Healthy Salads

I've never met a SALAD I didn't like. Here are some of my favorites:

Broccoli Salad (alias: Cristie's Concoction)

I made up this broccoli salad recipe. No ingredient or proportion is obligatory. I enjoyed a creative mood when I concocted this, and you should too if you try to re-create it. Have fun and experiment!

Veggies:

• 3 crowns of broccoli - cut into small florets
• 2/3 daikon radish - chopped
• 1 cup carrots - chopped
• 1/2 red onion - diced

Dressing:

• 1/2 cup pine nuts
• 2 Tablespoons peanut oil
• 1 teaspoon pure sesame oil
• 1 Tablespoon fresh ginger root - diced
• 2 cloves fresh garlic - pressed
• dash of red pepper flakes
• 1/4 cup rice vinegar
• 2 teaspoons sugar
• 1 1/2 teaspoon soy sauce
• 1/4 teaspoon salt
• dash of fresh-ground black pepper
• 2 teaspoons white wine vinegar
• 2 teaspoons Hoisin sauce

In a large bowl, combine the broccoli, daikon radish, carrots, and red onion. Set aside.

Heat the peanut oil and sesame oil in a skillet. Over a low-medium heat, toast the pine nuts, ginger, garlic, and red pepper flakes. Turn frequently.

Meanwhile, in a small bowl, combine the rice vinegar, sugar, soy sauce, salt, black pepper, white wine vinegar and Hoisin sauce.

When the pine nuts are golden brown, add the skillet mixture to the vinegar mixture. Stir and pour over the veggies. Chill a little while to let the flavors meld. Enjoy.

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Chicken Almond Salad

• 1 1/3 cups mayonnaise
• 1 1/2 Tablespoon freeze-dried chives
• 2 Tablespoons fresh lemon juice
• 1/2 teaspoon coriander
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground (cayenne) red pepper
• 5-5 1/2 cups chopped cooked chicken
• 1 1/2 cups chopped celery
• 1 cup halved seedless red grapes
• 1/4 cup minced red onion
• Salt and pepper to taste
• 1/2 cup sliced almonds, toasted (plus additional for garnish)

For garnish:

• Tiny bunches of red grapes
• Toasted sliced almonds

Combine first six ingredients then mix with remaining ingredients except almonds. Refrigerate an hour or two to allow flavors to blend. Stir in almonds, taste, and adjust seasoning. Garnish with grapes and more almonds.

Taken from The Ovens of Brittany Cookbookby Terese Allen.

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Ham and Chicken Dinner Salad

Years ago our neighbor, Mrs. Hughes, gave us this recipe for a hearty dinner salad, and it has been a staple in our home ever since. It's great for summer suppers, and it also makes a wonderful, party-pleasing, brunch dish. My mom always included the diced ham, but I'm too lazy and just serve it with the chicken. Either way, it's wonderful. (And it's also a terrific way to use left-over roast chicken.)

Dressing:

• 2 teaspoons chives
• 2 hardboiled eggs, diced
• 6 Tablespoons mayonnaise
• 4 Tablespoons white vinegar
• 6 Tablespoons olive oil
• 2 teaspoons Worcestershire sauce

Mix well and chill a few hours. (I usually make it the day before.)

Salad:

• 1 head iceberg lettuce, sliced, not shredded
• 1/2 pound sliced ham - about 1/4 inch thick, chunky pieces
• 1/2 pound sliced chicken - (I typically boil a whole chicken for an hour, shred the meat from the bones, and use all of the chicken meat in the salad)
• 1 Tablespoon dill pickle, chopped fine

Combine the lettuce, meat(s), and pickle. Add as much of the dressing as you like and serve. Or if you're being fancy, chill then serve. Serves 4-6.

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Mixed pepper, feta cheese, and Calamata olive salad

(Inspired by the traditional Greek salad)

I make and eat it all the time - for lunch, with dinner, and sometimes even for breakfast.  8 reasons to make this salad:

1. It's delicious!
2. It's phenomenally healthy -full of carotenoids, vitamin C, phyto-nutrients, fiber, and the healthy kind of oils.
3. It's very colorful and pretty - great for special celebrations.
4. It can be made ahead of time.  In fact it's best if it's made at least one hour before serving.
5. It can stay fresh in the fridge for several days - so you can make up a big batch and nibble at it for days.
6. It's not fussy about proportions.  A little more or less of anything won't hurt it.
7. Add or substitute other ingredients and it will keep its basic goodness.
8. It travels well - a hit at potlucks!

To make it, mix the following in a large bowl:

• 2 sweet, red peppers, chopped coarsely
• 1 sweet green pepper, chopped coarsely,
• 1 sweet yellow or orange pepper, chopped coarsely
• 1 large cucumber, peeled and sliced - sprinkle the cucumber slices with lemon-pepper seasoning to enhance their flavor.
• 1/2 red onion, chopped finely
• 1 8-ounce pack of feta cheese, crumbled (I usually use feta pre-seasoned with tomato and basil or garlic and herb)
• 1 9.5-ounce jar (2 cups) pitted, Calamata olives, drained
• scant 1/4 cup of extra virgin olive oil
• 2+ Tablespoons of white balsamic vinegar
• 1/4 - 1/2 teaspoon of each of the following: salt, garlic powder, dried basil, dried thyme, dried oregano, and pepper if you didn't already sprinkle the cucumber with lemon-pepper

I like to add cherry tomatoes when they're in season.  You can use slices of regular tomatoes, but these won't stay fresh as long as the other ingredients.  The same goes for sliced mushrooms.  For extra crunch, I might add sliced carrots.  If I'm missing red onion, I'll substitute white onion, or even onion powder.  If the garden has yielded too many cucumbers, I'll add more cucumbers and subtract peppers.  Like I said, it's hard to break this recipe.