'Tis the Season for Salad - Asian Salad

Realizing that I said it would be the green leafy kind of salads this month, I am still going to post this salad I was recently introduced to by my friend Jenn. It is a definitely a different kind of salad, but goes well with, well obviously, fried rice or General's chicken. 

Asian Salad

1 bag of coleslaw
2 packs of chicken ramen
1/2 cup oil
3 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon soy sauce
Options: Sunflower seeds or sliced almonds, chicken

Mix oil, vinegar, sugar, soy sauce and seasonings from ramen. Toss other ingredients. Add dressing.

Recipe from Jenn Pollard / Picture from EastVillageKitchen.com

'Tis the Season for Salad - Maple Syrup Vinaigrette

Maple Syrup Vinaigrette

4 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon + 1 teaspoon maple syrup
1/2 teaspoon Dijon mustard
Salt

Place all of the above ingredients in a small jar and shake, then drizzle over the salad.

Recipe and picture from drizzleanddip.com

'Tis the Season for Salad - Apple, Blue Cheese and Walnut Salad

This probably has to be one of my very favoritest salads. Ever. Try it with a Maple Syrup Vinaigrette (recipe coming tomorrow - actually today since I was late in posting this - to be super technical it would be yesterday but who's keeping track?  Run on sentence much?). 

I thought this salad was original with me since one night I simply threw these ingredients together because they sounded good.  Great minds think alike apparently.

Apple, Blue Cheese and Walnut Salad

Arugula lettuce greens

Blue cheese crumbles

Apple (I like Fuji or Gala)

Walnuts, chopped

Throw it all together and drizzle with Maple Syrup Vinaigrette!

Recipe and picture from drizzleanddip.com

'Tis the Season for Salad - Oregano Garlic Vinaigrette

Oregano Garlic Vinaigrette

3 tablespoons dried oregano

1/2 cup red wine vinegar

2 to 3 cloves garlic, very finely minced

Sea salt and freshly ground black pepper

1-1/4 cups mild and fruity olive oil

Rub the oregano in your hands to warm it and release its oils.  Toast it in a dry skillet over low heat for a minute or two.

Whisk all the ingredients together in a bowl.  If you have time, warm the dressing over low heat for a few minutes to intensify the flavors.

Recipe from “Mediterranean Fresh” by Joyce Goldstein

'Tis the Season for Salad - Greek Country Salad

I’m not quite sure how it is March already since yesterday it was the beginning of January, but somehow my calendar says March. When I think of March, like most others, I think green. - St. Patrick’s Day - To honor my green Irish roots, and to be a bit healthier, we celebrate March with salad. The green leafy kind - not the jello, pasta, fruity kind. They are for another day - a not as healthy day.

Greek Country Salad

1/2 cup oregano garlic vinaigrette
4 ripe but firm tomatoes, diced
1 cucumber, peeled and sliced 1/4 inch thick
2 small green bell peppers, seeded and diced
1 red onion, finely chopped
3 cups torn or coarsely chopped salad greens, such as romaine or escarole
20 Kalamata olives, pitted
1/2 pound feta cheese, coarsely crumbled

At least 1 hour before serving, make the vinaigrette.

Drain the tomatoes in a colander for 20 minutes. Combine the salad ingredients in a large salad bowl and toss with the vinaigrette.

Recipe from “Mediterranean Fresh” by Joyce Goldstein