Veggie Tortellini Salad with Balsamic Vinaigrette

Filed under: RECIPES - Soup / Salad

There is a little hole-in-the-wall cafe in Modesto California call The Brighter Side. It is only open for lunch and usually crowed but so worth the wait. Once I manged to find the entrance I opted for a chef salad with, my favorite splurge, blue cheese dressing (no dieting here). The salad consisted of a bed of lettuce, a few slices of beets, a sprinkle of garbanzo beans, a cucumber or two, shredded deli turkey slices, tomato wedges and cheese. There are days I crave this salad. I have tried to replicate it at home without success. It is just not the same. My mother-n-law always comments that when someone else makes a meal it tastes so much better. She has a point. I think of my dad and his feeble attempt to successfully recreate a subway sandwich. He would throw his hands up and exclaim how he bought all the same ingredients so why doesn’t his sandwich taste like Subway’s? I am going to side with Nadine and say it tastes better when someone else makes it. I will also inject something my niece Jennifer passed on from culinary school. Restaurants use lots of butter and sugar. Moreover I recently read an article that claimed there are healthier choices than chick peas and beets.

We do not have to worry about butter or the lack of fortified vitamins and minerals here. This salad is packed with a supersized amount of cancer fighting vitamins and it tastes like someone else made it. I made a few changes mostly because I knew the kids were not going to eat lettuce laden with balsamic vinaigrette without a fight. Instead I threw all the veggies in a bowl and served the cheese and dressing on the side. I also left the broccoli raw.

Source: Woman’s Day
1 large ripe tomato, cut into bite sized pieces
1 small red onion, thinly sliced
1 cup thinly sliced red bell pepper
1/3 cup balsamic vinaigrette
1 pkg (16 oz) cheese tortellini
4 cups broccoli florets
1/2 cup chopped fresh basil
1 bag (5 oz) spring lettuce mixture
1 cup (4 oz) smoked or regular mozzarella, cut into small cubes

Bring a large pot of lightly salted water to a boil. Meanwhile combine tomato, onion, pepper and dressing in a large bowl. Leave at room temperature.

Add tortellini to boiling water, cook as package directs, adding broccoli to pot 5 minutes before tortellini is done. Drain, rinse under cold water. Add to tomato mixture; add basil and toss to mix.

Arrange 1 cup lettuce, top with tortellini mixture and mozzarella.

Balsamic Vinaigrette
Source: Emeril
1/4 cup balsamic vinegar
2 tsp dark brown sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings. If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.

Technorati Tags: balsamic vinaigrette, Emeril, food, RECIPES, salad, salad dressing, womans day

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A Beautiful Salad with Spinach, Mandarin Oranges and Feta

Filed under: RECIPES - Soup / Salad

This is a beautiful salad. It would make an elegant addition to any Holiday dinner. The red, green and orange remind me of Spring in Sonoma. The green backdrop dotted with spectacular blossoms. Before we moved there, a friend of mine who originally was from Sonoma suggested we take the scenic drive up. It is really a breath taking site.

Source: Wendy in Texas
8 cups baby spinach leaves
1/2 medium red onion, sliced and separated into rings
1 (11 ounce) can mandarin oranges, drained
1 1/2 cups sweetened dried cranberries
1 cup honey-roasted sliced almonds
1 cup crumbled feta cheese
1 cup balsamic vinaigrette salad dressing, or to taste

Place servings of spinach onto salad plates. Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad.

Variations:
Substitute feta with blue cheese.
Use sweetened pecans or walnuts in place of the almonds.

Technorati Tags: allrecipes.com, family, feta cheese, food, Mandarin oranges, salads, Sonoma county, spinach

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Tangy Waldorf Fruit Salad

Filed under: RECIPES - Sides, RECIPES - Soup / Salad

The kids love yogurt. Every month we buy a box of assorted yogurt from Costco. It usually will last all month. Mason is crazy over strawberry. Adelin will only eat blueberry and Everett, well he is not picky. I have never thought to try another flavor until last month when I was volunteering in Mason’s class. The school provides the whole class with a filling snack of vegetables, a protein and fruit. This particular day they had lemon yogurt. Mason loved it. A huge shock to me. Lemon yogurt is what inspired me to try this recipe. The toasted nuts and the lemon yogurt is what makes this dish. It is a perfect side for a baby shower or casual gathering. Serve in martini glasses for an elegant presentation.

Source: Marie Engwall
1 medium unpeeled red apple, chopped
1 medium unpeeled green apple, chopped
1 medium unpeeled pear, chopped
1/2 cup green and red grapes, halved
1/4 cup raisins
1/4 cup slivered almonds, toasted
1 (6 ounce) container reduced-fat lemon yogurt
2 tsp lemon juice
2 tsp orange juice
2 tsp honey
1 tsp grated orange peel
Lettuce Leaves, optional

In a large bowl, combine the apples, pear, grapes, raisins and almonds. In a small bowl, combine the yogurt, lemon and orange juices, honey and orange peel; pour over fruit mixture and stir to coat. Serve immediately in lettuce-lined bowls if desired.

Technorati Tags: allrecipes.com, baby shower recipes, citrus salad, family, food, fruit salad, waldorf salad

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Spinach Salad with Pears

Filed under: RECIPES - Soup / Salad

My mother-n-law introduced me to the Partridge in a Pear Tree ornaments from USA pears. My Christmas tree has a Twelve Days of Christmas theme so the pear ornaments fit right in. The cost for a single ornament has been $7.50 plus a store receipt for 3 1/2 pounds of pears. Last year the price went up to $10.

Buying the pears used to be exciting. It was like saving the UPC codes off the cereal box when I was a kid to buy a Gremlin doll. Ten dollars sounds so expensive though; not to mention the cost of the pears. So what do I make with three and a half pounds of pears? I will only eat hard crisp pears as a snack or in salads. I was glad to come across this recipe from Health magazine that solves my soft pear dilemma. I love the flavor of Gorgonzola with pear anyway. I was a little hesitant about the cider vinegar as it can be overwhelming but the 2 tsp seemed a fair amount.

Source: Health Jan/Feb 2009
1/4 cup coarsely chopped pecans
1 tbsp canola oil, divided
3 Bosc pears, peeled, cored and cut into 1/2 inch slices
1 tsp brown sugar
1 tbsp minced shallots
1/2 tsp kosher salt
1/4 tsp ground pepper
1/2 cup apple juice
2 tsp cider vinegar
1 tsp Dijon mustard
1 (16-oz) bag spinach
2 ounces Gorgonzola cheese, about 1/2 cup

Toast the pecans in a skillet over medium heat for 3 minutes until fragrant; set aside. Add 2 teaspoons canola oil to the same skillet, and increase heat to medium-high. Add pears, and sprinkle with brown sugar; do not stir. Cook the pears 5 minutes or until lightly browned on the bottom. Stir to melt the brown sugar. Transfer the pears to a plate.

For dressing add remaining 1 teaspoon oil to pan. Add shallot, salt and pepper. Stir 30 seconds or until fragrant. Add apple juice, cider vinegar and mustard. Whisk; simmer 3-4 minutes or until slightly reduced. Add pears.

Place spinach in a large serving bowl. Pour pears and dressing on top and toss. Serve with Gorgonzola and pecans on top.

Technorati Tags: family, food, fun, gorgonzola cheese, pecans, spinach salad with pears

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Potato and Green Bean Salad

Filed under: RECIPES - Soup / Salad

I love recipes that do not require measurements and this dish falls into that category.

Source: Food Buzz
2 pounds red and white potatoes, chopped into 1 inch cubes
3/4 pound green beans
2 cups cherry tomatoes
1 red onion, sliced
3 cloves garlic, minced
1/2 cup dill, chopped
1/2 cup parsley, chopped
Olive oil
Kosher salt

Boil potatoes in salted water until fairly soft but not mushy, approximately 10-15 minutes.

While potatoes boil, roast tomatoes and red onion in 400 degree oven until onions soften and tomatoes begin to burst, approximately 20-25 minutes.

When potatoes are ready, drain in a colander and place in a large bowl. Drop green beans into potato water and cook until bright green and firm, approximately 5 minutes. Drain and run under cold water to stop the cooking process. Add to the bowl with potatoes.

Once tomatoes and onions are done, stir into green beans and potatoes. Add garlic and herbs.

Just before serving, douse with olive oil and salt to taste.

Technorati Tags: cherry tomatoes, food buzz, Potato and green bean salad

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Asian Spinach Salad with Orange and Avocado

Filed under: RECIPES - Soup / Salad

This has been one of my favorite salads as of late. The dressing is lite not greasy. Pair with something simple as the flavor of the salad can be dramatic.

Source: Bon Appétit February 2008
2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
1 navel orange
1 6-ounce bag baby spinach leaves
1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges

Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.

Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.

Technorati Tags: asian recipes, Asian Spinach Salad with orange and avocado, bon appetit magazine, cheap meal ideas, salad recipes

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Chicken and White Bean Soup with Greens

Filed under: RECIPES - Soup / Salad

This soup involves three of my favorite ingredients: kale, spinach and leeks.

Source: Health magazine September 2008
1 tbsp olive oil
1 1/4 cups thinly sliced leeks, white part only
1 large garlic clove, crushed
1/2 cup (1/4-inch thick) slices carrot
6 cups chicken broth
1 1/2 cups skinless, shredded cooked chicken
1 (2-inch) fresh rosemary sprig
1 (19 oz) can cannellini beans, rinsed and drained
1 cup packed roughly chopped fresh kale
1 cup packed baby spinach
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp chopped parsley

Heat oil in a stockpot or dutch oven over medium heat. Add leeks and garlic; cook, stirring occasionally, 3-4 minutes or until tender but not browned. Add carrots, and cook, stirring for 1 minute. Add broth, chicken and rosemary; bring to a boil. Reduce heat and simmer 5 minutes, skimming occasionally. Add beans and kale and simmer for about 5 minutes more. Add spinach and cook 2-3 minutes more or until tender. Season with salt and pepper. Remove rosemary sprig and garlic clove. Serve with a sprinkle of parsley.

Technorati Tags: chicken and white bean soup with greens, fun family food, health magazine, healthy menu ideas, winter soups

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Chili Chicken and Vegetable Soup

Filed under: BUDGET MEALS, RECIPES - Soup / Salad

A simple soup full of flavor.

2 tbsp butter
1 onion, chopped
Salt and Pepper
1 tbsp chili powder
1 baking potato, peeled and chopped
4 cups chicken broth
1 (16 oz) bag frozen corn kernels
2 cups shredded chicken
1 (10 oz) bag frozen green beans
Sour cream, for serving, optional

In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes. Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.

Variations:
Peas
Black beans, white beans or kidney beans
Leave out the chili powder

Technorati Tags: BUDGET MEALS, Chili Chicken and vegetable soup, fun family food, meals under 10$

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Island Shrimp and Fruit Salad

Filed under: RECIPES - Soup / Salad

Saturday Nights are designated as salad nights in our house. Salads are uncomplicated and after a long week it is nice to sit down to a lite fare. So I am always on the look out for appetizing dinner salad recipes. We skipped on the rice and cut the amount of cabbage in half then added some shredded romaine to the mix.

Source: Woman’s Day (July 2008)
1 3/4 cups cooked rice
1 jar (24oz) tropical mixed fruit in light syrup (reserve 1/2 cup syrup)
1 tbsp plus 1 tsp oil
1 tbsp rice-wine vinegar
1 tsp salt
1/8 tsp ground red pepper, optional
1 head Napa Cabbage (about 1 lb), halved lengthwise, thinly sliced crosswise
1/2 cup thinly sliced red onion
1/2 cup chopped cilantro
1 lb raw large shrimp, peeled
1 tsp dry Caribbean jerk seasoning
Optional: Cashews and/or Macadamia nuts

In a large bowl, whisk reserved fruit syrup, 1 tbsp oil, the vinegar, salt and red pepper until blended. Add mixed fruit, cabbage, onion and cilantro.

Heat remaining oil in a large nonstick skillet. Sprinkle shrimp with jerk seasoning. Add to skillet and saute 2-3 minutes until pink and cooked through.

Add shrimp and rice to fruit and cabbage; toss to mix. Top with nuts.

Technorati Tags: fun family food, Island Shrimp and Fruit Salad, main salads, quick menu ideas, shrimp, Woman's Day magazine

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The Columbia Restaurant ’1905′ Salad

Filed under: RECIPES - Soup / Salad

1/2 head iceberg lettuce
2 ripe tomatoes, cut in eighths
1/2 cup Swiss cheese, cut in julienne strips
1/2 cup ham, cut in julienne strips (or turkey or shrimp)
1/4 cup green Spanish olives, pitted
2 teaspoons grated Romano cheese

Salad Dressing Ingredients:
1/8 cup white wine vinegar
1/2 cup extra-virgin Spanish olive oil
4 garlic cloves, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 teaspoon oregano
2 teaspoons lemon juice

Toss together all salad ingredients in a bowl, except Romano Cheese.

Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper.

Add dressing to salad and toss well. Add Romano Cheese and toss one more time. Serves 4.

Technorati Tags: Columbia Restaurant, eating right, fun family food, healthly recipes, salad

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