Salads

Chinese Chicken Salad with Plum Dressing

One of my Favorites from my old Work Place.. Had to put it up for you!

PLUM DRESSING: 

2 oz chunk of fresh ginger root

1/3 cup granulated white sugar 

1/3 cup vinegar (rice vinegar) 

1 Tbsp sesame oil 

1 Tbsp soy sauce 

1 Tbsp plum sauce or jelly 

2 Tbsp water 

few sprinkles white pepper 

2 Tbsp crushed peanuts or walnuts or almond

Peel the ginger, then mince it as finely as you can. You should have about 1/4 cup - it doesn't have to be exact. Put the vinegar and sugar in a small pot. Bring to a boil, uncovered and boil one minute*. Add the ginger and boil 1 minute more. Take off the heat. Pour into a mixing bowl. Add the rest of the dressing ingredients. You'll have about 3/4 cup.

SALAD:

1 head Iceberg Lettuce

2 cups diced Baked Chicken 1 can mandarin orange slices

Julienne Green Onions

Crushed Peanuts

Fried Rice Noodles 

Sesame Seeds

Wash the lettuce, tear into bite-size squares and spin it dry in a salad spinner. Toss the lettuce thoroughly with the dressing. Mound the lettuce on individual salad plates or in a big salad bowl. Top with handfuls of chicken, and fruit.

Fry the Rice noodles in canola oil. They will puff up in seconds and be ready to top of the salad. Sprinkle on peanuts, Sesame Seeds and green onions.

Served in this photo with Lumpias

-Inspired by The Cheesecake Factory

Antipasto Salad with Homemade Italian Dressing

Serves 4

3 Cups Chopped Romaine Lettuce

1 Cup Chopped Iceberg Lettuce

1/4 Cup Cherry Tomatoes halved

1 Small can diced Black Olives

2 Slices Provolone Cheese Diced

1/4 Cup Diced Salami

1/2 Red Onion Sliced Thin

8 Pepperoncinis 

Optional (but not shown):

Diced Marinated Artichoke Hearts

Garbanzo Beans

Green Olives

Dressing: 

1 Cup Extra Virgin Olive Oil

1/4 Cup Red Wine Vinegar

2 TBSP Balsamic Vinegar

1 Clove of Garlic, Minced

1 tsp. Dijon Mustard

1/4 tsp. Basil

1 tsp. Black Pepper

1/4 tsp Salt

1/2 tsp. Oregano 

1/8 tsp Parsley

Julienned Vegetable Salad

1 Zucchini

1 Yellow Squash

1 Sweet Yellow Onion

1 Red Pepper

1 Green Pepper

1 Yellow Pepper

2 TBSP Extra Virgin Olive Oil

1 TBSP Red Wine Vinegar

1/4 tsp. Sea Salt

1/8 tsp. Black Pepper

3 TBSP Crumbled Feta Cheese

Clean all of the vegetables and pat dry. Using a Mandolin (or knife) slice all of the vegetables, julienne style. 

In a small bowl, combine the Olive Oil, Red Wine Vinegar, Salt and Pepper. 

Toss vegetables in dressing. Cover and refrigerate for at least 30 minutes. 

When ready to serve, sprinkle with Feta Cheese. 

Barbecue Ranch Chicken Salad 

Serves: 4-5

1 Head Romaine Lettuce, Chopped

1 Tomato, Diced

1 Can Sweet Corn, Rinsed and Strained

1 Can Black Beans, Rinsed and Strained

4 Chicken Breasts

1 Cucumber, Diced

1 Avocado, Diced

Fresh Parsley, Finely Chopped

Ranch Dressing

BBQ Sauce

Onion Strings:

1 Yellow Onion, Thinly Sliced 

Olive Oil to fry

2 Cups Flour

1 Cup Butter Milk

Black Pepper

In a Large Serving bowl, Add the Lettuce, Tomato, Corn, Black Beans, Cucumber & Avocado. Toss all of the ingredients together. Cover and Refrigerate until ready to serve. 

In a Medium Skillet, Heat the Olive Oil. 

In a shallow bowl Mix the Flour and a few Pinches of Black Pepper

In another bowl, Pour the Buttermilk and Soak the Onion Slices.

When the oil is hot and ready, Pull a few Onions at a time out of the Buttermilk and let drip. Coat them in the flour Mixture and add to the Hot Oil. Fry until Golden Brown and place on a paper towel to absorb the extra oil. Continue to fry all of the onions in this same order.

Dress the Salad with an equal amount of Ranch and BBQ Sauce. Be sure not to over do it.

Garnish with the tasty Golden Onion Strings & A sprinkle of Fresh Parsley. 

Chopped Salad

(Photo to Come)

Serves: 4

2 Cups Romaine Lettuce, Chopped

1 Cup Arugula

1/4 Cup Corn 

1 Avocado, Chopped

4 Slices Bacon, Chopped

1 Tomato, Chopped

3 TBSP Dried Cranberries

4 TBSP Red Onion, Diced

2 TBSP Blue Cheese Crumbles

1 TBSP Olive Oil

1 Large Boneless Skinless Chicken Breast

Black Pepper

Dressing:

1/2 Cup Olive Oil

3 TBSP Balsamic Vinegar

1 TBSP Dijon Mustard

Pinch of Sea Salt

1/2 Shallot or Red Onion, Minced

1 Clove Garlic, Minced 

In a Blender, add all of the dressing ingredients and blend well. Refrigerate until ready to use.

In a Medium Skillet, drizzle the 1 TBSP of Olive Oil and Heat on Medium. Saute' the Chicken in the Skillet until thoroughly cooked and Golden Brown. Chop the chicken and let cool.

In a Large Bowl, Toss all of the Salad Ingredients Together and drizzle lightly with the Dressing.

Heirloom Tomato Salad 

Serves: 4- As a starter Salad

1 Cup Red Cherry Tomatoes

1 Cup Yellow Cherry Tomatoes

2 TBSP Extra Virgin Olive Oil

1/4 Red Onion

Sea Salt

Fresh Cracked Pepper

Slice all of the tomatoes in quarters. Thinly slice the onion and quarter the slices. In a bowl, Toss with a light coat of Olive Oil. Sprinkle with Salt and Pepper according to your taste. 

Garnish with a Sliver of Parmesan Cheese and an Arugula Leaf

Caribbean Chicken Salad with Honey Lime Dressing

2 Boneless Skinless Chicken Breasts

1 Bottle Teriyaki Glaze

1 Small Can Pineapple Chunks

1 Small Can Mandarin Oranges

1 Large Tomato Diced

1 Jalapeño Minced

1/4 White Onion Diced

4 TBSP Cilantro Chopped

1 Clove Garlic Minced

3 Corn Tortillas

Oil

1/4 Head Romaine Lettuce Chopped

1/4 Head Iceberg Lettuce Chopped

1/2 Cup Arugula

For Dressing:

1 Cup Honey

1/2 Cup Dijon Mustard

1 TBSP Sesame Oil

1 1/2 TBSP Sugar

1 1/2 TBSP Apple Cider Vinegar

2 TBSP Lime Juice

Marinate the chicken in 3/4 bottle Teriyaki sauce for 1 hour, covered and refrigerated.

Wash and mix the romaine, iceberg and arugula lettuce and keep in the fridge until ready to use. In a medium bowl, make the Pico De Gallo by  mixing together the Tomato, Jalapeño, Garlic, a pinch of salt, Onion & Cilantro.

Blend all Dressing ingredients in a blender or whisk in a bowl and keep covered and refrigerated until ready to pour.

Cut tortillas into thin strips and fry in a small skillet filled with oil.

Cook the chicken on a Grill or George Foreman Grill until cooked through. Slice into Strips.

Toss the lettuce in a light drizzle of dressing and plate it. Drizzle some of the remaining teriyaki glaze onto the chicken and arrange it on the lettuce. Add all other ingredients and Garnish with the Tortilla Strips.

Greek Salad

"How the Greek's do it" (Me in Greece, enjoying the freshest salad ever!)

1 Tomato

1 Red Onion, thinly sliced

1 Green Bell Pepper, Sliced

1/2 Cup Kalamata Olives

1 Red Bell Pepper, Sliced

1 Cucumber

1 Block Feta Cheese, cut into 4 thick slices

Pinch of Oregano

Black Pepper to taste

1 TBSP Red Wine Vinegar

Slice the Tomato into eighths. Cut the Cucumber in quarters then into bite size  pieces.  In a medium serving dish, combine the Tomato, Cucumber & Bell Peppers. Mix together with a pinch of Oregano and Black Pepper in a large bowl. Lightly splash with the Red Wine Vinegar. Garnish with the Onion, Kalamata Olives and a chunk of Feta Cheese on top!

Greek Salad
"How American's do it" (sorry there are no photos of me eating it. haha!)

1 Head Romaine Lettuce, Chopped

1 Tomato, Chopped

1 Red Onion, Thinly Sliced

1 Block Feta Cheese

1/2 Jar Kalamata Olives

1/2 English Cucumber 

Dressing:

1 Cup Extra Virgin Olive Oil

1/4 Cup Red Wine Vinegar

1 Clove Garlic, Minced

1/2 Shallot, Minced

1 tsp. Oregano

1 tsp, Basil

Pinch of Salt

Pinch of Pepper

Add all of the Salad ingredients to your serving dish. Crumble the Feta Cheese on top.

Whisk all of the dressing ingredients together and put on the side for guests to drizzle onto their salad as they like. 

BLT Wedge Salad

A quick & simple salad.

1/2 Head Iceberg Lettuce

5 Cherry Tomatoes Quartered

1/8 Red Onion Sliced

3 Slices of Cooked Bacon Chopped

Blue Cheese Dressing

Balsamic Glaze

Blue Cheese Crumbles

Cut the lettuce into 2 quarters and rinse without separating leaves. Shake Dry. Dress the lettuce with Blue Cheese Dressing and add all of the ingredients. Crack fresh pepper over the salad and enjoy.

Cobb Salad

 Serves: 4
1 Head of Iceberg Lettuce
1 Tomato, diced
10 Strips of Cooked Bacon, Crumbled
1 Avocado, diced
2 Hard Boiled Eggs, sliced twice
1 Green Onion
1 Cup Blue Cheese Crumbles
4 Thick Slices Deli Turkey
Homemade Buttermilk Ranch Dressing (recipe below)
Wash and Chop the Iceberg Lettuce. Evenly distribute into Salad Bowls. Organize the Tomato, Bacon Crumbles, Avocado, Blue Cheese Crumbles, Hard Boiled Egg, Green Onion & Turkey onto the top on the Lettuce in Rows. Serve immediately or refrigerate till ready to serve.

Quinoa and Cranberry Salad

1 Cup Red Quinoa
2 Cups Water
1/2 Bunch Green Onions, finely sliced 
3/4 Cup Dried Cranberries
1/2 Cup Chopped Walnuts
3 TBSP Sherry Vinegar
1 TBSP Extra Virgin Olive Oil
Sea Salt
Fresh Cracked Black Pepper
In a Medium Sauce pan, bring water to a boil. Add Quinoa and cook on medium heat till all of the water has been absorbed. Remove from heat and allow it to cool to room temperature. In the serving dish, combine all dry ingredients and spices, then slowly add the Quinoa. When Ready to serve, combine the Sherry Vinegar and Olive Oil to make a dressing that can be added as desired. 

Oriental Slaw

1 Bag Cole Slaw
1 Cup Shaved Almonds
5 Green Onions, Diced
4 TBSP Sesame Seeds
1/2 Red Onion, Diced
1 Bag Ramen Noodles
1/2 Cup Sunflower Seeds
Dressing:
1/4 Cup Soy Sauce (Reduced Sodium)
1/4 Cup Lemon Juice
2 TBSP. Fresh Ginger
1/4 Cup Olive Oil
2 TBSP Apple Cider Vinegar
1 TBSP White Sugar
1 TBSP Brown Sugar
2 tsp. Sesame Oil
1 tsp. Sea Salt
3 tsp. Black Pepper
Blend all ingredients together for the dressing and set aside. In a Large bowl, Combine the Cole Slaw, Almonds, Sunflower Seeds, Red and Green Onions and Sesame Seeds.  Crush the Ramen Noodles well and add to the Slaw. Refrigerate till ready to serve. Toss the Slaw in dressing till completely covered.