Belgourmet's World Famous Salad Recipes
Salad Recipes

Salad Recipes

Cranberry Apple Salad

1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup lemon juice
2 tablespoons sugar
1/8 tsp. salt
1 cup ginger ale
1/3 cup crushed pineapple
1/3 cup apple, cut in thin slivers
1/2 cup jellied cranberry sauce, cubed


Place gelatin in cold water; allow to stand
for 2 minutes. Dissolve by placing over hot water
Add the lemon juice, sugar, salt and ginger ale.
Allow to cool until it begins to thicken; fold in
pineapple, apple and cranberry cubes. Pour into
a mold. Place in refrigerator until firm. Serves 4-6.

Vine Ripened Tomato Salad

Serves 4 as a first course

1 large, ripe tomato (yellow, orange, red or heirloom)
8 ounces Maytag Blue Cheese

Three Vinegar vinaigrette

Fresh Basil leaves

For the: Balsamic Vinaigrette
1/3 cup sherry vinegar
1/3 cup balsamic vinegar
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
1 tablespoon chopped shallots
½ tablespoon garlic
1 tablespoon chopped fresh parsley
1 tablespoon chopped sage
1 tablespoon chopped thyme
2 cups olive oil

Mix all ingredients together.

To assemble the salad:
Slice tomato into 4 slices. Arrange each slice on a plate, drizzle
with the vinaigrette. Crumble 2 ounces of the blue cheese onto each
serving and garnish with fresh basil leaves.

Vine Ripened Tomato Le Caprese Salad

1 beefsteak tomato
3 oz fresh "buffalo" mozzarella
5 leaves fresh basil
Pinch of coarsely ground black pepper
1/4 tsp white wine vinegar
1 tsp extra virgin olive oil

Slice the tomato to about 1/4 inch thickness and arrange on plate.
Slice the mozzarella about the same width and layer it between the
tomatoes. Arrange the basil between the layers of cheese and tomato.
Season with pepper. Drizzle with olive oil and vinegar. Serves 1.

Tuna Salad

ingredients for 8 servings:

3 ea Eggs, hard-boiled, chopped
2 tb Mayonnaise
2 tb Dill relish (heaping)
2 ts Poupon mustard
1 ea 6 1/2 oz can tuna, drained

Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich.

TOMATO, MOZZARELLA & BASIL VINAIGRETTE

3 lg. ripe tomatoes, sliced
1 lb. mozzarella, sliced
1/2 c. olive oil
2 tbsp. wine vinegar
2 tbsp. finely chopped fresh basil
Salt & pepper to taste


In a large serving dish, alternate slices of tomatoes and mozzarella
cheese. Sprinkle with oil, vinegar and basil. Season with salt and
pepper. Serves 6 people.

Tomato Cajun Chicken Salad

(makes 6 servings)

1 1/2 Tbsp. lemon juice
2 cloves garlic, minced
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/2 cup non-fat plain yogurt
3 cups cubed, cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cups (about 1 1/2 lbs.) seeded and diced fresh California tomatoes

Combine lemon juice and next five ingredients. Beat in yogurt. Gently
fold chicken and next 3 ingredients into dressing. Chill. Just before
serving, fold in tomatoes.

Tomato Basil Pasta Salad

12 ounces (about 5 cups) bow tie pasta

1/2 cup vegetable oil

1/4 cup balsamic vinegar

2 teaspoons Dijon-style mustard

1 teaspoon salt

1/8 to 1/4 teaspoon pepper

2 cups lightly packed fresh basil leaves, snipped

3 large tomatoes, coarsely chopped (about 3 cups)

1/2 cup toasted pine nuts (optional)

1 cup mozzarella, cubed or shredded (optional)

Step 1: Cook pasta according to package directions. Drain and cool.

Step 2: In a small mixing bowl, whisk together vegetable oil,
balsamic vinegar, Dijon-style mustard, salt and pepper.

Step 3: In a large mixing bowl, combine pasta, basil and tomatoes.
Pour vinaigrette over top and toss together. Cover and chill at least
1 hour.

Step 4: If desired, add pine nuts and cheese just before serving,
tossing again to combine. Makes 12 servings.

TOMATO AND CUCUMBER SALAD

Select firm, ripe tomatoes; cucumbers to make the same number of
slices; half the amount of onions; slice and arrange artistically on
crisp lettuce leaves; sprinkle minced green sweet peppers over all;
chill; when ready to serve pass French or mayonnaise dressing.

Tomato & Bread Salad (Panzanella)

Ingredients (makes 6 servings)

1/2 small baguette (about 12 inches long)
1 large garlic clove, mashed
Olive oil for brushing
6 medium to large California tomatoes, cut into large chunks
1/2 medium onion chopped
3 Tbsp. coarsely chopped fresh basil
4 Tbsp. balsamic vinegar
1/2 cup olive oil

Preheat oven to 300ºF.
Split the baguette lengthwise. Rub the cut side of one half very well
with the mashed garlic. Brush liberally with olive oil. Cut the
garlicked half in half again lengthwise, and then cut these strips
into 3/4 inch pieces. Place the croutons on a baking sheet, crust
side down. Bake 30 minutes, until dark golden.
If croutons are made in advance, put the California tomatoes in a
large mixing bowl a bit before you intend to mix the salad, then
drain off and discard any juice that may accumulate.
To serve, add the croutons, onion, and basil to the California
tomatoes. Whisk the vinegar and oil for the vinaigrette. Pour over
all and toss.

Chopped BLT Salad with Creamy Bacon Dressing Salad

1 head iceberg lettuce, chopped
4 fresh tomatoes, seeded and sliced
1 cup sliced red onion
1 1/2 cup crumbled crispy bacon
1/2 cup toasted cashews, chopped
Creamy bacon dressing

Creamy Bacon Dressing

4 tablespoons mayonnaise
1/2 cup peanut oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
2 tablespoons minced shallots
1/2 teaspoon Tabasco sauce
1/4 cup finely chopped crispy bacon
1 1/2 tablespoons chopped basil
Salt and freshly ground pepper to taste

First prepare dressing by combining all ingredients in a bowl and
whisk until smooth.

Assemble salad by tossing iceberg lettuce with tomatoes, onion,
bacon, half the cashews, and the dressing. Sprinkle remaining
cashews over top of salad and serve.

Special vegetable Salad

From: Kathy Olson


Special Vegetable Salad

Prep Time : 10 min.

Ingredients:

2 cups salad greens torn in bite-size pieces
1 medium tomato, chopped (about 1 cup)
1 cup broccoli flowerets
2 green onions, sliced
1/2 cup Pepperidge Farm(R) Generous Cut Cracked Pepper & Parmesan Cheese Croutons

1/2 cup creamy ranch salad dressing


Directions:

ARRANGE salad greens, tomato, broccoli, onions and croutons on 4 plates. Spoon dressing over top. Serves 4.


Salad Recipes




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