The Signature Salad

I've been meaning to post this for awhile.  I made this for Thanksgiving.  I liked it so well I made it the following weekend as well.  Lots of flavor, great salad.  Thanks Brown Eyed Baker!

The Signature Salad
Serves: 4 main course, 8 side dishes
Source:  Brown Eyed Baker

Ingredients
8 oz mixed greens
2 cups red grapes, sliced in half
2 pears, peeled, cored, and diced
2/3 cup dried cranberries (Craisins)
1/2 cup shelled pistachios
2 oz. Gorgonzola cheese

Sherry Shallot Vinaigrette

1 medium shallot, minced (about 4 teaspoons)
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup sherry vinegar (if you can't find sherry vinegar, substitute red wine vinegar)
½ cup olive oil

Directions

To prepare the salad, combine all salad ingredients in a large bowl.

Combine all dressing ingredients through the vinegar in a small bowl and whisk to combine.  Whisking constantly, slowly pour olive oil into the vinegar mixture in a steady stream.  Pour over salad and toss to combine.

Serve immediately.

Asian Slaw

Another version of an Asian Slaw. I made this one for Ryan's 1st Birthday. The recipe has been requested a couple times. Easy to throw together and goes with so many things.

Asian Slaw

Source: Beautiful Frugal Life

1 bag of mixed coleslaw
3/4 c. sunflower seeds
3/4 c. sliced almonds
1 bunch of green onions, chopped
1 pkg. of beef top ramen noodles, crushed
1 c. of chow mein noodles

Dressing:
1/3 c. white vinegar
1/2 c. sugar
2/3 c. canola oil
Seasoning packet from beef top ramen

Combine the dressing ingredients in a jar and shake well. Make a little ahead so sugar will dissolve (Only use Beef Top Ramen) Pour dressing over salad ingredients about 10 minutes before serving. Recipe serves 6-8.

Chicken Milanese with Spring Greens

I've had this torn out of my Cooking Light magazine for quite awhile. Finally, I got everything to make this. I really liked it. A complete meal ~ very light, healthy, flavorful, delicious. A perfect portion for 2. Try it!

Chicken Milanese with Spring Greens
& Parmesan Browned-Butter Orzo
Serves 2
From Cooking Light Magazine
Notes: Letting the breaded chicken set for a few minutes ensures the coating will adhere.
While shallot soak - start preparing the orzo
While orzo simmers- pound the chicken, bread & cook the chicken.
While orzo rests - toss salad.

Ingredients

• 3/4 teaspoon fresh lemon juice
• 3/4 teaspoon white wine vinegar
• 1/2 teaspoon minced shallots
• 1/4 teaspoon kosher salt, divided
• Dash of sugar
• 2 (6-ounce) skinless, boneless chicken breasts
• 1/3 cup dry breadcrumbs
• 2 tablespoons grated Parmigiano-Reggiano
• 2 tablespoons all-purpose flour
• 1 egg white, lightly beaten
• 1/4 teaspoon black pepper, divided
• 5 teaspoons olive oil, divided
• 2 cups packed spring mix salad greens
• 2 lemon wedges

Directions

1. Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
3. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.
5. Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.

Serve with Parmesan-Browned Butter Orzo: Cook 1 tablespoon butter in a small saucepan over medium-low heat 4 minutes or until browned. Add ½ cup orzo; cook 1 minute. Add 2 tablespoons white wine; cook over medium-high heat 1 minute. Add 1¼ cups chicken broth. Bring to a boil; reduce heat, and simmer 13 minutes. Stir in 1 tablespoon grated Parmesan; cover and let stand 5 minutes. Sprinkle with 1 tablespoon chives.

I figured the meal to be about 15 points on the new weight watchers program.

Orzo Salad

I've become a big fan of orzo! I have an orzo salad I make all the time - I wanted to get another one into the mix. This one fit the bill. I was able to use some of the herbs I've grown & you can pack it full of fresh summer vegetables. Next time I'd probably add some kind of cheese - feta, maybe?? The dressing is good and can be used for a variety of other things.

Orzo Salad
Source:The Kitchen Sink Blog

Ingredients
4 cups chicken broth
1 1/2 cups orzo
1 1/2 cups red, yellow, green peppers
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Directions
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the peppers, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 3/4 cups

Strawberry & Feta Salad

Always looking for good, fresh salad ideas. Strawberries in season - means all things strawberry! The salad part of the recipe can definitely be doubled based upon the amount of dressing. Make for company, a potluck, to take or just for your family any evening! Our mom's enjoyed for mothers day.

Strawberry & Feta Salad
Source: Allrecipes.com

Ingredients
1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese

Directions
In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

Strawberry Spinach Salad

This is a classic favorite.  Especially for strawberry time!  I also use the dressing with other salads.

Strawberry Spinach Salad

Source:  Unknown

Ingredients

2 TBSP sesame seeds

1 TBSP poppy seeds

1/2 cup white sugar

1/2 cup olive oil

1/4 cup distilled white vinegar

1/4 tsp. paprika

1/4 tsp. worcestershire sauce

1 TSBP minced onion

10 ounces fresh spinach - rinsed, dried & torn into bite sized pieces

1 quart strawberries - cleaned, hulled and sliced

1/4 cup almonds - slivered (I buy them pre-slivered)

Directions

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion.  Cover, and chill for one hour.

In a large bowl, combine the spinach, strawberries and almonds.  Pour dressing over the salad, and toss.  Refrigerate 10 to 15 minutes before serving.

Serves about 4.

Some things I've added - blue cheese, cucumber, red onion.

Tri Color Orzo

This is fast becoming on of my favorite go to dishes to take to potlucks, parties, picnics, etc.  It's easy but gets tons of compliments.  

Tri Color Orzo 

Source:  Food Network.Com  Giada De Laurentiis

Ingredients

• 1 pound orzo pasta
• 3 tablespoons extra-virgin olive oil, plus 1/4 cup
• 2 cups fresh arugula (about 3 ounces)
• 3/4 cup crumbled ricotta salata cheese (or feta cheese)
• 1/2 cup dried cherries
• 12 fresh basil leaves, torn
• 1/4 cup toasted pine nuts
• 3 tablespoons lemon juice
• 1 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.

Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

Classic Coleslaw

I made this coleslaw to serve with pulled pork. It was pretty good. It was also a groundbreaking day as I realized that the food processor was a great tool to shred cabbage.

1/2 cup finely chopped onion
1/4 cup sugar
4 cups shredded cabbage
1/3 cup reduced fat mayonaise
2 TBSP apple cider vinegar (or more to taste)
salt & pepper

Put onions in a mesh stainer and rinse well with cold water.
Drain completely, then put in a large bowl with the sugar. Let stand 20 minutes.
Add the cabbage, mayonaise, and vinegar. Mix well. Season with salt and pepper to taste.

Acini De Pepe Salad

Also known as frogs eye salad. I got this recipe from my friend, Debbie. It has become an instant hit at family get togethers. My sister-in-law requested it for Thanksgiving. Especially because my 2 year old nephew loves it I happily obliged!

The night before:
1. Mix together in a saucepan:
3/4 cup sugar
2 egg yolks
2 cups liquid drained from cans of pineapple & mandarin oranges
2 TBSP flour
1/2 tsp. salt
Bring to a boil on medium heat - stir constantly. Cook until thick. Remove from heat.
2. Cooke pasta - 1 lb. Acini De Pepe - according to package. Do not overcook.
3. Drain pasta well. Run cold water over pasta & drain again. Combine pasta and thick fruit
juice mixture together. Chill overnight.

Before serving:
1. Fold into chilled mixture:
1 package of mini marshmallows
2 containers lite cool whip - 16oz. total
2 cans of pineapple chunks - drained
2 cans of mandarin oranges - drained
save some fruit for the next step
2. Decorate the top of the salad with fruit pieces & some marachino cherries.

This makes A TON. Probably can make 1/2 for 6-8 people.