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Fred'do Salad  

A good friend, Deb, had been picking produce for an older gentleman named Fred, who has a most fantastic garden of vegetables, fruits and flowers.  She has invited me to pick with her, as there is so much, as often happens when planting a garden. Fred gave Deb a bunch of Daikon radishes. Neither of us had a clue what to do with them, and their flavor is quite sharp. We got back to my house and she tasted the radish plain, gasping at how hot the flavor was. We decided to try “diluting” all that hot, sharp radish flavor with other vegetables. Fred had given Deb some small bell peppers, so we used one of those. The snow peas have been producing insanely, so we used some of those. We kept adding, and came up with this recipe. It was wonderfully, refreshingly, delicious!

We wanted to honor Fred’s name in the naming of this salad, and so, since “freddo” means cold in Italian, we made a play with the name and came up with this.  Thank  you, Fred.

Serves 2 - 3, as a meal

1 Large Daikon radish, grated or shredded
2 carrots, grated or shredded
½ large bell pepper, chopped (or 1 whole, if small)
2 - 3 roma tomatoes, or 15 - 20 small cherry tomatoes, diced
½ - ¾ cup snow peas, roughly chopped
1 large handful cilantro, or to taste, chopped
salt, to taste
2 - 4 tablespoons lime juice, or to taste


Freddo Salad

Place all chopped vegetables in a bowl.  Sprinkle salt over all and toss.  Squeeze on the lime juice and toss well. 

NOTES:  Deb and I mused further that some chopped scallion or chives would also enhance this salad.  Deb added grated Parmesan.  We also served with chunks of avocado, for a cooling effect.  I would not add the avocado to the salad itself unless absolutely sure all the salad will be used.  This salad made enough for a full lunch for the two of us, with a little bowl left over, enough for a small side salad.
 

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Hot Dressed Slaw 


This coleslaw comes out like a refrigerator pickled product, retaining the nice crunch of the vegetables. A wonderful alternative to the creamy slaws usually available, this one is sweet and sour. Add in some hot chili peppers such as Serrano or Jalapeno if you like a bit of "bite" to your salad.

Makes about 8 - 10 cups

1½ pounds green cabbage, shredded
1 large green pepper, cut in thin strips
1 large red bell pepper, cut in thin strips
½ red onion, very thinly sliced

HOT DRESSING
1 cup white vinegar
¾ cup granulated sugar
½ cup olive oil
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon yellow mustard


Hot Dressed Slaw

Place all the vegetables in a large nonreactive bowl. In a medium saucepan place all the dressing ingredients and bring to a boil. Pour the hot dressing over the vegetables and toss to coat completely. Place the slaw into a lidded container and refrigerate for 24 hours before serving.

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Uniquely Fine Chicken Salad 

This chicken salad is half chicken and half vegetables, nuts and other ingredients, giving less meat and a bit of fiber to what would otherwise be plain old chicken and mayo. It has delighted my picky husband for years. Whether served on sandwich bread for lunch, to fill a tomato for a fancier brunch or on crackers as an appetizer, the flavors are uniquely fine.

Makes 6 to 7 cups


½ cup raisins or craisins
½ cup pecans, walnuts or almonds
3 to 4 stalks celery, in 1-inch chunks
1 carrot, scrubbed, in half-inch slices
1 green pepper, seeded, in 1-inch chunks
1 whole rotisserie chicken, skin and bones removed
¾ cup sweet pickle relish
¾ - 1 cup mayonnaise
¼ cup yellow mustard


Uniquely Fine Chicken Salad
Uniquely Fine Chicken Salad
In a food processor, place the raisins and nuts and process for about 20 to 30 seconds, until in smaller bits. Remove to a large bowl. Next, process the celery in about 4 to 5 short pulses and remove to the bowl. Repeat with the carrot and then the green pepper. Do not process too fine. Repeat with the chicken in two batches and add to the bowl, along with the pickle relish, mayonnaise and mustard. With a spatula, combine all the ingredients well.

NOTES: This recipe can be switched out using different dried fruits, different nuts and adding in whatever vegetables on hand at the time. I have omitted the relish when it was not handy, or the green pepper. Add in things like sesame seeds or raw sunflower seeds for even more fiber and nutrition. I began making this type of salad when my son was diagnosed with ADD long ago. It allows one to control what ingredients go into the mix.


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Seasonal Confetti Rice Salad 


Serves 6 to 8 as a main dish salad
Serves 8 or more as a side salad

1 cup brown rice
¼ cup wild rice
3 cups water
1½ teaspoons salt
1 tablespoon olive oil

½ cup
grilled asparagus or 1 cup raw, chopped
½ cup chopped scallion, or ¼ cup chopped shallot
1 carrot, peeled and grated
1 (4 ounce) jar pimiento, drained, or ½ cup red bell pepper, chopped
½ cup yellow raisins, regular raisins or currants
2 ears fresh corn, either grilled or raw, cut from cobs
2 oranges, peeled, cut in dice or 1 small can mandarin oranges, drained
½ cup almonds, coarsely chopped
1 teaspoon salt
few grinds of fresh black pepper

½ cup chopped cilantro

One recipe Orange Sherry Vinaigrette

Seasonal Confetti Rice Salad
Seasonal Confetti Rice Salad
I called this "seasonal" because the ingredients may be swapped for fresher ones when in season. Red bell peppers are pricey right now, so I used pimientos from a jar. The corn on the cob was not stellar, so I roasted it, but fresh cut from the cob will be great later in summer. The asparagus may be used grilled or fresh and raw. The oranges may be substituted for canned mandarins, if preferred. Eaten alone, it is hearty enough that meat is not needed, making it a wonderful Vegetarian or Vegan meal.It is also completely Gluten-Free.


In a medium saucepan, place the brown rice and the wild rice, along with the water, salt and olive oil. Bring to a boil, reduce heat to a simmer, cover and cook for about 40 minutes, or until rices are tender. Drain off any excess water. Spread the rice on a plate to cool.

In a large bowl, combine the next 8 ingredients.
With a large spatula, combine the rice with the other ingredients in the bowl. Add salt and pepper and check for flavors. Pour about ¼ to ½ cup of the Orange Sherry Vinaigrette over the salad along with the cilantro and toss well to combine.

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Basic Coleslaw 

This recipe is so simple, but some may never have made it. The recipe can be enhanced in many ways. Add celery seeds, or some red cabbage. Add in 2 - 4 ounces of Maytag Blue Cheese and really perk it up. Start with the basics and go from there. A little creamy, a little sweet; all delicious.

Makes about 6 - 8 servings

8 cups shredded cabbage
1 carrot, peeled, shredded
¾ cup mayonnaise
¼ cup vinegar
¼ cup sugar
1 teaspoon salt
a few grinds good quality pepper

Place cabbage and carrot in a large bowl. In a smaller bowl, whisk together the remaining ingredients and pour over cabbage, combining well.


Basic Coleslaw
Basic Coleslaw

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Fennel, Orange and Pomegranate Salad 

This colorful salad is both tasty and beautiful. Pomegranate arils make a splash with their jewel tones. Any favorite light vinaigrette will do, or try my Pomegranate Orange Vinaigrette.

Serves 6 or more as a side salad

1 fennel bulb
2 oranges
½ cup pomegranate arils
Pomegranate Orange Vinaigrette 

Shave the fennel bulb very finely and place in ice water while preparing oranges. Over a bowl, supreme the oranges: cut off top and bottom of the orange, exposing the fruit. With a small thin knife, cut curving down around the orange to expose all the fruit at sides. Holding the orange in one hand, slice in along one of the membranes. At the next membrane, slice down again and bring away the slice of orange. On the other side of that membrane, slice down. At the next membrane slice in again, removing the slice of orange. Repeat with all slices of orange.

Drain the fennel well and place into a bowl, adding the supremed orange slices and pomegranate arils. Just before serving, drizzle with the vinaigrette, or just put vinaigrette into a cruet and pass at table.

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Fennel Orange and Pomegranate Salad
Fennel, Orange and Pomegranate Salad

Bosc Pear and Endive Salad 

This is an elegant presentation and worth the effort to make the pear fans. If time or talent does not permit, feel free to thinly slice the pears and serve that way. The cheese may be Manchego or Gorgonzola, as desired.  The nuts may be pine nuts or walnuts or pecans. If the nuts have been lightly candied, even better! Serve with a full-bodied Oloroso Sherry for a real treat.

Serves 4

2 Bosc pears, halved, cored, fan-sliced
4 Belgian endive, sliced across in ½-inch slices
½ pound Manchego or Gorgonzola
4 tablespoons pine nuts or other nut of choice
Sherry Vinaigrette Dressing

To fan-slice the pears, carefully cut pears in half, then using a sharp knife or a grapefruit spoon, core the pear taking the least fruit out possible. With a long sharp knife, cut fan slices about ¼ inch wide, stopping about an inch before reaching stem end. If making in advance, dip the pears in water with a squeeze of lemon juice to stop browning. When ready to use, place a portion of the endive on one side of a salad plate. Dip the pear fans into the Sherry Vinaigrette Dressing, then fan over the endive. Top with the cheese of choice. If using Manchego, use a potato peeler to peel thin slices. Place cheese over the endive. Top with the nuts of choice.

Bosc Pear and Endive Salad
Bosc Pear and Endive Salad

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Asian Red Cabbage and Pepper Salad 

I had a similar combination of ingredients when out to eat one time, and already had thought up "Chris's Oriental Dressing" recipe years before.  A match made in heaven - but do not mix the dressing with the salad until it is served, or the red cabbage "bleeds" into the other ingredients.

1 cup red cabbage, finely sliced
½ red bell pepper, seeded, cored, in long, thin slices
½ yellow bell pepper, seeded, cored, in long, thin slices
½ orange bell pepper, seeded, cored, in long, thin slices
½ green bell pepper, seeded, cored, in long, thin slices
½ cup cilantro leaves
Chris’s Oriental Dressing

In a bowl, place all the salad ingredients and toss to combine.  Have “Chris’s Oriental Dressing” made and handy. 

NOTES:  This salad was one whole meal while I was following the RAW foods diet, but could serve 4 or more if as a side salad.

Asian Red Cabbage and Pepper Salad
Asian Red Cabbage and Pepper Salad
(without the green pepper this time)

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Ken's Arugula, Artichoke & Goat Cheese Salad

 
My son Kenneth thought up this delightful salad when visiting last.  He thinks up wonderful combinations and I have the experience to help him implement his ideas.

Serves 4 - 6

1 box fresh baby arugula (or arugula & spinach mix)
2 (6-oz.) jars marinated artichoke hearts
4 - 6 ounces mild goat cheese (Chevre or Montrachet)

Lemony Vinaigrette / Basting Sauce

Drain and lightly chop artichoke hearts.  Place the box of arugula into a large bowl and toss in the artiichoke hearts.  Open the goar cheese and scoop out chunks into the bowl, or just get goat cheese crumbles (available nowadays).

Make the Lemony Vinaigrette and pour your preferred amount over the salad and toss, or serve vinaigrette on the side.

Kens Arugula Artichoke Goat Cheese Salad
Ken's Arugula Artichoke & Goat Cheese Salad



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