Winter Greens and Ham Salad

Winter Greens and Ham Salad

Leftover holiday ham gets a fresh new spin with this winter salad. Each ingredient is available throughout the winter months and the combination of sweet and savory with a crunch is delicious. Change the pecans to any nut you like and alter the sweetness of the dressing with more or less honey.

Winter Greens and Ham Salad
Printable Recipe
Hands-On Time: 15 minutes
Ready In: 15 minutes
Serves: 6

Ingredients:

4 cups torn romaine lettuce
2 cups baby arugula
8 ounces cooked ham - leftover preferably cut into thin strips
1 cup jicama strips
1 medium pear cut into thin slices
1/2 cup toasted pecans
1/2 cup bleu cheese crumbles
1 cup orange juice
2 Tablespoons balsamic vinegar
2 teaspoons honey
salt and pepper to taste

Directions:

1. Toss romaine and arugula together and portion out between 6 plates.
2. Top with ham strips, jicama stips, peear slices, pecans and bleu cheese.
3. Stir together orange juice, balsamic vinegar and honey until well blended. Season with salt and pepper to taste and pour over salads before serving.

Tropical Chicken Salad with Cheddar and Tarragon Crisps

Tropical Chicken Salad with Cheddar and Tarragon Crisps

One of my favorite salads is Waldorf, but I really enjoy the addition of a protein like chicken or shrimp. This salad is close to a Waldorf, but with papaya and pineapple used instead of apple. These ingredients came from the most recent Foodie Joust - papaya, cheese and tarragon. At first sight, I was a little lost, but after some  time to mull it over, this is what I came up with.

Lara, Ian and Katie couldn't get enough of it, and with a picky audience like that, you know it's good stuff.

Tropical Chicken Salad with Cheddar and Tarragon Crisps
Serves 4
Printable Recipe

2 cups cooked chicken breast - cubed
1/2 cup red pepper - diced
1/2 cup each yellow and red papaya - cubed
1/2 cup pineapple chunks
1/2 cup plain greek yogurt
1 Tablespoon lime juice
1 teaspoon Kosher salt
1/2 teaspoon pepper flakes
2 Tablespoons chopped walnuts

Combine and toss to coat well. Refrigerate for half an hour to allow flavors to blend.

Cheddar and Tarragon Crisps
Makes 1 baking sheet of crisps

2 cups shredded cheddar cheese
2 teaspoons tarragon leaves

Mix well and spread on a greased parchment lined baking sheet. Bake in a 450 degree F oven until bubbly, browned and crisp - 5 - 10 minutes. Keep an eye on it so it doesn't burn. Let stand until cool before peeling from parchment and breaking into serving pieces.

Sunday Dinner - Al fresco!

Under a honey locust tree, no less. If you have one of these horrid trees in or near your yard, you'll be wondering what on earth I was thinking yesterday. Well, it was a day-after-the-storm day, which means sunny skies and light winds, perfect weather. I couldn't let it pass by without a picnic, but I didn't want to drag the entire family somewhere only to spend the whole day chasing the two youngest kids away from every imaginable danger.

So, we took the dining room table outdoors (not doing THAT again for a decade) and set it up on the lawn. As soon as we set it down it began raining tiny little green things - the little green things that are covering the top of the shed and car and obscuring my garden. Yes, those little things. They make you itch. They come with little green bugs attached sometimes. They are not good.

We traipsed back indoors to find something to cover the eating area with. We finally found a large sheet and thin ropes and went about setting it all up. That done, I finished off our loverly dinner and we ran from door to table before anything could land in the food. We were successful. We were proud. And then the wind blew.

Ah well, we picked and swept and blew our way through dinner and everyone went away full and content (and itchy).

This is what we supped on:

Fried Chicken (mom's recipe)
Roasted Red Potatoes
Vidalia Onion Pie
Cucumber Salad
Homemade Coleslaw (Well, isn't everything I make homemade? I write a food blog! Redundant, no? Onward...)
White Sweet Corn
Rhubarb Crumble with Vanilla Custard

Vidalia Onion Pie

Chicken and Red Potatoes

Kids lovin' the outdoor dining!

Recipes are linked where necessary, and this is the onion pie:

Four Corners Vidalia Onion Casserole
Printable Recipe

3 cups finely chopped Vidalia onion
3/4 stick unsalted butter
1/2 can cream of chicken soup
2 eggs
1 1/2 cups Parmesan cheese - grated
hot sauce, pepper, dill, parsley and creole seasoning - all to taste
shredded sharp cheddar cheese - enough to cover each layer
single shallow pie crust

Lightly brown onions in butter in a large frying pan. Stir in soup, eggs, Parmesan and seasonings. Layer the pie crust alternately with several layers of onions and cheddar - ending with cheddar. Bake at 325 degrees F until cheese is light brown - about 1 hour.

**I did this with an unbaked crust and sliced the onions rather than chopping. It was DELICIOUS!

Veggie Wednesday: New Potato Salad with Hazelnuts

New Potato Salad with Hazelnuts
6 servings
Printable Recipe

2 lb small new red potatoes (about 12 to 18 potatoes)
1 c hazelnuts
2 T chopped fresh chives
2 T chopped fresh parsley

Vinaigrette
2 T red wine vinegar
1/4 t Dijon mustard
1/2 t salt
Freshly ground pepper to taste
4 T olive oil
2 T hazelnut oil

Preheat oven to 350'F Scrub but do not peel potatoes.
Steam potatoes until tender, 15 to 25 minutes, depending
on size. Set aside until cool enough to handle.
While potatoes are cooling, spread hazelnuts on baking sheet.
Toast at 350'F for 10 minutes.
Rub hot hazelnuts in towel to remove skins.
Chop nuts coarsely.
Cut potatoes in quarters or eighths.
In large bowl, combine nuts, chives, and parsley.
Whisk vinaigrette and drizzle over salad. Toss gently.
Serve warm or at room temperature.

To make Vinaigrette: In small bowl, combine wine vinegar,
mustard, salt and pepper. Whisk until blended.
Gradually whisk in olive oil and hazelnut oil in a thin stream
until blended.

Victoria Magazine - July 1993

Summer Cooking 101 Part V, Salads

I fully realize that I never finished my 12 week-series on Summer Cooking last year. Look on the bright side, I'm 5 posts ahead now! Ha ha. I'll be finishing this series up some summer, I suppose!

This part is all about everyone's favorite hot weather fare: salads.

Salads are on of the most versatile dishes ever created. From side to main, hot to cold, cheeses to meats, grains to greens ... the possibilities are endless. Vegetables and fruits abound this time of year, and there isn't anything easier or cooler to whip up for lunch or dinner.

Keep the heat down in the kitchen by making anything that needs to be cooked for your salad early in the morning or later at night. Many things can be grilled as well, keeping the heat where it belongs - outside.

There are websites galore about choosing the freshest and best produce, here are a few I like:

Produce Oasis
North Dakota State University
Pick Texas
Family Circle

There's no reason not to cut things up ahead of time so that you have them on-hand for quick salads. As long as they are wrapped properly and used within safe time limits, you're good to go. If guests stop by you can throw something together in minutes.

If I had it my way, I'd make a week of meals out of these salads:

California Club Pasta Salad
6 servings
(I don't know where this came from, or I'd gladly credit the author!)

3 cups uncooked medium pasta shells (7 1/2 ounces)
3/4 cup fat-free ranch dressing
1 medium tomato -- chopped (3/4 cup)
1/4 pound deli-style sliced fat-free ham -- cut into 1/2-inch strips
1/4 pound deli-style sliced fat-free turkey -- cut into 1/2-inch strips
2 medium green onions -- sliced (2 tablespoons)
1 (10-ounce) bag washed fresh spinach
1/4 cup imitation bacon-flavor bits

Cook and drain pasta as directed on package. Rinse with cold water; drain.

Toss pasta, dressing, tomato, ham, turkey and onions. Place spinach on
serving platter. Top with pasta mixture. Sprinkle with bacon bits.
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Ginger-Lime Chicken Salad
From BHG.com
Makes 4 servings

1/4 cup nonfat plain yogurt
2 tablespoons lime juice
2 teaspoons grated fresh ginger
2 cups chopped, cooked chicken breast
1 cup snow pea pods, long-bias cut
2 stalks celery, thinly sliced (about 1 cup)
1 tablespoon sliced green onion

Mix yogurt, lime juice, and ginger in a medium bowl.
Add chicken, stirring to coat. Cover and chill for at least 30 minutes.
Toss pea pods, celery, and onion together.
Mix vegetables and chicken mixture together and serve.
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Sirloin Citrus Salad
4 servings

1 lb boneless beef top sirloin cut in 1" thick slices
1 T olive oil
4 c Romaine lettuce, torn
2 oranges, peel and separate into segments
1/4 c toasted walnuts
Sliced strawberries (optional)

Citrus Vinaigrette
makes about 1/3 cup

2 T Orange juice
2 T Red wine vinegar
1 T Olive oil
2 t Honey
1 1/2 t Dijon style mustard

Mix ingredients for Citrus Vinaigrette, reserve. Cut steak into 1/8"
thick strips; cut each strip in half. Heat oil in a large non-stick
skillet over medium-high heat. Stir-fry beef (1/2 at a time) 1 to 2
minutes. Remove with a slotted spoon; season with salt, if desired.
Toss beef and oranges in a large bowl. Sprinkle with walnuts. Drizzle
with vinaigrette, garnish with strawberries, serve immediately.

Source: Beef Board pamphlet
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This Fresh Fruit Salad from About.com looks delicious, too!

Veggie Wednesday

I just did a post over at Family.com all about pasta salad. This one is a variation of my own favorite pasta salad, but without the meat or cheese. Now that I've posted it I'm definitely in the mood for making it!

Anne's Veggie Pasta Salad
Hands-On Time: 15 minutes
Ready In: 2 hours
Serves: 6-8
Printable Recipe

1 lb rotini (any type)
3 large tomatoes peeled seeded and chopped OR
1 pint grape tomatoes-halved
1 large cucumber peeled seeded and chopped
2 small green peppers seeded and chopped
1 can black olives drained and sliced
2c cooked and drained cut green beans
2c broccoli florets - raw
2c cauliflower florets - raw
2c or 1-15 oz can kidney or small white beans-drained
1 c shredded carrot
1 large bottle (at least 24 oz) Italian dressing-more if the salad will sit overnight.

Cook pasta and drain well-cool completely. Add remaining ingredients and toss to mix. Refrigerate for several hours before serving.

Veggie Wednesday

Veggies and fruit in one of my favorite combinations.

Classic Waldorf Salad

Created at New York's Waldorf-Astoria Hotel in 1896 by the maître d'hôtel, Oscar Tschirky.

1 cup apples chopped
1 tablespoon lemon juice
1 cup celery, chopped
1/4 cup mayonnaise
1/4 cup raisins (optional)
1/4 cup walnuts (optional)

Sprinkle chopped apples with lemon juice.
Add all other ingredients.
Toss to coat all pieces with mayonnaise.

Serves 4 as a side.

Totable Dinner

This evening we are going to have dinner with our new "landlords" at the home we will rent from them. They are missionaries to Uganda and will be gone for 4 years! I decided to take something easy and so I will be taking our favorite Muffuletta (3 variatons!), chips, classic potato salad, mini-no-bake cheesecakes, and lemonade.

I'll also be taking paper everything so there are no dishes for anyone!

Muffuletta ala Anne
Printable Recipe

1 large round loaf of bread (traditionally Italian)
1/2 lb hard salami-sliced
1/2 lb sliced ham
1/2 lb smoked turkey
1/2 lb sliced cheese
1/2 c chopped black olives
1/2 c chopped spanish olives with pimiento
2 plum tomatoes sliced
1/2 c Italian dressing

Cut loaf in half horizontally. Remove inside of bread leaving a 1" ring at edge. Layer meat and cheese alternately, I usually make 2 layers. Top with sliced tomato, chopped olives, and drizzle with dressing. Replace top of bread and wrap tightly in plastic. Refrigerate for several hours and remove from plastic. Cut into 6 wedges.

Serves 6

Classic Potato Salad
Printable Recipe

1 c mayo
2 T vinegar
1 teaspoon sugar
Salt and pepper to taste
4 c potatoes (5 to 6 medium) cooked, peeled, and cubed
1 c sliced celery
1/2 c chopped onion
2 hard-cooked eggs, chopped

Combine mayo, vinegar, salt, sugar and pepper.
Stir in remaining ingredients. Cover and chill several hours.
Makes 5 cups.

July 4th Food

We spent yesterday evening at MIL's for the 4th and, as usual, she had a good food spread. Sausage sandwiches with peppers (yellow! not traditional green) and onions in a tomato sauce, hot dogs on the grill for the kids (both with bakery fresh cut-your-own rolls), crudites (cauliflower, celery, grape tomatoes and baby carrots with dip), *red potato salad, *bow tie pasta salad (with big strips of red pepper, slices of summer squash, and black olives among the veggies), chips, and several drinks including pink lemonade.

Dessert was a display of cupcakes decorated like an American flag (cute!), *cherry pie, and bite-sized brownies.

*These are variations on a couple recipes MIL served since hers were all store-bought.

Red Potato Salad
Printable Recipe

10 red bliss potatoes (that means the small ones!) cooked and cubed
1 c mayo
1 clove garlic,minced
1t dried dill
1/2 small onion-finely chopped
2t grainy brown mustard
1t sugar

Combine mayo and seasonings-blend well. Add to potatoes
and toss until well combined. Thin with milk if
necessary.


Bow Tie Pasta Salad
Printable Recipe

1 lb box bow ties-cooked and drained
1 large yellow pepper-cut into strips
1 large red pepper-cut into strips
1 large green pepper-cut into strips
1 large summer squash (yellow) cut into thin slices
1 can ripe black olives-drained-each cut in half
1 bottle of your favorite Italian dressing

Mix it all together and let sit in the refrigerator for several hours. That's it! You can definitely add whatever else you'd like to this--salami and cheese chunks, other veggies, etc.


Basic Cherry Pie
Printable Recipe

Pastry for 2-crust pie
1 egg
water
4 cups fresh pitted sour cherries
OR 2 -1 pound cans tart cherries, drained, with 1/3 cup juice reserved
2-3/4 tablespoons quick-cooking tapioca
1/4 teaspoon salt
1 cup sugar
2 teaspoons lemon juice
1/4 teaspoon almond extract
2 tablespoons butter, cut in little cubes

Combine egg and 1 tablespoon water to make egg glaze. In 9-inch glass pie pan, place 1 piece of pastry. Brush with egg glaze. Keep pie crust in refrigerator while making filling.
Preheat oven to 425 degrees F.

Combine fruit, tapioca, salt, sugar and extract. (If using canned cherries add reserved fruit juice. Stir and let mixture stand for 5 minutes.
Spoon mixture in prepared crust. Dot with butter cubes. Use egg glaze to moisten rim of pie. Roll-out top crust to 1/8-inch thick. You may either cut crust into 1/2-inch strips or put pastry on as is. Just be sure to cut vents into the top. Make sure pastries are pinched together. Either brush top crust with egg glaze or milk. If using milk, sprinkle top with sugar.

Bake for 20 minutes and then use foil around the crust edges to protect from burning. Bake for 20 more minutes. Cool on wire rack.

Serve plain or with whipped cream.