MANDARIN BROCCOLI SALAD
2 (12-ounce) packages fresh, pre-rinsed broccoli florets, cooked until crisp-tender in microwave, about 2 to
2 1/2 minutes per package, then drained and cooled
1 (15-ounce) can mandarin oranges, well drained
1/2 cup chopped cooked crisp turkey bacon
1/2 cup dried cranberries
1/3 cup chopped red onions
2/3 cup mayonnaise
2 tablespoons red wine vinegar
1 to 1 1/2 teaspoons sugar
1 tablespoon frozen, thawed orange juice concentrate
1/2 cup roasted unsalted cashews
Sea salt to taste
In a large bowl, mix together broccoli, oranges, bacon, cranberries and red onions. In a small bowl, whisk together mayonnaise, red wine vinegar, sugar and orange juice concentrate until smooth. Pour over broccoli mixture and carefully toss until well mixed. Stir in cashews. Add sea salt to taste. Refrigerate until chilled and serving time (no longer than overnight) to avoid the broccoli losing its bright green color. Serve over assorted salad greens, if desired. Makes 8 cups; 6 to 8 servings
A restaurant replica version of the salad from Gelson’s.
KUNG PAO CHICKEN SALAD
3 1/2 to 4 cups cooked chicken breast strips (about 1 pound; use a package of boneless, skinless Just Chicken strips from Trader Joe’s, if desired)
3 cups very thinly sliced OR shredded Napa cabbage
1 medium red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
3/4 cup coarsely chopped green onions (mostly green part)
1 cup coarsely chopped fresh bean sprouts
1/3 cup vegetable oil
1/3 cup seasoned rice wine vinegar
3 tablespoons chili sauce
3/4 to 1 teaspoon hot chili oil (to taste)
Crushed red pepper flakes and garlic salt to taste
1/2 to 3/4 cup roasted peanuts
In a large bowl, mix together chicken, cabbage, red and green peppers, green onions and bean sprouts. In a small bowl, whisk together vegetable oil, rice vinegar, chili sauce, chili oil and crushed red pepper flakes and garlic salt to taste. Pour over chicken mixture and toss until well mixed. Stir in peanuts. Refrigerate several hours or overnight. Serve over salad greens, if desired. Makes 8 cups; about 5 to 6 servings.
A restaurant replica version of the salad from Gelson’s.
SANTA BARBARA
BARLEY SALAD
1 1/2 cups uncooked barley (to cook, add barley to 3 cups boiling water in saucepan; reduce heat to low and simmer about 40 to 45 minutes until al dente – not mushy. Rinse, drain and cool)
3/4 cup chopped red bell peppers
1/2 cup chopped green bell peppers
1/2 cup chopped yellow bell peppers
1/2 cup chopped green onions
1/2 cup whole natural almonds (with skins on)
2 tablespoons chopped fresh parsley
1/3 cup vegetable OR almond oil
1/4 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
3/4 teaspoon garlic salt
1/2 teaspoon seasoned pepper
Cook barley. In a large bowl, combine cool or chilled barley, bell peppers, green onions, almonds and parsley. In a small bowl, whisk together oil, vinegar, lemon juice, honey, garlic salt and seasoned pepper until well blended. Pour over barley mixture and toss until mixed. Refrigerate until well chilled. Makes about 6 cups; 6 to 8 servings.
A restaurant replica version of the salad from Gelson’s.
SUPER CHINESE SLAW
3 cups thinly sliced strips Napa cabbage
3 cups thinly sliced strips green cabbage
1 red bell pepper, cut into thin julienne strips
1 green bell pepper, cut into thin julienne strips
1 1/2 cups thinly slivered strips fresh snow peas
1 1/2 cups shredded carrots
3/4 cup chopped green onions
1 1/2 cups cooked thin Asian noodles (Japanese noodles in a soup packet that cook in 3 minutes work well; do not use seasoning packet), cooled and cut up a bit, if desired
3/4 cup roasted peanuts
Asian Dressing
In a very large bowl, combine cabbages, bell peppers, snow peas, carrots, green onions, noodles and peanuts, mixing well. Pour Asian Dressing over all and toss until well blended. Chill several hours or overnight. Makes 10 cups, 12 to 16 servings.
ASIAN DRESSING: In a small bowl, whisk together 1/2 cup vegetable oil, 1/3 cup seasoned rice vinegar, 1 tablespoon light soy sauce, 1/2 to 1 teaspoon sesame oil and seasoned salt and pepper to taste until well blended.
A restaurant replica version of the salad from Gelson’s.
CHOCOLATE RASPBERRY
CRUMB BARS
2 cups all-purpose flour
1 cup powdered sugar
1 cup (2 sticks) butter, cut up
2 teaspoons vanilla
1/2 cup unsweetened cocoa powder
2 tablespoons heavy whipping cream
1 1/2 cups raspberry jam (a 16- to 17-ounce jar), heated in microwave oven until of spreading consistency
1/2 cup semisweet chocolate chips, optional
2 teaspoons vegetable oil
In a food processor fitted with a steel blade, combine flour, powdered sugar and butter. Process until blended. With motor running, add vanilla through feed tube, processing until crumbs just begin to start clinging together. Remove 1 1/2 cups crumb mixture and set aside.
Add cocoa to remaining crumb mixture in processor and process until blended. Add cream through feed tube and process until dough comes together and forms ball. Press chocolate dough evenly in a 10×15-inch jellyroll pan lined with nonstick foil. Bake in a preheated 400-degree oven 10 to 12 minutes. Remove from oven, reduce oven temperature to 350 degrees and cool crust a few minutes. Spread crust evenly with jam. Sprinkle evenly with remaining 1 1/2 cups reserved crumb mixture.
Bake in 350-degree oven 25 to 28 minutes or until light golden brown on top. Cool to room temperature. Melt chocolate chips; stir in oil until well blended. Drizzle melted chocolate randomly over top of bars. Let chocolate set (chill if necessary) before cutting into squares. Makes 12 large bars (can also be cut into smaller bars).
A restaurant replica version of the bar cookie from Corner Bakery Cafe.
