Wednesday, February 13, 2008

4 Recipe #28: Get Ready for A New Salad Concept -- The Greco-Asiatic Salad

Pin It
Print


As promised, in reference to an earlier request, I'm going to list some of the more interesting & unusual salad recipes from my "recipe arsenal."

Ah, yes, salads. Be forewarned: These are not your everyday, run-of-the-mill salads.

As mentioned previously, I'm not going to give you some heavy, disgusting mayo-laden concoction -- that has a half-life of two millennia & will sit in your stomach like a lead weight! -- and tell you it's a salad, nor am I going to waste my time recounting simple recipes that could be made by a 5-year old and bore me to tears. Frankly, the usual "lettuce-&-tomato" deal that passes for a salad doesn't interest me. So be prepared for some new and exciting interpretations of the salad concept.

And now, after that intro, you might need to dust yourself off a bit and put on your crash helmet. Proceed, only if you dare. ;-)

So I will now kick off the first of a few posts that will offer new & creative ideas for salads. Sure, these salad recipes might be somewhat unconventional & stretch your boundaries, & you may or may not like all of the ingredients, but one thing is for sure -- They certainly won't be boring!
















Greco-Asiatic Salad

Dressing Ingredients:
2 Tbsp. extra-virgin olive oil
2 Tbsp. lemon juice
1 tsp. soy sauce
1/4 tsp. sesame seeds
2 large cloves garlic, minced
1 tsp. mustard (Be sure to use high-grade/good-quality mustard.)
1/4 tsp. sea salt, or to taste
1/4 tsp. ground black pepper

Salad Ingredients:
1 pound mixed salad greens, washed
4 ounces fresh shiitake mushrooms, stemmed & sliced
1 large eggplant peeled, steamed
4 oz. fresh uncooked/raw snow peas
2 Tbsp. capers
4 oz. nonfat feta cheese, cubed (Vegans can substitute with a sharp-tasting, vegan imitation cheese.)
1/4 c. fresh basil leaves, shredded
1/4 c. fresh oregano leaves, shredded
1/4 c. fresh thyme leaves, shredded
1/2 pint grape tomatoes
1 jar marinated artichoke hearts
1 Tbsp. pine/pignoli nuts

Directions: For the dressing, mix all ingredients together in a closed container or vial of some sort, shake vigorously & set aside. Steam eggplant until eggplant is tender but not soggy. Do not overcook. Set aside. For the salad, remove the thick stems from the greens & cut the leaves coarsely. Immediately before serving, pour in salad dressing & toss all ingredients together, & sprinkle feta cheese cubes on top.

Yield: 4-6 generous-sized portions.

4 comments:

patty said...

Corey, I just saw this recipe. Love it - has many of my FAVORITE ingredients. I'm going to reference it on my next blog post.

Patricia
http://www.travelswithbellafigurausa.com

Cyberpenguin said...

Hi Patty,
Thanks so much for your kind compliments & for the mention on your blog. Hope you enjoy this recipe!
-C

Home said...

Wow...this looks delicious!! A complete meal with lots of veggies.Thanks.

http://homecooked.wordpress.com/

Cyberpenguin said...

Hi Home,
Thanks for your comments/compliments! 8-)

A person is sure to get their daily 2-3 servings of a vegetables if (s))he eats this salad! ;-)

The dressing is fairly straight-forward, but is light enough to let the flavors of the salad shine through, as they are the real stars of the show. ;-)

Also: Adding fresh leafy spices (like thyme & oregano, etc.) to a salad is a great way to give it something special without overpowering the other flavors.

Glad you like this recipe. Let me know how it turns out for you!

-C

Post a Comment

I may or may not know you, but love reading your comments!

Have you tried this recipe? If so, please leave a comment or post your reaction to let me know what you think.

If you like this post, then please consider subscribing to my RSS feed. You can also subscribe by email and have new posts sent directly to your inbox.

Related Posts Plugin for WordPress, Blogger...