Salads For Fall 1

This week I will be posting some delicious salad recipes . The leaves are starting to turn in my area and I truly believe Fall is a blessing to us having to deal with all the heat of the summer. I cannot wait for boots , sweater and hot Cocoa.

 

Fatoush Salad

 

1 cup red bell pepper strips

1 cup green bell pepper strips

1 cup peeled thinly sliced cucumber

1/2 cup thinly sliced onion

2 tablespoons chopped fresh mint

2 tablespoon chopped fresh cilantro

2 tablespoons fresh lemon juice

2 teaspoons extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

2 tomatoes, cut into 1/4-inch wedges

1 (6 inch ) pita bread, toasted and torn into bite-size pieces

 

Combine the red bell pepper, green bell pepper, cucumber, onion, mint and cilantro in a bowl. Add the lemon juice, olive oil, salt and pepper and toss to coat well. Arrange the tomato wedges and pita pieces over the salad.

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Fiesta Salad

 

1 (14-ounce) can diced tomatoes, drained

2 cups fresh or frozen corn kernels

1 red bell pepper, chopped

1 cup chopped red onion

1/2 cup chopped celery

1 (2-ounce) can sliced black olives, drained

1 (14-ounce) can artichoke hearts, sliced

1 (14-ounce) can black-eyed peas, drained

1 tablespoon chopped fresh basil

1 teaspoon chopped garlic

1/4 cup olive oil or canola oil

1 tablespoon cumin

1 1/2 teaspoons garlic powder

1 1/2 teaspoons chili powder

1/2 teaspoon oregano

salt to taste

1/2 teaspoon pepper

 

Combine the tomatoes, corn, red bell pepper, onion, celery, black olives, undr

ained artichoke hearts, peas, basil and garlic in a bowl and mix, well. Add the olive oil, cumin, garlic powder, chili powder, oregano, salt and pepper and mix to coat evenly. You can vary the type and amount of seasonings used to suit your taste.

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Fumi Salad

 

1/4 Cup sugar

2 teaspoons salt

1 teaspoon pepper

6 tablespoons vinegar

1 cup olive oil

1/2 cup slivered almonds

1/2 cup seseme seeds

1 tablespoon margarine

1 head cabbage, finely chopped

8 green onions, finely chopped Noodles from 2 packages ramen noodles, crushed

 

Mix the sugar with the salt and pepper in a small saucepan. Add the vinegar and olive oil and mix well. Heat just until the sugar and seasonings dissolve, stirring constantly: do not boil. Saute the almonds and sesame seeds in the margarine in the skillet over low heat until light brown. Combine with the cabbage, green onions and crushed noodles in a large salad bowl. Pour the dressing over the cabbage mixture and toss to mix well. Chill in the refrigerator for several hours before serving.

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Girls Night In Salad

 

Balsamic Vinaigrette

1/3 cup olive oil

1/4 cup white balsamic vinegar

Salt and pepper to taste

 

Salad

1 head red leaf lettuce

1 package mixed spring salad greens

1/2 to red onion, sliced

1 cup grape tomatoes

1 small container blueberries

1 small apple, chopped

1 avocado, chopped

1 (15-ounce) can garbanzo beans, drained

1/2 cup pecan halves

Crumbled feta cheese to taste

 

Combine the olive oil, vinegar, salt and pepper in a jar with a lid and seal tightly. Shake to mix well.

 

Toss the lettuce and salad greens with the onion, tomatoes, blueberries, apple, avocado, beans , pecans and cheese in a large bowl. Shake the vinaigrette and add to the salad at a serving time.

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Warm Cheese and Romaine Salad

 

Dijon Vinaigrette

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1/2 cup olive oil

2 tablespoons finely chopped shallots

salt and pepper to taste

 

Salad

 

1/2 cup bread crumbs

1 1/2 tablespoons grated Parmesan cheese

1 1/2 tablespoons sesame seeds

1 (4-ounce) rolls herbed goat cheese

1 egg, beaten

6 cups torn romaine lettuce

24 kalamata olives

24 grape tomatoes

3 tablespoons butter

 

Combine the vinegar and Dijon mustard in a bowl and mix well. Add the olive oil in a fine stream, whisking constantly. Whisk in the shallots, salt and pepper.

 

Mix the bread crumbs, parmesan cheese and sesame seeds in a bowl. Cut each goat cheese roll into eight slives. Dip the slices into the egg and coat the bread crumb mixture , chill , covered, for 30 minutes or longer. Toss the romaine lettuce with the dressing and spoon onto salad plates. Add the olives and grape tomatoes to the plates

 

Melt the butter in a skillet over medium heat. Add the goat cheese medallions and sauté for 1 to 2 minutes on each side or until brown. Drain on paper towels. Arrange in the centers of the salads and serve while the cheese is still warm.

 

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German Potato Salad

 

6 slices bacon, chopped

2 teaspoons all-purpose flour

2 tablespoons water

1/4 cup vinegar

3 tablespoons sugar

1/8 teaspoon pepper

3 cups chopped boiled potatoes

1/2 cup chopped green onions

Chopped parsley to taste

 

Fry the bacon in a skillet until crisp: drain on paper towels. Stir the flour into the drippings in the skillet and cook until smooth. Add the water , vinegar, sugar and pepper and mix well. Cook until thickened, stirring constantly.

Pour the mixture over the potatoes in a bowl and keep warm until serving time. Add the bacon, green onions and parsley and mix gently. Serve immediately

 

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Roasted Red Pepper Salad

 

Balsamic Dressing

1/3 cup balsamic vinegar

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon pepper

2/3 cup extra-virgin olive oil

 

Salad

1 package mixed salad greens

1 cup crumbled goat cheese

1 large red bell pepper

 

Combine the vinegar, sugar, salt, and pepper in a blender and process until smooth. Add the olive oil in a thin stream, processing constantly until emulsified. Serve immediately or leg stand at room temperature for up to 10 hours.

 

Place the salad green in a salad bowl and top with the goat cheese. Cut the red bell pepper into halves lengthwise. Place cut side down on a lightly greased baking sheet. Broil until the skin is blistered and blackened. Place in a plastic bag and let stand for 3 to 5 minutes. Peel away the skin and cut the pepper into the strips. Add the hot bell pepper strips to the salad greens and cheese and toss to mix well and melt the cheese. Add the dressing and toss again. serve immediately.

 

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Cheese Tortellini Salad

 

Sun-Dried Tomato Vinaigrette

1/4 cup drained oil- packed sun- dried tomatoes

4 teaspoons balsamic vinegar

4 teaspoons red wine vinegar

1 clove garlic, minced

kosher salt and freshly ground pepper to taste

 

Salad

1 (9- ounce) package three- cheese tortellini

1 tablespoon olive oil

1 (10-ounce ) package mixed greens

1/4 cup thinly sliced drained oil-packed sun-dried tomatoes

5 fresh basil leaves, thinly sliced, for garnish

 

Process the sun-dried tomatoes, balsamic vinegar, wine vinegar and garlic in a food processor until smooth. Add the olive oil gradually, processing constantly until emulsified. Season with kosher salt and pepper

 

Cook the tortellini using the package directions, rinse under cold water until cool and drain . Drizzle with the olive oil in a bowl to prevent skicking . Add the mixed greens, sun-dried tomatoes and vinaigrette: toss to coat well.

 

source: Big Taste of Little Rock