Category — Salads

This is a great salad to enjoy on the patio of the Lobby! For those of you who don’t eat red meat, try it with chicken or fish. You can also catch it on Denver ABC 7 Sunday 3/7/10 during the 9 am Hour!

Avocado salsa
1 avocado-diced
4 Tomatoes-diced
1 tb fresh cilantro –minced
1 lime-juiced
¼ medium white onion-diced
Mix all ingredients in small bowl. Season with salt and pepper to taste

Barbeque Vinaigrette
½ cup barbeque sauce
2 tb apple cider vinegar
1 tb canola oil
Whisk vinegar with barbeque. Slowly whisk in oil until emulsified.

Salad
6 oz seared steak- sliced
½ cup sweet field greens

Place greens on plate with steak, top with Avocado salsa and drizzle with vinaigrette. Serve with a few crispy tortilla chips.

Sunday morning television again! Well it has been a cold winter so far and I am ready for spring! So the first dish I am preparing is in hopes that spring will come fast! Be sure to tune in to ABC 7 during the 7am hour on 1/10/10

Blackened chicken salad with cilantro lime vinaigrette
1 cup baby lettuce
½ carrot
½ cucumber
¼ onion
2 pieces bacon
1 chicken breast blackened

Dressing
Juice of 1 lime
1 Clove minced garlic
½ ts minced cilantro
2 ts rice vinegar
2 drops Tabasco
2 tb oil
In a small bowl add all ingredients except oil. Whisk everything tougher, Still whisking slowly add oil until an emulsion has formed.

Toss all salad components with dressing and enjoy!

You can’t go wrong with a summer salad like this one! We picked most of the vegetables from our backyard garden. The Trout that we are using if from our smoked lunker.  When you make a salad with smoked fish, you don’t want to make a dressing that is going to take away from the fish that you are using. I will be showcasing this salad on Sunday July 12th on Denver’s ABC 7 News.

½ lb Smoked Trout
½ c fresh lettuce
6 leaves fresh thai basil
12 fresh snap peas
2 baby carrots
6 cherry tomatoes
1 lemon
1 tb olive oil

1. Cut the vegetables to desired size.
2. Squeeze lemon juice over the salad
3. with olive oil. Season with salt and pepper.
4. Top with smoked Trout and Enjoy!

FoodieFights.com. picked me to battle 5 other chef in this week’s competition with Melon and Red pepper flakes. This is one of my favorite things to do: just be given a few ingredients and go from there.

Letting me loose in a supermarket with just two ingredients can be dangerous. Not only did spend about 45 minutes in there, I dreamed up the best Watermelon and Red Pepper combination. But just when I thought I had it all figured out, I stumbled upon Humbolt Fog. So here it is…

Grilled Watermelon Watercress and Radish Red Pepper Salad, with Humbolt Fog Goat Cheese dressed in a Mango Red Pepper Vinaigrette

Mango Red Pepper Flake Vinigrette

1 Mango diced
2 tb Orange Juice
2 tb Rice Vinegar
1 tb Canola Oil
1 ts Red Pepper Flakes

1. Place Mango, Orange Juice, and Vinegar in blender.
2. On medium speed, add canola oil,
3. Turn off blender in mixed. Season to taste with salt and pepper.
4. Add Red pepper flakes.
5. Mix Flakes in with a spoon.

Salad
½ cup watercress
¼ Red Bell Pepper Sliced
2 Radish sliced
10 Pieces of grilled Watermelon
5 basil leaves
2 tb Humbolt Fog Goat Cheese

Be Sure to look at some of the other treats that were submitted. Foodiefights.com

Foodiefights.com Battle: Melon/Red Pepper Flakes

Vinaigrette

½  large yellow onion
½  red onion
¼  cup bacon fat
2 cup champagne vinegar
¼  cup honey

1. Slice onions thinly.
2. Caramelize onions in bacon fat till dark brown.
3. Add honey and champagne vinegar.
4. Bring to a boil, remove from heat.
5. Season with salt and pepper.
6. Serve warm

Salad

3 cup fresh Spinach
½ cup sliced Red Peppers
¼ cup Blue cheese crumbles
¼ cup Crispy Bacon

1. Toss spinach in warm dressing.
2. Top with Red Pepper, Bacon and, Blue Cheese, then serve.

This is a nice spring salad, great for afternoons in the park!

2 cups Artichoke hearts
2 cups mushroom (button,portabella or, crimini )
1 cup Roasted Tomatoes
1 Tb minced garlic
½ Ts minced basil and thyme
2/3 cup white vinegar
2 Tb sugar
Salt and Pepper

Toss artichoke leaves, mushrooms, roasted tomatoes, garlic, herbs, vinegar and sugar. Cover and let marinate for 24 hours .

Even the people who don’t like beets will like this one!

2 large beets (golden or red)
2 cups of field green
1 cup spinach
1/2 cup orange segments
2 oz goat cheese
2 tb roasted walnuts
1 ts olive oil
½ of lemon juice
Salt and pepper

1. Toss the beets in a little oil, season with salt and pepper. Wrap them in foil and place them in a 350 degree oven for about 30 minuets or until tender.
2. Cool Beets and peel.Slice them how ever you like.
3. In a large bowl place the field greens, spinach, oranges, goat cheese and walnuts.
4. Add the olive oil and lemon juice, season with salt and pepper and toss.