Serving Up {Salad}: Green Feta Salad

I love green salad!  It seems like there are endless possibilities and combinations out there.  I hosted a dinner at our home recently and the family joining us had some specific dietary restrictions.  As such, I was searching for some recipes on the internet that met their restrictions.  I wasn't specifically looking for a salad recipe, but in my search for other recipes, I stumbled upon this recipe and thought that I would welcome a new green salad recipe.  I am so glad that I did.

This recipe is very simple.  You could add additional add in's, but we kept it simple and it was a hit.

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                         Chicken Tikka Masala

GREEN FETA SALAD     
(recipe from allrecipes.com)
printable version

4 Tbs. olive oil
2 Tbs. white wine vinegar
1 Tbs. dijon mustard
1/2 tsp. salt
1/2 tsp. pepper
1 pinch sugar
1 tsp. fresh parley, chopped
1 tsp. fresh lemon juice
2 cloves garlic, minced
1 avocado, peeled pitted and cubed
4 cups mixed salad greens
1/2 cup sliced almonds
2 ounces feta cheese, crumbled

In a medium bowl, whisk together the olive oil, vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic.  Add the avocado, and stir to coat with the dressing.
Just before serving, place salad greens in a large bowl.  Add the avocado's and dressing and toss to coat.  Sprinkle with sliced almonds and feta cheese over the top.

Serving Up {Entree}: Sausage Stuffed Potatoes

My son announced recently that after eating potatoes at a friend's home for dinner he now loves potatoes.  Since I know how short lived such proclamations can be, I have jumped on the potato bandwagon and have been serving a number of potato entrees.  

I'm pretty sure whether a declared potato lover or not, these sausage stuffed potatoes would be a hit.  I use Sage flavored sausage, which only adds to the flavor of the end product.  The mayonnaise sauce, with it's dijon kick and lemon undercurrent, makes the entire dish.   I hope you agree.

One Year Ago: Spinach Artichoke Stuffed Shells

SAUSAGE STUFFED POTATOES     
(recipe from Smitten Kitchen)
printable version

4 large russet potatoes, scrubbed
6 Tbs. mayonnaise
2 Tbs. plus 1 tsp. water, divided
2 Tbs. tomato paste
1 tsp. anchovy paste
4 Tbs. Dijon mustard, divided
1 medium onion, finely chopped
2 Tbs. olive oil plus additional for coating potatoes
1 slice firm white sandwich bread
2 Tbs. milk
1 pound bulk breakfast sausage
2 Tbs. chopped parsley
1 tsp. fresh lemon juice
8 cups salad greens

Prick potatoes with a fork.  Bake until tender (I like to bake my potatoes in the crock pot).  Cut each potato in half lengthwise and scoop out center (save for another use), leaving 1/2-inch-thick walls.  Coat skins of potatoes lightly with oil.  Place in shallow baking pan.  Preheat oven to 350 degrees.

Whisk together mayonnaise, 2 tablespoon water, tomato paste, anchovy paste, and 3 Tbs. mustard.  This is your mayonnaise sauce.

Cook onion in oil with a pinch of salt in a small heavy skillet over medium heat, stirring occasionally, until golden, about 10 minutes.

Meanwhile, tear bread into small pieces, then soak in milk in a medium bowl until very soft. Mix in sausage, parsley, onion, and 4 Tbs. of mayonnaise sauce.

Divide filling between potatoes and cook in preheated oven until the sausage is cooked through, about 30 minutes.

While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 Tbs. mustard and 1 teaspoon water, and salt and pepper to taste.  This is your dressing for your greens.

Remove potatoes from oven and turn on broiler. Spoon remaining mayonnaise sauce over filling and broil 3 to 4 inches from heat until bubbly, 3 to 5 minutes. Cool slightly.

Toss greens with dressing and serve with potatoes.

Serving Up {Salad}: Savory Wild Rice Chicken Salad

You have got to just trust me on this one.  Seriously so good!  I take comfort in the fact that this is a relatively healthy dish because I eat the biggest portions of this meal when I serve it!  Really, it's almost embarrassing.

The first time I was served this salad was when I got together with two close high school friends to catch up after we had all lived in separate states for a number of years.  I was immediately hooked and was bold enough to dish up a meaningful second serving!  Shortly thereafter I served it at a Mother's Day luncheon that I hosted in my home and I had to follow up the luncheon with an email to all of the guests with the recipe because every single person requested it.  It's just one of those dishes.  The ingredients are basic enough, but something happens when they are all combined - let's just call it magic and leave it at that.

SAVORY WILD RICE CHICKEN SALAD     Pin It

(recipe from Kim F.)

printable version

2 Long Grain & Wild Rice Boxes (Uncle Ben’s) *cook as directed with seasonings-cool
2 large chicken breasts *cooked, chopped and cooled
Juice from 1 lemon
4 green onions, chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 avocados, chopped
1 cup chopped pecans (in large pieces)

Make rice and cool completely. Add all other ingredients for the salad except the pecans and avocado.

Dressing:
2 cloves garlic
1 Tbsp Dijon mustard
½ tsp. salt
¼ cup sugar
¼ tsp. pepper
1/3 cup Seasoned Rice Wine Vinegar-regular flavor

Mix the dressing in a blender and pour over the rice mixture.
(Be careful not to over mix the rice mixture because it can make it mushy.)
Refrigerate 4-8 hours.

Serving Up {Vegetable}: Rosemary Herbed Potatoes

This is a recipe for something that I don't actaully use a recipe to make.  I just eyeball everything and determine the amount of sauce based on the amount of potatoes we are making.  I will mention that we find that when we make these for dinner, the more potatoes the better.  My kids can put down potatoes when they are made this way.  It's pretty impressive actually.  In fact, my eight year old, who is adverse to about 99% of what I cook, has declared these his favorite potatoes.  It's nice to have something that can serve as a white flag in the parent/child relationship.

We like to use the little yellow fingerling potatoes when we make this recipe.  For us we find them at Trader Joe's year round or at New Seasons when they are in season locally.  You could use a red potato, but the fingerlings are so moist and have a natural buttery taste that makes them our favorite.

What really makes this recipe is the fresh rosemary.  In a pinch you could use dried rosemary, or even substitute a different herb, but you must try these at least once with the real thing.  You will be rewarded with a delicious aroma of baking rosemary filling your kitchen before you even get to take your first delectable bite.  You can freeze any leftover rosemary you may have so that you don't waste any - or if you prefer, throw the remainder into a loaf of homemade french bread!  Delicious!

ROSEMARY HERBED POTATOES     
printable version


Mayonnaise
Dijon mustard
Olive oil
Salt and Pepper
1-2 garlic cloves, minced
Fresh rosemary, removed from stem and coarsely chopped
Fingerling potatoes, washed and cut into bite size
Parmesan shreds

In a large bowl combine equal parts mayo, Dijon and olive oil.  Add salt and pepper to taste, one teaspoon of minced garlic and a handful of fresh rosemary.  Mix well.  Add the potatoes and toss to coat.  Pour out onto a foil lined baking sheet.  Sprinkle with Parmesan shreds.  Bake at 425 degrees until fork tender - approximately 30 minutes - stirring (carefully) once halfway through the baking process.

Serving Up {Salad}: Strawberry Spinach Salad

If I had to choose just one of my favorite salads to eat for the rest of my life, this would make the cut into at least the final three.  It is really that good!  When strawberries are in season I have been known to eat this for lunch everyday for a week or more, and have never tired of it.  In fact, after a week of eating it I will still salivate as the clock nears noon and I begin to think of eating it again.

This salad is just one of many terrific recipes that can be found over at the Sister's Cafe - one of my favorite food blogs!  It pairs spinach, strawberries, feta and pine nuts with a delightful lemon & Dijon dressing.  Not only is it delicious, it is beautiful and would be a gorgeous accompaniment to any Easter brunch.

 

STRAWBERRY SPINACH SALAD     Pin It
(recipe from The Sister's Cafe)
printable version

Dressing:
3 Tbs. fresh lemon juice
3 Tbs. sugar
1/2 Tbs. Dijon mustard
1/2 Tbs. grated lemon rind
1/4 cup canola or light olive oil

Combine all the ingredients in a blender.  Continue to pulse until the mixture is combined, thickened and the sugar is dissolved.

Salad:
3 cups fresh spinach
1 cup fresh strawberries, sliced
1/2 cup toasted pine nuts
Feta Cheese, to taste

In a large bowl, toss together the spinach, strawberries, nuts and feta.  Toss with enough dressing to coat.