Salads

Tangy Beef and Barley Salad

prehfusLeave a comment


· ½ cup pearl barley

· 2 cups beef broth

· 1 pint grape tomatoes

· 4 scallions

· ½ lb. sliced roast beef

· ½ cup raisins

· 3 Tablespoon fresh lemon juice

· 2 Tablespoon cider vinegar

· 2 Tablespoon olive oil

· 2 Tablespoon Dijon mustard

· ½ teaspoon brown sugar

· ½ teaspoon white pepper

In a medium saucepan, combine the barley and beef broth. Bring to a boil over high heat. Reduce heat to low, cover and simmer until the barley is just tender, 50-60 minutes. (Reduce time for quick-cooking barley.)

Meanwhile, cut tomatoes in half, coarsely chop the scallions and cut the beef into strips.

In a serving bowl, combine the lemon juice, vinegar, oil, mustard, sugar, and pepper. Cook over medium heat until just heated through, 3 to 4 minutes.

Pour the dressing over the vegetables and roast beef and toss to combine. Set aside until barley is cooked.

Remove barley from the saucepan, using a slotted spoon if there is excess broth in the pan. Add hot barley to serving bowl and stir to combine.

Serve hot, cold, or at room temperature.

Ariela’s Dressing

prehfusLeave a comment

Submitted by Deborah Gibbs, who cut it from a newspaper and says, “It’s named after my granddaughter who likes to make it with me. I always have this on hand. “

  • ¼ Cup red wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • ¾ Cup olive oil

Whisk together vinegar, mustard, sugar & salt in a medium bowl. Continue to whisk, & add the oil in a thin stream until blended. Add the pepper.

Cloggers’ Salad

prehfus1 Comment

Submitted by Peggy and Mark Griffin

  • 2 packages beef or chicken Ramen Noodles
  • 1 (16 ounce) package of cole slaw vegetable mix (shredded cabbage and carrots)
  • 7 ounces slivered almonds
  • 1/2 cup sunflower seeds (without shells)
  • 1 bunch scallions, chopped
Dressing:
  • 1 cup canola oil
  • 2/3 cup cider vinegar
  • 1/2 cup sugar
  • 1 seasoning packet from the Ramen noodles

Break up noodles (do not cook).   In a large bowl, combine noodles, cole slaw vegetables, almonds, sunflower seeds and scallions. In a separate bowl, combine dressing ingredients. Pour dressing over salad just before serving. Serves 10-12

Honey-Spice Pecans

prehfusLeave a comment

Submitted by LeeAnn Pantalone

These are super yummy!!!  Great by themselves or on salads…

  • 3 tablespoons melted butter
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 4 cups of pecan halves

Mix the first 6 ingredients, then stir in the pecans.

Spread on a baking sheet and bake at 325 degrees for 20 minutes.

Allow to cool.  Store in an airtight container.

Mexican Chopped Salad with Honey-Lime Dressing

prehfusLeave a comment

Adapted from Self Magazine

Serves 4.

Salad

  • 2 1/2 cups romaine lettuce
  • 1 can (15 oz.) black beans, rinsed and well drained
  • 3/4 cup chopped seeded tomato
  • 3/4 cup chopped peeled jicama
  • 3/4 cup fresh corn kernels, uncooked (can use frozen or canned)
  • Half a ripe avocado, diced
  • 1 red bell pepper, chopped
  • Handful of crispy tortilla strips (optional)

Dressing

  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons finely chopped cilantro
  • 1 garlic clove, peeled and minced
  • 1 teaspoon chopped jalapeno pepper

Toss all salad ingredients except tortilla strips in a large bowl.  In a separate bowl, mix dressing ingredients.  Pour dressing over mixture and toss again.   Season with salt and pepper if desired. Top with tortilla strips.

Spinach and Orzo Salad

prehfusLeave a comment

Submitted by Suzy Bonnah from Allrecipes.com

* 1 (16 ounce) package uncooked orzo pasta
* 1 (10 ounce) package baby spinach leaves, finely chopped
* 1/2 pound crumbled feta cheese
* 1/2 red onion, finely chopped
* 3/4 cup pine nuts
* 1/2 teaspoon dried basil
* 1/4 teaspoon ground white pepper
* 1/2 cup olive oil
* 1/2 cup balsamic vinegar

Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

Note: Makes a lot! Could feed a small army!

Winter Fruit Salad with Lemon Poppy Seed Dressing

prehfusLeave a comment

from www.allrecipes.com

 ½ cup white sugar

· ½ cup lemon juice

· 2 teaspoons diced onion (I used shallots)

· 1 teaspoon Dijon-style prepared mustard

· ½ teaspoon salt

· 2/3 cup vegetable oil

· 1 tablespoon poppy seeds

· 1 head romaine lettuce, torn into bite-size pieces

· 4 ounces shredded swiss cheese

· 1 cup cashews

· ¼ cup dried cranberries

· 1 apple, peeled, cored and sliced

· 1 pear, peeled cored, and sliced

In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.

In a large serving bowl, combine the lettuce, cheese, cashews, cranberries, apple, and pear. Toss to mix then pour dressing over salad just before serving.

Serves 12

Submitted by the Rehfwitzes