Glenwood Gazette Recipes
Apple Pear Salad with Lemon Poppyseed
Cashews, cranberries, and paper-thin
shavings of Swiss cheese bring a triple
hit of fast flavor to this crisp fall
1 (16-oz.) package romaine lettuce,
1 (6-oz.) block Swiss cheese, shaved
1 cup roasted, salted cashews
1/2 cup sweetened dried cranberries
1 large apple, thinly sliced
1 large pear, thinly sliced
Lemon-Poppy Seed Dressing
Prepare salad ingredients. Cover with
Lemon Poppyseed Dressing
Makes 1 1/4 cups
2/3 cup light olive oil
1/2 cup sugar
1/3 cup fresh lemon juice
1-1/2 tablespoons poppy seeds
2 teaspoons finely chopped onion
1 teaspoon Dijon mustard
1/2 teaspoon salt
Process 2/3 cup light olive oil and
remaining ingredients in a blender
until smooth. Store in an airtight
container in the refrigerator up to
1 week; serve at room temperature.
Curried Chicken Salad
3/4 cup sweetened flaked coconut
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon grated fresh ginger
2 teaspoons curry powder
4 cups chopped cooked chicken
3/4 cup golden raisins
1/2 cup minced green onions
Salt and pepper to taste
1/3 cup coarsely chopped honey-roasted
Preheat oven to 350°. Bake coconut
in a single layer in a shallow pan
5 to 7 minutes or until lightly toasted,
stirring halfway through. Whisk together
sour cream and next 3 ingredients.
Stir in chicken, raisins, green onions,
and coconut. Add salt and pepper. Sprinkle
Garden of Eden Salad
1 head Red Tip (soft leaf) Lettuce,
torn into pieces
1/2 large Red Onion, chopped
2 handfuls Pecans, chopped
1 small block of Blue Cheese, crumbled
6-12 large Strawberries, sliced
(TexaFrance brand) Bottle of Raspberry
Wash lettuce and drain. Put in bowl.
Sprinkle over top of lettuce .... pecans,
onions, blue cheese. Mix in slightly.
Lay sliced strawberries over top of salad.
Cover and refrigerate.
Pour raspberry vinaigrette over, just
prior to serving.
Serves: Two to four hearty salads, more
if used as small salad.
2 tbsp. roughly chopped fresh parsley, plus more for
2 medium vine-ripened tomatoes, cut into 1 1/2" pieces
1 small cucumber, peeled, halved lengthwise,
and sliced crosswise into 1/4" pieces
1/2 medium white onion, thinly sliced
3 tbsp. extra-virgin olive oil
1 tbsp. red wine vinegar
1/8 tsp. dried oregano, plus more
Kosher salt and freshly ground black pepper, to taste
6 oz. feta, cut into thick slabs
8 kalamata olives
Combine parsley, tomatoes, cucumbers,
and onions in a bowl.
In a small bowl, whisk together oil, vinegar, and
with salt and pepper and pour over cucumber mixture.
Transfer salad to a serving bowl and top with feta
Garnish with more oregano; season with pepper.
Lemony Potato Salad
2 pounds red potatoes, cut into eighths
1/4 cup olive oil
3 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
3 green onions, thinly sliced
2 tablespoons chopped fresh parsley
Bring potatoes and salted cold water to
cover to a boil in a large Dutch oven; boil
15 to 17 minutes or just until tender. Drain
and let cool 5 minutes. Whisk together olive
oil and next 4 ingredients in a large bowl.
Add warm potatoes, green onions, and parsley;
toss to coat. Serve at room temperature or
The combination of ingredients in this
salad are fresh and satisfying . . .
a taste of spring in the depths of wintertime!
3 small red potatoes, scrubbed
Handful of French green beans (Haricots
Verts), cooked & drained
4-5 cups cleaned and dried mixed lettuces
(red tip, butter lettuce or romaine
--- one or all)
3 hard boiled eggs, peeled and quartered
half small red onion, peeled and thinly sliced
Six to Twelve black (or Kalamata) olives
One tomato, cut into wedges
One 6-ounce can white Albacore tuna, drained
Creamy vinaigrette dressing
2-3 radishes, thinly sliced
1-1/2 tablespoons capers
6 anchovy filets
Bring one-fourth cup water to boil
in small saucepan. Place frozen beans
in boiling water, cook about 6 minutes.
Drain and cool.
Place the potatoes in cold salted water
in a medium pan and bring to a boil.
Simmer until tender, about 15 minutes,
then cool, peel, and quarter.
Dress the quartered potatoes with about
a tablespoon of dressing.
Place the lettuce in a large salad
bowl. Add salt and pepper and enough
dressing to lightly coat the lettuce
(all but about 2 tablespoons). Toss,
Arrange the potatoes, green beans,
eggs, onions, tomatoes, olives, and small
scoops of tuna over the lettuce. Sprinkle
the eggs, onions, tomatoes, and radishes
with salt. Drizzle the salad with any
remaining dressing, then serve.
To make Vinaigrette:
2 T. red wine vinegar
1 tsp. Dijon mustard
Salt and freshly ground black pepper
7 T. extra virgin olive oil
Combine vinegar and mustard in a small
bowl. Add salt and pepper and mix well.
Stirring constantly, pour in the oil
in a steady stream. Mix well.
French Salade Nicoise
For the vinaigrette:
3 tablespoons best quality cider vinegar
1 tablespoon Dijon-style mustard
1 cup plus 2 tablespoons extra virgin olive oil
1 medium new white onion, sliced paper-thin
2 cloves garlic, minced
3 cups flat-leaf parsley leaves, loosely packed
3/4 cup mixture of tarragon and fresh chervil leaves,
Sea salt and freshly ground black pepper to taste
For the Salad:
2 pounds fresh tuna
1 tablespoon extra-virgin olive oil, for rubbing
on the tuna
Sea salt and freshly ground black pepper
20 anchovy fillets (preferably packed in oil)
1 pound green beans, trimmed
1 pound yellow beans, trimmed
2 pounds of tiny new potatoes, scrubbed
1/2 each red and yellow bell peppers, cut in thin
6 medium red and yellow tomatoes, stemmed and quartered
5 farm eggs, hard-cooked and peeled
1 cup nicoise olives
Sprigs of parsley and chervil, for garnish
Make the vinaigrette:
In a large bowl make the vinaigrette by whisking
together the vinegar and the mustard. Slowly whisk
in the oil in a thin stream to emulsify the mixture.
Stir in the garlic and the onions. Mince the parsley
and add it, with the tarragon and chervil, to the
dressing, mixing well. Season to taste with salt
Make the Salad:
Rinse the tuna, pat it dry and refrigerate it until
just before cooking.
Build a small fire in a barbecue. When
the coals are red and dusted with ash,
spread them out, and lay the rosemary
atop them. Set the grill atop the coals.
Rub the tuna on all sides lightly with
olive oil, and place on the grill. Cover
the grill, leaving the vents open, so
the tuna grills and smokes at the same
time. Grill until the tuna is lightly
golden and almost cooked through, 5 to
7 minutes. Carefully turn the tuna and
cook until it is golden on the other
side and opaque through, an additional
5 to 7 minutes. The cooking time will
vary depending on the heat of the fire,
so check it carefully. Transfer the tuna
to a plate, season it lightly all over
with salt and pepper, and let it cool
to room temperature. When it is cool
enough to handle, carefully remove the
skin and any bones. Drizzle it on both
sides with about 3 tablespoons of the
vinaigrette, then reserve at room temperature.
Drain the anchovies of oil and pat
Bring 4 cups water to a boil in the
bottom of a steamer. Add half the beans,
cover, and steam until they are tender
firm, about 6 minutes. Remove from the
steamer and let cool on a wire rack covered
with a cotton tea towel. Repeat with
the remaining beans.
Transfer one-third of the dressing
to a medium sized bowl.
Bring a medium-sized pot of salted
water to a boil, and add the potatoes.
Cook just until they are tender through,
about 15 minutes. Drain. If you want
to peel them, do so as soon as they are
cool enough to handle. Add them, still
warm, to the one-third of the vinaigrette.
Toss, and reserve.
To assemble the salad, just before
serving toss the beans and the peppers
with enough vinaigrette to fully moisten
them, and arrange them in the center
of a serving platter. Top them with the
anchovy fillets, arranging them attractively
on top. Quarter the eggs, and place them,
with the tomatoes, around the beans and
peppers. Drizzle them with 2 to 3 tablespoons
of the vinaigrette.
Place the potatoes on another platter.
Break the tuna apart into large pieces,
and arrange the pieces attractively atop
the potatoes. Sprinkle with the olives.
Drizzle with any remaining vinaigrette,
and garnish with several sprigs of parsley
and chervil. Serve immediately.
Serves 8 to 10.
4 T. fresh lemon juice
Half a shallot, minced
1/2 teaspoon paprika
2-3 stalks celery, chopped
Mayonnaise, about two dollops
Defrosted (Frozen) 16 oz. Shrimp, already
cooked & peeled
or1 pound uncooked shrimp, peeled, deveined
8 cups mixed baby greens (about 5 ounces)
Defrost bag of frozen shrimp in refrigerator,
or pan of cool water.
Open bag, rinse and drain.
If using uncooked shrimp . . . bring
large saucepan of salted water to boil.
Add shrimp and cook 1 minute. Drain.
Rinse under cold water and cool. Drain
well. Transfer to large bowl.
Chop celery and shallots. Mix in a bowl
with lemon juice.
Empty shrimp into bowl with celery-shallots-lemon
juice and mix well. Add paprika.
Add in mayonnaise, salt and pepper to
desired consistency. Refrigerate.
Arrange a scoop or two of shrimp salad
atop a bed of mixed greens; or use as
filling in a fresh crusty baguette of
Hot Shrimp Salad
2 garlic cloves, chopped
1/4 cup peanut oil
2 small tomatoes, quartered lengthwise,
seeded, and cut into 1/4-inch-thick strips
1/3 cup thinly sliced shallot
1/2 teaspoon minced seeded fresh green
Thai or serrano chile, or to taste
1/4 cup Asian fish sauce
1/4 cup fresh lime juice
4 qt water
1 tablespoon salt
2 (1/4-inch-thick) slices fresh ginger,
crushed with flat side of a knife
1 1/2 lb large shrimp (24 to 30), shelled
1/3 cup salted roasted peanuts, finely
Garnish: fresh cilantro leaves and lime
Cook garlic in oil in a small heavy saucepan
over moderate heat, stirring occasionally,
until golden, about 2 minutes. Pour oil
through a sieve into a large heatproof
bowl and discard garlic. Cool oil, then
toss with tomatoes, shallot, chile, fish
sauce, and lime juice.
Bring water, salt, and ginger to a boil
in a large pot, then boil shrimp until
just cooked through, 1 to 2 minutes.
Drain in a colander and discard ginger.
Add shrimp to tomatoes, then add peanuts.
Toss to combine and season with salt.
Serve warm or at room temperature.