De Ma Cuisine

Salads Archive

Monday

11

March 2013

0

COMMENTS

Balsamic-Lemon Dressing

Written by , Posted in Condiments, Fruit, Gluten Free, Salads, Sauces, Vegan, Vegetarian

 

Balsamic-Lemon Dressing
Recipe Type: Condiment, Dressing, Salad Dressing
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 2-4
Ingredients
  • 3 T balsamic vinegar
  • salt
  • pepper
  • 1 t dijon mustard
  • 1 t maple syrup
  • 2-3 T lemon juice
  • 3/4 C olive oil
Instructions
  1. Whisk together all but oil. Stream in oil, whisking as you do (creating an emulsion).

 

Friday

1

March 2013

0

COMMENTS

Simple Orange Salad

Written by , Posted in Breakfast, Brunch, Dessert, Fruit, Gluten Free, Lunch, Salads, Sides, Snacks, Vegetarian

Simple Orange Salad

Recipe Type: Fruit, Salad, Dessert, Breakfast, Brunch, Lunch
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 6
Oranges fancied up.
Ingredients
  • 3 navel oranges (or 4-6 mandarin oranges)
  • 1 t lemon juice
  • zest from 1 lemon
  • pinch cinnamon
  • 1 t honey
Instructions
  1. Whisk together lemon juice, zest, honey, and cinnamon.
  2. Toss dressing with oranges.
Calories: 51.75 Fat: .04 Carbohydrates: .33 Protein: .92

 

Monday

25

February 2013

0

COMMENTS

Winter Veggie Taco Salad

Written by , Posted in Beans, Cheese, Dinner, Gluten Free, Legumes, Lunch, Main Dishes, Salads, Vegetables, Vegetarian

Winter Veggie Taco Salad

Recipe Type: Salad, Main, Lunch, Dinner, Stove Top, Easy, Quick
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Winter veggies are added to Taco Salad to bring spring a little bit early.
Ingredients
  • 1/2 C beans, cooked
  • 2 T water
  • 1/8 t smoked paprika
  • dash cayenne
  • dash chili powder
  • salt
  • pepper
  • 4 C lettuce, torn
  • 1/4 C carrot, chopped or grated
  • 1/2 C broccoli, bite sized pieces
  • 1 C cauliflower, bite sized pieces
  • 2 T almonds, chopped
  • 1/4 C cheese, grated
  • 2 C chips, crumbled slightly
  • 1/4 C salsa
Instructions
  1. Heat beans, seasonings, and water in a small pot over low heat for about 5 minutes, or until beans are heated through.
  2. Top lettuce with beans and remaining ingredients. Toss and serve.
Calories: 268.21 Fat: 11.83 Carbohydrates: 15.66 Protein: 25.32

 

Wednesday

6

February 2013

0

COMMENTS

Mache and Citrus Salad

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Lunch, Meat, Pork, Salads, Vegetables

Mache and Citrus Salad

Recipe Type: Salad, Main, Vegetables, Meat, Fruit, Nuts, Easy, Roasting, Greens
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 2 slices bacon, cooked and crumbled
  • 1 1/2 C mache
  • 1 1/2 C beet greens
  • 4 large navel oranges, peeled and chopped
  • 1 apple, chopped (toss with orange juice so they don’t turn brown)
  • 1/4 C feta cheese, crumbled
  • 1/4 C pistachios, chopped
  • Beet Chips
  • Buttermilk Dressing
Instructions
  1. Cook bacon. Remove from pan and drain on a paper towel. Cool, then crumble.
  2. Top greens with oranges, apples, feta, bacon, pistachios, and beet chips. Toss with dressing.

This recipe was inspired by a salad my friend, Christy, told me about. 🙂

Wednesday

5

December 2012

0

COMMENTS

Mom’s Roasted Beet Salad

Written by , Posted in Cheese, Dinner, Gluten Free, Holiday, Legacy, Lunch, Roasting, Salads, Sides, Vegetables, Vegetarian

Mom’s Roasted Beet Salad

Recipe Type: Salad, Side, Dinner, Lunch
Author: Susan Pries (Adaptations by Rachel Oberg – De Ma Cuisine)
Prep time:
Cook time:
Total time:
Serves: 4-6
Beets are roasted, almonds are coated with honey, spinach and beet greens are torn, making up a delightful salad. Perfect for the holiday season, or any time of year.
Ingredients
  • 2-3 medium beets (I halved them for roasting)
  • 4 T olive oil
  • 1 t lemon juice (I used orange juice)
  • 1 T balsamic vinegar
  • 1/2 T honey
  • 1 T dijon mustard
  • 1/2 t dried thyme
  • 1/2 t garlic (I used 1/8 t garlic powder)
  • 1/4 t salt (my addition)
  • bit of pepper (also me)
  • 1 C almonds, coarsely chopped
  • 1 T butter
  • 2 T honey
  • 4-8 C greens (I used beet greens and spinach)
  • 1/4 C feta cheese (I didn’t have feta, so I used parmesan, Gorgonzola or Blue cheese would also be yummy)
Instructions
  1. Wash and halve beets. Bake at 350F for 45-70 minutes, or until tender, but not mushy.
  2. When cool enough to handle, peel and julienne (cut to look like matchsticks).
  3. Whisk together lemon or orange juice, vinegar, 1 T honey, dijon, thyme, garlic, salt, and pepper. Stream in olive oil and whisk, creating an emulsion.
  4. Combine beets with dressing. Let flavors meld for about 3 hours before serving (I tasted it right away and it was good too).
  5. Heat almonds with butter and honey to coat and thicken slightly. Cool (if they get too solid, re-heat).
  6. Top greens with beet mixture, cheese, and almonds.

 

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