Archive for salads

Strawberry Spinach Salad

July 17, 2008 at 9:02 pm · Filed under salads

This is Beth’s recipe and its delicious ! I only make about half the dressing and its still plenty sweet !

 

One package of fresh spinach, wash and break off stems
1 pint of strawberries, washed and cut into fourths 

dressing:
1/2 cup sugar
1/2 cup oil
1/4 cup white vinegar
1 tsp dry mustard
1 tsp celery seed (I don't have this so leave it out)

boil sugar, oil, vinegar and mustard until sugar is dissolved.  pour into a container for storage, add celery seed.
shake or stirr mixture when pouring onto salad.

Almond slivers are also a great addition.
You can use any in-season berry.  I have also used manderin oranges.  This add a nice tang to the salad.

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Tomato Pasta Salad

July 17, 2008 at 8:18 pm · Filed under pasta, salads

1/2 cup sun dried tomatoes (drained)

1-2 cloves garlic, crushed

1 tablespoon balsalmic vingear

2 tablespoons oil (from tomatoes)

1/2 cup olive oil

500g (1lb) pasta (bowties or spirals work well)

1 bunch of fresh asparagus (I substituted sugar snap peas)

250g (8oz) cherry tomatoes

250g (8oz) yellow pear tomatoes (but any tomatoes will do)

1/3 cup chopped parsley

 

Combine sun dried tomatoes, oils, garlic and vinegar in food processor and combine for 20 mins.

Cook pasta and drain. Mix in dressing while pasta is warm.

Blanch asparagus for 2 mins then rinse in cool water. Halve pear and cherry tomatoes.

Add vegetables to pasta and season with salt and pepper if desired. Garish with basil leaves to serve.

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Chicken Lime Avocado Salad

May 9, 2008 at 2:36 pm · Filed under chicken, salads

I have to say I wasn’t impressed with this recipe. There wasn’t anything wrong with it, it tasted fine. But there was nothing original or imaginative about it. I could throw the recipe away and make something just as good using whatever I had in the fridge …

Chicken Lime Avocado Salad (Rachel Ray)

 

5 tbls Extra virgin olive oil
thin chicken breast cutlets (I use chicken tenders)
1 tbls ground coriander
1 tbls cumin
2 limes
1 ripe Hass avocado
1/2 head lettuce shredded
1/2 pint cherry tomatoes, cut in half
1/4 cup fresh cilantro leaves, chopped

Preheat a large skillet over medium-high with 2 tbls of EVOO. Season the chicken breasts with the cumin, the coriander, and salt and pepper; add to the hot skillet and cook for 2-3 minutes on each side, or until cooked through. Remove chicken to the cutting board, squeeze the juice of 1 lime over the chicken, and allow to cool slightly.

Cut the avocado in half lengthwise, cutting around the pit. Separate the halves and using a spoon, scoop out the pit and then scoop the avocado from its skin. Chop the avocado flesh into bit-size pieces. Add to a mixing bowl. To the avocado add the shredded lettuce, tomatoes, and cilantro. Cut the chicken into the thin strips and add to the bowl. Squeeze the juice of the remaining lime over the salad and drizzle with the remaining 3 tbls of EVOO. Season with salt and pepper and toss to coat.

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Fried Noodle Salad

April 18, 2008 at 9:50 pm · Filed under salads, side dishes

1/2 cup shredded Chinese cabbage

6 spring onions, chopped

100g slivered almonds or pine nuts, lightly toasted

1 packet fried noodles (the kind you don’t need to cook before you eat)

Dressing

1/4 cup white vinegar

1/4 cup castor sugar

1 tablespoon soy sauce

2 teaspoons sesame oil

1/2 cup olive oil

Combine all dressing ingredients in a small pan and heat until sugar is dissolved. Cool.

Combine cabbage, green onions and nuts in a serving bowl.

Add dressing and mix well. Add noodles just before serving

 

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Warm Potato and Chorizo Salad

April 18, 2008 at 9:09 pm · Filed under potatoes, salads

600g chat potatoes, halved

3 chorizo, thinly sliced

2 tablespoons olive oil

1/2 cup balsalmic vinegar

2 teaspoons sugar

1 small red onion, thinly sliced

200g baby spinach leaves

200g cherry tomatoes

 

Boil or steam potatoes for 10 mins.

Fry chorizo until crispy. Remove from pan. Add potatoes and fry until crispy. Remove from pan

Combine oil, vinegar and sugar and add to pan. Boil for 2 mins.

Toss cooked ingredients together with salad ingedients. Drizzle with vingear mixture.

 

I kind of adapted this recipe. I cooked the potatoes and chorizo as per the recipe. Then I made a salad with cherry tomatoes, mushrooms, salad mix leaves and blanced aspsargus and green beans. Drizzled the whole thing with balsalmic and that was dinner !

 

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Ginger Apricot Chicken and Potato Salad

February 9, 2008 at 10:07 pm · Filed under chicken, potatoes, salads

GINGER APRICOT CHICKEN (from the complete Canadian living cookbook)

Combine 2 tablespoons lemon juice, with 1/4 cup apricot preserves, 1 tablespoon minced ginger, 1 tablespoon Dijon mustard. Brush onto chicken breasts or legs. Place chicken onto foil lined baking sheet (skin down if using pieces with skin on). Bake at 425F/220C, baste with remaining glaze halfway through, for about 35 mins or until cooked through.

Potato Salad

Green Bean and tomato salad (Heston Blumenthal recipe I pulled out of a magazine) – combine 5 chopped ripe tomatoes, or equivalent chopped cherry tomatoes, blanched green beans and baby spinach leaves (optional – can add basil leaves and/or chopped shallots). Make dressing by combining 1 dessertspoon of red wine vinegar, 1 teaspoon Dojon mustard, 1 dessertspoon soy sauce, 1 dessertspoon oriental fish saucem 1 dessertspoon seasme oil, 2 dessertspoons olive oil (this makes a lot of dressing and its nice but strong flavoured, so I would use this amount for about 6 people). Top with parmesan cheese.

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