Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. I taught myself how to cook. Mom was a package and canned goods cook. To be honest her Mom couldn't cook either. Mom's idea of a salad was dump some lettuce mix in a bowl and drown it in bottled dressing. These salads go beyond that.
Asian Beet and Spinach Salad
8 ounces baby spinach
8 ounces mandarin oranges in juice
8 ounces beets sliced
1/4 cup dried cranberries
1/4 cup golden raisins
2 teaspoons candied ginger minced
1 small shallot minced
Dressing
1/4 cup olive oil
2 tablespoons plum vinegar
1 tablespoon light brown sugar packed
Drain oranges saving juice. Add the cranberries and raisins to the juice and let sit for about 15 minutes.
Mix oil, vinegar and brown sugar together.
Drain the cranberries and raisins.
In a large bowl mix the spinach, oranges, cranberries, raisins, ginger, beets and shallots together.
Add dressing and toss to mix.
Makes 8 servings
Italian Caprese Salad
4 whole Roma tomatoes sliced
16 ounces fresh mozzarella cheese sliced
3/4 ounces fresh basil leaves torn
Dressing
1/4 cup olive oil
1/8 cup balsamic vinegar
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Slice the tomatoes and mozzarella and place in a bowl. Tear the basil leaves and add to the tomatoes and mozzarella.
In a small bowl mix the dressing ingredients together except for the olive oil. Drizzle the olive oil in whisking to form an emulsion.
Dress the tomatoes, mozzarella and basil or put on the side and let people dress their own.
Makes 8 servings
Italian Seasoning
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried marjoram
1 tablespoon dried sage
1 tablespoon dried thyme
1/2 teaspoon crushed red pepper flakes
Mix everything together until well combined and store in a jar with a lid.
Makes 10 servings
Chinese Chicken Salad
1 pound boneless skinless chicken breasts cut into 1 inch cubes
1 tablespoon low sodium soy sauce
1 teaspoon cornstarch
3 tablespoons vegetable oil divided
1 large head Romaine lettuce cut into bite size pieces
8 ounces baby spinach
2 whole green onions sliced
4 ounces chow mein noodles cooked and drained
1 tablespoon toasted sesame seeds
Dressing
1 tablespoon light brown sugar packed
2 tablespoons rice wine vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
1/4 teaspoon sesame oil
In a small bowl mix the soy sauce and cornstarch together. Add the chicken and coat with soy sauce mixture. Marinate for 15 minutes.
Heat skillet to medium and add 2 tablespoons of vegetable oil and heat until shimmering. Add chicken and cook until browned on all sides. Remove from pan.
Heat remaining oil and add sesame seeds and chow mein noodles and cook until toasted.
In a large bowl add lettuce, spinach and green onions. Add dressing and to coat. Add the chicken and the noodles.
Makes 6 servings
Cucumber Salad
2 large cucumbers thinly sliced
1 small red onion thinly sliced
Dressing
4 tablespoons white wine vinegar
2 tablespoons light brown sugar packed
1 teaspoon Dijon mustard
1 teaspoon dried basil
In a medium bowl mix the vinegar, brown sugar, Dijon and basil together.
Add the cucumbers and onions to the dressing and mix well.
Cover and chill for at least 1/2 hour.
Makes 6 servings
Greek Salad
1 head Romaine lettuce cut into bite size pieces
3 large Roma tomatoes diced
1 large cucumber diced
1 small green bell pepper seeded and diced
1 small red onion thinly sliced
1/2 cup kalamata olives sliced
4 ounces feta crumbled
Dressing
6 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 small clove garlic minced fine
1 teaspoon dried oregano
1/4 teaspoon salt
Soak the onion in ice water for 10 minutes to tame the sharp taste. Dry off.
In a small bowl mix the dressing ingredients together.
Mix the salad ingredients except for the feta cheese in a medium bowl.
Toss the salad with the dressing and top with the feta cheese.
Makes 6 servings
Wilted Spinach Salad
8 ounces spinach leaves torn
3 whole green onions sliced
3 slices bacon diced
1/2 cup dried cranberries
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon seasoned salt
1/8 teaspoon seasoned pepper
1 teaspoon light brown sugar packed
Cook bacon until crisp and drain on paper towels. Crumble the bacon up.
Pour out all but 2 tablespoons of the bacon fat. Add the vinegar, Dijon mustard, salt, pepper and the brown sugar. Cook for 1 minute.
Mix the salad ingredients together. Toss with the dressing.
Makes 6 servings
Steak Salad
1 pound steak sliced thin
1 tablespoon sherry
1 tablespoon low sodium soy sauce
2 tablespoons olive oil
1 large head Romaine lettuce cut into bite size pieces
4 ounces cherry tomatoes sliced in half
4 ounces mushroom caps sliced
2 whole green onions sliced
Dressing
1/4 cup extra virgin olive oil
2 tablespoons low sodium soy sauce
1 teaspoon ginger root minced
1 clove garlic minced
1 tablespoon seasoned rice wine vinegar
2 tablespoons dark brown sugar packed
Mix the sherry and soy sauce together and add the meat. Stir to combine. Marinate for 30 minutes.
Mix the salad ingredients together in a medium bowl.
Mix the dressing ingredients together.
Refrigerate the dressing and salad ingredients for 1 hour.
Toss salad with the dressing to coat and serving the remaining dressing on the side.
Makes 6 servings
Italian Tossed Salad
1 head Romaine lettuce cut into bite size pieces
1 head red leaf lettuce cut into bite size pieces
1 medium yellow bell pepper seeded and diced
8 ounces cherry tomatoes halved
1 small red onion thinly sliced
1/8 cup Parmesan cheese shredded
Dressing
4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon garlic salt
1/2 teaspoon Dijon mustard
1/2 teaspoon Italian seasoning
Croutons
4 slices bread cubed
2 tablespoons unsalted butter
1/2 teaspoon Italian seasoning
For the croutons heat the butter in a medium skillet over medium heat. Add bread and cook until golden. Drain on paper towels and set aside.
For the dressing mix all the ingredients except the olive oil together in a small bowl. Slowly drizzle the olive oil into the dressing whisking to combine. Set aside.
Place the salad ingredients except the cheese in a medium bowl. Add the dressing and toss to combine.
Add the croutons and the cheese to the salad.
Makes 8 servings
I have more salads at artbymichelewilson.com/...