Radish & Cucumber Salad

(Serves one)

INGREDIENTS

• 1/4 medium cucumber - peeled, seeded and cut into 1 inch julienne strips
• 1 radishes, julienned
• 1 tablespoon chopped red onion
• 1-1/2 teaspoons olive or vegetable oil
• 3/4 teaspoon lemon juice
• 1/8 teaspoon garlic salt
• 1/8 teaspoon lemon-pepper seasoning

DIRECTIONS

1. In a serving bowl, combine the cucumber, radishes and onion. In another bowl, combine the remaining ingredients. Pour over vegetables and toss to coat. Serve immediately.

Recipe courtesy of All Recipes.

Crab Salad

(Serves 2)

Ingredients

1/2 cup lime juice
1/2 cup rice wine vinegar
1/2 teaspoon sugar
1/2 cucumber, seeded and thinly sliced
1/6 cup fresh mint, chopped
6 ounces crab meat
2 cups mixed salad greens (mesclun) or romaine lettuce
2 lime wedges

Directions

In a small bowl, combine the lime juice, vinegar, sugar, cucumber and mint. Add the crab and toss to coat well.

Divide the lettuce among individual plates. Top with the crab mixture. Spoon any remaining dressing over the crab. Garnish with lime wedges and serve immediately.

Recipe courtesy of mayoclinic.com.

Asparagus and Leek Salad on Puff Pastry Rounds

Not sure if Stu likes leeks, but the picture makes this look so yummy that I had to include it!!



(Serves 2)

Ingredients

250g chilled puff pastry
2 large eggs
50g half fat crème fraîche
2 tsp red pesto
1/2 medium leek
1 1/2 tbsp extra virgin olive oil
100g asparagus tips, halved
100g runner beans, trimmed and sliced
1 tbsp Capers, drained and rinsed
1 tsp white wine vinegar

Method

1. Preheat the oven to 220°C, gas mark 7. Grease a large baking sheet and sprinkle it with water.
2. Thinly roll out the pastry on a lightly floured surface and cut out 4 circles, using a saucer or small bowl as a guide. Transfer to the prepared baking sheet and prick the rounds all over with a fork. Bake for 15-20 minutes, or until the pastry is well risen and golden.
3. Meanwhile, place the eggs in a small pan and just cover with cold water. Bring to the boil and boil for 4 minutes. Drain, cool slightly under cold running water, then peel and discard the shells.
4. Mix together the crème fraîche and pesto and place in a small serving dish.
5. Cut the leek lengthways just through to the centre and rinse under cold running water. Cut diagonally into 1cm-thick slices. Heat 2 tablespoons of the oil in a large frying pan and stir fry the leek, asparagus, salad onions and runner beans for 5 minutes, or until tender but retaining their texture. Season generously and stir in the capers, the remaining oil and the vinegar.
6. Quarter the eggs. Transfer the pastries to serving plates. Pile the vegetables onto each pastry round and add the quartered eggs. Serve topped with some pesto crème fraîche.

Ensalada de Repollo

Fresh, quick and easy!

Ensalada de Repllo a.k.a. Cabbage Salad



(Serves 4)

Ingredients

• 3 1/2cups shredded cabbage
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped fresh cilantro
• 1 1/2 celery stalks, chopped
• 1 1/2 plum tomatoes, chopped
• 1/2 medium cucumber, chopped
• 1/8 cup fresh lime juice
• 1 teaspoons olive oil
• 1/3 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Preparation

Combine first 6 ingredients in a large bowl. Combine the lime juice, oil, salt, and black pepper, stirring with a whisk. Drizzle lime mixture over cabbage mixture; toss gently to coat. Let salad stand 30 minutes before serving.

Recipe courtesy of Find.myrecipes.com.

Caryl's Strawberry Salad

Thanks Caryl!!

Ingredients:

Lettuce mix (spring, romaine, any lettuce of your choosing)
6, lg strawberries, sliced, per plate
1/4 cup honey roasted cashews
Crumbled chevre or baby bocconcini balls
Raspberry Vinaigrette

Method:

Toss it all together and serve!

(Serves One.)

Greek Pasta Salad

Thanks Caryl for pointing me in the direction of this yummy recipe!

Ingredients

• 6 oz. dried mostaccioli or penne (about 2 cups uncooked)
• 1 cup cherry tomatoes, quartered
• 1/2 medium cucumber, halved lengthwise and sliced
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 Tbsp. snipped fresh basil or 1 tsp. dried basil, crushed
• 1 Tbsp. snipped fresh oregano or 1 tsp. dried oregano, crushed
• 1/2 Tbsp. anchovy paste (optional)
• 2 to 4 cloves garlic, minced
• 1/8 tsp. salt
• 1/8 tsp. ground black pepper
• 1/2 cup crumbled feta cheese (optional)
• Fresh oregano leaves

(Serves 6)

Directions

1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.

2. In a large bowl toss together the cooked pasta, tomatoes and cucumber.

3. In a screw-top jar combine the olive oil, lemon juice, basil, the 1 tablespoon oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.

4. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese (if using); toss. Sprinkle fresh oregano leaves.

Recipe courtesy of BHG.com

Chicken, Corn and Tomato Pasta Salad

Mmmm...filling and yummy!



(Serves 6)

Ingredients

• 8 ounces orzo pasta
• 1 1/2 cups part-skim ricotta cheese
• 1 cup light sour cream
• 2 teaspoons lemon zest (from about 1 lemon)
• 1/4 cup fresh lemon juice
• About 1 tsp. salt
• About 1/2 tsp. freshly ground black pepper
• 3/4 cup fresh corn kernels (sliced from 2 ears of corn)
• 2 cups shredded cooked chicken (light and dark meat)
• 1 1/2 cups halved grape tomatoes
• 1/2 cup thinly sliced basil leaves

Preparation

1. Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool (see Notes).

2. In a medium bowl, whisk together ricotta, sour cream, lemon zest and juice, 1 tsp. salt, and 1/2 tsp. pepper.

3. In a large bowl, toss together pasta, corn, chicken, tomatoes, and basil. Add ricotta-lemon dressing to pasta mixture and stir to evenly coat pasta. Season with salt and pepper to taste.

Recipe courtesy of Find.myrecipes.com.