Quick Pasta Salad

Looking for a quick side dish to take to a barbecue? This pasta salad takes minutes to prepare and tastes delicious.

8 oz Tri-color Rotelle Pasta

Sliced Jumbo Olives

Cherry Tomatoes

1 med cucumber

1/3 C Parmesan Cheese

Kraft Zesty Italian

Pepper

  1. Cook pasta according to directions.
  2. Slice olives, cut tomatoes in half and slice cucumber.
  3. Combine all ingredients and toss with Italian Dressing. Season with pepper to taste.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

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Published in: on June 29, 2010 at 3:19 PM  Leave a Comment  
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Mandarin Orange Salad

I love the taste of this fresh, crisp salad. The almonds make it delicious.

Salad

1/2 head romaine lettuce

1/2 head iceberg lettuce

1 C celery (chopped)

1 small can mandarin oranges

1/2 C green onions (sliced)

1/2 C sugared almonds (see below)

Dressing

1/4 C salad oil

2 T sugar

2 T vinegar

1 T fresh parsley

Salt & Pepper to taste

Sugared Almonds

Cook on low heat 3 T sugar and almonds stirring constantly until almonds are brown and coated.

Salad

Mix dressing and pour over salad just prior to serving. Add almonds.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on June 25, 2010 at 12:00 AM  Leave a Comment  
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Mango Vinaigrette

Our recipe today is the second in a series by Chef John Lynch. This is a fabulous dressing that goes well with yesterday’s salad, Green Salad with Goat Cheese and Spicy Pecans. It’s a party for your palate.

½ Cup cider vinegar

2 tsp of Dijon mustard

½ tsp minced garlic

1 ½ tsp honey

1 tsp freshly squeezed Lime juice

1 ¼  Cup diced mango

1 ½ cups olive oil

½ cup minced cilantro leaves

1 jalapeno pepper seeded and deveined

2 tablespoons thinly sliced scallions

Salt and freshly ground pepper to taste

Put vinegar, mustard, garlic, honey, lime juice, and mango in a blender. Blend at medium speed till smooth. While motor running, remove lid and slowly drizzle in the oil. The mixture should be thick and emulsified. Fold in the cilantro, jalapenos, and scallions. Add salt and pepper. Serve at once or store dressing in a air tight container in the fridge for up to a week.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on June 15, 2010 at 10:07 AM  Leave a Comment  
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Green Salad with Goat Cheese and Spicy Pecans

This fantastic salad is our first recipe in a series showcasing Chef John Lynch. Each day this week we will be featuring a different course in a meal created by him. John is also the creator of the Cripple Creek BBQ sauces.

6 Cups of baby spring mix lettuce

1 Cup of Mango vinaigrette (recipe follows)

1 2/3 Cup of soft goat cheese (about ½ pound)

1 ½ Cups Spicy Pecans (recipe follows)

Salt and Fresh ground pepper to taste

Place the greens in a bowl and add dressing. Toss to coat evenly. Divide evenly to 4 chilled salad plates, drop teaspoons of goat cheese around the edge of the plate. Using about 1/3 Cup for each serving.  Sprinkle the salads with the pecans, season each with the salt and pepper.

Spicy Pecans

4 Cups pecan halves (about a pound)

½ Cup of honey

¼ C Brown Sugar

1/8 tsp Cayenne Pepper

½ tsp salt

Toast the pecans in a 350°F oven for 6 minutes on an sheet pan sprayed with pan spray or wiped with olive oil. While warm toss with remaining ingredients and return to oven for 6 more minutes. Prior to them being completely cooled, stir the nuts to ensure they release from the pan.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on June 14, 2010 at 8:45 AM  Leave a Comment  
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Vanilla Fruit Salad

Not your ordinary fruit salad!

1/2 cup plain yogurt
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Freshly ground black pepper
1 Granny Smith apple, cored and diced
1 cup seedless grapes, halved
1 pear, peeled, cored and diced
10 to 12 medium size strawberries, halved
1 mango, peeled and diced
1 banana, sliced
1/3 cup chopped walnuts, toasted

  1. In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside.
  2. Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on June 1, 2010 at 11:58 AM  Comments (1)  
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Cranberry Raspberry Spinach Salad

This tangy dressing goes great with spinach or on other vegetable or fruit salads. Walnuts, dried cranberries and sunflower seeds add interest for the eye and the palate!

1-10oz package frozen red raspberries in syrup, thawed

1/4C sugar

2t cornstarch

1/2C cranberry-raspberry juice cocktail

1/4C red wine vinegar

1/4t celery seed

1/4t ground cinnamon

1/8t ground cloves

10 oz fresh spinach

1/3C broken walnuts

1/4C dried cranberries

2T sunflower seeds

3 green onions

  1. Fresh raspberries for garnish, optional
  2. For dressing, blend raspberries until smooth. Add juice and blend. Strain through a sieve to remove seeds. Discard seeds.
  3. In a medium saucepan stir together sugar and cornstarch. Stir in raspberry mixture, red wine vinegar, celery seed, cinnamon and cloves. Stir over medium heat until thickened and bubbly. Stir for 2 minutes more. Chill in a non-metal container until serving time.
  4. Remove stems and tear spinach. Toss in a salad bowl together with walnuts, dried cranberries, sunflower seeds and green onions. Drizzle with half the dressing (dressing is very strong but good, use sparingly). Arrange on plates and garnish with fresh raspberries, if desired.
  5. Cover and refrigerate remaining dressing in non-metal container for up to a week to use in other vegetable or fruit salads.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on May 28, 2010 at 12:00 AM  Comments (1)  
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Southwestern Style Avocado & Citrus Salad with Sangria Dressing

Sometimes an unusual combination makes the most fantastic salad. This salad is a great example. Delicious!

Oranges, grapefruit and avocado

1/4 C vegetable oil

1/4 C dry red wine or wine vinegar

2 T honey

2 T orange juice

  1. Attractively arrange sections of oranges, grapefruit and sliced avocado in a bed of lettuce on eight chilled glass salad plates.
  2. Combine remaining ingredients in a tightly covered container and shake to mix.
  3. Chill and serve. Dressing makes approximately 8 servings.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on May 20, 2010 at 12:00 AM  Leave a Comment  
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Crunchy Chicken Salad

Enjoy this light summer dish with plenty of fresh vegetables. What a great way to get your veges!

1/3 C vegetable oil

1/4 C cider or white wine

2 T honey

2 T sesame seeds, toasted

2 T soy sauce

1 t dried parsley flakes

1/2 t ground ginger

1/2 t ground mustard

3 C coarsely chopped cooked chicken

2 C shredded green or Chinese cabbage

1 C fresh snow peas, halved

1 C sliced carrots

1/2 C sliced green onions

1/2 C sliced radishes

Salted peanuts, optional

  1. In a large bowl, combine the first eight ingredients, mix well. Stir in the chicken.
  2. Cover and refrigerate for at least 1 hour.
  3. Just before serving, toss cabbage, peas, carrots, onions and radishes in a serving bowl.
  4. Top with the chicken mixture. Sprinkle with peanuts if desired.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on May 5, 2010 at 7:46 AM  Leave a Comment  
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Greek Salad

A light, fresh salad. Refreshing at the end of warmer days!

1 T Dijon mustard

red wine vinegar

dash of oil

3 medium tomatoes, sliced

calamata olives

1 med cucumber, sliced

1/4 C feta cheese

Pasta (if desired)

  1. Mix Dijon mustard and vinegar until mixture is saucy. Add oil, tomatoes, olives, cucumbers, feta & pasta. Coat evenly.
  2. Refrigerate 15 min to allow flavors to blend. Serve cold.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on April 13, 2010 at 12:00 PM  Leave a Comment  
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