Category: Salads and Dressings


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Fresh Market had a sale on some interesting looking artisan salad mixes from Canterbury Naturals.  I bought the orzo cucumber one and it was yummy.  It’s a little higher in sodium than I like (370 mg  per 1/2 cup serving) so I will make my own from scratch next time!

1 Package Canterbury Naturals Orzo Cucumber Salad Mix (it contains whole wheat orzo, garlic, carrots, onion, bell pepper, and celery and a yummy dressing mix)

2 cucumbers, cubed

8 campari tomatoes, cut into quarters

1 can garbanzo beans, drained

2 Tbsp. Panera Tangerine Honey Dressing (too sweet by itself, but nice mixed with the dressing in the salad mix)

Cook orzo veggie mixture for 10 minutes, drain and rinse well.

Prepare dressing pursuant to directions on the package (you add olive oil and water).  Add in tangerine dressing.

Gently fold in tomatoes, cucumber, and garbanzo beans.

Everyone had seconds and some even thirds!  I can’t wait to try this from scratch!

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I had leftover corn, black bean salad, but not quite enough for a side.  I cooked brown rice in the crock pot over night and mixed it in to make a yummy salad.

Corn and Black Bean Salad:

1 1/2 c. roasted corn

1 can great northern beans, rinsed and drained

1 can black beans, rinsed and drained

1/2 c finely chopped sweet onion

Dressing:

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice, from 1-2 limes
  • 2 tablespoons honey
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1 large garlic clove, roughly chopped
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tsp. chopped jalapeno pepper

 

Combine corn, beans and onion.  Toss with dressing.  Refrigerate at least overnight.

In the morning, stir in the cooked brown rice.  Refrigerate for the day.

I served this with some chicken and a salad bar.

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4 C. cooked cous cous

1 package sugar snap peas, cut in 1 inch pieces

1 pint variety grape, cherry, or mini heirloom tomatoes, cut in half

1/4 c. ginger sesame dressing

I happened to have leftover cous cous.  It was time for another salad for the hot days of Florida summer!  I had sugar snap peas and tomatoes on hand, and thought, why not?

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I cut the sugar snap peas into 1 inch pieces

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I combined with delicious, colorful tomatoes.

The kids loved this.  This recipe is a keeper!

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2 lb. sausage, sliced and lightly browned.  I used 1 lb. jalapeno cheddar and 1 lb. smoked turkey

4 packets Minute Rice Multigrain Medley

Minute Multi-Grain Medley

1 package Dole Chopped Salad Kit

ChoppedSunflowerCrunch304x304

1 pint yellow grape tomatoes

1/2 c. Hidden Valley Mango Chipotle Dressing

Mango-Chipotle

Cook multigrain medley according to directions.

Meanwhile, slice and brown sausage in saute pan.

Combine sausage with chopped salad kit.

Fold in cooked multigrain medley.

Stir in Mango Chipotle Dressing.

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1 large Florida avocado
2 medium yellow tomatoes (or any tomatoes you love the flavor of!)
6 campari tomatoes
fresh mozzarealla
1/4 c. pesto (we really like Kirkland’s brand)

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Cube avocado, and tomatoes.

Tear pieces of fresh mozzarella into it to taste (I used about 2 oz)

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Mix gently and add in pesto.

Garnish with Parmesan cheese.

We love love love this salad and so did our vegetarian friend Beth who was over.

I served the chicken thighs that I had cooked last night (I chopped it, heated it in the skilled and melted mozzarella on it before serving)

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and Buitoni linguini with butter, pesto and Parmesan.

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A hit with everyone!

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There is something to be said with stocking your pantry and fridge with items that are versatile and healthy.   I had some leftover chopped veggies and garbanzo beans from tortellini salad night, and a chop salad in the fridge, and someone had given me some tofurkey ‘sausage’ that I wanted to try,

1 package Dole chopped salad

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1 package Tofurkey spinach pesto sausage

SpinachPestoBlackSleeve-300

1 small bottle yogurt garlic dressing

Yogurt dressing

2 pouches Seeds of Change red quinoa and brown rice

seeds-of-change-quinoa-and-brown-rice

I sliced and browned the tofurkey in a skillet.  I did not heat up the quinoa, as it is fully cooked already.

I just tossed everything in a bowl with some garbanzo beans and put it in the fridge until everyone was ready to eat.

I put out the leftover sliced black olives and red peppers for those who like them!

I was a little concerned that it was just too easy, but it was delicious.  I can just imagine how amazing it could be on a day when I’m in the mood to make up fresh quinoa instead of going with the convenience stuff.

 

 

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2 packages frozen cheese tortellini, cooked and cooled down

1 bottle italian dressing (or other dressing of your choice)

cucumber

red pepper

garbanzo beans

black olives

tomato

I cooked the tortellini and put it in a bowl with the dressing.  The veggies were cut up and put into tupperware for ease of storage of whatever was left.  We also had yesterday’s chicken salad on lettuce wraps or bread.

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The good thing is, the veggies can be used in a salad another night and won’t be all soggy from the dressing!  Not everyone likes the same stuff, so giving the kids their choice of toppings works great.

I had a long day of food preparation – making two different types of meatballs and freezing them.

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I also cooked some Italian hot sausage and chorizo,

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chopped them up in the food processor

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and put into ziplock bags and froze for future use.

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We are all seriously hooked on Quinoa salad.  So healthy and yummy and so many variations.

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3 C. cooked quinoa

1 large apple chopped

1 Dole Chopped Salad (Sunflower Crunch)  Extra yummy!

ChoppedSunflowerCrunch304x304

1 C. creamy blue cheese or vidalia onion dressing

2 Tbsp. dijon mustard

2 Tbsp. white wine vinegar

3 Tbsp. oil (I used hazelnut, but anything with good flavor will do)

2 tsp. salt

Gorgonzola crumbles to top salad

 

Mix quinoa and chopped salad kit ingredients.  Add dressing, vinegar, oil, salt and mustard.  Blend.  Add in chopped apples.

This was our favorite quinoa salad so far!  So many endless varieties.

 

The chopped salad kits are great because they make a variety of veggies that are already prepared easy to add in to cooked quinoa!  Our local market puts them on BOGO sale regularly, so I always grab a few when they are on sale, and still buy them even when they are not!

Quinoa Salad with Chick Peas and Chopped Veggies

4 C. cooked Quinoa
1 can chick peas, drained
2 C. chopped veggies. (I used Dole Chop Salad Kit, but skipped the tortilla strips and dressing that come with the kit) that had Green Cabbage, Red Cabbage, Romaine, Kale, Carrots, and Green Onions)
1 C. dressing of choice (I used Greek Vinaigrette and creamy blue cheese (bottom of the bottles!) that I mixed with dill mustard, vinegar and sugar)

Toss all together. Refrigerate 30 minutes before serving.

Ginger Lime Chicken Salad from Betty Crocker

1/4 cup fat-free or low-fat plain yogurt
2 tablespoons lime juice
2 teaspoons grated fresh ginger
2 cups chopped, cooked chicken breast or turkey (you know how I always cook and freeze portions of chicken for times like this!)
1 cup snow pea pods, long-bias cut
2 stalks celery, thinly sliced (about 1 cup)
1 tablespoon very thinly sliced red onion

Combine yogurt, lime juice, and ginger in a medium bowl. Add chicken, stirring to coat. Cover and chill for at least 30 minutes. Toss pea pods, celery, and onion together. Place on plate or large shallow bowl and top with chicken mixture.
This recipe was from Better Homes and Gardens.
I forgot to take a picture and could kick myself because it was as pretty as it was delicious!
I borrowed their picture.

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