Tuesday, July 26, 2011
We love Summer Salads! Summer Salad Tips
6:00 AM | 
Posted by
Cara Mia
Some people like big chunky vegetables, others like finely chopped salads but we all agree that we love Summer Salads. We have complied a list of helpful tips from different articles and put them all together. What "Summer Salad Tip" do you have to share?Add Dark Greens to the Mix. Romaine, arugula or spinach will add a whole host of vitamins and nutrients to your salad, including vitamin A, vitamin C and folate.
The ratio for a vinaigrette is typically 3 parts oil to 1 part vinegar or lemon juice, etc..
Make a quick avocado dressing by combining half an avocado with a cup of vinaigrette in a blender or food processor. Process until smooth.
When substituting yogurt for sour cream in a dressing, use a little less vinegar, as the yogurt is naturally acidic.
Hot pasta can be combined with vinaigrette, but cool at least to room temperature before adding herbs and vegetables to keep them from wilting.
New potatoes are best for potato salad, but if they aren't available, use boiling potatoes.
Chill the serving plates to keep your salad crisp longer.
If making pasta salad, cook until very al dente; the pasta will then be able to absorb some of the dressing and remain firm.
When using long noodles, rinse with cold water to remove excess starch to prevent clumping.
To mix greens with less mess, refrigerate in a plastic bag. When ready to serve, toss with the dressing in the bag, then transfer to individual serving plates.
Include Fruit in Green Salads. Fruit like orange sections, cubed mango or dried, unsweetened cranberries will add not only more flavor and color but also vitamins and antioxidants.
Wednesday, July 20, 2011
Warm Chicken Salad with Artichoke Hearts and Creamy Thai Dressing
.
We love this dressing!
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| Chicken Salad with Artichoke Hearts & Thai Dressing |
1/4 cup creamy peanut butter
3/8 cup firmly packed brown sugar
1/4 cup cider vinegar
1/4 cup soy sauce
1 tablespoon STAR Originale Olive Oil
1/4 teaspoon ground ginger
8 romaine lettuce leaves, coarsely chopped (about 4 cups)
1 carrot, peeled and grated (about 3/4 cup)
2 green onions, thinly sliced, crosswise
1 jar (14.75-ounce) CARA MIA Artichoke Hearts Packed In Water
10 CARA MIA Asparagus Stalks, cut into 1-inch lengths
1 pound boneless, skinless chicken breasts
Directions
In small bowl, combine all ingredients for dressing; mix well. Reserve 1/4 cup to baste chicken and set remainder aside.
Combine romaine, carrots, onions and artichoke hearts in large bowl; set aside and keep cold. Preheat broiler or barbecue. Baste chicken breasts with reserved 1/4 cup dressing and broil or barbecue, turning once and basting with dressing, until done (165°F). Let stand a few minutes. Meanwhile, toss greens with dressing and portion onto individual serving plates. Slice breasts, very thinly crosswise, and arrange on top of greens. Drizzle with additional dressing and serve immediately.
Makes about 1 cup dressing
Serves 4
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