Category Archives: Salads

Chicken Salad Stuffed Avocados

From Natalie:

I had been trying for months to get my God mother and a few cousins to my home for lunch.  It seemed, with crazy schedules, it was taking forever to make it happen.  We picked a date and made it work!  We had a wonderful afternoon.  I served this dish for lunch. I had seen a similar dish at a restaurant I had eaten at recently.  I made a few changes and liked this version better.  The girls loved it too!

Ingredients:

  • 1 whole chicken
  • 1 cup mayonnaise
  • 1 granny smith apple
  • 4 oz. chopped walnuts
  • 1 whole avocado per guest
  • mixed greens
  • grape tomatoes
  • balsamic vinegar
  • olive oil
  • crazy salt
  • ground black pepper
  • garlic powder

(My husband, Bill, cooked the chicken for me on the rotisserie on the grill, seasoned with crazy salt, ground black pepper and garlic powder.  It was cooked perfectly!)

Cut off all of the meat from the chicken, dark and white, into cubes.  Add the mayonnaise (I used 1/2 cup of regular and 1/2 cup of Miracle Whip.  Some people don’t like Miracle Whip, but I think it adds a nice flavor).  Cube the apple and add that with the walnuts to the chicken. Toss.

Put the chicken salad into halved avocados. Each guest  should receive two stuffed halves.  The avocados that I used were very ripe so I left the bottom skin on.  If they are a little more firm, you can skin them entirely.

Toss the mixed greens with balsamic vinegar, olive oil and crazy salt.

For the presentation, I halved a couple of grape tomatoes on each plate, put a serving of the greens and placed the stuffed avocados on top.

Chill and serve.  Enjoy, we did!

 

 

 

 

 

Pasta Salad

From Natalie:

A great side for any summer meal!  This pasta salad is really easy and quite delicious.  It also keeps well in the refrigerator if you don’t eat it all at once!

Ingredients:

  • 1 Box whole grain pasta (13.25 oz.)
  • Grape Tomatoes
  • Green Olives
  • Cucumber
  • Red Onion
  • Lite Italian Dressing
  • 4 oz. Goat Cheese

Boil the pasta until tender (I like it a little al dente).  Add a little oil and salt to the water for taste and also so it does not get sticky.  Drain the pasta and add a little salad dressing (I used Lite Italian Dressing but you could also use olive oil with balsamic or red wine vinegar).  Toss the dressing with the pasta soon after it is drained so it does not get sticky.  I did not put strict measurements on the vegetables because it is really about individual taste.  I cut in small pieces about 8 grape tomatoes, 1/2 a cucumber, 2 large green olives and 1/3 of a red onion.

Toss again with more dressing and then add the goat cheese.

The pasta will absorb the dressing so you may want to add a little more and toss before you serve.

Enjoy!

LOBSTER SALAD

From a tiny BEACH kitchen: 

This wonderful lobster salad recipe comes from my Dad, John Hoss.  He serves it with crackers for an elegant appetizer.  Or simply tucks the lobster salad into a warm, toasted hot dog bun.  Hot or cold, lobster salad sandwiches are best served with Cape Cod potato chips.

I had the 2 beauties pictured above cooked at Brant Rock Fish Market.  I simply shucked the lobsters in my kitchen.  Yes, you can buy lobster meat already shucked – just bring your wallet – it costs a fortune!   Shucking a lobster  is really not all that hard.  However, I’ve been doing it all my life and so am probably biased.

For you virgin shuckers out there, simply follow the pictures below.

~ Sheryl

INGREDIENTS:

  • 2 “chic” lobsters (weighing 1 pound each)
  • 1 TBSP Hellman mayonnaise
  • salt and pepper
  • Flatbread crackers or 2 hot dog buns

Shuck lobsters.  Dice into bite size pieces.  Combine with mayo.  Use just enough mayo to hold it all together.  You don’t want the lobster meat dripping with mayo.  Add fresh cracked pepper and salt.  Serve warm or chilled.  As Barefoot Contessa says, “How easy is THAT?”

Whole Cooked Lobster:

Getting the sweet lobster meat onto your fork may seem like a daunting challenge to some. There are 2 solutions to this; you can buy already shucked fresh lobster meat, or once you have cooked your lobster you can follow these simple steps:

Claws: Remove the lobster claws by twisting them from the body. Using a nutcracker, seafood shell cracker or pliers, crack the shells of the claws, and pull out the meat. Don’t forget to push the meat from the knuckles – some feel this is the sweetest part of the lobster.

Tail: Arch the back of the lobster until it cracks or twist the tail to separate it from the lobster’s body. Break off the tail flippers, insert a fork, and push the tail meat out in one large piece. Peel back the thin piece covering the tail and remove the anal cord.

Body: Unhinge the back shell from the lobster’s body. You’ll see a green area (called the “tomalley”) that is considered a delicacy by some, and the coral-colored “roe” which is also edible.

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Crack the lobster’s body by pulling it apart sideways. Lobster meat can be found in the four pockets where the larger legs attach. There is also a small bit of meat in each of the walking legs.

***

Rita’s “Mock” Caesar dressing

From Rita:

This is one of the best dressings I make ~ and I love a really good Caesar salad .  I have shared this recipe with many friends with nothing but rave reviews from everyone that has stepped up and made it!

Be sure not to omit any of the ingredients because you may have not used them before (like the anchovy paste).  It is essential to stay with the ingredients I have given you to make it the best it can be!!  Serves 6.

INGREDIENTS:

  • 2 teaspoons anchovy paste
  • 1/3 cup low fat mayo ( I used Hellman’s made with olive oil)
  • 3 Tablespoons white wine vinegar
  • 4 teaspoons Dijon mustard
  • 2 cloves fresh garlic, minced very fine
  • 1/2 teaspoon freshly ground pepper
  • 2 Tablespoons freshly grated parmesan cheese
  • canned anchovies,  (I like the rolled anchovy with a caper in the center) optional
  • croutons, optional
  • 2-3 romaine hearts, rinsed and chopped into bite size pieces.  (Note: Spin very dry.  No one should be without a salad spinner if you are a salad lover)

Simply place all ingredients into a mini electric chopper.   Chop on high one minute.  Viola!   Use dressing sparingly.

Mixed Grille Dinner

From Rita:

An evening of mixed grill has been a long time favorite of mine.  Although I am trying to eat more vegetarian these days, every once in a while I break out and enjoy a taste of all these lovely things at one sitting.  To have guests to enjoy this with makes it special.   This was my evening dinner party and we all had fun tasting all the different flavors.

The key to enjoying this meal is to have bites of all the offerings so you are not stuffed and have had a fun time enjoying all the flavors. There you have it…. A complete meal with each item complimenting the next.  A great time was had by all and why not?

THE MEAT SOURCES:

1. I opted for apple chicken sausage and oven roasted them at 375 degrees on a cookie sheet lined with non-stick foil until they were browned beautifully.  I accompanied them with jarred sliced hot cherry peppers.  A super combination that you need to taste to believe.

2. In the same oven on another cookie sheet lined with non-stick foil I roasted the chicken drumsticks.  They were seasoned with salt, pepper,  garlic powder, oregano and fresh lemon juice.

3.  Petite filets of sirloin was the real meat lovers part of the mixed grill.  Rubbed with olive oil and seasoned simply with a little salt and pepper and grilled to perfection.

THE SIDES:

BAKED SWEET POTATO FRIES

I scrubbed these sweet potatoes really clean.  Leaving the skins on, I sliced them into a french fry size, placed them in a bowl and drizzled them with olive oil.  The spices were salt, pepper and garlic powder.  Place them on a non-stick foil lined baking sheet in a 400 degree oven, turning them periodically for approximately 35 minutes.

BABY ORGANIC KALE:

You can find this in some markets.  The brand is Olivia’s and I find her organics are always fresh and wonderful.  Simply wash and pick through them for any that may be yellowing. I spin them till they are dry leaving only traces of water.  Place a fry pan over med-high heat and add a little olive oil and as much garlic as you feel you would like.  I used jarred garlic as the taste is sweeter and not to strong as to not over power the baby kale’s flavor.  Stir fry till wilted which happens very quickly so this should be done at the very last minute before dinner is served.

THE APPETIZER:

First a healthy appetizer of sliced cucumber with a dollop of roasted red pepper hummus and topped with a drizzle of extra virgin olive oil, salt and fresh cracked pepper.

THE SALAD:

 Next  is a very simple salad made with sliced garden tomatoes, crumbled feta, fresh basil leaves from the plant outside my door (makes a world of difference) and a few Kalamata olives.  I always dress this salad with extra virgin olive oil and balsamic vinegar.

Southwest Spicy Slaw

From Krisann:

I really enjoy quick, simple and tasty recipes.  This recipe is all of that and this slaw packs a punch!  Plus it looks so pretty with all of the colors.  Bring it to one of you Labor Day cookouts.  I hope that you enjoy this dish as much as I do.  This will make enough slaw to bring to a barbaque.  If you are really pressed for time you could replace the carrots, and cabbage heads for 2 – 16 ounce packages of cabbage and carrot coleslaw.

Ingredients:

  • 2/3 cup fresh lime juice
  • 2 teaspoons sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly gound pepper
  • 6 tablespoons olive oil
  • 1 cup thinly sliced vertically sliced red onion
  • 1 1/2 – 2 cups of shredded carrots (so that you get long strips)
  • 1 cup coarsely chopped fresh cilantro
  • 1 head red cabbage (cut in half and remove core, then thinly slice, so that you have long strips)
  • 1 head green cabbage (cut in half and remove core, then thinly slice, so that you have long strips)
  • 4 jalapeno peppers, halved crosswise (these are fresh, you should use gloves when handling these peppers)

Combine the first 4 ingredients in a large bowl, stirring with a whisk.  Gradually add olive oil, stirring constantly with a whisk.  Add onion, cilantro, cabbage and carrots.

 

Thinly slice 1 jalepeno half crosswise (keeping the seeds), and remove seeds (leave the seeds in more peppers for added fire, or seed them all for  milder version) from remaining jalapeno halves.  Cut the remaining halves into thin crosswise slices.  Add the jalapenos to slaw mixture, and toss well to coat.  Cover and chill for at least 1 hour.

Colorful Cole Slaw

From Natalie:

My last post was a delicious cabbage dish using 1/2 of a head of red cabbage and 1/2 of a head of  green cabbage.  What do you do with the other halves?  Cole Slaw, of course!  Although my husband loves mayonnaise, he won’t find any in this recipe.

Ingredients:

  • 1/2 head green cabbage
  • 1/2 head red cabbage
  • 3 carrots
  • 4-5 radishes
  • 1/2 red onion
  • Red Wine Vinegar
  • Olive Oil
  • 1 lime
  • Crazy Salt
  • Ground Pepper
  • Celery Salt

Cut the cabbages in strips and put into a large bowl.

Peel the carrots and use the grater with the wide opening, (the one you would use to make potato chips), to make wide carrot strips.  Shred the radishes and chop the onion into small pieces.

Cover the mixture with the vinegar and oil (approximately 1/2 cup of vinegar and 1/3 cup of oil).  Squeeze one lime over the salad. Add Crazy Salt, pepper and celery salt to taste. Toss well.

Chill in the refrigerator for about an hour so the seasonings and the vinegar get a chance to flavor the cabbage.

Serve cold.  The colors are a beautiful addition to your summer table. Enjoy!

Tossed Salad with White Beans and Tuna

From Rita:

I believe that many of us on these hot summer nights would love to have a refreshing salad that can be made into a meal.  It is key that the salad ingredients all jive.   By that I mean that they compliment each other.  I have made this salad so many times through the years I thought would share it with all of you.  It travels well in a cooler in a seal tight container and needs the lightest of dressing to bring it all together.

Ingredients:

  •  Mix of  a bit of Romaine, Iceberg, red cabbage ( whatever was left in the fridge or you could easily use a package of mixed greens from the market.)
  • chopped celery
  • chopped cucumber
  • chopped red pepper
  • sliced red onion
  • 1 can cannellini beans rinsed and drained really well
  • 1 can solid white tuna/or chunk light  whatever your preference
  • extra virgin olive oil
  • red wine vinegar
Layer all ingredients on a flat platter allowing each of them to be seen.  You may make this as large or as small a salad as you would like.  The top two layers are the cannellini beans and tuna.  You may also include shredded carrot and grape tomatoes if you like adding more colors and more flavors. Because of my Greek heritage I have added a bit of crumbled feta and a few chopped pitted Kalamata olives periodically and it is my favorite way to eat it.   This can be made ahead of time for dinner and wrapped tightly with saran wrap to keep it fresh.  Yummy and filling.  Give it a try!

Pickled Onion, Blue Cheese and Berry Salad

From Krisann:

This recipe was adapted from Cooking Light Magazine.  It is a super quick and easy delicious summer salad.  Please don’t substitute other greens for the baby mixed herb greens, the herbs really make the salad fabulous.  I would like to recognize  my son Kevin, who has recently taken up photography and is responsible for all my photos.  Nice job Kevin!!!

Ingredients:

  • 1/4 cup water
  • 1/4 cup sherry vinegar, divided
  • 4 teaspoons agave nectar, divided
  • 2/3 cup thinly vertically sliced Vidalia onion
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 3 tablespoons extra-virgin olive oil
  • 2 (4 ounce) packages baby mixed herb salad
  • 1/2 cup (2 ounces) crumbled blue cheese
  • 1 (6 ounce) package fresh raspberries

Combine 1/4 cup water, 2 tablespoons vinegar, and 1 tablespoon agave in a small bowl.  Add onion; toss to coat.  Marinate at room temperature for 30 minutes, drain (I marinate for longer than 30 minutes, I think the onions taste better this way).

Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon agave, mustard, pepper, and salt in a large bowl, stirring with a whisk.  Gradually add oil, stirring constantly with a whisk.  Gradually add oil, stirring constantly with a whisk.  Add salad greens; toss gently to coat.  Arrange about 1 cup salad on each of 8 plates.  Top each serving with about 1 tablespoon cheese, and about 6 raspberries.  Makes 8 servings.

Greek Lentil Salad

From Krisann:

This lentil salad is a staple in my refridgerator.  Sometimes, I have it with my meal in place of a starch.  Often times, I have it alone as lunch.  Either way, I think it is very yummy.  This can also be served with crostini or toasts as an appetizer.  One note, it does not look as pretty on the second day, but it tastes just as good.  If you are making this to bring to a party, don’t make it too much in advance.

Ingredients:

  • 1 Pkg Trader Joe Lentils (these are found in the refridgerator section.  You can also use can lentils, but I like these ones better)
  • Grape tomatoes (cut in half)
  • 1/4 cup Scallions or red onion, chopped (red onions add nice color to this salad, but sometimes they are too strong, that is why I sometimes use scallions)
  • 1/2 English Seedless Cucumber (cut into small wedges)
  • 1/2 – 3/4 cup Feta Cheese (I am very picky when it comes to feta cheese and will only use feta purchased from the greek international store in Brockton, MA called “Dondi” feta)
  • juice of 1 lemon 
  • 1/8 – 1/4 cup Olive oil
  • Garlic powder to taste
  • Salt and pepper to taste

Mix all ingredients in a large bowl.

Refreshing Mixed Greens, Strawberry & Kiwi Salad

From Natalie:

This salad receipe I made recently for a family party and it instantly became a huge hit.  I must give credit to Rita for sharing this one with the gang.  Rita helped me get the dressing combination perfect (originally, I had too much vinegar).    The photo shows how beautifully the color combinations look on a buffet table.

Ingredients:

  • 1 Package (approx. 6 oz.)  Mixed Greens
  • 1/2 lb.  Fresh Strawberries, sliced for the salad (plus an additional 1/3 cup strawberries to “mash” for the dressing)
  • 2 Kiwis, peeled and sliced
  • 1/2 cup chopped Walnuts
  • 1/2 cup Olive Oil
  • 3 TBSP  Balsamic Vinegar
  • 1 TBSP Sugar
  • Feta Cheese, 1/2 cup, crumbled or diced  (buy imported, if you can find it.  It is the best!  We use “Doondis” feta)

For the Salad:

The listed ingredients above will make a salad large– enough to feed 4-6 people.  I made a huge salad for my family party and  had to triple the dressing (that is where I got myself into trouble and Rita bailed me out!)

Wash and spin, or,  hand dry the greens and lay on a pretty platter.  Slice the strawberries and kiwis to put on top of mixed greens.

Chop the walnuts until they are in small (but not tiny) pieces.  Put walnuts in a hot frying pan and toast.  Be careful not to burn the walnuts– when they start to give off an aroma, turn them over and off heat.  Layer toasted walnuts on top of fruit.

Sprinkle feta  cheese on top of the salad.  (use as much or as little as you like.  I like a lot!)

For the Dressing:

Combine 1/3 cup of mashed strawberries (a food processor does a nice mashing job).  Add the oil and vinegar.  Add the sugar and hand stir until the granules dissolve.

Pass the dressing to guests if you are seated for the meal; or place dressing in a pretty bowl beside the salad if you are serving a buffet.   Enjoy!

Note:  Please do not “dress” the platter of salad all at once.  The greens will quickly become soggy.  

Greek Village Salad (HOREEYATIKO SALATA)


From Peaches:

I had this beautiful salad in Greece while climbing to the Acropolis in one of the many cafes on the  side of a  mountain.  The area is fondly known as the PLAKA, which means “fun” in Greek, and they are not kidding!  Many Greeks go there to celebrate special times or just for a bite.  I go where the Greeks go- as they know where the best foods are to be found.  Nobody is ever disappointed at a Greek cafe.  They compete with one another to MAKE THE BEST OF EVERYTHING!!

If you are making this at home, it is important to try to buy Imported Greek Feta as the cheese makes all the difference in the world.   I have brought this to many dinner parties and everyone has enjoyed it as much as I have.  I hope you do too.  KALI  ORAXI EVERYONE!!

Note:  The ingredients are simple but it is important to select the best veggies wherever you shop.  For instance not just any tomato will do.  Of course right out of your garden tomatoes are the best but we are not there yet. Vine ripe tomatoes work perfectly as do the long English seedless cucumbers.

Ingredients ( Serves 6):

  • 4-5 vine ripe tomatoes cut into chunks (nice ripe ones)
  •  1 English Cucumber, unpeeled, cut in half lengthwise and sliced crosswise
  • 1/2 large red onion thinly sliced
  • 1 medium green pepper very thinly sliced
  • 1/4 cup capers rinsed and drained well
  • about 24 pitted Kalamata olives left whole
  • 1/2 pound really good imported Feta sliced into 3 1/2 inch slabs

Layer all ingredients and top with slabs of Feta.  Dress the salad with a mixture of EXTRA virgin olive oil and red wine vinegar.  Sprinkle lightly with oregano, salt and freshly ground pepper.


Pesto Pasta Salad

From Krisann:

If you are a pesto fan, then this is the salad for you.  This recipe came from my sister Kim, who is a very talented and creative cook.  This salad is sure to be a hit at your next cookout.  I would double this recipe to bring to a party.  Let me know what you think.

Ingredients:

  • 1 lb Bowtie pasta
  • 1 small container Grape tomatoes, halved
  • 1 red onion (thinly sliced)
  • 1 container Small Mozzeralla balls
  • basil 1 bunch, about 2 cups(washed and dried)
  • 3 medium size cloves of garlic
  • 1/3 cup pine nuts or walnuts
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated parmesan-reggiano or romano cheese
  • 1/8 cup sugar
  • Salt and freshly ground pepper to taste

Pesto – Combine the basil in with the pine nuts, pulse a few times in a food processor.  (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil).  Add the garlic, pulse a few more times.  Slowly add the olive oil an a constant stream while the food processor is on.  Stop to scrape down the sides of the food processor with a rubber spatula.  Add the grated cheese and sugar and pulse again until blended.  Add the salt and pepper to taste.

This will make 1 cup of pesto.  (Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese, you can use Romano which has a stronger flavor).

Then, cook pasta and drain, rinse with cold water.  In a large bowl, add the pasta and mix with the pesto.  (You will need to add some olive oil, but go easy you don’t want to add much.)  Once the pasta and the pesto are nicely mixed, add the grape tomatoes, onions and mozzeralla balls, and blend gently.  Salt and pepper to taste.   Garnish with some sprigs of fresh basil.

HEAT OF THE SUMMER POTATO SALAD RECIPE

From a tiny BEACH kitchen: 

No mayo? No egg?  Are you SURE this is potato salad?  Well, it is not your great aunt’s, or even your grandmother’s potato salad you remember seeing every cookout in the tupperware container.    My Heat of the Summer Potato Salad is quite delightful in it’s own summery way.   Did someone say SUMMER ?  No, I didn’t think so.  South of Boston, Massachusetts, it has been raining for 40 days/nights.   I swore I saw the Ark leading the boats into the fog this morning.      Ok. Ok. Ok, so I just woke up and swore.  Anyhoo…. the point is you won’t have to worry about the mayo & eggs on a hot day.  There are none.

We’re having a Salad Contest over at the GHYC on Sunday.  This will be my entry.  It’s quite a competitive club (wink).  You know-bragging rights among foodies is not to be taking lightly.  Great men have battled over less.  The club front runner? Rita! My money’s on her to be the one to beat.  Any takers? ( Watch for Peaches’ post coming soon under salads.)  No rules to this contest  other than you want to be able to put your “salad” on a plate with a hot dog or hamburger.  Simple.  With Memorial Day coming soon, you can easily double this recipe for a crowd.

Ingredients (serves 8):

  • 2 lbs red potatoes, scrubbed and halved
  • 1/2 pound bacon, crisp, and chopped
  • 1/2 cup shallots (or scallions, if you prefer)
  • 1/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 cup parsley, finely chopped
  • 1/2 cup red onion
  • 1/2 cup celery
  • salt and freshly ground pepper

Place the potatoes and 2 tablespoons of salt in a large pot of water covering potatoes.  Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.  Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel.   Allow the potatoes to steam for 15 to 20 minutes.  Cut into bite sized pieces.

Fry the bacon til crisp, chop into pieces and reserve some bacon fat.  Saute the scallions in a tbsp of the bacon fat, very slowly, till soft.  Pour the scallions over the hot potatoes with the hot oil.  

Add 1/4 cup olive oil, 1/2 cup red wine vinegar and the chopped parsley, onion, celery and crumbled bacon.  

Toss very gently but thoroughly.  Salt and pepper to taste.

  Serve at room temperature.  Cover and refridgerate leftovers.

~SHERYL

LOVELY ORZO SALAD WITH SPICY BUTTERMILK DRESSING RECIPE

From a tiny BEACH kitchen:

This salad is made with orzo,  a type of pasta shaped like a grain of rice, and is kicked up a notch with a touch of chili powder and fresh lime juice.  You can use it as a side dish but it is substantial enough to call dinner.  A cut up avocado served on the side rounds out the meal.  Meant to impress.    Bring to a party and listen to the Ooohs and Ahhhhs. 

Ingredients:

      • 1 cup uncooked orzo
      • 1 cup frozen, whole-kernel corn, thawed and drained
      • 12 cherry or 24 grape tomatoes, quartered
      • 3 green onions, sliced
      • 1 (15 oz. ) can black beans, rinced and drained
    • Dressing:
      • 1/4 cup low-fat buttermilk
      • 3 tablespoons chopped fresh cilantro
      • 3 tablespoons fresh lime juice
      • 2 tablespoons light sour cream
      • 2 tablespoons light mayonaise
      • 1 teaspoon chili powder
      • 1/2 teaspoon sea salt
      • 1/4 teaspoon cracked black pepper
      • 1/4 teaspoon ground red pepper
      • 2 cloves minced garlic
    • Optional:
      • 1 avocado, (diced to serve alongside orzo)

Cook orzo according to package directions (Do not add salt).  Rinse orzo. Drain well.

Combine orzo, tomatoes, corn, green onions and black beans in a large bowl.  Toss.

Whisk remaining ingredients in small bowl to make the dressing.  However, do not include the avocado.   Pour the dressing over orzo, corn, tomatoes, green onions in the large bowl .

Chop cilantro.  Add 2 TBSP to large bowl.  Reserve a tablespoon to sprinkle on top of individual plates.

Dice Avocado to serve alongside the orzo salad.

Note:   Can you see the slices made into the avocado pictured below?  Just a few slices in each direction with a sharp knife makes it simple to scoop out the squares of the avocado with a spoon. 

I have heard chefs say to chill your salad plates before serving.  Who can remember? 

Let me know if you added any other types of vegetables to the orzo and how you liked it? ~Sheryl 

Adapted from Cooking Light, May 2011

 

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