Roasted Eggplant Salad With Smoked Almonds And Goat Cheese

Ingredients:

Serves: 4

 

2 large eggplants, about 2 pounds
Kosher salt
1/3 cup olive oil
2 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon smoked paprika
1/2 teaspoon cumin
4 large garlic cloves, roughly chopped
Juice of 1 lemon, about 2 tablespoons
1 tablespoon soy sauce
1 cup flat parsley leaves, roughly chopped
1/2 cup smoked almonds, roughly chopped
2 ounces goat cheese, crumbled and divided
1/4 cup finely chopped scallions

Directions:

Heat the oven to 400°F. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while making the marinade.
Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Dab away any extra water that has beaded up on the eggplant and toss with the marinade. Stir in the garlic. Spread the eggplant on a large baking sheet, lined with parchment and slide onto a rack placed in the center of the oven. Roast at 400°F for 40 minutes, or until very tender and slightly browned. (Stir every 15 minutes and check after 30 minutes to make sure it isn't burning.) Remove from the oven and cool slightly.
Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the parsley leaves, smoked almonds, and most of the goat cheese, reserving a little.
Spread the finished salad in a serving bowl and sprinkle the reserved goat cheese crumbles and scallions on top.

Source: thekitchn.com

Curried Sweet Potato Salad

Reap the benefits of one of nature’s truly perfect foods. Sweet potatoes are low in calories, high in fiber, great for those who are carb-sensitive, and packed with vitamins and minerals.

Ingredients:

2 lb sweet potatoes, peeled and cut into rough 3/4" chunks
3 Tbsp pecans
1/2 c fat-free plain yogurt
2 Tbsp light mayonnaise
2 Tbsp brown sugar
1/2 tsp curry powder
1/8 tsp salt
1 c juice-packed canned pineapple tidbits, drained
3 scallions, sliced

Directions:

1. PLACE the sweet potatoes in a large saucepan and barely cover with cold water. Cover and bring to a boil over high heat. Reduce the heat to low, and simmer, covered, for 10 to 12 minutes, or until tender. Drain and let cool.
2. MEANWHILE, cook the pecans in a small nonstick skillet over medium heat, stirring often, for 3 to 4 minutes, or until lightly toasted. Tip onto a plate and let cool. Chop coarsely.
3. WHISK the yogurt, mayonnaise, sugar, curry powder, and salt in a salad bowl until well blended. Add the pineapple, scallions, and sweet potatoes. Mix gently with a rubber spatula. Sprinkle with the toasted pecans and serve immediately, or cover and chill until ready to serve.
NUTRITION (per serving) 224 calories, 4 g fat, 1 g saturated fat, 4 g protein, 45 g carbohydrates, 18 g sugar, 6 g fiber, 186 mg sodium

Source:  prevention.com

Cool Cucumber Salad

So simple to make, so refreshing to enjoy. This cucumber salad is a winner at any warm-weather gathering.

Ingredients:

• 2 cups thinly sliced cucumbers (4 small or 2 large cucumbers)
• 1/2 teaspoon salt
• 1 cup thinly sliced onion
• 1/4 cup vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1/2 teaspoon Dill Weed 
• 1/4 teaspoon Black Pepper Coarse Ground 
• 1 pinch Red Pepper Ground 

Directions:

1. Place cucumber slices in medium bowl. Sprinkle with salt. Stir in onions.
2. Mix remaining ingredients in small bowl. Pour over cucumbers and onions; toss lightly. Cover.
3. Refrigerate 1 hour or until ready to serve. Toss before serving.

Cooking Tips:

Sour Cream Dill Cucumber Salad: Prepare cucumbers and onion as directed. Omit vinegar, water and sugar. Mix 1/2 cup sour cream and seasonings. Toss with cucumber mixture.


Source:  mccormick.com

Warmed Kale Salad

Ingredients:

Yield: 4 servings

Salad:

1 white onion, sliced
2 large golden beets, cubed (leave skin on)
1 medium sweet potato, cubed (leave skin on) – should yield 2 cups of cubes
1 acorn squash, cut in half, seeds removed (reserve!), peeled with a vegetable peeler and cubed
2 teaspoons grape seed oil
1/2 teaspoon ground cinnamon
salt and pepper, to taste
1 large head kale, chopped

Garlic Maple Dressing:

4 teaspoon apple cider raw vinegar
2 teaspoon maple syrup
1 1/2 teaspoon Dijon mustard
3 small cloves garlic, minced

Add Ons:

8 prunes, sliced
squash seeds

Directions:

1. Preheat your oven to 400F and set aside a baking sheet. No need to cover it with parchment or silicon baking mat.

2. Drop sliced onion, beets, sweet potato, squash, oil, cinnamon, salt and pepper on baking sheet. Toss with hands until everything is coated. Give a good shake of salt and pepper and place in the oven.

3. Roast for 30-35 minutes, rotating halfway through.

4. When the veggies are about 2 minutes away from completion, remove from the oven, place the chopped kale on top and return back to the oven.

5. Meanwhile, combine dressing ingredients in a small bowl. Set aside.

6. Remove the squash guts form the seeds. Place them in a frying pan with a dash of salt and pepper. Heat on medium-low heat. Roast until golden, stirring often.

7. When veggies are done, transfer to a bowl, add dressing, prunes and toasted squash seeds.

8. Serve it up!

Source:  Leanne Vogel

Snickers Caramel Apple Salad

Ingredients:

6 regular size Snickers Candy Bar
6 apples I used Red Delicious... Granny Smith would also be great
1 (5 oz.) package Vanilla Instant Pudding dry, do not prepare
1/2 cup milk
1 (12 oz.) tub cool whip
1/2 cup caramel ice cream topping 

Directions: 


Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined.
Chop up apples and Snickers.
Stir chopped apples and Snickers into pudding mixture.
Place in a large bowl and drizzle with caramel ice cream topping.
Chill for at least 1 hour before serving.

Source: Chefintraining.com

Fresh Cucumber Salad

Ingredients:

7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)
1-cup sliced onions
1-cup sliced green peppers
1-tbsp salt
1-cup white vinegar
2-cups sugar
1-tsp celery seed
1-tsp mustard seed

We used red pepper

Directions:

Mix cucumbers, onions, peppers and salt; set a side
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers
Put in jars and store in refrigerator
Will keep up to 2 months.

Source: Hillbilly CAST IRON Cooking

Southwestern Black-Eyed Pea And Corn Salad

Black-eyed peas illustrate their all-around usefulness in recipes ranging from Black-Eyed Pea Hummus or Texas Caviar Salad to Hoppin John with Grits Polenta. Black-eyed peas are great in soups, salads, sides, and main dishes, you can make them for virtually any meal.

Ingredients:

• 1   medium bell pepper
• 1   small red onion
• 2  15 1/2 ounce cans black-eyed peas
• 1  15 1/4 ounce can corn kernels, no salt added
• 3   tablespoons canola oil
• 2   tablespoons vinegar
• 1   teaspoon ground cumin
• 1/4  teaspoon salt
• 1/2  teaspoon ground black pepper
• 1/4  cup fresh cilantro leaves (optional)

  
  

  Directions:

   

  1. Rinse and dice bell pepper, removing core and seeds. Peel and dice onion.

  2. Add the diced pepper and onion to a large serving bowl.

  3. Drain and rinse canned black-eyed peas and canned corn kernels in a colander.

  4. Add corn and peas to serving bowl.

  5. Measure and add the canola oil, vinegar, cumin, salt, and black pepper to the pea mixture. Mix well.

  6. If using cilantro, rinse and tear the leaves into smaller pieces and add to salad. Mix well before serving.

   

  Tips:

  
  

  1. Try chilling the salad and serving it over spinach or kale. For slightly varied flavor, use any type of vinegar you have on hand, such as balsamic vinegar, red or white wine vinegar, cider vinegar, etc.

   

  Source: bhg.com

Apple-Pear Salad With Maple-Pecan Bacon

Pecans add crunch and a hint of nutty flavor to this delicious fall salad. Maple bacon, fresh fruit, and Gorgonzola cheese up the ante in flavor, and a Cranberry Vinaigrette makes it even more delicious!

Ingredients:

• 8 thick bacon slices $
• 1/4 cup maple syrup
• 1 1/2 cups finely chopped pecans $
• 2 (5-oz.) packages gourmet salad greens
• 1 large Bartlett pear
• 1 large Gala apple $
• 1 cup halved seedless red grapes $
• 4 ounces Gorgonzola cheese, crumbled
• Cranberry Vinaigrette

Direction:

1. 1. Preheat oven to 400°. Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan. Dip bacon slices in syrup, allowing excess to drip off; press pecans onto both sides of bacon. Arrange bacon slices in a single layer on rack, and bake 20 minutes; turn bacon slices, and bake 5 to 10 more minutes or until browned and crisp. Remove from oven, and let stand 5 minutes. Cut bacon crosswise into 1-inch pieces.
2. 2. Place salad greens on a serving platter. Cut pear and apple into thin slices; toss with salad greens. Top with grapes, cheese, and bacon.
3. 3. Serve salad with Cranberry Vinaigrette.

Southern Living
OCTOBER 2011

Banana Croquettes

This is considered a salad in most Kentucky homes.

Ingredients:

4 or 5 firm bananas (not overly ripe) peeled and sliced lengthwise, then cut in half. You can cut them in chunks as well to make bite-sized pieces
2 eggs
3 tablespoons white vinegar
1/2 cup sugar
4 tablespoons milk or cream (I use evaporated milk)
1 teaspoon cornstarch
2 cups crushed peanuts

Directions:

Whisk together eggs, vinegar, sugar, milk and cornstarch. Cook on top of the stove until thickens. Let dressing cool. Dip banana pieces in cooked dressing or coat with a brush and sprinkle or roll in the peanuts. Serve on a bed of lettuce.

Note: 

Some people use regular mayonnaise or miracle whip and then roll the banana pieces in peanuts. I like the cooked dressing. You can also add peanut butter to the dressing and then roll in nuts or coconut. Some people use corn flakes instead of the nuts. They are good however you “fix” them, I put my peanuts in a plastic bag and crush with the rolling pin

Source: TheSouthernLadyCooks.com

Kale Salad

Take a break from the same old lettuce salad. Try this creative mix of kale, tomato, and sweet pepper tossed with a captivating Asian dressing.

Ingredients: 

• 3   cups finely chopped fresh kale leaves
• 1   plum tomato, chopped
• 1/3  cup chopped red sweet pepper
• 1/4  cup pitted ripe olives, quartered lengthwise
• 3   radishes, thinly sliced and halved if desired
• 2   green onions, sliced
• 2   tablespoons raw sunflower kernels

Asian Dressing:

• 3   tablespoons lemon juice
• 3   tablespoons water
• 2   tablespoons reduced sodium soy sauce
• 2   teaspoons olive oil
• 1/2  teaspoon onion powder
• 1/4  teaspoon garlic powder

   

  Directions:

  
  

  1. In a large bowl, combine kale, tomato, sweet pepper, olives, radishes, green onions, and sunflower kernels. Toss gently to mix.

  2. Drizzle Asian Dressing over vegetables. Toss gently to coat. Makes 4 (1-cup) side-dish servings.

   

  NoteAsian Dressing: In a screw-top jar, combine lemon juice, water, reduced-sodium soy sauce, olive oil, onion powder, and garlic powder. Cover and shake well. Chill until ready to serve or for up to 1 week. Makes 1/2 cup.

   

  Source: Food.com

Homemade Buttermilk Herb Ranch Dressing

 
Freshly-made ranch dressing seasoned with fresh-chopped garden dill, parsley and chives tastes great on salads, served as a dipping sauce with fresh vegetables, crispy chicken tenders and Buffalo wings or as a condiment for sandwiches.

Ingredients:

• 1   cup mayonnaise
• 1/2  cup sour cream
• 1/4  cup buttermilk
• 1   tablespoon fresh parsley, minced
• 1   tablespoon fresh chives, minced
• 1   tablespoon fresh dill, minced
• 1   tablespoon apple cider vinegar
• 1   teaspoon fresh garlic, minced
• 1   teaspoon lemon juice
• 1/2  teaspoon Lea & Perrins Worcestershire sauce
• 1/8  teaspoon Tabasco (to taste)
• 1/4  teaspoon kosher salt
• 1/4  teaspoon black pepper

   

  Directions:

   

  1. Combine all ingredients in bowl and whisk to blend.

  2. Cover and chill for several hours to infuse flavors.

   

  Source: bhg

Strawberry Asparagus Salad

Ingredients:

• 1 head romaine lettuce–chopped
• 1/2 bag of baby spinach leaves
• 1 bundle of asparagus–steamed and chilled then cut
• 1 pint of strawberries–sliced
• 1/3 cup sliced almonds–sugar toasted
• Layer ingredients in a large bowl. 
•  
• Dressing:
• 1/4 cup rice vinegar
• 2 Tb olive oil
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 tsp pepper

Directions:

1. Combine dressing ingredients in a jar and shake until combined. Pour over salad and enjoy!

Source:  iheartnaptime

Southwestern Avocado and Black Bean Salad

Ingredients:

1/2 cup freshly chopped cilantro leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
2 or 3 dashes hot sauce (recommended: Tabasco)
4 cups chopped romaine lettuce
2 avocados, peeled and diced
2 cups fresh or frozen corn kernels, thawed and drained
2 (15-ounce) cans black beans, rinsed and drained
1 cup chopped cherry tomatoes
About 3/4 cup (3-ounces) grated pepper jack cheese
Kosher salt and freshly ground black pepper

Directions:

In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce.

In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. Season with salt and pepper, to taste, and serve.

Creamy Broccoli Salad

This salad is a family favorite -- perfect for picnics, potlucks, backyard barbecues and even holiday meals.

Ingredients:

   1/2 cup mayonnaise

1 tablespoon sugar

1 tablespoon red wine vinegar

4 cups fresh broccoli florets

1/4 cup raisins

1/4 cup diced red onion

1/4 cup McCormick® Salad Toppins™  

Directions:

1. Mix mayonnaise, sugar and vinegar in large bowl until well blended. Add broccoli, raisins, red onion and 2 tablespoons of the Salad Toppins; toss to coat well. Cover.
2. Refrigerate at least 2 hours or until ready to serve. Sprinkle with remaining 2 tablespoons Salad Toppins.

Easy BLT Salad

Ingredients:

 

1 pound thick-sliced bacon

2 large heads romaine lettuce, washed, dried and cut into bite-sized pieces  about 16 cups.

3 large ripe tomatoes (1-1/2 pounds), cored and cut into bite-sized pieces

1 cup whipped salad dressing (such as Miracle Whip)

1 teaspoon salt-free seasoning mix (such as Mrs. Dash)

 

Directions:

1.Cook bacon in a large skillet about 6 minutes, until crispy. Drain on paper towels; crumble when cool.

2.Place half of the lettuce in a 14- to 16-cup salad or trifle bowl. Sprinkle half of the tomato pieces and half of the crumbled bacon over the lettuce. Press to compress ingredients.

3.Spread half of the salad dressing over the top. Sprinkle with half the seasoning mix. Repeat layering with remaining lettuce, tomato (reserving some for garnish), bacon and dressing. Sprinkle top with remaining seasoning and reserved tomato. Cover and refrigerate for at least 2 hours.

 

 

Seven-Layer Salad

Ingredients:

Makes 10 to 12 servings

5 cups chopped green leaf lettuce
2 cups seeded, chopped tomatoes
2 cups chopped yellow bell pepper
1 (12-ounce) package frozen green peas, thawed
2 cups chopped radishes
2 cups diced seedless cucumber

Seven-Layer Salad Dressing (recipe follows) 

Garnish: shredded Cheddar cheese, crumbled cooked bacon

1. In a 3 1/2-quart glass bowl, layer lettuce, tomatoes, bell pepper, peas, radishes, and cucumber. Top with dressing, spreading edges to seal. Cover, and refrigerate for 4 hours to overnight. Garnish with cheese and bacon, if desired.

Seven-Layer Salad Dressing

Makes about 2 cups

2 cups mayonnaise
1/4 cup chopped fresh chives
1/4 cup chopped fresh dill
4 teaspoons Dijon mustard
2 teaspoons onion powder
1/2 teaspoon ground black pepper

Directions:


1. In a small bowl, combine mayonnaise, chives, dill, Dijon mustard, onion powder, and pepper, stirring well.

Grilled Corn, Avocado And Tomato Salad

Ingredients:

•1 pint grape tomatoes
•1 ripe avocado
•2 ears of fresh sweet corn
•2 tbsp fresh cilantro, chopped

Honey Lime Dressing

•Juice of 1 lime
•3 tbsp vegetable oil
•1 tbsp honey
•Sea salt and fresh cracked pepper, to taste
•1 clove garlic, minced
• Dash of cayenne pepper

Directions:

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

White House Salad

Ingredients:

1 Head of Lettuce ( I prefer romaine lettuce)
1 cucumber
2 in season tomatoes
1 /4 Red Onion
1 bunch of basil
1/ 3 cup of Olive Oil (for dressing)
4 tbsp of lemon juice (for dressing)
1 tsp of honey (for dressing) 


Directions:

*Wash and dry the lettuce. Tear it into bite-size pieces. Peel the cucumber and cut it into bite-sized bits ( I like to keep the peel on for extra fiber). Wash the tomatoes and cut them into bite sized pieces. Peel the onion and slice it as thin as possible. Wash and chop the basil into large pieces.

*In a large mixing bowl, combine the lettuce, cucumbers, tomatoes, onions and basil. Toss together so the ingredients are well mixed.

*For the dressing: place the dressing ingredients in a container with a tight-fitting lid. Cover the container and shake vigorously.* Add the dressing to the salad and toss. Serve right after tossing.

Tomato Stacked Salad

Ingredients:

Fresh Tomatoes
Mozzarella Cheese 
Asparagus
Balsamic Vinaigrette

Directions:

Just stack tomatoes, some mozzarella cheese and asparagus and drizzle with some balsamic vinaigrette.

Mandarin Orange Salad

Ingredients:

1 large box Orange Jello
1 1/2 small containers Cool Whip
1 regular size container cottage cheese
1 large can mandarin oranges

Directions:

Mix ingredients well. Refrigerate about 2 hours.