Becka's blog rotating header image loading ... please wait....

Posts Tagged ‘salads’

A new salad


picture of Spinach Salad

I tried a new salad recipe for lunch on Sunday. I found the recipe on the back of a bag of craisins. It is colorful and is a nice fall and winter salad. As I was cleaning up the kitchen I realized that I had forgotten to add the feta cheese to the salad. That turned out to be good because pregnant women are not supposed to eat feta cheese and DDIL, Katie was here for lunch. Mark and Katie just found out that they are going to be having a boy in April. 🙂

Here's the salad recipe -- feel free to add the feta!

Effortless Spinach Salad

8 oz. fresh spinach, washed and in bite size pieces
1/2 cup feta cheese, crumbled
about 1/3 cup sliced red onion
1/2 cup craisins
1/4 cup toasted sliced almonds

Dressing:
1/3 cup raspberry vinaigrette
1 1/2 Tbsps. orange juice

Place the spinach, feta cheese, onion, craisins, and almonds in a couple of layers in a large salad bowl. Combine the salad dressing and orange juice and mix with the other ingredients just before serving.

I hope all of you will have a wonderful Thanksgiving. We have much to be thankful for this year here at our house and I hope you all are equally blessed.

Becka


Print this post Print this post
E-mail this post to a friend
Share this post on Facebook

If you enjoyed this post, get my RSS feed or get my posts by e-mail


The salad that won his heart


picture of Tuna on a Shoestring

The other night I needed to fix a quick supper since I was going to be getting home late and Rob had to leave shortly after supper for play practice. I thought of this salad. Most of the ingredients can be prepared ahead of time and just combined at the last minute. I made this salad for Rob on one of our first dates, which was a picnic at a nearby park. He later told me that he was really impressed when I combined all the ingredients to make a tasty salad right before his eyes at the picnic table. (I think he was just really hungry!)

I don't guarantee any results if you prepare this salad for your loved one, but it is a different way to eat tuna. I got the recipe from an old edition of Betty Crocker. If you like tuna, give it a try.

Tuna on a Shoestring

1 small can tuna, drained
1 cup shredded carrots
1/2 cup sliced celery
1/4 cup minced onion
1/2 cup mayonnaise
1 small (4 oz.) can shoestring potatoes (these are usually near the potato chips)

Combine tuna, carrots, celery, onion, and mayonnaise in a bowl. At this point you can cover and refrigerate. Just before serving fold in the shoestring potatoes.

Becka


Print this post Print this post
E-mail this post to a friend
Share this post on Facebook

If you enjoyed this post, get my RSS feed or get my posts by e-mail


A new salad


I tried a new salad recipe this week and it was so good I made it again this weekend. Here's the recipe:

picture of Avocado Salad

Salad with Avocado Dressing

Juice of one lemon (about 3 Tbsps.)
1/2 tsp. celery salt
1/2 tsp. onion powder
3 green onions, chopped
1/4 cup oil
Grated Parmesan Cheese (about 1/2 cup)
1 avocado, chopped
About 1 1/2 heads Romaine lettuce, cleaned and chopped

Place lettuce, onions, and Parmesan cheese in a large salad bowl.

In a wide mouth jar combine the lemon juice, celery salt, onion powder, and the oil. Shake well to combine. Add the chopped avocado to the dressing in the jar and shake gently to coat. Pour the dressing on the salad and toss gently. Enjoy your delicious salad!

Becka


Print this post Print this post
E-mail this post to a friend
Share this post on Facebook

If you enjoyed this post, get my RSS feed or get my posts by e-mail


This and that


It's been a busy week at our house trying to tie up some loose ends before teacher meetings start next week at school and Nora has her back surgery on Monday. We would appreciate your prayers for her and for us as we try to help her in her recovery.

About the only new recipe I have tried recently is this delicious Spinach Orzo Salad. I used some orzo I purchased locally at the Pita House. It's a little larger than most orzo and it didn't have cooking directions in English on the package so I had to guess on the cooking times. My orzo was a little al dente, but we enjoyed it anyway.

picture of OrzoSalad

I found this recipe over at Tammy's recipe blog. She has many delicious recipes on her blog and if you enjoy cooking you will want to check it out.

Another salad recipe from her blog that we have tried a couple weeks ago is the salad like they serve at Olive Garden. The dressing was good, but next time I plan to substitute lemon juice for the vinegar. We thought it was a bit strong with the amount of vinegar in the recipe. It was amusing to me that DD Megan also tried this salad and posted about it on her blog! I guess we are both fond of Olive Garden salad and Tammy's Recipes.

So, if you are looking for a new salad for dinner one of these hot August nights I would recommend that you check out some of Tammy's recipes.

Becka


Print this post Print this post
E-mail this post to a friend
Share this post on Facebook

If you enjoyed this post, get my RSS feed or get my posts by e-mail


Green Bean and Feta Salad


picture of Green Bean Salad

One thing I have really enjoyed about the food in France is that no matter how simple the dish is it is always presented in an attractive manner. Many people in France eat their food in courses and the first course is often a vegetable salad. These salads are often salades composées -- composed salads where the vegetables are arranged attractively on the individual plate or platter. This green bean salad can easily fit into that category.

Whether you choose to arrange it or not, it is very tasty and a good way to use up some of those green beans coming from the garden. If we don't have fresh beans it is equally good using purchased frozen whole haricot verte or uncut green beans. They even sell them at Aldi now. This also makes a very pretty winter salad using the frozen beans and grape or cherry tomatoes.

I usually make at least a double batch of the dressing and keep it in a jar in the refrigerator to make throwing together this salad a snap.

Green Bean and Feta Salad

3-4 cups of fresh green beans (about 10-12 oz. frozen, or one bag)
1/4 cup chopped red onion (or 1 shallot)
1/2 cup feta cheese, crumbled
1/2 cup walnuts, toasted and chopped (optional)
Tomato wedges or halved cherry tomatoes

Vinaigrette:
1 Tbsp. lemon juice
1 Tbsp. cider vinegar
1 tsp. Dijon mustard
1/4 tsp. Italian Seasoning
1 clove garlic, minced
1 tsp. honey
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup olive oil

Cook beans in rapidly boiling water for 5 mins. They should still be crisp. Plunge into ice water and then drain. (This can easily be done a day or two ahead of time and the beans can be refrigerated.)

To make the vinaigrette combine all the ingredients except the oil then whisk in the oil slowly until the dressing is thickened and thoroughly blended. Combine the dressing with the beans and then place them on a platter or in individual portions on salad plates. Top with feta, minced red onion, and walnuts. Garnish the platter or plates with the tomatoes and then enjoy your colorful salad.

Becka


Print this post Print this post
E-mail this post to a friend
Share this post on Facebook

If you enjoyed this post, get my RSS feed or get my posts by e-mail



Page 2 of 4123...Last »