Category Archives: salads

Foodie Friday: Salad Ideas

Good Day Foodies!! Hope you all had a marvelous week. It’s time for Foodie Friday’s. This week we will be taking a look at a few options for making a salad. This will not be the only post on salads but rather a start of a complete series of posts on different salad options. This series will run for the next few months.

Salads don’t just begin with lettuce, but pasta, spinach, fruit or even cheese. What types of items do you like in your salad? If I’m having a salad with lettuce, I’ll usually make a bed of spring mix and add some arugula and spinach, along with shredded carrots, mandarin oranges, dried cranberries, golden raisins, pecans, cucumbers, and avocados. For a dressing sometimes I’ll drizzle honey mustard, ranch, strawberry vinaigrette or an Asian peanut dressing. It all depends on what my taste buds are craving.




Chicken Salad with Grapes & Pecans

Chicken Salad with Grapes Recipe
Photo Credit: Southern Living

1/2 cup of mayonnaise or ranch dressing
1 tablespoon fresh lemon juice
2 pounds skinned and boned chicken breasts, cooked and chopped
3 cups red and white seedless grapes, halved
1 cup chopped pecans, toasted

Combine all ingredients except pecans. Cover and store chill in refrigerator for at least 1 hour. Add pecans when ready to serve.

Quick Chef Salad:

Shredded Cheese
Cherry Tomatoes
Ham
Romaine Lettuce

Mix together and add your favorite dressing

Apple Pecan Gorgonzola Salad

Apple, Pecan and Gorgonzola Side Salad recipe
Photo Credit: Kraft Foods

2 Granny Smith apples, sliced
2 Tbsp. toasted Chopped Pecans
2 Tbsp. Crumbled Gorgonzola Cheese
1/2 cup Italian Dressing Mix, prepared with balsamic vinegar
Arrange apples slice on a plate in a circle. Sprinkle with pecans and cheese. Drizzle dressing on top.
Other Quick Salad Ideas:
Tomato & Peaches: Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice.
Carrots & Blueberries:  Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper. Sweet, sour, crunchy, soft.
Red Salad: Combine tomato wedges with halved strawberries, basil leaves, shaved Parmesan and balsamic vinegar.
5-Bean Salad:  Chickpeas, cannelloni or other white beans, kidney or other red beans, steamed string beans and steamed yellow wax beans. Toss with vinaigrette, chopped scallions or red onion, and parsley.
Warm Potato Salad: Boil bite-size red potatoes. While still warm, dress them with olive oil, lemon juice, whole grain mustard, capers and parsley. Chopped shallots, bell peppers, etc.
Watermelon & Feta:  combine with roughly chopped mint, crumbled feta, sliced red onion and chopped Kalamata olives. Dress lightly with olive oil and lemon juice.You may need to add salt.
 
Walnut & Blue Cheese: Toss mixed greens with walnuts, blue cheese and raspberries; drizzle with a simple vinaigrette.
Smoked Salmon & Avocado:  Mix watercress with chopped smoked salmon, avocado, red onion and capers. Make a vinaigrette with olive oil, sherry vinegar and mustard powder.
Little Italy:  Chop or julienne salami and prosciutto, then toss with cubed mozzarella, chopped tomato, pepperoncini, oil and wine vinegar.
Thai & Sesame Noodles:  Combine about a half-cup peanut butter with a tablespoon soy sauce and enough coconut milk to make the mixture creamy (about a half cup), along with garlic and chili flakes in a blender or food processor. Toss sauce with cooked and cooled noodles, a load of mint, Thai basil, and/or cilantro, and lime juice. Shredded cucumber and carrots optional.
Hope you enjoy these salads, as always feel free to comment on our blog, send us an email, a tweet or comment on our Facebook Page.

 


Foodie Friday: ‘Cantina Bell’ the Gourmet Menu from Taco Bell

Happy Friday Everyone!! Today’s edition of Foodie Friday is going to be a little different. We usually give you a few of our favorite recipes and ideas for menu planning, but not today. On Wednesday Taco Bell made an announcement that they are going to launch a gourmet menu in their restaurants. We know what you are thinking, ‘gourmet’ and ‘Taco Bell’ just don’t seem to mix, but wait until you see the menu and it just might win you over.

The Cantina Bell menu will feature a line of bowls and burritos inspired by Chef Lorena Garcia; from NBC’s show America’s Next Great Restaurant. All items are guaranteed to be under $5.00 and will launch nationwide on July 5th.

 

The new menu promotes eight ingredients including cilantro rice, whole black beans, all white meat chicken marinated in citrus and herbs, fire-roasted corn salsa, guacamole made from Hass avocados, a creamy cilantro dressing, romaine lettuce, and pico de gallo.

Side dishes are also an option which will feature chips and pico de gallo or the fire-roasted corn salsa, chips and guacamole, black beans and cilantro rice; each will be $1.49.

Pricing is below for the two main items the Cantina Bowl and the Cantina Burrito.

Cantina Bowl: Chicken ($4.79), Veggie ($4.79), Steak ($4.99)
Cantino Burrito: Chicken ($4.79), Veggie ($4.79), Steak ($4.99)

Here is the breakdown of the new menu, provided by Taco Bell:

  • Black Beans: We use black beans, not refried, and add a Latin Spice Blend of onion, garlic, cumin, chili powder, with other ingredients
  • Cilantro Rice: Rice cooked in a cilantro seasoning that features onion, garlic, cilantro and parsley
  • Citrus and Herb Marinated Chicken: Boneless, skinless chicken breast marinade that features garlic, onion, lemon, cilantro and tomatillo
  • New Guacamole: Lorena-inspired guacamole made with Hass avocados, and blended with tomato, jalapeno, onion, cilantro and lemon juice and other ingredients
  • Fire-Roasted Corn Salsa: Super Sweet yellow corn and fresh red and green bell peppers, fire roasted, with our Latin Spice Blend
  • Creamy Cilantro Dressing: Lorena-inspired Creamy Cilantro dressing features cilantro blended with oil, lemon juice, vinegar and garlic, and other ingredients
  • Pico de Gallo: Diced tomatoes and onions blended with fresh chopped cilantro and a tangy dressing made with lemon juice and vinegar

Be sure to check out the the ‘Cantina Bell‘ menu from Taco Bell starting July 5th.

As always we appreciate your support and any feedback you may have.