Archive for the ‘Salads’ Category

For Christmas this year we got a new grill/panini press pan and I’ve been loving it! It works so well as I can easily grill up chicken in minutes!

This salad is very tasty. I love anything with cumin, lime juice & cilantro so I always add a little extra! If you are not able to grill your chicken you can also bake it in the oven.

Chicken & Black Bean Salad

2 cups – chopped, cooked chicken breasts (about 2 breasts)
1 cup – canned black beans, drained and rinsed (you can freeze the leftovers)
1 1/2 cups – chopped tomatoe
1 cup – whole kernel corn
1/2 cup – diced red onion
1/2 cup – chopped fresh cilantro (use less if you prefer)

2 tbsp – lime juice
1 tbsp – evoo
1 tsp – cumin
salt & pepper to taste

Combine first 6 ingredients in large bowl and mix well. In small bowl whisk together dressing ingredients and pour over salad stirring until well mixed. Refrigerate until ready to serve.

Makes 6 servings.

You can change this recipe up by adding things like shrimp or lean pork instead of chicken…..or add peppers, zucchini, green onions….even kidney beans instead of black beans!



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Incredible. This one is a keeper. I loved it but the real surprise is that Husband enjoyed it as well. As for the kids…well we’ll get there! Couscous is a healthy alternative to pasta, rice and potatoes and while I’ve had it many ways…..it always tastes better when it has lots of flavour enhancers added to it.

Green Harvest Couscous

1 1/4 cup – couscous
Grated peel and juice of 1 lemon
1 zucchini – quartered lengthwise and chopped (med. size)
1 cup – baby arugula, chopped (chiffinade)
1/2 – english cucumber, quartered lengthwise and chopped
1 – green onion, thinly sliced
3/4 cup – toasted pecans, chopped
8 oz – goat cheese (approx) crumbled
salt & pepper
olive oil

In medium saucepan bring two cups water to a boil (or you can use stock). Remove from heat and stir in couscous and a drizzle of olive oil. (easy peasy) Cover and let stand for 5 minutes and then sprinkle with lemon peel, lemon juice and fluff. Set aside.

Heat more olive oil in a pan and add zucchini cooking until golden – about 5 minutes. Season with S&P. (This is a sneaky flavour enhancer because you don’t even taste the zucchini- but get all the nutritional benefits!)

Finally throw everything into a large bowl (I sprinkle the cheese on top). Season with more S&P and serve.

This side dish goes with just about any grilled meat. Once you get the family eating and liking couscous – you could even go crazy and put it into lettuce wraps for a different kind of meal. Or if you are not a meat eater….make it your main meal!

As Martha would say…it’s a good thing!

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This is a great way to use leftover turkey. My kids loved this!
This recipe makes approx. 5-6 sandwiches so adjust your ingredients accordingly for less.

Grilled Turkey Salad Sandwiches

1 1/2 cups – chopped cooked leftover turkey
1/3 cup – raisins
1/3 cup – diced celery
1/4 cup – slivered almonds, toasted
1/2 cup – mayonnaise
6 – slices cheese (your favourite)
12 – slices bread (your favourite)
1/4 cup – butter, softened

Butter your bread (one side each piece). Mix turkey, raisins, celery, almonds and mayonnaise together. Spread turkey mixture on opposite side of buttered piece of bread (like your making a grilled cheese). Add one slice cheese and another piece of the buttered bread (butter side out). Cook in frypan or griddle grilled cheese style. You could also use a Panini maker or just put a heavy pot/pan on top of the sandwich while it’s lightly browning to get a panini like sandwich.

Brown each side and serve for lunch or dinner!

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Those of you that know Husband will know he is slightly picky. Therefore you will be as surprised as I was to discover that he really and truly enjoyed eating this salad (I went light on the sour cream at first)!

Cucumber Fruit Salad

1/2 cup – sour cream
1 tbsp – sugar
1 medium – long english cucumber, peeled & diced
1 – granny smith apple
1 cup – red grapes, seedless and halved
1 tsp – fresh minced parsley (dried works too)
1/2 cup – walnuts, chopped

Mix together your sour cream and sugar in a bowl. Add all ingredients and mix thoroughly. Serve immediately.

It’s very refreshing even to have in the colder months and goes well with almost any entree. Enjoy!

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I grew up eating cucumbers and tomatoes (grown in the garden) by the truck loads. So we eat alot of them now and I’m always looking for new ways to prepare them. This is a very refreshing and crisp salad that goes great with any BBQ fare.

Cucumber Salad

2 – cucumbers (I prefer long english)
1/2 cup – cilantro
3 – green onions, sliced
1/2 – spanish onion, sliced

Dressing (rough estimates only – I never measure):
2-3 tbsp – oil
1 tbsp – lemon
1 tbsp – white wine vinegar
salt & pepper to taste

Peel and quarter cucumbers. You can seed them if you wish, but I never bother. Chop and place in bowl. Coarsely chop cilantro adding to bowl along with green and spanish onions.

Mix all dressing ingredients together and pour over salad tossing to combine. Refrigerate for up to 2 hours.

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Sounds interesting – and it is! This salad has a very sutle nutty flavour with a bit of sweetness thanks to the currents…and it gets better with age! We tried this dish a couple weeks ago for one of our Bowness Picnics and most of us liked it! It intrigues me…so I would make it again!

Curried Lentil, Wild Rice and Orzo Salad

1/2 cup – wild rice
2/3 cup – green or brown lentils
1/2 cup – orzo pasta
1/2 cup – currants
1/4 cup – finally chopped red onion
1/3 cup – slivered almonds, toasted

1/4 cup – white wine vinegar
1 tsp – cumin
1 tsp – dijon mustard
1/2 tsp – sugar, salt and ground coriander
1/4 tsp – turmeric, paprika, nutmeg and ground cardamom
pinch – cinnamon, ground cloves
1/3 cup – oil

You will need 3 pots with salted, boiling water. IN first pot cover and cook wild rice for 35 minutes or until tender. In second pot cover and cook lentils for about 25 minutes or until tender. In third pot cook orzo for 5 minutes.

Drain rice, lentils and orzo; transfer to large bowl. Add currants and onion.

Whisk together all ingrediants adding oil at the end. Pour over rice mixture and toss gently.

Let salad cool completely, cover and refrigerate for a minimum of 4 hours. When ready to serve sprinkle with almonds.

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We eat a lot of spinach salad (not the typical kind with bacon & egg) but whatever floats our boat kind of spinach salad. Husband actually enjoys salads almost as much as I do…just as long as he has his beloved Thousand Island Dressing (TID) on hand!

Here is another salad favourite I’ve been making for quite some time. If you have a TID or other dressing lover in your family as well, before you drizzle the homemade dressing on this salad, scoop some salad out and put aside undressed.

Spinach Salad with Strawberries

4-6 cups – fresh spinach (baby spinach is what we prefer)
1 cup – fresh strawberries, sliced
1 – small red onion, sliced into thin rings


2 tbsp – balsamic vinegar
2 tbsp – rice vinegar
1 tbsp – honey
2 tsp – Dijon mustard
1 tbsp – sesame seeds, toasted
salt & pepper to taste, optional

Whisk together dressing ingredients (or pour into old jar and shake). Combine spinach, strawberries and red onion rings in a salad bowl.

Just before serving drizzle dressing over salad and toss with your hands or tongs. Serve immediately.

Tip: Kraft Poppy Seed Dressing also goes well with this salad, as do pumpkin seeds (green shelled) and feta cheese.

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