mel’s kitchen

favorite recipies of a food addict

honey mustard dressing October 15, 2006

Filed under: salads — girlymama @ 3:12 pm

this is so good on a salad. yum. its a bit too runny to use for a dipping sauce.

honey mustard dressing

1 part honey
1 part mustard
2 parts mayo
cayenne pepper to taste (i gave it a good 5 shakes, but that’s me!)

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pomegranate salad July 31, 2006

Filed under: salads — girlymama @ 7:02 pm

this is a salad that a friend made for me and its AMAZING! i am a huge spinach fan and pomegranates are one of my favorite things and then you add bacon… well, you don’t get much better.

pomegranate saladBaby spinach
White mushrooms, washed and coarsely chopped
6 strips of bacon, fried until chrisp, then crumbled
seeds of 1 pomegranate
chopped walnuts
1 avocado, coarsely chopped(I don’t add this, since I’m not a huge avocado fan)

Dressing:
1/3 cup oil (canola or vegetable – not olive)
1/2 cup apple cider vinegar
1/4 cup brown sugar
1 tbsp bacon grease
I’m not sure of amounts – I just very scientifically add things until the salad looks balanced and pretty. If you are using pre-cooked bacon, just leave the grease out of the dressing.

recipe origin: not sure!

 

three bean salad July 26, 2006

Filed under: salads,vegetarian — girlymama @ 7:31 pm

i love this. i saw it in a magazine and made it, but found some of the measurements to be waay off. they had way too many fresh herbs. yuck. but i adapted it and now its a fav.  easily the best bean salad recipe i’ve come across.

Three-Bean Salad
makes 4 to 8 servings

1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can other bean (black, cannellini), drained and rinsed
2 celery stalks, finely chopped
1/3 cup red onion, finely chopped
1/4 cup fresh parsley, finely chopped (flat-leaf best, but Italian okay)
2 tablespoons fresh rosemary, finely chopped
3 tablespoons lemon juice
1/4 cup extra-virgin olive oil
1 tsp kosher salt
1/4 tsp ground pepper

In a large bowl, combine the beans, celery, onion, parsley and rosemary. In a small bowl, whisk together the lemon juice, oil, salt and pepper. Drizzle the vinaigrette over the salad and toss. Serve at room temperature.

recipe origin: adapted from recipe in Real Simple

 

yum July 25, 2006

Filed under: gotta try this,salads — girlymama @ 4:52 pm

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have you tried this salad dressing? amazing! delicious! yum! it also works great to toss into an asian-inspired pasta salad or as a marinade.

its just so good! thanks to my friend kim for introducing me to this. i will be forever grateful!!!!

 

curried chicken salad July 19, 2006

Filed under: salads — girlymama @ 9:41 pm

now i don’t have any “famous” recipes, but this comes close. a friend craved this salad when she was pregnant. if i do not bring this salad to a pot-luck dinner, people get really mad. (“where’s your salad?” “you didn’t bring your salad?” “but i was really looking forward to your salad!”) and, i must admit, its really good!!

Curried Chicken Salad

serves 6 to 8

3 chicken breasts, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup dry white wine
1/4 cup Major Grey’s chutney
3 tablespoons curry powder
1 cup medium diced celery
1/4 cup chopped scallions, white and green parts
1/4 cup raisins or 1 cup grapes, halved
1 cup whole roasted, salted cashews

Preheat oven to 350 degrees

Place the chicken breasts on a sheet pan and run the
skin with olive oil.  Sprinkle liberally with salt and
papper. Roast for 35 to 40 minutes, until the chicken
is just cooked. Set aside until cool enough to handle.
Remove the meat from the bones, discard the skin, and
dice the chicken in large bite-size pieces.

For the dressing, combine the mayonnaise, wine,
chutney, curry powder and 1 1/2 teaspoons salt in the
bowl – mix until smooth. (You can use a food processor
if you want)

Combine the chicken with enough dressing to moisten
well. Add the celery, scallions and raisins (if using)
and mix well.  Refrigerate for a few hours to allow
the flavors to blend. Add cashews and grapes (if
using) and serve at room temperature.
(To roast cashews, place then in a dry saute pan over
medium-low heat and stir until they’re a little crisp,
about 5 minutes.)

i, however, never use raisins and added grapes instead. i’ve also never added the cashews. but not for any particular reason other than forgetfulness.

recipe origin: adapted from Barefoot Contessa Family Style