Salad Recipes

Lemon Pesto Potato Salad

The bright flavors of this mix put an Italian twist on an iconic salad.  Use prosciutto instead ham to complete the Italian fusion.

Ingredients:
2  pounds red bliss potatoes
1/2 cup green onions chopped into ¼” pieces, or more to taste
12 oz cooked ham or prosciutto diced to ¼” or ½” cubes
2 cups mayonnaise
1 package Lemon Pesto Dip mix

Directions:
Place unpeeled potatoes in pot and just cover with hot water.  Cook potatoes over medium high heat until done (fork goes easily into potato), about 15-20 minutes.  Drain immediately.
Meanwhile, combine dip mix with mayonnaise for dressing.
Chop cooked potatoes into about ½” cubes and place in a large bowl.
Or place cooked potatoes in a large bowl.  Roughly mash potatoes.
Add onions and ham or prosciutto to potatoes while potatoes are still hot.  Gently stir in dressing.
Season to taste with salt and pepper.
Chill a least 4 hours for flavors to blend.

To Serve:

Mound in serving bowl and garnish with basil leaves and lemon slices, or sliced boiled eggs if desired.

Shrimp & Melon Salad with Spicy Mango Dressing

Ingredients:
1 honeydew melon
3/4 cup cooked shrimp, deveined and shells removed
8 oz goat cheese, crumbled or cut into 1/4“ chunks
6 green onions chopped into ¼” or smaller pieces
2 cups mayonnaise
1 package Spicy Mango Dressing mix

Directions:
Combine dressing mix and mayonnaise for dressing.
Cut honeydew melon into ½” chunks.
Combine all ingredients in large bowl.
Chill for at least 1 hour (preferably over night).  Dressing will thin as it blends with melon juice.

To Serve:
Place in serving dish using slotted spoon to drain off some of the dressing.
Garnish with mint pieces if desired.

TIP:  This salad can be piled into phylo cups and served as an appetizer.  Bake phylo cups on a cookie sheet at 350° for about 10 minutes to crisp before filling with well drained salad.

Black Eyed Pea Salad with Queen of Sheba Vinaigrette

Ingredients:
1 can (15-16 oz) black eyed peas, drained
1/2 red bell pepper, chopped
6 green onions, chopped
Queen of Sheba Vinaigrette dressing (see vinaigrette recipe above).

Directions:
Combine all ingredients and place in serving bowl.
Cover and chill for at least 1 hour, preferably over night for flavors to blend.
Bring to room temperature before serving.

To Serve:
Stir salad to redistribute dressing evenly.
Serve garnished with snipped parsley if desired.

Madras Mediterranean Pasta Salad

MADRAS VINAIGRETTE

Ingredients:
1/2 C rice wine vinegar
2 tablespoon Dijon mustard
1 C olive or canola oil
1 package Madras Dip Mix

Directions:
Mix together all ingredients except oil.  Stir well until combined.
Gradually add oil, whisking constantly until well combined.
Store in air tight container until ready to use.

TIPS:
Taste dressing before adding oil.  Add honey to taste if dressing is more tart than desired.
Make dressing in a food processor or blender for better emulsion.
Make dressing in a screw top jar; shaking also helps emulsion.

PASTA SALAD

Ingredients:
1 pound Orzo pasta
3/4 C sliced marinated artichoke hearts
1 C grape tomatoes cut in half
1 C Kalamata olives, halved or quartered
3/4 C green onions, sliced  1/4” to 3/8”
3/4 C crumbled goat cheese (optional),
2 C shredded chicken or turkey (optional)
1-1/2 C Madras Vinaigrette Dressing

TIP:  2 cups of chicken is about 2 breasts, or 2 breast plus 1 leg/thigh.  Left over rotisserie chicken saves time and works great with this dish.  Canned chicken works too, but isn’t as tasty.

Directions:
Cook orzo per package directions.
Meanwhile, shred chicken or turkey if using and slice other ingredients into fairly small pieces.
Rinse and drain orzo well.  Place all ingredients in large bowl.
Shake vinaigrette to recombine.  Add 1 cup vinaigrette dressing and toss to combine.  Add more dressing a little at a time until salad is a bit juicy.  Reserve leftover dressing.
Chill covered at least 2 hours or preferably over night to let flavors set.

TIPS:
Adjust all ingredients except orzo to taste

To Serve:
Stir salad.  Add reserved dressing if needed.  Pasta absorbs dressing, so be generous.
Serve in a large bowl or on a large lettuce lined platter; garnish with parsley sprigs if desired.
Serve without chicken or turkey as side salad or with chicken or turkey as a meal.
Serve chilled or at room temperature.

Roasted Brussels Sprouts Salad with Bombay Vinaigrette

BOMBAY VINAIGRETTE

Ingredients
1/4 C water
1 tablespoon lemon juice
2 tablespoons honey
1 tablespoon Dijon mustard
1/4 C canola oil
1/2 package Bombay Dip Mix

Directions
Mix together all ingredients except oil.  Stir until well combined.
Gradually add oil, whisking until well combined.
Store in air tight container until ready to use.
Makes about 1/2 cup of vinaigrette.

TIPS:
Make dressing in a food processor or blender for better emulsion.
Make dressing in a screw top jar; shaking also helps emulsion.

BRUSSELS SPROUTS SALAD

Ingredients
1 pound Brussels sprouts
Salt & pepper to taste
3 T canola oil
1-1/2 Tablespoons pomegranate molasses, separated
1 pomegranate, seeds only
1/4 C sugared pecans
1 lime, finely zested if desired

Directions
Preheat oven to 375°
Remove loose leaves and cut off stems.  Cut in half if needed for easy eating.
Place Brussels sprouts (single layer) in medium roasting pan.
Toss with oil and season with salt and pepper.
Roast in oven until lightly golden brown (about 20 minutes for small sprouts).

Remove pan from oven.  Add pomegranate molasses and stir gently to combine.
Return to oven and cook until just tender, about 10 minutes longer.

To Serve
Transfer roasted sprouts to a large bowl.
Add pomegranate seeds.
Add 1/4 C of Bombay vinaigrette and toss to combine.
Transfer to serving dish.  Garnish with pecans and, if desired, lime zest.
Serves 6-8.