Greek Salad

Greek Salad

Salad:

  • 1 or 2 heads romaine lettuce–rinsed, dried and chopped
  • 1 bell pepper, chopped (I used orange)
  • 1 cucumber, halved lengthwise and sliced
  • 1 cup crumbled feta
  • 5 oz. cherry tomatoes, halved

Combine salad ingredients in a bowl, adjusting ammounts as desired.

Salad Dressing:

  • 1/2 cup + 2 Tbs olive oil
  • 1/2 cup red wine vinegar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 3/4 tsp pepper
  • 3/4 tsp salt
  • 3/4 tsp onion powder
  • 3/4 tsp Dijon-style mustard

Mix (or shake) all ingredients together in a jar or sealed caraffe. Pour over salad. Store in fridge.

recipes from All Recipes–the salad, the dressing

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Southwest Sweet Potato Salad with Avocado Dressing

Southwest Salad

Salad:

  • 4 sweet potatoes
  • 2 Tbs olive oil
  • 2 heaping teaspoons cumin & chili powder
  • salt & pepper to taste
  • 2 (14 oz) cans black beans, rinsed and drained
  • 2 cups frozen corn, thawed
  • 2 heads of romaine lettuce, chopped
  • tortilla corn chips

Dressing:

  • 1 avocado
  • 1/2 cup Greek yogurt
  • 1 cup water
  • 1 cup cilantro leaves (or more)
  • 2 small cloves garlic
  • 1 tsp salt
  • a splash of lime juice

Instructions:

Peel the potatoes and chop into bite-sized pieces and place on large tray lined with parchment paper. Mix the olive oil, cumin, and chili powder together. Drizzle over the sweat potatoes and toss to coat. Bake at 400 for 10 minutes, stir. Turn oven up to 425 and bake for 10-15 more minutes, or until potatoes are just barely roasty brown (or as desired).

Meanwhile, pulse the dressing ingredients in a food processor or blender until smooth.

Toss the beans, corn, lettuce, and sweet potatoes in a big bowl, and serve with the avocado dressing and tortilla chips. Serve warm or cold. Enjoy! 🙂

recipe from Pinch of Yum

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Ruthie’s Challah

A Sabbath Favorite!

A Sabbath Favorite!

  • 5+ cups whole wheat flour
  • 2 Tbs yeast
  • 1 Tbs salt
  • 1/4-1/2 cup honey
  • 1/2 cup olive oil
  • 1 1/2 cups warm water
  • 3 eggs, beaten

Stir 3 cups of flour, yeast, and salt in a large bowl. Make a well in the center and add remaining ingredients. Mix, adding flour as needed. When the dough is difficult to stir, start kneading. Continue for 8 minutes, adding flour (or greasing hands with olive oil) as needed to keep the dough from sticking.

Place the dough in an oiled bowl. Let rise in a warm place for 1 hour. Shape the flattened dough into into 2 loaves. (I like to braid mine)

Let rise for 30 minutes. Preheat oven to 350. Brush the challah with melted butter and sprinkle with garlic and salt. Bake for 25-30 minutes (I do 19 minutes in a convection oven). Serve warm or cooled. Enjoy! 🙂

Thank you Ruthie for sharing this recipe!

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Easy Salsa Salad

IMG_5075

Ingredients:

  • 1 (15 oz) can black beans, drained and rinsed
  • 3/4 cup canned sweetcorn, drained (about half a 15 oz. can)
  • 1/2 avocado, diced
  • 1/2 cup chopped tomato
  • 1/2 cup salsa (I used Newman’s Own pineapple salsa)
  • 2 Tbs olive oil
  • 2 Tbs lemon juice
  • 1 tsp cajun seasoning
  • salt and pepper, to taste

Additional Toppings:

  • fresh parsley or cilantro
  • tortilla chips

Directions:

Stir together all the ingredients. Garnish with fresh parsley or cilantro and serve with tortilla chips.

From Blog of Joy

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Chopped Thai Chicken Salad

Salad:

  • 2 cups chopped cooked chicken
  • 4 cups roughly chopped cabbage
  • 3 cups shredded carrots
  • 3 cups shredded papaya
  • 1/2 cup roughly chopped fresh cilantro
  • 5 green onion, diced
  • 1/2 jalapeno pepper, finely diced
  • 1 cup chopped peanuts

Dressing:

  • 4 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1/4 cup vinegar
  • 1/4 cup sucanat (or brown sugar)
  • 2 Tbs lime juice
  • 2 Tbs olive oil
  • 1/2 tsp sesame oil
  • 1/2 cup peanut butter
  • 1/2 cup water

Directions:

Combine the salad ingredients except for the chopped peanuts in a large bowl.Whisk together the dressing ingredients and pour over the salad. Sprinkle with chopped peanuts and serve fresh or chilled.

Adapted from www.pinchofyum.com

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Black Bean and Mango Salad

Black Bean & Mango Salad

1 15 ounce can black beans, drained and rinsed
2 C mango, diced
1 C sweet red bell pepper, diced
6 green onions, thinly sliced
1/4 C cilantro leaves, chopped
1/4 C fresh lime juice
1 T olive oil
1 seeded jalapeno pepper, diced fine or hot sauce to taste (I use 1/2 of a jalapeno)
salt to taste

Combine all ingredients in a bowl. Toss and serve.

Note: We especially love this salad served with Taco Salad.

from About.com

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Tortellini Salad with Pesto

  • 8 C tortellini, cooked and chilled (4 C dry)
  • 1 C pesto (on this site)
  • 1 red pepper, chopped
  • 1/4 C Marilyn’s French Dressing (on this site)
  • 14 C romaine (or other green leaf)
  • 2 C cooked chicken, diced
  • salt and pepper to taste
  • freshly shredded sharp cheddar cheese

Combine all ingredients (except cheese) in a mixing bowl.  Stir to blend all ingredients.  Sprinkle with cheese and serve.

from Sensational Summer Salads (www.urbanhomemaker.com)

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Chicken Pasta Salad

Chicken Pasta Salad
  • 13 oz. spiral pasta, cooked
  • 1 C thinly sliced carrots
  • 1 C diced peppers – your choice of color(s)
  • 1 C broccoli florets, cut into bite-sized pieces
  • 3 green onions, chopped (optional)
  • 16 oz. boneless chicken breast
  • 1 T olive oil
  • 1/2 t garlic powder
  • 1/2 t pepper
  • 4 oz. ranch salad dressing
  • 8 oz. Italian salad dressing
  • 1/4 t salt

Cut chicken breast into small, bite-sized pieces.  Saute in olive oil until fully cooked.  Drain excess liquid and season with garlic powder and pepper.  In a large bowl, stir together the cooked pasta, vegetables, and cooked chicken.  Add ranch and Italian salad dressings and stir to coat.  Add salt to taste.  Chill until ready to serve.

This salad keeps well in the refrigerator. Perfect to prepare ahead for Sabbath.

From tammysrecipes.com

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Southwest Chicken Salad

Dressing Ingredients:

  • 6 T olive oil
  • 6 T balsamic vinegar
  • 3 cloves garlic, crushed
  • 1/2 t salt
  • pinch of pepper

Salad and Toppings:

  • 10 C lettuce of your choice, freshly washed and torn
  • 1 bell pepper of your choice, chopped
  • 2 C cooked or grilled chicken, cubed
  • 2 (15 oz.) cans black beans, drained and rinsed
  • sliced green onions
  • 2 avocados, peeled and diced
  • a handful of chopped fresh cilantro

Combine dressing ingredients in a small bowl and whisk with a fork or small whisk.  Set aside for flavors to combine.  Prepare lettuce and toppings as specified in the ingredients list.  Layer salad starting with the lettuce.  Sprinkle pepper, chicken, black beans, green onions, avocado, and cilantro.  Drizzle dressing on top and enjoy!

adapted from tammysrecipes.com

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Pasta Salad

  • 3 C dry pasta (8 oz.), your choice
  • 1 medium zucchini, diced
  • 1 C frozen peas
  • 1/2 C red sweet pepper, diced
  • 8 oz. cheddar cheese, cubed
  • 1 C cherry tomatoes, halved
  • 2 T fresh basil, chopped (or 2 t dry) (may substitute oregano)
  • 1/2 C vinaigrette (also on this site)

Cook pasta and rinse with cold water; drain.  Combine pasta with other ingredients and chill.

(Auntie Karen served this to us in Ohio.  It’s a big hit!)

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