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Cubed Turkey Salad with Strawberry Vinaigrette

March 31, 2010 By The Recipe Mom Leave a Comment
stawberries

stawberriesWhat You Need:

8 C of salad greens
2 1/2 C cooked turkey cut into cubes
2 C of kiwi, peeled and sliced
1 C of cherry tomatoes
1/2 C toasted almonds, sliced
1 C fresh strawberries, chopped coarsely
2 T of red wine vinegar
1/8 t pepper

How to Make It:

Place the salad greens into a large salad bowl.
Add the turkey and toss to combine.
Spread the kiwi over the top of the salad.
Add the cherry tomatoes.
Top with the sliced almonds.
Put the strawberries, vinegar and pepper into the blender.
Blend until smooth then drizzle the vinaigrette over the salad tossing to coat well.

Makes 4 servings

This refreshing summertime salad makes a great quick fix meal. Add slices of French bread, bread sticks or crackers on the side. Chicken may be used in place of the turkey if you like.

Preparation Time: approximately 20 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 318; Fat 11g; Saturated Fat 2g; Carbohydrates 25f; Fiber 7g;
Protein 30g; Cholesterol 67 mg; Sodium 138 mg

Filed Under: Dinner Ideas, Lunch Ideas, Poultry, Recipe Cards, Recipes, Side Dishes, Snacks, Soups and Salads Tagged With: , , , , , , , , , , , , ,

Awesome Asparagus with Vinaigrette

July 20, 2009 By The Recipe Mom Leave a Comment
asparagus-bunch

asparagus-bunchWhat You Need:

1 red bell pepper
2 garlic cloves
4 tbsp olive oil, divided
1 tbsp red wine vinegar
1 tbsp fresh basil, chopped
1/4 tsp salt
1/4 tsp pepper
1 1/4 lbs. fresh asparagus, trimmed

How to Make It:

Preheat the grill for medium temperature.
Roast the bell pepper on the heated grill for 10 minutes or until charred, turning often.
Remove the pepper and place it in a sealed plastic bag and steam for 10 minutes.
Cut slits in the pepper and drain the juice into the blender.
Peel the pepper, remove the seeds and coarsely chop.
Place the chopped pepper and the cloves into the blender.
Pour 2 tbsp of the oil and vinegar into the blender.
Add in the basil, salt and pepper.
The mixture is pureed until very smooth.
Place the asparagus into a serving bowl.
Pour the remaining oil over the asparagus and toss to coat.
Grill the asparagus 8 minutes or until tender, turning occasionally.
Return the grill asparagus to the serving bowl.
Drizzle the asparagus with the vinaigrette and toss gently to coat.

Filed Under: Dinner Ideas, Grilled, Recipes, Side Dishes Tagged With: , , , , , , ,

Mixed Vegetable with Vinaigrette Dressing

July 13, 2009 By The Recipe Mom Leave a Comment
mixed-salad

mixed-saladWhat You Need:

5 red potatoes cut in small chunks
1 sweet red pepper, cut into strips
1 C of frozen corn, thawed
1 celery rib, sliced thin
1 carrot, shredded
3 green onions, sliced thin
1 1/2 C mozzarella cheese, cubed
2/3 C olive oil
1/4 C of white wine vinegar
2 cloves of garlic, minced
2 tbsp fresh thyme, minced
1 tsp salt
1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp pepper

How to Make It:

Cover the potatoes with water and place over medium heat.
Bring the water to a brisk boil; reduce the heat to low and simmer 12 or until tender.
Drain the potatoes and allow them to cool to room temperature.
Place the cooled potatoes into a large serving bowl.
Toss in the red pepper, corn, celery, carrot, green onion and cheese.
Place the oil and vinegar together in a mixing bowl.
Add the garlic, thyme, salt, sugar, garlic powder and pepper and whisk until well blended.
Add the vinaigrette to the vegetables and gently toss until all the vegetables are well coated.

Makes 12 servings

Preparation Time: approximately 30 minutes

Chill this dish or serve it at room temperature either way it will hit the spot on a hot summer day

Filed Under: Recipes, Side Dishes, Soups and Salads Tagged With: , , , , , , , , , , , , ,

Summer Asparagus Dish

July 7, 2009 By The Recipe Mom Leave a Comment
asparagus

asparagusWhat You Need:

1 C of water
1 1/2 lbs. fresh asparagus, trimmed and cut into 2 inch pieces
2 tomatoes cut into wedges
3 tbsp cider vinegar
3/4 tsp Worcestershire sauce
1/3 C of sugar
1 tbsp onion, grated
1/2 tsp salt
1/2 tsp paprika
1/3 C of vegetable oil
1/3 C of almonds, toasted and sliced
1/3 C of blue cheese, crumbled

How to Make It:

Bring the water to a boil in a large saucepan placed over medium heat.
Add the asparagus to the boiling water and cover the pan.
Cook 5 minute or until the asparagus is crisp tender, drain and return to the pan.
Place the tomatoes in with the asparagus and cover the pan.
Pour the vinegar into the blender.
Add the Worcestershire sauce, sugar, onion, salt and paprika to the vinegar.
Slowly add the oil to the mixture while blending.
Blend until all the ingredients are incorporated together well.
Pour the mixture over the asparagus and tomatoes.
Transfer the mixture to a serving bowl and toss to coat.
Sprinkle the almonds and cheese over the top before serving.

Makes 8 servings

This colorful and zesty dish will stand out on your Fourth of July picnic table. This dish can be served either warm or cold.

Filed Under: Healthy Eating, Recipes, Side Dishes Tagged With: , , , , , , , , , ,

Bartlett Pear and Pecan Salad

July 5, 2009 By The Recipe Mom Leave a Comment
pears

pearsWhat You Need:

1 C pecan pieces
1 C extra virgin olive oil
4 tbsp sherry vinegar
2 tbsp shallots, chopped fine
1 tsp salt
1/2 tsp pepper
4 Bartlett pears, cored but not peeled and cut into sections
1/2 C of blue cheese, crumbled

How to Make It:

Place a skillet over medium heat allowing the skillet to heat up.
Sprinkle the pecan pieces into the hot skillet.
Cook 4 minutes, stirring often until the pecans are toasted.
Remove and set aside.
Whisk the olive oil and vinegar together in a small mixing bowl.
Stir in the shallots, salt and pepper.
Place the pears into a serving bowl.
Sprinkle the cheese into the pears.
Pour the dressing over the top.
Sprinkle the salad evenly with the toasted pecans.

Makes 8 servings

Apricot halves or orange segments can be used in place of the pears if you prefer.

Filed Under: Recipes, Side Dishes, Soups and Salads Tagged With: , , , , , , ,

Pepperoni Salad with Vinaigrette Dressing

May 4, 2009 By The Recipe Mom Leave a Comment

saladplate
What You Need:

1 (8 oz.) pkg. lettuce greens
4 C cherry tomatoes
1/2 sweet red onion, sliced
1/2 sweet red pepper, sliced
1 (6 oz.) pkg. sliced pepperoni
1 (4 oz.) pkg. mozzarella cheese, shredded
1/2 C extra virgin olive oil
1/3 C white balsamic vinegar
1 t parsley
1/8 t dried basil
1 t garlic, minced
3/4 t salt
1/2 t pepper
1 (5.5 oz.) box Italian seasoned croutons

How to Make It:

Break the lettuce up slightly and place it into a salad bowl.
Toss in the tomatoes, onions and red pepper slices.
Spread the pepperoni slices over the top.
Sprinkle the salad with the cheese, cover and refrigerate at least 4 hours.
Pour the olive oil and vinegar into a jar with a tight fitting lid.
Sprinkle the parsley, basil, garlic, salt and pepper into the jar.
Cover and shake until the ingredients are incorporated together well.
Pour the dressing over the salad and toss to coat all the ingredients well.
Top with the croutons before serving.

Makes 6 servings

This salad is sure to be hit with Mom if she likes her salads and pepperoni pizza. Black olives and or mushrooms may also be added to this salad.

Filed Under: Mothers Day, Recipes, Soups and Salads, Today's Kitchen Tagged With: , , , , ,

Stand Up Pear Salad

February 12, 2009 By The Recipe Mom Leave a Comment
Though the pears pictured do not have a textur...
Image via Wikipedia

What You Need:

4 large pears
2 C watercress
2 T pecan halves, toasted
1/2 C blue cheese, crumbled
1 C raspberry vinaigrette dressing
2 T lemon juice

How to Make It:

From the bottom of the pears remove the cores keeping the pears with the stems intact.
Place the watercress into a mixing bowl.
Add the pecans and blue cheese.
Pour the vinaigrette into the mixture and toss to coat.
Slice the pears into 4 horizontal pieces.
Brush the cut side of each piece with the lemon juice.
Place the bottom piece of each pear onto a serving plate or salad bowl.
Place 1/4 of the salad mixture over the bottom slices.
Place the next slice of pear on top of that.
Then add more of the salad mixture.
Continue in this manner with each pear finishing with the stemmed top on each one.

Serves: 4

Use your favorite vinaigrette dressing in this recipe. Honey can also be drizzled over each pear after it has been assembled.

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Filed Under: Soups and Salads Tagged With: , , , , ,