Summer salads

June 2, 2019

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

 

Instructions

 

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.

 

Summertime Vinaigrette

 

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

 

Instructions
 
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.    

 

 

 

 

 

 

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