69 for bowl and pepper salad Recipes

red onion, thinly sliced, balsamic vinegar (or red wine,or your favorite herb vinegar), salt & freshly ground black pepper, dark mustard, canned chick-peas (optional) or 1/2 cup kidney bean, rinsed and drained (optional), fresh herbs, your favorite (basil,oregano, thyme, rosemary,etc.), salad greens (approx. 10-12 oz. total ), extra virgin olive oil

head lettuce, tomatoes, cut in wedges, pitted ripe olives, sliced and drained, chopped green onion, corn chips (or more , to taste), tuna, drained, shredded cheddar cheese, mashed avocado, lemon juice, sour cream, salad oil, garlic clove, peeled, sugar, chili powder, salt, tabasco sauce or 1/4 tsp chopped green chili pepper, to taste

fresh sea scallops per person (remove coral if attached - it s the orange-looking thing - some consider a delicacy), baby salad greens or a combination of salad greens you would like: try radiccio for color, butternut, baby spinach, endive and romaine hearts., kosher salt & freshly ground cracked pepper, butter, juice of 1 lemon, balsamic dressing - i repeat the ingredients and recipe for salad dressing here, good balsamic vinegar, apple cider vinegar, balsamic syrup (tis the secret ingredient) (also called condensed or cream of balsamic - it can be found in ny at places such as turco s and trader joe s and specialty food stores)(and note, its slightly pricey but lasts and lasts and its very versatile and fantastic on top of fruits like strawberries, etc.), good olive oil, fresh garlic minced, fresh (if possible ) tarragon - dried ok, honey, mayonnaise (lo-fat works great too), dijon mustard, grainy mustard, kosher salt, fresh cracked pepper, equipment needed for salad dressing: bowl, whisk, container with lid for placing leftovers or reserves in fridge. i usually use a cleaned commercial salad dressing container so it can easily be squirted onto salad., equipment needed for scallops: skillet, paper towels, squirt bottle if you wish to be fancy with salad dressing in plating dish, 1 working exhaust fan in case skillet smokes.

head iceberg lettuce, red onion, sliced thin, roasted red peppers, whole , then slice into large strips, spanish olives with pimento, marinated artichoke hearts, quartered, pepperoncini peppers, whole-stems removed, tomatoes, medium., sliced into rings, english cucumber, sliced thin, cooked deli ham, hard salami , from the deli, provolone cheese , from the deli, italian salad dressing

avocado,peeled and pitted, lemon juice, mayonnaise, hot pepper sauce, olive oil, garlic,peeled and minced, salt, head romaine,rinsed,diced and torn in bite size pieces, cheddar cheese,shredded, tomatoes diced, green onions,chopped, pitted green olives (i like black olives), coarsely crushed corn chips (i like lime tostitos), i add some cilantro to the salad dressing

lemon juice, oil, pepper, apples, unpeeled, cored, sliced thin, cucumber, stalk celery, thinly sliced, onions, minced, red salmon, drained, olive, sliced, salad greens

asian-style toasted sesame salad dressing, skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces, orange juice, asian-style toasted sesame salad dressing, red bell pepper, cut into 1 inch chunks, zucchini, cut into 1 inch chunks, broccoli florets, green onions , cut into 1/2-inch pieces

reynolds wrap foil, bacon, ground beef, black beans, corn, black olives, tomatoes, green onions, monterey jack pepper cheese, lemon juice, cumin, black pepper, romaine lettuce or 4 cups spinach, taco seasoning, catalina dressing, sour cream

romaine lettuce, green leaf lettuce, fresh tomato, sweet peppers, ranch dressing

shrimp, head romaine lettuce, fresh tomatoes, fresh sweet peppers, fresh basil, ketchup, prepared horseradish

loaded baked potato salad, unpeeled red potatoes, cubed, salt, pepper, hard-cooked eggs, chopped, sliced bacon, cooked and crumbled, shredded cheddar cheese, vidalia or sweet onion, chopped, dill pickles, chopped, sour cream, mayonnaise, prepared mustard, place the potatoes in a greased 15x10x1-in. baking pan , sprinkle with salt and pepper. bake, uncovered, at 425 degrees for 40-45 minutes or until tender. cool in pan on a wire rack. in a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. in a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. serve immediately. yield: 20 servings.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

sliced cauliflower (1 head ), sliced black olives, chopped green bell pepper, chopped pimiento, diced, chopped onion, salad dressing, olive oil, lemon juice, red wine vinegar, salt, sugar, pepper

cheesy christmas trees, mayonnaise, dry ranch-style salad dressing mix, shredded cheddar cheese, grate parmesan, firm white bread, red bell pepper strips, green bell pepper strips, preheat broiler. combine mayonnaise and salad dressing mix in medium bowl. add cheeses; mix well., cut bread slices into christmas tree shapes using large cookie cutter. spread each tree with about 1 tsp. mayonnaise mixture. decorate with red and green bell pepper strips. place on baking sheet., broil 4 inches from heat, 2 to 3 minutes or until bubbling. serve warm., makes 12 appetizers

portabello mushrooms, cleaned and stems removed, olive oil (more or less , spending on the size of your portabellos), minced garlic, dried basil, onion powder, salt, pepper, yukon gold potatoes, peeled and cut in quarters, baby spinach (1 - 7 oz bag, will be a close amount), bacon, diced and satueed (don tsp forget to save the drippings for the dressing), fresh basil, chopped, fresh parsley, chopped (i always use flat leaf, but that is a personal preference), bacon drippings (don tsp forget to reserve the bacon for the salad), olive oil, red onion, diced (about 1/2-2/3 cup), cider vinegar, spicy brown mustard, sugar, salt, pepper

ramen noodles (pasta crushed), shredded cabbage (thin), almonds (thin), sunflower seeds, green onion (sliced thin), vegetable oil, cider vinegar, white sugar, i like just a little touch of sesame oil in this. you can add red pepper flakes ,asian sauces,bamboo shoots , chilis or whatever you like., in large bowl, combine noodles , shredded cabbage, almonds, sunflower seeds and green onion. in small bowl, combine oil, vinegar and sugar. toss dressing with salad just before serving.

torn leaf lettuce, tomatoes, cut into wedges, shredded cheddar cheese, cooked salad shrimp, corn chips, sliced ripe olives, sliced green onions, mashed ripe avocado, lemon juice, sour cream, canola oil, garlic clove, minced, sugar, chili powder, salt, hot pepper sauce