Tag: Vinaigrette

Gourmet Salad

Gourmet Salad

by Pam on May 28, 2013

I saw this salad on Recipe Girl[1] and was decided to make it to go with the pasta I was making for dinner. I adapted the salad by using whatever I had on hand into the salad and I also used the leftover Fran’s Vinaigrette[2] that I had in the refrigerator. The salad turned out excellent! I love the flavors and textures of the ingredients and the vinaigrette topped it perfectly. My daughter said that she LOVED this salad and the rest of us did too. Simple and easy – you can’t beat that!

Prepare the vinaigrette. Click this link for the recipe[3].

Place the mixed greens into a large serving bowl. Add the carrot, cucumber, bell pepper, sun dried tomatoes, red onion, toasted pine nuts, feta cheese, pomegranate seeds, and croutons. Season with sea salt and freshly cracked pepper, to taste then drizzle with the vinaigrette, to taste. Toss until evenly coated then serve immediately. Enjoy



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Gourmet Salad






Ingredients:

Fran’s Vinaigrette (see link above for recipe)
Mixed Greens
1 carrot, peeled and chopped
1/2 cucumber, peeled and chopped
1 small baby yellow bell pepper, chopped
2 tbsp sun dried tomatoes, chopped
2 tbsp red onion, sliced thinly
2 tbsp toasted pine nuts
2 tbsp feta cheese
2 tbsp pomegranate seeds
1/4 cup of croutons
Sea salt and freshly cracked pepper, to taste

Directions:

Prepare the vinaigrette. Click link up above for the recipe.

Place the mixed greens into a large serving bowl. Add the carrot, cucumber, bell pepper, sun dried tomatoes, red onion, toasted pine nuts, feta cheese, pomegranate seeds, and croutons. Season with sea salt and freshly cracked pepper, to taste then drizzle with the vinaigrette, to taste. Toss until evenly coated then serve immediately. Enjoy



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Recipe Girl

References

  1. ^ Recipe Girl (www.recipegirl.com)
  2. ^ Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
  3. ^ Click this link for the recipe (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Breakfast Salad

Breakfast Salad

by Pam on June 6, 2013

I have a confession to make. I am obsessed with soft boiled eggs. Ever since I figured out how to make the perfect soft boiled egg[1], I have been making them at least a few times a week for breakfast or lunch. Recently I had leftover salad greens and vinaigrette in the refrigerator as well as a piece of bacon leftover from breakfast so I decided to throw it all together along with a soft boiled egg and make a breakfast salad. I absolutely loved this meal! I enjoyed the combination of the creamy egg with the tangy vinaigrette and the crunchy bacon and salty Parmesan. This salad was so delicious and it was beautiful too. This is, by far, my new favorite salad. Loved it!

Prepare Fran’s Vinaigrette[2]; set aside.

Heat an inch of water in a small saucepan over medium high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo sized egg, cook for 6 minutes & 30 seconds.

While the egg is cooking, toss the mixed greens and tomatoes with a little vinaigrette, to taste, until evenly coated. Place into a serving bowl then sprinkle the top with the bacon crumbles and shaved Parmesan on top.

Once the egg has finished cooking, run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don’t puncture the egg. Once it is peeled, place on top of the prepared salad,  slice down the center with a knife, season with sea salt and freshly cracked pepper, to taste then dig in. Enjoy!

 



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Breakfast Salad




Yield: 1 salad

Prep Time: 5 min.

Cook Time: 6 min.

Total Time: 11 min.



Ingredients:

Fran’s Vinaigrette (see link to recipe up above)
1 egg
2 cups of mixed greens
3-4 grape tomatoes, sliced in half
1 slice of bacon, cooked & crumbled
1/2 tbsp shaved Parmesan
Sea salt and freshly cracked pepper, to taste

Directions:

Prepare Fran’s Vinaigrette; set aside.

Heat an inch of water in a small saucepan over medium high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo sized egg, cook for 6 minutes & 30 seconds.

While the egg is cooking, toss the mixed greens and tomatoes with a little vinaigrette, to taste, until evenly coated. Place into a serving bowl then sprinkle the top with the bacon crumbles and shaved Parmesan on top.

Once the egg has finished cooking, run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don’t puncture the egg. Once it is peeled, place on top of the prepared salad, slice down the center with a knife, season with sea salt and freshly cracked pepper, to taste then dig in. Enjoy!



Photos and recipe by For the Love of Cooking.net

References

  1. ^ The Perfect Soft Boiled Egg (www.gordon-ramsay-recipe.com)
  2. ^ Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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