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Old 01-02-2013, 10:54 AM   #1
SRRN
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salad and slaw recipes

Looking for some new and different salad and slaw recipes to enjoy out by the pool as the weather gets warmer here in FL. Any suggestion??
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Old 01-02-2013, 12:09 PM   #2
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I do a really good broccoli salad, just finely chopped broccoli, cauliflower, red onion, sunflower seeds, raisins (if you like them), nuts (if you like them), whatever other veggies may sound good to you, cheese (I like it with Feta) and pour Ranch over it, mix well and serve chilled. I also make the cole slaw from BTRBBQ in DLR, it's amazing. Don't know the recipe off the top of my head but it can found with a quick Google search
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Old 01-02-2013, 12:41 PM   #3
ArmyWife7
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Sweet & Spicy Cole Slaw

1/2 cup mayonnaise
1/4 cup mustard
2 tsp apple cider vinegar
1 cup sugar
1 tsp black pepper
1/2 tsp cayenne
salt to taste
2 bags of cole slaw mix
green onions to taste

1. Mix first 7 ingredients together to create the dressing.
2. Pour the dressing over the cole slaw mix.
3. Garnish with sliced green onions.
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Old 01-02-2013, 12:59 PM   #4
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Do you use yellow mustard or a spicy brown mustard? Thanks!

Quote:
Originally Posted by ArmyWife7 View Post
Sweet & Spicy Cole Slaw

1/2 cup mayonnaise
1/4 cup mustard
2 tsp apple cider vinegar
1 cup sugar
1 tsp black pepper
1/2 tsp cayenne
salt to taste
2 bags of cole slaw mix
green onions to taste

1. Mix first 7 ingredients together to create the dressing.
2. Pour the dressing over the cole slaw mix.
3. Garnish with sliced green onions.
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Old 01-02-2013, 01:05 PM   #5
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Lawn Mower Salad

2 - 3 oz. pkg. chicken ramen noodle soup mix
1/2 cup sugar
1/3 cup vegetable oil
1/4 cup cider vinegar
1 (16 oz.) pkg. refrigerated broccoli slaw or cole slaw (I use cole slaw)
6 green onions (need to chop them)
1 cup chopped cashews (optional)
1/4 cup sunflower seeds (optional)

Combine seasoning packets from ramen noodle packages, sugar, oil, vinegar, and 1/4 cup of water. Stir until sugar dissolves. Add slaw and chopped green onions. Crumble ramen noodles and add to slaw mixture, toss to coat. Cover and refrigerate at least 6 hours or overnight. Stir in cashews and sunflower seeds before serving.
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Old 01-02-2013, 01:32 PM   #6
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This is a wonderful slaw recipe (found it when I had extra red cabbage from the garden) -- very colorful, too!

http://allrecipes.com/recipe/purple-...2fdefault.aspx
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Old 01-02-2013, 01:46 PM   #7
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Quote:
Originally Posted by jenluvs2go2disney View Post
Do you use yellow mustard or a spicy brown mustard? Thanks!
I use regular, yellow mustard. Our family calls this "crack slaw" because it is so good. I made regular slaw last night for our cabbage portion of New Year's dinner and it was so bland since we are used to the sweet and spicey version now.
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Old 01-04-2013, 09:21 AM   #8
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thanks....they all sound good.....any special salad recipes out ther?
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Old 01-04-2013, 09:34 AM   #9
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Quote:
Originally Posted by SRRN View Post
thanks....they all sound good.....any special salad recipes out ther?
This is my go-to salad recipe for potlucks -- calls for dried cranberries and almonds, but I've also used fresh strawberries and toasted pecans (and blueberries for more color!). Don't add the dressing until you're ready to serve. I've also added chopped chicken for a main dish.

For the dressing, I've used raspberry vinegar (or pomegranate) in place of any/all of the white wine/apple cider vinegar -- to me, I like it better than the cider vinegar.

http://allrecipes.com/recipe/jamies-...spinach-salad/

Quote:
Jamie's Cranberry Spinach Salad
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

DIRECTIONS:
1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

2. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving. (I use a jelly jar and shake it)

3. In a large bowl, combine the spinach with the toasted almonds and cranberries.
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Old 01-04-2013, 09:58 AM   #10
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Quote:
Originally Posted by jenluvs2go2disney View Post
2 - 3 oz. pkg. chicken ramen noodle soup mix
1/2 cup sugar
1/3 cup vegetable oil
1/4 cup cider vinegar
1 (16 oz.) pkg. refrigerated broccoli slaw or cole slaw (I use cole slaw)
6 green onions (need to chop them)
1 cup chopped cashews (optional)
1/4 cup sunflower seeds (optional)

Combine seasoning packets from ramen noodle packages, sugar, oil, vinegar, and 1/4 cup of water. Stir until sugar dissolves. Add slaw and chopped green onions. Crumble ramen noodles and add to slaw mixture, toss to coat. Cover and refrigerate at least 6 hours or overnight. Stir in cashews and sunflower seeds before serving.
I do a salad like this but toast the ramen noodles in butter first.
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Old 01-04-2013, 11:39 AM   #11
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I have a great one - and bonus - it comes from WDW!!!!!

QUINOA SALAD
Boma – Flavors of Africa
Disney’s Animal Kingdom Lodge


Yield: a bowlful

Ingredients

1/2 cup Quinoa
9 tsp Rice Vinegar
9 tsp Lemon Juice
9 tsp Water
5 tsp Sugar
Dressing
3tsp Dijon Mustard
3tsp Rice Vinegar
3 tsp Honey
3tsp Safflower Oil
1 Pear, julienned
1big pkge Spinach, washed


Method of Preparation

1. Place quinoa in the bowl and add water. Let soak for 30 seconds, drain, and set aside.

2. Make tart stock (vinegar, water, sugar, and lemon juice.) Add quinoa. Cook/simmer until quinoa blooms. Drain the quinoa and place on a sheet pan. Let cool in the refrigerator. (You can also get approx amounts of Quinoa to water from side of package). Since the stock is just a stock, the measurements can be approximate.

3. To make the mustard dressing, combine mustard, honey, and rice vinegar. Wisk together and add the oil in slowly. Adjust seasoning with salt and pepper. I usually make more than the amount in the recipe, and use it later. It doesn’t go bad. The trick is to add the oil very slowly and stir it in as you go. Otherwise it’s just equal parts of each item.

4. Cut the pear into julienne strips. (=thin strips) Wash spinach. Mix all the ingredients together – spinach, quinoa, pear, and dressing. Serve. I like to set aside a little of the pear to put on top. If you coat the pear with the dressing , the dressing will keep the cut pear from turning brown.


Tips: I know 9tsp sounds like an odd measure, and it is. The original recipe called for less quinoa, but I like it with more quinoa. Quinoa is super healthy, and gives this salad a nice texture. I don't bother cooling the quinoa afer cooking it, in fact, I like this salad best when the quinoa is still slightly warm.

The dressing is really delicious. You might have some leftover, but that's not a problem. I usually use whatever kind of mustard I have. It doesn't have to be dijon. You can also subitute a different kind of vinegar or oil, but you don't want to use a strong flavored oil or vinegar. I would not use cider vinegar, and I would not use olive oil, but any kind of low flavor oil/low flavor vinegar will do.

DO add the oil very slowly, and it's important to use a wisk. A small wisk works best. The mustard will act like an emulsifer. If you do it correctly, you can keep leftover dressing for quite a while and it will not seperate. It's good on lots of things, like chicken.

DO buy the pear a few days before you want to make the salad, so it has time to ripen. I have subbed an apple before, but it''s best with pear. I also once added a few dired cranberries (craisins) to give this salad a winter holiday look. Delicious and very pretty.

Last edited by mickeyluv'r; 01-04-2013 at 01:39 PM.
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Old 01-04-2013, 12:03 PM   #12
lovesmurfs
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Quote:
Originally Posted by mickeyluv'r View Post
I have a great one - and bonus - it comes from WDW!!!!!

QUINOA SALAD
Boma – Flavors of Africa
Disney’s Animal Kingdom Lodge


Yield: a bowlful

Ingredients

1/2 cup Quinoa
9 tsp Rice Vinegar
9 tsp Lemon Juice
9 tsp Water
5 tsp Sugar
Dressing
3tsp Dijon Mustard
3tsp Rice Vinegar
3 tsp Honey
3tsp Safflower Oil
1 Pear, julienned
1big pkge Spinach, washed


Method of Preparation

1. Place quinoa in the bowl and add water. Let soak for 30 seconds, drain, and set aside.

2. Make tart stock (vinegar, water, sugar, and lemon juice.) Add quinoa. Cook/simmer until quinoa blooms. Drain the quinoa and place on a sheet pan. Let cool in the refrigerator. (You can also get approx amounts of Quinoa to water from side of package). Since the stock is just a stock, the measurements can be approximate.

3. To make the mustard dressing, combine mustard, honey, and rice vinegar. Whip together and add the oil in slowly. Adjust seasoning with salt and pepper. I usually make more than the amount in the recipe, and use it later. It doesn’t go bad. The trick is to add the oil very slowly and stir it in as you go. Otherwise it’s just equal parts of each item.

4. Cut the pear into julienne strips. (=thin strips) Wash spinach. Mix all the ingredients together – spinach, quinoa, pear, and dressing. Serve. I like to set aside a little of the pear to put on top. If you coat the pear with the dressing , the dressing will keep the cut pear from turning brown.


Tips: I nkow 9tsp sounds like an odd measure, and it is. The original recipe called for less quioa, but I like it with more quioa. Quinoa is super healthy, and gves this salad a nice texture. I don't bother cooling the quinoa afer cooking it, infact, I like this salad best when the quinoa is still slightly warm.

The dressing is really delicious. You might have some leftover, but that's not a problem. I usually use whatever kind of ustard I have int eh house- like spicy brown. It doesn't have to be dijon. You can also subitute a different kind of vinegar or oil, but you don't want to use a strong flavored oil or vinegar. I would not use cider vinegar, and I would not use olive oil, but any kind of low flavor oil/low flavor vinegar will do.

DO add the oil very slowly. The mustard will act like an emulsifer. If you do it correctly, you can keep leftover dressing for quite a while and it will not serperate. It's good on chicken, and on anything where honey mustard tastes good.

DO buy the pear a few days before you want to make the salad, so it has time to ripen. I have subbed an apple before, but ti's best witha pear. I also once added a few dired cranberries (craisins) to give this salad a winter holiday look. Delicious and very pretty.
This sounds great! I've added to my "need to try" list -- Thanks!!!!

9 tsp = 3 Tbl. I can't count to 9 when they're circling the wagon for dinner.
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Old 01-04-2013, 12:05 PM   #13
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As for salad's I like to do a wedge salad. I slice up some turkey pepperoni and put some salad tortilla on it. Drizzle with dressing garnish with shredded cheese.
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Old 01-04-2013, 01:18 PM   #14
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This isn't slaw or salad, but I made a really tasty cabbage dish recently. I was making kielbasa for folks who don't eat it so often, and I was afraid straight up saurkraut would be too strong. It made a pretty big amount, but it was very popular!

I chopped up a small head of green cabbage, and sauteed it with an onion, and some butter. I rinsed a small package of saurkraut (depending on how much you like saurkraut, you could just add it, add it minus the liquid, or rinse/squeeze it twice if you don't like the taste much). I also added about two teaspoons of caraway seeds. Once everything began to soften, I added a little water to the pan. Part of the time I covered the pan. As the water boiled off, I added a little more. At the end you want moist, but not lots of standing liquid. I cooked it for about half an hour.

At that point it was very tasty, but it was even better the next day when it was reheated along with the kielbasa. If you can find a smoked kielbasa, so much the better. you can also add a little salt and pepper, but you have to be really careful not to add too much.

Traditionally, you serve the dish with rye bread (more caraway), and it's also popular to serve it with cheese dumplings. (like ravioli) You don't need sauce for the dumplings.

Last edited by mickeyluv'r; 01-04-2013 at 01:37 PM.
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Old 01-04-2013, 01:31 PM   #15
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Strawberry Fields Forever Salad

My cafeteria at work makes a great strawberry salad. i googled and found the basic recipe. this is a homeade dressing. I have used a basic vinegarette or raspberry vinegarette.

Ingredients


1/4 cup extra-virgin olive oil $
1/4 cup balsamic vinegar
1/4 teaspoon dry mustard
Salt and pepper
8 cups mixed salad greens $
6 large strawberries, hulled and sliced $
1/2 cup chopped toasted pecans
1/4 cup thinly sliced red onion $
1/2 cup crumbled blue cheese
Preparation

1. In a small bowl, whisk together olive oil, vinegar, and dry mustard. Add salt and pepper to taste.
2. In a large bowl, combine salad greens, strawberries, pecans, and red onion. Toss with dressing. Top with blue cheese and serve.
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