Salad recipes

Sweet Restaurant Slaw

Ingredients:

• 1 (16 ounce) bag coleslaw mix

• 2 tablespoons diced onion

• 2/3 cup creamy salad dressing (such as Miracle Whip™)

• 3 tablespoons vegetable oil

• 1/2 cup white sugar

• 1 tablespoon white vinegar

• 1/4 teaspoon salt

• 1/2 teaspoon poppy seeds

Procedure:

Combine the coleslaw mix and onion in a large bowl.

Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

2.Magical Egg Salad

Ingredients:

• 5 large eggs

• 3 tablespoons mayonnaise

• 2 tablespoons Dijon mustard

• 2 tablespoons sweet pickle relish

• 1 teaspoon steak sauce

• 1/4 teaspoon paprika

• 1/4 teaspoon dried dill weed

• salt and ground black pepper to taste

• 1 pinch cayenne pepper

Procedure:

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

Chop eggs and transfer to a large bowl.

Stir mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dill into eggs until well mixed; season with salt and black pepper. Cover and refrigerate until chilled, if desired.

Sprinkle with cayenne pepper before serving.

3.Harissa Egg Salad

Ingredients:

• 1 ripe avocado, halved and pitted

• 1 teaspoon lime juice

• 3 eaches hard-boiled eggs, peeled and halved

• 1 tablespoon harissa

• 1 tablespoon mayonnaise

• 2 teaspoons spicy brown mustard

• salt and ground black pepper to taste

• 10 eaches cornichons, chopped

• 3 large radishes, diced

• 1 spring onion, chopped

• 1 tablespoon minced fresh cilantro

• 1 tablespoon smoked paprika

Procedure:

Combine 1/2 the avocado and lime juice in a bowl. Mash with a fork. Scoop egg yolks into the bowl. Add harissa, mayonnaise, and mustard. Mix until creamy. Season with salt and pepper.

Add cornichons, radishes, and onion to the bowl. Mix to coat the vegetables.

Coarsely chop remaining avocado and egg whites. Fold into salad mixture in the bowl, taking care to leave some chunks of avocado. Top with cilantro and paprika before serving.

4.Poached Salmon with Collard Green Salad

Ingredients:

• 1 1/4 cups Florida Orange Juice, divided

• Nonstick cooking spray

• 1 pound salmon filets

• 1 cup white wine

• 2 cloves garlic, smashed

• 2 teaspoons finely grated fresh ginger, divided

• 2 tablespoons olive oil

• 1 tablespoon apple cider vinegar

• 1 tablespoon finely minced shallot

• salt, to taste

• pepper, to taste

• 1 small bunch collard greens (about 8 ounces), stems and center ribs removed

• 1/2 cup toasted, slivered almonds

Procedure:

Preheat oven to 375 F. Spray small glass baking dish with nonstick cooking spray. Set salmon in dish.

In small saucepan over high heat, combine 1 cup 100% orange juice, white wine, garlic and 1 teaspoon grated ginger; bring to simmer.

Pour poaching liquid over salmon and cover with aluminum foil.

Poach in oven 15-20 minutes, or until salmon is cooked through.

In lidded jar, combine remaining 100% orange juice, remaining grated ginger, olive oil, vinegar and shallot; shake to combine. Season with salt and pepper, to taste.

Cut collard greens into thin ribbons and transfer to large mixing bowl. Pour dressing over collard greens; toss well to combine and fully coat.

Remove salmon from liquid and serve on top of collard greens. Sprinkle with almonds.

Season with additional salt and pepper, to taste, and serve.

5.Miso Peanut Pasta Salad

Ingredients:

• 1 pound whole-wheat elbow pasta, or your favorite shape

• 1/2 cup creamy peanut butter (I used natural unsweetened, which is more gritty, but use what you like)

• 1 heaping tablespoon white miso

• 2 tablespoons apple cider vinegar, or rice wine vinegar

• 2 teaspoons chili garlic sauce,

• 2 teaspoons chopped ginger

• 1 garlic clove, minced

• 2 tablespoons honey (or less, if using sweetened peanut butter)

• 4 dashes sesame oil, plus more to taste

• 1 bunch scallions, trimmed and sliced

• 1/2 large watermelon radish, cut into 2-inch sticks

• 1 medium carrot, peeled and cut into 2-inch sticks

• 1 cup broccoli florets, blanched or lightly steamed, chopped

• 8 sprigs fresh cilantro, chopped, legs and all, plus extra for garnish

• 1/2 cup roasted peanuts, for garnish

Procedure:

Cook pasta to al dente. Reserve about a cup of the pasta water for the sauce and set aside. Drain pasta. Set aside in a large mixing bowl.

In a medium mixing bowl, place peanut butter, miso, vinegar, chili garlic sauce, ginger, garlic, honey, and sesame oil. Add pasta water in 1/8-cup increments and stir until you reach a smooth, sauce-like consistency. It should be loose, but not watery, so add the water slowly. Taste for seasoning.

Pour half of the sauce over the pasta and mix well. Reserving a bit of each vegetable and herb for garnishing, toss the remaining vegetables, cilantro, and sauce into the pasta, and mix well. Taste for seasoning.

Garnish with reserved vegetables, cilantro, and peanuts. Serve at room temperature.