Entries Tagged as 'salad'

Eatt

April 11th, 2011 · No Comments


Chop Chop Salad: Iceburg, Romaine, Diced Beets, Hearts Of Palm, Celery, Onions, Carrots, Tomatoes, Pepper Medley, Corn & Gorgonzola, Cucumbers, Kalamata Olives, Apple Smoked Bacon, Red Wine Vinaigrette


Grilled Salmon Salad: Herb Dusted Scottish Salmon Filet, Wild Greens, Orange Supremes, Red Onions, Candied Walnuts, Bleu Cheese Crumbles, Citrus Vinaigrette

Jess and I tried a new (to us) place for lunch: Eatt. I liked the look of it on the outside. When we went in I didn’t expect it was going to look like a diner with booths, but the inside was nice too. We both got salads. As you can see, they were gigantic. I wished I’d asked for dressing on the side so I could have taken my leftovers home without them getting wilty and gross. I liked my salmon salad, but the waiter recommended I get my salmon cooked medium, and I did.. when it came out it was definitely not cooked all the way through. I ate the edges, which were tasty, but I couldn’t eat the middle parts. Still, I’d go back.

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Layered Salad

October 21st, 2010 · 3 Comments

A while back I came across this recipe for layered salad. It’s basically the same salad that my mom and every Midwestern mom made in a 9×13 cake pan back in the 80s. I have verified this with Kristin, who grew up in Illinois and Jessica who grew up in Iowa, so I know it wasn’t just my mom and it wasn’t just a Wisconsin thing. These days people are making the layered salad in trifle bowls to show off the colorful layers.

I made this salad for a football party we had when the Bears and the Cowboys played each other. Dallas was kind of grossed out by the dressing… and to be honest, maybe our other guests were too. It was not a big hit of the party. Then again, we had a lot of food that day. In any case, I’d probably make this salad again, but not add the bacon til right before serving, so it will stay crispy. Also, I’d probably leave the dressing off. I think the dressing was what turned people off. Chicagoans need to learn that mayo is the way! Actually, I’m positive that in Wisconsin we probably used Miracle Whip in the recipe. Another reason to keep the dressing off the salad: If there is leftover salad, it’s hard to keep with dressing on it. I know the dressing is what makes this salad, but it may have to go anyway.


Layer 0: I don’t have a trifle bowl, so I just used this big bowl.


Layer 1: Lettuce (romaine)


Layer 1: Lettuce (spinach)


Layer 2: Egg


Layer 3: Bacon


Layer 4: Tomato


Layer 5: Green Onion


Layer 6: Grated Sharp Cheddar


Layer 7: Peas


Layer 8: Dressing

Layered Salad
Adapted from: The Pioneer Woman

2 heads Iceberg Lettuce, Chopped (I used romaine)
8 ounces Baby Spinach, Washed And Dried
Salt And Pepper, to taste
8 whole Hard Boiled Eggs, Chopped
16 ounces, weight Bacon, Cooked And Chopped
4 whole Tomatoes, Chopped
1 bunch Green Onions, Thinly Sliced
8 ounces Cheddar Cheese, Grated
1 bag (10 Ounce) Frozen Peas, Partially Thawed

FOR THE DRESSING:
½ cups (real) Mayonnaise
½ cups Sour Cream
1 Tablespoon Sugar (more To Taste)

In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.

Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl.

Cover and refrigerate for up to 12 hours. Toss just before serving.

Note: in the Midwest we do not toss this. Just down in through the layers. Also, I used less of each ingredient and just eyeballed it. The Pioneer Woman says this makes enough for 12 people. It is definitely a LARGE salad, which is why it’s hard to store those leftovers with dressing on them, too.

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BBQ Chicken Salad

February 4th, 2010 · 2 Comments

Love this salad. Love it. I have made it few times so far and just kept the extra ingredients, separately, in the fridge and assembled them right before meals. I never bought jicama before, but it’s really good. Refreshing, slightly sweet. Don’t skip it! I found this recipe on Hungry Girl, a site I have mixed feelings about. A lot of the food that is recommended is fake food. Very artificial. But then sometimes there are gems like this, where you use fresh ingredients for a very healthy meal.

BBQ Chicken Salad

3 oz. cooked boneless skinless lean chicken breast, chopped
2 tbsp. BBQ sauce, divided
4 cups chopped romaine lettuce
1 plum tomato, chopped
1/4 cup peeled and chopped jicama
3 tbsp. canned black beans, drained and rinsed
3 tbsp. canned sweet corn kernels, drained
2 tbsp. chopped scallions
1 tbsp. chopped cilantro
1 tbsp. chopped basil
2 tbsp. shredded fat-free cheddar cheese (Note: I don’t use fat-free cheese)
5 baked tortilla chips, broken into bite-sized pieces
2 tbsp. fat-free ranch dressing (Note: I use light, but not fat-free ranch)

Place chicken and 1 1/2 tbsp. BBQ sauce in a small bowl and toss to coat. Set aside. Place lettuce in a large bowl. Top with tomato, jicama, black beans, corn, scallions, cilantro, and basil. Add the saucy chicken and top with cheese and tortilla chips. To make the dressing, mix remaining 1/2 tbsp. BBQ sauce with ranch dressing. Serve and enjoy!

MAKES 1 SERVING

Serving Size: 1 large salad (entire recipe)
Calories: 367
Fat: 3.5g
Sodium: 1,046mg
Carbs: 51.5g
Fiber: 9.5g
Sugars: 17g
Protein: 36.5g
POINTS® value 7*

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Beet Salad with Goat Cheese

October 3rd, 2008 · 2 Comments

I bought these beets at the farmers market over the summer and didn’t know what to do with them so I made a beet and goat cheese salad with candied walnuts. It was SO DELICIOUS. YUM. Highly recommended. And the fresh beets were easy too cook and delicious. I made the dressing that they included on All Recipes, but actually didn’t like it as much as I liked just drizzling a bit of balsamic vinaigrette on this.

Beet Salad with Goat Cheese

Ingredients:
4 medium beets – scrubbed, trimmed and cut in half
1/3 c. chopped walnuts
3 Tbsp. maple syrup
1 (10 ounce) package mixed baby salad greens
2 oz. goat cheese

Directions:
Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.

While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.

Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with dressing.

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La Tapenade Mediterranean Café @ O’Hare

September 21st, 2008 · No Comments


La Tapenade Mediterranean Café, O’Hare, Chicago

When I have to eat at O’Hare I usually try to go to Wolfgang Puck’s for a salad. As far as airport food goes, it’s the best bet. Tasty and usually pretty fresh. In July I was at O’Hare and I decided to mix it up and go to La Tapenade Mediterranean Café. I had a salad of mixed greens, granny smith apple, caramelized pecans, grapes, dried cranberries, feta cheese, pink grapefruit and pomegranate lime dressing. I must admit, it was pretty delicious.

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