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Salads

  • Tuna Loin Salad Nicoise

    July 04 2013 in Post Categories: Fish & ShellfishSalads

    For the vinaigrette: 1 1/2 tablespoons lemon juice 1/2 tablespoon Dijon mustard 1/2 cup extra virgin olive oil 4 tablespoons finely chopped red or mild white onion 2 tablespoons finely chopped fresh tarragon 1 garlic clove, minced salt and freshly ground black pepper   For the Salad: 1/2 lb green beans, trimmed and cooked crisp

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  • Sarafino Integrale (Brown Rice) Salad

    April 24 2012 in Post Categories: SaladsRecipes

      2 cups vegetable broth 1 cup Sarafino’s Integrale Rice ½ cup diced celery 1/3 cup Sarafino’s Aspromontano Extra Virgin Olive Oil 1/2 cup dried cranberries, coarsely chopped ¼ cup grated carrot ¼ cup fresh parsley 1 ½  tablespoons Sarafino’s Il Blu Balsamic Vinegar ½ tablespoon maple syrup Sarafino’s sea salt to taste Optional –

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  • Wild Rice Salad

    January 21 2011 in Post Categories: SaladsRecipes

    375 ml (1 1/2cups) cooked Du Bois Wild Rice, cold 250 ml (1 cup) cooked, peeled shrimp 2 tomatoes 2 red apples, diced 2 green onions 1 celery stalk, diced Seasoning Mayonnaise Wash wild rice thoroughly.  Add 125 ml (1/2 cup) wild rice to 375 ml (1 ½ cups) boiling water.  Cover and simmer for

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  • Warm Apple and Fennel Salad

    January 21 2011 in Post Categories: SaladsRecipes

    This is my kind of salad: Crunchy, tangy, light with a sweet finish of warm apples. I always use a firm apple that keeps a bit of texture when cooked. It’s a soothing fall and winter salad that is has nothing green. I’m known for making tart dressings, so if you like a sweeter profile,

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  • Tutti Fruitti Rice Salad

    January 21 2011 in Post Categories: RecipesSalads

    3 cups cooked Rice Select’s Texmati Brown Rice 3/4 cup dried cranberries 1 mango, chopped 3/4 cup chopped pecans, toasted* 3/4 teaspoon ground black pepper 1/2 cup raspberry vinaigrette dressing 1/4 cup plus two tablespoons fresh chopped parsley, divided In large bowl, combine rice, cranberries, mango, pecans, pepper, vinaigrette and 1/4 cup parsley. Toss well.

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  • Thai Caesar Salad

    January 21 2011 in Post Categories: SaladsRecipes

    2 tbsp Thai Kitchen Premium Fish Sauce 1 tbsp fresh lemon juice 1 tsp fresh chopped garlic 1⁄2 tsp black pepper 3 tbsp olive oil 4 cups chopped romaine lettuce 1⁄2 cup grated parmesan cheese In a small bowl, combine fish sauce, lemon juice, garlic, pepper and olive oil. In a large salad bowl, toss

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  • Thai Beef Salad (Yam Neau)

    January 21 2011 in Post Categories: SaladsRecipes

    8 oz. Beef Sirloin, sliced 2 tbsp. soy sauce 2 tbsp. vegetable oil 1 tsp. pepper 1/4 cup onion, sliced 1/4 cup tomato, sliced 1/2 cup cucumber, sliced 3 tbsp. green onions, sliced 1-inch pieces 2 leaves torn lettuce Dressing 2 tsp. bird’s-eye chili 4 tsp. garlic, minced 4 tbsp. fresh lime juice 4 tsp.

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  • Summer Seafood Salad

    January 21 2011 in Post Categories: SaladsRecipes

    2 cups cooked and chilled Rice River Farms Premium Dry Roasted Wild Rice ½ pound cooked crab meat 1 can sliced water chestnuts, drained ½ cup sliced celery ¼ cup sliced green onions, including tops ¼ cup yogurt ¼ cup dairy sour cream 1 tbsp fresh lemon juice ¼ tsp hot pepper sauce ¼ tsp

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  • Summer Fresh Asparagus Salad

    January 21 2011 in Post Categories: SaladsRecipes

    1 bag of mixed salad greens 1 head of boston lettuce cherry tomatoes (vine-ripened are best tasting) bunch of asparagus 1 small red onion Thinly slice red onion.  Cut ½ inch off the asparagus stems and peel the bottoms of stems, wash well.  Blanch asparagus quickly in boiling salted water.  Cool in cold water.  Toss

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  • Strawberry Romaine Salad

    January 21 2011 in Post Categories: RecipesSalads

    1 head Romaine, Boston or other leaf lettuce ½ pint strawberries, sliced ½ cu shredded Monterey Jack cheese ¼ cup chopped walnuts or pecans 1 (12oz) bottle Briannas Blush Wine Vinaigrette Dressing Tear lettuce into bite size pieces.  Toast the chopped nuts 3 to 4 minutes in a 300° F oven.  Combine the lettuce with

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