Archive for Salad
{ September 10, 2009 @ 2:26 am }
·
{ Appetizers, easy, Lunch, Salad, Snack }
{ Tags: feta, olives, onion, oregano, tomato } · { }
Ingredients
Skewers:
24 grape or small cherry tomatoes
3 ounces feta cheese, cut into 12 (1/2-inch) cubes
12 pitted kalamata olives
1/2 small red or sweet onion, cut into 12 (1/2-inch) pieces
2 teaspoons chopped fresh oregano leaves
Directions
Special equipment: 12 (6-inch) bamboo or wood skewers
Vinaigrette:
2 teaspoons lemon juice
2 teaspoons red wine vinegar
2 teaspoons chopped fresh oregano leaves
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
For the Skewers: Thread the skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion and finish with another tomato. Repeat with the remaining ingredients.
For the Vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar and oregano. Whisk in the olive oil until the mixture thickens. Season with salt and pepper, to taste.
Arrange the skewers on a serving platter. Spoon the vinaigrette over the skewers and sprinkle with the chopped oregano.
{ August 26, 2009 @ 1:26 pm }
·
{ Dinner, easy, Entree, pasta, Salad }
{ Tags: basil, blueberries, celery, chicken, parmesan cheese, pasta, pepper } · { }
Blueberry Chicken Pasta Salad
3 cups spiral pasta – and pasta that you like really.
1 cup of pea pod, cut in half and trim
2 cups of cooked chicken pieces
1 cup sliced celery
1 brimming cup of blueberries
½ cup of finely chopped red pepper
¼ cup finely chopped red onion
¼ cup of red wine vinegar
2/3 tbsp chopped fresh basil
1 cup red wine vinegar dressing
½ cup freshly grated Parmesan cheese
Cook pasta according to your own preferences or to the directions on the packet. Just before the pasta is ready add all the rest of the ingredients except for the Parmesan cheese and the dressing.
Take off heat when pasta is cooked and drain. Add the Parmesan and the dressing and mix well.
This can be eaten as it is hot or refrigerate and eat later cold. I like to use this as a packed lunch when I go out walking and it is delicious cold – though I do find that it sometimes needs a little more cheese and dressing the next day.
{ August 26, 2009 @ 1:23 pm }
·
{ Appetizers, easy, pasta, Salad, Side Dish }
{ Tags: almonds, blueberries, grapes, oranges, pasta, Salad, strawberries, tortellini } · { }
Blueberry Pasta Fruit Salad
1 packet of three cheese tortellini pasta – or any for 6 people
1 cup fresh blueberries
1 cup sliced fresh strawberries
¾ cup of green grapes
¼ cup of almonds – sliced or crushed
1 can mandarin orange segments – drain these
½ cup of poppy seed dressing
Cook pasta and then empty into a large bowl. Add all salad ingredients and pour salad dressing over and toss lightly. Store in fridge until ready to serve.
{ August 26, 2009 @ 12:48 pm }
·
{ Appetizers, easy, Lunch, Salad, Side Dish, Snack }
{ Tags: almonds, broccoli, easy, ramen noodles } · { }
Broccoli Slaw with Ramen
[from the NE aunt]
1 bag broc slaw
1 pkj chicken ramen noodles (save seasoning pkt),crushed
1 pkg slivered almonds
1 sml jar of sesame seeds
Boil for 2 mins:
1/2 C vinegar
1/2 C sugar
3/4 C salad oil
2 T soy sauce
raman seasoning pkt
Add dressing to broc & toss with noodles & almonds.
{ August 26, 2009 @ 12:35 pm }
·
{ easy, Entree, Lunch, Salad }
{ }
Vegan Taco Salad
Ingredients:
1 head of lettuce or bunch mixed greens
1 cup burger-style soy crumbles (optional)
1 package taco seasoning
1/2 red onion, chopped
1/2 green pepper, chopped
1 jalapeño pepper, diced (seeds removed)
1 can red kidney beans or pinto beans
2 medium tomatoes, diced
1 avocado, diced
3 Tbs. olive oil (+ 1 Tbs. for sautéing)
1 Tbs. lime juice
salt & pepper (to taste)
fresh garlic, finely diced or grated (to taste)
corn chips (to taste)
1. In a pan over the stove, heat 1 Tbs. of olive oil and sauté onion, green pepper, and jalapeño pepper for 2-3 minutes.
2. Add crumbles and taco seasoning (plus water according to package directions); cook until browned (about 5 minutes).
3. Drain and rinse the beans in a strainer.
4. Prepare dressing in a separate bowl by mixing olive oil, lime juice, salt, pepper, and garlic.
5. In a large bowl, combine lettuce, crumbles, beans, tomatoes, and avocado; toss in dressing; top with corn chips. Serves 4
{ August 11, 2009 @ 11:42 pm }
·
{ Dinner, easy, Salad }
{ Tags: basil, green olives, Italian, mozzarella, Salad, tomato } · { }
Panzanella Salad
INGREDIENTS
6 cups day old Italian bread, torn into bite-size pieces
1/3 cup olive oil
salt and pepper to taste
3 cloves garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
4 medium ripe tomatoes, cut into wedges
3/4 cup sliced red onion
10 basil leaves, shredded
1/2 cup pitted and halved green olives
1 cup fresh mozzarella, cut into bite-size pieces
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.
{ June 25, 2009 @ 6:04 am }
·
{ easy, Salad, Snack }
{ Tags: brie, spinach, strawberries, walnut } · { }
Strawberry and Brie Salad
(Similar to a salad I had at Mumbles in NYC)
For Salad:
1 bag of mixed greens or spinach
1 1/2 cups sliced strawberries
1/2 cup of walnuts
4 oz Brie, sliced
For Raspberry Yogurt Vinaigrette
½ cup olive oil
2 tablespoons raspberry vinegar
1 teaspoon regular or non-fat vanilla yogurt
-Whisk together dressing ingredients in a small bowl and set aside.
-In a large bowl, add salad greens.
-Top with walnuts, strawberries and brie.
-Pour dressing over top and serve immediately.
{ June 25, 2009 @ 5:57 am }
·
{ easy, Lunch, Salad, Side Dish, watermelon }
{ Tags: feta, onion, Salad, spinach, watermelon } · { }
Watermelon and Feta Salad
(Made this over the weekend…refreshing and delicious!)
1 bag mixed baby greens or baby spinach
1 box crumbled feta cheese
1 1/2 cups watermelon (cut into bite sized pieces with seeds removed)
1/2 cup red onions (diced)
1/2 cup salted-roasted sunflower or pumpkin seeds
red wine vinaigrette (add to your preference)
dash of salt & pepper
-Combine all ingredients, toss and serve!
{ June 19, 2009 @ 1:47 am }
·
{ Appetizers, Dinner, easy, Lunch, Salad, Side Dish }
{ Tags: bacon, garlic, Salad, spinach } · { }
Spinach Salad
2 slices crispy fried bacon
1 clove garlic
1 10 oz. pkg. fresh spinach
1 medium onion
1 carrot, grated
Crumble bacon. Rub salad bowl with garlic clove. Wash and remove stems from spinach. Blot spinach very dry. Cut onion into thin slices. Break spinach into bite-sized pieces and put into salad bowl. Add half of onion slices and all of carrot. Top wiht 3 tablespoons salad dressing. Toss salad with 2 forks until all leaves are coated with dressing. Sprinkle salad with remaining onion rings and crumbled bacon.
{ June 19, 2009 @ 1:45 am }
·
{ easy, Salad, Side Dish }
{ Tags: dressing, easy, Salad, spinach } · { }
Spinach Salad Dressing
1/3 cup tomato juice
2 tbsp. salad oil
1 tsp. salt
3 tbsp. vinegar
3/4 tsp. dry mustard
1 tsp. grated onion
In a screw top jar, cup size or larger, put all the salad dressing ingredients, screw top tichtly onto jar. Shake well.
« Previous entries
