Category Archives: Salads

Mediterranean Quinoa Salad with Feta and Grilled Chicken

Mediterranean Quinoa Salad with Feta and Grilled Chicken

Prep Time: 0

Yield: 6

Mediterranean Quinoa Salad with Feta and Grilled Chicken

A light summer salad made with Quinoa.

Ingredients

  • 2 Chicken Breast, pounded flat
  • 1/2 cup balsamic vinegar
  • 3 tbsp. Lemon Juice
  • 1 tbsp. Oregano, dried
  • 2 tbsp. Greek Seasoning
  • 2 tsp. Garlic, minced or 1 tsp. granulated garlic
  • 1/2 tsp. Black pepper, ground
  • 2 cups Quinoa, uncooked
  • 1/2 cup Feta, chunks
  • 1/4 cup Red onion, diced
  • 2 cups cucumber, peeled and diced (from 1 English)
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup kalamata olives, pitted and sliced

Instructions

  1. Put the flattened chicken breasts in a zip seal bag with the vinegar, lemon juice, oregano, Greek seasoning, garlic and black pepper. Let marinate in the refrigerator overnight or at least 2-3 hours.
  2. Prepare the Quinoa as per box instructions or if you don't have instructions you use 1 part quinoa to 2 parts water and cook as you would rice. It does very well in a rice maker. Let the cooked quinoa cool and move to refrigerator until you are ready to assemble salad.
  3. Grill Chicken over indirect heat. Once It has reached 160 degrees remove from grill and let rest for 5-10 minutes.
  4. Combine feta, onion, tomatoes, cucumber and salad dressing. Stir to coat and let sit for 5-10 minutes for flavors to meld. Add cold quinoa, making sure to break up any large chunks. Stir well to coat quinoa with dressing and mix in vegetables well. Taste at this point to see if you need to add any more dressing for flavor.
  5. Slice chicken into bite size chunks. Plate the salad with the quinoa as your base and top with Chicken and maybe a little extra feta and tomato.
http://www.culinarycafe.com/2010/07/26/mediterranean-quinoa-salad-with-feta-and-grilled-chicken/

Dandelion Salad

Dandelion Salad

Prep Time: 0

Yield: 0

Dandelion Salad

Ingredients

  • 4 slices bacon, cut in small pieces
  • 2 c. chopped new dandelion leaves, approximately
  • 1/4 c. butter
  • 1/2 c. cream or milk
  • 1 egg, beaten
  • 1/2 tsp. Salt
  • dash of pepper
  • 1/4 c. cider vinegar
  • 2 Tbsp. sugar
  • 1 Tbsp. flour

Instructions

  1. Toss together chopped dandelion, chopped onion and fried bacon pieces. Set aside. In skillet warm butter and cream until butter melts. Beat egg and then add salt, pepper, vinegar, sugar and flour. Blend the egg mixture into the slightly warm cream mixture. Increase heat and cook, stirring constantly until the mixture thickens. Pour hot dressing over the greens and toss gently. Serve at once. Gather the dandelion leaves early in the spring before the plants flower or they will be bitter.
http://www.culinarycafe.com/2009/08/17/dandelion-salad/

German Potato Salad

German Potato Salad

Prep Time: 0

Yield: 6

German Potato Salad

Ingredients

  • 6 large potatoes
  • 6 slices bacon
  • 1/2 cup chopped onion
  • 2 T. flour
  • 2 T. sugar
  • 1 1/2 teaspoons salt
  • 1/2 c. celery, sliced thinly
  • dash of pepper
  • 1 cup water
  • 1/2 cup cider vinegar
  • 2 hard cooked eggs

Instructions

  1. Cook potatoes in boiling salted water for 25-30 minutes, or until tender. Peel and slice potatoes. In large skillet, cook bacon till crisp; drain and crumble, reserving 1/4 cup drippings. Cook onion in reserved drippings till tender but not brown. Stir in flour, sugar, salt, celery seed, and pepper. Add water and vinegar. Cook and stir till thickened and bubbly. Cook and stir 1 - 2 minutes more. Stir in bacon and potatoes. Cook 5 minutes or till heated through. Add hard-cooked eggs and toss lightly. Refrigerate overnight. Reheat just before serving.
http://www.culinarycafe.com/2009/08/17/german-potato-salad/