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Tag Archives: salad

poppy seed dressing

16 Thursday Jan 2014

Posted by Delena Rose in cook

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Tags

dressing, poppy seed, salad, salad dressing, vinaigrette

poppyseed dressing

I discovered this dressing at Maxine’s restaurant in St. Albert, Alberta about 14 years ago. They served this dressing warm over their house tossed salad and I immediately fell in love with it. They sold it by the bottle and I bought a few until I figured out how to make it myself. The restaurant has since closed but I now have the recipe for a great dressing that livens up any salad!

Poppyseed Dressing

1-1/2 cup sugar (I use raw can sugar)

1 teaspoon fine sea salt

3 tablespoons finely minced onion

3 tablespoons poppy seeds

2 teaspoons dry mustard

2/3 cup white vinegar (or white wine vinegar)

2 cups vegetable oil

Combine sugar, mustard, salt, vinegar and onion in a blender or food processor. Add the oil slowly, processing constantly until thick. Stir in the poppy seeds.

Serve warm over fruit salad or any green salad. Enjoy!

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crunchy cole slaw

18 Monday Jun 2012

Posted by Delena Rose in cook

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barbeque, cabbage, cole slaw, picnic, salad, savoy cabbage, slaw

Cole slaw is such a versatile dish and can be served in a variety of ways: as a side dish, in a taco or even on a sandwich or burger. It’s a fantastic picnic or barbeque salad and I find that it tastes better the longer it sits. Just add the toasted nuts at the last minute so that they stay crunchy. Try substituting toasted walnuts instead of sunflower seeds and toasted black sesame seeds instead of poppy seeds.

Crunchy Cole Slaw

2 tablespoons apple cidar vinegar

juice of 1 lemon, reserve 1 tablespoon

sea salt and freshly ground pepper

1/2 cup extra-virgin olive oil

1 tablespoon sourcream

1 tablespoon dijon mustard

1 apple

1 small savoy or green cabbage

1 cup sunflower seeds, freshly toasted

1 tablespoon poppy seeds

Whisk together the vinegar, lemon juice, olive oil, sour cream and mustard. Add salt and pepper to taste. Set aside.

Peel the apple and grate over a coarse grater. Place the grated apple in a bowl of cold water and add the reserved tablespoon of lemon juice to keep the apple from browning. Cut the cabbage into quarters and core each section. Slice very finely and place in a large bowl. Drain the apples and add them to the bowl along with the vinaigrette and toasted sunflower and poppy seeds. Taste and adjust the seasonings. Serve immediately or refrigerate until ready to serve.

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sprouting alfalfa seeds at home

16 Monday Apr 2012

Posted by Delena Rose in cook

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Tags

alfalfa sprouts, salad, sandwich, sprouted grain bread, sprouting seeds, sprouts

Lately, I’ve gotten out of the habit of sprouting my own sprouts for salads and sandwiches. With spring just around the corner and a batch of arugula and spinach seeds planted indoors in a few pots of soil, I felt inspired to start a jar of alfalfa sprouts on the counter.

Research shows that sprouts are a veritable fountain of youth. Sprouts abound with antioxidants, they are full of protein, chlorophyl, vitamins, minerals and amino acids. Broccoli sprouts have been found to contain 50 times as much of the antioxidant sulfurophane as mature broccoli. Wheat grass juice is the closest substance to hemoglobin, and is therefore a phenomenal blood purifier and liver de-toxifier. Sprouts contain enzymes, giving your body a much-needed rest as they digest themselves – invigorating you while requiring no help from your body to process them. New research indicates that peanut sprouts reduce harmful cholesterol and that sunflower, buckwheat and grain sprouts dramatically improve the quality of life for diabetics. The list goes on and on. ~sproutpeople

Sprouting seeds is easy and no special equipment is required besides a glass jar, some cheesecloth and a rubber band. I buy Mumm’s Seeds at my local health food store but I have also seen them at some grocery stores in the produce section. I paid $7 for this bag but it will grow between 20-25 cups of sprouts! To this day, I have only sprouted alfalfa seeds but this morning I was inspired by some youtube videos to broaden my experience and try sprouting other seeds, such as wheat berrries, mung beans, lentils, broccoli, and even quinoa. I am also keen to try baking sprouted grain bread and will post my progress once I start experimenting.

To sprout your alfalfa sprouts, place 1 tablespoon of the seeds into a glass jar. Cover the jar with cheesecloth and hold this in place with a rubber band. Add water, Swirl and drain. Refill with about 1 cup of water and let soak for 2 to 6 hours. Drain water.

Rinse twice a day by filling with water, gently swirling and then draining thoroughly. I keep the jar near my kitchen sink so that I remember to rinse. The picture above shows the second day. Below is the third day.

Sprouts should be ready in 3 to 6 days. Below is the fourth day. Once the seeds sprout and the little green leaf is evident, place the sprouts in a large bowl of water. The husks will rise to the surface and are easily removed.

Drain the sprouts thoroughly and store in a containers in the refrigerator. Eat within the next few days. Sprouts are wonderful on their own, in a smoothie, in sprouted-grain breads, on a salad or in a sandwich. Enjoy this fresh and nutritious treat!

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zesty caesar salad

11 Saturday Feb 2012

Posted by Delena Rose in cook

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Tags

caesar, caesar salad, croutons, garlic, lemon, potluck, romaine, salad, vegetables

 

Zesty Caesar Salad

1 head Romaine lettuce

2 cloves garlic

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon dry mustard

1 tablespoon Worcestershire sauce

4 tablespoons Parmesan cheese, grated

2 hard boiled eggs, mashed with a fork

bacon, cooked and chopped (optional)

1/2 cup bread, cubed

2 tablespoons vegetable oil

Mince the garlic and place in a small jar along with the olive oil, lemon juice, mustard and Worcestershire sauce. Shake well.

Heat the vegetable oil in a skillet and saute the bread cubes on all sides until brown. Place on a paper towel to drain.

In a large salad bowl, place the lettuce, mashed egg, bacon (if desired), croutons and the oil mixture. Toss well and serve immediately. Enjoy!

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grilled portabello mushrooms on savory greens

08 Wednesday Feb 2012

Posted by Delena Rose in cook

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Tags

brown bread, grilled portabella, parmesan crisps, portabello mushroom, salad, vinaigrette

Grilled Portabello Mushrooms on Savory Greens

2 tablespoons balsamic vinegar

1/2 cup extra virgin olive oil

2 cloves garlic, minced

1 teaspoon fresh rosemary, chopped

2 teaspoons fresh sage, chopped

4 portabello mushrooms

salt and pepper, to taste

4 cups mixed savory greens

In a glass jar add the vinegar, oil, garlic, sage and rosemary. Put lid on jar and shake vigorously until well-mixed. Coat that mushrooms in the vinaigrette. Grill on BBQ or in an oven on broil until just softened, turning a few times. Baste the cooked mushrooms with any additional vinaigrette.

To serve, toss the greens in your favorite oil and vinegar. Slice mushrooms thickly and place on top. Serve with crusty brown bread or parmesan crisps. Enjoy!

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citrus barley salad

24 Tuesday Jan 2012

Posted by Delena Rose in cook

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barley, barley salad, citrus, citrus barley salad, cooking with ancient grains, grains, salad, vegetables

Barley is an ancient grain and a good source of fiber. It also supplies trace minerals such as zinc, manganese, magnesium, phosphorus, copper and iron, plus some B vitamins. Barley commonly appears in soups but its chewy texture makes it a wonderful addition to pilafs and salads.

Citrus Barley Salad

3 cups cooked barley

1 red pepper, diced

1 English cucumber, diced

1 medium red onion, diced,

2 stalks celery, diced

2 medium carrots, peeled and diced

1 cup broccoli florets

1/4 cup fresh coriander, chopped

1/4 cup fresh mint, chopped

Juice of 1 orange

2 tablespoons freshly squeezed lemon juice

2 tablespoons extra virgin olive oi

salt and freshly ground pepper

In a large bowl, combine the barley with all of the vegetables and chopped herbs. In a small bowl, whisk together the orange juice, lemon juice and olive oil. Toss until vegetables are well-coated with the dressing and season with salt and pepper. Enjoy!

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what to do with all of this parsley…? tabbouleh!

03 Thursday Nov 2011

Posted by Delena Rose in cook

≈ 5 Comments

Tags

garden salad, parsley, salad, tabbouleh

Last week I harvested the last of the parsley from the garden. It was quite a crop this year consisting of eight full-grown and thriving plants (shrubbery!)! I dried most of it, juiced some of it and still had a small mountain of the green stuff left. Wondering what to do with all of this parsley, I suddenly had a thought: tabbouleh! And so I used up half of the remaining parsly to make a double-batch of this delicious salad and will use up the rest this week for another double-batch (juicing the stems). Feel free to customize this recipe to whatever you have on hand. For example, I used whole-wheat couscous instead of bulgur, did not have any fresh cilantro this time around, and added chopped red and yellow peppers for extra color.

Lemon and Fresh Herb Tabbouleh

1/2 cup medium- or fine-grain bulgur
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 cups finely chopped fresh flat-leaf parsley (about 3 bunches)
3/4 cup diced red onion
2 medium tomatoes, seeded and diced
1/3 cup finely chopped fresh mint
1/4 cup finely chopped fresh basil
3 tablespoons finely chopped fresh dill
3 tablespoons finely chopped fresh cilantro
1/3 cup fresh lemon juice

Bring a kettle of water to a boil. Stir together the bulgur and 1 tablespoon of the oil in a heatproof bowl. Add boiling water to cover. Cover the bowl tightly with plastic wrap and let stand for 15 minutes. Drain in a sieve, pressing on the bulgur to remove any excess liquid.

Transfer the bulgur to a large bowl and toss with the remaining 1 tablespoon oil and the rest of the ingredients until everything is well mixed. Cover and refrigerate for at least 3 hours. Serve cold.

This recipe is from the Epicurious website.
Enjoy!

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