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Archive for the ‘Salad’ Category

Had this with our girl’s night dinner last night, brought my my very good friend “Miss Mimi!”  So good!  She got this recipe from a cookbook her sister gave her and modified it a little.   This salad is complex enough to be a light main course – so delicious and summery!m

  • 1 pound orzo
  • 1 1/2 Tbl sesame oil
  • 2 handfuls snow peas, trimmed and snapped
  • 1 cup raisins
  • 2 cups sunflower seed kernels, toasted
  • Asian Citrus Dressing
  • 3 Tablespoon chopped fresh parsley
  • 1 bunch chopped green onions (about 6 onions)

Cook orzo, drain and rinse with cold water.  Combine orzo and sesame oil, tossing to coat.  Spoon half of orzo into a large bow.  Top with half each of snow peas, raisins and sunflower seeds.  Repeat layers once.   Pour 3/4 of Asian Citrus Dressing over top and let seep in.  Combine parsley and green onions; sprinkle over salad.  Pour remaining dressing over top.

Asian Citrus Dressing
  • 3/4 cup corn oil
  • 1/2 cup rice vinegar
  • 3/4 tsp salt
  • 1 Tbl sugar
  • 2 Tbl grated orange zest
  • 1 tsp pepper
  • 1 tsp minced fresh ginger
  • 1 1/2 tsp soy sauce
  • 3/4 tsp minced garlic
  • 1/2 tsp crushed red pepper

Process all ingredients in a blender or food processor until smooth.

Thanks Miss Mimi for your culinary goodness! 🙂  This is perfect for a luncheon or potluck too!  It’s pretty and yummy — and so different from what “everyone always brings!”  Try it!

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Simple Citrus Vinaigrette

When you just want a light dressing with great flavor but less calories…try this simple vinaigrette!

  • 3 tablespoons each:  lime juice, lemon juice & orange juice
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon smoked paprika
  • freshly ground sea salt &  black pepper

Mix it all up well in and sprinkle on your salad.  This also makes a great marinade for fish or chicken – or brush on fish before you broil!  Play with the flavors — I also love to put a splash of pineapple juice in it (when my sister’s not having – she’s allergic!)  Try blood oranges, key limes or even ruby red grapefruit – any or all of them can add amazing flavors to the vinaigrette party! If you like your dressing a little sweeter – you can add a tablespoon of honey to the dressing.

Then grab a giant bowl, add some chopped romaine, a little baby spinach, some freshly sliced tomatoes (or those cute little cherry tomatoes), some sliced avocado, a handful of dried cherries or cranberries, a sprinkling of toasted almonds (unless you’re Mark!) and even some mandarin oranges if you like!  Make extra dressing marinade a couple of chicken breasts for an hour or so – then grill those and place on top for a wonderful light lunch or dinner!  Mom and I had it the other day with seafood (goes great with shrimp, lobster or scallops!) Enjoy!

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Prepare your filling.

In medium bowl mix 1 large tub reduced fat or skim ricotta cheese, 1 egg, 2 cups shredded mozzarella, 1/8 cup fresh parsley finely chopped. 

In large pot boil lasagna noodles until al dente – drain – rinse quickly and let cool for a few minutes so you can handle the noodles.

In a sauce pan, add 1 jar of your favorite spaghetti sauce, one reg. can of tomato sauce (I’ll put a recipe for “real Italian gravy up soon – but for those gotta get these people fed nights – it’s cool to doctor up a jarred sauce!), 5 fresh basil leaves-chopped, ¼ cup red wine, 1/8 cup shaved parmesan – stir well – simmer on low.

Get a baking dish out – spray with cooking spray and add a small amount of sauce to bottom of dish.  Now have fun and get the kids involved – lay the noodles flat on a large surface. We like spinach in it – but you’re not a spinach person (I won’t tell Popeye) — then you can leave it out.  Try it – you may like it though!

Lay leaves of baby spinach on top of each noodle (usually just a couple leaves) then dollop filling along entire noodle, roll up and place seam side down in the baking dish.  When you’ve rolled up enough to fill the dish, pour ½ sauce over the rollups and sprinkle liberally with mozzarella cheese.  Bake at 350 until cheese is bubbly and melted (usually 15 minutes) – Serve with remaining sauce, a sprinkling of parsley and a nice big spinach salad!

HINT:  If you like meatballs or have leftover meatballs you can slice those thin and roll them up inside as well, or shredded chicken for something different!

Spinach Salad

Cut 3-4 strips of bacon into small pieces-fry in frying pan until brown and crispy, drain and set aside.  In large bowl toss remaining spinach, mixed with a little romaine if there’s not enough for the whole family.  Top with chopped tomato, cubed avocado and crumbled bacon.  Serve with honey mustard dressing.

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