Salads – LaDonna Rose: Cookbooks from Alaska https://ladonnarose.com Mon, 28 May 2018 06:58:11 +0000 en-US hourly 1 https://wordpress.org/?v=5.6.2 Fresh Vegetable and Salmon Salad https://ladonnarose.com/fresh-vegetable-salmon-salad/ Thu, 22 Nov 2018 14:00:30 +0000 http://ladonnarose.com/?p=1638 This fresh from the garden salad is one of our favorites! Fresh Vegetable and Salmon Salad is light and very quick to make.

Ingredients

1 pint cherry tomatoes, halved
1 ½ cups whole green beans, cut into 1 inch pieces
1 small zucchini, thinly sliced
3 cups button mushrooms, thinly sliced
salad greens
2 (6-to 7-ounce) cans salmon, drained
fresh parsley to garnish

for the dressing:
¼ cup mayonnaise
¼ cup plain yogurt
2 tablespoons sherry vinegar
salt and freshly ground black pepper

Directions

the dressing:
Combine the mayonnaise, yogurt and vinegar. Season to taste with salt and pepper. Set aside.

Put the tomatoes, beans, zucchini and mushrooms into a large bowl. Pour over the dressing.

Arrange salad greens on a serving dish. Add the vegetables and then the salmon. Garnish with parsley and freshly ground pepper.

Makes 4 servings

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Sesame Salmon Salad with Sugar Snap Peas https://ladonnarose.com/sesame-salmon-salad-sugar-snap-peas/ Mon, 05 Nov 2018 14:00:45 +0000 http://ladonnarose.com/?p=1649 This Sesame Salmon Salad with Sugar Snap Peas makes a great summer meal. Cool and refreshing. Add a loaf of your favorite bread and enjoy!

Ingredients

¼ cup rice vinegar
3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 ½ teaspoons sugar
1 ½ teaspoons fresh ginger, minced
2 (6-to 7-ounce) cans salmon, drained
1 cup sugar snap peas, sliced
2 green onions, sliced
6 cups romaine lettuce, thinly sliced
4 radishes, thinly sliced
¼ cup fresh cilantro leaves
1 tablespoon sesame seeds

Directions

In a small bowl, whisk the vinegar, olive oil, soy sauce, sesame oil, sugar and ginger. Season to taste with salt and pepper.

In a medium bowl, combine 3 tablespoons of the dressing with the salmon, snap peas and green onions.

To serve, divide lettuce among 4 plates. Mound a ½ cup of the salmon mixture in the center of each plate and garnish with the radishes, cilantro and sesame seeds.

Drizzle with the remaining dressing, about 2 tablespoons per salad and season with freshly ground pepper.

Makes 4 servings

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BLT Salad with Buttermilk Dressing https://ladonnarose.com/blt-salad-buttermilk-dressing/ Mon, 29 Oct 2018 13:00:41 +0000 http://ladonnarose.ivykitten.com/?p=1483 I will never understand why anyone would want to buy store-bought salad dressing when they are so easy to make, taste far nicer and are not pumped full of preservatives if you make them yourself. I like to make mine in a jam jar so that I can store any left overs easily in the fridge. It will sit quite happily for up to a week, so I often make up double batches to save myself time after a busy day fishing. Try this tasty BLT Salad with Buttermilk Dressing.

Ingredients

4 slices good-quality bacon
½ baguette, sliced into ¾-inch cubes (or your favorite bread)
2 tablespoons extra-virgin olive oil
sea salt
freshly ground black pepper

for the buttermilk dressing
2 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoons fresh dill, minced
1 tablespoon white vinegar
1 garlic clove, minced
⅓ cup low-fat buttermilk
sea salt
freshly ground black pepper

1 large head Romaine lettuce, washed, dried and torn into pieces
1 cup cherry tomatoes, halved
½ cup Parmesan cheese, grated

Directions

Preheat your oven to 375 degrees.

Cook the bacon on a rack-lined baking sheet until crisp, about 15 minutes. Drain on a paper-towel lined plate. Cool, then crumble into large pieces.

Toss bread with oil and season with salt and pepper. Spread evenly on a baking sheet. Bake until golden brown, tossing halfway through, 15 minutes.

Make the buttermilk dressing and assemble the salad: In a large bowl whisk together sour cream, mayonnaise, dill, vinegar and garlic. Whisk in buttermilk and season with salt and pepper. Add lettuce, tomatoes and croutons; toss to coat with dressing. Sprinkle with croutons, bacon and Parmesan cheese.

Serves 4

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Apple and Spinach Salad https://ladonnarose.com/apple-spinach-salad/ Thu, 28 Jun 2018 13:00:13 +0000 http://ladonnarose.ivykitten.com/?p=1226 Apple and Spinach Salad is healthy and delicious.

Ingredients

for the vinaigrette:
2 tablespoons orange juice
2 tablespoons lime juice
2 teaspoons Dijon mustard
2 teaspoons honey
2 teaspoons shallot, minced
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

8 ½-inch baguette slices
1 tablespoon olive oil

for the caramelized walnuts:
1 cup walnut halves
1 tablespoon extra-virgin olive oil
½ teaspoon sea salt
2-3 teaspoons granulated sugar
pinch freshly ground black pepper
pinch ground cinnamon

for the salad:
½ cup red onion, thinly sliced
8 cups baby spinach (washed) or spring salad greens
2 crisp apples, cored and thinly sliced
¼ cup dried cranberries
¼ cup crumbled blue cheese

Directions

Preheat your oven to 350 degrees.
make the vinaigrette:
Whisk together all vinaigrette ingredients. Set aside.

Lightly brush the baguette slices with the olive oil. Place in the oven and toast until golden and crisp, 3 to 5 minutes.

make the caramelized walnuts:
Toss walnut halves with all ingredients to coat. Place on a baking sheet in an even layer and roast until lightly toasted, about 10 minutes. Remove from oven and let cool.

make the salad:
Just before serving, place the onion, spinach and apple in a large bowl. Drizzle with the vinaigrette, tossing lightly to coat. Place about 2 cups of greens on each plate and sprinkle the cranberries, blue cheese and walnuts on each salad.

Nestle two baguette slices onto each plate and serve.

serves 4

Yum

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Herb Fusilli and Salmon Salad https://ladonnarose.com/herb-fussilli-salmon-salad/ Thu, 07 Jun 2018 13:00:24 +0000 http://ladonnarose.com/?p=1657 This Herb Fusilli and Salmon Salad makes a fantastic main course for summertime dining or picnicking. It’s easy to prepare and doesn’t require you to heat up the oven during those long days when the sun is blazing.

Ingredients

8 ounces dried fusilli
1 red bell pepper, quartered and seeded
1 small red onion, sliced
12 cherry tomatoes, halved
1 (6-to 7-ounce) can salmon, drained

for the dressing:
⅓ cup olive oil
3 tablespoons sherry vinegar
1 tablespoon lime juice
1 teaspoon mustard
1 teaspoon honey
¼ cup fresh basil, chopped plus extra for garnish

Directions

Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8-10 minutes until tender.

Place the bell pepper quarters under a preheated broiler and broil 5-8 minutes, until blackened. Transfer to a bowl and cover, let sweat for about 10 minutes.

Drain pasta and set aside.

Peel and discard bell pepper skins. Slice into strips.

the dressing:
In a large bowl, whisk together the olive oil, sherry vinegar, lime juice, mustard, honey and the fresh basil.

Add the pasta, bell pepper strips, onion, tomatoes and salmon. Toss together gently, then divide among serving bowls. Garnish with basil sprigs and serve right away.

Makes 4 servings

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Salmon Salad Wonton cups with Ginger-Lime Dressing https://ladonnarose.com/salmon-salad-wonton-cups-ginger-lime-dressing/ Mon, 02 Apr 2018 13:00:21 +0000 http://ladonnarose.com/?p=1714 These Salmon Salad Wonton cups with Ginger-Lime Dressing are the best appetizers. I take them to parties all the time and there is not a single one left. Everyone thinks I spent a lot of time making them because they look complicated. You’ll love this recipe.

Ingredients

30 wonton wrappers
1 tablespoon olive oil
2 (6-to 7-ounce) cans salmon, drained
½ cup green onion, chopped
½ cup red bell pepper, diced

for the ginger-lime dressing:
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon ginger, finely minced
1 teaspoon Thai garlic chili pepper sauce or your favorite hot sauce
1 teaspoon sesame oil

Directions

Preheat the oven to 325˚F.

the wontons:
Lightly grease 30 mini muffin cups. Place center of wonton wrapper in wells of prepared pan to form a cup, allowing remainder of wrapper to extend above the pan. Bake in the oven 7 to 9 minutes, until crisp and lightly brown.

the dressing:
Whisk together all dressing ingredients in a small bowl and stir together well. Set aside.

Place the salmon in a medium bowl, add green onion, red bell pepper and the ginger lime dressing, stirring to combine. Drain off excess liquid.

To serve, spoon mixture into baked wonton cups.

Makes 2 ½ dozen

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Baked Alaska Salmon Loaf with Gingered Salad https://ladonnarose.com/baked-alaska-salmon-loaf-gingered-salad/ Mon, 19 Mar 2018 13:00:09 +0000 http://ladonnarose.com/?p=1719 This fish dish is family approved. We all love this Baked Alaska Salmon Loaf along with this colorful gingered salad. It’s a good dish to take to pot-lucks as well.

Ingredients

1 (14-to 15-ounce) can salmon or cooked flaked salmon
1 egg
2 teaspoons lemon juice
¼ cup milk
3 cloves garlic, minced
¼ cup celery, minced
½ cup onion, minced
2 tablespoons fresh parsley, chopped
1 cup soft bread crumbs
½ teaspoon dried dill
½ teaspoon Thai garlic chili pepper sauce
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper

for the gingered salad:
2½ tablespoons olive oil
2 tablespoons lemon juice
1 small shallot, minced
1 tablespoon honey
1½ teaspoons ginger, finely minced
1 teaspoon grated orange and lemon zest
½ teaspoon sesame oil
salt and black pepper
mixed salad greens
cherry tomatoes, halved

Directions

Preheat the oven to 375˚F.

In a large bowl, mix all salmon loaf ingredients, including juice from salmon. Place mixture into a well-greased 9 by 5-inch loaf pan. Bake 35-40 minutes, until brown around the edges.

the gingered salad:
Whisk together all dressing ingredients in a small bowl and stir together well, season to taste with salt and pepper. Drizzle the dressing over salad greens and cherry tomatoes.

Serve right away with salmon loaf.

Makes 4 servings

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Crispy Sesame Salad Stack with Orange-Soy Vinaigrette https://ladonnarose.com/crispy-sesame-salad-stack-orange-soy-vinaigrette/ Mon, 05 Mar 2018 14:00:33 +0000 http://ladonnarose.ivykitten.com/?p=1369 Impress your family and friends by serving this fashionable Crispy Sesame Salad Stack with Orange-Soy Vinaigrette. Easy enough to prepare during the week and add charm to any special occasion. Make an extra batch of sesame won ton crisps to munch on or to top with your favorite cheese spread for a tasty snack.

Ingredients

orange-soy vinaigrette:
¼ cup rice vinegar
¼ cup orange juice
2 tablespoons extra-virgin olive oil
1 tablespoon low-sodium soy sauce
2 tablespoons light brown sugar
1 teaspoon freshly grated ginger
¼ teaspoon ground mustard
sea salt and freshly ground black pepper to taste

sesame won ton crisps:
12 won ton wrappers (look for them next to the egg roll wrappers and tofu)
1 tablespoon melted butter
1 tablespoon white sesame seeds
1 teaspoon sea salt

salad stack:
1 (8-ounce) package mixed salad greens, thoroughly washed
1 (15-ounce) can mandarin oranges, drained
2 green onions, sliced
6 tablespoons cashews, chopped

Directions

make the vinaigrette:
Whisk ¼ cup rice vinegar and next 6 ingredients together in a small bowl until smooth. Season with salt and pepper to taste.

make the won ton crisps:
Preheat your oven to 400 degrees. Place won ton wrappers on an ungreased baking sheet. Brush 1 side of each wrapper with melted butter, sprinkle with sesame seeds and salt. Bake 5 to 6 minutes or until golden brown.

make the salad:
Layer ½ cup salad greens, 1 sesame won ton crisp, salad greens, 1 sesame won ton crisp and a few mandarin orange segments into the salad greens. Repeat procedure with remaining salad greens, won ton crisps and orange segments. Sprinkle with green onions and cashews. Drizzle with Orange-Soy Vinaigrette. Sprinkle with salt and pepper to taste. Serve immediately.

Serves 6

Recipe hint
Won ton wrappers are fresh pasta sheets that are traditionally stuffed and steamed, boiled, fried or baked. While working with the wrappers, cover the ones you aren’t using with a damp towel to keep them moist because they dry out easily. Freeze unused wrappers for up to two months.

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Grilled Salmon Caesar Salad with Parmesan Croutons https://ladonnarose.com/grilled-salmon-caesar-salad-parmesan-croutons/ Mon, 02 Oct 2017 13:00:43 +0000 http://ladonnarose.ivykitten.com/?p=1403 Whatever its true origins, we’re just happy we don’t have to go to a restaurant to satisfy our craving for the crunchy, cheesy goodness of a Grilled Salmon Caesar salad!

Ingredients

for the croutons:
3 ½-inch thick slices French bread, crust removed and cut into ¾-inch cubes
1 tablespoon extra-virgin olive oil
2 tablespoons butter, melted
3 tablespoons Parmesan cheese, grated
2 large garlic cloves, minced

for the Caesar dressing:
2 large garlic cloves
3 anchovy fillets
½ teaspoon lemon juice
½ teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
2 teaspoons mayonnaise
⅛ teaspoon sea salt, or as needed
¼ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil

for the salad
1 large head romaine lettuce, washed, dried and torn into pieces
½ cup Parmesan cheese, grated
freshly ground black pepper

for the salmon:
4 (6-ounce) wild salmon fillets, skin and pin bones removed
extra-virgin olive oil for grilling
sea salt
freshly ground black pepper

Directions

make the croutons:
Preheat your oven to 350 degrees. In a large bowl; combine the olive oil and butter. Stir in Parmesan cheese and garlic. Add bread cubes and toss until coated. Spread the bread in a single layer on a shallow rimmed baking sheet and sprinkle with a little salt. Bake about 15 minutes or until croutons are golden, stirring once. Set aside.

make the dressing:
In a blender, combine the garlic, anchovies, lemon juice, mustard, Worcestershire sauce, mayonnaise, salt and pepper. Mix until well combined. Add oil and blend until smooth.

make the salad:
In a large salad bowl, combine lettuce and croutons. Pour dressing over lettuce mixture; toss lightly to coat. Add ¼ cup of the Parmesan and toss well.

make the salmon:
Preheat a grill or stove-top grill pan to medium-high heat and lightly oil the grates. Season the fillets with salt and pepper. Grill the fillets skinned side up and cook 3 to 5 minutes. Turn fillets over and grill until fish is just cooked through, about 3 minutes more.

Divide Caesar dressing among four plates and top with a salmon fillet. Garnish with Parmesan and serve.

Serves 4

Variations
Use 2 cups purchased croutons. Substitute grilled halibut for the salmon.

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Avocado, Arugula and Smoked Salmon Salad https://ladonnarose.com/avocado-arugula-smoked-salmon-salad/ Thu, 14 Sep 2017 13:00:04 +0000 http://ladonnarose.com/?p=1668 This Avocado, Arugula and Smoked Salmon Salad is a really easy to make cool summer treat. I make it when I’m in a hurry and need to put together lunch quickly.

Ingredients

1 (5-ounce) package arugula, thoroughly washed
6 radishes, thinly sliced
1 (6-to 7-ounce) can smoked salmon, drained
1 avocado, sliced
¼ cup Parmesan cheese, freshly grated
freshly ground black pepper

for the dressing:
¼ cup olive oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
¾ teaspoon sugar
⅛ teaspoon salt
⅛ teaspoon freshly ground black
pepper

Directions

the dressing:
In a small bowl, whisk together the olive oil, lemon juice, mustard, sugar, salt and the freshly ground pepper. Set aside.

In a large bowl, gently toss together the arugula, radishes and half the olive oil mixture.

Arrange on a serving platter with salmon and avocado. Serve right away with remaining olive oil mixture, Parmesan cheese and freshly ground pepper.

Makes 4 servings

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