Tag Archives: salad

Yes, I am Filling Up on Bread at the Bryant Park Grill

On Thursday, Janna and I shared a lovely lunch at the Bryant Park Grill.  I, of course, filled up on bread and made no apologies.  The parsnip soup starter was delicious.  The Vegan Organic entree was truly awful.  If you’re going to offer a Vegan choice on the menu, you need to provide massive chunks of lots and lots of hearty root vegetables, not a chiffonade of greens with a sprinkling of quinoa and a few, limp, tiny pieces of eggplant; and you certainly don’t put the main dish star — the portobello mushroom — in a side cup chopped up like a disrespected, diced, carrot!

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Spinach Salad

by Joyce Kohl

Spinach Salad

Spinach Salad Source: Go Inside™
Excellent! Versatile! Even spinach haters will love this recipe!
Servings: 6 to 8 Ingredients:
This recipe can easily be doubled.

Other ingredients to add or substitute:

Minced fresh mushrooms

Minced green onions

1 tablespoon finely minced white onion

2 tablespoons finely minced celery heart

1/2 teaspoon finely minced green bell pepper

1/2 teaspoon finely minced yellow pepper

1/2 teaspoon finely minced fresh parsley

1/2 cup Heinz catsup

3/4 cup salad oil

1/4 cup red wine vinegar

1/2 teaspoon white sugar

1/2 teaspoon brown sugar

1/4 teaspoon salt (optional)

1/2 teaspoon worchestershire sauce

1/4 teaspoon dry mustard

1/4 teaspoon oregano

At least 2 bunches of fresh spinach

3 hard boiled eggs, chopped

6 slices good bacon fried crisp and crumbled

Directions:
  1. Take the minced ingredients (onion, pepper, celery, parsley) and mince them all together until you have an extremely fine pulp. Put it all into a large bowl.
  1. Add to the minced mixture everything except the spinach, eggs and bacon, and then beat it well. Cover and put in the refrigerator overnight. You CAN use it right away, but it’s much better if left overnight for the ingredients to blend together and enhance the tastes.
  1. Thoroughly wash the fresh spinach and remove stems. Pat the leaves dry and refrigerate until you’re ready to serve it.
  1. To serve the spinach salad, first tear the spinach into bite-sized pieces and arrange on salad plates. Pour just enough of the dressing mixture to coat the leaves. Don’t use too much! Sprinkle chopped hard boiled eggs over the top of each salad, then sprinkle the crumbled bacon over each salad. Serve immediately.

Coconut Salad

by Joyce Kohl

Coconut Salad Source: Go Inside™
Unique recipe for coconut lovers
Servings: Ingredients:
Servings vary

 

Try adding bananas, too!

1 can Eagle brand milk

1 small can coconut

1 cup pecans, broken

1 can cherry pie filling

1 small can crushed pineapple, drained

1 cup miniature marshmallows

Directions:
  1. Mix all ingredients together, cover and chill in the refrigerator until ready to serve.

 

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