What type of salads are you interested in? Potato salads, macaroni salads, pea salad, tuna or egg salad, salads made with greens?
Any type ill try them all
I like to boil some new potatoes, steam some haricot verts (those skinny green beens), add a hard boiled egg chopped up and some tuna with balsamic vinegar. (obviously chill potatoes and green beans first).
I like a salad with good lettuce (not iceburg), slivered carrots, sunflower seeds, a bit of hard boiled egg and salad vinegar. Add chicken when it is dinner.
Whole wheat pasta with some cut up vegis with salad vinegar makes a healthy pasta salad. (I try to stay away from oil)
Mommy I think you're boiling OLD potatoes :>)
Salmon Penne Salad With Raspberry Vinaigrette Recipe
Ingredients 9 ounce(s) fish, salmon fillet, 6 ounce(s) pasta, penne, 1 cup(s) asparagus, bias-sliced, 1 cup(s) raspberries, lettuce leaves, 2 scallion(s) (green onions), 1/4 cup(s) vinegar, raspberry, 2 tablespoon oil, olive, 1 tablespoon mustard, honey, 2 teaspoon sugar, 1 clove(s) garlic, minced, 1/4 teaspoon pepper, black
Salmon Penne Salad:
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure the thickness of the fish. Remove 2 teaspoons of the Raspberry Vinaigrette; brush onto fish. Cover and chill the remaining vinaigrette until ready to use.
2. Preheat broiler. Place fish on the greased unheated rack of a broiler pan; tuck under any thin edges. Broil 4 inches from heat until fish flakes easily when tested with a fork, allowing 4 to 6 minutes per 1/2 inch thickness and turning once if 1 inch thick.
Meanwhile, cook pasta according to package directions, adding asparagus the last 2 minutes. Drain; rinse with cold water. Drain again. Return pasta to pan. Add reserved vinaigrette; toss gently to coat.
Flake cooked salmon. Add salmon to pasta; toss gently. Cover and chill until serving time.
To serve, add berries to pasta mixture; toss gently to mix. If desired, serve on 4 lettuce-lined plates. Top with green onion. Makes 4 (2-cup) servings.
In a small bowl, whisk together 1/4 cup raspberry vinegar, 2 tablespoons olive oil, 1 tablespoon honey mustard, 2 teaspoons sugar, 1 minced clove garlic, and 1/4 teaspoon ground black pepper. Cover and chill until serving time.
Sashimi Tuna Salad
8 ounces tuna, diced small
8 ounces baby greens
4 ounces grape tomatoes, halved
4 ounces cucumbers, diced
3 ounces edamame beans
2 avocados, diced
1 teaspoon toasted sesame seeds
2 tablespoons wasabi peas
2 ounces ginger miso vinaigrette (recipe below)
GINGER MISO VINAIGRETTE
1 tablespoon miso paste
2 tablespoons rice vinegar
1 teaspoon salt
1/4 cup tamari sauce
1 pinch cayenne pepper
1 tablespoon pickled ginger
1 cup canola oil
Mix all ingredients well.
Combine all ingredients in a large bowl and drizzle with vinaigrette.
Salmon Croquettes with Indian Spices
ingredients: 1 celery rib, diced, 1 medium carrot, diced, 1/2 onion, diced, 12 ounces cooked salmon,
2 eggs, beaten, 1 teaspoon curry powder, 1/2 teaspoon turmeric, 1/4 teaspoon salt, ¼ to ½ cup breadcrumbs
Cook celery, carrot, and onion over medium heat until onion is soft and translucent. Pour into a bowl and let cool 5 minutes.
Next, add salmon and eggs to vegetable mixture. Stir until eggs are well incorporated. Add spices and mix well.
Add breadcrumbs, a little at a time, until you have the consistency you desire. You should be able to form a wet patty
that holds its shape but does not fall apart. Form mixture into approximately 8 patties.
Heat a pan over medium heat and add a very light coating of oil. Cook croquettes for approximately 5 minutes on each side.
Serve over salad or with grilled vegetables.
Makes approximately 8 small croquettes