Salads and Dressings

Arugula and Pear Salad with Pomegranate 

Spoodles 

BoardWalk Resort 

1/2 C. Balsamic vinegar 

4 oz. Arugula, washed well and dried 

3 Seckel pears, peeled and sliced 

Kosher salt and fresh ground black pepper 

3 T. extra virgin olive oil 

Juice of 1/2 a lemon 

2 T. roasted walnut pieces 

3 T. Gorgonzola cheese 

1 pomegranate, seeded 

Make Balsamic syrup by placing vinegar in a small saucepan and cooking over  low heat until thickened (starts bubbling). Cool.  Place the arugula and pears together in a mixing bowl. Season with salt and  pepper. Dress with olive oil and lemon juice. Divide salad onto 4 chilled  plates and garnish with walnuts, cheese and pomegranate seeds. Drizzle with a  spoonful of balsamic syrup. 

Source: Disney Magazine, Spring 1998   

Asian Slaw & Vinaigrette 

Mitsukoshi Restaurant 

Japan Pavillion, EPCOT Center 

1 c Edible-pod pea slivers 

1 c Carrots,shredded 

2 c Finely cut shreds cabbage 

1/2 c Fine slivers fresh ginger 

1 1/2 tb Oriental sesame oil 

1/4 c Reduced-sodium soy sauce 

1 1/2 tb Rice vinegar 

1 1/2 tb Mirin (sweet sake) 

1 1/2 tb Sugar 

1 1/2 tb Lime juice 

1 Small garlic clove,minced 

1. In a bowl, mix peas, carrots and cabbage. 

2. In a 6-8" frying pan on medium-high heat, mix ginger and sesame oil; stir  until golden, 2-3 minutes. Remove from heat and stir in soy sauce, rice  vinegar, mirin, sugar, lime juice, and garlic.   

BERTINA'S PASTA SALAD 

Boma 

Animal Kingdom Lodge 

Ingredients: 

1 pound Tri-Color Pasta 

1/4 pound Red Onion, diced fine 

1/4 pound Red Bell Pepper, diced fine 

1/4 pound Green Bell Pepper, diced fine 

1/4 pound Celery, diced 

1/4 pound Mayonnaise 

1 T. Granulated Garlic 

1 ounce Sugar 

1 T. Ground Turmeric, toasted 

1/16 cup Curry Powder, toasted 

To taste Salt and Pepper 

Method: 

Cook tri-color pasta and allow to cool. In a large mixing bowl, mix the  cooled pasta and all the other ingredients. Check the seasoning and adjust if  needed.   

Mediterranean Salad 

Hollywood & Vine 

Disney-MGM Studios 

1 C. cabbage, shredded 

1 C. fresh spinach leaves 

1 C. tomatoes, chopped 

1/2 C. red onions, chopped 

1/2 C. Feta cheese, diced 

1/2 C. banana peppers, sliced 

1/2 C. Kalamata olives 

1/2 C. Balsamic vinaigrette 

salt and pepper to taste 

Toss all ingredients with 1/2 C. of Balsamic vinaigrette. Season with salt  and pepper.   

Southwestern Caesar Salad 

Hollywood and Vine 

Disney-MGM Studios 

1 head Romaine lettuce, torn 

6 oz. roasted corn on the cob  (season with cumin and black pepper and roast, cool and remove kernels) 

2 large roasted tomatoes, diced  (season with kosher salt and fresh ground pepper and roast)  1/2 lb. pulled chicken meat 

1/2 C. Chipotle dressing 

1 oz. Parmesan cheese 

Toss all ingredients together except cheese. Place on serving plates and top  with cheese. 

Chipotle Dressing: 

1/2 C. mayonnaise 

1 T. soy sauce 

1 T. lemon juice 

1 T. canned Chipotle chilies, chopped 

Wisk all ingredients together and taste. Alter taste to your liking with lemon, soy or Chilies.

Marinated Tomatoes 

Hollywood & Vine 

Disney-MGM Studios 

1 lb. vine ripe red tomatoes 

6 oz. vine ripe yellow tomatoes 

8 oz. Buffalo mozzarella cheese 

2 T. fresh basil chiffonade 

2 cloves fresh chopped garlic 

1/4 t. Kosher salt 

1/8 t. fresh ground black pepper 

2 oz. olive oil 

2 oz. Balsamic vinegar 

1 oz. roasted red peppers, diced 

Wedge or slice tomatoes and mozzarella. Toss all ingredients and blend with  tomatoes.   

Mock Kit Carson Salad 

Similar to the salad served at Peco's Bill's 

Magic Kingdom Park 

2 C. shredded romaine and iceberg lettuce mix  1/4 C. each:  shredded carrots  julienned, peeled jicama  diced tomato  chopped red onion  diced green peppers  shredded red cabbage 

1/3 C. white cheddar cheese cubes 

1/3 - 1/2 C. seasoned, grilled, skinless chicken strips 

Toss all ingredients together. Place on serving plate. Drizzle with lime  dressing. Makes one serving. 

Lime Dressing: 

1/4 C. Lime juice 

2 T. Each:  vegetable oil  white wine vinegar  water 

1 T. Granulated sugar 

1/4 tsp salt 

1/4 tsp pepper 

Dash Hot pepper sauce 

Combine all ingredients in a jar or salad dressing cruet. Shake well to mix  and dissolve sugar. Refrigerate leftovers. 

Chefs de France House Dressing 

Chefs de France 

France Pavillion, Epcot 

Yield: 1 cup 

1 tablespoon Dijon Mustard 

2 tablespoons red wine vinegar 

1/2 teaspoon salt 

white pepper 

1 egg* 

2/3 cup vegetable oil 

In a small stainless steel bowl, using an electric mixer, beat mustard,  vinegar, salt, pepper and egg at high speed until frothy. On medium speed,  gradually add oil until well blended. Mixture should resemble thin mayonnaise.  *Note: egg is not cooked so you may want to use egg substitute such as Egg  Beaters.   

Pomegranate Poppy Seed Dressing 

Hollywood & Vine - MGM 

1 qt. mayonnaise 

4 oz. honey 

4 oz. pomegranate molasses 

2 T. poppy seeds 

2 oz. beet juice 

6 oz. white Balsamic vinegar 

Blend all ingredients. 

Toasted Sesame Soy Sauce Dressing 

Polynesian Resort 

2 t. vegetable oil 

1/4 C finely chopped onion 

1/4 C. soy sauce 

1 T. plus 1 1/2 t. sweet rice wine 

1 T. plus 1 1/2 t. peanut butter 

1 T. sugar  1 1/2 t. toasted sesame seeds 

In a small nonstick skillet, heat the oil over medium heat until hot but not  smoking. Add the onion and cook, stirring frequently, for about 7 minutes or  until lightly browned.  Transfer the onion to a blender, add the soy sauce, sweet rice wine, peanut  butter, sugar and sesame seeds and blend until smooth. The sauce may thicken  on standing. If desired, thin with water or broth. Use immediately or store,  covered and chilled, for up to two weeks.