Recipe: Sesame-Mango Chicken Salad-to-Go

Sesame-Mango Chicken Salad-to-Go, Courtesy: www.kraft.com
Sesame-Mango Chicken Salad-to-Go, Courtesy: http://www.kraft.com

Here’s a great way to assemble a salad to bring with you for lunch.

Ingredients:
1 Tbsp. toasted sesame salad dressing
1 cup chopped iceberg lettuce
1 carrot, shredded
1/4 cup chopped red peppers
6 slices seasoned chicken breast, cut into strips
1/4 cup chopped mangos
1 Tbsp. chopped salted peanuts

Directions:

  1. Spoon dressing into 3-cup resealable container; top with remaining ingredients.
  2. Cover with lid.
  3. Refrigerate until ready to pack in insulated lunch bag.
  4. Shake container to coat salad with dressing just before serving.

Food Mingle Blog Alternatives and Substitutions:

  • Use your favorite citrus fruit instead of mangos – consider oranges or pinapple chunks.
  • Substitute other lettuces for the iceberg lettuce – consider romaine, endive or bib lettuce.
  • Make other substitutions per your preferences.

Yield: 1 lunch serving

Source: http://www.kraft.com

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Recipe: Warm German Potato Salad

Warm German Potato Salad, Courtesy: www.marthastewart.com
Warm German Potato Salad, Courtesy: http://www.marthastewart.com

This basic German Potato Salad recipe uses white wine vinegar, mustard and bacon for an authentic preparation.

Ingredients:

Salt and ground pepper
1 1/2 pounds small new potatoes, scrubbed
3 slices bacon, thinly sliced crosswise
1 small red onion, halved and thinly sliced
4 Tbsp. white-wine vinegar
3 Tbsp. whole-grain Dijon mustard 

Directions:

  1. In a 5-quart saucepan, bring 1 inch salted water to a boil; reduce to a simmer.
  2. Add potatoes.
  3. Cover; cook until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
  4. Drain; cool slightly, and halve.
  5. In a small skillet over medium heat, cook bacon until crispy, 3 to 5 minutes.
  6. Add onion.
  7. Cook, stirring often, until tender, 2 to 4 minutes.
  8. Remove from heat; add 3 tablespoons vinegar and mustard.
  9. Toss with warm potatoes.
  10. If desired, season with salt and pepper, and add up to 1 tablespoon more vinegar.
  11. Serve warm.

Food Mingle Blog Alternatives and Substitutions:

  • Add some fresh, chopped parsley for a garnish just before

Yield: 4 servings

Source: http://www.marthastewart.com. Everyday Food, Fresh Flavor Fast, 2010

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Recipe: Grated Beet Salad

Grated Beet Salad, Courtesy: www.marthastewart.com
Grated Beet Salad, Courtesy: http://www.marthastewart.com

I feel like everyone likes beets, except me. To me, they taste too earthy…and yes, I cleaned them well. However, others rave about how much they love them. If you’re a beet lover, I think you’ll like this fresh and crispy raw beet salad. Get your grater ready, this could take a while!

Ingredients:
2 Tbsp. Rice Wine Vinegar
Juice of 1/2 lime
Pinch of Sugar
Coarse Salt, Freshly Ground Pepper
6 Tbsp. Extra Virgin Olive Oil
1 lb. red beets, peeled and grated
1/2 lb. carrots, peeled and grated
1/2 cup thinly sliced basil leaves
2 Tbsp. finely shredded fresh parsley

Directions:

  1. In a large bowl, combine the vinegar, lime juice, sugar, and a large pinch each of salt, and pepper.
  2. Whisk to combine.
  3. Gradually whisk in oil.
  4. Add beets, carrots, basil, and parsley.
  5. Toss to combine. Taste and adjust for seasoning.

Food Mingle Blog Alternatives and Substitutions:

  • Perhaps some shredded cabbage would be a good addition, but this salad really doesn’t need anything else.

Yield: 6 servings

Source: http://www.marthastewart.com

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Recipe: Avocado Citrus Salad

Avocado Citrus Salad, Courtesy: www.marthastewart.com
Avocado Citrus Salad, Courtesy: http://www.marthastewart.com

Avocados are green-skinned, fleshy fruits appearing pear-shaped or egg-shaped.  They are picked from the tree when mature, but they ripen off the tree. Once picked, avocados ripen in one to two weeks at room temperature, or faster if stored with other fruits. 

The fruit has a subtle flavor and smooth texture, and is often used in either savory or sweet dishes. Try it in this citrus salad for a summer treat.

 

 

Ingredients:

  • 1 grapefruit, peel and pith removed
  • 1 large navel orange, peel and pith removed
  • 3 ounces baby arugula (3 cups)
  • 2 avocados, sliced
  • 2 radishes, trimmed and thinly sliced
  • 2 Tbsp. extra-virgin olive oil
  • 2 scallions (white and light-green parts only), thinly sliced
  • Coarse salt and ground pepper

Directions:

  1. Working over a medium bowl, cut out grapefruit and orange segments, then squeeze juice from membranes.

  2. Place arugula on a platter and top with avocados, radishes, and citrus segments with juices.

  3. Drizzle with oil, top with scallions, and season with salt and pepper.

Food Mingle Blog Alternatives and Substitutions:

  • To prevent avocado from turning brown after peeling, add lemon juice or lime juice.
  • When buying ripe avocados, look for one which yields to gentle pressure when held in the palm of the hand and squeezed.

Here are some other recipes using avocado:

Yield: 6 servings

Source: http://www.marthastewart.com

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Recipe: Marinated Tortellini Garden Salad

Marinated Tortellini Garden Salad, Courtesy: www.bettycrocker.com
Marinated Tortellini Garden Salad, Courtesy: http://www.bettycrocker.com

The tortellini in this garden vegetable salad make it a great summer meal or side dish. Use almost any available vegetables to make it your own.

Ingredients:
1 (9-oz.) pkg. refrigerated cheese-filled tortellini
2 cups frozen broccoli florets (or fresh if available)
½ medium cucumber, quartered lengthwise, cut into 1/4- inch slices
1 cup cherry tomatoes, halved
¼ cup sliced green onions
1/2 cup purchased Italian salad dressing

Directions:

  1. Cook tortellini to desired doneness as directed on package, adding broccoli during last minute of cooking time.
  2. Drain; rinse with cold water to cool. Drain well.
  3. Meanwhile, in large bowl, combine all remaining ingredients
  4. Add cooked tortellini and broccoli to salad; toss gently to coat.
  5. Cover; refrigerate at least 3 hours to blend flavors.
  6. Stir gently before serving.

Food Mingle Blog Alternatives and Substitutions:

  • Use your favorite/available vegetables for this salad: carrots, zucchini, beans, olives, etc.
  • Serve in lettuce wraps for a fun alternative.

Yield: 4 servings

Source: http://www.bettycrocker.com

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