WEDNESDAY
Green Goddess Salad
http://www.eatingwell.com/recipes/green_goddess_salad.html
From EatingWell: EatingWell Comfort Foods Made Healthy: The Classic Makeover Cookbook (2009)
This gorgeous salad combines fresh shrimp, cucumber, artichoke hearts and cherry tomatoes with homemade green
goddess dressing. The dressing is beautifully green and creamy with avocado (loaded with good-for-you fats) and
fresh herbs. Buttermilk and a dash of rice vinegar add tang.
4 servings | Active Time: 30 minutes | Total Time: 30 minutes
Ingredients
1/2 avocado, peeled and pitted
3/4 cup nonfat buttermilk
2 tablespoons chopped fresh herbs, such as tarragon, sorrel and/or chives
2 teaspoons tarragon vinegar, or white-wine vinegar
1 teaspoon anchovy paste, or minced anchovy fillet
8 cups bite-size pieces green leaf lettuce
12 ounces peeled and deveined cooked shrimp, (21-25 per pound; see Ingredient note)
1/2 cucumber, sliced
1 cup cherry or grape tomatoes
1 cup canned chickpeas, rinsed
1 cup rinsed and chopped canned artichoke hearts
1/2 cup chopped celery
Preparation
1. Puree avocado, buttermilk, herbs, vinegar and anchovy in a blender until smooth.
2. Divide lettuce among 4 plates. Top with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts and celery.
Drizzle the dressing over the salads.
Nutrition
Per serving : 292 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 134 mg Cholesterol; 31 g Carbohydrates; 28 g Protein; 9 g Fiber;
790 mg Sodium; 843 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetable, 3 lean meat
Tips & Notes
Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 1 day.
Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count”
means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not
standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both
wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly.
Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices.
Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine
Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's
more likely to be sustainably caught
Showing posts with label salads. Show all posts
Showing posts with label salads. Show all posts
Friday, September 9, 2011
Tilipia with Saffron Risotto with Beet, Peach and Goat Cheese salad
SUNDAY
Tilipia with Saffron Risotto
Ingredients:
2 tilapia fillet
1 tablespoon extra virgin olive oil
1 garlic clove, crushed
2 scallion, chopped
1 tablespoon capers
1 tablespoon cilantro, chopped
2 tablespoons butter
1 cup heavy cream
1 teaspoon grated Parmesan
2 cups white rice, cooked
Salt & fresh ground black pepper to taste
Instructions: In heated pan add olive oil, garlic, scallion, capers, salt and pepper and saute on medium heat for approximately 3-4 minutes. Add tilapia and saute until cooked through. Remove tilapia and half of scallion/caper mixture from pan and set aside. In pan add heavy cream, salt and pepper to the remaining scallion/caper mixture and stir continuously over medium heat until it begins to boil. Continuing to stir add in grated Parmesan, butter and pinch of saffron until sauce thickens. Reduce heat to low and gently stir in cooked rice in a circular motion until rice has absorbed cream sauce.
ROASTED BEET, PEACH AND GOAT CHEESE SALAD
INGREDIENTS:
3 beets, scrubbed
1-1/2 bunches mache (lamb's lettuce), rinsed and dried
1-1/2 bunches arugula, rinsed and dried fresh peaches - peeled, pitted and sliced
3 shallots, chopped
1/4 cup and 2 tablespoons pistachio nuts, chopped
1-1/2 (4 ounce) package goat cheese, crumbled
1/4 cup and 2 tablespoons walnut oil
3 tablespoons balsamic vinegar
salt and pepper to taste
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (2).
1. Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
2. Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.
Tilipia with Saffron Risotto
Ingredients:
2 tilapia fillet
1 tablespoon extra virgin olive oil
1 garlic clove, crushed
2 scallion, chopped
1 tablespoon capers
1 tablespoon cilantro, chopped
2 tablespoons butter
1 cup heavy cream
1 teaspoon grated Parmesan
2 cups white rice, cooked
Salt & fresh ground black pepper to taste
Instructions: In heated pan add olive oil, garlic, scallion, capers, salt and pepper and saute on medium heat for approximately 3-4 minutes. Add tilapia and saute until cooked through. Remove tilapia and half of scallion/caper mixture from pan and set aside. In pan add heavy cream, salt and pepper to the remaining scallion/caper mixture and stir continuously over medium heat until it begins to boil. Continuing to stir add in grated Parmesan, butter and pinch of saffron until sauce thickens. Reduce heat to low and gently stir in cooked rice in a circular motion until rice has absorbed cream sauce.
ROASTED BEET, PEACH AND GOAT CHEESE SALAD
INGREDIENTS:
3 beets, scrubbed
1-1/2 bunches mache (lamb's lettuce), rinsed and dried
1-1/2 bunches arugula, rinsed and dried fresh peaches - peeled, pitted and sliced
3 shallots, chopped
1/4 cup and 2 tablespoons pistachio nuts, chopped
1-1/2 (4 ounce) package goat cheese, crumbled
1/4 cup and 2 tablespoons walnut oil
3 tablespoons balsamic vinegar
salt and pepper to taste
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (2).
1. Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
2. Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.
Sunday, July 17, 2011
Butternut Squash with Pecans and Blue Cheese
WEDNESDAY
Butternut Squash With Pecans And Blue Cheese
4-1/2 lbs butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cups crumbled Roquefort or other blue cheese (we use Gorgonzola since blue cheese is not exactly Edward's fav)
Instructions:
Heat the oven to 425°F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise, just keep the pieces uniformly small.
Put into a roasting pan with the oil and strip about 4 stalks of thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried. Roast in the oven for about 30-45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese, tossing everything together gently.
Check the seasoning and add the last couple of stalks of thyme, torn into small sprigs, to decorate.
Serves 6-8
Serve with salad and Naan bread
Butternut Squash With Pecans And Blue Cheese
4-1/2 lbs butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cups crumbled Roquefort or other blue cheese (we use Gorgonzola since blue cheese is not exactly Edward's fav)
Instructions:
Heat the oven to 425°F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise, just keep the pieces uniformly small.
Put into a roasting pan with the oil and strip about 4 stalks of thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried. Roast in the oven for about 30-45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese, tossing everything together gently.
Check the seasoning and add the last couple of stalks of thyme, torn into small sprigs, to decorate.
Serves 6-8
Serve with salad and Naan bread
Saturday, July 16, 2011
Cobb salad
MONDAY
Cobb Salad
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 4
INGREDIENTS:
4 slices bacon
2 eggs
5/8 head romaine lettuce, shredded
2 cups chopped, cooked chicken meat
1-1/4 tomatoes, seeded and chopped
1/2 cup blue cheese, crumbled
5/8 avocado - peeled, pitted and diced
2 green onions, chopped
5/8 (8 ounce) bottle Ranch-style salad
dressing
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (6).
1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Divide shredded lettuce among individual plates.
4. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
5. Drizzle with your favorite dressing and enjoy.
Serve with Naan bread
Saturday, June 25, 2011
MONDAY
Avocado Salad
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4
"Fresh avocados tossed with sweet onion, green pepper, tomato, cilantro and lime juice."
INGREDIENTS:
1-1/4 avocados - peeled, pitted and diced
5/8 sweet onion, chopped
5/8 green bell pepper, chopped
5/8 large ripe tomato, chopped
2 tablespoons and 2 teaspoons chopped
fresh cilantro
3/8 lime, juiced
salt and pepper to taste
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (6).
1. In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.
We're going to serve this over some fresh salad greens with toasted tortillas with cheese melted on top. I'll possibly make some Creme Fraiche to dip the tortillas in as a treat.
Here are the instructions on how to make Creme Fraiche.
Avocado Salad
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4
"Fresh avocados tossed with sweet onion, green pepper, tomato, cilantro and lime juice."
INGREDIENTS:
1-1/4 avocados - peeled, pitted and diced
5/8 sweet onion, chopped
5/8 green bell pepper, chopped
5/8 large ripe tomato, chopped
2 tablespoons and 2 teaspoons chopped
fresh cilantro
3/8 lime, juiced
salt and pepper to taste
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (6).
1. In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.
We're going to serve this over some fresh salad greens with toasted tortillas with cheese melted on top. I'll possibly make some Creme Fraiche to dip the tortillas in as a treat.
Here are the instructions on how to make Creme Fraiche.
Saturday, April 30, 2011
Bean Burritos with Jicama salad
THURSDAY
The burritos are all my own creation.
We are simply going to take pinto beans and black beans on Wednesday night and throw them in the crockpot.
Thursday morning, rinse, refill with fresh water. Throw in a slice of bacon for flavor and fat along with a half a diced onion and a clove of garlic turn crockpot on low (8hrs) to allow beans to cook.
Upon arriving home I'll strain out liquid, making sure to reserve some for later use. Separate the black beans as I don't want to mash those ones. I prefer those whole. In a skillet, start cooking some chopped bacon slices (I usually use two slices for frijoles refrito), then add beans. Allow beans to cook in bacon and grease from the bacon. When the pintos start becoming really dry I add some reserved liquid. Start mashing soon afterwards.
When beans are mashed and bacon is somewhat cooked down the beans are done!
Jicama Salad
If you are serving the jicama salad as a side to a spicy Mexican dish like enchiladas or tostadas, then you don't need to add olive oil or avocados. There is enough fat in the main dish to balance the acidity in the salad. In fact, a benefit of the salad is that it does just that, brings balance to these types of dishes. But, if you are serving the salad on its own, then you may want to add a little olive oil or some chopped avocado to the salad so it is balanced in and of itself.
INGREDIENTS
1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 a large cucumber, seeded, chopped
1 navel orange, peel cut away, sliced crosswise, then each round quartered
1/2 cup chopped fresh cilantro
1/3 cup lime juice
Pinch of cayenne
Pinch of paprika
Salt
Optional
1/2 avocado chopped
2 Tbsp olive oil
METHOD
1 Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl. Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt.
2 Let sit a half an hour before serving.
Serves 4.
The burritos are all my own creation.
We are simply going to take pinto beans and black beans on Wednesday night and throw them in the crockpot.
Thursday morning, rinse, refill with fresh water. Throw in a slice of bacon for flavor and fat along with a half a diced onion and a clove of garlic turn crockpot on low (8hrs) to allow beans to cook.
Upon arriving home I'll strain out liquid, making sure to reserve some for later use. Separate the black beans as I don't want to mash those ones. I prefer those whole. In a skillet, start cooking some chopped bacon slices (I usually use two slices for frijoles refrito), then add beans. Allow beans to cook in bacon and grease from the bacon. When the pintos start becoming really dry I add some reserved liquid. Start mashing soon afterwards.
When beans are mashed and bacon is somewhat cooked down the beans are done!
Jicama Salad
If you are serving the jicama salad as a side to a spicy Mexican dish like enchiladas or tostadas, then you don't need to add olive oil or avocados. There is enough fat in the main dish to balance the acidity in the salad. In fact, a benefit of the salad is that it does just that, brings balance to these types of dishes. But, if you are serving the salad on its own, then you may want to add a little olive oil or some chopped avocado to the salad so it is balanced in and of itself.
INGREDIENTS
1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 a large cucumber, seeded, chopped
1 navel orange, peel cut away, sliced crosswise, then each round quartered
1/2 cup chopped fresh cilantro
1/3 cup lime juice
Pinch of cayenne
Pinch of paprika
Salt
Optional
1/2 avocado chopped
2 Tbsp olive oil
METHOD
1 Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl. Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt.
2 Let sit a half an hour before serving.
Serves 4.
Tuna, Asparagus and Feta Salad
MONDAY
Tuna, Asparagus and Feta Salad
“This delicious salad provides about 3 portions of vegetables – a generous start on the daily recommendation of 5-7.”
Source: Dr. Weil
Serves 1 people
Categories: SALADS
Ingredients
2 cups romaine lettuce torn into pieces
1 Roma tomato, cut into 8 pieces
1/2 cup steamed asparagus pieces
1/2 can (3 ounces) white albacore tuna, drained
1 oz. feta cheese, crumbled
1/2 Tablespoon extra-virgin olive oil
1 Tablespoon balsamic vinegar
Directions
Mix the romaine, tomato and asparagus. Add the tuna and feta cheese. Sprinkle with the olive oil and toss to coat. Add the balsamic vinegar and toss again.
Serve with leftover pumpernickel bread
Tuna, Asparagus and Feta Salad
“This delicious salad provides about 3 portions of vegetables – a generous start on the daily recommendation of 5-7.”
Source: Dr. Weil
Serves 1 people
Categories: SALADS
Ingredients
2 cups romaine lettuce torn into pieces
1 Roma tomato, cut into 8 pieces
1/2 cup steamed asparagus pieces
1/2 can (3 ounces) white albacore tuna, drained
1 oz. feta cheese, crumbled
1/2 Tablespoon extra-virgin olive oil
1 Tablespoon balsamic vinegar
Directions
Mix the romaine, tomato and asparagus. Add the tuna and feta cheese. Sprinkle with the olive oil and toss to coat. Add the balsamic vinegar and toss again.
Serve with leftover pumpernickel bread
Saturday, December 25, 2010
15-minute Black Bean Salad
WEDNESDAY
15-Minute Black Bean Salad
Try this salad recipe that only gets better with time. It is a great one to keep on hand in your refrigerator for a ready-made healthy meal or snack. Beans are great for adding dietary fiber to your Healthiest Way of Eating. One serving of this Black Bean Salad provides 33% of the daily value for this important nutrient. Enjoy!
Prep and Cook Time: 15 minutes
Ingredients:
½ cup minced onion
2 medium cloves garlic, pressed
2 cup black beans or 1 15 oz can (without BPA), drained and rinsed
1 cup frozen corn, thawed
8 cherry tomatoes, quartered
½ cup diced red bell pepper
2 TBS pumpkin seeds, coarsely chopped
1/4 cup chopped fresh cilantro
2 TBS extra virgin olive oil
3 TBS fresh lemon juice
salt and black pepper to taste
Directions:
Mince onions and press garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
Mix all ingredients together and serve. This salad will keep for a couple of days and gets more flavorful if you let it marinate in the refrigerator for awhile.
Serves 4
15-Minute Black Bean Salad
Try this salad recipe that only gets better with time. It is a great one to keep on hand in your refrigerator for a ready-made healthy meal or snack. Beans are great for adding dietary fiber to your Healthiest Way of Eating. One serving of this Black Bean Salad provides 33% of the daily value for this important nutrient. Enjoy!
Prep and Cook Time: 15 minutes
Ingredients:
½ cup minced onion
2 medium cloves garlic, pressed
2 cup black beans or 1 15 oz can (without BPA), drained and rinsed
1 cup frozen corn, thawed
8 cherry tomatoes, quartered
½ cup diced red bell pepper
2 TBS pumpkin seeds, coarsely chopped
1/4 cup chopped fresh cilantro
2 TBS extra virgin olive oil
3 TBS fresh lemon juice
salt and black pepper to taste
Directions:
Mince onions and press garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
Mix all ingredients together and serve. This salad will keep for a couple of days and gets more flavorful if you let it marinate in the refrigerator for awhile.
Serves 4
Grilled Steak Salad
MONDAY
Grilled Steak SaladYunhee Kim By: Every Day with Rachael Ray Staff
Recipe can be found at Every Day with Rachel Ray website
INGREDIENTS:
1 flank steak (1 to 1-1/2 pounds)
4 tablespoons extra-virgin olive oil, plus more for drizzling Salt and freshly ground pepper
3 tablespoons Worcestershire sauce
2 garlic cloves, finely chopped
2 teaspoons Dijon mustard
2 Kirby cucumbers, sliced into thin half-moons
1 yellow bell pepper, sliced into thin strips
One 10-ounce box frozen corn kernels, thawed
Chopped mint leaves
8 ounces mixed salad greens
Spice it up!
Add seeded, chopped jalapeño to taste.DIRECTIONS:
Heat a grill or grill pan over medium-high heat. Brush the steak with 1 tablespoon of the olive oil and season with salt and pepper. Grill for 5 minutes on each side for medium-rare; set aside.
In a medium bowl, whisk together the Worcestershire sauce, 1/2 teaspoon of salt, the garlic, the mustard and the remaining 3 tablespoons of olive oil. Add the steak and marinate for 15 minutes.
In a large bowl, combine the cucumber, bell pepper and corn.
When the steak is done marinating, place it on a cutting board and pour the marinade into a small saucepan set over high heat to simmer, about 1 minute. Slice the steak into 1/4-inch-thick strips and add to the vegetables. Add the marinade, mint and salt and pepper to taste, and toss.
Divide the greens among 4 dinner plates. Drizzle with olive oil and salt, then top with the steak strips and vegetables.
Add seeded, chopped jalapeño to taste.DIRECTIONS:
Heat a grill or grill pan over medium-high heat. Brush the steak with 1 tablespoon of the olive oil and season with salt and pepper. Grill for 5 minutes on each side for medium-rare; set aside.
In a medium bowl, whisk together the Worcestershire sauce, 1/2 teaspoon of salt, the garlic, the mustard and the remaining 3 tablespoons of olive oil. Add the steak and marinate for 15 minutes.
In a large bowl, combine the cucumber, bell pepper and corn.
When the steak is done marinating, place it on a cutting board and pour the marinade into a small saucepan set over high heat to simmer, about 1 minute. Slice the steak into 1/4-inch-thick strips and add to the vegetables. Add the marinade, mint and salt and pepper to taste, and toss.
Divide the greens among 4 dinner plates. Drizzle with olive oil and salt, then top with the steak strips and vegetables.
Serve with fresh bread
Saturday, December 4, 2010
Arugula Salad with beets and goat cheese
MONDAY
Salad Ingredients:
Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
Fresh arugula - rinsed, patted dry with a paper towel
Goat cheese - chevre
Walnuts - chopped
Arugula Salad with Beets and Goat Cheese
Recipe can be found at Simply Recipes.com
INGREDIENTSSalad Ingredients:
Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
Fresh arugula - rinsed, patted dry with a paper towel
Goat cheese - chevre
Walnuts - chopped
Dressing ingredients:
Olive oil
Lemon
Dry powdered mustard
Sugar
Salt and pepper
METHOD
The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. I didn't try tossing this salad; each plate was composed individually.
The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements.
Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I've described above.
Olive oil
Lemon
Dry powdered mustard
Sugar
Salt and pepper
METHOD
The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. I didn't try tossing this salad; each plate was composed individually.
The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements.
Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I've described above.
Saturday, November 6, 2010
Greek Salad with grilled chicken and rolls
MONDAY
Greek Salad with Grilled Chicken
Yield: 4 servings (serving size: 2 cups salad, 3 ounces chicken, and 1 tablespoon feta cheese)
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
4 (4-ounce) skinless, boneless chicken breast halves
Cooking spray
8 cups torn romaine lettuce
1 cup sliced cucumber (about 1 small)
8 pitted kalamata olives, halved
4 plum tomatoes, quartered lengthwise
2 (1/4-inch-thick) slices red onion, separated into rings
1/4 cup (1 ounce) crumbled feta cheese
Prepare grill or broiler.
Combine the first 8 ingredients in a small bowl. Brush the chicken with 2 tablespoons dressing; set remaining dressing aside.
Place chicken on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until chicken is done. Cut into 1/4-inch-thick slices.
Combine the romaine lettuce and the next 4 ingredients (romaine lettuce through red onion slices) in a large bowl, and toss with the remaining salad dressing. Divide the salad evenly among 4 plates; top each serving with sliced chicken, and sprinkle with feta cheese.
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
4 (4-ounce) skinless, boneless chicken breast halves
Cooking spray
8 cups torn romaine lettuce
1 cup sliced cucumber (about 1 small)
8 pitted kalamata olives, halved
4 plum tomatoes, quartered lengthwise
2 (1/4-inch-thick) slices red onion, separated into rings
1/4 cup (1 ounce) crumbled feta cheese
Prepare grill or broiler.
Combine the first 8 ingredients in a small bowl. Brush the chicken with 2 tablespoons dressing; set remaining dressing aside.
Place chicken on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until chicken is done. Cut into 1/4-inch-thick slices.
Combine the romaine lettuce and the next 4 ingredients (romaine lettuce through red onion slices) in a large bowl, and toss with the remaining salad dressing. Divide the salad evenly among 4 plates; top each serving with sliced chicken, and sprinkle with feta cheese.
Saturday, October 30, 2010
Greek Salad with dinner rolls
TUESDAY
Greek Salad I
Prep Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4
" An oregano/olive oil dressing with a dash of lemon makes this traditional salad just a bit different. All the veggies, including the Romaine, are chopped so when the salad is tossed, each bit of tomato or pepper, or cucumber gets its equal share of dressing. Six servings."
INGREDIENTS:
5/8 head romaine lettuce- rinsed, dried and chopped
5/8 red onion, thinly sliced
5/8 (6 ounce) can pitted black olives
5/8 green bell pepper, chopped
5/8 red bell pepper, chopped
1-1/4 large tomatoes, chopped
5/8 cucumber, sliced
2/3 cup crumbled feta cheese
1/4 cup olive oil
3/4 teaspoon dried oregano
5/8 lemon, juiced
ground black pepper to taste
DIRECTIONS:
1. In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
2. Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.
Greek Salad I
Prep Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4
" An oregano/olive oil dressing with a dash of lemon makes this traditional salad just a bit different. All the veggies, including the Romaine, are chopped so when the salad is tossed, each bit of tomato or pepper, or cucumber gets its equal share of dressing. Six servings."
INGREDIENTS:
5/8 head romaine lettuce- rinsed, dried and chopped
5/8 red onion, thinly sliced
5/8 (6 ounce) can pitted black olives
5/8 green bell pepper, chopped
5/8 red bell pepper, chopped
1-1/4 large tomatoes, chopped
5/8 cucumber, sliced
2/3 cup crumbled feta cheese
1/4 cup olive oil
3/4 teaspoon dried oregano
5/8 lemon, juiced
ground black pepper to taste
DIRECTIONS:
1. In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
2. Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.
Saturday, September 25, 2010
Black Bean Avocado Salad with bread
Black Bean Avocado Salad
Prep Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8
INGREDIENTS:
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexicorn, drained
1 1/3 cups chopped peeled avocado
1 cup chopped seeded cucumber
1 cup chopped seeded tomatoes
1/2 cup thinly sliced green onions
1 small jalapeno pepper, seeded and chopped
1 teaspoon lime juice
DRESSING:
2 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
DIRECTIONS:
1. In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Prep Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8
INGREDIENTS:
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexicorn, drained
1 1/3 cups chopped peeled avocado
1 cup chopped seeded cucumber
1 cup chopped seeded tomatoes
1/2 cup thinly sliced green onions
1 small jalapeno pepper, seeded and chopped
1 teaspoon lime juice
DRESSING:
2 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
DIRECTIONS:
1. In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Friday, September 17, 2010
Apple Avocado Salad & fresh bread
TUESDAY
Apple Avocado SaladBaby greens tossed with chopped red onion, chopped walnuts, crumbled blue cheese, and fresh lemon zest. When ready to serve fold in the apple and avocado slices. Salad is topped with vinaigrette made from mandarin orange juice, fresh lemon juice, fresh lemon zest, minced garlic, extra virgin olive oil, and salt.
Ingredients -
1 (10 ounces) package Baby Greens
1/4 cup chopped Red Onion
1/2 cup chopped Walnuts
1/3 cup crumbled Blue Cheese
2 teaspoons Lemon Zest
1 Apple, peeled, cored and sliced
1 Avocado, peeled, pitted and diced
Dressing:
4 Mandarin Oranges, juiced
1/2 Lemon, juiced
1/2 teaspoon Lemon Zest
1 Garlic Clove, minced
2 tablespoons Extra Virgin Olive Oil
Salt, to taste
Preparation:
Salad:
1.In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest.
2.Mix in the apple and avocado just before serving.
Dressing:
1.In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt.
2.Drizzle over the salad as desired.
Serve with fresh bread
Friday, September 10, 2010
Salad with Shrimp and Avocado
TUESDAY
Salad with Shrimp and Avocado
This one is all our own creation. Just a simple salad with bell peppers, tomatoes, sliced avocado, green onions and a can of salad shrimp.
Since our sons soccer practice is on Tuesday we go as easy as possible.
I'll make one extra loaf of bread and we'll have that with all of this.
Salad with Shrimp and Avocado
This one is all our own creation. Just a simple salad with bell peppers, tomatoes, sliced avocado, green onions and a can of salad shrimp.
Since our sons soccer practice is on Tuesday we go as easy as possible.
I'll make one extra loaf of bread and we'll have that with all of this.
Edamame Salad
MONDAY
Edamame Salad
Ingredients:
2 bags frozen shelled Edamame
1 can Sweet Corn
2 cans Black Beans
4 Tomatoes
1 bunch flat leaf Parsley
Salt and Pepper to taste
Instructions:
Thaw Edamame
Rinse and drain black beans and sweet corn.
Finely chop tomatoes and parsley.
In a bowl mix edamame, black beans, corn, tomato and parsley.
Salt and pepper to taste. Serve.
Nutritional Facts:
Servings: 8, Serving Size: 1 cup
Going to have this with a loaf of fresh bread.
Edamame Salad
Ingredients:
2 bags frozen shelled Edamame
1 can Sweet Corn
2 cans Black Beans
4 Tomatoes
1 bunch flat leaf Parsley
Salt and Pepper to taste
Instructions:
Thaw Edamame
Rinse and drain black beans and sweet corn.
Finely chop tomatoes and parsley.
In a bowl mix edamame, black beans, corn, tomato and parsley.
Salt and pepper to taste. Serve.
Nutritional Facts:
Servings: 8, Serving Size: 1 cup
Going to have this with a loaf of fresh bread.
Thursday, September 2, 2010
Roast Chicken Salad with homemade bread
TUESDAY
Roast Chicken salad
Once again, this is all our own.
I'm simply going to take some of the leftover chicken from our dinner on Sunday, dice it up into bite size pieces. Then chop some celery, green onion, cranberries, walnuts, arugala from outside and romaine and throw it all together. Top with whatever salad dressing we all prefer.
My son loves ranch while I'll probably go with a lite caesar.
Roast Chicken salad
Once again, this is all our own.
I'm simply going to take some of the leftover chicken from our dinner on Sunday, dice it up into bite size pieces. Then chop some celery, green onion, cranberries, walnuts, arugala from outside and romaine and throw it all together. Top with whatever salad dressing we all prefer.
My son loves ranch while I'll probably go with a lite caesar.
Qunoa, Corn and Edamame Salad
MONDAY
Qunoa, Corn and Edamame Salad
Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad.
For the salad:
1 cup quinoa, cooked
2 ears sweet corn
1 small red onion, finely diced
1 red bell pepper, cut in small dice
1/2 cup thinly sliced celery, from the tender inner stalks
4 or 5 radishes, sliced
1/2 cup fresh or thawed frozen edamame
2 ounces feta, cut in small dice (about 1/2 cup, optional)
1 jalapeño or serrano chile, minced
1/2 cup chopped cilantro
For the dressing:
2 tablespoons fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 cup extra virgin olive oil
Salt to taste
1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.
2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.
3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.
Yield: Serves four to six.
Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad.
For the salad:
1 cup quinoa, cooked
2 ears sweet corn
1 small red onion, finely diced
1 red bell pepper, cut in small dice
1/2 cup thinly sliced celery, from the tender inner stalks
4 or 5 radishes, sliced
1/2 cup fresh or thawed frozen edamame
2 ounces feta, cut in small dice (about 1/2 cup, optional)
1 jalapeño or serrano chile, minced
1/2 cup chopped cilantro
For the dressing:
2 tablespoons fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 cup extra virgin olive oil
Salt to taste
1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.
2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.
3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.
Yield: Serves four to six.
Qunoa, Corn and Edamame Salad
Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad.
For the salad:
1 cup quinoa, cooked
2 ears sweet corn
1 small red onion, finely diced
1 red bell pepper, cut in small dice
1/2 cup thinly sliced celery, from the tender inner stalks
4 or 5 radishes, sliced
1/2 cup fresh or thawed frozen edamame
2 ounces feta, cut in small dice (about 1/2 cup, optional)
1 jalapeño or serrano chile, minced
1/2 cup chopped cilantro
For the dressing:
2 tablespoons fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 cup extra virgin olive oil
Salt to taste
1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.
2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.
3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.
Yield: Serves four to six.
Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad.
For the salad:
1 cup quinoa, cooked
2 ears sweet corn
1 small red onion, finely diced
1 red bell pepper, cut in small dice
1/2 cup thinly sliced celery, from the tender inner stalks
4 or 5 radishes, sliced
1/2 cup fresh or thawed frozen edamame
2 ounces feta, cut in small dice (about 1/2 cup, optional)
1 jalapeño or serrano chile, minced
1/2 cup chopped cilantro
For the dressing:
2 tablespoons fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 cup extra virgin olive oil
Salt to taste
1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.
2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.
3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.
Yield: Serves four to six.
Friday, August 27, 2010
Chickpea, Cherry Tomato and Feta Salad with Naan bread
THURSDAY
Chickpea, Cherry Tomato, and Feta Salad
From http://www.marthastewart.com/recipe/chickpea-cherry-tomato-and-feta-salad
Prep: 10 minutes
Total: 10 minutes
Ingredients
Serves 1
1/4 cup canned chickpeas
1/2 cup quartered cherry tomatoes
1/4 cup crumbled feta
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
1/8 teaspoon salt
Ground pepper
Directions
1.Rinse and drain chickpeas.
2.In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper.
Read more at Marthastewart.com: Chickpea, Cherry Tomato, and Feta Salad and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
We're going to serve this on a bed of lettuce. Also we have one more package of Naan bread that we'll have with it.
Chickpea, Cherry Tomato, and Feta Salad
From http://www.marthastewart.com/recipe/chickpea-cherry-tomato-and-feta-salad
Prep: 10 minutes
Total: 10 minutes
Ingredients
Serves 1
1/4 cup canned chickpeas
1/2 cup quartered cherry tomatoes
1/4 cup crumbled feta
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
1/8 teaspoon salt
Ground pepper
Directions
1.Rinse and drain chickpeas.
2.In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper.
Read more at Marthastewart.com: Chickpea, Cherry Tomato, and Feta Salad and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
We're going to serve this on a bed of lettuce. Also we have one more package of Naan bread that we'll have with it.
Monday, August 16, 2010
Mâche & Chicken Salad with Honey-Tahini Dressing
Mâche & Chicken Salad with Honey-Tahini Dressing
From Eatingwell.com
In this salad, mâche is tossed with spring ingredients—new red-skinned potatoes and fresh peas—and a lemony tahini dressing and chicken.
4 servings, about 2 cups each Active Time: 40 minutes Total Time: 55 minutes
Ingredients
Dressing
1/2 cup lemon juice
1/3 cup extra-virgin olive oil
1/3 cup tahini, (see Tip)
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon salt
Freshly ground pepper, to taste
Salad
1 pound new or baby red potatoes
1 pound chicken tenders
1/4 teaspoon plus pinch of salt, divided
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1/2 small clove garlic
4 cups mâche, or baby spinach
1 cup shelled English peas, (about 1 1/2 pounds unshelled) or thawed frozen peas
1 tablespoon finely chopped shallot
Preparation
To prepare dressing: Combine lemon juice, 1/3 cup oil, tahini, honey and minced garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk until smooth. Season with 1 teaspoon salt and pepper.
To prepare salad: Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size. When cool enough to handle, slice or quarter.
Meanwhile, toss chicken with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a clean cutting board to cool. Shred into bite-size pieces.
Season a wooden salad bowl by rubbing with 1/2 clove garlic and a pinch of salt. Chop the garlic and add to the bowl along with the potatoes and mâche (or spinach). Pour 1/2 cup dressing over the potatoes and greens; gently toss to coat. (Cover and refrigerate the remaining 3/4 cup dressing for up to 3 days.) Add peas, shallot and the shredded chicken; gently toss and serve.
Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 3 days.
I'm going to make a small boule to accompany this.
From Eatingwell.com
In this salad, mâche is tossed with spring ingredients—new red-skinned potatoes and fresh peas—and a lemony tahini dressing and chicken.
4 servings, about 2 cups each Active Time: 40 minutes Total Time: 55 minutes
Ingredients
Dressing
1/2 cup lemon juice
1/3 cup extra-virgin olive oil
1/3 cup tahini, (see Tip)
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon salt
Freshly ground pepper, to taste
Salad
1 pound new or baby red potatoes
1 pound chicken tenders
1/4 teaspoon plus pinch of salt, divided
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1/2 small clove garlic
4 cups mâche, or baby spinach
1 cup shelled English peas, (about 1 1/2 pounds unshelled) or thawed frozen peas
1 tablespoon finely chopped shallot
Preparation
To prepare dressing: Combine lemon juice, 1/3 cup oil, tahini, honey and minced garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk until smooth. Season with 1 teaspoon salt and pepper.
To prepare salad: Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size. When cool enough to handle, slice or quarter.
Meanwhile, toss chicken with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a clean cutting board to cool. Shred into bite-size pieces.
Season a wooden salad bowl by rubbing with 1/2 clove garlic and a pinch of salt. Chop the garlic and add to the bowl along with the potatoes and mâche (or spinach). Pour 1/2 cup dressing over the potatoes and greens; gently toss to coat. (Cover and refrigerate the remaining 3/4 cup dressing for up to 3 days.) Add peas, shallot and the shredded chicken; gently toss and serve.
Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 3 days.
I'm going to make a small boule to accompany this.
Subscribe to:
Posts (Atom)