Category: Salads


Mr. C.’s Holiday Salad

Ingredients:

2 cups mozzarella balls (bocconcini)

1 cup green olives

1 1/2 cups chick peas

1 bruschetta recipe (see my link)

https://cookingwithmrc.wordpress.com/2017/02/22/homemade-bruschetta-2/

Directions:

  1. Mix all ingredients in a large bowl. Stir well. Refrigerate for about 3 hours before serving.

Tomato and Cucumber Salad

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Ingredients:
3 large vine tomatoes (Cut into eighths)
2 cucumbers (cut into 1/4 in. slices)
1 red onion (sliced
1 tsp. salt
1 tsp. black pepper
1/4 tsp. dry oregano
1/4 cup olive oil
1/4 cup red wine vinegar
Direction:
1. In a large bowl, combine all ingredients. Mix well.
Serve cold.

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Ingredients:

2 red bell peppers sliced thin (seeds removed)

1 green bell pepper sliced thin (seeds removed)

1 orange bell pepper sliced thin (seeds removed)

1 cup grape tomatoes

1 yellow zucchini sliced thin

1/2 cup red onion sliced thin

2 basil leaves (chopped)

Dressing Recipe:

½ cup mayonnaise

¼ cup mustard or dijon mustard

¼ cup honey

½ tsp. sea salt

½ tsp. black pepper

Directions:

  1. Mix dressing ingredients and refrigerate for at least 3 hours.
  2. In a large bowl put all vegetables.
  3. Gradually add dressing to vegetables and mix. (about half)
  4. Adjust to how much dressing you want on your vegetables.    Serve cold.

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Ingredients:
3 large vine tomatoes (cut up)
1/2 lb. fresh bocconcini (small mozzarella balls)
1 large cucumber (sliced very thin)
1/2 lb. small boiled cold shrimp
1 tsp. sea salt
Directions:
In a large bowl, put all ingredients.
Serves best with a Greek or Italian dressing.

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Ingredients:
1 lb. mixed greens (rinsed and drained well)
1 cup goat cheese (crumbled)
1 tomato (cut into pieces)
1 cup pitted dates (chopped)
1/2 cup fresh raspberries (rinsed and drained)
Directions:
1. In a large bowl, mix all ingredients.
2. Toss with your favorite dressing.

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Ingredients:
1 lb. fresh escarole (rinsed, drained and chopped)
4 chicken cutlets
2 tomatoes (sliced)
1 lb. piece fresh mozzarella (sliced)
1 cup chick peas
1 cup marinated mushrooms
1 tbs. olive oil
1 lemon (juiced)
1 tsp. sea salt
Directions:
1. Marinate chicken cutlets in olive oil, lemon juice and sea salt. Let marinate for at least an hour refrigerated.
2. Grill cutlets on both sides for about 4-6 minutes. Let cool and slice into thin pieces.
3. In a large bowl place escarole. Place sliced chicken cutlets, sliced mozzarella, chick peas, marinated mushrooms and tomatoes on top.
*You can use a dressing of your choice or use a little olive oil and lemon juice on top.

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Ingredients:
2 avocados (sliced)
1 (10 oz.) can of chick peas (drained and rinsed)
1 (10 oz.) can of corn (drained)
1 (10 oz.) can of red kidney beans (rinsed and drained)
1 cup of cherry tomatoes
1 green bell pepper (sliced)
1 red bell pepper (sliced)
1 tbsp. fresh parsley (chopped)
3 tbsp. olive oil
2 tbsp. red wine vinegar
2 tsp. sea salt
1 tsp. black pepper
Directions:
1. In a large bowl add all ingredients, except olive oil, vinegar, salt and pepper.
2. Refrigerate for at least 1 hour.
3. Now add olive oil, vinegar, salt and pepper. Mix well and serve.

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Preheat oven to 400 degrees.
Take one bulb of garlic and put it on aluminum foil. Sprinkle with a little olive oil and sea salt. Wrap up and bake in oven for 30 minutes. Remove and let cool.
Ingredients:
2 whole tomatoes (sliced) (keep refrigerated)
1 lb. piece fresh mozzarella (sliced)
5 basil leaves (chopped)
sea salt
5 tbs. olive oil
3 cloves of cooked garlic
Directions:
1. On a platter, place sliced tomatoes and mozzarella. Sprinkle chopped basil and a little sea salt on top. (see photo)
2. In a food processor, put olive oil and cooked garlic (3 cloves). Beat for about a minute.
3. Drizzle olive oil over tomatoes and fresh mozzarella.
*You can keep the remaining bulb of garlic in the refrigerator.

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Italian Salad

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Ingredients:
1 lb. mixed greens (rinsed and drained well)
1 cup cherry tomatoes
1 cup of red roasted peppers (cut in thin slices)
1 cup fresh mozzarella (grated)
1/2 cup black olives (sliced)
1 cup shredded carrots
1 cup artichoke hearts
Directions:
1. On a large platter, place mixed greens. Put all ingredients on top. (See photo.)
2. Serve with a simple Italian dressing. Mix well and serve.

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Ingredients:

1/2 lb piece of fresh salmon

2 cups of cooked brown rice (warm)

1 fresh mango (sliced into thin slices, bite size)

1/2 cup candied pecans

4 cups of mixed greens

1 small cucumber  (sliced into this slices, bite size)

honey dijon dressing (or dressing of your choice)

1/2 tbsp. olive oil

pinch of sea salt

Directions:

Preheat oven to 350 degrees.

  1. In a baking dish, put salmon. Rub olive oil on top. Sprinkle with a pinch of sea salt. Bake for 15-18 minutes. (Don’t dry it out.)
  2. In a large bowl, put mixed greens.
  3. Chop up cooked salmon and put on top. Add brown rice, mango, cucumber and candied pecans.
  4. Add salad dressing and mix well.

Serve warm or cold. Your choice.