This is a slightly different salad that bodes well with chicken. Try it and you will see what a great marriage it is. Try the chicken dish that is stuffed with vegetables on this site. In a word -YUM!
Dressing
- 5 tbsp. olive oil
- 3 tbsp. lemon juice
- 1 garlic clove, minced
- 1 tsp. dried dill
- 1/2 tsp. ground cumin
- 1 tsp. Dijon mustard
- pinch of salt and pepper
Whisk this together until well blended. Set in refrigerator until ready to use.
Rice
- 1 cup brown rice, long grain
- 2 cups water
Bring the rice and water to a boil and reduce heat to medium. Cover and let simmer until liquid has been absorbed (35-40 minutes). If you have a rice cooker, use it as it is less messy and will be timed perfectly. Remove from heat, keep it covered and let stand for 30 minute then fluff with a fork. Back to the salad. Add:
- 1 English cucumber, diced
- 1/2 cup sliced green olives
Transfer rice to a large bowl, add the cucumber, mixed spring greens and olives. Drizzle some of the dressing over the salad, toss to combine. Add additional dressing, as desired.
Spinach Salad With Mushrooms and Cranberries
Spinach is wonderful in so many ways and this is just another one. Make sure it is washed, dried and crisp when using in a salad.
Serves 6
- 2 tbsp fresh lemon juice
- 2 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1/2 cup extra virgin olive oil
- 1 6 ounce bag of fresh baby spinach
- 8 ounces button mushrooms, sliced
- 1/2 cup dried cranberries, chopped
- 1/2 cup roasted cashews
Whisk the lemon juice, balsamic vinegar and mustard together, gradually whisking in the olive oil.
In a bowl, combine the spinach which has been washed, spin dried and stems removed, with the other ingredients and lightly toss together.
Just before serving, add the dressing. I find that if you add just enough dressing to coat, it would be enough. Put the remaining dressing in a small dish with a spoon for guests to add more, if they wish.
So delightful and the cranberries add a touch of sweet/tang needed to bring this salad up a notch.
Twisted Potato Puree
Now that caught your interest, didn’t it? Sometimes, when preparing a big family dinner as in Easter, Christmas, Birthdays, etc. we end up making the same old mashed potatoes. This recipe is a step up and a litle taste tantalizer.
- 2 lbs. Yukon Gold potatoes
- 2 lbs. parsnips
- 2 tbsp. butter
- 3 tbsp. sour cream
- 1/4 cup extra virgin olive oil
- 2 whole black peppercorns
- 1 small bay leaf
- 1/2 inch cinnamon stick
- 1 small rosemary sprig
Bring to a simmer the olive oil, peppercorns, bay leaf, rosemary sprig, cinnamon stick in a saucepan over low heat. Remove from heat and let stand, covered until completely cool.
Peel both the potatoes and parsnips and chop into small cubes. Cook until tender. Drain and mash with a potato masher and move this to your electric mixer. With the infused oil, butter and sour cream, whip the potatoes and parsnips together until no lumps appear.
Put in a big bowl (family style) or plate, but top off with a smidgeon of freshly grated nutmeg.
Very tasty and a bit different.