June 16, 2011 at 8:41 a.m.
VEGGIE ORZO SALAD
1-16 oz. pkg. orzo pasta, cooked according to pkg. directions, drained and cooled
Dressing:
1/3 c. olive oil
1/4 c. red wine vinegar*
2 T. lemon juice
1 T. honey
1/2 t. each salt and pepper
Salad: 2 c. diced plum or Roma tomatoes
1 c. diced, seeded, peeled cucumber
1 c. fresh basil leaves, thinly sliced
4 green onions, sliced
1 c. fresh baby spinach, chopped
1-3/4 c. (7 oz.) feta cheese, crumbled
1/2 c. coarsely chopped pecans
In a small bowl whisk together dressing ingredients. In a large bowl, combine pasta with salad ingredients, except cheese and nuts. Drizzle with dressing; toss to coat. Chill for 30 minutes. Before serving, fold in cheese and nuts.
Makes 10-12 servings.
Note: Red wine vinegar is often called for in salad dressings. It tastes so much better then substituting apple juice or cider vinegar. It's not very spendy and will keep a long time in your cupboard.
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TRIPLE-BEERY SPINACH SALAD
1-6 oz. pkg. fresh baby spinach
1/3 c. each, sliced fresh strawberries, fresh raspberries, and fresh blueberries
1/4 c. sliced red onion rings (if rings are very large, cut in halves)
Dressing:
1/4 c. canola or vegetable oil
3 T. lemonade concentrate
2 T. white vinegar
1 T. Dijon mustard
1 T + 1 t. sugar
In a large serving bowl, combine first 5 ingredients. In a small bowl, whisk together dressing ingredients until smooth. Drizzle over salad and toss to coat. Serve, using a slotted spoon.
Makes 6 servings.
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CREAMY MARINATED
VEGGIE SALAD
1-1/2 c. small cauliflower florets
1-1/2 c. peeled, thinly sliced carrots
1 c. thinly sliced celery
2 c. frozen peas, cooked for 2 minutes, drain and cool
1-15 oz. can "kitchen cut" or regular cut green beans
1 c. diced, sweet red pepper
1/4 c. French dressing
3/4 c. mayo
1 T. lemon juice
1/2 t. dill weed
In a large bowl, combine first 7 ingredients; mix lightly. Marinate at room temperature for 1 hour, stirring occasionally. Add rest of ingredients, mix well. Refrigerate 2 hours.
Makes 8-10 servings.
If you are having "the girls" over for a luncheon, serve this delicious sandwich. They will want the recipe. Tell them it's in the "Food and Reflections column in The Press."
CHICKEN SALAD
CROISSANTS
2 c. cooked, diced (small pieces) chicken
1/2 each, diced celery and crushed pineapple (drained well)
1/4 c. each, golden raisins, coarsely shredded carrot, dried cranberries, sunflower kernels
1 T. thinly sliced green onion
1/4 c. each, mayo and sour cream
3/4 t. lemon juice
1/8 t. each, curry powder and cayenne pepper
6 large croissants, split
In a large bowl, combine first 8 ingredients. In another bowl, combine remaining ingredients except croissants, or course. Pour dressing mixture over chicken mixture; fold in gently to coat. Put 3/4 c. salad on each croissant bottom. Put top over salad.
Makes 6 servings.
TFD: Sympathy is two hearts tugging at one load. Happy Father's Day to all who are father's. Enjoy this special day - you deserve it!
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