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Buttermilk Dressing for Salads

Ingredients:

1/2 cup buttermilk
2 TBS white vinegar
2 TBS fresh chives, chopped
1 TBS mayonnaise
salt to taste
black pepper to taste

Directions:

Add buttermilk to a small bowl. Add in white vinegar and mix well. Add chives, then mayonnaise and salt and pepper. Mix well.

Optional:  to lower the calorie count in this recipe, you can use low-fat buttermilk and low-fat mayonnaise

Arugula With Fresh Citrus, Heirloom Tomatoes, and Shaved Sweet Onion

Ingredients:

1 orange
1 lemon
1 lime
1/2 cup white wine vinegar
2 Tbsp. chopped shallot
2 sprigs thyme
1 Tbsp. Dijon mustard
1/2 cup extra virgin olive oil
Cracked pepper and sea salt, to taste
1 1/2 cups organic arugula, washed
Heirloom tomatoes (1 red and 1 green, or whatever looks best at the market), seeded and sliced into thin wedges
1/4 cup shaved sweet onion (try Vidalia, Wala-Wala, Maui, or Peruvian sweet)

Directions:

For the Dressing:
• Zest a small amount of orange, lemon, and lime.
• Remove the citrus segments over a bowl to catch the juice. Squeeze the remaining juice from the citrus.
• Reserve 1/4 cup of the fresh juice and place the rest in a pot with the zest, vinegar, shallot, and thyme.
• Simmer to reduce to a syrup.
• Strain into a blender, add the mustard, and drizzle in olive oil to raise an emulsion.
• Add the reserved citrus juice to thin and freshen the dressing. Season with salt and pepper.

For the Salad:
• Toss the greens, citrus segments, tomatoes, and onions with the dressing and serve.

Wasabe Vegetable Salad

A healthy recipe - could be used as a side dish or a stand alone snack. Warning though, not everybody would appreciate wasabe.

Ingredients:

Rommaine Lettuce
Turnips
Carrots
Bell Pepper
Crab Sticks (frozen)

Dressing:

Mayonnaise
Fresh Milk or Evaporated Milk (preferably Alpine evaporated milk)
White Pepper
Wasabe

Procedure:

Wash the vegetables thoroughly. Prepare the lettuce as you like. Cut the rest of the vegetables into long strips. Shred the crab sticks into strips.

In a small bowl, place the mayonnaise and add the milk to your desired consistency. Add a little pepper. Add wasabe to taste.

Cabbage Salad with Shredded Chicken Recipe (Goi Ga)

This is a Vietnamese salad. Salads are popular in Vietnam. Simple combinations such as cooked chicken and shredded cabbage are given an exotic touch by the addition of chopped mint and fresh coriander leaves and the inevitable fish sauce (nuoc mam) used as a dressing.

Ingredients : Serves 4

200 grams Chicken breast, cooked and shredded

200 grams Cabbage, finely sliced

1 Carrot, coarsely grated

Mint leaves and coriander , finely chopped

Salad dressing: 5 tbps fish sauce, 2 cloves garlic, 2 chilies, 5 tbps water, 2 tbps sugar

Shrimp crackers, deep fried

Method :

* Combine chicken, cabbage, carrot, coriander and mint leaves in a large mixing bowl.
* Add salad dressing and toss well to combine.
* Arrange salad on a plate and serve with shrimp crackers on top.

Smoked Ham and Grapes Salad with Honey-Mustard Dressing

Ingredients:

¼ kg assorted salad greens, washed and dried
120 g smoked ham, sliced into strips
¼ kg seedless grapes, halved

Honey-Mustard Dressing:
1/3 cup red cane vinegar
1/3 cup honey
1/3 cup mayonnaise
3 tablespoon Dijon mustard
½ teaspoon iodized fine salt
1/3 cup vegetable oil

Directions:

1. Chill salad greens, ham, and grapes. Arrange in individual salad bowls if desired before chilling.

2. Heat red cane vinegar and honey. Stir until honey is dissolved. Simmer for 3 minutes. Remove from heat and cool.

3. Whisk in mayonnaise, mustard and salt until well-blended.

4. Gradually whisk in vegetable oil. Chill if desired.

5. Serve with chilled salad mixture.

Beef Lettuce Rolls

This recipe can make 18 servings.

Ingredients:

3/4 kg beef tenderloin or sirloin, tapa-style then sliced
3 tablespoon sesame oil
1/3 cup cooking oil
3/4 to 1 kg wide iceberg lettuce leaves, rinsed and dried
3 cups cooked rice, divided into 36

Marinade:
12 cloves garlic, crushed
1 1/2 tablespoon tausi, rinsed once then mashed
1/2 tablespoon iodized fine salt (or 1 1/2 tablespoon iodized rock salt)
3/4 teaspoon pepper
750 g spaghetti sauce
1 tablespoon chili pepper sauce

Direction:

1. Marinate meat for 10 minutes. Fry over high heat (in 12 small batches) in sesame and cooking oil until brown and tender. Divide mixture into 36.Set aside.

2. Roll meat mixture and rice in 2 lettuce leaves. Secure with toothpicks. Serve immediately.

Pasta-Chicken Waldorf Salad

A Waldorf salad is a salad containing thinly sliced apples, finely diced celeries, chopped walnuts and mayonnaise (or mayonnaise-based) for dressing. Here is a recipe of a Waldorf salad that includes pasta and chicken. It is simple, easy-to-do and not to mention, very delicious and good for the health.

Ingredients:

Dressing:
125 ml 0% fat strawberry yogurt
2/3 cup mayonnaise
234 g fresh cut crushed pineapple
3/4 teaspoon iodized fine salt

Salad:
1 cup salad macaroni
1/4 kg chicken breast fillet
1 piece red apple, cut into tidbits
1 piece green apple, cut into tidbits
1/3 cup diced or sliced celery
2 tablespoon coarsely chopped toasted walnuts

Directions:

1. Prepare dressing. Chill.

2. Simmer chicken in 1 cup of water with 1/8 teaspoon of iodized fine salt (or 3/8 teaspoon iodized rock salt) until tender. Drain then dice.

3. Toss all ingredients and add dressing. Mix well.

4. Chill for 1 hour before serving.

Pork / Chicken Adobo Recipe

Estimated cooking time: 50 minutes

Adobo Ingredients:

*

1/2 kilo pork, cut in cubes
*

1/2 kilo chicken, cut into pieces
*

1 head garlic, minced
*

1/2 yellow onion, diced
*

1/2 cup soy sauce
*

1 cup vinegar
*

2 cups of water
*

1 teaspoon paprika
*

5 laurel leaves (bay leaves)
*

4 tablespoons of cooking oil or olive oil
*

2 tablespoons cornstarch
*

3 tablespoons water

Adobo Cooking Instructions:

*

In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.
*

Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
*

Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
*

Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.
*

Serve hot with the adobo gravy and plain rice.

Adobo Cooking Tips:

*

You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

Chicken, Celery and Radish Salad

Ingredients:

Topping:
1/2 cup plain yogurt
1 tablespoon mayonnaise
4 tablespoons prepared horseradish

Salad:
2 boneless skinless chicken breast halves (about 1 pound)
1/2 cup dry vermouth
1/2 head garlic, halved crosswise
2 teaspoons kosher salt
1 sprig fresh rosemary
1 bay leaf
1 teaspoon red pepper flakes
2 ribs celery, with some leaves, thinly sliced (about 1/2 pound)
1/2 medium bunch radishes, thinly sliced

Dressing:
1 teaspoon Dijon mustard
finely grated zest of 1 lemon
Juice of 1 lemon
Kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

Directions:

1. Drain the yogurt in a paper towel-lined strainer set over a bowl, until thick, about 1 hour. Discard the watery liquid. Whisk the horseradish and mayonnaise into the thickened yogurt.

2. Put the chicken in a saucepan along with the vermouth, garlic, salt, rosemary, bay leaf, red pepper flakes, and water to cover. Bring just to a boil then reduce to a simmer. Cook covered, just until firm, about 10 minutes. Pull pan off of the heat, and allow the chicken to cool in the poaching liquid. When chicken is cool, shred into bite-size pieces.

3. Whisk the mustard, lemon zest and juice, salt, and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Toss the chicken, celery, and radishes, in the dressing. Season with salt and pepper, to taste. Drizzle with some of the horseradish cream.

Date-Apple Waldorf Salad

Ingredients:
1 orange
2 c. diced, unpeeled apples
1/2 c. pitted dates, snipped
1/2 c. chopped celery
1/3 c. chopped walnuts
1/4 c. mayonnaise
1 tbsp.sugar
3/4 c. frozen whipped dessert topping, thawed
lettuce cups

Procedures:
1.Peel orange and slice into halves.get the juice (1 tbsp.) and put in the bowl.
2. In a separate bowl, combine the apples, dates, celery, walnuts and orange.
3. Blend the mayonnaise, sugar and reserved orange juice.
4. Fold in the thawed dessert topping.
5. Combine with date mixtures.
6. Serve in lettuce cups for presentation. Makes 6 servings.

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