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Rachael Ray Recipes

Your Basic Tossed Salad
|Rachael Ray
Ingredients 2 hearts of romaine lettuce 2 small plum tomatoes, diced 1 Kirby cucumber or 1/4 English (seedless) cucumber, diced 1 small yellow onion or 1/2 red onion, chopped 1 carrot, peeled and shredded 1/4 cup (a couple of glugs) extra virgin olive oil (EVOO) 2-3 tablespoons (a couple of splashes) red wine vinegar 1 teaspoon sugar Coarse salt and black pepper Preparation Place the salad greens in a salad bowl and top with tomatoes, cucumbers, onion and carrot. Place the EVOO, vinegar and sugar in a small plastic container.... Read more...
Orange and Red Onion Salad
|Rachael Ray
Inspired by Sicily, this salad is refreshing and sweet on a hot summer day. Navel oranges work best. Read more...
Garden Salad with Smoked Almond-Cilantro Dressing
|Rachael Ray
The combination of flavors in this recipe make a unique and colorful salad. Read more...
Simple Rocket Salad
|Rachael Ray
Ingredients 4 large bunches arugula (about 6 cups), trimmed of thick stems and washed thoroughly 4 plum tomatoes, chopped 1 lemon 3 tablespoons extra virgin olive oil (EVOO) Salt and pepper Preparation Place the arugula and tomatoes in a salad bowl. Squeeze lemon over them, drizzle with EVOO and season with a little salt and pepper. Toss to coat and serve. Read more...
Spinach Salad with Apple and Red Onion
|Rachael Ray
For a complete meal, serve with Pasta with Pumpkin and Sausage. Read more...
Romaine Salad with Roasted Red Pepper Vinaigrette
|Rachael Ray
Serve with Not-sagna Pasta Toss. Read more...
Fresh Fruits and Dessert Cheeses
|Rachael Ray
For a complete meal, serve with Trout Amandine, Steamed Asparagus and New Potatoes and Forest Spread and Pâté Platter with Sliced Baguette. Read more...
Cucumber and Celery Salad
|Rachael Ray
Marinated veggies and roasted red peppers combine with celery and cucumber for a tangy salad that is a great alternative to regular mixed greens. Try serving with Hungarian-ish Mini-Dumpling and Egg Noodle Soup. Read more...
Jumbo Shrimp Wrapped with Arugula and Prosciutto
|Rachael Ray
This appetizer is sure to be a hit at your next party! Read more...
Iceberg Lettuce Salad with Tangy Tomato-Tarragon "French" Dressing
|Rachael Ray
Here's a retro salad with a decidedly modern dressing that you'll want to start putting on all your salads! Read more...
Red, White and Blue Fruit Granita
|Rachael Ray
Ingredients 1 pound red fruit (such as strawberries and raspberries), rinsed, cleaned and sliced thin if needed, divided 1 pound blue fruit (such as blueberries and blackberries), rinsed, divided 1/2 cup sugar, divided 4 pinches salt, divided 4 teaspoons lemon juice, divided 1 cup water, divided Sweetened whipped cream or crème fraiche, for garnish Spirit or liqueur of choice, such as spiced rum, coconut rum, vanilla vodka or triple sec, for garnish (optional) Preparation Place half of the red fruit into a mixing bowl and set the other half aside... Read more...
Romaine Hearts with Red Pepper Vinaigrette
|Rachael Ray
For a complete meal, serve with Sunday Gravy and Macaroni (Spaghetti, Really). Read more...