Salads

Here you will find the section of the recipe center for salads. There are many types of salads and you never know what kind of salad you might find.

Roasted Beet & Pear Salad

Wed, February 1, 2012 No Comments by Chef Ricky

Roasted Beet & Pear Salad Ingredients:

  • 1 – beet (pre-boiled and cooled)
  • 6 oz. – spring mix
  • ¼ lb. – goat cheese
  • Salt and Pepper to taste
  • 1 – pear
  • 1 cup – balsamic vinegar
  • ½ cup – toasted mixed nuts.
  • 2 tbsp. – olive oil

Roasted Beet & Pear Salad Directions:

  1. Preheat the oven to 350 degrees. Peel and slice the beet into even wedges. You should get approximately 8 wedges. Lightly spray a cookie sheet with nonstick spray. Place the beet wedges into a small bowl, add 1 tbsp. of the olive oil, and lightly sprinkle salt and pepper on top. Next, gently mix the beets with your hand (watch out your hand may turn slightly pink.) until they are evenly covered with the salt, pepper, and olive oil. Spread the beets out evenly on the sheet pan and roast them in the oven for approximately 10 to 15 minutes. Then turn them over, place them back into the oven for an additional 10 to 15 minutes.
  2. Place the mixed nuts into a small bowl, add the other 1 tbsp. of olive oil, and lightly sprinkle salt and pepper. Next, gently toss the nuts to coat evenly with the salt, pepper, and olive oil. Then spread them onto a sheet pan and roast them in the oven for approximately 10 to 15 minutes. Watch them closely as they burn quickly.
  3. Pour the balsamic vinegar into a small sauce pan and place on the stove over a medium high heat. When it comes to a boil reduce the heat to medium low and allow it to reduce by nearly half. At this point is should appear to be the consistency of a syrup. Remove from the heat and set it to the side to cool.
  4. Place a small handful of the spring mix onto the plate you will be using for the salad. Wash the pear, slice it in half, and remove the seeds and the stem. Slice one half into thin slices. Place half of the slices on each plate and add 3 to 4 beet
    wedges to the salad. Crumble the goat cheese over the entire plate and drizzle an ounce or two of the reduced balsamic vinegar on top. As a finishing touch add the toasted nuts on top, and enjoy!

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Purple Apple Slaw

Tue, September 27, 2011 3 Comments by Chef Ricky

Purple Apple <strong>Slaw</strong> picture” title=”Purple Apple Slaw” width=”300″ height=”225″ class=”size-medium wp-image-4592″ /><p class=
Purple Apple Slaw


I have decided to share this recipe with everyone because I have so many fans of this dish and I recently had someone contact me on Facebook asking me for help with their current recipe.
This recipe is one I created over the summer when I was invited to a friends place for a traditional Pig Roast over a Spit. I knew I wanted to make a Slaw I just was not certain how I could make it my own but after a few trials and tribulations this is the dish that won everyones hearts and stomachs.

Purple Apple Slaw Ingredients:

  • 1 – Head of Red Cabbage
  • 6 – Granny Smith Apples
  • 2 – Lemons (Juice)
  • Salt & Pepper (To taste)
  • 1 – Head of Green Cabbage
  • 18 Oz. – Mayonaise
  • 2 Cups – Carrots (Shredded)

Purple Apple Slaw Directions:

  1. Shred both the heads of cabbage and the carrots. Dice the onion into a fine dice. Add the mayonaise and mix the ingredients thoughouly, then set the bowl to the side.
  2. Juice the 2 lemons and set the juice to the side. Now shred the apples on all four sides into the bowl with the cabbage mixture, discard the cores and mix well.
  3. Add one tbsp. of the lemon juice at a time untill it has the acid needed. Then add salt an pepper to taste. Chill for 2 hours in the refrigerator and serve.

For more great recipes go to our Recipe Center!

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Bangin Potato Salad

Wed, February 23, 2011 3 Comments by Chef Ricky

This recipe is one that started with my mom. Over the years I have made changes and mods here and there until I got it just the way I wanted it. Now that I have peaked and tweaked it, its truly a bangin potato salad. For all you potato salad lovers out there this is one for the record books.

The mayonnaise recipe listed below can also be found to be useful for a number of other dishes. You find the recipe in the sauces and dressings section of the blog under the recipe center.

Bangin Potato Salad Picture

Bangin Potato Salad

Mayonnaise Ingredients:

  • 2 Large – Egg Yolks
  • 2 – Shallots
  • 1/4 Cup – Champagne Vinegar
  • 1 tsp. – Mustard (Crushed)
  • 1/2 tsp. – Salt
  • 1-1/2 Cups – Vegetable Oil
  • 1 – Clove of Garlic (Peeled)

Mayonnaise Directions:

  1. Put the egg yolks in a food processor with the shallots, garlic, vinegar, mustard and 1/2 teaspoon salt. Turn on the food processor on a very low speed and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding the vegetable oil in a slow, steady stream and turn up the speed to about a medium speed).
  2. If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running.

    3. Ingrdients:

    • 2-1/2 lbs. – Red Bliss Potatoes (Medium Diced)
    • 2 Cloves. – Garlic (Smashed)
    • 1/4 lbs. – Bacon (Chopped)
    • 2 tbsp. – EVOO (Extra Virgin Olive Oil)
    • 1- Red Onion
    • 2 Stalks – Celery
    • 1/2 Cup – Shredded Carrots
    • 1/2 Cup – Red Wine Vinegar
    • 1/4 tsp. – Cayenne Pepper
    • 1/2 Cup – Honey Mustard


    Directions:

    1. Put the potatoes with the garlic into a large pot. Cover with enough water to have 2 inches of water over the potatoes and season generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes.
    2. Meanwhile, cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and a medium to medium well temperature, about 8 minutes. Remove from the heat and stir in the onion, celery and vinegar. Season with salt.
    3. Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon-onion mixture to the hot potatoes and stir to incorporate. Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt. Refrigerate until cold.
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