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Valentine's Day Salads
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RECIPES
Two Hearts Salad
Strawberry-Spinach Salad
Mediterranean Salad with Goat Cheese Hearts
Tomato-Mozzarella Salad with Pesto
Springtime Salad
Iceberg Wedges with Gorgonzola Dressing
Two Hearts Salad
Strawberry-Spinach Salad
Mediterranean Salad with Goat Cheese Hearts
Tomato-Mozzarella Salad with Pesto
Springtime Salad
Iceberg Wedges with Gorgonzola Dressing
Two Hearts Salad
(Serves 2)
1 (14 ounce) can of hearts of palm, rinsed and chilled
1 (14 ounce) can of artichoke hearts, rinsed and chilled
6-8 inner leaves of Romaine lettuce
1 tomato, cut into wedges
3-4 strips of roasted red pepper
2 ounces Gorgonzola cheese, crumbled
Cut the hearts of palm and artichoke hearts into bite-size pieces.
Arrange lettuce leaves on individual plates.
Arrange hearts of palm, artichokes, tomato, and pepper strips on top.
Pour dressing over each. Sprinkle with cheese.
Dressing:
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
5 tablespoons chicken broth
Salt and pepper to taste
Whisk all ingredients together with a fork.
(Serves 2)
1 (14 ounce) can of hearts of palm, rinsed and chilled
1 (14 ounce) can of artichoke hearts, rinsed and chilled
6-8 inner leaves of Romaine lettuce
1 tomato, cut into wedges
3-4 strips of roasted red pepper
2 ounces Gorgonzola cheese, crumbled
Cut the hearts of palm and artichoke hearts into bite-size pieces.
Arrange lettuce leaves on individual plates.
Arrange hearts of palm, artichokes, tomato, and pepper strips on top.
Pour dressing over each. Sprinkle with cheese.
Dressing:
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
5 tablespoons chicken broth
Salt and pepper to taste
Whisk all ingredients together with a fork.
| Strawberry-Spinach Salad |
Strawberry-Spinach Salad
(Serves 2)
4 ounces fresh spinach
6-8 strawberries, sliced
Dressing:
1/4 cup sugar
1 tablespoon sesame seeds
1/2 tablespoon poppy seeds
1 teaspoon minced onion
Dash of Worcestershire sauce
1/8 teaspoon paprika
1/4 cup olive oil
2 tablespoons cider vinegar
Arrange spinach and strawberries on individual plates.
Whisk together dressing ingredients.
Drizzle dressing over salad.
(Serves 2)
4 ounces fresh spinach
6-8 strawberries, sliced
Dressing:
1/4 cup sugar
1 tablespoon sesame seeds
1/2 tablespoon poppy seeds
1 teaspoon minced onion
Dash of Worcestershire sauce
1/8 teaspoon paprika
1/4 cup olive oil
2 tablespoons cider vinegar
Arrange spinach and strawberries on individual plates.
Whisk together dressing ingredients.
Drizzle dressing over salad.
Mediterranean Salad with Goat Cheese Hearts
(Serves 2)
4 ounces bib or butter lettuce
1 tomato, chopped
2 ounces goat cheese
Olive oil
Flavored Italian bread crumbs
Dressing:
2 tablespoons white wine vinegar
5 tablespoons walnut oil
Salt and pepper
Whisk together dressing ingredients.
Gently toss lettuce and tomatoes with dressing.
Arrange lettuce and tomato on individual plates and chill.
Preheat broiler.
Pat goat cheese into a disk about 1/2-inch thick.
Using a heart-shaped cookie cutter, cut out 1-2 hearts per person.
Brush both sides of the cheese with olive oil and coat with bread crumbs.
Place cheese hearts on a baking sheet and broil until both sides are lightly golden.
Carefully lift each heart with a spatula and arrange on lettuce. Serve immediately.
(Serves 2)
4 ounces bib or butter lettuce
1 tomato, chopped
2 ounces goat cheese
Olive oil
Flavored Italian bread crumbs
Dressing:
2 tablespoons white wine vinegar
5 tablespoons walnut oil
Salt and pepper
Whisk together dressing ingredients.
Gently toss lettuce and tomatoes with dressing.
Arrange lettuce and tomato on individual plates and chill.
Preheat broiler.
Pat goat cheese into a disk about 1/2-inch thick.
Using a heart-shaped cookie cutter, cut out 1-2 hearts per person.
Brush both sides of the cheese with olive oil and coat with bread crumbs.
Place cheese hearts on a baking sheet and broil until both sides are lightly golden.
Carefully lift each heart with a spatula and arrange on lettuce. Serve immediately.
Tomato-Mozzarella Salad with Pesto
(Serves 2)
2 tomatoes, sliced 1/4-inch think
4 ounces mozzarella cheese, sliced 1/4-inch thick
Note: Cheese slices may also be cut with a heart-shaped cookie cutter.
Pesto Dressing:
1 garlic clove
1 ounce Parmesan cheese
10-12 fresh basil leaves
1 tablespoon fresh parsley
1 teaspoon sugar
1 teaspoon salt
Pepper to taste
1/3 cup olive oil
2 tablespoons red wine vinegar
To make the dressing:
Place garlic in a food processor and mince.
Add cheese, basil, parsley, sugar, salt and pepper. Puree.
Combine oil and vinegar and slowly pour through the feed tube until a sauce forms.
Arrange tomatoes and cheese in an overlapping circle on individual plates.
Drizzle dressing over each. Serve.
(Serves 2)
2 tomatoes, sliced 1/4-inch think
4 ounces mozzarella cheese, sliced 1/4-inch thick
Note: Cheese slices may also be cut with a heart-shaped cookie cutter.
Pesto Dressing:
1 garlic clove
1 ounce Parmesan cheese
10-12 fresh basil leaves
1 tablespoon fresh parsley
1 teaspoon sugar
1 teaspoon salt
Pepper to taste
1/3 cup olive oil
2 tablespoons red wine vinegar
To make the dressing:
Place garlic in a food processor and mince.
Add cheese, basil, parsley, sugar, salt and pepper. Puree.
Combine oil and vinegar and slowly pour through the feed tube until a sauce forms.
Arrange tomatoes and cheese in an overlapping circle on individual plates.
Drizzle dressing over each. Serve.
Springtime Salad
(Serves 4 as a salad course or 2 as an entree)
(Serves 4 as a salad course or 2 as an entree)
This refreshing salad combines two of the first vegetables of spring, asparagus and
spinach. Serve it with a fish or poultry dinner. It also makes a delicious entree with the
addition of cooked chicken, turkey, or fish. Saute slices of leftover chicken breast in a little
olive oil just to heat, and serve on top of the salad.
10-12 thin asparagus spears, cut into 1-inch pieces
4 cups fresh spinach
1 small red onion, cut into rings
1 large orange, peeled and cut into supremes
1-2 tablespoons sliced almonds, toasted
Dressing:
Juice from 1 large orange (about 3 tablespoons)
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
Salt and pepper
1/4 to 1/3 cup olive oil
Blanch asparagus in boiling water 1-2 minutes.
If you prefer, microwave the asparagus in a covered dish with a little water for 1-2 minutes.
Rinse under cold water and set aside.
To make the dressing:
Whisk together the juice, mustard, vinegar, salt and pepper until thickened in a small bowl.
Slowly whisk in the olive oil until desired consistency.
Place the spinach leaves on a serving platter or individual salad plates.
Top with the asparagus, onion rings, and orange pieces.
Add the dressing and gently toss.
Top with the almonds.
spinach. Serve it with a fish or poultry dinner. It also makes a delicious entree with the
addition of cooked chicken, turkey, or fish. Saute slices of leftover chicken breast in a little
olive oil just to heat, and serve on top of the salad.
10-12 thin asparagus spears, cut into 1-inch pieces
4 cups fresh spinach
1 small red onion, cut into rings
1 large orange, peeled and cut into supremes
1-2 tablespoons sliced almonds, toasted
Dressing:
Juice from 1 large orange (about 3 tablespoons)
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
Salt and pepper
1/4 to 1/3 cup olive oil
Blanch asparagus in boiling water 1-2 minutes.
If you prefer, microwave the asparagus in a covered dish with a little water for 1-2 minutes.
Rinse under cold water and set aside.
To make the dressing:
Whisk together the juice, mustard, vinegar, salt and pepper until thickened in a small bowl.
Slowly whisk in the olive oil until desired consistency.
Place the spinach leaves on a serving platter or individual salad plates.
Top with the asparagus, onion rings, and orange pieces.
Add the dressing and gently toss.
Top with the almonds.
Iceberg Wedges with Gorgonzola Dressing
(Serves 2 to 4)
This is such a simple salad but it is delicious when served with a grilled steak.
The dressing can be made ahead of time and refrigerated; in fact, the flavor of the dressing intensifies
the longer that it is stored. Stir to blend before serving and add more milk to thin, if necessary.
1 teaspoon olive oil
2-3 slices of prosciutto, coarsely chopped
1/3 cup buttermilk
1/4 cup sour cream
1 garlic clove, minced
2 ounces Gorgonzola cheese, crumbled
Salt and pepper
Half head of iceberg lettuce, core removed, cut into 4 wedges
Heat the oil in a small skillet over medium heat.
Saute the prosciutto in the oil until crisp; transfer to a paper towel-lined plate and set aside.
To make the dressing:
In a small bowl, combine the buttermilk, sour cream, garlic, and Gorgonzola.
Season with salt and pepper.
Arrange 1 or 2 lettuce wedges on individual serving plates.
Spoon the dressing over the wedges.
Top with the prosciutto and serve.
This page was updated and revised on 02/01/10
(Serves 2 to 4)
This is such a simple salad but it is delicious when served with a grilled steak.
The dressing can be made ahead of time and refrigerated; in fact, the flavor of the dressing intensifies
the longer that it is stored. Stir to blend before serving and add more milk to thin, if necessary.
1 teaspoon olive oil
2-3 slices of prosciutto, coarsely chopped
1/3 cup buttermilk
1/4 cup sour cream
1 garlic clove, minced
2 ounces Gorgonzola cheese, crumbled
Salt and pepper
Half head of iceberg lettuce, core removed, cut into 4 wedges
Heat the oil in a small skillet over medium heat.
Saute the prosciutto in the oil until crisp; transfer to a paper towel-lined plate and set aside.
To make the dressing:
In a small bowl, combine the buttermilk, sour cream, garlic, and Gorgonzola.
Season with salt and pepper.
Arrange 1 or 2 lettuce wedges on individual serving plates.
Spoon the dressing over the wedges.
Top with the prosciutto and serve.
This page was updated and revised on 02/01/10
These salads are wonderful for Valentine's Day but make also
refreshing dinner salads for any time of the year.
refreshing dinner salads for any time of the year.
Simply fill the bottom compartment with ice to keep your
foods cold for serving. Includes divided insert for serving
fruit and vegetable appetizers. Use outside! The domed
lid keeps the cold in and bugs out.
foods cold for serving. Includes divided insert for serving
fruit and vegetable appetizers. Use outside! The domed
lid keeps the cold in and bugs out.
Prolongs the life of your fresh herbs for up to 3
weeks. Works with all kinds of herbs, from
parsley and cilantro to woody-stemmed herbs
like rosemary and thyme.
weeks. Works with all kinds of herbs, from
parsley and cilantro to woody-stemmed herbs
like rosemary and thyme.
