Category Archives: Salads

Apples 101

21 Monday Oct 2019

Posted by in Baking, Dessert, Salads, Side Dishes, Snacks, wrks4me - Recipes

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apples 101

Good to know?

  • Apples are members of the rose family
  • Apple trees take about 4 to 5 years to produce fruit
  • Apple trees may be propagated by budding or grafting
  • Pour a little citric juice (ie. lemon, lime, grapefruit or apple juices) or even saltwater over peeled apples to prevent them from browning
  • Smaller apples keep longer than larger ones
  • Store baskets or bushels of apples covered with perforated plastic in the dark in a well-ventilated room 32-39 degrees F. (0-4 degrees C) to prevent shrivelling
  • It takes about six medium apples about 2lbs (900g) for a 9″ pie or 3 cups (700ml) of apple sauce

Uses for Common Apples

Eating Whole

 Salads Baking Sauce

Cider
Ambroisia

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Braeburn

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Cortland

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Empire

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Fiji

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Golden Delicious

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Granny Smith

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Honey Crisp

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Idared

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Jonathan

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Johnagold

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Mcintosh

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Northern Spy

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Pink Lady

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Red Delicious • •
Royal Gala • •
Spartan • •

Polish Coleslaw

20 Saturday Jul 2019

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Polish Cole Slaw 2

Ingredientswrks4me_terry_tested-11

  • 1 medium cabbage about 2 lbs (shredded)
  • 1 medium sweet onion finely diced
  • 2-3 peeled carrots shredded
  • 1 1/2 cups of white vinegar
  • 1 1/4 cups of sugar
  • 1 cup of oil
  • 1/2 Tbsp of celery seed
  • 1/2 Tbsp of salt
  • Option: 1 Green pepper diced

Directions

  1. Put vegetables in a bowl
  2. Put vinegar, sugar, oil, celery seed and salt into a pot and bring to a boil
  3. Pour over cabbage mixture
  4. Coat Thoroughly
  5. Cool and serve

Enjoy

Creamy Cucumber Dill Salad

16 Tuesday Jul 2019

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Cucumber Salad

Ingredientswrks4me_terry_tested-11

  • 2 long English cucumbers
  • 1/2 cup sour cream or plain Greek yogurt or skyr Icelandic yogurt
  • 3 tablespoons mayonnaise
  • 1/4 cup fresh dill chopped (Start with 1 tablespoon first to taste)
  • 3 tablespoons white or apple cider vinegar
  • 1/2 teaspoon white sugar
  • salt to taste

Optional

  • 1/3 cup finely diced white onion
  • or add steamed and cooled broccoli

Directions

  1. Peel the cucumbers and cut in half lengthwise.
  2. Slice into 1/4″ slices.
  3. Mix dressing together and add to cucumbers.
  4. Refrigerate before serving.

Enjoy

Fresh Fattoush Salad

02 Thursday Aug 2018

Posted by in International Dishes, Salads, wrks4me - Recipes

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Fattoush Salad.jpg

Ingredients

Vegetables for the Saladwrks4me_terry_tested-11

  • 1/2 to 1 head of romaine lettuce
  • 1 Large piece of Pita Bread (Toasted in the oven for 10 minutes
    at 275 degrees F)
    Break into bite size pieces
  • 1-2 medium tomatoes (seeded and diced)
  • 1-2 English cucumbers (diced)
  • 2-3 Radishes (sliced thin) Optional
  • 1/2 to 1 bunch of fresh mint (chopped)
  • 1/2 to 1 bunch of parsley (chopped)
  • 1/2 to 1 red bell pepper (diced)
  • 1/2 to 1 green bell pepper (diced)
  • 4 baby green onion (sliced)

Salad Dressing Vinaigrette

  • 2 garlic cloves (Finely minced)
  • 1-2 lemons juiced (I use 1 lemon)
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp pomegranate (grenadine) molasses
  • 1 Tbsp sumac spice
  • 1/2 tsp of dry mint
  • 1/4 tsp salt and pepper each

Directions

  1. Mix all the vegetables together in a bowl
  2. Mix all the Salad Dressing Vinaigrette ingredients into a mixing jar and shake together to mix
  3. Add dressing to salad to taste

Enjoy

 

 

 

Bean Salad (No sugar added)

25 Sunday Jun 2017

Posted by in Low Carb, Salads, wrks4me - Recipes

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bean salad

Ingredientswrks4me_terry_tested-11

  • 1 can drained green beans (396 ml or 14 ounces)
  • 1 can drained wax beans (396 ml or 14 ounces)
  • 1 (15 ounce) can dark red kidney beans, drained and rinsed
  • 1 (15 ounce) can of Romano beans or the beans of your liking, drained and rinsed
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1⁄2 red bell pepper, diced
  • 1/2 white or purple onion diced
  • 2 stalks of celery diced

Dressing

  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon black pepper
  • 1⁄2 teaspoon garlic powder
  • 1 teaspoon salt (I use “Windsor® Half Salt)
  • 1⁄4 cup olive oil
  • 1⁄3 cup red wine vinegar
  • 1⁄4 teaspoon hot sauce

Directions

  1. Put all beans and vegetables into a bowl
  2. Mix together all the dressing ingredients and whisk together
  3. Pour over beans and vegetables
  4. Put into the refrigerator and cool
  5. Serve cold

Enjoy

Original Recipe

Traditional Creamy Coleslaw

11 Sunday Jun 2017

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Creamy Coleslaw

Ingredientswrks4me_terry_tested-11

  • 1 cup mayonnaise
  • 1/4 cup white sugar
  • 2 tablespoons seasoned rice wine vinegar or light vinegar of your choice
    try apple cider vinegar or white white vinegar
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon prepared horseradish (optional)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (28 ounce) package coleslaw mix

Directions

  1. Mix all ingredients together and refrigerate for about one hour before serving.

Adapted from Original Recipe

Crunchy Apple Coleslaw

01 Thursday Jun 2017

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Apple Cole Slaw

Ingredientswrks4me_terry_tested-11

  • 1/2 medium cabbage shredded
  • 1 large carrot shredded
  • 2 stalks of celery (diced)
  • 2-3 red apples diced
  • Lemon juice
  • Coleslaw dressing (your choice)

Directions

  1. Put apples in a large bowl and pour a little apple juice over them to avoid them turning brown
  2. Put in cabbage, carrot, celery
  3. Pour in coleslaw dressing and mix until creamy but not soggy

Serve and enjoy

 

 

Greek Style Potato Salad

31 Wednesday May 2017

Posted by in International Dishes, Salads, wrks4me - Recipes

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Greek Potato Salad

Ingredientswrks4me_terry_tested-11

  • 3 pounds medium red potatoes, peeled and quartered
  • 1 teaspoon celery seeds
  • 1 cup extra virgin olive oil
  • 4 tablespoons red wine vinegar
  • 2 tablespoon packed fresh oregano leaves, finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups leaf lettuce head chopped or fresh spring mix
  • 1/2 cup green onions, finely chopped
  • 1 stock of celery (diced)
  • 5 hard-cooked eggs, peeled and sliced lengthwise (optional)

Preparation

  1. Prepare dressing by whisking oil, vinegar, oregano, salt and pepper into a small bowl. Set aside
  2. Peel and quarter potatoes, then boil until tender and can be pierced with a fork. Drain water.
  3. While still hot add celery seeds and about half of dressing over potatoes
  4. Cool potatoes in refrigerator, then add remaining oil, lettuce, green onions, celery and lettuce or spring mix along with optional mint
  5. Serve with cooked eggs

Enjoy

 

Opah Greek Salad

29 Wednesday Mar 2017

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Greek Salad

Directions

  • wrks4me_terry_tested-11½ cup olive oil
  • ½ cup red wine vinegar
  • juice of one lemon or 1/4 cup of lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano leaves
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp sugar or Splenda
  • 8 grape tomatoes (sliced)
  • 1 english cucumber (peel remove and diced)
  • 1 sweet pepper (diced)
  • 2 slices of red onion (diced)
  • 1 cup feta cheese, crumbled
  • 1½ cups black olives (Kalamata)
  • 2 large romaine lettuce
  • 1 cup of Baby Spinach

Preparation

  1. Add olive oil, red wine vinegar, lemon, garlic, oregano leaves, salt, pepper and sugar (or stivia) into a mixing jar.
  2. Put sweet pepper, onion, cucumber, lettuce, baby spinach, feta cheese and black olives into a salad bowel
  3. Pour over as much salad dressing as you like and toss

Enjoy

Quinoa Tabouli

20 Friday Jan 2017

Posted by in Home, Salads

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tabouli

Ingredientswrks4me_terry_tested-11

  • 1 cup of Quinoa
  • 2 cups of Water
  • 2 Bunches of Parsley (Stems Removed)
  • 1 Bunch of Mint (Stems removed)
  • 3 Green Onions
  • 2-3 Tomatoes (your choice)
  • 1/2 Medium Onion
  • 1 Clove of Garlic
  • 2 Fresh Lemons
  • 1/2 Cup of Olive Oil
  • 1 Tsp of Salt
  • Fresh Ground Pepper

Directions

  1. Put Quinoa and Water into a rice cooker and cook until tender
  2. Allow Quinoa to cool
  3. Finely chop Parsley, Mint, Green Onions, Medium Onion and Garlic and put into a bowl
  4. Dice Tomatoes and add them along with the Quinoa to the Parlsey Mixture
  5. In another bowl add Lemon Juice, Olive Oil, Salt and Pepper and whisk
  6. Pour Lemon Juice Mixture over Quinoa Mixture
  7. Put in the refridgerator and serve cold

Enjoy

(Note: You can use Bulgur instead of Quinoa or along with Quinoa)