Date,
Goat Cheese, and Mesclun Salad
Date
and Rice Lunch Box Salad
Green
Bean Salad with Basil Vinaigrette
Herbed
Rice and Pea Salad
Black
Bean, Tomato and Cilantro Salad
Shrimp
Salad San Joaquin - New!
* Exported from MasterCook *
Recipe By
:
Serving Size : 4
Preparation Time :0:00
Categories
: Salads/Dressings
Fruits
Picnics
Easy
Amount Measure
Ingredient -- Preparation Method
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--------------------------------
3
cups Cooked brown
and wild rice
1
cup diced ham
-- (4 0z.)
Tart green apple -- cored and
Chopped
1
cup Sliced
celery
2/3 cup
Chopped dates
1/2 cup
Finely chopped red onion
ORANGE DRESSING:
1/2 cup
Olive oil
1/4 cup
Orange juice
1/4 cup
Red wine vinegar
Salt and black pepper to
Taste
Combine all ingredients except orange dressing in mixing bowl. Toss with dressing and mix thoroughly. Chill 2 to 3 hours to allow flavors to blend. You can use 1 package (6 0z) long grain and wild rice mix omitting herb seasoning during cooking process. Dressing: Whisk together all ingredients until well combined. Source: California Date Administrative Committee
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* Exported from MasterCook *
Date, Goat Cheese, and Mesclun Salad
Recipe By
:
Serving Size : 8
Preparation Time :0:00
Categories
: Easy
Salads/Dressings
Amount Measure
Ingredient -- Preparation Method
-------- ------------
--------------------------------
For vinaigrette:
2
tablespoons red-wine vinegar
1
tablespoon soy sauce
freshly ground black pepper to taste
1/2
cup extra virgin
olive oil
Salad ingredients:
8
cups mesclun (mixed
baby salad greens) -- rinsed and drained
8
dates -- preferably Medjool
pitted -- and cut lengthwise
into thin strip
6
ounces Laura Chenel's Cabis or
other soft goat
cheese -- cut into pieces, at
room temp.
Make vinaigrette: In
a small bowl whisk together vinegar, soy sauce, pepper, and salt
to taste and add oil in a stream, whisking until emulsified.
Vinaigrette may be made 1 day ahead and chilled, covered. Bring
vinaigrette to room temperature and whisk before proceeding.
In a bowl toss mesclun with
vinaigrette and divide among 8 salad plates. Top salads with
dates and goat cheese.
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NOTES : The dressing for this
salad compliments the dates very well.
* Exported from MasterCook *
Green Bean Salad with Basil Vinaigrette
Recipe By
:
Serving Size : 4
Preparation Time :0:00
Categories
: Salads
Sugar Busters
Amount Measure
Ingredient -- Preparation Method
-------- ------------
--------------------------------
2
pounds green beans -- triimmed
3
shallots -- minced
2
tablespoons balsamic vinegar -- or
red wine vinegar
1/4
cup olive oil
2/3
cup fresh basil
-- chopped
2/3
cup Romano
cheese -- grated
Cook beans in large pot of rapidly boiling salted water until just crisp tender. Rinse with cold water. Drain. Transfer to bowl. Combine shallots and vinegar. Gradually mix in oil. Add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt and pepper. Chill. Place on platter and sprinkle with cheese.
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* Exported from MasterCook *
Recipe By
:
Serving Size : 4
Preparation Time :0:00
Categories
: Salads
Sugar Busters
Amount Measure
Ingredient -- Preparation Method
-------- ------------
--------------------------------
1
cup brown rice
-- cooked and cooled
2
tablespoons fresh lemon juice
1/2
teaspoon Dijon mustard
1/3
cup olive oil
3
tablespoons yogurt -- plain
1/3
cup parsley,
fresh -- minced
1/4
cup scallions
-- minced
1
cup frozen
peas -- thawed
salt and pepper -- to taste
In a small bowl whisk together the lemon juice, mustard and salt and pepper to taste. Add oil in a stream and whisk until emulsified. Whisk in yogurt. Add dressing to cooled rice along with the parsley, scallions and peas. Toss and serve.
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NOTES : Very tangy and good.
* Exported from MasterCook *
Black Bean, Tomato and Cilantro Salad
Recipe By
: Vicki Oseland
Serving Size : 6
Preparation Time :0:00
Categories
: !My Creation
Salad Dressings
Salads
Sugar Busters
Amount Measure
Ingredient -- Preparation Method
-------- ------------
--------------------------------
2
cups black beans
-- cooked
1/2
cup cherry
or yellow pear tomatoes -- quartered
1/2
cup red onion
-- chopped
1/2
cup cilantro
-- chopped
1
teaspoon cumin -- ground
White wine vinaigrette:
6
tablespoons canola oil
2
tablespoons white wine vinegar
2
cloves garlic -- crushed and
minced
kosher salt -- to taste
freshly ground pepper -- to taste
Mix beans, tomatoes, onion,
cilantro and cumin together in a medium sized bowl. In a small jar,
add the canola oil,
vinegar, garlic, salt and
pepper, cover then shake until blended. Pour just enough of this
vinaigrette over the black bean mixture to moisten. Chill and
serve.
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NOTES : I prefer to use dried
black beans that I cook myself because they are not overcooked like
the canned beans, and because the color of these beans are blacker than
the overprocessed canned black beans making a prettier dish.
* Exported from MasterCook *
Recipe By
: Judy Mento
Serving Size : 4
Preparation Time :0:00
Categories
: Low-Glycemic
Salads
Seafood
Sugar Busters
Amount Measure
Ingredient -- Preparation Method
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--------------------------------
12
ounces small shrimp -- cooked,
shelled,
-- deveined
1
cup scallions
-- chopped
2
tablespoons olive oil
3
small garlic cloves --
minced
1 1/3 cups
chicken stock -- or more as needed
1 1/2 teaspoons
hot sauce
4
ounces brown rice -- uncooked
2
medium tomatoes -- seeded and
cut into
-- thin strips
1
cup diced green
bell peppers
1 1/2 teaspoons
salt
dash pepper -- or
to taste
GARNISH:
Italian flat-leaf parsley sprigs and thin
lime slices
In large glass bowl, combine
shrimp, scallions, oil and garlic and toss
to coat thoroughly.
Cover with plastic wrap and REFRIGERATE OVERNIGHT.
In 1-qt. Saucepan combine
broth, hot sauce and bring to a boil., stir in
rice. Cook rice, adding more
chicken stock or water as necessary. Let
rice cool slightly.
Add tomatoes, bell peppers, salt if desired, and
pepper, toss to combine.
Add rice mixture to shrimp mixture, toss to
combine. Cover with
plastic wrap and REFRIGERATE UNTIL CHILLED, at
least 1 hour. Serve
garnished with parsley sprigs and lime slices.
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