Spicy Fungus Salad

What You Need

150 gm snow fungus, soaked until soften

A
2 stalks wild ginger flower, finely sliced
3 stalks lemon grass, finely sliced
4 shallots, finely sliced
3 stalks coriander leaves, finely sliced
4 bird’s chilli, finely sliced

B
1 tablespoon cooking oil
2 tablespoons sugar or to taste
2 tablespoons limes juice
2 teaspoon MAGGI® Cukup Rasa
½ teaspoon pepper or to taste


Make It


1.Drain fungus and cut off the bottom stem. Boil for 20 minutes and drain dry.





2.In a bowl, toss ingredients A with fungus.





3.Stir in ingredients B and mix well.





Simple Tips from Nestlé

Good to know
Snow fungus, also known as white tree ear fungus, silver fungus and silver ear is quite similar to wood ear but it is white in color and almost transparent.

Good to remember
Good-quality snow fungus has a pale and yellowish-white color.


From www.nestle.com.my

Dill Dip

1 cup mayonnaise
1 cup sour cream
1 1/2 teaspoon dried onion flakes
1 1/2 teaspoon dried parsley
1 1/2 teaspoon dill
1 teaspoon Beau Monde seasoning

Mix together and chill at least an hour before serving. Serve with
vegetables such as carrots, cucumber, radishes, endive, green onions, cherry tomatoes, celery.


Olive Dip with Vegetables

1/2 cup green olives, chopped
1/2 cup olive oil
3 cloves garlic
1/4 tsp red pepper flakes
6 sprigs fresh thyme
1/4 tsp salt

Combine all ingredients and cook over low heat a few minutes. The recipe called for "smashed" garlic cloves
but next time I'm chopping them, so you can eat them easier.

Serve them with dipping vegetables of your choice. I used sliced red peppers, jicama, carrots, green onions, and endive.


From www.cheapcooking.com

Tangy Autumn Greens with Tamari-Roasted Walnuts, Dried Cherries and Stilton

Created by Michel Nischan

This salad gets a flavorful boost from walnuts roasted in tamari, a soy sauce that adds salty flavor with more character than table salt.

Servings: Makes 12 servings

Ingredients:

1 tablespoon tamari
2 teaspoons molasses
Salt and freshly ground pepper
Pinch cayenne pepper
1 cup walnut halves
1/2 cup apple juice
1/2 cup balsamic vinegar
3/4 cup dried cherries
1 teaspoon extra-virgin olive oil
9 ounces mixed full-flavored salad greens such as arugula, frisée, dandelion, and mustard
1 small red onion , peeled and thinly sliced
1 cup crumbled Stilton cheese

Directions:

To make the walnuts, preheat oven to 350�F. In a small bowl, stir tamari, molasses, a pinch of salt, 1/8 teaspoon pepper, and cayenne until blended. Add nuts and toss until coated. With a slotted spoon, transfer walnuts to a wire rack set over a baking sheet and roast about 10 minutes or until browned. Remove from oven and let cool completely on rack. Set aside.

To make the dressing, in a 1-quart saucepan, heat apple juice and vinegar over medium heat until mixture boils. Place cherries in a small bowl. Pour hot juice mixture over cherries; allow cherries to marinate and soften, 30 minutes. Strain juice mixture from cherries into the same saucepan. Heat mixture to boiling; simmer 15 to 17 minutes over medium heat, or until juice mixture is reduced to 1/4 cup. Transfer juice mixture to a small bowl and blend with oil. Set aside to cool completely.

In a large bowl, combine greens, walnuts, red onion, Stilton, 1/4 teaspoon salt, 1/4 teaspoon pepper, and marinated cherries. Whisk dressing just before drizzling over salad. Toss salad gently and briefly to prevent cheese from clumping.

From Oprah.Com

Grilled Vegetable Salad with Chicken, Shrimp and Lobster

With its mix of vegetables, seafood and chicken, this salad is sure to have something to please every guest!

Servings: Makes 12 servings

Ingredients:

• 1/2 cup chopped red onion
• 2 tablespoons minced ginger
• 2 tablespoons grapeseed oil
• 2 cloves garlic , chopped
• 1 tablespoon chopped fresh thyme
• 4 boneless chicken breast halves with skin (preferably organic)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon grated lemon zest
• 1 clove garlic , chopped
• 12 jumbo shrimp , shelled and deveined
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 3 tablespoons champagne vinegar
• 2 tablespoons whole grain mustard
• 1 tablespoon honey (preferably organic)
• 2 tablespoons minced fresh basil
• 1 clove garlic , minced
• 1/2 teaspoon yellow mustard seeds
• 1/2 teaspoon Colman's dry English mustard
• 1/3 cup grapeseed oil
• 2 red or yellow bell peppers
• 2 plum tomatoes , halved
• 2 cobs fresh corn , husks removed
• 1 sweet onion , cut into 1/2-inch-thick slices
• 1 large yellow summer squash , cut lengthwise into 1/2-inch-thick slices
• 1 bunch asparagus , trimmed
• 1 ripe avocado , peeled and diced
• 13 ounces mixed greens
• 1 pound cooked lobster , diced into large pieces

Directions:

In a large bowl, combine onion, ginger, oil, garlic, and thyme. Add chicken; toss to coat. Cover and refrigerate at least 4 hours.

In a medium bowl, combine oil, thyme, lemon zest, and garlic. Add shrimp; toss to coat. Cover and refrigerate at least 4 hours.

In a bowl, whisk together vinegar, mustard, and honey with dry ingredients; add oil in a thin, steady stream, whisking until blended. Cover and refrigerate.

Preheat and oil grill. Cook bell peppers over medium-high heat until charred on all sides, about 10 minutes. Transfer to a plastic storage bag; seal. When cool, remove blistered skin with a small knife. Cut peppers in half; remove seeds; dice into large pieces. Transfer to a large bowl.

Meanwhile, grill tomatoes, corn, onion, squash, and asparagus until evenly charred; transfer vegetables to a large platter. Cut kernels from corncobs; transfer to bowl with bell peppers. Dice remaining grilled vegetables into large pieces; transfer to bowl with bell peppers. Add avocado and salt. Set aside.

Remove chicken from marinade, leaving as little marinade on chicken as possible. Season with salt and pepper. Place chicken skin side down on grill over medium-high heat and cook about 8 minutes. Turn and grill until chicken skin loses its pink color throughout, 6 to 8 minutes. Cool; dice into large pieces.

Remove shrimp from marinade, leaving as little marinade on the shrimp as possible. Season with salt and pepper. Grill 2 minutes per side until opaque.

In a large bowl, toss greens with vinaigrette until evenly coated. Divide among 12 serving plates. Arrange an equal amount of chicken and grilled vegetables on each plate. Garnish with lobster and shrimp.

From Oprah.Com

Poppy Seed-Crusted Cauliflower

By Colin Cowie

Add a little kick to your cauliflower with poppy seeds and peppers.

Servings: Serves 6

Ingredients:

• 5 tablespoons black or white poppy seeds
• 6 or 7 small dried hot red chilies , like Japone or Thai (3 stemmed, seeded, broken into pieces, and 3 or 4 whole chilies)
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 medium-size cauliflower (about 2 pounds), cut into 1/2-inch floret
• 3 tablespoons vegetable oil
• 1/2 teaspoon nigella seeds
• 2 bay leaves

Directions:

Grind poppy seeds and chili pieces in a spice or coffee grinder until they form a fine powder; transfer to a small bowl and mix with 6 tablespoons water to form a paste. Set aside.

In a medium bowl, combine turmeric, 1/2 teaspoon salt, and 1/2 teaspoon sugar; add cauliflower and toss until evenly coated. Set aside.

In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. When oil is hot, add cauliflower and stir-fry 4 to 6 minutes, until it begins to brown in spots; remove with slotted spoon to baking sheet lined with paper towels.

Add remaining 1 tablespoon oil to skillet over medium heat. When oil is hot, add nigella seeds, bay leaves, and remaining whole chilies. Stir-fry 15 seconds, then add poppy seed paste. Stir-fry 1 to 2 minutes, until fragrant; stir in cauliflower and remaining 1/2 teaspoon each salt and sugar until cauliflower is coated.

Add 2/3 cup water; bring to a boil. Cover, reduce heat to low, and simmer 6 minutes, stirring once or twice, until cauliflower is just tender and sauce is absorbed.

Note: White poppy seeds and nigella seeds (also known as kalonji or black onion seeds) are available at www.kalustyans.com.

From Oprah.Com

Sweet Corn Salad with Black Beans, Scallions and Tomatoes

Created by Moira Hodgson

This salad can be prepared up to 4 hours in advance, refrigerated, then brought to room temperature before serving.

Servings: Serves 6–8

Ingredients:
• 8 ears corn on the cob
• 2 cups black beans (cooked or canned), drained and rinsed
• 4 scallions , chopped
• 3 ripe plum tomatoes , seeded and chopped
• 1 red bell pepper , diced
• 3 tablespoons red wine vinegar , or to taste
• 1 teaspoon coarse sea salt , plus more to taste
• 1/4 teaspoon freshly ground black pepper , plus more to taste
• 2 tablespoons chopped cilantro or basil , plus whole leaves for garnish

Directions:

Shuck corn. In a shallow baking pan, stand each cob on its larger end, holding the tapered end with your noncutting hand. Using a sharp knife, slice kernels off; transfer kernels to a bowl. In a large frying pan, heat 2 tablespoons olive oil and sauté kernels until just softened, 5 to 6 minutes. Return corn to bowl and add beans, scallions, tomatoes and red pepper.

In a small bowl, combine vinegar, salt, pepper and remaining 2 tablespoons oil. Pour onto corn mixture, add cilantro or basil and mix well. Adjust seasoning to taste before serving.

From Oprah.Com

Chinese Chicken Salad in Lettuce Cups

Created by Susan Spungen

A twist on the ordinary salad!

Servings: Serves 10

Ingredients:

•1/4 cup rice wine vinegar
•3 tablespoons peanut oil
•2 tablespoons toasted sesame oil
•1 1/2 tablespoons honey
•2 teaspoons dry mustard
•1 teaspoon soy sauce
•1/2 teaspoon salt
•1 whole boneless skinless chicken breast
•5 to 7 large leaves of Napa cabbage , shredded
•1 red bell pepper , sliced into 1" strips
•4 scallions , thinly sliced
•1 tablespoon chopped cilantro
•3 heads Boston lettuce , leaves separated
•1 tablespoon black sesame seeds

Directions:

In a blender, emulsify vinegar, both oils, honey, mustard, soy sauce and salt.

Place chicken in a pot of cold water and bring to a boil. Turn down heat and simmer 5 minutes. Remove from heat, cover and let stand 10 minutes. Remove chicken from pot and cool.

Shred the chicken and place it in a bowl with cabbage, bell pepper, scallions and cilantro. Toss with emulsified dressing. Cover and marinate in refrigerator for at least 30 minutes.

To serve, spoon 2 tablespoons of chicken salad into each lettuce leaf. Sprinkle with sesame seeds.

From Oprah.Com

Sweet and Spicy Cabbage Salad

Raw cabbage is a great source of vitamin C and, like other cruciferous vegetables, contains potent cancer-fighting phytonutrients. Feel free to adjust the spice to your tastes.

Servings: Serves 4

Ingredients:
3 cups shredded cabbage
2 oranges , peeled and sectioned
1 Tbsp. sesame oil
1/2 tsp. salt
Black pepper to taste
Directions:

Toss all the ingredients together in a large bowl. Let sit at room temperature for at least 5 minutes or in the refrigerator for up to 24 hours before serving.

From Oprah.Com (By Bob Greene)

Roasted Broccoli with Balsamic Vinegar

Roasting broccoli at a high temperature results in a delicious side dish of one of the healthiest foods in existence. Broccoli is available throughout the year, but if you get a chance, get it in season from your local farmers' market.

Servings: Serves 4

Ingredients:

1 head broccoli , broken into approximately 1-inch florets
Vegetable oil cooking spray
4 cloves garlic , roasted
1/8 tsp. salt
2 Tbsp. balsamic vinegar
Directions:

Heat the oven to broil.

Coat the broccoli with cooking spray and place on a sheet pan. Cook in the oven for 4 minutes, stirring after 2 minutes. Toss the broccoli with the garlic, salt and balsamic vinegar. Serve.

From Oprah.Com (By Bob Greene)

Heirloom Tomatoes with Gin, Juniper, Basil, and Black Bread

Recipe created by Jeremy Fox

Heirloom tomatoes combined with juniper, basil, gin, and black bread create an explosively flavorful salad.

Servings: Serves 4

Ingredients:

2 pounds assorted heirloom tomatoes , cored and cut into large chunks
1/2 cup gin (must be high quality, such as No. 209 or Hendrick's)
1/4 tsp. finely ground juniper berries ; available at TheSpiceHouse.com
2 thinly sliced shallots
2 cloves garlic , peeled and finely grated
1 Tbsp. balsamic vinegar , plus more to taste
1 tsp. sea salt , plus more to taste
1/2 bunch of basil
8 thin slices pumpernickel bread
Extra-virgin olive oil
Freshly ground pepper
Directions:

In a bowl, gently combine tomatoes, gin, juniper berries, shallots, garlic, vinegar, and sea salt. Pick unbruised whole leaves (about 20) from basil to reserve as a garnish; store in a cool place. Add rest of basil, including stems, to the bowl. Let tomatoes marinate for 1 to 2 hours.

Preheat oven to 225°. Arrange bread slices on a baking sheet and brush with olive oil; add a pinch of sea salt. Dry in oven until crisp, about 20 minutes.

Adjust seasoning of tomatoes with more salt or balsamic vinegar to taste; break toasted bread into small pieces. To serve, divide tomatoes and bread evenly among 4 plates. Drizzle generously with olive oil, garnish with reserved basil leaves, and add salt and pepper to taste.

From Oprah.Com

Green Bean and Plum Salad

Recipe created by Jeremy Fox

Summer's juicy, purple-red plums sliced carpaccio-style thin are the base of an extraordinary salad with crunchy green beans, pesto, and Parmigiano-Reggiano cheese.

Servings: Serves 4

Ingredients:

1 pound green beans , ends trimmed
1 cup basil leaves , plus more for garnish (optional)
3 Tbsp. toasted and lightly salted almonds , preferably Marcona
1 clove garlic , peeled
1/4 cup extra-virgin olive oil , plus more for garnish (optional)
1 ounce Parmigiano-Reggiano cheese (half finely grated, half shaved)
Sea salt and freshly ground pepper
5 plums , preferably Santa Rosa, halved, pitted, and cut into 1/8-inch-thick slices
1 1/2 Tbsp. lemon juice
Zest of 1 lemon
Balsamic vinegar , for garnish (optional)
Directions:

Bring a large pot of salted water to a boil, and prepare an ice bath in a large bowl. Add green beans to boiling water; cook until just tender, 2 to 3 minutes. Drain, then transfer to ice bath until well chilled; drain again and set aside.

To make pesto: Put basil, almonds, and garlic in a food processor. Pulse to form a paste; with motor running, drizzle in oil. Transfer to a large bowl. Stir in grated cheese; add salt and pepper to taste.

Divide plums among 4 plates, arranging them in a circle on each and overlapping them slightly. Spoon 1/4 of pesto in small dollops over plums; set plates aside.

Add green beans, lemon juice, and salt and pepper to bowl with remaining pesto and toss well to coat. Arrange green beans on top of plums, then top with shaved cheese and lemon zest. Garnish with basil leaves, olive oil, and drops of balsamic vinegar; serve.

From Oprah.Com

Watermelon and Tomato Salad with Feta

Easy to make and loaded with flavor, this spin on a Greek salad (watermelon with feta!) is a great side dish at any barbecue.

This recipe comes from the delicious Miami Beach Party Menu created by one of the most exciting Latin chefs working today.

Servings: Serves 6–8

Ingredients:

Red wine vinaigrette:
•2 Tbsp. red wine vinegar
•1/4 tsp. garlic powder
•1/4 tsp. onion powder
•1/4 tsp. dried oregano
•1/4 tsp. za'atar (optional; available at Middle Eastern markets)
•1/3 cup olive oil
•1/2 tsp. kosher salt
•1/4 tsp. freshly ground pepper

Salad:
•4 cups diced (1/2-inch) seeded watermelon (about a quarter of a medium-size melon)
•2 large beefsteak tomatoes , each cut into 8 wedges
•1 small English cucumber , peeled and cut into 1/4-inch-thick diagonal slices
•1 cup crumbled feta cheese , preferably French (about 4 ounces)
•1 cup pitted Niçoise olives
•2 Tbsp. fresh dill
•Kosher salt and freshly ground pepper

Directions:

Note: The vinaigrette can be refrigerated in an airtight container for up to 3 days; if you make the salad the night before, don't add the watermelon or dressing until ready to serve.

To make vinaigrette: Put vinegar, garlic powder, onion powder, oregano, and za'atar (if using) in a small bowl. Whisk in olive oil with salt and pepper.

To assemble salad: Put watermelon, tomatoes, cucumber, feta, olives, and dill in a large bowl. Drizzle vinaigrette and toss gently, taking care to not break up the fruit and vegetables. If desired, add salt and pepper to taste. Divide among salad plates and serve.

Adapted from Michy's restaurant and Cuisine à Latina by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).

From Oprah.Com

Salad of Spicy Greens, Cherries, Prosciutto, and Goat Cheese

A salad of arugula, watercress, and mizuna is a spicy foil for fresh cherries, which tame the bracing flavors. Thin slices of prosciutto and handfuls of crumbled goat cheese add a silky, rich taste.

Servings: Serves 4

Ingredients:

•1 1/2 cups fresh cherries, pitted
•1/3 cup balsamic vinegar
•8 to 10 cups mixed spicy greens (such as arugula, watercress, and mizuna)
•1 spring onion, thinly sliced
•Kosher salt and freshly ground pepper
•1/4 cup extra-virgin olive oil
•4 to 6 slices prosciutto, halved lengthwise
•5 ounces fresh goat cheese, crumbled

Directions:

In a small saucepan, combine cherries with vinegar. Bring to a boil over high heat, then remove. Let cherries cool completely in pan, about 15 minutes.

Put greens and onion in a large bowl. Season to taste with salt and pepper. Add mixture from pan and olive oil; toss well.

Divide evenly among salad plates; top with prosciutto and crumbled goat cheese. Serve immediately.

Adapted from The Paley's Place Cookbook, by Vitaly Paley and Kimberley Paley with Robert Reynolds, copyright © 2008 (with permission from Ten Speed Press).

From Oprah.Com

Burmese Melon Salad with Sesame-Ginger Vinaigrette

Fresh melon gets spiked with sesame, ginger, and lime juice.

This recipe is part of our street food menu.

Servings: Serves 4

Ingredients:

•2 Tbsp. unsweetened finely shredded coconut
•2 Tbsp. white sesame seeds
•1/2 cup peanut oil , divided
•1/4 cup finely chopped ginger (from a 4-inch piece)
•1/4 cup lime juice (from about 2 limes)
•1 1/2 Tbsp. fish sauce
•1 1/2 Tbsp. sugar
•2 shallots , thinly sliced
•2 Tbsp. flour
•Kosher salt to taste
•3 cups melon (cantaloupe, honeydew, and/or watermelon), peeled, seeded, and cut into 1/2-inch cubes
•1/3 cup chopped peanuts , toasted
•1/4 cup mixture of chopped basil and cilantro and mint

Directions:

Note: Fish sauce is used in Southeast Asian cooking as a salty seasoning.

Heat a large skillet over medium heat. Add coconut and toast it, stirring often, until golden brown, 2 to 3 minutes. Remove and set aside.

To make dressing: Heat a large skillet over medium heat. Add sesame seeds to skillet and toast, stirring constantly, until golden, about 2 minutes. Add 1/4 cup peanut oil and ginger; cook, stirring often, until very fragrant, 2 to 3 minutes. Transfer to a large, heatproof bowl and whisk in lime juice, fish sauce, and sugar; set aside.

In a medium bowl, toss shallots with flour; shake off excess flour. Heat remaining 1/4 cup peanut oil in a large skillet over medium-high heat, about 30 seconds. Add shallots and cook, stirring often, until deep golden brown, 5 to 7 minutes. Line a plate with paper towels. Using a slotted spoon, transfer shallots to plate and season with salt to taste; set aside to cool.

To make salad: Combine dressing, melon, peanuts, herbs, coconut, and shallots; salt to taste. Toss well; serve immediately.

From Oprah.COm

Pumpkin Salad with Pine Nuts, Pecorino and Balsamic Vinegar

Sweet, salty, tangy and nutty: This pumpkin salad is music for your mouth.

Servings: Serves 8

Ingredients:

1 small pumpkin or butternut squash (about 2 pounds)
2 tablespoons fresh marjoram leaves
2 cloves garlic
1 1/2 teaspoons kosher salt
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
3 tablespoons pine nuts , lightly toasted
Sea salt
Pinch ground red pepper (cayenne)
2 small bunches arugula , trimmed
1 wedge Pecorino Romano cheese (about 4 ounces)
Aged balsamic vinegar and extra-virgin olive oil for drizzling
Directions:

Preheat oven to 350°. Peel, seed and cut pumpkin into 1 1/2-inch chunks. Using a mini food processor or a mortar and pestle, chop or crush marjoram, garlic, kosher salt, coriander, cinnamon and cumin. Add 2 tablespoons olive oil and mix to form a paste.

In a large bowl, toss pumpkin in spice paste. On a parchment-lined, rimmed baking sheet, spread pumpkin in a single layer. Top with another piece of parchment and cover pan tightly with foil; bake until tender, about 30 minutes. Uncover and bake until pumpkin browns lightly, 30 to 35 minutes; cool slightly.

Return pumpkin to bowl and drizzle with 1 tablespoon olive oil and 2 tablespoons lemon juice. Add pine nuts, sea salt and ground red pepper. Toss gently to combine.

Arrange 1/3 of pumpkin on a serving platter. In the bowl with the remaining pumpkin, add arugula, the rest of the olive oil and lemon juice, and sea salt to taste; toss gently. Top plated pumpkin with arugula mixture. Cut cheese into thin wedges or shave with a vegetable peeler and arrange on top of salad. Drizzle with balsamic vinegar and olive oil to taste.

From Oprah.Com (Created by April Bloomfield of The Spotted Pig)

Grilled Skirt Steak Salad

Servings: Serves 8

Ingredients:

Grilled Skirt Steak Salad
1/4 cup finely chopped shallots
1 tablespoon freshly grated lime peel
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
3/4 teaspoon kosher salt
Garnish:
Peanut oil for frying
1/2 cup all-purpose flour
4 medium shallots , thinly sliced, rings separated
3 long hot red chilies , thinly sliced
1/2 teaspoon kosher salt
Steak and salad:
2 pounds skirt steak , cut into 4 pieces, excess fat trimmed, room temperature
1 teaspoon kosher salt
2 limes , halved
1 tablespoon extra-virgin olive oil
3 bunches watercress , trimmed
1 cup fresh chervil leaves
Sea salt
Directions:

To make dressing: In a medium bowl, add shallots, lime peel and juice, olive oil, mustard and salt. Whisk to combine.

To make garnish: In a medium deep saucepan, heat 1 inch peanut oil to 325�. While oil heats, divide flour between two bowls. Toss shallots in one bowl and chilies in the other. Shake excess flour from shallots and fry in batches until golden and crisp, 3 to 4 minutes. Remove with slotted spoon to paper towel-lined cookie sheet. Repeat with chilies. Sprinkle with salt.

To make steak and salad: Preheat a grill or stove-top grill pan to medium high. Sprinkle steak on both sides with salt. Cook 2 to 3 minutes per side for medium rare. Remove to a large bowl and squeeze juice from lime halves over steak; drizzle with oil; let stand while preparing salad.

In a large bowl, gently toss watercress, chervil, dressing and a pinch of crushed sea salt. Remove steak to a cutting board, reserving juices in bowl. Thinly slice steak. Place half of salad on a serving platter. Top with half of sliced steak. Reserve a small amount of salad to garnish top and repeat with remaining salad and steak. Whisk reserved juices in bowl and add salt to taste. Drizzle juices over salad. Sprinkle with shallots and chilies.

From Oprah.Com

Greek Salad Sandwich with Creamy Lemon Dressing

This fresh and tasty Greek Salad Sandwich can be eaten with a pita or served open-face on naan.

Servings: Serves 4

Ingredients:

1 clove garlic
3 Tbsp. Hellmann's Lite Mayonnaise
2 tsp. grated lemon zest
1 fresh lemon , juiced
1 Tbsp. red wine vinegar
2 Tbsp. Greek extra-virgin olive oil
Salt and freshly ground black pepper
1/2 English cucumber , thinly sliced
1 cup grape tomatoes , sliced in half
1 small red onion , halved and thinly sliced
1/4 cup crumbled feta
1/4 head romaine lettuce , thinly sliced
3 Tbsp. finely chopped fresh flat leaf parsley
4 pita pockets or naan

Directions:

Combine garlic, mayonnaise, lemon zest, lemon juice, red wine vinegar, salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified and season with salt and pepper.

Combine the cucumber, tomatoes, onion, feta, romaine and parsley in a bowl. Add some of the dressing and toss to coat, and season with salt and pepper.

Spread some of the dressing over the entire surface of the bread, and top with some of the salad. Roll and eat or serve open-face on a large plate.

From Oprah.Com (Bobby Flay)

Watermelon and Tomato Salad with Feta

This is for those who like to party!!!

Ingredients:

Red wine vinaigrette:
2 Tbsp. red wine vinegar
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried oregano
1/4 tsp. za'atar (optional; available at Middle Eastern markets)
1/3 cup olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper

Salad:
4 cups diced (1/2-inch) seeded watermelon (about a quarter of a medium-size melon)
2 large beefsteak tomatoes , each cut into 8 wedges
1 small English cucumber , peeled and cut into 1/4-inch-thick diagonal slices
1 cup crumbled feta cheese , preferably French (about 4 ounces)
1 cup pitted Niçoise olives
2 Tbsp. fresh dill

Instructions

Kosher salt and freshly ground pepper
Note: The vinaigrette can be refrigerated in an airtight container for up to 3 days; if you make the salad the night before, don't add the watermelon or dressing until ready to serve.

To make vinaigrette: Put vinegar, garlic powder, onion powder, oregano, and za'atar (if using) in a small bowl. Whisk in olive oil with salt and pepper.

To assemble salad: Put watermelon, tomatoes, cucumber, feta, olives, and dill in a large bowl. Drizzle vinaigrette and toss gently, taking care to not break up the fruit and vegetables. If desired, add salt and pepper to taste. Divide among salad plates and serve.Serves 6–8

From oprah.com

Korean Spicy Seafood Salad

This spicy seafood salad features a spicy Korean dressing for both the seafood and the greens. Make it with shrimp and squid or with abalone, scallops, tuna, or a variety of different seafoods. Add chili spice to the dishes.

Ingredients:

FOR THE DRESSING:
3 Tbsp soy sauce
2 Tbsp vinegar
2 Tbsp fresh lemon juice
3 cloves garlic, finely chopped
2 Tbsp Korean fine red pepper flakes (kochukaru)
2 Tbsp sesame oil
3 scallions, chopped

FOR THE SALAD:
1 lb seafood (shrimp or squid, frozen seafood mix, scallops, etc)
1 medium red onion, thinly sliced
8 oz greens (red or green leaf lettuce head or bag of mesclun salad all work well)
sliced cucumber (optional)
tobiko (optional garnish)

Preparation:

Blanch seafood for 1-3 minutes until cooked.*
Drain seafood and set aside to cool down.
Whisk together all dressing ingredients until combined.
Mix half the dressing with seafood.
Assemble greens with sliced onion and cucumber or any other vegetables using.
Toss vegetables with dressing if everyone eating can handle the spice. Otherwise, serve dressing in a separate bowl on the side.
Cover with dressed seafood and tobiko garnish (if using).
(Serves 6 as a side)

* Be careful here, as seafood gets tough and terrible when overcooked. Squid takes less than 1 minute to blanch and shrimp around 2 minutes.

From about.com

Korean Salad Recipe with Apples, Nuts, and Frozen Grapes

This green salad has a Korean dressing that is tart and slightly spicy, and the apples, nuts, and frozen grapes give different flavors and textures to every bite.

Ingredients:

1/2 lb or 6 cups Spring Mix or Mesclun Greens (about 1 supermarket bag)
1 apple, washed and sliced
½ cup frozen grapes, sliced in half*
½ cup pecans or walnuts (or peanuts)
2 scallions, green parts only, chopped
Korean Chili Soy Salad dressing

Preparation:

Make Korean salad dressing.
Toss greens, apple slices, frozen grapes, and nuts with dressing.
Top with chopped scallions if desired.
(Serves 4)

*If you don't have time to freeze the grapes, then regular grapes and/or raisins will also do.

From about.com