Tag Archives: salad

Spartan Potato Salad

Spartan Potato Salad
Serves 4
White Potatoes & lots of Green Beans, Onion & Celery make this Potato Salad perfect for M.S.U. Tailgating!
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Ingredients
  1. 1 lb. Baby White Potatoes
  2. 1 cup Green Beans, Cut in 1” Lengths
  3. ¼ cup Green Onion, Cut ¼” on Bias
  4. ¼ cup Celery, Chopped
  5. ½ cup Mayonnaise
  6. 2 Tbsp. Basil Pesto
  7. To Taste Salt & Pepper
Instructions
  1. Cook potatoes whole until done, chill, then cut in halves or quarters depending on size. (Pieces should be approximately ½” to ¾” in size.
  2. Simmer green beans until tender, rinse in cold water, pat dry.
  3. Combine all ingredients and season to taste.
Nino Salvaggio https://www.ninosalvaggio.com/

Go Blue Potato Salad

Go Blue Potato Salad
Serves 4
Purple (blue fleshed) potatoes, partnered with the maize color of Yukon Gold Potatoes and prepared mustard makes this colorful potato salad a MUST for University of Michigan tailgaters!
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Ingredients
  1. ½ lb. Blue Potatoes
  2. ½ lb. Yukon Gold Potatoes
  3. ¼ cup Celery, Chopped
  4. ½ cup Sweet Onion, Chopped
  5. ½ cup Mayonnaise
  6. 3 Tbsp. Prepared Mustard
  7. To Taste Salt & Pepper
Instructions
  1. Cook potatoes whole until done, chill, then cut in halves or quarters depending on size. (Pieces should be approximately ½” to ¾” in size.
  2. Combine all ingredients and season to taste.
Nino Salvaggio https://www.ninosalvaggio.com/

Pineapple & Cilantro Salad

Pineapple & Cilantro Salad
Serves 4
This member of the carrot family is also referred to as Chinese Parsley, Coriander and Dhania (in the Indian subcontinent, and increasingly in Britain) and is actually the leaves (and stems) of the Coriander plant. Cilantro (from the Spanish name for the plant) has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The Cilantro leaves look a bit like flat Italian parsley and in fact are related. The leaves, and especially the stems, have a very different taste from the seeds, similar to parsley but “juicier” and with citrus-like overtones. Some people instead perceive a spicy or “soapy” taste. This taste is believed to be a result of an enzyme that changes the way some people’s taste buds perceive the flavor of coriander leaves. Cilantro leaves and stems are best if chopped and added to a dish just before finishing to take full advantage of their unique flavor.
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Ingredients
  1. 1 Fresh Pineapple, peeled, cored
  2. 1 Red Bell Pepper, julienned
  3. 1/2 Red Onion, sliced 1/4"
  4. 2 Garlic Cloves, chopped
  5. 1/4 cup Cilantro, coarsely chopped
  6. 1 Tbsp. Jalapeno, with seeds, minced
  7. 1 Lime, juiced
  8. 2 Tbsp. Honey
  9. 2 Tbsp. Sesame Oil
  10. 1 tsp. Black Sesame Seeds
  11. To Taste - Salt & Pepper
Instructions
  1. Chop pineapple into small bite size pieces and place in a non-reactive bowl.
  2. Add all remaining ingredients.
  3. Cover and chill.
Nino Salvaggio https://www.ninosalvaggio.com/

Pickled Hungarian Wax Peppers

Pickled Hungarian Wax Peppers
Serves 4
The Hungarian Yellow Wax Pepper, ‘Capsicum annuum’, is an Old World favorite that is the perfect pick for pickled peppers and pepper jelly. This pepper is also known as the Hot Banana Pepper which it is not but it is closely related. The Hungarian Yellow Wax pepper was developed in Hungary and has a waxy color that resembles bees’ wax. The Wax peppers are actually orange-red when ripe, but are usually pickled while still yellow. Hungarian Yellow Wax peppers have thin walls and the peppers are usually used fresh in salads, pickled, fried, canned or roasted. Hungarian wax peppers are medium hot, with heat scores that range between 5,000 and 15,000 Scoville heat units.
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Ingredients
  1. 4 lbs. Hungarian Wax Peppers
  2. 3 lbs. Red & Green Bell Peppers, mixed
  3. 5 cups Cider Vinegar (5% acidity)
  4. 1 cup Water
  5. 4 tsp. Canning or Pickling Salt (or Kosher)
  6. 3 Tbsp. Granulated Sugar
  7. 2 cloves Garlic, fresh
  8. 1 cup Sweet Onions
Instructions
  1. Wash peppers. If small peppers are left whole, slash two to four slits in each; quarter large peppers.
  2. Blanch in boiling water 1 minute, then shock in ice water and peel off skins. Flatten small peppers.
  3. Fill sterilized jars, leaving a ½ inch headspace.
  4. Combine and heat other ingredients to boiling and simmer 10 minutes.
  5. Remove garlic and onion.
  6. Add hot pickling solution over peppers, leaving ½ inch headspace.
  7. Adjust lids and process pints or half-pints for 10 minutes in a boiling water bath at an altitude of less than 1000 feet or for 15 minutes at an altitude of 1001 to 3000 feet.
Nino Salvaggio https://www.ninosalvaggio.com/

Napa Cabbage Salad with Sesame Crunchies

Napa Cabbage Salad with Sesame Crunchies
Serves 4
Also known as Chinese Cabbage, Napa Cabbage has been cultivated for over six thousand years in China. It has an oblong head with tightly packed pale green to white, crinkled leaves and a mild, sweet flavor. Napa’s crispy, fibrous leaves and its unique cabbage, iceberg lettuce, and celery-like flavor give reason for it to be often called “celery cabbage”. It is a versatile cabbage, which can be eaten raw or cooked and is used in stir-fry and soups. It is also enjoyed pickled with salt and chilies to make Kim Chee. This delicious recipe is a perfect example of Napa’s salad capabilities.
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Ingredients
  1. 1 head Napa Cabbage
  2. 1 bunch Green Onions, chopped
  3. 1/3 cup Butter
  4. 1 pkg. (3 oz.) Ramen Noodles, broken
  5. 2 Tbsp. Sesame Seeds
  6. 1 cup Slivered Almonds
  7. 1/4 cup Cider Vinegar
  8. 3/4 cup Vegetable Oil
  9. 1/2 cup Granulated Sugar
  10. 2 Tbsp. Soy Sauce
Instructions
  1. Finely shred the head of cabbage; do not chop.
  2. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
  3. Preheat oven to 350 degrees F.
Make the Crunchies
  1. Melt the butter in a pot.
  2. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter.
  3. Spoon the mixture onto a baking sheet and bake the crunchies in the pre-heated 350 degrees F oven (turning often to make sure they do not burn).
  4. When they are browned remove them from the oven.
Make the Dressing
  1. In a small saucepan, heat vinegar, oil, sugar, and soy sauce.
  2. Bring the mixture to a boil, let boil for 1 minute.
  3. Remove the pan from heat and let cool.
  4. Combine dressing, crunchies and cabbage immediately before serving.
  5. Serve right away or the crunchies will get soggy.
Nino Salvaggio https://www.ninosalvaggio.com/

Mexican Chayote Squash & Bean Salad

Mexican Chayote Squash & Bean Salad
Pronounced chah-YOH-teh, this versatile, native Mexican squash has a flavor reminiscent of a cross between a cucumber and an apple with the crisp texture similar to a water chestnut. Use in salads, or as you would most squash.
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Ingredients
  1. 1 Chayote Squash, fresh
  2. 1 cup Black Beans, cooked
  3. 1 cup Garbanzo Beans, drained & cooked
  4. 1 tsp. Garlic, fresh, chopped
  5. 1/2 cup Red Onion, chopped
  6. 1/2 cup Carrot, chopped
  7. 1 Red Bell Pepper, seeded & chopped
  8. 1/2 cup Tomato, seeded & diced medium
  9. 1 small Serrano Chile, chopped fine
  10. 1/2 cup Fresh Corn Kernels
  11. 1/4 cup Scallion, chopped
  12. 2 Tbsp. Cilantro, chopped
  13. 1/2+ cup Garlic Expressions Dressing
  14. 1/2 cup Monterey Jack Cheese, shredded
Instructions
  1. Peel the fresh chayote, cut in half and remove the seeds with a knife or spoon.
  2. Cut into ¼" dice and combine with the rest of the ingredients.
  3. Alternately, if you wish to use the chayote cooked in the salad - blanch the whole, unpeeled chayote in boiling, salted water approximately 15 minutes or until tender.
  4. Rinse whole chayote in cold water, then peel, seed and cut chayote in ¼" to ½" pieces.
Notes
  1. Makes 6 cups
Nino Salvaggio https://www.ninosalvaggio.com/

“Loaded” Fingerling Potato Salad

"Loaded" Fingerling Potato Salad
Serves 6
This is one of my very favorite Potato Salad recipes, and therefore deserves the VERY BEST bacon. Which, in my opinion, is our Amish Maple Cured Bacon. This hearty salad is so delicious, you may be tempted to serve it as a main course!
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Ingredients
  1. 3 lbs. Fingerling Potatoes (sized equally)
  2. 1 lb. Nino's Amish Maple Bacon, cut in 1" pieces and fried crisp
  3. 1 Tbsp. Rendered Bacon Drippings
  4. 2 cups Green Onion, cut in 1/2" pieces on an angle
  5. 1 cup Smoked Cheddar Cheese, shredded
  6. 2/3 cup Red Bell Pepper, seeded & trimmed, cut in 1/8" x 1/2" pieces
  7. 1 cup Sour Cream
  8. 1/2 cup Mayonnaise
  9. 4 tsp. Hidden Valley Ranch Dressing (dry mix)
  10. 1/2 tsp. Kosher Salt
  11. 1 tsp. Coarse Ground Black Pepper
Instructions
  1. Cook potatoes (skin on) until tender.
  2. Drain, rinse with cold water and keep chilled.
  3. Toss all ingredients in a large bowl.
  4. Chill.
Notes
  1. This is a delicious PICNIC recipe.
Nino Salvaggio https://www.ninosalvaggio.com/

Lo Bok with Carrot & Green Chiles

Lo Bok with Carrot & Green Chiles
Serves 4
Lo Bok is a large oriental vegetable belonging to the same family as Daikon, a radish which often accompanies Asian dishes. The origin of this radish can be traced back to ancient China. A variety of Daikon, Lo Bok is crisp and juicy, with a sweet flavor and light colored skin. Shaped like a small football, Lo Bok is used pickled or raw, as a garnish in salads, or cooked in stir-frys.
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Ingredients
  1. 3 lbs. Lo Bok, peeled
  2. 1 1/2 Carrots, medium size
  3. 2 Tbsp. Kosher Salt
  4. 1/3 cup Red Wine Vinegar
  5. 1/3 cup Rice Vinegar
  6. 3/4 cup Sugar
  7. 3 Tbsp. Peanut Oil
  8. 5 Dried Red Chiles
  9. 1 tsp. Sichuan Peppercorns
  10. 1 Tbsp. Ginger, fresh, peeled, fine julienne
  11. 6 small Thai Chiles, fresh
  12. 1/4 cup Scallions, thinly sliced
  13. 1/2 cup Cilantro, leaves, chopped
  14. 2 tsp. Sesame Oil, dark, toasted
Instructions
  1. Cut Lo Bok and carrots into fine julienne, then toss with 2 tablespoons kosher salt in a bowl and let stand for 1 hour.
  2. Drain in a colander, then squeeze handfuls in a kitchen towel to remove moisture and transfer to a bowl.
  3. While vegetables are standing, heat vinegars, sugar, and remaining ½ teaspoon kosher salt in a small non-reactive saucepan over moderate heat, stirring until sugar is dissolved.
  4. Meanwhile, heat peanut oil in a small heavy skillet over moderately high heat until hot but not smoking, then sauté dried chiles and Sichuan peppercorns, stirring, until chiles are blackened, (1 to 2 minutes).
  5. Remove from heat and stir in ginger and fresh chiles, then stir into vinegar mixture. Cool sauce.
  6. Pour sauce through a fine sieve into bowl with Lo Bok and carrots.
  7. Add scallion, cilantro and sesame oil and marinate, tossing occasionally, 30 minutes.
  8. Serve.
Nino Salvaggio https://www.ninosalvaggio.com/

Kohlrabi & Carrot Slaw

Kohlrabi & Carrot Slaw
Serves 6
Kohlrabi shares its botanical name with its close relative, broccoli. However, “Kohl” (cabbage) and “rabi” (turnip) better describes this delicate vegetable. Many botanists believe kohlrabi is actually a hybridization of these two vegetables. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet. An interesting local footnote is that Hamburg Township, Michigan has titled itself as the “Kohlrabi Capital of the World” and at one time had a kohlrabi festival which drew 600 people at its peak in 1985.
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Ingredients
  1. 2 Tbsp. Onion, very finely chopped
  2. 1/2 cup Sour Cream, Low Fat
  3. 1/2 cup Mayonnaise
  4. 1 Tbsp. Dijon Mustard
  5. 2 Tbsp. Lemon Juice
  6. 2 Tbsp. Dill, Fresh, chopped
  7. 2 Tbsp. Parsley, chopped
  8. 1 1/2 lbs. Kohlrabi, peeled & shredded (about 4 cups)
  9. 2 medium Carrots, shredded
  10. To Taste - Salt & Pepper
Instructions
  1. In a bowl, combine dressing ingredients and mix well.
  2. Add kohlrabi and carrots and toss.
Notes
  1. Optional ingredients may be added including grated horseradish, celery seed and shredded or finely sliced fennel or small florettes of broccoli.
Nino Salvaggio https://www.ninosalvaggio.com/

Kiwi Salad with Pears & Apricots

Kiwi Salad with Pears & Apricots
Serves 4
Formerly known as the Chinese Gooseberry, the kiwifruit, or simply kiwi, is the edible fruit of a woody vine native to the Yangtze River valley of northern China and Zhejiang Province on the coast of eastern China. The Kiwi actually came to America 2 years before the first seeds were brought out of China by missionaries to New Zealand at the turn of this century. It was there in 1906 that early New Zealand nurserymen recognized the potential of the fruit and it soon became a popular backyard vine. The most common cultivars of kiwifruit are oval, about the size of a large hen’s egg (about 2-3 in. long and 1¾ - 2 in. diameter). It has a fibrous, dull green-brown skin and bright green or golden flesh with rows of small, black, edible seeds. The texture of the fruit is soft and the flavor is sometimes described as a mix of strawberry, banana, and pineapple. Kiwi is most often used fresh as in fruit salads, on fruit flans and in smoothies and drinks.
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Ingredients
  1. 4 Kiwifruit
  2. 2 Bosc or Bartlett Pears
  3. 2 Tbsp. Lemon Juice
  4. 2 Tbsp. Salad Oil
  5. 1 cup Dried Apricots, coarsely chopped
  6. 1 cup Walnuts or Pecans, coarsely chopped
  7. 1/4 cup Green Onions, sliced fine
  8. 1 Tbsp. Fresh Tarragon Leaves, chopped
Instructions
  1. Peel kiwifruit and cut into bite sized chunks.
  2. Core and dice the pears (peel on) and add it to the kiwifruit with the lemon juice, oil, green onions and tarragon.
  3. Toss to coat.
  4. Add in the apricots and nuts, toss one more time, and serve.
Nino Salvaggio https://www.ninosalvaggio.com/