January 31, 2012: Cremini Mushroom Salad Recipe

In trying to find a new, light side dish to serve with baked fish, I turned to The Food Network online. After reviewing several recipes, I put together the best of them and came up with this recipe.

Cremini Mushroom Salad served as a side to coconut milk poached cod on a bed of couscous

Cremini Mushroom Salad

4 ounces cremini (baby Portabella) mushrooms

¼ large red onion

¼ small head cauliflower
8 baby Heirloom tomatoes of various colors, thinly sliced

1 t. dried parsley (or 1 T. fresh parsley)

2 T. olive oil

2 T. balsamic vinegar

2 T. soy sauce

Freshly ground black pepper, to taste

4 arugula and 8 frisee leaves

Crispy cheese discs*

Using a mandolin, thinly slice the mushrooms, onion and cauliflower and place in a mixing bowl. Add tomatoes, parsley, oil, vinegar, soy sauce and black pepper; toss together. Allow ingredients to sit at room temperature for at least an hour.

To serve, divide arugula and frisee between four plates. Spoon a quarter of the mushroom salad on top of the arugula; top with cheese disc.

*To make cheese discs, grate about an ounce of Parmesan or mozzarella cheese. Heat a nonstick skillet to medium. Scatter the cheese in the pan and cook until crispy on the bottom, flip and cook the other side until golden brown (much like a sausage patty). Carefully remove with a spatula and cool before cutting into four pieces.

November 13, 2011: Holiday Greens Salad Recipe

Here’s another recipe, courtesy of Almond Accents, that’s sure to make your holiday dinner table look quite festive and inviting. While a green salad isn’t a usual addition to the holiday turkey dinner, it’s a dish that is light and flavorful; it could be a replacement for your usual peas or corn or relish tray. The colors are beautiful and the ingredients are fresh.

Holiday Greens With Almonds and Cranberries Salad

4 cups mixed baby greens

½ cup dried cranberries

1/3 cup gorgonzola cheese, crumbled

1 tart green apple, diced

½ red onion, thinly sliced

½ cucumber, cut into small chunks

½ cup roasted, sliced almonds

Freshly cracked black pepper

White balsamic dressing (see recipe in November 14, 2011 blog post)

Toss together the greens, fruit, cheese and vegetables. Just before serving, top with almonds and pepper. Serve with dressing alongside.

Serves 8 as a side/starter dish

June 13, 2011: Italian Pasta Salad Recipe

Here’s a filling pasta salad (don’t even try to count the calories!) that pairs wonderfully with grilled fish, chicken, or hamburgers. Serve it on a bed of greens for extra nutrition and garnish with croutons, if desired.

I used radishes instead of red onion in this pasta salad.

Italian Pasta Salad

1/3 cup light mayonnaise
1/3 cup light sour cream
1 t. lemon juice
1 t. Italian seasoning or finely chopped fresh basil
1 t. sugar
½ pound bowtie (farfalle) pasta, cooked according to package directions, drained and cooled
4 slices cooked bacon, crumbled
1 bell pepper (red, yellow, or orange), roasted, peeled, and diced*
2 thin slices red onion, minced

Combine sauce ingredients (mayo through sugar) and mix thoroughly. Add remaining ingredients and toss gently. Serve chilled or at room temperature.

*To roast the pepper, cut in half and remove seeds and veins. Coat skin sides with olive oil. Place both halves directly over flames on a grill, skin side down, until skin is completely charred. Remove from grill and place in a plastic bag. Let “sweat” for a few minutes, then take each piece out of the bag, one at a time, and remove peel. The peel should come off easily.

June 3, 2011: Pea Salad Recipe

Looking for a cool side dish to serve with your barbecue dishes this summer? A pea salad fits the bill! I’ve had several versions of this before and this one is a good conglomeration of some of the best. Not only does it taste good, but it looks colorful on the plate, too!

I made this version of pea salad without the red onions in deference to my niece Kira's preference.

Pea Salad

1 lb. package frozen green peas, thawed
¼ cup diced red onion
½ cup cubed sharp cheddar cheese
1/3 cup mayonnaise
¼ cup sweet pickle relish
1 t. dill weed
Salt and pepper to taste
4 slices bacon, crisply cooked and crumbled

Combine all ingredients (up to bacon) in a bowl. Refrigerate for several hours to allow flavors to meld. Just before serving, top with bacon crumbles.

Serves 4 – 6