Fav Salad Recipes.


CHIPS AND SALSA


SUNFLOWER AND FLACKSEED MULTIGRAIN CHIPS FROM WHOLE FOODS
2 CANS OF BLACK BEANS DRAINED
2 CANS MILD ROTEL TOMATOES
1 RED BELL PEPPER
1 YELLOW BELL PEPPER
1/2 BUNCH OF GREEN ONIONS
1 TSP GARLIC
1 CAN SHOEPEG CORN DRAINED
1/2 BUNCH OF CILANTRO CHOPPED
MANGO

MY SPINACH STRAWBERRY SALAD


SPINACH
STRAWBERRIES
CANDIED WALNUTS
BLUE CHEESE
BRIANNAS STRAWBERRY VINEGARETTE

FOR THAI STYLE (SEARED AHI)

SPINACH
STRAWBERRIES
PINE NUTS
CUCUMBERS
THAI PEANUT SAUCE
SEARED AHI

CHINESE CHICKEN SALAD


SPRING MIX SALAD
CHOW MEIN NOODLE (DRY)
MANDARIN ORANGES
AVOCADO
GRILLED CHICKEN
BRIANNAS POPPY SEED DRESSING

WALDORF SALAD


  • 3 tart apples – peeled, cored and chopped
  • 1 tablespoon lemon juice
  • 1 cup seedless grapes
  • 2 stalks celery, chopped
  • 2 green onions, chopped
  • 2 tablespoons mayonnaise
  • 2 tablespoons plain yogurt
  • 3 tablespoons apple juice
  • 1/4 teaspoon celery seed
  • 1 bunch watercress, trimmed and chopped
  • 2 tablespoons chopped walnuts
  1. In a large bowl, combine the apples and lemon juice. Add the grapes, celery, and green onions; toss.
  2. In a small bowl, whisk together the mayonnaise, yogurt, apple juice and celery seeds. Spoon over the apple mixture, and toss gently.
  3. Wash the watercress, and dry thoroughly. Arrange greens on individual salad plates. Mound the apple mixture on top, and sprinkle with the walnuts.

Belgian Endive Pear Salad

1 very ripe small pear (about 3 ounces), plus 4 large pears (about 6 ounces each)
3 tablespoons lemon juice
3 tablespoons apple juice
1 tablespoon chopped fresh parsley
1 teaspoon sugar
1 tablespoon nonfat sour cream
6 ounces Belgian endive, separated into leaves
1 ounce Gorgonzola cheese (1/4 cup)

1. For the dressing, peel and core the small pear. Cut it into large chunks, place in a small bowl and mash with a fork until smooth. Stir in 2 tablespoons of the lemon juice, the apple juice, parsley, sugar and sour cream; set aside.
2. Halve, stem and core but do not peel the remaining pears. Cut them lengthwise into 1/4-inch-thick slices, place them in a medium-size bowl and toss with the remaining lemon juice.
3. Line a serving platter with the endive leaves and arrange the pear slices on top. Crumble the Gorgonzola over the pears and drizzle the dressing over the salad.

Fruity Green Salad with Ruby Pomegranate Dressing

Salad:
6 ounces mixed baby salad greens
1 cup blackberries (or other seasonal fruit)
1/2 cup Ocean Spray® Craisins® Original Sweetened Dried Cranberries
1/4 cup toasted slivered almonds
Dressing:
1/4 cup Ocean Spray® Ruby Pomegranate Grapefruit Juice Drink
1 teaspoon lemon juice
1/2 teaspoon sugar
1/4 cup mayonnaise
2 tablespoons extra-virgin olive oil
  1. Toss together all salad ingredients in large bowl. Divide equally among 4 salad plates.
  2. Whisk together ruby pomegranate juice drink, lemon juice and sugar in small bowl. Add mayonnaise and oil. Whisk until smooth and creamy. Drizzle over salads.

LOW FAT COCONUT AMBROSIA SALAD


  • 1 (11 ounce) can mandarin oranges, drained
  • 1 (8 ounce) can crushed pineapple, drained
  • 3 1/2 cups frozen whipped topping, thawed (low fat)
  • 2 cups shredded coconut
  • 2 cups miniature marshmallows
  • 1/2 cup milk
  • 1 cup maraschino cherries

GRAPEFRUIT AND FENNEL WATERCRESS RECIPE


1 bulb fennel
1 bunch red radishes
1 pink grapefruit
1 bunch watercress
2 tablespoons lemon juice
2 teaspoons honey
Pepper and salt
6 tablespoons olive oil

Remove fronds from fennel bulb and trim root end. Slice in half lengthwise and remove outer layer, discard. With a very sharp knife, slice fennel lengthwise to form thin sheets (this can also be done on a mandolin). Add to salad bowl.

Remove stems from radish and slice each into thin rounds. Add to bowl.

Working with a sharp knife, slice off skin and pith from the grapefruit. Working over a bowl to save dripping juice, work with a pairing knife slicing along the edge of each membrane to remove segments. Let segments drop into bowl. Squeeze juice from the empty fruit carcass into the bowl and reserve.

Wash watercress and chop into three longish pieces. Add to salad bowl.

To make dressing, mix half of reserve grapefruit juice with lemon juice, honey, salt and lots of fresh cracked black pepper. Pour in oil and whisk to emulsify.

Toss salad with dressing to taste. Adjust seasoning with salt and pepper if necessary. Divide grapefruit segments among salad plates to serve.


16 Course Dinner @ Joel Robuchon


England imported Carved butter w/ fleur de sel and Spanish extra virgin olive oil.

Amazing bread selection!

the courses.

Le Citron:
Lemon and basil infusion with anise fennel foam

La Cerise:
Cherry gazpacho with sheep ricotta and pistachios

Le Caviar (3 ways):
Asparagus with lemon balm, gelee with smooth cauliflower cream, and maki with daikon and cous cous

La Noix de Saint Jacques:
Seared scallop with heart of palm and coriander scented coconut milk

Les Petits Pois:
Light green pea veloute with peppermint on sweet onion cloud

Les Crustaces:
Lobster in Sake broth
Truffled langoustine ravioli
Sea urchin in mashed potatoes with a hint of blue mountain coffee

What is langoustine?  It’s a Norway lobster, or Dublin Prawn aka known as a “scampi.”

Le Black Cod:
Miso marinated black cod in daikon bouillon with yuzu

Le Chou:
Crispy fried cabbage with spring vegetables

La Volaille:
Farm chicken with foie gras and fricassee of young leeks

Les Pousses de Soja:
Risotto of soybean sprouts

L’Amande:
Vanilla panna cotta with Tahitian vanilla and pineapple

La Framboise:
Fresh raspberries with ginger infused sorbet

Escortes de mignardises:

The take home gift, raspberries and pistachio pound cake.

Dinner is $250-$395 depending on pairings.  Next time I would LOVE to try the pairings.  Too bad I am not drinking! ;(  This dinner was over $1,000.  I was hungry because I ate every last bite!  This course isn’t for someone without an appetite or love for food.  Every bite was delicate and orgasmic, as fine french should be.

xoxo

kristie