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Grilled Chicken and Fruit Salad With Lemon Vinaigrette Recipe

November 18th, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 4cupsbaby spinach leaves
  2. 4boneless skinless chicken breasts
  3. 1/2cupraisins(I used golden)
  4. 1/2cupdried apricots, chopped
  5. 1/2cupcashews, pieces chopped
  6. 1smallcucumber
  7. 1cupgrape tomatoes
  8. 1cupextra virgin olive oil
  9. 1/4cupfresh lemon juice
  10. 1tablespoonfresh thyme leaves
  11. 3garlic cloves, chopped
  12. 1teaspoonkosher salt
  13. fresh ground pepper

DIRECTIONS

  1. Grill chicken breasts and slice on the bias.
  2. Wash and carefully dry spinach leaves.
  3. Remove stems and fill salad bowl.
  4. Slice cucumbers and arrange around the edge of the bowl.
  5. Scatter tomatoes over salad and arrange chicken on top.
  6. Sprinkle with nuts and fruit.
  7. Combine olive oil, lemon juice, thyme, garlic, salt and pepper in blender and mix thoroughly.
  8. Serve.

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Bay Scallop Salad – Pancetta, Tomatoes, White Wine Vinaigrette Recipe

November 15th, 2014 by alice  Tags: , , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/4lbpancetta, diced
  2. 1 1/4lbsbay scallops
  3. salt
  4. white pepper
  5. 1teaspoon mincedgarlic
  6. 1 1/4cups halvedgrape tomatoes
  7. 6tablespoonsextra-virgin olive oil
  8. 2tablespoonswhite wine vinegar
  9. 1tablespoonfresh lemon juice
  10. 1teaspoon mincedshallots
  11. fresh ground black pepper
  12. 1/2teaspoon choppedfresh marjoram
  13. 2tablespoons choppedfresh parsley leaves
  14. 8leaves bostonbibb lettuce

DIRECTIONS

  1. Cook pancetta in a large skillet over medium-low heat, until crispy. Remove with a slotted spoon, and drain on a paper towel-lined plate. Set aside. Pour excess grease out of the skillet, reserving 3 tablespoons of the pancetta drippings.
  2. Season the scallops with salt and white pepper. Saute the scallops in the reserved pancetta drippings for 2 to 3 minutes or until the scallops have a nice sear on each side. Add garlic to the pan and cook an additional 30 seconds. Remove the scallops and garlic from the pan, and place in a large, heat-resistant bowl. Toss tomato halves with the warm scallops. Add the reserved pancetta.
  3. In a small bowl combine the extra-virgin olive oil, white wine vinegar, lemon juice, and the shallots. Whisk until well blended. Pour dressing over warm scallop mixture, tossing to coat. Adjust seasonings with salt and freshly ground black pepper. Sprinkle chopped marjoram and parsley over the salad, and toss to coat.
  4. Arrange two lettuce leaves on each salad plate. Divide the scallop salad among the 4 plates, on top of the lettuce. Serve immediately.

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Mesclun With Fresh Herbs and Earl Grey-Balsamic Vinaigrette Recipe

November 12th, 2014 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. Salad Dressing

  2. 3tablespoonsreal maple syrup
  3. 3tablespoons agedbalsamic vinegar
  4. 3tablespoons strong earl greybrewed tea, cooled
  5. 3tablespoonsDijon mustard
  6. salt & freshly ground black pepper, to taste
  7. Salad

  8. 6cupsmixed greens(mesclun)
  9. 4cups freshbaby spinach
  10. 1bunchfresh cilantro, chopped(about 2 cups)
  11. 1bunchfresh basil, chopped
  12. 1bunchfresh mint, chopped
  13. 1bunch slicedgreen onions, sliced(scallions)
  14. 2bosc pears, thinly sliced or1/2 cupraisins

DIRECTIONS

  1. Prepare salad dressing and allow to marinate at least 3 hours.
  2. Rinse mixed greens and spinach leaves well and remove all excess moisture.
  3. Toss greens and spinach carefully with the herbs and the green onions.
  4. If using pears, slice up pears just before serving then toss salad lightly with a small amount of the salad dressing. (The acidity in the dressing will stop the pears from turning brown.) If using raisins, they should be added to the salad just before serving.
  5. Serve with crusty French bread, a platter of fresh fruit, imported olives and cheese and your favorite white wine.

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Barbara’s Kitchen Counter Vinaigrette Recipe

November 11th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/4cupfresh lemon juice
  2. 1tablespoonDijon mustard
  3. 1garlic clove, grated
  4. 1/2cuplight olive oil
  5. 1/4teaspoonkosher salt

DIRECTIONS

  1. Shake ingredients in a jar with a tight fitting lid.
  2. No need to refrigerate the left over dressing; you can leave it on the counter for a couple of days, just shake and serve.
  3. Number of servings is relative – this usually is enough for two or three bowls of salad ~ or 3 dinners.

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Basil Garlic Citrus Vinaigrette Recipe

October 31st, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 3/4cupfrozen orange juice concentrate, thawed
  2. 1/4cupwhite vinegar
  3. 1/4cupwater
  4. 1/4teaspoonblack pepper
  5. 1/4teaspoondried basil
  6. 1/4cupolive oil
  7. 1 crushedgarlic clove

DIRECTIONS

  1. Combine orange juice concentrate, vinegar, water, black pepper and basil in a small bowl.
  2. Whisk in olive oil slowly, then add clove of garlic.
  3. Pour into a small jar and refrigerate.
  4. Bring to room temperature before using.
  5. Shake well before pouring on salad.
  6. Can keep in refrigerator for up to one week.

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