Friday, June 25, 2010

Mandarin Salad with Sweet and Sour Dressing

I love this salad, it is so quick and easy and delicious!  To make it a Main Dish you can add diced chicken.

Mandarin Salad with Sweet and Sour Dressing
      (printer friendly recipe)
1/4 C sliced or slivered almonds
1 T plus 1 tsp sugar
1/2 small head lettuce (I used green leaf), torn into bite-sized pieces
1/2 bunch romaine, torn into bite-sized pieces
2 medium stalks, celery, chopped (1 C)
2 medium green onions, thinly sliced or chopped sweet onion (2 T)
1 can mandarin oranges, drained or 4 mandarin oranges peeled and separated.
1 C diced cooked chicken, (opt)
Sweet and Sour Dressing (below)

1. In a small skillet on low heat add the sugar and almonds.

Stir constantly until the sugar melts

and the almonds are coated.

Break apart and set on a small plate and allow to cook completely.
2. Toss the lettuces, celery, onions, oranges, and chicken (if using).  
3. Make dressing.  1x's the dressing if you are going to pour over the whole salad.  2x's the dressing if you will serve it on the side.  Pour the dressing on right before serving.

Sweet and Sour Dressing
1/4 C canola oil
2 T sugar
2 T white vinegar
1 T chopped fresh parsley or 1 tsp dried
1/2 tsp salt
Dash of pepper
Dash of red pepper sauce.

1. Pour ingredints into a container that will close tightly.
 I have this salad dressing maker from Pampered Chef that I LOVE, LOVE, LOVE.  It has measurements on the side so I can just use those.  Doesn't the vinegar and oil look fabulous?

Shake all ingredients together and refrigerate until it is time to serve.

Friday, June 18, 2010

Pasta with Broccoli and Peppers

This is a recipe we use to make before we entered our GF lifestyle.  I don't make it as often since it is a bit more of a challenge but it is still delicious.  You can add chicken and it is really yummy, but I usually do it without any meat.

Broccoli Pepper Pasta (printer friendly recipe)
12 oz short cut pasta
2 C broccoli florets (fresh or frozen)
1 T olice oil
1/2 C diced red onion
2 cloves garlic, minced
1/2 C chicken broth
2 tsp balsamic vinegar
1/2 C diced roasted red peppers (or just red peppers)
2 T grated Parmesan cheese (opt)
1/4 tsp black pepper
2 T chopped fresh basil (opt.)

1. In a large pot cook pasta according to package directions.  If using frozen broccoli add when you add the pasta.   If using fresh broccoli add the last 3-4 minutes of cooking. or until pasta is tender and the broccoli has turned bright green.
2. While that cooks, heat a medium skillet on medium heat.  Add the oil.  Add onions and garlic.  Saute for about 2-3 minutes or until they are tender.  Add the broth and vinegar and bring to a boil  Reduce heat to low and stir in the red peppers and black pepper.  Cook for 1-2 minutes or until heated through.

 3. Drain pasta and broccoli and dump into a large bowl. Pour sauce over the top and toss.  Sprinkle with Parmesan cheese and basil (if using).


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