BROCCOLI COLE SLAW
* 2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
* 3/4 stick butter
* 1/4 cup slivered almonds
* 2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
* 1/4 cup sunflower seeds
* Chopped green onions, for garnish
Dressing Mix:
* 3/4 cup canola oil
* 1/4 cup brown or white sugar
* 1/4 cup apple cider vinegar
* 1 ramen noodle seasoning packet
Directions
Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.
STRAWBERRY SALAD
3 TB white wine vinegar
2 TB extra virgin olive oil
1 TB sugar
Kosher salt and pepper
1 qt strawberries, hulled and 1/2'd
6 cups spring mix salad greens
1/2 cup pecans, toasted and chopped
1/4 cup crumbled feta cheese
1 TB chopped fresh dill
Whisk together vinegar, oil and sugar. Season with salt and pepper.
Toss strawberries, greens, pecans, feta and dill with dressing.
BLUE CHEESE, APPLE AND PINE NUT SALAD
1/2 cup pine nuts
1 tablespoon butter, melted
6 cups torn romaine
3/4 cup crumbled blue cheese
2 medium green apples or pears, sliced
Lemon vinaigrette:
1/3 cup lemon juice
1 tablespoon brown sugar
1 garlic clove, peeled
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup olive oil
1. Combine pine nuts and butter; spread on a baking sheet. Bake at 350° for 4-6 minutes or until golden brown, stirring once. Cool on a wire rack.
2. In a serving bowl, combine romaine and blue cheese. Add apples and pine nuts.
3. In a food processor or blender, combine the lemon juice, brown sugar, garlic, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat.
Serve immediately.
SIMPLE CAESAR
Cuisine at Home
1 t garlic chopped
1/2 t kosher salt
1/4 cup parmesan finely grated
1 T fresh lemon juice
1 T mayonnaise
1 t anchovy paste
1 t dijon mustard
1 t worchestershire sauce
1 t tabasco
1/4 cup extra virgin olive oil
salt and pepper to taste
1/2 cup prosciutto, thinly sliced
1 t olive oil
4 1/2 cups romaine lettuce
2 cups mixed greens
1/2 cup parmesan, grated
Mash garlic and salt together, place in glass bowl
Add parmasan, lemon juice, mayonnaise, anchovy paste, dijon, worchestershire and tabasco. Stir until blended
Whisk in oil in a slow, steady stream to form an emulsion and season with salt and pepper and chill
Fry prosciutto in oil in a non stick skillet until the edges start to curl. Drain on a paper lined plates.
Toss lettuces with dressing, proscuitto and parmesan. Top with warm croutons
HAWAIIAN SALAD WITH GINGER DRESSING
Makes 2 cups
1 T pineapple juice
1 T olive oil
2 t fresh ginger
1 t lime zest, minced
1 t hot sauce or tabasco
1/2 t dark brown sugar
salt and pepper to taste
Add
1/2 an avocado, sliced
1/2 cup jicama, cut into sticks
1/2 cup fresh pineapple, diced
1/3 cup red bell pepper, sliced
1/3 cup frozen shelled edamame, thawed
1/4 cup chopped fresh cilantro
Whisk pineapple juice, oil, ginger, lime zest, lime juice, hot sauce, sugar, salt, and pepper for the dressing in a large bowl. Add remaining ingredients and toss to coat, serve immediately.
SPLENDID RASPBERRY SPINACH
2 tbsp raspberry vinegar
2 tbsp raspberry jam
1/3 c vegetable oil
8 c spinach (buy pre-packaged – it’s easier)
¾ c macadamia nuts, coarsely chopped
1 c fresh raspberries
Combine vinegar and jam in blender or small bowl. Add oil in a thin stream, blending well. Toss spinach, ½ of nuts, ½ of raspberries with dressing on a platter or in a flat salad bowl. Top with remaining nuts and raspberries. (Can use strawberries, strawberry jam and strawberry vinegar)
PINEAPPLE CASSEROLE
1 cup sugar
6 tbl all purpose flour
2 cups grated sharp cheddar
2 20 oz cans pineapple chunks, drained and 6 tbl pinapple juice reserved
1 cup ritz cracker crumbs
8 tbl butter, melted
Grease a medium size casserole dish with butter
In a large bowl, stir together the sugar and flour. Gradually add in the cheese. Add the drained pineapple chunks and stir until ingredients are well combined. Pour into casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 min. at 350 deb. or until brown.
APRICOT VINIAGRETTE
1/4 cup apricot preserves
3 T white wine vinegar
1 T shallot, chopped
1 t dijon mustard
3 T olive oil
salt and pepper to taste
Blend preserves, vinegar, shallot, and mustard in a food processor until smooth. With machine running, drizzle in oil, season with salt and pepper and chill until ready to use.
Toss with mixed greens (and dried apricots, diced if preferred)
BALSAMIC VINEGARETTE
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
Freshly ground black pepper
1 clove garlic, peeled and smashed on a cutting board with the side of a knife, or more to taste
1/2 cup extra-virgin olive oil