Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts

Monday, September 25, 2017

Cherry Chicken Pasta Salad


This is one of my favorite salads from the grocery deli counter. I don't buy it very often, but enjoy it at potlucks and other events when other people buy it and bring it! So I couldn't have been more thrilled when Lund's and Byerly's released the RECIPE for this salad. I knew from eating it that it wasn't complicated, but I couldn't really place the dressing. Now that I see the recipe, I feel kind of silly. It's so exceedingly simple, that dressing - just prepared poppyseed dressing and mayo!

Although late September is an odd time to be making pasta salad, the 87 degree weather makes it possible - it's just not beef stew time yet, is it? So if you need a simple lunch or dinner, or want to be the envy of everyone at the next potluck - make this salad! It's really delicious.


Find more great ideas at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, Inspire Me 2, Full Plate, Wonderful Wednesday, Foodie Friday, Weekend Potluck, Awesome Friday.

Cherry Chicken Pasta Salad

2 cups cooked, chopped chicken
12 ounces small pasta shapes (like gemelli or small shells)
3/4 cup thinly sliced celery
3/4 cup chopped red onion
1 cup dried cherries, cut in half
3/4 cups mayonnaise
3/4 cups Poppy Seed Dressing
1 tsp. salt
1/4 tsp. black pepper
Spring mix or spinach, for serving

Cook pasta in boiling salted water according to package directions. Rinse with cold water; drain.

In a large bowl, combine chicken, pasta, celery, onion and cherries.

In a large measuring cup, combine mayonnaise, poppy seed dressing, salt and pepper.

Fold 1 cup of dressing into salad, reserving the rest. Refrigerate the salad, covered, several hours or overnight.

To serve, add remaining dressing as needed. Serve on a bed of your favorite greens.

Recipe Source: Adapted from Lunds and Byerlys

Monday, August 22, 2016

Southwest Pasta Salad with Chili Lime Dressing


There are a few weeks left of summer, so there's plenty of time to get this great pasta salad onto the menu of your next picnic or get together. This salad has the best flavor! A spunky dressing combines with corn, black beans, onions, cilantro and of course, pasta, to really make your taste buds sing! It's a nice change of pace from the traditional Italian pasta salad, and would be great alongside grilled meat or even fajitas!


Find more great stuff at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, What's Cooking, Wow Me, Wow Us, Hearth and Soul, Full Plate, Foodie Friday, Friday Frenzy.


Southwest Pasta Salad With Chili Lime Dressing

Dressing:
2/3 cup light sour cream
1 tsp. chili powder
zest and juice of 1 lime
salt & pepper

Salad:
3 cups pasta shells
1 can corn
1/4 cup green onions, diced
1 can black beans, rinsed and drained
1/3 cup shredded Parmesan cheese
1/2 to 1 jalapeno, seeded and finely diced
2 Tbsp. fresh cilantro, chopped

Whisk all dressing ingredients together until smooth. Taste and adjust salt as necessary. Chill, covered, until ready to use.

For the salad, cook the pasta in a large pot of boiling water. Drain and rinse with cold water.

To the cooked pasta, stir in the corn, green onions, black beans, cheese, jalapeno, and cilantro. Add the dressing and stir well to combine. Refrigerate a couple hours to let the flavors meld.

Recipe Source: Adapted from Jo and Sue

Thursday, June 18, 2015

Shrimp, Avocado and Roasted Corn Salad


When I saw the two ingredients for this month's Improv Cooking Challenge, I KNEW I had to participate! Fish and avocado? How can that go anywhere but delicious? There were lots of options here - tacos, appetizers, sandwiches, but now that's it's summer, I knew the perfect way to combine them - in a salad. This salad is not your ordinary dinner salad - it's special - and not just because of shrimp and avocado. But those two ingredients shine when paired with bacon, ROASTED corn (sounds harder than it is, I promise!) and a super yummy dressing with pesto as the star. No oven required, just a skillet over the stove, and dinner will be on the table and in your belly super fast.


Shrimp, Avocado and Roasted Corn Salad

2 ears of sweet corn, shaved off the cob
3 strips of bacon, diced
1/2 lb. large cooked shrimp, tails removed
4-5 cups chopped Romaine lettuce or Spring Mix
1 avocado, peeled, pitted and diced

Buttermilk Pesto Dressing:

1/2 cup buttermilk
1/2 cup mayo
1/4 cup pesto
1 Tbsp. lemon juice
salt and pepper, to taste

Make the dressing by combining all ingredients in a large measuring cup and whisking well. (Note: you will only use about 1/3 to 1/2 of the dressing for these two servings, so save, covered in the fridge, for another use.) Set aside.

For the salads, heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.

Reduce the heat to medium-high. In the same skillet, add the bacon. Fry for about 6 minutes, stirring occasionally, until crispy. Remove the bacon with a slotted spoon, then wipe out most of the grease, leaving about 1-2 tsp. in the skillet. Add the shrimp and saute until warmed through, about 2 minutes. Remove shrimp and set aside.

Divide the lettuce between two plates, then drizzle on the dressing. Top evenly with the shrimp, corn, bacon and avocado. Serves 2.


Recipe Source: Adapted from Gimme Some Oven




Monday, July 14, 2014

Summer Salad with Blueberry Balsamic Vinaigrette


Have I mentioned how much I love summer? The hotter weather seems to call for lighter eating, and this salad fits the bill perfectly. I make this so often, and I just realized I should share it with you, so you can make it and love it too. I usually make it as a side salad, but you could easily throw some cooked, shredded chicken on top and have a wonderful meal. It's incredibly versatile, too - although I love using blueberries to "match" the vinaigrette, you could use any type of berry. Also, if you don't have macadamias, use almonds or pecans or walnuts, whatever you have on hand.

Note: this dressing makes enough for probably 4 different salads like this. Just keep it in the fridge, and let it come to room temperature and whisk again before using.

For the dressing, combine the oil, vinegar,


mayo,


honey


and mustard and whisk well.

In a large salad bowl, toss the spring mix with the onion and blueberries.


Drizzle with the dressing (you won't need all of it!) and toss to coat all the lettuce pieces. Top with cheese and nuts.


Enjoy!


One year ago: Strawberry Pound Cake with Strawberry Glaze
Two years ago: Chocolate Ice Cream
Three years ago: Shrimp with Orzo
Four years ago: Melon Breeze
Five years ago: Raspberry Cake

Find more great stuff at Inspiration Monday, Mix it Up, Melt in Your Mouth, Totally Talented, Create, Link, Inspire, Clever Chicks, Try a New Recipe, Tasty Tuesday, Share Your Stuff, Tickle my Tastebuds.

Summer Salad
1 - 5 oz. bag spring mix
1/4 cup thinly sliced red onion
1/2 cup blueberries
1/4 cup blue cheese crumbles (or goat cheese or feta)
1/4 cup macadamia nuts, chopped and toasted

Blueberry Balsamic Vinaigrette
3/4 cup olive oil
1/4 cup blueberry balsamic vinegar
1 Tbsp. mayonnaise
1 Tbsp. Honey
1 tsp. Dijon mustard

For the dressing, combine the oil, vinegar, mayo, honey and mustard and whisk well. In a large salad bowl, toss the spring mix with the onion. Drizzle with the dressing (you won't need all of it!) and toss to coat all the lettuce pieces. Top with blueberries, cheese and nuts. Serves 4-6 as a side course, with leftover dressing.


Wednesday, May 7, 2014

Avocado Strawberry Spinach Salad


I love spinach, and I eat a lot of it, mostly in smoothies. But spinach salad is my second favorite way to get enough calcium and all the other good stuff contained in spinach. I usually add strawberries to my spinach salad, but I thought this twist on the "regular old" salad was fun - avocados and blue cheese are added for additional flavor and texture. I served this with carnitas, and it was a great accompaniment. I hope you'll try it today!

To make the dressing, combine olive oil, vinegar, honey,


poppyseeds, ground mustard and salt and pepper to taste. Whisk well to combine.


Place spinach, strawberries, and onions in a large salad bowl.


Toss with your desired amount of dressing. Carefully toss in avocado. Sprinkle with blue cheese and almonds. Serve immediately. What a tasty way to get several servings of fruits and vegetables!

One year ago: Asian Mango Slaw
Two years ago: Caramel and Chocolate Covered Rice Krispie Bars
Three years ago: Asparagus and Shrimp Quiche
Four years ago: Springtime Shells
Five years ago: Chocolate Glazed Almond Bars

You'll find more great ideas at Hearth and Soul, Cast Party, What's Cooking, What's Cooking 2, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodie Friday 2, Friday Flash, Friday Frenzy.

Avocado Strawberry Spinach Salad

6 cups fresh baby spinach
1 pint strawberries, hulled and sliced
1 avocado, diced
4 ounces crumbled gorgonzola or blue cheese
1/4 cup sliced almonds, toasted
half a small red onion, thinly sliced

Poppyseed Dressing:
1/2 cup olive oil
3 Tbsp. apple cider vinegar
2 Tbsp. honey
1 Tbsp. poppy seeds
pinch of ground dry mustard
salt and pepper

To make the dressing, combine olive oil, vinegar, honey, poppyseeds, ground mustard and salt and pepper to taste. Whisk well to combine.

Place spinach, strawberries, and onions in a large salad bowl. Toss with your desired amount of dressing. Carefully toss in avocado. Sprinkle with blue cheese and almonds. Serve immediately.


Recipe Source: Gimme Some Oven

Monday, July 22, 2013

Mango-Spinach Salad with Warm Bacon Vinaigrette


It's been quite a heat wave in many parts of the nation for the last few weeks, and it's no exception where I live. We're especially known for the cold, but in the summer, it can really heat up. In times like this, I love to find recipes that don't need the oven or require too much slaving over a hot stove. Plus, the hot weather inspires me to eat more lightly - and this delicious salad certainly fits the bill. As soon as I saw it on Kate's blog, I knew it would be my choice for this month's Secret Recipe Club.

There is so much I love about this salad - I could just go on and on. The different flavors, textures, colors - it all works together to create an amazingly delicious and beautiful meal.

Start by cooking the bacon. It's easiest to cut it into pieces first - it will cook more quickly.


When the bacon is crisp, remove it to a paper-towel lined plate, and then drain off all the fat except about one tablespoon. You will use the yummy bacon grease to fry the onion! Return the pan to medium heat then add the onion.


Cook and stir for 4-5 minutes or until the onion is very soft. Then add the red wine vinegar,


lime juice and honey.


Reduce the heat to low and stir until everything is well combined. Divide the spinach among two dinner plates and top with the bacon,


mango, the onions and dressing,


and finally the feta.


Stay cool! And eat more salad!


One year ago: Double Chocolate Caramel Brownies
Two years ago: Strawberry White Chocolate Ice Cream
Three years ago: Rhubarb Berry Cheesecake Pie
Four years ago: Chicken Fajitas

Get more great ideas at Inspiration Monday, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, Tasty Tuesday, Totally Tasty Tuesdays, Tasteful Tuesdays, Tuesday Talent Show, Clever Chicks, Share a New Recipe, Share Your Stuff.

Mango-Spinach Salad with Warm Bacon Vinaigrette

4 thick slices bacon, diced
1 small red onion, thinly sliced
1/4 cup red wine vinegar
1 Tbsp. lime juice
1 Tbsp. honey
4 cups fresh baby spinach
1 cup diced mango
2 Tbsp. crumbled mild feta

Brown the bacon in a large skillet over medium heat. When crisp, remove to a paper towel lined plate and drain all but a tablespoon of the fat. Return the skillet to the heat and add the onion, cooking and stirring until the onion is soft, about 4-5 minutes. Pour into the skillet the red wine vinegar, lime juice and honey. Stir well and keep warm.

To assemble salads, place 2 cups of spinach on each plate. Top with the mango, then the bacon, onion and dressing mixture and finally the cheese. Serves 2.





Monday, July 8, 2013

Chicken Lettuce Wraps


I order chicken lettuce wraps a lot at restaurants, and I knew they couldn't be too difficult to make. Guess what? They're not! These are a nice change of pace from salad, and work just as well as an appetizer or a main course. Don't be put off by the long list of ingredients - this comes together quickly and the flavors are amazing!

Start by heating a large skillet over medium-high heat. Add the ground chicken and onion, then cook until the chicken is nearly done, stirring often to break up the meat. Add garlic and ginger


then continue cooking until chicken is no longer pink. Meanwhile, in a microwave-safe measuring cup, combine the soy sauce,


rice vinegar,


oil, peanut butter, water, honey and chili garlic sauce.


Microwave for 20 seconds to warm up all the ingredients, then stir until smooth. Add to the cooked chicken in the skillet.


Stir to combine then add the water chestnuts and mushrooms (I chopped them up first in my mini chopper).


Give it another good stir, let cook for a minute to heat through the ingredients, then add the green onions.


Transfer the mixture to a serving dish and then sprinkle with the peanuts.


Serve the chicken mixture with large lettuce leaves - I used a mix of Boston and Bibb, but Iceberg, romaine or any sturdy variety will work well. I think Belgian endive would be fun, too!


One year ago: Peaches 'n' Cream Muffins
Two years ago: Rhubarb Sorbet
Three years ago: Strawberry Rhubarb Crumb Pie
Four years ago: Creamy Brownie Frosting

Find more ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Hearth and Soul, Whole Foods Wednesday.

Chicken Lettuce Wraps

1 pound ground chicken breast
1/2 cup chopped onion
2 garlic cloves, minced
1″ knob ginger, peeled & minced
2 1/2 Tbsp. soy sauce
1 Tbsp. + 1 tsp. rice vinegar
1 Tbsp. sesame oil
1 Tbsp. peanut butter
1/2 Tbsp. water
1/2 Tbsp. honey
2 tsp. chili garlic sauce
3 green onions, chopped
1/2 of an 8oz can sliced water chestnuts, drained & chopped
1/2 of a 4 oz. can mushrooms, chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry

Heat a large, non-stick skillet over medium-high heat. Add chicken and onion, then cook until chicken is nearly done, stirring often to break up the meat. Add garlic and ginger then continue cooking until chicken is no longer pink.

Meanwhile, in a microwave-safe measuring cup, combine soy sauce, rice vinegar, oil, peanut butter, water, honey and chili garlic sauce. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

Add green onions, mushrooms and water chestnuts to the skillet then cook for 1-2 minutes until the onions are soft and all ingredients are heated through. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

Recipe Source: Adapted from Iowa Girl Eats

Wednesday, May 8, 2013

Asian Mango Slaw



This is a fun new twist on an old summer stand by - coleslaw. I prefer vinegar-dressed slaw, and I am a huge fan of Asian-inspired salads. This one adds mango for a sweet addition and crunchy almonds and sesame seeds round out the flavors and textures.

Another thing I love about this salad is that it's easily transportable. I needed this for an evening function (where it got rave reviews, by the way!), so I took the pieces and parts to work and then assembled it there.

For the dressing, combine the soy sauce,



rice vinegar,



sesame oil and lime juice. Whisk well to combine.

Then toast the almonds and sesame seeds in a small skillet over medium heat.



To assemble the salad, pour the coleslaw into a large bowl then add the green onions



and the mango.



Pour the dressing in,



and toss well to coat all the slaw. Top with the almonds and sesame seeds.



Stir up your summer salad rotation with this one!



One year ago: BBQ Shrimp Flatbreads
Two years ago: Pasta Gorgonzola with Asparagus and Peas
Three years ago: Springtime Shells
Four years ago: Spinach Strawberry Salad

Find more great stuff at Hearth and Soul, Cast Party Wednesday, Whole Foods Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Thursday's Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2), Friday Flash.

Asian Mango Slaw

1 - 16 oz. package coleslaw
3-4 green onions, sliced
1 cup chopped mango
1/4 cup slivered almonds
1 Tbsp. sesame seeds
3 Tbsp. rice vinegar
1 Tbsp. soy sauce
1 Tbsp. sesame oil
1/2 lime, juiced

For dressing, whisk together the rice vinegar, soy sauce, sesame oil and lime juice. Toast almonds and sesame seeds in a dry skillet over medium heat until fragrant and golden, watching carefully and shaking the pan often.

In a large bowl, combine coleslaw, onions and mango. Toss with the dressing and then top with almonds and sesame seeds.

Recipe Source: Adapted from Skinnytaste

Monday, September 10, 2012

Israeli Couscous with Roasted Vegetables and Feta


I love roasted vegetables. And when you combine them with toasted Israeli cousous, toss it lightly with garlicky dressing and top it with feta, well then it's absolutely perfection.

You can use your favorite vegetables in this - zucchini would be great, if you're looking for some ideas of how to use some up! - but any combination will be wonderful.

Chop up the veggies then combine them in a large bowl. I used broccoli, red onion,


mushrooms, snow peas,


and red pepper.


Drizzle the vegetables with 2 Tbsp. of the olive oil


then stir them well to coat all the veggies. Spread them out on a large baking sheet.


Roast the veggies for 25-35 minutes or until they are nice and tender and start to carmelize.


While the vegetables roast, prepare the couscous. Heat the remaining oil in a medium saucepan over medium heat. Pour the couscous in


and cook, stirring constantly, until the couscous is lightly browned. Cover with boiling water


and bring the mixture to a boil. Reduce heat to low and cover; simmer for 12 minutes or until the water is absorbed. When the couscous is done, you can see why it is sometimes called "pearl" couscous!


Pour the couscous into a large serving bowl,


and top with the vegetables.


Drizzle with the vinaigrette, then toss well to coat. Sprinkle feta over the mixture,


then stir again. Doesn't this look delicious???


It's a wonderful meal on its own or as an accompaniment to grilled or roasted meat.

One year ago: Banana Scones
Two years ago: Frozen Tiramisu
Three years ago: Pineapple Zucchini Bread

Get more great ideas at Mangia Monday, Mouthwatering Monday, This Week's Cravings, My Meatless Monday, Mop it up Monday, Seasonal Inspiration, Mix it up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Whole Foods Wednesday, Hearth and Soul, Recipe Box, Meatless Monday.

Israeli Couscous with Roasted Vegetables and Feta

2 cups broccoli, cut into bite sized pieces
1 cup snow peas
2 cups mushrooms, quartered
1/2 red onion, quartered and sliced
1 cup large diced red pepper
3 Tbsp. olive oil, divided
8 oz. Israeli Couscous
1 3/4 cup boiling water
1/3 cup garlic vinaigrette
1/2 cup feta cheese

Combine the vegetables in a large bowl and drizzle 2 Tbsp. oil over them. Stir well to coat all the vegetables then spread them out on a large baking sheet. Roast at 400 for 25-35 minutes or until vegetables are tender and slightly carmelized. Stir the veggies a few times during roasting.

Meanwhile, coat a medium saucepan with the remaining tablespoon of olive oil and heat over medium heat. Add the couscous and toast, stirring constantly, until the couscous is lightly browned, about 5 minutes. Slowly add the boiling water, and then bring the couscous to a boil. Reduce heat to low; cover and simmer for 12 minutes until the couscous has absorbed all the liquid.

Pour the finished couscous into a large bowl and add the roasted vegetables. Pour in the vinaigrette and stir well. Top with feta. Serves 4-6 as a main course and 6-8 as a side dish.

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