The Elegant Cook

M-J de Mesterton

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M-J's Elegant Macrobiotic Salad

Sesame dressing tops an elegant salad of thinly-sliced Romaine lettuce, brown rice and diced Fuji apples. ©M-J de Mesterton 2007

For more of M-J's elegant macrobiotic dishes, please visit the Elegant Macrobiotics page.

M-J's Low-Carb, High Protein Luncheon Salad

Bacon bits, 1/3 cup of shredded Jarlsberg cheese, an avocado cut into pieces, Romaine lettuce, and almond-coated white-meat chicken combine to make an elegant, high-protein luncheon dish.

I top this low-carb salad with home-made ranch dressing, which I make from mayonnaise, buttermilk, and/or sour cream, mixed with onion and garlic powders and dried parsley. When I don't have the powdered onion and garlic, I will dice bits of fresh ones very fine and sauté them before mixing with the other ingredients. Add salt and green or white pepper to taste, then blend with a wire whisk. ©M-J de Mesterton, April 2010

Lettuce, Poached White-Meat Chicken, and Orange Peppers (Capsicums), Dressed with Lemon and Olive Oil Vinaigrette ©M-J de Mesterton

 Lettuce, Poached White-Meat Chicken, and Orange Peppers (Capsicums), Dressed with Lemon and Olive Oil Vinaigrette ©M-J de Mesterton

Below: a Chopped Vegetable Salad    

Above: Two Taco Salads



The Elegant Cook, M-J de Mesterton developed this recipe in 2004 for her dinner parties.

The dressing is made from Nakano Rice Vinegar or apple cider vinegar, sesame paste, and soy sauce. 




M-J's Elegant Spinach Salad

Posted on February 19, 2012 at 11:05 PM  

M-J;s Spinach Salad features bacon, toasted walnuts and Parmesan cheese, in a balsamic vinegar and olive oil dressing.
©M-J de Mesterton 2012

I sauté the walnuts and bacon bits in olive oil, to which some balsamic vinegar and seasoning salt have been added. When this mixture is combined with fresh baby spinach, its warmth wilts the leaves to a pleasant degree. I then dress the elegant spinach salad with more vinegar and oil.
©M-J de Mesterton 2012
 Another Spinach Salad, with Cucumbers and Almonds in Vinaigrette

 Elegant Taco Salad
Spiced ground beef, shredded cheese, yellow bell peppers, avocados and ranch dressing make an elegant, high-protein luncheon salad.
Simple Cabbage and Capsicum Salad in Vinaigrette

Chopped Vegetable Salad with Peppers, Cucumbers and Avocados 

Elegant Late-Summer Salad

Posted on August 21, 2011 at 1:20 PM  
Grape Tomatoes, Home-Grown Italian-Style Parsley, Mozzarella Cheese, Olive Oil and White Wine Vinegar Make an Elegant Late-Summer Salad ©M-J de Mesterton


M-J's Elegant Roast Beef Salad 

Lettuce, Sliced Roast Beef, Thinly Sliced Parmesan Cheese, Balsamic Vinegar, and Olive Oil

©M-J de Mesterton, October 10th 2011 


M-J's Yam and Red Cabbage Salad 

A refreshing way to eat health-promoting vegetables, this elegant cabbage and yam salad is also a nice thing to serve your friends: red cabbage is sliced as thinly as possible, and marinated for several hours in the vinaigrette of your choice, then mixed with yams that have been cut into match-sticks and cooked in water with a bit of honey until slightly soft. Recipe and Photo Copyright M-J de Mesterton


Elegant Greek Village Salad "Horiatiki"

Lettuce, Feta Cheese Chunks, Olives, Olive Oil, Vinegar, Cucumbers, Tomatoes and Cilantro Make an Elegant, Refreshing Summer Luncheon Salad, Greek-Cypriot Village Style
©M-J de Mesterton
Elegant Japanese-Style Cucumber-Radish Salad 
This refreshing and elegant cucumber-radish salad is dressed with a rice wine vinegar-honey vinaigrette.

Elegant Salad



When preparing an elegant salad, arrange the components in such a way that they sit in layers or groups.  It looks neater this way, and more appealing than the already-tossed salad. Let individual guests mix and dress it  in their respective bowls. This idea is a bit like the “composed salad” of old. Pass around the dressing, and perhaps offer a couple of varieties, such as  vinaigrette and Roquefort/bleu cheese.

~~M-J de Mesterton Copyright 2009 




Elegant Salad Design 
by The Elegant Cook

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The Elegant Cook, M-J de Mesterton developed Fuji Salad in 2004 for her dinner parties.

The dressing is made from Nakano Rice Vinegar or apple cider vinegar, sesame paste, and soy sauce. Fuji Salad dressing may also be made with peanut butter and  a few drops of toasted sesame oil, combined with the other ingredients.


Fuji Salad, Fuji Apples, Cucumbers, Nakano Rice Vinegar, Peanut Butter, Apple Cider Vinegar, Sesame Oil, Toasted Sesame Oil, Joyvah Sesame, Bragg Vinegar, Colman's Mustard, Mustard Powder, Soy Sauce. Lacquerware Dish, Japanese Dishes, Uwajimaya, The Elegant Cook, Elegant Cookery, Elegant Cooking, Elegant Cuisine



M-J's Autumn Potato Salad is made with boiled potatoes, chopped Fuji apples, onions and bacon. The dressing is made with white vinegar, safflower oil and a bit of bacon-drippings.



M-J's Superfood Spinach Salad

Wash a pound of spinach; baby leaves are preferable. Dry them with a towel or a salad-spinning device. Chop the leaves into bite-sized pieces with a French chef's knife. Knife-tip: if you use your knife to clear spinach off of cutting board, turn it to the dull side, or, like I did long ago before I realized what I was doing, you will dull the blade.

Shred a cup of Parmesan cheese.

Cut a few red, ripe plum tomatoes into quarters. Alternatively, cut sun-dried tomatoes into quarters--the ones packed in oil are already soft enough to eat, but the completely dry ones are best reconstituted in boiling water.

Sauté a cup of walnuts in a half-cup of olive oil. Crush the walnuts with a potato masher to break them up into smaller bits and bring out their flavor. Salt and pepper the nuts and oil to your taste. I use Himalayan salt and cayenne pepper, both of which are health-promoting elements. After the walnuts, rich in omega-3 fatty acids, are toasted to your liking, keep the olive oil/walnut mixture hot.

Pour the hot olive oil/walnuts into the spinach and toss. Throw-in the tomatoes. Add the Parmesan cheese. Dress with balsamic vinegar and more olive oil if necessary. The hot olive oil and walnuts have already done their job of wilting the spinach leaves slightly.

Spinach, walnuts, and tomatoes are on the popular lists of "superfoods". Be sure to click on the link up above to read about the wonders of spinach, in case you're wondering why anyone would bother to eat the vegetable! My husband didn't like spinach until he had my Superfood Spinach Salad.

~~Copyright M-J de Mesterton, June 3rd, 2008

Elegant Cabbage Salad

 Click on photo to enlarge the view.
Elegant, Delicious  Simplicity with Traditional Cabbage 
Cabbage is a cruciferous vegetable, thus its consumption is believed to help prevent cancer. 
Slice cabbage as finely as possible, rinse it under very hot water, spin it dry, then dress it with oil, vinegar, and the seasonings of your choice.  Your dressed cabbage  will, of course, be ready to eat immediately, but the longer you let this traditional European salad marinate, the better it will taste, and its texture will be very pleasant.
Variations on the Cabbage Salad Theme 
 For Mexican flavour, add a little lime juice; sliced, roasted jalapeños and some chopped cilantro to your marinated cabbage.
A delicious Cypriot village salad will have finely sliced cabbage and/or  lettuce, tomatoes, cucumbers, cilantro, lemon juice, olive oil, feta cheese and some Kalamata olives.
A French salad with cabbage contains  chunks Comte cheese, walnuts, lemon juice and olive oil.
© M-J de Mesterton, February 12th, 2010 
Cabbage for Dieting
One cup of cabbage has 3.8 grams of carbohydrates, including 1.6 grams of fiber, giving it a total carb-count of 2.2 grams. A cup of cabbage has only 17 calories. Cabbage is very easy to grow in your garden.