CAPE COD CHOPPED SALAD (INA GARTEN BACK TO BASICS)
This is a great salad from Ina Garten's Back to Basics cookbook, 2008. It combines apples, roquefort cheese and toasted walnuts for a flavor blend that is perfect for lunch or dinner. The dressing balances orange juice and maple syrup, mustard and olive oil. Simply superb. Enjoy! ChefDLH
Provided by ChefDLH
Categories Salad Dressings
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
- In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
- For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
- Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.
- NOTE: to toast walnuts do so in a dry saute pan over medium-low heat for 4-5 minutes tossing frequently until lightly browned.
Nutrition Facts : Calories 908, Fat 84, SaturatedFat 22.4, Cholesterol 70.5, Sodium 1121.1, Carbohydrate 22.7, Fiber 4, Sugar 14.8, Protein 19.8
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
CAPE COD CHOPPED SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
- In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
- For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
- Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.
MARTHA'S FAVORITE POTATO SALAD
Martha steams rather than boils the potatoes, and she uses buttermilk to thin the mayo for her favorite potato salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Potato Recipes
Number Of Ingredients 12
Steps:
- Fill a large pot with about 2 inches water and add a pinch of salt. Set steamer basket in pot; make sure water doesn't seep through holes. Bring to a boil, and then reduce to a rapid simmer.
- Add potatoes to steamer basket. Cover and steam until tender when pierced with the tip of a paring knife, 20 to 25 minutes. Remove potatoes and allow to cool slightly. Peel potatoes, and slice into 1/4-inch-thick slices.
- Combine onion, vinegar, sugar, salt, and pepper in a large bowl. Add potatoes and use a large rubber spatula to gently combine, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise, buttermilk, and cornichons. Add mixture to another bowl and repeat process of transferring potato mixture from one bowl to another to mix gently until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired. Season with salt and white pepper.
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