Thanks to Nancy Reno for sharing this one. Many variations on this one. You can skip the olives or the tomatoes - and it's still delicious.
1 can pitted black olives (sliced)
1 cup Grape tomatoes (cut in half)
1 can white shoe-peg corn (drained)
1 can black beans (drained and rinsed)
4 green onions (sliced)
1 pkg feta cheese (can be reduced fat)
Mix a sauce with: 1/3 cup olive oil, 1/3 cup sugar, 1/3 cup apple cider vinegar.
Combine sauce with other ingredients and refrigerate.
Serve with tortilla chips or fritos.
Monday, June 15, 2009
Sunday, June 14, 2009
Carolyn's Spinach Salad with Apples and Gorganzola
SPINACH SALAD WITH APPLES AND GORGONZOLA CHEESE
2 bags baby spinach
1 Golden Delicious or Granny Smith apple
½ red onion
½ c. firmly packed dark brown sugar
1 c. chopped pecans
½ c. olive oil
½ c. white vinegar
2 T. sugar
6 oz. Gorgonzola cheese, divided
Wash the spinach and place in a large bowl. Core the apple and thinly slice it. Then cut slices in half. Add to the spinach. Thinly slice the onion and cut the slices in half. Add to the spinach.
In a small skillet carefully melt the brown sugar over medium heat. Add the pecans and stir to coat them with the liquefied sugar. Remove the pecans from the heat and let cool.
In a small bowl or salad dressing jar, mix the olive oil, vinegar, and sugar, shaking or whisking well to combine all ingredients to make a dressing. Add 2 ounces of the Gorgonzola cheese to the dressing.
When ready to serve add the pecans to the spinach, along with the remaining Gorgonzola cheese. Top with the dressing and toss to coat well.
2 bags baby spinach
1 Golden Delicious or Granny Smith apple
½ red onion
½ c. firmly packed dark brown sugar
1 c. chopped pecans
½ c. olive oil
½ c. white vinegar
2 T. sugar
6 oz. Gorgonzola cheese, divided
Wash the spinach and place in a large bowl. Core the apple and thinly slice it. Then cut slices in half. Add to the spinach. Thinly slice the onion and cut the slices in half. Add to the spinach.
In a small skillet carefully melt the brown sugar over medium heat. Add the pecans and stir to coat them with the liquefied sugar. Remove the pecans from the heat and let cool.
In a small bowl or salad dressing jar, mix the olive oil, vinegar, and sugar, shaking or whisking well to combine all ingredients to make a dressing. Add 2 ounces of the Gorgonzola cheese to the dressing.
When ready to serve add the pecans to the spinach, along with the remaining Gorgonzola cheese. Top with the dressing and toss to coat well.
Thursday, June 4, 2009
Carolyn's Grilled Salmon with Balsamic Butter
GRILLED SALMON WITH BALSAMIC BUTTER
½ c. balsamic vinegar
1 T. honey
1 T. butter
1 ½ T. extra-virgin olive oil
Salt and pepper
4- 6oz. salmon fillets
Preheat grill to medium high. In a small saucepan, bring the vinegar and honey to a boil, whisking occasionally and cook until reduced by half, about 3 minutes. Remove from the heat, whisk in the butter and season with salt and pepper; cover to keep warm.
Rub olive oil on the salmon and season with salt and pepper. Place the salmon on the grill, cover and cook, turning once for 10 minutes. Transfer to a platter and drizzle with the balsamic butter.
½ c. balsamic vinegar
1 T. honey
1 T. butter
1 ½ T. extra-virgin olive oil
Salt and pepper
4- 6oz. salmon fillets
Preheat grill to medium high. In a small saucepan, bring the vinegar and honey to a boil, whisking occasionally and cook until reduced by half, about 3 minutes. Remove from the heat, whisk in the butter and season with salt and pepper; cover to keep warm.
Rub olive oil on the salmon and season with salt and pepper. Place the salmon on the grill, cover and cook, turning once for 10 minutes. Transfer to a platter and drizzle with the balsamic butter.
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