Friday, July 15, 2011

Peachy Garden Fresh Salad w/ Champagne Vinaigrette

This weeks salad is a delicious garden salad made with romaine  lettuce and topped with peaches and champagne vinaigrette. Summer in a salad!
 Champagne Vinaigrette

1/4 cup Champagne Vinaigrette
1 tablespoon Dijon Mustard
1 cup Vegetable Oil
1/4 cup Olive Oil
1 tablespoon fresh Lime Juice
1 fresh Lime Zest, finely grated 
Salt & Pepper
We want to make the vinaigrette first. It needs to refrigerate 
for at least 1/2 hour before serving. With vinaigrette, there is never
too much refrigeration! So, pour the champagne vinegar in a bowl.
Add the dijon mustard, and whisk.
Add the vegetable oil and olive oil.
Zest the lime into a small bowl, then put into the bowl
with the oils, and whisk.
Squeeze the lime juice into the bowl, and whisk.
Add salt and pepper. and refrigerate. If there is not enough
champagne taste to satisfy you, add up to another 1/4 cup
of champagne vinaigrette.
 Put together your salad, by chopping the romaine,
add a couple grape tomatoes, cheddar cheese, and chop 
up a peach. Serve with vinaigrette.
Enjoy!

Thanks for joining me today!

Tomorrow we will be making a
Strawberry Trifle!

Hope to see you then!

Thursday, July 14, 2011

Our Entree -Trio Salad

The entree this week is a Trio Salad. A trio salad is made up of egg salad, tuna salad, and chicken salad. The salads are basic, nothing fancy, but, oh, so, good.
Trio Salad

Chicken Breasts
 8 Eggs
Albacore Tuna
Vidalia Onion
Garlic Powder
Mayo
Sweet Pickle Relish
Romaine Lettuce
Let's cook the chicken first. Spray the pan, then...
sprinkle the chicken with garlic powder, 
then cook your chicken!
Cook thoroughly, then let them cool.
Once they are cool, start pulling the chicken into
shredded pieces.
Add 1/4 cup of mayo, and 1/4 cup of chopped onion. 
Mix together. Sprinkle with pepper if desirable.
Now, the egg salad. Put 8 eggs in a pan, and ....
cover with cold water.
Bring the eggs to a boil, and boil for 15 minutes.
After the 15 minutes, take off the heat and run 
cool water into the pan to cool the eggs.
After the eggs are cooled, peel the eggs.
Slice the eggs into quarters,
then chop the quarters into small pieces.
Place the chopped egg in a bowl, add 1/4 cup of mayo,
and 2 tablespoons of sweet pickle relish.
Mix together well.
Open the albacore packet up and pour into the bowl.
Add 1/4 cup mayo and 2 tablespoons of sweet
pickle relish.
Mix together.
Place 3 pieces of romaine on a plate.
Place a scoop of each salad on the plate.
Garnish with tomatoes and pita bites.
Enjoy!

Thanks for joining me today!

Tomorrow we will  be making our 
green salad with champagne vinaigrette.

See you then!!



Wednesday, July 13, 2011

Our Side Dish-Summer Salsa!

Today I had a pantry malfunction. I went to put together my champagne vinaigrette for the salad today, and I was missing some important ingredients. And the best part-I had just gotten back from the grocery store!! So I did a little switch, and I made our side dish for this weeks menu~Summer Salsa. It is delicious, and the perfect side dish for our trio salad, which I will post tomorrow.
Summer Salsa
(adapted from California Avocado Commission)
1/4 cup Vidalia Onion
2 small California Avocados
1 medium Orange
3 Roma Tomatoes
1 tablespoon Olive Oil
2 tablespoon Rice Wine Vinegar
1 clove Garlic-chopped
Salt & Pepper to taste

We need to chop our onion first. So, slice the onion, and then...
turn the slices, and chop.
Chop the garlic.
Measure out the rice wine vinegar, the oil, and the
salt and pepper and mix together in a bowl. 
Add the garlic and the onion.
Let's chop the tomatoes. Slice off the 
top and bottom of the tomato.
Slice the tomato in half.
 Slice each half in half, and then in quarters.
Starting at one end, chop the tomatoes by slicing them.
Add the tomatoes to the bowl.
Peel the orange.
Chop the orange, and remove as much membrane as you can.
Add to the bowl.
Chop the avocado by slicing around the avocado
in a circle.
Now the avocado is split, lets take out the seed.
 You can put your knife in the seed, and pull it out.
Cut each half in half.
Remove the skin by peeling it off. It should come easily.
Cut the quarters into slices. Then chop the pieces
into small 1/4" to 1/2" pieces.
Add to the bowl. Cover the bowl with plastic,and
refrigerate for a couple hours before serving.
Serve the salsa up in a small bowl. Add some pita crackers.
Enjoy!

Thanks for joining me today!
I hope you like this cool, refreshing salsa.

Please join me tomorrow when we will be 
cooking up our entree~The trio salad!

See you then.
It's hot~Stay cool!