New York Chopped Salad via 'Mostly Plants' cookbook

By jeff and alli -
I am pretty sure I'm the only one looking at this blog anymore, and that is okay.  I still like using it to record recipes I find and want to repeat.

Jeff chose this for dinner one night, and I was a bit afraid of the dressing, but I wanted to set a good example for my kids so I tried it.  Turns out, I liked it.  Everyone liked it, though my son wished we had left out the chickpeas.  So I gave him my chicken, and he gave me his legumes, and we were both happy.  Jeff and I thought the cheese was a waste.  We didn't really taste it, so why include it?  The dressing is similar to Thousand Island Dressing, but we thought this tasted better than what we have had from the store.  ( I don't normally care for thousand island dressing on salad, but I liked this salad)

Serves 4-6 servings, takes about 45 minutes to prepare.


New York Chopped Salad

 Salad Ingredients

 1 pound bone-in skin-on chicken breast
1 tablespoon olive oil
kosher salt
ground black pepper
6 slices bacon
1 cup canned chickpeas, drained and rinsed, or 1 cup cooked chickpeas
8 cups shredded romaine lettuce hearts
1 cup diced gruyere cheese (optional)
1 cup diced carrots
1 cup diced celery
1/2 cup diced red radish
1/2 cup diced roasted red bell peppers

For the Dressing
1/3 cup chili sauce
1/4 cup mayo
2 Tablespoons diced red bell pepper
2 Tablespoons sweet pickle relish
1 Tablespoon finely chopped shallot
1 small clove garlic, minced
1 tsp Champagne vinegar, tarragon vinegar, or white wine vinegar
1/2 teaspoon grated fresh ginger
kosher salt
ground black pepper

Directions:

1. preheat oven to 350 F

2. Rub chicken breast with olive oil and season liberally with salt and pepper.  Place the chicken on a rimmed baking sheet and bake for 30-35 mins, until 165 F temp.  Let the chicken cool slightly.  Discard the skin and bones and cut the meat into 1/2 inch dice.

3. Meanwhile, cook bacon and then crumble into bits.  Set aside.

For the Dressing

4. In a blender, combine all the dressing ingredients.  Add 1/8 teaspoon salt and 1/8 tsp pepper. Puree until blended.  Transfer to a bowl and leave in fridge until ready to dress salad.

5. In a large salad bowl, combine all the salad ingredients.  Spoon the dressing on the salad, toss until well coated, and serve.


Comments

Post a Comment

what do you think?

Popular posts from this blog

Vegetarian Lasagna - Moosewood

By -
Image
Lighter Lasagne, from Moosewood Restaurant Low-Fat Favorites This lasagne is so rich with vegetables, herbs, and wine that you'll never mis the extra cheese and fat that we're accustomed to finding in standard recipes. Serves 6-8, preparation time 40 minutes, baking time 60-70 minutes. 2 cups cubed zucchini 1 cup cubed bell peppers 1 cup chopped tomatoes 4 cups sliced mushrooms (about 12 ounces) 1/4 teaspoon salt 1/3 cup dry red wine 3 Tablespoons chopped fresh basil 10 ounces fresh spinach, rinsed 2 cups low-fat cottage cheese 1 cup grated low-fat mozzarella cheese 1/4 cup grated Parmesan cheese 1 recipe Tomato Wine sauce (page 350) or 3 1/2 cups prepared tomato sauce 1 pound uncooked lasagne noodles (see Note, page 216) Preheat the oven to 350 degrees. Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until all of the vegetables are tender and
Read more

Lentil Vegetable Soup

By -
Image
Josh got me to try some lentil soup at Corner Bakery. I was nervous, because I have not liked lentils in the past, but in the past few years I have grown to love many things I hadn't previously. And I liked it! So I immediately went on the hunt for a "copy cat" recipe, and though I have no idea if this is in fact the same, all three of us enjoyed it!  Lentil Vegetable Soup 2/3 c green lentils 1/3 c orange lentils (you can really use whatever lentils you wants) 1 lg onion, roughly chopped 2-3 cloves garlic, chopped 1 lg tomato, chopped 1-2 carrots, diced 1/2 c mushrooms 1/2 bunch spinach or 2-3 big leaves of kale, chopped fine 1/4 c corn 2-4 c vegetable/chicken broth S&P to taste Combine and wash all lentils and set aside. In a pot, heat some olive oil and saute onions, carrots, and garlic till onions are translucent. Add the mushrooms, and some salt. Saute a few minutes until they get soft, then add the tomatoes. Cover and let t
Read more

Galette des Rois

By -
Image
January 6 is the Epiphany, a day to celebrate when the 3 kings visited Baby Jesus.  I think it is a Catholic holiday.  I learned about it while in France and love the tradition of making a galette des rois/Kings Cake.   The tradition goes you make the cake with a hidden bean inside.  The youngest person at the table sits under the table.  As a slice of cake is plated, the youngster names who gets that slice.  (make sure you slice the cake so you have only as many slices as you do people eating the cake)  Whoever finds the hidden bean is the King or Queen for the evening and wears a crown.  This year, I think I improved my recipe, with more almond filling than I normally add.  I thought it was going to end up messy but instead it made it yummier.  I had some extra filling and decided to make a mini kings cake with the extra puff pastry.  I added some fresh raspberries which tasted quite yummy all warm in the cake.  Though I think I prefer it without the berries.  Try it out, it is reall
Read more