Salads

  • Blueberry Drizzle Salad

    June 13 2018 in Post Categories: RecipesSalads

    8 cups mixed greens ½ cup slivered almonds (toasted) ¼ cup feta cheese DRESSING: 2 tablespoons fresh/bottled lemon juice 1 clove garlic ¼ teaspoon sugar ¼ teaspoon salt ¼ teaspoon Dijon mustard ¼ cup olive/vegetable oil Whisk together lemon juice, garlic, salt and mustard. Add oil gradually. Combine greens, almonds and cheese. Toss with dressing.

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  • Flank Steak Salad with Citrus Dressing

    January 18 2018 in Post Categories: RecipesSalads

    Grilling has become a year round way to cook. Partly for the convenience and also because it has been discovered to be one of the healthiest ways to cook. The flank steak is a relatively lean cut of meat with lots of flavor. The quickest and easiest way is to buy it pre-marinated. Grill it

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  • Barbecue Romaine Salad

    September 07 2016 in Post Categories: RecipesSaladsAppetizer

    This recipe originally came to use through Karen and Linda, and apart from the “WOW” factor, it is really delicious. What I used is a pack of Any Boy Romaine Hearts. I split them lengthwise (do not trim off the rusty-butt, as it helps to hold all the leaves together). Arrange the sliced halves cut

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  • Cheese Please!

    June 10 2016 in Post Categories: NewsA Little Slice of EvanRecipesSalads

    We will be featuring two cheeses that I enjoy great; the first is Buffalo Mozzarella and the second is Burrata. These are both fresh cheeses, and I love them in salads, especially Caprese with beauty sliced tomatoes and fresh basil.

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  • Super Bowl: Creamy Red Cabbage Coleslaw

    January 26 2015 in Post Categories: RecipesSaladsAppetizerVegetablesSauces & Relishes

    Ingredients: 3 cups of red cabbage, shredded 2 carrots, julienned or grated 1 tablespoons basil, finely chopped 3 tablespoons mayonnaise 1 teaspoon sugar 1 tablespoon white wine vinegar 2 tablespoons whipping cream (35%) salt and pepper, to taste Method: In a large bowl, add red cabbage, carrots, bail, mayonnaise, sugar, white wine vinegar, and whipping

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  • Autumn Kale Salad

    October 30 2014 in Post Categories: NewsA Little Slice of EvanSalads

    Autumn Kale Salad Here is a nice autumn salad that features some of the fruits of the fall season along with now beloved kale from Proud Italian Cook. Feel free to put your own twist on it by changing up the type of fruits and nuts that your family enjoys.  Salad Ingredients: 1 bunch of

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  • New Potato Salad with Mrs. McGarrigle’s Mustard

    July 16 2013 in Post Categories: Salads

    2 pounds new potatoes 2 tablespoons Mrs.McGarrigle’s Lemon Dill Mustard 2 tablespoons champagne or white wine vinegar 1/3 cup extra virgin olive oil finely chopped red onions freshly chopped dill 1-2 tablespoons freshly squeezed lemon juice italian parsley fleur de sel & freshly ground pepper   Variations: Add chopped chives or finely chopped green onion

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  • Tuna Loin Salad Nicoise

    July 04 2013 in Post Categories: SaladsFish & Shellfish

    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: RecipesSalads

      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: RecipesSalads

    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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