Salads

Cold Day Salad

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Dressing from The Pioneer Woman https://www.thepioneerwoman.com/food-cooking/recipes/a104726/ultimate-winter-salad/)

Salad:

  • 5 oz mixed baby spinach and baby arugula
  • 1/2 cup thin strips of cabbage, cut about 1 inch long
  • 1/2 cup shredded carrots
  • 1 small apple thinly sliced and roughly chopped
  • 1/4 cup roasted pumpkin seeds
  • 1/3 cup pomegranate arils
  • 4 ounces Gorgonzola cheese, crumbled

Dressing

  • ½ cup red wine vinegar
  • 4 teaspoons whole grain or dijon mustard
  • 4 teaspoon. maple syrup
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup olive oil

Toss together the spinach, arugula, cabbage, carrots, and pomegranate. Top with pumpkin seeds and cheese. Add dressing to taste and toss. There will be leftover dressing. In our house, this makes enough dressing for about 3 salads, but your mileage may vary.

Aunt Kay’s Sweet and Sour Carrots

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  • 2 pounds carrots, thinly sliced
  • 1 onion or 1/2 cup scallions, chopped
  • 1/2 cup vegetable oil
  • 1/2 cup green pepper, chopped
  • 1/2 cup white vinegar
  • 1 can Campbell’s tomato soup
  • 1/2 cup sugar

Boil carrots for 10 minutes or until tender-crisp.

Layer carrots, onions and pepper in a casserole dish.

Mix oil, vinegar, soup, and sugar in a small saucepan.  Bring to a boil and pour over vegetables.

Refrigerate. Will keep for weeks.

Farro and White Bean Salad

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This hearty salad is delicious, nutritious and portable. It works well as a picnic side dish, or yummy vegetarian main dish. Farro is a European grain similar to barley or wheat berries. It can be found in many grocery stores and most “healthy food” stores.

· 10 ounces farro (about 1 ½ cups)

· 1 ½ teaspoons kosher salt (divided)

· ½ pound green beans, trimmed and cut into 1- to 2- inch pieces

· ½ cup pitted black olives

· 2 medium tomatoes, diced

· 1 (14-ounce) can white beans (Great Northern, Cannellini, etc.), drained and rinsed well

· ¾ cup shredded parmesan cheese

· 3 Tablespoons snipped fresh chives

· 2 Tablespoons chopped fresh flat-leaf parsley

· ¼ cup tasty olive oil

· ¼ cup champagne vinegar (or other flavorful white wine vinegar)

· 2 teaspoons Dijon mustard

· Ground black pepper to taste

In a medium saucepan, combine farro with 4 cups water. Bring to a boil over high heat and then simmer until almost tender, about 20 minutes. Add 1 teaspoon salt and simmer until tender, about 10 minutes more. Drain well. Transfer to a large bowl.

While the farro is cooling, cook green beans in salted, boiling water for 1-2 minutes; drain and rinse with cold water to stop cooking.

When the farro has cooled, add green beans, olives, tomatoes, Parmesan, chives, and parsley; stir to combine.

To make the dressing, mix vinegar, olive oil, mustard, pepper and remaining ½ teaspoon salt. Whisk or shake to combine. Pour vinaigrette over the farro salad. Toss and serve.

Serves 4 as a main dish or 6-8 as a side dish.

Corn and Basil Salad

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Submitted by Julie Lichtenberg Stern, who got it from her friend Linda Hahn, who got it from from Lauren O’Connor, CSULA dietetic intern.

  • 2-1/2 cups of corn (I cook mine for 3 minutes, but I know some people who don’t even bother to do that)
  • ½ cup of red onion, diced (I used mild, sweet Walla Wallas in ours last night)
  • 1-1/2 Tablespoons cider vinegar
  • 1 Tablespoons olive oil
  • ½ cup fresh basil, cut into thin strips (or chopped)

In a large bowl, combine everything except the fresh basil. Add this right before serving.

Makes 5-6 ½ cup servings.

Cucumbers A la Marsha

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Submitted by Joyce Bayer, who got this from Marsha Avrushin.

 

  • 1 C water
  • 3/4 C vinegar
  • 1/2 C sugar
  • Fresh ground pepper to taste

 

Peel and slice cucumbers. Put them in layers, alternating with the onions, sprinkling each layer with salt.

Mix the dressing until all sugar granules have disappeared.

Thoroughly rinse all salt off cucumbers. Make sure all salt has been rinsed off. Don’t let any salt remain on the cucumbers. Squeeze onions and cucumbers until all liquid is out.

Pour dressing over cucumbers. Seal container. Allow to sit in refrigerator at least overnight.

Mixed Green Salad with Strawberry Dressing

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Adapted from Bon Appétit, July 2002 as posted on epicurious.com

  • 1 pound (or a little more) strawberries, hulled and cut into quarters
  • 1 (5-ounce) package mixed baby salad greens
  • 1 1/3 cups crumbled Gorgonzola cheese
  • 1/2 cup walnuts, toasted
  • 1/3 cup olive oil
  • 3 Tablespoons balsamic vinegar
  • 1 Tablespoon sugar
  • Salt and pepper

Mash enough strawberries to measure 1/3 cup. Place remaining strawberries in a large bowl.  Add greens, cheese, and nuts.  Whisk oil, vinegar, and sugar in a small bowl to blend.  Whisk in mashed strawberries.  Season dressing with salt and pepper.  Add to salad; toss to coat.

Black-Eyed Peas and Rice Salad

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  • 3 cups hot cooked rice
  • 1 (10 ounce) package frozen black-eyed peas, cooked and drained
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon salt (or to taste)
  • Freshly ground black pepper to taste
  • 3 Tablespoons red wine vinegar
  • 3/4 cup olive oil
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1 large carrot, peeled and grated
  • 1/4 cup chopped parsley

Whisk the mustard, salt, pepper, and vinegar until blended.  Dribble in oil while continuing to whisk.

Toss the beans and the rice with the vinaigrette until everything is well-coated.  Mix in the onion, garlic, carrot, and parsley.

Serve at room temperature

Serves 6-8

colorful Cabbage Salad

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From the kitchen of Cari Herskovitz (Chef Cari Kosher Catering) as Published in 5 Ways to Freshen Up Your Seder by Women’s Department of the Jewish Federation of Metropolitan Detroit, April 8, 2008

  • 1 head Napa cabbage
  • 1 head purple cabbage
  • 2 carrots, peeled
  • 1 bunch cilantro
  • Juice of 1 lime
  • Juice of 1 lemon
  • Salt and freshly ground pepper, to taste

Shred cabbage and carrots using a food processor. Chop cilantro and add juice and season to taste with salt and freshly ground pepper. Let stand for at least one hour before serving.

Serves 10-12 (at least)

Cindy’s Coleslaw

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Submitted by Rob Anning

  • 1 bag coleslaw
  • 1 package Oriental flavor Ramen Noodles (crunch up noodles)
  • 6 Tablespoon vinegar
  • 4 Tablespoon sugar
  • Slivered almonds
  • Sunflower seeds
  • ¾ cup oil (I use ½ cup)

Mix oil, flavor packet from noodles, vinegar, and sugar. Mix in other ingredients. Let sit over night (so noodles will soften).

I make it in a Tupperware bowl and tumble it whenever I go by the fridge to be sure the noodles saturate well.