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Dried Cranberry Vinaigrette Salad With Diced Chicken Chunks Recipe

May 8th, 2015 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2headred leaf lettuce
  2. 1/2headgreen leaf lettuce
  3. 1/2headiceberg lettuce
  4. 4ouncesmozzarella cheese, shredded
  5. 3ouncesparmesan cheese, shredded
  6. 1/2cupdried cranberries
  7. 1/2lbbacon, cooked crisp and crumbled
  8. 1/4cupalmonds, sliced
  9. 3chicken breasts, cooked and diced
  10. Vinaigrette dressing

  11. 1/4cupsweet onions, chopped
  12. 1/2cupsugar
  13. 1teaspoondry mustard
  14. 1/4cupred wine vinegar
  15. 1/2cupvegetable oil

DIRECTIONS

  1. Wash and dry greens and tear into bite sized pieces, placing them into a large bowl.
  2. Add cheeses, cranberries, bacon, almonds and chicken.
  3. In a blender combine onion, sugar, mustard and red wine vinegar.
  4. Blend and slowly add oil until well mixed.
  5. Just before serving, pour dressing on salad andblend or serve on the side.

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Pasta Salad With Steak in Balsamic Vinaigrette Recipe

April 22nd, 2015 by alice  Tags: , , , , | Print This Post Print This Post

Pasta Salad With Steak in Balsamic Vinaigrette Recipe

INGREDIENTS

  1. 2 (8 7/8 ounce)packages driedcheese tortellini
  2. 2lbssteak, grilled, cooled and sliced into small cubes
  3. 1orangeor red bell pepper, rinsed and sliced into short strips
  4. 2cupsgrape tomatoes, rinsed
  5. 4cupsfresh spinach, rinsed and torn
  6. 2cupspitted black olives
  7. 1/3cup slicedgreen onions
  8. 14ounces newman’s own lightbalsamic vinaigretteor any otherbalsamic vinaigrette

DIRECTIONS

  1. Cook to tortellini according to package directions.
  2. Drain and rinse with cold water. Put back in the pot and add 1/2 the vinaigrette.Set aside.
  3. In a large bowl, place spinach, tomatoes, olives (drained if using canned), green onion, and steak.Toss with the other half of the vinaigrette, and add tortellini to the bowl.
  4. Chill 2-4 hours, stir and serve!

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Soy-mustard Vinaigrette Recipe

April 20th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/3cupcider vinegar
  2. 1 1/2tablespoonssoy sauce
  3. 1tablespoongarlic, minced
  4. 2teaspoonsdry mustard
  5. 1teaspoonDijon mustard
  6. 3/4teaspoonsalt
  7. 1teaspoonpepper
  8. 1cupcorn oil, can use canola oil

DIRECTIONS

  1. Combine all ingredients except for the oil.
  2. When well blended add the oil slowly.
  3. Chill before using.

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Grilled Chicken and Baby Spinach Salad W/ Raspberry Vinaigrette Recipe

March 24th, 2015 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 10ouncesbaby spinach, washed and dried
  2. 12ounces grilledboneless skinless chicken breasts, sliced(about 16 oz uncooked)
  3. 1pintraspberries, divided
  4. 3tablespoonsred wine vinegar
  5. 1tablespoonhoney(orange blossom, if possible)
  6. 1tablespoonolive oil
  7. 1shallot

DIRECTIONS

  1. Arrange spinach leaves, chicken, and 3/4 of the raspberries on a large serving platter or divided equally on 4 plates.
  2. Place vinegar, honey, oil, shallot and 1/4 of the raspberries in a blender; blend one minute or until smooth.
  3. Drizzle dressing over salad.

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Green Bean Salad With Toasted Pecan Vinaigrette Recipe

February 17th, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2lbsgreen beans, trimmed and cut into 2-inch lengths
  2. 3/4cuppecan halves
  3. 2tablespoonsbalsamic vinegar
  4. 2tablespoonsred wine vinegar
  5. 3/4cupvegetable oil
  6. salt
  7. fresh ground black pepper

DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil over high heat.
  2. Add in the beans and cook for about 3 minutes or until crisp-tender.
  3. Rinse well under cold running water and drain.
  4. Spread beans out on paper towels and pat dry; let cool completely.
  5. Spread pecans out on a baking sheet.
  6. Place baking sheet on the center rack in a 350° oven.
  7. Bake for about 10 minutes, stirring occasionally, until toasted and fragrant.
  8. Let cool completely.
  9. Coarsely chop 1/4 cup of the pecans and set aside.
  10. Add the remaining 1/2 cup of pecans, balsamic vinegar, and red wine vinegar to the container of an electric blender.
  11. With the blender running, gradually add the oil to make a smooth vinaigrette.
  12. Season with salt and pepper to taste.
  13. Toss the green beans with the vinaigrette in a large bowl.
  14. Transfer to a serving platter or bowl; sprinkle with reserved chopped pecans.
  15. Serve chilled or at room temperature.

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