De Ma Cuisine

Salads Archive

Friday

12

October 2012

0

COMMENTS

Green Salad with Cherry Tomatoes, Almonds, and Figs, with a Maple-Balsamic Vinaigrette

Written by , Posted in Dinner, Fruit, Gluten Free, Low Carb, Lunch, Salads, Sides, Vegan, Vegetables, Vegetarian

Green Salad with Cherry Tomatoes, Almonds, and Figs, with a Maple-Balsamic Vinaigrette

Recipe Type: Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3-4
My go-to green salad. Top it with your favorites and it’s perfect alongside almost any dish!
Ingredients
  • 1 head lettuce (approx.)
  • 15 almonds, chopped
  • 15 cherry tomatoes, chopped
  • 6 roasted figs, sliced
  • Maple Balsamic Vinaigrette
Instructions
  1. Toss sliced figs with a bit of olive oil, salt, and pepper. Bake at 350F for about 20 minutes, or until figs are caramelized and slightly crispy on one side.
  2. Wash and tear lettuce. Top with figs, almonds, tomatoes, and dressing.
Notes

Also yummy in a salad (maybe not all at the same time though): Grated carrot, grated radish, croutons, squash, apples, raisins, pears, peaches, plums, kale, spinach, cucumber, basil, corn, bell pepper, cheese… (obviously to keep it GF the croutons need to be GF, and to keep it vegan, use a vegan cheese or omit it). 🙂

 

Wednesday

15

August 2012

0

COMMENTS

Mom’s Potato Salad – With a Few Tweaks

Written by , Posted in Dinner, Eggs, Legacy, Lunch, Potatoes, Salads, Sides, Vegetables, Vegetarian

Mom’s Potato Salad – With a Few Tweaks
Author: Susan Pries – Tweaked by Rachel Oberg – De Ma Cuisine
My Mom’s Potato Salad, with a few variations
Ingredients
  • 1 1/2 lbs potatoes
  • 3 hardboiled eggs
  • 1 C mayo
  • 1 C Greek yogurt
  • 1 T dijon mustard
  • 1 T white vinegar
  • 1 T maple syrup
  • 3/4 t salt
  • dash paprika
  • onion powder, to taste
  • garlic powder, to taste
  • 1/2 T fresh parsley, chopped
  • 1 T chives, chopped
Instructions
  1. Steam potatoes. Cool.
  2. Whisk together dressing ingredients.
  3. Chop potatoes and eggs.
  4. Combine with dressing.
  5. Serve.

 

Wednesday

25

July 2012

0

COMMENTS

Salmon and Corn Salad

Written by , Posted in Bread, Condiments, Dinner, Eggs, Fish, Leftovers, Low Carb, Lunch, Main Dishes, Meat, Potatoes, Salads, Vegetables

Salmon and Corn Salad
Recipe Type: Salad, Main, Lunch, Dinner
Author: Rachel Oberg – De Ma Cuisine
Serves: 1
A great way to use amazing summer corn and leftover salmon!
Ingredients
  • 1 t olive oil
  • 1/4 C leftover salmon, cold
  • 1/4 to 1/2 C crispy potatoes (leftovers are fine and can be reheated in the toaster oven, or follow the recipe)
  • 1/4 C corn off the cob
  • 1/4 C green beans, chopped
  • 1/4 C zucchini, chopped
  • 1 egg, fried
  • 2 T almonds, chopped
  • 2 C lettuce
  • 1/2 C cornbread croutons
Instructions
  1. (If using leftover crispy potatoes, re-heat in the toaster oven. 350F until they’re hot.)
  2. Heat pan. Add oil. Slowly add egg (I like to pour it from a small bowl). Sprinkle with a dash of salt and pepper. Cook, covered, flipping if desired, until it reaches desired doneness.
  3. Top lettuce with potatoes, veggies, almonds, croutons, and salmon. Place egg on top. Drizzle with dressing.

 

Monday

16

July 2012

6

COMMENTS

Summer Veggie Quinoa Salad

Written by , Posted in Beans, Cheese, Dinner, Gluten Free, Grains, Legumes, Lunch, Main Dishes, Meat, Poultry, Salads, Sides, Vegetables

 

Summer Veggie Quinoa Salad
Recipe Type: Main, Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 6-8
Perfect for a picnic!
Ingredients
  • 1 chicken breast
  • 1 C water
  • salt
  • pepper
  • 1 C beans (I used black and pinto)
  • 1 summer squash, chopped (about 2 C total)
  • 1 zucchini, chopped (about 2 C total)
  • 4 ears of corn, kernels cut off the cob
  • 1/2 tomato, chopped
  • 8 pear tomatoes, halved
  • 2 carrots, grated
  • 3 cloves garlic, diced
  • 4 C water
  • 2 C uncooked quinoa, rinsed
  • 1/4 fresh herbs, chopped (I used: chives, parsley, basil, and oregano)
  • 1/2 C kale, chopped
  • 2-3 T olive oil, divided
  • 1 C parmesan cheese
  • dressing: 1/2 C olive oil
  • 1/2 C balsamic vinegar
  • 1/4 C apple cider vinegar
  • 1 T maple syrup
  • 1 T dijon mustard
  • salt
  • pepper
Instructions
  1. Heat a medium saucepan. Add 1 1/2 T olive oil. Add garlic and quinoa and cook, stirring often, over medium-high heat, 3-5 minutes. Add water, cover, bring to a boil. Uncover, let cook about 15-20 minutes, or until water is absorbed and quinoa is cooked.
  2. Meanwhile, add 1 1/2 T olive oil to a hot skillet. Add chicken breast and 1 C water. Sprinkle with salt and pepper. Cook covered, flipping once, until internal temperature reaches 170F (about 10 minutes per side, or so, if it’s thick). Remove from pan and cool in refrigerator. Chop in small pieces.
  3. Combine all dressing ingredients except oil. Slowly whisk in oil.
  4. Combine quinoa with half of the dressing. Cool completely in refrigerator.
  5. Combine quinoa with veggies, cheese, chicken, and dressing. Taste and adjust seasoning if necessary.
  6. Serve with bread and honey butter, or corn muffins!
Notes

Keep salad cool while at the picnic with ice packs!
Could make vegetarian by omitting chicken, and adding tempeh.
This is a main dish, but would be great as a side to grilled steak, pork chops, or chicken. As a side to meat, omitting the meat in the salad would be fine.

 

Monday

2

July 2012

0

COMMENTS

Bacon and Egg Roasted Potato Salad

Written by , Posted in Eggs, Meat, Pork, Potatoes, Roasting, Salads, Vegetables

Bacon and Egg Roasted Potato Salad
Recipe Type: Salad
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 12-15
Potatoes and green beans are roasted and turned into a creamy potato salad.
Ingredients
  • 50-60 small red potatoes, cut in small chunks
  • 1 t salt
  • 1/2 lb. bacon, cooked and crumbled
  • 1 1/2 – 2 C green beans, cut in 1-2 inch pieces
  • 4 hardboiled eggs, chopped
  • 2 T olive oil
  • Dressing: 1 T dijon mustard
  • 1/2 C mayo
  • 1 T apple cider vinegar
  • 1/2 T honey
  • 1/2 C Greek yogurt
  • 1 t sweet paprika
  • 1 t salt
  • 1/2 t pepper
Instructions
  1. Toss potatoes with 3/4 t salt, and 1 1/2 T olive oil. On two baking sheets, roast at 350F for 15 minutes, flip potatoes and rotate baking sheets, bake 25-35 minutes more (or until potatoes are crispy outside and tender inside).
  2. Toss beans with remaining oil, and 1/4 t salt. Bake at 350F for 10-20 minutes.
  3. While potatoes and beans cook: Cook bacon. Drain on a paper towel lined plate. Whisk dressing ingredients together.
  4. Toss potatoes, beans, eggs, and dressing together. Toss with bacon right before serving.

 

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