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.

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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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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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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