Super Foods Salad: Watermelon and Goat Cheese Arugula Salad
September 02, 2010
I wanted to make a great Labor Day salad, but wanted to include my favorite “super foods”. I tossed some fresh arugula with watermelon, blueberries, walnuts and goat cheese (I love Belle Chevre) and drizzled it with a little olive oil and balsamic vinegar. There you have it. Not only is this so beautiful to serve, but so healthy and incredibly delicious. Great for Labor Day or any day!
Watermelon and Goat Cheese Arugula Salad
Prep:
10 minutes
Yield:
4 to 6 servings
Ingredients
6 cups fresh arugula
2 cups cubed watermelon
111/3 cups blueberries
1/2 cup whole walnuts, toasted
1/2 cup crumbled goat cheese
Balsamic Vinegar and olive oil
Salt and pepper
2 cups cubed watermelon
111/3 cups blueberries
1/2 cup whole walnuts, toasted
1/2 cup crumbled goat cheese
Balsamic Vinegar and olive oil
Salt and pepper
Preparation
1. In a large mixing bowl, combine arugula, watermelon and blueberries. Sprinkle walnuts ands goat cheese over the top and toss gently. Drizzle with vinegar and oil; season with salt and pepper. Serve immediately.
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Summer Fest Easy Appetizer or Salad: Tomatoes with Basil Drizzle
August 24, 2010
I love serving fresh tomatoes this time of year instead of a salad. Since Summer Fest 2010 features tomatoes for its last week, I thought this was a perfect healthy and easy side dish or salad while tomatoes are at their peak. Add some thinly sliced mozzarella if you wish, or leave as is. This basil drizzle is also wonderful served over grilled chicken, steak, shrimp or pork. See Margaret and Away to Garden for more information on Summer Fest.
Fresh Tomatoes with Basil Drizzle
Prep:
10 minutes
Yield:
4 servings
Ingredients
2 cups packed fresh basil leaves
1/3 cup extra virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1 garlic clove
2 vine ripe red tomatoes, thinly sliced
2 yellow tomatoes, thinly sliced
1/3 cup extra virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1 garlic clove
2 vine ripe red tomatoes, thinly sliced
2 yellow tomatoes, thinly sliced
Preparation
1. In a blender or food processor, combine basil, olive oil, lemon juice, salt and garlic, blending until smooth. Drizzle over sliced tomatoes.
5 Responses to “Summer Fest Easy Appetizer or Salad: Tomatoes with Basil Drizzle”
Aimee @ Simple Bites says:
August, 25 2010at 08:26 am
Mmm, I am loving this summer fest theme! I actually have tons of basil to use up...so Lunch!
Here's what cooking in the tomato department over at Simple Bites:
Sow-Roasted Cherry Tomatoes!
http://www.simplebites.net/slow-roasted-cherry-tomatoes-a-simple-summer-appetizer/
14 Simple Ways to Enjoy Ripe Tomatoes:
http://www.simplebites.net/14-simple-ways-to-enjoy-ripe-tomatoes/
Enjoy!
marla {family fresh cooking} says:
August, 25 2010at 05:39 am
This is such a nice basil sauce to put over everything. I would enjoy it over fish, meats as well as these summer ripe tomatoes.
Here is my contribution to Summer Fest this week:
Bacon Guacamole Salsa
http://su.pr/1kaInH
Alison says:
August, 25 2010at 08:43 am
Yum! Nothing like keeping it simple to let the fresh flavors shine through.
Brett says:
August, 25 2010at 09:49 am
I love a simple, fresh dish. My first year w/ a little container garden and have another round of cherokee purple (I think that's what they're called) heirloom tomatoes coming in and fresh basil growing like crazy. We'll put this together when the tomatoes finish ripening.
Elizabeth says:
August, 26 2010at 11:53 am
I made this last night and it was incredible! Everyone was raving how simple but how fabulous it was!
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Cool and Fresh: Greek Chicken Salad and Ingredients, Inc. T-Shirt Give-Away
August 01, 2010
We have been eating a lot of cold dishes lately since it is beyond hot here in Alabama. I love trying new versions of chicken salad, and this Greek Chicken Salad is so easy and so flavorful. I used rotisserie chicken to make this recipe even easier. Serve on lettuce leaves or in a pita for a really simple main-dish.
T-Shirt Giveaway:
Enter for a chance to win an Ingredients, Inc. T-shirt by leaving a comment below telling me what’s your favorite cold-main dish and/or your favorite grilled cheese sandwich. I will select a random winner on Wednesday August 4th.
Greek Chicken Salad
Prep:
25 minutes
Yield:
4 servings
Ingredients
1/4 cup freshly squeezed lemon juice
1 clove garlic, minced
1/8 teaspoon freshly ground pepper
2 tablespoons olive oil
21/2 cups chopped cooked chicken
1/2 cup red bell pepper
1/2 cup green bell pepper
3 tablespoons sliced, pitted kalamata olives
3 tablespoons diced purple onion
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh Italian parsley
Lettuce and sliced tomatoes, optional
1 clove garlic, minced
1/8 teaspoon freshly ground pepper
2 tablespoons olive oil
21/2 cups chopped cooked chicken
1/2 cup red bell pepper
1/2 cup green bell pepper
3 tablespoons sliced, pitted kalamata olives
3 tablespoons diced purple onion
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh Italian parsley
Lettuce and sliced tomatoes, optional
Preparation
1. In a small bowl, whisk together lemon juice, garlic, pepper and olive oil. Set aside.
2. In a large bowl, combine chicken, bell peppers, olives and purple onion. Add feta and parsley, toss gently. Add dressing, toss to coat. Serve on lettuce leaves with tomatoes, if desired.
2. In a large bowl, combine chicken, bell peppers, olives and purple onion. Add feta and parsley, toss gently. Add dressing, toss to coat. Serve on lettuce leaves with tomatoes, if desired.
18 Responses to “Cool and Fresh: Greek Chicken Salad and Ingredients, Inc. T-Shirt Give-Away”
Amy Nabors says:
August, 01 2010at 07:30 pm
What a delicious looking chicken salad. My favorite cold dish is the Sassy Scotty chicken salad from The Chicken Salad Chick in Auburn. It's not very healthy so I have to limit myself but I love it. I'm not a big fan of grilled cheese though.
The Food Hunter says:
August, 01 2010at 09:05 pm
I love grilled chicken salads. Eat them for dinner at least once per week. Can't wait to try this one. Mmm...grilled cheese...American w/ tomato slices.
Kevin says:
August, 01 2010at 11:32 pm
Naengmyeon cold noodles make a great chilled main for the summer!
Angie says:
August, 02 2010at 11:06 am
Sliced Heirloom tomatoes, fresh mozzarella, drizzle of EVOO and balsamic vinegar, fresh basil and a little S&P-game on!!! Cant beat it for a fantastic, light summer supper! Add a chilled glass of chardonnay.........aaahhhhh.
Brett says:
August, 02 2010at 01:04 pm
My favorite cold dish is my wife's chicken salad sandwiches on croissants. I love the creamy, chunky chicken w/ the crunch of the celery and the sweetness of the grapes. Usually it's accompanied w/ a tomato and cuke salad. I think I like it so much because it was first served to me as a surprise picnic at a James Taylor concert. Whenever she plans something that is in any way outdoorsy, she mixes up a batch.
Julie Davis says:
August, 02 2010at 03:07 pm
I have been eating a ton of pasta with pesto and feta cheese.
Mimi Fowlkes says:
August, 02 2010at 06:26 pm
Fav grilled cheese: this one is easy!!! Here is how I build it: 2 slices 100% whole grain seeded wheat bread from publix (without a doubt the best store-bought bread in my area), 1 thin slice homegrown tomatoe, 1 icecream scoop of my "secret" pimento cheese(grated extra sharp cheddar and white cheddar-equal parts,chopped pimentoes, toasted and chopped pecans, a bit of grated onion,jalepeno and a dollop of mayo and cream cheese-all combined by hand. Spread half of cheese mix on one side, sandwich in the tomatoe and follow with the remainder on the other bread slice. Spray with olive oil pam and grill, panini style. OMG DEEElish!First time I have ever given out this pimento cheese recipe but you deserve it, Allison!
Margo says:
August, 03 2010at 02:44 pm
My favorite go-to recipe is a salad. But not just any salad. The lettuce must be romaine. The sunflower seeds must be roasted and the dressing must be Ceasar. Any other additions are optional, but it is good just like that. I'm excited to be entered in your contest!
LilSis says:
August, 03 2010at 05:37 pm
I love your recipe for this Greek Salad!
One of my favorites is a huge chopped Cobb salad loaded with grilled chicken, crispy bacon, sliced boiled eggs, chopped tomato, crumbled blue cheese and ripe avocado. Pure perfection!
Carrie Perialas says:
August, 02 2010at 10:33 am
My favorite summer dish is cucumbers, tomatoes, red onions and feta, sprinkled with red wine vinegar. Some days that's dinner!
Mimi Fowlkes says:
August, 02 2010at 06:18 pm
Fav cold main dish: thai chicken salad made with cellophane noodles, ginger and cilantro (published on my own Facebook Page called Meri's cafe. Allison, you can request to be my facebook friend and find the recipe! I made your pork w/ peach salsa last night for 6 in my neighborhood. Paired it with: your boursin-tomato bites for app, corn custard, roasted asparagus and fennel, and finally frozen lemon-pecan meringue pie. It was a great menu and I will use it again in the mountains of Highland, NC next weekend! I really want your t-shirt AND your cookbook. PLEASE keep up the great work!
Tonya says:
August, 03 2010at 06:47 am
My 13 year old aspiring chef daughter has perfected Summer Pasta.. tomatoes and basil from the garden with fresh mozzarella, olive oil, garlic, and penne pasta. She makes it constantly and it is heaven!
Dana says:
August, 02 2010at 07:03 pm
I love a good salad topped with grilled chicken on top. Throw some celery, feta and fresh strawberries on it and I am in Heaven.
Wished I lived in your house so I could try all of these recipes!! I would love to be a taste tester.
Nancy says:
August, 04 2010at 08:23 pm
This looks awesome and healthy. Thanks for sharing.
Christine says:
August, 02 2010at 09:49 am
You hit upon my favorite cold summer dish -- a Greek salad! When I have stuffed grape leaves on hand, I love to make a 'platter' with the salad, add warm pita bread for dipping/scooping, black olives, hard-boiled egg, and cheese chunks too. Of course, if we have hummus or falafel, that makes it perfect!
Angie says:
August, 02 2010at 09:12 am
Chicken salad and fruit. Love, love in the summer time and any time really!!!! I like a plain ol' grilled cheese on good white bread. Some times I add ham or turkey!!!
Elizabeth says:
August, 02 2010at 08:52 am
I really like cabbage salads and pasta salads in the summer! Grilled cheese is great anytime!
marla {family fresh cooking} says:
August, 02 2010at 09:02 am
Alison, this is a great summer salad. My favorite too is a greek chicken salad with feta:
http://www.familyfreshcooking.com/2010/06/03/greek-salad-with-sundried-tomatoes-feta-and-olives/
Love grilled cheese as well!!
Your giveaway rocks! Sign me up :)
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Crisp, Fresh and Flavorful: Basil-Citrus Shrimp Salad
July 21, 2010
I’m on a main-dish salad kick this week since it’s so hot outside. I’m also so busy developing and testing recipes for a Christmas project for a major brand. It is so fun to think about Christmas and smell holiday dishes cooking in my kitchen in July. Testing heavier recipes for work makes me want something really light and healthy for dinner. This recipe is one of my favorites for this time of year. I love the freshness of grapefruit, oranges and basil served with the shrimp. When I make this, it’s gone within minutes. It’s very low in carbs, fat, calories and gluten-free.
Basil-Citrus Shrimp Salad
Prep:
20 minutes
Cook:
5 minutes
Yield:
4 to 6 servings
Ingredients
1 1/2 pounds unpeeled, medium-size shrimp (*Frozen shrimp, thawed may be used)
2 tablespoons diced shallots or purple onion
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground pepper
6 cups romaine lettuce leaves
1 cup pink grapefruit sections (about 1 large)
1 cup orange sections (about 1 large)
3 tablespoons chopped fresh basil
2 tablespoons diced shallots or purple onion
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground pepper
6 cups romaine lettuce leaves
1 cup pink grapefruit sections (about 1 large)
1 cup orange sections (about 1 large)
3 tablespoons chopped fresh basil
Preparation
1. Bring 11/2 quarts water to boiling. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel, devein, remove tails and chill.
2. In a large bowl combine shallots, lemon juice, Dijon and pepper. Add shrimp; tossing gently to coat.
3. Line a large serving bowl or platter with lettuce leaves and spoon shrimp in center. Add grapefruit and oranges; top with fresh basil.
2. In a large bowl combine shallots, lemon juice, Dijon and pepper. Add shrimp; tossing gently to coat.
3. Line a large serving bowl or platter with lettuce leaves and spoon shrimp in center. Add grapefruit and oranges; top with fresh basil.
2 Responses to “Crisp, Fresh and Flavorful: Basil-Citrus Shrimp Salad”
marla (family fresh cooking) says:
July, 21 2010at 08:47 am
Great addition of citrus in this salad. I usually have salads for lunch, will add this one to the menu! xo
Margo says:
July, 22 2010at 12:43 pm
This salad sounds refreshing. I'm having such fun collecting citrus recipes today - everyone has such great ideas. So when I make those scandalous citrus cupcakes, I can know that I have saved up come calories by eating this salad. Sounds like a win-win to me.
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Good For You Weeknight Recipe: Healthy Taco Salad
July 18, 2010
People ask me all of the time for healthier versions of recipes, and this is one of my all-time favorite main-dish salads. This Healthy Taco Salad recipe has only 184 calories, 4 grams of fat and 19 carbohydrates per serving. It’s so easy starting with a homemade taco seasoning blend for the beef and homemade baked corn tortilla strips. This recipe can also be gluten-free substituting gluten-free tortillas and gluten-free salsa. Enjoy for a simple, healthy weeknight dinner.
Healthy Taco Salad
Prep:
20 minutes
Cook:
25 minutes
Yield:
4 servings
Ingredients
3 (6-inch) corn tortillas
Cooking spray
11/4 teaspoon paprika, divided
3/4 pound extra lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 cup water
6 cups iceberg lettuce
3 Roma tomatoes, chopped
1/2 cup chopped red onion
1/2 cup salsa
4 tablespoons nonfat Greek yogurt
Avocado (optional)
For Gluten-free option, purchase gluten-free tortillas and gluten-salsa
Cooking spray
11/4 teaspoon paprika, divided
3/4 pound extra lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 cup water
6 cups iceberg lettuce
3 Roma tomatoes, chopped
1/2 cup chopped red onion
1/2 cup salsa
4 tablespoons nonfat Greek yogurt
Avocado (optional)
For Gluten-free option, purchase gluten-free tortillas and gluten-salsa
Preparation
1. Preheat oven to 350°F. Cut each tortilla into 8 wedges and arrange wedges in a single layer on a baking sheet. Coat wedges with cooking spray and sprinkle with 1/4 teaspoon paprika. Bake 15 minutes or until lightly browned and crisp. Let cool.
2. In a large nonstick skillet, cook beef over medium-high heat until browned, stirring to crumble. Stir in chili powder, remaining paprika, cumin, garlic powder and salt, mixing well. Add 1/2 cup water. Reduce heat, and simmer 5 minutes, stirring occasionally or until water has evaporated.
3. On each of 4 individual serving plates, arrange lettuce. Top evenly with ground beef, tomatoes, onion and tortilla wedges. Top with salsa, Greek yogurt, and avocado, if desired.
2. In a large nonstick skillet, cook beef over medium-high heat until browned, stirring to crumble. Stir in chili powder, remaining paprika, cumin, garlic powder and salt, mixing well. Add 1/2 cup water. Reduce heat, and simmer 5 minutes, stirring occasionally or until water has evaporated.
3. On each of 4 individual serving plates, arrange lettuce. Top evenly with ground beef, tomatoes, onion and tortilla wedges. Top with salsa, Greek yogurt, and avocado, if desired.
5 Responses to “Good For You Weeknight Recipe: Healthy Taco Salad”
Alison Lewis says:
July, 19 2010at 09:20 am
Thanks be sure to check out http://quickmealhelp.com and http://healthymomskitchen.com
marla (family fresh cooking) says:
July, 20 2010at 09:26 am
Yes, this is the perfect healthy taco. We love non fat greek yogurt for everything over here. xo
Alison Lewis says:
July, 20 2010at 09:29 am
Thanks! Be sure to check out Marla's awasome blog at http://familyfreshcooking.com
Christine says:
July, 19 2010at 09:12 am
Thanks so much for the idea -- we're going to have this tonight for dinner. We have a biz day and I was just thinking 'what to make' when your email popped into my inbox! Sounds delish!
Nisha says:
July, 18 2010at 03:54 pm
Hey Alison, this looks fabulous! I'm not a huge fan of ground beef, but I love taco salad. This is going on the menu plan next week. Thanks :)
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Weeknight Summer Dinner in a Pinch: Steak Fajita Salad
July 05, 2010
Since summer began, things seem (and are) busier than ever. Trying to work at home with 3 kids is always a challenge. Some days, dinnertime becomes a last minute thought. This recipe for Steak Fajita Salad is one of my “in a pinch” recipes. My kids love these, and they wrap the steak and vegetables in flour tortillas. I serve mine over lettuce (trying to skip the carbs). I dollop mine with nonfat Greek yogurt for some extra protein and a great substitute for sour cream.
Note: for the Fajitas seasoning, I used McCormick.
Fajita Steak Salad
Prep:
20 minutes
Cook:
7 minutes
Yield:
4 to 6 servings
Ingredients
13/4 pound hanger steak, cut into 1-inch pieces
4 tablespoons fresh lime juice
1/2 (1.12-ounce) package fajitas seasoning
6 cups romaine lettuce leaves
1 cup each thinly sliced red and green peppers
1 large tomato, sliced
1/2 purple onion, thinly sliced
1 (15-ounce) can black beans, rinsed and drained
Greek Yogurt or light sour cream, salsa, chopped fresh cilantro
4 tablespoons fresh lime juice
1/2 (1.12-ounce) package fajitas seasoning
6 cups romaine lettuce leaves
1 cup each thinly sliced red and green peppers
1 large tomato, sliced
1/2 purple onion, thinly sliced
1 (15-ounce) can black beans, rinsed and drained
Greek Yogurt or light sour cream, salsa, chopped fresh cilantro
Preparation
1. Place steak in a large shallow dish. Drizzle lime juice over steak and sprinkle evenly with fajita seasoning; let stand at least 15 minutes, tossing occasionally. If you have time, cover and marinate in the refrigerator up to 8 hours.
2. Heat a large nonstick skillet over medium-high heat. Cook steak 5 to 7 minutes, stirring often until beef is browned. Add peppers, tomatoes and onion and cook over medium-high heat 3 minutes or until tender.
3. Serve steak and vegetables over lettuce leaves (or flour tortillas). Top with black beans and desired toppings. Serve immediately.
2. Heat a large nonstick skillet over medium-high heat. Cook steak 5 to 7 minutes, stirring often until beef is browned. Add peppers, tomatoes and onion and cook over medium-high heat 3 minutes or until tender.
3. Serve steak and vegetables over lettuce leaves (or flour tortillas). Top with black beans and desired toppings. Serve immediately.
4 Responses to “Weeknight Summer Dinner in a Pinch: Steak Fajita Salad”
Heather says:
July, 06 2010at 06:44 pm
Are there other names for "hanger" steak? London broil?
Cookin' Canuck says:
July, 06 2010at 01:11 pm
I love this kind of quick meal. Summertime, while I love being able to spend more time with the kids, definitely makes dinner prep more challenging.
Jon Lewis says:
July, 06 2010at 09:10 am
It worked great with Hanger Steak. The kids ate every bit.
Christine says:
July, 06 2010at 11:08 am
Yum, this sounds easy and delish -- my favorite kind of meal! Summer has been so busy here too (doesn't it get crazy working from home?!). Thanks for the great dinner salad!
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Super Easy 15 Minute Summer Cole Slaw
July 03, 2010
I’m cooking ribs and coleslaw for the 4th of July at my house today since I’m heading to the lake tomorrow. I wanted to make a really easy, but delicious, light coleslaw. I had a great idea that made my life oh so simple. Recently, I bought some new spices from Penzeys, (when I went to get a present for someone else-you know how that goes). I tried the “Country French Vinaigrette” dry spice mix which works great in this 15 Minute Summer Coleslaw. This recipe was a huge hit with everyone, including the kids.
Note: In Birmingham, Alabama, the Penzeys is located in Homewood.
15 Minute Summer Coleslaw
Prep:
15 minutes
Yield:
6 to 8 servings
Ingredients
2 tablespoons "Country French Vinaigrette dry spices (from Penzeys)
2 tablespoons water
1/4 cup red wine vinegar
1/4 to 1/3 cup olive oil
1 (16-ounce) package shredded coleslaw (green and red cabbage)
1 cup shredded carrots
1/2 cup each diced red and green bell pepper
1/2 cup thinly sliced radishes
2 tablespoons water
1/4 cup red wine vinegar
1/4 to 1/3 cup olive oil
1 (16-ounce) package shredded coleslaw (green and red cabbage)
1 cup shredded carrots
1/2 cup each diced red and green bell pepper
1/2 cup thinly sliced radishes
Preparation
1. In a small bowl, combine spice mix and water; let stand 5 minutes. Whisk in red wine vinegar and olive oil, mixing well.
2. Combine slaw, carrots, bell pepper and radishes, tossing well. Add vinaigrette, mixing well. Cover and chill at least 2 hours.
2. Combine slaw, carrots, bell pepper and radishes, tossing well. Add vinaigrette, mixing well. Cover and chill at least 2 hours.
3 Responses to “Super Easy 15 Minute Summer Cole Slaw”
Jon Lewis says:
July, 05 2010at 12:57 pm
This was amazingly simple and tasty. Surprising from a prepared spice. Now, if we can only find the perfect spice rack.
Christine says:
July, 06 2010at 11:02 am
Yum, this sounds easy and delish -- my favorite kind of meal! Summer has been so busy here too (doesn't it get crazy working from home?!). Thanks for the great dinner salad!
Christine says:
July, 06 2010at 11:04 am
Hmmm, I meant to leave the comment above on your Steak Fajita Salad -- sorry, not sure how to edit ...? My daughter and I *love* coleslaw and are looking forward to trying this one too!
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Incredible Pasta Salad: Vegetarian Pasta Salad
June 23, 2010
My kids love pasta salad, and always request it. This week my daughter, Leigh, and I threw this together. It was so delicious, fresh, healthy and gone in about 10 minutes. The photo got rave reviews on twitter and facebook when I posted it. Everyone was begging for the recipe. Here it is just in time for summer. It’s a cool and light idea when it’s so warm outside. Feel free to add cooked or grilled chicken if you like.
For the Sun-Dried tomatoes, I love “California Sun Dry Tomatoes” that come already julienne- cut.
Vegetarian Pasta Salad
Prep:
20 minutes
Cook:
10 minutes
Yield:
6 servings
Ingredients
8 ounces uncooked rotini (corkscrew pasta) noodles
1/2 each red, green and yellow bell pepper, diced
1/2 cup julienne-cut sun-dried tomatoes packed in oil
3 tablespoons chopped fresh basil
1/3 cup freshly grated Parmesan cheese (I used Parmigiano Reggiano)
1/4 cup balsamic vinegar
1 to 2 tablespoons white wine vinegar
2 to 3 tablespoons oil from sun-dried tomatoes
Sea salt, freshly ground pepper to taste
1/2 each red, green and yellow bell pepper, diced
1/2 cup julienne-cut sun-dried tomatoes packed in oil
3 tablespoons chopped fresh basil
1/3 cup freshly grated Parmesan cheese (I used Parmigiano Reggiano)
1/4 cup balsamic vinegar
1 to 2 tablespoons white wine vinegar
2 to 3 tablespoons oil from sun-dried tomatoes
Sea salt, freshly ground pepper to taste
Preparation
1. Cook pasta according to package directions; drain and rinse with cold water. Set aside and let cool.
2. Combine pasta, and remaining ingredients in a large serving bowl, mixing well. Add salt and pepper to taste. Chill at least 30 minutes.
2. Combine pasta, and remaining ingredients in a large serving bowl, mixing well. Add salt and pepper to taste. Chill at least 30 minutes.
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Healthy Protein-Packed Salad: Edamame-Corn Salad
June 14, 2010
Edamame have become increasingly popular, and my kids honestly love them. Edamame is an excellent source of low-calorie protein, fiber and even iron. This recipe for Edamame-Corn Salad is so light and wonderful using fresh ingredients such as corn, tomatoes, fresh basil and chives. It’s so easy to prepare, but you might want to double it. It goes really fast!
By the way, the incredible pottery in this photo is my absolute favorite from Earthborn Pottery. If you live in Alabama, it can be purchased at The Cook Store in Mountain Brook.
Edamame-Corn Salad
Prep:
20 minutes
Yield:
4 servings
Ingredients
12 oz fresh or frozen shelled edamame (about 2 cups), thawed, cooked and cooled
2 ears fresh corn kernels, cooked and cut off ears (about 1/2 cup)
1 cup chopped fresh tomato
2 tablespoons chopped fresh chives
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
3/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped fresh basil leaves
2 ears fresh corn kernels, cooked and cut off ears (about 1/2 cup)
1 cup chopped fresh tomato
2 tablespoons chopped fresh chives
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
3/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped fresh basil leaves
Preparation
1. Combine edamame, corn, tomatoes, chives, garlic, vinegar, olive oil, salt and pepper in a large bowl, mixing well. Chill at least 30 minutes. Top with basil before serving, tossing gently.
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Oh So Easy Family Favorite: Tortellini, Chicken and Feta Salad
May 18, 2010
It means so much to me when people tell me how much they love my site (so to those of you who tell me that, thank you!) I ran into my friend, Adelaide, at my daughter’s recital a week or so ago, and she told me how she told her entire tennis team about me, and how they are all now subscribing and cooking from my blog. She even gave me an idea for a recipe that she and her good friend, Sissy Bice, had made. She showed me a photo on her phone that Sissy took of the finished dish. It seems I’m not only giving recipes and ideas, but I’m inspiring friends to be creative. I couldn’t wait to make this Tortellini, Chicken and Feta Salad for my family because these are all ingredients that they love. This recipe is so easy. Feel free to steam or blanch the asparagus and use feta or goat cheese. I love using rotisserie chicken as it makes dinner a snap. Thanks again to Adelaide and Sissy. Hope more of you will share ideas soon, Alison
Tortellini, Chicken and Feta Salad
Prep:
20 minutes
Cook:
9 minutes
Yield:
4 servings
Ingredients
1 bunch asparagus, trimmed
1 (9-ounce) package whole wheat tortellini
2 cups chopped, cooked chicken (1 rotisserie chicken)
1 (12-ounce) package mixed salad greens
1 cucumber, sliced
2 roma tomatoes, sliced
1/3 cup chopped fresh basil
1/3 cup reduced-fat crumbled feta cheese
1/4 teaspoon freshly ground pepper
Balsamic vinegar and olive oil
Pine nuts, toasted (optional)
1 (9-ounce) package whole wheat tortellini
2 cups chopped, cooked chicken (1 rotisserie chicken)
1 (12-ounce) package mixed salad greens
1 cucumber, sliced
2 roma tomatoes, sliced
1/3 cup chopped fresh basil
1/3 cup reduced-fat crumbled feta cheese
1/4 teaspoon freshly ground pepper
Balsamic vinegar and olive oil
Pine nuts, toasted (optional)
Preparation
1. Preheat oven to 350F. Place asparagus on a lightly greased baking sheet. Season with sea salt, if desired. Bake 6 to 8 minutes or until tender and crisp; refrigerate and set aside.
2. Cook tortellini according to package directions; drain and let cool.
3. Top lettuce with chicken, tortellini, cucumber, tomato, basil and feta. Drizzle with vinegar and oil and season with pepper to taste. Top with pine nuts, if desired.
2. Cook tortellini according to package directions; drain and let cool.
3. Top lettuce with chicken, tortellini, cucumber, tomato, basil and feta. Drizzle with vinegar and oil and season with pepper to taste. Top with pine nuts, if desired.
One Response to “Oh So Easy Family Favorite: Tortellini, Chicken and Feta Salad”
natalie says:
May, 19 2010at 10:12 am
would love to see some new main course dinner recipes. thanks! nat