Welcome to Thursday Coffee Hour. This is an open topic thread so help yourself to the goodies and sit a spell and let us know what is new with you. Growing up my Mom's idea of a salad was a bag of shredded iceberg lettuce, cabbage, and carrots with cherry tomatoes on top and bottled dressing. If you look at the grocery store's idea of salad you see that same base. Salads however come in all shapes and sizes. They can be hot or cold, a side dish or a main dish. Here are some of my salad recipes.
Italian Caprese Salad
This salad has only a few ingredients but is really flavorful.
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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4 whole Roma tomatoes -- sliced
16 ounces fresh mozzarella cheese -- sliced
¾ ounce fresh basil leaves -- minced
¼ cup olive oil
⅛ cup balsamic vinegar
½ teaspoon Italian seasoning
¼ teaspoon salt
⅛ teaspoon pepper
Slice tomatoes and mozzarella and place in a bowl. Tear the fresh basil leaves and add to tomato and cheese mixture.
In a small bowl put vinegar, salt, pepper and Italian seasoning. Mix well. Slowly drizzle the olive oil whisking to form an emulsion.
Dress the tomatoes, mozzarella and basil with the dressing or have the dressing on the side and people can dress their own salad.
Notes: Fresh basil leaves will discolor if cut with a knife. If you are not going to be cooking the basil tear the leaves.
Per Serving: 254 Calories; 21g Fat (73.0% calories from fat); 13g Protein; 5g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 308mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; ½ Vegetable; 0 Fruit; 3 Fat.
Greek Salad
This is a traditional salad that is topped with Feta cheese.
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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1 head romaine lettuce -- torn in bite size pieces
3 large roma tomatoes -- seeded and diced
1 large cucumber -- seeded and diced
1 small red onion -- sliced
1 small green pepper -- seeded and diced
½ cup kalamata olives -- sliced
4 ounces feta cheese -- crumbled
Dressing
6 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 small clove garlic -- minced fine
1 teaspoon dried oregano
¼ teaspoon salt
Soak onion in ice water for 10 minutes to tame the sharp taste. Rinse and dry off.
Mix the dressing ingredients together until combined.
Mix the salad ingredients except feta in salad bowl.
Toss salad with dressing and top with cheese.
Per Serving: 277 Calories; 23g Fat (72.5% calories from fat); 6g Protein; 14g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol; 632mg Sodium. Exchanges: 0 Grain(Starch); ½ Lean Meat; 2 Vegetable; 0 Fruit; 4½ Fat; 0 Other Carbohydrates.
Comfort Salad
This salad is from my childhood and I've always thought of it as comfort food.
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1 head iceberg lettuce -- torn
4 medium tomatoes -- seeded and quartered
4 eggs, hard-boiled -- diced
½ cup low fat mayonnaise
½ teaspoon garlic salt
Tear lettuce into bite size pieces. Seed and quarter tomatoes. Dice hard boiled eggs. Add all ingredients to a medium size bowl and mix thoroughly.
Per Serving: 100 Calories; 7g Fat (61.5% calories from fat); 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 111mg Cholesterol; 241mg Sodium. Exchanges: ½ Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
Mandarin Salad
Mandarin oranges and Asian ingredients in the dressing gives this salad a unique taste.
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1 bunch red leaf lettuce -- torn
1 small yellow bell pepper -- seeded and sliced
8 ounces water chestnuts, canned -- drained and sliced
8 ounces mushrooms -- sliced
11 ounces Mandarin oranges in light syrup
1 small red onion -- sliced thin
Dressing
1 tablespoon ginger root -- minced
⅓ cup vegetable oil
3 tablespoons garlic wine vinegar or other wine vinegar
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
1 tablespoon no salt added tomato paste
Remove seeds and ribs of yellow bell pepper and slice into thin strips. Slice red onion into thin slices. Slice mushrooms. Tear red lettuce into bite size pieces.
Drain water chestnuts. Drain oranges saving syrup.
Mix lettuce, peppers, onions, mushrooms, water chestnuts and orange slices together in a large salad bowl.
In a blender add juice from oranges, oil, ginger, vinegar, soy sauce, sesame oil and tomato paste. Process until smooth and ginger is finely chopped.
Either toss the salad with the dressing or serve it on the side and let people add their own.
Per Serving: 149 Calories; 10g Fat (56.7% calories from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 84mg Sodium. Exchanges: 0 Grain (Starch); 1½ Vegetable; ½ Fruit; 2 Fat; 0 Other Carbohydrates.
Wilted Spinach Salad
A lighter version of a great salad.
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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8 ounces spinach leaves -- torn
3 whole green onions -- sliced
3 slices bacon, lower sodium -- diced
½ cup dried cranberries
1 tablespoon balsamic vinegar
½ teaspoon Dijon mustard
¼ teaspoon seasoned salt
⅛ teaspoon seasoned pepper
1 teaspoon brown sugar, packed
Cook bacon until crisp. Pour out all but 2 tablespoons of the bacon fat. Drain bacon on paper towel and crumble.
Add vinegar, Dijon, salt, pepper, and sugar to bacon fat and cook for about a minute.
Mix spinach, green onions, crumbled bacon, and cranberries together. Pour on dressing and toss to coat.
Per Serving: 30 Calories; 2g Fat (44.5% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 128mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
Caesar Salad
Cooking the egg briefly makes it safer to eat. Raw eggs can be dangerous to some people.
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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1 large romaine lettuce
2 tablespoons grated fresh Parmesan cheese
2 cups bread cubes
2 tablespoons unsalted butter
2 cloves garlic -- minced
Dressing
1 whole egg -- at room temperature
1 teaspoon fresh lemon juice
½ teaspoon Dijon mustard
½ teaspoon low sodium Worcestershire sauce
2 teaspoons balsamic vinegar
2 anchovy fillets -- rinsed and minced fine
¼ cup extra virgin olive oil
Heat butter in large skillet. Add bread and garlic and cook until bread cubes are toasted. Remove and set aside.
In a small saucepan heat water to boiling. Add egg and cook for one minute. Remove and plunge into cold water to stop cooking. In a food processor add egg, lemon juice, Dijon, Worcestershire, vinegar, and anchovies. Mix until well combined. Slowly add olive oil and mix until dressing is completely combined.
In a large bowl tear up lettuce leaves and toss with enough dressing to coat evenly. Add croutons and cheese to salad and toss to combine.
Per Serving: 197 Calories; 15g Fat (67.0% calories from fat); 6g Protein; 11g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol; 196mg Sodium. Exchanges: ½ Grain(Starch); ½ Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
Steak Salad
One of the best combinations out there.
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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1 pound flank steak -- sliced thin
1 tablespoon sherry
1 tablespoon low sodium soy sauce
2 tablespoons olive oil
1 large romaine lettuce -- torn into bite size pieces
4 ounces cherry tomatoes -- halved
4 ounces mushroom caps -- sliced
2 whole green onions -- sliced
Dressing
¼ cup extra virgin olive oil
2 tablespoons low sodium soy sauce
1 teaspoon ginger root -- minced fine
1 clove garlic -- minced fine
1 tablespoon seasoned rice vinegar
2 teaspoons dark brown sugar, packed
Mix sherry and soy sauce together. Add beef and turn to coat. Marinate for 30 minutes. Heat oil in skillet to medium and add beef. Cook until desired doneness. Mix lettuce, tomatoes, mushrooms, green onions, and steak together. Mix dressing ingredients together and store in lidded jar.
Refrigerate salad and dressing for at least an hour. To serve toss salad with enough dressing to coat and serve left over dressing on side.
Per Serving: 297 Calories; 22g Fat (65.5% calories from fat); 18g Protein; 8g Carbohydrate; 3g Dietary Fiber; 39mg Cholesterol; 367mg Sodium. Exchanges: 2 Lean Meat; 1½ Vegetable; 3 Fat; 0 Other Carbohydrates.
Oriental Cucumber Salad
An Asian twist to a cucumber salad.
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
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1 medium cucumber -- seeded and thinly sliced
1 medium tomato -- seeded and diced
1 small shallot -- minced
1 teaspoon fresh ginger root -- minced
2 tablespoons rice wine vinegar
1 tablespoon low sodium soy sauce
1 tablespoon brown sugar, packed
1 teaspoon sesame oil
Slice the cucumber thinly. Core and seed the tomato and dice. Dice the shallot and mince the ginger root. Add together in a small bowl.
Mix the vinegar and soy sauce with the brown sugar and sesame oil and stir until sugar is dissolved. Pour over the vegetables and marinate in the refrigerator for at least an hour to meld flavors.
Per Serving: 45 Calories; 1g Fat (24.6% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 156mg Sodium. Exchanges: 1 Vegetable; 0 Fat; ½ Other Carbohydrates.
Fire and Ice Salad
This is very popular in the South with a combination of cool vegetables and spicy dressing.
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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4 medium tomatoes -- seeded and chopped
1 medium green bell pepper -- seeded and diced
1 small red onion -- sliced thin
2 medium cucumbers -- seeded and sliced
Dressing
½ cup apple cider vinegar
3 tablespoons sugar
1 teaspoon mustard seeds
1 teaspoon celery seeds
¼ teaspoon cayenne pepper
1 dash Tabasco sauce
Mix dressing ingredients in a small saucepan and boil for a minute.
Combine tomatoes, cucumbers, and onion in a large bowl. Pour dressing over and mix to combine. Refrigerate for at least two hours.
Add cucumbers and toss to combine. Refrigerate again for a couple of hours. Drain before serving.
Per Serving: 77 Calories; 1g Fat (7.8% calories from fat); 2g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; ½ Other Carbohydrates.
Southwestern Black Beans and Corn Salad
A colorful and tasty dish featuring ingredients popular in the Southwest.
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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15 ounces black beans, canned -- rinsed and drained
1 cup frozen corn -- defrosted
1 small red onion -- diced small
1 small red bell pepper -- seeded and diced
2 whole Roma tomatoes -- seeded and diced
1 medium avocado -- diced
2 ounces pimientos -- diced
¼ cup cilantro -- minced
Dressing
2 tablespoons fresh lime juice
4 tablespoons extra virgin olive oil
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
½ teaspoon brown sugar
½ teaspoon oregano
In a small bowl mix lime juice, salt, pepper, sugar, and oregano until sugar is dissolved.
Slowly drizzle oil into the dressing mixture and whisk until combined.
Put the salad ingredients in a large bowl. Add dressing and stir to combine.
Refrigerate before serving to let flavors meld.
Per Serving: 188 Calories; 11g Fat (52.1% calories from fat); 5g Protein; 19g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 259mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
I'm Making This up as I Go Along Pasta Salad
This salad came about when I realized at 10:00 PM that I had a pot luck the next day and needed to bring a salad. Since my local stores were closed I went into my pantry and refrigerator and pulled stuff out. It is one of my most requested recipes.
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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8 ounces macaroni -- cooked and drained
4 whole hard-boiled eggs -- chopped
4 whole sweet pickles -- chopped
2 ounces pimiento -- diced
4 ounces black olives -- sliced
1 medium sweet onion -- diced fine
3 tablespoons balsamic vinegar
1 cup low-fat mayonnaise
½ teaspoon seasoned salt
½ teaspoon seasoned pepper
1 tablespoon salad herbs
1 tablespoon Dijon mustard
¼ teaspoon paprika
Cook macaroni according to package instructions; drain. Place in large bowl along with eggs, pickles, olives, pimentos, and onion.
In a small bowl mix the vinegar, mayonnaise, salt, pepper, salad herbs, paprika, and mustard. Pour over macaroni mixture and mix thoroughly. Chill for at least an hour.
Per Serving: 265 Calories; 13g Fat (43.4% calories from fat); 7g Protein; 30g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 526mg Sodium. Exchanges: 1½ Grain (Starch); ½ Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; ½ Other Carbohydrates
Zippy Potato Salad
I love potato salad but wanted more flavor than the usual types.
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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6 medium potatoes -- cubed
3 tablespoons white wine vinegar
1 medium onion -- chopped
1 clove garlic -- minced
4 sweet pickles -- chopped
4 eggs, hard-boiled -- chopped
1 cup low-fat mayonnaise
½ teaspoon seasoned salt
¼ teaspoon paprika
½ teaspoon seasoned pepper
1 tablespoon Dijon mustard
2 stalks celery -- chopped
Place potatoes in pan with boiling water and cover and cook until tender when pierced, about 20 to 25 minutes. Drain and cool slightly. Place in large bowl. Add celery, garlic, pickles, eggs and onion.
In a small bowl combine vinegar, mayonnaise, Dijon mustard, salt, pepper and paprika. Add dressing to potato mixture and mix thoroughly. Cover and chill 4 to 6 hours or until next day.
Per Serving: 216 Calories; 11g Fat (44.9% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 413mg Sodium. Exchanges: 1 Grain (Starch); ½ Lean Meat; ½ Vegetable; 2 Fat; ½ Other Carbohydrates.
Hot German Potato Salad with Polish Kielbasa
Hot German Potato Salad is the gold standard of hot salads.
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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6 medium Yukon Gold potatoes -- sliced
1 medium sweet onion -- sliced
water -- to cover
4 slices bacon, thick-sliced -- diced
2 tablespoons all-purpose flour
2 tablespoons sugar
1 teaspoon dry mustard
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
1 teaspoon paprika
½ teaspoon celery seed
⅓ cup cider vinegar
⅔ cup water
1 pound Polish sausage or Kielbasa
Slice the potatoes and onions and put in crockpot. Cover with water. Cook on LOW 5 to 6 hours or HIGH 2 to 3 hours.
Mix flour, sugar, mustard, salt, pepper, paprika, and celery seeds in a small bowl.
Cook bacon to desired doneness. Add flour mixture and cook for one minute. Add water and vinegar and scrape up all the fond from bacon. Heat to boiling and stir until thickened.
Drain potatoes and onions and return to crockpot. Slice Polish sausage and add to pot. Add sauce and stir to combine.
Cook on HIGH for 30 to 45 minutes until everything is heated through.
Per Serving: 403 Calories; 26g Fat (58.8% calories from fat); 16g Protein; 25g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol; 919mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; ½ Vegetable; 4 Fat; ½ Other Carbohydrates.