tunasalad

Napa Valley Grille’s Chopped Kale Salad

Today I have a delicious 5 star secret recipe for a popular salad on the menu at the Napa Valley Grille in Westwood, California. Napa Valley Grille is a casual, fine dining restaurant featuring Wine Country cuisine, with an emphasis on seasonal, sustainable ingredients.

This fresh salad combines chopped kale and romaine with quinoa, almonds, raisins and Parmesan cheese to create an enjoyable mixture of flavors and textures.  A bright lemon vinaigrette is tossed with the salad just before serving to complete this dish.

Serve this salad with this perfectly marinated London broil recipe from our forum: Go Here  Add a baked potato for a complete and  balanced meal.

Enjoy!

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New 5 Star Secret Recipe
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Napa Valley Grille’s Chopped Kale Salad

Lemon Vinaigrette:

Juice of 3 lemons and grated zest of 1 lemon
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 shallot, minced
1 anchovy fillet, minced
1/4 cup shredded Parmesan cheese
2 basil leaves, cut in thin strips
Sea salt
Finely-ground pepper

In a medium bowl, whisk together the lemon juice, lemon zest, olive oil, shallot, anchovy, cheese and basil. Season to taste with one-fourth teaspoon salt and one-eighth teaspoon pepper.

This makes slightly more than one-half cup vinaigrette, more than is needed for the remainder of the recipe; the vinaigrette will keep, covered and refrigerated, up to 1 week.

Kale salad:

1/4 cup quinoa
1 romaine heart, chopped
1 head green kale, chopped
1/4 cup almonds, toasted
1/4 cup golden raisins
1/4 cup shredded Parmesan cheese
Lemon vinaigrette
Sea salt
Freshly ground black pepper

Bring a medium saucepan of water to a boil.

Meanwhile, place the quinoa in a strainer and rinse under cool running water to remove the outer coating of the quinoa (if not rinsed, the coating can give the quinoa a bitter flavor). Place the rinsed quinoa in a dry saute pan and toast, stirring frequently, until the quinoa is dry, lightly colored, and has a nutty aroma.

Place the toasted quinoa in the saucepan with the water, reduce the heat and simmer the quinoa until it is translucent and tender and the germ has spiraled out from the grain, 12 to 15 minutes (be careful not to overcook). Drain the quinoa and spread it out on a baking sheet to cool.

In a large bowl, combine the romaine, kale, quinoa, almonds, raisins and Parmesan cheese. Add one-fourth cup vinaigrette and toss to lightly coat. Add additional vinaigrette as desired, and season to taste with salt and pepper.

Serves 4-6

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here

Or you can get our full collection of the world’s finest 5-Star Restaurant recipes here.
Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Lobster Salad with Basil and Lemon Vinaigrette

I have some amazing recipes from our forum that are packed with flavor and extremely easy to prepare.  Before I share those with you, I have a new secret recipe for a fresh lobster salad with a lemon-basil vinaigrette.  This salad is delicious by itself or you can serve it on a roll.

This dish is only one of the delicious salad recipes featured in “The Best Salads” cookbook.  This collection of over 175 easy-to-follow salad recipes are creative, flavorful and so good for you.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Lobster Salad with Basil and Lemon Vinaigrette

2 Live lobsters; 1 1/4 to 1 1/2 pound
1/2 pint Red cherry tomatoes; halved
1/2 cup Fresh corn; removed from cob
1/2 cup Celery; sliced diagonally
1 Tbs Minced fresh basil leaves
1 Tbs Freshly grated lemon zest
3 Tbs Fresh lemon juice
1/3 cup Hazelnut oil
4 lemon wedges, for garnish

In a large stock pot of boiling salted water, plunge the live lobsters and boil them, covered, for 8 to 10 minutes. Transfer the lobsters with tongs to a cutting board and let cool until they can be handled. Break off the claws at the body, crack them, and remove the meat, cutting it into 3/4 inch pieces. Halve the lobsters lengthwise along the underside, remove the meat from the tails, and cut it into 3/4 inch pieces. In a large bowl combine the claw meat and the tail meat. Break off the legs carefully at the body, reserving them for another use, remove the meat from the body cavities near the leg joints, and add it to the bowl.

Add the halved cherry tomatoes, corn, and celery to the lobster meat. Toss in the basil and lemon zest and stir to combine.

In a small bowl, whisk the lemon juice with the hazelnut oil and season with salt and pepper.

Drizzle over the lobster mixture and toss to coat it well. Season to taste with salt and pepper.

Serves 2

Source – The Best Salads

Enjoy these quick and easy recipes from our forum:

Marinated Flank Steak

Crock Pot Chicken and Ramen Noodles

Cacciatore-Style Penne

Find these recipes and many more our Recipe Exchange Forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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tunasalad

Applebee’s(tm) Green Goddess Wedge Salad

Today’s secret recipe will show you how to easily prepare a tasty salad served at Applebee’s.  The green goddess wedge salad is so simple but combines so many wonderful ingredients like bacon, crumbled blue cheese and chopped pecans.  This salad is then drizzled with a tangy green goddess dressing.

You can also find a wonderful selection of salad recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Applebee’s(tm) Green Goddess Wedge Salad

Dressing:
1/4 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon chopped parsley
1 tablespoon chopped chives
2 teaspoons lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon each salt
1/8 teaspoon black pepper

Salad:
4 slices bacon
1 large head iceberg lettuce
1/4 cup crumbled blue cheese
1/4 cup chopped pecans

Place all dressing ingredients in a small blender or food processor. Add 1 tablespoon water, and blend until smooth.

Cook bacon until crispy, either in a large skillet over medium heat.

Cut lettuce head into quarters, leaving you with 4 wedges. Remove the core portion of each wedge and any limp exterior leaves.

Chop or crumble bacon. Plate lettuce wedges, and top with dressing, blue cheese, pecans, and bacon.

Serves 4

Source: Recipe Secrets Forum
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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tunasalad

Cracker Barrel(tm) Applefest Grilled Chicken Salad

Today’s secret recipe is for a delicious salad served at Cracker Barrel.  The applefest grilled chicken salad is loaded fresh lettuce, grilled chicken breast, crisp apples, bacon, blue cheese and candied pecans.  What’s not to love about this salad?  This salad is so filling, you could serve it as a meal.

Always remember that we also have a huge selection of salad recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Cracker Barrel(tm) Applefest Grilled Chicken Salad
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 chicken breasts, skinless and boneless
1/2 cup raspberry walnut salad dressing
1 bag iceberg, radish, carrot, romaine mixed salad greens
2 firm crisp, sweet-tart, red eating apples cut into chunks
Lemon juice
4 crisply cooked and drained strips of bacon
2 tablespoons crumbled blue cheese
2 tablespoons chopped glazed/candied pecans
Extra raspberry walnut salad dressing or apple cider vinaigrette for dressing

Put about 1/2 cup of salad dressing into a Ziplock type plastic bag.

Add the chicken, seal and smash the chicken all through the dressing to coat chicken pieces evenly.

Place bag in refrigerator to marinate overnight.

When ready to make the salad, grill the chicken until cooked all the way through.

Slice it thinly and set aside, keeping it warm.

Divide salad greens between two plates.

Place the apple chunks in a ring all around the outer edges of each plate, with red skin side facing outward.

Top the salad with nuts.

Placing the chicken slices in the center, sprinkle blue cheese crumbles over the top.

Break or crumble the bacon, whichever is your preference.

Sprinkle or toss over the top of the salad.

Serve with apple cider vinaigrette or another fruity, sweet salad dressing on the side.

Serves 2

Source: 10 More Restaurant Recipe Hacks

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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