1/2 pound large kale leaves, center rib removed (6 to 8 leaves)
6 ounces Brussels sprouts, trimmed, halved and cored
1/2 small head radicchio, cored
1/3 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
Kosher salt and freshly ground black pepper
1 (6-ounce) chunk good Parmesan cheese
1 cup dried cranberries
With a very sharp chef's table knife, cut the kale, Brussels sprouts, and radicchio crosswise in thin shreds, as you would cut cabbage for coleslaw, and place them in a large bowl.
In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
Pour enough dressing the salad to just moisten it. reserving the rest.
Shave the Parmesan in big shards with a vegetable epeeler. Add the cheese and dried cranberries to the salad and toss it carefully to avoid breaking up the cheese. Serve cold or at room temperature.
Make it Ahead: Prepare the salad ingredients, store in plastic bags and refrigerate for a day or two. Make the vinaigrette and refrigerate for up to one day. Toss together a few hours before serving.
MY PERSONAL NOTES: I did not like her dressing. I've included it here as that is how it is printed in her book. I served it instead with Olive Garden's bottled Italian dressing. It was delicious. I loved that you could make this ahead of company arriving. Also, the radicchio was extremely expensive, so I just bought a ruffled edge lettuce that was half the price, and it was wonderful.
baby spinach - with stems trimmed off
sliced hard boiled eggs
crispy fried bacon
sliced thin red onion
1/3 cup apple cider vinegar
1 cup vegetable oil
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon garlic salt
3 tablespoons mayo
Just make as much salad as you need for 1, 2, 4 or a crowd. Wait til last minute to add dressing.
2 tomatoes, medium to large
½ c. oil
3 T. vinegar
1 t. Worcestershire sauce
¾ t. salt
1/8 t. pepper
1 T. sugar
½ clove garlic, minced
1 t. sweet basil
Pinch of thyme
2 T. green onion, chopped
Slice tomatoes and place in medium sized bowl. Combine remaining ingredients and pour over tomatoes. Refrigerate 1 hour. Drain tomatoes and serve on a bed of crisp greens.
The above is the recipe exactly as presented in the cookbook; however, I always add a thinly sliced cucumber and most often use a regular onion and thinly slice it. The salad I make is tomato, cuke and onion. Since tomato is acid and not good for a Gerd diet, this can be done totally omitting the tomato or using just a small tomato for color. Also - the recipe calls for the tomato to be sliced, but I sometimes chunk it.
1 cup dried penne or bow-tie pasta, cooked according to package, drained and rinsed with cold water
2 ½ cups coarsely chopped, cooked, peeled shrimp
1 cup fresh or canned crabmeat, picked over for shells
1 cup frozen baby peas, thawed
½ cup diced raw or Roasted Red Bell Peppers
2 tablespoons thinly sliced green onion or fresh chives
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Place the cook pasta in a bowl. Add the shrimp, crabmeat, peas, peppers, green onions and parsley. Toss lightly to combine. Add dressing, tossing again to coat ingredients. Cover and place in refrigerator for 2 hours or overnight to chill. Season salad to taste with salt and pepper.
Orange and pineapple are made for each other but both fresh and frozen pineapple contained an enzyme that prevent gelatin from setting, so use only canned. Serve this for dessert or as a side dish on a buffet table. Serves 8 to 10
Vegetable spray for greasing the mold
1 can (11 oz) mandarin oranges, drained, juice reserved
1 can (8 oz) crushed pineapple packed in juice, drained, juice reserved
1 box (6oz) orange-flavored gelatin
1 pint orange sherbet (not sorbet), softened
1. Spray a 5-cup ring mold (or other shape) with vegetable cooking spray.
2. Combine the juice from the mandarin oranges with the juice from the crushed pineapple in a 2-cup measuring cup and add water to reach 1 3/4 cups. Bring this mixture to a boil, either in a small saucepan or in the microwave.
3. Place the gelatin in a medium size bowl and pour the boiling juice mixture over it, stirring until the gelatin dissolves. Add the sherbet and stir until it has melted and is thoroughly combined. Chill in the refrigerator until thickened (drawing a spoon through the gelatin leaves a definite impression) 1 to 1 1/2 hours.
4. Stir the mandarin oranges and pineapple into the thickened mixture and spoon it into the prepared mold. Refrigerate, covered, overnight.
5. Unmold the dessert immediately before serving. To unmold, fill a large bowl (or the sink) with hot water. Dip the mold into the hot water - carefully, so no water splashes on the contents - for about 2 seconds, and then remove it quickly. Shake the mold from side to side. It the mold does not loosen, repeat, holding the hold in the water for only 1 second. Invert a serving dish over the mold and holding them together turn them over. Lift off the mold.
My mom loved having a jello mold of some kind for a holiday. She was a master at the hardest part - getting it perfectly out of the mold. This is a new recipe for me but I'm going to try it for Easter to go with her brisket.
1 boneless, skinless chicken breast halves, cooked and chopped OR 1 large can Swanson chicken breast - drained
1/4 stalk celery, diced
1 green onion, chopped
1/4 golden delicious apple - peeled, cored and diced
1 tablespoon and 1 teaspoon golden raisins
1 tablespoon and 1 teaspoon seedless green grapes, halved
2 tablespoons chopped toasted pecans
1/8 teaspoon ground black pepper
1/8 teaspoon curry powder - or more to taste
3 tablespoons light mayo
In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayo. Mix all together. Serve!
1 1/2 box chicken rice-a- roni (cooked)
6 large chicken breasts - baked and diced
1 green pepper chopped
3 jars marinated artichoke hearts (drained and cut into bit size pieces (optional - rinse)
3 cans chopped ripe olives
6 green onions chopped
mayo to hold together
Make at least one day before serving
For 8 servings, cut all the ingredients into 1/3 except for the rice
2 cups blueberries
2 kiwi fruit, sliced
2 red apples, sliced
2 green apples, sliced
1 bunch seedless green grapes
1 bunch seedless red grapes
1 cup strawberry halves
1 fresh pineapple, peeled, cored, and sliced OR 1 (20 ox) can sliced pineapple, drained and cut in half
Poppy Seed Dressing
¾ c. sugar
½ cup vinegar
1 ½ tablespoon onion juice
1 teaspoon dry mustard
½ teaspoon salt
1 cup vegetable oil
1 ½ tablespoon poppy seeds
Combine first 5 ingredients in container of an electric blender; process on low speed 30 seconds. With blender on high, gradually add oil in a slow steady stream. Blend about 30 seconds or until thickened. Stir in poppy seeds.
Chopped Romaine lettuce
1 carton moist chunked Feta cheese
1/2 pkg Craisins
Blanched sugared almonds (I cheat and buy already done in produce section)
Girard Champagne Salad Dressing
(cook about 1 cup sugar & sliced almonds until sugar is liquid. - turn out on greased wax paper & let harden - break apart)
Add dressing just before serving.
My dear friend Shirley was a simple cook and this was a standard for her to serve with a chicken spaghetti casserole or to bring to a potluck. She shared the recipe with me and I serve it often. My daughter fell in love with it and uses it often in her home and when she needs to bring a dish - and we still lovingly call it Shirley's salad.
1 CAN PINEAPPLE CHUNKS DRAINED
1 16 OZ JAR CHUNKY APPLESAUCE (very hard to find)
1 CAN CRANBERRY JELLY ROLL
1 JAR CRAN/ORANGE - again - very hard to find - ok to make without
1 LARGE BAG FROZEN STRAWBERRIES
Optional: golden raisins and nuts. I never put these.
Combine all ingredients and put in refrigerator. Serves 10-13 people.
This is a holiday favorite to use in place of cranberry sauce. It's colorful and very tasty. Serve with a slotted spoon. I sometimes put out little custard cups that folks can use so it doesn't get red juice on the plate of food.
1 CAN WHITE CORN - drained
1 CAN FRENCH CUT STRING BEANS - drained
1 CAN SMALL SWEET PEAS - drained
1 BUNCH OF GREEN ONIONS - chopped
1 CUP OF CELERY - diced
1 CUP OF BELL PEPPER - chopped
Heat in a small sauce pan the following:
a little over 1/4 cup of vinegar
a little over 1/4 cup of sugar
1/4 cup oil
1 1/2 tablespoon of water
1/2 teaspoon salt
1/2 teaspoon pepper
Bring mixture to a boil, cool and pour over vegetables. Stir and refrigerate. Serve chilled. Serves 8 - 10 people.
I obtained this recipe from my dear friend, Judy. It's a summer favorite and everyone loves it.
TO BE USED WITH GREEN SALADS OF ALL KINDS:
10 oz. Mayo
1/2 cup vegetable oil
1/4 cup honey
1/2 tsp mustard
1 small fine chopped onion
1 pinch parsley
1/2 lemon - juice only
1 pinch salt
1 pinch of Accent - if you have it
2 drops Tabasco Sauce
6 Mushrooms sliced fine
2 Tomatoes cut in wedges
2 Hard Boiled Eggs chopped fin
2 Tbsp. chives chopped fine
1 Cup small Shrimp (it says boiled with bay leaves, lemon juice and sale, but I just buy mine precooked)
Bunches of assorted lettuce for a total of 6 cups
Mix all the ingredients listed in a large wooden bowl. (I don't have a wooden bowl, so I just use whatever) The dressing can be used up to 7 days in a glass container and refrigerated.
This recipe came the Rusty Pelican Restaurant on Key Biscayne in Florida. Oscar took me there for dinner and I asked for the recipe. This is a crowd pleaser for sure. I serve it often as the main course with a loaf of homemade bread. Delicious. Again - I love it partly cause it's a make ahead dish and allows me lots of time to visit with my guests.
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