De Ma Cuisine

Salads Archive

Wednesday

14

March 2012

0

COMMENTS

Coleslaw

Written by , Posted in Dinner, Lunch, Salads, Sides, Vegetables, Vegetarian

Coleslaw
Recipe Type: Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 2-4
Ingredients
  • 1/2 C buttermilk
  • 2 T mayo
  • 1 scant T honey
  • salt
  • 1 t paprika
  • 1 T dijon mustard
  • pepper
  • pinch cayenne
  • 1 t red wine vinegar (or more, to taste)
  • 1/4 C Greek yogurt (or regular yogurt)
  • 1 head cabbage, washed, cored, and finely chopped
  • 1 carrot, grated
Instructions
  1. Whisk together coleslaw dressing ingredients.
  2. Add carrots and cabbage and combine.

 

Wednesday

15

February 2012

0

COMMENTS

Warm Arugula and Orange Salad

Written by , Posted in Fruit, Low Carb, Salads, Sides, Vegetables, Vegetarian

Warm Arugula and Orange Salad
Recipe Type: Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Cook time: 3 mins
Total time: 3 mins
Serves: 2
Ingredients
  • 1 bunch arugula
  • 1/4 C red onion
  • 1 orange, cut in pieces
  • 2 T olive oil
  • 2 T lemon juice
  • 1 T honey
  • salt
  • pepper
Instructions
  1. Heat olive oil in pan. Add onion and cook 2-3 min. Add honey, lemon juice, salt and pepper. Cook 2 minutes.
  2. Arugula on plate, top with orange. Pour dressing over.

 

Wednesday

30

November 2011

0

COMMENTS

Wilted Spinach and Radicchio Salad

Written by , Posted in Dinner, Main Dishes, Meat, Pork, Salads, Sides, Vegetables

Wilted Spinach and Radicchio Salad
Recipe Type: Main, Salad
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2
A rich and hearty fall or winter salad!
Ingredients
  • 3 slices bacon
  • 2-3 handfuls spinach,
  • 1 C radicchio, chopped
  • 3 T Bari Extra Virgin Organic Olive Oil
  • 2 T balsamic vinegar
  • 3 tiny, or 1 medium onion, quartered then sliced
  • splash red wine vinegar
  • 1 T honey
  • 6 whole walnuts, chopped
  • 1 Fuji apple, cut in 1/2″x1/2″ sticks (they don’t have to be too precise)
  • 1/4 t salt
  • pepper
  • pinch nutmeg
  • 1-2 T Havarti cheese, cubed (or use cheddar)
  • 1/8 C parmesan cheese, grated
Instructions
  1. Cook bacon. While bacon cooks: wash spinach and radicchio. Remove stems from spinach and chop radicchio. Chop apple, onion, cheese and walnuts.
  2. Remove bacon from pan and lay on paper towel to drain. Remove most of the grease from the pan, reserving about 2 T. Add olive oil to pan. Add onions and apples, cook 3 minutes over med-heat. Add honey, radicchio, balsamic vinegar, red wine vinegar, salt, pepper, and nutmeg. Turn heat down a bit, and let radicchio wilt down. Add a little more olive oil if needed (to make enough dressing).
  3. To serve, place half spinach on a plate, top with apple and onion mixture. Mix slightly, then add cheese, bacon (crumble once it’s cooled), walnuts and parmesan. Drizzle with a tiny bit more olive oil if desired.
Notes

Serves 2 for a main dish, could serve 4 as a side salad.
Would be good topped with/alongside chicken, beef, or pork chops.
Serve with toasted whole grain bread, for a nice lunch or light dinner.
Apple could be substituted for pears (using less-ripe pears would be best so they don’t get too mushy). Apple could also be raw, instead of cooked. Or, you could do both cooked and raw apples!

Wednesday

16

November 2011

0

COMMENTS

Winter Vegetable Salad

Written by , Posted in Dinner, Holiday, Lunch, Main Dishes, Meat, Pork, Salads, Sides, Vegetables

Winter Vegetable Salad
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 3
It tastes like fall!
Ingredients
  • 1-2 T olive oil
  • 1 butternut squash, peeled and cubed
  • 2 slices bacon, cooked and crumbled
  • 1 apple, cut in medium chunks
  • 1 onion, cut in medium chunks
  • 1 t chili powder
  • 1/8 to 1/4 t cayenne
  • salt
  • pepper
  • 1/2 t smoked paprika
  • 1/2 t sweet paprika
  • Reduced balsamic vinegar (top with)
  • Greek yogurt (for serving)
  • Caramelized onion cheddar cheese (opt.)
  • 1 C spinach
  • pinch nutmeg (for spinach)
Instructions
  1. Toss squash with olive oil and seasonings. Bake at 350F for 30-60 minutes (test at 30 minutes by piercing with a fork to see if it’s done). At 30 minutes in, add apple and onion. Roast until all are soft inside and slightly crispy on the outside.
  2. While squash cooks, bring balsamic vinegar to a boil. Reduce to a simmer and cook until thickened and syrupy.
  3. Cook bacon. Place cooked bacon on paper towel to drain. Crumble when cooled. Remove some or all grease from hot pan, and wilt spinach. Add nutmeg.
  4. Mix all above ingredients. Top with reduced balsamic vinegar and yogurt.

Friday

14

October 2011

2

COMMENTS

Green Salad with Gorgonzola

Written by , Posted in Low Carb, Salads, Vegetables

Green Salad with Gorgonzola
Recipe Type: Salad, Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Creamy Gorgonzola plays nice with cranberries and lettuce.
Ingredients
  • lettuce
  • Gorgonzola cheese
  • dried cranberries
  • tomato, chopped
  • creamy dressing
Instructions
  1. Toss all ingredients together in a medium or large bowl. Serve. Enjoy.

 

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