ST. TROPEZ SALAD
This is a recipe from Harold's Restaurant, in Portsmouth, Ohio (burned to the ground now), which was the finest restaurant in south-central Ohio for half a century. I'd flag this one for a try later if you're not going to use it right now. Cooking time includes "chilling" time in the refrigerator. Enjoy!
Provided by Bone Man
Categories Spinach
Time 25m
Yield 1 large salad, 1 serving(s)
Number Of Ingredients 10
Steps:
- Place the mixed greens and spinach on a chilled salad plate.
- Arrange the hearts of palm on the chilled greens.
- Cut the artichoke hearts into pieces and place on the greens. Arrange the orange pieces on the salad. Sprinkle the feta cheese on top.
- Dress the salad with the lemon oil dressing and the champagne dressing.
- Garnish with the alfa sprouts and the parsley sprigs.
Nutrition Facts : Calories 405.4, Fat 13.1, SaturatedFat 6.4, Cholesterol 59.3, Sodium 2215.9, Carbohydrate 61.9, Fiber 22.7, Sugar 16.4, Protein 22.3
MEDITERRANEAN RICE SALAD
Make and share this Mediterranean Rice Salad recipe from Food.com.
Provided by cookiedog
Categories Long Grain Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 teaspoons salt and the rice. Turn heat to low, cover and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.
- In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp salt.
- Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toos to combine. Serve at room temperature or cold.
Nutrition Facts : Calories 282.3, Fat 14.3, SaturatedFat 4.3, Cholesterol 16.7, Sodium 717.4, Carbohydrate 32.9, Fiber 1.7, Sugar 2.5, Protein 6
BROWN RICE SALAD WITH MUSHROOMS AND ENDIVE
Triticale is a hybrid grain made from wheat and rye, which farmers and health food stores alike had high hopes for in the 1970s. It is a good source of phosphorus and a very good source of magnesium, but apparently the yields were disappointing to farmers and it never really caught on among consumers. I had sort of forgotten about it until I came across it again recently at Bob's Red Mill. I like its chewy texture and earthy flavor, both very similar to farro or wheatberries. Any hearty, toothsome grain works well in this salad, so I've given you a choice.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 2h
Yield Serves 6
Number Of Ingredients 19
Steps:
- If using brown rice or barley, toast first: Heat a medium saucepan over medium-high heat and add the barley or brown rice. Stir in the pan until the grains begin to smell toasty, about 5 minutes. Add the stock or water and salt (1/2 to 3/4 teaspoon) and bring to a boil. Reduce the heat to low, cover and simmer 40 to 45 minutes, until tender. If all of the liquid has not been absorbed, drain and return to the pan. Place a clean dish towel over the top of the pan and return the cover. Let sit undisturbed for 10 minutes. If using triticale, soak in 3 cups water if you have the time for 1 hour before cooking. Combine in a saucepan with the soaking water (or drain and use 3 cups stock), bring to a boil, add salt to taste, reduce the heat and simmer 45 to 50 minutes, until some of the grains have begun to splay. Turn off the heat and let steep for 15 minutes in any liquid remaining in the pan, then drain.
- Heat the olive oil in a large, heavy skillet over medium-high heat and add the shiitake mushrooms. Cook, stirring, until they begin to sweat and color slightly, 2 to 3 minutes. Add the garlic, sage, and salt to taste and sauté just until the mushrooms are tender, about 1 minute. Turn off the heat, add the regular mushrooms and 1 tablespoon of the dressing, and stir together. Stir in the cooked grains and the herbs. Add salt and pepper to taste.
- When ready to serve, whisk the remaining salad dressing and add to the grains and mushrooms. Stir over medium heat until heated through. Add the endive, toss together and serve.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 21 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 527 milligrams, Sugar 3 grams, TransFat 0 grams
ST. TROPEZ HOLIDAY CRANBERRY MOUSSE
Make and share this St. Tropez Holiday Cranberry Mousse recipe from Food.com.
Provided by Carolyn M.
Categories Low Protein
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Drain pineapple well, reserving all juice. Add enough water to juice to make 2 cups. Heat to boiling in saucepan.
- Add jello, stir to dissolve. Remove from heat.
- Add cranberry sauce, stir to dissolve. Add lemon juice, peel and nutmeg.
- Chill until mixture thickens slightly.
- Blend in sour cream, then fold in pineapple and pecans. Chill until firm.
Nutrition Facts : Calories 364.1, Fat 16.4, SaturatedFat 7.1, Cholesterol 29.9, Sodium 162.2, Carbohydrate 54.2, Fiber 1.8, Sugar 51.3, Protein 3.9
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