9
Mar
Broccoli Chicken Salad
Prep Time: 15 Min
Ready In: 15 Min
Original Recipe Yield 2 servings
Ingredients
1 1/2 cups cubed cooked chicken breast
1 1/2 cups fresh broccoli florets
1/4 cup chopped red onion
2 tablespoons salted sunflower kernels
2 tablespoons golden raisins
2 bacon strips, cooked and crumbled
1/3 cup mayonnaise
1 tablespoon sugar
1 tablespoon red wine vinegar
Directions
In a bowl, combine the first six ingredients. Combine the mayonnaise, sugar and vinegar; add to chicken mixture and toss to coat. Refrigerate until serving.
8
Mar
Wilted Spinach Salad
Prep Time: 30 Min
Cook Time: 15 Min
Ready In: 45 Min
Original Recipe Yield 12 servings
Ingredients
6 eggs
1 pound bacon
2 bunches fresh spinach, rinsed and dried
4 green onions, thinly sliced
2 eggs
1/4 cup white sugar
1/4 cup white vinegar
1/4 cup red wine vinegar
Directions
Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
In a large bowl, toss together the spinach and green onions.
Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.
Nutritional Information
Amount Per Serving:
Calories: 292
Total Fat: 25.3g
Cholesterol: 167mg
25
Feb
A not-so-spring salad
I can’t even remember the last time I had a big, fresh salad. With so many dreary days all I want to eat is soup and drink tea.
It was time for a change.
- romain
- red bell pepper
- red onion
- cooked quinoa
- toasted pumpkin seeds
- cranberries
- dried dill
- salt and pepper
- chickpeas
- olive oil and red wine vinegar
Take that, Winter.
3
Jan
Wheat berry Salad
Several months ago… more like a year… I purchased a small container of wheat berries. Not entirely sure what I was going to do with them I figured eventually I would come across an amazing recipe to try.
Finally, that day has come.
If you weren’t aware, wheat berries are whole and unprocessed kernels of wheat. They are higher in vitamins and essential nutrients when eaten in their whole form. Plus, they are very tasty and have great texture. Here is a great article on wheat berries.
While skimming through one of my countless recipe magazine I saw an advertisement for red wine vinegar. It had an amazing looking salad which featured wheat berries. My luck!
This cold salad has so many textures, so many different flavors… they all complement themselves very well. Do I dare say that even a bit of feta would be amazing in this? Yes. Yes it would.
Wheat berry Salad
- 5 cups water
- 1/2 cup dry wheat berries
- 1/2 cup yellow or red onion, chopped
- 1/2 cup diced cucumber
- 1/4 cup diced red bell pepper
- 6-8 kalamata olives, quartered
- 2 tablespoons pumpkin seeds
- 2 tablespoons dried cranberries (these are the highlight of this salad!)
- a few sprigs of fresh parsley, chopped
- 1 tablespoon EVOO
- Red Wine Vinegar to taste (I splashed a few drops in, tossed and tasted. I kept doing this until I was satisfied – 2 tablespoons roughly)
- salt and pepper to taste
Combine the wheat berries, water and a pinch of salt into a sauce pan. Bring to a boil and reduce to medium/low until wheat has desired texture – about an hour or longer. Take off heat, strain and put in the fridge to cool.
Once they have cooled, combine all of the ingredients together. Salt and pepper to taste. Place back in the fridge for 30 minutes or longer. Serve.
This salad can be used as a side or eaten as a main meal.
Pompeian is the only brand of Red Wine Vinegar I have used and I love it!
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30
Dec
Cilantro Egg Salad
Prep Time: 20 Min
Ready In: 20 Min
Original Recipe Yield 6 servings
Ingredients
5 hard-cooked eggs, finely chopped
3/4 cup mayonnaise
3/4 cup chopped fresh cilantro
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon lime juice
1 stalk celery rib, finely diced
4 fresh mushrooms, finely diced
salt and pepper to taste
Directions
In a medium bowl, stir together the eggs, mayonnaise, cilantro, mustard, lemon juice, lime juice, celery, and mushrooms. Season with salt and pepper to taste. Serve on bread or toast.
Nutritional Information
Amount Per Serving:
Calories: 271
Total Fat: 26.6g
Cholesterol: 193mg
29
Dec
Turkey Salad
Prep Time: 10 Min
Cook Time: 10 Min
Ready In: 3 Hrs 20 Min
Original Recipe Yield 10 servings
Ingredients
6 eggs
6 cups cooked turkey meat
1 (16 ounce) jar sweet pickles, chopped
1 1/2 (10 ounce) jars mustard-mayonnaise blend
3/4 cup mayonnaise
Directions
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.
Nutritional Information
Amount Per Serving:
Calories: 356
Total Fat: 21.5g
Cholesterol: 199mg
21
Dec
Black-Eyed Pea Salad
Prep Time: 30 Min
Ready In: 8 Hrs 30 Min
Original Recipe Yield 8 serving
Ingredients
2 (15.5 ounce) cans black-eyed peas
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste
Directions
In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.
Information
Amount Per Serving:
Calories: 132
Total Fat: 4.1g
Cholesterol: 0mg
13
Dec
Greek Veggie Salad
Prep Time: 15 Min
Ready In: 15 Min
Original Recipe Yield 8 servings
Ingredients
1 head cauliflower, chopped
1 head broccoli, chopped
2 cups cherry tomatoes
1 (6 ounce) can small pitted black olives, drained
1 (6 ounce) package tomato basil feta cheese, crumbled
1 (16 ounce) bottle zesty Italian dressing
Directions
In a large bowl, combine the cauliflower, broccoli, cherry tomatoes, olives and cheese. Add enough dressing to coat, toss and refrigerate overnight.
Nutritional Information
Amount Per Serving:
Calories: 315
Total Fat: 27.2g
Cholesterol: 19mg
17
Nov
Eggplant and Red Pepper Salad
I thought my physical strength had not been changed since I was a teenager. I was wrong. After two decades have passed I am no longer a teenager and I cannot run like I used to. But I still considered I was physically in good shape. I recently realized I was totally wrong and I need to work out more.
A few months ago, I started playing soccer and joining tournaments with ladies over 30’s. At a glance, these ladies look like just women next door. But I was mistaken. They (some are over 50’s!!!) are extremely energetic and move like I used to when I was a teenager.
So I continue my vegetarian diet and hopefully I will get into good shape for the games. Here is one of the vegetarian dishes I like. Broil eggplants and red peppers and peel the skin off. Chop the eggplants and red peppers and mix them. Add copped parsley and green onion. Pour a lot of olive oil and lemon juice and mix with the mixture. Season it with salt and pepper. If you like, mix with ground garlic. This dish is very refreshing and can be a great side dish for Thanksgiving 
15
Nov
Italian toasted salad
Prep time: 15 minutes
Makes 8 to 10 servings
2 quarts ( ½ lb) torn bite-size pieces escarole leaves
1 quart ( ¼ lb) dandelion leaves, tough stems removed
1 red onion (6 oz), thinly sliced
½ cup canned lupine beans or garbanzos, drained
½ cup thinly sliced prepared peeled roasted red peppers
½ cup canned pepperoncini chilies, stemmed, seeded and sliced
½ cup canned red cherry peppers, stemmed, seeded and sliced (keep small ones whole)
1/3 cup minced fresh basil leaves
1/3 cup minced parsley
2 cloves garlic, minced
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Salt and pepper
½ cup large ripe green olives, drained
¼ cup salt-cured black olives
1. In a large shallow salad bowl, combine escarole, dandelion leaves, onion, lupine beans, roasted red peppers, pepperoncini chilies, red cherry peppers, basil, parsley, and garlic
2. Mix gently with just enough oil to coat green; add vinegar, salt and pepper to taste. Garnish with green and black olives
Per serving:
69 calories, 35 from fat
1.7 grams protein
3.9 grams fat, .5 sat
7.3 grams carbo, 2 fiber
475 mg sodium
0 mg chol
