salad dressing
This fajita salad is absolutely delicious. We just loved the marinade/dressing that goes with this dish.
I made this dish when we were on a trip in the motorhome and for an appitizer I made a fresh and bright guacamole that I will share with you tomorrow.
INGREDIENTS
Marinade/Dressing
3 Tablespoons olive oil
1/3 cup freshly squeezed lime juice
2 Tablespoons cilantro-chopped
2 garlic cloves-crushed
1 teaspoon brown sugar
3/4 teaspoons red pepper flakes
1/2 teaspoon ground cumin
Pinch of salt
SALAD
4 boneless skinless chicken thighs or breasts. I used thin cut breast.
1/2 yellow bell pepper-sliced
1/2 red bell pepper-sliced
1/2 onion-sliced
5 cups romaine lettuce-chopped
Avacado-sliced (optional)
DIRECTIONS
Whisk marinade ingredients together until combined. Pour 1/2 of the marinade into a small container to use as the dressing. Pour the second half into a ziplock bag and add your chicken. Let marinate in the fridge for an our or so. You can cook the chicken in a skillet but we grilled the chicken. Since I used thin sliced chicken breast the chicken grilled quickly.
In a bowl add your salad ingredients and top with sliced cooked chicken. Drizzle with the reserved dressing and serve.
Enjoy!
Anne
While in North Conway we came across the North Conway Olive Oil Company so I knew I needed to stop in. I’m so glad I did as one of the workers was kind enough to give us a taste of anything we wanted and also shared his favorite salad dressing combination. This salad dressing is now my favorite dressing! It’s so simple and absolutely delicious. I have used it on salad greens and also on a Greek salad that you will see tomorrow.
Simply make a 50/50 mix of the garlic infused olive and and Sicilian lemon white balsamic vinegar and mix well. That’s it! So simple!
Enjoy!
I mentioned in yesterday’s post that I made a simple salad dressing and salad for our New Years Eve dinner this is it! This is the salad dressing that is commonly served at your Japanese steakhouse or your local Asian Restaurant. It’s sweet and a touch sour and packed with vegetables. This would be a great way to get some extra veggies into you as it’s all very finely processed so no one is any wiser that all those carrots and celery are in there! I served this over a super simple salad of crisp iceberg lettuce and off the vine diced tomato’s.
This comes together really easy and can be made a day ahead as I did. I actually did much of the work for this dinner the day before. We were spending some time with friends so it worked out great. This recipe makes a lot, next time I will cut it in half.
NOTE- I’m going to be taking a small amount of time off to do some work on the backside of the blog. I need to update a few recipes that I have not had time to do, it should not take me too long and I’ll be back with some more family favorite recipes!
INGREDIENTS
1 cup diced vidallia onion
6 Tablespoons grated fresh ginger
1/4 cup celery, chopped
1/2 cup chopped carrots
1 teaspoon fresh chopped garlic
2/3 cup rice vinegar
1/4 water
2 Tablespoons ketchup
2 1/2 Tablespoons lite soy sauce
1/4 cup agave nectar
1 1/2 Tablespoons fresh squeezed lemon juice
Pinch of salt
Pinch of pepper
1 cup peanut oil
DIRECTIONS
In a food processor place the onions, ginger, celery, carrots and garlic and process until the vegetables are fine and grainy.
Add the vinegar, water, ketchup, soy sauce, agave, lemon juice, salt and pepper and pulse a few more times.
With the food processor running add the oil in a steady stream. When you are finished putting in the oil stop the processor. The mixture should be loose.
Serve over salad and store in the fridge.
Enjoy!
Remember I told you about our Harvest Dinner at Plymouth Plantation? Well this is the salad dressing recipe that the head chef was kind enough to send me. It’s sweet and tangy all at the same time. Salty from the capers and sweet from the dried currants. Be sure to mix well so the sugar dissolves. I made a simple salad just like we had a the harvest dinner. Romaine lettuce, cucumber and sliced hard boiled eggs.
INGREDIENTS
1/4 cup apple cider vinegar
1/4 teaspoon of salt
1/3 cup olive oil
1/4 cup sugar
1/2 cup dried currants
1/4 cup non pareil capers
DIRECTIONS
Mix all ingredients together and serve over salad.
store any leftovers in an air tight container in the fridge.
Enjoy!
Spring is finally here and we are starting to get some beautiful weather in New Hampshire. My windows are open, the birds are chirping and all of those wonderful garden vegetables are going to need a nice light vinaigrette to dress them! As you may know, I try to make my own dressing anytime I can and this one is no exception. It’s easy to make, light and full of lemon flavor. Welcome Spring!
INGREDIENTS
2 Tablespoons red wine vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon dried oregano
Pinch of salt
1/3 cup garlic infused oil
1 lemon, juiced
DIRECTIONS
Whisk all the ingredients together. Store in the fridge until ready to use. Shake or whisk again before serving.
Enjoy!
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