a little less than a pound of baby spinach
2 garlic cloves, minced
olive oil
balsamic
3 sliced prosciutto, diced
sliced almonds
cook proscuitto until crispy, remove from pan
add olive oil and garlic
add spinach in batches, stirring to lightly wilt and make more room for more spinach
drizzle with balsamic and sea salt/fresh ground pepper to taste
serve sprinkled with prosciutto and almonds
A big hit with kids and adults in our house.
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Tuesday, January 4, 2011
Wednesday, October 27, 2010
Green Goddess Dressing
GREEN GODDESS DRESSING
green tops of a bunch of green onionsleaves from a small sprig of rosemary
leaves from a small sprig of thyme
handful of cilantro
2 cloves of garlic
1 tin of anchovies
1/2 cup mayo
juice of 1 lemon
2-4 tablespoons of apple cider vinegar
Blend all ingredients in the blender until creamy and well combined. Great with a green salad with pumpkin seeds, sunflower seeds, artichoke hearts and grated carrots.
Friday, September 3, 2010
Black Bean, Corn & Tomato Salad
half a bag of TJ's frozen white corn, defrosted
can of TJ's black beans, rinsed
half a large tomato chopped fine
2 tablespoons minced red onion
1 clove garlic, minced and smashed with a few turns of fresh ground sea salt
a pinch of sugar
can of mild rotel
red wine vinegar
vegetable oil
Mix together corn, beans, tomato and onion. In a small bowl whisk together garlic, 2 tablespoons juice from the can of rotel, sugar, 2 tablespoons vegetable oil and 2 tablespoons red wine vinegar. Add more rotel juice, vinegar or oil to taste. Mix dressing in to salad along with several tablespoons of rotel to taste.
Big hit for kid #2 as long as I picked out the red onion bits. #1 was a fan too. Husband had it over lettuce and didn't complain - I guess that is good.
can of TJ's black beans, rinsed
half a large tomato chopped fine
2 tablespoons minced red onion
1 clove garlic, minced and smashed with a few turns of fresh ground sea salt
a pinch of sugar
can of mild rotel
red wine vinegar
vegetable oil
Mix together corn, beans, tomato and onion. In a small bowl whisk together garlic, 2 tablespoons juice from the can of rotel, sugar, 2 tablespoons vegetable oil and 2 tablespoons red wine vinegar. Add more rotel juice, vinegar or oil to taste. Mix dressing in to salad along with several tablespoons of rotel to taste.
Big hit for kid #2 as long as I picked out the red onion bits. #1 was a fan too. Husband had it over lettuce and didn't complain - I guess that is good.
Sunday, April 11, 2010
Bean & Avocado Salad
Bean & Avocado Salad
1 can low sodium kidney beans, rinsed
3/4 of a small, firm avocado, finely diced
2 tablespoons fresh salsa
large handful fresh cilantro, chopped
squirt fresh lemon juice
fresh ground sea salt & black pepper
Mix all together and add lemon juice, salt & pepper to taste
Saturday, March 6, 2010
Asian Coleslaw
ASIAN COLESLAW
Whisk together:
• 3 tablespoons rice wine vinegar
• 3 tablespoons vegetable oil
• 2 tablespoons and 1-1/2 teaspoons creamy peanut butter
• 1 tablespoon and 1-1/2 teaspoons soy sauce
• 1 tablespoon and 1-1/2 teaspoons brown sugar
• 1 tablespoon minced fresh ginger root
• 2-1/4 teaspoons minced garlic
Toss together:
• 2-1/2 cups thinly sliced green cabbage
• 1 cup thinly sliced red cabbage
• 1 cup shredded napa cabbage
• 1 red bell pepper, thinly sliced
• 1 carrots, julienned
• 3 green onions, chopped
• 1/4 cup chopped fresh cilantro
Mix dressing and slaw together. Would be great with a sprinkling of chopped peanuts.
I ran out of rice wine vinegar so finished it off with apple cider vinegar. I skipped the green onions, napa cabbage and red cabbage and upped the green cabbage because that is what I had (half of a huge green cabbage). This recipe was such a hit with my family that I only got a very small serving!
Whisk together:
• 3 tablespoons rice wine vinegar
• 3 tablespoons vegetable oil
• 2 tablespoons and 1-1/2 teaspoons creamy peanut butter
• 1 tablespoon and 1-1/2 teaspoons soy sauce
• 1 tablespoon and 1-1/2 teaspoons brown sugar
• 1 tablespoon minced fresh ginger root
• 2-1/4 teaspoons minced garlic
Toss together:
• 2-1/2 cups thinly sliced green cabbage
• 1 cup thinly sliced red cabbage
• 1 cup shredded napa cabbage
• 1 red bell pepper, thinly sliced
• 1 carrots, julienned
• 3 green onions, chopped
• 1/4 cup chopped fresh cilantro
Mix dressing and slaw together. Would be great with a sprinkling of chopped peanuts.
I ran out of rice wine vinegar so finished it off with apple cider vinegar. I skipped the green onions, napa cabbage and red cabbage and upped the green cabbage because that is what I had (half of a huge green cabbage). This recipe was such a hit with my family that I only got a very small serving!
Friday, January 8, 2010
Light Baked Potato Salad - Dairy Free
1/4 c + 2 T TJ's light mayo
1 T white vinegar
1 T prepared yellow mustard
2 t sugar
22 oz baked potato, skin on, cold, diced
1 large rib celery, diced
fresh ground sea salt & fresh ground pepper to taste
Whisk together mayo, vinegar, mustard and sugar. Mix in potato and celery. Add salt & pepper to taste. Can eat right away but it is better chilled for 4-24 hours.
1/2 c = 1 pt
1 T white vinegar
1 T prepared yellow mustard
2 t sugar
22 oz baked potato, skin on, cold, diced
1 large rib celery, diced
fresh ground sea salt & fresh ground pepper to taste
Whisk together mayo, vinegar, mustard and sugar. Mix in potato and celery. Add salt & pepper to taste. Can eat right away but it is better chilled for 4-24 hours.
1/2 c = 1 pt
Friday, February 13, 2009
Good Seasons Copycat Recipe
3 tablespoons dried vegetables flakes
pinch dried parsley flakes
2 grinds sea salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 packets Splenda
approx 1/8 teaspoon fresh ground black pepper
2 teaspoons dry pectin
pinch ground oregano
Mix all ingredients together and store in a cool, dry place until use.
To make dressing add:
1/3 cup your choice of vinegar
1/4 cup water
1/3 cup olive oil
2 tablespoon flax oil
** This needs more work. It is an ok dressing but really tastes nothing like our beloved Good Seasons.
pinch dried parsley flakes
2 grinds sea salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 packets Splenda
approx 1/8 teaspoon fresh ground black pepper
2 teaspoons dry pectin
pinch ground oregano
Mix all ingredients together and store in a cool, dry place until use.
To make dressing add:
1/3 cup your choice of vinegar
1/4 cup water
1/3 cup olive oil
2 tablespoon flax oil
** This needs more work. It is an ok dressing but really tastes nothing like our beloved Good Seasons.
Friday, May 16, 2008
Spicy Ranch Dressing
INGREDIENTS
* 1 cup mayonnaise
* 1/2 cup sour cream
* 1 teaspoon dried chives
* 1 teaspoon dried parsley
* heaping 1/2 teaspoon dried dill weed
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/8 teaspoon salt
* 1/8 teaspoon ground black pepper
* heaping 1/2 teaspoon cumin
* heaping 1/2 teaspoon chili powder
* cayenne pepper taste
* juice of one lime
* milk to thin
Mix all ingredients together with a wisk. Add cayenne to taste and milk to thin as needed.
* 1 cup mayonnaise
* 1/2 cup sour cream
* 1 teaspoon dried chives
* 1 teaspoon dried parsley
* heaping 1/2 teaspoon dried dill weed
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/8 teaspoon salt
* 1/8 teaspoon ground black pepper
* heaping 1/2 teaspoon cumin
* heaping 1/2 teaspoon chili powder
* cayenne pepper taste
* juice of one lime
* milk to thin
Mix all ingredients together with a wisk. Add cayenne to taste and milk to thin as needed.
Tuesday, May 6, 2008
Asian Noodle Salad
This recipe is adapted from Pioneer Woman who adapted it from Jamie Oliver. However it ended up here, I am so glad it did! YUM!
1 package whole wheat fettuccine noodles , cooked, rinsed, and cooled
3/4 head sliced Napa cabbage, sliced thin
1/3 head sliced purple cabbage, sliced thin
1 bag baby spinach, sliced thin
1/2 red bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
1/2 orange bell pepper, sliced thin (if available)
1 16oz bag bean sprouts (also called “mung bean sprouts”)
4 sliced scallions
1 large English cucumber, partly peeled and sliced thin
LOTS of chopped cilantro—up to one bunch
DRESSING:
Juice of 2 lime
3/4 cup olive oil
3 cup sesame oil
3/4 cup light soy sauce
2/3 cup brown sugar (not packed)
1/3 cup fresh ginger, chopped
6 cloves chopped garlic
Mix veggies together in a large bowl.
Cook noodles - when they are done throw in the bean sprouts and stir around. Drain bean sprouts and noodles together.
Put dressing ingredients in blender and whirl until smooth.
Add noodles to veggies (I used about 2/3 of the noodle/bean sprout mix - saved the rest for another meal). Mix all together. Supply breath mints after the meal.
Note: Before mixing dressing and noodles/veggies I removed about 1/3 of the veggie/noodle mix and reserved for lunches tomorrow with reserved dressing.
I topped the salad with sliced cooked chicken breast to make a complete meal. Would be excellent with cubed tofu too.
Husband loved, DS2 loved, DS1 was not in love with it but ate it.
1 package whole wheat fettuccine noodles , cooked, rinsed, and cooled
3/4 head sliced Napa cabbage, sliced thin
1/3 head sliced purple cabbage, sliced thin
1 bag baby spinach, sliced thin
1/2 red bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
1/2 orange bell pepper, sliced thin (if available)
1 16oz bag bean sprouts (also called “mung bean sprouts”)
4 sliced scallions
1 large English cucumber, partly peeled and sliced thin
LOTS of chopped cilantro—up to one bunch
DRESSING:
Juice of 2 lime
3/4 cup olive oil
3 cup sesame oil
3/4 cup light soy sauce
2/3 cup brown sugar (not packed)
1/3 cup fresh ginger, chopped
6 cloves chopped garlic
Mix veggies together in a large bowl.
Cook noodles - when they are done throw in the bean sprouts and stir around. Drain bean sprouts and noodles together.
Put dressing ingredients in blender and whirl until smooth.
Add noodles to veggies (I used about 2/3 of the noodle/bean sprout mix - saved the rest for another meal). Mix all together. Supply breath mints after the meal.
Note: Before mixing dressing and noodles/veggies I removed about 1/3 of the veggie/noodle mix and reserved for lunches tomorrow with reserved dressing.
I topped the salad with sliced cooked chicken breast to make a complete meal. Would be excellent with cubed tofu too.
Husband loved, DS2 loved, DS1 was not in love with it but ate it.
Sunday, February 3, 2008
to try - the Voeller Dressing
THE VOELLER DRESSING
1 c. olive oil
3 T. Dijon mustard
2 T. Bragg’s™ Liquid Amino, tamari, or soy sauce
2 T. honey
2 T. lemon juice
1 T. thyme
1/2 t. pepper
This dressing stores very well in the refrigerator. The Voeller Dressing can also be served over pasta, potatoes,& vegetables
& can be used as vegetable dip. (Bragg’s™ is much better than soy sauce, & makes a big difference in flavor.)
makes about 1 1/2 c.
More of the Voeller’s healthy recipes can be found at www.thetwosisters.com
1 c. olive oil
3 T. Dijon mustard
2 T. Bragg’s™ Liquid Amino, tamari, or soy sauce
2 T. honey
2 T. lemon juice
1 T. thyme
1/2 t. pepper
This dressing stores very well in the refrigerator. The Voeller Dressing can also be served over pasta, potatoes,& vegetables
& can be used as vegetable dip. (Bragg’s™ is much better than soy sauce, & makes a big difference in flavor.)
makes about 1 1/2 c.
More of the Voeller’s healthy recipes can be found at www.thetwosisters.com
Monday, November 26, 2007
Chicken and Veggie Pasta Salad
Chicken and Veggie Pasta Salad
1 lb cooked whole wheat spaghetti, rinsed
half a roasted chicken, removed from bones and chopped (or 2 large chicken breasts)
6 roma tomatoes, seeds removed and then cut into thin wedges
1 English cucumber, half peeled and sliced thin
1.5 cups fresh baby spinach, chopped
Italian dressing (I used Good Seasons prepared with red wine vinegar)
cheese (used a shredded Italian blend, next time I will try mini mozzarella balls)
marinate cucumbers and tomatoes in Italian dressing 4-5 hours
before serving add all other ingredients to cucumbers and tomatoes and toss
Serves a crowd. I have varied the pasta shape, vegetables (artichokes, peppers, carrots, raw zucchini, celery and more) and omitted the chicken. This makes a great potluck dish or new mom dish.
1 lb cooked whole wheat spaghetti, rinsed
half a roasted chicken, removed from bones and chopped (or 2 large chicken breasts)
6 roma tomatoes, seeds removed and then cut into thin wedges
1 English cucumber, half peeled and sliced thin
1.5 cups fresh baby spinach, chopped
Italian dressing (I used Good Seasons prepared with red wine vinegar)
cheese (used a shredded Italian blend, next time I will try mini mozzarella balls)
marinate cucumbers and tomatoes in Italian dressing 4-5 hours
before serving add all other ingredients to cucumbers and tomatoes and toss
Serves a crowd. I have varied the pasta shape, vegetables (artichokes, peppers, carrots, raw zucchini, celery and more) and omitted the chicken. This makes a great potluck dish or new mom dish.
Chicken and Veggie Pasta Salad
Chicken and Veggie Pasta Salad
1 lb cooked whole wheat spaghetti, rinsed
half a roasted chicken, removed from bones and chopped (or 2 large chicken breasts)
6 roma tomatoes, seeds removed and then cut into thin wedges
1 English cucumber, half peeled and sliced thin
1.5 cups fresh baby spinach, chopped
Italian dressing (I used Good Seasons prepared with red wine vinegar)
cheese (used a shredded Italian blend, next time I will try mini mozzarella balls)
marinate cucumbers and tomatoes in Italian dressing 4-5 hours
before serving add all other ingredients to cucumbers and tomatoes and toss
Serves a crowd
1 lb cooked whole wheat spaghetti, rinsed
half a roasted chicken, removed from bones and chopped (or 2 large chicken breasts)
6 roma tomatoes, seeds removed and then cut into thin wedges
1 English cucumber, half peeled and sliced thin
1.5 cups fresh baby spinach, chopped
Italian dressing (I used Good Seasons prepared with red wine vinegar)
cheese (used a shredded Italian blend, next time I will try mini mozzarella balls)
marinate cucumbers and tomatoes in Italian dressing 4-5 hours
before serving add all other ingredients to cucumbers and tomatoes and toss
Serves a crowd
Easter Bunny's Pasta Salad
Easter Bunny's Pasta Salad
12 oz dried pasta, cooked and cooled
1 large carrot shredded
1 3.8 oz can sliced black olives
(celery if I had it)
5 chicken breast tenders, cooked, chopped and cooled
1 c mayo
2 T rice wine vinegar
1 t sugar
2 pinches salt
couple of grinds of fresh ground black pepper
Mix dressing ingredients together. Mix all other ingredients together. Mix everything together. chill. Eat. Yum.
12 oz dried pasta, cooked and cooled
1 large carrot shredded
1 3.8 oz can sliced black olives
(celery if I had it)
5 chicken breast tenders, cooked, chopped and cooled
1 c mayo
2 T rice wine vinegar
1 t sugar
2 pinches salt
couple of grinds of fresh ground black pepper
Mix dressing ingredients together. Mix all other ingredients together. Mix everything together. chill. Eat. Yum.
Cucumber Sunomo
Cucumber Sunomo
3 cucumbers
1 carrot
1/2 sheet nori (seaweed)
1/2 cup rice vinegar
2 tablespoons sugar
couple grinds sea salt
wash, peel (I peeled strips off using the zester), and slice thin the cucumbers
wash, peel and grate/zest the carrot
using kitchen sheers cut the nori in to teeny strips
mix vinegar and sugar together, add a couple grinds of salt
put everything together in a lidded container or dish - refrigerate for 2-3 hours - stir/toss/shake a few times
yum. Great with sushi rolls.
3 cucumbers
1 carrot
1/2 sheet nori (seaweed)
1/2 cup rice vinegar
2 tablespoons sugar
couple grinds sea salt
wash, peel (I peeled strips off using the zester), and slice thin the cucumbers
wash, peel and grate/zest the carrot
using kitchen sheers cut the nori in to teeny strips
mix vinegar and sugar together, add a couple grinds of salt
put everything together in a lidded container or dish - refrigerate for 2-3 hours - stir/toss/shake a few times
yum. Great with sushi rolls.
Fresh Broccoli Salad
Fresh Broccoli Salad
3-4 head of broccoli - washed and chopped/broken in to bite size pieces - I also peel and chop the stems
1/4-1/2 cup crumbled bacon (sometimes I cheat and use the already cooked real bacon bits in a bag from Costco - I just microwave them for a minute to get them crispy)
1/4 cup sunflower seeds
1/3-1/2 cup raisins or dried cranberries
1 cup mayo
1/2 cup sugar
3-4 tablespoons vinegar
mix mayo, sugar and vinegar together - toss with all other ingredients. Can serve immediately or chill and serve up to 48 hours later (gets softer with time).
We have been eating a lot of this salad this summer. It is yum!
3-4 head of broccoli - washed and chopped/broken in to bite size pieces - I also peel and chop the stems
1/4-1/2 cup crumbled bacon (sometimes I cheat and use the already cooked real bacon bits in a bag from Costco - I just microwave them for a minute to get them crispy)
1/4 cup sunflower seeds
1/3-1/2 cup raisins or dried cranberries
1 cup mayo
1/2 cup sugar
3-4 tablespoons vinegar
mix mayo, sugar and vinegar together - toss with all other ingredients. Can serve immediately or chill and serve up to 48 hours later (gets softer with time).
We have been eating a lot of this salad this summer. It is yum!
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