Tag: Salad

Japanese Steakhouse Salad Dressing

Ingredients

  • 1/2 Cup White onion – diced
  • 1/2 Cup Conola oil
  • 1/4 Cup Unseasoned rice vinegar
  • 1/4 Cup Water
  • 1/4 Cup Ginger – peeled and chopped
  • 2 Tbs Carrots – sliced
  • 2 Tbs Celery – sliced
  • 2 Tbs Soy sauce
  • 1 Tbs Tomato paste
  • 1 Tbs White sugar
  • 1 Tbs Lemon juice
  • 1/4 Tsp Salt
  • 1/8 Tsp Black pepper

Directions

  1. Combine all ingredients into a blender or food processor and blend together for 20 to 30 seconds.
  2. Place in a jar or serving container and refrigerate for at least 1 hour before serving.
  3. Spoon a couple of tablespoons over your salad and enjoy.

Creamy Tomato Soup

Ingredients

  • 1 Tbs Olive oil
  • 3/4 Cup Yellow Onion – diced
  • 1/2 Cup Celery – diced
  • 2 Garlic cloves – minced
  • 28 oz Crushed tomatoes
  • 4 Cups Chicken broth (Low sodium)
  • 2 Tsp Sugar
  • 1 Tsp Salt
  • 1 Tsp Black pepper
  • 1/4 Tsp Dried oregano
  • 1/4 Tsp Dried basil
  • 1/4 Tsp Paprika
  • 3 Tbs Rice (Jasmine, bismati, or other long grain rice)
  • 1/2 Cup Heavy cream

Directions

  1. In a large pot, sauté the onions and celery with the olive oil over medium heat. Add a pinch of salt and sauté for 5 to 7 minutes, or until the onions become translucent.
  2. Reduce the heat to medium-low, add in the minced garlic and sauté for another 1 to 2 minutes. Be careful not to burn the garlic.
  3. Add the tomatoes, chicken brother, and spices. Bring the soup to a simmer.
  4. Once the soup is at a simmer, add the rice and simmer for 30 to 35 minutes.
  5. Using an immersion blender, food processor, or blender, blend the soup until smooth. When blended, the rice will thicken and lighten the color of the soup.
  6. Add the heavy cream and whisk to combine.
  7. Taste for seasoning, adding salt and black pepper to your liking.
  8. Serve in a bowl, maybe with Jalapeño Popper Grilled Cheese.

Mexican Street Corn (Elote) Potato Salad

Ingredients

  • 2lb Russet potatoes – diced into 1/2 inch squares
  • 4 hard boiled eggs – halved and diced
  • 14oz Mexicorn Niblets
  • 1 Cup Mayo
  • 1/2 Cup Sour Cream
  • 1 Lime – juiced
  • 1/2 Red Onion – small dice
  • 1 Jalapeño – small dice
  • 1/4 Cup Cilantro – chopped
  • 8oz Cotija cheese (Fresh feta if you cannot find cotija)
  • 1 1/2 Tsp Cumin
  • 1/2 Tsp Chili powder
  • 1/2 Tsp Ground black pepper
  • 1/2 Tsp Paprika
  • 1/2 Tsp Cayenne
  • 1/4 Tsp Garlic powder

Directions

  1. In a medium pot, place the diced potatoes and cover with water, one inch above the potatoes. Add a teaspoon of salt and bring to a boil over medium-high heat.
  2. Boil for 5 to 7 minutes. Check the potatoes at 5 minutes by poking them with a fork. When tender and not breaking down, remove from heat and drain in a colander.
  3. Once drained, lay the potatoes out on a baking pan lined with paper towels and let them cool for 10 to 15 minutes. Then place in the refrigerator for at least one hour to chill through.
  4. In a small pot, place the diced jalapeños and corn and cover with water. Bring to a boil and boil for 2 minutes. Remove from heat and strain. Place the mix in a small bowl and cool before placing it in the refrigerator for at least one hour to chill through.
  5. While the potatoes and corn chill, combine the mayo, sour cream, and lime juice in a small bowl and mix well.
  6. After the potatoes and corn mix have been chilled, combine the potatoes, corn mix, diced eggs, onions, and lime mayo mix in a large bowl and mix well. Add the seasoning and the cilantro and mix well again.
  7. Refrigerate the potato salad for at least one hour to set and to incorporate the flavors throughout.
  8. Serve and enjoy.

Turkey Salad: Thanksgiving Leftovers, Post-Holiday Meals

Ingredients

  • 4 Cups Turkey – Chopped
  • 1/2 Cup Celery – Stalks halved and diced
  • 1/4 Cup Shallots – Finely diced
  • 1/4 Cup Dill Pickles – Finely diced
  • 3/4 Cup Mayonnaise
  • 2 Tbs Spicy Mustard
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Sugar
  • 1/2 Tsp Salt
  • 1/4 Tsp White Pepper
  • 1/4 Tsp Cayenne
  • 1/8 Tsp Garlic Powder

Directions

  1. Combine all ingredients in a medium sized bowl. Mix well. Refrigerate for at least an hour.
  2. Serve on your choice of breading or eat it plain!

Greek “Pico de Gallo”, Cucumber Salad

Ingredients

  • 4 Plum Tomatoes – diced
  • 1 Red Onion – diced
  • 1/2 Seedless Cucumber – diced
  • 1/2 Lemon – zest
  • 1 Lemon – juiced
  • 1 Tbs Mint – diced

Directions

  1. Dice all of the ingredients and place in a bowl.
  2. Add the lemon zest and mint.
  3. Squeeze the lemon juice over, stir to combine, and place in a refrigerator. Enjoy!