Salad

Course: 
  • 2 cups orzo pasta
  • 2 cups diced, rotisserie, skinless white chicken
  • 1 cups frozen peas, thawed, or shelled edamame
  • 1/2 cup chopped green onions
  • 1/2 cup crumbled reduced-fat feta cheese
  • 1 cucumber, peeled and chopped
  • 8 ounces sun-dried tomatoes, sliced, reconstituted, reserving 1/3 cup water from reconstituting tomatoes
  • 2 teaspoons dried dill weed
  • 1 tablespoon lemon juice
  • 2 tablespoons Nakano roasted garlic seasoned rice vinegar
  • 2 tablespoons olive oil
  • salt and pepper to taste

Note:To reconstitute the tomatoes, pour 1 cup boiling water over them and let sit for 15 minutes or until soft. This image shows the Greek version (no chicken and whole tomatoes) otherwise yours should look much the same.

Chicken Salad with Orzo
Chicken Salad with Orzo

Click image to enlarge

  • 1 pound peeled boiled shrimp
  • 6 Creole tomatoes, chilled
  • ½ cup diced cucumbers
  • ½ cup diced celery
  • ¼ cup diced onion
  • ¼ cup diced bell pepper
  • ½ teaspoon diced garlic
  • ½ cup cottage cheese
  • ¼ cup Parmesan cheese
  • 2 boiled eggs, diced
  • Salt and black pepper to taste
  • Granulated garlic to taste
  • 2 tablespoons Italian dressing
  • ½ teaspoon chopped basil

Shrimp Stuffed Creole Tomato Salad

Shrimp Stuffed Creole Tomato Salad

Click image for better view

 

Course: 
  • 1 stick margarine
  • 1 cup chopped pecans
  • 1 cup roasted sunflower seeds
  • 1 cup sliced or slivered almonds
  • 3 packages Ramen noodles (seasoning packages discarded), crushed
  • 1/2 head red cabbage, shredded
  • 1/2 head green cabbage, shredded
  • 1 cup olive oil
  • 1/4 cup soy sauce
  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar (optional)
  • Kosher salt and coarsely ground black pepper, to taste

Note: A weird dish, to be sure. Ramen noodles and nuts in a salad? Strange as it sounds this is always a huge crowd pleaser, perfect  with grilled or roasted meats. Vegan friendly.

Crunchy Slaw With Pecans, Sunflower Seeds and Almonds

 Crunchy Slaw With Pecans, Sunflower Seeds and Almonds

Click image to enlarge

  • 3 cups coconut milk
  • 1 cinnamon stick
  • 2 star anise
  • 1 tablespoon chile flakes
  • 4 sprigs cilantro
  • zest and juice of 2 limes
  • 3 tablespoons sugar
  • 2 pounds jumbo lump Gulf crabmeat, picked over
  • salt and freshly ground black pepper to taste
  • 4 green onions, sliced into thin rings
  • 12 Bibb lettuce leaves

Coconut Crab in Bibb Lettuce Wraps

RECIPE NAME 

Click for Video of Cooking Demonstration

Pages

Subscribe to RSS - Salad