Category: SALADS, SALSAS & SLAWS

Hubby used to have this wonderful goat cheese salad at a local little haunt.  We specifically went a few days back so he could have that salad and found they had removed it from the menu.  So I decided to be bold and ask for the recipe so I could re-create it for him and guess what? They gave me the recipe!

When I went to the grocery store yesterday I had trouble finding plain goat cheese so I used a lemon infused one instead.  I also used my Sweet Honey Catalina for dressing instead of bleu cheese this time since I had some on hand that needed used up.

GOAT CHEESE SALAD
Lettuce greens
1 tomato per person
Juice of 1 lemon
pickled beets
small sweet onion, sliced
Fresh ground salt and pepper to taste
3-4 slices goat cheese per person
Panko Crumbs
1 large egg , beaten well
1-2 tablespoons coconut oil
Fresh ground hazelnuts
sliced olives (optional)
bleu cheese dressing 

• In a shallow bowl place the sliced onions on the bottom.
• Pour the can of pickled beet slices over the onions. Set aside.
• Slice goat cheese and place on a plate in a single layer.  Cover and freeze for 15 minutes.  This makes the soft cheese easier to work with.
• While the cheese is in the freezer prepare the lettuce and tomatoes.
• Sprinkle the lemon juice, salt and pepper over the lettuce and tomatoes. Set Aside.
• In a small food processor grind together the Panko crumbs and hazelnuts in equal proportions until you have enough to evenly coat your cheese slices.
• Dredge the goat cheese in the egg first and then the nut crumbs.
• Over a fairly high heat melt the coconut oil.
• Quickly sear the cheese slices on both sides.  The goal here is to brown the crumbs and protect the cheese inside so don’t linger.
• Drain onions and beets of juice and add to the sides of your salad.
• Top with dressing and goat cheese slices.
• Enjoy.

NOTE: Goat cheese is REALLY soft.  The best way to slice it to get even slices is with dental floss.

12 HOUR SALAD
1 cup slivered carrots
1 tomato chopped
4 cups torn salad greens
1/2 cup chopped celery
2 bunches green onions, sliced
1 can Le Seur peas, drained well
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 tablespoon sugar
1 cup shredded cheddar
4 hard boiled eggs, sliced
1/4 pound bacon, cooked & crumbled
Juice of 1 lemon

• Put tomatoes on the bottom.
• Layer carrots, salad greens, chopped celery, sliced green onions, and LeSeur peas in a salad bowl on top of tomatoes.*
• Whip together the mayonnaise, sour cream, and sugar and spread over vegetable layer making sure to seal the mayonnaise layer to the edge of the bowl – this keeps the air out and prevents the lettuce from wilting.
• Sprinkle salt, pepper, eggs, cheese and bacon over the mayonnaise layer.
• Cover and refrigerate over night.
• Add lemon juice and toss just before serving.

*Add whatever vegetables you like, radishes, green peppers, etc…
NOTE: When adding cucumber or tomato be sure to place UNDER the lettuce!

This is a great fall recipe with the abundance of apples to be had.

APPLE COLE SLAW
1/2 cup buttermilk
4 tablespoons apple cider vinegar
2 tablespoons avocado oil
1 bag (or cut your own) slaw mix (I like the cabbage and carrot combo
1 apple (I like honey crisp), cut into slivered pieces

• Whisk together buttermilk, apple cider vinegar and avocado oil.
• Pour over slaw and apple mix in a large bowl
• Toss to coat.
• Chill.

CHICKEN SALAD
3 cups diced cooked chicken
1/2 cup sliced celery
1 bunch green onions thinly sliced
4 large sweet pickles, minced
1/4 cup mayonnaise
a dash of lemon juice
salt and pepper to taste

CHICKEN SALAD

• Mix all together and chill.
• Serve over sliced tomatoes along with fruit and deviled eggs for a complete meal.

AVOCADO CITRUS SALAD
2 medium ripe avocados, peeled & sliced
2 medium oranges, peeled & sectioned
1 medium pear, cored & thinly sliced
1 cup grapes, halved
1/2 cup snap peas, halved
1/4 cup walnuts, chopped
8 cups torn salad greens
1/2 cup peanut oil
Juice of one lemon
3 tablespoons apple cider vinegar
3 tablespoons sugar
1 teaspoon salt
Pepper to taste

• Whisk together the oil, vinegar, sugar, lemon juice and salt until sugar and salt are completely dissolved.
• Pour the dressing mix over the avocados and let sit while you prepare the remaining ingredients.
• Toss remaining ingredients in salad bowl.
• Pour the dressing over salad and gently toss to coat well.
• Serve immediately.

watermelon chunks
prosciutto chiffonades
green onions, thinly sliced
1/4 cup red wine or balsamic vinegar
1/3 cup extra light extra virigin olive oil
salt and pepper to taste

• In a small food processor whip together the vinegar, salt and pepper.
• Gradually add the oil until well blended.
• Pour over sald makings and toss gently.
• Serve immediately and enjoy.

FARMERS MARKET SALAD
1 Kiwi, sliced
1 hard boiled egg, sliced
1/2 cantaloupe, sliced thin
1/2 cucumber, sliced
1 cup grape tomatoes, halved
1/2 cup rotisserie chicken pieces
4 green onions, sliced thin
4 large romaine leaves, torn
salt & pepper
2 tablespoons 1000 Island dressing
2 tablespoons balsamic vinegar

• Layer salad ingredients together.
• Whisk together vinegar and dressing.  Pour over salad ingredients.
• Toss & Enjoy.

NOT YOUR MOTHER’S POTATO SALAD
2-3 pounds potatoes, washed well
6 eggs, hard boiled
1 bunch green onions, chopped
2 cloves garlic, minced
2/3 +/- cup Bob’s Bleu Cheese dressing
1 1/2 teaspoon Frank’s red pepper sauce
1/3 cup sweet pickle relish
2 tablespoons orange champagne vinegar
salt and pepper to taste
paprika for garnish

• Hard boil eggs. Cool and set aside.
• Boil potatoes in salted water until tender. Cool and set aside.
• Drain pickle relish in sieve for 10 minutes to remove excess juice.
• Mix together the bleu cheese dressing, hot sauce, vinegar, salt and pepper, onions and garlic until well blended. You may or may not need to add more dressing to reach the desired consistency.

• Grate the hard boil eggs into the bowl and toss well.
• Grate 1/2 of the potatoes into the bowl and toss until well blended.
• Chop remaining potatoes into bite size pieces and fold into mixture.

• Chill well.
• Top with paprika garnish before serving.

CHICKEN SPINACH TOSS
1/4 pound bacon, diced
2 cups rotisserie chicken pieces
1 avocado, sliced
1 large bunch spinach
1 large green onions, sliced
1 orange, cut into pieces
1/2 cup pomegranate pieces
Juice of 1 lemon
1 batch Champagne Salad Dressing
Homemade Parmesan Cheese Bread 

• Wash spinach leaves and dry well.
• Toss with the onions, oranges and pomegranate seeds.
• Sprinkle lemon juice over spinach mix and refrigerate.
• Brown the bacon pieces until crisp.
• Add chicken pieces until heated through.
• Slice avocados, plate them and season with salt and pepper.
• Pour desired amount of dressing over the spinach mix and toss well. 
• Top with chicken bacon mixture.
• Enjoy!

Need a quick, easy and pretty side dish for Thanksgiving?  I have it right here for you!

CUCUMBER POMEGRANATE SALAD

• Arrange cucumbers, green onions and pomegranate seeds on serving plate.
• Generously salt and pepper.
• Pour dressing over top.
• Chill.
• Enjoy!