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Archive for the ‘Salads’ Category

Watermelon and Feta Salad

Posted in Easy Recipes, Recipes, Salads, tagged , , , , on July 15, 2011| 1 Comment »


Anyone who knows me well, knows I kind of have a thing for Feta cheese. It is creamy and salty and pefectly delightful on so many different things especially salads.

I also have a thing for watermelon and mint. So why not combine all those favorites into one fun salad?

This was really simple and easy to make. It literally took just scant minutes to put together and turned out so bright and beautiful!

Ingredients

 

Mix up your dressing. I did not have rice vinegar and substituted what I had on hand - and it worked fine.

 

Cut your mint into little ribbons.

 

Sorry, I skipped a few steps in the photo process. Mix the mint and melon with the dressing then top with cheese and sprinkle on just a dash of seasoning. Garnish with mint and you are ready to enjoy!

Watermelon and Feta Salad

1 seedless watermelon

3 ounces feta cheese

1/4 cup fresh mint chiffonade

1/4 cup olive oil

1/4 cup rice vinegar

1/2 tsp. salt

1/4 tsp. seasoning

Mix salt, oil and vinegar and set aside.

Cube, ball or chunk melon into bite-sized pieces.

Cut your mint into little ribbons (chiffonade). Mix together mint, watermelon and dressing. Chill.

When ready to serve sprinkle on Feta cheese and a dash of seasoning. Garnish with a sprig of mint and enjoy!

She Who Is Entranced with the Smell of Fresh Mint Being Cut

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Fried Mozzarella Salad

Posted in Captain Cavedweller, Entertaining Ideas, Recipes, Salads, tagged , , , , on July 1, 2011| 1 Comment »

I must issue a warning that today’s salad might not be the most healthy you could choose -but the tastiness more than makes up for it!

Sticking with the Patriotic Theme, this salad is a fun pop of color for your 4th of July table and it comes together quickly!

Start by drenching mozzarella slices in flour.

Then coat them with beaten egg.

And finish off the coating with Panko bread crumbs mixed with shredded Parmesan cheese. If you enjoy nuts, you can add chopped toasted pecans here. For someone allergic to nuts, not such a great option.

Start getting your oil hot for frying while you finish battering the cheese slices. Aren't they pretty?

If you have a deep fat fryer, great. If not, use a heavy cast iron skillet and heat the oil until bubbling hot. Carefully fry the cheese. It took just seconds to cook both sides.

I whipped together a dressing using raspberry juice, vinegar and olive oil. If I hadn't decided to make this at the last second, I would have used a bottled raspberry vinaigrette.

Put down a bed of spinach leaves then toss on some raspberries and blueberries. Top with your dressing.

Place cheese on salad and enjoy if you haven’t devoured the cheese before it makes it to the salad. Even Captain Cavedweller, who does not like cheese, ate more than his share (including some of mine).

 

Fried Mozzarella Salad

Sliced Mozzarella Cheese

Flour

Egg (beaten)

Panko Crumbs

Parmesan Cheese (shredded)

Salt

Spinach

Raspberries

Blueberries

Raspberry Vinaigrette

Prepare spinach and berries and set aside.

Put flour in one bowl, beaten egg in a second and the panko crumbs mixed with the Parmesan cheese and salt in a third. Make sure the bowls are wide enough your cheese slices will sit flat inside.

Heat oil in a deep fat fryer or cast iron skillet. You want it to be good and hot.

Drench cheese slices through flour, egg and panko mix. When they are all finished, start frying. It will take just a few seconds to brown each side. The smell will begin to weaken your knees. Should you give in to temptation and take a bite, you may never get the cheese onto the salad.

Drizzle dressing over spinach and berries then top with a slice or two of the cheese.

Enjoy!

Happy Fourth of July Entertaining!

She Who Wishes you a Safe and Happy Holiday!

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Slushy Fruit Salad

Posted in Easy Recipes, Entertaining at Home, Fast Recipes, Recipes, Salads, Valentine's Day on February 8, 2011| 2 Comments »

Since Valentine’s Day is Monday and since I’m known to be a bit sappy, I just couldn’t help thinking of some fun Valentine recipes to share.

So if you check back every day this week and put all the recipes together, you’ll end up with a fantastic meal to serve your sweetie.

Today’s recipe is super easy, very refreshing and just doggone pretty!

Ingredients

Mix all ingredients together, cover and freeze for about 8 hours or until firmly set.

About 20 minutes before serving, remove from freezer. Use an ice cream scoop to scoop into individual dessert cups or pretty bowls.

Enjoy!

Fruit Slush

1/2 cup water
1/2 cup frozen orange juice concentrate
1/2 cup frozen pink lemonade concentrate
1 large banana, halved and sliced
1 small can pineapple chunks
1 can mandarin oranges
1/2 cup frozen raspberries
1/2 cup Maraschino cherries, stems removed
few additional Marachino cherries, for garnish
In a large bowl, combine all ingredients, including juice from pineapple and mandarin oranges.  Cover and freeze for 8 hours or until firm.

Remove from freezer about 20 minutes before serving. Scoop into individual serving cups or bowls. Garnish with a Maraschino cherry.

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Flank Steak Salad

Posted in Easy Recipes, Salads, tagged , , , , on July 9, 2010| 3 Comments »

Flank Steak - a long and flat cut of meat that can get really tough if not prepared properly. Grill it quickly and it is so good!

The other day I had a wild and crazy idea that I didn’t want to cook dinner and declared it would be salad night. Hubby agreed, as long as there would be meat involved, so we settled on Flank Steak Salad. It was pretty tasty, so I’ll share what we threw together here.

Salads are a great way to eat light (in theory) and not heat up your kitchen by cooking. Enjoy!

Ingredients for Flank Steak Salad

Season the meat before taking out to grill.

Flank Steak cooking on the grill. The heat should be indirect.

Grilled Flank Steak - my mouth is starting to water.

The manly-man Captain Cavedweller version of Flank Steak Salad. Not for the faint of heart or those on a diet.

The prettier, lighter version of Flank Steak Salad. I tossed on a few crumbles of Feta Cheese and, boy, was that a delicious decision.

Flank Steak Salad

1-2 flank steaks per person

lettuce (whatever kind you like best is fine – yes I was lazy and used bagged lettuce)

tomatoes (sliced)

cucumber (sliced)

sliced black olives (again, lazy and used pre-sliced)

shredded colby-jack cheese (pre-shredded – lazy and yes, there is a trend developing here)

salt

pepper

Mrs. Dash (or whatever meat seasoning you like)

Flank steaks are thin cuts of meat that cook really fast. Season them with salt, pepper and whatever seasoning you like best. Get creative – Hubby usually does which is why I ask for half-seasoning on my meat!

Grill the flank steak for just a few minutes. Hubby put these on a hot grill with indirect heat. It took just shy of two minutes per side for them to be done to perfection.

Once the meat is done, let it rest a few minutes before slicing. I made long, thin strips of meat and Hubby whacked his into bite-sized submission.

Layer lettuce, tomato slices, olives and cucumbers in a dish or bowl. If you want the cucumbers to look fancy, peel and then run a fork’s tines down the outside of it all around. It creates a nice pattern when they are sliced.

Place the meat on top and then finish with a sprinkle of cheese. I added Feta cheese crumbles to my salad and it was tasty. Hubby added croutons, sunflower seeds and almost everything except the kitchen sink to his salad. My point would be, add whatever tastes good to you. I used a light vinaigrette dressing and Hubby coated his in salt.

So much for a healthy meal… maybe next time.

Happy Entertaining!

Shanna

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