Classic Diner Recipe: Wedge Salad with Blue Cheese. City State Diner, in Portland, Oregon, defies the so-so food conundrum of most diners and triumphs with big, fresh flavors.
One of my favorite items on the menu is the texture and temperature play of contrasts that is the Wedge Salad. A large wedge of cold iceberg lettuce, tangy buttermilk dressing, sharp red onions, crusty croutons and bacon (or in my vegetarian case, fried tofu) — oh my! This salad is rich yet light and crunchy yet soft. Perhaps it's the yin and yang of diner foods? Do you ever order this type of salad? City State Diner's Wedge Salad serves 2 For the croutons:2 to 3 slices thick bread (preferably challah or other egg bread)3 tablespoons olive oil 1/2 teaspoon dried thyme1/2 teaspoon white pepper1/2 teaspoon kosher salt1/2 teaspoon granulated garlic Heat the oven to 400°F. Mix the thyme, white pepper, salt, and garlic together. Remove the croutons from the oven and let cool. Whisk all ingredients together until mixture is smooth and well-combined.
Sesame and Cilantro Vermicelli Salad Recipe. Print Is it hot where you are?
We’ve had an unseasonably cool several days, but the weather reports assure us that that’s about to change. This sesame noodle salad is a perfect cold noodle salad for a hot day. Make the noodles and the dressing ahead of time and let the noodles soak in all the flavor from the dressing (sesame oil, honey, soy sauce). Then toss it with green onions, cilantro, bell pepper and peanuts right before serving. You can also add cubed cooked chicken to the salad to make it a more substantial meal, or some tahini for a creamier sesame flavor. Recipe and photos updated, first published 2006 Ingredients Honey Soy Dressing: 1/4 cup olive oil or vegetable oil3 Tbsp dark sesame oil1/2 teaspoon crushed dried red pepper or chili powder (optional)3 Tbsp honey2 Tbsp soy sauce (less if using tamari which is more concentrated than soy sauce) Salad: Method 1 Prepare the dressing: Put the dressing ingredients into a small saucepan and bring to a boil.
Celery Root Salad Recipe. Thanksgiving Week Day 4 - Pumpkin, Cranberry & Goat Cheese Salad. The next component of my Thanksgiving Week recipes is the salad.
This often seems to be the least exciting part of the meal, and I usually find myself skipping the salad because I don’t want to waste precious room in my stomach on boring greens when there are so many other delicious dishes to choose from. With that in mind, I wanted to choose a recipe that people would really want to make space for – both on their plates and in their stomachs! So when I came across a recipe for a pumpkin salad with maple vinaigrette in my favourite Cooking Light book (Cooking through the Seasons), I knew it would be a success. I made quite a few changes to the recipe, drawing some inspiration from a similar Whole Living recipe, and adding in some ingredients that I thought would go well in this salad.
The end result was fantastic! This was my first time roasting a pie pumpkin, since I usually stick to the canned stuff. Pumpkin, Cranberry, and Goat Cheese Salad with Maple Vinaigrette Serves 4-7 Directions: Spicy Greens Salad - Satisfying Salad Recipes. Salad of Spicy Greens, Cherries, Prosciutto, and Goat Cheese. Chopped Salad with Bacon and Fried Garbanzo Beans.