Wednesday, March 30, 2016

{soups-salads-and-salad-dressings} Kale Caesar Quinoa Salad with Roasted Chicken

 

Kale Caesar Quinoa Salad with Roasted Chicken

We skip the croutons and add toasted walnuts for a bit of heart-healthy crunch.
  • Yield: Serves 4 (serving size: 1 1/2 cups)
Cooking Light

Ingredients

  • 2 tablespoons hot water
  • 2 tablespoons canola mayonnaise
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon anchovy paste
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, grated
  • 1.5 ounces shaved Parmesan cheese, divided (about 6 tablespoons)
  • 5 cups thinly sliced stemmed Lacinato kale
  • 1 1/2 cups cooked quinoa
  • 1 1/2 cups chopped skinless, boneless rotisserie chicken breast
  • 2 tablespoons chopped toasted walnuts

Preparation

1. Combine first 7 ingredients in a bowl, stirring well with a whisk. Stir in 3 tablespoons Parmesan cheese. Add kale, quinoa, and chicken; toss to coat. Top with remaining 3 tablespoons Parmesan cheese and walnuts.
 
Source: Cooking Light

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Rhonda in MO
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Tuesday, March 29, 2016

{soups-salads-and-salad-dressings} Roasted Vegetable Salad with Mozzarella (Martha Stewart)

 

Roasted Vegetable Salad with Mozzarella

This delicious salad uses squash and tomatoes from our recipe for roasted vegetable lasagna.
  • SERVINGS: 4
 

INGREDIENTS

  • 1 small shallot, minced
  • 1 tablespoon red-wine vinegar
  • 4 teaspoons extra-virgin olive oil
  • 1/2 pound spinach
  • Reserved roasted squash and tomatoes from Roasted Vegetable Lasagna
  • 1/2 pound torn mozzarella
  • Coarse salt and ground pepper

DIRECTIONS

  1. In a large bowl, whisk together shallot, red-wine vinegar, and extra-virgin olive oil. Add spinach, reserved roasted squash and tomatoes, and torn mozzarella. Toss to coat. Season with coarse salt and ground pepper.
Source: Martha Stewart

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Rhonda in MO
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Another Great Group of *~ Beth ~*

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{soups-salads-and-salad-dressings} Tomato, Cucumber and Pickled-Onion Salad (Martha Stewart)

 

Tomato, Cucumber, and Pickled-Onion Salad

Pickled onions add a puckery punch to a staple tomato and cucumber salad.
  • SERVINGS: 8
 

INGREDIENTS

  • 1 small red onion, halved lengthwise, thinly sliced crosswise (about 1 cup)
  • 3 tablespoons red-wine vinegar
  • 6 ripe medium tomatoes, cored and cut into wedges
  • 1 English cucumber, partially peeled lengthwise to create stripes, then cut crosswise into 1/2-inch-thick slices, larger pieces halved
  • 2 to 3 tablespoons extra-virgin olive oil
  • 1/4 cup packed fresh basil, larger leaves torn
  • Sea salt and freshly ground pepper

DIRECTIONS

  1. Toss onion with vinegar in a small nonreactive bowl. Cover, and let stand at room temperature for 30 minutes.
  2. Place onion with vinegar, tomatoes, and cucumber on a platter. Drizzle with oil, and top with basil. Season with salt and pepper, and serve.
Source: Martha Stewart

~~~~~

Rhonda in MO
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Another Great Group of *~ Beth ~*

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{soups-salads-and-salad-dressings} Wilted Spinach Salad with Caramelized Shallots (Martha Stewart)

 

Wilted Spinach Salad with Caramelized Shallots

Try this side with steak, burgers, or goat cheese and crusty bread.
  • TOTAL TIME: 
 

INGREDIENTS

  • 4 teaspoons extra-virgin olive oil
  • 4 large shallots, minced
  • Coarse salt and ground pepper
  • 1 tablespoon water
  • 1 teaspoon whole-grain mustard
  • 2 teaspoons red-wine vinegar
  • 2 bags (10 ounces each) baby spinach
  • 1 teaspoon vinegar

DIRECTIONS

  1. In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until softened, about 3 minutes. Season with salt and pepper. Reduce heat to medium-low and cook, stirring, until shallots are sticky and browned, about 8 minutes. Add water and cook, stirring and scraping up browned bits from skillet, until shallots are dark brown, 3 to 5 minutes. Remove skillet from heat; add mustard and vinegar and stir to combine. In a large bowl, place spinach and pour warm dressing over top. Add vinegar, toss, and season with salt and pepper.
Source: Martha Stewart

~~~~~

Rhonda in MO
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Another Great Group of *~ Beth ~*

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{soups-salads-and-salad-dressings} Cold Cucumber Salad (Paula Deen)

 

COLD CUCUMBER SALADRecipe by Paula Deen

 
EASYLevel
10 MIN10 Prep + Cook
4Servings





Ingredients

  • 1 tablespoon fresh dill
  • 1/4 cup sour cream
  • 1/2 cup mayonnaise
  • 1 teaspoon vinegar
  • 1 teaspoon salt
  • 2 cucumbers
  • pepper, fresh ground


Preparation

Peel and slice the cucumbers and put them in a glass bowl. Sprinkle them with salt and vinegar. Cover and let stand for 1/2 hour. Pour off the excess liquid and strain in colander for about a 1/2 hour to allow complete drainage. Add the mayonnaise, sour cream, pepper and dill, and mix well. Cover and refrigerate until serving time.

Source: Paula Deen

~~~~~

Rhonda in MO
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Another Great Group of *~ Beth ~*

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{soups-salads-and-salad-dressings} Fruit Salad with Honey Dressing (Paula Deen)

 

FRUIT SALAD WITH HONEY DRESSINGRecipe by Paula Deen

EASYLevel
15 MIN15 Prep + Cook
6
Servings 



Ingredients

  • 1 avocado, peeled and sliced
  • 1 banana, sliced
  • 1 apple, cored and diced
  • 1/4 teaspoon mustard
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons poppy seeds
  • 1/2 teaspoon fresh lemon juice, plus the juice of one lemon
  • 1/4 cup canola oil
  • 1/4 cup orange juice
  • 1/3 cup honey
  • 1 (11 oz) can mandarin oranges, drained
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts, or pecans


Preparation

For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon lemon juice, poppy seeds, salt, and mustard in a jar with a tight lid; cover and shake well. Toss the apple, banana, and avocado with juice from 1 lemon to prevent the fruit from turning brown. Combine the fruit, raisins, and nuts in a glass bowl. Add the dressing and stir gently. Serve on red leaf lettuce.


Source: Paula Deen

~~~~~

Rhonda in MO
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Posted by: Rhonda <rhonda.allisongray@yahoo.com>
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Another Great Group of *~ Beth ~*

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Monday, March 28, 2016

{soups-salads-and-salad-dressings} BLT Salad

 

BLT Salad

Enjoy this recipe from The Cozy Home Cookbook. 

Submitted by: Carrie O'Shea from Marina Del Ray, CA 

1/4 c. buttermilk
1/4 c. mayonnaise
1/4 c. sour cream
1 T. fresh parsley, chopped
1/4 t. dried basil
1/4 t. dried oregano
1/8 t. garlic powder
8 c. lettuce, torn
1 lg. tomato, sliced
8 bacon slices, crisply cooked and crumbled

Blend together buttermilk, mayonnaise, sour cream, parsley, basil, oregano and garlic powder; refrigerate one to 2 hours or until chilled. Combine lettuce, tomato and bacon; toss with dressing.
 
Source: Gooseberry Patch

~~~~~

Rhonda in MO
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Posted by: Rhonda <rhonda.allisongray@yahoo.com>
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Another Great Group of *~ Beth ~*

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