nverland: (cooking 3)
[personal profile] nverland

PREP TIME 10 mins TOTAL TIME 10 mins Serves: 6-8


Apple Cranberry Bacon Salad
1 small head Romaine lettuce
8 oz. baby spinach
2 Fuji or Honeycrisp apples, thinly sliced
1 cup dried cranberries
6 slices bacon, cooked and crumbled
1 red bell pepper, chopped
½ small red onion, thinly sliced
1/3 cup Feta cheese crumbles
¾ cup caramelized walnuts*

Apple Poppy Seed Dressing
3-4 tablespoons apple cider vinegar (depending on how “tangy” you want it)
¼ cup honey
2 tablespoon sugar
1 tablespoon poppy seeds
½ teaspoon salt
1 teaspoon dry minced onion
¾ cup extra virgin olive oil

Add all of the dressing ingredients to a medium bowl and whisk to combine or shake in a mason jar. Refrigerate while you prepare the salad ingredients then whisk/shake again before drizzling over salad. The dressing can be made up to a week in advance.
When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing.

All ingredients are a guideline. Add more or less of your favorite salad fixings.

COOK TIME 5 mins TOTAL TIME 5 mins

1 cup nuts*
¼ cup sugar
1 tablespoon butter
¼ teaspoon cinnamon (optional)

Heat a medium non-stick skillet over medium heat and add nuts, sugar, butter and cinnamon. Stir constantly with a rubber heat-proof spatula for approximately 5 minutes (less time if your nuts are chopped as pictured) until the nuts are evenly coated in the melted sugar/butter.
Immediately transfer nuts to parchment paper and immediately separate using 2 forks OR let the nuts harden together and break them apart with your fingers once cooled. The nuts and coating will harden in 5-7 minutes.

*If using chopped nuts, don’t chop them too small or they will burn.
nverland: (Cooking 1)
[personal profile] nverland
Pasta Salad with Garbanzos and Feta Cheese

6 Tbs (90 ml) extra-virgin olive oil
¼ cup (60 ml) finely chopped fresh mint leaves
3 Tbs (45 ml) lemon juice
3 Tbs (45 ml) white wine vinegar
1 Tbs (15 ml) grated lemon zest
2-3 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
1 lb (450 g) fusilli or pasta shape of your choice, cooked according to package directions, rinsed under cold water, and drained
2-3 plum tomatoes, chopped
1 15-ounce (425 g) can garbanzos (chickpeas), rinsed and drained
4 oz (100 g) feta cheese, crumbled

Whisk together the olive oil, mint, lemon juice, vinegar, lemon zest, garlic, salt, and pepper in a large bowl. Add the remaining ingredients and toss to combine. Serve chilled or at room temperature. Serves 4 to 6.
nverland: (Cooking 1)
[personal profile] nverland
 photo Swazi Salad.jpg

Swazi Salad

3 medium beets (12 ounces), scrubbed
1/4 cup canola oil
2 tablespoons fresh lemon juice
2 teaspoons minced peeled fresh ginger
Kosher salt
1 head of romaine lettuce (1 pound), coarsely chopped
3 radishes, thinly sliced
1 Hass avocado, peeled and coarsely chopped
1/4 cup crushed roasted peanuts

Preheat the oven to 450°. Wrap the beets in foil and place them on a baking sheet. Roast for about 1 hour, until tender. Unwrap and let cool. Slip off the skins and cut the beets into wedges.
Meanwhile, in a small bowl, whisk the oil with the lemon juice and ginger and season with salt and pepper.
In a large bowl, toss the romaine, radishes, beets and all but 2 tablespoons of the dressing. Transfer to a bowl. Top with the avocado and drizzle with the remaining dressing. Scatter the peanuts on top and serve.

The roasted beets can be refrigerated for up to 3 days.
nverland: (cooking 3)
[personal profile] nverland
Quinoa and Purple Potato Salad
Serves: 6 to 8 servings


12 ounces purple Peruvian potatoes, unpeeled, cut into ½-inch pieces


4 cups low-sodium vegetable broth
2 cups quinoa
3 cloves garlic, peeled and smashed
2 cups (8 ounces) frozen peas, thawed


½ cup pitted medium black olives
1/3 cup chopped fresh oregano leaves
¼ cup extra-virgin olive oil
¼ cup agave nectar
3 tablespoons fresh lime juice (from about 2 to 3 large limes)
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper


Place the potatoes in a medium saucepan with enough cold water to cover the potatoes by 2 inches. Bring to a boil over medium-high heat. Cook until tender, 12 to 15 minutes. Drain in a colander and set aside to cool.

For the quinoa: In a large saucepan or Dutch oven, bring the broth, quinoa, and garlic to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Remove the pan from the heat and allow to rest for 5 minutes. Remove the garlic and discard. Using a fork, fluff the quinoa and place in a large serving bowl. Add the peas and the cooked potatoes.

For the dressing: In a food processor, combine the olives, oregano, oil, agave nectar, lime juice, salt, and pepper. Blend until chunky.

Pour the dressing over the quinoa and toss well until coated.

Cook’s Note: The potatoes can also be steamed in a steamer basket for 15 minutes until tender.

Per Serving (based on 6 servings): Calories: 457; Total Fat: 16 grams; Saturated Fat: 2 grams; Protein: 14 grams; Total carbohydrates: 66 grams; Sugar: 13 grams Fiber: 7 grams; Cholesterol: 0 milligrams; Sodium: 513 milligrams
nverland: (cooking 3)
[personal profile] nverland
Deluxe German Potato Salad

½ pound sliced bacon, diced
1 cup thinly sliced celery
1 cup chopped onion
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon salt
¾ teaspoon ground mustard
1 cup cider vinegar
½ cup water
5 pounds unpeeled small red potatoes, cooked and sliced
2 medium carrots, shredded
2 tablespoons minced fresh parsley
Additional salt, optional

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving ¼ cup drippings. Saute celery and onion in drippings until tender.
In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until thickened.
In a large serving bowl, combine the potatoes, carrots and parsley; drizzle with sauce; stir gently to coat. Season with additional salt if desired; garnish with bacon. Serve warm. Refrigerate leftovers. Yield: 14-16 servings.

Nutritional Facts
1 serving (1 cup) equals 192 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 241 mg sodium, 39 g carbohydrate, 3 g fiber, 5 g protein.
nverland: (Cooking 1)
[personal profile] nverland
All in One Chicken Potato Salad
Serves: 4 Cooking Time: 5 min

What You’ll Need:

6 medium potatoes, peeled and cut into 1-inch chunks
2 tablespoon salt
1 (10-ounce) package refrigerated cooked, sliced chicken breast (see Tip)
1 (10-ounce) package frozen cut asparagus, thawed and drained
10 radishes, sliced
1 cup ranch dressing

What To Do:

Place the potatoes and salt in a soup pot and add enough water to cover the potatoes.

Bring to a boil over high heat and let boil for 5 minutes, or until the potatoes are tender; drain, rinse with cold water, and drain again.

Place the potatoes in a large bowl and add the chicken, asparagus, radishes, and dressing; toss well. Serve warm, or cover and chill until ready to serve.

Packaged sliced, precooked chicken is available in various flavors, and can be found in the refrigerated meats section of most supermarkets.
nverland: (Cooking-box-nverland)
[personal profile] nverland
 photo Strawberry- Caesar grilled chicken and vegetable salad.jpg

Strawberry- Caesar grilled chicken and vegetable salad

1 ½ cups Newman’s Own® Caesar Dressing (or any bottled Caesar dressing)
1 ½ cups chopped fresh strawberries
2 tablespoons strawberry jam

2 boneless, skinless chicken breasts
3 cups dry rotini pasta, cooked according to package instructions
1 medium zucchini, trimmed and sliced horizontally
2 yellow bell peppers, trimmed and cut into large pieces
1 corn on the cob, husked and silk strings removed
3 green onions, chopped
1/3 cup shaved or shredded fresh Parmesan
1 cup chopped fresh strawberries
4 cups chopped romaine lettuce

1. Prepare the marinade/dressing and marinate the chicken: Combine the Caesar dressing and strawberries in a blender or food processor. Process until smooth. Place ¾ cup of the strawberry Caesar marinade into a large zip bag with the chicken. Refrigerate for at least 4 hours (or overnight is fine too). Add the jam to the remaining mixture and process again. This will be the strawberry Caesar dressing that you’ll use for the salad. Pour it into another container, then cover and refrigerate until the salad is ready to assemble.

2. Grill the chicken and veggies: Preheat your grill to medium-high heat. Grill chicken on both sides until cooked through. Grill zucchini, bell peppers and corn on the cob on all sides until tender and slightly charred. Remove from the grill to let cool. Chop the chicken, zucchini and bell peppers into chunks. Cut the corn off the cob.

3. Assemble the salad: Place the cooked pasta in a large bowl. Add enough of the strawberry Caesar dressing to coat the pasta (don’t drown it!) Mix in the chicken, grilled veggies, and green onions. Toss and add more dressing, as desired. Cover with plastic wrap and refrigerate until ready to serve (it’s okay to make this several hours ahead- even overnight).

4. for serving: Stir the Parmesan and strawberries into the pasta salad. Sprinkle the bottom and sides of a large serving bowl with the lettuce. Scrape the pasta salad on top of the lettuce lined bowl, and serve.
nverland: (cooking 3)
[personal profile] nverland
 photo AvocadoSalad-.jpg

Avocado Salad

2 teaspoons fresh oregano
1/2 teaspoon sea salt
5 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 cups cooked lentils
1-2 ripe avocados, quartered
1/4 cup toasted hazelnuts, chopped
1/4 cup minced chives

Smash the oregano and salt into a paste in a mortar and pestle. Gradually work in the olive oil, and then the lemon juice.

Toss the lentils with 2 tablespoons of the oregano oil, taste, and season if needed. Arrange on a platter or in a bowl. Just before serving, cut the avocado into quarters, then slice quite thinly, and arrange on top of the lentils. Drizzle with a bit more of the oil, and sprinkle with the hazelnuts, and chives. A final drizzle of oil might be needed, and perhaps a bit more lemon juice. Enjoy!

Serves 4.
nverland: (cooking 3)
[personal profile] nverland
Servings: 6

6 large heirloom tomatoes
4 ears of corn
1/2 mango
1/2 bunch green onions
1/2 cup halved cherry tomatoes
1/4 cup minced fresh cilantro
1/2 jalapeno
1 1/2 tablespoons olive oil
3 tablespoons fresh lime juice

Cut tops off tomatoes. Gently cut around inside edge of each tomato; use a spoon or your hands to scoop out most of the insides (reserve for another use) creating a cup. Sprinkle insides with salt and pepper. Cut off kernels from corn, parboil, and place in a large bowl to cool. Add mango, peeled and diced; green onions, thinly sliced; halved cherry tomatoes; cilantro; jalapeno, finely minced; olive oil and lime juice.

Gently mix to combine; season with salt. Spoon salad into tomato cups. Transfer to a platter. Garnish with fresh chive blossoms or another edible blossom (such as nasturtiums). Serve at room temperature.
nverland: (Good Morning Blue)
[personal profile] nverland
Maple Bacon Potato Salad


2 russet potatoes (about 1 lb)
1 zucchini (about 6 oz)
5 slice bacon
1/2 Tbsp lemon juice
4 Tbsp mayonnaise
1 tsp Dijon mustard
1 Tbsp maple syrup
1 tsp caper, minced


1 Peel and dice potatoes. Cut zucchini into half lengthwise and slice each halved zucchini thinly crosswise.
2 Boil water in a saucepan and add pinch of salt. Put potatoes in the saucepan and cook until tender. When the potatoes are cooked, transfer to the colander to drain and pour lemon juice over the potatoes. Let stand.
3 While potatoes are cooking, in another saucepan, boil water, add pinch of salt, put zucchini in the saucepan. When it boils again, remove from the heat, transfer to the colander to drain. Rinse zucchini in cold running water and drain well.
4 Cook bacon in a skillet (without oil) until crisp. Then chop.
5 In a bowl, combine mayonnaise, Dijon mustard, maple syrup and minced caper. Mix well. Add potatoes, zucchini and bacon. Toss to coat.
nverland: (cooking 3)
[personal profile] nverland
Cha-Cha Chicken Salad


1 (8-oz.) package cream cheese, softened
1 cup mayonnaise
2 teaspoons curry powder
1 teaspoon salt
6 cups chopped cooked chicken

1 (8-oz.) can crushed pineapple
2/3 cup orange-flavored sweetened dried cranberries
1 cup chopped roasted, salted almonds
Garnishes: fresh herbs, blackberries, raspberries, sliced peaches


1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.

2. If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired.
nverland: (Cooking-box-nverland)
[personal profile] nverland
Cajun Spiced Shrimp and Corn Salad

½ cup red wine vinegar
½ tablespoon kosher salt
½ tablespoon sugar
½ tablespoon freshly ground pepper
1 medium red onion, halved and thinly sliced
1 teaspoon Old Bay seasoning
1 teaspoon Cajun spice blend
1 teaspoon hot pimentón de la Vera (smoked Spanish paprika)
1 teaspoon chopped rosemary
¼ teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
20 large shrimp, shelled and deveined
7 ears of corn, shucked
2 tablespoons unsalted butter
Freshly ground pepper
4 Kirby cucumbers, diced
2 Medjool dates, pitted and diced
¼ cup chopped cilantro
¼ cup fresh lime juice
Pea shoots, for garnish (optional)

In a small saucepan, bring the vinegar to a boil with the salt, sugar and pepper. Cook over high heat until the salt and sugar dissolve, about 2 minutes. Remove from heat, stir in the onion slices, and let the onion pickle stand at room temperature for 1 hour.
Light a grill. In a large bowl, mix the Old Bay, Cajun spice, smoked paprika, rosemary, cayenne and 1 tablespoon of the olive oil. Add the shrimp and toss well. Grill the shrimp over high heat, turning once, until the shrimp are lightly charred and white throughout, about 2 minutes.
Rub the corn with the butter and season with salt and black pepper. Grill over moderately high heat, turning occasionally, until the kernels are charred and tender, about 10 minutes. Let the ears cool slightly.
Using a serrated knife, cut the kernels from the ears over a large bowl. Toss the corn with the cucumbers, dates, cilantro, lime juice and the remaining 1 tablespoon of olive oil. Drain the pickled onion strips and add them to the salad. Season with salt and pepper and toss well. Transfer to a platter, top with the grilled shrimp, garnish with the pea shoots and serve.

MAKE AHEAD The pickled onion can be refrigerated for up to 3 days. The dressed salad can be refrigerated for up to 2 hours; serve lightly chilled.

Reminder that all recipes can be found at http://nbula-rising.tumblr.com/
nverland: (Cooking-box-nverland)
[personal profile] nverland
Sesame Chicken & Rice Salad

3/4 c Rice
1 1/2 c Water
2 c Pea pods
2 c Diced cooked Chicken
1 11-ounce can mandarin orange sections, well drained
1/2 c Sliced water chestnuts, halved
1/4 c Red wine vinegar or balsamic vinegar
1 Tbl Sesame oil
1 Tbl Salad oil
Salt and freshly-ground pepper, to taste
3/16 tsp Garlic powder

Run cold water over rice in a strainer for about 1 minute, lifting rice to rinse well.
In a medium saucepan bring rice and water to boiling; reduce heat. Simmer, covered, 40 to 50
minutes or until done. Drain. Rinse with cold water. Drain again.
In a mixing bowl toss together the rice, pea pods, chicken, orange sections, and water chestnuts.
Cover; chill rice mixture for 6 hours or overnight.
In a screw-top jar combine vinegar, sesame and salad oils, salt, pepper, and garlic powder.
Cover; chill at least 6 hours or overnight.
Before serving shake vinegar and oil mixture well. Pour over rice mixture; toss.
nverland: (Cooking-box-nverland)
[personal profile] nverland
Midwestern Potato Salad

2 pounds whole tiny new potatoes or 6 medium red potatoes
1 cup thinly sliced celery
3/4 cup light mayonnaise dressing or salad dressing
1/2 cup fat-free plain yogurt
1/3 cup chopped onion
2 to 3 tablespoons coarse-grain brown mustard or Dijon-style mustard
1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
2 teaspoons lemon juice or vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fresh* or frozen whole kernel corn, cooked and cooled

1. Quarter new potatoes or cube red potatoes. In a large covered saucepan cook potatoes in
boiling salted water for 12 to 15 minutes or until tender. Drain and cool. Peel, if desired.

2. In a large bowl combine celery, mayonnaise or salad dressing, yogurt, onion, mustard, dill,
lemon juice or vinegar, salt, and pepper. Add potatoes and corn, tossing gently to mix. Cover and
chill for 3 to 24 hours.

Makes 10 to 12 side-dish servings.

*Note: To cook fresh corn, remove husks and silks. Rinse. Cut kernels from cob. Cook, covered,
in a small amount of boiling water for 4 minutes; drain
nverland: (Cooking-box-nverland)
[personal profile] nverland
Lemony Tortellini Bacon Salad
TOTAL TIME: Prep/Total Time: 20 min. MAKES: 4 servings

2 cups frozen cheese tortellini (about 8 ounces)
4 cups fresh broccoli florets
3/4 cup mayonnaise
1 tablespoon balsamic vinegar
2 teaspoons lemon juice
3/4 teaspoon dried oregano
1/4 teaspoon salt
1 package (5 ounces) spring mix salad greens
4 bacon strips, cooked and crumbled

In a large saucepan, cook tortellini according to package directions, adding broccoli during the last 5 minutes of cooking. Meanwhile, in a small bowl, mix mayonnaise, vinegar, lemon juice, oregano and salt.
Drain tortellini and broccoli; gently rinse with cold water. Transfer to a large bowl. Add dressing; toss to coat. Serve over salad greens; sprinkle with bacon. Yield: 4 servings.

Nutritional Facts
1 cup salad with 2 cups greens equals 484 calories, 40 g fat (7 g saturated fat), 32 mg cholesterol, 693 mg sodium, 21 g carbohydrate, 4 g fiber, 11 g protein.
[identity profile] chaotic-binky.livejournal.com

I made this yesterday to go with some raw Serrano ham. It was yummy!

Warm Potato Salad with Pickled Shallots.

Small Potatoes

Shallots - the long Echalion type

White Wine vinegar


Small bunch of fresh parsley - roughly chopped and easily identifiable.

Lemon juice

Olive oil

Pickled Capers in vinegar - not the ones in brine.

Salt and pepper.

Boil potatoes in their skins until tender. Cut into halves or quarters. Put in serving dish.

While potatoes are boiling, thinly slice shallots. For one pound of potatoes you should have about half the weight in shallots. Put the thin slices in a saucepan and cover with some white wine vinegar, barely enough to cover. Bring to boil and cook swiftly until the vinegar has virtually disappeared. This doesn't take long. The shallots will still be crunchy and taste marvellous!.

Top potatoes with pickled shallots.

Take a handful of bunched tarragon and strip the leaves off the stems. Cut the tops off where the, tender stalks meet the tougher parts, and use them too. Don't chop because the look of the dish will be compromised. Place them on potatoes and shallots.

Throw in a few capers. The capers in brine have a completely different taste to the ones in vinegar; they taste of medicine and have no place in this dish. Capers in sherry vinegar taste the best to me.

Crush and chop a large, fat, juicy clove of garlic, or use two if you want. Throw in with the potatoes.

Pour over a generous glug of olive oil - a couple of tablespoons at least. Pour in a splash of wine vinegar and the juice of a particularly huge lemon. Season with salt and pepper.

Carefully turn the ingredients with two large spoon so that the potatoes do not break but every ingredient is incorporated.

Serve warm. Store leftovers in a glass jar and keep in refrigerator. Eat cold the next day.

You can add some Dijon mustard to the mix if you like it. Also try adding some sugar to the vinegar when boiling the shallots. I don't because I prefer it less sweet. Chopped gherkins would be good too.

 photo 37931__zpsecb2abf6.jpg

This photo is as near as I can get to what mine looked like. Just imagine whole tarragon leaves and more shallots in the mix and it will be nearer to what the final result looks like.
nverland: (Cooking-box-nverland)
[personal profile] nverland
Wilted Green Salad with Autumn Cranberry Dressing

12 cups mixed bitter greens (radicchio, frisee, endive, arugula, watercress, etc.)
1 tablespoon red wine vinegar
1 cup water
1 tablespoon maple syrup
2 tablespoons unsweetened dried cranberries
1 tablespoon Dijon mustard
2 cloves garlic, minced
Sea salt and freshly ground black pepper
1 small shallot, minced
1/4 cup toasted pumpkin seeds (salted or unsalted)
3 tablespoons extra virgin olive oil

1-Cut or tear greens, place in salad bowl and set aside.
2-In small pot, bring water to boil, remove from heat, add cranberries and set aside for 5 minutes or until fruit is soft. Remove from heat, drain water, mince cranberries and set aside.
3-In small skillet over medium heat, sauté garlic and shallot in 1 tablespoon olive oil until soft. Add cranberries, vinegar, maple syrup, mustard and remaining 2 tablespoons olive oil. Remove from heat and season to taste with salt and pepper. Immediately drizzle desired amount of dressing over greens and toss to coat and slightly wilt. Top with pumpkin seeds and serve.

 photo 22.gif
nverland: (Cooking-box-nverland)
[personal profile] nverland
Endive and Walnut Salad

12 to 16 walnut halves, coarsely chopped
2 to 3 Belgian endives (chicory, witloof),
cut crosswise into 1/2-inch (1 cm) pieces
2 to 4 Tbs walnut oil
Salt and freshly ground pepper to taste

Heat the walnuts in a sauté pan over medium heat for 1 or 2
minutes, just until they are warm and aromatic. Combine the
endive, walnut oil, salt, and pepper in a bowl and toss to coat
the endive with the oil. Go easy on the salt and pepper, as
they tend to mask the flavor of the walnut oil. Place on
individual salad plates, and sprinkle the chopped walnuts on
top. Serves 4 to 6.

 photo 05.gif
[identity profile] zeedrippyvessel.livejournal.com
1 head of leaf lettuce - torn (this means NOT ICEBERG!!! Use romaine, boston or some fancy smancy leaf - very PRETTY lettuce.

3 stalks of celery - thinly sliced
4 green onions, sliced
1 11 ounce can of manarin oranges - drained

Vinaigrete Dressing - YES, I have the recipe, gimme a minute... you will want to make it either the night before or EARLY the morning you use this.

Caramelized Pecans (original recipe calls for almonds - I prefer Pecans!)
Several slices of bacon (get the cheapest kind you can find - it crumbles better!)

Oh, for those who don't know, to caramelize, meant to cook them with sugar until the sugar liquefies and coats the pecan like a syrup. Rule of thumb - 2 Tablespoons of sugar to every 1/2 cup of crushed nut.

Combine the first 4 ingredients in a bowl; ocover and chill up to 3 hours. Just before serving, toss with Vinaigrette and sprinkle with Carmalized pecans and well-done crispy bacon.

Serves 6 to 8. Sockpuppets take note - as you should know, my family is huge and we double everything.

Also - this salad actually tastes BETTER after it has sat a day and looks positively disgusting!

Vinaigrette Dressing
1/4 cup vegetable oil
2 tables sugar
1 tablespoon white vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
5 drops of hot sauce

Combine all ingredients in a jar. If you are from the south - get a mason jar. Cover tightly and shake vigorously. Get that hip action going with it - Chacha, Rumba, whatever Latin dance hoochies your coochie! Chill for several hours. Shake it every 30 minutes -

I use splenda in the vinaigrette dressing. Tastes just wonderful. But you can't carmelize the pecans/almonds in splenda. it doesnt' work. Bleh.
[identity profile] alexcat.livejournal.com
Authentic Greek Salad

Tomatoes, cut in wedges
Cucumbers, sliced
Red onion, cut in wedges
Brine cured Ripe olives
Feta cheese, sliced
Oregano ( optional )
Olive Oil

Put veggies in a bowl with olives on top. Top with feta cheese, oregano and drizzle olive oil over the top. This is a Greek Salad as served in Athens when Larry lived there.


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June 2017



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