Category Archives: Salads

Fruit and Vegetable Salads

Simply Salads by cookbookinabox

cookbookinabox trip to the Farmer's Market

cookbookinabox trip to the Farmer’s Market

Simply Salads of fresh vegetables and fruit combined can be the center of lunch or part of an elaborate dinner.  Fresh vegetables and fruit can show up in the whole meal or menu.  Check out the menu below.

A trip to the local farmer’s market makes a bountiful supply of fresh vegetables and fruit for gourmet and ordinary cooking.  Road side stands, city markets, farmer’s markets, co-operative groceries and big name grocery stores are teeming with produce. Check out your community to find the foods for healthy eating.

Which recipe would you like to make?  Look for the heading “Recent Recipes” in the right column for these dishes listed below. Or use the category search.

       Select a recipe from each of the following list of foods to plan a menu for dinner.

Appetizer:  Celery and carrot sticks, pineapple chunks and strawberries

    Bread:  Sweet Potato & Cranberry Nut Bread or Sweet Wheat Bread

       Soup:  Summer Vegetable Soup or Corn and Mushroom Chowder

           Salad:  Cabbage Apple Slaw  or Vegetable Fusilli Salad

               Entree:  Asparagus Tart or Collard Greens, Corn and Tortilla Strata

                   Vegetable:  Braised Carrots & Fennel,   Savory Baked Corn

                        Dessert:  Chocolate Cake or Apple Cobbler

                            Snack:  Molasses Cookies or Grand Canyon Hermit Cookies

How about quick and easy salads?

                                 Simply Salads by cookbookinabox®

Tomato avacado simple salad_0953Tomato, avocado and large pitted black olives are sprinkled with lime juice. To add more color serve it on a bed of romaine lettuce or spinach.  Need more veggies, try chopping scallions on top. Serve with your favorite salad dressing. Asparagus Tart and this simple salad would make a good luncheon or brunch meal.

Pear orange simple salad _3797Red Bartlett pear and a naval orange are diced with chopped red onion, feta cheese and chopped walnuts on top.  Anjou or Bosc pears, pecans or even add dried cranberries or cherries for another quick simple salad.  Use a sweet vinaigrette dressing. The Microwaved Steamed Salmon with Bok Choy is an easy entree to serve with Simply Salads by cookbookinabox.

Orange almond simple salad_3727Salad or dessert, a little of each,  a layered fruit salad of green grapes halves, pineapple chunks, diced navel oranges and sprinkling of toast almonds and coconut flakes on top.  The juice provide its own dressing.  This simple salad would be a sweet ending to the Corn and Mushroom Chowder.

As cooks, we sometimes get so caught up trying to give the best tasting gourmet dinner and an stunning  eye-appealing  presentation we get overwhelmed and frazzled.  Try some of the suggested Simply Salads by cookbookinabox® with any of the Recent Recipes listed on the side.

Recipes are free online.  You may reach it by www.cookbookinabox.com/blog or cookbookinabox.com.  Also follow us and Like us on Facebook.   Give us a a like on G+.

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off. Reg. “Trade-marks Canadian Intellectual Property Office.  “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Cabbage Apple Slaw Netta Belle’s Choice

 

One of the advantages of social media food communities, it gets me out of my box.  I look at all the food pictures and the recipes which give me ideas.  Some I don’t adventure into as they are beautiful, but  I am not ready to attempt.  Those are usually beautiful to look upon are desserts and too fattening, but would be oooh so good. Hurrah for the chefs and creators!

Cabbage Apple Slaw

I saute shredded cabbage and apples with caraway seed. Why not try apple salad ingredients with shredded cabbage.  I like to use Gala apples or Golden Delicious apples, use the apple of your choice. Cabbage Apple Slaw is a salad give many benefits to health.

Health Benefits

*Cabbage is high in beta-carotene, vitamin C, antioxidants for protection against disease.
Apples provide fiber to maintain digestive health.
Walnuts are high in vitamin E, copper and magnesium are heart-healthy nutrients.
Celery is recommended to lower cholesterol levels and high blood pressure.
Sunflower seeds contain plant sterols which can lower LDL cholesterol.
Raisins provide potassium, fiber and iron, also to promote better heart health.
Ginger aids in digestion, relieve motion sickness, and arthritis relief.

Cabbage Apple Slaw

Cabbage Apple Slaw-Netta Belle’s Choice

Cabbage Apple Slaw Netta Belle's Choice

Julia Ann
A heart-healthy crispy salad of cabbage, apples, celery and walnuts. A salad for all seasons.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Salads
Cuisine American
Servings 8

Ingredients
  

  • 3 cups shredded white cabbage

Instructions
 

  • Put the shredded cabbage in a large bowl.
  • Dice the apples, stir in the lemon juice to prevent browning of the apples.
  • Add apples to the bowl of cabbage.
  • Add the celery, walnuts, sunflower seeds, raisins and ginger.
  • DRESSING
  • Heat the honey 10 seconds in microwave to liquefy honey to enhance blending.
  • Stir in the lemon juice, mayonnaise and celery seed.
  • Blend ingredients to smooth sauce,
  • Pour over the cabbage apple slaw and stir to mix.
  • Refrigerate at least 1 hour before serving.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® bring
you great recipes for your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved..
Tried this recipe?Let us know how it was!

*Yeager, Selene and the Editors of Prevention, The Doctors Book® of Food Remedies. 2007.

 

 

cookbookinabox® in partnership with Netta Belle’s Choice®bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

 

Marshmallow Pineapple Tropical Salad

 

Marshmallow Pineapple Tropical Salad

Julia Ann
A light salad or dessert for a luncheon or buffet. Easy to prepare and can be made with favorite fruits and nuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salads
Cuisine American
Servings 8

Ingredients
  

  • 1 20 ounce can of pineapple tidbits

Instructions
 

  • Drain juice from pineapple into double boiler. Reserve pineapple tidbits.
  • Add honey, cornstarch and eggs to pineapple juice.
  • Whisk to blend, stir while cooking to thicken.
  • Stir in the butter and cool.
  • Pour the thickened dressing into a serving bowl.
  • Fold in pineapple, marshmallows, dates, pecans and oranges.
  • Chill a few hours before serving.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”
nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

Marshmallow Pineapple Tropical Salad

Heating ingredients for the dressing in a double boiler.

 

Ingredients for marshmallow pineapple salad 

Dates, marshmallows, pecan, pineapple tidbits and orange make up the tropical salad.  Maraschino cherries add color as well as sweetness.  Be creative in your selection.

 

Marshmallow Pineapple Salad ready for lucheon or buffet.

Marshmallow Pineapple Tropical Salad ready for luncheon or buffet.                                                                                                                                                                                                                                                                                                                 

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Vegetable Fusilli Salad

Vegetable Fusilli Salad

Vegetable Fusilli Salad

Vegetable Fusilli Salad

Vegetable Fusilli Salad, Netta Belle' Choice

Julia Ann
A cool salad in the summer and a winter treat with hot sandwiches in the winter to enjoy the fresh vegetables.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Course Pasta
Cuisine Italian
Servings 8

Ingredients
  

  • 8 ounces dry tri-vegetable fusilli pasta

Instructions
 

  • Cook the fusilli according to manufacturer's directions.
  • Rinse in cold water and refrigerate to cool before assembling salad.
  • Blanch asparagus in boiling water for 11/2-2 minutes until tender but firm.
  • Rinse in cold water; refrigerate to cool.
  • Dice and slice the onion, olives and tomato.
  • Put all ingredients into a large bowl.
  • Mix all ingredients of the Basil Red Wine Vinaigrette in a jar, shake to mix.
  • Heat the vinaigrette slightly to dissolve the sugar if needed.
  • Pour the Vinaigrette over the pasta and vegetables.
  • Refrigerate at least 2 hours before serving.
  • Spinkle parmesan cheese over the salad before serving.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes,  for your cooking experience.
2007-2015 Netta Belle's Choice cookbookinabox "Reg.U.S. Pat. & Trdmk. Off." All rights reserved.
Tried this recipe?Let us know how it was!

Waiting for another snow storm to come into the midwest.  Winter is getting long!  Looking forward to have pasta salads with fresh vegetables from the local farmer’s market.  Although it will be awhile, this salad would be great with pulled pork sandwiches.

 

Vegetable Fusilli Salad Plate

Vegetable Fusilli Salad Plate

Netta Belle's Choice cookbookinabox

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.

©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com All rights reserved.

 

Beets with Balsamic Vinegar

Serving roasted beets with balsamic vinegar.

Serving roasted beets with balsamic vinegar.

Beets with Balsamic Vinegar

Beets are available June to August at the farmer’s markets.  They are available year round in the grocery. Harvard and pickled beets are most common recipes used.  Beets with Balsamic Vinegar can be served hot or cold in a lettuce salad.

I trimmed the greens to about 4 inches top of beet and left root attached. It is recommended steaming for 15 minutes to prevent loss of vitamin B, manganese, potassium, vitamin C and benefits from the red or yellow pigments. After washing, I put them in a Presto Pressure Cooker with 1 1/2 cups  water and cooked under pressure for 15 minutes.  After briefly cooling in cold water, the skins easily slide off without peeling.  The beets were cut into 1-inch  pieces into an oven-proof dish.

I blended the canola oil, balsamic vinegar, salt and pepper. This was  poured over the cooked beets and stirred to coat the pieces.  They were baked at 425°F for 10 minutes and served hot.. Beets not eaten were refrigerated and later added to a lettuce salad.

Beets with Balsamic Vinegar

Julia Ann
A tangy taste to beets to eating hot or cold. Add to a lettuce salad for color and great taste.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Vegetables
Cuisine American
Servings 4

Ingredients
  

  • 6-8 beets 2 inches in diameter

Instructions
 

  • Preheat oven to 425 F
  • Prepare oven-proof dish for baking.
  • Wash and trim beets, leaving 4 inches of stems on top and the root end.
  • Steam in pressure cooker or steamer for 15 minutes.
  • Briefly cool in water.
  • Slide the skin off the beets.(Use plastic glove to prevent staining hands.)
  • Cut beets into 1-inch cubes, lay in baking dish.
  • Whisk together canola oil, balsamic vinegar, salt and pepper.
  • Pour over the beets turning to coat evenly.
  • Bake for 10 minutes.
  • Remove to serving dish.
  • Sprinkle with chopped fresh parsley.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 About Balsamic Vinegar

It is not made from wine, it is made from the grape pressings which have not been fermented into wine. The pressings are of the sweet white Trebbiano grape boiled down into a dark syrup and aged in a series of barrels. True Italian balsamic vinegar is controlled by strict laws – it must be aged no less than 12 years and some even longer. The best Italian vinegar is from Modena in Northern Italy.

(Original recipe from Harvard University Dining Services)

Netta Belle's Choice cookbookinabox

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.

©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.