I have many cookbooks but sometimes it is easy and more efficient to find a recipe via Google and the internet. I made this recipe from two other ones I selected while browsing the internet on cooks.com. Here is my version and the two others that you can use. Let me know if you try them or your own spins on these. My Eric’s Turkey salad I rated 9.2/10 good for this winter but possibly for spring/summer chicken or turkey salad. I like the horseradish taste of the wasabi (use regular horseradish if you don't have it) with the orange pieces and the crunch of the almonds and the red cabbage.
Eric’s Turkey salad
by Eric Flescher
2 c. chicken or turkey (cubed)
1 tsp cajun seasoning
0.5 cups of red grapes (split in half)
1 c. mandarin oranges (use juice for dressing )
Lettuce or endive leaves
0.5 cup of sliced, cut up red cabbage (raw)
dressing
3 to 4 tbsp. slivered almonds ( raw from grocery store)
0.5 c. mayonnaise or salad dressing ( with 1 tspn wasabi mayonnaise (find at Asian or regular grocery store: optional )
Juice of o.5 lemon
pinch of pepper
Cube turkey into medium-size pieces. Add seasoning to Turkey cubes. Add and other ingredients with Turkey. Add dressing ingredients. Mix dressing the salad. Makes 4 servings.
MANDARIN CHICKEN SALAD
cooks.com
2 c. chicken or turkey (cubed)
1 tbsp. minced onion
1 tsp. salt
1 c. seedless green grapes
1 c. chopped celery
1 c. mandarin oranges (drained)
1 c. salad dressing
1/2 c. slivered almonds
1 c. cooked macaroni rings
1 c. whipped cream or Cool Whip
Combine chicken or turkey, onion and salt. Refrigerate for several hours. Add grapes, celery, oranges, almonds, salad dressing and macaroni rings. Fold in whipped cream just before serving. Serves 12.
TURKEY, CELERY, GRAPE & NUT SALAD
cook.com
2 c. cubed turkey
1/2 c. grapes
1/2 c. sliced celery
3 to 4 tbsp. almonds
Juice of 1/2 lemon
Grated rind of 1/2 orange
1 c. mayonnaise
Lettuce or endive leaves
Cube turkey into medium-size pieces. Slice celery. Dip almonds into boiling water, remove skins. Brown halved nuts in moderate oven 2 minutes. Add lemon juice and orange rind to mayonnaise. Mix turkey and other ingredients into mayonnaise. Arrange on lettuce. Makes 4 servings. I have many cookbooks but sometimes it is easy and more efficient to find a recipe via Google and the internet. I made this recipe from two other ones I saw in cooks.com.
Eric’s Turkey salad
by Eric Flescher
2 c. chicken or turkey (cubed)
1 tsp cajun seasoning
.5 cups of red grapes
1 c. mandarin oranges (drained )
3 to 4 tbsp. slivered almonds ( raw from grocery store)
1 c. mayonnaise or salad dressing ( with 1 tspn wasabi mayonnaise (find at Asian or regular grocery store: optional )
Juice of 1/2 lemon
Lettuce or endive leaves
Cube turkey into medium-size pieces. Add seasoning. Slice celery. Add grapes, oranges and almonds. Add lemon juice and mayonnaises. Mix turkey and other ingredients into mayonnaise. Arrange on lettuce. Makes 4 servings.
MANDARIN CHICKEN SALAD
cooks.com
2 c. chicken or turkey (cubed)
1 tbsp. minced onion
1 tsp. salt
1 c. seedless green grapes
1 c. chopped celery
1 c. mandarin oranges (drained)
1 c. salad dressing
1/2 c. slivered almonds
1 c. cooked macaroni rings
1 c. whipped cream or Cool Whip
Combine chicken or turkey, onion and salt. Refrigerate for several hours. Add grapes, celery, oranges, almonds, salad dressing and macaroni rings. Fold in whipped cream just before serving. Serves 12.
TURKEY, CELERY, GRAPE & NUT SALAD
cook.com
2 c. cubed turkey
1/2 c. grapes
1/2 c. sliced celery
3 to 4 tbsp. almonds
Juice of 1/2 lemon
Grated rind of 1/2 orange
1 c. mayonnaise
Lettuce or endive leaves
Cube turkey into medium-size pieces. Slice celery. Dip almonds into boiling water, remove skins. Brown halved nuts in moderate oven 2 minutes. Add lemon juice and orange rind to mayonnaise. Mix turkey and other ingredients into mayonnaise. Arrange on lettuce. Makes 4 servings.
Showing posts with label dressing. Show all posts
Showing posts with label dressing. Show all posts
Monday, December 22, 2008
Monday, December 15, 2008
I was looking for more ways to use pomegranate
I was looking for more ways to use pomegranate. I saw this recipe by Emeril on TV and found the recipe . I had pomegranate blueberry juice so I used that instead of straight pomegranate juice. I also used red onion instead of shallots (which many say is a good substitute for the shallots) . I thought the dressing needed more kick so I added more of the juice. You can add any type of lettuce or greens. I also added some sticks that I made of jicama to give it a nice crunch. This dressing was nice and tangy , easy to make and can be made ahead of time. When you are ready just toss the salad and add the salad dressing.
rating 8.9/10
Emeril Lagasse, 2001
Show: Emeril LiveEpisode: Emeril's Happy Happy Holidays
• Save Recipe
Ingredients
• 2 tablespoons pomegranate juice
• 1 teaspoon grated orange zest
• 1/4 cup red wine vinegar
• 2 shallots, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 3 oranges, peeled and segmented
• 1 small red onion, thinly sliced
• 8 ounces goat cheese, cut crosswise into 6 slices
• 6 thin slices prosciutto
• 1 large head radicchio, rinsed, patted dry and torn into bite sized pieces
• 1 bunch arugula or watercress, rinsed, patted dry and cut int bite sized pieces
• 6 large leaves Bibb lettuce, rinsed and patted dry
• 1 head Belgian endive, stem removed and cut crosswise into thin shreds
• Pomegranate seeds, as garnish
Directions
In a small bowl, combine the pomegranate juice and orange zest, vinegar, shallots, salt, pepper and mustard and whisks thoroughly to combine. Add the oil in a steady stream and whisk until emulsified. Fold the segmented oranges and sliced onions into 1/4 cup of the dressing and toss to combine and set aside.
Wrap each slice of goat cheese in a slice of prosciutto. Heat a large skillet over medium high heat. Add the wrapped cheeses and sear on both sides. Remove from the heat.
In a large salad bowl, combine the greens. Add the marinated orange sections and onion slices, and toss gently with enough extra dressing to coat evenly. Divide among salad plates and top each with a seared goat cheese package and a sprinkling of pomegranate seeds. Spoon a little extra dressing over each salad and serve immediately.
rating 8.9/10
Emeril Lagasse, 2001
Show: Emeril LiveEpisode: Emeril's Happy Happy Holidays
• Save Recipe
Ingredients
• 2 tablespoons pomegranate juice
• 1 teaspoon grated orange zest
• 1/4 cup red wine vinegar
• 2 shallots, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 3 oranges, peeled and segmented
• 1 small red onion, thinly sliced
• 8 ounces goat cheese, cut crosswise into 6 slices
• 6 thin slices prosciutto
• 1 large head radicchio, rinsed, patted dry and torn into bite sized pieces
• 1 bunch arugula or watercress, rinsed, patted dry and cut int bite sized pieces
• 6 large leaves Bibb lettuce, rinsed and patted dry
• 1 head Belgian endive, stem removed and cut crosswise into thin shreds
• Pomegranate seeds, as garnish
Directions
In a small bowl, combine the pomegranate juice and orange zest, vinegar, shallots, salt, pepper and mustard and whisks thoroughly to combine. Add the oil in a steady stream and whisk until emulsified. Fold the segmented oranges and sliced onions into 1/4 cup of the dressing and toss to combine and set aside.
Wrap each slice of goat cheese in a slice of prosciutto. Heat a large skillet over medium high heat. Add the wrapped cheeses and sear on both sides. Remove from the heat.
In a large salad bowl, combine the greens. Add the marinated orange sections and onion slices, and toss gently with enough extra dressing to coat evenly. Divide among salad plates and top each with a seared goat cheese package and a sprinkling of pomegranate seeds. Spoon a little extra dressing over each salad and serve immediately.
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