Home » recipe » salad

Category: salad

Maybe because we live in Saskatchewan and have to endure long hot summers that we love salads. No need to heat up the house while baking and they taste so great after a long day. Whatever the reason, here is my growing collection of salad recipes to share. Enjoy.

Lobster Panzanella Salad Recipe

Ingredients

Honey Dijon Vinaigrette

  • 3 tbsp (45 mL) olive oil
  • 4 tsp (20 mL) white wine vinegar
  • 1 tbsp (15 mL) honey Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp (10 mL) salt

Salad

  • 20 cherry tomatoes
  • 4 wooden skewers, soaked
  • 4 thick slices (1-in./2.5-cm) sourdough bread
  • 2 steamed lobsters (2 ½ lbs/1.25 kg), meat removed from shells, coarsely chopped
  • 1 cup (250 mL) thinly sliced English cucumber
  • 2 tbsp (30 ml) finely chopped parsley

Lobster Panzanella Salad Recipe

Directions

  1. Thread cherry tomatoes on skewers. Grill over preheated medium-high heat barbecue 2 to 4 min., or until tomatoes are lightly charred and blistered. Also, grill bread 2 to 4 min. per side until toasted. Cut bread into 1-in. (2.5-cm) cubes.
  2. Remove cherry tomatoes from skewers. Place in large bowl with bread cubes, lobster, cucumber and parsley. 
  3. In small bowl, whisk together all vinaigrette ingredients. Drizzle over lobster mixture. Gently toss to coat.

Mexican Shrimp Salad Recipe

Ingredients

  • 1/2 cup Creamy Tomatillo Salsa
  • 1/4 cup Mayonnaise
  • 2 packages (198g package) Sweet Butter Lettuce Blend
  • 3/4 pound cooked tiny bay shrimp
  • 11/2 cups Grape Tomatoes, halved
  • 1 firm-ripe avocado, peeled, pitted, and chopped

Mexican Shrimp Salad Recipe

Directions

  1. In a small bowl, whisk together salsa and mayonnaise until well blended.
  2. Place lettuce in a large bowl. Rinse shrimp under cold water and drain well. Pat shrimp dry between paper towels.
  3. Add shrimp to lettuce along with tomatoes and avocado.
  4. Add salsa mixture and gently toss until evenly blended. Divide salad among plates or bowls and serve immediately.

Healthier Alternative: Use Light Mayonnaise instead of regular to lower the fat content significantly.

Cranberry Waldorf Jell-O Recipe

This Jell-O salad can replace the cranberry sauce that goes with your turkey.

Ingredients:

  • 1 can (14 oz) whole berry cranberry sauce
  • 1 large (6 oz) pkg cranberry Jello
  • 2 cups boiling water
  • 1 cup cold water
  • 1 diced Granny Smith or Golden Delicious apple
  • 1 – 2 stalks celery, finely chopped
  • 1/2 cup walnuts, coarsely chopped
  • 1/2 small (3 oz) pkg cranberry Jello (optional)

Method:

  1. Empty cranberry sauce into 5 or 6 cup serving bowl.
  2. In a separate bowl, dissolve Jello in boiling water. Stir well. Add cold water.
  3. Stir dissolved jello into cranberries.
  4. Add apple, celery and walnuts.
  5. Refrigerate several hours until firm.

Note: Once jelled, I like to top it off with a thin layer of Jell-O – since the fruit tends to float to the top and stick out slightly. This Jell-O salad layers itself.

Thanksgiving Recipe Guide | 2017 Edition

Appetizer Recipes

Side Dishes

Main Dish Recipes

Thanksgiving Recipe Guide | 2017 Edition

Dessert Recipes

Thanksgiving Leftovers

Quick and Easy Shrimp Salad Recipe

Ingredients

  • 1/3 cup Mayonnaise
  • 1/4 cup Chili Sauce
  • 3 tablespoons Lemon Juice
  • 1 package (5 oz.) Spring Mix
  • 1 package (16 oz.) Cooked Shrimp, 71/110 count, peeled, deveined, thawed and blotted dry
  • 1 avocado, peeled and coarsely chopped
  • 11/2 cups grape tomatoes
  • salt and pepper to taste

Quick and Easy Shrimp Salad Recipe

Directions

  1. To make dressing, stir together mayonnaise, chili sauce and lemon juice in a small bowl.
  2. Put greens, shrimp, avocado and tomatoes in a salad bowl.
  3. Add as much dressing as desired and toss well. Season with salt and pepper. Divide among plates.

Serve the salad with ciabatta breads.

Winter Steak Salad Recipe

Ingredients

  • 5 tablespoons Sensations Extra Virgin 100% Olive Oil
  • 4 tablespoons balsamic vinegar
  • 11/2 teaspoons sugar
  • 1 teaspoon Sensations Original Dijon Mustard
  • salt and freshly ground pepper
  • 2 Romaine Hearts, cored, with leaves rinsed, dried, and torn into bite-sized pieces
  • 10 ounces grape tomatoes, halved
  • 1 can (3.8 ounces) Compliments Ripe Sliced Olives, drained
  • 1/3 cup Crumbled Blue Cheese
  • 1 pound thin-cut, boneless New York Strip Steak
  • Lightly Seasoned Croutons

Winter Steak Salad Recipe

Directions

  1. In a small bowl, whisk together 4 tablespoons olive oil, vinegar, sugar, mustard, salt, and pepper to taste. Set aside.
  2. In a large salad bowl, toss together lettuce, tomatoes, olives, and blue cheese. Set aside.
  3. In a 12-inch non-stick frying pan, heat remaining oil over high heat.
  4. Season steaks to taste with salt and pepper and add to pan. Cook until underside is well browned, 2-3 minutes.
  5. Turn steaks over and cook until meat is done to your liking, about 2 more minutes for rare.
  6. Transfer meat to a platter and let stand 2-3 minutes.
  7. Add croutons and balsamic dressing to lettuce mixture. Toss well then divide among dinner places.
  8. Thinly slice steaks crosswise and divide warm meat and pan juices among salads. Serve immediately

Crab Salad with Caesar Vinaigrette Recipe

Ingredients

  • 8 white anchovies (see Note)
  • 1 garlic clove
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1 pound jumbo lump crabmeat, picked over for cartilage
  • 1 tablespoon snipped chives
  • 1 1/2 teaspoons chopped tarragon
  • 1/4 cup finely diced roasted red pepper
  • 1/2 pound baby romaine lettuce leaves

Crab Salad with Caesar Vinaigrette Recipe

Directions

  1. In a blender or mini processor, combine 4 of the anchovies with the garlic, vinegar, mustard and Worcestershire sauce and puree until smooth. With the machine on, add the olive oil and blend until incorporated. Season the vinaigrette with salt and pepper; add the Parmesan and blend briefly.
  2. In a large bowl, gently toss the crab, chives, tarragon and red pepper with the vinaigrette. Add the romaine and toss. Transfer to plates, top with the remaining 4 anchovies and serve.

Marinated white anchovies are available at Italian markets, specialty food stores and in the deli case at some supermarkets.

Caesar Salad Spears Recipe

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 7 Belgian endives
  • 1/2 teaspoon finely grated lemon zest
  • 3 anchovy fillets, mashed Kosher salt and freshly ground pepper
  • 2 tablespoons fresh lemon juice
  • 2 cups 1/4-inch-diced white bread
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 1/4 cup mayonnaise
  • 1 small garlic clove, smashed

Caesar Salad Spears Recipe

Directions

  1. Preheat the oven to 350°. In a medium bowl, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Spread the bread on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.
  2. Meanwhile, in the same bowl, using a spoon, mash the anchovies to a paste with the garlic and a pinch of salt. Whisk in the mayonnaise, lemon zest and lemon juice, then whisk in the remaining 2 tablespoons of olive oil and season with salt and pepper. Stir in the 1/4 cup of grated cheese.

H&F Cheeseburger Recipe

Ingredients for 4 burgers

  • 1 pack H&F hamburger buns, available at H&F Bakery
  • 1 jar H&F bread and butter pickles, available at H&F Burger in Ponce City Market
  • 1 pack Kraft American Singles
  • 1 large red onion
  • 1 pound grass-fed ground chuck (85/15 blend)
  • 1 pound grass-fed double-ground brisket
  • Butter, melted
  • Kosher salt

Special Equipment

  • Black+Decker Griddle
  • Mandoline

H&F Cheeseburger Recipe

Instructions

  1. Ask your butcher for 1 pound each of grass-fed ground chuck (85/15 blend) and grass-fed ground brisket. I went to Whole Foods, which made me buy 2 pounds of brisket since they had to grind it to order (ground chuck was ready in the meat case). Tell them you want the brisket passed through the grinder twice for a finer texture.
  2. Each patty is a 50/50 blend of chuck and brisket. First divide each of the meats into 16 even-sized balls. Combine one ball from each to make eight larger balls. Gently press into thin patties. The diameter of each patty should be slightly wider than the hamburger bun.
  3. Half an onion and shave into thin slivers using a mandoline. Set aside.
  4. Heat griddle to 400ºF. Butter the inside of the buns thoroughly, from edge to edge, and toast on griddle until crisp. Set aside.
  5. Season all of the patties with 1/2 teaspoon salt. Immediately place on hot griddle, salt-side down, and gently press with a spatula to set the shape and adhere the meat to the metal for maximum caramelization.
  6. Cook until the juices start to push through the surface of the patty, about 2 minutes. Flip, then add a few slices of onion to half the patties. Top all patties with American cheese. Once cheese begins to melt and enrobe the patty, about 20 seconds, create your double stack, placing the cheese-only patties on top of those with onions. Transfer to toasted buns. Top with 3 butter pickles. Serve.