Cucumber Salad -
Yields: 8 servings
A cool delicious cucumber salad marinated with a sweet vinegar mixture and flavored with dill.
INGREDIENTS:
3 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste
DIRECTIONS:
1. Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.
Sunday, April 6, 2008
Classic Greek Salad
Classic Greek Salad -
Prep Time: 20 Minutes
Ready In: 20 Minutes
Yields: 8 servings
Capture the robust and sunny flavors of the Mediterranean in this traditional salad dressing made easy with McCormick Gourmet Collection Greek Seasoning - a traditional blend of onion, garlic, oregano, lemon, and even a hint of mint.
INGREDIENTS:
2 tablespoons McCormick Gourmet Collection Greek Seasoning
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/2 cup olive oil
1/4 cup crumbled feta cheese
1 head romaine lettuce (or 8 cups mixed salad greens)
1 medium cucumber, peeled, halved, seeded and sliced
1/2 cup kalamata or black pitted olives, sliced
1 cup cherry tomatoes, cut in half
1/2 medium red onion, cut into rings
DIRECTIONS:
1. Blend together Greek seasoning, lemon juice, vinegar and oil in a small bowl. Gently stir in cheese. Refrigerate 15 minutes or longer.
2. Meanwhile, wash, dry and tear lettuce or salad greens into bite-size pieces. Place lettuce and vegetables in a large bowl. Just before serving, stir dressing; pour over salad. Toss to coat. Garnish with onion slices and extra feta cheese, if desired.
Prep Time: 20 Minutes
Ready In: 20 Minutes
Yields: 8 servings
Capture the robust and sunny flavors of the Mediterranean in this traditional salad dressing made easy with McCormick Gourmet Collection Greek Seasoning - a traditional blend of onion, garlic, oregano, lemon, and even a hint of mint.
INGREDIENTS:
2 tablespoons McCormick Gourmet Collection Greek Seasoning
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/2 cup olive oil
1/4 cup crumbled feta cheese
1 head romaine lettuce (or 8 cups mixed salad greens)
1 medium cucumber, peeled, halved, seeded and sliced
1/2 cup kalamata or black pitted olives, sliced
1 cup cherry tomatoes, cut in half
1/2 medium red onion, cut into rings
DIRECTIONS:
1. Blend together Greek seasoning, lemon juice, vinegar and oil in a small bowl. Gently stir in cheese. Refrigerate 15 minutes or longer.
2. Meanwhile, wash, dry and tear lettuce or salad greens into bite-size pieces. Place lettuce and vegetables in a large bowl. Just before serving, stir dressing; pour over salad. Toss to coat. Garnish with onion slices and extra feta cheese, if desired.
Italian Pasta Salad
Italian Pasta Salad -
Prep Time: 20 Minutes
Ready In: 2 Hours 20 Minutes
Yields: 8 servings
Rotini pasta tossed with broccoli florets, red bell pepper, ripe olives and the fine taste of Tuscany with Newman's Own Salad Dressing set a bright tone for lunch or dinner.
INGREDIENTS:
3 cups rotini pasta, cooked and drained
2 cups broccoli florets
1/2 cup Grated Parmesan Cheese
1/2 cup chopped red pepper
1 tomatoes cut into wedges
1 carrot thinly sliced
1/2 cup sliced red onion
1/2 cup pitted ripe olives
1 8oz. bottle Newman's Own Olive Oil & Vinegar Salad Dressing or Italian Salad Dressing
DIRECTIONS:
1. Toss all ingredients except dressing in large bowl. Add dressing; mix lightly.
2. Refrigerate several hours or overnight.
Prep Time: 20 Minutes
Ready In: 2 Hours 20 Minutes
Yields: 8 servings
Rotini pasta tossed with broccoli florets, red bell pepper, ripe olives and the fine taste of Tuscany with Newman's Own Salad Dressing set a bright tone for lunch or dinner.
INGREDIENTS:
3 cups rotini pasta, cooked and drained
2 cups broccoli florets
1/2 cup Grated Parmesan Cheese
1/2 cup chopped red pepper
1 tomatoes cut into wedges
1 carrot thinly sliced
1/2 cup sliced red onion
1/2 cup pitted ripe olives
1 8oz. bottle Newman's Own Olive Oil & Vinegar Salad Dressing or Italian Salad Dressing
DIRECTIONS:
1. Toss all ingredients except dressing in large bowl. Add dressing; mix lightly.
2. Refrigerate several hours or overnight.
Lime Grilled Chicken Caesar Salad
Lime Grilled Chicken Caesar Salad -
Prep Time: 45 Minutes
Ready In: 1 Hour 15 Minutes
Yields: 5 servings
Marinated chicken grilled, then sliced and served on your favorite salad greens with a topping of parmesan cheese and croutons with creamy Caesar salad dressing.
INGREDIENTS:
4 skinless, boneless chicken breast halves
1/2 cup mesquite-lime marinade
1/2 head lettuce, torn into small pieces
1 large tomato, cut into wedges
1/2 sweet onion, sliced
1 green bell pepper, seeded and thinly sliced
2 tablespoons grated Parmesan cheese
1 cup large cheese and garlic croutons
1/2 cup creamy Caesar-style salad dressing
DIRECTIONS:
1. In a shallow baking pan, arrange chicken and pour mesquite-lime marinade over all. Cover and place in the refrigerator to marinate for 1/2 hour before grilling.
2. Preheat a charcoal or gas grill to medium high heat.
3. Grill chicken breasts for approximately 15 minutes on each side, or until meat is cooked through and is no longer pink inside. Remove from heat, cool and slice into strips.
4. In a large bowl, toss together the lettuce, tomato, onion, pepper, cheese, croutons, dressing and chicken until evenly coated. Serve immediately.
Prep Time: 45 Minutes
Ready In: 1 Hour 15 Minutes
Yields: 5 servings
Marinated chicken grilled, then sliced and served on your favorite salad greens with a topping of parmesan cheese and croutons with creamy Caesar salad dressing.
INGREDIENTS:
4 skinless, boneless chicken breast halves
1/2 cup mesquite-lime marinade
1/2 head lettuce, torn into small pieces
1 large tomato, cut into wedges
1/2 sweet onion, sliced
1 green bell pepper, seeded and thinly sliced
2 tablespoons grated Parmesan cheese
1 cup large cheese and garlic croutons
1/2 cup creamy Caesar-style salad dressing
DIRECTIONS:
1. In a shallow baking pan, arrange chicken and pour mesquite-lime marinade over all. Cover and place in the refrigerator to marinate for 1/2 hour before grilling.
2. Preheat a charcoal or gas grill to medium high heat.
3. Grill chicken breasts for approximately 15 minutes on each side, or until meat is cooked through and is no longer pink inside. Remove from heat, cool and slice into strips.
4. In a large bowl, toss together the lettuce, tomato, onion, pepper, cheese, croutons, dressing and chicken until evenly coated. Serve immediately.
Saturday, April 5, 2008
17 Weeks
This is day number 119 and I'm 17 weeks pregnant!
I have 161 days or 23 weeks left, and I'm 42.5% of the way there.
The baby is approximately 4.8 inches long and weighs about 3.5 ounces. Since the baby's hearing has become more finely tuned, he or she may respond to loud noises and I may feel movement at the sound of large trucks passing or a slamming door. Epidermal (skin) and fatty tissue are developing all over the baby's body to protect it after it is born.
I have 161 days or 23 weeks left, and I'm 42.5% of the way there.
The baby is approximately 4.8 inches long and weighs about 3.5 ounces. Since the baby's hearing has become more finely tuned, he or she may respond to loud noises and I may feel movement at the sound of large trucks passing or a slamming door. Epidermal (skin) and fatty tissue are developing all over the baby's body to protect it after it is born.
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