Charlotte's Kitchen » Salads

Chicken Salad Sandwich

Char — Mon, 08 Jun 2009 01:48:53 +0000

INGREDIENTS
1 1/2 pound(s) boneless, skinless chicken breast
1/2 small onion
5 whole(s) black peppercorns
3/4 teaspoon(s) salt, divided
1/4 cup(s) mayonnaise
2 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) tarragon vinegar
1 tablespoon(s) Dijon-style mustard
2 teaspoon(s) chopped fresh tarragon leaves
1/2 teaspoon(s) ground black pepper
1 large apple, peeled, cored, and cut into 1/2-inch chunks
1/3 cup(s) diced celery
1/3 cup(s) chopped pecans, toasted
2 10-inch baguettes
4 large leaves red-leaf lettuce

DIRECTIONS

In a 3-quart saucepan, combine chicken, onion, peppercorns, and 1/2 teaspoon salt with enough cold water to cover. Bring to a simmer over medium heat. Reduce heat to low, and simmer until chicken has cooked through — 15 to 18 minutes. Drain and set aside until chicken is cool enough to touch. Discard onion and peppercorns.
In a medium bowl, combine mayonnaise, olive oil, vinegar, mustard, tarragon, pepper, and the remaining 1/4 teaspoon salt.
Chop chicken into 1/2-inch pieces and toss with tarragon dressing. Toss with apple, celery, and pecans.
Slice baguettes lengthwise and place lettuce on bottom halves. Top with chicken salad, cover with baguette, and cut each baguette in half to make four sandwiches.

Oven-Barbecued Ribs

Char — Tue, 06 Jan 2009 11:00:14 +0000

Ingredients:

2 racks pork loin back (baby back) ribs (5 to 5 1/2 pounds)

1/4 cup packed brown sugar

2 T Watkins Garlic Powder

1 T Watkins Black Pepper

1 T Chinese five-spice powder

1 t Watkins Ginger

1/4 t salt

1/4 cup Dijon-style mustard

1/2 cup hoisin sauce

2 T molasses

1 T reduced-sodium soy sauce

1 T rice vinegar

1 recipe Asian Slaw (optional) below

Directions:

Preheat oven to 350 degrees. Cut ribs into serving size pieces. In a small bowl combine brown sugar, garlic power, black pepper, Chinese five-spice powder, ginger and salt.

Brush meat sides of ribs with mustard. Sprinkle generously with spice mixture. Place ribs, bonesides down, in a large shallow roasting pan. Bake, covered, for 1 hour. Carefully drain off fat.

In a small bowl stir together hoisin sauce, molasses, soy sauce and rice vinegar. Spoon mixture evenly over ribs. Bake, uncovered, for 40 to 60 minutes more or until ribs are tender. Serve with Asian Slaw.

Mase 6 servings.

Asian Slaw

Ingredients:

4 cups finely shredded bok choy

1 cup shredded carrot

1/4 cup seasoned rice vinegar

1 T cooking oil

1 to 2 t sugar

Directions:

In a large bowl combine bok choy and carrot. Drizzle with a mixture of rice vinegar, cooking oil and sugar. Season to taste with salt and pepper.

Fresh Citrus and Cranberry Salad

Char — Wed, 12 Nov 2008 11:11:42 +0000

Ingredients:

2 cups fresh or frozen cranberries, thawed

4 oranges

2 stalks celery, thinly sliced (1 cup)

1/2 small red onion, finely chopped (1/3 cup)

1/4 cup sugar

2 T fresh lemon juice

1 t grated fresh ginger

1 5 ounce package baby arugula

1/4 cup fresh mint leaves, chopped

2 T walnut oil or olive oil

Directions:

For Cranberry Topper, in food processor cover and pulse cranberries 5 times to coarsely chop (or coarsely chop by hand). Transfer to bowl.

Cut peel from oranges. Section oranges over bowl to catch juice. Add sections and juice to cranberries. Stir in celery, onion, sugar, lemon juice and ginger. Cover and refrigerate at least 1 hour or up to 2 days.

Toss arugula with mint and oil. Top with cranberry mixture.

Serves 8

Pizza Salad

Char — Mon, 08 Sep 2008 11:00:08 +0000

Ingredients:

1 cup diced fresh mozzarella

1/3 cup thin pepperoni slices, quartered

1 cup halved grape tomatoes

1/2 cup fresh mushrooms, sliced

3/4 cup diced green bell pepper

1 (2.25 ounce) can sliced olives, drained

small head of leafy lettuce

1/2 cup salad croutons

Italian Dressing

1/3 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons Parmesan

1/4 teaspoon salt

1/8 teaspoon Watkins Pepper

pinch of sugar

Directions:

Combine all the dressing ingredients in a large bowl and whisk the mixture well.

Add the mozzarella, pepperoni, tomatoes, mushrooms, bell pepper and olives to the bowl and toss the mixture to distribute the dressing.

Serve the salad on a bed of lettuce and top it with croutons just before eating. Serves 6.

Confetti Salad

Char — Wed, 03 Sep 2008 11:00:22 +0000

Ingredients:

1 cup couscous

1 1/2 cups boiling water

3/4 cup diced zucchini

3/4 cup diced red bell pepper

3/4 cup fresh corn kernels (from about 2 ears)

1/2 cup diced celery

1/4 cup chopped fresh parsley

salt and pepper to taste

1 large red bell pepper, cut into 1-inch-tall rings

Ranch Dressing

1/4 cup buttermilk

1/4 cup sour cream

1 tablespoon cider vinegar

3 tablespoons olive oil

2 tablespoon chopped fresh chives

1/8 teaspoon salt, or more to taste

Directions:

Measure the couscous into a medium bowl. Stir in the boiling water, cover the bowl with plastic wrap and set it aside until the water is absorbed (about 10 minutes). Fluff the couscous with a fork and then let it cool to room temperature.

Add the zucchini, bell pepper, corn, celery and parsley to the couscous and toss the mixture well.

Make the dressing by combining the buttermilk, sour cream, vinegar and olive oil in a small bowl and vigorously whisking the mixture. Stir in the chives and the salt.

Pour enough dressing over the couscous and vegetables to coat them lightly, then toss them again. Season the salad with salt and pepper, as you like. Place a pepper ring on each serving plate and fill it with the salad. Serves 4 to 6.

Taco Salad

Char — Fri, 29 Aug 2008 11:00:27 +0000

Ingredients:

6 (6-inch diameter) flour tortillas

3 cups shredded iceberg or romaine lettuce

1 cup diced Cheddar or Monterey Jack Cheese

1 cup canned lack beans, drained and rinsed

1 cup halved grape tomatoes

Honey-Lime Dressing

1/4 cup fresh lime juice

1/4 cup olive oil

2 tablespoons honey

2 tablespoons finely chopped fresh cilantro

1/4 teaspoon coarse salt

Directions:

Heat the oven to 375 degrees. Set six 6-ounce custard cups unside down on a baking sheet. Cover the tortillas with a damp paper towel and microwave them until they are pliable (about 30 seconds). Working with one tortilla at a time, lightly coat both sides with cooking spray and then place each one over a cup. Gently press the tortilla edges against the cup.

Bake the tortillas until they are light golden brown (about 8 to 10 minutes). Remove the baked tortillas from the cups and place them upright on serving plates.

Toss together the lettuce, cheese, beans and tomatoes in a large bowl.

In a medium bowl, whisk together all the dressing ingredients. Add the dressing to the large bowl and toss the mixture well.

Spoon the salad into the taco cups just before eating. Serves 6.

Peanut Butter, Banana and Berry Salad

Char — Mon, 25 Aug 2008 11:00:34 +0000

Ingredients:

2 medium bananas, sliced

2 tablespoons lemon juice

2 cups shredded romaine lettuce

1 cup sliced strawberries or raspberries

Peanut Butter Dressing

2 tablespoon creamy peanut butter

1 tablespoon honey

1/2 cup low-fat vanilla or plain yogurt

2 tablespoons orange juice

Directions:

Combine all the dressing ingredients in a blender and process the mixture until smooth.

In a small glass bowl, gently toss the banana slices in the lemon juice to keep the fruit from browning.

Divide the lettuce among four serving dishes and then top it with the bananas and berries. Drizzle peanut dressing over each salad and garnish with chopped peanuts. Serves 4.

Use Your Noodle Salad

Char — Wed, 20 Aug 2008 11:00:24 +0000

Ingredients:

1/2 pound vermicelli or thin spaghetti, broken in half

1 1/2 cups snow peas, snapped in half

1 small yellow summer squash, cut into thin bite-size strips

1 cup shredded carrots

1 cup shredded bok choy or savoy cabbage

Orange sections to garnish

3 tablespoon toasted sesame seeds

Citrus-Sesame Dressing

1/4 cup fresh orange juice

2 tablespoons honey

4 teaspoons white wine vinegar or rice vinegar

1 teaspoon toasted sesame oil

1/8 teaspoon coarse salt

1/4 cup olive oil

Directions:

Cook the pasta according to the package directions and drain it. Immediately rinse the pasta under cold running water and drain it again.

In a large bowl, toss together the pasta, snow peas, summer squash, carrots and bok choy.

To make the dressing, combine the orange juice, honey, vinegar, sesame oil and salt in a small bowl and vigorously whisk the mmixture. Slowly pour in the olive oil, whisking all the while.

Pour enough dressing over the pasta and vegetables to coat them lightly, then toss them again. Just before serving top the salad with orange sections and a sprinkling of toasted sesame seeds. Serves 6 to 8.

Thai Chicken, Mango & Pineapple Salad

Char — Thu, 31 Jul 2008 11:00:06 +0000

Ingredients:

1 (14 ounce) can regular or light coconut milk

1 tablespoon Thai red curry paste, or more to taste

2 teaspoons freshly grated orange zest

1/2 cup fresh orange juice

4 boneless, skinless chicken breasts, cut into 1-inch chunks

1 mango, peeled, pitted and cut into 1-inch chunks

1 pineapple, peeled, cored and cut into 1-inch chunks

4 cups salad greens

Directions:

In a bowl, whisk together the coconut milk, red curry paste, orange zest and orange juice and reserve 1/2 cup of the mixture in a separate container. In a ziplock bag, toss together the chicken breast chunks and half of the marinade from the bowl. Toss the fruit and remaining marinade in another ziplock bag. Let the food marinate at room temperature for 15 to 30 minutes.

Prepare a charcoal fire or heat a gas grill to medium-high and oil the grates. Thread the chicken and fruit pieces onto separate skewers.

Grill the skewered chicken for 3 to 4 minutes per side, turning once, or until the chicken is cooked through. Grill the fruit skewers for 2 minutes per side, turning once, or until you have visible grill marks. Remove the meat and fruit from the skewers and serve them over salad greens drizzled with the reserved marinade. Serves 4.

Chop Chop Salad and Old-Fashioned Buttermilk Ranch Dressing

Char — Thu, 17 Jul 2008 11:00:40 +0000

Ingredients:

1 romaine lettuce heart

4 to 6 slices thick-cut bacon, cooked until crisp, cooled and chopped

1/2 pint grape tomatoes, halved

2 carrots, peeled and thinly sliced

1 yellow bell pepper, chopped

1 English cucumber, halved lengthwise and thinly sliced

1/2 cup chopped walnuts

Coarse salt and Watkins Pepper

Directions:

Chop the lettuce heart into 1- to 2- inch pieces. Combine it with the bacon, other vegetables and nuts in a large bowl and toss the mixture well. Keep the salad chilled until serving time. Then toss it again with enough dressing to lightly coat the vegetables and season it with salt and pepper.

Serves 6

Old-Fashioned Buttermilk Ranch Dressing

Ingredients:

1/2 cup mayonnaise

1/4 cup buttermilk

3 tablespoons sour cream

2 scallions, chopped

2 tablespoons apple cider vinegar

2 teaspoons Dijon mustard

1 clove garlic, very finely minced

1/4 teaspoon coarse salt

1/8 teaspoon Watkins Pepper

Directions:

Whisk together all the ingredients in a mixing bowl. Transfer the dressing to an airtight container and refrigerate it until serving time.

Makes 1 1/4 cups.