chaos in the kitchen » Salads

Marinated Artichoke Salad

katie — Sun, 09 Oct 2011 01:17:40 +0000

There is a small cafe on the college campus near work that I love. They have a large assortment of salads, and the food is always fresh and house-made. This artichoke salad is one of the dishes they serve and it is such a nice accompaniment to their hearty main dishes.

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Click here for the recipe Marinated Artichoke Salad

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Insalata di Riso: Italian Risotto Rice Salad

katie — Mon, 11 Jul 2011 00:32:12 +0000

I love summer food. Abundant fruit and garden fresh vegetables, light meals, and no cook recipes-this is the way I wish we ate all year! As a its-so-hot-the-thought-of-eating-makes-me-feel-sick meal this easily serves four. As a hearty, warm winter salad I’d say it serves closer to two. Whatever time of year you stumble upon this recipe, know that it is wonderful! Creamy, crunchy, filling yet light, with lots of bright flavors: pungent olives, tangy lemon, bursts of sweet peas, and creamy mozzarella. This salad is so versatile you could add capers and sun dried tomatoes, shrimp or chopped ham, or fresh basil. I think the creamy, warm mozzarella goes really nice with risotto but you could use any tender-at-room-temperature rice to make this salad. (...)
Click here for the recipe Insalata di Riso: Italian Risotto Rice Salad

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Colleen’s Broccoli Salad

katie — Sat, 02 Apr 2011 10:03:09 +0000

We used to have a potluck nearly every weekend at work. Because if you had to be stuck at work on the weekend, at least you could spend twelve hours eating and laughing. This broccoli salad is a great addition to the heavier dishes and sweets that invariably make up potluck fare. I have never been a big fan of raw broccoli but in this salad the dressing softens and removes the woodsy texture from the florets. The combination of grapes, sharp cheddar, bacon, and nuts results in a sweet, salty, crunchy, creamy hit of a salad. Be sure to mince your ingredients so everything is around the same size and each bite will consist of a bit of each component. I prefer the textures and flavors after a night in the fridge and the broccoli is hearty enough to hold up for several days- if it lasts that long.(...)
Click here for the recipe Colleen’s Broccoli Salad

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Spinach, Artichoke and Tortellini Pasta Salad

katie — Fri, 01 Oct 2010 10:31:26 +0000

This pasta salad is so good! Full of delicious Mediterranean flavors, it makes a great side for a party or brown-bagged for lunch. As written it is a great vegetarian dish but you can also use chicken or prosciutto tortellini. Feel free to serve right away, but I really prefer to make this the night before (or even a couple of nights before). It gives the spinach time to wilt a bit and allows the dressing to really marinate the other ingredients. It serves a crowd but lasts for awhile in the fridge-perfect for mixing up on Sunday and bringing to work for lunches all week.

This salad is not your typical mayo-laden party fare. It is lighter and fresher yet still hearty and full of flavor. The dressing soaks into the pasta and marinates the vegetables and the result is a lightly dressed, bright combination. (...)
Click here for the recipe Spinach, Artichoke and Tortellini Pasta Salad

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Pizza and a Salad

katie — Fri, 24 Sep 2010 10:06:27 +0000

This is such a fun way to serve pizza and salad. It is a knife and fork dish and a fun play on the classic pizza and ranch dressing combo. The warm, crunchy pizza crust, spicy pizza sauce, and thick cheese pair wonderful with the cool, creamy ranch drizzled greens. You can start with any choice of pizza, the one above is a supreme style but this is also delicious on a cheese or margarita style pizza for a meatless dish, and any favorite salad dressing-obviously ranch is a classic choice but blue cheese and Italian both are very good combos. If you aren’t up for making your own pizza the idea is the same when served over a hot delivery pie (or be like me and do this at the cafeteria to improve on both the quality of their pizza and the salad bar).

I started this pizza with my favorite dough and homemade sauce (recipe below). I topped it thickly with mozzarella, green peppers, red onions, mushrooms, and pepperoni. Bake the pizza until browned and crisp then let cool while you make the salad. I used Fresh Express’s Artisanal Sierra Crisp Herb Blend because the soft leaves and bright flavor are the perfect contrast to the heaviness of the pizza. Toss the greens in a little dressing and add any veggies you prefer raw, in this case I added sliced tomatoes to the salad. Slice the pizza and then cover it with the salad. Drizzle additional dressing over the top and serve. You can serve as above when feeding a crowd, but if you are planning for pizza leftovers you may want to place the salad individually on the slices as you serve them so as not to wilt the lettuce too much. (...)
Click here for the recipe Pizza and a Salad

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