Balsamico Dressing

INGREDIENTS : 
100ml olive oil, 50ml balsamic vinegar, 1EL honey, 1EL mustard, salt and pepper to taste 

DIRECTIONS
balsamic dressingHe is known all over the world, the balsamic from the north of Italy.The must of late-harvest (white) Trebbiano or Lambrusco grapes is thickened by boiling, leaving only about 30-70% remaining. The product is then stored for several months in various wooden barrels. This process lasts many years, and the vinegar is more concentrated by evaporation of the water in the wood barrel. The thicker the vinegar, the older it is.Known above all from the region "Emilia" and the city of Modena.The vinegar is used mainly for the famous "Italian dressing" or simply balsamico.I will show you a possibility with which one can prepare different taste varieties.The following ingredients are required:Cold-pressed olive oilBalsamic vinegar (dark) of good qualityhoneymustardsalt and pepper

Take a small bowl and add 100ml of olive oil

 Then add 50ml balsamico

Then add 1 tablespoonful of honey

Then 1 tbsp mustard

 To mix everything together

 Salt and pepper ..

 Taste It should be of creamy consistency
And the vinegar should not taste too strong.
Otherwise add some honey and again
Beautifully together.

 You can also add orange juice to the basic dressing for more fruit,
Or a shot of raspberry syrup.

The dressing is excellent for Ruccolasalat or mixed salad.

Orange salad

INGREDIENTS :
2 large fennel, 3 large oranges, 16-20 olives, 1 sprig of rosemary, 1 tablespoon of red wine, salt and pepper from the mill, 6 tablespoons of best olive oil
preparation

Orange salad - orange fennel salad
In the south of Italy, where the sun kisses the orange and whose taste is full of juice and sweetness, the slightly bitter note of the fennel and the sweet orange are combined. But not only in the South, but in almost all regions of Italy is this
Salad a welcome starter.
You can, if you prefer, instead of the tomatoes also gladly a can of tuna fish.
According to your taste

Dissolve the outer layer of your fennel. Especially the brown spots.
Cut the thick, green stalks off and remove the fennel green and place it on the side.
Wash fennel, cut through lengthwise and then cut into thin strips.

Cut the top and bottom of the oranges so that they can be placed and cut the bowl completely.

If possible, always catch the juice. Then cut the oranges into slices and spread them on your plates.

First spread the oranges and then the fennel. Wash the rosemary, peel the needles and chop them. Spread with the crushed fennel green on top. Add the olives.

Add the vinegar, salt, pepper, olive oil and the orange juice to a dressing.
Put the dressing over your salad and let it in.
Serve salad immediately

Cornbread Salad

INGREDIENTS :
3 1/2 cups cornbread cooked and crumbled
10 slices bacon cooked and crumbled
1 ounce package ranch dressing mix
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 cans whole kernel corn, drained

INSTRUCTIONS :
Whisk together the dressing mix, sour cream, and mayonnaise.
Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

Broccoli, Grape, and Pasta Salad

INGREDIENTS :
1 cup chopped pecans
1/2 (16-oz.) package farfalle (bow-tie) pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

 INSTRUCTIONS :

-Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

-Prepare pasta according to package directions.

-Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

-Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

Shrimp, Avocado, and Grapefruit Salad

INGREDIENTS :

2 1/2 tablespoons olive oil, divided $

12 ounces peeled and deveined medium shrimp $

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

1 grapefruit

2 tablespoons chopped fresh tarragon

2 teaspoons brown sugar

1 teaspoon chopped shallots

6 cups chopped romaine lettuce

1 peeled avocado, cut into 12 wedges $

INSTRUCTIONS :

-Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.

-Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.

Strawberry Chicken Salad

Ingredients:

3 cups, cooked and chopped chicken

3 Tbsps. diced celery

3 Tbsps. diced onion

5 large strawberries, chopped

1/4 cup,raisins

2 Tbsps.mayonaise

1/4 tsp. rice wine vinegar

pinch of dried basil or tarragon

salt and pepper to taste

Procedure:

Combine all ingredients in a mixing bowl and mix well.. Cover and place in the fridge for 30 minutes before serving. Enjoy.

Potluck Spaghetti Salad

Ingredients:

1 (16 ounce) package of spaghetti, broken in half

3 medium tomatoes, chopped

1 cucumber, seeded and chopped

1 green pepper, chopped

1 red onion, chopped

1 (10 ounce) bottle of Italian salad dressing

1 teaspoon poppy seed

1/2 teaspoon paprika

1/4 teaspoon celery salt

1 teaspoon sesame seeds

1/8 teaspoon garlic salt

Method:

Cook spaghetti according to directions; rinse in cold water and drain. In a large bowl mix together spaghetti and vegetables. In a small bowl, mix together all the remaining ingredients. Pour dressing over the spaghetti mixture. Toss to coat. Refrigerate overnight. Toss before serving. Enjoy.

Watermelon Salad With Feta Cheese & Mint

Ingredients:

Salad:

8 cups of cubed, seedless watermelon

1 English cucumber, sliced

1/4 cup, sliced green onion

1/4 cup, chopped, fresh mint

1/2 cup, reduced fat feta cheese, crumbled

Dressing:

1/4 cup of olive oil

1/4 cup of balsamic vinegar

1 Tbsp. honey

salt and pepper to taste

Method:

Combine all salad ingredients into a large bowl. Whisk together dressing ingredients and drizzle over salad. Toss to coat. Chill until serving.

Greek Rice Salad

Ingredients:
3 cups cooked rice
2 (6 ounce) jars marinated artichoke hearts, drained and coarsely chopped ( reserve marinade from artichoke hearts)
1 large tomato, seeded and chopped
1/2 large cucumber, seeded and chopped
1 medium red onion, chopped
1 cup feta cheese, crumbled
1 (2 ounce) can of black olives, sliced ( drained)
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice, fresh
1/2 teaspoon oregano, dried
1/2 teaspoon lemon pepper
lettuce leaf

Directions:
Combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large covered bowl. Refrigerate for at least 1 hour prior to serving.
Just before serving, drizzle the reserved artichoke marinade over salad, toss to blend, then spoon onto a lettuce-lined salad platter.

Chilled Lobster Salad with Sweet Summer Corn and Tomatoes

Ingredients:
2 medium ears of corn
12 oz cooked, chilled lobster meat (yield from 2 – 1-1/2 lb lobsters)
1 cup grape tomatoes, sliced in half
1 tbsp chopped chives
juice of 1 large lemon
4 tsp olive oil
salt and fresh cracked pepper to taste
8 Boston lettuce leaves, rinsed and dried
 

Directions:
Cook corn in boiling water for about 4-5 minutes; set aside to cool. Cut kernels of the husk and place in a large bowl.


Chop chilled lobster meat from tails and claws into large bite sized chunks; add to the bowl. Add tomatoes, chives, lemon juice, olive oil, and salt and fresh cracked pepper to taste; toss to combine,

Place lettuce leaves on two plates. Top each plate with lobster salad and enjoy!

Zesty Lime Shrimp and Avocado Salad

Ingredients:
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1/4 tsp kosher salt, black pepper to taste
1 lb jumbo cooked, peeled shrimp, chopped*
1 medium tomato, diced
1 medium hass avocado, diced (about 5 oz)
1 jalapeno, seeds removed, diced fine
1 tbsp chopped cilantro
 

Directions:
In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

Fiesta Bean Salad

 Ingredients
2 cloves garlic, minced
3 tbsp fresh lime juice
1 tbsp extra virgin olive
1 tsp cumin
pinch crushed red pepper flakes
1/2 teaspoon salt
15 oz can black beans, rinsed and drained
1 cup canned chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1/4 cup minced red onion, finely diced
1/4 cup cilantro, chopped
1 medium avocado, diced

Directions

In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.

Add the black beans, chickpeas, tomato, onion and cilantro; mix well. When ready to eat, gently mix in avocado and serve right away.

Makes 4 1/3 cups.

SHRIMP AND AVOCADO SALAD WITH MISO DRESSING

INGREDIENTS
For the salad:
1 teaspoon minced garlic
½ pound raw shrimp, tails removed
½ tablespoon butter
½ teaspoon chili powder
¼ teaspoon cayenne
1½ cups sliced avocados (2 small)
1 cucumber
4 cups chopped spinach or baby kale
fresh chopped cilantro for topping
peanuts for topping

For the dressing:
1 1-inch piece of fresh peeled ginger
3 tablespoons oil
3 tablespoons lime juice (more to taste)
2 tablespoons agave nectar
1½ tablespoons white miso (it's like a paste - you can buy it at many regular grocery stores)
½ teaspoon minced garlic
¼ teaspoon salt

INSTRUCTIONS :
Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon (like this). Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro and peanuts for crunch.

LIME SHRIMP AND AVOCADO SALAD

Ingredients :

1 lb jumbo cooked shrimp, peeled and deveined, chopped
1 medium tomato, diced
1 avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste

Directions :

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeno. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
Read more at http://www.myfridgefood.com/recipes/salads-and-sides/lime-shrimp-and-avocado-salad/#E84KGKrp1rofyTgL.99

Fruit Salad

Ingredients :
Mandarin oranges, drained 2 (8 ounce) cans
Pineapple tidbits, drained 1 (16 ounce) can
Bananas, sliced 3
Miniature marshmallows 1 (12 ounce) bag
Sour cream, container 16 ounces
Maraschino cherries, sliced and drained (optional) 1 (6 ounce) can
Shredded coconut (optional) to taste

SWEET AND SPICY CUCUMBER

Ingredients :
1-1/2 lbs cucumber (about 3 medium), peeled, halved lengthwise & thinly sliced
2 tsp kosher salt
1/2 c rice vinegar, seasoned or regular
1/2 c water
3 Tbs sugar
1/4 tsp red pepper flakes
2 Tbs minced red onion

Directions :
Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well. Let sit for 1 hour refrigerated. Toss the cukes a few times while they drain as well. While cucumber slices are draining, prepare marinade below.

Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion. Let mixture cool to room temp.

When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction. This can be served immediately, but for best results refrigerate until well chilled.

Avocado and Tomato Salad

Ingredients :

4 cups avocados, diced medium
2 cups grape tomatoes or 2 cups cherry tomatoes
2 cups cucumbers, peeled and diced medium
1 cup red onion, diced small
4 tablespoons fresh cilantro, chopped
2 teaspoons fresh garlic, minced
2 tablespoons lime juice
1/4 cup olive oil
salt
fresh black pepper
Lettuce (if you want)


Toss all ingredients in a bowl and top on a bed of lettuce (if desired)
Makes 8 servings
Calories 201.9 Total Fat 17.9 g Sodium 10.2 mg Total Carbohydrate 11.6 g Dietary Fiber 5.8 g Sugars 1.8 g

GRILLED CORN, AVOCADO AND TOMATO SALAD

INGREDIENTS :

1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
HONEY LIME DRESSING
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper


DIRECTIONS :

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
HONEY LIME DRESSING

1

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
2
Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

German Cucumber Salad

Ingredients :
2 large cucumbers, peeled and thily sliced
1 small onion, peeled and thinly sliced
3 small roma tomatoes, thinly sliced
DRESSING
1/3 cup low-fat sour cream
1/4 teaspoon Dijon mustard
1 tablespoon white vinegar
2 tablespoons low-fat milk
1/2-3/4 teaspoon sugar
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon pepper
1/4 teaspoon salt, to taste

Directions
Place the cucumbers, onions and tomatoes in a large bowl. Set aside.
In a small bowl, whisk together all dressing ingredients. Pour over salad mixture.
Toss to coat well.
Chill at least 2 hours before serving.

Cucumber Salad

3 Med. Cucumbers Peeled and Sliced 1/4"
1 Med. Onion sliced and separate into rings
3 Med. tomatoes cut into wedges
1/2 C. Vinegar
1/4 C. Sugar
1 C. water
1/4 C. olive oil
2 tsp.salt
1 tsp. ground pepper
a couple sprigs of dill (optional)

Combine all in a large bowl, toss making sure everything is coated well. Refrigerate for at least 2 hrs before serving.