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Recipes — Salads RSS

Kale Apple Salad with Fig Vinagrette

Thanksgiving is the most important Holiday meal of the year, and we all want it to be perfect. This meal can also be a very heavy meal, with lots of starches and rich foods and sauces. With that in mind I thought it would be fun to do a salad for Thanksgiving, something light and flavorful.  This Kale and Apple salad is the perfect way to start a Thanksgiving meal, it is bright and crisp with the flavors of fall and makes a nice change of pace from the typical Thanksgiving fare.  Kale & Apple Salad with Fig Vinaigrette For the Dressing: 1/4 Cup Olive Oil 3 Tbsp Champagne Vinegar 3 Tbsp Kadota Fig Spread Fresh ground pepper Kosher salt...

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Just Jan's Fig Vinaigrette

  Just Jan’s Kadota Fig Spread Vinaigrette A classic vinaigrette has a ratio of one part vinegar (or other acid like lemon juice) to 3 parts oil.  I used rice wine vinegar in this dressing, but balsamic vinegar is also nice with fig spread. 3 Tbsp. good quality olive oil 1 Tbsp. rice wine vinegar 1 Tbsp. Just Jan’s Kadota Fig Spread 1 minced shallot salt and pepper to taste. A simple preparation is to put the ingredients in a jar and shake. *Tip – save your Just Jan’s jars to make vinaigrette!

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Beefy Asian Noodle Salad

Salad Ingredients: 1 1/2 – 2 lb Flank Steak 1 12oz Package flat rice noodles (prepared to instructions) 1/2 head chopped Romaine lettuce 2 carrots julienned 1/2 medium jicama, peeled and chopped in 1/2″ pieces 1/2 cup cilantro, rough chopped 1/2 cup red bell pepper julienned 1/4 medium red onion sliced thin 1 TBSP toasted sesame seeds 2 green onions sliced (both white and green part)   For flank steak marinade In a small bowl mix the following: 1/2 cup Just Jan’s Tangerine Marmalade 3 TBSP Soy Sauce (I use low sodium) 1 TBSP fresh grated ginger 1 tsp. red pepper flakes 3 cloves minced garlic 2 TBSP Nuc Mam (or similar fish sauce) 2 TBSP Miren 1 tsp sesame...

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Strawberry Balsamic Chicken Salad

Strawberry Balsamic Chicken Salad 1 large chicken breast 5 strips good quality smoked bacon (nitrate free) 2 c. baby spinach 2 c. arugula 1 pint strawberries (sliced) 1/2 c. toasted almonds (or any toasted nut you like) coarsely chopped Vinaigrette 1/4 c. good quality extra virgin olive oil 1/4 c. balsamic vinegar 1/4 c. Just Jan’s Organic Strawberry Spread salt and freshly ground black pepper Season the chicken breast with salt and pepper.  Saute chicken in olive oil until cooked through.  Cut into strips (bite size pieces) Cook the bacon until crisp-tender.  (the oven method works well) Toast nuts in the oven Whisk together vinaigrette ingredients until well combined.  Add a bit of the bacon drippings to give some extra...

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