Category Archives: 16. Salads

Napa Cabbage Apple/Nut Salad and Apple Delight Nut and Cheese Salad

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salads

Napa Cabbage Apple/Nut Salad and Apple Delight Nut and Cheese Salad

 This question below from my dear long time friend Benecia, and below I believe is the answer:

Margot, Do you remember the recipe for the Napa cabbage, apple, pecan salad? Benecia”

Hope the following answers your question Benecia.

Napa Cabbage Salad with Chopped Apples and Pecans

Salad Ingredients and Directions:

1 Napa cabbage sliced thin or shredded regular round green cabbage

5 green onions chopped

Chopped Pecans or other nuts that may appeal to you—as many as you desire

1 or 2 Pipin or other green apples–chopped

1 ½ pack of Ramen noodles—crunched and browned briefly under the broiler

Directions for salad:

Mix these ingredients in a large salad bowl

Dressing Ingredients:

1/3 to 1/2 C. sugar

1/2 C. olive oil

1/4 C. white vinegar (I use rice vinegar) but you can use another white vinegar

Sesame seeds (optional)

Put in blender and mix well.  Toss with salad ingredients from above.

Apple Delight Salad

Salad Ingredients and Directions:

2 heads frisee lettuce, tough outer leaves discarded

2 Gala apples

2 Tsp. fresh lemon juice

S&P

½ C. walnut halves

1/4 C. plus 1 Tblsp. chopped fresh flat-leaf parsley for the top

8 oz. blue cheese, cut into 1/2 inch chunks

Directions for Salad:

  1. Halve and core the apples.  Cut lengthwise into 1/4 inch matchstick strips.  Toss the strips with the lemon juice to prevent browning.
  2. Separate the frisee leaves and rinse them in cold water.  Drain and pat dry.
  3. Place the frisee in a large salad bowl.  Season with S&P; then toss with the walnuts, 1/4 C. chopped parsley and blue cheese. Toss the salad with the dressing below.
  4. Place the apple strips atop the salad and sprinkle with the remaining parsley.

Apple Cider Vinaigrette:

1/4 C. cider vinegar

2 Tsp. Dijon-style mustard

S&P to taste

1/4 C. olive oil

Directions for dressing:

Place ingredients in a blender and whiz to blend well and use on the Frisee salad above.

For more salad, dressing and vinaigrette recipes, visit http://blog.tempinnkeeper.com

Red and Green Salad Featuring Pears, Cheese and a Cranberry Vinaigrette

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5 pearsRed and Green Salad featuring Pears, Cheese and a Cranberry Vinaigrette

Serves 8

 

Ingredients:

Vinaigrette:

1/2 C. cider vinegar

splash of balsamic(careful! put balsamic in bottle’s cap before pouring into dressing; taste before adding more)

1/4 C. whole cranberries

1/4 C. olive oil

2 Tsp. sugar

1/8 Tsp. salt

Ground pepper to taste

Salad:

2 firm Bartlett pears or Anjou pears ( or apples if you prefer)

2 heads romaine lettuce, rinse dried, torn into bite-size pieces

2 medium heads Belgian endive, wash,dried, and chopped

Additional add-on ingredients:

1/2  C. chopped toasted walnuts

1/2 C. crumbled Gorgonzola cheese or other blue cheese

Instructions:

Vinaigrette:

  1. Combine vinegar and cranberries in a saucepan and cook over medium heat until the cranberries are softened—7-10 minutes.
  2. Remove from heat and add olive oil, sugar and S&P.
  3. Place in blender and mix until smooth.  Refrigerate until chilled.

Salad:

  1. Core and julienne one pear; core and dice the other
  2. Combine the romaine, endive, diced pears, walnuts and Gorgonzola in a large bowl.  Drizzle with enough dressing to coat and toss gently.
  3. Top with julienned pear.

Bon Appetit.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Margot’s Favorite 5 Salad Dressings

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saladsMargot’s Favorite Salad Dressings

There are all kinds of greens to make into a salad, however, no matter what, I’ve found that if the dressing isn’t good, neither is the salad in spite of your preciously chosen greens. So here for your salad enjoyment is 5 dressings that are easy to make and I think are very delicious. Each makes about 1 cup’s worth. Better to put too little than too much on your salad and sometimes, I think its best just to serve the dressing(s) on the side and let your guest do the job.  These dressings can store in the refrigerator for up to 3 weeks.  If they gel, I warm them up in their jar in a cup of hot water and then shake well.

  1. Classic French Dijon

1/2 C. white wine vinegar

1/2 tsp. each kosher salt and ground black pepper

1 Tbsp. Dijon Mustard

2 Tsp. chopped thyme leaves or tarragon

1/2 C. Olive Oil

  1. Raspberry Balsamic

1/2 C. balsamic vinegar

2 Tbsp. water

4 Tsp. raspberry preserves

1/2 Tsp. each kosher salt and ground black pepper

1 Tbsp. finely chopped shallot

2/3 C. olive oil

  1.  Cilantro Lime

1/4 C. fresh lime juice

2 Tbsp. apple cider vinegar

1/4 Tsp. cayenne pepper

1/2 Tsp. ground cumin

1/4 Tsp. kosher salt

1 Tblsp. honey

2 Tbsp. chopped cilantro

2/3 C. canola oil or olive oil

  1. Lemon Parmesan

1/4 C. fresh lemon juice

2 Tbsp. white wine vinegar

1/4 Tsp. each kosher salt and ground black pepper

3 Tbsp. finely grated Parmesan

1/2 C. olive oil

  1. Asian Sesame Ginger

1/2 C. rice wine vinegar

1/2 Tbsp. soy sauce (I use the low sodium)

2 Tblsp. honey

1/2 Tsp. fresh grated ginger

2 Tsp. toasted sesame seeds

1/2 Tsp. sesame oil

2/3 C. canola oil or olive oil

Fresh Spinach Salad with Fresh Sliced Mangos and Asian Sesame Ginger Dressing

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Egg Picante & Spinach-mango salad etc. 019

Fresh Spinach Salad with Fresh Sliced Mangos and Asian Sesame  Ginger Dressing

 

 

I love spinach any which way however I especially like it when presented as a tasty salad.  When the fresh mangos are out in their best form, that’s when I usually think of my combo spinach mango delight.  Topping it with this Asian sesame ginger dressing makes this salad just about perfect—or at least I think so.  Here’s the recipe to share and hope you enjoy it as much as I do.

Ingredients:

Plenty of good fresh spinach—well washed and rinsed and leaves left whole

One or more (depending how much spinach you’ve dished into your salad bowl) fresh, tasty mangos sliced long ways

Pine nuts to sprinkle on last

Asian Sesame Ginger Dressing Ingredients-(makes about 1 C and stores in frig for up to 3 weeks)

1/2 C. rice wine vinegar

1/2 Tbsp. soy sauce

2 Tbsp. honey

1/2 tsp. freshly grated ginger

2 Tsp. toasted sesame seeds

1/2 Tsp. sesame oil

2/3 C. Olive Oil or Canola Oil or a mixture of both

Directions:

Because I like to enjoy my guests when they arrive, I try to organize my entertainment meals in a way that will make my job as effortlessly as possible.  Doing this entails the cook to plan and to think ahead.  So, this is what I do with this simple, but delicious salad.   An hour or two before your guests arrive:

  1. Place dressing ingredients in a lidded jar and shake well. Put in frig..

2.   Wash the spinach in the spinner and store spinner/spinach in the frig.

3.   Peel and slice mangos. Place on a dish and cover with saran rap. Store in frig.

4.   Keep salad bowl, serving implements out on counter top with pine nuts near by.

So now, that you have your salad all ready to go, you can also start organizing the rest of your meal.  I am always doing dishes as I go so that when my guests arrive, the kitchen is relatively neat and clean. I always make sure that my dishwasher is EMPTY. That makes cleanup after the guests leave a breeze.  Because I am such a neat-nick, I guess that I would not do well in a busy restaurant kitchen—however, having been an innkeeper for 5 years, this method worked very well for me.  So, just a couple of hints from the TempInnKeeper Margot.  Hope they can work for you as well.

Minty Salad

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Minty Salad

(This recipe serves 4 but you can easily make more or less)

I love fresh salads however, I must admit, I have not thought much about using chopped fresh mint in them.  This healthy ingredient has just recently been brought to my attention and so of course I had to look up (once again) to see the beneficial health properties that it contains.  They are briefly among others that aren’t mentioned: a relief for indigestion, heartburn and IBS symptoms; an antioxidant; a bacteria and fungus inhibitor; breathing, respiratory and congestion aide; a mild sedative and combatant for bad breath.  And besides all of that, it smells so fresh and adds a special zest to a salad. I think that as I, you will really enjoy it.  So, this is a salad that I’ve concocted to share with you.

Ingredients:

Fresh mint chopped (about ½ C)(or more if you wish)

1 C. watercress leaves-stemmed

1 C. baby arugula

1 C. chopped green cabbage

1/3 C. chopped red onion

5 or more baby tomatoes sliced

1/2 fresh avocado bits (I spoon mine out of the shell.  Don’t throw it away and keep the seed. Put it back together as if it were never cut, wrap it in seran wrap, put in frig. for further use.)

Further ingredients that you can add are:

Chopped hard boiled egg

Shrimp

1/4 C. cooked Millet

Parmesan cheese shaved or goat cheese

For the dressing I use:(please use the amounts that suit your individual taste)

Rice Vinegar

Olive Oil

 

Bon Appetit

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.innkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Vinaigrette Dressing (hearty & also good for artichokes,etc.)

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I have a green singing Finch named Bandit because he has a little mask on. He sings prettier than any canary and loves his greens. In his salad bowl I place lettuce, kale, broccoli, Brussels sprouts, and cabbage all of which he loves.  He knows what’s good for him and so do I.  I often make myself a huge raw chopped vegetable salad bowl including the same foods as Bandit eats plus some more goodies like onions and anchovies—either the more pricey mild white kind or the normal stronger tasting variety.  The anchovies, onions and this really yummy vinaigrette dressing I don’t give to Bandit, however, I sure do enjoy them for myself.

Vinaigrette Dressing

(Makes about 1 ½ Cups)

In a blender put the following and blend at high for about 20 seconds:

¼ C. Red Wine Vinegar

¼ C. Balsamic Vinegar

¼ C. Lemmon Juice

1 C. Olive Oil

¼ Tsp. Pepper

1 Tsp. Dry Mustard

6 Stuffed Olives (I use my martini green olives with pimentos)

1 Tblsp. Drained Capers

2 Green Onions coarsely cut or 2 Tblsp. Chopped Regular Onion

¼ C. Either/Or Combo of Chopped Parsley and Cilantro

2 Cloves of Garlic (either put in blender with the above or chop fine and put in dressing after blended)

Pour into a jar, cover, and store in refrigerator.  To un-gel from refrigeration, place bottle in a cup of warm water.

This vinaigrette is also very good as a dipping sauce for cooked and chilled artichokes.

 Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ margot6@mindspring.com for comments or ideas

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.