Apple Walnut Salad with Balsamic Vinaigrette December 7, 2021 by Jenny Chang Leave a Comment Apple Walnut Salad with Balsamic Vinaigrette 2021-12-07 15:20:56 Serves 6 Print Ingredients 8 cups chopped red leaf lettuce, about 1 large head 1 medium apple, cored and thinly sliced ¼ cup thinly sliced red onions ¾ cup walnut halves, toasted & roughly chopped 1/3 cup crumbled feta cheese Vinaigrette 1/3 cup extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoons Dijon mustard 2 teaspoons honey or maple syrup Instructions Prepare the vinaigrette: In a small bowl, combine the olive oil, balsamic vinegar, mustard and honey. Whisk until blended. Season with salt and pepper, to taste. Assemble the salad: In a large bowl combine the lettuce, apples, red onions, walnuts, and feta. Drizzle with desired amount of vinaigrette and serve immediately. You’ll have leftover vinaigrette, which can be refrigerated in an airtight container for at least one week, if not more. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Mandy’s Superfood Salad September 16, 2021 by Jenny Chang Leave a Comment Mandy's Superfood Salad 2021-09-16 16:38:36 Serves 1 Print Ingredients 2 cup baby spinach 1 cup shredded curly kale 1 cup arugula ½ avocado, diced ½ cup cooked quinoa ¼ cup diced apple ¼ cup halved cherry tomatoes ¼ cup small broccoli florets, raw ¼ cup roasted sweet potato 2 tablespoons pomegranate seeds 2 tablespoons torn mint leaves 2 tablespoons chopped parsley leaves Mandy's House Dressing (makes 2 cups) 2 cloves garlic, chopped 6 tablespoons apple cider vinegar ¼ cup maple syrup 1 tablespoon Dijon mustard 1 ¼ cup olive oil ½ teaspoon salt 1 ½ teaspoon freshly ground pepper Salad Instructions Combine all of the ingredients in a large bowl. Top with the dressing and, using tongs, toss until well mixed and dressed. House Dressing Instructions In a blender, combine the garlic, vinegar, maple syrup, and mustard. Process on medium high speed until smooth and well combined. Scrape down the sides. With blender running on low speed, slowly drizzle in the olive oil until emulsified and thickened. Add salt and pepper and season to taste. Refrigerate until ready to use. Adapted from Mandy's Gourmet Salads Adapted from Mandy's Gourmet Salads Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Praga Chopped Salad August 23, 2021 by Jenny Chang Leave a Comment Praga Chopped Salad 2021-08-23 13:34:58 Serves 6 Print Ingredients 2 Ripe tomatoes 1 English Cucumber 1 Green Pepper 1 Yellow Pepper 1 Red Pepper 1/2 Red Onion or Vidalia Onion 1/2 Cup Fresh Feta Cheese Dressing 2 tablespoons Olive Oil 1 tablespoon White Balsamic Vinegar 1/2 teaspoon Livia's Seasoning (available at Marcels!) Fresh chives can be used as Garnish Instructions Finely dice all of the vegetables and place in a bowl. Whisk together the dressing, next add the salt and mix the dressing into the salad. Fold in the feta cheese last and serve in Martini glasses or coupe glasses. Garnish with fresh chives. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Fork Smashed Blonde Chickpea Salad August 23, 2021 by Jenny Chang Leave a Comment Fork Smashed Blonde Chickpea Salad 2021-08-23 13:32:46 Print Ingredients 1-15 oz can 8 Track Foods Blonde Chickpeas, drained 2 teaspoons mayonnaise (vegan mayo works too or you can use hummus) ¼ red onion, finely diced 1 teaspoon Italian seasoning ½ lemon squeezed 2 stalks celery, finely chopped Butterhead lettuce (4 – 6 pieces) Instructions Fork mash chickpeas to rough consistency (you can remove skins or just blend in to the mix). Blend in remaining ingredients. Adjust salt to taste. Spoon into lettuce boat or serve on pumpernickel bread. Notes Recipe courtesy of 8 Track Foods Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Wild Rice and Edamame Salad June 7, 2021 by Jenny Chang Leave a Comment Wild Rice and Edamame Salad 2021-06-23 15:44:19 Print Ingredients 1/2 cup slivered almonds 2 tablespoons white sesame seeds 4 cups cooked wild rice 3 medium scallions, thinly sliced white and light green parts only 2 cups shelled cooked edamame, thawed if frozen 2 medium carrots, peeled and small dice 1/2 cup dry cranberries 3 tablespoons olive oil 2 tablespoons toasted sesame oil 1/4 cups rice vinegar, plus more as needed 2 teaspoon honey kosher salt freshly ground pepper Instructions Place the almonds in a frying pan over med. heat and toast, stirring often, until golden brown. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown. Transfer to the bowl with the almonds. Add the rice, scallions, edamame, carrots, and the cranberries to the bowl. Toss to combine. Whisk the olive oil, sesame oil, rice vinegar, honey and a pinch each of salt and pepper in a bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with salt, pepper and vinegar. Cover and chill for at least one hour before serving. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/