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home : news : news April 29, 2016

7/25/2013 1:22:00 PM
Cool and refreshing salads

In an age of both fitness and good food, salads are a favorite American food and in important part of today’s lifestyle. They can be the center of attention, a delicious accompaniment, light or hearty, sweet or spicy. Take advantage of fresh veggies and fruit available and the great taste of dressings. So it’s a variety of salads today and probably next week as well.

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TORTELLINI SALAD
1-19 oz. pkg. frozen cheese tortellini, cooked according to pkg. directions, drained and rinsed in cold water
1-1/2 c. each, julienned zucchini and yellow summer squash
1 c. sliced fresh mushrooms
1 T. each, olive oil and minced garlic
3/4 t. Italian seasoning
1/4 t. pepper
1 c. julienned sweet red pepper
1/2 c. thinly sliced red onion, rings cut in half
1 c. balsamic vinaigrette While tortellini is cooking, saute next three ingredients in oil until crisp tender (don’t overcook).

Stir in garlic, Italian seasoning and pepper. Cook one minute longer or until garlic is tender. Put tortellini in large bowl; add squash mixture, red pepper and onion. Drizzle with vinaigrette; toss to coat. Serve immediately or refrigerate for one hour. Serve with a slotted spoon. Makes seven servings.

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TURKEY GREEK SALAD
Dressing:
1/3 c. each, olive oil and red wine vinegar
1 T. Dijon-style mustard
2 T. chopped fresh parsley
1/2 t. dried oregano leaves
1/4 t. each, salt and pepper

Salad:
3 c. each, torn iceberg and romaine lettuce
1/2 small red onion, sliced, separated into rings (if the onion is large, slice and cut rings in fourths)
1 medium cucumber, peeled and sliced - 1/4 inch 2 medium tomatoes, each cut in six-eight wedges
1 small sweet red pepper, julienned
3/4 lb. deli turkey, sliced
1/4 inch thick, diced
1/2 c. kalamate olives or small black olives, drained
1/3 c. crumbled feta cheese

In a small bowl, whisk together first seven ingredients, set aside. Put lettuces in large serving bowl. Add next seven ingredients; toss lightly; refrigerate one hour. When ready to serve, drizzle dressing over salad and mix lightly. Makes six to eight servings. Note: This salad may also be served as a light main dish. You might want to add a little more turkey. Serve with dinner rolls, French garlic bread, bread sticks or popovers for a delicious meal.

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POPCORN CHICKEN SALAD
2 c. frozen popcorn chicken, baked according to pkg. directions, cooled
Dressing:
1//4 c. mayo
3 T. honey
1 T. + 2 t. white vinegar
1 T. Dijon-style mustard
1/4 t. sesame oil or olive oil

Salad:
4 c. torn leaf lettuce
1 c. fresh snow peas or pea pods
1 c. canned bean sprouts, drained
1 c. mandarin oranges, drained
1 c. chow mein noodles

While chicken is baking, whisk together dressing ingredients until smooth. Divide lettuce between four plates; top each with peas, sprouts, oranges, chicken and noodles. Drizzle with dressing. Serve immediately. Makes four servings. Note: You can make the dressing and salad (minus the chicken and noodles) separately, ahead of time; refrigerate. When it’s time to serve, add the chicken and noodles; drizzle dressing over each salad and you’re set. Thought for the Day: Some people are so special that once they enter your life, it becomes richer and fuller and more wonderful than you ever thought it would be..... Anonymous. Happy Birthday Bud!





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