Barley as an alternative to orzo or pasta adds fiber and flavor to the traditional Greek salad.
http://www.myrecipes.com/recipe/greek-chicken-barley-salad-10000001949707/
Category Archives: salads
Broccoli Slaw with Oranges and Crunchy Noodles
Dry ramen noodles are crumbled and toasted before adding to this napa cabbage slaw with fruit. As the ramen are mixed and allowed to marinate into the slaw, they rehydrate into soft noodles. I use canned mandarin oranges or the refrigerated oranges in a glass jar.
http://www.myrecipes.com/recipe/broccoli-slaw-with-oranges-50400000107429/
Napa Cabbage and Snow Pea Slaw
A delicious fresh Asian style salad from Cooking Light.com
http://www.myrecipes.com/recipe/napa-cabbage-snow-pea-slaw-10000000630177/
And here is a simpler version! Nina’s Napa Cabbage and Snow Pea Slaw
Nina’s Napa Cabbage Snow Pea Slaw
Here is another variation to this salad I made this week. So fresh! Serve it immediately and use it within 2 days to insure crispness!
1 medium head Napa cabbage, sliced thin horizontally
2 bunches green onion, sliced thin horizontally
1 quart snow peas, string removed, sliced in strips lenghwise, 4 or 5 strips per pod
2 red bell peppers, sliced thin horizontally and cut in half crosswise
1 small bunch cilantro, chopped
Dressing:
2-4 tablespoons grated fresh ginger
6 tablespoons sugar
6 tablespoons fresh lime juice
4 tablespoons fish sauce
1 tablespoon sesame oil
1/8 teaspoon cayenne pepper
Whisk together dressing ingredients. In a very large bowl combine vegetables. Toss in dressing just before serving. Delish!
Curry Dip
A recipe from Strongbow’s Turkey Inn, where I worked in the buffet and catering kitchen during my college years at Valparaiso University. This veggie dip has a beautiful brilliant yellow color! Thank you Chuggie!
2 cups mayonnaise (I prefer Hellman’s)
1/2 cup sour cream
1/4 teaspoon tumeric
1 Tablespoon curry powder
1/2 teaspoon garlic powder
4 teaspoons sugar
2 teaspoons lemon juice or lemosa from the bar
Whisk together and serve with fresh veggies! You can substitute light mayonnaise and Greek style yogurt for the mayo and sour cream. I prefer a 50:50 ratio. I also like the Madras style curry powder.
Quick Roasted Red Peppers
Raw red bell peppers tossed with olive oil and sprinkled with salt
After 30 minutes or so in the hot oven, the juices and peppers begin to carmelize in the baking pan.
You can add fresh basil strips after the peppers are roasted
Roasted Peppers served here with Spicy Cilantro Cole Slaw and Grilled Hamburgers.
- Wash 4-8 red bell peppers. Remove the stem, cut in half and seed.
- Cut in half again and place cut side down on a shallow baking pan about 17 x 13 inches in size.
- Sprinkle peppers with olive oil and rub to cover peppers with oil.
- Sprinkle with flaked sea salt or kosher salt.
- Add several stems of fresh rosemary if you like
- Bake at 400 degrees for 30 minutes, or until tender and the juices are slightly carmelizing in the pan. Remove from oven.
- If you haven’t added the Rosemary, you can add several basil leaves, cut julienne style and toss over the peppers in the baking pan. Let sit 5 minutes.
- Use a metal spatula to remove the peppers to the serving plate and serve warm.
- You can reheat the peppers, but handle them gently.
Cold Cucumber and Lettuce Soup
This refreshing summer soup seems new and trendy, but it really is my Russian Grandma Korzin’s recipe! My mom told me about this as I was preparing a pureed cucumber soup for a dinner party. I do remember eating this in my grandmother’s kitchen. It is the original “Ranch” dressing!
In a large ceramic or glass bowl combine:
4 cups cucumber, peeled, large seeds removed, cut into 1/2 inch chunks
4 green onions, sliced thin (this should be heavy on the onion)
Sprinkle heavily with Kosher salt and let sit 20 minutes
Add 1 head iceberg lettuce which has been sliced in 1 inch slices and then cut into 1 inch squares
In a small bowl whisk together:
2 cups sour cream and 4 cups buttermilk
Stir into vegetables. Serve immediately and make sure it is cold!
The leftovers wilt as it sits in the frig. My grandmother preferred to serve her lettuce soup that way.
This is about 6-8 servings
Creamy Chicken Salad
Boneless or bone-in chicken breasts? The flavor is much better when cooking with the bones, but it is a tiny bit more work to de-bone the chicken. Most important is to not overcook the breasts! My technique is to cover the chicken (with or without bones) with water. Add salt, a few black peppercorns, 1/2 an onion and a bay leaf. Bring to a boil and skim the scum off the surface. Cover and keep on a very low gas flame or turn off the electric element. Let the chicken set for 20 minutes. You may test the temperature with an instant read thermometer if you like. Remove from water at 155-160 degrees and place in a collander. The temperature will rise to 165 as it cools. Once it surpasses 165, it begins to dry out. Let the chicken cool in a collander 10 minutes. Then cover with ice and let cold water flow over. Turn the chicken for even cooling.
Use 2 lbs. chicken breast, bone-in, with the following dressing.
This low fat version is especially creamy because of the thick Greek style no-fat yogurt. My favorite is the Fage brand. Combine the following ingredients in a large bowl with a whisk.
1/2 cup light mayonnaise
1/2 cup Greek style non-fat yogurt
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
De-bone and shred the chicken into varying sized pieces and add to the dressing. Stir in
1 cup diced celery
Serve chilled. This adaption is from Cooking Light Magazine.
Tomato Mozzarella Salad
Voted most delicious & most easy to prepare salad worldwide!
- 2 cups mini or Ciliegine or cherry size fresh mozzarella balls
- 3 cups grape tomatoes
- 2 Tablespoons julienne strips of fresh basil or fresh rosemary finely chopped
- 2 Tablespoons olive oil
- Kosher salt to taste
- 1 Tablespoon white wine vinegar, optional to taste
This is so easy to put together for breakfast, lunch, dinner or snacks! In a serving platter or bowl place mozzarella and tomatoes. Sprinkle with salt, olive oil and vinegar. Toss. Layer basil strips on top and voila! This is a favorite at breakfast brunches! It is also the national salad of Italy, representing the three colors of their flag!
Nina Sanders Frurip 6/2010
Spicy Cilantro Slaw
Served with Roasted Peppers and Grilled Hamburgers
- 1-16 oz. package angle hair coleslaw
Combine the following and then mix with the coleslaw:
- ½ bunch cilantro, chopped fine
- 1/2 cup light mayonnaise
- 1/2 cup Greek yogurt
- 2-3 Tablespoons fresh lime juice
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 jalapeno pepper, minced
Combine and serve right away or within 1 day. For more spice, add more jalapeno and lime juice!
NSF 6/2010
Beet Horseradish Salad
Horseradish Beet Salad adapted from my experiences working in the 1970s at Strongbow’s Turkey Inn, Valparaiso Indiana
Diced Pickled Beets, but you can use plain beets instead!
The Sauce!
Fold the Sauce into the Beets
Ingredients
- 2- 16 oz. jars or 3 cups sliced pickled beets
- 1/3 cup sour cream
- 1/3 cup pure horseradish
- ½ tsp hot sauce
Directions
- Drain beets at least 30 minutes in a colander. Pat beets gently between paper towels.
- Cut beets into julienne or diced pieces and place in a medium bowl.
- In a small bowl combine sour cream, horseradish and hot sauce.
- Fold sour cream sauce into beets.
- Refrigerate 1 hour. Serve within 1 day.
Voila! Let me know what you think!
nina in the kitchen 