Archive for the ‘Salad Recipes’ Category

Garden Recipe – Drunken Pirate Fruit Salad

Saturday, August 11th, 2012

A Garden Recipe Idea from HowToGardenAdvice.com

This recipe couldn’t be simpler, and is nice for company.

Mix together your tropical fruit.  I used:
- fresh pineapple chunks
- sliced bananas
- fresh coconut meat (used dried, if not available)

*Note: you can include any fruit you like really…

Sprinkle a little liberally with dark rum, garnish with a sprig of fresh mint, and serve.  (If you have time to the let the fruit marinate in the rum, it’ll enhance the flavor further.)

Enjoy!

 

Garden Recipes – Garden Pasta Salad

Saturday, March 31st, 2012

A Garden Recipe Idea from HowToGardenAdvice.com

Pasta salad is one of my favorites for keeping in the fridge.  Makes great quick lunches, side-dishes for supper, snacks, etc.  And you can do just about whatever suits your fancy with them (see my entry on BLT pasta salad, just to prove that point!) :)    Plus, it’s a handy way to introduce some fiber and raw vegetables into the meals.

I’ll describe what I used for this variation, but put your creative hat on & use what you and your family enjoy.

- 1 box pasta, fully cooked (I prefer whole wheat pasta)
- 1 cucumber, quartered and sliced into bite sized pieces
- 1 red pepper, diced
- 3 stalks celery, diced
- 1/2 cup fresh spinach, finely chopped
- 1 small red onion, finely diced
- 2 tbsp dried parsley (or 1/4 cup chopped fresh parsley)
- 1 cup diced cheddar (small dice)
- enough salad dressing to lightly moisten the mixture (I used Ceasar dressing)

Mix all ingredients, chill and serve.

Other suggestions: Parmesan cheese, olives, cherry tomatoes, artichokes, steamed asparagus, beans, red cabbage, broccoli, cauliflower, peas, snow peas, zucchini

Potluck tomato basil salad

Saturday, June 13th, 2009

I like to take this one to potlucks.  It’s so bright, colorful, flavorful, and healthful.  There’s not usually many healthy alternatives at potlucks, so it’s generally greatly appreciated.

Sorry – again one that I don’t measure. .. but that’s the way I tend to cook (unless I’m baking), if you haven’t figured that out yet.

- Cherry or grape tomatoes, washed, drained, and halved.
- a large handful of basil leaves, washed, drained, and shredded.
- scallions or red onions, diced finely
- celery washed, drained and diced (optional)
- 1 clove of very finely crushed, diced garlic (go easy on the garlic if this is for a potluck or public supper… most folks don’t take kindly to strong garlic.  I, on the otherhand, can never get enough of it! :)
- basalmic vinegar
- black pepper to taste

Toss everything together, adding only enough vinegar to flavor lightly. (you don’t want soupy salad, and the tomatoes will release their juices as the dish sits… keep that in mind.)  If you make it a bit ahead of time and find that it’s too soupy, you can drain the dish and add a little extra basalmic vinegar again.

I like to garnish with a small, pretty sprig of basil.

To “fancy” the dish up a little, I’ll place the bowl w/salad on a platter.  Fill the platter that’s exposed (not covered by the bowl) with shredded lettuce and a few quartered black olives for accent (or even a little shredded motzerella cheese), or crackers with slices of fresh mozzarella cheese.  Note:  Don’t mix the cheese in with the salad.  While it’ll be tasty, it’ll end up looking disappointingly unappetizing.

enjoy!

PS – if you like a little zip to your dish, add a hint of finely diced jalepeno.  Remember to wash your hands very well when you’re done chopping or you’ll be sorry!

Greek Tortellini Salad

Sunday, March 15th, 2009

Ooh, this is another of my favorites.

1 lb cooked cheese toretllini (cooked, but still firm) drained
2 ripe (Italian) tomatoes, chopped
16 oz of artichoke hearts (marinated works best), diced
1/2 cup thinly sliced red onion
1/2 cucumber, diced.
1/2 cup black olives, halved

Toss with 5 tablespoons of olive oil, 2 tbsp lemon juice, 1 tsp finely minced crushed garlic, oregano and black pepper to taste.  Lastly, mix in crumbled feta cheese to taste.  Serve over a bed of fresh greens for a picture perfect dish.

Tabbouleh Salad

Sunday, March 15th, 2009

This is a fabulous and very colorful/pretty lunch or supper dish, perfect for hot summer days.   Traditioinally, I think tabbouleh is made with couscous, but I like to make mine with Quinoa.  Use your own preference.  I also think this recipe is much more flavorful if you let it sit for a day in the fridge before serving… gives the flavors a chance to meld.  Serve it with Romaine heart leaves.  Dish it into the leaves and eat it as if it’s a taco or lettuce sandwich.

Also, change the ingredients to your mood….  For example, you might instead use feta cheese, black olives, cucumbers, peppers and onions for a greek salad mixture.  Or perhaps create a mexican combination.  Really, it’s all up to you and what you like.

Ingredients:
Quinoa (1 cup uncooked)
4 ripe plum tomatoes (diced)
2 cups fresh parsley (finely chopped)
1 cup diced cucumber
1 cup fresh mint (finely chopped)
1 bunch green onions (finely chopped)
1 medium onion (finely chopped)
1/3 cup fresh lemon juice
1/3 cup olive oil
1/2 tsp ground allspice
1/2 tsp salt
1/4 tsp ground black pepper
1 head washed romaine lettuce, separated into leaves.  Pat dry before serving.

Cook quinoa per the package directions.  Note:  it’s best to rinse quinoa in hot water first, before cooking.  It removes any bitter flavor that may be present.  When fully cooked, chill in the fridge.

In a large bowl, combine:
tomatoes, parsley,  mint, scallions, onion

Stir in:  allspice, salt, pepper.

In separate bowl whisk together lemon juice and olive oil.  Add to the chilled quinoa and toss to coat.  Add the vegetable mixture and toss to coat.  Serve at room temperature.