Category Archives: 04. Salads and Dressings

Marinated Green Beans with Olives, Tomatoes, and Feta

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Marinated Green Beans with Olives, Tomatoes, and Feta

Makes about 4 servings

 

1/2 pound fresh green beans, trimmed

2 tablespoons olive oil

1 clove garlic, minced

1/2 cup kalamata olives, pitted and sliced

1 tomato, seeded and chopped

2 tablespoons red wine vinegar

 

1 teaspoon chopped fresh oregano

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/2 (8 ounce) package crumbled feta

 

Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 3 to 5 minutes

Immediately drain the green beans and plunge into ice water to stop the beans from cooking further

Drain the beans and set aside

In a mixing bowl, stir in the garlic, olives, tomatoes, vinegar, oregano, salt, and pepper

Add green beans

Toss together until beans are evenly coated

Chill before serving

Sprinkle feta cheese over the top

 

This recipe is best to be eaten fresh.  Leftovers are not as enjoyable as when it is first made.

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Mediterranean Quinao Salad

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Mediterranean Quinao Salad

Makes about 6 servings

 

2 cups chicken or vegetable broth

1 clove garlic, chopped

1 cup uncooked quinoa

 

1 large cooked chicken breast cut into bite size pieces (optional)

1/2 teaspoon onion powder

1/2 cup chopped tomatoes

1/2 cup chopped kalamata olives

1/2 cup crumbled feta cheese

1/2 teaspoon salt

Fresh chopped parsley and chives, to taste

 

1/4 cup fresh lemon juice

1 tablespoon balsamic vinegar

1/4 cup olive oil

 

 

Bring the chicken or vegetable broth, and garlic to a boil in a saucepan

 

Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the broth has been absorbed, about 15 minutes.  Fluff with a fork

 

Scrape the quinoa into a large bowl

 

Gently stir the chicken, onion powder, tomatoes, olives, feta cheese, parsley, chives, and salt into the quinoa

 

Drizzle with the lemon juice, balsamic vinegar, and olive oil

 

Stir until evenly mixed

 

Serve warm or refrigerate and serve cold

 

*Chick Peas can be used in place of the chicken

 

 

Quinoa is usually considered to be a whole grain (similar to regular white rice, brown rice and other grains such as wheat and barley), it is actually a seed, but can be prepared like whole grains such as rice or barley.

Thai Peanut Dressing

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Thai Peanut Dressing

1/4 cup low-sodium soy sauce

1/2 cup smooth peanut butter

1/4 cup honey

1 teaspoon of powdered ginger

1 tablespoon rice vinegar

2 teaspoons sesame oil

1/2-3/4 cup warm water

Pinch of cayenne pepper (optional)

1/4 cup chopped peanuts (optional)

1 tablespoon chopped fresh mint leaves (optional)

 

Whisk together the soy sauce, peanut butter, honey, rice vinegar, sesame oil, cayenne pepper and 1/2 cup warm water in a small saucepan over medium heat

Add more water if needed

Simmer and stir until sauce is thick, 5 to 8 minutes

Serve warm

Garnish with chopped peanuts and mint leaves as desired

Macaroni Salad

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Macaroni Salad

Makes about 4-6 servings

 

1 cup uncooked pasta

1/4 cup Shredded Carrots

1/4 cup Chopped Celery

1/4 cup Chunked Cheese

1/4 cup Peas

1/4 cup Green Olives

 

1/4 cup Mayo

2 tablespoons Sour Cream

2 tablespoons Pickle Juice

2 teaspoons Sugar

Salt, Pepper and Garlic Powder to taste

 

Cook pasta according to al dente package directions

Rinse with cold water and set in fridge while you prepare the rest of the ingredients

In a bowl, mix together Mayo, Sour Cream, Pickle Juice, Sugar and seasonings

Add Pasta, Carrots, Celery, Cheese, Peas and Green Olives

Mix everything together and let it set in the fridge for at least 30 minutes before serving so the flavors can blend

Enjoy!

Sweet Cole Slaw

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8 cups shredded cabbage

1 cup shredded carrots

3/4 cup sour cream

3/4 cup mayonnaise

3/4 cup sugar

 

In a large bowl combine cabbage and carrots

Whisk together sour cream, mayonnaise and sugar until dressing is smooth

Pour dressing over coleslaw mixture and toss to coat

Refrigerate at least an hour before serving so the flavors blend

 

Enjoy!