Naomi's Famous Salad Dressing

1 cup olive oil (tiny bit less)
1/2 cup rice vinegar
pinch of Dijon mustard
garlic (jarlic or chopped fresh)
1 tsp peanut butter
1/4 cup sugar
1/8 cup soy sauce

Whisk together!

Basic Vinaigrette + 8 Variations

Basic Vinaigrette

3 tablespoons oil (I prefer extra-virgin olive oil)

2 tablespoons vinegar (white, cider, wine, ..., not balsamic)

salt

black pepper (I prefer fresh-ground)

Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.  Let stand 10 minutes to rehydrate dried herbs and blend flavors.
Shake again then dress salad as desired.

Note -- I recommend the lemon dressing on spinach.

Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.

Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.

Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

Italian Vinaigrette

basic vinaigrette (use EVOO and red wine vinegar)

¹⁄₂ teaspoon minced garlic

¹⁄₂ teaspoon italian seasoning

1 pinch crushed red pepper flakes (optional)

 

Lighter Bacon Dressing

basic vinaigrette (use canola or corn oil and cider vinegar)

1 tablespoon crumbled bacon

¹⁄₂ tablespoon finely minced onion

1 pinch celery seed (optional)

¹⁄₄ teaspoon prepared mustard (optional)

1 -3 teaspoon brown sugar or 1 -3 teaspoon another sweetener, to taste

 

 

Mustard Dressing

italian vinaigrette

1 teaspoon prepared mustard (I recommend Dijon or spicy brown)

1 -3 teaspoon honey (optional) or 1 -3 teaspoon another sweetener, to taste (optional)

 

Basic Creamy Vinaigrette Dressing

basic vinaigrette

2 -3 tablespoons mayonnaise or 2 -3 tablespoons sour cream or 2 -3 tablespoons plain yogurt

 

Parmesan-Pepper Dressing

basic creamy vinaigrette dressing

1 tablespoon grated parmesan cheese

¹⁄₈ teaspoon fresh ground black pepper (to taste)

Creamy Garlic Dressing

basic creamy vinaigrette dressing

1 garlic clove, put through press

fresh ground black pepper

1 pinch italian seasoning (optional)

Lemon Dressing

3 tablespoons olive oil (I prefer extra-virgin)

3 tablespoons lemon juice

¹⁄₂ teaspoon oregano

¹⁄₂ teaspoon minced garlic

Balsamic Vinaigrette

3 tablespoons oil (I prefer extra-virgin olive oil)

1 tablespoon balsamic vinegar

¹⁄₂ teaspoon minced garlic

1 pinch italian seasoning (optional)

Greek Garbanzo Bean Salad

www.allrecipes.com

Prep Time: 10 Minutes

Ready In: 2 Hours 10 Minutes Servings: 8

Ingredients:

2 (15 ounce) cans garbanzo beans, drained 2 cucumbers, halved lengthwise and sliced 12 cherry tomatoes, halved 1/2 red onion, chopped 2 cloves garlic, minced

1 (15 ounce) can black olives, drained and chopped 1 ounce crumbled feta cheese 1/2 cup Italian-style salad dressing 1/2 lemon, juiced 1/2 teaspoon garlic salt 1/2 teaspoon ground black pepper

Directions:

1.	Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Wilted Spinach with Raisins and Pistachios

realsimple.com
November 2013

Serves 8| Hands-On Time: 15m| Total Time: 25m

Ingredients

• 1/4 cup olive oil
• 5 cloves garlic, peeled and smashed
• 1/2 cup raisins or golden raisins, or a mixture of both
• 1/3 cup shelled roasted pistachios
• 2 tablespoons cider vinegar
• 2 11-ounce bags triple-washed curly spinach, thick stems removed (about 18 cups)
• kosher salt and black pepper

Directions

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic and cook, turning occasionally, until lightly golden, 3 to 4 minutes. Add the raisins, pistachios, and vinegar to the pot and stir to plump the raisins, about 1 minute.
2. Add as much spinach to the pot as will fit and cook, tossing and adding more spinach as there is room, until just wilted, 2 to 3 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Serve immediately.

Blue Cheese Dressing

realsimple.com

6 servings (1 1/3 cups)

1/2 cup buttermilk
1/4 cup sour cream
Black pepper
4 ounces blue cheese, crumbled (1 cup)

In a small bowl, whisk together the buttermilk, sour cream, and 1/4 teaspoon of pepper.  Fold in the blue cheese.  Dressing will keep in fridge for up to 4 days.

Mustard Vinaigrette

allrecipes.com

1/2 cup white vinegar

1 tablespoon honey
1 tablespoon prepared Dijon-style mustard
1/2 teaspoon ground black pepper
2 teaspoons salt
2 teaspoons minced garlic
1 cup vegetable oil
4 drops hot sauce

 
In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.

Summer Zucchini Salad

People Magazine

1 medium zucchini
1 cup arugula
1/2 cup fresh basil leaves, torn
1/4 cup toasted pine nuts
1 Tbsp olive oil
2 tsp lemon juice
sea salt
Parmigiano-Reggiano

Halve zucchini lengthwise, and steam for 7 minutes until soft but not mushy.  Lay on paper towels to drain.  When zucchini is cool, cut into paper-thin slices.

Place zucchini slices on a plate and top with arugula.  Garnish with basil, pine nuts, olive oil, lemon juice, salt to taste and Parmigiano-Reggiano.

Summer Zucchini Salad

People Magazine
July 2012

1 medium zucchini
1 cup arugula
1/2 cup fresh basil, torn
1/4 cup toasted pine nuts
1 tbsp olive oil
2 tsp lemon juice
Sea salt
Parmigiano-Reggiano

Halve zucchini lengthwise, and steam for 7 minutes until soft but not mushy.  Lay on paper towels to drain.  When zucchini is cool, cut into paper-thin slices.

Place zucchini slices on a plate and top with arugula.  Garnish with basil, pine nuts, olive oil, lemon juice, salt to taste and Parmigiano-Reggiano. 

Corn Chowder Salad

Recipe Adapted from The Beekman 1802 Heirloom Cookbook

2 tsp olive oil
3 slices bacon, cut crosswise
1/2 lb yukon gold or red potatoes, peeled and diced
1 red bell pepper, cut into 1/2-inch squares
Salt
3 cups thawed frozen or fresh corn kernels (from 5 ears)
1 small red onion, halved and thinly sliced
2 tbsp cider vinegar or rice vinegar
Crushed red pepper flakes

Cook bacon in hot oil in large skillet over medium heat for 5 minutes until crisp.  Remove bacon; drain on paper towel.  Cook potatoes in 2 tbsp bacon drippings for 5 minutes or until golden brown, tossing occassionally.  Add corn; cook 3 to 5 minutes or until hot.  Toss corn mixture in a bowl with onion, vinegar, bacon, salt and crushed red pepper to taste.   Serve warm or chilled.

**I used a few tablespoons of bacon bits from Costco and fresh corn, cut off the cob.  I cooked the onion, because Trevor doesn't like raw ones and it turned out delicious! 

Big Kahuna Hawaiian Salad

vegan, serves 2



2 cups frisee, finely chopped
2 cups baby lettuce mix or baby spinach (any fave leafy green will work)
1 cup chopped pineapple
1 cup chopped papaya
3/4 cup roasted/salted macadamia nuts
handful of plantain chips
fresh black pepper

optional: coconut flakes, roasted corn, spicy tempeh cubes

*use fresh pineapple and papaya. Chop and store the leftovers for a tropical fruit salad the next morning.


Pineapple Tahini Dressing

1 1/2 Tbsp tahini sauce
2 tsp Grade B maple syrup
1 Tbsp apple cider vinegar
2 Tbsp pineapple juice
pepper


Directions:

1. Whisk together the dressing. Set aside.
2. Prep your fruit by chopping up your papaya and pineapple. Store the leftovers.
3. Finely chop your frisee. Place in bowl. Add baby lettuce.
4. Toss lettuce gently with 1-2 Tbsp of dressing.
5. Portion salad into two bowls.
6. Add pineapple and papaya on top of lettuce.
7. Add macadamia nuts.
8. Place plantain chips around edges of bowls.
9. Drizzle additional dressing on top and add fresh black pepper to taste.

Shelley's Famous Oriental Chicken Pasta

Salad:
3/4 lb fusili pasta
3/4 lb chicken, cooked (bite-sized pieces)
1/2 lb pea pods, sliced diagonally
1 bunch scallions, sliced

Boil pasta 10-12 minutes until firm but tender.  Rinse and toss with 1 Tbsp vegetable oil.  Add the remaining salad ingredients and chill.

Dressing:
1 egg yolk, raw
1/4 c soy sauce
1/4 tsp white pepper
2 Tbsp oriental sesame seed oil
1/4 c sugar
1/4 c white vinegar
1 1/2 c veg oil

Place first 5 ingredients in blender and mix thoroughly.  With motor turning, slowly add the oils.  Dressing should be thick like mayo.  Chill dressing.  Toss salad with dressing and top with garnishes.

Garnishes:
1/4 c Mandarin oranges, drained
1 c sesame crisps (in bin at grocery store)
1 scallion sliced
1 Tbsp sesame seeds sauteed until brown

Shelley's Famous Asparagus New Potato Salad

2 lb new potatoes
2 lb asparagus
2/3 c vegetable oil
1/3 c tarragon or wine vinegar
1/2 c minced red onion
1 Tbsp Dijon mustard
1 Tbsp dill weed
1 tsp salt

Boil potatoes until tender (about 10-15 minutes).  Mix oil, vinegar, and mustard in a large bowl.  Quarter potatoes, combine with dressing and refrigerate 2-3 hours.  Cut asparagus into 1 inch pieces, reserving the tips.  Cook pieces for 6 minutes, adding the tips for the last three.  Combine and refrigerate for 1 hour.

Shelley's Famous Christmas Salad

10 cups torn spinach leaves
1 medium-size avocado, pitted, peeled, and thinly sliced
Seeds of 1 pomegranate
1 c warm champagne vinegar dressing (recipe follows)

Place the spinach leaves in a large salad bowl and arrange the avocado slices in a circle around the edge of the salad.  Place the pomegranate seeds in the center of the salad.  Make the warm dressing.  Pour 1 c of the dressing over the salad at the table, toss and divide between salad plates. 
8 Portions

Warm Champagne Vinegar Dressing

1 c champagne vinegar
2 Tbsp sugar
1 1/2 Tbsp flour
2 tsp dry vermouth
2 c olive oil
pepper, to taste
1 tsp Dijon-style mustard
1 egg, beaten
3 Tbsp heavy or whipping cream
Salt and freshly ground black pepper

Combine the vinegar, sugar, flour, vermouth and mustard in a small saucepan.  Heat to a simmering over medium heat.  Gradually whisk in the egg and sour cream over low heat.  Whisk in the oil in a thin steady stream.  Season with salt and pepper to taste.  Remove from the heat.
3 cups

Steak with Cognac Sauce and Salad

Real Simple

Serves 4


Hands-on Time: 15m
Total Time: 30m

Ingredients

4 servings frozen waffle fries
3 tablespoons olive oil
1 1/2 pounds strip or skirt steak
kosher salt and black pepper
3/4 cup cognac or brandy
1/2 cup heavy cream
1 small head romaine lettuce, torn
1/4 small red onion, thinly sliced
2 ounces blue cheese, crumbled (1/2 cup)
1 tablespoon red wine vinegar


Directions

1. Cook the fries according to the package directions.

2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper and cook to the desired doneness, 2 to 3 minutes per side for medium-rare. Let rest 5 minutes before slicing.

3. Remove the skillet from heat and carefully add the cognac. Return to medium-high heat and cook, stirring occasionally, until thickened, 2 to 3 minutes. Add the cream and cook until thickened, 2 to 3 minutes more.

4. Meanwhile, in a large bowl, toss the romaine, onion, and blue cheese with the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Serve with the steak, sauce, and fries.

Bok choy and pineapple slaw

Real Simple
Total Time:  30 minutes
Serves 4

4 cups thinly sliced baby bok choy (about 1 lb)
2 cups thinly sliced pineapple
1 cup fresh cilantro leaves
3 Tablespoons olive oil
Kosher salt and black pepper

In a medium bowl, toss baby bok choy, pineapple and cilantro leaves with olive oil, salt and pepper.  Let sit 15 minutes before serving.  

Arugula salad with white beans and pesto

Real Simple
Total time:  5 minutes
Serves 4

4 cups arugula
1  15.5 oz can cannellini beans (rinsed)
1/3 cup pesto
1/4 teaspoon kosher salt 
1/4 teaspoon black pepper

In a medium bowl, toss arugula, beans and pesto with salt and pepper

Pork Tonkatsu with Watermelon-Tomato Salad

Bon Appetit
Hands On: 30 minutes
Total: 30 minutes

Serves 4

**Pound the pork into cutlets to get the best crust-to-meat ratio. Make extra for a next day sandwich.

Ingredients:

2 cups ½” cubes watermelon
2 cups cherry tomatoes, halved
2 cups (lightly packed) baby arugula
¼ cup fresh flat-leaf parsley leaves
¼ cup EVOO
2 Tbsp Dijon mustard, divided
1 Tbsp fresh lemon juice plus 4 lemon wedges
½ tsp kosher salt and ¼ tsp freshly ground black pepper plus more
2 large eggs
2 cups panko
4 4-oz boneless center-cut pork chops, pounded to 1/8” thickness
6 Tbsp vegetable oil, divided

Combine first 4 ingredients in a large bowl. Whisk olive oil, 1 Tbsp mustard, and juice in a small bowl. Season dressing with salt and pepper. Set salad and dressing aside.

Whisk eggs and 1 Tbsp mustard in a medium bowl. Combine panko, ½ tsp salt and ¼ tsp pepper on a large plate. Season pork lightly with salt and pepper. Dip in egg mixture, then in panko, pressing to adhere.

Working in 2 batches, heat 2 Tbsp vegetable oil in a large nonstick skillet over medium heat and cook pork until golden brown and cooked through, about 2 minutes per side, adding 1 Tbsp vegetable oil after turning. Drain on paper towels.

Toss salad with dressing; season to taste with salt and pepper. Serve pork with salad and lemon wedges for squeezing over.

Wild Rice & Pine Nut Salad

Real Simple


Hands on: 15
Total: 1 hour 10 minutes

Serves 8


Ingredients:

2 cups wild and long-grain rice blend
½ cup pine nuts
1 cup chopped fresh flat-leaf parsley
¼ cup chopped fresh tarragon
¼ cup olive oil
2 Tablespoons fresh lemon juice
Kosher salt & pepper


Cook the rice according to the package directions. Spread the rice on a rimmed baking sheet or large plate and refrigerate until cool.

Meanwhile, heat oven to 350 degrees. Spread the pine nuts on a rimmed baking sheet and toast, tossing occasionally, until golden 6 to 8 minutes; let cool.

Place the rice in a large bowl and fold in the pine nuts, parsley, tarragon, oil, lemon juice, 1 tsp salt and ½ tsp pepper.

>> Make ahead tip: Make the salad (without parsley and tarragon) up to 6 hours in advance; refrigerate. Bring to room temperature and fold in the herbs before serving.

Cups Culinary’s Black Quinoa Salad

1 cup water
½ cup black quinoa
1 bay leaf
2 Tbl Madras curry powder
½ cup tart apple, skin on, small dice (about ¼”)
½ cup red bell pepper, small dice (about ¼”)
¼ cup red onion, small dice (about ¼”)
2 Tbl fresh parsley, chopped
¼ cup extra virgin olive oil
3 Tbl red wine vinegar
salt and fresh ground pepper to taste

Combine water, quinoa, bay leaf, curry powder in a small pot and bring to a boil. Reduce heat slightly, cover and cook for 15 minutes. Remove from heat and cool, leaving the cover on.

In a medium sized bowl, combine apple, bell pepper, red onion, and parsley. Add the cooled quinoa and stir.

Just before serving, whisk the olive oil and vinegar together and add to the quinoa salad. Season to taste.

Grilled Hearts of Romaine with Blue Cheese Vinaigrette and Pickled Onions

Bonappetit.com January 2011
Prep: 20 min Total: 1 hr 20 min

8 Servings





Onions

1 ½ cups white wine vinegar

½ cup sugar

½ cup water

3 Turkish bay leaves

½ teaspoon dried crushed red pepper

Coarse kosher salt

1 to 1 ¼ pounds red onions, thinly sliced



Salad

¼ cup white wine vinegar

½ teaspoon Dijon mustard

½ cup olive oil

½ cup crumbled blue cheese

4 hearts of romaine, each quartered lengthwise

Crumbled blue cheese (for garnish)

Onions
Combine first 5 ingredients and ¼ teaspoon coarse salt in medium saucepan. Bring to simmer over medium heat. Add onions and stir to blend; return to simmer and cook 2 minutes. Remove from heat; cool to room temperature, about 1 hour. Season with freshly ground black pepper and more salt if desired. (can be made one day ahead. Cover; chill.

Salad
Prepare barbecue (medium-high heat). Combine vinegar and mustard in bowl. Gradually whisk in oil. Season with salt and pepper. Mix in ½ cup cheese. Brush cut sides of romaine with olive oil, then sprinkle with coarse salt and pepper. Grill until cut sides are lightly charred, about 2 minutes. Divide grilled romaine among plates. Top with vinaigrette, pickled onions and blue cheese.