Category Archives: Salads

Salads

Festive Rice Salad

08 Wednesday May 2013

Posted by in Cooking, Food, Salads, Sides

≈ 7 Comments

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“Invest in what’s real. Clean as you go. Drink while you cook. Make it fun. It doesn’t have to be complicated. It will be what it will be.”

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Ingredients

  • 1 cup uncooked long brown grain rice
  • 1 package (10 ounces) frozen peas and carrots, thawed
  • 1 red bell pepper, chopped
  • 3/4 cup chopped green onions
  • 1/2 cup dried cranberries
  • 1/2 cup canola oil
  • 1/3 cup white vinegar
  • 3 tbsp sugar
  • 1/2 tsp rosemary
  • 1/4 tsp salt
  • 1/4 tsp ground mustard
  • 1/8 tsp pepper

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Preparation

  1. Cook rice according to package directions; cool.
  2. In a large bowl, combine the rice, peas, red pepper, onions and cranberries.IMG_9550
  3. In a small bowl, whisk the dressing ingredients.
  4. Drizzle over salad and toss to coat. Refrigerate until serving. 

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JKM

Recipe Reference tasteofhome.com
 
 
 

Chuy’s Creamy Jalapeño Dip

04 Friday May 2012

Posted by in Appetizers, Restaurant Recipes, Salads

≈ 2 Comments

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Ingredients

  • 6 ounces, weight Light Sour Cream
  • 1 package (1 Oz.) Ranch Dip Mix
  • 3 tablespoons pickled diced Jalapenos
  • 2 cloves Garlic, Finely Minced
  • ⅓ cups Chopped Fresh Cilantro
  • 1 whole Lime, Juiced

Preparation

  1. Combine all ingredients together in a blender
  2. Pulse until all ingredients are mixed
  3. Serve with tortilla chips
**Makes a perfect salad dressing too! Add a tablespoon of milk to thin out.
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JKM

 
 
 

Pad Thai Salad

27 Friday Apr 2012

Posted by in Quick and Easy, Salads

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“Tis’ better to live your own life imperfectly than to imitate someone else’s perfectly.”

Ingredients

  • 1/4 pound pad thai noodles, cooked
  • 1/4 cup pre-made peanut sauce
  • 1 tablespoon apple cider vinegar
  • Assortment of different types of lettuce
  • 1/2 cup thinly sliced red bell pepper
  • 1/4 cup chopped salted peanuts
  • 2/3 cup bean sprouts
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped chives

Preparation

  1. Cook thai noodles according to the package
  2. Combine pasta with peanut sauce and vinegar
  3. Arrange lettuce on several plates
  4. Divide pasta mixture among plates of lettuce
  5. Top with peppers, peanuts, sprouts, basil and chives

JKM

Orzo Pasta Salad

25 Sunday Mar 2012

Posted by in Lunch, Quick and Easy, Salads, Sides

≈ 2 Comments

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“Cooking is like love; it should be entered into with abandon or not at all.”

Ingredients

  •  Salt and pepper to taste
  • 1 1/2 cups uncooked orzo pasta
  • 4 cups broccoli florets, blanched and cooled
  • 2 cups cherry tomatoes, halved
  • 4 green onions, thinly sliced
  • 3 tablespoons pine nuts, toasted
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 cup feta cheese crumbles

Preparation

  1. Bring a large pot of salted water to a boil. Add orzo and cook until al dente, 8 to 10 minutes. Drain well and transfer to a serving bowl.
  2. Add broccoli, tomatoes, green onions, pine nuts, olive oil, lemon juice, salt and pepper and toss gently to combine.
  3. Top with feta cheese and serve.

JKM

Recipe Reference wholefoods.com

Tofu-Salad Sandwich

11 Sunday Mar 2012

Posted by in Lunch, Quick and Easy, Salads

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 ”One should eat to live, not live to eat”

Ingredients – Serves 4

  • 12 ounce package firm silken tofu, drained
  • 1/4 cup mayonnaise
  • 2 tbsp snipped chives
  • 1/2 cup celery, finely chopped
  • 3 packages (8oz each) cream cheese, softened
  • 1 tsp dijion mustard
  • Salt to taste
  • Pepper to taste
  • Whole wheat or multi-grain bread, toasted
  • 3/4 cup alfalfa sprouts

Preparation

  1. Wrap the drained tofu in a paper towel. Gently press out excess water.
  2. In a medium bowl, using a fork, finely chop the tofu. Add the mayonnaise, snipped chives, chopped celery, dijion mustard and turmeric. Mix gently. Season with salt and pepper.
  3. Spoon the tofu salad onto 4 slices of whole wheat bread, top with sprouts. Serve.

JKM

Recipe Reference foodandwine.com

Citrus Bow Tie Pasta

11 Sunday Mar 2012

Posted by in Salads, Sides

≈ 1 Comment

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Ingredients – Serves 4 to 6

  • 1 pound bow tie pasta, preferably whole wheat or spelt
  • 1 ripe avocado, peeled and cubed
  • 3 green onions, both green and white parts, chopped
  • 3/4 cup crumbled feta cheese
  • 2 ripe cherry tomatoes, seeded and chopped
  • 1/2 cup packed chopped cilantro
  • 1/4 to 1/3 cups freshly squeezed lime juice
  • 1/3 cup olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

Preparation

  1. Cook pasta in boiling salted water according to package directions. Drain, but do not rinse the pasta. Place hot pasta in a large mixing bowl.
  2. Add avocado, green onions, feta, tomatoes and cilantro.
  3. Whisk together lemon juice and olive oil and drizzle over the warm pasta. Toss to combine.
  4. Season with salt and pepper and serve warm or cold.

JKM

Recipe Reference wholefoods.com

Taco Salad

10 Saturday Mar 2012

Posted by in Quick and Easy, Salads, Weekday Dinners

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“I don’t always prepare such rich meals. Sometimes I’ll just serve a simple quiche, salad and dessert for dinner.”

taco shell bowl really makes a statement!

Ingredients

  • 1/2 cup prepared salsa
  • 1/4 cup reduced-fat sour cream
  • 1 teaspoon canola oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 1 Taco Seasoning Package
  • 2 Cherry tomatoes, diced
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/4 cup chopped fresh cilantro
  •  8 cups arugula mix
  • 1/2 cup shredded sharp Cheddar cheese
  • 1 package of tortillas

Preparation

  1. Combine salsa and sour cream in a large bowl.
  2. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add beef and taco seasoning, cook, stirring often, about 5 minutes. Add tomatoes, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, 2 to 3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture.
  3. Add lettuce to the remaining salsa mixture in the bowl; add to taco shell bowls.
  4. Sprinkle with cheese and additional diced tomatoes

Taco Shell Bowls

  1. Place two medium-size, oven-safe bowls upside down on a baking sheet.
  2. Spray the bowls with nonstick cooking spray.
  3. Shape the tortillas over the bowls.
  4. Bake at 350 degrees until the tortillas begin to brown and become crispy, 10 to 15 minutes.
  5. Remove the tortillas from the bowls and fill them with taco salad.

JKM

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