A few weeks ago, I was having a friend over for lunch. We both love salad, but like so many people out there, she hates making them. I used to feel the same way, but over time, have found some fabulous dressings and short cuts, so I no longer dread making them. Check out my previous Sensational Salad posts for great recipes and tips.
On to today’s post….I often like to add nuts or seeds to my salads for that added crunch (and extra protein), but being allergic to both, I knew that wasn’t an option. It didn’t seem fair, that she had never even had the chance to enjoy them. It got me thinking about how I might be able to mimic the experience for her. I googled and found some good suggestions for nut substitutes, but still wasn’t left feeling too excited about any of them. One of my favourite salad add-ons is candied nuts. Since I was making a salad with a sweeter dressing (Holiday Lettuce Salad) and the recipe called for nuts, I thought I might see if I could come up with my own alternative for “candied nuts”.
I adapted a recipe for Candied Pecans by substituting the pecans with dry CHOW MEIN NOODLES. They turned out fabulous…nut allergy or not! They served their purpose perfectly by adding a bit of sweetness and crunch to the salad.
Candied Chow Mein Noodle Recipe
1/2 cup brown sugar
1/4 tsp salt
1/4 tsp ground cinnamon
2 tbsp water
2 cups dry chow mein noodles
Combine the first 4 ingredients in a skillet and cook over medium heat for a minute or two, until the sugar dissolves and the mixture is bubbling.
Add the chow mein noodles and cook for an additional 3 minutes, stirring to coat the noodles in the glaze. *You may find that you want to add more than one cup of noodles to soak up the extra glaze.
Remove from the heat, and spread the chow mein noodles out on parchment paper and let them cool completely.
Break apart, and enjoy! I use my food chopper when I want the pieces smaller, but bigger pieces make a yummy and dangerously addictive snack! I’m not gonna lie…you might not want to make a full batch!
Give this simple recipe a try and let me know what you think!
Caesar salad is pretty much a staple in our menu. Everyone loves it and it is so simple to pick-up a Costco rotisserie chicken and make it a meal! (Those chickens are so awesome when you are battling the summer heat and trying to avoid cooking!!)
Of course, when you think of caesar salad, there are two basic versions: one that has an oil/vinegar type of dressing and the other more of a creamy style….think THE KEG (so yummy!) We enjoy both, but I thought that in addition to sharing my two “go to” caesar salad dressing recipes, I might add in the caloric value for both.
Caesar Salad ~ The Body of the Salad
When making caesar salad, I tend to stick to pretty standard ingredients, but I will add a few of the options we enjoy adding. My son is not a lover of mushrooms and neither of our kids like croutons, so you basically need to include what works for your family. Our work around is serving the croutons and mushrooms in side dishes that can be added at the table, so that everyone can enjoy the salad. I have not included the measurements because it really depends on how many you are feeding. Again, I always make my salads “greens” heavy.
Romaine lettuce, washed, spun and torn into small pieces
My friend Kirsten graciously shared this recipe with me a few years ago and not only is it easy to whip up, but also very tasty. This particular recipe has an oil and vinegar base, but the garlic and anchovy paste give that authentic caesar flavour.
This dressing recipe makes a generous amount for one large salad. I tend to lightly dress my salads, so will often have some left over for another small salad. (It makes approximately 3/4 to 1 cup of dressing). The calorie count for this dressing is 921 calories (+78 if you add the egg) and there would be approximately 216 grams of fat in a full recipe. Of course, this does not include the other items that are in the body of the salad. To determine the calories in an individual serving, you would need to factor the portion of dressing used, as well as the other ingredients in the body of the salad. Finally, divide the total calorie count by the number of servings your salad provides. I’m not exactly sure how many starter size salads it might make, but I’m thinking about 8. That would mean approximately 115 calories per serving and about 27 grams of fat, but again I’m really just guessing.
1/2 cup of olive oil
anchovy paste* to taste (This is really about personal preference, but I am going to guess you’ll want between 1/4 and 1/2 teaspoon. Start with about 1/4 of a teaspoon and then make a note on the recipe for next time you make it, if you think you’d like more. Nothing worse than an overpowering fishy taste!)
1 raw egg, whisked (I have never added this)
1-2 minced garlic cloves (or more!!)
2 Tablespoons of freshly squeezed lemon juice
3 Tablespoons of red wine vinegar
2 teaspoons of grainy mustard
salt and pepper to taste
Place all of the ingredients in a jar and shake to mix. Pour half of the dressing over the prepared salad and toss. Decide if it needs more and then either add more and toss again or place the extra dressing on the table for individuals to help them self, if they so desire.
Creamy Caesar Salad Dressing:
I’ve tried a few of Jenn Segal’s recipes and she is yet to disappoint. I love her Creamy Caesar Dressing recipe, but there are many other great ones at Once Upon a Chef. In fact, this dressing is so yummy that we will often use it as dip or add it to egg salad sandwiches.
2 cloves garlic, minced
1 teaspoon anchovy paste
2 Tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup of Mayonnaise (Hellmann’s Real)
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon of salt
1/4 teaspoon of pepper
Place first 5 ingredients in a jar and shake (or whisk). Add balance of ingredients and shake or whisk until well combined. Pour half of the dressing over the prepared salad and toss. Decide if it needs more and then either add more and toss again or place the extra dressing on the table for individuals to help them self, if they so desire.
Although this recipe calculates at a whopping 1840 calories (depending on brands used), it does make a generous 1 1/3 cups of dressing! Jennifer states that it makes enough for 10 starter salads. According to her calculations, one serving of dressing would be 184 calories and 19 grams of fat. We use half or less for a large family sized salad that is being served as our main course. The leftover dressing will keep for about a week in a sealed jar in the fridge. So, although the calories are crazy, when you really break it down it isn’t too nasty! Some might argue that olive oil in the first recipe is a much healthier fat. I’m not a calorie crazy person, but have been more in tune with my caloric intake over the past few months and decided to make the comparison out of curiosity. I always assumed the oil and vinegar dressing was healthier, but was surprised by the actual calorie and fat value comparison. Really, it’s all just food for thought…
I’m not really sure if there is a moral to this story or not. I guess for me it really comes down to personal preference when considering which dressing to use. I say if you love one style over the other, just go for it!
*Most stores carry anchovy paste, but it can sometimes be tricky to find. I’ve found it in both the dairy and meat sections!?# You might have to ask. (The one I buy comes in a small box with a tube inside ~ think toothpaste box/tube.)
I hope you enjoy both of these recipes as much as we do! Enjoy!
A colleague shared this Taste of Home salad recipe about a year ago and it quickly became one of our favourites! I love the sweet dressing and fruit combined with the distinct flavour of Swiss cheese. This is certainly another must try!
Holiday Lettuce Salad
6 tablespoons lemon juice (freshly squeezed is best)
3 tablespoons canola oil (I almost always use olive oil or avocado oil in my dressings)
3 tablespoons light corn syrup (I have used corn syrup but found that I could reduce the sweetness and calories, by using 1-2 T. of maple syrup instead)
1 1/2 teaspoons grated onion
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 cup chopped lightly salted cashews (I opt for pistachios or whatever I have on hand ~ pumpkin seeds might be a nice option as well although I have tried them on this salad)
10 cups torn romaine (or mixed greens of your choice – Spring Mix is a great option!)
1-2 medium red apples, cubed or thinly sliced*
1-2 medium pears, cubed or thinly sliced*
1 cup shredded Swiss cheese
1/2 cup dried cranberries
Make the dressing first. In a small bowl, whisk lemon juice, oil, corn syrup, onion, mustard and salt. (Or place all of the ingredients in a jar and shake like crazy!)
In a large bowl, combine all of the salad ingredients for the body of the salad.
Pour the dressing over the romaine mixture and toss to coat. Sprinkle with cashews.
*Although the dressing and most of the salad could be prepped ahead of time, be mindful of the fruit, as it will discolour when left exposed to the air. Cut the apples and pears just before serving. Also, the original recipe calls for 2 of each, but I will often only use one apple and one pear. I prefer my salads to be more heavily greens based, with a hint of other fruits/vegetables. This is just my personal preference. Finally, I generally prefer my fruit and vegetables to be sliced rather than cubed, but again this really makes little difference, so prepare as you wish.
This salad truly brings a smile to my face every time we sit down to eat it. So yummy. Enjoy!!
In doing this series of posts on salads, I thought it was worth some discussion on whether to toss a salad or not. So, here are my thoughts:
The flavour is more uniform as it permeates the entire body of the salad.
It is nice to serve a salad that is already dressed and ready to go.
I find that when you put the dressing on the table, it can add to clutter of items on the table and can sometimes be messy to serve, especially when it is not being squeezed from a store bought bottle of dressing. (I guess one advantage of store bought is that they tend to be less messy.)
Why You Might Decide Not to Toss:
Once tossed, the salad really won’t keep well, so any leftovers are pretty much trash.
Everyone has different preferences when it comes to salad dressing. Some prefer it bathing in dressing, while others (like my daughter) often opt for NO dressing at all. By serving the salad plain, each individual can decided how they would like to dress their own salad according to their own personal preferences.
If you are watching calories, you might like more portion control when it comes to the dressing. Years ago, I learned a technique that actually works surprisingly well for this. Use an individual little cup (think shot glass size) and put your dressing into it. Instead of putting your dressing on your salad, dip your fork into your little cup of dressing before each bite. Although there is no dressing actually applied to the salad, it does give great flavour and keeps your dressing usage to a minimum. The down side is that whatever you don’t used has to be tossed and thus is wasted, but I guess better those calories in the trash than in your body if you are trying to cut them!
In the end, it really comes down to personal preference. I find that I change it up depending on who I am serving the salad to, what kind of salad it is and if there is the potential for leftovers. Here is what I tend to do:
Very lightly toss the entire salad (or a portion of it I think there might be extra leftover). By tossing it with minimal dressing, I am getting the flavour throughout the salad, but know the dressing won’t be too heavy. I then serve a side of extra dressing for anyone who wants to add more.
If I make a salad for myself (say pack it for lunch), I always take a little container and just pour it over the top. I don’t ever toss it. It just works for me.
Some salads actually need to be tossed in the dressing to soften the flavours or textures in the salad. I feel like kale might fall into this category. I might have more tendency to toss if I have kale in a salad, as it can be bitter tasting.
By now you’ve realized that I never really answered the question, but have just given you some options to consider. Stay tuned for more great salad recipes!
I came upon this recipe a few years ago and although I didn’t make-up the name for this salad, the title doesn’t disappoint. It is absolutely one of our favourites! I like to roast my own peppers and don’t always have artichokes on hand, so I do find it is a bit more of a “plan ahead” salad and thus I don’t make it as often as I’d like. This recipe forOur Family’s Favorite Salad is brought to you by Gimme Some Oven.
Our Family’s Favorite Salad
1 head red-leaf lettuce, chopped into bite-sized pieces
1 head Romaine lettuce, chopped into bite-sized pieces
(I am never too particular about the greens I use in my salads and will sometimes just opt for the store bought “Spring Mix” in lieu of above or just use a mixture or what I have on hand)
1/2 red onion, peeled and thinly-sliced
2 (14 ounce) jars quartered artichoke hearts, drained and roughly chopped (I only use one but this is just personal preference)
1 (12 ounce) jar roasted red peppers, drained and diced (I prefer OVEN roasting my own peppers! It is simple to do and can be done ahead of time. Here is a simple tutorial. One pepper is probably enough, but I would roast two and then decided if it looks like too much and if it does, just store the extra in the fridge for your next salad, pizza topping or omelette!)
1/2 cup toasted pine nuts*
1 batch zesty red wine vinaigrette (See below)
optional garnish: extra freshly-grated Parmesan cheese
Place the ingredients in a large bowl and toss. Serve immediately, garnished with extra Parmesan cheese, if desired.
ZESTY RED WINE VINAIGRETTE INGREDIENTS:
1/2 cup grated Parmesan cheese (Freshly grated Parmigiano-Reggiano is super yummy!!)
1/3 cup extra-virgin olive oil (I sometimes substitute with avocado oil)
1/4 cup red-wine vinegar
1 teaspoon Italian seasoning, store-bought or homemade
1/2 teaspoon Kosher salt
1/2 teaspoon freshly-cracked black pepper
1/4 teaspoon garlic powder
Place all of the ingredients in a jar and shake like crazy! Toss in salad and serve immediately.*
*Pine nuts can be pricey and I fine them to be quite bland. I will use them if I have them on hand, but will throw in other nuts or seeds when I don’t. I really like the salad with pistachios! We buy a large bag at Costco, so I pretty much always have them on hand. So yummy!!
I don’t love this salad. I tolerate it. In order to truly embrace and love salad, you really have to step out of your box and try different combinations.
Greens ~ as previously mentioned in post one….MIX. IT. UP. I always keep Romain on hand. I use it solo, but also mix it with a variety of other greens. I love the “live” lettuce, spring mix, baby spinach and arugula blend, red lettuce, kale, and anything else that is leafy! Be adventurous. Varying your base of greens adds interests because of the various depths of green as well as colour with the hints of red. It also brings a variety of flavour and texture. I find that I will often couple a sturdier leaf with those that seem to wilt easily (like those from my garden).
Vegetables ~ I mentioned how using different cutting techniques can help make your salad more visually appealing, but I felt that I had to bring up two other important things to consider when adding vegetables to your salad. Perhaps this is just personal preference, but I like to think of my vegetables more like a condiment/topping rather than a main ingredient. So for me, I’m thinking more like a dash, a hint, a sprinkling, a scattering, etc. When my husband makes a salad, it is always very vegetable heavy. By that I mean lots and lots of vegetables with greens added in. I very much appreciate his help in the kitchen, but I will usually offer to make the salad simply because my preference is for the vegetables to accent the greens. I find that a vegetable heavy salad often seems bland, especially when the vegetables are chopped. I find that each hunk of vegetable holds its own unique flavour ~ think chopped celery. A piece of chopped celery in a salad often tastes like….wait for it…wait for it….chopped celery! I just find that the flavours don’t unite and blend together to create an experience. I know this may sound crazy to others, but I really believe that the amount you add and the way in which it is cut makes a big difference. I challenge you to try it. For me, I use my salad additions sparingly. The greens are the body and main part of my salad and the veggies are added to offer interest, texture, colour and a hint of additional flavour. The way some vegetables are cut is not as important as others, but I really believe that very thinly slicing, spiralling and ribboning can tame the taste of some that can be over powering. The next time you prepare a salad, try it. Use less vegetables than you might typically use. Think of them more as a garnish. In addition, go out of your way to make very thin slices. Think of what you might normally dice/chop and ask yourself if there is a different way to cut it. I believe you too will see and taste a difference.
A great dressing! I don’t need to go into much detail here, but I will challenge you to find homemade replacement recipes for the bottles you typically buy. There are so many additives in those store bought varieties and I promise a great homemade dressing recipe will knock your salad out of the park every time! I will be posting many great recipes throughout this series, but I know there will be some you don’t like. In fact, my personal umber #1 favourite dressing of all time (which I have yet to post so stay tuned), is not liked by the rest of my family😢 I always have a batch of this on hand because it is my absolute favourite, but when I use this dressing, my family will always opt for another. You may need to try several before you find your personal “go to’s”.
I would love for you to step up to some of my challenges and let me know how it goes!
I found this recipe on Once Upon a Chef several years ago and my note in the corner of the printed recipe says “Awesome!”….so need I say more. This Big Italian Salad is a great summer salad, especially if you have your own garden for fresh herbs and tomatoes! I requested this salad as part of my birthday dinner this year, so this picture is actually of the salad my husband made for me! He was having trouble ribbon cutting the carrots, but it still tasted great!
Big Italian Salad
By Jennifer Segal
1 cup loosely packed fresh Italian parsley leaves
1 cup loosely packed fresh basil leaves
1/4 teaspoon dried oregano (or a few leaves, if you grow it)
2 cloves garlic, peeled
1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1-1/2 teaspoons honey
1 large head romaine lettuce (or 3 hearts), washed, dried and cut into large, bite-sized pieces
1 large red bell pepper, chopped
1 cup seeded and chopped hothouse cucumbers
1 carrots, peeled into ribbons*
Handful grape tomatoes, halved
Handful pitted olives
Feta, crumbled to taste
Combine all dressing ingredients in a food processor and blitz to blend.**
Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper (or even honey), if necessary.
*When I was growing up, marinated vegetable salad was a popular dish. Carrots hold up well to dressing, so one thing I might suggest is placing your ribbon cut carrots in a small sealable container and then drizzling a very small amount of the dressing over the top. Stir to coat and place them in the fridge. Add the glazed carrots to the salad just before serving. If you cut your carrots first, they could marinate for about 15 minutes or so while you finishing prepping your salad/meal.
**I have found that this dressing tastes even better the next day, so I recommend making it either the day before or at least a few hours before serving. It tastes great the day of, but I can honestly say the left-over dressing tastes even better! I wouldn’t make it more than a day in advance, but I have found the intensity of the flavours is magnified over time. The original recipe doesn’t suggest making it ahead, so if you are flying by the seat of your pants…just make and serve!
I’ve wanted to do a series of posts on salads for several months now. I’m not a picky eater and there are many foods I love, but I have to honestly say salad is one of my favourites. I used to say I enjoyed salad, as long as someone else made it. I always felt that by the time I chopped all the veggies and got it ready, it was some how disappointing. However, over the last few years, I have made a few discoveries which are primarily based on my own personal preferences. I can honestly say that salad is not only one of my very favourite foods, but would rank pretty high for my whole family. My 16 year old son will often request salad when asked what he wants for dinner. Here are a few tips to help you jump on the salad band wagon.
How To Really Get Hooked on Salad:
Find a variety of salads that you love! DO NOT stick to the same old salad every time! We probably have at least 3 completely different salads each week.
Make salad your main course and use meat as a salad topping. Although we are not vegetarian, I can say that we have definitely moved away from red meat. We still enjoy a steak, pork tenderloin and ground beef for burgers and spaghetti sauce, but it is much more limited than it used to be. We will often have meat as a salad compliment and chicken and fish are much more present in our regular diet than they were in the past.
Be creative and try a variety of add-ons. For me salad is mostly about a great dressing. Once I find a dressing I like, I will often play with the other elements and change it up. Lately, one of my favourite salad additions is chopped brussel sprouts!
Be creative in your presentation….I will often spiral, shred or ribbon cut my vegetables to add interest. A salad that looks amazing often tastes great too!
Think colour! I often see a salad as art…I always try to add a splash of colour!
Use a variety of greens to create different textures, flavours and colours in your finished salad.
Cheese please! Although we don’t always add cheese to our salads (especially when we are being mindful of calories), it is a great way to add flavour. Some of our favourites include feta, Swiss, manchego, aged cheddar and Parmigiano Reggiano!
Double the recipe! We definitely have a few staples when it comes to salad dressing. I find that making a double batch will often last a week or more in the fridge.
Be mindful! Although a salad is often packed with veggies, don’t fall into the same trap that I did several years ago. I would eat a delicious homemade salad for lunch at work every day. I always felt like I ate well and a list of the foods I was eating would have most people agreeing. However, despite what I felt were healthy choices, I noticed that I was starting to put on weight. Be mindful of what you are adding to your salad if weight/calories are a concern. Nuts and seeds are a great source for nutrients and healthy fats, but they are also extremely high in calories. After months of eating my “amazingly healthy salad”, I did a calorie count and discovered that my lunch salad was often exceeding 700 calories! Although they were seemingly healthy calories packed with nutrients, a calorie is a calorie and it didn’t take a rocket scientist to figure out why I seemed to be gaining weight. I still eat nuts and seeds, but I am just more aware of what I’m adding to my salads and the overall caloric impact.
Sensational Salad Add-Ons for a Typical Lettuce Salad:
The fruits, vegetables, meat and other ingredients I add to a salad are often determined by the type of salad I’m making and whether the dressing is sweet or not. I will follow a salad recipe pretty close the first time, mostly to see if the dressing is a hit or not. After that, I will often use the dressing, but adapt the salad ingredients based on what flavours I think will meld nicely with it and what I have on hand. Below are some of our favourite salad fixings that go beyond the basic carrots, celery, cucumber and tomatoes.
beets (I often spiral cut them with this inexpensive Starfrit machine I have)
mushrooms (I like to slice mine paper thin)
brussel sprouts (chopped)
peppers (red, green and/or yellow)
chopped artichoke (canned)
red cabbage (and/or regular cabbage)
granny smith apples
fresh homemade salsa (fruit based is especially good and often means you can eliminate the dressing altogether)
Nuts (pistachio, pecan, walnuts, peanuts, slivered almonds, pine nuts, etc. – I usually opt for raw nuts, but also love candied nuts with some salads)
When I first started making more gourmet style salads, I really just sought out a few dressings that I loved that became my “go to’s” for a basic salad. I have actually posted this recipe a few times already, but it is definitely one I use regularly.
Lime Agave Vinaigrette – courtesy of Lyn Genet-Recitas (The Plan). I love this dressing because it is simple to make and the lime flavour gives it a very fresh taste. I will often add green apple or pear to this salad just because it goes so nicely with the lime flavour. (If you don’t have Agave, use honey or one of my favourites…maple syrup.)
Stay tuned as I will be posting several new salad and dressing recipes over the summer, but until now, here are some links to previous posts that highlighted some of our family’s favourite salad recipes.
Okay people….I know this may sound crazy, but I think brussel sprouts my officially be my favourite vegetable! A few weeks ago, I went out to Original Joe’s for dinner with friends. I ordered their brussel sprouts and was blown away by the flavour of this dish. When cooked properly, I like brussel sprouts, but I can’t honestly imagine anyone not absolutely loving them after tasting this recipe. Of course, I went home and searched for a copy cat, but couldn’t find one. Luckily I had taken a photo of the description on the menu, so had something to work from. I looked up recipes containing similar ingredients and after combining several different recipes….I think I came up with something pretty awesome. I won’t go so far as to say that I nailed the “copy cat”, but the flavours are spectacular and if you like the Originals Joe’s version….I think you’ll love this recipe too. Now don’t be scared of the steps, as there are several. The best part is that you really don’t need much more to make it a meal as there is already protein in it. We had them last night with some breaded fish and were left feeling very full….probably because the brussel sprouts are so good, I couldn’t stop eating them.
That title really says it all!! I know there are several steps, but some of the steps can be done at the same time like juicing and zesting the limes and chopping the cilantro. Also, both the Candied Bacon and Cilantro-Lime Crema can be made ahead of time. If you do them first, it is really just the prepping the brussel sprouts and making the glaze.
1. Candied Bacon
6 slices of bacon
1/4 cup brown sugar
1/8 tsp. cinnamon
I make my bacon first….even the day before. Preheat oven to 450 degrees. Line a baking sheet with foil and add cooking spray. Stir sugar and cinnamon together. Dip bacon in the sugar mixture to coat. Place bacon on foil lined sheet. Sprinkle any remaining sugar on top. Cook in hot oven for 6 to 10 minutes. Check every minute or so once it hits the 6 minute mark. Remove from oven. Let cool and chop into small pieces.
2. Cilantro-Lime Crema
Mix all of the ingredients in a small bowl and place in the refrigerator until ready to serve. This can be made ahead.
1/4 cup thinly sliced green onions
1/4 cup finely chopped fresh cilantro (*chop enough for step 4 as well)
1/4 cup mayo
3/4 cup sour cream
juice from one lime (about 2 T) (*Juice/zest enough for step 4 as well)
1 tsp of lime zest (grated rind)
1/4 tsp salt
1 clove minced garlic (or 1/2 tsp garlic puree).
3. Roasted Brussel Sprouts
1 1/2 to 2 lbs. of brussel sprouts, trimmed, halved and washed
1/4 olive oil
1/2 tsp. salt
freshly ground black pepper
Place a rimmed baking sheet on the bottom rack of oven (I often line mine with foil for easy clean-up). Preheat the oven to 450 degrees. You want the pan to get nice and hot so that brussel sprouts will sizzle when you place them on top.
Toss the brussel sprouts and oil in a large bowl. Once they are coated in oil, season with salt and pepper. Carefully remove the baking sheet from the oven and dump the brussel spouts on the pan and quickly arrange cut side down (you can use tongs, but I just use clean hands). Roast on the bottom rack until softened and deeply browned …about 20-25 minutes. Do not overcook.
4. Honey-Lime Glaze and Toppings
1/4 cup of honey
juice of one lime
1/2 tsp. crushed red pepper flakes
3 T. unsalted butter
1/2 tsp. salt
1/4 cup finely chopped fresh cilantro
finely grated lime zest (1tsp – 2 tsp)
1/4-1/2 cup finely grated fresh parmesan cheese
6 slices of chopped candied bacon (see recipe)
Bring honey to a boil in a small sauce pan over medium heat…stirring often. Reduce the heat to medium-low and cook until the honey is a deep amber colour (3-4 minutes). Stir often to prevent burning. Remove from heat and add the lime juice and red pepper flakes. Stir and then return to heat. Add butter and salt. Whisk constantly until glaze is glossy and slightly thickened. When brussel sprouts are cooked, transfer them back to the original bowl to toss with the honey glaze. Add cilantro and lime zest, toss. Finally, top with parmesan cheese and candied bacon.
I challenge you to try this recipe! Not only will your family love them, but they are a sure crowd pleaser for any dinner party or potluck. Original Joe’s served them as an appetizer. You could do this as well, just serve the crema as a dip and provide toothpicks and/or little plates. Soooo delicious!
I have to admit that Olive Garden isn’t actually a favourite restaurant of mine. I try to stay away from pasta as much as possible. However, if you’re like me the Olive Garden house salad and potato soup will leave a lasting impression! It took me many years, but I do believe that I have found great copy cats for both recipes. The next time you’re craving soup and salad, this combo is sure to impress. I love the added heat in both recipes….hope you enjoy them as much as my family does!
I found this recipe several years ago on Tuscan Recipes. I follow the recipe exactly as presented with the exception of using cartoned chicken broth in lieu of the water/bouillon combo. This is mostly because I can be lazy in the kitchen. Sometimes I have my own chicken bone broth on hand and will use it as an alternate as well. Otherwise, I follow it just as it is written. This soup is absolutely delicious and works every single time!
1 lb. of ground Italian Sausage
1 1/2 tsp crushed red pepper flakes (1 tsp may be enough for you)
1 large diced white onion
4 T. bacon pieces (or more…you can never have too much bacon)
2 tsp. garlic purée
10 cups of water and 5 cubes of chicken bouillon (or 10 cups of broth)
1 cup of heavy cream
1 lb of sliced Russet potatoes (approximately 3 large potatoes)
1/4 of a bunch of chopped fresh kale (I I usually add about 2-3 cups)
Sauté the sausage and pepper flakes in a large soup pot. Drain the fat. Transfer to a bowl.
In the same pot, sauté the bacon, onions and garlic.
Add water/broth and heat to a boil.
Add potatoes and cook about half an hour on low heat.
Add the cream, sausage and kale. Stir and heat through.
I came across this recipe a few years back and make it regularly for my family to enjoy. The recipe was found on Family Fresh Meals and is absolutely delicious!
Famous House Salad Dressing:
1 packet Italian Dressing Mix 3/4 cup oil (vegetable/canola) 1/4 cup olive oil 1 Tablespoon mayonnaise 1/3 cup white vinegar 1/4 cup water 1/2 tsp sugar 1/2 tsp dried Italian seasoning 1/2 tsp salt 1/4 tsp pepper 1/4 tsp garlic powder
Directions Mix all of the ingredients in a glass jar. Shake well…until thoroughly combined. Refrigerate for at least an hour to marinate flavours.
*It can be stored in the refrigerator for about 3 weeks.
combination of romaine and iceberg lettuce (or greens of your choice)
pitted black olives
6 mild pepperoncici peppers (found near the pickles)
1-2 wedged roma tomatoes
1/2 cup croutons
freshly grated Romano and/or Parmesan cheese to sprinkle on top of your salad
thinly sliced red onion
Give this classic Olive Garden soup and salad combo a try and let me know what you think. These are two of my “go to” recipes for sure!