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chevbrock
10-15-2008, 04:43 PM
While most of you reading this are getting out the crockpot and stocking up on all the wonderful things you throw into soups, stews and casseroles, we have cleaned off the barbie and our thoughts are turning to salad. Got any good recipes?

Don't worry about potato salad. My mum makes the best in the world and none other will match it. But I would love to hear about anything else, especially pasta salad (extra points for wholegrain or vegetable pastas), rice and cous cous.

Thanks in advance :)

jennontheisland
10-15-2008, 05:11 PM
A bunch of spring greens (baby beet leaves, arugula, etc) tossed in a dressing of grapeseed oil and red wine vinegar and grainy mustard, then topped with raspberries, small chunks of chevre and toasted slivered almonds.

sunna
10-15-2008, 05:15 PM
Gods, Jen, that sounds good. :)

My favorite is: spinach and arugula with sliced strawberries, roasted almonds and feta, and a red wine vinaigrette spritzer.

spacekadet
10-15-2008, 06:29 PM
If you can get your hands on some red rice, I highly recommend this salad:

http://www.deliaonline.com/recipes/camargue-red-rice-salad-with-feta-cheese,1375,RC.html

I just made Levantine Fattoush last week - it was awesome!

http://www.recipezaar.com/254171

jennontheisland
10-15-2008, 06:57 PM
Pasta Salad:

Orichette (little ears), looks like half a clam shell
Cherry tomatoes, halved
Black olives
Hazelnuts
Dressing of olive oil (try using the stuff that the sundried tomatoes come in!), white wine vinegar, finely minced red onion
Top with grated parmesan

shawkins
10-15-2008, 07:03 PM
There's a green bean+asparagus salad in Larousse Gastronomique under the name salade gourmande (IIRC) that I'm partial to. This one looks similar but not identical:

http://myrecipes.vox.com/library/post/asparagus-green-bean-and-hearts-of-palm-salad.html

I think the L.G. recipe called for pate of some sort, but I wouldn't swear to it.

vixey
10-15-2008, 07:14 PM
Since you're cleaning off the barbie, you might try grilled Romaine. We had this at a local restaurant and make it at home now.

Take a half or a quarter of a head of romaine, sliced lengthwise, brush it with olive oil and place on grill for a minute(? - don't know, hubby does it) or at least until it starts to char. Serve with balsamic vinaigrette.

It's getting close to lunchtime and now I'm starving.

chevbrock
10-16-2008, 04:27 AM
You guys are all brilliant! :D. Amazing dishes with stuff that won't be too hard to come by. Thanks so much!

*copies and pastes everything into word*

L M Ashton
10-16-2008, 06:27 AM
If you can get your hands on some red rice, I highly recommend this salad:

http://www.deliaonline.com/recipes/camargue-red-rice-salad-with-feta-cheese,1375,RC.html

Red rice is basically whole grain rice, just a different variety from the browns. Red rice grows here in Sri Lanka, but brown does not, so I'm incredibly used to red rice. :) Red rice - at least the stuff we get here - tends to be short grain as well.

It doesn't taste any different to me than brown rice does, so I would see no problem substituting a short grain brown rice for it.

Storyteller5
10-16-2008, 06:55 AM
One of the salads I really enjoy in the summer is this. Baby spinach, cubes of mozzarella, chopped cucumber, shredded or chopped chicken breast (off the bbq is good) and sliced fresh strawberries. I like a Sundried Tomato & Oregano dressing on it. Soooo goood!

cooeedownunder
10-17-2008, 08:02 AM
I like rice salad, and this one is great for a big group of people with about a cup of rice, pineapple pieces, grated cheese and carrot, diced onion, capsicum, chopped egg, sliced cuumber and quatered tomatoes, and a dash of vingegar and oil.

blacbird
10-17-2008, 11:08 AM
I garden, and it's not like I don't like lettuce. I grow it and use it, usually four or five different varieties of romaine and leaf types. But I'm always amazed at how many people have no idea what other greens are out there, and I make a lot of green salads using no lettuce at all. Some of the best greens include:

Swiss chard and beet greens
Arugula
Mustards, ranging from spicy to mild, and including "mustard spinach"
Regular spinach
Mache, or "corn salad"
Baby bok choi greens
Mizuna and mibuna greens (Japanese versions of turnip greens)
Radish greens (excellent way to use extra radish sprouts if you garden at all)
Bean sprouts
Lamb's quarters (a widely distributed wild green, common almost everywhere in the U.S.; learn to recognize it)
Snap peas, radishes, carrots, other fresh root vegetables
Cilantro, chervil, parsley
Chives, scallions

A little salt and pepper, you may find you don't even need a salad dressing.

But, alas, where I live, gardening is over until next May.

caw

L M Ashton
10-17-2008, 03:40 PM
I like rice salad, and this one is great for a big group of people with about a cup of rice, pineapple pieces, grated cheese and carrot, diced onion, capsicum, chopped egg, sliced cuumber and quatered tomatoes, and a dash of vingegar and oil.
Cooee, when you say capsicum, do you mean what's known in the US and Canada as bell peppers, or do you mean hot peppers like Thai green chillies or jalapenos or habaneros, or do you mean those skinny pale green peppers that look like what Canadians and Americans think of as banana peppers?

kikazaru
10-19-2008, 01:46 AM
Can you get wild rice there easily? If so I can post my favourite summer salad.

chevbrock
10-21-2008, 05:28 AM
I can get hold of wild rice, Kikazaru. Yes, please post your recipe! :D

kikazaru
10-21-2008, 05:52 AM
I can get hold of wild rice, Kikazaru. Yes, please post your recipe! :D

Here it is.

1 1/2 cups wild rice (dry not canned)
4 cups chicken stock
1 large carrot peeled and grated
2 chopped green onions
1/2 to 1 cup of chopped parsley
1 rib celery chopped
1 red bell pepper diced
1/2 cup chopped cashews (or your fav)
1/2 cup of chopped dried cranberries (or raisins, or dried apricots)

Dressing
1/2 oil
4 T of red wine vinegar
1 tsp of Dijon mustard
2 tsp of sugar
2 sm cloves of garlic chopped fine
salt, pepper
1 T of lemon juice

Cook wild rice in chicken stock til just done (don't over cook - should still have a bit of a bite to it) aprox 45 minutes. Cooking won't absorb all the stock, so drain well and cool. Toss with the rest of the ingredients and then the dressing. Chill and enjoy.

This is wonderful and really beautiful in the bowl.

cooeedownunder
10-21-2008, 07:08 AM
Cooee, when you say capsicum, do you mean what's known in the US and Canada as bell peppers, or do you mean hot peppers like Thai green chillies or jalapenos or habaneros, or do you mean those skinny pale green peppers that look like what Canadians and Americans think of as banana peppers?

Yes, bell peppers not hot peppers.

cooeedownunder
10-21-2008, 07:12 AM
chevbrock to answer your question about vinegar I have used both white or black. When I posted the salad I just threw in a few things but I have posted a link to the actual page of the recipe that is given in Australian Flavour - its a salad my mother made when I was younger and includes the full way I make it. There is also a recipe for a Soy and Honey Marinade for chicken or pork - not that exciting but easy to make. If it loads up small, you should be able to click on it to make it larger. I think a cross might come up somewhere on the curser.

http://www.australianflavour.net/Australian_Barbeque-page6.jpeg

cooeedownunder
10-21-2008, 07:38 AM
Adapted from Mrs Helen Wicken (1893)
1 cup macaroni
500g cheese
head celery
lettuce
1 teaspoon French mustard
3 tablespoons oil
3 tablespoons vinegar
Red and green capsicums (bell peppers) to garnish

Yield 4 to 6 serves

Put the macaroni into boiling salted water, and boil until cooked; strain off the water, and cool.

Cut the cheese into very long thin slices, and cut the celery into very small pieces. Lay these alternately in a bowl with some shredded lettuce and the macaroni.

Mix mustard, oil, and vinegar, and pour it over.

Garnish with thinly sliced capsicums, and serve.

Here is a link to a picture of it. This one used red capsicums or bell peppers.

http://www.australianflavour.net/Australian_Vegetables_2-page3.jpeg

cooeedownunder
10-21-2008, 07:43 AM
Hey chevbrock,

I just realised we must be neighbours. Where abouts do you live? I live at Port Stephens near Nelson Bay.

L M Ashton
10-21-2008, 03:12 PM
Yes, bell peppers not hot peppers.Thanks for clarifying. I can't keep track of what's called what where. :) Here, capsicum are the peppers that look like banana peppers that are usually sold pickled in North America and are considered by some to be hot. So, you know... :)

truelyana
10-22-2008, 01:00 AM
Salad is always delicious. I find the simplest salads without any dressing the most enjoyable. Tomato, lettuce and onion, and even some sweetcorn added on a rare note does it for me. I do like experimenting with various salads but find that I am most happiest when I eat the basics. Good for purifying my mind and body, without any added ingredients. :)

chevbrock
10-22-2008, 07:58 AM
Hey chevbrock,

I just realised we must be neighbours. Where abouts do you live? I live at Port Stephens near Nelson Bay.

Close enough! I live in a little village near Cessnock. Thanks everyone for the recipes - they are great!

chevbrock
11-06-2008, 01:05 PM
Sorry to bump, I just had to share this one I threw together tonight:

Blanched snow peas, crispy bacon and diced mango. There's enough oil in the bacon when you toss it through, it shouldn't need dressing.

kikazaru
11-06-2008, 01:49 PM
I made this one the other day and it was fabulous.

Baby Greens, Pear and Bleu Cheese Salad

Bag of mixed baby greens
2 large pears thinly sliced lengthwise
2 green onions
1/2 red pepper thinly sliced
1 cup of toasted pecans
bleu cheese

Dressing
3 T lemon juice
1 T Dijon mustard
1/2 tsp of honey
1 garlic clove finely chopped
1 1/2 tsp of fresh thyme chopped
1/2 cup of olive oil

Toss the greens, pepper, and onion in most of the dressing. Put salad into 6 bowls, top with thinly sliced pear, nuts, and cheese crumbles. Drizzle each with the rest of the dressing.

chevbrock
11-07-2008, 03:56 PM
Thanks, Kik. I can't eat blue cheese at the moment (preggers) but once I can, I'm sure I'll give this one a try! :D

mkcbunny
11-09-2008, 01:07 PM
I had this at a restaurant recently, and now it's my new house favorite:

arugula
julienned apple (a firm type)
shredded manchego cheese (a hard, sharp cheddar is cheaper and also good)
a dash of minced shallots
carmelized walnuts
chopped dates, if you really want to go nuts; but not really necessary.

Dress with a simple mix of walnut oil, white balsamic vinegar, salt and pepper.

I think the arugula and cheese are the keystones to this. I made it tonight with no nuts or dates, and it was still delicious.

chevbrock
11-09-2008, 03:24 PM
One word to say to this - YUUUUUM!!!!

Thanks, Mkcbunny! :)

Sarita
11-10-2008, 06:37 PM
We had a winter salad and quiche for dinner last night. It was goooood!

Winter Salad:

Red Romaine
Spinach
Mushrooms
Homemade vinegary beets
Roasted butternut squash
parmesan
Dijon vinaigrette

CatSlave
11-13-2008, 03:11 AM
You can find a version if you google Beans Walnuts Georgia...Georgia as in eastern Europe.
It is incredibly delicious!

It calls for small red or kidney beans, toasted chopped walnuts, minced red onion, garlic, hot red pepper, olive oil, red wine vinegar, fresh minced cilantro and parsley.

I've made it using canned, drained beans and substituting toasted hazelnuts for walnuts, grinding them in the blender with the dressing ingredients before tossing with the beans, red onions, parsley and cilantro.

Here's a very elaborate recipe to give you the idea.
I'm sure you can adapt this or find one that's simpler.

http://www.aboutgeorgia.net/cuisine/vegetables.html?page=14

Cynthia Robinson
11-17-2008, 02:44 PM
2 cup of cabbage...shredded
4 cups of cooked pasta shells
2 packages of imitation crab meat (cut up into bite size chunks)
1/2 sweet onion ( if you like more add the rest)
2 celery stalks chopped
optional....sharp cheese blocks (bite size)
dressing
1 1/2 cup mayonaise
3/4 sugar
3 tablespoons of apple cider vinegar
1 tablespoon lemon juice
1 tablespoon celery seed
stir until sugar is dissolved,
pour over and blend in ..place in refrigerator 2 hrs.

Teleute
12-29-2008, 09:40 PM
I'm glad I found this thread. I experiment with salads a lot, combining greens with one fruit + one crunchy item + one protein and/or dairy. Like avocado + bacon + cheddar with honey mustard dressing is delish. Strawberries + pecans + goat cheese with red wine vinaigrette rocks my socks. When I want to do something special it's usually one of these two:


Cranberry-Walnut Salad with Orange Balsamic Vinaigrette - serves 2

Ingredients:

Salad
2 cups fresh lettuce, such as green leaf, romaine, spinach, or a mix
cup chopped walnuts
cup sliced red onions
⅓ cup dried cranberries
Bleu, feta or goat cheese, crumbled

Dressing
medium orange, juiced
⅛ cup olive oil
1 tablespoon balsamic vinegar
teaspoon salt
Pinch of thyme (optional)

1. Assemble greens, walnuts, cranberries, onions, and feta in individual bowls.

2. Whisk together orange juice, olive oil, balsamic vinegar, salt, and thyme (if desired). Pour over salad immediately so that ingredients will not separate.


Oriental Pan-Seared Tuna Salad - serves 3-4

3-4 cups fresh lettuce, such as green leaf, romaine, or spinach
avocado, sliced
pound tuna steak, cut into thin strips
2 tablespoons dry chow mein noodles
⅓ cup edamame (optional)
⅓ cup ginger salad dressing
Wasabi horseradish, to taste (optional)
Cooking spray or olive oil

1. For the dressing, add desired amount of wasabi horseradish to the ⅓ cup of store-bought ginger dressing. Set aside.

2. Assemble lettuce in individual bowls; add sliced avocado, chow mein noodles, and edamame if desired. Set aside.

3. Prepare pan with olive oil or cooking spray and set heat to high. Once the pan is very hot, place strips of tuna steak onto the pan. Immediately push it around with a spatula to ensure that it doesn’t stick. Flip after about thirty seconds and cook for thirty seconds on the other side, or to desired level of doneness.

4. Divide tuna between the salad bowls and serve.

JLCwrites
12-30-2008, 07:41 PM
I love Waldorf salad with chicken, apples, cranberries, mayo, celery, nuts (pecans for me) and crumbled blue cheese. MMm mMM!