Recipes On Rails: New Recipes tagged with salad

Basic Vinaigrette

2012-05-09 11:47:26 UTC

Ingredients:

2.0 tablespoon Vinegar, Wine
3.0 tablespoon Oil, Olive
1.0 pinch salt
1.0 pinch Pepper, White

Instructions:

Combine ingredients and whisk or use blender.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/616

Bill's Blue Cheese Dressing

2012-05-19 07:51:00 UTC

Ingredients:

0.75 cup sour cream
0.6 pound Mayonnaise
1.0 teaspoon Worcestershire Sauce
0.5 teaspoon Dijon Mustard Powder
0.25 teaspoon salt
0.25 teaspoon Pepper, Black
0.25 teaspoon Garlic Powder
0.25 pound Cheese, Blue crumbled

Instructions:

Whisk together everything but the cheese.

Stir in the cheese.

Cover and refrigerate for 24 hours.

Servings: 12
Prep Time: 15 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/571

Caesar Salad

2012-05-18 07:30:50 UTC

Ingredients:

Default
1.0 clove Garlic
2.0 each Anchovy Fillets
1.0 dash Worcestershire Sauce
1.0 each Egg Yolks
1.0 tablespoon Vinegar, Wine
0.25 pound Oil, Olive
3.0 tablespoon Cheese, Parmesan

Instructions:

Here's a picture of all the ingredients.

All the ingredients are subject to personal taste. I do NOT like a dressing that's so overpowering that it flavors anything else you're eating. So I limit my caesar to one garlic clove, which you mash in the bowl.

The garlic should be mashed to where you can barely see it...

The mashing realy releases the garlic flavor. I let it sit a few minutes in the bowl, and then I lightly scrape out the pulp. At first, you may not think there is much, but it does collect.

Next, I add the anchovies... Again, this is an ingredient that some people love, and some hate. I'm not an anchovy pizza person, but they're a must in a caesar salad.

The anchovies also get smashed into a paste and smeared around the bowl...

Next the egg yolk. You can coddle the egg by placing it in boiling water for one minute before cracking it. Raw or coddled, separate the white, and use only the yolk.

Whisk the egg yolk around the bowl.

Add a few drops of Worcestershire Sauce, once again, to taste.

Whisk that in, and then add the vinegar.

This also gets whisked in.

You add the oil, slowly, until it reaches the right consistency. I use a squeeze bottle....whisking as the stream of oil is added.

And you keep whisking. Notice the change in color.

And whisking, adding oil all along, until it starts to thicken nicely. Then add the parmesan cheese, and whisk in.

Add the lettuce and toss.

Plate and enjoy.

Caesar salad with shrimp

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/45

Couscous Salad with Mint

2012-05-13 21:35:36 UTC

Ingredients:

1.0 cup Couscous
2.0 cup Cucumber finely diced
0.25 cup Mint coarsely chopped
0.25 cup Oil, Olive
2.0 tablespoon Lemon Juice
1.0 teaspoon Lemon Rind zest
1.0 cup Cheese, Feta small dice

Instructions:

Saute the couscous in a pan till lightly browned. Cook off in boiling salted water. Rinse in cold water when done.

The lemon zest should be finely minced. Whisk the lemon zest, lemon juice, salt, oil and some black pepper. This mixture may seem salty, but is fine when added to the pasta.

Add the feta and mint to the lemon mixture and toss to coat.

Add the pasta. Adjust seasoning. Chill.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/652

Goat Cheese Vinaigrette

2012-05-18 07:32:17 UTC

Ingredients:

1.0 cup Cheese, Chevre
0.25 cup Vinegar, Rice Wine
0.25 cup Vinegar, Wine
1.0 teaspoon Oregano
0.5 teaspoon salt
0.25 teaspoon Pepper, Black
2.0 tablespoon Shallots diced
1.0 teaspoon Garlic minced
2.0 clove Garlic, Roasted small
2.0 teaspoon Honey
0.75 cup Oil, Grapeseed

Instructions:

Mix all ingredients except oil in a blender till well mixed. NOTE: High speed will heat the mixture and turn it very liquid. This is OK if you give it time to cool. When cold from the fridge, it will be close to solid.

While blender is running, add oil in a slow stream so it's emulsified. Allow to sit for some time before serving.

Servings: 12
Prep Time: 15 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/572

Greek Tomato Salad

2012-05-18 07:32:19 UTC

Ingredients:

4.0 cup Tomatoes cut into quarters
0.25 teaspoon salt
0.5 teaspoon Sugar
2.0 clove Garlic minced
0.5 teaspoon Oregano 1.5 tsp fresh
1.0 each Shallots minced
1.0 tablespoon Vinegar, Wine
2.0 tablespoon Oil, Olive
1.0 each Cucumber sliced
0.5 cup Olives, Black pitted
0.25 pound Cheese, Feta
3.0 tablespoon Parsley chopped

Instructions:

The most important thing about this recipe is handling the tomatoes. Cut tomatoes into quarters, with one cut along the equator.

Toss with the salt and sugar, and allow to sit for a half hour. Toss on occasion. Drain, reserving liquid.

While tomatoes sit, get remaining ingredients ready. Here, I used fresh oregano, so I had to mince it.

Use a salad spinner to pull more liquid off the tomatoes. Reserve liquid.

Strain reserved juice to remove seeds. Press on seeds to extract all liquid. You want 1/2 cup.

Place the shallot, garlic, oregano, vinegar and reserved 1/2 cup of juice into a pan and simmer till reduced to about 3 tablespoons. Whisk in the oil.

Toss veggies in a salad bowl. I added some Vadalia onions too... Toss with the dressing and you're done.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/618

Hoisin Dressing

2012-05-19 22:13:21 UTC

Ingredients:

Default
3.0 tablespoon Vinegar, Rice
0.25 cup Oil, Canola
1.0 tablespoon Hoisin Sauce
2.0 teaspoon Sesame Seeds
1.0 teaspoon Sugar
2.0 teaspoon Ginger minced
0.25 teaspoon Garlic

Instructions:

mince the ginger and the garlic and mix ingredients together, adding the oil slowly.

Yes, it's only 1/4 clove of garlic.

I added more oil, making it in the blender, till it was as thick as I wanted.

Servings: 3
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/63

Lime Scallion Vinaigrette

2012-05-19 21:49:54 UTC

Ingredients:

Default
0.25 cup Lime Juice
3.0 each Scallions
1.0 tablespoon Mustard, Dijon
2.0 tablespoon Honey
0.5 pound Oil, Olive
1.0 teaspoon salt

Instructions:

Blend everything but the oil and then slowly add the oil

Pictured is with grouper served over barley. This vinaigrette is bold, and I couldn't see it with other starches. Jan says she'd prefer orzo, which was probably my 2nd choice.... I'd think it would have to be plain, no cooked in onions or other veggies.....

Dressing would be good on greens, or fish.... can't see it with anything else.

Servings: 10
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/47

Lobster Salad

2012-05-17 03:07:32 UTC

Ingredients:

2.0 can Lobster drained
0.5 cup Celery diced fine

Instructions:

Make the vinaigrette. Combine with the drained lobster meat and set aside to marinate for at least two hours. I did over night. Placing it in a vacuum pouch was convenient.

Drain the lobster disposing of the viniagrette. Mix with the celery and mayo. Adjust seasoning.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/617

Mango Citrus Vinaigrette

2012-05-19 21:49:28 UTC

Ingredients:

Default
1.0 each Shallots
2.0 tablespoon Ginger
1.0 can Mangos
0.67 cup Vinegar, Rice Wine
0.34 cup Orange Juice
0.67 cup Oil, Canola

Instructions:

Peel and chop the shallot
Use only fresh ginger. Peel and chop.

While blender is running, add the shallot and ginger. Blend till pieces stick to the blender walls.
Drain the mangos (should be in light syrup) and add to the blender...
Add the vinegar and the OJ. Slowly add the oil.

This is wonderful over fish. The picture is Chilean Sea Bass over greens with some cooked lentils.... Jan rated this dish highly :)

Servings: 20
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/46

Mayo

2012-05-10 20:23:19 UTC

Ingredients:

Default
2.0 each Egg
3.0 cup Oil, Canola
2.0 tablespoon Vinegar, Cider
1.0 teaspoon salt
1.0 teaspoon Pepper, White

Instructions:

beat eggs in blender
make sure oil and eggs are the same temperature. Add oil slowly, in small stream add remaining ingredients and mix

You can add fresh tarragon if you like. Mince it, and add it to the processor early on.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/25

Miso Dressing

2012-05-19 22:25:50 UTC

Ingredients:

Default
0.33 cup Vinegar, Rice
2.0 tablespoon Miso
2.0 clove Garlic
1.0 tablespoon Sugar
2.0 teaspoon Ginger chopped
0.5 cup Oil, Olive

Instructions:

put everything but the oil in a blender and mix. Slowly add the oil

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/79

Miso Grilled Shrimp

2012-05-18 07:30:03 UTC

Ingredients:

Default
0.25 cup Miso
2.0 tablespoon Sugar
2.0 tablespoon Orange Juice
1.0 pound Shrimp
2.0 each Scallions

Instructions:

cook the miso, sugar, and oj till dissolved.
Dry shrimp (or substitute scallops). Cut scallions into pieces.

Thread shrimp and scallions on skewers and brush with dressing. Grill.... brush with some more dressing. Sprinkle with chopped scallion greens and serve.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/80

Pumpkin Seed Vinaigrette

2012-05-23 04:40:14 UTC

Ingredients:

Default
0.5 cup Apple Cider
2.0 tablespoon Pumpkin
4.0 tablespoon Pumpkin Seeds - Toasted
0.25 cup Vinegar, Rice
0.75 cup Oil, Olive

Instructions:

Toast the pumpkin seeds in a pan. Add to remaining ingredients in a
blender. Blend on high speed until smooth. Season with salt and pepper.

Contributor: Great Chefs

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/19

Raspberry Vinaigrette

2012-05-21 02:24:53 UTC

Ingredients:

1.5 cup Raspberries fresh
2.0 tablespoon Vinegar, Sherry Wine
2.0 tablespoon Lemon Juice fresh
1.0 teaspoon Shallot minced
0.125 teaspoon mustard powder
0.5 cup Oil, Olive
0.125 teaspoon salt
0.125 teaspoon Sugar
3.0 sprig Thyme minced leaves

Instructions:

Mash the raspberries in a strainer over a bowl to collect the juice. Dispose of the seeds.

Place all the ingredients in the TM (or a blender) and process for about 5 seconds at speed 5.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/643

Red Beet and Orange Salad

2012-05-08 06:53:45 UTC

Ingredients:

1.0 pound Beets, Red
3.0 each Oranges Naval ?
2.0 tablespoon Vinegar, Balsamic
0.5 cup Oil, Olive
1.0 tablespoon chives, chopped fresh

Instructions:

Wrap the beets and roast in a 400 F oven till tender. Cool till you can handle them and slip the skins. Cube in half inch cubes.

Peel oranges and segment, reserving any juice. You need 2 tablespoons.

Combine the reserved orange juice and balsamic vinegar. Slowly whisk in the olive oil. Add a pinch of salt to taste.

Toss the cubed beets, sectioned oranges, and vinaigrette. Top with chives.

I thought this was best cold, so I placed a few freezer packs on top of the salad and let it sit a bit till chilled.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/688

Red French Dressing

2012-05-19 22:20:07 UTC

Ingredients:

Default
75.0 gram Ketchup
75.0 gram Honey
2.0 tablespoon Onion grated
2.0 tablespoon Vinegar, Apple Cider
2.0 tablespoon Lemon Juice
2.0 tablespoon Oil, vegetable
1.0 tablespoon Tomato Paste
0.25 teaspoon Celery Seed

Instructions:

Whisk ingredients together in a small bowl. Chill at least an hour before serving for flavors to develop. Keeps for one week.

Serving Suggestion: Lightly brush romaine halves with oil and sprinkle with saltat brush slices of rustic bread with oil. Grill both over medium - high heat until lightly charred on both sides, 3 - 4 min. Serve lettuce with dressing and bread for each person to tear into croutons

Assemble ingredients.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/67

Spinach and Pear Salad

2012-05-17 00:57:08 UTC

Ingredients:

Salad
1.0 bag Spinach, raw baby
3.0 each Pears, fresh sliced
1.0 cup Walnuts
1.0 cup cranberries dried
0.25 pound Cheese, Chevre

Dressing
1.0 cup Blueberries, fresh
0.33 cup Vinegar, Balsamic
0.667 cup Oil, Olive
1.0 tablespoon Honey

Instructions:

Toss spinach, pears, walnuts and cranberries together.

Place blueberries into a blender and process till liquified.

Add vinegar to the blueberries.

With blender running, slowly drizzle the oil into the blueberries and vinegar.

Toss greens with the dressing. Arrange on a platter (or individual dishes) and place small chunks of the cheese around the salad. Serve.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/686

Tarragon Dressing

2012-05-14 10:04:14 UTC

Ingredients:

1.0 cup Yogurt Greek if available
1.0 clove Garlic
0.125 teaspoon salt
1.5 teaspoon Oil, Olive
1.0 tablespoon Vinegar, Tarragon
1.0 tablespoon Tarragon fresh minced

Instructions:

Smash the garlic with the side of a knife, and make it into a paste with the salt. Place in a bowl.

Add remaining ingredients and whisk together. Allow to sit in fridge for at least an hour before serving.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/644

Tuna Salad

2012-05-21 02:04:37 UTC

Ingredients:

1.0 each Egg
1.0 can Tuna
1.0 each Shallot small
1.0 stalk Celery
0.25 cup Mayonnaise

Instructions:

Hard boil the egg by placing it in the strainer basket with 500 gr of water in the TM. Put TM at varoma temp, speed 1, for 14 minutes. Remove egg and place under running cold water to cool.

Clear and quarter the shallot and cut the celery stalk into 4 pieces. Place in the TM.

Process for 5 seconds at speed 5

Strain the tuna to remove the water or oil it was packed in. Add to TM.

Process at speed 5 , reverse, for 5 seconds or until desired consistency is reached.

Turn out into a bowl. I find that it's easier to clean out the TM if the mayo is added separately.

Add the mayo, salt, and pepper.

Mix the mayo into the tuna with a spatula.

Add egg to the tuna. I like to see pieces of the egg white, so I use a safety grater through which I push the egg.

Stir to integrate the egg, check salt and pepper, and you're done

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/636

Watermelon Salad

2012-05-20 11:07:21 UTC

Ingredients:

1.0 each watermelon round, seedless
1.0 each Onions, Vidalia
2.0 tablespoon Mint minced
0.25 pound Cheese, Feta crumbled
0.25 cup Vinegar, Wine
0.5 cup Oil, Olive

Instructions:

Cut watermelon into cubes. I set ice packs on top to chill the melon.

Slice onion into rings. Soak in ice cold water for a half hour. Drain well.

Mince the mint.

Slowly whisk the oil into the vinegar. Add the minced mint.

Toss the melon, onion, feta and dressing. Place in bowl and garnish with mint leaves.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/689