salad | Eat at Home

Turkey Italian Sausage and Tortellini Salad

August 18, 2009 by Tiffany

italian-sausage-and-tortellini-salad-done

It’s not often that you can satisfy the pasta lovers, meat eaters and veggie people all with one dish. That’s what happened when I served this meal though. The recipe is adapted from a cookbook that my sister-in-law gave me. She is married to a career army man. When they were stationed in Schweinfurt, Germany (2007) she helped put together a cookbook with recipes from the families of those serving with the Vanguards 18th Infantry Regiment. That book is full of wonderful recipes, including this one.

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Filed under: Main Dish, Pasta, salad Tagged with artichoke hearts, feta, garlic, Italian sausage, olives, spinach, sun dried tomatoes, tortellini3 Comments

Tomato and Artichoke Heart Salad

August 6, 2009 by Tiffany

tomato-and-artichoke-heart-salad-done

A plate full of this and some bread along side would make an excellent dinner. I think this might be my favorite way to eat summer tomatoes. It’s definitely in the top 59 ways to eat them We had this salad with Cheese Stuffed Zucchini Boats. It makes for a fabulous combination. This recipe also comes from the New Recipes from Moosewood Restaurant cookbook.

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Filed under: salad Tagged with artichoke hearts, basil, oil, tomatoes, vinegar5 Comments

Cucumbers and Onions

July 10, 2009 by Tiffany

cucumbers-and-onions-done

It’s hot outside. Want something cool and crunchy with lunch or dinner? Here you go.

I wish I had cucumbers from the garden for this, but my cucumber plant is pitiful. It got hit hard by a late frost and just can’t seem to grow at all, let alone produce cucumbers. Luckily, I can still find good cukes at the farmers market or plain ol’ Walmart.

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Filed under: salad Tagged with cucumbers, onions, sugar, vinegar14 Comments

Salad Greens with Berries and Raspberry Vinaigrette Dressing

July 7, 2009 by Tiffany

salad-greens-and-berries-done

I created this salad for a potluck dinner last week. The combination of the berries, greens, cheese, and onion with the raspberry vinaigrette dressing was very good. Strawberries dress up everything, don’t you think?

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Filed under: salad Tagged with cranberries, goat cheese, lettuce, pecans, raspberry jam, red onion, salad dressing, strawberries8 Comments

Quick Cole Slaw

June 11, 2009 by Tiffany

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I completely forgot to take a picture of this slaw after it was done. We ate it up too quickly. It was part of our “Dog and Suds” supper – hot dogs, root beer and this slaw. It made for some happy kids.

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Filed under: salad Tagged with cabbage, mayonnaise, red wine vinegar8 Comments

Pasta Salad – Perfect to Make Ahead or Pack Up

April 6, 2009 by Tiffany

This is my favorite pasta salad. I like to make a whole meal of it by adding grilled chicken. (Somehow the chicken never made it into the photos.) It also holds up well in a packed lunch. You’ll be the envy of others eating a fast food meal or lunch meat sandwich as you feast on this.

This is one dish that turns out a bit different every time I make it, because I use what I have available or what sounds good at the moment. As always, feel free to substitute ingredients to your own tastes and pantry items.

For the salad:

bowtie pasta – This was only a 12 oz box. I prefer 16 oz box, just because I end up with more.
broccoli
red pepper
grape or cherry tomatoes

Cook the pasta according to the package directions. Chop the veggies. Add the chopped broccoli to the pasta water about 2 minutes before the pasta finishes cooking. This is enough time to make the brocoli a bit more tender, but still crisp. Drain the pasta and broccoli and run it under cool water to stop the cooking process. Put it in a big bowl with the other veggies.

For the dressing:

1/2 cup vegetable oil
1/4 cup olive oil
1/3 cup white or red wine vinegar (I used white this time)
2 garlic cloves, minced or crushed
1/4 tsp. salt
1 Tbs. Dijon mustard
black pepper
fresh herbs such as basil, parsley, chives, tarragon etc. or use dried like I did this time

This dressing recipe comes from the New Recipes from Mooswood Restaurant cookbook. Just whisk all the ingredients together, or put them in a container with a tight fitting lid and give it a good shake.

I really like using fresh basil in this, but I didn’t want to pay for it in the grocery.

Stir the dressing into the salad. I added some mozzerella cheese to this that didn’t make it into the ingredients photo. I also like adding shredded parmesan and after cooking with gorgonzola the other day, I think that would taste great in this pasta salad too.

For the grilled chicken, just season it with salt and pepper and grill. Slice or chop it into the salad.

Filed under: Main Dish, Pasta, salad Tagged with broccoli, Italian, parmesan, Pasta, tomatoes24 Comments

Winter Fruit Salad with Lemon Poppyseed Dressing

March 2, 2009 by Tiffany

When Karen shared this recipe on her blog, Hopelessly Ordinary I copied it so I could try it. Then several ladies from the Sonlight Forums raved about how good this salad of Karen’s is. Boy, were they right! The flavor combinations are wonderful.

Here’s what you’ll need for the dressing:

1/2 cup white sugar (or a bit less)
1/2 cup lemon juice
2 tsp. minced onion
2 tsp. dijon mustard
salt
2 tsp. poppy seeds
2/3 cup vegetable oil

Whisk the sugar, lemon juice, onion, mustard and salt together. Whisk in the oil in a slow stream and then stir in the poppy seeds. Or just put all the ingredients in a container with a tight fitting lid and shake the daylights out of it.

Here’s what you’ll need for the actual salad:

1 head of Romaine lettuce, torn into bite size pieces
4 oz. shredded Swiss cheese (Karen uses Monterey Jack)
1 cup cashews (I used pecan pieces)
1/4 – 1/2 cup dried cranberries
1 apple, chopped
1 pear, chopped

Put all that together in a salad bowl and toss with the dressing. Karen peels the fruit, but I left the skins on. This tasted great with grilled chicken.

Filed under: salad Tagged with 23 Comments

Spinach Salad with Spiced Nuts

February 14, 2009 by Tiffany

I swiped this recipe from Julie at The Sporadic Cook. I made it at Thanksgiving but we ate it up so fast I didn’t get any pictures then. The small Super Bowl gathering we had was a good excuse to make it again.

The nuts should be easy to make, but I have a confession – for some reason I can’t seem to carmelize nuts properly. Instead of the butter and sugar turning into a smooth, yummy coating for the nuts, it just clumps and then begins to separate. I don’t know why this is, and if anybody can help me out, please give me some hints! I’m sure this step will go well for you though, so don’t hesitate to try. It really is supposed to be easy!

For the nuts you’ll need:

2 cups pecans
2 Tbs. butter
2 Tbs. sugar
1 tsp. seasoned salt
1/2 tsp. garlic salt
1/8 tsp. cayenne pepper

Melt the butter in a skillet and add the sugar and spices. Stir over medium heat for about 2 minutes. Add the pecans and stir about 4 min. over medium heat. Pour them out onto a cutting board lined with wax paper and sprinkle them with sugar to make them sparkly.

To make the dressing you’ll need:

1/4 cup apple juice
2 Tbs. cider vinegar
2 Tbs. brown sugar
2 Tbs. dijon mustard
3/4 cup oil
2 Tbs. poppy seeds (I left these out)

Mix all the ingredients together and pour over the salad just before serving.

Now for the actual salad:

bag of baby spinach
2 apples, chopped and mixed with a bit of lemon juice to keep them from browning
1 cup chopped celery

Put it all together and turn yourself around – I mean toss the salad – and enjoy!

Filed under: salad Tagged with nuts, spinach20 Comments

Hawaiian Coleslaw

November 27, 2008 by Tiffany

The most fun you can have with a cheap package of ramen noodles! I don’t really know why it’s called Hawaiin, but we’ll go with it.

I didn’t get a picture of the ingredients, but here’s what you’ll need:

1 bag of coleslaw mix
small bunch green onions
1/3 jar (8-12oz size) toasted sunflower seeds (like Planter’s brand)
small package of sliced or slivered almonds
package of chicken flavored ramen noodles

For the dressing:
1/2 cup oil
2-3 Tbs. sugar
salt and pepper
seasoning packet from the ramen

Break the noodles into a 9″ pan and add the almonds. Toast at 350 degrees to brown them. Stir every little bit. This should take about 10-15 minutes.