We eat a lot of salad in our home, which is why I could kick myself each time I order a super-sized “fancy” salad on those rare occasions when we eat out. I end up spending $10 on what is essentially mixed greens with some type of meat placed on top and a few other ingredients (e.g. strawberries, pecans, cheese, croutons, etc.). It pains me to pay what is equivalent these days to almost three gallons of gas, yet I can’t seem to break out of my rut, and actually order something I don’t or can’t make at home.
On the flip side each time I order a unique salad at a restaurant (that tastes good) I am inspired to recreate it at home. Sometimes I succeed in getting the server to obtain the recipe for me while other times I am left on my own to jot down the ingredients while I am dining (this is a relatively easy task since there aren’t many hidden ingredients in salads).
The following recipes are for restaurant prepared salads. I was bowled over by the flavors and was able to successfully recreate them in my own kitchen. The Zucchini Wrapped Goat Cheese is simple to make, but the end result looks as though you spent hours in the kitchen putting it together. Meanwhile, the Couscous and Mandarin Orange Salad is even easier to prepare and is loaded with flavors and textures you wouldn’t see in an ordinary salad.
The next time you are searching for a way to liven up your dinner table or need an interesting dish to pass at a potluck consider the following:
ZUCCHINI WRAPPED GOAT CHEESE SALAD WITH DIJON MUSTARD DRESSING
Ingredients for Dressing:
2 cloves of garlic smashed
1/4 cup Dijon mustard
2 teaspoons of lemon juice
1 cup of extra virgin olive oil
Salt and pepper to taste
Ingredients:
8 slices of zucchini, lightly softened
1 lb. of goat cheese
4 oz. cream cheese
1/2 teaspoons thyme
1 teaspoon shallots
1/2 teaspoon horseradish
1 teaspoon parsley
1 bag of spring greens
Garnish:
Sundried Tomatoes
Red Onions
Toasted Pine nuts
Directions:
Preheat oven to 350 degrees.
Mix goat and cream cheese with the thyme, shallots, horseradish and parsley.
Divide cheese mixture into 4 equal pieces, flatten into small patties, refrigerate.
Slice zucchini lengthwise into 1/4” slices, drizzle with olive oil & place on baking sheet.
Place cheese in oven for 4-5 min, until softened and pliable. Set aside to cool.
Combine dressing ingredients and mix well.
Take two strips of zucchini and place on plate to form an X, then place cheese patties in the center and wrap. Place on a baking sheet and bake for 5-6 min to warm.
Toss greens with half the dressing and divide on four plates. Top the greens with the zucchini wrapped goat cheese and garnish with sundried tomatoes, toasted pine nuts and red onions.
COUSCOUS AND MANDARIN ORANGE SALAD
Ingredients:
1 1/2 cups couscous
1 cup nonfat plain yogurt
1 can (10 ounces) Mandarin orange sections, drained (reserve 1/3 cup liquid)
1 teaspoon extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
1/3 cup thinly sliced scallions
1/3 cup chopped celery
3/4 cup (3 ounces) Havarti cheese, shredded
Bibb lettuce leaves
Directions:
In medium saucepan bring 2 cups water to a boil; stir in couscous. Cover and set aside for 5 minutes.
Meanwhile, in large bowl, whisk together yogurt, reserved orange liquid, oil, cumin and salt.
Fluff couscous with a fork, and add to yogurt mixture. Stir in orange sections, scallions, and celery; toss to combine. Cover and refrigerate until ready to serve.
To serve, place lettuce leaves on a serving platter. Mound couscous mixture on top, and sprinkle cheese over the salad.
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