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Topic: Favourite Summer Salads  (Read 445 times)
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sandraregina
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« on: June 28, 2006 11:58:41 AM »

I'm sure this topic has been gone over before, but every year I have new favourites.

I've been making and modifying this salad for a couple of years now and always does well:

Spinach and Strawberry Salad (yay alliteration!)

1 bag baby spinach leaves
1 pint strawberries (preferably picked that morning)
1/8 cup sliced or shaved almonds
1/4 red onion
Raspberry vinagrette

optional:
1 pint blueberries
1 tin mandarin oranges

Just toss spinach, fruit, and nuts together until well mixed. Add vinagrette to taste. I usually drizzle a bit on and then leave the bottle for people to put more on if they like, since I have a family whose taste in dressing ranges from 'practically none' to 'lets drown the salad'.

I'm going to try a variant with feta cheese next.

So, who else has a super-yummy summer salad to share (hey, more alliteration!)   Wink
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unlistedtrack28
« Reply #1 on: June 28, 2006 07:46:26 PM »

Mmmm sounds delicious! i've got one:

Summer Shrimp Salad

    * 1 cup long grain rice
    * 1/4 cup white wine vinegar
    * 1/4 cup oil
    * 2 tsp. dried dill weed
    * 1/2 tsp. salt
    * 1/4 tsp. pepper
    * 1 Tbsp. mustard
    * 1/4 cup chopped green onions
    * 1/2 lb. cooked shrimp, shelled and devined, thawed if frozen
    * 1/2 lb. sugar snap peas, blanched

PREPARATION:
Cook rice as directed on package. Meanwhile, combine vinegar, oil, dill weed, salt, pepper, and mustard and mix well. Pour 2 Tbsp. of this dressing over the hot rice and toss gently. Cover rice and refrigerate 1 hour or until cold. In medium bowl, combine rice, green onions, shrimp, pea pods and remaining dressing; toss gently to combine. Place onto serving plates and squeeze some fresh lemon juice over each salad. Serve immediately. 4 servings.
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graphxdsgnr
« Reply #2 on: June 28, 2006 08:00:21 PM »

This is one of my favorite salads to make for a nice meal:

you can mix the following ingredients in whatever quantity suits you.

Using slivered almonds, put about a tablespoon of butter and enough sugar to coat the almonds in a skillet over medium heat.  Stirring constantly, cook the almonds until candied and golden brown (be carefull because golden brown can become burnt in no time...) Remove the skillet from the flame and spread the candied almonds onto a plate to cool (you can speed this up by placing them in the freezer).  Use baby spinach as the greens, add gorgonzola cheeze and sliced strawberries.  Break up the cooled candied almonds over the salad and serve with Raspberrry Vinaigrette dressing (my favorite is Ghiraldi's).

try it, it's delicious! 
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sandraregina
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« Reply #3 on: June 29, 2006 10:01:48 AM »

I'm going to have to! Sounds like a sweeter, candier version of mine. Smiley

This is one of my favorite salads to make for a nice meal:

you can mix the following ingredients in whatever quantity suits you.

Using slivered almonds, put about a tablespoon of butter and enough sugar to coat the almonds in a skillet over medium heat.  Stirring constantly, cook the almonds until candied and golden brown (be carefull because golden brown can become burnt in no time...) Remove the skillet from the flame and spread the candied almonds onto a plate to cool (you can speed this up by placing them in the freezer).  Use baby spinach as the greens, add gorgonzola cheeze and sliced strawberries.  Break up the cooled candied almonds over the salad and serve with Raspberrry Vinaigrette dressing (my favorite is Ghiraldi's).

try it, it's delicious! 

THIS ROCKS   Logged

I've got knitting needles, and I'm not afraid to use them.

This year I'm doing the 'Na-No' again: www.nanowrimo.org
30 days + 50,000 words + No sleep + Too much caffeine = One Novel in One Month.
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