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Turkey Salad With Cranberry Balsamic Vinaigrette Recipe

June 22nd, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. Turkey Salad

  2. 1 (10 ounce)cancooked turkey, drained(or turkey leftovers)
  3. 4ounceswater chestnuts, drained and chopped
  4. 1/2cupmayonnaise
  5. 1/2cupraisins
  6. 1tablespoonseasoned rice vinegar
  7. 1/4cup chopped toastedpecans(optional) or walnuts (optional)
  8. Cranberry Balsamic Vinaigrette

  9. 3/4cupsalad oil
  10. 1/4cupbalsamic vinegar
  11. 1/8teaspoondried rosemary, crushed
  12. 1/4teaspoonsalt
  13. 1/8teaspoonpepper
  14. 1/2cupcanned whole cranberry sauce

DIRECTIONS

  1. To make salad, mix all of the ingredients together until they’re well coated.
  2. To toast pecans, heat in a nonstick skillet over medium heat until they begin to crackle.
  3. Or toast on a cookie sheet in a 350-degree F.
  4. oven for about 5 minutes.
  5. To make vinaigrette, combine all the ingredients and process in a blender until smooth.
  6. Place the turkey salad on a bed of lettuce or toast, then drizzle with vinaigrette.
  7. Both the salad and the vinaigrette may be made ahead and refrigerated until ready to serve.
  8. Yield: 4 servings.

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Warm Potato Salad With Lemon and Chive Vinaigrette Recipe

May 29th, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2lbsnew potatoes(small as possible skins on)
  2. 2sprigsfresh mint
  3. salt
  4. Lemon and Chive Vinaigrette

  5. 4tablespoonslemon juice
  6. 1lemon, zest of
  7. 4tablespoonsvirgin olive oil
  8. 1teaspoonwhole grain mustard
  9. 1clovegarlic
  10. 1teaspoonsalt
  11. fresh ground black pepper
  12. Garnish

  13. 2tablespoons choppedchives
  14. 6spring onions, chopped

DIRECTIONS

  1. Boil potatoes in pan with mint and salt.
  2. About 20 minutes.
  3. While potatoes are cooking crush garlic and add salt.
  4. Gradually whisk in all the other dressing ingredients.
  5. When the potatoes are cooked, drain them in colander and transfer them to a serving bowl.
  6. Pour on the vinaigrette dressing while the are still hot.
  7. Toss in dressing till all potatoes are coated.
  8. Finally scatter in the chopped chives and spring onions.
  9. Serve warm.

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Flaxseed Raspberry & Coriander Vinaigrette Recipe

May 24th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1teaspoonraspberry jam
  2. 1tablespoon finely choppedcoriander leaves(cilantro)
  3. 1clove crushedgarlic
  4. 1/4teaspoonsalt
  5. 1/2cupapple cider vinegar
  6. 1/2cupflax seed oil

DIRECTIONS

  1. Place all ingredients in jar and shake or in blender and mix.
  2. Variations; try using mint, basil or parsley in place of coriander and experiment with other fruit jams.

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Brown Sugar Vinaigrette Recipe

May 6th, 2014 by alice  Tags: , , | Print This Post Print This Post

Brown Sugar Vinaigrette Recipe

INGREDIENTS

  1. 2/3cupsafflower oilor light olive oil
  2. 1/3cupred wine vinegar
  3. 1tablespoon packedbrown sugar
  4. 1teaspoonDijon mustard
  5. 1/2teaspoon mincedgarlic
  6. salt & freshly ground black pepper, to taste

DIRECTIONS

  1. In a covered jar or cruet, combine oil, vinegar, brown sugar, mustard, garlic, and salt and pepper.
  2. Shake well and chill.
  3. Shake well before serving.

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Couscous Salad With Dried Tomato Vinaigrette Recipe

May 3rd, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1red bell pepper
  2. 1/2mediumpurple onion, diced
  3. 1mediumcucumber, peeled,seeded and diced
  4. 1/4cupolive oil
  5. 3tablespoonsred wine vinegar
  6. 1/4teaspoonsalt
  7. 1/8teaspoonground red pepper
  8. 1tablespoonmustard seeds
  9. 1tablespooncumin seeds
  10. 1/3cup mincedsun-dried tomatoes
  11. 1/4cup mincedfresh cilantro
  12. 1 1/2cupswater
  13. 1/2teaspoonsalt
  14. 1/2teaspoonpepper
  15. 1clovegarlic, pressed
  16. 1cup uncookedcouscous

DIRECTIONS

  1. Place bell pepper on foil-lined baking sheet.
  2. Broil 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until blistered.
  3. Place pepper in heavy-duty ziploc bag; seal and let stand 10 minutes to loosen skin.
  4. Peel pepper; remove and discard seeds.
  5. Dice pepper.
  6. Whisk oil, red wine vinegar, salt and red pepper in bowl.
  7. Cook mustard and cumin seeds in small skillet over medium heat, stirring constantly, 5 minutes oruntil toasted; immediately stir into oil mixture.
  8. Add tomato and cilantro and stir well.
  9. Bring water, salt, pepper and garlic to a boil in saucepan; stir in couscous.
  10. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed.
  11. Transfer to a serving bowl; stir in diced vegetables.
  12. Drizzle with dressing and toss gently.

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