Category Archives: Salad

Crab Salad – Maryland

When you think of Maryland, you probably think of the Chesapeake Bay and if you think of the Chesapeake Bay, you probably think of blue crabs. The bay is an estuary (where saltwater and freshwater

Crab Salad - Maryland

mix) and the perfect environment for blue crab. In fact, the Chesapeake Bay produces 50 percent of the blue crab harvest in the United States.

If it’s hot where you are, you might welcome this no-cook crab salad recipe that does not involve an oven. We served this on endive boats for a lovely appetizer pre-concert, but you could put it on crackers or even a soft roll for a crab salad sammie.

Check out the wild horses on Assateague Island National Seashore, near Ocean City, where you can swim, hike the beach, kayak, fish or birdwatch.

Crab Salad

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • 1 rib celery, chopped
  • 1 scallion, chopped
  • 1 teaspoon grainy mustard
  • 2-3 tablespoons mayonnaise
  • 8 oz. fresh crab meat
  • Old Bay seasoning, to taste

Instructions

In a medium bowl, add celery, scallion, mustard and mayo. Mix until well combined. Gently fold in crab meat, taking care not to break up large lumps or claw meat. Add Old Bay seasoning to taste. Let chill before serving.

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Would You Like Fries with That: Pittsburgh Salad

A Pittsburgh salad is a unique, regional dish that few outsiders know about. Well, we here in the StateEats Kitchen are about to break open the lid on one of the best taste sensations east of the Monongahela River. The recipe, purportedly created in the 1960s at a drive-in called Jerry’s Curb Service, can vary a bit.

Pittsburgh Salad

The greens are usually romaine. Toss on a few veggies, usually English cucumber, red onion and tomatoes, but add whatever you like. Thinly sliced steak is the most common protein, (use your favorite) but you can sub in chicken if you’d prefer. Add some shaved Parmesan cheese, or crumbled blue if you want to get crazy. However, the two “musts” for this dish include crunchy croutons and French fries. Yes, you read that right. Croutons and FRIES. We might have died and gone to heaven. Anytime you can turn something virtuous into something a little bit naughty is a win in our book. Top with ranch dressing and have it at. You’re welcome.

Check out the Andy Warhol Museum right near the confluence of the Monongahela, Allegheny and Ohio Rivers. Pittsburgh’s native son is honored with seven floors of prints, sculpture, paintings, film and video, and other documents of the artist’s life.

Pittsburgh Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3-4 steaks, grilled and then thinly sliced
  • 6 cups chopped romaine salad
  • 1 English cucumber, thinly sliced
  • ½ red onion, sliced thinly
  • Baby tomatoes, halved
  • Parmesan cheese, shaved or cheese of your choice
  • Croutons
  • French fries
  • Ranch dressing

Instructions

Top romaine salad with cuke, red onion, and baby tomatoes or vegetables of your choice. Add sliced steak, the croutons and fries. Top with dressing.

Summer Staple: Cobb Salad – California

The Cobb Salad was supposedly invented by the owner of the Brown Derby restaurant in Hollywood, California. Legend has it that late one night in the 1930s, Bob Cobb threw some leftover ingredients

Cobb Salad - CA

together to feed theatre owner Sid Grauman. Alas, the Brown Derby, with its kitschy architectural appeal (shaped like a brown derby hat, natch) is no longer, but fans of this delicious summer salad can easily make it at home. The beauty of the Cobb is that it’s readily customizable. If you’re vegan, sub in tofu and chick peas instead of the chicken, eggs, cheese and bacon. The traditional Cobb is great, but even better is adding some extra veggies like cukes or radishes. We’ve even tried it before with grilled shrimp and added some freshly shucked corn. See? Versatile!

If you want to see some amazing works of art, check out the 23rd Annual Pasadena Chalk Festival, June 20-21, 2015.

Cobb Salad

  • Servings: 3-4
  • Difficulty: easy
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 Ingredients

For the salad:

  • Romaine lettuce, half a head, rinsed and torn
  • 1 bunch watercress
  • 2-3 hard boiled eggs, diced
  • 4-6 pieces bacon, cooked and crumbled
  • 1/3 cup blue cheese, crumbled
  • 2 chicken breast halves, grilled or oven baked, cut in cubes (or sauted firm tofu)
  • 2 tomatoes, diced
  • 2 tablespoons chopped chives
  • 1 avocado, diced
  • 1 cup chick peas (optional)
  • Other vegetables (optional – carrots, celery cucumber, green onion, radishes, chopped)

For the vinaigrette:

  • 1 tablespoon Dijon mustard
  • 1 ½ tablespoons red vine vinegar
  • 1 tablespoon water
  • 1/2 cup vegetable or olive oil
  • Salt
  • Pepper

Instructions

Make vinaigrette by placing all ingredients into a glass jar or cruet. Cover and shake well. Place romaine lettuce and watercress on serving plate. Add in rows egg, bacon, blue cheese, chicken, tomatoes and avocado. Sprinkle with chopped chives. Dress with vinaigrette. Serve immediately.

Giddy Up: Cowboy Caviar – Oklahoma

The Sooner State is lucky enough to have designated an entire state meal which consists of fried okra, squash, cornbread, barbeque pork,

Cowboy Caviar - Oklahoma

biscuits, sausage & gravy, grits, corn, strawberries, chicken fried steak, black eyed peas, and pecan pie. Quite a list, isn’t it? All of this food reflects the history, culture and agriculture of the state.

We decided we needed to highlight one of these products. We chose black eyed peas, the main ingredient in this lovely little salad/appetizer dip known as Cowboy Caviar. Black eyed peas, also known as cowpeas or southern peas, are grown in Oklahoma and all over the south as it tends to do well in hot and dry climates. This legume is high in fiber and a good source of protein.

If you are hosting a gathering for Memorial Day or need to bring something to a potluck this weekend, this is a great dish especially because it can tolerate being at room temperature without refrigeration. Just double the amounts if you are feeding a large crowd. As an added bonus, this dish gets better with time. Make it the night before and let the lime Sriracha dressing permeate the veggies so the flavors meld.

If you need to get your cowboy on, check out the National Cowboy & Western Heritage Museum in Oklahoma City. The museum is the host for the 25th Annual Chuck Wagon Gathering & Children’s Cowboy Festival on May 23-24, 2015.

 

Cowboy Caviar

  • Servings: 4-6 as a salad, 8-10 as a dip
  • Difficulty: easy
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 Ingredients

  • Juice from 2 limes, freshly squeezed
  • 1/2 teaspoon agave syrup or honey
  • 1/8 cup olive oil
  • 1-2 tablespoons Sriracha sauce, depending on your heat preference
  • 1 can (15.5 oz.) black eyed peas, drained
  • 1/2 can (15.5 oz.) yellow hominy, drained
  • 1/2 small red onion, finely chopped
  • 1 large tomato, finely chopped
  • 1/2 red or yellow pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and finely chopped
  • 2 tablespoons cilantro, finely chopped
  • 1 avocado, diced
  • Salt
  • Pepper

Instructions

In a large bowl, mix lime juice, honey, and Sriracha sauce. Add black eyed peas, hominy and all vegetables except the avocado. Add salt and pepper to taste. Cover and place in fridge at least 2 hours or preferably overnight. Add avocado right before serving. Serve as a side dish or with tortilla chips as an appetizer.

So Appealing: Grapefruit and Orange Salad with Raspberry Vinaigrette – Florida

If you’ve ever taken a drive into the Sunshine State, you know what awaits you at the Welcome Center: free samples of chilled fresh orange juice and grapefruit juice. While Florida is a powerhouse

Grapoefruit and Orange Salad - Floridaproducer of both fruits and veggies, it’s citrus that reigns supreme. Ironically, even though the popular orange had been in the New World since the early 1500s when Spanish explorers threw some seeds into the sandy, subtropical soil which they’d begun to settle, the fruit wasn’t given its public props until relatively recently. In 2005, a group of fourth-graders in Sarasota noticed there wasn’t an official state fruit, and they waged a successful legislative lobbying campaign giving the orange its formal designation (not that we needed a fancy title to make us love the juicy tang of pretty much all forms of citrus). This wonderful recipe combines the sweetness of the orange with the crisp tartness of the grapefruit. Drizzled in a sweet-sour vinaigrette, it’s perfect for a light lunch or dinner – and even better, it packs a serious Vitamin C punch.

Travel way down south to the Key West Food and Wine Festival, January 27-February 1, 2015.

 

Grapefruit and Orange Salad with Raspberry Vinaigrette

  • Servings: 4
  • Difficulty: easy
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Recipe courtesy of Florida Department of Citrus, used with permission

Ingredients

For salad:

  • 1 bunch watercress, washed and trimmed
  • 2 grapefruit, peeled and sectioned
  • 2 oranges, peeled and sectioned
  • 1 avocado, pitted, peeled and diced
  • 1/2 cup sliced red onion
  • 1/2 cup fresh raspberries
  • 1/4 cup toasted pine nuts

For raspberry vinaigrette:

  • 2 tablespoons grapefruit juice
  • 2 tablespoons raspberry vinegar
  • 1 teaspoon Dijon mustard
  • 4 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Instructions

For salad: In a large salad bowl combine watercress, grapefruit sections, orange sections, avocado, onion, raspberries and pine nuts.

For the raspberry vinaigrette: In a small bowl whisk together grapefruit juice, vinegar and mustard. Slowly whisk in oil, whisking until emulsified. Season with salt and pepper to taste. Drizzle over salad; toss to coat. Serve immediately.