German Tomato-Cucumber Salad

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German Tomato-Cucumber Salad
1 large, peeled English cucumber. Thinly sliced
3 ripe tomatoes, thinly sliced
1 small red onion, thinly sliced
2-3 tablespoons chopped fresh dill
1-2 tablespoons chopped parsley
Place all ingredients in bowl; set aside.

Dressing
1/3 cup sour cream
1 tablespoon white wine vinegar
1/4 teaspoon Dijon mustard
2 Tablespoons whole milk or cream
Salt to taste, about 1/4 teaspoon
Freshly cracked black pepper, to taste
Whisk together all the ingredients until smooth.
Place dressing into bowl with tomato-cucumber mixture. Toss gently.
Place in cover bowl in refrigerator for at least two hours.

South West Black Bean and Chicken Salad

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This salad can easily be converted to a fantastic vegetarian salad simply by omitting the chicken and cooking the quinoa in vegetable stock.

South West Black Bean and Chicken Salad

6 cups cooked shredded chicken

Two 15 oz. cans black beans, rinsed and drained

1 green bell paper, roasted , peeled, seeded and julienned

1 red bell pepper, roasted, peeled, seeded and julienned

1 jalapeno seeded, minced

2 cups, chopped Roma tomatoes

1 cup sliced green onions

1 clove garlic, minced

1/2 cup toasted pumpkin seeds

1/2 cup chopped cilantro

1 cup fresh or thawed frozen corn

1 cup quinoa cooked in 2 cups chicken or vegetable broth as directed on package

Lettuce greens

Dressing:

1 teaspoon ground cumin

1/2 teaspoon ground coriander

2 tablespoon sherry vinegar

1/2 tablespoon olive oil

1 tablespoon lime zest

2 tablespoons fresh lime juice

1/4 teaspoon red pepper flakes

salt and pepper; to taste

In a large bowl add all the ingredients for the salad and toss. Line the serving bowl/platter with lettuce greens; set aside.

Combine all the dressing ingredients and whisk until combined. Pour over the salad and toss. Place on greens lined serving dish.

Hearty Barley Salad

Hearty Barley Salad

1 1/2 cups pearl barley

2 tsp. salt

2 cups sliced in two, grape tomatoes

1/4 red onion, small dice

1/4 cup sliced green onions

1/4 cup chopped parsley

Half of a red, yellow and orange bell pepper, diced

Combine 4 cups of water and the barley. Bring to a boil over high heat. Cover and simmer on medium low heat until barley is almost tender. Stir in 2 tsp salt and continue to cook until tender. Drain well; set aside to cool.

Toss in the remaining ingredients.

Dressing:

1/4 cup balsamic vinegar

2 shallots , chopped

2 cloves garlic, minced

1/2 cup olive oil

2 tsp. black pepper

1/3 cup Parmesan cheese

Salt to taste

Combine all the ingredients and whisk until emulsified. Toss with the barley mixture.

Roasted Asparagus and Minted Red Potato Salad with Sun-Dried Tomato Mayonnaise

Roasted Asparagus and Minted Red Potato Salad with Sun-Dried Tomato Mayonnaise

Sun-Dried Tomato Mayonnaise:
1 tablespoon sun-dried tomato, chopped

2 tablespoons white wine

1 cup mayonnaise

1 tablespoon fresh mint, chopped

Soak the sun-dried tomatoes in the white wine overnight. Combine all the ingredients including the soaked sun-dried tomatoes in a food processor and process until smooth. Chill.

Asparagus:

About 24 stalks of asparagus

olive oil

salt and pepper, to taste

2 tablespoon raspberry vinegar

Preheat oven to 425 degrees. Line a baking sheet with foil. Lightly spray with cooking spray. Place the cleaned trimmed asparagus in a single layer on the baking sheet. Drizzle with olive oil. Season with salt and pepper. Bake until tender. Remove from oven and drizzle with the raspberry vinegar. Set aside to cool.

Minted New Red Potatoes:

2 cups very small red potatoes

3 tablespoons mint

2 tsp. salt

Place the potatoes, mint and salt in a heavy bottom pot. Add water just to cover the top of the potatoes. Bring to a boil and reduce to a simmer and cook until tender. Drain and allow to cool.

Toss the cooled potatoes in the sun-dried tomato dressing. Layer the bottom of the serving dish with the asparagus and pile the potatoes on top.

 

Chicken Pasta Salad

Chicken Pasta Salad

Salad Ingredients:

2 cups cooked cubed or shredded chicken

1/4 lb. linguine, cooked al dente in salted boiling water, drained

1/4 cup olive oil

1/2 cup grated Parmesan

1/4 tsp. garlic powder

1/4 cup sliced celery

1/4 cup julienned multicolored bell peppers

1/4 cup sliced green onions

1/4 cup sliced mushrooms

1/2 cup small broccoli florets

1/2 cup sliced black olives

1/2 cup thinly sliced peeled carrots

1 cup frozen peas, thawed

1/4 cup toasted sliced almonds

Dressing:

1/4 cup red wine vinegar

1/8 tsp. black pepper

1/4 tsp. salt

1/4 tsp. garlic powder

3/4 tsp. dried tarragon

1/2 tsp. dried basil

1/2 tsp. dried oregano

1 tsp. Worcestershire sauce

1 1/2 tablespoons Dijon mustard

juice of 1/4 of a lemon

1/4 cup olive oil

1/4 cup water

Toss chicken and pasta with olive oil and cool. Add the Parmesan cheese and garlic powder; toss and refrigerate 1 hour.

To serve , add remaining salad ingredients and toss.

Dressing:

Combine the ingredients and whisk together until well combined. Pour over salad and toss thoroughly.

Arugula Salad with Berries and Black Pepper Dressing

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  • 1/4 cup balsamic vinegar
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 1/2 cup olive oil
  • 2 tsp fresh cracked black pepper
  • 1/3 cup grated Parmesan cheese
  • salt, to taste

Whisk together until well combined and homogeneous.

Arugula

Fresh Berries

Pistachios

Black-Bean and Tomato Quinoa

Black-Bean and Tomato Quinoa

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2 tsp. grated lime zest

2 Tbsp. Lime juice

1 Tbsp. butter, melted and cooled

1 Tbsp. vegetable oil

1 tsp. sugar

1 cup quinoa

1- 14-15oz. can black beans, drained and rinsed

2 medium tomatoes, diced

4 scallions, chopped

1/4 cup fresh cilantro, chopped

Whisk together lime zest , juice , butter , oil, sugar 1/2 tsp salt and 1/4 tsp. pepper in a large bowl.

Wash quinoa in 3 changes of cold water in a bowl, draining in sieve each time.

Cook quinoa in a medium pot of boiling water (1 Tbsp. salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve in same pot with 1 inch simmering water, water should not touch the bottom of the sieve. Cover quinoa with a folded towel, then cover sieve with lid. and steam over medium heat until tender, fluffy and dry, about 10 minutes. Remove from heat and remove lid, leave towel. Set aside for 5 minutes. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.