User Tag List

Page 2 of 3 FirstFirst 123 LastLast
Results 11 to 20 of 24

Thread: The Salad thread

  1. #11
    Honor Thy Inferior Array Such Irony's Avatar
    Join Date
    Jul 2010
    5w6 sp/so
    LII Ne


    Roasted Butternut Squash Salad with Warm Cider Viniagrette.


    1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
    Good olive oil
    1 tablespoon pure maple syrup
    Kosher salt and freshly ground black pepper
    3 tablespoons dried cranberries
    3/4 cup apple cider or apple juice
    2 tablespoons cider vinegar
    2 tablespoons minced shallots
    2 teaspoons Dijon mustard
    4 ounces baby arugula, washed and spun dry
    1/2 cup walnuts halves, toasted
    3/4 cup freshly grated Parmesan
    Preheat the oven to 400 degrees F.

    Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

    While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

    Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
    5w6 or 9w1 sp/so/sx, I think
    Neutral Good

  2. #12
    eating bugs out of hair. Array prplchknz's Avatar
    Join Date
    Jun 2007


    wait so why did you specify no coupons? we can't use coupons on any of the ingredients? or we shouldn't put coupons in the salad?
    by @magpie

  3. #13
    Senior Member Array Sparrow's Avatar
    Join Date
    May 2010


    Steak Salad = Deliciousness

    Raspberry Vinaigrette
    Gorgonzola Cheese
    Fillet Mignon Steak (thinly sliced)

  4. #14
    Senior Member Array ceecee's Avatar
    Join Date
    Apr 2008


    Here's two I love. Feel free to omit the candied pecans in the steak salad. I do.

    Steak Salad

    * 2 whole Rib-eye Or Strip Steaks, Extra Fat Trimmed
    * _____
    * ¾ cups Canola Oil
    * 3 Tablespoons Red Wine Vinegar
    * 1 Tablespoon Balsamic Vinegar
    * 1 Tablespoon Worcestershire Sauce
    * 2 Tablespoons Soy Sauce
    * 1 teaspoon (additional) Soy Sauce
    * 2 Tablespoons Lime Juice
    * 2 Tablespoons Sugar
    * 3 cloves Garlic, Peeled
    * 1 Tablespoon Minced Fresh Ginger
    * ½ teaspoons Hot Chili Oil
    * 1 teaspoon Kosher Salt
    * Lots Of Freshly Ground Black Pepper
    * _____
    * 2 whole Onions, Sliced As Thin As Possible
    * 2 cups Buttermilk
    * 2 cups Flour
    * 1 Tablespoon Salt
    * ½ teaspoons Cayenne Pepper
    * 1 quart Canola Oil
    * Black Pepper To Taste
    * _____
    * ½ cups Pecans, Chopped
    * 1 cup Sugar
    * 2 Tablespoons Water
    * _____
    * Lettuce Mix: Romaine, Arugula, Watercress, Raddiccio, Etc.
    * Small Grape Tomatoes
    * ¾ cups Crumbled Blue Cheese

    Preparation Instructions

    To make the dressing/marinade, combine all ingredients in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.

    Place steak in a plastic zipper bag. Pour in half the marinade and seal. Refrigerate and marinate for at least two hours.

    Prepare the onion strings: Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.

    Make the candied pecans: Spread pecans on a baking mat or sheet of waxed paper. Add sugar and water to a small saucepan or skillet over medium heat. Cook to 280 degrees, or until dark and clear amber in color, about 5 to 6 minutes. Pour mixture over pecans (may not need all of mixture) and quickly stir/poke with a fork to evenly distribute mixture all over pecans. Allow to cool completely.

    Make the onion strings: Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove to a paper towel-lined plate as soon as they are golden brown. Repeat until onions are gone.

    Grill (or sautee) the steak over medium-high heat until medium rare, about 2 minutes on each side. Remove from heat and allow to rest. Slice steak against the grain in thin slices.

    In a large bowl, add lettuce mix, blue cheese, and cherry tomatoes. Add a little dressing and toss to combine. Add more if needed. Add candied pecans at the end and toss to combine.

    Heap salad on a plate, making sure to get plenty of blue cheese, tomatoes, and pecans on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.

    Asian Noodle Salad

    * 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
    * ½ heads Sliced Napa Cabbage, Or More To Taste
    * ½ heads Sliced Purple Cabbage, Or More To Taste
    * ½ bags Baby Spinach, Or More To Taste
    * 1 whole Red Bell Pepper, Sliced Thin
    * 1 whole Yellow Bell Pepper, Sliced Thin
    * 1 whole Orange Bell Pepper, Thinly Sliced
    * 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
    * Chopped Cilantro, Up To 1 Bunch, To Taste
    * 3 whole Scallions, Sliced
    * 3 whole Cucumbers Peeled And Sliced
    * 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
    * _____
    * 1 whole Lime, Juiced
    * 8 Tablespoons Olive Oil
    * 8 Tablespoons Soy Sauce
    * 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
    * ⅓ cups Brown Sugar
    * 3 Tablespoons Fresh Ginger Chopped
    * 2 cloves Garlic Chopped
    * 2 whole Hot Peppers Or Jalapenos, Chopped
    * Chopped Cilantro

    Preparation Instructions

    Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

    Note: dressing keeps for up to three days before serving, without cilantro.
    I like to rock n' roll all night and *part* of every day. I usually have errands... I can only rock from like 1-3.

  5. #15
    Another awesome member. Array Curator's Avatar
    Join Date
    Jan 2011


    best thread ever I will contribute in a couple days when im not so busy ^_^
    You are not powerless, you just need to accept your power for what it is, a part of the whole, no one man can save the world, but you can be a light to those who envelope themselves in darkness, The candle that sparks the inferno.

  6. #16


    Strawberry Avocado Salad:

    2 cups sliced fresh strawberries
    1 large avocado, diced
    4 cups baby spinach
    Pine nuts for crunch

    1/4 cup. fresh lemon juice
    2 Tbsp. olive oil
    1 Tbsp. honey
    1 tsp. grated fresh ginger
    Red chili flakes, salt and pepper to taste

    Mix the salad, mix the dressing, pour the dressing over the salad, toss, and serve.

  7. #17
    scourge Array miss fortune's Avatar
    Join Date
    Oct 2007
    827 sp/so
    SLE Ti


    marinate a steak (I've always used top round for this since it's rather lean) in lime juice, cumin, garlic and salt overnight and then grill until it's however done you like it... set it aside

    diced tomato
    diced avocado
    poblano pepper cut into strips (to your personally prefered amount of spiciness... it's not that hot of a pepper!)
    thinly sliced then diced onion
    a bit of cilantro

    black beans rinsed and heated

    shredded monterrey jack cheese

    olive oil
    chipotle sauce

    shredded romaine

    Put shredded romaine on the plate and then put black beans, chopped vegetables, cheese and thinly sliced steak on top... put salad dressing over that

    even the salad hating man will eat that one
    Human beings make life so interesting. Do you know that in a universe so full of wonders, they have managed to invent boredom? -Terry Pratchett

  8. #18
    Superwoman Array Red Herring's Avatar
    Join Date
    Jun 2010
    5w4 sp/sx


    If the weather stays this sunny, I'll make tabouleh:

    Lebanese tabouleh is made with bulgur and has too much parsley and lemon juice for my taste. This is the Maghreb version which is milder and more delicate:

    Soak one part couscous in one part citric juice (a mix of lemon, orange or grape fruit, depending on your taste and what you have available).
    Add lots of fresh parsley (and/or coriander and/or mint), a thinly chopped onion, salt and pepper and a generous quantity of olive oil. Now cut some cucumber, carrot, tomato and bell pepper and add them to the mix. If you keep it in the fridge, it will only get better with time as the aromas mix.

    The good life is one inspired by love and guided by knowledge. Neither love without knowledge, nor knowledge without love can produce a good life. - Bertrand Russell
    A herring's blog
    Johari / Nohari

  9. #19
    mrs Array disregard's Avatar
    Join Date
    Apr 2007


    I like to toss together:

    mixed greens (dark green & red lettuce)
    blue cheese crumbles
    champagne raspberry vinaigrette
    dried cranberries

    Mmm mmm!

  10. #20
    eating bugs out of hair. Array prplchknz's Avatar
    Join Date
    Jun 2007


    I was on taste spotting and stumbled upon this recipe

    4 tiger prawns
    1 bunch arugula or frisée salad
    1 ripe avocado
    10 cherry tomatoes
    chives, chopped
    3 Tbs butter
    3 Tbs lemon juice
    5 Tbs canola oil
    1/2 tsp honey mustard
    1/2 tsp honey

    Mix lemon juice, oil, salt, pepper, honey and honey mustard in a shallow bowl. Peel and slice avocado and marinate in the above concoction. Devein the prawns (leaving the shell on), pierce them lengthwise with a wooden skewer and season with salt and pepper. Melt the butter in a large frying pan till slightly foaming and put in the prawns. Cover with a lid and fry for about 3-4 minutes on each side, then take out and pat with a paper towel to absorb the fat. Arrange the salad and the halved cherry tomatoes on a plate, together with sliced avocado and a peeled prawn (you can leave the tail on for easier grabbing or take it off, depending on your preference and aesthetic). Sprinkle the plate with the remaining honey-lemon marinade and chopped chives.

    not a big fan of argula never had frisee salad though after googling it doesn't look like I'd like it either so I might use something else in place of that. Perhaps baby spinach.But I'm a huge fan of everything else in that salad and no carrots, woohoo!
    by @magpie

Similar Threads

  1. Psychoanalyze Salad Fingers
    By Epiphany in forum Arts & Entertainment
    Replies: 19
    Last Post: 09-12-2010, 04:45 AM
  2. Egg Salad Alternatives
    By Oberon in forum Home, Garden and Nature
    Replies: 25
    Last Post: 04-23-2010, 08:23 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts