Food Fun Family

Garden-Fresh Cucumber Tomato Salad in Vinaigrette Dressing

Lolli — Mon, 07 Sep 2020 01:57:16 +0000

It’s the time of year when gardens are bursting with fresh tomatoes and cucumbers (and lots of other garden vegetables)! We probably have upwards of 100 tomatoes on the vines in the backyard right now, and my mouth waters just thinking about eating all of those vine-ripened tomatoes. I look forward to this time of year all year long.

Cucumber Tomato Salad is one of my favorite classic garden salad varieties, and this one is made even better with a simple vinaigrette dressing. This recipe is a perfect side-salad size to serve with dinner, but can easily be doubled if you’d like to make a larger salad. I’ve also had very good luck eating this salad the next day. Unlike leafy salads, this stores very well in the fridge!

Do you have a vegetable garden? What are your favorite garden veggies to grow?

Cucumber Tomato Salad in Vinaigrette Dressing

Ingredients:

2 cucumbers
2 medium tomatoes
½ white onion
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon oregano
¼ teaspoon garlic
? teaspoon salt

Directions:

1. Slice cucumbers and cut into quarters. A lot of people prefer to peel the cucumbers first, but this recipe works perfectly fine if you want to leave the peel on.
2. Cut tomatoes into bite sized pieces.
3. Peel onion and cut in half. Set one half aside.
4. Slice the onion half and and cut each slice in half, breaking apart all slices.
5. Add cucumbers, tomatoes and onion to a bowl. Pour in wet ingredients and spices. Toss well.

6. Alternatively, you can prepare the vinaigrette dressing first by mixing wet ingredients and spices, then pouring over cucumber mixture.
7. Chill for an hour, then serve.

You can add more or less of the cucumbers, tomatoes, or onions according to your taste. This salad is very versatile and always a hit!

Yield: 2-4 servings

Garden-Fresh Cucumber Tomato Salad in Vinaigrette Dressing

Prep Time 10 minutes 5 seconds

Total Time 10 minutes 5 seconds

Ingredients

● 2 cucumbers
● 4 roma tomatoes
● ½ white onion
● 1 tablespoon white wine vinegar
● 1 tablespoon olive oil
● 1 teaspoon oregano
● ¼ teaspoon garlic
● ⅛ teaspoon salt

Instructions

Slice cucumbers and cut into quarters. A lot of people prefer to peel the cucumbers first, but this recipe works perfectly fine if you want to leave the peel on.
Cut tomatoes into bite sized pieces.
Peel onion and cut in half. Set one half aside.
Slice the onion half and and cut each slice in half, breaking apart all slices.
Add cucumbers, tomatoes and onion to a bowl. Pour in wet ingredients and spices. Toss well.
Alternatively, you can prepare the vinaigrette dressing first by mixing wet ingredients and spices, then pouring over cucumber mixture.
Chill for an hour, then serve.

Seven-Layer Salad

Lolli — Thu, 02 Nov 2017 00:37:50 +0000

I’m excited to be partnering with the Partnership for Food Safety Education (PFSE) and their Story of Your Dinner campaign to raise awareness of simple and effective ways that we can reduce the risk of food borne illness. All thoughts are my own.

I love cooking for the holidays. Some of my favorite recipes are reserved just for big holiday gatherings with family and friends, like this recipe for 7-Layer Salad. It’s something I look forward to all year long!

My family has been serving this green salad at holiday dinners for as long as I can remember. It’s full of seven of your favorite salad ingredients (plus lettuce and a delicious homemade dill dressing). Even my kids go crazy over this salad!

Seven-Layer Salad

Prepare each of the salad ingredients and place in individual bowls. Layer the following ingredients, divided, in a large salad bowl (this works well in a glass bowl so the layers can be seen). Start with about one cup of lettuce, followed by a third of each of the next seven ingredients. Repeat the layers 3 times, ending with the last cup of lettuce on top of everything.

Ingredients:

Salad:

4 cups chopped lettuce
1 cup mushrooms, diced
1 cup frozen peas, cooked according to package instructions
1 cup shredded carrots
2 hardboiled eggs, diced
6 slices bacon, crumbled
2 green onions, sliced
¾ cup shredded cheddar cheese

Dressing:
1 cup mayonnaise
2 teaspoons lemon juice
½ teaspoon dill weed

Instructions:

1. Start by washing your hands with warm water and soap for at least 20 seconds before and after handling food.
2. Wash your cutting boards and countertops with hot soapy water.
3. Rinse fresh produce under cool running tap water just before cutting or shredding. Blot dry with a clean cloth towel or paper towel.
4. Place each salad ingredient in individual bowls.
5. Layer the ingredients, divided, in a large bowl (this works well in a glass bowl so the layers can be seen).
6. Start with about one cup of lettuce, followed by ? cup mushrooms, peas, carrots, eggs, bacon, onion. Repeat the layers 3 times, ending with the last cup of lettuce on top.
7. To make the dressing, mix mayonnaise, lemon juice and dill weed in a small bowl
8. Spread prepared dressing on top of the last layer of lettuce, sealing the edges of the salad.
9. Top with ¼ cup cheese and chill 2-24 hours.
10. Store leftovers in shallow containers within 2 hours of serving. Leftovers will last in the refrigerator up to 3-4 days.

Note: this salad is best served without tossing.

It’s important to remember to follow basic food safety procedures during the holidays, when we tend to spend more time cooking in the kitchen and linger a little longer around the table.

The Core Four Food Safety Practices:

1. Clean: Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto hands, cutting boards, utensils, counter tops and food.

2. Separate: Don’t cross contaminate. Cross-contamination is how bacteria can be spread. Improper handling of raw meat, poultry, seafood and eggs can create an inviting environment for cross-contamination. As a result harmful bacteria can spread to food and throughout the kitchen.

3. Cook: Cook to the safe internal temperature. Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause foodborne illness. Use a food thermometer to measure the internal temperature of cooked foods.

4. Chill: Refrigerate promptly. Keeping a constant refrigerator temperature of 40°F or below is one of the most effective ways to reduce the risk of foodborne illness.

Learn more about the simple actions your family can take to reduce the risk of foodborne illness at The Story of Your Dinner webpage. Not only is the site full of helpful and easy-to-follow information about food safety at home, but it also features a 2-minute animated video and kid-friendly downloadable placemats that emphasize food safety and other health-focused information.

Enjoy this printable recipe:

Yum

Seven-Layer Salad

Ingredients

Seven-Layer Salad
Ingredients:
Salad:
4 cups chopped lettuce
1 cup mushrooms, diced
1 cup frozen peas, cooked according to package instructions
1 cup shredded carrots
2 hardboiled eggs, diced
6 slices bacon, crumbled
2 green onions, sliced
¾ cup shredded cheddar cheese
Dressing:
1 cup mayonnaise
2 teaspoons lemon juice
½ teaspoon dill weed

Instructions

Instructions:
Start by washing your hands with warm water and soap for at least 20 seconds before and after handling food.
Wash your cutting boards and countertops with hot soapy water.
Rinse fresh produce under cool running tap water just before cutting or shredding. Blot dry with a clean cloth towel or paper towel.
Place each salad ingredient in individual bowls.
Layer the ingredients, divided, in a large bowl (this works well in a glass bowl so the layers can be seen).
Start with about one cup of lettuce, followed by ⅓ cup mushrooms, peas, carrots, eggs, bacon, onion. Repeat the layers 3 times, ending with the last cup of lettuce on top.
To make the dressing, mix mayonnaise, lemon juice and dill weed in a small bowl
Spread prepared dressing on top of the last layer of lettuce, sealing the edges of the salad.
Top with ¼ cup cheese and chill 2-24 hours.
Store leftovers in shallow containers within 2 hours of serving. Leftovers will last in the refrigerator up to 3-4 days.
Note: this salad is best served without tossing.

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https://foodfunfamily.com/seven-layer-salad/

Super Salad Recipes – Delicious Dishes Recipe Party #69

Lolli — Tue, 16 May 2017 11:00:44 +0000

Tomorrow I head to the airport early in the morning and fly across the country, from Baltimore to LA. I have a VERY full and exciting week ahead of me, including a walk on the red carpet, a day at Disneyland, and a visit with family in San Diego. You can read all about what I’ve got in store for later this week HERE.

As is typical lately, I’m totally overwhelmed with all that I have to do in the day before my trip. So much packing. So much organizing and preparing. There’s never enough time!

I’ll cut to the chase today and get right to the party!

Delicious Dishes Recipe Party! In case you’re new to the party, here’s what you need to know:

Delicious Dishes is a weekly link party where bloggers can share their most delicious recipes while checking out the amazing recipes that other bloggers are sharing.

Each link you share here will be seen on each of the hostess’ blogs listed below >>

Food Fun Family – Blog / Facebook / Pinterest

She Saved – Blog / Facebook / Pinterest

Walking on Sunshine Recipes – Blog / Facebook / Pinterest

5 Minutes for Mom – Blog / Facebook / Pinterest

This Mama Loves – Blog / Facebook / Pinterest

Clever Housewife – Blog / Facebook / Pinterest

Bunny’s Warm Oven –Blog / Facebook / Pinterest

Cooking in Stilettos – Blog / Facebook / Pinterest

Each week we will be featuring our favorite recipes from the week before and pinning them to our Delicious Dishes Pinterest board.

We hope you’ll have fun with our party…we know we will!

The Recipes with the Most Clicks Last Week Were…

tp://flouronmyface.com/crock-pot-chicken-stuffing/”>Crock Pot Chicken and Stuffing from Flour on My Face

#2: Blueberry Lemon Coffee Cake from Eat Move Make

#3: Cucumber Caprese Salad from Ann’s Entitled Life

Delicious Dishes Party Favorites from Last Week:

he recipes that the hosts loved the most…

I loved Lemon Pepper Pasta Salad from Bunny’s Warm Oven

//www.walkingonsunshinerecipes.com/” target=”_blank”>

Lois loved Warm Steak and Sweet Potato Salad from Our Good Life

ww.thismamaloves.com” target=”_blank”>

Brett loved Clean Eating Pizza Salad from Grounded and Surrounded

.5minutesformom.com/” target=”_blank”>

Susan loved Mango Arugula Salad from Organized Island

Aly loved Tomato Cucumber Feta Salad from Don’t Sweat the Recipe

ww.shesaved.com/” target=”_blank”>

Keri Lyn loved Easy Three Bean Salad from Meatloaf and Melodrama

everhousewife.com/” target=”_blank”>

Emily loved Steak Salad from A Grace Full Life

nyswarmoven.net/” target=”_blank”>

Mary loved Goat Cheese Beet Spring Salad from Food Fun Family

In addition to each host choosing a FAVORITE recipe to be featured on all EIGHT blogs every week, each host will visit their favorite’s blog and pin a bunch of their great content to their Pinterest boards. We’ll also pin our FAVORITE recipe in our Delicious Dishes group board.

That’s a TON of exposure! So get your recipes ready. We can’t wait to see what’s cooking in your kitchen this week.

Now let’s get this party started!

An InLinkz Link-up

Homemade French Dressing on a Fresh Garden Salad

Lolli — Sun, 02 Oct 2016 03:45:24 +0000

This post is sponsored by The Chefs Warehouse in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are my own. #appetitevideoseries #wherechefsshop

I love food.

I was laughing with my son earlier today when he walked into the kitchen with his friend and declared, “Isn’t it weird how other people’s food always tastes better than your own??” I have to agree. As competent as I am in the kitchen, and as much as I love cooking for my family, restaurant foods always taste even more delicious.

Every once in a while I am able to create something at home that tastes just as good – or even better – than the foods that I order at fancy restaurants. The difference is often the quality of the ingredients that I use to make those recipes.

Recently I was introduced to the new Appetite video series from The Chefs Warehouse, a specialty food distributor. Not only does the Chefs Warehouse source unique products for high-end chefs across North America, but they’ve made those ingredients available to home cooks like me. Their specialty products are perfect for stocking your shelves for your favorite gourmet recipes, and they make perfect house warming gifts and gift baskets for the holidays.

Check out the Appetite Series Trailer:

The Chefs Warehouse sent me the following ingredients from their first few episodes:

Sabatino Tartufi Truffles
Barbera Lorenzo N°3 Sicilian Extra Virgin Olive Oil
Basque Red Chili Powder (espelette pepper)
Iliada Greek Extra Virgin Olive Oil
Bazzini Salted Mixed Nuts

I was inspired by espisode 2: Appetite for Community – Piment d’Ville Pepper, where we meet the team behind Piment d’Ville Basque Red Chili Powder (espelette pepper).

I love all types of peppers, so I was really curious to see what I could create with the piment d’ville espelette pepper. I found out that it makes a delicious French dressing (American style), and since I love salads and have an abundance of fresh garden vegetables, I thought it was the perfect direction for my recipe this week. And since I needed some extra virgin olive oil for the dressing, I was excited to be able to try out some of my new EVOO, too.

This delicious salad dressing is a cross between the American “French” dressing and a French vinaigrette. It’s light and tasty and totally unique. My 13-year-old daughter, who watched me prepare the dressing, was curious about my salad and decided to sneak a bite….which became two and then three bites. She ended up eating more of the salad than I did (but who am I to complain when my daughter loves a salad dressing so much that she can’t get enough of it?).

I don’t make homemade salad dressings often enough. Take my word for it – this dressing is too easy and too delicious to not make it.

Yum

Homemade French Dressing

Ingredients

2 Tbsp white wine vinegar
2 tsp local honey
1 tsp piment d'ville espelette pepper
1 tsp dijon mustard
1 tsp garlic clove, minced
1/2 cup extra virgin olive oil (I used an olive oil from Kalamata, Greece)
1/4 tsp each freshly ground salt and pepper

Instructions

Add all ingredients to a mason jar or salad dressing shaker and shake to combine. Shake immediately before adding to salad.
Drizzle dressing over salad greens and enjoy!

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https://foodfunfamily.com/homemade-french-dressing-on-a-fresh-garden-salad/

I loved the fact that my salad tasted like a gourmet restaurant salad, thanks to the addition of the homemade dressing, but it was easy enough to make at home. I added this delicious dressing to a tossed green salad with the following garden ingredients:

spinach
baby kale
romaine lettuce
sliced tomatoes
diced yellow onion
shredded carrots
mushrooms

You could easily add nuts, cheese, or even some grilled chicken to make this salad heartier.

Where do you get inspiration for your recipes?

Follow The Chefs Warehouse

For more information about the Appetite web series and their other specialty ingredients, visit The Chefs Warehouse:

Website: https://intelligentingredients.com
Appetite Web Series: https://www.chefswarehouse.com/appetite
Twitter: @WhereChefsShop
Facebook: The Chefs Warehouse
Instagram: @wherechefsshop

Avocado Bacon Ranch Quinoa Salad

Lolli — Wed, 13 Jul 2016 03:40:18 +0000

You are going to love this recipe for avocado bacon ranch quinoa salad! When I was challenged to come up with a recipe using Litehouse Homestyle Ranch, I knew that I wanted to find something fresh, cold, and easy for the summer months. I was beyond thrilled with how this turned out! Many thanks to Litehouse dressings for sponsoring this post and for challenging me to try something new!

Summer is the season family gatherings and backyard barbecues with friends. I try to avoid the midday heat and instead spend most of my outdoor time during the morning on my exercise walks and in the evening, lounging around with my family and friends.

Summer is also the time of year for fresh vegetables from the garden (we’re still waiting to pick our first ripe tomato from our backyard garden), delicious fresh fruits (I can’t get enough of summer time melons), and recipes that don’t take a ton of time to cook (and heat up the kitchen even more!).

I love salads, especially when I can use those fresh veggies from the garden. Homegrown and farmer’s market fruits and veggies can’t be beat, but even the produce at the grocery store is better this time of year. When you shop for produce, you head to the refrigerated produce section (seriously the best place to be in the store when it’s hot outside. Don’t you agree?). You wouldn’t pick up your fresh veggies in the condiment aisle, would you? Of course not. So why put an unrefrigerated condiment on your delicious, ripe, colorful vegetables? It makes total sense to pick up your salad dressing and dip right there in the refrigerated produce section. That’s where you’ll always find Litehouse dressings. Cold is where it’s sold!

I can rock a green salad, and I could eat spinach every day. But I wanted to experiment with a cold quinoa salad. I normally only make one quinoa dish for my family (it’s partially because we’re creatures of habit and partially because it’s easy for me to make a dinner that I know the kids are going to eat without complaint). I’ve had a couple of cold quinoa salads this summer and I was motivated to find a recipe that I could make at home.

Are you ready to see how easy it is to make this avocado bacon ranch quinoa salad? Did I mention that you’re going to LOVE it?

Yum

Avocado Bacon Ranch Quinoa Salad

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 8 servings

Ingredients

1 1/2 cups quinoa, cooked according to package directions (see tips in the instructions)
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, diced
2 medium avocados, diced
3 cups fresh spinach, chopped
1 1/2 cups Colby jack cheese, cut into small cubes
8 slices of bacon, cooked crisp and crumbled
2/3 cup Litehouse Homestyle Ranch dressing, plus additional dressing to top

Instructions

Cook quinoa according to package directions (I cooked mine in the rice cooker with chicken broth instead of water. You can also add a tablespoon or two of butter to the quinoa before cooking).
Cool cooked quinoa in the fridge for at least an hour.
Add quinoa to a large mixing bowl and add tomatoes, avocados, spinach, cheese, and bacon. Toss lightly. Add Litehouse Homestyle Ranch dressing and stir.
Serve cold with a little bit of drizzled Ranch dressing and a few additional bacon crumbles, if desired.

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https://foodfunfamily.com/avocado-bacon-ranch-quinoa-salad-seethelite/

This is a sponsored post written by me on behalf of Litehouse.

Mexican Tortellini Salad #PinterestRemakes

Lolli — Fri, 03 Jul 2015 05:00:32 +0000

Around here, summertime cooking tends to be very different than school year cooking. The kids have swim team practice most days until 6:15 pm, and the time I have to get dinner ready and feed the family is even shorter than when they’re in school. Not to mention the fact that the afternoon and early evening are the hottest times in the kitchen, where we have the full late-day sun shinning through the window and sliding glass door. Who wants to heat up the kitchen even more than you have to?

I kept seeing this pasta salad (or something similar) around Pinterest – apparently, Pinterest thought I really needed to give this one a try. I decided to give it my own spin, using cheese tortellini instead of macaroni pasta and cubed pepper jack cheese instead of feta cheese. I loved how it turned out!

Because this Mexican Tortellini salad is served cold, I was able to leave it in the fridge and eat it for lunch for the next few days. That’s precisely what I need on hot and hectic summer days.

Yum

Mexican Tortellini Salad

Ingredients

1 (16 ounce) package cheese tortellini
1 (15 ounce) can black beans, drained and rinsed
1 (15.25 ounce) can corn, drained
3 ripe tomatoes, diced
3 green onions, chopped
⅓ cup finely chopped red onion
¼ cup chopped cilantro (I like to be generous)
1 cup pepper jack cheese, cut into small cubes

Dressing:

1 cup salsa
1 cup light sour cream
¼ cup light mayonnaise
1-2 cloves garlic, minced
½ teaspoon cumin
1 Tablespoon lime juice
salt and pepper

Instructions

Cook tortellini according to package directions; drain and rinse with cold water. When tortellini is mostly dry, add to a large mixing bowl.
Add drained beans, corn, chopped tomatoes, green onions, red onion and cilantro to the bowl with the tortellini. Toss gently.
In a small bowl, combine all the dressing ingredients together and pour over the pasta mixture.
Stir together until evenly coated, adding the cubed cheese at the end.
Refrigerate until ready to use. Best when eaten within 2 days.
Serves 8-12 people.

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https://foodfunfamily.com/mexican-tortellini-salad/

I don’t know…this may be the perfect salad to take to this weekend’s BBQs and picnics…

Have you made anything lately that was inspired by Pinterest? I love finding ideas there!

*Adapted from this recipe on The Recipe Critic.

For more fun Pinterest remakes, visit a few of my favorite bloggers:

Healthy Banana Coffee Frozen Frappe from Confessions of an Overworked Mom
Ranch Baked Zucchini Recipe from A Mom’s Take
Tropical Strawberry Lemonade Summer Drink Recipe for Kids from Our Family World
Crunchy Ramen Noodle Salad from Mom Always Finds Out
Baked Mini Coffee Doughnuts with Cocoa Glaze from Sweep Tight
Peppermint Sugar Scrub from Upstate Ramblings
Maple Pecan Ice Cream from LW Vogue
Fresh Summer Melon Smoothie from How Was Your Day?
Floating Pool Noodle Toy Bin from Homemaking Hacks

MIRACLE WHIP, Kale & Apple Potato Salad #ProudOfIt #ad

Lolli — Wed, 21 May 2014 12:00:59 +0000

This recipe for potato salad is brought to you by MIRACLE WHIP but all thoughts and opinions expressed are my own.

MIRACLE WHIP and Proud of It

I can’t tell you how welcome the sunshine and warmth is after a long winter. The longer days and the warm breeze make me want to heat up the grill and move family dinner time outside. This is the season for BBQs with family and friends, for picnics at the park, for parties around the grill.

As we approach Memorial Day and the official start of summer, it’s a perfect time to fire up the grill and invite a few friends over. But every good BBQ needs some good sides, and I’ve got an amazing recipe for you today that will knock the socks off everyone at this year’s Memorial Day get-together.

Potato salad is a backyard BBQ staple. It goes perfectly next to a burger or a well-seasoned rack of ribs. But potato salad isn’t always the most exciting part of your plate. This summer, it’s time to change that. This summer, forget the ordinary (dare I say boring?) potato salad you’ve been eating. Instead, kick it up a notch with this MIRACLE WHIP KALE AND APPLE POTATO SALAD.

I made this bold and exciting (no one will call this boring!) potato salad for my family recently, and they loved it. The sweet, tangy, and creamy MIRACLE WHIP is the perfect compliment to the red potatoes (my favorite in a potato salad – skins on, of course!) and kale. I left the apples out of my personal portion since I’m allergic…but I added a few extra sprinkles of bacon so I was totally fine. My recommendation? Take that extra step and add bacon. It’s delicious!

Another huge plus about this recipe, beyond the fact that it tastes incredible, is the fact that it’s ready in just 20 minutes…although I can testify that it gets even better as it sits in the fridge for a few hours. Go ahead – take a few “tester” bites after mixing, then let it sit in the fridge while you get the rest of the BBQ ready. Everyone is going to love this!

MIRACLE WHIP, Kale & Apple Potato Salad

5.0 from 1 reviews

MIRACLE WHIP, Kale & Apple Potato Salad #Recipe

Save Print

Author: Lolli

Ingredients

¾ cup MIRACLE WHIP Dressing
1 Tbsp. GREY POUPON Dijon Mustard
2 tsp. cider vinegar
2 lb. new red potatoes, quartered, cooked and cooled
4 cups coarsely chopped kale
2 apples, chopped
½ cup thinly sliced red onions

Instructions

MIX dressing, mustard and vinegar until blended.
COMBINE remaining ingredients in large bowl. Add dressing mixture; mix lightly.
REFRIGERATE several hours or until chilled.
VARIATION Add 6 slices cooked OSCAR MAYER Bacon, coarsely chopped, to chilled salad just before serving.

You can find this recipe on MiracleWhip.com. Find more recipes and tips HERE.

Sesame Chicken Salad Recipe #15MinuteSuppers

Lolli — Fri, 25 Oct 2013 12:13:04 +0000

I have my 16 year old daughter to thank for this recipe.

And I have my husband to thank (said sarcastically) for pushing me to make it. Long story short: he invited 3 adults over for lunch one Sunday and I had 15 minutes to come up with a hardy meal to serve them AND my family of 7.

I honestly wasn’t expecting my kids to like this salad. It’s a little out of the ordinary, combining romaine lettuce with cooked pasta. I was planning (maybe even hoping?) that KitKat and I would end up eating the entire thing, but everyone – kids and adults alike – ended up gobbling it all up happily (note: I did increase the recipe to serve so many people).

Also of note: I ran out of sesame seeds – kind of a big deal in a sesame chicken salad – but no one complained (I just wanted to point that out if you notice them lacking in the pictures). The sesame oil in the dressing adds that wonderful sesame flavor anyway. With the crunch of the almonds and wonton strips, I hardly missed them!

Sesame Chicken Salad

5.0 from 1 reviews

Sesame Chicken Salad

Save Print

Prep time

15 mins

Total time

15 mins

Ingredients

4 cups chopped romaine lettuce
1 cup chicken, cut in small strips
2 green onions, sliced
¼ cup sliced almonds, toasted lightly
1 tablespoon toasted sesame seeds
2 cups cooked pasta (I like using a curly pasta like rotini or fusilli), cooled (for a quick cooling, drain your pasta in a large colander and run cold water over the noodles until they get cold.)
1 cup toasted wonton strips
Dressing
1 tablespoons vegetable oil
1 tablespoon sesame oil
6 tablespoons rice vinegar
1½ teaspoons sugar
2 teaspoons light soy sauce
2 tablespoon sesame seeds
½ teaspoon fresh ground pepper
⅛ teaspoon salt

Instructions

In a large bowl, combine lettuce, chicken, green onion, almonds and pasta.
Combine dressing ingredients in a small jar. Shake well until sugar dissolves.
Top salad with 2-3 tablespoons of dressing and sprinkle with sesame seeds and wonton strips.

Note: to make this 15 minute meal work, here are a few tips – 1) While the water is boiling/pasta is cooking, cook thin pieces of boneless chicken on a countertop grill/griddler that cooks the chicken on both sides simultaneously. Mine has saved me hours of time in the kitchen in the year that I’ve owned it! 2) Chop lettuce and mix dressing while the pasta and chicken cook so that once those two are finished, you can throw the salad together quickly. 3) Save even more time by cutting up a rotisserie chicken that’s already cooked!

Round off this light, refreshing, and QUICK meal with some fruit on the side.

I’m so excited to be joining with a great group of bloggers every week to share 15 Minute Suppers with you. 15 Minute Suppers is all about getting supper on the table quickly with a homemade meal. All of the recipe shared are super easy take only 15 minutes or less to get on the table. Our lives are so busy that sometimes it’s hard to find time to sit down together at the table for supper. Well, say bye bye to the 30 minute suppers and HELLO 15 Minute Suppers!

Follow 15 Minute Suppers on Facebook | Twitter | Instagram | Pinterest
and look for the #15MinuteSuppers hashtag too

You have to check out these 7 fabulous 15 Minute Suppers:

Easy Taco Burgers from Around My Family Table
Cajun Chicken Alfredo from Monzanita’s
Sesame Chicken Salad from Better in Bulk
Homemade Beef & Bean Chili from How To This And That
Italian Couscous with Sausage from Suburbia Unwrapped
Paleo Shrimp Salad Recipe from Confessions of an Overworked Mom
Healthy Pesto “Spaghetti” from Mindfully Frugal Mom

If you are a blogger and you’d like more info, please check out the 15 Minute Suppers website or ask to join the Facebook group to participate on Fridays…we’d love to have you join us.

Summer Salad Recipe: Romaine, Shrimp and Raspberry Salad

Lolli — Tue, 19 Jun 2012 11:00:19 +0000

I love salads….especially during the summer when produce is so fresh. Today a blogger friend of mine, Olfa from Our Family World offered to share this amazing summer salad recipe with you guys while I’m traveling.

What I love about summer is that we have fresh produce that helps us prepare delicious and crunchy salads! You can add berries to enhance the flavor. You can toss in some nuts, meat, cheese for a balanced lunch meal! Just be creative and you will end up with a refreshing summer salad that every family member can enjoy! The Romaine, shrimp and raspberry salad is one of my favorites! It is ready within minutes and can be a great addition to your barbecue parties!

Summer Salad Recipe: Romaine, Shrimp and Raspberry Salad

Author: Lolli

Ingredients

1 head Romaine Lettuce washed, torn and cut
¼ cup raspberries (Alternate: blueberries. Some people do not like fruits in their salad so I put the berries in a small cup next to the salad. They can add them if they want.)
½ cup cooked shrimp (I usually use frozen cooked shrimp. It is better with fresh shrimp but they are more expensive. If you use fresh ones, you can cook them with some margarine before adding them to the salad.)
¼ cherry tomatoes (They are so tasty! You don’t need to half them. It will save you few minutes)
Dressing
¼ cup of Olive oil
2 Tablespoons of lemon juice
Pinch of salt and pepper

Instructions

In a large bowl, combine the lettuce, shrimp and raspberry
In a cup, mix the olive oil, lemon juice, salt and pepper.
Whisk the dressing into the salad

Some of my friends do not like a salad already dressed, so I keep the dressing in a separate cup. They can help themselves at their convenience. Besides, your salad will keep its crunch longer when it is not seasoned!

Do you eat salads? How do you eat them: with fruits, without? I would love to hear from you!

About the author
Olfa is the founder and Editor of OurFamilyWorld: an online magazine for busy parents looking for family balance. Try her refreshing Mix Romaine and Strawberry Summer salad recipe and you will be delighted.