Wednesday, February 13, 2008

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

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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.


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.


Cyberpenguin said...

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

Home said...

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

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!


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