California Dreaming Style Salad

 

California Dreaming Style Salad

Salad

• romaine lettuce

• dash salt

• 1 cup grape tomatoes halved

• 1 cup shredded cheddar cheese

• ½ cup sliced almonds

• ¼ cup scallions diced

• 3 hard boiled eggs, sliced

Hot Bacon Mustard Dressing

• 4 strips uncooked bacon

• 1 cup honey-Dijon mustard

• ¼ cup white sugar

• 3 tablespoons non-pulp orange juice

• ½ tablespoon red wine vinegar

• ⅛ teaspoon ground mustard

• 1 ½ tablespoons reserved bacon drippings

Dressing

1. Cut the bacon into 1" segments and place into a cold frying pan. Turn the heat up to medium and use long tongs to move the bacon around to evenly brown it, about 7-10 minutes.

2. While the bacon is cooking, mix the other dressing ingredients together.

3. Turn the heat off from the pan. Set the bacon pieces aside on a paper towel covered plate to drain.

4. Pour the mixed dressing ingredients into the bacon grease in the pan and stir quickly to emulsify. Set aside, off the heat.

Assemble Salad

1. Pile torn romaine leaves in a large bowl. Lightly salt the leaves and toss. Add cheese, tomatoes, eggs, and almonds.

2. Dress with the still-warm dressing (reheat to lukewarm as needed), and finish topping with bacon pieces and scallions.

Fried Chicken Caesar Salad

I used leftover fried tenders and made myself a Fried Chicken Caesar Salad for lunch! I love Caesar Salad of all kinds. Adding fried chicken, shrimp or crab to a Caesar Salad is a real treat on a hot summer day! 

Fried Chicken Tenders

6-8 chicken Tenders 
2 eggs
1 1/2 cups buttermilk
1 Tablespoon Hot Sauce
2 cups all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon cayenne pepper, or to taste
Oil for frying

Make an egg wash by beating the eggs, buttermilk and hot sauce together in a shallow dish. Mix flour and spices in another shallow dish. Dip chicken breast pieces in egg wash then dredge in the flour mixture. For a thicker crust on the chicken, repeat that step again... egg then flour. In a heavy skillet, heat about 1/2 inch to 3/4 inch of oil to 365 degrees. (Or heat a deep fryer to 365 degrees) Place chicken in hot oil. (If the oil is not up to temp, the coating will not stick. Do not crowd the chicken in the pan or it will boil in the oil and not fry crispy.) Fry for about 5 minutes per side or until golden brown and no longer pink inside. 

Fried Chicken Caesar Salad

1/4 - 1/2 cup Classic Caesar Dressing, to taste

6 fried chicken tenders, sliced

6 cups torn romaine lettuce

1 cup seasoned croutons

1/4 cup Shredded Parmesan Cheese 

Toss lettuce, croutons and dressing in large serving bowl. Top with chicken and sprinkle with cheese. Serve immediately.

Classic Greek Salad

2 heads romaine lettuce, torn into chunks*
1 bell pepper, sliced
1 small onion, halved and thinly sliced
6 pepperoncini peppers (or more)
12 kalamata olives
1 cucumber, sliced and cut in half
1/2 cup feta cheese, crumbled

1/3 cup white vinegar
2/3 cup olive oil

1 tablespoon lemon juice

1 garlic clove, minced
1 teaspoon oregano (or more to taste)
1/2 teaspoon black pepper (or more to taste)
1 teaspoon sea salt

For the dressing: combine vinegar, minced garlic, oregano and lemon juice, slowly whisk in olive oil, season with salt and pepper.

For salad: layer romaine, bell pepper, onion, cucumber, kalamata olives, feta cheese, and top with pepperoncini peppers.  Whisk dressing and drizzle over the top.

* Mama's notes: Never cut lettuce... lettuce should be torn into chunks!

Fresh Herb Vinaigrette

You can use pretty much any herb you like for this dressing. I love basil and am looking forward to having more fresh herbs in my garden this year. Try your favorite herb or try my favorite... basil! :-)

Fresh Basil Vinaigrette

1/2 cup white wine vinegar
1 cup extra virgin olive oil

a few basil leaves
2 cloves garlic
1 tsp white sugar
1 tsp kosher salt

In a blender or food processor combine vinegar, basil, garlic, sugar, and salt. Process until the basil and garlic are minced well. Continue to process while adding oil in a slow steady steam. Process until dressing is emulsified. 

Blackberry Spinach Salad with Fresh Basil Vinaigrette

3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
1/4 cup walnuts, pine nuts or sunflower seeds (optional)
1/2 cup edible flowers (optional)

In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Serve with fresh basil vinaigrette on the side and for a fancy touch, garnish with edible flowers.

Fresh Basil Vinaigrette

1/2 cup white wine vinegar
1 cup extra virgin olive oil

a few basil leaves
2 cloves garlic
1 tsp white sugar
1 tsp kosher salt

In a blender or food processor combine vinegar, basil, garlic, sugar, and salt. Process until the basil and garlic are minced well. Continue to process while adding oil in a slow steady steam. Process until dressing is emulsified. 

Simple But Delicious Recipes... 7 Layer Salad, Chicken Caesar Pizza and Fruit Salad!

Sometimes I just want something light, something that won't take all day. When you don't want to toil over the stove or oven all day, these are the perfect recipes. You can even make the salads a day ahead! The pizza with a pre-made crust and bottled dressing... What can be simpler? But the flavors are FAR from simple!

7 Layer Salad

Layer in a large bowl:

1. 1 small head Lettuce
2. 1 Cucumber, chopped
3. Green Onion (optional)
4. 1 can Very Young Garden Peas, drained
5. Mayonnaise, enough to cover the peas
6. Parmesan Cheese
7. Bacon Bits

Note: It's even better after it sits in the frig overnight. You can also sub any vegetable you want... red onion, tomatoes (cored and seeded) etc.

Chicken Caesar Pizza

• 1 prepared pizza crust or canned refrigerated pizza dough
• 1 1/2 cups shredded chicken breast, tossed with Caesar Seasoning
• Cardini's Caesar Dressing
• Mozzarella Cheese
• Parmesan Cheese

Spread dough out on a cookie sheet. Spoon dressing over dough. Top with chicken and cheese. Bake at 400 for about 12-15 minute. (Or follow directions on canned dough)

Simple Fresh Fruit Salad

• Cantaloupe
• Strawberries
• Grapes, Red and Green
• Pineapple

Simply cut the fruit into bites size chunks and toss. I used canned pineapple and use part of the juice as a sauce for the salad. If you use apple or a fruit that might brown, quickly toss in the pineapple juice after slicing. Garnish with mint, or for a different twist... Lemon balm!

Chicken Caesar Wraps

Earlier this afternoon I posted on Facebook:

"It's really bad when you love to cook like me, and you've grocery shopped for food for the next week and a half... and you can't make up your mind about what to cook...

I now have a roast with potatoes and portabellos in the oven... Chicken done for the Chicken Wraps... and everything ready to put together the Chicken Caesar Pizzas!

Hmmmmm! I wonder what we are having for supper???!!!???
LOL"

So I made a decision that since everything was ready for the wraps and they wouldn't take anymore cooking time (and I was starving), we would have Chicken Caesar Wraps for supper. I put back the stuff for the pizza, and everyone knows that pot roast is even better the next day. It had another hour to cook anyway! :-)

I also must confess that I found a kit for the wraps made by Mission Foods. It had 12 wraps, Caesar Seasoning and Caesar Dressing. It was priced at $3.59 and had a peel off coupon for $1.00 off! 

Romaine Heart was $1.33

Chicken Boneless Breasts $1.53

Tomato $.69

and I had the cheese on hand (that was optional since the dressing has the cheese in it also)

Soooo a meal that made 12 chicken wraps costs $6.14! 

An Ice-Water Bath Crisps the Romaine! It was a little limp...

The Caesar Seasoning, water and shredded chicken...

The finished product! Viola!!!

I still have leftovers, so this could be another meal... 2 meals for $6.14 ain't bad!!!

7 Layer Salad

Sometimes I add tomatoes or vidalia onion... whatever I'm in the mood for. It's up to you what you want to add or leave out.

Layer in a large bowl:

1. 1 small head Lettuce
2. 1 Cucumber, chopped
3. Green Onion (optional)
4. 1 can Very Young Garden Peas, drained
5. Mayonnaise, enough to cover the peas
6. Parmesan Cheese
7. Bacon Bits

Note: It's even better after it sits in the frig overnight.

Buttermilk Dressing

• With this recipe, you don't need to go out and buy a $3 bottle of buttermilk to get the great flavor of buttermilk dressing. Use the old substitution of whole milk and lemon... Things we usually have on hand anyway!

• 1 cup whole Milk
• Zest and juice of 1/2 Lemon
• 5 tablespoons Mayonnaise
• 1/2 small Shallot, finely minced
• 11/2 teaspoons House Seasoning*
• 
  
• 1 bunch Romaine Hearts, sliced
• 1 bunch Watercress, trimmed
• 1 bunch Radishes, thinly sliced
• Seasoned Croutons
• 
  
• In a medium bowl, whisk together milk and lemon juice; let stand until milk thickens, about 5 minutes. Add lemon zest, mayonnaise, shallots, and house seasoning. Whisk to combine, cover and refrigerate until ready to use.
• Place romaine, watercress and radishes in a large bowl. Add dressing and toss to combine; cover and refrigerate until ready to use. Top with Croutons and Parmesan Cheese, if desired.

*House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder


Mix together and pour in a shaker.

Salad Dressings

Now that summertime weather is here, a lot of people like to eat lighter, fresher and cooler meals. I love salads and wanted to share these salad dressing options.

Catalina Salad Dressing

1 cup sugar
2 Teaspoon salt
dash paprika
1/2 Teaspoon chili powder
1/2 Teaspoon celery seed
1/2 Teaspoon dry mustard
grated onion to taste
1/2 cup vinegar
2/3 cup ketchup
1 cup vegetable oil

Place all ingredients into blender and mix. Store in jar in refrigerator.



Green Goddess Dressing

2 oz. can anchovy fillets
1/2 cup chopped parsley
3 Tbs chopped chives
1 Cup Mayonnaise
1 Cup Sour Cream
2 Tbs tarragon vinegar
1/2 teas. salt
Dash of freshly ground pepper

Put all ingredients in a blender or food processor and blend for about 20 seconds. Cover and refrigerate until needed.


Thousand Island Dressing

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper

Combine all of the ingredients in a small bowl. Stir well.
Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.


Creamy Pesto Dressing

1 cup salad oil
1/2 ounce sweet basil leaves
1/8 Teaspoon Tabasco
1/4 rounded tablespoon salt
1 rounded tablespoon granulated garlic
1 − 32 Ounce jar mayonnaise
2 1/2 cups buttermilk
1/2 cup half and half
1/2 Pound grated Romano cheese

Combine ingredients in order given. Store in refrigerator. Makes 2 quarts


Olive Garden House Dressing

8 ounces Paul Newman's Vinegar and Oil Dressing
1 clove garlic, peeled and minced
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
3 packages Sweet and Low −− or 1 tablespoon Sugar

Put ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using.