Category Archives: Salads

Bragging Rights & Chicken Curry Salad

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I need to brag a little bit.

Recently I made all of the judge food for our Regional speech and debate tournament (about 120 people, 3 meals a day, 4 days). I had some excellent helpers! Couldn’t have done it without them :-)

Now – the part that I’m bragging about is this… One day for lunch I made four salads. Southwest Quinoa, Chicken Penne Thyme, Greek Orzo and Chicken Curry. Everyone LOVED them! Everyone. I’ve received e-mails saying how great the salads were! (Everyone except some guy who wanted some meat. Beef to be exact. Chicken wasn’t cutting it!)

I love it when I can make people so happy that they won’t stop talking about it :-)

I thought I would share one of the salad recipes with you!

Chicken Curry Salad: 4 cups diced chicken, 1 granny smith apple diced small, 2 cups chopped celery, 1/4 cup diced red onion, 1/2 cup raisins. Combine ingredients in a medium bowl. (Alternately you can add halved grapes and/or chopped walnuts.) For the sauce combine: 1 cup mayonnaise, 2 tablespoons lemon juice, 1 1/2 teaspoons curry powder, 1 teaspoon sea salt, 1/4 teaspoon ground pepper. (I always taste, taste, taste and adjust seasonings as needed. There’s a pretty good chance I add more curry and salt than this recipe calls for – but only after I taste it!) Stir sauce into chicken mixture. Chill until ready to serve. Enjoy!

Salad Dressing

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Guess what?! Now that I have semi-consistent internet access (at my house), I can blog more! Woohoo! Now the question is… will I? It would help if I could find my camera. No idea where it went.
Ok. Does this sound good to you?

White wine vinegar
Olive oil
Minced chives
Minced garlic
Sugar
Dijon mustard
Salt & Pepper
aaand Apple Juice???

I think it does. I’ll be getting about 160 peoples opinions about this dressing on Sunday when we serve it with a mixed greens salad at the “Mothers Day” lunch my dad and I are putting together!

Colorful Cabbage Salad

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This salad is everything a salad should be. Flavorful, fresh, full of vitamin’s and minerals and containing enough different textures to keep you interested and happy all the way through!

Salad
1 medium red cabbage, chopped into bite size pieces
1 medium green cabbage, chopped into bite size pieces
2-3 apples, cubed
1 medium beet, peeled and cubed
3-4 kale leaves, stem removed and torn into bite size pieces
1/2 c. raw walnuts

Dressing
1/2 c. raw apple cider vinegar
1/2 c. good quality olive oil
1/2 tsp cracked black pepper
2 tsp sea salt
1/4 c. maple syrup
1/4 c. lemon juice

Combine the first 6 ingredients together in a large bowl. Combine dressing ingredients in a smaller bowl, taste and adjust seasoning as necessary. Toss dressing and salad together, making sure to use just enough dressing that it coats everything well but doesn’t drown the salad.
This salad can be served immediately – but it just seems to get better with time and will hold well for at least a couple of days.

Piquant Prawn Salad – or as I like to call it… the best salad ever!

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I love this “salad”! This is another recipe from the previously mentioned Thai cook book. I normally leave a few ingredients out but I will put in parenthesis whatever adjustments I make so you can see all of the options! This recipe serves 4.

Ingredients:
-7 oz rice vermicelli (or whatever rice noodles you happen to have on hand)
-(8 baby corn cobs, halved)
-5 oz snow peas
-1 Tbsp vegetable oil
-2 garlic cloves, finely chopped
-1 inch piece of fresh ginger, peeled and finely chopped
-1 fresh red or green chili, seeded and finely chopped
-1 lb raw peeled jumbo shrimp
-4 green onions, very thinly sliced
-1 Tbsp toasted sesame seeds
-1 lemon grass stalk, thinly shredded (when you can find it)

For the dressing:
-1 Tbsp chopped fresh chives
-1 Tbsp Thai fish sauce
-1 tsp soy sauce
-3 Tbsp peanut oil
-1 tsp sesame oil (or if you love sesame oil as much as I do, use it instead of peanut oil!)
-2 Tbsp rice vinegar

-Put the rice noodles in a heat proof bowl, cover with boiling water, let sit for 10 minutes. Drain, refresh with could water, drain again and set aside.
-The dressing can also be made ahead by combining and either shaking or whisking all of the dressing ingredients together and then setting aside.
-Saute (or steam) the snow peas (and baby corn) and set aside.
-Heat the oil in a frying pan (or wok). Add the garlic, ginger and chili and cook for one minute. Add the shrimp and cook until just pink. Stir in the green onions, snow peas, (baby corn) and sesame seeds. Toss lightly to mix.
-Tip the contents of the pan over the rice noodles.
-Pour the dressing on top and toss well. Sprinkle with lemon grass and serve or chill for one hour before serving.

Enjoy this light flavorful salad!