Minted Chicken Salad
Ingredients:
1-1/2 cups vanilla yogurt
2 Tablespoon finely chopped fresh mint OR 2 drops mint extract
1/2 cup mayonnaise
1/4 cup honey
2 Tablespoon raspberry vinegar
1 pound box farfalle pasta
2 cups asparagus, cut into 2″ pieces
1 pound cooked chicken, cubed
4 cups strawberries, halved
baby spinach leaves
fresh raspberries
Instructions:
Mix yogurt, mint, mayonnaise, honey, and vinegar in a medium bowl, stirring until well blended, to create dressing. Set dressing mixture to the side. Next, in a large cooking pot, boil farfalle pasta following directions on package. During the last five minutes the pasta cooks, add asparagus. Complete cooking until the pasta is tender and asparagus is tender yet crispy. Drain pasta and vegetables. Stir in dressing.
Combine the turkey and the strawberries and gently toss. Add chicken and strawberries and toss gently. Place salad in refrigerator for a minimin of two hours to a maximum of one day. Once ready to serve, place salad atop spinach and garnish with fresh raspberries.
Technorati Tags: recipe, recipes, healthy living, food, chicken, salad
Olive Parmesan Salad
Ingredients:
1 large bulb fennel, core and stems removed, fronds reserved
3 navel oranges, peeled
1/4 cup extra virgin olive oil
2 tablespoons minced shallots
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups baby spinach, stems removed, rinsed well and patted dry
20 oil-cured black olives
2 ounces Parmesan, thinly shaved with a vegetable peeler
Instructions:
Remove core and stems from fennel bulb. Keep fronds. Cut fennel into halves and slice. Next, slice oranges over a cup or bowl to preserve juice. Using the bowl with the orange juice, add shallots, oil, salt and pepper and whisk together. Add in orange segments, spinach and fennel, tossing to coat well.
Divide salad and top with olives, cheese and fennel fronds. Serve immediately.
Cranberry Pecan Couscous Salad in Lemon
Tangy, crimson-colored dried cranberries and toasted pecans are a dynamic combination in this special salad. If you are planning on making it more than 2 hours in advance, hold back on adding the cucumbers until serving time so that they will retain their special crunch.
Ingredients:
1 cup shelled pecans
1 1/2 cups couscous
1 cup dried cranberries
1/2 teaspoon turmeric
2 cups boiling water
1 cup thawed frozen peas
3 scallions, very thinly sliced
2 medium cucumbers, peeled, seeded, and diced
1/4 cup shredded fresh basil
Lemon Dressing Ingredients:
Zest of 1 lemon
1/3 cup lemon juice
3 garlic cloves, minced
1 /2 teaspoon salt
Freshly ground black pepper
1/3 cup olive oil
Instructions:
Preheat oven to 350 degrees. Toast pecans in a shallow pan until fragrant, approximately 5-7 minutes. Set aside. Place the couscous, cranberries, and turmeric in a large bowl. Pour in the boiling water, stir, then cover the bowl with a large plate or foil. Let sit for 10 minutes. Remove cover and fluff the couscous with a fork. Cover again and let sit 5 more minutes. Stir in the pecans, peas, scallions, cucumbers, and basil.
Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour over the couscous mixture and stir. Let the salad sit for at least 1 hour before serving to allow the flavors to blend. If longer than 1 hour, cover and chill, but then bring the salad to room temperature before serving.
Tip: If the salad is prepared more than an hour ahead of serving, wait until serving time to add cucumbers.