25 Sep 2015

Ramen Noodle Cole Slaw

by matt | posted in: Ramen Noodle Cole Slaw | 0

This is the most requested salad at my family gatherings because it is fantastic. Crunchy, sweet, tangy and fresh all make this a great salad.

Ingredients

2 (3 ounce) packages of beef-flavored ramen noodles
1 Cup Slivered Almonds
¼ Cup Sesame Seeds (optional)
1 (16 ounce) bag shredded cabbage
1 (10 ounce) bag broccoli slaw mix
¾ Cup sliced green onions
1 Cup vegetable oil
½ Cup sugar
1/3 Cup rice wine vinegar

Instructions

Preheat oven to 400º. Break ramen noodles into small pieces and place them on a large baking sheet. Add the almonds and sesame seeds.
Cook 6-8 minutes until lightly browned. Set aside.
In a large bowl, combine cabbage, broccoli slaw and green onions.
In a small bowl combine oil, sugar, vinegar and ramen noodle seasoning packets. Pour over slaw mix. Stir until well combined. Add the ramen noodles, almonds and sesame seeds. Serve immediately.

25 Sep 2015

Zucchini Salad

by matt | posted in: Zucchini Salad | 0

Raw zucchini is almost better than cooked zucchini. It has a crisp texture that stays for a long time. This dressing is so simple, but so good. The pine nuts add a decadent touch.

Ingredients

2 Small Zucchini
1/3 Cup Olive Oil
2 TBSP Lemon Juice
¼ Cup Pine Nuts, toasted
1/2 Cup Basil – chopped
1/4 tsp Red Pepper Flakes
Parmesan Cheese shavings
1 tsp Salt
½ tsp Black Pepper

Instructions

Cut the zucchini either in small round pieces or you can use a vegetable peeler and make ribbons. Put the zucchini in a colander and sprinkle with salt. Let sit for ½ hour until some of the water comes out of the zucchini. Rinse very well.In a medium bowl, combine the zucchini, olive oil, lemon juice, toasted pine nuts, basil, red pepper flakes, salt and black pepper. Mix thoroughly. Add the Parmesan shavings before serving.

25 Sep 2015

Cobb Salad

by matt | posted in: Cobb Salad | 0

Cobb Salad 2

This Cobb Salad is delicious. I never met anyone who didn’t love Cobb salad. There is definitely something for everyone here. Grilled chicken, bacon, crisp lettuce, amazing. Invite someone to your home and serve this Cobb Salad, your guests will thank you.

Ingredients

1 Head Romaine Lettuce
1 Head Iceberg Lettuce
1 Head Leaf Lettuce
2 Chicken Breasts
6 Slices of Bacon
1 Pint Cherry Tomatoes
4 Hard Boiled Eggs
1 Avocado
1 Green Onion
Blue Cheese Crumbles
Blue Cheese Dressing

Instructions

Grill the chicken and set aside to cool. Cook the bacon and set aside to cool.
Starting with the lettuce, wash and cut the romaine into small pieces, the iceberg into small chunks and tear the leaf lettuce into bite-sized pieces. Add all the lettuce to a large serving dish.
Chop the chicken, bacon, avocado and eggs. Put each of them in a row on top of the lettuce.
Cut the tomatoes in half and put half of them on each end of the platter. Fill in with blue cheese crumbles.
Chop the green onion and sprinkle on top.
Serve with blue cheese dressing.

25 Sep 2015

Orzo Salad

by matt | posted in: Orzo Salad | 0

The roasted vegetables in this salad are so flavorful and delicious, you will find yourself making this over and over again. You can use any vegetables you have on hand. Be creative and enjoy.

Ingredients

1 Cup Orzo
2 Cups Roasted Vegetables – Onions, Peppers, Zucchini (or any of your choice)
2 TBSP Olive Oil
2 TBSP Parsley – chopped
2 TBSP Basil – chopped
1 Clove Garlic – chopped
3 TBSP Parmesan Cheese
½ Cup Red Wine Vinaigrette Dressing
Salt and Pepper

Instructions

Fill a large stock pot with water and 2 tablespoons salt. Cook the orzo according to the package directions, until al dente, drain.Cut the vegetables in bite size pieces and arrange them single layer on a sheet pan. Sprinkle with 2 tablespoons olive oil, salt and pepper. Toss until all the vegetables are coated. Roast in a 350º oven for 30 minutes.Add the roasted vegetables to the orzo. Add the parsley, basil, cheese and vinaigrette dressing. Toss. Add salt and pepper as needed.

Add salt and pepper to taste.

25 Sep 2015

Chickpea Salad

by matt | posted in: Chickpea Salad, Salad | 0

This salad is really, really good. I made this for a birthday party and it was used as a side salad and a dip with nachos. The avocado give it a creamy taste while the almonds are nice and crunchy. The lime and cilantro are the perfect compliment to the chickpeas.

Ingredients

2 – 15.5 oz Cans Chick peas – rinsed
½ White Onion – chopped small
3/4 Cup Slivered Almonds – toasted
1/2 Cup Cilantro – chopped
2 Avocado – diced
1/3 Cup Olive Oil
Juice from 2 limes
2 tsp Salt
Pepper

Instructions

In a bowl, combine the rinsed chick peas, chopped onion, chopped cilantro, olive oil, salt, pepper and lime juice. Toss to combine all ingredients. Toast the almonds in a small pan over low heat. Add to chick pea mixture. Dice the avocado and add right before serving. Mix to blend all ingredients together. Season with additional salt and pepper.