Cuisine: Salad Dressing
Spinach Salad with Limed Pepitas and Dried Cranberries
Spinach Salad with Limed Pepitas and Dried Cranberries is delicious! Pepita (from Mexican Spanish: pepita de calabaza, "little seed of squash") is a Spanish culinary term for the pumpkin seed, the edible seed of a pumpkin or squash. The following recipe is based on Mary Sue Milliken and Susan Feniger's recipe from The Boarder Grill in Los Angeles. Their version of this salad uses pomegranate Seeds and jicama. Also, if you are serving buffet style spinach is a good green to use. It's less delicate than lettuce and doesn't go as limp. I had never "limed" a pepitas before, but now I hooked!
By - Prep: 10 mins
- Cook: 5 mins
- Yields: 12 Servings
Minty Grapefruit Vinaigrette
This Minty Grapefruit Vinaigrette is very light and fresh tasting. My husband, Eric, said it would be good with roasted chicken, green onions, toasted almonds and manchego cheese over a bed of greens.
- Prep: 10 mins
- Yields: Makes 1 cup
Broccoli Slaw
I bought a bag of broccoli slaw. I love regular coleslaw, but I think I like this better. You could use toasted almonds, cashews, sunflower seeds instead of pistachios. The bacon is also optional. I actually did't put bacon in mine, too lazy.
- Prep: 30 mins
Saturday Salad
My brother-in-law, Russell, sent me this Saturday Salad recipe that he made. Little did he know, I've made this salad for years. It's one of my all time favorites. I prepare everything ahead in the morning. It's from “The Cuisine of California” by Diane Rossen Worthington, which was given to me by my friend Barbie. The chicken breasts are first marinated and then baked, and the juices from the baked chicken are used as the basis the fragrant vinegar-garlic dressing.
- Prep: 20 mins
- Cook: 30 mins
- Yields: 4 Servings as a main course
Fennel, Pepper & Mozzarella Salad
My husband, Eric made this delicious and slightly unusual salad. It's from the Weber's Charcoal Grilling: The Art of Cooking with Live Fire cookbook. He also grilled the peppers while he was grilling the fennel.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 6 Servings
Mexican Salsa Vinaigrette
Mexican Salsa Vinaigrette is great for salads. I don't know why you can't buy ready made Mexican salsa dressing. I would think it would be very popular. Every time we make tacos there are always leftover meat, lettuce, tomatoes, cheese, shells, etc. We make taco salad with it the next day for lunch. My husband makes this wonderful dressing that it perfect for this great salad.
- Yields: Makes 1 cup
