July 9, 2014
Fruity Rice Salad
Florence
Course Rice
Cuisine American
- 1 cup uncooked long grain white rice
- 2 kiwi peeled and sliced into thin crescents
- 1 green delicious or Granny Smith apple cored and diced
- 1/2 cup chopped celery
- 1/2 cup shelled roasted pistachio kernels
- 1/4 cup chopped green onions
- 3 tsp chopped fresh parsley
- 3 tsp white wine vinegar
- 1 tsp extra-virgin olive oil
Cook rice according to package directions.
Cool rice.
Mix cooled with the kiwi, apple, celery, pistachio, onions, and parsley; toss together gently.
In another bowl, whisk together the white wine vinegar and olive oil.
Drizzle over salad.
Cover and chill for 1 hour.
Remove from refrigerator and toss.
Server & Enjoy !
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July 3, 2014
Sweet N Crunchy Rice Salad
Florence
Course Main
Cuisine American
- 3 cups cooked brown rice
- 3/4 cup dried cranberries
- 1 mango diced
- 1/2 cup raspberry vinaigrette
- 1/4 cup chopped fresh parsley
- 1 cup chopped pecans lightly toasted
In a large bowl mix rice, cranberries, mango, vinaigrette, and parsley.
Chill.
When ready to serve, toast pecans over low heat until slightly warm.
Sprinkle over rice dish.
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June 23, 2014
Tangy Dressed Tuna Rice Salad
Florence
Course Salad
Cuisine American
- 1 Tablespoon extra-virgin olive oil
- 2 teaspoon fresh squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cups cooked brown rice cooled
- 2 celery stalks chopped fine
- 2 green onions chopped
- 2 fresh Roma tomatoes diced
- 2 cans 5 oz ea white tuna packed in water, drained well
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June 17, 2014
Citrus Wild Brown Rice Salad
Florence
Course Salad
Cuisine American
- 1 Tbsp olive oil
- 1/2 Tbsp white rice vinegar
- 1/2 Tbsp real orange juice
- 1 tsp soy sauce
- salt and black pepper to taste
- 1/2 cup cooked brown rice chilled
- 1/2 cup cooked wild rice chilled
- 2 green onions chopped
- 1 celery stalk chopped fine
- 1/2 red bell pepper chopped fine
- 1 orange segments removed and cut in half (or use mandarin oranges)
- 2 Tbsp golden raisins
- 2 Tbsp chopped almonds toasted
- mixed greens for serving optional
In bowl, whisk together olive oil, vinegar, orange juice, soy, salt and pepper to taste.
Add all remaining ingredients and toss to coat evenly with dressing.
Server over mixed greens.
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June 9, 2014
Pineapple Jicama Slushie
Florence
Course Drinks
Cuisine Mexican
- 1 can pineapple chunks in natural juices - undrained
- 1/2 cup jicama peeled and diced
- 2 cups fresh orange juice
- 4 ice cubes
Put pineapple with juice, jicama, orange juice, and ice in a food processor and puree until smooth.
Pour into glasses and serve.
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June 7, 2014
Black Bean And Corn Quinoa Toss
Florence
Course Salad
Cuisine Mexican
- 2 -15 oz cans black beans rinsed and drained well
- 4 cups fresh or frozen corn kernels
- 1 pint grape or cherry tomatoes quartered
- 2 cups cooked quinoa
- 1 small red onion finely diced
- 1/2 cup chopped fresh cilantro
- 1 ripe avocado pitted, peeled, and diced
- 1 Tbsp olive oil
- 2 lemons juiced
- sea salt to taste
In glass bowl mix together black beans, corn, tomatoes, quinoa, onion cilantro and avocado.
Whisk together olive oil and lemon juice.
Add to the salad bowl and toss to coat well.
Sprinkle with salt.
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May 31, 2014
Thai Broccoli Chicken Salad
Florence
Course Salad
Cuisine Asian
- 2 Tbsp natural peanut butter
- 2 tsp soy sauce
- 1 Tbsp lemon juice
- 2 Tbsp water
- 2 cups fresh broccoli florets cut small
- 1 cup frozen sweet peas thawed
- 1/4 cup diced green onion
- 2 cups cooked shredded chicken
- 1 cup mandarin oranges
- finely shredded cabbage for serving optional
In large mixing bowl, add the peanut butter, soy sauce, lemon juice and water.
Whisk until all ingredients are smooth. Add a small amount of water if needed
Add to broccoli, sweet peas, onions, mandarin oranges, and chicken and toss.
Serve immediately.
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May 28, 2014
Black Eyed Pea And Corn Salad
Florence
Course Salad
Cuisine American
- 2 - 15 oz cans black eyed peas
- 1 - 15 oz corn
- 1 Tbsp olive oil
- 2 Tbsp lemon juice
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
- 8 oz cooked brown rice chilled
- 2 stalks celery diced fine
- 2 green onions diced fine
- 1 small red bell pepper diced fine
Drain black eyed peas and the corn through a colander; set aside.
In mixing bowl, whisk together the olive oil, lemon juice, fresh parsley, salt and pepper, until completely combined.
Add the brown rice, celery, onion, and bell pepper to the bowl with the dressing.
Toss to mix all ingredients.
Add the black eyed peas and corn.
Toss to mix all ingredients.
Serve chilled.
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May 27, 2014
White Tuna Artichoke Salad
Florence
- 1 - 12 oz can white tuna in water drained
- 1 - 6 oz jar artichoke hearts coarse chopped
- 1/2 cup chopped ripe olives
- 1/3 cup mayonnaise
- 2 tsp lemon juice
- 1/2 tsp dried oregano flakes
- mixed salad greens for serving
In bowl, toss together all the ingredients.
Refrigerate for 30 minutes
Serve over mixed salad greens.
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May 26, 2014
No Guilt Ranch Style Dip
Florence
- 1/2 cup buttermilk
- 1/3 cup olive oil mayonnaise
- 2 Tbsp minced fresh dill
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp honey
- 1/2 tsp garlic powder
- 1/8 tsp kosher salt
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May 22, 2014
Cannellini Greek Salad
Florence
Course Salad
Cuisine Greek
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1/2 tsp dried oregano flakes
- 1/4 tsp black pepper
- 1/8 tsp kosher salt
- 1 -15 oz can cannellini drained then rinsed
- 1 Roma tomato diced
- 1/4 cup diced sweet onion
- 1/4 cup diced green pepper
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped kalamata olives
- mixed greens for serving optional
In mixing bowl, whisk together vinegar, oil, oregano, pepper and salt until frothy.
Add in cannellini, tomatoes, onion, green pepper, feta, and olives, toss gently to coat all ingredients with dressing.
Serve over a bed of mixed greens.
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May 21, 2014
Chicken Artichoke Salad
Florence
Course Salad
Cuisine American
- 2 tsp lemon
- 1/2 tsp coarse brown or Dijon mustard
- 1/2 tsp finely chopped dill
- 1 1/2 Tbsp olive oil
- salt and pepper
- 3 cups mixed greens
- 3/4 cup chopped artichoke hearts jarred
- 1 cup chopped cooked chicken
- 1 cucumber diced
- 1 carrot diced
- 1 green onion chopped
- 1 Roma tomato diced
Whisk together lemon, mustard, dill and olive oil, salt and pepper to taste, until frothy.
Add the remaining ingredients to the bowl and toss gently to combine.
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