warm orzo salad with chicken

 dressing:

3 tbsp olive oil 

3 tbsp fresh lemon juice

3/4 tsp salt 

fresh ground pepper 

pasta: 

3/4 cup orzo pasta, cooked

sauteed chicken:

1 boneless/skinless chicken breast, chopped

2 tsp olive oil

2 tsp unsalted butter

other ingredients:

3 tbsp shallot, or red onion, chopped

3 tbsp fresh dill, chopped 

3 tbsp fresh parsley, chopped

2 grape tomatoes, cut in half lengthwise 

1/4 cup feta cheese, crumbled 

1/2 cup pine nuts or toasted almonds, optional 

1 1/2 cups baby arugula

1. in a small bowl whisk together the olive oil, fresh lemon juice, salt and fresh ground black pepper.  set aside. 

2.  cook the orzo according to the package directions.  drain.  keep warm.  set aside.

3.  wipe off the chicken with a wet paper towel.  chop.  saute the chopped chicken in the olive oil and butter until cooked through about 4 min.  keep warm.  set aside. 

4.  in a medium size bowl add:  cooked orzo, onion, dill, parsley, tomatoes, cheese, and nuts if using.  mix in the warm chicken and arugula.  toss with the dressing and serve immediately.  

warm orzo salad with chicken

dressing:
3 tbsp olive oil
3 tbsp fresh lemon juice
3/4 tsp salt
fresh ground black pepper

pasta:
3/4 cup orzo pasta, cooked

sauteed chicken:
1 boneless/skinless chicken breast, chopped
2 tsp olive oil
2 tsp unsalted butter

other ingredients:
3 tbsp shallot or red onion, chopped
3 tbsp fresh dill, chopped
3 tbsp fresh parsley, chopped
6 grape tomatoes cut in half lengthwise
1/4 cup feta cheese, crumbled
1/2 c pine nuts or toasted almonds, optional
1 1/2 cups baby arugula


instructions:
1.  in a small bowl wisk together the olive oil, fresh lemon juice, salt and fresh ground black pepper.  set aside.
2.  cook the orzo according to the package directions.  drain.  keep warm.  set aside.
3.  wipe off the chicken with a wet paper towel.  chop.  saute the chopped chicken in the olive oil and butter until cooked through about 4 min.  keep warm.  set aside.
4.  in a medium size bowl add:  coooked orzo, onion, dill, parsley, tomatoes, cheese, and nuts if using.  mix in the warm chicken and arugula. toss with the dressing and serve immediately.

jicama salad

ingredients:
1 lb jicama
1 medium lime
2 medium oranges
1 medium red bell pepper, cored, seeded and thinly sliced
2 tbsp coarsely chopped cilantro
kosher salt
freshly ground pepper


peel jicama and cut into sticks about 2 inches long and 1/4 inches thick.  place in a large bowl.

fineley grate the zest of the lime and add to the bowl of jicama.  cut the lime in half and squeeze one lime half over the jicama.  set the second half aside.

finely zest one of the oranges (you should have about 1 tbsp) and add to the bowl of jicama.

slice 1/4 inch off the top and bottom of the zested orange and set it flat on the work surface.  using a paring knife follow the curve of the orange and slice off any remaining peel and white pith.  working over the bowl of jicama, slice between the membranes to release the segments .  repeat the segmenting with the second orange.  (you do not need the zest of this orange.)

add the bell pepper and cilantro and stir to combine.  season with freshly ground black pepper, and more lime juice as needed.

*original recipe from www.chowhound.com

arugula pear salad

arugula
1-2 pears, diced
parmesan cheese, shredded
almonds, chopped
maple dijon vinagrette


dressing:
4 tbsp. olive oil
2 tbsp. red wine vinegar
1 tbsp. and 1 tsp. maple syrup
1/2 tsp. dijon mustard


combine arugula and pears.  toss dressing to coat.  add parmesan and almonds.  toss.  eat immediately.


*combined multiple recipes found online to create.  dressing recipe found on pinterest.

mango and black bean salad

1 1/2 c. chopped peeled ripe mango
1 c. thinly sliced green onions
1/2 c. cooked wild or brown rice
3 tbsp. finely chopped fresh cilantro
2 tbsp. roasted tomatillo or fresh salsa
2 tbsp. fresh lime juice
2 tbsp. extra virgin olive oil
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 (15 oz.) can black beans, rinsed and drained

combine all ingredients in a large bowl.  toss gently to mix.

*original recipe from www.myrecipes.com

**i used more rice than the recipe calls for.  also used 2 tbsp. each of the tomatillo AND fresh salsa.

roasted corn and quinoa salad

ingredients:
1 c. uncooked quinoa
1 1/2 c. water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2 c. to 1 c. corn kernels (frozen or canned are fine)
1/2 c. baby spinach leaves, washed and dried
2 green onions, thinly sliced
1/2 c. crumbled feta cheese
 salt and pepper to taste
handful of fresh chopped cilantro or parsley

directions:
1) rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water.  the amount if liquid listed is less then recommended so that the quinoa stays a bit crunchy.  let cool and put aside.
2)   while quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400 degree oven for 15-20 minutes.  i like the rest of my veggies raw, but feel free to roast the peppers as well.
3)  in a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4)  in a small bowl, mix the oil, lime juice, mustard, thyme, salt and pepper until combined.  if you like a lot of dressing, double the recipe and put some aside.  pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.

*variation - i didn't have peppers, green onions or feta.  i added radishes and carrots instead.  you could use any mixture of veggies with the quinoa and dressing for a good salad.

*original recipe found on www.coulditbeceliac.com

oasted Corn and Quinoa Salad
Serves 4-6

1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley - See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpuf

Roasted Corn and Quinoa Salad

Last week I received a request for the recipe for my Quinoa Salad, and I thought it would be a good idea to share it here.  It makes a great side dish or a healthy lunch, and it's good warm or chilled. 

Roasted Corn and Quinoa Salad
Serves 4-6

1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley

Directions

1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.

2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.

3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.

4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.

- See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpuf

Roasted Corn and Quinoa Salad

Last week I received a request for the recipe for my Quinoa Salad, and I thought it would be a good idea to share it here.  It makes a great side dish or a healthy lunch, and it's good warm or chilled. 

Roasted Corn and Quinoa Salad
Serves 4-6

1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley

Directions

1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.

2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.

3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.

4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.

- See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpuf

Roasted Corn and Quinoa Salad

Last week I received a request for the recipe for my Quinoa Salad, and I thought it would be a good idea to share it here.  It makes a great side dish or a healthy lunch, and it's good warm or chilled. 

Roasted Corn and Quinoa Salad
Serves 4-6

1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley

Directions

1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.

2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.

3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.

4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.

- See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpuf

Roasted Corn and Quinoa Salad

Last week I received a request for the recipe for my Quinoa Salad, and I thought it would be a good idea to share it here.  It makes a great side dish or a healthy lunch, and it's good warm or chilled. 

Roasted Corn and Quinoa Salad
Serves 4-6

1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley

Directions

1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.

2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.

3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.

4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.

- See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpuf

Roasted Corn and Quinoa Salad

Last week I received a request for the recipe for my Quinoa Salad, and I thought it would be a good idea to share it here.  It makes a great side dish or a healthy lunch, and it's good warm or chilled. 

Roasted Corn and Quinoa Salad
Serves 4-6

1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley

Directions

1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.

2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.

3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.

4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.

- See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpuf

bok choy-apple slaw

1/3 c. reduced fat sour cream (i have used plain greek yogurt)
1/3 c. reduced fat mayonnaise
2 tbsp. white wine vinegar (i have used distilled vinegar)
2 tsp. honey
1/2 tsp. celery salt
1/4 tsp. salt
6 c. very thinly sliced bok choy, (1 lb. head, trimmed)
1 large granny smith apple, julienned or shredded (i have used a pink lady apple)
1 large carrot, julienned or shredded
1/2 c. slivered red onion

whisk sour cream, mayo, vinegar, honey, celery salt and salt in a large bowl until smooth.  add bok choy, apple, carrot and onion; toss to coat.

*original recipe from eatingwell.com

sesame brown rice salad with shredded chicken and peanuts

2 c. long grain brown rice
2 c. shredded cooked chicken breasts
1/2 c. shredded carrots
1/3 c. sliced green onions
1 red pepper, chopped
1/4 c. dry roasted peanuts, divided
1 tbsp. chopped, fresh cilantro, divided
1/2 tsp. salt
2 tbsp. fresh lime juice
4 tsp. canola oil
1 tsp. dark sesame oil
2 garlic cloves, minced

cook rice according to package directions.  transfer rice to a large bowl; fluff with a fork.  cool.  add chicken, carrot, onions, red pepper, 2 tbsp. peanuts, 2 tsp. cilantro and salt to rice; toss to combine.

combine juice and remaining ingredients in a small bowl.  drizzle oil mixture over rice mixture; toss to combine.  sprinkle each individual serving with remaining peanuts and cilantro. 

*original recipe from www.yummly.com

balsamic mustard salad dressing

ingredients:

1 tbsp. dijon mustard 

2-3 tbsp. honey (to taste)

1/4 c. balsamic vingar, good quality important

1/2 c. extra virgin olive oil

salt and pepper

directions:

1.  in a salad bowl, whisk mustard and honey until blended.

2.  slowly incorporate balsamic vinegar.

3.  whisk until completely dissolved with dijon mixture.

4.  slowly drizzle in olive oil while whisking continuously.

5.  season with salt and pepper to fast.

6.  if you want it tangier, add more balsamic vinegar. 

*orignal recipe from the garden beat - usu student organic farm newsletter

kolhrabi and lettuce salad with fresh dill dressing

ready in:  10 minutes

serves:  2

ingredients:

8 cups of lettuce

2 peeled kohrabi bulb

1 granny smith apple

1 radish

1 chopped green onion

2 tbsp. white wine vinegar

1 tbsp. fresh lemon juice

1/4 tsp. kosher salt

1/4 tsp. ground black pepper

1/3 c. extra virgin olive oil

2 tbsp. dill

directions:

1.  combine the green onion, dill, vinegar, lemon juice, salt, black pepper and olive oil in a mason jar.  

2.  screw on the mason jar lid and shake until the ingredients are combined.

3.  wash the lettuce. 

4.  slice the kohlrabi and apple into thin long strips.

5.  toss the lettuce, kohlrabi and apple in a large bowl.

6.  put tossed salad into individuals bowls.

7.  dress the salad with the dill salad dressing.

*original recipe from the garden beat - usu student organic farm newsletter

ham salad filling

1 c. ground cooked ham

1/3 c. finely chopped celery

2 tbsp. drained pickled relish

1/4 c. mayo

1/2 tsp. prepared horseradish

mix ingredients.  serve on rolls. 

(recipe also works well without the celery and horseradish.)

*original recipe from mom

spicy asian salad

1/2 c. bbq sauce

1 c. dry roasted peanuts, divided

1 tsp. crushed red pepper

1 c. chicken broth

1 1/2 lb. boneless skinless chicken breast, thin strips

1 medium onion, sliced

1 medium red pepper, cut into strips

8 oz. spaghetti, uncooked

1/4 c. chopped cliantro

place bbq sauce, 3/4 c. of peanuts, crushed red pepper and broth in blender.  set aside.  heat 1 tsp. oil in large nonstick skillet; keep warm.  add remaining 1 tsp. oil to skillet.  add onions and meanwhile cook spaghetti as directed on package.  drain spaghetti; add immediately to skillet with chicken.  remove from heat; toss with peanut sauce to coat completely.  sprinkle with cilantro.  serve topped with remaining 1/4 c. peanuts chopped

*original recipe from kraft website 

chinese chicken salad

ingredients:

• 1/4 cup rice wine vinegar

• 2 tablespoons smooth peanut butter

• 1 tablespoon chopped fresh ginger

• 2 teaspoons chipotle pepper puree

• 1 tablespoon soy sauce

• 1 tablespoon honey

• 2 teaspoons toasted sesame oil

• 1/2 cup canola oil

• Salt and freshly ground pepper

• 1/2 head napa cabbage, shredded

• 1/2 head romaine lettuce, shredded

• 2 carrots, shredded

• 1/4 pound snow peas, julienned

• 1/4 cup coarsely chopped fresh cilantro leaves

• 1/4 cup thinly sliced green onion

• 2 cups shredded rotisserie chicken

• 1/2 cup chopped roasted peanuts

• 1/4 cup chopped fresh mint leaves

• chili oil, optional

• grilled lime halves, for garnish

directions:
whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil and canola oil in a medium bowl.  season with salt and pepper, to taste.  combine cabbage, lettuce, carrots, snow peas, cilantro and green onion in a large bowl.  add the dressing and toss to combine.  transfer to a serving platter and top with the shredded chicken, chopped peanuts and mint.  drizzle with chili oil, if desired.  garnish with grilled lime halves. 

*original recipe found on random website on the world wide web

asparagus with tomato vinaigrette

1 lb large asparagus spears, trimmed
1/4 cup plus 2 tbsp. olive oil
1/4 c. red wine vinegar
salt and pepper to taste
1 small tomato, finely chopped

1 red bell pepper
1 green onion, finely chopped
1 tbsp. chopped parsley
1 hard boiled egg, finely chopped

cook asparagus using the method of your choice just until tender.  drain.  shock in ice water until cold and drain.   cover and chill.  whisk in oil and vinegar in small bowl to blend.  add tomato, bell pepper, green onion and parsley.  season with salt and pepper.  arrange asparagus on a large platter.  spoon half of vinaigrette over asparagus.  garnish with chopped egg.  serve immediately and add remaining dressing separately.

*original recipe from usu food sense

margo salad

3 large avocados, diced
6 roma tomatoes, diced
3 green onions
2 cans shoepeg corn (drain)
1 can black eyed peas (drain)
1/2 - 3/4 bottle zesty italian dressing (fat free)

may add garbanzo beans, black beans, sliced olives

cherry tomato orzo salad

yield: 4-6 servings

ingredients:
1/2 c. cooked orzo
2 c. cherry tomatoes, halved
1 cucumber, peeled and diced
3 green onions, chopped
1/2 c. black olives, thinly sliced (optional)
1/2 c. feta cheese, crumbled
1/4 c. olive oil
1 tbsp. dried oregano
juice of 1 lemon

directions:
cook pasta according to package; drain and cool.  prepare tomatoes, cucumbers, green onions and olives (if using).  toss with pasta.  add feta cheese.  in small bowl whisk together olive oil, lemon juice and dried oregano.  pour over salad and toss to coat.  serve room temperature or chilled.

*original recipe from usu food sense

grape salad

4 cups cooked chicken breast - cut-up bite size

1 cup celery

1/3 cup onion

1 tsp. salt

1/2 tsp pepper

1/2 c. slivered almonds

1/3 c. mayonnaise

3 tbsp. lemon juice

1 c. grapes

*original recipe from heidi mucha

radiatore pasta salad - better known as radiator salad

small bag radiator pasta
6 green onions
1 lb. bacon - cooked and crumbled
1/2 lb. grated swiss cheese
1 or 2 tomatoes diced

dressing
2 c. mayonnaise
1/2 c. sugar
4 tbsp. red wine vinegar

cook pasta as directed on bag.  add other ingredients.  mix dressing.  put dressing on just before serving.

*a favorite for family parties.  original recipe from the back of the pasta package.