by free recipes on 20/06/2010
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Warm Spinach and Basil Salad
Ingredients:
6 cups spinach leaves
2 cups fresh basil
1/2 cup olive oil
2 cloves of garlic, minced
1/2 cup pine nuts
4 ounces prosciutto, chopped
Salt and pepper to taste
3/4 cup grated Parmesan cheese
Directions:
Combine the spinach and basil in a large salad bowl.
Heat the olive oil in a skillet over medium heat. Add the garlic and pine nuts; mix well.
Saute until the pine nuts are brown. Add the prosciutto; mix well.
Cook just until heated through, stirring constantly. Pour over the spinach mixture, tossing to coat. Season with the salt and pepper; sprinkle with the Parmesan cheese.
Serves: 6
by free recipes on 02/06/2010
Greek Village Salad
Ingredients:
3 tomatoes, cut into wedges
1 cucumber, sliced
1 red onion, sliced into rings
2 green peppers, cut into rings
6 Tablespoons olive oil
2 Tablespoons wine vinegar
Salt and pepper
1/3 pound feta cheese, crumbled or sliced
2 dozen ripe olives
Dried oregano, crumbled
Directions:
Place tomatoes, cucumber, onion, and pepper in large salad bowl. In a small bottle or jar, shake together oil, vinegar, salt and pepper. Pour over salad. Arrange sliced feta cheese and olives on top of salad. Sprinkle with oregano.
Hint: Serve with thick slices of Greek or Italian bread.
Servings: 2 – 4
Healthy Meals
by free recipes on 09/04/2010
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Ingredients:
1 cup no-fat/low-fat vanilla yogurt
1/4 cup honey – any kind will do
1 to 2 tablespoons milk (as needed to thin dressing) cinnamon and nutmeg to taste
4 cups of Berries -Strawberries, blueberries, raspberries, etc.
fresh peppermint leaves, whole or finely cut
Directions:
Wash, stem and sort berries. In a small bowl combine yogurt and honey and whisk together. Add cinnamon and nutmeg and whisk until well incorporated. Add milk until you reach your desired consistency. Place berries in serving bowls and drizzle the yogurt dressing over the top. Garnish with mint and serve immediately.
Categories: Salads, Fruit
by free recipes on 28/03/2010
Ingredients:
3 Potatoes,Idaho,medium-size
Water
1 1/3 ts Salt
2 tb Salad oil
1/2 c Onion,chopped
1 ts Mustard,prepard
1/4 ts Celery seed
2 tb Cider vinegar
1/2 c Green pepper,diced
1/4 c Carrot,shredded
Directions:
Put potatoes in a large saucepan with 1 inch cold water and
1 teaspoon salt; bring to a boil. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool.
Peel potatoes and slice 1/4-inch thick; set aside. Heat oil in a medium-size skillet; saute onion until soft. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt.
Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.
Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well. Spoon half the mixture into a shallow 8×8-inch baking dish; sprinkle with 1/2 cup cheese. Cover with remaining potato mixture and cheese. Bake, uncovered, in preheated 350 degree oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.
Yield: 4 Servings
Category: Salads, Potatoes
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