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Mixed Greens with Pears, Pecans, Raspberry Chipotle and Goat Cheese |
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A delightful salad that combines the creaminess of goat cheese with the kick of Raspberry Chipotle sauce.
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| 1 |
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pear, sliced |
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| 1/4 cup |
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pecans, chopped |
| 1/4 cup |
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goat cheese, crumbled |
| 2 Tbsp |
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Dan T's Raspberry Chipotle Sauce |
| 4 cups |
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mixed salad greens |
| 1 |
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thinly sliced red onion |
| 1/2 cup |
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extra virgin olive oil |
| 1/4 cup |
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cider vinegar |
| 1 tsp |
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Dijon Mustard |
| 1/2 tsp |
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brown sugar |
| 1/2 tsp |
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salt |
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| Mix together vinaigrette ingredients and toss greens lightly with vinaigrette. |
| Arrange pear slices in a circular or fan pattern on top of greens |
| Scatter goat cheese, red onion and pecans on top. |
| Center a dollop of Raspberry Chipotle Sauce on top of pears. |
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Strawberry and Spinach Salad |
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This is my favorite recipe from Mairlyn Smith and Liz Pearson's new book "The Ultimate Healthy Eating Plan that still leaves room for chocolate"
(Whitecap 2002). Try it next time you want to serve a delicious salad.
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| 8 cups |
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baby spinach |
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| 24 |
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strawberries |
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Dressing |
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| 2 Tbsp + 2 tsp |
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olive oil |
| 2 Tbsp + 2 tsp |
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balsamic vinegar |
| 2 Tbsp |
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dark brown sugar |
| 2 Tbsp |
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raspberry cocktail concentrate |
| 1/2 tsp |
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paprika |
| 1/2 tsp |
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Worcestshire sauce |
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| Wash and dry the spinach. Store wrapped in a paper towel in a plastic bag
in the fridge till ready to use. |
| Wash the strawberries and lay out on a cloth or paper towels to let dry. |
| In a small bowl, whisk together the olive oil, balsamic vinegar, brown sugar, raspberry concentrate, paprika and Worchestershire. Set aside till serving time. |
| Slice the strawberries. Set aside until serving time. |
| Serving time! You have 2 choices. |
| OR |
| Toss everything together in a bowl and then divide equally between the 4 plates. |
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Marilyn Smith and Liz Pearson |
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Rotini Salad with Feta and Dill |
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Salad |
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| 1/2 lb |
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cooked tri-colour rotini, drained in cold water |
| 1 jar |
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artichoke hearts,drained |
| 8 oz |
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feta cheese |
| 1 cup |
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Kalamata olives |
| 1 |
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roasted red peper, cut into 1 inch pieces |
| bunch |
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fresh dill |
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Dressing |
| 1/2 cup |
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extra-virgin olive oil |
| 2 Tbsp |
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red wine vinegar |
| 1 tsp |
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oregano |
| 1 tsp |
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garlic, crushed |
| 3/4 tsp |
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salt |
| 1/4 tsp |
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freshly ground black pepper |
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| Combine pasta, artichokes, feta, olives, red pepper and dill in a large bowl. |
| Combine dressing ingredients in a small bowl, add to pasta mixture and toss lightly. |
| Cover and chill for at least 2 hours or up to 2 days, the longer the better. |
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