Strawberry Romaine Salad with Raspberry Poppyseed Dressing
8 years ago
Berries have been on sale since January locally and they are GOOD! We had this salad for dinner last night.
99% of the time, I make my own salad dressing. This is one of those times.
Simply, romaine, sliced strawberries, a slice of red onion, and some toasted nuts (almonds, walnuts or pecans) and dressed with a homemade raspberry poppyseed dressing:
RASPBERRY POPPYSEED DRESSING:
2 cups mayonnaise
1/3 c. half and half
2 T. poppyseeds
2/3 c. sugar
1/2 c. raspberry vinegar
3 T. raspberry jam
Combine the following ingredients (you can use a blender but I just whisk in a bowl) and mix well.
Keeps in the refrigerator 1 to 2 weeks. NOTE: Since it's just two of us, I sometimes just halve it.
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Favorite Salad Dressing Recipes
Comments (33)Linda, you can use Sriracha for the chili sauce, but you will not need very much of it, probably no more than half a teaspoon. To make up for the chili flavor, you can add chili powder (if it is a good brand and pure chili powder). If you have Ancho chili powder, that would be good to use, and you could just mix it with a bit of water. If you use chipotles in adobo sauce, you will be making an adobo dressing, which is a bit intense for a crab salad. I do recommend that you buy a canned chili or enchilada sauce - La Victoria is a good brand and is the correct mildness for this recipe. Sharon, it is fine to use a tomato based chili sauce in this recipe, but I give it a different name when it has tomatoes in it, although I can't remember what that is. I do make it both ways, but I think it is good to start with the pure chili sauce to be able to appreciate the subtle flavor of the mild chilies. Lars...See MoreSalads, Salads, Salads
Comments (22)This is one of my favorites: Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette Serves 4 as a main course 1-1/2 pounds large shrimp (about 32-36 per pound) 2 cups snap peas (about 1/2 pound, trimmed) 3 green onions, trimmed and minced Ginger-Soy Vinaigrette 1/2 cup extra virgin olive oil 2 tablespoons low-sodium soy sauce 2 tablespoons white vinegar 2 tablespoons fresh lime juice 1 tablespoon grated fresh ginger 1/2 teaspoon honey (my "tweak") 3 - 5 dashes hot sauce Garnishes 1/2 cup diced mango 1/2 cup chopped roasted cashews lime wedges Bring a large pot of salted water to a boil. Add shrimp and cook 3 - 4 minutes, until they turn pink. Drain, run under cold water, peel and devein. Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just tender and still bright green. Drain and rinse immediately with cold water to stop the cooking. To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined. Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well. Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges. Source: The Beach House Cookbook, copyright 2005 Lori Here is a link that might be useful: Showing newest posts for query salad. Show older posts Saturday, June 11, 2011 Rigatoni with Broccoli, Garlic & Breadcrumbs Whenever I visit New York City with my friends and family, we often visit our favorite Italian restaurant there - Carmine's. The mid-town Manhattan location is always busy, especially with the many Broadway patrons before and after shows. I've even had the opportunity to bump into some of Broadway's biggest stars (I once saw Patty Lupone!) The food is always wonderful and plentiful, just like most Italian homes, whether it's one of their wonderful salads, hot or cold appetizers, delicious meat dishes, or, of course, the many pasta dishes they offer. One of my daughter's favorites is their Rigatoni with Broccoli, Garlic & Olive Oil which comes sprinkled with toasted breadcrumbs and grated Parmegiana-Reggiano. It's a delicious non-meat entree that will satisfy even the dedicated carnivores at your dinner table. Rigatoni with Broccoli, Garlic & Breadcrumbs Serves 4 3/4 to 1 pound broccoli florets 1 pound rigatoni 5 tablespoons olive oil 1⁄3 cup dried breadcrumbs 4 - 6 cloves thinly sliced garlic 1⁄4 teaspoon red pepper flakes 1⁄2 cup grated Parmigiana-Reggiano Bring a large pot of salted water to a boil.Add the broccoli and cook until just tender, about 5 minutes. Remove with a slotted spoon and drain. Set aside. Bring the water back to a boil and add the pasta.While the pasta cooks, heat 2 tablespoons of the olive oil in a large, deep skillet over low heat. Add the bread crumbs, stirring, until the crumbs are toasted a golden brown. Remove the breadcrumbs to a small bowl and set aside. Return the skillet to the heat and add the remaining olive oil, garlic, and pepper flakes.Cook until fragrant, then stir in the broccoli. Stir to coat with the oil as the broccoli reheats, and taste for seasoning. If pasta is not yet done, keep the heat low to avoid burning the broccoli. Drain the cooked pasta and add it to the broccoli mixture.Cook over high heat for a minute or so to evaporate any water from the pasta, then stir in the bread crumbs and cheese and serve immediately. You might also like: Shrimp Tacos Gnocchi with Sage Butter Coconut Muffins LinkWithin Posted by Lori (All That Splatters) at 7:41 PM 7 comments Links to this post Labels: Pasta, Vegetables Saturday, May 21, 2011 Garlicky Chicken in Red Pepper Sauce This is another recipe I received in an email from Fine Cooking in their...See MoreT&T sweet/sour salad dressing
Comments (8)This one doesn't use mayonnaise or ketchup but it is out of this world! Tangy and sweet/sour. The salad looks even better if you finely cut some leek ...the top green part....into needle like shreds and fry them a little and top the salad with them, like this: Orange-Balsamic Dressing & Spinach Salad (pic) Posted by canarybird (My Page) on Sat, Apr 1, 06 at 7:02 If you like raw spinach salad and saw the photos of the one that my friend Anne and I have now had twice at the stable restaurant lately you may be interested in the wonderful orange & balsamic dressing that made it so delicious. We were trying to figure out what was in it and so I searched on the web for something similar. I found several and since I wanted to show my DH how good it was I tried out one variation of the dressing for yesterday's lunch, adding the extra ingredients which were in the restaurant version. I didn't have fresh spinach but did have a ruby-edged lettuce and some wild arugula (aka rocket, rucola, rucula) as well as some very juicy oranges, pine nuts, raisins and even the end of a package of bacon. So here's what I made with the salad ingredients I had on hand. It came out tasting almost identical to the restaurant dressing and Wolf raved over it. It's definitely a keeper and I will be making this one again. baby spinach & ruby-edged lettuce for 4 servings* For 1 1/2 cups dressing, enough for 4 salad servings: 3/4 cup fresh squeezed orange juice 2 TBS balsamic vinegar 1 TBS red wine vinegar 3 TBS grated orange peel 2 teasp brown sugar 1 teasp ground cumin 1/2 cup extra virgin olive oil salt & pepper to taste garnish: 2 TBS sultana raisins 2 TBS pinenuts 3 strips of bacon, diced 1. Fry bacon bits until crisp. Drain on paper and put aside. 2. Put into a blender the orange juice and zest, the two vinegars, brown sugar and cumin and blend for a few moments. 3. Slowly add the olive oil while blending, then salt & pepper to taste 4. Put half the dressing into your salad bowl and add all the greens, mixing and turning with two large spoons until greens are well coated 5. Mix in the pine nuts, raisins and bacon bits 6. Pile onto serving plates and drizzle a little more dressing on top. * Also good is spinach with red onion rings and mandarin orange slices. SharonCb...See MoreLOOKING for: salad dressing
Comments (12)You can use either extra virgin olive oil or the light olive oils (like Bertolli's) in salad dressings. Here are a few vinaigrette recipes and a couple of different dressings. Ann Greek Salad dressing 3 Tablespoons red wine vinegar 1/4 teaspoon sugar 1 tsp marjoram leaves or oregano 1/4 cup extra virgin olive oil fine sea salt or Kosher salt freshly ground black pepper (several grinds) Whisk together the vinegar and sugar; add marjoram (or oregano) and blend. While whisking, slowly add the olive oil. Season with salt and pepper to taste. This is great over a bowl of tomato chunks, red onion slices, cucumber chunks (seeded & peeled), green bell and red bell pepper chunks, some pitted Kalamata olives, some feta cheese and (optional) a sprinkling of chopped flat leaf parsley. Before adding the dressing, sprinkle some fresh lemon juice over the salad. Vinaigrette 3 Tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil salt and pepper Whisk the mustard into the vinegar and blend. Pour oil into mixture while whisking. Season with salt and pepper. a Light Citrus Vinaigrette 1/4 cup orange juice (I like to use fresh o.j.) 1 Tablespoon red wine vinegar 1 Tablespoon balsamic vinegar 1/3 cup olive oil Blend both vinegars with orange juice. Add olive oil while whisking. Low Fat Thousand Island Dressing 1/3 cup low-fat mayonnaise 2 tablespoons ketchup 2 tablespoons fresh lemon juice 2 tablespoons minced red bell pepper 1 tablespoon minced onion 1 tablespoon minced fresh parsley leaves 1 tablespoon sweet pickle relish a pinch of cayenne 1/4 cup water In a blender or food processor blend all ingredients and salt to taste until smooth, adding up to 2 tablespoons additional water if necessary to thin to desired consistency. Dressing keeps, covered and chilled, 1 week. Serve dressing with crisp lettuce, sliced tomatoes, or seafood salad. Makes about 1 cup. Each tablespoon about 12 calories and 0.3 grams fat (22% of calories from fat) Gourmet May 1996 My note: I also use regular mayo & have made it w/o the red bell pepper. I cut back on the relish a little as I don't want it too sweet. It's my favorite. Creamy Orange Dressing 1 cup plain nonfat yogurt ¼ cup frozen orange juice concentrate, thawed In a small bowl combine yogurt and juice concentrate. Mix well. Chill Several hours. each serving: 30 calories; trace fat (2% of calories); 6 g carb; 22 mg sodium; 1 mg cholesterol from Lean & Luscious Favorites my note: good on thinly sliced Chinese cabbage with some fruit and salted cashews...See More- 8 years ago
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