Kate's Cuisine » Salads

Carrot Salad

kate — Thu, 03 Nov 2011 22:23:54 +0000

2 large carrots, peeled and julienned $0.34
1/2 English cucumber, julienned $0.60
1/2 cup Spanish onion, cut into very thin strips $0.37

For the dressing:
1 cup extra virgin olive oil $1.00
1 teaspoon apple cider vinegar $0.01
1 teaspoon mustard $0.02
3 tablespoons balsamic vinegar $0.42
1 teaspoon salt $0.01
1/2 teaspoon black pepper $0.01

Total Cost $2.78

1.) Combine all ingredients for the dressing in a jar with an airtight lid. Shake vigorously and set aside.

2.) Place the carrots, cucumber, and onion in a large bowl. Give dressing another shake, then pour over vegetables. Stir to entirely coat vegetables with dressing.

3.) Serve and enjoy!

Read the Carrot Salad review here

Warm Tomato Salad

kate — Sat, 06 Aug 2011 14:40:41 +0000

6 large, red tomatoes, cut into wedges $2.94
15 asparagus tips $4.99
1 large red onion, cut into wedges $0.65
1 orange bell pepper, cut into bite-size pieces $0.45
1 red bell pepper, cut into bite-size pieces $0.45
1/2 cup olive oil, plus 3 tablespoons $1.80
1 teaspoon honey $0.03
1 teaspoon Dijon mustard $0.04
1/2 teaspoon hot sauce $0.03
1 tablespoon balsamic vinegar $0.07
1 teaspoon oregano $0.60
1 teaspoon basil $0.46
1 teaspoon salt, plus 1/2 teaspoon black pepper $0.01
1/2 teaspoon black pepper, plus 1/2 teaspoon $0.01
1/4 cup toasted sesame seeds $1.19

Total Cost $13.72

1.) Preheat oven to 400 degrees Fahrenheit and lightly oil a cookie sheet.

2.) In a large bowl combine: 1/2 cup olive oil, honey, mustard, hot sauce, basil, oregano, balsamic vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Whisk to thoroughly combine, cover with plastic wrap, and set aside so flavours can marry.

3.) In a single layer on the cookie sheet, spread out: tomato wedges, onion wedges, asparagus tips, orange bell pepper, and red bell pepper. Drizzle 3 tablespoons olive oil over the vegetables and turn to stir and coat the vegetables entirely with oil. Sprinkle generously with 1 teaspoon salt and 1/2 teaspoon black pepper. Place the baking sheet in the oven and roast for 30 – 40 minutes, until vegetables have just started to brown. Remove cookie sheet from oven and using tongs or a slotted spoon, transfer veggies to a large bowl.

4.) Whisk dressing once more to stir and pour over vegetables. Stir to thoroughly combine and top with toasted sesame seeds.

5.) Serve and enjoy!

Read the review here

Cous Cous Salad

kate — Sun, 16 May 2010 00:13:43 +0000

1 cup cooked cous cous, cooled $0.27
4 asparagus stalks, trimmed and blanched, and cut into bite-size pieces $2.49 *
1/2 cup Feta cheese $0.72
1 avocado, peeled and sliced $0.90
1 Roma tomato, chopped $0.33
1/2 red onion, thinly sliced $0.33

For the dressing:
3/4 cup olive oil $1.89
1 cup lemon juice $0.60
2 tablespoons whole grain mustard $0.32
1 tablespoon garlic, minced $0.02
1 tablespoon fresh dill $0.27
1/2 teaspoon white sugar $0.01
Pinch salt and pepper $0.02

Total Cost $8.17

1.) Place all of the ingredients for the dressing in a jar with a tight-fitting lid and shake vigorously until all ingredients are thoroughly combined.

2.) Place cous cous in a medium-sized bowl. Add the asparagus, Feta cheese, avocado, tomato, and onion. Shake the dressing again to make sure lemon juice and oil are thoroughly mixed, and pour over cous cous salad.

3.) Serve and enjoy!

* To blanch, bring a pot of water to a boil. When it’s at a rolling boil, place the asparagus in the pot for one minute only. Remove and rinse to stop the cooking process.

Read the review here

Emeril’s Green Onion Slaw: Review

kate — Mon, 05 Oct 2009 01:38:15 +0000

I made this to accompany Emeril’s Beer Battered Fish the night we had that horrible meal and I’m happy to say, something good came out of all of it – this coleslaw! I’m always looking for new ways to make coleslaw in the hopes that my family will eat it and fall in love with it like I am but I still didn’t have luck with this recipe. The good news is that it’s really easy and really cheap to make so making a whole batch just for myself to eat for three days straight isn’t so horrible.

I also didn’t use fennel but carrots, which the recipe indicates. I also didn’t put the egg into the dressing. Small kids shouldn’t eat raw egg and this recipe turned out great even without it. All the egg usually does is thicken it up anyway so the dressing will just be a bit thinner.

Emeril’s Green Onion Slaw

kate — Mon, 05 Oct 2009 00:09:01 +0000

For the slaw:

2 cups thinly sliced green cabbage $1.24
2 cups thinly sliced red cabbage $1.24
1/2 cup thinly sliced fennel (I used carrots) $0.24
1/4 cup chopped green onions (green parts only) $0.28
1/4 teaspoon salt $0.01
1/4 teaspoon freshly ground pepper $0.01

For the mayonnaise:

1/4 chopped green onions (green parts only) $0.28
1 large egg $0.17
1 tablespoon rice wine vinegar $0.14
1 teaspoon Dijon mustard $0.04
1/4 teaspoon salt $0.01
1/2 teaspoon fresh ground black pepper $0.01
1 cup vegetable oil $1.10

Total Cost $4.76

1.) Start by making the mayonnaise. In a food processor, combine the egg, green onions, vinegar, mustard, salt, and pepper for 30 seconds. With the food processor still running, slowly drizzle in the cup of oil and run until dressing is thick and smooth.

2.) Next make the slaw. Mix together the green and red cabbage, green onions, and the fennel or carrots in a large bowl. Add the dressing and the salt and pepper and turn to coat.

3.) Cover and put in the fridge for at least 30 minutes.

4.) Serve and enjoy!

Read the review here