Sweet, tangy, and even diet friendly.
•1 Medium head cabbage (or any combination), shredded or chopped
•2 Tbsp. yellow mustard
•2 Tbsp. dijon mustard
•3 Tbsp. honey
•3 Tbsp. vegetable oil
•1 Tsp. poppy seeds
•½ Tsp. freshly ground black pepper
Combine the mustards, honey, oil, poppy seeds, and pepper in a container with a tight fitting lid. Shake the ingredients vigorously until thoroughly combined, and chill for at least 24 hours. When ready to serve, toss the cabbage with the dressing.
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
October 17, 2008
August 29, 2008
Strawberry Spinach Salad
A summertime favorite.
Prep Time: 15 Minutes
•½ Cup slivered almonds
•Juice of 2 lemons
•1 Tbsp. poppy seeds
•1/3 Cup onion, chopped
•Pinch of sea salt or kosher salt
•1 Tbsp. dijon mustard
•1-2 Tbsp. granulated sugar (optional)
•Vegetable oil
•8 Cups fresh spinach, cleaned and trimmed
•1 Lb. fresh strawberries, cleaned, trimmed, and sliced
Prepare your almonds by toasting them in a dry pan. Keep an eye on them, because they will burn very easily. Set aside to cool. In a blender, combine the lemon juice, poppy seeds, onion, salt, mustard, and optional sugar (I don't use any sugar, but most people will prefer the sweetened taste...you can taste it first, and add the sugar if you think you'll like it). Pulse until there are no more chunks of onion. With the blender on, slowly pour in oil until the dressing is at your desired consistency. Now just toss the spinach, sliced strawberries, almonds, and dressing, and serve.
Prep Time: 15 Minutes
•½ Cup slivered almonds
•Juice of 2 lemons
•1 Tbsp. poppy seeds
•1/3 Cup onion, chopped
•Pinch of sea salt or kosher salt
•1 Tbsp. dijon mustard
•1-2 Tbsp. granulated sugar (optional)
•Vegetable oil
•8 Cups fresh spinach, cleaned and trimmed
•1 Lb. fresh strawberries, cleaned, trimmed, and sliced
Prepare your almonds by toasting them in a dry pan. Keep an eye on them, because they will burn very easily. Set aside to cool. In a blender, combine the lemon juice, poppy seeds, onion, salt, mustard, and optional sugar (I don't use any sugar, but most people will prefer the sweetened taste...you can taste it first, and add the sugar if you think you'll like it). Pulse until there are no more chunks of onion. With the blender on, slowly pour in oil until the dressing is at your desired consistency. Now just toss the spinach, sliced strawberries, almonds, and dressing, and serve.
August 22, 2008
Chunky Curry Chicken Salad
This isn’t your average chicken salad recipe. Try it...You won’t be disappointed.
Prep Time: 10 Minutes
•⅔ Cup plain yogurt
•1 Tbsp. mayonnaise
•1-2 Tbsp. curry powder(depending on your own taste)
•Salt & Pepper to taste
•2 cups cold diced chicken breast (you can poach or roast your own, or buy the whole roasted chicken from your local market)
•⅓ Cup dried cranberries
•⅓ Cup salted cashew pieces
Combine yogurt, mayo, curry powder, salt, and pepper. Stir until creamy. Stir in remaining ingredients, and chill for at least an hour before serving. This is even better the next day.
Prep Time: 10 Minutes
•⅔ Cup plain yogurt
•1 Tbsp. mayonnaise
•1-2 Tbsp. curry powder(depending on your own taste)
•Salt & Pepper to taste
•2 cups cold diced chicken breast (you can poach or roast your own, or buy the whole roasted chicken from your local market)
•⅓ Cup dried cranberries
•⅓ Cup salted cashew pieces
Combine yogurt, mayo, curry powder, salt, and pepper. Stir until creamy. Stir in remaining ingredients, and chill for at least an hour before serving. This is even better the next day.
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