This recipe is a classic one from my childhood. Since I don't have the recipe handy, I'm just going to make it up from memory. With only three ingredients, its easy and inexpensive. And - most kids like it!
You'll use this recipe as a side dish for BBQs, or even another great tasting dish for wedding or baby showers.
Let nostalgia reign. And good eyesight (from the carrots) will be a wonderful side effect.
Ingredients:
2 1/2 c. shredded carrots (use full-sized carrots and a grater) 3/4 c. raisins 3-4 T. light mayonnaise
Directions:
Grate the carrots into a large bowl. Add raisins, mayo and combine.
Serve immediately, or refrigerate until mealtime. This is a great salad to prepare ahead of time. 12-24 hours will allow the flavors to combine well. Keeps in the fridge for about 2-3 days.
Mixed Green Salad with Fruit is an excellent accompaniment to your main course. You may even want to make it into a meal by adding sliced rotisserie chicken before tossing. I bring this salad recipe with me to potlucks and parties often because it is so fresh and tasty. Just wait before adding the dressing until right before serving.
Fresh raspberries and strawberries are especially delicious in the summer. At cooler times of the year, try experimenting with pomegranate seeds or blood orange slices instead of mandarins.
Ingredients:
1 package salad greens (about 1 1/2 cups freshly washed greens - throw a bit of spinach in too) 1/2 c. fresh raspberries 1/2 c. fresh sliced strawberries 1 can mandarin oranges (drained) 1/3 c. sliced almonds, toasted (optional) 1 c. shredded mozzarella cheese 1/3 c. raspberry vinaigrette dressing
Directions:
Toast almonds by placing in a baking pan in a single layer. Bake at 350 degrees for 10-15 minutes. Stir often.
Combine salad greens, fruit, cheese and then add nuts. Right before serving, add salad dressing and mix well.
That's it! Now you can focus on your dinner conversations instead!
10 minutes to a fresh, homemade salad? Not impossible! And this one does not involve ripping open a bag of pre-washed lettuce. Easy Corn Salad is a great accompaniment to grilled entrees and practically screams sunshine. We enjoy this corn salad from April through October.
This recipe serves 4, so I often double it for larger crowds.
Ingredients:
2 c. corn kernels (you can either cut from pre-cooked corn on the cob, or use frozen corn in a pinch) 1 c. chopped zucchini 1/2 c. diced red bell pepper, and/or chopped grape tomatoes 1/2 c. minced green onions 1/4 c. cider vinegar 1 T. Dijon mustard 1 t. granulated sugar 1 T. olive oil 1 T. minced garlic 1/4 t. hot sauce (if desired)
Directions:
In a serving bowl, mix together corn, zucchini, red peppers (or tomatoes) and green onions.
Stir dressing together in a separate medium-sized bowl with remaining ingredients.
Pour over vegetables, mix well and serve.
TIP: In order to allow the flavors to marinate, add dressing to salad about 1/2 hour before serving and refrigerate. Stir again, and serve.
Whether you call them shrimp or prawns, the shellfish is a delicious addition to any light dish, especially when you are making Grilled Prawns Salad.
What I love most about this recipe is that it could be a wonderful luncheon recipe, or a summer dinner on days when its too hot to eat anything heavy.
The other benefits include the fact that you can serve 8 people with this dish, and its less than 200 calories per serving! Go ahead, and have seconds without guilt....
Ingredients:
1 c. white beans, rinsed (or 1 14 oz. can of white beans) 2 c. chicken broth 2 c. water 1 medium yellow onion, chopped 2 carrots, peeled and chopped crosswise 1/2 c. olive oil 2 garlic cloves, thinly sliced 1 T. fresh rosemary, chopped 2 T. dry white wine 3 T. balsamic vinegar 1 1/2 pounds large shrimp (prawns), peeled and devined 2 T. fresh lemon juice 1 bunch fresh arugula, rinsed and stemmed 1 medium tomato, sliced (optional) salt and ground black pepper to taste
Directions:
If you are going to cook the beans from scratch, put the beans in a medium bowl and cover with cold water. Soak for 6-8 hours, or overnight. Change the water at least once during the soaking.
Drain the beans and put them into a large pot. Add chicken broth, water, onion and carrots. Bring mixture to a boil, then reduce heat, cover and simmer for 45-50 minutes. Stir occasionally.
Drain and rinse the beans again and discard the onion and carrots. Set aside beans.
In a medium bowl, whisk together 1/4 c. of the olive oil, garlic, rosemary 1 T. balsamic vinegar and salt/pepper. This will be the marinade for the prawns. After rinsing and patting dry the prawns, add to the bowl and stir to coat. Cover and chill for 1 hour.
Remove prawns from the marinade and grill over medium heat 5-7 minutes total, turning once.
Add the grilled prawns to the beans, then add lemon juice, tomatoes and arugula. Mix together.
Take the remaining 2 T. balsamic vinegar and 1/4 olive oil and combine. Pour over the top of the salad.
On a recent vacation to Palm Springs, our family enjoyed this Easy Coleslaw Salad Recipe. Fast and delicious, it can be a vegetarian meal (without chicken), or even a way to use leftover grilled chicken. For extra quick and easy, try using frozen breaded chicken nuggets/breasts.
With longer days ahead, you may be looking for potluck ideas. Because the coleslaw is made without mayonnaise, it keeps longer. We just love this as refreshing side dish, or for a meal.
As an accompaniment, this will serve about 8, but as a main dish, about 5-6:
Ingredients:
1 bag of coleslaw mix (you can make your own by shredding cabbage and carrots in a 2:1 ratio to make 3 cups)
1 bunch of green onions chopped
2 cups crispy won-ton noodles
1 1/2 cups shredded cheese (cheddar or Mozzarella)
4-6 T. creamy poppyseed or sweet and sour dressing (buy it, or make your own)
1-2 cups sliced black olives (optional)
1-2 cups cubed cooked chicken breast (optional)
Directions:
Simply place all ingredients into a bowl, cover with plastic wrap and shake until everything is coated with dressing. Taste and decide if you wish to add more dressing.
C'mon - I know you'll try it soon! Bring on summer and picnics!
Springtime is a lovely season - family gatherings, holidays and - if you're lucky, perhaps a bridal or baby shower. If you're looking for a nice, light party recipe, this is it! Chicken and Goat Cheese Salad tastes like it came from the caterer, but is not difficult to pull together at all. Fresh greens make this a perfect dish for the new season.
Because this recipe only serves four, you may want to double it. Another tip - this is good for a sit down meal, instead of a buffet. With a slightly artistic presentation of the salad on a plate, your guests will feel extra special.
Ingredients:
1 c. pecans 1/2 c. plus 2 T olive oil (divided) salt 1/4 c. plus 2 T sherry vinegar 4 t. Dijon mustard 1/2 t. thyme (if you use fresh, increase to 1 t) 1/2 t. oregano (same as above) freshly ground black pepper 1 prepared rotisserie chicken 9 c. spinach leaves - washed and dried 6 c. arugula 3 c. torn dandelion greens (or another bitter leaf of your choice) 1/2 c. thinly sliced red onion 1 c. brined olives (kalamata.... yum) 1/3 c. capers 1/2 lb. fresh goat cheese
Directions:
Preheat the oven to 350 degrees. In a small bowl, combine the pecans with 2 T olive oil and a healthy pinch of sea salt. Roast for 10-15 minutes in a single layer on a baking sheet. Remove and allow to cool.
Prepare the dressing while the pecans are toasting. In a medium bowl, whisk together 1/2 cup olive oil, sherry, mustard, and the herbs. Add 1/2 t. salt and grind some fresh black pepper to taste.
From the breast of the chicken, slice into cubes or other pieces and set aside.
Take all your salad greens and place into a large serving bowl. Add red onion, capers and olives and toss with about 1/2 cup of your dressing. Add in chicken and more dressing and continue tossing.
Divide the salad onto 4 plates and top with goat cheese crumbles and pecans.
Lulu has a lot of great recipes, and she doesn't even need to consult a cookbook - at least not most of the time! Together with her sister, Steph (aka "Stuff"), they will show you the ingredients for great meals and a satisfying life. No need to fear the kitchen or suffer the indignity of fast food again.
This recipe is a classic one from my childhood. Since I don't have the recipe handy, I'm just going to make it up from memory. With only three ingredients, its easy and inexpensive. And - most kids like it!
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