Martina McBride’s Autumn Chopped Salad [RECIPE]

January 29, 2015 by 2 Comments

Martina McBride's Autumn Chopped Salad

Martina McBride’s Autumn Chopped Salad (Photo courtesy Jason Wallis)

The Balsamic-Poppy Seed Dressing has a pleasant tanginess that is a nice change of pace from the usual super sweet poppy seed dressings, plus it balances the sweetness of the dried cherries and pears. Read more of this post

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Chinese Celery Cilantro Salad

August 30, 2011 by 9 Comments

Chinese Celery Cilantro Salad

A whole bunch of celery is used to create this quick cooked celery salad. Chopped and tossed with cilantro and a soy sauce dressing, it is a crispy complement to your favorite Asian meal.

While many Asian dishes are prepared with stir fried vegetables, there are some which are not, like two of my favorites, kung pao chicken and cold sesame ginger noodles. When this is the case, serve up this simple salad with your favorite Chinese dinner for added nutrition and refreshing crunch.

PREP: 10 minutes
COOK: 2 minutes

INGREDIENTS

  • 1 bunch of celery, top and bottom removed, stalks separated and cut in half lengthwise
  • 1 tablespoon rice vinegar or white vinegar
  • 1 teaspoon toasted sesame oil
  • 4 tablespoons reduced-sodium soy sauce
  • 2 dashes Chinese chili oil or hot sauce (optional)
  • 1/2 teaspoon sugar
  • 2 tablespoons chopped fresh cilantro (optional)

DIRECTIONS

  1. Bring a large pot of water to a boil. Add the celery and blanch for 2 minutes. Remove, submerge in ice water and cool. Celery should be softened, but still crispy. Peel off the fibrous strings. Cut the celery into bite-sized pieces.
  2. In a bowl, whisk together the vinegar, sesame oil, chili oil (if using), sugar, and cilantro (if using). Toss in the celery. Cover and refrigerate to cool before serving.

YIELDS: 4 to 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.

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Israeli Salad

June 6, 2011 by 1 Comment

Israeli Salad

Traditional Israeli Salad is a family staple in the Middle East. Prepared with fresh vegetables and herbs, it is a light and refreshing meal on a hot summer day.

Friends from countries around the globe have taught us that everybody eats salad, but every region has its own special variety based on what produce is grown there. Our friend Amit grew up in Israel and this is a traditional recipe that she remembers her mother making frequently for her family. Great on its own, it is especially delish when paired with Hummus!

PREP

15 minutes

INGREDIENTS
  • 3 medium or 6 small Israeli cucumbers, diced
  • 4 Roma tomatoes, diced
  • 1 cup flat leaf parsley, chopped
  • 1/2 cup fresh peppermint leaves, chopped
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 4 ounces Feta cheese, crumbled
  • Kosher salt and freshly ground black pepper
DIRECTIONS
  1. Combine all ingredients together in a large bowl and season with salt and pepper to taste.
YIELDS

6 servings

© 2011 Jadeworks Entertainment

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