SizzlinChef » Salads

Citrus Ambrosia Salad

ken — Fri, 19 Dec 2008 15:55:14 +0000

Unsweetened coconut flakes are pieces of dried shaved coconut that are available in many supermarkets and specialty food stores. Sweetened flaked coconut, commonly used for baking, can be substituted, but the final dish will taste more sugary. Recalling the down-home taste of classic ambrosia this refreshing first course is only 110 calories and has a deliciously tart dressing you whip up using lime and other juices.

Ingredients free 8mm 2

1/2 cup unsweetened coconut flakes
1 jar (1.5 pound) refrigerated citrus segments in juice
1 limes (or more, to taste)

1/4 tsp salt
1/8 tsp coarsely ground black pepper
3 tbsp olive oil
2 bags (5-6 oz) mixed baby greens or spring mix with herbs

Directions

Toast coconut flakes: Preheat oven to 350 F. Place coconut in 15 1/2″ by 10 1/2″ jelly-roll pan in single layer. Toast 3 minutes or until golden. (Coconut can burn easily; check after 2 minutes.)

Drain citrus segments, reserving 1 tablespoon juice in large bowl. From limes, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice; add to citrus juice in bowl. Whisk in 1/4 teaspoon salt and 1/8 teaspoon coarsely ground black pepper. In thin, steady stream, whisk in oil until blended.

Add greens to dressing; toss to coat. Arrange dressed greens on 8 salad plates; top with citrus segments and coconut flakes.

Makes 8 servings
Prep Time 10 minutes

Cook Time 3 minutes

Mache Feta Beet Salad

ken — Wed, 17 Dec 2008 11:23:54 +0000

Mache is a great type of salad which has small, roundish leaves often sold in rosettes. It has a mild nutty, peppery flavor. If you can’t find it, you could substitute your favorite salad green, such as baby spinach or arugula. The amounts I provide makes a small side salad with a high topping to lettuce ratio. If you want a large salad you might want to increase the amount of mache.

Ingredients

1 cup Mache
4 ounces Feta cheese
2 tablespoon Pine nuts

4 Pickled beets
4 tablespoon Lemon oil or other flavored oil
Coarse sea salt and pepper to taste

Directions

Wash the mache and dry in a salad spinner. Arrange on four plates.

Garnish salads with the pine nuts and feta.

Slice the beets and place one sliced beet on top of each salad.

Drizzle the salads with lemon oil (or any type of oil you think would go well – I used homemade lemon-infused extra virgin olive oil).

Season each salad with coarse sea salt and freshly ground pepper to your taste.

Makes 4 servings

Field Greens With Pineapple And Mint

ken — Tue, 16 Dec 2008 11:19:59 +0000

Ingredients

4 cups Mixed Salad Greens – I like the baby greens
1 cup Fresh pineapple diced or crushed
1 cup Broccoli Cole Slaw
1 cup Shredded Carrots
1/4 cup English Mint Sauce – see that recipe
1 dash Cayenne Pepper – to taste

Directions

In a large bowl, mix vegetable ingredients together. Pour the mint sauce over the salad while tossing lightly. Shake a bit of red pepper over the salad and toss once more.

Serve piled up. Garnish with croutons, garlic sesame sticks, or some baked Cheese Nips crackers, or maybe some Goldfish crackers. You’ll have to count the calories of the garnish separately if you’re watching such things.

Makes 2 servings

Black Bean Salad

ken — Mon, 15 Dec 2008 11:16:51 +0000

Ingredients

1 cup spring onions sliced
1 1/2 cup corn frozen
2 cans black beans
5 ea Roma tomatoes chopped
3 tablespoon pickled Jalapenos
1/4 cup Cilantro chopped
2 ea Lime Juice
1/2 teaspoon Ground cumin
1/2 teaspoon Salt

Directions

Drain and rinse beans. Combine all ingredients in a bowl and toss. Serve chilled or at room temperature.

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Makes 4 servings

Spinach Salad

ken — Sun, 14 Dec 2008 11:13:10 +0000

My mom makes this salad and for a life-long spinach “hater”, this is what turned me around! It is one of my favorite salads now! Quick and easy to make. Enjoy!

Ingredients

1 bunch fresh spinach leaves
8-10 small radishes, extra crispy
2-5 green onions, chopped

1 6 oz can water chestnuts

6-10 slices bacon

Dressing
1/2 cup light oil
1/2 cup sugar
1/4 cup catsup
2 tablespoons vinegar
2 tablespoons worcestershire sauce
salt & pepper to taste

Directions

Toss chopped spinach and onions with thinly-sliced radishes and water chestnuts Top with crumbled bacon slices.

In dressing bottle, shake dressing ingredients together, and drizzle over salad.

Serve with crunchy breadsticks or hot cornbread, for a special summer meal in itself.

Makes 4-6 servings

Kumquat Salad

ken — Sat, 13 Dec 2008 11:03:28 +0000

Brilliantly golden-orange, these beauties of Chinese origin are as striking in flavor as in color. Unlike other fruits, the skin is pungent and sweet, while the pulp is sharply acidic. When selecting kumquat, choose firm, dry, fully orange fruit with stems. The rounded variety is generally sweeter and milder than the oval. Rinse kumquats in very hot water, then dry thoroughly. For a mellow flavor, drop into boiling water for 20 seconds, then drain and chill in ice water. Dry and refrigerate.

Ingredients

12 kumquats, halved lengthwise
1/8 tsp crushed red pepper
3 tbsp olive oil

2 tbsp raisins

2 tbsp balsamic vinegar

1/8 tsp salt

1 small avocado, peeled, pitted and cut into chunks
1 medium head romaine lettuce, rinsed, dried and cut into strips

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Directions

Remove any seeds from kumquats. In a small saucepan cook kumquats and red pepper in oil over medium heat until pepper smells pungent.

Add raisins, vinegar, 1 tablespoon water and salt.

Cover and simmer for 2 minutes. Set aside.

Divide lettuce and avocado onto 4 salad plates. Stir kumquat mixture and spoon over salads.

Makes 4 servings

Sun Ripened Tomato Salad

ken — Fri, 12 Dec 2008 10:59:01 +0000

Ingredients

4 oz. wt. of Fancy Lettuce Mix, washed

1 cup of Citrus Vinaigrette (see recipe below)
2 *Vine Ripened Beefsteak Tomatoes
4 *Vine Ripened Roma Tomatoes
12 *Red Grape Tomatoes, cut in half
12 *Yellow Pear Tomatoes, cut in half
Salt to taste
4 Tbsp. Basil, cut 1/8″ julienne
8 Large Basil Leaves
12 Garlic Crouton Rounds (see recipe below)
1/2 cup Seasoned Goat Cheese (see recipe below)

*Any great tasting Vine Ripened tomatoes can be used to prepare this salad. Serve the tomatoes that have the best flavor from your garden or produce grocer.

Citrus Vinaigrette
1/2 cup White Wine Vinegar
1/4 cup Orange Juice, fresh squeezed
1 tbsp. Lemon Juice, fresh squeezed
1/4 cup Extra Virgin Olive Oil
1 Tbsp. Mustard
1 Tbsp. Fresh garlic, minced
1 tsp. Fresh Parsley, chopped
1 Tbsp. Brown Sugar
1/4 tsp. Salt & Black Pepper, fresh ground

Seasoned Goat Cheese
1 Tbsp. Olive Oil
1/4 cup Sweet Onion, 1/4″ diced
4 oz. wt. Fresh Chevre Goat Cheese
1 each Vine-ripened Roma Tomato, seeded and diced 1/4
1 tbsp Fresh Cilantro, chopped
1/4 tsp Hot Pepper Sauce
Salt and Fresh Ground Black Pepper to Taste
12 each Garlic Croutons Rounds (see recipe below)

Garlic Crouton Rounds
1/2 loaf Cuban Bread or French Baguette Bread, cut crosswise into 1/4″ Slices
4 Tbsp. Butter, softened to room temperature
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1 clove Fresh Garlic, minced
1 Tbsp. Fresh Parsley, chopped

Directions

Place the lettuce mix in a salad bowl and add 1/4 cup of the citrus vinaigrette. Mix until evenly coated with dressing then place the lettuce in the center of 4 chilled dinner plates.

Using a sharp knife, cut the vine ripened beefsteak tomatoes into 1/4″ slices and the vine ripened roma tomatoes into 1/8″ thick slices. Place all of the tomatoes on a large platter and coat with the remaining citrus vinaigrette.

Shingle 4 slices of the marinated beefsteak tomatoes to the left side of each salad and 8 slices of the marinated roma tomatoes to the right side of each salad. Place 6 halfs of the marinated grape and yellow pear tomatoes on top of the salad. Season the tomatoes lightly with salt and garnish with basil julienne and basil leaves.

Spread 1 rounded Tbsp. of seasoned goat cheese mix on each garlic crouton and place 3 of them randomly on the rim of each plate.

Makes 4 servings

Citrus Vinaigrette
Combine all of the ingredients in a blender and process until thoroughly blended. Vinaigrette can be made a day in advance and kept refrigerated.

Makes 4 servings

Seasoned Goat Cheese
Heat olive oil in a medium sautepan over medium heat, then add the garlic and onions and saute just until the onions become translucent. Remove from heat and cool to room temperature.

Transfer the onion-garlic mixture to a mixing bowl and add the remaining ingredients. Mix with a rubber spatula to thoroughly blend. Adjust seasoning with salt and pepper to taste.

Goat cheese can be made a day in advance and kept refrigerated.

Garlic Crouton Rounds
Cut the bread crosswise into 12 – 1/4″ thick slices, set aside.

In a small mixing bowl blend the garlic, chopped parsley and softened butter until thoroughly mix.

Spread the top and bottom of each slice of bread with about 1/2 tsp of garlic butter on each side.

Place the buttered croutons on a cookie sheet.

Bake for 5 minutes in a 350F, preheated, oven.

The croutons can be baked up to 1 hour before serving.

Grilled Fish Tostada Salad

ken — Thu, 11 Dec 2008 10:54:49 +0000

Ingredients

1 1/2 lb. Grouper, Mahi Mahi or Fish of Choice, cut into 4 fillets
1 tsp Creole seasoning blend
1/2 tsp Kosher salt
8 small flour tortillas
12 ounces finely shredded cheese (Mexican blend)
6 cups spring mix of lettuce, washed, dried and torn
1/2 cup Citrus Vinaigrette *
1/2 cup cooked corn kernels
4 oz. sliced roasted peppers (red, yellow or poblano)
8 ounces Tomato Salsa *
1/4 cup Chimichurri Sauce *
1 ripe avocado, quartered and cut into fan
Lemon and Lime wedges, for garnish

* Recipes below

Citrus Vinaigrette
2 Tbsp olive oil
2/3-cup rice wine vinegar
1/3 cup orange juice
1 Tbsp. Dijon mustard
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1 tsp honey
2 tsp minced garlic
1 Tbsp. minced shallots
1/2 tsp Creole seasoning
2 Tbsp chopped fresh cilantro

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Tomato Salsa
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1 1/2 lbs. plum tomatoes, seeded and diced
1/2 cup finely diced red onion
2 cloves garlic, minced
2 Tbsp chopped fresh cilantro
1 fresh jalapeno (about 2 tsp.), stemmed and finely diced
1 tsp. Creole seasoning blend
Kosher salt, to taste
Juice of one lime
2 Tbs. extra virgin olive oil

Chimichurri Sauce
3/4 cup extra virgin olive oil
1/3 cup rice wine vinegar
1/2 cup fresh squeezed lemon juice
2 tsp kosher salt
1/2 tsp black pepper
1 bunch (1 1/2 ounces) flat-leaf parsley, stemmed and minced
1/2 bunch (1/2 ounce) cilantro, stemmed and minced
1/2 tsp dried oregano
Scallion tops, thinly sliced
4 tsp minced garlic

Directions

Preheat oven to 375 degrees.

Season fish fillets on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until fish reaches 145 degrees. Remove from grill.

While fish is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, 1/2 inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.

Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.

When done, place grilled fish on top of salad and drizzle with chimichurri sauce. Top with avocado fan, and garnish plate with lemon and lime wedges.

Citrus Vinaigrette
Mix all ingredients together. Refrigerate. Makes 12 servings, 2 tbsp each

Tomato Salsa
Mix all ingredients together. Refrigerate.

Chimichurri Sauce
Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium bowl. Using a wire whisk, mix until evenly blended.

Add all remaining ingredients and, using a rubber spatula, gently mix until evenly blended. The mixture should be highly seasoned; add more salt or vinegar, if desired. Refrigerate for up to 3 days.

Makes 1 1/2 cups.

Cucumber and Red Onion Salad

ken — Tue, 09 Dec 2008 10:51:56 +0000

This sweet-and-sour salad should be made a day ahead of time to give the flavors a chance to develop fully. It is a summer favorite, but is also good in the winter with almost any stew.

Ingredients

2 cucumbers, peeled and very thinly sliced

Salt
1 cup cider vinegar
1/4 cup sugar
1/2 red onion, cut in half and thinly sliced

Garnish:
chopped fresh dill

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In a colander, place the cucumber slices one layer at a time, lightly salting each layer. Put a plate weighted with a heavy object on top of the slices, then place the colander over a bowl to catch the water that drains from the cucumbers. Refrigerate.

In a saucepan, heat the vinegar, sugar, and red onion over low heat until the sugar dissolves–this shouldn’t take more than 2 or 3 minutes. Transfer to a serving bowl, cool, and refrigerate.

Remove the cucumbers from the refrigerator, and rinse them under cold water. Pat them dry with paper towels and add to the onion mixture. Refrigerate, covered, for at least 3 more hours.

Drain the cucumbers and onions, reserving 5 tablespoons of the liquid. Toss the cucumbers with the reserved liquid and garnish with the chopped fresh dill.

Makes 6 servings

South of the Border Salad

ken — Mon, 08 Dec 2008 10:49:29 +0000

Jicama can assume all sorts of shapes and vary from a ‘A pound to 6 pounds. Look for unblemished jicamas that are heavy for their size. The flesh should be creamy and juicy; avoid those with dry flesh. Store in the refrigerator in a plastic bag up to 1 week. Halve the jicama. Using a sharp knife, remove the thin skin just before using. Cut the jicama in matchsticks. Jicama will not discolor, so it can be prepared in advance.

Ingredients

3 red apples, unpeeled, cored, cut into matchsticks
2 Tbsp fresh lime juice
1 medium jicama, cut into matchsticks
1 small red onion, diced
1/2 cup orange juice
2 Tbsp cider vinegar
2 tbsp brown sugar
1/4 cup chopped fresh mint Lettuce leaves

Directions

Combine apples, jicama and onion.

For dressing, whisk orange juice, lime juice, cider vinegar and brown sugar together until sugar dissolves.

Pour dressing over apple mixture; toss to coat.

Add mint and toss to mix. Serve in lettuce-lined bowl and garnish with mint leaves and lemon and lime slices, if desired.

Makes 4 servings