Monday, August 15, 2011

Carol Lawless's Green Been Salad...
















Category: Vegetables
Difficulty rating: Medium (not hard, but requires lots of chopping)
Healthy ( if you don't eat the bacon bits)

Having green beans as a base for a salad is different and wonderful! This recipe is a happy departure from your usual salad fare. And best yet--you can make it ahead. Served with great success by Carol Lawless at her many baby and wedding showers it is delicious and serves at least 8.

Ingredients:

1 1/4 pounds Haricots Verts (thin green beans)
1 medium Carrot cut into fine julienne
1 medium Parsnip cut into fine julienne
1 Red Bell Pepper cut into fine julienne
1/2 small Red Onion, thinly sliced (I omitted this on Saturday)
2 Tablespoons extra virgin Olive Oil
1 Garlic clove,minced
1/4 Cup + 1 Tablespoon Cider Vinegar
2 1/2 Tablespoons Water
1 1/4 teaspoon Dijon Mustard
1 1/2 teaspoon Honey
1/4 teaspoon Celery Seeds
2 hard-boiled eggs
Real Bacon Bits ( by Hormel or make your own)

Directions:

Par-boil green beans in salted water until crisp-tender (about 2 minutes); cool in an ice-water bath; pat dry.
In large skillet heat olive oil; add garlic and vegetables; cook until fragrant; stir in vinegar, water, honey, mustard and celery seeds until blended and warmed through. Add the vegetables...  toss until warmed (about 1 minute). Transfer to large bowl; add the beans and cooked vegetables; toss well. Add a few dashes of Worcestershire sauce... Tabasco sauce... season with salt and pepper. Garnish with chopped hard-cooked Egg and crisp diced Bacon. Serve warm or at room temp. To make ahead: cook beans... dressed mixed vegetables can be refrigerated separately overnight. Bring to room temp. - add Worcestershire and Tabasco; season with salt and pepper; garnish as desired.













Curried Chicken Salad

Ingredients:

Salad:
4 baked skinless-boneless chicken breasts, chopped -
(seasoned with Garlic Salt & Lemon-Pepper)
1 head Cabbage, finely shredded
1 bunch Green Onions, chopped
1/2 cup Raisins (I used equal parts dark & golden raisins)
1/2 cup roasted/salted Sunflower Seeds
1 bag Croutons (your choice of flavor - I used garlic & butter-flavored)

Dressing:
1 cup Best Foods Mayonnaise
2 tablespoons Apple Cider Vinegar
2 tablespoons Honey
Garlic Salt
Lemon Pepper
a few dashes Worcestershire sauce
a few drops of green Habanera sauce
2 tablespoons Curry Powder (yes, lots!)
1 tablespoon milk

Be generous with vinegar, honey & curry powder - make sure dressing has LOTS of deep color.
Toss dressing with other salad ingredients ONLY when ready to sit down and eat - to keep salad crisp.

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