It's time for summer salads. I had some time off this week to cook, my favorite thing to do. I made salads, overnight oats, some really good shrimp dishes, blueberry crisp. I have a recipe for Pork Marbella marinating right now that I can't wait to try. Enjoy!
The first one is a Greek, pepper, cheese tortellini salad. The 2nd one is a Quinoa, chicken, green bean salad. I use a lemon vinaigrette with slightly different spices for each salad.
Greek Cheese Tortellini Salad
1 pkg fresh cheese tortellini
1 green pepper, 1 orange pepper, 1 red pepper, sliced thin
½ a red onion sliced thin
½ cup pitted kalamata olives
1 cup feta cheese
Fresh basil chopped or chiffonade
Cook pasta according to directions, put a little dressing on the pasta, stir and refrigerate. Chop all veggies, mix all in a big bowl, add tortellini, feta, basil and olives. Add the dressing a little at a time until coated. You may not need all the dressing. Taste for need of salt and pepper.
½ cup extra virgin olive oil
¼ cup fresh lemon juice
1 tsp Dijon mustard
1 clove garlic minced
2 tsp honey or superfine sugar
1 tsp oregano
Salt and pepper
Mix all ingredients in a mason jar, shake well. Shake well before serving.
Quinoa, Chicken, Green bean Salad
2 cups cooked quinoa
1 lb green beans clean and chopped into 2" pieces
1/2 cup sliced almonds
1 orange or yellow pepper chopped
1/4 red onion, chopped
2 cups cooked chicken breast
Cook quinoa according to directions. Place in refrigerator until cool. Steam green beans and cool. Brown sliced almonds a non stick skillet on meduim low heat until brown. Chop veggies.
When quinoa is cooled add green beans, veggies, chicken. I use the summertime vinaigrette above minus the greek seasoning. Taste for need of salt and pepper. Add the almonds before serving.