French Dressing

This is a lovely French Dressing that has been improved thanks to The Silver Palate Girls. Great on a chef's salad or a Reuben sandwich. Also on french fries and hamburgers says my son.

Ingredients:

• 2      farm fresh eggs (organic if possible)
• 1/2  cup red wine vinegar
• 1/3 cup granulated superfine sugar
• 1      tablespoon prepared Dijon-style mustard
• 1/2 teaspoon sea salt
• 1      teaspoon imported sweet paprika (I used Hungarian)
• 1      cup vegetable oil of choice
  

Directions:

1. Combine eggs, vinegar, sugar, mustard, salt, and paprika in the bowl of a food processor fitted with a steel blade.
   
2. Process for 2 minutes, or until sugar is dissolved.
   
3. With the motor running, dribble in the oil in a slow steady stream.
   
4.  When all the oil is incorporated, shut off motor, scrape down sides of processor bowl, taste, and correct seasoning if necessary.
   
5. Transfer to a storage container, cover, and refrigerate.

          * About 2 cups

Source: The Silver Palate Cookbook/Adaption by Olinda

Poppy-Seed Dressing

This salad dressing is soooo good on fruit salads, spinach salad with purple onion, hard cooked egg, crisp  crumbled bacon and GF croutons sauted  in butter and garlic.

Ingredients:

• 1 egg
• 1/4 cup granulated superfine sugar
• 1 Tablespoon prepared Dijon style mustard
• 2/3 cup red wine vinegar
• 1/2 teaspoon sea salt
• 3 tablespoons grated fresh yellow onion plus any juice from the grating
• 2 cups corn oil (or oil of choice)
• 3 tablespoons poppy seeds

Directions:

1. Combine egg, sugar, mustard, vinegar, salt, grated onion and juice in the bowl of a food processor fitted with a steel blade.
   
2. Process for 1 minute. With the motor running, pour in the oil in a slow, steady stream.
   
3. When all the oil is incorporated, shut off the motor, taste and correct seasoning.
   
4. Transfer mixture to a bowl, stir in poppy seeds and refrigerate, covered, until ready to use.
   
   * About 1 quart

Source: The Silver Palate Cookbook

Quinoa Salad with grilled Corn, Tomatoes and Cilantro

Another yummy Quinoa recipe worth the trouble. Great at parties and healthy too!

Ingredients:

• 1       Cup quinoa
• 1 3/4 Cups water
•          Sea Salt
• 2       Cups grilled corn (from about 2 ears, cut from the cobs)
• 2       Cups chopped tomatoes, or cherry tomatoes cut in half
• 1       Serrano Chile, seeded and minced
• 3/4    Cup chopped green onion
• 3       Tablespoons lime juice
• 2       Tablespoons oil
• 1       Clove garlic, minced
• 1 3/4 Teaspoons ground cumin
• 1 1/2 cups chopped cilantro

Directions:

1. Place the quinoa in a strainer and rinse under running water until the water runs clear, 1 to 2 minutes.
2.  (this will take out any bitterness) Turn the quinoa into a medium saucepan and cook over medium heat, stirring constantly. 
3. The quinoa will dry, then begin to stick a bit. Keep stirring and eventually it will begin to toast, smell nutty and turn a light golden color (about 5 minutes total). 
4. Add the water and one-fourth teaspoon salt, bring to a slow simmer, cover and cook until the quinoa is dry, about 30 minutes.
5.  Remove from the heat and set aside for 10 minutes before fluffing with a fork. (Dish can be prepared to this point up to a day in advance and refrigerated tightly covered; bring to cool room temperature before serving.) 
6. When ready to serve, transfer the quinoa to a mixing bow and gently stir in the corn, tomatoes, Chile, green onions and 1 teaspoon salt.
7.  Combine the lime juice, oil, garlic and cumin in a blender and puree to a smooth dressing. 
8. Pour about half of the dressing over the quinoa mixture and stir gently to combine. Add more dressing to taste.
9.  Gently fold in the cilantro. Correct the seasoning with more salt or lime juice, if needed, and serve immediately. This makes about 6 cups salad.

Source: Los Angeles Times

Trout, Beet and Fava Bean Salad

Here is a salad my sister Eva would love. Greens, veggies and our beloved fava beans along with yummy trout. I love beets of any kind, trout and fava are right up my alley. Our grandparents on both sides of the family grew fava beans in their gardens. I never thought they would become so hoity toity in the food industry.

I guess they knew what they were doing. I suppose you could also change out the trout for your favorite fish and the fava (are you kidding me?) for edamame. Yum! Enjoy.

Ingredients:

• 4 golden beets, pealed and cut in 4 
• 24 small potatoes
• 4oz trout fillet
• salt & pepper
• 2 tablespoons olive oil
• lettuce (butter lettuce or dark green)
• 1/2 cup cooked and shelled fava beans
• 2 tablespoons lemon juice
• 4 tablespoons olive oil

Directions:

1. preheat oven to 350.
   
2.  Place the trout, beets and potatoes in an oven-proof dish.
   
3. Sprinkle with salt and pepper and drizzle with olive oil. Bake for 12 minutes, then remove the fish and bake until the potatoes and beets are done, about another 10-15 minutes.
   
4. Break the fish into pieces. Place fish, beets, potatoes, lettuce and fava beans on plates and drizzle with lemon juice and olive oil. Season with salt and pepper and serve.

Source: Sweet Paul

Quinoa-Celery Salad

Summertime salads, what's not to love. A big beautiful healthy salad that you can add almost anything to. I love Quinoa, I would also add more crunch with some pine nuts or cashews in this recipe....or even chicken! Healthy, filling and versatile.

Ingredients:

• Cook 1 recipe of Quinoa, fluff and cool.
• 2     stalks of celery diced
• 1     cup cherry tomatoes halved (both the red or yellow)
• 2-3  radishes thinly sliced
• 1     can sliced water chestnuts rinsed and drained or and orange bell pepper diced
• 1     fresh Dill sprig
• 1     handful or more of Feta cheese
• Olive oil and Balsamic vinegar whisked (use your judgment here) and salt and pepper to taste

Directions:

1.   Drizzle Olive oil and Vinegar over Quinoa salad and toss to coat.
   
2.   Add a handful of Feta Cheese and garnish with a fresh sprig of dill.

Source: Celiacpodcast.com

Black Bean and Rice Salad

My dearest friend Trisha, made this salad for a party the other night and it was a real hit! With the black, white, green and red, it's a pretty salad as well as yummy and nutritious. Great for the 4th!

*Cook 1 cup short grain brown rice in 2 1/4 cup water + 1/2 tsp salt. Following pkg. directions.

*Place cooked rice in a 2 qt bowl and place in fridge to cool.

Ingredients:
1           can black beans, drained and rinsed
1           can sliced black olives, drained
2/3      cup chopped fresh parsley
1            large (or 2 Roma) tomato, chopped
1/2       sweet red pepper, chopped
1            tablespoon chopped fresh, or 1tsp dried oregano
1/2       teaspoon ground cumin
1/2       teaspoon ground black pepper
1/2       teaspoon dried thyme

Stir into cool or partially cooled rice together with:

juice of 1 1/2 limes
1/3        cup olive oil
1/4        cup red wine vinegar
5             dashes Tabasco sauce (to taste) or sauce of choice

Directions:
Add all the veggies and seasonings.Cover and return to fridge to continue chilling. Check seasonings before serving cold or at room temperature.

Notes: Can substitute white rice (reduce cooking water to 2 cups) for brown; can substitute halved or quartered cherry tomatoes. Use your imagination on the fresh and dried herbs, though the fresh parsley is a key ingredient. Feel free to increase the amount of fresh vegetables. Sliced green onion is one option. Avocado is good if you're going to consume the entire salad the same day, but it doesn't keep.

Source: Trisha Lindsey

Summer Lettuce Wraps

What a great summer time lunch dish this is. So satisfying and just the right spiciness. Add a dollop of sour cream and fresh chives. Something light for desert like fresh mango's or mango pudding. (lip smacking sounds) ..... Ahhhhhhh

Ingredients:

• 3 tablespoons oil of your choice
• 1 lb. chicken breasts or ground chicken
• 4 oz. shiitake mushrooms, chopped or mushrooms of choice
• 1/2 onion diced (sweet onion preferred but any will do)
• 3 cloves garlic, minced
• 2 green onions, finely chopped or shallots minced if preferred 
• handful of cilantro, chopped
• 1 lemon, juiced
• 1/4 cup GF soy sauce
• 1 teaspoon GF chili garlic sauce or sauce of choice
• 1 teaspoon sesame oil
• iceberg or bibb lettuce
• 1 avocado or more, sliced

Directions:

1. Heat a saute pan with 2 tablespoons oil. 
2. Cut the chicken into the smallest pieces possible and add the pan. Don’t worry about overcrowding the pan, the chicken doesn't need to brown; just cook it until it’s done all the way through. I prefer it a little browned for more flavor.
3. While the chicken is cooking, add the lemon juice, chili sauce, soy sauce, sesame oil, green onions and cilantro into a serving bowl. 
4. Once the chicken is done, add it the bowl. 
5. Add a few more tablespoons of oil to the sauté pan and toss in the mushrooms, onion and garlic.
6.  Sauté until golden, about 10 minutes. 
7. Add to the bowl. Toss everything around to coat.
8.  Remove the stem of your lettuce head with a knife (if you’re using iceberg,  slice the head in 1/2, lengthwise). Peel the lettuce into individual “cups” and  wash.
9.  Pile the chicken into your lettuce cups and top with avocado.

Source: Megan Keatley/adapted by Olinda

Sweet Potato Salad

Now this is a different salad. I love sweet potatoes, and this is a great way to have them. Not the same o'l, same o'l thing. Plus you can add interesting things to it too.

Ingredients:

• 4       sweet potatoes
• 1/4  cup mayonnaise, regular or home made
• 2       Tbsp. Dijon-style GF mustard
• 4       celery ribs, cut into 1/4 inch think slices
• 1        small red sweet pepper, seeded and cut into 1/4 inch dice
• 1        cup diced 1/2 inch ripe fresh pineapple
• 2        scallions, white and green parts, finely chopped
• 1/4   cup coarsely chopped pecans, toasted (2 oz.)

Directions:

1. Preheat oven to 400. Wrap individual potatoes in foil.
   
2. Bake for 1 hour or until tender. Cool until easy to handle.
   
3. Peel, then cut into 3/4 inch chunks. In large bowl, mix mayonnaise and mustard.
   
4. Add sweet potatoes, celery, red pepper, pineapple, and scallions; toss gently, seasoning to taste with salt and pepper.
   
5. Cover and refrigerate until chilled, about 1 hour.
   
6. Just before serving, fold in pecans and sprinkle with the chives.
   
7. Makes about 8 servings.

Source: Better Homes and Garden

Avocado Pasta Salad

A nice refreshing spring and summer salad is so easy with delicious Avocado's. A great way to get healthy fats into your diet. This is a good make ahead salad for picnicking. Keep the pit in the salad until ready to use. Keep it cold in the fridge or a cooler. And it's pretty too! I would throw in some cashews or pistachios for some crunch.

Ingredients:

• 6 oz GF penne (or other pasta of choice)
• 1/3 cup prepared GF vinaigrette dressing
• 1/2 cup diced fresh red bell pepper
• 1/2 cup diced fresh green bell pepper
• 1/2 cup Feta cheese, or dairy free cheese of choice
• 1/3 cup chopped fresh red onion thinly sliced
• 1/4 cup pitted black olives, coarsely chopped
• 3/4 tsp. fresh chopped garlic
• 2 tsp. fresh chopped parsley
• 2 ripe Fresh Avocados, peeled, seeded and diced

Directions:

1. Cook pasta in salted, boiling water per package directions; drain well.
   
2. While still warm, toss with vinaigrette; cool.
   
3. Fold in remaining ingredients and serve.

Source: CaliforniaAvocado.com/adapted by Olinda

Italian Dressing

Nice simple fresh and easy dressing for a green salad; packed with flavor.

Ingredients:
4 oz  Virgin Olive oil
8 oz  White vinegar or vinegar of choice (I use Bragg's)
1       Tablespoon sugar of choice
2       Pressed garlic cloves
1/2    Teaspoon oregano
1/4    Teaspoon basil
1/4    Teaspoon onion powder
1/4    Teaspoon sea salt

Source: Mary Lou Baird

SOUR CREAM DRESSING

I love this very simple, easy, quick sour cream dressing. It's slightly sweet taste gives regular salad a pop. I like it with poppy seeds, sesame seeds, or flax seeds. I love being able to change it up. You can use this on almost any salad, poppy for fruit salads, sesame for Asian style, and flax on anything.

Ingredients: 

• 1 1/2 teaspoons sugar
• 1 teaspoon cider vinegar
• 3/4 teaspoon salt
• 1/8 teaspoon prepared mustard 
• Dash of freshly ground pepper
• 1/2 cup sour cream of choice

Directions:

In a bowl mix together sugar, vinegar, salt, mustard and pepper. Gently blend in sour cream.

Delicious on sliced cucumbers, onions, tomatoes or cabbage or as a dressing for chicken or tuna salad.
Makes 1/2 cup.

Source: Cooks.com

Tomatoes with Basil salad

I love this simple but elegant recipe. It tastes like you did a lot of work but you didn't. It always makes me look good. Great salad with spaghetti and a great make ahead party dish.
Ingredients:

• 4 large tomatoes
• Sea salt and freshly ground pepper to taste
• 8 to 10 fresh basil leaves
• 1/4 cup olive oil

Directions:

1. Wash and dry tomatoes. With a sharp knife, cut tomatoes into wedges and put into salad bowl.
   
   
2.  Season with sea salt and pepper to taste. Tear basil leaves into small pieces and add to tomatoes. Add oil and toss gently. Cover and refrigerate. 

Source: Unknown...been making it for years.