Pacific Northwest Salad Recipes
NORTHWEST SALMON SALAD
I love that I can use my favorite Northwest ingredients-fresh salmon, blueberries and hazelnuts-all in one recipe. The salmon and sour cream dressing are just as scrumptious in a sandwich. -Davis Clevenger, Dexter, Oregon
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs., Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces., In a small bowl, combine the cucumber, sour cream, red pepper, snipped fresh dill, capers and remaining pepper and lemon juice., Divide lettuce among 4 plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing.
Nutrition Facts : Calories 305 calories, Fat 18g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 571mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
PACIFIC NORTHWEST SPINACH SALAD
This spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest. This recipe was found in several locations...seemingly stemming from epicurious.
Provided by Beth Renzetti
Categories Other Salads
Time 25m
Number Of Ingredients 13
Steps:
- 1. To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
- 2. Place the onions in a medium bowl and cover with cold water. Let stand for 15 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.
- 3. In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for 15 minutes or until ready to serve the salad.
- 4. To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top(s). Serve immediately.
PACIFIC NORTHWEST SALAD
From Cooking Pleasures magazine The blue cheese was too strong for my husband and me. Next time I will use feta. "Sweet, delicious pears do double-duty in this pretty salad. They're diced and sauteed in butter for the salad's base, as well as sliced and served raw atop the mixed greens. For a crispy accompaniment, toast baguette slices and spread them with a creamy blue cheese. Look for an Oregon blue, such as Rogue Creamery Oregon Blue Vein Cheese." To toast hazelnuts, place on baking sheet; bake at 375 4-6 minutes or until slightly darker in color and skins begin to crack. Cool.
Provided by Tarbean
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, whisk together all vinaigrette ingredients. Can be made up to 3 days ahead.
- Cut 2 of the pears ito 1/2" pieces. Melt butter in heavy medium skillet over medium heat. Add chopped pears; sprinkle with 1/4 tsp pepper and 1/8 tsp salt. Cook 4-6 minutes or until golden brown and softened. Recipe can be made to this point up to 4 hours ahead. Let stand at room temperature.
- Place cooked pears in center of 8 salad plates. In large bowl, toss salad mix with vinaigrette. Place on top of pears; sprinkle with cheese and nuts. Slice remaining 2 pears; arrange over greeens.
Nutrition Facts : Calories 216.5, Fat 16.3, SaturatedFat 5.8, Cholesterol 20.3, Sodium 365.9, Carbohydrate 14.8, Fiber 3.4, Sugar 8.6, Protein 5.2
EASY CRAB SALAD SANDWICH
A light lunch that's full of flavor. Add to your favorite cup of soup and enjoy some sun on the deck!
Provided by Lizotte
Categories Main Course
Time 15m
Number Of Ingredients 5
Steps:
- Shred the crab meat into slivers. If you like a chunkier salad, then use larger pieces.
- Dice celery.
- Mix all ingredients.
- Chill for one hour if you can.
Nutrition Facts : Calories 226 kcal, ServingSize 1 serving
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NORTHWEST POTATO SALAD - NORTHWEST SPOON
From northwestspoon.com
Cuisine AmericanCategory Salads, SidesServings 6Total Time 40 mins
- Clean and cut potatoes into medium bite sized pieces. I like to leave the skins on. It provides a nice texture and flavor. Add potatoes to a large pot of salted water and bring to a boil.
- Reduce heat and simmer until the potatoes soften. You should be able to pierce a potato with a fork easily, but it should still be somewhat firm (not mushy).
- Drain the potatoes from the water and set aside to cool in a large bowl. Once the potatoes have cooled, combine all other ingredients and toss until mixed well. Adjust salt and pepper to taste. Cover and place in the fridge until chilled.
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- Spicy marionberry jam. If you’re enjoying summer in the PNW, you know about marionberries. The marionberry is a variety of blackberry popular in Oregon.
- Watermelon, heirloom tomato, and feta salad. This salad is perfect for PNW summers, with its balance of sweet and savory and its vivid colors. Tomatoes love Oregon and Washington weather, so finding great heirloom tomatoes is easy.
- Grilled cedar-planked salmon. The great PNW is known for its seafood, especially when it comes to salmon. But Pacific Northwesterners are very particular when it comes to the quality of their salmon.
- Lemon parsley baked cod. If salmon isn’t your fish of choice, give PNW cod a try. A mild fish that’s dense and flaky, it’s always a good choice for hot summer days.
- Grilled oysters with roasted red pepper butter. We’re not done with the seafood yet! The PNW has wonderful local oysters, especially when prepared with roasted red pepper butter.
- Sundried tomato risotto. Sometimes you need a break from seafood, and that’s where a delicious recipe like sundried tomato risotto comes in. As we said, tomatoes love Oregon and Washington, so this recipe is a must if you need a vegetarian option for dinner.
- Spicy summer mushrooms. Mushrooms also flourish in the PNW, so incorporating them into your summer cooking is essential if you’re looking to create authentic, local meals.
- Rainier cherry crumble. Rainier cherries are in season during the summer, and their vivid color and sweet/tart taste are perfect for summer desserts. These local berries are especially good in this cherry crumble recipe.
- Peach cobbler. Peaches flourish during summer in the PNW. This cobbler recipe highlights their delicate sweetness, and is easy to prepare with ingredients you probably have on hand.
NORTHWEST KALE SALAD WITH GOAT CHEESE AND HAZELNUTS RECIPE
From thekitchenpaper.com
Estimated Reading Time 4 minsTotal Time 15 mins
- Preheat the oven to 350 F. Spread the hazelnuts in a single layer and bake for 7-9 minutes, or until fragrant. Don’t burn them! Remove from the oven, and set aside.
- Cut the kale into small pieces (smaller than dimes). In a large bowl, combine the kale with 1 tsp of the olive oil. Using both hands, reach into the bowl and squeeze/massage the kale. Work with it for about 2 minutes, or until it has noticeably softened in your hands.
- Grate the beet and both carrots with the large setting on a box grater. Toss, along with the hemp hearts and cherries, into the kale.
- Combine the remaining olive oil with the yogurt, apple cider vinegar, and lemon juice. Toss with the salad, then top the salad with the hazelnuts and goat cheese.
PACIFIC NORTHWEST SALAD NIçOISE RECIPE | IMMODERATE MAKINGS
From immoderatemakings.com
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- Scrub potatoes, place in medium saucepan and cover with cool water. Add salt and bring to a boil over high heat. Cook until fork-tender, about 12 minutes. Drain potatoes and halve, then set aside.
- Next, place eggs in medium saucepan and fill with cool water, covering eggs by an inch. Bring to a rolling boil over high heat. Remove from heat as soon as water reaches full boil. Cover and let stand for five minutes. Place eggs in ice water bath and set aside.
- For the asparagus, heat oil over medium heat and add asparagus, salt, pepper and lemon juice. Cook about five minutes or until tender, stirring regularly. Remove from heat and set aside.
- Line a baking sheet with foil and place the fillet of salmon on the foil. Pat dry with a paper towel and salt and pepper fillet to taste. Combine minced rosemary and garlic, then press mixture into salmon, covering as much of the fillet as possible. Drizzle olive oil over fish. Using your fingers, work the oil into the fish, ensuring the herbs and any exposed salmon are coated. Turn broiler to high and place salmon on highest rack in oven. Broil for about 8 minutes, shifting pan as needed to ensure even cooking, until fish is flaky and cooked through. After salmon cools, carefully remove from foil-covered pan. The skin should stick to the foil, leaving you with the good stuff.
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