil
1 part lemon juice
One clove of garlic per 1/4 cup of oil and lemon, crushed
One anchovy per 1/4 cup of oil and lemon (I use more because I like anchovies)
Fresh ground black pepper
In a non-reactive salad bowl (anything but metal), crush up the anchovies with a dinner fork and add the other ingredients and mix with the fork until fully combined.
Add in the julienned romaine (you’ll only need about 2 to 3 tablespoons of dressing per head of romaine) and toss until the dressing is fully distributed throughout. plate up your salads and sprinkle with shredded or shaved parmesan. Then slice the rested steak against the grain and arrange on top of each serving of salad.
Serve right away as the citric acid in the dressing will cause the lettuce to wilt if allowed to sit too long.
If you want to make croutons, tear up a loaf of day old bread (with or without the crust, it’s your choice), toss with a tablespoon or two of olive oil and then add the dried herbs of your choice (I use parsley, basil and garlic powder) and toast in a 350 degree oven until toasty.
The torn up croutons look better than unnatural cut cubes and absorb the flavours of the herbs and dressing better.
Julienne Salad:
1-2 heads lettuce of your choice
1 carrot, peeled, blanched, julienne cut
1 turnip, peeled, julienne, raw
1 green and yellow pepper, julienned, blanched
1/2 c. black olives, pitted
1 tomato, cored, wedged
2 eggs, hard boiled, wedged
1 tsp. garlic, minced
2 anchovy filets
2 eggs
1/4 c. lemon juice
1 c. olive oil
2 tsp. mustard, dry
Parmesan cheese, to taste
Salt and pepper to taste
Wash greens and drain to dry. Place greens in a large salad bowl. Arrange vegetables neatly on top of greens. Garnish with black olives, tomato wedges, and egg wedges. Just prior to serving, toss with dressing and croutons and serve.
For dressing: Place garlic, anchovies, and eggs into a food processor and puree. Slowly add the oil, lemon juice, dry mustard and Parmesan cheese. Blend well. Adjust seasonings to your liking. Serves: 6.
Chicken Salad:
Ingredients
4 chicken breast halves, skinless and boneless
8 oz pasta, rotini style
1 head romaine lettuce, diced
6 cherry tomatoes, diced
8 oz mozzarella cheese, cut into cubes
1 red onion, diced
steak seasoning, to taste
Directions
Preheat the grill at high heat. Season both sides of chicken with the steak seasoning.
Oil the grill grate, lightly, and grill chicken 6-8 minutes per side, (until juices run clear.) Remove from the heat, and cut into strips when cooled.
In the meantime, add the pasta to a large pot of lightly salted boiling water. Cook 8-10 minutes, until ‘al dente‘. Drain, and run under cold water to cool.
Combine the lettuce, tomatoes, cheese, and onion in a large bowl. Mix together with the cooled chicken and pasta then serve.
I love salads especially when the weather turns warm…..below are a few I pulled from the taste of home web site….I often add pepperoni to this spaghetti salad and I will add chopped deli chicken to the ceasar salad.
http://www.tasteofhome.com
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Spaghetti Salad
Using a bottled Italian dressing makes this noodle salad breeze to prepare. Celery, green peppers and onions give it a pleasing texture and nice crunch.—Ken Churches, San Andreas, California
Ingredients:
1 pound spaghetti (broken into 2-1/2-inch pieces), cooked & drained
1 1/2 cups Italian salad dressing
1/2 bottle (2.62 ounces each) Salad Supreme Seasoning
1/4 bunche celery, diced
1 medium green peppers, diced
1 medium onions, diced
1/2 pound cheddar cheese, cut into 1/4-inch cubes
1 pound tomatoes, seeded and diced
Directions:
In a several large containers, combine all ingredients; toss to coat. Refrigerate overnight. Yield: 12 servings (1 cup each).
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BLT Salad
“My husband and I love BLT sandwiches, especially in the summer when tomatoes are fresh and plentiful,” relates Deborah Heatwole of Waynesboro, Georgia. “This salad showcases the flavors of that classic sandwich easily and deliciously.”
Ingredients:
4 bacon strips, diced
4 cups spring mix salad greens
1 medium tomato, chopped
1/2 cup cubed cheddar cheese
1/3 cup mayonnaise
1 to 2 tablespoons Domino® or C&H® Granulated Pure Cane Sugar
2 teaspoons cider vinegar
Salt and pepper to taste
1/2 cup salad croutons
Directions:
In a skillet or microwave, cook bacon until crisp. Drain on paper towels. In a salad bowl, combine the greens, tomato and cheese. In a small bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with bacon and croutons.
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Taco Salad
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“I found this recipe in an old school cookbook,” writes Sandy Fynaardt from New Sharon, Iowa. “It’s always a favorite at potlucks.” Sandy says she prepares the rest of the ingredients while the ground beef is browning, so dinner is ready in minutes and costs just 83¢ per serving.
Ingredients:
1 envelope taco seasoning
1 pound ground beef
1 medium head iceberg lettuce, torn
1 can (16 ounces) kidney beans, rinsed and drained
1 large red onion, chopped
4 medium tomatoes, seeded and diced
2 cups (8 ounces) shredded cheddar cheese
1 package (7-1/2 ounces) tortilla chips, crushed
1 bottle (8 ounces) Thousand Island salad dressing
2 tablespoons taco sauce
Directions:
Set aside 1 tablespoon taco seasoning. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in remaining taco seasoning.
In a large bowl, layer the beef, lettuce, beans, onion, tomatoes, cheese and tortilla chips. In a small bowl, combine the salad dressing, taco sauce and reserved taco seasoning; serve with salad. Yield: 12 servings.
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Caesar Salad
This classic recipe can’t be beat! When Mom’s cooking, our whole family looks forward to this refreshing salad that’s tossed with a tangy homemade dressing.
Ingredients:
3 tablespoons olive oil
4-1/2 teaspoons lemon juice
1 teaspoon prepared mustard
1 garlic clove, minced
6 cups torn romaine
2/3 cup Caesar salad croutons
1/2 cup shredded Parmesan cheese
Coarsely ground pepper to taste
Directions:
In a jar with a tight-fitting lid, combine the oil, lemon juice, mustard and garlic; shake well. In a salad bowl, combine the romaine, croutons, Parmesan cheese and pepper. Drizzle with dressing and toss to coat. Yield: 4 servings.