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Entries in Salad (47)

Wednesday
Dec022009

Wild Rice & Portobello Salad


I found this recipe here from Joelen at What's Cookin, Chicago? It was different but pretty good. We scaled her recipe down, since it was just for the 2 of us, and we still had leftovers. The recipe below reflects my changes. It was definitely a decent meal on the lighter side, which was perfect for tonight.


1 box Long Grain & Wild Rice Mix (rice only, not seasoning packet)
2 cups Vegetable Broth
Pinch of Salt
1 Bay Leaf
4 Thyme Sprigs
1 1/2 teaspoons Canola Oil
1 Garlic Clove, minced
1/2 Red Onion, chopped
8 ounces Baby Portobello Mushrooms

Prepare the rice according to package directions, substituting water with broth. Add salt, bay leaf, and thyme to the pot. Once the rice has been cooked, set it aside.

In a skillet, heat the oil over medium-high heat. Add the garlic and onions and saute until softened. Add the mushrooms, stirring occasionally for 5-6 minutes or until lightly browned. Remove from heat, drain, and set aside.

VINAIGRETTE
1/4 cup Olive Oil
3 tablespoons Balsamic Vinegar
2 Shallots, thinly sliced
1 teaspoon Ground Cumin
1 teaspoon Fresh Thyme Leaves, chopped
1 teaspoon Freshly Ground Black Pepper
1/2 cup Mixed Dried Fruits (I used apples, cranberries, papaya, pineapple, & apricots)
1/2 cup Toasted Walnuts, chopped
1/2 pound Salad Greens (we used chopped romaine)
4 ounces Goat Cheese, crumbled

In a small bowl, whisk together the oil, vinegar, shallots, cumin, thyme, and pepper. Season with salt and add the dried fruits.

In a salad bowl, combine the rice, mushrooms, and walnuts. Toss with the vinaigrette and fruits. Serve over greens and top with goat cheese.

Tuesday
Sep222009

Mediterranean Chicken Salad


I don't usually like chicken salad, mostly because of the mayonnaise dressing it sits in. However, when I saw this recipe (and picture!) for "Chicken Choices" on Elizabeth's Edible I decided it might just be time for me to give chicken salad another try. I'm so glad that I did! I had another swim meet tonight (we won!) so I by the time I got home, I didn't really feel like cooking for very long. This meal took no time at all to prepare!


I had bought a rotisserie chicken (or astronaut chicken, as Joel would call it) over the weekend so I used that to make this recipe. I served this chicken salad along side of spinach and feta cous cous-which happens to be the filling for these stuffed peppers. I can't wait for lunch tomorrow so I can eat the rest of this chicken salad!!

Dressing:
1 tablespoon Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Red Wine Vinegar
2 Garlic Cloves, chopped
1/2 teaspoon Sugar
1/4 teaspoon Ground Black Pepper
1/8 teaspoon Salt

Salad:
3 cups Chicken Breast, cubed (from rotisserie chicken)
1 cup Red Bell Pepper, chopped
1 tablespoon Dried Parsley Flakes
1 teaspoon Dried Oregano
1/2 teaspoon Dried Basil (I didn't use this)
1/4 cup Pitted Ripe Olive Slices (I used kalamata)
1 can (14 ounces) Quartered Artichoke Hearts, drained
**I added a handful of feta cheese to the mix as well

Make dressing by whisking together all of the ingredients and then set aside. Saute red bell pepper in about 1 teaspoon of olive oil until tender. When they are finished, put the peppers, artichoke, spices, olives, feta and chicken in a bowl. Pour the dressing over the top and mix well. Serve on a roll.



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