Strawberry Spinach Salad

I’m not sure why this happens, but every spring I start enjoying spinach salads, we eat them throughout the summer, and every fall and winter they disappear. Maybe because this particular version is my favorite and strawberries aren’t plentiful in the winter? Whatever the case, I’m sure glad it is spring time and this salad has found its way back onto our table.  It’s fresh, light, and a great alternative to the traditional side salad.

Strawberry Spinach Salad
Ingredients:
2 Tbsp sesame seeds
1 Tbsp poppy seeds
½ cup white sugar
½ cup olive oil
¼ cup white wine vinegar
¼ tsp paprika
¼ tsp Worcestershire sauce
1 Tbsp minced onion
10 ounces fresh baby spinach
1 quart strawberries – cleaned, hulled, and sliced
sunflower kernals (for garnish)

Directions:
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce, and onion. Cover, and chill for one hour.

In a large bowl, combine the spinach, strawberries, and almonds. Pour dressing over salad and toss. Refrigerate 10-15 minutes before serving.

Source: Allrecipes

Bean Salad

Before Alana was born my friend Jenn gave me a wonderful baby shower. Several people that attended brought dishes to share and Adrian brought this bean salad. While I was pregnant I couldn’t eat beans due to the horrible heart burn that I sufferred so I initially passed right by this salad. After several people told me I had to try it I finally did and it was delicious! I was really sad I couldn’t eat more of it, but you better believe that it is now a staple in our house. We eat it as a snack, served over fish, in taco salads, and just by itself. You name it we’ve probably tried it. This recipe makes a lot, but it keeps well in the fridge. My 13 month old is even crazy about this salad!

Bean Salad
Ingredients:
1 can white shoepeg corn
1 can red kidney beans
1 can garbanzo beans
1 can black beans
1 can black eyed peas
6 green onions, chopped
2 bell peppers (any color)
3 large tomatoes, diced
1 medium red onion, diced
broccoli florets, cut into bite-sized pieces
2 packages Good Seasons italian salad dressing
vegetable or canola oil
red wine vinegar or apple cider vinegar
water
1 package of taco seasoning or 3-4 Tbps homemade
tobasco or other hot sauce, to taste

Directions:
Rinse and drain the beans and corn. Place into a large bowl. Add green onions, bell peppers, tomatoes, red onion, and broccoli florets to the bean mixture.

In a 2 cup measuring cup mix up the Good Seasons Italian dressing  per directions (using oil, vinegar, and water) add 1 pkg taco seasoning, and tobasco to taste. Mix dressing well and pour over veggie mix. Refrigerate for several hours or overnight. Serve with tortilla chips, over fish, in a salad, etc.

Source: my friend Adrian T.

Caesar Salad with Homemade Croutons

I often order Caesar salads when we go out to eat, but have never made one at home. It was finally time. I’m not sure what I was scared of, possibly the anchovies? Several people have told me that anchovies are just salty and nothing to be scared of trying, but I was a skeptic. Even still, I found a recipe using anchovy paste instead of whole filets. However, I know realize that they do infact add a salty flavor and are nothing to be scared of. I wouldn’t eat them whole, but for flavor purposes they are so worth it.

Caesar Salad with Homemad Croutons
Ingredients
For the croutons:
2 large cloves garlic, peeled and pressed through a garlic press
1/4 tsp salt
3 Tbsp olive oil
2 Cups 1/2-inch white bread cubes (I used whole wheat)

For the salad:
1 large egg
3 Tbsps lemon juice
1 tsp worcestershire sauce
1/4 tsp salt
8 grindings black pepper
1 small clove garlic, pressed
1 1/2 tsp anchovy paste
1/3 cup olive oil
2 medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts, torn into 1/2 inch pieces

Directions
For the croutons: Adjust the oven rack to the center position and heat the oven to 350 degrees F. Mix garlic, salt, and oil in a small bowl; set aside for 20 minutes. Spread bread cubes out over a baking sheet. Drizzle oil through a fine-mess strainer evenly onto bread; toss to coat. Bake until golden (about 10 minutes). Cool on baking sheet.

For the dressing: Bring water to a boil in a small saucepan over high heat. Carefully lower whole egg into water; cook 45 seconds. Remove with a slotted spoon. When cool enough to handle, crack egg into small bowl with all other dressing ingredients except oil; whisk until smooth. Add oil in a slow, steady stream, whisking constantly until smooth. Adjust seasonings.

Source: Cook’s Illustrated

Strawberry Spinach Salad

I have been planning Joe’s birthday dinner for quite some time. He loves spinach salads and I have never made him this particular salad. Joe’s birthday dinner consisted of crostini (which I didn’t get a good picture of), strawberry spinach salad, beef wellington, and strawberry creams. We enjoyed every bit of it! Stay tuned for the recipes.

It has been quite a long time since I’ve had this and now I’m going to be making it much more frequently. This is a recipe my Mom’s recipe and I absolutely love it.

Strawberry Spinach Salad
Ingredients
For the salad
12 oz fresh spinach leaves
1 quart strawberries, sliced
2 tsp sesame seeds
1 Tbsp poppy seeds

For the dressing:
1/2 Cup oil
1/2 Cup apple cider vinegar
1/4 tsp worchestershire sauce
1/2 Cup sugar
1/4 tsp paprika
1 1/2 tsp minced onion

In a large bowl combine spinach, strawberries, sesame seeds, and poppy seeds. Set aside or chill until ready to eat.

In a smaller bowl mix the ingredients for the dressing. Chill until ready to use.

Pour dressing over spinach and toss to combine.

Source: My Mom

Broccoli Slaw

We recently had a pot luck at my internship where I brought these apple pie cupcakes. Another co-worker brought in this salad. As much as I hate to admit it, I usually really like all the variations of the ramennoodle salad. This was particularly good and I knew Joe would love it more than me. Hopefully, with this salad I can finally get ride of some of the ramen noodles I have had since getting my wisdom teeth out over a year ago. 🙂 I served this alongside this bbq beef and it was a perfect compliment.

Broccoli Slaw with Ramen Noodles
Ingredients for the slaw
16 oz. broccoli slaw
1 Cup roasted, salted sunflower seeds
1 Cup green onions
2 pkg. beef ramen noodles, broken into small pieces

for the dressing
cup vegetable oil (I used canola)
cup sugar
cup vinegar
2 pkg beef flavor from the ramen noodles

Directions
In a large bowl, combine broccoli slaw, sunflower seeds, green onions, and ramen noodles and set aside.

In a smaller bowl, combine oil, sugar, vinegar, and beef flavoring, mixing to combine.

Pour dressing over salad ingredients. Cover and refrigerate prior to serving. For softer noodles allow salad to refrigerate for at least 4 hours.

Columbia Restaurant Cuban Sandwiches and 1905 Salad

The Columbia Restaurant is one of our favorites. It is a special treat for us to go because the closest one is a mere 2 hours away. I was very excited when I found out they have a cookbook. This salad is one of a kind.  The sandwich pairs perfectly with the sandwich, and is even great alone. I just love it!

Ingredients for salad dressing:

¼ C white wine vinegar

½ C Olive Oil

4 cloves garlic, minced

1 teaspoon worcestershire sauce

Salt & pepper to taste

1 tsp oregano

2 tsp lemon juice

 

Directions:

 

Mix garlic, oregano, and Worcestershire sauce in bowl. Beat until smooth with a whisk. Add olive oil gradually. Stir in vinegar and lemon juice. Season with salt and pepper.

 

Ingredients for salad:

 

½ head iceberg lettuce

2 ripe tomatoes, cut in eighths

2 stalks celery, sliced

½ C Swiss cheese, cut in julienne strips

½ C ham cut in julienne strips (can sub turkey or shrimp)

¼ C green Spanish olives pitted

2 tsp grated Romano cheese (I used parmesan)

 

Directions:

 

Toss together all ingredients reserving Romano. Add dressing, toss thoroughly, plate and sprinkle with cheese.

 

Ingredients for Sandwich:

 

10 in loaf of Cuban bread (mine was more like 20 in)

1/3 lb sliced smoked ham

1/3 lb sliced fresh pork ham

¼ lb Genoa salami (I omitted)

4 slices Swiss cheese

Dill pickles (I love pickles so I use a lot)

Yellow Mustard

 

Directions:

 

Slice bread down middle lengthwise. Layer all ingredients on half of the bread in the following order: ham, pork, salami, cheese, and pickles. Spread mustard on top half of bread. Cut into 4 equal sections. Press using a Panini press or a grill pan. If you use a grill pan (which I do) set a cast iron skillet on top of the sandwich so that it presses. Enjoy!

 

Source: Adapted from The Columbia Restaurant Spanish Cookbook pgs 55 & 105