June 10, 2010 at 2:03 pm (black pepper, dried thyme, extra virgin olive oil, French, frisee, goat cheese, plain breadcrumbs, Quick Dishes, red wine vinegar, Salad, salad greens, salt, stovetop, Summer)
Goat cheeses are ubiquitous in Provence and many are flavored with local herbs. Pan-grilling goat cheese and combining it with greens (especially frisée) is a French bistro favorite.
Serves 6.
4 oz fresh goat cheese log
1/2 C dry plain bread crumbs
Salt and freshly ground black pepper to taste
1/4 t dried thyme
6 C mixed greens, torn into bite-size pieces
Vinaigrette
1/4 C extra-virgin olive oil
2 to 3 T red wine vinegar
Salt and freshly ground pepper to taste
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Cut goat cheese log into 6 1/4″-thick slices. On a sheet of wax paper, mix bread crumbs, thyme, salt and pepper. Press both sides of each cheese patty into mixture. Set aside.
In large salad bowl, toss greens with vinaigrette. Divide the salad among 6 serving plates.
In medium skillet, heat oil over medium heat. Add cheese patties and cook just until cheese begins to melt and spread slightly, about 1 to 2 minutes on each side. Using a spatula, transfer one patty to each dressed salad. Serve immediately.
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October 9, 2009 at 2:35 pm (7 ingredients or less, avocado, cooked beef, fresh tomatoes, hard-cooked eggs, no-cook, Quick Dishes, red onion, Salad, salad greens, Summer, thousand island dressing)
Prep Time: 15 min
Total Time: 15 min
Makes: 4 servings
1 bag (10 oz.) mixed salad greens
1/2 lb. cooked roast beef, cut into strips
2 tomatoes, sliced
1 avocado, peeled, sliced
1/4 cup red onion rings
3 hard-cooked eggs, sliced
1/2 cup thousand island dressing
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Cover serving platter with salad greens. Arrange meat, tomatoes, avocado, onion and eggs over greens.
Serve with dressing.
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August 10, 2009 at 3:21 pm (bacon, canned cannellini beans, grainy mustard, marjoram, medium shrimp, olive oil, pepper, Quick Dishes, Salad, salad greens, salt, stovetop, white wine vinegar)
Prep: 20 minutes
Total: 20 minutes
Serves 4
4 ounces bacon
1 pound medium shrimp
Salt and pepper
1/2 teaspoon dried marjoram
3 tablespoons olive oil
1 1/2 tablespoons white-wine vinegar
1 teaspoon grainy mustard
2 cans (15 ounces each) cannellini beans, drained and rinsed
8 ounces salad greens
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1. Cut bacon into 1/2-inch pieces; peel and de-vein shrimp. Cook bacon in a large skillet over medium-high heat until golden. Add shrimp, and season with salt and pepper; cook until opaque, 5 minutes. Transfer to a serving bowl.
2. In a small bowl, whisk together marjoram, oil, vinegar, and mustard; season with salt and pepper.
3. Add cannellini beans and salad greens to shrimp; toss with vinaigrette, as desired.
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July 31, 2009 at 10:02 am (Autumn, black pepper, dried cranberries, european-style salad mix (mescalun), feta, granulated sugar, no-cook, olive oil, orange juice, oranges, pears, pecans, Quick Dishes, Salad, salad greens, salt, sliced roasted chicken, walnuts, white wine vinegar, Winter)
Makes: 4 servings
Total Time: 15 min
6 cups spring mix salad greens
1 medium pear, sliced
1 1/2 cups cooked chicken strips
1/4 cup crumbled feta cheese
1/4 cup dried cranberries
1/4 cup chopped walnuts or pecans
1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons white wine vinegar
1 1/2 teaspoons sugar
1/2 teaspoon grated orange peel
1/8 teaspoon salt
Dash of black pepper
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On four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts.
In a small bowl, whisk together remaining ingredients; drizzle over salads. Serve immediately.
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July 17, 2009 at 3:07 pm (7 ingredients or less, balsamic vinaigrette dressing, boneless beef sirloin steak, european-style salad mix (mescalun), fresh tomatoes, grill, Quick Dishes, red onion, Salad, salad greens, Summer, yellow bell pepper)
Prep Time: 15 min
Total Time: 25 min
Makes: 4 servings
1/2 cup balsamic vinaigrette dressing, divided
1 boneless beef sirloin steak (3/4 lb.), 1/2 to 3/4 inch thick
2 large yellow peppers, cut lengthwise in half
8 cups spring greens or torn mixed salad greens
2 large tomatoes, cut into wedges
1/2 cup thinly sliced red onions
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Preheat grill to medium-high heat. Reserve 1/3 cup of the dressing. Brush remaining dressing lightly onto one side of the steak and onto cut sides of peppers.
Place steak and peppers on grill, dressing-sides down. Grill steak 5 min. on each side or until medium doneness (160°F) and grill peppers 10 min. (Peppers do not need turning.) Meanwhile, cover four serving plates with greens; top with tomatoes and onions.
Cut steak across the grain into thin slices; cut peppers into strips. Arrange steak and peppers over salads. Drizzle with the reserved 1/3 cup dressing.
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June 2, 2009 at 3:11 pm (Aldi ingredients, canned kidney beans, chili powder, flour tortillas, fresh tomatoes, ground beef, Main Dish, oven, Quick Dishes, ranch dressing, salad greens, salsa, sharp cheddar cheese, stovetop, Summer)
Prep Time:20 min
Total Time:20 min
Makes:4 servings
4 flour tortillas (8 inch)
3/4 lb. extra lean ground beef
1 Tbsp. chili powder
1 cup canned kidney beans, rinsed, well drained
1/2 cup thick ‘n chunky salsa
4 cups torn mixed salad greens
1/2 cup sharp cheddar cheese
1 large tomato, chopped
2 Tbsp. ranch dressing
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Heat oven to 425°F. Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Top each ball with 1 tortilla; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
Meanwhile, brown meat with chili powder in large nonstick skillet. Stir in beans and salsa; cook until heated through, stirring occasionally.
Fill tortilla shells with salad greens, meat mixture, cheese and tomatoes. Drizzle with dressing.
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January 17, 2009 at 2:01 pm (7 ingredients or less, blue cheese, blue cheese dressing, cracked pepper, cubed cooked chicken, green bell pepper, no-cook, pears, Salad, salad greens, yellow bell pepper)
Chicken Pear Salad with Blue Cheese
Prep Time: 10 minutes
Servings: 4
6 cups salad greens
1 1/4 cups cooked chicken or smoked turkey strips
1 yellow or green bell pepper, cut into strips
2 small ripe pears, peeled and sliced
1/2 cup blue cheese salad dressing
Cracked black pepper
Crumbled blue cheese (optional)
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1. In a large bowl, toss greens, chicken and pepper strips. Arrange on 4 dinner plates.
2. Arrange pears on top. Drizzle with dressing; sprinkle with black pepper and cheese, if desired.
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