Greek Salad Sunday, Jul 6 2008 

Appetizer and Greek and Mediterranean and Salad and Vegetables , , , olga 11:39 am

ABOUT:

INGREDIENTS:

For Salad:
Tomatoes
Green Onions/Purple Sweet Onions
Green, Red, Yellow Peppers
English Cucumber
Kalamata Olives, pitted
Greek Feta
Salt and Pepper
Oregano

For Dressing:
1/3 cup Red Wine Vinegar
1 small shallot, minced
2 teaspoons dry mustard
1 tablespoon dried oregano
1 tablespoon lemon juice
1/2 teaspoon sugar
1/2 cup extra virgin olive oil
salt and pepper

DIRECTIONS:

Combine all the vegetables together in a bowl.

Whisk together all the dressing ingredients except the oil. Whisk in the oil until dressing is emulsified.

Add dressing to the salad to coat vegetables.

Let mixture marinate in the refrigerator until ready to serve.

Add Olives and Feta Cheese at the end (if you do it in the beginning it will turn salad saggy and dark).

 

Chicken Mango Salad Saturday, Apr 26 2008 

Salad and Thai , , , olga 3:23 pm

ABOUT:

Fresh salad perfect for the summer

INGREDIENTS:

1 Large Chichen breast
Ripe Mango
1/4 cup chopped cialantro
1 cup cherry tomatoes
2 shallots, sliced
1 cup mixed salad greens
1/4 cup julieneed red and green sweet pepper
Mint
1/2 roasted chashew nuts
3 Tablespoons Fish Sauce 3 Tablespoons Lime Juice
1 teaspoon brown sugar
chilli powder or pepper flakes or fresh chilli

DIRECTIONS:

To poach the chichen, put the chicken breast in a small pot and cover with water. Turn to High heat and when it comes to a boil, lowe to medium for 6 - 8 min. Then plunge the chichen in cold water and leave it in cold water until it cools down. Shred the chicken into small pieces by hand, making about 1.5 cups. Keep it in an airtight container in refrigerator until ready to use (up to 3 days)

Arrange mango slices on the serving plates.

In a large bowl, place shredded chicke, cilantro, cherry tomatoes, hsallots, mixed salad greens, peppers, mint.

In a small bowl mix in fish sauce, lime juice, brown sugar and chili powder to make a dressing.

Pour over the salad and stir until mixed.

Place salad over mango and garnish with cashews, then serve.

 

Tart Salad with Oranges, Almonds and Mint Thursday, Apr 17 2008 

Salad and Spanish , , olga 6:56 pm

ABOUT:

Fresh summer Spanish salad. Great for a palate cleanser between courses.

SERVINGS:

Makes 4

INGREDIENTS:

4 oranges, peeled and sliced
1 bulb fennel, thinly sliced lengthwise
1 small red onion, peeled and thinly sliced
1 sweet red pepper, seeded and thinly sliced
1/2 cup toasted almonds (marcona)
1/4 cup chopped pitted olives

1/3 cup extra virgin olive oil
3 tablespoons sheery wine vinegar
1 teaspoon honey
1 tablespoon chopped fresh mint
salt and pepper to taste

DIRECTIONS:

Overlap the orange slices on a platter. Toss together the fennel, red onion slices, sweet red pepper slices, almonds and the olives.

In a small bowl combine the olive oil, vinegar, honey, mint, salt and pepper. Pour this over the fenner mixture and toss to coat well. Pour the mixture over the top of the oranges.