Wednesday, April 4, 2012

pasta pine nut salad {winner!}

Pasta Pine Nut Salad from Beckie:

1 bag/box pasta, cooked and rinsed in cold water
1/2 lb. bacon, cooked to crisp
1/2 c. toasted pine nuts
1 basket cherry tomatoes
1 c. crumbled feta cheese
2 T. chopped fresh basil

1 tsp garlic, crushed
1/4 cup grated/shredded parmesan cheese
1/2 cup lemon juice
3/4 cup extra virgin olive oil
1 Tbsp Dijon mustard
S&P to taste

Combine pasta - basil. Add dressing and toss gently.

strawberry mango salsa salad.

Strawberry Mango Salsa from Tamara:

3/4 cup strawberries, finely diced
3/4 cup mangos, finely diced
1/4 cup red onion, finely chopped
6 basil leaves, finely chopped
1 TBSP Fresh Lemon Juice
1/4 tsp Sea Salt
1/4 tsp Black Pepper

Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.

nordstrom cafe caramelized walnut and pear salad.

Nordstrom Cafe Caramelized Walnut and Pear Salad from Heidi S:

6 cups mixed baby greens/romaine mix
1 cup Caramelized walnuts (recipe below)
1 cup crumbled bleu cheese
2 pears, cut in 1/4 inch dice
1 cup thin strips of red bell pepper
1/2 cup Champagne Vinaigrette (recipe below)
Pear slices and julienne red peppers, to garnish

In a large bowl, toss together the greens, walnuts, bleu cheese, pears and red pepper in the Champagne Vinaigrette. Place mixture in a salad bowl, then garnish with red peppers and slices of pear.

Caramelized Walnuts: 
1/2 pound walnuts (about 1 3/4 cups) 
1 egg white
1/3 cup sugar

Preheat oven to 350. Mix walnuts, egg white and sugar together in a medium bowl. Place on sheet pan and bake at 350 degrees for 15 to 20 minutes. Let cool, then break into pieces if necessary.

Champagne Vinaigrette: 

1 Tbsp chopped shallot
1 Tbsp Dijon mustard
2 Tbsp sugar
1 tsp minced garlic
1/2 cup Champagne Wine Vinegar
1 1/2 cups salad oil
3/4 tsp salt
1/2 tsp white pepper

In a medium bowl, combine shallot, Dijon, sugar, garlic, champagne wine vinegar, oil, salt and pepper. Mix well using a wire whisk.

Makes approximately 2 cups
Makes 4 servings

Source: Nordstrom

12 layer Jell-O Salad

12 Layer (AKA Rainbow) Jell-O Salad from Brittany:

6 boxes 4 oz Jell-O
2 tubs sour cream

Boil one cup of water.
Add one package of Jell-O (this is your bottom layer.. so to make the rainbow, purple)
Whisk and allow Jell-O to dissolve.
Pour 1/2 cup of Jell-O mixture into a separate bowl and whisk in 1/3 cup sour cream.
Pour into bottom of 9x13 pan and refrigerate.
Add 3 Tbsp of ice water to Jell-O mixture still in the pan and leave sitting on the counter.
After first layer has set up (approx 20-25 minutes) pour remaining Jell-O on top of cream layer and refrigerate until set.

Repeat, Repeat, Repeat, Repeat, Repeat, Top with Whip Cream and serve.

apple poppyseed salad.

Apple Poppyseed Salad from Lauren:

Romaine lettuce, washed and shredded
1 red apple, diced
6 slices of bacon, cook until crispy and crumble
grated mozzarella
1/2 cup craisins
1/2 cup toasted pecans
Girard's apple poppyseed dressing to taste

cindy's spinach salad.

Cindy's Spinach Salad from Melanie:

1 1/2 T poppy seeds
3/4 cup sugar
3/4 T dry mustard
1 1/2 - 2 purple onions/sliced in thin rounds
3/4 cup white vinegar
1 1/2 cup canola oil
1 1/2 T salt

1 head lettuce
2 bunches spinach
3/4 lb grated Swiss cheese
1 c. drained cottage cheese
3/4 lb mushroom sliced
1 1/2 lbs crumbled bacon
1 can drained mandarin oranges

This makes a lot!

pear and poppyseed salad.

Pear and Poppyseed Salad from Erin:

1 head romaine
2 pears peeled and in chunks
1/2 pkg toasted nuts
1/2 pkg bacon cooked and crumbled
1/2 pkg feta cheese

2 cups sugar
2 tsp salt
2 tsp dry mustard
1 small onion
1 cup red wine vinegar
1 1/2 cup oil
2 tsp poppy seeds

Combine in Blender

Toss dressing with Salad just before serving.

greens with creamy fresh herb dressing and croutons.

Greens with Creamy Fresh Herb Dressing and Croutons from Michelle:
Adapted from Martha Stewart's Mary Quite Contrary Salad

4 cups brioche, cut into 1/4 inch cubes (I've used cut up French bread or rolls)
1/3 cup low-fat buttermilk
3 T sour cream
3 T Girard's Champagne Vinaigrette
1 tsp sugar
Course salt
1/2 cup extra-virgin olive oil
1/4 cup finely grated Parmesan cheese (1 ounce)
3 T finely chopped fresh flat-leaf parsley
2 T finely chopped fresh dill
2 T finely chopped fresh mint
2 heads Bibb lettuce, torn into pieces (I used green leaf lettuce, probably 1-1 1/2 heads since they are bigger)

Preheat oven to 350 degrees. Toast bread cubes on a baking sheet until golden, 5 to 6 minutes. Let cool.
Meanwhile, whisk together buttermilk, sour cream, vinegar, sugar and 1/2 teaspoon salt in a large bowl. Gradually whisk in oil, then cheese and herbs. Add lettuce, toss to combine. Garnish with croutons.