Curried Couscous Salad from Dave Lieberman and the Food Network

 

This recipe is a well used recipe around here, and it is versatile at adding substitutions. I don't have the time or patience to write it all out, but it's tried and tested and a true favorite. 

Find the recipe HERE.  

Ingredients

Deselect All

1 (5.8-ounce) box instant couscous

3/4 cup sweetened dried cranberries

1 tablespoon curry powder

1 teaspoon salt

1 teaspoon sugar

1/2 orange, juiced

2 to 3 tablespoons extra-virgin olive oil

3 to 4 scallions, trimmed and thinly sliced on an angle

2 tablespoons chopped fresh Italian parsley leaves

1/2 lemon, juiced

3/4 cup chopped walnuts, toasted

Freshly ground pepper

Directions

1. Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
2. Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
3. Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

 

Feta Chicken Salad

 

 

This yummy, tangy , and slightly spicy salad has great texture and is a good source of protein. I forgot where I got it from but it is fairly boiler plate. You can use freshly cooked, canned or a shredded rotisserie chicken. 

 

Ingredients

 

3 cups cooked shredded chicken, not leaving chunks

1/4 cup diced celery

1/4 cup red onion

1/3 cup pepperoncini, chopped, or a dash of their liquid or more to taste

1/3 cup roasted red peppers 

1/4 cup mayonnaise (you can omit and use Greek Yogurt in it's place)

1/3 cup Greek Yogurt 

1 Tablespoon Fresh Dill 

1/2 teaspoon oregano - fresh is best!

1/2 teaspoon garlic powder

1/2 teaspoon salt

a dash of black pepper

Crumbled Feta to taste 

 

Process

 

1.  Combine ingredients in a large bowl and mix thoroughly to combine. 

 

2. Taste. Adjust seasonings to your liking.  

 

3. Serve. How?

 

You have many options here:

 

In a bowl with lettuce, adding dressing as desired. 

In a sandwich (with a bloody Mary?)

As an appetizer on crackers

 

Be creative! The world is your oyster! 

 

 

Chickpea Salad

 

Ingredients

 

2 cups cooked or canned chick peas, drained

1/4 cup Pimento

1/2 cup chopped green pepper

1 cup chopped celery

freshly ground salt and pepper, to taste

1/2 to 3/4 cup mayonnaise

2 to 3 Tablespoons prepared horseradish 

Lettuce 

 

 

Process

 

 1. Combine the chickpeas, pimento, green pepper, celery, salt and pepper and toss lightly. 

 

2. Combine the mayonnaise and horseradish and stir gently into the mixture. 

 

3. Just before serving arrange on crisp lettuce.  

Lentil Salad

 

Ingredients

 

1 cup lentils

1 onion stuck with 2 whole cloves 

1/2 bay leaf

3 cups water

1 teaspoon salt

2 &1/2 Tablespoons oil

1 & 1/2 Tablespoons white vinegar

1 raw onion, minced

2 Tablespoons minced Parsley

Freshly ground pepper to taste

Quartered tomatoes 

 

Process 

 

1.  Place the lentils, the onion stuck with cloves, and the bay leaf in a saucepan. Add the water and salt, bring to a simmer, and simmer until tender (about 30 to 40 minutes). Drain and discard the bay leaf and onion. 

 

2. Add the oil, vinegar, and minced raw onion. Let cool to room temperature. 

 

3. At serving time, add the parsley and pepper and mix lightly. Garnish with tomatoes.  

Watercress and Endive Salad

 

I was going to wait to post this until I actually made it but most places these days, at least in Maine, hardly anyone knows what watercress is. You can't buy it in Hannaford but I am going to buy some seeds to grow it!

 

Ingredients

 

1 bunch watercress

6 heads Belgian Endive

1/2 cup olive oil

3 tablespoons wine vinegar

1/4 teaspoon salt

freshly ground black pepper

1/8 teaspoon paprika

1 teaspoon minced onion 

 

Process

 

 1. Before untying the watercress (if tied), cut off part of the stems to make short sprays. Discard the stems and untie the bunch. 

 

2. Crisp watercress sprays and endive in water about fifteen minutes before using. Dry gently in paper towels. 

 

3. Cut the endive heads in half lengthwise, beginning at the root ends. Cut into bite sized pieces. 

 

4. Combine the olive oil, vinegar, and seasonings and mix well. 

 

5. Place the endive and watercress in a salad bowl and sprinkle with the salad dressing. Toss lightly and serve.  

Hannaford's Tuscan Tortellini Salad

I found this recipe in the monthly Hannaford flyer and it was a perfect part of our meal planning for Baby's high school graduation. I made a veggie version and a meat version to meet the needs of our guests. It was also easy for the pickier eaters to weed out what they didn't want to eat. I am just disappointed I didn't make more because it was gone when I came home hungry after moving Baby out of his dorm room!

 

 Ingredients

1 package frozen tri-color Tortellini, cooked according to instructions and chilled

1/2 loaf sour dough bread, cubed

Salt and Pepper

Olive oil

Balsamic Vinegar

1/2 cup Julienne Sundried Tomatoes in Oil, chopped 

Salami, 3/4 cup hard, chopped

2 garlic cloves, minced

2 Tablespoons fresh basil, chopped

Grated Parmesan

Process 

1. Preheat oven to 350 degrees
2. Cook Tortellini, to al dente according to instruction, drain, rinse with cold water, and chill. 
3. Place bread cubes on parchment lined baking sheet. Sprinkle with 2 Tablespoons olive oil and salt and pepper, tossing with hands to combine. 
4. Bake bread in preheated oven for 10 to 12 minutes. Set aside to cool. 
5. In a large bowl, place 6 Tablespoons olive oil, 3 Tablespoons Balsamic vinegar, salt and pepper, and whisk together. 
6. To the bowl, add prepared sun-dried tomatoes, salami, garlic, basil, cubed bread, cooked tortellini, and stir to combine. 
7. Sprinkle with Parmesan, serve, and enjoy!
   

French Dressing and Salad

 

 The French dressing I know today is red in color and none of these ingredients are red so this must be pretty old! Looking at the process it sounds like this might be a fermented version.

Ingredients

 1/4 Tablespoon salt (this translates today to 3/4 teaspoon)

1/4 teaspoon black pepper

1 Tablespoon mild mustard

1 cup good vinegar

cream

Process

 "Mix salt, mustard, and pepper together and add vinegar. Put it in a bottle or jar and let stand for a week, shaking every day. To mix dressing use a Tablespoon of vinegar with 4 to 6 Tablespoons cream according to taste. Rub salad bowl with garlic. Toss in well dried greens in the dressing so that every leaf is coated. If necessary, add more dressing but never start with too much. Let stand 5 minutes before serving. For a change, add either crushed soft-boiled eggs, a pinch of curry, a chopped deviled egg, some chopped herbs, or a minced shallot. "

Potato Salad

 

Salad

1 and 1/2 pint potatoes, cooked and chopped

1 pints beets, cooked and chopped

1/2 cup chopped pickle

1/2 cup olives

1/2 cup capers

Dressing 

yolks of 6 eggs , hard boiled

 salt

2 Tablespoons dry mustard

1 teaspoon black pepper

1 pint olive oil

vinegar to thin 

1 Tablespoon onion juice.

Radish Salad

 

 "Cut 4 large radishes in slices. Add sliced cucumber. Mix oil and vinegar in equal quantities season with salt and pepper. Pour sauce over the salad. "

Salad Dressing

 "I teaspoon each of salt, mustard and sugar

 1/2 cup evaporated milk

3 Tablespoons vinegar or lemon juice 

 I cup olive oil. 

Mix seasonings, add 8 Tablespoons evaporated milk, beat in oil slowly, add vinegar, thin with the rest of the milk"

This recipe makes little sense to me but at least I can read it!

Cucumber Jelly Salad

 I was just looking forward to making the last cucumber salad I posted when I saw this one and my stomach turned. 

Ingredients

1 pint cucumber, peeled, pulped and grated. 

1/2 teaspoon salt

1 Tablespoon corn oil

mayonnaise

1/8 teaspoon paprika

2 Tablespoons vinegar

1 teaspoon gelatin

lettuce or watercress for serving.

Process

1. Remove peel and pulp from cucumber before grating, using a coarse grater. 

2. Add salt, paprika, vinegar, oil and gelatin. 

3. Let sit over hot water  (double boiler) until dissolved. 

4. Mold into individual ramekins and serve on salad greens with mayonnaise

Cream Dressing for Cucumber salad

 Ingredients

 5 Tablespoons sour cream

1/2 teaspoon paprika

1/2 teaspoon chopped chives

1 Tablespoons vinegar

pinch of salt

Process

 Mix all ingredients well. Add to cucumbers and serve.

Red Cabbage Salad

 Scoop out the red cabbage and chop fine. Add chopped apple, chopped onion, 4 smoked herring/kipper, mustard, mayonnaise and vinegar. Mix well and chill. Serve on cabbage leaves  or scooped out into the cabbage (fancy!)

Tarragon Dressing

 

This recipe is clipped from the May 1979 edition of The Nutmegger, a Greenwich, CT publication. 

Process

Combine 1/2 cup sour cream, 1 tablespoon tarragon vinegar, 1 teaspoon minced onion, 1/4 teaspoon sugar, and 1/4 teaspoon salt.

Endive and Caviar Salad

 

 This little gem of a recipe is written out by Hi-Ho but credits the restaurant Jean-Louis, an iconic yet permanant closed restaurant in Greenwich, CT.

Ingredients

4 endive

1/2 cup heavy cream

1/2 cup sour cream

juice of 2 lemons

cayenne pepper

1 Tablespoon chives

1 tsp tarragon

4 Tablespoons salmon caviar

4 Tablespoons black caviar

4 Tablespoons white caviar

Process

1. Wash and slice the endive 1/4 " from top to butt. Toss with juice of one lemon. 

2. To create a cream dressing, combine heavy cream, sour cream, cayenne, tarragon, and the juice of one lemon in a bowl.

3.  Marinate the endive in the cream dressing for 5 minutes. 

4. Add chives and caviars and toss gently. 

5. Serve on cold plates. 

Serves 4.

Chicken Mousse with Nut and Celery Salad

 

This recipe is clearly Mima's handwriting. As of this moment, I don't know what to think of this recipe but after typing it I might have more comments. Chicken mousse, huh?

Um... 4 pounds of chicken  serves 18 people! What kind of yield is that!?

Ingredients

1 cup milk, cream or chicken stock

3 eggs

1/4 tsp salt

celery salt, pepper or paprika

1/4 package gelatin - you might have just lost me

1 cup cooked chicken, chopped fine or powdered (ew!)

1 cup whipped cream

Lettuce

Celery

Pecans

French dressing

Process

1. Scald 1 cup milk, cream or chicken stock

2. Beat yolks of three yolks and add a 1/4 teaspoons salt, celery salt, pepper, or paprika.

3. Cook as custard.

4. Soften a quarter package of gelatin in a quarter cup of cold water and then add it to the custard. 

5. Strain custard over one cup cooked chicken. 

6. Stir over ice water until thick. 

7. Add one cup of whipped cream. 

8. Mold and chill. 

9. When ready to serve, place mold over lettuce, cover with the prepared celery and pecans and then poud French dressing over. 

Um... yuck.

A California Panzanella from 101 Cookbooks

The amazing blog 101 Cookbooks has put out a delicious looking vegetarian meal called at California Panzanella. I am really looking forward to giving this one a try in the spring.

Asparagus, Egg, and Bacon Salad with Dijon Viniagrette

 

We made this for dinner last night and it was SO good. It is a keeper and will be repeated many times. For the two of us I used two bunches of asparagus,  about 6 slices of bacon, and 5 hard boiled eggs so of course there are left overs! This will be a perfect hot summer night meal and everything can be prepped ahead of time and left to chill in the fridge. The only thing I did differently than the recipe was to enlarge the portion size and devil the eggs. Next time, I will only devil the eggs with a little bit of the dressing to keep it super healthy.

The recipe was found on SkinnyTaste.com and advertised as a Paleo friendly meal. For the original recipe, click HERE.

For my version, here's my portions of ingredients:
2 bunches of asparagus, chopped
6 slices of crispy bacon (I make mine in the microwave)
5 hard boiled eggs (devil a bit with some of the dressing)


Dressing = Dijon Viniagrette
8 tablespoons olive oil
8 tablespoons red wine vinegar
4 tablespoons dijon mustard
salt and pepper to taste

My Egg Salad

I recently made egg salad out of our Easter eggs and realized that I don't think I have put up a recipe for my egg salad.

 One might wonder why/how I used our Easter eggs dye and all, but this year I made sure to do it right. First of all, we dyed the eggs with the very messy but all edible Cool Whip and food coloring. I never managed to get a picture of them but they were beautiful. I fastidiously kept them refrigerated whenever they were not decorating our table. It always amazes me how long egg salad can last when made with more than 6 eggs!

There's nothing very scientific about my egg salad but everyone raves over it. This is not to be confused with the amazing cucumber egg salad from Janice Cole a few years ago. I just realized that that is not on my blog! I will amend that post haste! Anyway, back to why I am here.


Ingredients (this is not done with measurements - you decide your proportions)
had boiled eggs
(Hellman's)  Mayonnaise - and yes I will forever shameless plug this brand.
celery
curry powder
salt and pepper to taste

The above is my "famous" go to recipe. I vary from time to time, depending on my mood or the fridge or the contents of the herb harder. That said, here are some optional additions:
chopped pimentos?
cumin powder?
chopped herbs?
finely chopped pickle?

Lentil Salad with Buttermilk Dressing

This recipe is an adaptation of a recipe from Hannaford's March/April Fresh magazine. The original recipe is the Asparagus and Lentil Salad with Buttermilk Dressing. The dressing is easily one of my favorite buttermilk dressing ever!


















We had everything but the radishes so we made it without. You can make and refrigerate the dressing and lentils up to 2 days in advance.

Ingredients

for the dressing:

1/2 cup mayonnaise

1/4 cup plain Greek yogurt

1/4 cup buttermilk

2 Tbsp. minced fresh parsley

2 Tbsp. minced fresh chives

For the lentils:

1 Tbsp. lemon juice

2 tsp. Dijon mustard

1 garlic clove, minced

4 cups water

1 cup French lentils, rinsed

6 Tbsp. extra-virgin olive oil

1 tsp. lemon zest and 3 Tbsp. juice from 1 lemon

1 head Bibb lettuce, torn into bite-size pieces

Salt and pepper

Process

1.  To make buttermilk dressing, whisk together mayonnaise, yogurt, buttermilk, parsley, chives, lemon juice, and mustard in a medium bowl until smooth and season with salt and pepper to taste; refrigerate until ready to serve.

2. Combine water and lentils in a large saucepan and bring to a boil. Reduce heat to low and cook until lentils are tender but still hold their shape, about 20 minutes. Drain lentils and transfer to a large bowl. Add 1/4 cup oil and lemon zest and juice to bowl, season with salt and pepper to taste, and set aside. (refrigerate for a cold salad)

3. To serve, line a platter with lettuce. Stir lentil mixture to re-coat with lemon and oil, then spread evenly over lettuce. Spoon dressing evenly over top and serve.