3 medium-large ripe mangos, diced*
1 red bell pepper, diced
½ red onion, chopped
2 tablespoons fresh cilantro, chopped
2 jalapeño peppers, seeded and chopped fine
¼ cup lime juice
salt and pepper to taste
Combine all ingredients and toss well. Refrigerate at least an hour to allow flavors to meld.
This can be served with chips, or I usually have it as a side with Pork Adobo
*Note on dealing with mangos - do not try to peel it. You will either cut yourself or wreck your knife. Either way, there will be crying. Instead, notice that mangos are oblong and flat. The seed follows this shape. Stand the mango on its end and, using a sharp knife, slice the flattened side, just outside the seed. With a paring knife, score the flesh as close to the skin as you can get. Push on the skin until the mango slice flips inside-out. You can easy remove the flesh from the skin at this point. Continue to trim around the seed and score the resulting flesh until you have removed as much usable fruit as you can.
Laura
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Grilled Chicken and Penne Salad
2 whole skinless, boneless chicken breasts, halved
2 tablespoons fresh lemon juice
1 pound penne or other tubular pasta
2 large red bell peppers, cut into a 1/2-inch dice
2½ cups thinly sliced celery
1 medium red onion, chopped
1 cup walnut halves
1¼ cups pitted Kalamata olives, cut in half
1/4 cup minced fresh dill or 1 tablespoon dried
3 tablespoons white wine vinegar
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
sea salt and freshly ground pepper
2/3 cup olive oil
Oil a ridged grill pan and heat over moderately high heat or set an oiled rack 4-6 inches over glowing coals. Grill chicken breasts for 8 to 10 minutes on each side or until they are springy to the touch, and then transfer them to a dish. Sprinkle chicken with lemon juice and let it cool. Boil the pasta until it is tender; refresh under cold water in colander, and drain.
In a large bowl, toss pasta, bell peppers, celery, onion, walnuts, olives, and dill. Remove chicken from dish, reserving the juices, and slice it thin on the diagonal. Add it to the vegetables in the bowl. Pour the juices from the dish into a bowl or large cup, and then add vinegar, mayonnaise, mustard, and salt and pepper to taste. Whisk the mixture thoroughly, and then add the olive oil in a stream, whisking until the dressing is emulsified. Add dressing to salad and toss. Add more salt and pepper if needed. Serve immediately at room temperature or chill for later use. Serves 8 to 10.
Laura
2 tablespoons fresh lemon juice
1 pound penne or other tubular pasta
2 large red bell peppers, cut into a 1/2-inch dice
2½ cups thinly sliced celery
1 medium red onion, chopped
1 cup walnut halves
1¼ cups pitted Kalamata olives, cut in half
1/4 cup minced fresh dill or 1 tablespoon dried
3 tablespoons white wine vinegar
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
sea salt and freshly ground pepper
2/3 cup olive oil
Oil a ridged grill pan and heat over moderately high heat or set an oiled rack 4-6 inches over glowing coals. Grill chicken breasts for 8 to 10 minutes on each side or until they are springy to the touch, and then transfer them to a dish. Sprinkle chicken with lemon juice and let it cool. Boil the pasta until it is tender; refresh under cold water in colander, and drain.
In a large bowl, toss pasta, bell peppers, celery, onion, walnuts, olives, and dill. Remove chicken from dish, reserving the juices, and slice it thin on the diagonal. Add it to the vegetables in the bowl. Pour the juices from the dish into a bowl or large cup, and then add vinegar, mayonnaise, mustard, and salt and pepper to taste. Whisk the mixture thoroughly, and then add the olive oil in a stream, whisking until the dressing is emulsified. Add dressing to salad and toss. Add more salt and pepper if needed. Serve immediately at room temperature or chill for later use. Serves 8 to 10.
Laura
Triple Green Salad
1 cup very roughly chopped flat leaf parsley, plus 1 cup whole leaves
1½ teaspoon finely chopped thyme leaves
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon each sea salt and freshly ground black pepper
3 green onions, thinly cut on the diagonal
2 quarts mixed baby greens
Whirl chopped parsley, thyme, lemon zest, lemon juice, oil, salt, and pepper in a blender with one tablespoon water until very smooth, 1-2 minutes.
Toss parsley leaves, onions, and greens in a large bowl with just enough dressing to coat. Reserve remaining dressing for another use.
Sarah
1½ teaspoon finely chopped thyme leaves
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon each sea salt and freshly ground black pepper
3 green onions, thinly cut on the diagonal
2 quarts mixed baby greens
Whirl chopped parsley, thyme, lemon zest, lemon juice, oil, salt, and pepper in a blender with one tablespoon water until very smooth, 1-2 minutes.
Toss parsley leaves, onions, and greens in a large bowl with just enough dressing to coat. Reserve remaining dressing for another use.
Sarah
Watermelon and Feta Salad
watermelon, cut into bite-sized chunks
8 ounces feta cheese, crumbled
freshly ground black pepper
Place watermelon in a bowl, sprinkle feta over it. Add freshly ground black pepper to taste. Mix gently to distribute feta and pepper.
Laura
8 ounces feta cheese, crumbled
freshly ground black pepper
Place watermelon in a bowl, sprinkle feta over it. Add freshly ground black pepper to taste. Mix gently to distribute feta and pepper.
Laura
Layered Mexican Salad
1 15-ounce can black beans, drained
2 cups shredded iceberg lettuce
1/2 cup chopped green pepper
1 avocado, sliced
1 cup shredded Monterey Jack cheese
4 slice lean bacon, cooked and crumbled
1/2 cup chopped red onion
1½ cup chopped tomato
1 cup fresh corn, boiled 2 minutes
Arrange ingredients in a large salad bowl, lettuce on the bottom, other ingredients in layers.
Dressing
3-5 pickled jalapeño peppers
1/4 cup white wine vinegar
1/2 fresh coriander
3/4 cup olive oil
1 teaspoon salt
Combine dressing ingredients in a food processor, then pour over salad. Let stand before serving.
Gran Duddie
2 cups shredded iceberg lettuce
1/2 cup chopped green pepper
1 avocado, sliced
1 cup shredded Monterey Jack cheese
4 slice lean bacon, cooked and crumbled
1/2 cup chopped red onion
1½ cup chopped tomato
1 cup fresh corn, boiled 2 minutes
Arrange ingredients in a large salad bowl, lettuce on the bottom, other ingredients in layers.
Dressing
3-5 pickled jalapeño peppers
1/4 cup white wine vinegar
1/2 fresh coriander
3/4 cup olive oil
1 teaspoon salt
Combine dressing ingredients in a food processor, then pour over salad. Let stand before serving.
Gran Duddie
Antipasto
2 can boneless skinless sardines
1 large jar pickled cauliflower
1 can button mushrooms
1 jar pickled artichoke hearts
1 14-ounce can whole green beans
1 package salami
1 can white tuna
small cocktail onions
olives
pepperoni
Dressing
1/4 cup vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dill seed
1/4 teaspoon tarragon
3 garlic cloves, minced
3/4 cup olive oil
1 8-ounce can tomato sauce
Optional: cayenne pepper
Combine dressing ingredients except olive oil. Add olive oil in a stream while whisking. Add cayenne to increase heat if desired. A the end, add tomato sauce. Toss antipasto with dressing. Mix thoroughly so olive oil does not separate. Serves 12.
Alternate dressing
1 8-ounce can tomato sauce
1¼ cup French or Italian dressing
Gran Duddie
1 large jar pickled cauliflower
1 can button mushrooms
1 jar pickled artichoke hearts
1 14-ounce can whole green beans
1 package salami
1 can white tuna
small cocktail onions
olives
pepperoni
Dressing
1/4 cup vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dill seed
1/4 teaspoon tarragon
3 garlic cloves, minced
3/4 cup olive oil
1 8-ounce can tomato sauce
Optional: cayenne pepper
Combine dressing ingredients except olive oil. Add olive oil in a stream while whisking. Add cayenne to increase heat if desired. A the end, add tomato sauce. Toss antipasto with dressing. Mix thoroughly so olive oil does not separate. Serves 12.
Alternate dressing
1 8-ounce can tomato sauce
1¼ cup French or Italian dressing
Gran Duddie
Cranberry Salad
1 can sweetened condensed milk
1/4 cup lemon juice
1 can whole cranberries
1 20-ounce can crushed pineapple, drained
1/2-1 cup chopped walnuts
1 9-ounce carton whipped cream product
Mix all ingredients in above order and freeze.
Jackie
1/4 cup lemon juice
1 can whole cranberries
1 20-ounce can crushed pineapple, drained
1/2-1 cup chopped walnuts
1 9-ounce carton whipped cream product
Mix all ingredients in above order and freeze.
Jackie
Granny's Potato Salad
5-6 Russet potatoes (2 1/2 pounds)
2 cups mayonnaise
salt & pepper
1 teaspoon sugar
1/3 cup vinegar
1/3 cup water
1 small onion
Boil potatoes with skins on, and then peel and slice them while still warm. Put the remaining ingredients in a blender or food processor and process until fairly smooth to create the dressing. Add mixture to warm potatoes and mix gently. Refrigerate and serve the next day for the best flavor.
Optional ingredients: fresh celery, 3/4 to 1 cup sour cream
Dorrie
2 cups mayonnaise
salt & pepper
1 teaspoon sugar
1/3 cup vinegar
1/3 cup water
1 small onion
Boil potatoes with skins on, and then peel and slice them while still warm. Put the remaining ingredients in a blender or food processor and process until fairly smooth to create the dressing. Add mixture to warm potatoes and mix gently. Refrigerate and serve the next day for the best flavor.
Optional ingredients: fresh celery, 3/4 to 1 cup sour cream
Dorrie
Lemony Tuna and White Bean Antipasto Salad
1/4 cup plus 2 tablespoon fresh lemon juice
1/4 cup plus 2 tablespoon extra-virgin olive oil, plus more for drizzling
Two 6-oz. can olive oil-packed tuna, drained and broken into large chunks (use Italian or Spanish variety if possible)
One 19-oz can of cannellini bean, drained and rinsed (about 1 1/2 cups)
24 pitted Calamata olives, coarsely chopped
2 cups thickly sliced celery hearts and leaves
2 tablespoon capers, drained
2 heaping tablespoons finely chopped flat-leaf parsley
2 teaspoon finely grated lemon zest
1 teaspoon minced garlic
freshly ground pepper
2 roasted red peppers from a jar
Kosher salt
4 lemon slices for garnish
Pour lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 T olive oil (can also do this in a food processor). Add tuna, beans, olives, celery, capers, parsley, lemon zest and garlic. Toss gently. Season with ground pepper, cover and set aside.
Halve the roasted red peppers lengthwise and arrange on places, drizzle with olive oil, and season with salt. Spoon tuna salad over the peppers and drizzle with more olive oil. Garnish with lemon slices and serve. Serves 4 as salad or 2 as a main course.
Serve with crusty French bread and white wine.
Martha
1/4 cup plus 2 tablespoon extra-virgin olive oil, plus more for drizzling
Two 6-oz. can olive oil-packed tuna, drained and broken into large chunks (use Italian or Spanish variety if possible)
One 19-oz can of cannellini bean, drained and rinsed (about 1 1/2 cups)
24 pitted Calamata olives, coarsely chopped
2 cups thickly sliced celery hearts and leaves
2 tablespoon capers, drained
2 heaping tablespoons finely chopped flat-leaf parsley
2 teaspoon finely grated lemon zest
1 teaspoon minced garlic
freshly ground pepper
2 roasted red peppers from a jar
Kosher salt
4 lemon slices for garnish
Pour lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 T olive oil (can also do this in a food processor). Add tuna, beans, olives, celery, capers, parsley, lemon zest and garlic. Toss gently. Season with ground pepper, cover and set aside.
Halve the roasted red peppers lengthwise and arrange on places, drizzle with olive oil, and season with salt. Spoon tuna salad over the peppers and drizzle with more olive oil. Garnish with lemon slices and serve. Serves 4 as salad or 2 as a main course.
Serve with crusty French bread and white wine.
Martha
Moroccan Beef Kefta with Chopped Vegetable Salad
For Beef Kefta
1½ pounds Ground beef
½ cup Grated onion
2 Cloves garlic, finely minced
2 tablespoon Finely chopped fresh parsley
2 tablespoon Finely chopped fresh coriander
3 teaspoon Finely chopped fresh mint or 1 teaspoon dried mint
2 teaspoon Finely chopped fresh marjoram or 1/2 teaspoon dried marjoram
Salt and freshly ground black pepper
½ teaspoon Ground cumin
½ teaspoon Paprika
¼ teaspoon Cayenne
For Chopped Vegetable Salad
1 Seedless cucumber, peeled and finely diced
1 large Tomato, seeded and finely diced
1 Green bell pepper, seeded and finely diced
1 Hot italian-style pepper, seeded and finely diced
2 Cloves garlic, finely minced
3 tablespoon Finely chopped fresh mint
2 tablespoon red wine vinegar
2 tablespoon Olive oil, (up to 3)
In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour. In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to serve. Preheat grill or broiler. Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers. Grill the keftas on both sides until cooked through, about 3 to 4 minutes per side. Serve hot with chopped salad. Yield: 6 servings.
Laura
1½ pounds Ground beef
½ cup Grated onion
2 Cloves garlic, finely minced
2 tablespoon Finely chopped fresh parsley
2 tablespoon Finely chopped fresh coriander
3 teaspoon Finely chopped fresh mint or 1 teaspoon dried mint
2 teaspoon Finely chopped fresh marjoram or 1/2 teaspoon dried marjoram
Salt and freshly ground black pepper
½ teaspoon Ground cumin
½ teaspoon Paprika
¼ teaspoon Cayenne
For Chopped Vegetable Salad
1 Seedless cucumber, peeled and finely diced
1 large Tomato, seeded and finely diced
1 Green bell pepper, seeded and finely diced
1 Hot italian-style pepper, seeded and finely diced
2 Cloves garlic, finely minced
3 tablespoon Finely chopped fresh mint
2 tablespoon red wine vinegar
2 tablespoon Olive oil, (up to 3)
In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour. In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to serve. Preheat grill or broiler. Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers. Grill the keftas on both sides until cooked through, about 3 to 4 minutes per side. Serve hot with chopped salad. Yield: 6 servings.
Laura
Taco Salad
Brown about 1 pound ground beef, adding packaged taco seasoning as it cooks. Drain well and cool.
Salad ingredients: (amount varies depending on how many servings desired)
lettuce
sharp cheese shredded
tomatoes cut in wedges
onions
red pepper strips
Dressing:
1 cup olive oil
1/2 cup sugar
1/3 cup ketchup
1/4 cup vinegar
1 tbsp Worchestershire sauce
1 onion
salt
Mix dressing ingredients in a blender.
Mix salad in a large bowl, add hamburger & dressing. Mix Doritos through salad just before serving.
Jackie
Pea Salad
1 (10 oz) pkg peas, cooked slightly
1/3 cup chopped celery
4 green onions, chopped
10 slices of bacon, cooked and crumbled
½ cup sour cream
salt & pepper to taste
1 cup cashews, chopped
Let peas cool a little and drain off any remaining liquid. Mix in with the peas, celery, green onions, bacon and sour cream. Refrigerate. Add the cashews immediately before serving.
Laura
Laura
Southwestern Salad
2 12 oz. pkg. frozen shoe peg corn
1-2 medium tomatoes, chopped
¾ cup chopped cucumber
¼ cup chopped onion
Combine ingredients in a large bowl.
Sauce:
½ cup sour cream
4 Tbs mayonnaise
2 tsp. salt
½ tsp. pepper
2 Tbs vinegar
½ tsp. dried mustard
½ tsp. celery seed
Combine sauce ingredients, then pour over salad, mix. Let stand before serving.
GranDuddie
Grilled Steak Salad
1-1/4 lb boneless beef top sirloin steak, 3/4 inch thick
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Seasoning:
1 tsp dried oregano leaves, crushed
1 clove garlic, minced
1/4 tsp pepper
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1 tsp fresh lemon juice
6 cups mixed salad greens
2 medium plum tomatoes, halved lengthwise then cut crosswise into slices
1/2 cup ranch dressing
Combine seasoning ingredients. Press evenly into both sides of beef, adding salt as desired. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 13-16 min for medium rare doneness, turning occasionally.
Drizzle steak with lemon juice, then carve steak crosswise into thin slices.
In large bowl, combine salad greens and tomatoes, toss gently. Arrange beef on top of salad. Serve with dressing. Serves 4.
Jeff
Drizzle steak with lemon juice, then carve steak crosswise into thin slices.
In large bowl, combine salad greens and tomatoes, toss gently. Arrange beef on top of salad. Serve with dressing. Serves 4.
Jeff
Sliced “Jersey” Tomato Salad
In the opinion of many, especially the author, the best tomatoes come from the truck farms of New Jersey. Get them there if you can, if not, well.......
6 large beefsteak “Jersey” tomatoes, thickly sliced
Salt and freshly ground black pepper
¼ cup finely chopped scallions
2 tablespoons chopped fresh basil leaves
¼ cup red wine vinegar
¾ cup extra virgin olive oil
2 cloves garlic, finely chopped
2 teaspoons Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon sugar
6 large beefsteak “Jersey” tomatoes, thickly sliced
Salt and freshly ground black pepper
¼ cup finely chopped scallions
2 tablespoons chopped fresh basil leaves
¼ cup red wine vinegar
¾ cup extra virgin olive oil
2 cloves garlic, finely chopped
2 teaspoons Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon sugar
Arrange layers of the tomato slices in a serving dish, sprinkling each layer with salt and pepper to taste, scallions and basil. Combine the remaining ingredients by beating or shaking in a jar. Pour over the tomatoes and chill well. Makes 8 servings.
Aunt Carole
Aunt Carole
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