24 Hour Layered Salad

April 15, 2011 by
I can’t believe Easter is almost here! These last 6 weeks have been a complete whirlwind, but our kitchen remodel is finally starting to wrap up!
This is one of my favorite holiday side dishes, part because I love my vegetables, part because my Mom made it when I was a kid at holidays too.  I love having a few dishes on the holiday menu that I can make the day before but still taste delicious.   If we’re having a lot of family over I will make a double batch, and you can serve it as is or toss together lightly just before serving.
24 HOUR LAYERED SALAD
Recipe source: my Mom
  
4 cups torn lettuce
8 oz mushrooms, sliced
1 cup frozen peas, thawed
2 tomatoes, cut in thin wedges
2 carrots, shredded (about 1 cup)
1 stalk celery, sliced thin (1/2 cup)
1/2 cup sliced radishes
2 hard boiled eggs, sliced
6 slices bacon, cooked and crumbled
2 green onions, sliced (1/4 cup)
3/4 cup shredded cheese (cheddar, muenster, or other)
Put greens in a tall bowl, top with mushrooms, then peas, and the rest of ingredients (following the order listed).
Spread Buttermilk-Herb Dressing evenly over top of salad, sealing to edge of bowl.  Cover tightly with plastic wrap.
Chill for 4-24 hours.   Yield: 6-8 side dish servings.
BUTTERMILK-HERB DRESSING:
1/2 cup mayonnaise
1/4 cup sour cream
2 T buttermilk
1 T fresh parsley or 1 tsp dried
1 T fresh basil or 1 tsp dried
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
Stir everything together.  Cover & stir in the fridge up to 1 week.  Makes 1 cup.
Filed Under: Holiday Recipes, Salad / Dressings

Chickpea Salad

February 21, 2011 by
 
 
 
We’ve actually been getting snow around here recently which in crazy for this time of year!  The bulbs I planted in the fall are poking up and it’s making me hungry for spring and the garden.  This dish definitely helps, it is so easy and fresh, like many of the dishes I make in the spring.  It’s very addictive, every time I make it I can’t stop eating it!  It makes a great appetizer too, and can easily be made ahead of time.
 
CHICKPEA SALAD
Recipe by My Stained Apron
 
1/2 cup basil leaves, chiffonade
1 cup grape or cherry tomatoes, cut in half
1 English cucumber, diced
1/2 red onion, sliced thin
1 can chickpeas, rinsed and drained
salt and pepper to taste
Juice of 1/2 a lemon
Drizzle olive oil
2 oz feta cheese, optional
 
Combine everything except lemon juice and olive oil in a bowl.  Toss together and drizzle with lemon juice and olive oil.  Toss together gently and adjust seasoning if needed.
Serve with pita chips.
 
Filed Under: Salad / Dressings

Broccoli Slaw Salad

February 15, 2011 by
Did you have a good hearts day? I hope so dears.  My sweet hubby brought home dinner so I could take the night off, and a big bunch of beautiful yellow roses.  But my favorite was the card with sweet words.  I hope you all felt loved by those that matter most to you.  And now that we’re all recovering from a sugar high… : )
This is one of our favorite salads, even my husbands, none the less, who does NOT like raw broccoli.  But he LOVES this salad. It makes me long for spring, for some reason, so luckily that’s coming up soon.
 
BROCCOLI SLAW SALAD
Recipe adapted from Paula Deen
 
SALAD:
2 packages (3oz) Ramen Noodle Soup- Oriental flavor (save one of the seasoning packets)
6 T butter
1/2 to 1 cup slivered almonds (depending on preference)
32 oz bag broccoli slaw
1/2 cup sunflower seeds
3 green onions, sliced
 
DRESSING:
3/4 cup canola oil
1/4 cup brown (or white) sugar
1/4 cup apple cider vinegar
1 package seasoning from Oriental Ramen
 
Melt butter in skillet over medium heat.  Chop or crush ramen noodles and add to butter along with almonds.
Saute until slightly toasted, remove from heat and set aside.
Whisk together all the dressing ingredients in a bowl.
Toss salad ingredients all together and toss with dressing.
Filed Under: Salad / Dressings

Restaurant Italian Salad

September 22, 2010 by
 
I know, I know, ANOTHER salad recipe?! But I had to add a copycat Olive Garden recipe to go with the others this week.  And I didn’t use amounts because it really depends on your personal tastes.  If you like the salad at Olive Garden, you’ll really love this salad.
 
RESTAURANT ITALIAN SALAD
Recipe by My Stained Apron
 
Iceberg lettuce*
shredded carrots, optional*
shredded red cabbage, optional*
Romaine or green leaf lettuce
red onion, sliced
tomatoes, sliced
pepperoncinis
black olives, whole
croutons
Parmesan cheese, freshly grated
 
Wash and chop lettuce, toss with other ingredients and dressing.
*Or you could also use an American salad blend with lettuce, cabbage, and carrots.

 
DRESSING:
2 T grated Parmesan
2 T grated Romano
1 garlic clove
3 T mayo
2 T white vinegar
1/4 cup olive oil
1 T lemon juice
1 tsp Italian seasoning
 
Combine in blender until smooth.
Filed Under: Salad / Dressings Tagged With: ,

Calico Macaroni Salad

August 13, 2010 by
 
First things first, next week I’m having my first GIVEAWAY! Hooray! So make sure you stay tuned and enter!  Now, on to the recipe!
 
This recipe comes from my grandmother.  When my mother was a child she was with her at a church picnic and someone brought this salad.  My grandmother really liked it and got the recipe, and has made it ever since.  It’s the only macaroni salad I ever ate growing up, since my mother really liked it too.  I hadn’t made it in a long time, and it was so good to have again.  Usually the recipe uses pimentos, but I didn’t have any, so I improvised with bell peppers and we really liked it.  Try it either way, I think you’ll like it!  And the paprika is essential to this dish in my opinion, but then again I LOVE paprika. : )
 
CALICO MACARONI SALAD
Recipe by My Stained Apron
 
 
3 cups uncooked macaroni noodles
1 cup diced red onion
1 cup diced celery
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup diced cheddar cheese
1 cup diced cucumber (I prefer English)
1 1/4 cup mayonnaise
2 T sugar
pinch salt
pinch black pepper
paprika, for serving
 
Cook noodles according to package directions.
Rinse and cool.  Mix mayo with sugar, salt, and pepper. 
Stir in cheese and vegetables.
If desired, stir in paprika or sprinkle on top.
VARIATION: In place of bell peppers, add 1 large jar of drained pimentos.
Filed Under: Pasta, Salad / Dressings

Oriental Chicken Salad

August 4, 2010 by
 
This was based on a copycat recipe for Applebee’s Oriental Chicken Salad.  I’m not sure where it came from, since it was just a scribble on an index card from a long time ago.  I’ve adjusted it to our liking, and it’s one of my favorite meals.   I know I’m a bit of a salad junkie, but at least I’m a discerning salad junkie.  Now if you’ll excuse me, I’m going to go add this to my menu for the week.
 
ORIENTAL CHICKEN SALAD
 
4 cups chopped Romaine lettuce
2 cups shredded red cabbage (green is okay too)
2 cups chopped Napa cabbage
1 cup shredded carrots
1/2 cup sliced green onions
1/2 cup sliced almonds
1 cup chow mein noodles
1 bunch fresh cilantro, chopped
about 3-4 cups sliced chicken tenders (you could use premade if you like)
 
Toss everything together in a large bowl.
 
DRESSING:*
3 T honey
1 1/2 T rice wine vinegar
1/4 cup mayonnaise
1 tsp dijon mustard
1/8 tsp sesame oil
 
Whisk together, serve tossed with salad or on the side.
*We don’t like alot of dressing, but you could double this if need be for your tastes.
Filed Under: Chicken / Turkey, Salad / Dressings Tagged With: , ,

Grilled Romaine

July 14, 2010 by
 
It’s grilling season! I could literally eat this by itself, with nothing else for dinner at all.  I have been known to take one and eat it like a taco!  One taste and you’ll understand why.  I may be a salad lover, but I have no doubt that even those of you who aren’t in that group with me will be won over with this dish.
 
 
GRILLED ROMAINE
Romaine lettuce, cut in half horizontally
olive oil
lemon juice
kosher salt
freshly cracked black pepper
freshly grated Parmesan cheese
 
Cut lettuce in half horizontally.
Drizzle with olive oil and lemon juice, sprinkle with salt, pepper, and cheese.
Put cut side down on a hot grill, grilling only briefly until just slightly wilted.
Serve as is, or cut in 1 or 2 inch strips and serve as a salad.
 
Filed Under: Grilling / Smoking, Salad / Dressings

Garlic Croutons

June 9, 2010 by
 
Homemade croutons. Can you even compare them to the kind you buy in the store? I’m pretty sure they’re made in some factory where they suck all goodness and flavor out so they’ll last on the store shelf.
Homemade croutons are so simple and easy, you’ll wonder how you ever lived without them!
 
GARLIC CROUTONS
 
1/2 cup olive oil (or unsalted butter)
4 garlic cloves, smashed
salt
1/2 loaf French bread, cut in 1″ cubes (about 8-10 cups)

Heat olive oil and garlic in a sauté pan until it bubbles.
 
Remove garlic.
 
Lay bread cubes out on a rimmed cookie sheet in a single layer, drizzle with olive oil.
Sprinkle with salt, and toss to coat with oil.
Bake at 350 degrees for 20 minutes.
 
TIP: Store leftover French bread in the freezer (whole or pre-cubed), in zip top bags, for making croutons.
 
 
Filed Under: Salad / Dressings

Spinach Salad with Poppyseed Dressing

March 26, 2010 by
 
 
I came up with this recipe about 10 days ago, and I’ve all ready made a total of… (drum roll please).. THREE times!  I am not usually that repetitious, but it was seriously that good. I love salads, as you all know.  I love all kinds of them.  Last night one of my sisters and her family came over for dinner and I made this, yet again, and it was polished off quite quickly.  And if you need a good side dish for Easter, I think this would be a great one. I hope you like it as much as I do!
 
SPINACH SALAD WITH POPPY SEED DRESSING
 
SALAD:
Baby spinach
Shredded swiss cheese
Bacon, cooked and crumbled
cherry or grape tomatoes
hard-boiled eggs, sliced
Red onion, sliced thin
 
Layer everything in a big bowl, pour dressing over and toss lightly.
 
 
DRESSING:
1/2 cup sugar
1/3 cup white vinegar
1/2 tsp salt
1 1/2 tsp honey mustard
1/2 cup finely chopped onion
1 cup olive oil
1 T poppy seeds
 
Combine sugar, vinegar, salt, honey mustard, and onion in blender.
Process until smooth, about 15-20 seconds.
With blender on high, add oil in a slow stream.
Stir in poppy seeds. Store in the fridge, shake well when ready to use, if needed.
 
yum…
 
yum..
 
Filed Under: Salad / Dressings Tagged With: ,

Green Bean, Basil and Radish Salad

March 24, 2010 by
You probably can’t tell by looking at this picture… but this salad has.. evil powers. Evil I tell you, like I can’t stop eating it whenever I make it. I mean it.
Oh, and I think it would be a very “spring” dish to add to your Easter dinner.
GREEN BEAN, BASIL, AND RADISH SALAD
1/4 cup finely chopped shallots, (or red onion)
2 T sherry vinegar
1 lb fresh green beans
1 bunch radishes, cut into wedges, about 2 cups
1/2 cup coarsely chopped basil
2 T extra virgin olive oil
1 tsp kosher salt
freshly ground black pepper
1/2 cup thin shavings Parmesan cheese
 
Stir the shallots (or red onions) together in a large mixing bowl and let them sit to mellow the raw bite of the shallots.
Boil the beans in a large pot of heavily salted water until just tender but still have some crunch. (Should be just a few minutes.) Quickly drain the beans and plunge them into a large bowl of ice water. Drain again and dry on paper towels.
Add the beans to the bowl with the shallots.  Toss in the radishes, basil, olive oil, salt, and a few grindings of black pepper. Turn out onto a serving platter and top with the shaved cheese.

VARIATIONS: in place of basil, add 3 T coarsely chopped Tarragon and top the salad with crumbled goat cheese instead of the parmesan.
Or add 1/4 cup coarsely chopped dill and top with crumbled feta cheese.

SOURCE: The Herbal Kitchen, by Jerry Traunfeld
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Filed Under: Salad / Dressings