SMOKY BACON SALAD IN CRISPY ENDIVE CUPS
For the Salad:
– 2 cups crispy romaine lettuce, chopped
– 1 cup thinly shredded red cabbage
– 1 cup julienned carrots
– 1/2 cup shredded smoked Gouda cheese
– 1 cup BBQ croutons, crushed into bite-sized pieces
– 12-16 large endive leaves, separated and washed
For the Smoked Bacon Dressing:
– 4 slices smoked bacon, cooked until crispy and crumbled (reserve 1 tablespoon for garnish)
– 1/4 cup mayonnaise
– 2 tablespoons sour cream
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, smoked paprika, salt, and pepper. Stir in crumbled bacon, reserving 1 tablespoon for garnish.
2. In a large mixing bowl, combine romaine lettuce, red cabbage, carrots, smoked Gouda cheese, and BBQ croutons.
3. Toss the salad mixture with the smoked bacon dressing until coated.
4. Spoon the salad mixture into each endive leaf.
5. Sprinkle reserved crumbled bacon over the filled endive cups.
6. Arrange on a platter and serve as a fresh appetizer.
WALNUT ROSEMARY CRUSTED SALMON & SPINACH SALAD
Ingredients:
– 2 packages Fresh Express French Blue Cheese Salad Kits
– 2 teaspoons Dijon mustard
– 1 clove garlic, minced
– 1 teaspoon lemon juice
– 2 teaspoons chopped fresh rosemary
– 1/2 teaspoon honey
– 1/4 teaspoon salt
– 3 tablespoons panko breadcrumbs
– 3 tablespoons finely chopped walnuts
– 1 teaspoon olive oil
– 4 salmon fillets
– Lemon wedges (optional)
Instructions:
1. Preheat oven to 425°F and line a sheet pan with parchment paper.
2. Combine mustard, garlic, lemon juice, rosemary, honey, and salt in a bowl.
3. Combine breadcrumbs, walnuts, and oil in another bowl.
4. Place salmon on the sheet pan, spread mustard mixture, top with breadcrumb mixture.
5. Bake for 12-15 minutes until done.
6. Dress greens from salad kits, top with croutons and blue cheese.
7. Divide salad among plates, top with salmon, and serve with lemon wedges.
HONEY-MISO AIR FRYER SALMON WITH BROCCOLI AND POTATOES
Serves 2
Ingredients:
– 2 6-oz. Mowi salmon fillets
The source: Chef George Duran showcases healthy eating recipes to ring in the new year.
