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Old 01-26-2005, 07:44 PM   #11
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PAbaker, your field salad sounds really good.
here's mine:
favorite lettuces- i like a blend of iceberg, romaine, plus early-pick baby spinach
cheese- Havarti, feta, bleu, cheddar, swiss, anything you like in little cubes or crumbled.
meat- warm grilled or broiled steak or chicken, corned beef, lamb slices, bacon, ham, shrimp, etc.
fruit- strawberries, green or red seedless grapes, blueberrries, mandarin oranges, grapefruit, cherries, Granny Smith apple tossed in lemon-water, etc.
options: hot fries topped with mozzarella that you melt , capers, tomato, anchovies, olives, green peeppercorns in brine, your favorite veggies, anything you can think of.
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Old 01-27-2005, 11:11 AM   #12
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Mixed Greens with Walnut and Roasted Onion Dressing

Quote:
Originally Posted by Erik
I like to wedge a head of iceberg in to quarters..., top it with Green Goddess dressing, diced tomatoes, green onions, and broccoli.
Erik - do you make your own green goddess dressing? If so could you share the recipe? Thanks!

I make this salad below and then saute a piece of salmon to put on top of it. If you saute it in the same pan you caramlized the onions it gives it a great flavor.

MIXED GREENS WITH WALNUT & ROASTED ONION DRESSING

2 large yellow onions, peeled and cut into wedges
1 cup olive oil
1 Tablespoon white sugar
1/2 cup chicken broth
6 Tablespoons sherry wine vinegar
2 bags (12 oz. each) mixed salad greens
1 cup chopped walnuts, toasted
1/2 red onion, thinly sliced

Preheat oven to 400°F. Place onions cut side down on baking sheet. Drizzle with 2 Tablespoons oil and sprinkle with sugar. Bake for 30 minutes. Turn onions over and bake until brown and caramelized, about 30 minutes longer. Set aside to cool.

Place onions in food processor; add remaining oil, broth and vinegar. Puree until smooth and thick. Season with salt and pepper. Cover and refrigerate until chilled.

In a large salad bowl, combine greens, 1/2 cup walnuts and half of red onion. Add enough dressing to coat greens, toss well. Sprinkle with remaining walnuts and red onion and serve.

Top with salmon.

MY PERSONAL NOTE: I caramelized my onions in a skillet on top of the stove. I felt I had better control and it didn't take near as long as in the oven.
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Old 06-09-2005, 10:15 PM   #13
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Jkath -

Your summer salad is absolutely delish! In fact, I'm eating the rest of it right now. Thanks for dropping by and bringing lunch. The company & conversation were so enjoyed.
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Old 06-09-2005, 11:54 PM   #14
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We enjoy this salad in the summer, when it's hot and we want to just kick back and enjoy our back yard in the evening..

Cantaloupe and Avocado Salad with bacon...

dressing:
2/3 C minced sweet red or vidalia onion
1-C walnut oil, veggie will work too
2/3 C. ketchup
1/2-C red wine vinegar
2 tea. sweet paprika
salt to taste
Salad:
1-lb. bacon, cooked crisp and crumbled
1-large Cantaloupe--scoop with melon baller
2-heads romaine- tear into bite sized pieces
3-large avocados-cut in large dice
Make the dressing, keeping melon and lettuce in refridgerator to keep cool..put everything into a large bowl, lined with lettuce leaves, toss lightly with the dressing ..I serve this with some nice crusty french rolls and drinks such as lemonade, iced tea,iced coffee or even sparkling wine...
dessert is usually something light..fruit and cheese or some lemon crisp cookies....
enjoy
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Old 06-10-2005, 10:08 AM   #15
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i have one from the bh&g cookbook, elf.

cream Goddess dressing
1 c. mayo
1/2 c. sour cream
1/3 c.snipped parsley
3 tbsp. snipped chives
3 tbsp. anchovy paste
3 tbsp. tarragon vinegar
1 tbsp. lemon juice
dash freshly ground black pepper

combine all ingredients. chill thoroughly. makes 2 cups.
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Old 06-10-2005, 10:45 AM   #16
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Quote:
Originally Posted by mellyrn
Jkath -

Your summer salad is absolutely delish! In fact, I'm eating the rest of it right now. Thanks for dropping by and bringing lunch. The company & conversation were so enjoyed.
You are so very welcome! I was so full I could barely eat dinner....but, since we went to Elephant Bar, I forced myself
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Old 06-10-2005, 10:52 AM   #17
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Quote:
Originally Posted by jkath
You are so very welcome! I was so full I could barely eat dinner....but, since we went to Elephant Bar, I forced myself
um, jkath, please say that the elephant bar doesn't REALLY serve elephant....
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Old 06-10-2005, 11:16 AM   #18
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7 layer salad

There are lots of variations of this salad...this one is my favorite.


7 LAYER SALAD

Ingredients:
1 large head lettuce
1/4 cup finely chopped onion
1 10 oz package frozen peas, blanched
1 cup broccoli florets
1 cup cauliflower florets
1 cup crumbled blue cheese
1 cup ham or turkey, chopped (opt)
approx 2 cups Miracle Whip
1 cup shredded cheddar cheese
1 lb. bacon, cooked, drained and crumbled (or purchased real bacon bits)
1 pint cherry tomatoes

Directions:
Make the day before. Layer first 7 ingredients in a deep dish. Spread Miracle Whip generously over the top, being sure to cover completely all the way to the edges to "seal in" the ingredients. Sprinkle with cheddar cheese and bacon bits, cover closly with seran wrap, and refrigerate overnight. Garnish with tomatoes before serving.
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Old 06-10-2005, 11:24 AM   #19
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Quote:
Originally Posted by luvs_food
um, jkath, please say that the elephant bar doesn't REALLY serve elephant....
Gee, I wondered why my food tasted weird...naw, just kidding.
It's good food, pretty presentation, but it's got a nice jungle theme without looking "theme-y". You'd love the carpeting - I believe it's giraffe spots. We went there to celebrate my older son getting academic recognition in an awards ceremony. Of course, the little one had just come back from the school's trip to Disneyland, so I had two very happy boys last night!
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Old 06-10-2005, 11:27 AM   #20
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another one i like is either iceberg or baby spinach salad with sliced medium-rare ribeye (fat trimmed) and fries on top, a litttle crumbled gorgonzola, some pecans or walnuts, dried cranberries or mandarin oranges, and bleu cheese or balsamic vinegar and olive oil dressing.
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