Black bean Chick Pea salad

Salad: (4 servings)

• 2 cans black beans, drained and rinsed
• 2 cans chickpeas, drained and rinsed
• ½ red onion, chopped
• Carton cherry tomatoes, halved
• ½ cup fresh parsley, chopped
• ½ cup fresh mint, chopped

Mix all together in a large bowl.

Make dressing:

• ¼ cup olive oil
• ¼ cup apple cider vinegar
• ¼ cup lemon juice
• salt, to taste
• pepper, to taste
• feta cheese, crumbled

Pour over salad to marinate in fridge for a few hours before serving.

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• **We like to add over arugula greens… 

Broccoli Slaw

8 cups broccoli florets chopped
1/2 cup red onion finely chopped
 16 oz bacon cooked and crumbled
1/2 cup craisins
1/2 cup shelled sunflower seeds

Creamy Dressing
1 cup mayo
2 Tbsp red wine vinegar
3 Tbsp sugar (honey, or sweetener of choice)
salt and freshly ground black pepper

 Place broccoli pieces in a large bowl. Add chopped red onion, crumbled bacon, craisins, and sunflower seeds 2. In a small bowl, mix mayo, red wine vinegar, and sugar (or sweetener). Season with salt and freshly ground pepper and stir well.  3. Add creamy dressing to broccoli salad and toss gently. 

tuna pasta with lemon

INGREDIENTS

• 1/2 cup  dried breadcrumbs
• 1/2 cup  pine nuts, lightly roasted
• 1/4 tsp red chilli flakes
• 2 large cans tuna, tuna in water, drained
• 1 box elbow pasta
• 1/4 cup mayonnaise 
• 2 cloves garlic, finely chopped
• 1/3 cup grated parmesan
• half a container of baby spinach leaves
• Finely grated rind

•  1
  Combine breadcrumbs, nuts, chilli flakes and 1 teaspoon salt in a bowl. In another bowl, flake the tuna into large chunks.
•  2
  Cook pasta in a saucepan of boiling salted water until al dente. Drain pasta then transfer to a large bowl.
•  3
  Return pan to stovetop over low heat. Add oil and garlic and spinach, and cook until fragrant. Add crumb mixture. Cook, stirring until golden. Add to hot pasta with parmesan, tuna, and mayo, lemon rind. Toss well to combine. Season to taste.  Toss gently. serve.

Lentils shrimp salad

16 oz bag of lentils. cook as per package instructions.

Drain rinse with cold water.

1 cup parsley

cherry tomatoes,one package, halved.

1 cup of feta cheese

1.5 pound cooked shrimp

salad dressing:

1/2 cup olive oil

Juice of one half lemon

2 cloves garlic

1 cup red wine vinegar
1 bunch of spinach, wilt over heat with a tiny bit of oil...

Salt & pepper to taste

Drizzle salad dressing over the lentils, add shrimp and sprinkle feta cheese over the entire salad and mix all together...

You could add any summer veggies, cucumber, red peppers cilantro, pineapple. Yum!

Asparagus salad

4 ounces pancetta
1 tbs butter
1 lb asparagus trimmed an split on bias.
1 1 /4 cup leeks cut and quartered
2 garlic cloves
zest of one lemon
1 tsp orange zest
3 TBS pine nuts
1-2 TBS italian flat leaf parsley

4 ounces pancetta, saute until lightly crisp. diced

add asparagus and leeks and 1 TBS butter to pan and  saute until tender crisp

Add all the other ingreidients and saute til for about a minute.
Salt and pepper to taste

Potato salad

Potato salad

• 3 tablespoons cider vinegar
• 1 teaspoon salt
• 3/4 cup chopped celery
• 1/2 cup chopped white onion
• 3 large hard-boiled eggs, chopped
• 1 cup mayonnaise or boiled dressing

preparation

Cover potatoes with salted cold water; by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. Drain in a colander and cool slightly.

While potatoes are simmering, whisk together vinegar and salt in a large bowl until salt is dissolved.

When potatoes are just cool enough to handle, peel and cut into 1-inch pieces, adding to vinegar mixture as cut, and toss gently with a rubber spatula to combine. Let cool to room temperature, then add remaining ingredients and salt and pepper to taste and stir gently to combine. Serve at room temperature or chilled.

Egg Salad

At my daughters request.... ;-)

Summer egg salad:

• 8 hard steamed eggs, chilled and peeled
• 1/4 cup mayonnaise
• 1 1/2 teaspoons fresh juice from 1 lemon
• 1/3 cup finely diced celery 1 small stalk)
• 1/4 cup finely sliced scallions,(About 4 scallions)
• Kosher salt and freshly ground black pepper

Roasted Beet and Goat cheese Salad

4 large beets, quartered and  drizzled with olive oil, 

Roasted for 60 minutes at 400.


the Nuts:
1 cup walnut halves
2 tbsp maple syrup
1 tbs butter
2 tbsp brown sugar
dash of cinnamon
3/4 tsp sea salt
1/2 tsp paprika


For the Dressing:1/4 cup plain 0% Greek yogurt
2 tbsp maple syrup
juice of one lemon and a bit of zest
1/4 cup buttermilk
1 tbsp olive oil
1 clove garlic, grated or minced 
fresh cracked pepper and sea salt

Salad:

Spinach ( or whatever kind of greens you prefer)
goat’s cheese as much as you like
1/2 an avocado, cubed
the candied walnuts
the roasted beets
Sliced pear
beets 
and dressing

1. For the Beets: In a roasting dish, toss the quartered beets unpeeled  with the oil. Bake at 400°F for 60 minutes or until the flesh gives easily when pierced with a small knife.

2. Remove from oven and cool to room temperature. Skins can now be easily removed. Cut beets into bite size pieces and set aside.

3. For the Nuts: Preheat oven to 375°F. In a small saucepan, melt the butter. Stir in the sugar, cinnamon, salt, paprika and maple syrup. Bring to a simmer and cook for  three minutes.4. Add the walnuts and stir to coat. Cook for another three minutes.5. Transfer the nuts to a baking sheet, Bake for 10 minutes.

6. Cool and break apart (as it cools over 30 minutes).

Broiled Shrimp Over Black Bean-and-Corn Salad

Broiled Shrimp Over Black Bean-and-Corn Salad

I've been making this recipe for years...always good!

from Cooking Light

• YIELD: 6 servings (serving size: 3/4 cup salad and 4 ounces shrimp)

Ingredients

• Marinated shrimp:
• 1/3 cup fresh lime juice
• 1/4 cup thawed orange juice concentrate
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons honey
• 1 garlic clove, minced
• 2 pounds large shrimp, peeled
• Cooking spray
• Salad:
• 2 cups coarsely chopped tomato
• 1/2 cup sliced green onions
• 1/3 cup chopped fresh cilantro
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15.25-ounce) can whole-kernel corn, drained
• 1 jalapeño pepper, seeded and chopped
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

To prepare marinated shrimp, combine first 6 ingredients in a large zip-top bag. Add shrimp to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
Preheat broiler.
Place shrimp on a broiler pan coated with cooking spray. Broil 4 minutes or until shrimp are done.
To prepare salad, combine tomato and next 5 ingredients (tomato through jalapeño) in a large bowl. Combine 1/4 cup lime juice, oil, cumin, salt, and black pepper in a small bowl; stir with a whisk. Pour dressing over bean mixture; toss well. Spoon salad onto each of 6 plates; top with shrimp.

cranberry spinach salad

cranberry spinach salad

Ingredients

• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar ( I use AGAVE, not sugar)
  
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Directions

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Fruited Curry Chicken Salad

Fruited Curry Chicken Salad

I love grapes with chicken salads... salty,spicy, sweet, delish!

Ingredients

• 4 skinless, boneless chicken breast halves - cooked and diced
• 1 stalk celery, chopped
• 1/2 onion, chopped
• 1 small apple - peeled, cored and chopped
• 1/3 cup golden raisins
• 1/3 cup seedless green grapes, halved
• 1/2 cup chopped toasted pecans
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon curry powder
• 3/4 cup mayonnaise

Directions

1. In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!