Caprese Salad ala Anita

Prep Time 5 Minutes

Servings 8

Difficulty Easy

Ingredients

• 2 cups Balsamic Vinegar Glaze
• 3 whole Ripe Tomatoes, Sliced Thick
• 12 ounces, weight Mozzarella Cheese, Sliced Thick
• Fresh Basil Leaves
• Kosher Salt And Freshly Ground Black Pepper

Preparation Instructions

Arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle the balsamic glaze, making designs if you want.  End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a main course for dinner.

Tomato Basil Tortellini

Tomato Basil Tortellini

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

10 hr 

Level:

Intermediate

Serves:

3 servings

INGREDIENTS

For the Tortellini:

• 1 bag of frozen cheese tortellini

For the Salad:

• 1/4 cup FRESH basil
• 2 large plum tomatoes
• 12 mozzarella balls, halved
• 2 tablespoons garlic, minced
• 4 tablespoons olive oil
• sea salt and black pepper, freshly ground to taste

DIRECTIONS

1.  Prepare tortellini per package directions.  Rinse with cold water once cooked.

2.  While tortellini is cooking, cut basil using kitchen shears into ribbons.  Cut plum tomatoes in half length-wise, then each half in to quarters, and then into bite size pieces.  Place basil, tomatoes, mozzarella, garlic, olive oil, salt and pepper into large serving bowl.  Once tortellini is cooled add to salad and combine.  Serve cold.

Baby Spinach Salad

Baby Spinach Salad

2006, Robin Miller, All Rights Reserved

Prep Time:

5 min

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

4 servings

Ingredients

• 6 cups baby spinach leaves
• 1 can mandarin oranges, drained
• 2 tablespoons sliced almonds
• 4 tablespoons bottled sweet Vidalia onion dressing (recommended: Newman's Own) or any vinaigrette dressing

Directions

Place baby spinach in a large bowl and top with mandarin oranges and slivered almonds. Toss baby spinach salad with bottled dressing.

Beef & Avocado Salad with Cilantro-Lime Vinaigrette

Serves 4

12 oz beef flank steak or london broil

1/2 cup light Italian salad dressing

1/2 tsp lime zest

1/4 cup lime juice

4 tbsp fresh cilantro, diced

1 small red onion, sliced

6 cups salad greens

2 small plum tomatoes, cut into wedges

1 small avocado, halves, seeded, peeled, & sliced

1. Score both side of steak in a diamond pattern.

2.  In a small mason jar, combine dressing, zest, juice, and cilantro. stir to combine.

3.  Using half of the dressing mixture, marinate the steak for 24 hours in your refrigerator.

4.  Drain beef, discarding marinade.  Season both sides with salt and pepper.

5.  Cook steak on grill over medium heat for 20 minutes OR broil 3 inches from heat for 18 minutes OR fry in frying pan for 5 minutes on each side.

6.  Grill, broil, or sauté onions.

7.  To serve, thinly slice steak across grain.  On four plates, arrange greens, tomatoes, steak, onions, and avocado. Add reserve dressing.

199 Calories

From Better Holmes and Gardens Low Calorie Magazine 2012

Honey Orange Chicken Salad

Salad

1 large handful of arugula

1 large handful of spinach, torn

2 navel oranges, peeled and sectioned

1 medium sweet red pepper, sliced thinly

1 small red onion, sliced thinly

1 rotisserie chicken, breast meat only cut up

1/8 tsp dried thyme

1/4 cup toasted almond slices, optional

Dressing

2 tbsp orange juice, fresh squeezed

2 tbsp olive oil

2 tbsp apple cider vinegar

2 cloves of garlic

1 tbsp honey

1 tbsp red onion or shallots, diced 

salt and pepper to taste

320 calories per serving

From Better Holmes and Gardens Low Calorie Magazine 2012

Mexican Couscous Salad Over Baby Spinach

From Blog Is The New Black

Pepper Steak Parfaits

From The Food Network

Arugula Salad with Mixed Tomatoes and Parmesean Cheese

Lemon Pepper Chicken over Arugula served with Beets, Goat Cheese, & Pears

Adapted From Simply Recipes

Gluten Free Southwest Steak over Spinach

From Martha Stewart

Pineapple Couscous Salad

From Yummly.com

Warm Spinach Salad with Chorizo and Hazelnuts

Adapted From RickBayless.com

Risotto Cakes with Roasted Tomatoes, Arugula & Baby Spinach

4 cups leftover Leek, Bacon, and Pea Risotto, cold
2 ounces fresh mozzarella, cut into 8 cubes
All-purpose flour, for dredging
2 pints cherry or grape tomatoes
4 sprigs thyme
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1/3 cup vegetable oil
2 bunches arugula, thick stems trimmed

Preheat oven to 450 degrees. Form risotto into 8 balls. Press a cube of cheese into center of each ball and flatten risotto into 1/2-inch-thick patties (make sure cheese is covered). Dredge patties in flour and place on a baking sheet. Refrigerate until firm, 15 minutes.

Meanwhile, on a large rimmed baking sheet, toss tomatoes with thyme and olive oil and season with salt and pepper. Roast until tomatoes begin to collapse, about 20 minutes.

In a large skillet, heat vegetable oil over medium until it sizzles when pinch of flour is added. Dredge patties in flour again (shaking off excess). In two batches, fry patties until golden and warmed through, about 10 minutes per batch. Drain on paper towels. Serve risotto cakes with arugula and tomatoes.

Rigatoni with Plum Tomatoes and Mozzerella

Note: Also great when ground sausage is browned with yellow onion and added to pasta

From Martha Stewart

Summer Pasta Salad in a Lemon Cream Sauce

From ThePioneerWoman.com

Nana's Taco Salad

Serves 8

Ingredients:

1 pound Lean Ground Beef, browned & cooled

1 package Taco Seasoning (added to beef when cooking)

1 medium Yellow Onion, diced

1 large Green Pepper, diced

1 large Orange Pepper, diced

2 tomatoes, diced

1 small can Black Olives, sliced

1 cup Monterey Jack Cheese, shredded

1 cup Sharp Cheddar Cheese, shredded

1 head Iceberg Lettuce, torn into bite sized pieces

1 bottle Catalina Dressing

1 bag Nacho Cheese Doritos, broken into pieces

Method:

Combine all ingredients in a large bowl and serve!

Cool Couscous Salad

Recipe courtesy Sandra Lee

Prep Time:

30 min

Inactive Prep Time:

--

Cook Time:

10 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

• 1 (10-ounce) box instant couscous
• 6 ounces marinated artichoke heart quarters - drain and reserve liquid
• 1 cup halved cherry tomatoes
• 3 scallions, thinly sliced on a diagonal
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 large cucumber, peeled, seeded and cut into large dice
• 1/2 cup loosely packed mint leaves, roughly torn
• 1 store bought roast chicken
• 1 lemon, juiced
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• Pinch cayenne pepper

Directions

Make the couscous according to the directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and let cool.

To the couscous, add the artichoke quarters, cherry tomatoes, scallion, chickpeas, cucumber and mint.

Remove the breasts from the roast chicken - reserve the rest of the chicken for another use. Remove skin and cut the breasts into small pieces. Add the chicken to the couscous.

In a small bowl, whisk together the reserved lemon juice, olive oil and the reserved artichoke liquid. Season with salt, pepper, and a little cayenne pepper, to taste. Pour this dressing over the couscous mixture and toss lightly to combine.

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All Rights Reserved