Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts

Sunday, August 7, 2016

Grilled Tri Tip and Roasted Corn Salad / #SundaySupper


    Have you had roasted corn this summer? It is definitely my summer food obsession this year. I just can't get enough of the flavor that comes from roasting corn on the grill, letting the flames lick the kernels of the corn. It's such an incredible, over the top flavor! 
    I used tri tip to make this salad, but the meat is certainly interchangeable. Chicken and pork work really well.
      Grilled Tri Tip and Roasted Corn Salad

    Monday, June 6, 2016

    Sausage and Pasta Summer Salad!

    With summer here, I am thinking it is time to start eating a little lighter. With all the heat and humidity we have been having, the thought of something heavy, just seems to drag me down and I get those "after eating yawns" that make me want to nap. Of course, then my day ends up being very unproductive. So today I am enjoying this Sausage and Pasta Summer Salad!  You are going to love it! It is light and full of so many great flavors!


    Oh, did I mention, there is wine too! Check out this recipe! Today I am guest posting over at Women's Daily with this Sausage and Pasta Summer Salad, made with Aidells Chicken Sausage, and  a chilled glass of Pinot Grigio from Cupcake Vineyards!

     Click here to get the recipe: Sausage and Pasta Summer Salad
    Make it today, and "after eating yawns" will be gone! Thanks for stopping by today!





    Wednesday, March 2, 2016

    Tortellini and Tomato Salad /#FoodieExtravaganza

    I know it is still winter, but I love summer salads. And cookbooks. Which is how I ended up making this Tortellini and Tomato Salad! I was browsing through a cookbook when I saw this salad and I loved all the ingredients including the tortellini! I was looking for a recipe that contained a noodle for today's post. So, it all came together perfectly!
    The prep of this salad is simple and easy! Cook some tortellini, chop some veggies, blend together some dressing, and you are done!

    peppers, onions, tomatoes, refreshing, tortellini, corn, dressing
     Tortellini and Tomato Salad 

    Sunday, February 21, 2016

    Orange & Walnut Baby Spinach Salad w/Quinoa & a Citrus Vinaigrette / #SundaySupper

    Today, I am talking about this Winter Salad, just full of wonderful ingredients, like baby spinach, inca red grain quinoa, fresh orange segments, juicy grape tomatoes, and candied walnuts. Top it off with a citrus vinaigrette, and you have a quick to put together salad the whole family will love. This plateful is enough for one if it is the main course, or two if it's a side!

    Orange and Walnut Baby Spinach Salad w/ Quinoa and a Citrus Vinaigrette

    Friday, August 7, 2015

    Trio Salad/#WeekdaySupper

    Is it hot where you are? Here in North Carolina the air is smoldering and so thick you need a machete to get through! So when I saw that we were celebrating no cook dinners this week, I was in!! This Trio Salad, is so named because you get three cool, tasty, and refreshing salads topped on a plate of Romaine Lettuce, and served with deviled eggs, avocado, shrimp, and cuban crackers, and you never turned on the stove! How did I do it? Creative shopping! I bought the eggs hard boiled, the shrimp already cooked, and I used a deli baked chicken for the chicken salad! All I did was throw a few items together with each salad and we were ready to go!
    Trio Salad

    (makes enough for 2 )

    Seafood Salad 
    2.5 oz. imitation Crab
    2.5 oz. Precooked Shrimp  + 6 for garnish
    2 tablespoons of finely chopped Onion
    1/2 cup Mayo
    1 teaspoon Sweet Relish
    Black Pepper to taste

    Chicken Salad 
    5 oz. Rotisserie Chicken
    2 tablespoons of finely chopped Onion
    3 tablespoons Mayo
    2 teaspoons of Sweet Relish
    Black Pepper to taste

    Egg Salad 
    3  Hard Boiled Eggs +2 for garnish
    3 tablespoons Mayo
    a squirt of Mustard
    2 tablespoons of finely chopped Onion
    2 teaspoons of Sweet Relish

    Avocado
    Cuban Crackers
    Chop your crab or pull it apart a little. Chop your shrimp into smaller than bite sized pieces. Mix all the ingredients together in a bowl, cover and refrigerate.
    Pull your chicken from the bone, and mix it with all the rest of the ingredients. Make your egg salad by quartering your cooked eggs, and then cutting them in half. Mix the eggs with the rest of the ingredients.

    Plate your salads on your romaine, add your garnish of egg halves, shrimp, avocado and cuban crackers.
    Enjoy your cool weather, no cook, Trio Salad!                        

    Sunday Supper Movement

    Looking for more no cook #WeekdaySupper ideas? Here's what some others made this week!

    08/03/15 - Monday -Cobb Salad Bar by Cindys Recipes and Writings
    08/04/15 - Tuesday -Simple Summer Spanish Tapas by Caroline's Cooking 
    08/05/15 - Wednesday -Italian Pressed Sandwich by A Kitchen Hoor's Adventures
    08/06/15 - Thursday - Southwestern Corn Salad by Redhead Baker
    08/07/15 - Friday - Trio Salad by The Freshman Cook 


    Thanks for stopping by!

    Monday, May 4, 2015

    Buffalo Wing Salad

    It seems like everyone is a Buffalo Wing fan. And why not? They're tasty good and it's fun to hang out with friends, watch a game and eat wings! But, they can be fattening and messy. So why not try a Buffalo Wing Salad! They are just as tasty, and much better for our health because they are baked! We make baked chicken wings at home quite often, and we usually use a hot sauce to make them so good.  We call them Wolfpack Wings, because we are huge NC State fans. Make these wings and you have your salad wings also! 

    salad greens, tomatoes, onions, blue cheese crumbles, dressing
    Buffalo Wing Salad

    Thursday, September 4, 2014

    Caprese Pasta Salad

    This Caprese Pasta Salad is cool and refreshing. Now, that is something I would think I would be writing in July, for sure. But it is September and it is very hot and terribly muggy here in North Carolina. This salad is just the thing to help you cool down. It has the traditional caprese ingredients, tomatoes, fresh mozzarella, and basil. I didn't do it here, but you could add some shredded chicken and make this salad a meal! Enjoy and try to stay cool!

    Caprese Pasta Salad

    Vinaigrette
    2 tablespoons Tarragon Vinegar
    2 teaspoon Dijon Mustard
    Salt and Ground Pepper
    1/4 teaspoon Confectioner's Sugar
    6 tablespoons Sunflower Oil

    Salad
    Whole Wheat Pasta
    Cherry Tomatoes
    Fresh Basil thinly sliced
    Mozzarella Block
    Vinaigrette

    Start by putting your vinegar, mustard, 
    and salt and pepper in a bowl.
    Add the confectioner's sugar.
    Mix ingredients with a whisk.
    Drizzle in the oil, whisking gently until smooth and blended.
    Taste test to check if additional salt or pepper is needed.
    Wash your tomatoes and......
    roll your basil leaves together and then chop thinly.
    I used a block of mozzarella because that is what I had on hand.
    I used this very small scoop to make mozzarella balls.
    They were the perfect size. You could also use mozzarella 
    balls that are already round when you buy them. They
    are very tasty and some are marinated.
    Place everything but the vinaigrette together in a bowl.
    Toss together with just a little vinaigrette and add more
    if you need.
    I hope you enjoy this simple, refreshing salad!

    Thanks for stopping by today!

    Here are some other recipes you might enjoy:


    Seaside Pasta Salad



    Super Simple Spaghetti Salad


    Strawberry and Avocado Salad 


    Wednesday, September 28, 2011

    Crisp Green Chicken Salad with Apple & Brie

    This salad is a plate full of great tastes. The crisp, tart, green apple. The creamy, rich cubes of brie. The crunchy, slightly salty chicken fingers. When you put it all together, you have a great salad made of all the things you love!
    Salad
    Romaine Lettuce
    1 Granny Smith Apple
    1 Wedge of Brie
    Chicken Fingers 
    Ranch Dressing

    The chicken fingers recipe and the ranch dressing recipe have been
    made on this blog in the past. Just click on them for the recipes!
    Chop the romaine lettuce.
    Chop 3 pieces of chicken fingers.

    Cut bite size pieces of brie.

    Cut the apple in half, then cut small cubes of apple.
    Assemble the salad. Top with dressing.
    Enjoy!

    Thanks for joining me today!

    Please stop by tomorrow when we will be making 
    Chicken and Dumplings!!!

    Hope to see you there!!

    Wednesday, August 24, 2011

    Salad Bite Wraps

    Our salad wrap for this week is a simple lettuce wrap full of onion, cucumber, carrot, celery, tomato, and ranch dressing. It's easy, different, and pretty when displayed in a cute little cup on a colorful plate. It's a different way to present your salad!
    Salad Bite Wraps
    1 cup Mayo
    1/2 cup Sour Cream
    1 teaspoon Garlic Powder
    1 teaspoon Dill Weed
    1/4 cup Buttermilk
    1 tablespoon Dried Parsley
    1 teaspoon Onion Powder
    Romaine Lettuce
    1 stalk Celery
    1 Carrot
    Grape Tomatoes
    Onion
    Cucumber
    Whisk together the mayo and sour cream.
    Add the garlic powder,
    the dill weed,
    the buttermilk and the dried parsley,
    and the onion powder. 
    Whisk together well.
    For each wrap. cut two tomatoes in half.
    Trim your onion, and cut a slice off of it. Cut the small ring
    into fourths
    Lay your lettuce leaf out flat and put a little
    ranch in the middle. Add pieces of onion, 
    2 slices of cucumber, cut in half, the tomatoes. Also add 
    a stick of celery and carrot.
    Fold the end of the lettuce in over the veggies,
    then roll all together. Let the celery and carrot sticks
    stick out the top. Hold together with a toothpick.
    Serve in a small cup. Eat all rolled up, or open up 
    onto a plate and eat.

    Enjoy!

    Thanks you for joining me today!
     
    Please come back tomorrow when we will be
    cooking our entree, 
    Chipotle Chicken Wraps!


    Wednesday, August 17, 2011

    Seasonal Pasta Salad

    This weeks salad is a dish that is a sure fit for your football buffet. It is made up of a universal favorite~Pasta, and added to the pasta is a spicy, deliciously tasty, beef Kielbasa. Add slices of red onion, and sun dried tomatoes to bring a sweet, heavenly, indulgent taste to the bowl. I think it has something for every football fan!!
    Seasonal Pasta Salad
    1 1/4 cups Olive Oil
    1/3 cup Red Wine Vinegar
    2 cloves Garlic, minced
    Pinch Salt
    1/2 teaspoon Black Pepper
    2 teaspoon Oregano
    2 slices Red Onion, quartered
    1/2 package Beef Kielbasa
    8 ounce Radiatore Pasta
    1/4 of a Red Pepper
    2 pieces Sun Dried Tomatoes
    Cut the half of the Kielbasa, and then heat it in the fry pan.
    While it is heating, bring the water in a pot to boil. When it
    starts to boil, pour the radiatore in to cook for 11 minutes.
    While the pasta and the kielbasa are cooking, make your dressing.
    Pour the olive oil and the red wine vinegar in a bowl.
    Add the garlic and the salt.
     Add the black pepper and the oregano. Whisk
    everything together, cover , and refrigerate.
    Stack the red peppers together, and cut in half.
    Cut into strips.
    Chop the strips.
     Take the 2 slices of onion, and quarter them.
    Add the onion, the red pepper, and the tomatoes, to the bowl.
    Take the kielbasa and cut the pieces in half. They should
    be bite size.
    Add the dressing and kielbasa, and mix together.
    Enjoy!
    Thanks for joining me today!

    Stop by tomorrow when we will be cooking up
    our entree, Chicken Wings! After all, it's
    not a football game without wings!

    See you then!!