Marcel's Culinary Experience

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Salads

Apple Walnut Salad with Balsamic Vinaigrette

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Apple Walnut Salad with Balsamic Vinaigrette
Serves 6
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Ingredients
  1. 8 cups chopped red leaf lettuce, about 1 large head
  2. 1 medium apple, cored and thinly sliced
  3. ¼ cup thinly sliced red onions
  4. ¾ cup walnut halves, toasted & roughly chopped
  5. 1/3 cup crumbled feta cheese
  6. Vinaigrette
  7. 1/3 cup extra virgin olive oil
  8. 2 tablespoons balsamic vinegar
  9. 1 tablespoons Dijon mustard
  10. 2 teaspoons honey or maple syrup
Instructions
  1. 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.
  2. 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

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Mandy's Superfood Salad
Serves 1
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Ingredients
  1. 2 cup baby spinach
  2. 1 cup shredded curly kale
  3. 1 cup arugula
  4. ½ avocado, diced
  5. ½ cup cooked quinoa
  6. ¼ cup diced apple
  7. ¼ cup halved cherry tomatoes
  8. ¼ cup small broccoli florets, raw
  9. ¼ cup roasted sweet potato
  10. 2 tablespoons pomegranate seeds
  11. 2 tablespoons torn mint leaves
  12. 2 tablespoons chopped parsley leaves
Mandy's House Dressing (makes 2 cups)
  1. 2 cloves garlic, chopped
  2. 6 tablespoons apple cider vinegar
  3. ¼ cup maple syrup
  4. 1 tablespoon Dijon mustard
  5. 1 ¼ cup olive oil
  6. ½ teaspoon salt
  7. 1 ½ teaspoon freshly ground pepper
Salad Instructions
  1. 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
  1. 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.
  2. 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

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Praga Chopped Salad
Serves 6
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Ingredients
  1. 2 Ripe tomatoes
  2. 1 English Cucumber
  3. 1 Green Pepper
  4. 1 Yellow Pepper
  5. 1 Red Pepper
  6. 1/2 Red Onion or Vidalia Onion
  7. 1/2 Cup Fresh Feta Cheese
  8. Dressing
  9. 2 tablespoons Olive Oil
  10. 1 tablespoon White Balsamic Vinegar
  11. 1/2 teaspoon Livia's Seasoning (available at Marcels!)
  12. Fresh chives can be used as Garnish
Instructions
  1. 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

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Fork Smashed Blonde Chickpea Salad
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Ingredients
  1. 1-15 oz can 8 Track Foods Blonde Chickpeas, drained
  2. 2 teaspoons mayonnaise (vegan mayo works too or you can use hummus)
  3. ¼ red onion, finely diced
  4. 1 teaspoon Italian seasoning
  5. ½ lemon squeezed
  6. 2 stalks celery, finely chopped
  7. Butterhead lettuce (4 – 6 pieces)
Instructions
  1. 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.
  2. Spoon into lettuce boat or serve on pumpernickel bread.
Notes
  1. Recipe courtesy of 8 Track Foods
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Wild Rice and Edamame Salad

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Wild Rice and Edamame Salad
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Ingredients
  1. 1/2 cup slivered almonds
  2. 2 tablespoons white sesame seeds
  3. 4 cups cooked wild rice
  4. 3 medium scallions, thinly sliced white and light green parts only
  5. 2 cups shelled cooked edamame, thawed if frozen
  6. 2 medium carrots, peeled and small dice
  7. 1/2 cup dry cranberries
  8. 3 tablespoons olive oil
  9. 2 tablespoons toasted sesame oil
  10. 1/4 cups rice vinegar, plus more as needed
  11. 2 teaspoon honey
  12. kosher salt
  13. freshly ground pepper
Instructions
  1. 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.
  2. Add the rice, scallions, edamame, carrots, and the cranberries to the bowl. Toss to combine.
  3. 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/