‘Salad’

Cranberry Poppy Seed Vinaigrette

Poppy_Dressing.jpg  

Yields 1 cup

1 medium shallot

1T sugar

1 ½ T poppy seeds

½ t salt

½ t ground mustard

¼ cup white wine vinegar

Peel and dice the shallot very fine to yield about 4 T. Place ingredients in a jar, close and shake vigorously.

Alternatively, process the shallot in a food processor, add the remaining ingredients and process lightly.

¼ cup olive oil

¼ cup canola oil

Add and shake or process lightly again.

Canned whole cranberry sauce

Scoop 4 T of the jellied cranberry sauce from the can, avoiding the whole cranberries. Add and shake or process lightly again.

Store in the refrigerator for up to 4 weeks. Shake before serving.

This is wonderful with Chicken Edamame Salad.   

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Chicken Edamame Salad

Chicken_Edamame_Salad_565x.jpg

Serves 4

2 lbs boneless, skinless chicken breast

1/3 cup Cranberry Poppy Seed Vinaigrette

Trim any cartilage. Butterfly cut lengthwise to create 2 thin cutlets from each half-breast. Place the fillet between 2 sheets of parchment paper and pound lightly with a mallot or edge of a plate.

Place the chicken and salad dressing in a plastic bag to marinade. Mix to coat the chicken. Set aside for 30 minutes at room temperature or up to 8 hours in the fridge.

1 apple

2 cucumbers

1 orange bell pepper

Fresh spinach

Fresh arugula

Sliced almonds

Sunflower seeds

Dried cranberries

Cranberry Sauce

Wash and chop the vegetables. Arrange the ingredients in separate bowls.

2 T olive oil

You may grill the chicken over low fire or sauté as follows: Pour the oil in a large sauté pan. Add the chicken fillets and cook over low heat, turning after 5 minutes. Cook just until the inside is turning white. Remove from the pan and slice diagonally into ½” slices.

1 lb frozen shelled edamame

Add the edamame into the pan. Cook over medium heat until the beans are warm throughout.

Cranberry Poppy Seed Vinaigrette

Serve the chicken and edamame warm or at room temperature.

Arrange all the ingredients and vinaigrette salad bar style to allow everyone to personalize their salad.





If you have leftover Turkey, cube it up and warm it in the pan with some of the vinaigrette instead of chicken.   

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Yogurt Ranch Dressing or Dip

Yields ~2 cups

1 (500g) carton fat free plain Greek style yogurt

½ pkg dry ranch dressing mix (1 ½ T)

1 T dillweed

2 T dill pickle juice or lemon or lime juice

1/4 cup skim milk (for dressing)

Mix together. Omit the milk if you are using this as a dip.

Place in a glass jar and store in the refrigerator. Refrigerate for at least one hour before serving.

I prefer Fage brand Total 0% yogurt, because it is low in sugar. This fat free salad dressing goes great on cucumbers, salads, tacos and burritos, fresh veggies, sandwiches and even baked potatoes!

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Potato Veggie Salad

Potato_veggie_salad

 

Serves 6

12   tiny red potatoes

 

Boil the whole potatoes 15-20 minutes just until tender, but not soft. Drain.

 

1 cup fresh green beans

 

Trim the beans and cut into 1 “ lengths. Boil for about 10 minutes until crisp-tender. Drain.

 

3 stalks celery

½ sweet yellow onion

1 yellow pepper

 

Chop into 1/2” pieces.

2 Tbsp olive oil

1 Tbsp vinegar

Fresh dill

Fresh chives

Salt and pepper

 

Cut the potatoes in half or quarters if desired. Toss everything together with the warm potatoes and beans.

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