It is getting warm over here. The sun is finally shining and warming things up and the rain is staying away for a while. It is quickly starting to feel like summer. It takes forever for spring to get here and in no time it is gone. A few things that are yummy and usually abundant this time of year though are green onions, lettuce and cilantro. These lettuce cups are perfect for this time of year as the cool days turn warm and the garden starts growing wonderful tasting veggies.
This recipe is for an appetizer version, but we just used bigger lettuce leaves and filled them up for a main dish meal. A side of homemade bread and the meal was complete.
Asian Chicken Salad Lettuce Cups Betty Crocker 15 minute meals
2 cups finely chopped cooked chicken
4 medium green onions, diagonally sliced (1/4 cup)
1 can (8 oz) sliced water chestnuts, drained and finely chopped (I omitted since I didn't have these on hand)
1/2 cup spicy peanut sauce or make your own recipe here
1 T chopped fresh mint leaves (or cilantro)
1/4 tsp crushed red pepper flakes
24 small Bibb lettuce leaves (I used Buttercrunch lettuce which has bigger leaves)
1/2 cup chopped roasted salted peanuts
In medium bowl, mix all ingredients except lettuce and peanuts. Spoon about 2 tablespoons (or more for a main dish) of chicken mixture onto each lettuce leaf. Sprinkle with peanuts.
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Sunday, June 5, 2011
Tuesday, May 10, 2011
Lentil Salad with Basil Dressing
Soup was supposed to be on the menu for tonight. Mother Nature decided that is should be 87 degrees here today and I decided it was not a good day for soup. Instead we grilled out burgers and I made this lentil salad as a side. We do enjoy lentils in our house, they are easy to make, filling and full of protein. This salad was fresh and yummy and perfect with our grilled burgers! Healthy too!
Lentil Salad with Basil Dressing From Cooking with Healthyroads
4 cups water
1 cup dried red lentils (I used green)
1 tsp cumin
1/2 cup chopped onions
1 cup diced carrots
1/2 cup diced tomatoes (omitted since I didn't have any)
1 T. cilantro
1/2 cup water
1 tsp cornstarch
1/4 cup red wine vinegar
1 T olive oil
1/2 tsp basil
1/2 tsp salt
1/2 tsp pepper
In a saucepan, place 4 cups of water, lentils and cumin; bring to a boil. Reduce heat and simmer until lentils are tender. Drain and allow to cool.
Combine 1/2 cup water and cornstarch in a small saucepan; stirring with a whisk until the cornstarch dissolves. Bring to a boil over medium-high heat; cook and additional minute, stirring constantly. Remove from heat; cool. Stir in vinegar and remaining ingredients. Cover and chill.
In a large bowl, add cold lentils, onions, carrots, tomatoes and cilantro and mix together. Pour dressing over salad and combine together.
Lentil Salad with Basil Dressing From Cooking with Healthyroads
4 cups water
1 cup dried red lentils (I used green)
1 tsp cumin
1/2 cup chopped onions
1 cup diced carrots
1/2 cup diced tomatoes (omitted since I didn't have any)
1 T. cilantro
1/2 cup water
1 tsp cornstarch
1/4 cup red wine vinegar
1 T olive oil
1/2 tsp basil
1/2 tsp salt
1/2 tsp pepper
In a saucepan, place 4 cups of water, lentils and cumin; bring to a boil. Reduce heat and simmer until lentils are tender. Drain and allow to cool.
Combine 1/2 cup water and cornstarch in a small saucepan; stirring with a whisk until the cornstarch dissolves. Bring to a boil over medium-high heat; cook and additional minute, stirring constantly. Remove from heat; cool. Stir in vinegar and remaining ingredients. Cover and chill.
In a large bowl, add cold lentils, onions, carrots, tomatoes and cilantro and mix together. Pour dressing over salad and combine together.
Monday, June 28, 2010
Chicken Taco Salad
This salad was amazing! I was able to use some vegetables from our garden, some from the freezer and some from the store for this salad. It is a wonderful blend of flavors: tangy lime, spicy chile and melt in your mouth avocado. Very yummy and pretty quick to put together as long as you have some cooked leftover chicken available. In fact, the chicken filling would be delish in tacos too!
Chicken Taco Salad From Serving up the Harvest
2 T olive oil or canola oil
4 cups chopped, cooked chicken
1 onion, finely chopped
1 fresh green chile, seeded and finely chopped
4 tsp chili powder
1 1/2 tsp ground cumin
1 cup unseasoned tomato sauce
salt and freshly ground pepper
10 cups chopped or torn lettuce
1-2 avocados, peeled and sliced
2-4 cups sliced or chopped vegetables such as carrots, corn, cucumbers, jicama, sweet onion or scallions, bell peppers, radishes or tomatoes
1/2 cup Lime Cilantro Vinaigrette (see following recipe)
tortilla chips
grated cheese, sour cream, heated refried beans, sliced black olives to garnish(optional)
Heat the oil in a large skillet over medium-high heat. Add the chicken, onion, chile, chili powder and cumin and cook, stirring frequently, until the onion is soft and the chicken is slightly crispy, about 8 minutes. Add teh tomato sauce and salt and pepper to taste. Keep warm while you prepare the salad. Combine the lettuce, avocado and vegetables in a large bowl. Toss with the dressing. Serve the chicken over the lettuce mixture, garnishing with tortilla chips and any other toppings you desire.
Lime Cilantro Vinaigrette
1 tsp lime zest
2 T fresh lime juice (about 1 lime)
1 tsp white balsamic vinegar
5 T canola or grapeseed oil
2 T finely chopped fresh cilantro
2 T chopped fresh chives (I omitted since my chives were chopped up by my husband with the weed wacker)
salt
Combine the lime zest and juice and vinegar in a small bowl. Whisk in the oil until completely blended. Stir in the cilantro and chives. Season with salt. Use immediately.
Chicken Taco Salad From Serving up the Harvest
2 T olive oil or canola oil
4 cups chopped, cooked chicken
1 onion, finely chopped
1 fresh green chile, seeded and finely chopped
4 tsp chili powder
1 1/2 tsp ground cumin
1 cup unseasoned tomato sauce
salt and freshly ground pepper
10 cups chopped or torn lettuce
1-2 avocados, peeled and sliced
2-4 cups sliced or chopped vegetables such as carrots, corn, cucumbers, jicama, sweet onion or scallions, bell peppers, radishes or tomatoes
1/2 cup Lime Cilantro Vinaigrette (see following recipe)
tortilla chips
grated cheese, sour cream, heated refried beans, sliced black olives to garnish(optional)
Heat the oil in a large skillet over medium-high heat. Add the chicken, onion, chile, chili powder and cumin and cook, stirring frequently, until the onion is soft and the chicken is slightly crispy, about 8 minutes. Add teh tomato sauce and salt and pepper to taste. Keep warm while you prepare the salad. Combine the lettuce, avocado and vegetables in a large bowl. Toss with the dressing. Serve the chicken over the lettuce mixture, garnishing with tortilla chips and any other toppings you desire.
Lime Cilantro Vinaigrette
1 tsp lime zest
2 T fresh lime juice (about 1 lime)
1 tsp white balsamic vinegar
5 T canola or grapeseed oil
2 T finely chopped fresh cilantro
2 T chopped fresh chives (I omitted since my chives were chopped up by my husband with the weed wacker)
salt
Combine the lime zest and juice and vinegar in a small bowl. Whisk in the oil until completely blended. Stir in the cilantro and chives. Season with salt. Use immediately.
Sunday, June 27, 2010
Spinach Salad with Feta and Pecans
This was such a yummy spring salad. The blend of flavors was amazing-crunchy, sweet, and creamy. This is a must try!
Spinach Salad with Feta and Pecans From Serving up the Harvest
1 cup pecan halves
6 T extra virgin olive oil
2 T white balsamic vinegar
1 T honey
salt and freshly ground black pepper
1 pound spinach, tough stems removed and large leaves torn
1 cup dried sweetened cherries or cranberries, or dried apricots snipped into tiny pieces
6 oz feta cheese
Toast the pecans in a dry skillet over medium heat until they are fragrant and very lightly colored, about 5 minutes. Remove from skillet and set aside.
To make dressing, combine the oil, vinegar and honey in a small bowl. Whisk until well blended. Season to taste with salt and pepper.
Combine the spinach, pecans and dried fruit in a large salad bowl. Toss to mix. Crumble the cheese into the salad, add the salad dressing, and toss again. Serve immediately.
Spinach Salad with Feta and Pecans From Serving up the Harvest
1 cup pecan halves
6 T extra virgin olive oil
2 T white balsamic vinegar
1 T honey
salt and freshly ground black pepper
1 pound spinach, tough stems removed and large leaves torn
1 cup dried sweetened cherries or cranberries, or dried apricots snipped into tiny pieces
6 oz feta cheese
Toast the pecans in a dry skillet over medium heat until they are fragrant and very lightly colored, about 5 minutes. Remove from skillet and set aside.
To make dressing, combine the oil, vinegar and honey in a small bowl. Whisk until well blended. Season to taste with salt and pepper.
Combine the spinach, pecans and dried fruit in a large salad bowl. Toss to mix. Crumble the cheese into the salad, add the salad dressing, and toss again. Serve immediately.
Thursday, August 20, 2009
Chipotle Mayonnaise Potato Salad
I've been looking forward to making this potato salad sometime this summer and tonight was a good night for it. We love spicy food and the chipotles in this salad zipped it up nicely. I didn't think it was too spicy, but to some it might be-just cut down on the chipotle amount added. This was a nice potato salad variation and extra special since the potatoes and peppers came from the garden!
Chipotle Mayonnaise Potato Salad From Cider Hill Farm
5 1/2 c. new red-skinned potatoes (5-7 small/medium), boiled until just tender, cooled and cut into 1" cubes (leave skins on)
1 c. mayonnaise
1/4 c. roasted red pepper strips (omitted since I don't have any red peppers yet)
1 clove garlic, minced
1 tsp. (or more to taste) chipotle peppers with sauce, minced, or chipotle pepper sauce (I put in a whole chipotle pepper from the canned chipotle in adobo sauce)
1 c. diced sweet peppers
1/4 to 1/2 cup chopped scallions or chives
2 T. chopped cilantro
Process the mayonnaise, roasted red peppers, garlic and chipotles in a food processor or blender until smooth. Stir together the cubed potatoes, dressing, sweet peppers, scallions or chives and cilantro. Refrigerate until ready to serve.
Chipotle Mayonnaise Potato Salad From Cider Hill Farm
5 1/2 c. new red-skinned potatoes (5-7 small/medium), boiled until just tender, cooled and cut into 1" cubes (leave skins on)
1 c. mayonnaise
1/4 c. roasted red pepper strips (omitted since I don't have any red peppers yet)
1 clove garlic, minced
1 tsp. (or more to taste) chipotle peppers with sauce, minced, or chipotle pepper sauce (I put in a whole chipotle pepper from the canned chipotle in adobo sauce)
1 c. diced sweet peppers
1/4 to 1/2 cup chopped scallions or chives
2 T. chopped cilantro
Process the mayonnaise, roasted red peppers, garlic and chipotles in a food processor or blender until smooth. Stir together the cubed potatoes, dressing, sweet peppers, scallions or chives and cilantro. Refrigerate until ready to serve.
Tuesday, August 18, 2009
Chili Lime Chicken Salad
This was a delicious salad! It was bursting with flavors and full of fresh garden goodness. I got this recipe from my sister and have been waiting to try it until I had some cherry tomatoes from my garden and it was definitely worth the wait. Enjoy!
Chili Lime Chicken Salad
1 lb. chicken tenders
2 tsp chili powder
salt and pepper
1 T olive oil
1/4 c. olive oil or salad oil
3 T lime juice
2 T. snipped fresh cilantro
1 T white wine vinegar
1/4 tsp salt
dash ground black pepper
6 cup torn romaine lettuce
8 cherry tomatoes, halved
1/2 medium avocado, pitted, peeled and coarsely chopped (omitted since I didn't have, but I'm sure would be awesome in this salad)
In a bowl, toss chicken tenders with chili powder and salt and pepper to taste. In skillet, heat 1 T oil over med-high heat. Add chicken. Cook 8-12 minutes or until cooked through. Turn once. For dressing: in screw top jar, combine 1/4 cup oil, lime juice, cilantro, vinegar, 1/4 tsp salt and dash of pepper. Cover and shake well. Arrange lettuce on 4 salad plates. Top with chicken, tomato and avocado. Drizzle with dressing.
Chili Lime Chicken Salad
1 lb. chicken tenders
2 tsp chili powder
salt and pepper
1 T olive oil
1/4 c. olive oil or salad oil
3 T lime juice
2 T. snipped fresh cilantro
1 T white wine vinegar
1/4 tsp salt
dash ground black pepper
6 cup torn romaine lettuce
8 cherry tomatoes, halved
1/2 medium avocado, pitted, peeled and coarsely chopped (omitted since I didn't have, but I'm sure would be awesome in this salad)
In a bowl, toss chicken tenders with chili powder and salt and pepper to taste. In skillet, heat 1 T oil over med-high heat. Add chicken. Cook 8-12 minutes or until cooked through. Turn once. For dressing: in screw top jar, combine 1/4 cup oil, lime juice, cilantro, vinegar, 1/4 tsp salt and dash of pepper. Cover and shake well. Arrange lettuce on 4 salad plates. Top with chicken, tomato and avocado. Drizzle with dressing.
Saturday, August 8, 2009
Ginger Peanut Pasta Salad
I continue to harvest delicious veggies from my garden every night. My snow peas are finally dwindling down, but I'm thankful that I picked many peas from the small row that I planted. With veggies galore coming from my garden I hesitate to buy any at the store and timing was just about perfect for all the ingredients to this salad. I've made it before in the middle of the winter and it was yummy, but this time it was much better since it contained numerous veggies fresh from our backyard.
Ginger Peanut Pasta Salad
8 oz pasta, cooked
pea pods
cucumber
2 medium carrots, shredded
1 yellow pepper
1 red pepper (I substituted a purple pepper for the yellow and red as mine are not ripe yet)
1 green pepper
green onions
3 T. snipped fresh cilantro
1/3 c. chopped peanuts (I didn't have these and substituted peanut butter for this. I added it to the dressing ingredients.)
1/4 c. oil (sesame and olive oil mix works well)
3 T. rice vinegar
2 T. sugar
2 T. soy sauce
1 tsp grated ginger root
Chop the veggies into bite size pieces as desired. Mix all the veggies with the pasta, including the cilantro and peanuts. Mix together the oil, vinegar, sugar, soy sauce and ginger root. Include peanut butter if using. Whisk together until combined. Add to the veggie/pasta mix. This can be chilled up to 3 days.
Ginger Peanut Pasta Salad
8 oz pasta, cooked
pea pods
cucumber
2 medium carrots, shredded
1 yellow pepper
1 red pepper (I substituted a purple pepper for the yellow and red as mine are not ripe yet)
1 green pepper
green onions
3 T. snipped fresh cilantro
1/3 c. chopped peanuts (I didn't have these and substituted peanut butter for this. I added it to the dressing ingredients.)
1/4 c. oil (sesame and olive oil mix works well)
3 T. rice vinegar
2 T. sugar
2 T. soy sauce
1 tsp grated ginger root
Chop the veggies into bite size pieces as desired. Mix all the veggies with the pasta, including the cilantro and peanuts. Mix together the oil, vinegar, sugar, soy sauce and ginger root. Include peanut butter if using. Whisk together until combined. Add to the veggie/pasta mix. This can be chilled up to 3 days.
Saturday, January 10, 2009
Colette's Salad
I got this recipe from a girl I work with and it is a really delicious, different salad. It's a very good combination of fruits and veggies.
Colette's Salad
Mix together and put to the side:
1 cup mayo
1 cup sugar
dab of milk
a couple splashes of red wine vinegar (dump in until slightly pink)
(I decreased the mayo and sugar to 2/3 cup each and that was enough dressing for us.)
Mix together romaine lettuce, chopped, 1 apple, chopped, red onion, sliced and sprinkle in a couple handfulls of walnuts. Right before serving mix the dressing with the lettuce mixture.
Colette's Salad
Mix together and put to the side:
1 cup mayo
1 cup sugar
dab of milk
a couple splashes of red wine vinegar (dump in until slightly pink)
(I decreased the mayo and sugar to 2/3 cup each and that was enough dressing for us.)
Mix together romaine lettuce, chopped, 1 apple, chopped, red onion, sliced and sprinkle in a couple handfulls of walnuts. Right before serving mix the dressing with the lettuce mixture.
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