Greek Salad Dressing and Pasta Salad

March 5, 2010 by
The nice thing about this pasta salad is that you can cut out most of the cutting. I left the olives and tomatoes whole and just cut up the red onion and artichoke hearts. I left off the amounts because you can really just put in however much you like. And the dressing is great on a spinach salad as well.
Greek Salad Dressing and Pasta Salad
 
Shredded Rotisserie Chicken, or shredded cooked chicken breast
Olives (variety of choice, I just used plain black)
Cherry or Grape Tomatoes
Red onion, cut in half, then thinly sliced
Feta cheese, crumbled
Artichoke hearts, drained and slightly chopped
Fresh baby spinach
Penne pasta, cooked and cooled
Greek Dressing
 
Toss everything all together.
 
Greek Dressing:
1/2 c plus 2 T olive oil
1 1/2 tsp garlic powder
1 1/2 tsp oregano
1 1/2 tsp basil
1 tsp black pepper
1 tsp salt
1 tsp onion powder
1 tsp Dijon mustard
3/4 c plus 2 tsp red wine vinegar
 
Whisk everything except vinegar together well. Add in vinegar.
 
 
Filed Under: Pasta, Salad / Dressings

Wheatberry Salad

February 24, 2010 by
I love using whole wheat in lots of ways. High in nutrition and fiber, a great food storage item, and more versatile than you might think.  You might see the name “wheat berries” more often now, but it is the same thing as wheat kernels. This salad is delicious, healthy and even better I think after it sits and the flavors marry more.  I hope you love it too!
 
 
WHEAT BERRY SALAD
Serves 6

1 c hard winter wheat berries (wheat kernels)
kosher salt
1 c finely diced red onion (1 onion)
6 T olive oil, divided
2 T balsamic vinegar
3 scallions, sliced thin, white and green parts
1/2 red bell pepper, small-diced
1 carrot, small-diced
1/2 tsp freshly ground black pepper

Place the wheat berries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for about 45 minutes, or until they are soft. Drain.

Saute the red onion in 2 T of the olive oil over med-low heat until translucent, about 5 minutes. Turn off the heat and add the remaining 4 T olive oil & the vinegar.

In a large bowl, combine the warm wheat berries, onions, scallions, red bell pepper, carrot, 1/2 tsp salt, and pepper. Allow the salad to sit for at least 30 minutes for the wheat berries to absorb the sauce. Season to taste and serve at room temp.

Source: Barefoot Contessa Family Style

Filed Under: Salad / Dressings Tagged With: , ,

Croutons

February 6, 2010 by

I know, a little late, but better than never! As promised, here is my crouton recipe.
Keep it simple, the best ones always are.

 
 

CROUTONS
1 loaf Pugliese style bread (or other of your choice)
1/2 to 1 cup unsalted butter, melted (can also use olive oil if desired)

I like to cut the bread open and tear the pieces, but you can also cut it in cubes.  I just find that the croutons have a better texture to me when they’re torn.  Toss with melted butter, the more you use the more buttery they’ll taste. Lay out on a cookie sheet and bake 400 degrees until desired level of crispness is given. (I usually do mine for about 10 to 15 minutes).

VARIATION: For parmesan garlic croutons, just sprinkle with some grated parmesan and garlic seasoning before cooking

 

This is the bread I prefer to use, I get it at Costco usually, but most groceries sell artisan style breads now.  Just make sure to use something firm that will hold up and not fall apart with the butter.
 
Look at all those crunchy ridges…yum!
Filed Under: Salad / Dressings

Fall Salad

January 22, 2010 by

I call this “fall salad” but we have it any time of the year. It’s one of my favorite salads. I have to admit, salads are one of my most favorite things in the world. All kinds of them. We always had a gigantic garden every year when I was growing up, and we canned alot, but we also had tons of fresh veggies all summer. I think we had tomatoes every night with dinner. Sliced thick, raw, sprinkled with salt & pepper….it never gets old. Although now I do like to sprinkle them with chiffonade of fresh basil. And if I’m feeling fancy schmany a little olive oil and balsamic vinegar. yum.. But I have to fill my raw vegetable cravings with salads and such when the tomatoes are out of season and taste like air from the store. We make this dish alot for a side dish when company comes over, everyone always seems to love it.  I did not give amounts, just trust your own judgment on what you like. And be sure to use the Onion Salad Dressing on it. It’s perfect together.

FALL SALAD

Romaine lettuce (tear, don’t chop-it won’t brown as much)
Red onion, very thinly sliced
Apple or Pear, sliced
Dried Cranberries, chopped or left whole (Store in the freezer for longer life)
Toasted Walnuts, chopped

Toss lettuce with onion, pear, and dressing. Sprinkle walnuts and cranberries on top.

Filed Under: Holiday Recipes, Salad / Dressings

Onion Salad Dressing

January 22, 2010 by

I didn’t tell my husband what was in this until after he tried it… he’s not a fan of raw onions.  But even he loves this dressing! It’s so good, and it keeps for weeks in the fridge. You can also half the recipe if you don’t go through it as much.  We love it on my fall salad. (post to follow)

ONION SALAD DRESSING

1 medium white onion, diced
1 cup sugar or honey (I even do half and half sometimes)
2 tsp kosher salt
2 tsp dijon mustard
1 tsp celery seed
2 cups canola oil
3/4 cup apple cider vinegar

Mix well in blender. Store in jar or covered container in fridge. Shake or stir before using.



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Filed Under: Salad / Dressings