Broccoli Salad

This is a recipe of my sister-in-law's and it’s a great salad that everyone is always requesting.  You could probably make it a little healthier by using Greek Yogurt instead of the mayo but I personally haven’t tried that … yet!  I do use naturally cured bacon without nitrates, a good brand cheddar cheese and shred it myself and organic sugar.

Broccoli Salad

Salad

1 bunch Fresh Broccoli (I buy the Broccoli Crowns and use 2)

1 Red Onion, sliced thin

½ lb Bacon, crumbled

½ cup Cheddar Cheese, shredded

½ cup Sunflower Seeds

Dressing

½ cup Mayonnaise

¼ cup Sugar

1 Tbsp Red Wine Vinegar

Cut broccoli into bite size pieces.  Mix in remaining ingredients.  Mix dressing and add to salad mixture.  Easy and delicious!

Italian and Greek Pasta Salads ~ Hold the Sapphire

Normally I make my Pasta Salad ~ Italian style.  I don’t have a true recipe as I just kinda throw it together but I’m listing my ingredients below with approximate measurements.  Years ago I would use an Italian store bought dressing to hold it together eeeew … now I make up my own … and it’s healthier.  And I use imported pasta as its much better and fresher tasting then the big brands.

Italian Pasta Salad

3 cups uncooked Tri Color Pasta

1 Green Bell Pepper, chopped

1 Red, Yellow or Orange Pepper, chopped

1 Onion, chopped (Red Onions are best but I’ve used Vidalia)

1 can Cannellini Beans, rinsed and drained

Black Olives, sliced

1/2 cup Freshly Grated Parmesan

The Following Spices, to taste:

Basil

Oregano

Garlic Powder

Sea Salt

Fresh Cracked Black Pepper

Extra Virgin Olive Oil

Red Wine, a spash or two

Cook the Pasta as directed on package and run under cold water to stop cooking process.  Add remaining ingredients and stir gently with a wooden spoon to combine.  NOTE: Using Fresh Basil and Oregano (chopped, of course) makes a huge difference in flavor … Mmmm mmmm mmm!!!

I’ll add a picture for this one next time I make it!

A couple weeks ago, I decided to make a Greek Pasta Salad cause I wanted to use feta cheese so I came up with this recipe and it was awesome.  I made it to take as my side dish contribution to our neighborhood cook out BUT …

Just after I made it I noticed my blue sapphire ring was missing a stone so I decided it was best NOT to take it to the cookout.  Scott and I ate on it all week, taking slow and meticulous bites … looking for my sapphire but we never found it.

Greek Pasta Salad

3 cups uncooked Tri Color Pasta

1/2 Yellow Pepper, chopped

Handful Pitted Kalamata Olives

1 sm cont Grape Tomatoes, left whole

½ English Cucumber, chopped

1 cup Feta Cheese (I used crumbled but whole cut into cubes would be prettier)

1/2 large Onion, chopped

1 can Chick Peas (Garbanzo Beans), rinsed and drained

Half a small bag of Baby Spinach

To Taste Add:

Oregano

Thyme

Garlic Powder (tad)

Sea Salt

Fresh Cracked Black Pepper

Extra Virgin Olive Oil

Cook the Pasta as directed on package and run under cold water to stop cooking process.  Add remaining ingredients and stir gently with a wooden spoon to combine.  NOTE: Fresh Oregano and Thyme would have been much better but I was lazy and used the dried.  If you’ve never had fresh herbs as opposed to dried … honey you do not know what you’re missing.  Fresh is always BEST!

Quinoa with Chicken and Fresh Avocado and Tomato

You can't really see the Quinoa in this close up but I've posted another photo below.

I was visiting my first born and his wife this past weekend and Kay made this one night for supper ... so delicious!  Everything she has ever cooked has been delicious and most of the time healthy too!    Anyway, its relatively easy and quick and so perfect for those hot summer nights!  There's really no recipe but you can't mess this up!  And I looooove Quinoa!!!

Quinoa with Chicken and Fresh Tomato and Avocado

Quinoa*

Cooked Chicken, cut up (I precooked mine with Pesto but you could use Rotisserie Chicken if you'd like) 

Fresh Tomato, chopped

Fresh Avocado, chopped

Crumbled Feta (now I added this to this dish cause I looooove Feta on just about anything)

Cook your Quinoa as directed.  I had never actually cooked it myself before and was a little worried because I heard it was hard to cook.  NOT!  I cooked it as directed on the package (Organic Quinoa) and it turned out PERFECT!!!

Place cooked Quinoa in a bowl and add your chopped up (precooked) Chicken, chopped fresh Tomato, chopped fresh Avocado and sprinkle with Feta, Sea Salt and Pepper (if desired).  I personally add Sea Salt to almost all my fresh veggies: (1) its not horrible for you like table salt and (2) it brings out the flavor and sweetness in fresh veggies and a little goes a looooong ways!!!  Believe me this is one healthy and delicious meal!!!

Here's what Cooked Quinoa looks like up close for those that do not know.

*Now for a little facts about Quinoa:

courtesy of www.mindbodygreen.com

For those of you who may have never had Quinoa ... it is very similar to rice or pasta but completely different in taste ... it has a taste all its own.  Whereas with Rice or Pasta, I like to add Salt, Pepper and Butter and/or EVOO ... with Quinoa, you don't really need anything, to me, I could eat it plain (but cooked, of course lol).

Baby Spinach Chicken Avocado Salad

Baby Spinach Chicken Avocado Salad

Got the idea for this salad from Pinterest but since there was no recipe there is no one to give credit to.  There was only a picture and list of ingredients (I added the Chicken) which looked scrumptious by the way ~ even if it was served in a restaurant plastic take out container.  Here’s how I made it ~ for one!

½ Baked Chicken Breast, diced*

1 sm Avocado, cubed

Lrg Handful Baby Spinach

2 Campari Tomatoes, sliced

Sea Salt and Freshly Ground Black Pepper, to taste

Fresh Lemon Juice, to taste

*Chicken baked in a tiny bit of water with Sea Salt and Freshly Ground Black Pepper.  I actually baked 2 whole Chicken Breasts split in half so that I can have 4 days worth of chicken.  Baked uncovered for 40 minutes (turning halfway through cooking time).  My picture looks like a whole Chicken Breast but I promise you … it is only a half!!!

I love salads and this one is definitely a keeper or I wouldn’t be blogging about it.  Yummmmmm

Cucumber Salad ~ Like My Mama Used to Make

Cucumber Salad ~ Like My Mama Used to Make

2 medium sized Cucumbers or 1 English Cucumber, sliced

1 Onion, chopped into bite size pieces

1 Tomato, cut into bite size pieces or 20 Grape Tomatoes

Sea Salt and Black Pepper, to taste

1 Tablespoon Sugar

Mayonnaise, to desired consistency

Place Cucumbers, Onions and Tomatoes in a bowl and sprinkle with Sea Salt and Black Pepper.  Let sit for about 10 minutes.  Add Sugar and Mayonnaise and stir.  Ready to eat immediately but best if refrigerated overnight or for several hours before serving.

Chickpea (Garbanzo Bean) Salad

2 cans Chickpeas, drained and rinsed

1 cup Edamame Beans, cooked and rinsed

½ cup Red Bell Pepper, chopped

½ cup Green Bell Pepper, chopped

¼ cup Dried Cranberries

½ cup Extra Virgin Olive Oil

¼ cup Red Wine Vinegar

1 tsp Garlic Powder

¼ tsp Sea Salt

½ tsp Sugar

¼ tsp Black Pepper

1 tsp Italian Seasoning (with Rosemary, Basil, Oregano, etc.)

1 Tblsp Cumin

Note: I first had this Chickpea Salad from Publix.  It was kinda expensive so I figured I could make my own and when I did it tasted EXACTLY like the one from Publix.  Soooo … these measurements are approximate.    Add more seasoning, oil and vinegar to taste.  The main seasoning flavor should be the Cumin!

Combine all ingredients and stir gently with a wooden spoon.  Enjoy!