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Celery Salad
Salad-Making 101
Making a good salad is truly an art. Salads seem to be the epitome of health food, however, there are many big mistakes made that drastically reduce or destroy the nutritional value of your salad.
Let's outline the steps to making a fabulous salad both in taste and nutrition!
Inexpensive Dinner Salad
This salad is fairly inexpensive, you can add chopped peanuts if you want to. It is a salad that is a meal. INGREDIENTS: 1 head of whatever lettuce is on sale , torn into bite size pieces Left over chicken cut into 1/2" cubes, whatever amount you have.....A new year's resolution..adopt a new food!
I decided that over Christmas that I would "adopt" a new fruit and vegetable that I haven't eaten much of, find one I liked and incorporate into my weekly diet. These two little stars are low-calorie, packed with vitamins and flavour, and are (like most produce) not that expensive if you keep your eyes sharp. Soo without further adieu: The veggie is definitely celeriac (Inspired by the need to make a last-minute substitution to Christmas dinner...ending up in a "celeriac" gravy and dressing addition that worked out so awesomely..damn this stuff is good!Food - What's In A Name
Beef Wellington - A national hero for defeating Napoleon at Waterloo in 1815, Arthur Wellesley was made the first Duke of Wellington. He loved a dish of beef, mushrooms, truffles, Madeira wine, and pate cooked in pastry, which has been named in his honor. ** Peach Melba - Chef Auguste Escoffier created a dessert of poached peach halves, vanilla ice cream, and raspberry sauce in honor of Australian opera singer Dame Nellie Melba.Portobello Mushroom Salad
4 portobello mushroom caps, wiped clean and very thinly sliced
4 ribs celery and their green tops, thinly sliced on an angle
Handful flat-leaf parsley, picked of stems but left whole
1 lemon (Heads up: you'll need lemon zest for the pesto later, so zest and reserve before you cut this lemon to juice it for this salad.)
3 tablespoons extra-virgin olive oil, eyeball it
Coarse salt and black pepper
A couple of handfuls shaved Parmiginao-Reggiano
Arrange the mushrooms and celery on a platter and scatter the parsley leaves around. Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extra-virgin olive oil, about 3 tablespoons. Season the salad with salt and lots of black pepper and toss with your finger tips to combine.
Useless Facts - Part One
Shouldn't you be doing something else? There are so many useless facts I am going to have to break them into several posts so one does not get bored!! The Paomnnehal Pweor Of The Hmuan Mnid.Salad Days for the Internet: Use the Internet to order locally grown produce
Great article in the NY Times: Salad Days for the Internet http://www.nytimes.com/2008/06/05/fashion/05cyber.html?ref=fashion By MICHELLE SLATALLA Published: June 5, 2008 THE other afternoon, my husband and I were drinking beer on the front porch and already feeling a little dirty about what we planned to do later — grill a big fat steak brushed with butter. Then a terrible thing happened. We saw a registered dietitian power-walking down the block.Waldorf Salad with Sweet & Spicy Candied Pecans
Ok, I was going to wait until we got closer to the holidays to put this up. But, a friend asked me to email it to her. So, while I was at it, here ya go.Red Skinned Potato Salad
This is always a hit. It's a little time consuming, but worth it. From this recipe.
Wonderful Tuna Salad
Tired of the conventional tuna and mayo? Try this tuna with a tropical twist! Don’t let the pineapple scare you… Prep Time:10 min Start to Finish:10 min makes:4 servings Ingredients: 1 can (12 ounces) water-packed solid white tuna, drained 1/3 cup (3 ounces) fat-free plain yogurt 1 can (4 ounces) crushed pineapple, drained 1 celery rib, finely chopped 1/4 cup sweet pickle relish 1/4 cup chopped pecans 1 teaspoon yellow mustard 1/8 teaspoon ground cinnamon Directions: In a medium bowl, mix tuna, yogurt, pineapple, celery, relish, pecans, mustard, and cinnamon.
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