Asian Chicken Salad

This salad is light and delicious.  The dressing gets a little bite of spiciness from the dressing.  I added a few egg rolls on the side of each salad plate.

This recipe makes 2 large dinner salads.

1/2 head of Napa cabbage, cut into thin strips
1 large carrot, diced
2 c. Snow peas, cut into bite size pieces
2 green onion, cut into slices
1 chicken breast, cut into thin strips
2 c. Crunchy chow mein noodles
Frozen egg rolls

Dressing
1/3 c. Rice vinegar
2 T. Soy sauce
3 T. Canola oil
3 T. Sesame oil
1 T. Grated fresh ginger
1 T. Sugar

Pour 1/4 c. Dressing over raw chicken strips and let sit for 10 minutes.  Cook chicken until no longer pink and well done.  Divide all ingredients between two large salad bowls, with noodles on top. If desired, cook some frozen egg rolls and place on sides of bowls of salad.

Lemony Tortellini Spinach Salad

This is a wonderful summertime dinner for those evenings that you don’t want to heat up the kitchen with a lot of cooking.  The recipe is a meatless salad, but I chose to add some shrimp.  This is great served with a nice bread on the side.  This makes 2 large salads.


 6. oz. tortellini
3 cups of fresh spinach
1/4 c. Diced or sliced red onion
10 cherry tomatoes
Italian salad dressing-store bought
1 lemon
1 c. Cheese—Parmesan or feta or your choice
10 large shrimp (optional)

Cook tortellini according to package directions.   If you are using dried tortellini you will put it in boiling water for 14-15 minutes.  Fresh will take less time.  Drain tortellini and rinse with cold water to cool and stop cooking.  Divide spinach into two bowls.  Divide tortellini and place on top of the spinach.  Sprinkle onions and cheese onto the salad.  Divide cherry tomatoes between the two bowls. Zest 1/2 of the lemon over one bowl, then zest the other half of the lemon over the other bowl.  Cut lemon in half and squeeze one half over each bowl.  Add shrimp if desired.

Thrill of the Grill Pasta Salad

This is another recipe from the Looneyspoons cookbook.  If you are barbecuing you can grill your vegetables with your main dish and then just mix them into the salad.

2 red peppers, cut into large chunks
1 zucchini, sliced
1 onion,sliced
1 portobello mushroom, cut into large chunks
2 c. Pasta. Use rotini, macaroni, cavatelli, your choice
2 T.olive oil
Dressing
3 T. Olive oil
3-4 T. Balsamic vinegar
2 T. Lemon juice
1 t. Dijon mustard
1 clove garlic, minced
1/2 c. Cheese.  Use feta, Parmesan, or goat cheese
1/3 c. Fresh basil
Place all vegetables in a bowl.  Sprinkle with olive oil. Grill in a basket for 15 minutes.
Cook pasta. Drain.  Mix with dressing, cheese and vegetables.  Chop basil and add on top.

Chinese Chicken Salad

This is a great dinner salad for those nights you want to eat your veggies!

1 head napa cabbage, sliced into thin strips
3 carrots, diced
2 c. snow peas, cut in pieces
2 c. shelled edamame beans
3 green onions, sliced
1 pkg. won ton strips
1 breast chicken, cooked and shredded
Combine all salad ingredients in a large bowl.  Mix with dressing.

Dressing:
2/3 c. rice vinegar
1/2 c. canola oil
2 T. sesame oil
4 T. soy sauce
2 T. sugar
1 T. diced fresh ginger
2 cloves garlic, minced
Whisk together well.

Chimichurri Steak Salad

This is a wonderful warm weather dinner-perfect for eating out on the deck, or wherever you may be.
The salad is easily complimented by some fresh bread-either homemade or from the store.  I made a loaf of Artisan Olive, Parmesan and Sun Dried Tomato bread with it.

Enough salad greens for 2
2 hard boiled eggs
10 spears of asparagus
2 beets, cooked (I get mine in the produce aisle)
2 radishes, sliced
2 sirloin steaks

Put green on serving plates.  Place eggs, radishes and beets around edges of greens.  Cook the asparagus in boiling water for 4 minutes.  Cool and place on the edge of the greens.  Grill the steak, cut in slices and place in the middle of the greens.  Top the steak with some of the chimichurri sauce.

chimichurri sauce:
1 c. cilantro leaves
2 T. olive oil
2 T. red wine vinegar
2 T. lime juice
1 clove of garlic

Combine all ingredients in a food processor until smooth.

Edamame Quinoa Salad

This is a delightful salad-good for a light lunch or as an accompaniment to a nice gyro.  Thanks to the quinoa it is full of protein and nutrition.

2 c. edamame, shelled
1 c. corn
1 1/2 c. cooked cooled quinoa
2-3 green onions, sliced
1 red pepper, diced
2 T. chopped fresh parsley
2 T. olive oil
3 T. lemon juice
1/4 t. garlic powder
1/4 t. thyme
Boil the edamame and corn, then drain.  Cool.  Combine the edamame, corn, quinoa, onions, pepper, and parsley.  Whisk together the oil, lemon, garlic and thyme.  Pour over the quinoa mixture and stir well.

Lemon Penne Mediterranean Salad

When spring arrives, it starts becoming salad time for dinner in our house.  Tonight on the menu is a nice light salad with just enough ingredients to make it filling and full of flavor.  If you want to add protein you can always add some grilled shrimp or chicken.  If you don't like goat cheese, feta cheese will also work nicely.

6 oz. penne pasta, cooked and drained, then cooled
2 c. asparagus, steamed and cooled
2 c. spinach leaves
1/4 c. chopped red onion
2 c. cherry tomatoes
1 c. diced cucumber
1/2 c. cubed goat cheese or feta cheese
Toss together all ingredients with dressing and serve.

Dressing:
1/3 c. olive oil
2 T. red wine vinegar
2 T. water
2 T. lemon juice
salt and pepper
Whisk together well.

Pepper and White Bean Salad

This is a delicious side dish, but add some grilled chicken and it could serve as a light dinner too.  We had it with the White Vegetable Pizza for a great combo.

1 can cannelini beans, drained
1 red, 1 orange and 1 yellow pepper, cut up
1 c. sliced kalamata olives
1/4 c. sundried tomatoes
1/4-1/2 c. sliced fresh basil
1/3 c. sliced red onion
1 c. pearl sized fresh mozzarella balls

Put all ingredients in bowl and toss with dressing

Sun dried tomato dressing
In a food processor combine:
1/2 c. olive oil
2 T. white wine vinegar
3 t. sundried tomatoes (packed in oil)

Thai Noodle Salad

•  
  
• This is a delicious supper dish, not spicy yet full of flavor.
•  
• Whisk together:
• 1/2 cup canola oil
• 2 large cloves garlic, peeled
• 1/3 cup low sodium soy sauce
• 1/4 cup white distilled vinegar
• 2 tablespoons water
• 2 tablespoons honey
• 2 tablespoons sesame oil
• 1 tablespoon lemongrass or ginger paste
• a couple BIG squeezes of lime juice (to taste)
• Use 1 c. of this as a marinade for the chicken.
• 1/4 cup peanut butter

For the salad:

• 4 ounces rice noodles
• 1 lb. boneless skinless chicken breasts, cut into thin strips or small chunks
• 1 c. tailless cooked shrimp
• 3 cups  spinach
• 2 large carrots, cut into small, thin pieces*
• 1 cup packed cilantro leaves, chopped
• 4 green onions, green parts only, chopped
• 1 cup cashews or peanuts

Put chicken in 1 c. dressing and marinade for 30 minutes.  Cook chicken in medium skillet until no longer pink.  Soak the rice noodles in cool water for 15-25 minutes.  After cooking the chicken, add noodles to the skillet and saute with the shrimp.  When all the ingredients are warmed through, add remaining ingredients.  Stir peanut butter into remaining dressing and add to the skillet.  Serve with peanuts sprinkled on top.

New Potato Salad with Fresh Green Herbs

A nice, tangy potato salad fixed with yogurt, lemon juice and fresh chopped herbs of your choice.  I chose parsley, celery and just a hint of dill.  This recipe comes from Saladish, a great cookbook full of new and unusual salads.

Lemon dressing:
1/2 c. plain yogurt
2 T. olive oil
1/4 c. chopped scallions, or red onion
Grated zest and juice from one lemon
about 1-2 c. fresh herbs
Whisk all ingredients together.

1 1/2# small new potatoes
salt and pepper

Put potatoes in a saucepan and cover with water.  Bring to a boil and boil 10 minutes.  Drain and cool.
Cut potatoes in halves or quarters and mix with dressing.

Spanish Potato Salad

This potato salad differs from most you have probably had.  It is rich with the flavors of paprika, cumin, wine vinegar and olive oil. An it contains tuna for protein.  It makes a great side salad or even a main course.

• 2 oz fingerling potatoes or small red potatoes
• 10 oz  French green beans, trimmed
• 6 oz small tomatoes (such as campari tomatoes or small Roma tomatoes), cut into wedges
• 1/3 cup pearl red onions or small shallots, quartered
• 15 oz can quality tuna, drained
• 2 to 3 large garlic cloves, minced
• Salt and pepper
• 1 tsp. paprika
• 3/4 tsp cumin
• 1/2 tsp crushed red pepper flakes
• 1/3 cup extra virgin olive oil
• 3 tbsp white or red wine vinegar

In a large saucepan cover the potatoes with water and bring to a boil.  Boil for 10 minutes.  During the last 3 minutes add in the green beans.  Drain and cool.  In a bowl combine th olive oil, vinegar, spices, garlic and onion.  Stir in the potatoes and green beans.  Then stir in the
 tuna.

Broccoli Salad

I have bought this frequently in a local supermarket's deli..but with fresh broccoli picked from the garden today it was twice as yummy.

For the dressing whisk together:

• 1 cup reduced-fat mayonnaise
• 3 tbsp sugar
• 2 tbsp vinegar
•  
• Put the following ingredients in a large bowl and mix with dressing.  Refrigerate at least 2 hours.
• 7 cups broccoli florets, chopped
• 1/2 cup cashews or almonds
• 8 slices bacon cooked and crumbled
• 1/2 c. dried cranberries

Roasted Pepper and White Bean Salad

We will be doing a simple barbeque for the 4th of July this year...and this simple salad will go perfectly with a nice grilled steak.

1 orange and 1 red pepper, sliced into lengthwise strips
1/2 c. pitted kalamata olives
1 15 oz. can cannellini beans
1 14 oz. can quartered artichokes
4 oz. cubed mozzarella cheese
2 T. fresh basil
Bake pepper strips on baking sheet with a sprinkle of olive oil .  Bake at 400 degrees 15 minutes.
Combine with other ingredients and top with dressing.

Dressing:  Whisk together:

1. 2 sun-dried tomato halves.
2. 1 1/2 tablespoons balsamic vinegar.
3. 1 1/2 tablespoons red-wine vinegar.
4. 1/2 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt.
5. 1/3 cup olive oil.
6. 1 tablespoon minced fresh basil, chopped