Crispy Noddle Fall Salad

The nights are drawing in. The air is getting crisp, .leaves are falling  and the holidays will  soon be upon us. Many of  us will be  thinking of planning the holiday meal.  This easy.  festive and  tasty salad will  not only delight your guess, but also add a decorative touch to any  holiday table.This beautiful captivating  salad made  with the seasonal cranberries, toasted almonds , eggs and honey mustard dressing , has the sweet tangy favors  of devil eggs, a ever so slight taste of  cranberry sauce, but   with the crunch of  Chinese noodles, I say it makes for  a very interesting  fare. I found these cut little cookie cutters at Target and they fired up  my imagination! I used the fall maple leaf  in this recipe

INGREDIENTS

This recipe serves 2

5oz or 1 bag  of baby spinach

1 or 2 diced cold hard boil egg

2-3 slices of cheese ( I used a blend of colbey jack)

1-2 tablespoons dry cranberries

1-3 tablespoons toasted almonds

2-4 tablespoons honey mustard dressing or sweet onion Dijon vignette

A handful of Chinese noddles.

salt and pepper to taste 

                                Cut out your cheese  using the maple leaf cookie cutter, and set aside  

                               Place the baby spinach  or salad greens a large bowl 

.

                                             

Dice your cold hard boiled egg, and toss egg into  the spinach in salad bowl, toss in the  almonds and cranberries

Add your salad dressing to the bowl and toss salad till blended 

Divide  between two plate, sprinkle a handful of crispy noodles over the top of each salad.

place cheese cut outs on salad making a nice arrangement 

Serve immediately  

                                     
     
                             

Warm Chicken, Strawberry and Pistachio Salad

This has become one of my favorite salads, Not only so tasty, but so easy , I like that!

Here's what you'll need for a severing of 4:

2 medium baked, diced warm chicken breast's  

1 container of ripe strawberry's

1 package  of 50/50 mix spring greens 

1/2 cup (or more if you like)  shelled unsalted Pistachio nuts

4 tablespoons Feta Cheese crumbled 

Strawberry balsamic vinaigrette 

Start by rinsing  off  your strawberry s and salad green.,  pat dry. Cut  the stems off your strawberry s and cut  into half's. In a large bowl, toss together  salad green and strawberry's  

Toss in the diced warm chicken breast. (I used one of those precooked chickens from the market)

Salt and pepper to taste

 Drizzle desired amount of strawberry vinaigrette dressing over salad and toss. (  I used store bought dressing)

See recipe  for vinaigrette here:

strawberry vinaigrette

 Divide salad among 4 individual plates

Top each salad with a handful of pistachio nuts, arrange so a few strawberry's sit on top, sprinkle  up to a tablespoon of feta over salad and serve!

Enjoy !

Spicy Gazpacho salad

Prep time: 25 minute plus chilling, makes 10 servings.

3 cups chopped and seeded tomatoes

1 Medium cucumber,seeded and chopped.

1 Medium green pepper chopped

4 Green onions, chopped

1 Celery stalk thinly sliced 

1 Tomatillo, husk removed and seeded

1/2  Cup red wine vinaigrette 

2 Tablespoon lemon juice

2 Tablespoons Worcestershire sauce

2 Garlic cloves minced 

1 Teaspoon coarsely ground pepper

1 Teaspoon hot pepper sauce

1/2 Teaspoon kosher salt

1 Bunch Romaine torn

1 In a large bowl, combine first 6 ingredients. In a small bowl, Whisk the vinaigrette,lemon juice, Worcestershire sauce , garlic, pepper,pepper sauce and salt. pour over tomato mixture; toss to coat. cover and refrigerate 4 hours .

2 Just before serving, place romaine in a large serving bowl. Top with vegetable mixture and toss to combine. 

Enjoy this dish with a sweet red wine

Steve's Shrimp Louie

I eat salad, I try to eat one salad a day either with a meal or as a meal. I love all kinds of salad,and some of my very favorites are old school classics like this Shrimp Louie.This is my friend Steve's recipe, I took the pictures as he was making this salad for our dinner. I have to say this was one of  the best  Shrimp Louie. .

serves 4

Ingredients for the dressing :

 1 pint mayonnaise 

1/2 pint tomato ketchup

1/2 sweet relish 

1/2 teaspoon Worcestershire

1/2 cup chopped black olives 

2 hard boiled egg chopped    

To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs. refrigerate 

                                            Ingredients for Salad:

                                            1 head of lettuce any kind you like 

                                            8-12 oz of peel and cooked shrimp

                                            1 cucumber peeled and seeds removed

                                            4 hard boiled eggs sliced

                                            3 tomatoes quartered

                                            1 can whole asparagus spears

                                            1 avocado, peeled, pitted, and sliced lengthwise

core and slice cucumber 

Make a bed of   lettuce on a large plate. Top with , avocado, tomatoes, asparagus and cucumber   

add shrimp

Drizzle dressing over salad

and your got yourself a real Shrimp Louie feast 

Tip: make sure all your ingredients are chilled,this salad was meant to be serve Chilled

if love Soup and salad or just want to link up please visit souper Sundays at

http://kahakaikitchen.blogspot.com/ 

or visit

http://www.walkingonsunshinerecipes.com/

   

  

Patricia Wells's Cobb Salad:

yield: 4 servings

Robert H. Cobb, owner of the Brown Derby restaurant in Hollywood, is said to have invented this salad in the 1930s as a late-night snack for himself. No wonder it has remained an American classic. With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the blue cheese, this salad has it all! And it is beautiful to boot ›

• 2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)
• 1 head iceberg lettuce, chopped (4 cups)
• 2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped
• 1 large ripe avocado, halved, pitted, peeled, and cubed
• 4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)
• 4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds
• Yogurt and Lemon Dressing
• Coarse, freshly ground black pepper

1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.

2. In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.

WINE SUGGESTION: This is a special salad, one that seems to hit the spot with all my guests, so let's open a nice, special bottle of smoky-style Alsatian Riesling from the house of Léon Beyer, Trimbach, or Hugel. Neither you nor your guests will be disappointed.

  

Italian Chopped Salad

Italian Chopped Salad with Fresh Mozzarella and Salami In Herbed Red Wine Vinaigrette with Garlic Toast Wedge
Print this recipe

(Serves 4)

Salad ingredients:

4 romaine hearts, halved and chopped into small dice
2 Roma tomatoes, seeded and chopped into small dice
1 green bell pepper, seeded and chopped into small dice
½ red onion, chopped into small dice
1/3 cup Kalamata olives, pitted and chopped into small dice
8 ounce ball fresh, all natural mozzarella cheese, chopped into small dice
4 ounces (about ¼ pound) Italian dry salami, chopped into small dice
1 tablespoon fresh basil, chopped fine
1 tablespoon fresh parsley, chopped fine
2 slices French bread or other rustic bread
2 teaspoons olive oil
1 garlic clove, papery skin removed and halved
• Pinch salt/pepper

Preparation:

-Combine the romaine hearts through the parsley in a large bowl and set aside in fridge while Garlic Toast wedges and the vinaigrette are made.

-Make Garlic Toast wedges by toasting the slices of bread until golden brown; once toasted, drizzle 1 teaspoon of olive oil onto each slice, and rub the garlic clove half liberally over both slices; sprinkle with a pinch of salt/pepper, and cut the toast on the bias to make four wedges total; set aside as the salad garnish.

Herded Red Wine Vinaigrette ingredients:

¼ cup plus 2 tablespoons red wine vinegar
2 garlic cloves, pressed through garlic press
¼ teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon Italian seasoning
• Pinch ground black pepper
¾ teaspoon sugar
¼ cup plus 2 tablespoons olive oil

Preparation:

-In a medium bowl, add all ingredients through sugar, and whisk to combine; next begin slowly adding the oil, whisking until vinaigrette is emulsified.

To Assemble:

-Pour the vinaigrette over the chopped salad greens and thoroughly toss to coat; check and adjust the salt/pepper, if necessary, and divide the salad equally among 4 plates; garnish each with a Garlic Toast wedge.

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Baby spinach & prosciutto salad

Prosciutto, Melon, and Spinach Salad
Makes 2 large salads

• 2 cups baby spinach
• 1/3 pound prosciutto
• 1 canteloupe
• 1 avocado
• 1/4 cup diced red onion
• handful of raw, unsalted walnuts

1. Place a cup of spinach on each plate.

2. Top with diced prosciutto, cubes of balls of melon, slices of avocado, a sprinkling of red onion, and a few walnuts.

3. Add some freshly ground pepper, if you like.

4. Serve with a drizzle of 

Paleo Dijon Vinaigrette 
Makes about 1/2 cup

• 4 Tbsp mustard (I chose dijon, but you could use honey mustard for something sweeter)
• juice of half a lemon
• 3 Tbsp olive oil
• 2 tsp balsamic vinegar
• salt and pepper

Dump all the ingredients in a small bowl. Whisk together until everything is emulsified. Store in an airtight container in the fridge.

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Spinach Salad with Bacon

Spinach Salad with Bacon, Caramelized Onions, Mushrooms and Blue Cheese in a Bacon Pan Sauce Dressing Topped with a Hard Boiled Egg

(makes 2 servings)

Ingredients:
2 eggs
4 slices bacon (cut into 1 inch slices)
1 cup red onion (sliced)
4 ounces mushrooms (sliced)
3 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon dijon mustard
1 small clove garlic (grated)
salt and pepper to taste
4 ounces baby spinach
1/4 cup mild blue cheese (crumbled)

Directions:
1. Cover the eggs in water, bring to a boil, turn off the heat, cover and let sit for 7 minutes.
2. Transfer the eggs to cold water and let cool enough to hold.
3. Remove the shells from the eggs and slice.
4. Meanwhile, cook the bacon in a pan and set aside reserving 2 tablespoons of bacon grease.
5. Caramelize the onions in the remaining bacon grease and set aside.
6. Caramelize the mushrooms in the remaining bacon grease and set aside.
7. Add the vinegar to the pan and deglaze it.
8. Add the reserved bacon grease, sugar, mustard, garlic and season with salt and pepper and remove from heat.
9. Assemble salad and toss with dressing.

Pomegranate Hazelnut Holiday Salad with Maple Bacon Dressing

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Ingredients:
FOR THE SALAD:
8 cups Mixed Greens
12 slices Bacon, cooked and crumbled
¾ cups Chopped, Toasted Hazelnuts
1 whole Pomegranate, Peeled And Arils Removed
FOR THE DRESSING:
3 Tablespoons Warm Bacon Grease (reserved From Cooking The Bacon)
2 Tablespoons Maple Syrup
2 Tablespoons Balsamic Vinegar
Salt And Pepper, to taste

Directions:
Toss all ingredients for the salad together in a bowl.
Place all ingredients for the dressing into a small jar and shake until combined. Pour dressing over salad, toss and serve immediately.