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Buffalo Chicken Chopped Salad

15 Jan

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I baked the chicken tenders and then poured Franks Red Hot Buffalo Sauce on them as usual.

OMG…

This chicken was so hot. I have no idea why it was this spicy.

So since I never throw out anything, I made a salad with tiny pieces of chopped chicken.

Two big handfuls of arugula

Two ribs of chopped celery

Four chopped scallions

One chopped avocado

Two tablespoons lime juice

Two to three tablespoons crumbled blue cheese

Two tablespoons chopped cilantro

Two chopped chicken tenders

Just layer everything and then toss

If you want your can add some blue cheese or ranch dressing

Add croutons for more crunch

The spiciness of the chicken was much more manageable in fact delicious.

I will make this often instead of a wrap or chicken wings.

 

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Steak Tip and Blue Cheese Salad

8 Jan

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I could eat this every night but I won’t.

Three big handfuls of a good organic spring mix.

1/2 sliced seedless cucumber

Four thin slices of red onion

1/3 cup balsamic dressing. Home made of corse.

1 pound of strip steak cut into one inch pieces

1/2 teaspoon Adobe seasoning

1/8 teaspoon garlic powder

1/4 teaspoon fresh grind black pepper

1/4 teaspoon salt

2 Tablespoons butter

One tablespoon olive oil

One medium onion, cut into four pieces and then separated.

1/3 to 1/2 cup crumbled blue cheese

Fresh chopped parsley for garnish

Sliced crusty French bread

Mix the spring mix, cucumber and onion together

Sprinkle the Adobe seasoning, garlic powder, salt, pepper and onion together

Heat a frying pan

Add the oil and one tablespoon butter and melt on high heat.

Add the meat and onion to the pan

Don’t touch it

If your pan is hot enough this should take only a couple of minutes.

Turn the meat over when you see a crust form  on the bottom

Cook for another minute  till medium rare.

Take off the heat and add the other tablespoon of butter to glaze the meat

Toss the salad with the dressing

Put several thin slices of bread on top of the salad

Pour the steak over the bread

Sprinkle with the blue cheese

Garnish with the parsley

 

 

 

 

 

 

 

 

 

Eggplant Salad

2 Nov

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Two clean slim washed eggplants cut into bite size cubes

One sliced onion

3 cloves chopped garlic

3 tablespoons oil

One lemon at least  1/3 of a cup of juice

One chopped fresh red pepper

1/2 cup fresh basil

1/2 cup fresh mint

3 teaspoons fresh oregano

One tablespoon honey

1/2 teaspoon red pepper flakes

1/2 to 1 teaspoon salt

Heat the oil and cook the onion, garlic and eggplant till it is almost soft about ten minutes. Stir fry often.

Add the red pepper, herbs, honey, salt and pepper.

Cook until the herbs are fragrant about another five minutes

Add the lemon juice

Let it come to room temperature.

Add 1/2 cup  olives and 1/2 cup French feta cheese.

Toss together.

Serve over arugula dressed with lemon and olive oil.

Drizzle with just a touch of good olive oil and another squeeze of lemon.

Serve as a salad, side dish or a sandwich in pita bread.

 

Shrimp and Vegetable Salad

20 Aug

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Salad can be anything but I decided to include everything.

I just get carried away when I am not following a recipe.

The vegetables are so good now that I couldn’t decide what to choose.

So, just get a pretty platter out and starting filling it.

I steamed almost everything.

Green beans, Brussel sprouts and edamame.

I did roast red peppers with oil and garlic.

I also stir fried zucchini.

Sliced a large cucumber

Boiled two pounds of shrimp, garnish with lemon slices.

Serve with cocktail sauce for the shrimp and a dijon vinegrette dressing for the vegetables.

 

 

Confetti Corn

13 Aug

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This is not my recipe.

It is the Barefoot Countess’s.

Her books are fabulous.

My friend Susanne made this and I had to come home and make it myself.

It’s almost too easy.

2 tablespoons oil

One medium chopped onion

One red or orange chopped pepper

2 tablespoons butter

The kernels from six ears of cooked corn

The recipe called for uncooked corn but I had leftover corn.

1 1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons chopped fresh basil and chives for garnish

Heat the oil and cook the onion and pepper till it is soft

Add the corn, salt, pepper and cook till warm.

Add the basil and chives

This is so good.

Thank you Ina.

My family loved it.

 

Roasted Tomatoes, Green Bean and Quinoa Salad

26 Jul

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4 cups chopped green beans

2 tablespoons oil

1/2 cup quinoa

2/3 cup water

1/4 teaspoon salt

4 cups grape tomatoes

4 cloves sliced garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

4 tablespoons oil

1/2 teaspoon garlic powder

4 tablespoons fresh lemon juice

4 tablespoons capers

3 tablespoons fresh chopped mint

3 tablespoons fresh chopped parsley

1 chopped fresh red pepper, optional

Boil about 6 cups of water

Season with one teaspoon salt

Add the green beans

Boil for two minutes then drain and rinse with cold water until the beans are cold.

Put the 2 tablespoons of oil in a pan on medium heat

Add the quinoa and brown slightly in the oil

Add the salt and water

Bring to a boil then a simmer with the cover on for ten minutes

Heat the oven to 450 degrees

Mix the tomatoes, oil, salt, pepper, garlic and garlic powder together

Place on a baking sheet and roast for about 15 minutes or until the tomatoes are blistered.

Mix the green beans, quinoa and the tomatoes with all the oil and tomato juice together

Put the capers, lemon juice, mint and parsley over everything

Toss and serve alone or with anything

This is too good to be healthy

You can add chopped red pepper, olives or any cheese.

This is my new favorite salad this week.

Can be made the day before serving then just tossed again before serving.

Grilled Pork Salad

18 Jul

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I made a pork loin on the grill and it was great but the leftover salad was better.

One boneless pork loin seasoned with just a little low sodium asian sauce

Sear the pork on medium high heat.

Take off the grill and place in an oven pan

Coat the top of the loin with several teaspoons of duck sauce.

Finish in the oven at 375 degrees till the sauce has melted and is sightly brown.

The pork should also be done to a medium well.

Let stand out of the oven for at least ten minutes before slicing..Now enjoy the pork with pilaf, broccoli and salad.

The next days make this salad.

Just layer different vegetables in a salad.

One small head of Romaine lettuce cut into bite size pieces.

One sliced yellow pepper

Six cut string beans. I used them raw but you can blanch them for a minute in hot water.

Four thin slices of a Vidalia onion

Two big handfuls of baby spinach

12 grape tomatoes

Four to six cups of sliced pork  because you have to taste when you cook so extra is good.

One tablespoon oil

One sliced garlic clove

One large sliced onion

1/2 cup honey Dijon vinegar salad dressing

Layer all the salad except the spinach.

Dress with the salad dressing

Add the spinach on top of the salad

Heat a skillet with the oil

Add the garlic and cook till soft

Add the sliced onion and cook till it is still crunchy

Add the meat and cook till it is hot

Season with hot pepper now if you like it spicy.

Pour the hot pork over the spinach in the salad so it wilts just a little

Chinese fried noodles can be added.

This is one of my go to leftover meals.