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Help Me Figure Out This Salad


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#1 Spiffy

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Posted 05 January 2012 - 10:21 AM

I'm thinking of doing a warm grilled chicken salad for Shabbos lunch. Here's what I was thinking of putting in it:

-lettuce
-sauteed onions & portobello mushrooms
-grilled chicken

What else (if anything) should go in it? What kind of dressing do you think would go well with it?

TIA.
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#2 Belle

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Posted 05 January 2012 - 10:25 AM

you can roast small red potatoes and add them. add cherry tomatoes.
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#3 happyduck1979

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Posted 05 January 2012 - 11:20 AM

uncooked radishes. Colour and crunch.
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#4 *princess*

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Posted 05 January 2012 - 03:55 PM

Cherry tomatoes
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#5 comfortingsong

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Posted 05 January 2012 - 04:45 PM

I'm thinking of doing a warm grilled chicken salad for Shabbos lunch. Here's what I was thinking of putting in it:


So happy you posted this. Sounds great for a weekday dinner for me, and I've been really having trouble with ideas.

#6 Rachel217

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Posted 05 January 2012 - 05:14 PM

Roasted cherry tomatoes, grilled Japanese eggplant slices (kind of like a deconstructed ratatouille). Dressing: olive oil, white balsamic vinegar, S&P, chiffonade of fresh basil.

#7 LoveToLaugh

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Posted 05 January 2012 - 06:55 PM

i'd add red onions and have croutons on the side for those who want.

I'd probably grill the portabellos too.

Sounds good Spiffy! Let us know what you decided to do and how it comes out!
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#8 comfortingsong

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Posted 06 January 2012 - 12:55 AM

Dressing: olive oil, white balsamic vinegar, S&P, chiffonade of fresh basil.


Measurements?

#9 starwolf

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Posted 06 January 2012 - 01:05 AM

cashews.and mango

or

carbonized sweet pecans and mandarin orange slices

lentils

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#10 agent220

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Posted 06 January 2012 - 10:29 AM

Definitely some time of vinaigrette. Nothing too heavy to overpower the salad.

I made some dressing the other week with olive oil, balsamic vinegar, honey, mustard, and some spices and I think it would work well with this.
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#11 Belle

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Posted 06 January 2012 - 12:08 PM

Measurements?


I usually do a 1:.5 ratio for oil:vinegar. Sometimes 1:.25, depending on the vinegar.

And SP to taste. Basil I would assume you could eyeball, enough to dress up the vinaigrette, not enough so that it's packed in the dressing.
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#12 comfortingsong

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Posted 06 January 2012 - 03:50 PM

I usually do a 1:.5 ratio for oil:vinegar. Sometimes 1:.25, depending on the vinegar.

And SP to taste. Basil I would assume you could eyeball, enough to dress up the vinaigrette, not enough so that it's packed in the dressing.


You always post the yummiest sounding salads in the Shabbos menus thread. Can you pick your top 3 and post them here with recipes? I'd love to make more salads, but I don't have such great recipes.

#13 Spiffy

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Posted 07 January 2012 - 05:11 PM

Thank you for all the advice!

In the end, I marinated the chicken in oil & spices (seasoned salt, pepper, garlic, bbq spice) & some of the mushrooms, grilled them & sauteed onions & mushrooms. I heated it up on the plata & served it with lettuce and a dressing of mayonnaise, olive oil, salt, pepper, garlic & lemon juice. It was so so good.
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#14 Belle

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Posted 07 January 2012 - 07:45 PM

You always post the yummiest sounding salads in the Shabbos menus thread. Can you pick your top 3 and post them here with recipes? I'd love to make more salads, but I don't have such great recipes.


thanks :) tbh I can't remember which ones I've posted here, but I think I usually make them up as I go along. if you find the ones that sounded good, I can tell you how I put it together. otherwise my top salad usually involves a combination of fresh veggies (cherry tomatoes, red onion, cucumbers) and roasted veggies (butternut squash cubes, mushrooms, sometimes onions too), either a spring mix or romaine lettuce mixture, and a basic vinaigrette, which I found somewhere and is really good.

1/3 C olive oil
2 Tbs vinegar (it calls for red wine, but I prefer balsamic)
1 tsp dijon mustard
1 tsp mayo (optional, for creamier dressing)
salt and pepper to taste
1 minced shallot.

I put all this into a small container and shake hard. and I add the usual craisin/pine nuts/glazed almonds on top to make it awesome. and sometimes a scoop of feta cheese if it's for lunch.
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#15 rachel b.

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Posted 08 January 2012 - 07:07 AM

Shallots make dressings so good.

#16 comfortingsong

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Posted 09 January 2012 - 12:40 AM

if you find the ones that sounded good, I can tell you how I put it together.


You asked for it. :) All sound great, and I'd love whichever recipes you're willing to share.

Here goes (these are all yours from mid-2010 to now):

waldorf salad
mango-strawberry salad
arugula salad with pears and walnuts
portabella mushroom salad
Salmon skewers over Caesar salad
cold chicken salad
Salmon teriyaki salad
Potato salad
autumn salad with walnut vinaigrette

#17 comfortingsong

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Posted 10 January 2012 - 11:59 PM

if you find the ones that sounded good, I can tell you how I put it together.

Here goes (these are all yours from mid-2010 to now):

waldorf salad
mango-strawberry salad
arugula salad with pears and walnuts
portabella mushroom salad
Salmon skewers over Caesar salad
cold chicken salad
Salmon teriyaki salad
Potato salad
autumn salad with walnut vinaigrette


Bump for Belle. Where are the recipes? :(

#18 hello kitty

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Posted 11 January 2012 - 08:06 AM

Can you please post your salmon teriyaki salad and salmon skeweres over caeser salad.
Thanks

#19 Belle

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Posted 11 January 2012 - 09:12 AM

just saw this, i'll post later.
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#20 Belle

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Posted 11 January 2012 - 11:26 AM

You asked for it. :) All sound great, and I'd love whichever recipes you're willing to share.

Here goes (these are all yours from mid-2010 to now):

waldorf salad
mango-strawberry salad
arugula salad with pears and walnuts
portabella mushroom salad
Salmon skewers over Caesar salad
cold chicken salad
Salmon teriyaki salad
Potato salad
autumn salad with walnut vinaigrette



Waldorf:

2 C diced apples
1 Tbs sugar
1/2 tsp lemon juice
1/4 tsp salt
1 C cubed pineapple (I use canned if I don't have fresh on hand)
1 C. chopped celery
1/4 C mayonnaise (I think I use half of this, I don't measure)
3/4 C chopped walnuts.

Mix and chill.

Mango-Strawberry:

Bowlful of mixed greens
1 box sliced strawberries
1-2 sliced mangoes
handful craisins
handful of nuts (pine nuts/glazed almonds/walnuts)

Dressing:

1/4 C vinegar
1/2 C sugar
1/2 C oil (I usually use 1/4 C oil and 1/4 C water, doesn't make a difference in taste to me)
1 tsp salt

This dressing needs to be boiled briefly until the sugar dissolves. But an easier way and lower calorie way is to use Splenda - it just dissolves into the vinegar and oil, and no need to boil.

Portobello mushroom salad:

Bowlful of greens
2 portobello mushrooms, very thinly sliced, and sauteed in a tiny bit of oil til soft and black.
1 box cherry/grape tomatoes, halved
half red onion, thinly sliced
onion-garlic croutons
honey glazed nuts

Dressing:
1/2 C oil (again, I do half oil and half water)
1/2 tsp salt
1/4 C sugar/splenda
1/4 C vinegar
1/4 C ketchup
1 garlic clove, minced
1/4 tsp paprika
1/4 tsp mustard

Shake dressing in a jar. This salad is always a winner.

Salmon skewers over caesar salad:

Very simple. I cut skinned salmon fillet into chunks, thread onto skewers, brush on olive oil, sprinkle salt and pepper, and either bake or sautee very briefly until just done.

Serve over mixed greens/red onion sliced/bought caesar dressing.

Cold chicken salad:

Leftover chicken, cut into pieces. Mayonnaise-celery-chopped vegetables to taste. Sort of like tuna salad.

Salmon teriyaki salad:

Brush chunks of salmon fillet with teriyaki sauce and honey, sprinkle with salt, bake at 400 degrees for about 15-20 minutes until just done.

Serve over salad: Mixed greens/cherry tomatoes/red onion/croutons.

Dressing:
1/2 C oil
2 Tbs soy sauce
1/4 C sugar
1 garlic clove, minced
1/2 tsp mustard
3 Tbs vinegar
Salt and pepper to taste.

Potato salad: Boil potatoes in salted waters. Remove from skins when cool enough to handle. Add diced pickles, salt and pepper, and mayonnaise. Good cold or warm.

Autumn salad:

Mixed greens
1 red apple, unpeeled, thinly sliced
1 green apple, same as above
1 C red grapes halved
1 C green grapes halved
2 ribs celery thinly sliced
1/2 C red onion, thinly sliced

Vinaigrette:
1/2 C walnuts
2 Tbs dijon mustard
1.5 Tbs red wine vinegar
1 Tbs brown sugar
1 garlic clove, minced
1/2 C olive oil

Pulse dressing in processor, while adding oil slowly, til well blended.
"Belle has the right of it" - Shemmy

"i have come to believe that belle is closer to the truth" - Snag

"Belle is, of course, right." - Razie




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