Chicken, Red Beets, Apple and White Bean Salad! Kale too!

I had never eaten Kale but have been told by many it is so good so when I saw this recipe in Family Circle I figured it was time to try a recipe that most of the ingredients in it appealed to me.  While I was at the grocery store the produce manager was filling his section with lots of beautiful veggies so I asked him what he thought about Kale and he told me he loves it with eggs and peppers in his morning omelet..He told me it really is tasty and people frown at it but it is soooooo good for you.  (as in healthy) ( I adapted this recipe to my liking opting not to roast the beets and using canned. I used some lightly sauteed boneless chicken breasts to make it more meal appealing.  Hope you enjoy!

 Happy Baking and Cooking from my kitchen to yours,

 

M.J.

Here goes the recipe.

3 beets (about 1 lb.) halved (I used(one)can drained ) 
1/2 cup plus 2 tablespoons olive oil
1/8 plus 1 tsp. salt
1/4 tsp. pepper
3 tablespoons balsamic vinegar
2 tsp. Dijon mustard
1 shallot, finely diced (scallion would be fine)
1 bunch Kale (about 1 lb., tough stems removed and sliced in 1/4 inch strips(Mine was curly but I'm thinking there are other varieties)
 1 can 15 oz. cannelloni beans, drained and rinsed
1 Granny Smith apple, thinly sliced
1/2 cup diced ricotta salata or crumbled feta cheese (I used feta)
2 boneless skinless chicken breasts sauteed in light amount of cooking spray
 ( Note:  You can substitute other salad greens if you don't care for Kale)



If using fresh beets roast with olive oil (2 tablespoons)at 425 degrees with salt and pepper on baking sheet for approx. 35 minutes until knife tender..Allow to cool and remove skins.Cut into 1/2 inch pieces

Dressing:

In a medium bowl, combine vinegar, mustard, shallot, 1/4 tsp. salt and 1/8 tsp. pepper.  Slowly whisk in 1/3 cup olive oil.

Toss Kale with half the dressing.  Arrange on a platter with chicken, beets, beans and apple..Scatter cheese on top and drizzle with remaining dressing.

Note:  The longer kale sits in your fridge, the more bitter-tasting it will become. For best flavor, use within two days of purchase.

Read more: How to Eat Kale | eHow.com http://www.ehow.com/how_4516571_eat-kale.html#ixzz1sZpe2roV

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6/12/12

Spaghetti salad

Summertime, summertime sweet sweet summertime.

Here's another easy summer salad that you can prep all ingredients the night before and toss the next day.  Once it's made it will keep for several days if you make the whole recipe.  I halved it because there are only two of us.  Enjoy!

This is an Easy cold salad that is similar to an antipasto salad but has grated Italian cheese.  Spaghetti twirling I can get into. Yummy!!

• 1 package (16 ounces) thin spaghetti, halved 
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup (5 oz) thin salami slices, cut into small pieces (or pepperoni)
• 1 medium green pepper, diced
• 2 green onions sliced (scallions)
• 1/2 cup black olives, thinly sliced
• 1 bottle (8 ounces) Italian salad dressing (I used my own homemade dressing) olive oil, wine vinegar, parsley, garlic powder, onion powder)
• 1 cup grated Italian cheese
• 1/2 teaspoon paprika(I forgot paprika)
• Salt & pepper to taste

1. Cook spaghetti according to package directions, usually 1 minute less in time (el dente); drain. Add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool.
2. In a large bowl add tomatoes, cucumber, salami, pepper, sliced scallion , and olives.
3. Combine remaining ingredients; pour over salad and toss to coat. Add the Italian cheese; gently stir together. Cover and refrigerate for at least 2 hours; serve!

BLT Pasta Salad

Here we are the July 4th week-end is quickly approaching and other than a few traditional favorites we plan on spending a quiet week-end.

The children and grandchildren have plans so hubby and I will relax and may go to a movie.

I have wanted to make a salad something like this for a while.  I thought what better time than summer, correct.  Light dressing and since I had some bacon(thick style) stored in the freezer I let it thaw overnight and today's light dinner was this salad.

Enjoy!

1/2 cup bottled ranch dressing(you can use light or low calorie if you desire)
1/2 cup light sour cream
1 cup cherry tomatoes (I used half cherry and half quartered)
8 oz. cooked penne pasta
10 slices cooked bacon(I baked mine until crispy) and broke in pieces but crumbling the bacon might be a better choice
2 cups chopped romaine lettuce (washed thoroughly and patted dry)
salt and pepper if needed

In a small bowl mix ranch dressing and sour cream.

Cook pasta according to directions. Drain and rinse in cold water. Drain all water thoroughly.

Mix lettuce, cherry tomatoes and penne with dressing.  Add bacon and serve or chill until ready to serve.  

Have a safe week-end.

7-4-16

6/26/18

Asian Wild Rice Salad with Cashews!

 *This post on Asian Salad was one of my most popular salads that I am happy to share with you new foodie friends.



It's Salad Time in my kitchen,

Caught this recipe in yesterday's paper and just had to make it.  I love any food with an Asian flair.  The author( Patricia Cornwell) said that is it perfect with hamburgers and hotdogs as a light side and I have to agree.  If you tired of the same potato or macaroni salad give this one a try.

Note:  This was a first try with wild rice.  I have used mixed wild and regular rice but this recipe called for all wild rice. This light salad had the best flavor and taste and adding the cashews certainly complimented the dish.  I'd rate it high on the top of my favorites for a different side or light dish.

 

The dark wild rice, red peppers, scallions make this dish not only colorful but the blend of the dressing makes this a terrific combo.

1 cup uncooked wild rice, rinsed and drained ( I used Reese brand All Natural Quick cooking Wild Rice)
4 cups chicken broth
3 T olive oil
1 1/2 cup chopped red  or green pepper
3/4 cup coarsely chopped cashews
****Note: I used the whole box of wild rice 2.75 oz. and I feel that I could have decreased the broth to 3 cups.

Dressing:
3 T seasoned rice vinegar or apple cider vinegar
2 T olive oil
1 T Asian sesame oil
1 clove garlic minced
pinch salt
dash pepper
******Combine vinegar, oils, garlic, salt and pepper and whisk or place in a jar and shake well.  Pour over salad and toss to coat.


In a large saucepan bring rice and chicken broth to a boil over high heat. Reduce heat and simmer approx. 45 to 50 minutes or until rice is tender.  Drain any excess liquid and set rice aside.

In a medium skillet heat 3 T olive oil over medium heat.  Add peppers and cook until tender.  Add cashews and green onions.  Cook for 2 or 3 minutes or until cashews begin to brown.  Remove from heat.  In a large bowl stir wild rice and pepper mixture. Pour dressing over salad to coat.  Refrigerate for at least 2 hours.

From my kitchen to yours

6/30/14

7/30/12
1/1/13
7/11/13

Stir Fry Veggies, Radiatore and Chicken with Orange Ginger Dressing A nice Picnic Salad!

I am forever mesmerized with colorful salads.  Not only are they healthy for you but you can add almost any vegetable raw or slightly steamed to a cold pasta and create a splendid dish!

If you want to keep it light in carbs I recommend using the smaller pasta size**(Radiatore, small shells) or **half the usual amount of pasta and load up on the veggies..

Here is a basic recipe. **Note: I suggest you double the veggies and use 1/2 the pasta for lower calories.  There are some light Asian dressings you can use or you can make this dressing which works out wonderful.

1 box- 16 oz. small pasta cooked, rinsed , drained and cooled
1 pkg.  16 oz. frozen stir fry veggies
1 cup cooked chicken cubed
salt and pepper to taste
Asian dressing (All recipes.com)optional
Light in calories dressing of choice (not all bottled dressing are created equal)  Check back of bottle.


Spray skillet with cooking spray, add chicken and stir fry veggies.  Stir fry until crisp and chicken is thoroughly cooked.. Add cooled pasta and toss with dressing.  Refrigerate.

• 3 cloves garlic, minced
• 2 tablespoons minced fresh ginger root (I use ginger powder)
• 3/4 cup olive oil
• 1/3 cup rice vinegar

• 1/2 cup soy sauce
• 3 tablespoons honey
• 1/4 cup water
  
  
  Note:  For less calories cut down to 1/4 cup soy sauce and only add 1 T honey
  
  
   In a medium bowl or  larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Whisk well,  heat bowl in the microwave for 1 minute just to dissolve the honey. Let cool, and whisk again before serving. Store covered in the refrigerator.

Happy Cooking from my kitchen to yours,

7/7/15

Chicken Pita Salad

In keeping with a few days of new salad recipes this one was definitely a good choice.

I have discovered using pita bread!  Actually the only time I would use pita's were to make a pita pocket sandwich but now I use them much more as they compliment most salads and are easy to freeze and take out and heat in the oven or toast for a nice fresh taste.

The key to this salad is the dressing and herbs.  It was recommended that you use fresh herbs but I used dried because they were handy.  **They compliment the lemon and olive oil and I make the dressing a little ahead so that the herbs will have some time to enrich the lemon and oil with their flavor.

1 pound thinly sliced chicken breast, cut into small bite size pieces
1/2 tsp.salt
1/2 tsp. pepper
3 wheat pita breads, toasted
12 cherry tomatoes, halved
1 cucumber, peeled, sliced and seeded
2 scallions sliced
1 tsp.  mint (fresh is recommended but I used dried)
1 tsp. of cilantro( fresh is recommended but I used dried)
3 T lemon juice
2 tsp. olive oil
sprinkle of ground cumin

Sprinkle the chicken with salt and pepper.  Spray a non stick skillet with cooking oil and set on medium heat.  Add the chicken and cook, stirring until cooked thru and no longer pink.  Set aside in bowl.

Tear pitas into 1 inch pieces and add to bowl along with tomatoes, cucumbers, scallions, mint, cilantro(I used dried), lemon juice, oil, cumin and the remaining salt and pepper.  Toss to mix well.

Note: **I used dried mint and cilantro so before I tossed the salad I added the dried herbs with the oil and lemon juice and whisked it several times to allow the flavor to seep into the oil.

7/21/15

Turkey, Orange and Fennel Salad

Here's a Weight watchers recipe that caught my eye and since we're cutting down and not out this makes a great light meal or lunch. I substituted oven roasted deli turkey instead of pork that the recipe called for.

My first time using a fennel bulb.  I have eaten fennel roasted with other vegetables but not in a salad so this was a first that I was using it in my salad.  I would definitely use it again.

I was totally surprised of the light taste of the fennel.  I had thought it might be overwhelming and it was not and it added a delightful crunch too!

This recipe served hubby and I fine.  The only other thing I would have done and had planned on doing was toasting some pita pockets but I forgot! Enjoy!!



3/4 lb. thinly sliced deli turkey
8 pitted kalamata olives
1 small red onion sliced thin
2 oranges peeled and sectioned
1 small fennel bulb, trimmed and thinly sliced
1 bunch red leaf lettuce, torn in small pieces
1/2 tsp. salt
2 tsp. olive oil
2 T red wine vinegar
4 T orange juice

Whisk together vinegar, orange juice, salt, and oil and set aside

Combine the remaining ingredients in a large bowl.  Drizzle with dressing and gently toss to combine.

1/14/15

3/20/17

7/5/17

Asparagus Shrimp Salad

It's salad time!  This is another WW salad recipe that is a wonderful choice if you are cutting back on portions.  I served it with some baked pita bread and it was delicious! Bake pita's in aluminum foil at 325 for 10 minutes.  Perfect addition for those who need some carbs with their meal.

I added some red leaf lettuce to the mix to add some color.

1 lb. asparagus, trimmed
2 T lemon juice ( I tripled this amount) We like lots of dressing!
1 1/2 T olive oil(I tripled this amount)
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. peeled and deveined cooked medium shrimp
1 cup halved cherry tomatoes
1/2 small red onion sliced thin
2 T fresh or  1 tsp. dried parsley
2 hard cooked eggs, sliced

Fill a large skillet with about an inch of water and bring to a boil over high heat.  Add asparagus and cook covered, until crisp tender about 5 minutes.  Drain and rinse under cool water.

Whisk lemon juice, oil, salt, pepper and parsley flakes in a small bowl and set aside.

Transfer the asparagus to a large bowl.  Add the shrimp, tomatoes, onion and parsley.  Drizzle with the dressing and toss to coat evenly.  Top with eggs

6/1/17

Pear, cheese and almond Salad. A nice summer Salad with Pear Vinaigrette!

Pears are plentiful this time of year so let's make a pear vinaigrette with Red leaf lettuce salad.  Here's the recipe I found in Taste of Home cookbook from a few years ago.. It was great.!  Hubby loved it and maybe next time I'll add some grilled or pan fried chicken.  I didn't have Gouda so I substituted a little mozzarella and it was fine..Gouda would have probably added a bit more to the flavor..Loved the pear vinaigrette!

3 medium pears
1/3 cup oil and vinegar
1 pkg. spring mix salad greens (I used Red leaf lettuce)
6 oz. Gouda cheese, shaved
3/4 cup honey roasted chopped almonds


Salad Dressing:
Peel and core one pear..Coarsely chop..Place in a small food processor, cover and process until smooth..While processing gradually add 1/3 cup oil and vinegar salad dressing..Set aside

Divide salad greens among salad plates. Slice remaining pears..Arrange pears and cheese over salad..Sprinkle with almonds;drizzle with dressing.. Easy!!!! Enjoy!!!! Note: this recipe served two nicely...

A beauty!  Add some pan fried or grilled chicken on the side if you desire.

Easy to do!  I didn't have any honey roasted almonds so I roasted some myself. I used approx. 1/2 cup sliced almonds and 1/2 tsp. honey, mixed and put in toaster oven (on foil) at 400 degrees..Watch carefully..Toasty in several minutes.

From my kitchen to yours

6/4/12
6/7/13