Raw Seaweed Salad

3/4 ounce dried wakame seaweed (whole or cut)

3 tablespoons unseasoned rice vinegar

3 tablespoons soy sauce

2 tablespoons Asian toasted sesame oil

1 teaspoon sugar

1 teaspoon finely grated peeled fresh ginger

1/2 teaspoon minced garlic

1 small Granny Smith apple

2 scallions, thinly sliced

2 tablespoons chopped fresh cilantro

1 tablespoon sesame seeds, toasted

Soak seaweed in warm water, covered for 5 minutes. Drain, then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.

Stir together vinegar, soy sauce, sesame oil, sugar, ginger, garlic in a bowl until sugar is dissolved. Cut apple into 1/4-inch dice and add to dressing with seaweed, scallions, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.

To make this a bowl add some imitation crab, or other seafood, or even some teriyaki chicken

Submitted by Cathy Burleson, Spirit of Peace, from The Good Food Store, Missoula, MT 

Greek Gyro Salad

Greek Feta-Lemon Salad Dressing

deli sliced gyro meat, 4 thin slices per person, fried like bacon

1/8 of a medium red onion sliced thinly length wise and then chopped to about 1/2 inch long

1 heart romaine lettuce, chopped in bite-sized pieces

1 roasted red bell pepper, chopped

1/2 to 1 large cucumber sliced in chunks

2 roma tomatoes, cut into 1/4-inch chunks

1/4 cup kalamata olives

1/4 cup toasted pine nuts

Put the romaine lettuce in a big bowl. Toss with the gyro meat, red onion, red pepper, and cucumber. Add about two tablespoons of the Greek feta-lemon salad dressing per person and toss well. Place the salad on individual plates and top with tomatoes, olives and pine nuts. Serves approx. 4.

Submitted by Cathy Burleson, adapted from Caprial's Bistro-Style Cuisine

Lunch-Crab Salad et. al.

crab salad on 2 crustless white bread

kale chips blended with the remaining M80 butter (M80 is a local restaurant)

licked my left finger

a small glass of cranberry pomegranate juice. 

Put sandwich on med plate on breakfast's placemat along with cpj. Enjoyed lunch.

-Cathy

This lunch can be served to a medium group depending on how much crab salad and bread you have available.

Spinach and Strawberry Salad with Poached Chicken

spinach

microgreens

sliced strawberries

toasted sliced almonds

1 tablespoon cooked black rice per serving

1 tablespoon feta cheese per serving

poached chicken breast

creamy balsamic vinaigrette (search the internet for recipe)

This is a copycat version of a salad I recently had at The Patio restaurant.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community

 

Beet Radish Salad with Osaka Dressing

2 medium beets, peeled and diced

a bunch of radishes, diced

2 celery stalks, diced

1 recipe of Osaka dressing 

In a medium bowl, add the veggies and mix. Refrigerate until ready to serve. When ready to serve, place veggies in individual-sized bowls and top with some Osaka dressing. Serves 4.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by food on hand at home.

Cucumber Salad

2 cucumbers sliced

1 small, sweet onion, chopped

2 Roma tomatoes, each halved lengthwise and sliced horizontally

1 green bell pepper, seeded and chopped

1/2 cup Kraft Zesty Italian Dressing

1 teaspoon dried basil

Mix everything in a large bowl. Chill until ready to serve.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community

Roasted Carrots with Feta, Dill and Lemon Vinaigrette

2 pounds carrots, peeled and cut diagonally into 1-inch round pieces

2 tablespoons vegetable oil

1/2 teaspoons salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1 recipe lemon vinaigrette

2 tablespoons chopped fresh dill

1/2 cup crumbled feta cheese (optional)

1 tablespoon chopped fresh parsley (optional)

Preheat the oven to 400 degrees F. Toss the carrots with oil, salt, pepper, and garlic powder.

Spread on a parchment-lined baking sheet and roast for 30-35 minutes, stirring once halfway through, until caramelized and tender. Remove from oven, let cool slightly, and transfer to a serving dish.

Sprinkle with dill, feta, and parsley, if using, then drizzle carrots with lemon vinaigrette. Mix until just combined. Serve warm or at room temperature. This recipe can be doubled for a potluck.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Chat GPT

Deconstructed Spinach Salad

5 ounces baby spinach

1 recipe White Italian Vinegar Dressing

1 cup either toasted hazelnuts, pecans, or walnuts

1 cup either dried sweetened cherries, cranberries, or apricots snipped into small pieces

6 ounces feta, or goat cheese

Place spinach in a large bowl. Put the remaining ingredients each in their own small bowl or container. When ready to serve mix enough salad dressing into the spinach to lightly moisten the leaves. Individually plate the spinach and pass around the remaining ingredients to add to the spinach as you like.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by Andrea Chesman's Serving Up the Harvest

Roasted Beet Salad with Goat Cheese and Mandarin Oranges

8 medium beets (2lb total)

5 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1 teaspoon salt

pinch of cayenne

2 14-ounce cans of mandarin oranges drained

1 cup goat cheese

Preheat oven to 375 degrees. Wash beets well and trim any dangling roots. Wrap beets in aluminum foil. Roast them until a skewer glides easily through them, about 1 hour. Remove beets from the oven, open the foil, and allow to cool slightly. Cut them into approximately 1/2-inch dice.

Blend together olive oil, vinegar, lemon juice, salt and cayenne. Toss the beets with the dressing while they are warm in a large bowl. Add the mandarin oranges to the beets. Divide the beets into eight portions and top each serving with 2 tablespoons of crumbled goat cheese. Makes 8 servings.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Kitchen and Cook magazine, September/October 2005

Broccoli Salad

Salad:

1 head of broccoli florets

1/4 cup cranberries

1/2 cup cheddar cheese

1 finely sliced scallion

Dressing:

3 tablespoons mayonnaise

2 teaspoons rice vinegar

1 teaspoon sugar

In a medium-sized bowl place the broccoli florets and the remaining salad ingredients. 

In a separate small bowl mix the dressing ingredients.

Pour dressing over broccoli, mix well, and serve or refrigerate for later use.

Submitted by Cathy Burleson, Blessed Trinity Catholic Church, inspired by the luncheon at Fr. Matt Huber's funeral

Wild Rice Salad

Wild rice - 1 cup cooked

Celery - 1 stalk finely chopped

Corn - 1 ear cooked, removed from cob

Cranberries - 1 cup

Orange - 1 grate the peel zest 

Onion - 1/4 medium finely chopped

Walnuts - 1/2 to 3/4 cup

Carrots - handful of baby or 1 medium shredded

Pumpkin seed, raw - 1/2 to 3/4 cup

Sauce

Juice from orange above

2 tablespoons orange juice concentrate

1/4 cup white wine vinegar

salt to taste

In a large bowl add the salad ingredients. In a small bowl mix together the sauce ingredients and pour over salad. Mix the salad well and chill until serving.

submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by the Good Food Store

 

Red Cabbage Slaw

1/2 head of red cabbage

1/2 red onion

a couple of red pears

1/2 cup chopped chives

Sauce:

6 tablespoons rice vinegar, unseasoned

1 tablespoon sugar

2 tablespoons coarsely chopped crystallized ginger

2 teaspoons horseradish

salt to taste

To a large bowl add grated cabbage, chopped onion, one chopped pear, and half of the chives. 

Mix the sauce ingredients and pour over the slaw. Mix well. Slice the remaining pear place on top of the slaw and sprinkle with a little rice vinegar. Sprinkle the top with the remaining chives.

Variation: add a cup of shredded carrots, use crushed pineapple and apples instead of pears, add some pineapple juice to the sauce, omit chives.

submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Sunset Magazine

Jicama Salad

One medium jicama

Handful of baby carrots or 1 medium-sized carrot

One cucumber

One navel orange, peeled and separate the segments

1 teaspoon chili powder

1 teaspoon salt

2 tablespoons orange juice concentrate

1 tablespoon lime juice

3 tablespoons white wine vinegar

Shred the jicama and carrots and place them in a medium-sized bowl.

Dice the orange and cucumber and add to the jicama and carrots.

In a small bowl mix the remaining ingredients, pour over the salad, and mix together.

Chill until ready to serve.

submitted by Cathy Burleson, Blessed Trinity Catholic Community