How to Make a Strawberry Spinach Salad Your Family Will Love

April 11, 2013 by  
Filed under Recipes

Spinach salad is one of my very favorite salads to eat in the summer … well really almost any time of the year.  It’s healthy, looks fabulous on the plate with almost any other main dish and most people love it!

Avocado & Strawberries with Balsamic Vinegar -...

Avocado & Strawberries with Balsamic Vinegar – Yummo! (Photo credit: SweetOnVeg)

With a tasty dressing and summer strawberries, you can make a strawberry and spinach salad that everyone in your family will love. If you are introducing this salad to children, chop the spinach into small pieces and mix them well into the other salad ingredients.

For 4 servings of Strawberry Spinach Salad you will need:
-One 10-ounce bag or bunch of fresh spinach
-2 cups sliced, fresh strawberries, washed and tops removed
-1 cup thinly sliced red onion
-1 cup pralines or candied pecans

Optional: chopped cooked chicken or sliced hard boiled egg

Place all ingredients except pecans in large salad bowl. Pour strawberry vinaigrette (recipe below) over salad to taste and toss to combine. Refrigerate any leftover vinaigrette. Sprinkle the whole salad or individual servings with pecans and serve.

Strawberry Vinaigrette
1 cup extra virgin olive oil
1 cup whole strawberries, washed and tops removed
2 tablespoons balsamic vinegar (you can use apple cider vinegar, but balsamic vinegar does especially well with strawberries)
1/4 teaspoon salt – adjust to taste
1/4 teaspoon ground black pepper
1/4- 1/2 teaspoon sugar – adjust to taste

Place all ingredients in a blender or food processor, and blend or process until it becomes liquid.

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Zucchini and Black Bean Tortillas

November 6, 2009 by  
Filed under Recipes

two flour tortillas
Image via Wikipedia

A super kid friendly meal – love it!

(Serves 4)

2 lbs zucchini, grated
30 oz canned black beans, drained
12 oz Monterey Jack, grated (or other cheese if preferred)
1 tsp salt
2 green onions, chopped
1 jalapeno, minced
8 eight-inch flour tortillas
Olive oil

Place grated zucchini with the salt into a colander and squeeze out the excess water.

In a bowl, combine zucchini with beans, cheese, green onions and jalapeno.

Brush olive oil on one side of each tortilla. Place one tortilla oil side down into a frying pan, top with some of the zucchini-bean mixture and place another tortilla oil-side up on top of the mixture.

Fry over medium heat for about 3 minutes on each side, until the tortillas turn golden brown. Repeat with the other tortillas and serve right away.

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Corn and Sweet Potato Soup

October 10, 2009 by  
Filed under Recipes

Jalapeño corn chowder
Image by sonicwalker via Flickr

I haven’t had a chance to make this one yet but doesn’t it sound yummy?

(Serves 6)

1 large yellow onion, chopped
2 cups water
2 lbs sweet potatoes, peeled and diced
1 ½ tbsp olive oil
4 cups vegetable stock
3 cups corn, tinned
1 red bell pepper, minced
1 fresh jalapeno, minced
1 cup milk
Juice of ½ lemon
Cayenne pepper
2 -3 tbsp cream
Parsley or cilantro for garnish

Place diced sweet potatoes, water and vegetable stock in a pot and simmer for about 20 minutes or until tender.

In the meantime, heat olive oil in a skillet, add onion and a pinch of salt, and fry until nice and brown.

Add the onions to the potatoes. Mix well. Purée the soup with a blender. Once smooth, add corn, peppers and milk and simmer until tender. Then mix in lemon juice and a bit of cayenne pepper and salt. Stir in cream and serve immediately.

Serve with fresh chopped parsley or cilantro and nice crusty bread.

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End Of Summer Beefy BBQ Stew

August 29, 2009 by  
Filed under Recipes

a w:slow cooker Oval Crock Pot
Image via Wikipedia

I love good slow cooker meals – especially toward the end of the summer when every minute counts! This one is super easy and tasty too!

2 lbs stew meat
3 tbsp olive oil
1 cup onion, sliced
1/2 cup yellow pepper, chopped
1 large clove garlic, finely minced
2 cup stock (preferably beef)
1/2 tsp salt
1/8 tsp pepper
1 can (8 oz.) chopped tomatoes
1 can (4 oz.) mushrooms
1/3 cup barbecue sauce
3 tbsp cornstarch
1/4 cup cold water

In frying pan sauté sliced onion, pepper, garlic and meat in olive oil. Add stock, salt and pepper, tomatoes, mushrooms and barbecue sauce and cook for a few minutes. Place in slow cooker and cook on low heat for about 8-10 hours. Just before serving, mix cold water and cornstarch in a little bowl and add to the stew to thicken.

Serve with hot brown rice.

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Zucchini Pasta Bake

August 11, 2009 by  
Filed under Recipes

Caroline's Baked Italian Zucchini 1-12-09 4940
Image by stevendepolo via Flickr

Another great baked veggie dish that will bring a smile to the faces of everyone at the family dinner table! Yummo!

2 zucchini, sliced
12 oz. tomato sauce
3 cups Rigatoni
6 oz. Mozzarella cheese, sliced
1 tsp olive oil
Handful of shredded cheese

Preheat oven to 350F.

Cook pasta according to package instruction, then set aside.

In a small saucepan, boil a small amount of water. Add zucchini and cook until tender. Grease a baking dish and layer 1/3 of the Rigatoni, tomato sauce, cheese and zucchini. Continue layering until you have three of each. Cover with shredded cheese and add a sprinkle of olive oil.

Bake in the oven for about 30 minutes or until cheese is melted.

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Spinach Rice Salad

August 8, 2009 by  
Filed under Recipes

Image via Wikipedia

Another unique and healthy meal that the kids will love (as long as you don’t tell them there’s spinach in there!). We’re making Popeye proud today!

6 cups fresh spinach, torn
1/4 cup sunflower seeds
1/4 cup white balsamic vinegar
1/4 cup olive oil (preferably extra virgin)
1 tbsp honey
1 cup green grapes, cut in half
1 cup raspberries
2 oranges, peeled and cut into sections
2 tsp fresh basil
2 cups of brown rice, cooked and chilled
Salt and pepper to taste

Add spinach, rice, grapes and sunflower seeds to a large salad bowl and combine.

Blend vinegar, oil, honey, basil, salt and pepper thoroughly and pour over rice mixture. Toss until well coated then gently add oranges and raspberries.

This is a great Bar-B-Que side dish. Great with leftover cold fried chicken too!

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