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20Mar/12Off

Butter Lettuce and Avocado Salad

1 Cup of sliced red onion (slice very thin)
2 Tbsp olive oil
1 Tbsp fresh lime juice
1 Pinch of salt
1 Pinch of black pepper
3 Cups of butter lettuce
1 Avocado sliced

Mix the red onion, salt, pepper, olive oil and lime juice in a bowl and let sit for 10-15 minutes. Add Lettuce and avocado and toss gently so the dressing is evenly distributed.

Butter Lettuce and Avocado Salad

Butter Lettuce and Avocado Salad

19May/100

Papaya-Avocado Salad with Papaya Seed Dressing

This recipe is adapted from an recipe originally seen in "Big Small Plate" by Cindy Pawlcyn with Pablo and Erasto Jacinto

1 Pound Mexican papaya
3 Tbsp fresh lime juice
3 Tbsp Rice vinegar
1 Tsp sweet paprika
1/4 Tsp salt
1/4 Tsp toasted ground cumin seeds
2/3 Cup olive oil
1 Tsp freshly ground pepper
2 Cups of spinach
2 Avocados, pits removed and skin removed, sliced
2 Tbsp toasted pecans, coarsely chopped

Cut the papaya in half, lengthwise. Remove seeds, reserving 2 Tbsp for dressing. Cut the papaya halves into quarters. Now, carefully, hold fruit firmly to a cutting board and run a thin knife between the fruit and skin to separate. As always, take care to NOT cut towards yourself. Now cut the fruit on the short side and create 1/2 in thick slices and refrigerate.

Place the papaya seeds, lime juice, rice vinegar, honey, paprika, salt and cumin in a blender. Blend and slowly add the olive oil, until smooth.

Either using one large serving dish or individual salad plates, and lay a bed of spinach as a base on the plate or plates. Dress the greens with a few Tsp of the dressing. Build the salad by alternating slices of papaya and avocado across the greens. When complete sprinkle the salad with some toasted nuts, drizzle with some additional dressing and freshly ground black pepper. Place remaining dressing on the table for service.

26Feb/100

Spinach Salad with Chicken and Wild Rice

2 Pouches of Uncle Ben's* brown and wild rice
1 Cup halved cashews
3 Cups shredded or diced chicken
1 1/2 Cups fresh spinach
1/4 Cup chopped green onions
1 Red bell pepper diced

Dressing:
1 Tsp crushed garlic
1/2 Cup rice vinegar
1 Tsp Dijon
1/2 Cup veg oil
1 1/2 Tbsp sesame oil
3 Tbsp soy sauce
1/2 Tsp crushed red pepper

*Dressing recipe makes more than enough dressing, so don't use it all, you can save it for something else.

Remove skin and fat from bone-in chicken breast and place in a medium sauce pan; fill pan with water until breast is completely covered. Bring water to a boil and lower heat to medium temperature (maintain boil) - boil the chicken for about 20-25 minutes for a medium sized breast. Once chicken is done, remove from water and set on cutting board to cool. Once slightly cooled, use a fork to shred the chicken and set aside.

For rice, follow directions on the bag using a saucepan: cut slit in top of the bag and stand upright in boiling water for 90 seconds. Remove bag from water and set aside.

In a separate bowl add all ingredients and toss together.

*Near East Wild Rice or home made also work great.

Spinach Salad with Chicken and Wild Rice

Spinach Salad with Chicken and Wild Rice

   
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