{"id":358,"date":"2020-06-01T18:34:48","date_gmt":"2020-06-01T18:34:48","guid":{"rendered":"http:\/\/grandmaingrids.com\/frommykitchen\/?p=358"},"modified":"2020-06-02T15:35:08","modified_gmt":"2020-06-02T15:35:08","slug":"salads","status":"publish","type":"post","link":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/2020\/06\/01\/salads\/","title":{"rendered":"Salads"},"content":{"rendered":"\n<p>Learn to make 3 different salads, Butternut Squash Coleslaw, Barley Vegetable Salad, and Carrot Salad<\/p>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\">Butternut Squash Coleslaw<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients <\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>\u00bc Cup of each Feta &amp; fresh Mozzarella cheese or Parmesan <\/li><li>1 1\/2 tablespoons of honey<\/li><li>3 tablespoons of extra-virgin olive oil<\/li><li>2 teaspoons of apple cider vinegar (Sherry Vinegar if you have it)<\/li><li>1\/2 a lemon, juiced<\/li><li>Kosher salt and freshly ground black pepper<\/li><li>4 cups of butternut squash shredded (1 medium squash)<\/li><li>1\/2 cup of dried cranberries<\/li><li>1\/2 cup of nuts (or I use Pecan Praline Morsels, recipe at the end)<\/li><li>2 tablespoons chopped parsley leaves<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Directions<\/h2>\n\n\n\n<p>In a large mixing bowl, combine cheese, honey, olive oil, vinegar, lemon juice and season with salt and black pepper. Stir well with a whisk until combined. <br>Peel and cut the butternut squash and remove the seeds.  Using a mandolin, sharp knife, or grater (etc) cut the squash into long matchsticks. Fold into the cheese dressing along with dried cranberries, nuts and chopped fresh parsley.<\/p>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\">Barley Vegetable Salad<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients <\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>15 ounces of chicken broth or vegetable broth<\/li><li>1\/2 cup of uncooked barley<\/li><li>3\/4 Cups of diced celery<\/li><li>1\/2 Cup of chopped bell peppers<\/li><li>1\/3 Cup of shredded carrots<\/li><li>1\/4 Cup of green onions<\/li><li>1 Tablespoon parsley<\/li><li>1-1\/2 Teaspoon dried or fresh dill weed<\/li><li>1\/2 Teaspoon of dried of fresh basil<\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Dressing <\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>3 Tablespoons olive oil<\/li><li>2 Tablespoons red wine vinegar<\/li><li>1\/4 Teaspoon salt <\/li><li>1 Garlic clove minced <\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Directions<\/h2>\n\n\n\n<p>Toast barley in 1 tablespoon of olive oil and 1 tablespoon butter until golden brown about 3 minutes. Watch it and stir it so it doesn&#8217;t burn.  Then add broth and cook for 30 to 40 minutes until barley is tender and water is gone. If barley still has water but is done drain off the water.  In a large bowl mix dressing up then add the remaining salad ingredients and mix well.  Can be served warm or cold.  <\/p>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\">Carrot Salad<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients <\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>2 pounds carrots sliced or baby carrots (4 pints)<\/li><li>1\/2 cup of bell peppers<\/li><li>1\/2 cup of green onions<\/li><li>1 cup chopped celery<\/li><li>1 can tomato soup<\/li><li>3\/4 cups of sugar<\/li><li>1\/2 cup of olive oil<\/li><li>salt and pepper to taste<\/li><li>1 tablespoon dry mustard<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Directions<\/h2>\n\n\n\n<p>Cook carrots until just tender but still a little firm.  Drain and cool the carrots.  Mix all the ingredients except the carrots in a bowl and mix well.  Then stir in carrots.  <\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-embed-facebook wp-block-embed is-type-video is-provider-facebook\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"fb-video\" data-allowfullscreen=\"true\" data-href=\"https:\/\/www.facebook.com\/GrandmaIngrid\/videos\/2613015482301949\/?__xts__%5B0%5D=68.ARCByR5zKJCgj9EjNtIiicEuUvVDC-1Ax6-IyuHunBEXfE-DDfXsEEB9vJz05AgLkLR_hAH8DcqyBtP7wyPaRuiCG2W9cwENEjPXEIjBTocPQtwqcQeQ_xCckj6NlhQ7pYBdig2GWbgJciu3ia-0xrB_hZkAV8Wx3fXCi4LuwprH4SNf0FG9qcKsaEVL3YLTLavSfuGFFtTSxaWWcK5Rag7XMP_2QmCpIydrDmb6QizG9Ai52ZbxTTh3LFy0SVv9tWsS3fIlzbVLZBNXnKeYmogd9rfdGAHk_rvGL8wqzy7884Cy726DKZ6WajNzuJhG4JiDENJooW-0YXK1xLDA9qFsfIaVwT1p5DVy4Cx7&#038;__tn__=-R\" style=\"background-color: #fff; display: inline-block;\"><\/div>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Learn to make 3 different salads, Butternut Squash Coleslaw, Barley Vegetable Salad, and Carrot Salad Butternut Squash Coleslaw Ingredients \u00bc Cup of each Feta &amp; fresh Mozzarella cheese or Parmesan 1 1\/2 tablespoons of honey 3 tablespoons of extra-virgin olive oil 2 teaspoons of apple cider vinegar (Sherry Vinegar if you have it) 1\/2 a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":367,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5,4,22,7],"tags":[],"class_list":["post-358","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-lunch","category-salad","category-side-dishes","entry","fw-tab-6 fw-tabr-4","has-featured-image"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/grandmaingrids.com\/frommykitchen\/wp-content\/uploads\/2020\/06\/00100trPORTRAIT_00100_BURST20200601104120025_COVER-scaled.jpg?fit=1920%2C2560&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/posts\/358","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/comments?post=358"}],"version-history":[{"count":10,"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/posts\/358\/revisions"}],"predecessor-version":[{"id":372,"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/posts\/358\/revisions\/372"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/media\/367"}],"wp:attachment":[{"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/media?parent=358"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/categories?post=358"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/grandmaingrids.com\/frommykitchen\/index.php\/wp-json\/wp\/v2\/tags?post=358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}