Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts

Blue Cheese Dressing

Feeling the need for something "new but classic" I recently whipped up a batch of blue cheese dressing for a grilled chicken salad.  Although a tad rich keep in mind - a little goes a long way.

·         1 cup mayo
·         ½ cup sour cream (you can use “light” if preferred)
·         ¼ cup chopped parsley (optional)
·         1-2 tablespoon(s) lemon juice or vinegar
·         1 teaspoon minced garlic
·         6 dashes of worcestshire
·         4 oz. crumbled blue cheese
·         Salt / pepper to taste
Process all ingredients in food processor until smooth. 
Recipe courtesy of the “Joy of Cooking"

Make Your Own - Balsamic Vinaigrette

Over the years I have been trying to find or make the perfect salad dressing. The dressing listed here - while not perfect - has become my "go to" version and compliments almost all types of lettuce.

If you don't have honey, try brown sugar. Although the sugar sounds like an odd ingredient it seems to cut the acid and mellow the whole concoction so that it's simply wonderful. I hope you agree this topper can't be topped!


· 5 tablespoons balsamic vinegar
· 1 ½ - 2 tablespoons dijon
· 2 tablespoons lemon juice
· ½ - ¾ teaspoon honey (to taste)
· Splash of tarragon or champagne vinegar
· ½ cup olive oil
· Salt and pepper to taste
· Garlic, crushed clove

Whisk together the balsamic vinegar, dijon, lemon juice, honey and tarragon or champagne vinegars. Slowly drizzle in the olive oil and whisk together with the vinegar mixture. Continue whisking until all the oil is incorporated and the mixture is thick (it will slowly emulsify).

Add salt and pepper to taste, drop in clove of garlic.

Refrigerate at least 2 hours or overnight.

Note: dressing has a tendency to solidify when refrigerated. Warm to room temperature for best results.

Homemade Ranch Dip

This is my version of homemade ranch dip. It's pretty quick and people love it. Hint: you can control the thickness by adding more or less buttermilk.

Ranch Dip

1/2 cup sour cream
1/2 cup mayo
1/3 cup buttermilk
2 T dried onion
1 clove minced garlic
2 - 3 t. dill
salt and pepper
Tabasco - dash

Mix all ingredients together and refrigerate for at least 2 hours. Enjoy with veggies or chips.

Curry Chicken Salad

A co-worker brought this salad to a gathering and I just HAD to get the recipe. The secret to the dish: home-roasted and ground spices.

Start with:
1 3/4 cups chicken broth
1 1/2 lb skinless boneless chicken breast

Dressing ingredients:
1/3 cup mayonnaise
1/2 cup plain yogurt
1 medium red onion, chopped (1 cup)
3 green onions chopped
1 cup red/green seedless grapes (5 ounces) halved
1 cup celery chopped
1/4 cup walnuts
1/4 cup Raisins (optional)
1/2 teaspoon salt 1/4 teaspoon black pepper
1/4 teaspoon coriander powder*
1/4 teaspoon cumin Powder*
1 - 2 teaspoon mint powder*

Fresh cilantro, green chilies and fresh mint to taste.

*Note: you can also use either madras curry powder or Indian Garam Masala (5 teaspoons – one or the other) in place of the coriander, cumin and mint.

Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.
While chicken is cooling, whisk together mayonnaise, yogurt, spices, walnuts, grapes, celery, onions - red and green.
If you are using fresh coriander and green chili or fresh mint - whisk them with a hand blender to make a smooth paste and then add the spices/veggies etc.

Recipe courtesy of R.P. - enjoy!

This is the "mint powder" referenced in the recipe above. You can find it in Indian grocery stores or online.