I found this vinaigrette recipe to use the rest of the walnut oil I bought for the Spanish Chicken & Rice with Cool Mint Dressing. It has fast become a favorite in our house and I make it all the time. Tangy and bright; along with feta and dried cranberries it makes for a fantastic salad. Continue reading Roasted Walnut Oil Vinaigrette
This recipe is adapted from one I got out of Kraft Food & Family magazine back when it was still free. I’ve only made it a couple of times, but I like it a lot. My husband is not as much a fan of it; he thinks it’s too sweet, so I cut the sugar down, as well as the miracle whip because it was too much for the amount of broccoli.
I’ve thought about substituting non-fat Greek yogurt for the miracle whip, but then I’m not sure how the vinegar and sugar would taste. Perhaps an experiment for another day. For now, this is how I make a creamy, sweet-and-sour broccoli salad.
This was a delicious recipe, and one that I think deserves “Main Dish” status. This week it was just a humble side dish because we served it with delicious cider brats. I wouldn’t change a thing about this recipe except to double it (it only makes 2 servings) and use less lime juice. Continue reading Avocado with Bell Pepper and Tomatoes
I have personally never used chickpeas in my life. Husband has used them often in hummus, but nothing else. So this was a bit of a departure from the norm for us and it was quite nice—light and delicious. The only thing I would change is to add some spinach. Continue reading Chickpea and Tomato Salad
The kumquat. It sits in your grocer’s produce section, usually hiding in a little bin somewhere near the organic plantains and the little lime and lemon juice bottles shaped like their namesakes. It’s tiny, a little bigger than your average genetically enhanced grape, and orange—and you’d never guess what’s inside. Continue reading The Not-So-Humble Kumquat
It’s not a chicken salad, and it’s not a fruit salad. It’s a regular green salad with chicken and fruit on it. It’s nothing complicated, but it is oh so versatile; do whatever you want and make it taste good for you. I forgot pictures, but really, do you need a picture of a salad to know what it will look like? It’s got lettuce in it. And chicken. And some fruit. Use your imagination 🙂
Chicken & Fruit Salad
Ingredients (Makes about 3 salads)
- 3 boneless, skinless chicken breasts, fat trimmed off
- Approx. 1 tsp dried basil
- Approx. 1 tsp dried oregano
- Approx. 1 tsp dried rosemary
- Approx. 1/4 tsp thyme
- 1 bay leaf
- Leafy greens (I like the herb & greens mix that I can get from Cub Foods; it’s the ONE organic thing I buy)
- Fruit, like grapes, strawberries or blueberries
- Raspberry vinaigrette salad dressing
- Add to a pot of water: chicken, basil, oregano, rosemary, thyme and bay leaf. Boil until the chicken is cooked through (162°F at the thickest part)
- Remove the chicken from the water and cut into cubes (careful! boiled chicken tends to be hot 😉 )
- Fill a salad bowl with the leafy greens of your choice, put some chicken cubes on top and some sliced grapes, strawberries or blueberries. Pour some of the raspberry vinaigrette over it all.
Some crunchy croutons or shredded Parmesan cheese would be good on this too (not the pulverized stuff you get in the cylinder with the green lid… spring for some actual Parmesan cheese. If it says “cheese product” or “Parmesan style” on the container, just walk away—it’s not worth it)!
Bonus! I made these for snack time, but ended up eating them for breakfast. They are a bit of a mess to make, and they have to be kept refrigerated, but they are tasty and apparently full of things that are good for (most of) us.
No-Bake Energy Bites – kinda like granola bars, but way gooier
- 1 cup (dry) oatmeal
- 1 cup toasted coconut flakes (I didn’t have any of these, so I substituted more oatmeal)
- 1/2 cup chocolate chips (Also didn’t have any of these [mysteriously] so I used raisins)
- 1/2 cup peanut butter
- 1/2 cup ground flaxseed (oops! got whole flaxseed instead. worked just fine, but the nutritional benefits are apparently easier to get if it’s ground up. Note: grinding them with a mortar and pestle did NOT work.)
- 1/3 cup honey
- 1 tsp. vanilla
- Mix everything up in a bowl
- Refrigerate 30-45 minutes
- Roll into snack-sized balls
- Store in air-tight container, keep refrigerated (or they will get super gooey and fall apart).
Here in Duluth it’s been raining for WEEKS and we finally have a beautiful day with a bright sun, blue skies, and a puffy white cloud every once in a while. So we’re taking this opportunity to grill out. Husband took over the main course (chicken and beef steak marinated in something that includes lime, chipotle peppers, and garlic) and that left me with finding something else to do. Continue reading Black Bean & Corn Salad with Cilantro Lime Dressing