Recipes By Course - Salads

Bread Salad with Fresh Mozzarella

  • 5 large ripe tomatoes, dices
  • 6 to 8 fresh mozzarella, cubed
  • 4 scallions, thinly sliced
  • 2 tsp lemon zest, grated
  • 3 cloves garlic, peeled & minced
  • 1 cup chopped fresh basil leaves
  • 1/4 cup chopped Italian parsley
  • 2 tbsp olive oil
  • 2-1/2 tbsp white wine vinegar
  • Salt and freshly ground pepper
  • 1 large loaf stale, crusty French or Italian bread
  • In a large bowl, combine the tomatoes, fresh mozzarella scallions, lemon zest, garlic, basil and parsley. Add the olive oil and vinegar; season with salt and pepper to taste.
  • Slice the bread in half lengthwise. Pour on enough water to completely moisten the bread. Let stand for 10 minutes. Squeeze out excess water. Finely chop bread and toss into salad; adjust seasonings to taste.
  • Serve at room temperature.

Poached Salmon Salad with Wild Mushrooms

  • 1/3-1 lb salmon steak, cooked as desired (grilling or poaching work best)
  • 1/4 cup watercress
  • 1 small head radicchio
  • 1 large head romaine lettuce
  • 1/4 cup minced shallots
  • 1/4 cup oil
  • 1/3 lb tree oyster mushrooms, sliced (or any other wild mushroom variety)
  • 3 tbsp fresh lemon juice
  • Slice salmon into 1" pieces. Sprinkle with 1 tbsp lemon juice; season with salt & pepper.
  • Clean and tear radicchio and romaine leaves and combine in a large bowl.
  • Saute mushrooms with shallots in olive oil until translucent. Add remaining lemon juice and season to taste. Toss with salad and top with sliced salmon.

Mixed Greens with Pomegranate Vinaigrette

  • 3/4 cup pomegranate juice
  • 1 tbsp lime or lemon juice
  • 1/4 cup canola oil
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tsp dried tarragon
  • Pinch of salt
  • Optional: If a sweeter taste is desired, add 1 tsp honey
  • Whisk all ingredients together in a bowl; serve over organic mixed field greens or any other salad or vegetable mixture.

Mixed Greens with Toasted Garlic Vinaigrette

  • 1 bulb fresh garlic, chopped
  • 1 tbsp butter
  • 3 tbsp extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 bunch, fresh thyme, chopped
  • 1 tbsp balsamic vinegar
  • salt and pepper, to taste
  • Sauté garlic and butter in a saucepan until toasty brown on lowest heat.
  • Whisk all ingredients together and serve over baby greens, other vegetables, or pasta

Grilled Vegetable Salad with Feta and Olives

  • 3 tbsp fresh lemon juice
  • 3 tbsp chicken broth, defatted
  • 1-1/2 tbsp extra virgin olive oil
  • 2 plum tomatoes, chopped
  • 1 tsp dried oregano
To Grill:
  • 1 small eggplant
  • 1 fennel bulb, trimmed
  • 2 small zucchini
  • 1 red onion, peeled
  • 1 lemon, sliced
  • 2 tbsp olive oil
  • 3 oz feta
  • 1/2 cup Kalamata olives
  • 2 cups mixed salad greens
  • Salt and coarsely ground pepper
  • In an Oster® blender or Oster® food processor, add all marinade ingredients and blend until smooth. Season to taste with salt and pepper.
  • Lightly brush vegetables with olive oil and grill until brown and tender. Transfer to a serving dish and gently toss with dressing.
  • On a large platter, arrange salad greens, feta, and olives and toss with remaining dressing. Layer over grilled vegetables, season with salt and pepper, and serve.

French Carrot Salad

  • 1 lb carrots, shredded
  • 1/4 cup currants
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 1/3 cup olive oil
  • 3 tbsp fresh mint, chopped
  • 1/2 tsp black pepper
  • Combine and toss carrots, mint, and currants.
  • Combine remaining ingredients for dressing, then toss all together.
  • Serve cold.

Green Mango Salad and Sweet Mango Shooter

  • 1 cup julienne (thinly sliced) green mango
  • 1 tablespoon roasted and salted peanuts, chopped
  • 1 tablespoon mint, chopped fine
  • 1 tablespoon basil, chopped fine
  • 1/4 cup Vietnamese fish sauce
  • 1/4 cup limejuice
  • 1/4 cup sugar
  • 1/4 jalapeno, sliced paper thin into rings
Mango Shooter:
  • 1 cup ripe mangoes, peeled and seeded, chopped
  • 1 tablespoon limejuice
  • 2 tablespoons low fat vanilla yogurt
  • Combine the fish sauce, limejuice, sugar and jalapeno. Toss with the green mango, peanuts and herbs. Serve along side the Mango Shooter.
Mango Shooter:
  • Place ingredients in an Oster® Blender, puree until smooth.
  • Serve well chilled next to the salad.