Artichoke Wild Rice Salad

Makes 2 to 3 servings

Combine in a bowl and mix well:

• 2 cups cooked and cooled wild rice

• 1/2 cup marinated artichoke hearts (drained and chopped)

• 3/4 cup sweet red peppers (diced)

• 1/4 cup jarred, pickled peperoncini peppers (drained and chopped)

• 2 tablespoon pine nuts

• 1 to 2 tablespoons olive tapenade

• 2 tablespoons fresh squeezed lemon juice

• 1 tablespoon of liquid from the artichoke hearts (or as desired)

To serve: Serve this cold rice salad on a bed of fresh spinach leaves.

image from google

Article Source: http://EzineArticles.com/7159653

Cold Rice Salads - Artichoke Wild Rice Salad

Artichoke Wild Rice Salad Makes 2 to 3 servings Combine in a bowl and mix well: • 2 cups cooked and cooled wild rice • 1/2 cup ma...

Cold Rice Salads - Artichoke Wild Rice Salad

0

Mexican Brown Rice Salad

Makes 2 to 3 servings

Combine in a bowl and mix well:

• 2 cups cooked and cooled brown rice

• 1/2 cup roasted red peppers (roughly chopped)

• 1/4 cup pitted black olives (chopped)

• bottled jalapeno slices (to taste) (chopped )

• 2 tablespoons fresh cilantro (roughly chopped)

• 1/2 cup salsa

• 1/4 cup sour cream

To serve: For each serving, place salad greens on a plate, then place the salad on the greens and finally take some baked tortilla chips and tuck them under the salad greens all around the edge of the plate. Finally, crumble a couple more chips and sprinkle over the top of each salad serving.

image from google

Article Source: http://EzineArticles.com/7159653

Cold Rice Salads - Mexican Brown Rice Salad

Mexican Brown Rice Salad Makes 2 to 3 servings Combine in a bowl and mix well: • 2 cups cooked and cooled brown rice • 1/2 cup...

Cold Rice Salads - Mexican Brown Rice Salad

0

Summer Basmati Rice Salad

Makes 2 to 3 servings

Combine in a bowl and mix well:

• 2 cups cooked and cooled brown basmati rice

• 1/2 cup canned cannellini beans (rinsed and drained)

• 1/2 cup snow peas (raw or lightly steamed)

• 1/2 cup sweet red pepper (medium dice)

• 1/4 cup black pitted olives (sliced)

• 4 cups baby spinach leaves

• 2 tablespoons olive oil (or to taste)

• 1 tablespoon balsamic vinegar (or to taste)

To serve: Serve this cold salad in bowls or on plates.

image from google

Article Source: http://EzineArticles.com/7159653

Cold Rice Salads - Summer Basmati Rice Salad

Summer Basmati Rice Salad Makes 2 to 3 servings Combine in a bowl and mix well: • 2 cups cooked and cooled brown basmati rice ...

Cold Rice Salads - Summer Basmati Rice Salad

0

Egg and Rice Salad

Makes 2 to 3 servings

Here's a different take on egg salad but it is really delicious and filling.

Combine in a bowl and mix well:

• 2 cups cooked and cooled brown rice

• 1 hard-boiled egg (chopped)

• 1/2 cup celery (diced)

• a few dill pickle slices (chopped)

• 1/4 cup plain yogurt

• 1/4 cup mayonnaise

• 1 tablespoon fresh dill (chopped)

To serve: Try serving this cold rice salad over some steamed and chilled asparagus spears dressed with some fresh squeezed lemon juice.

image from google

Article Source: http://EzineArticles.com/7159653

Cold Rice Salads - Egg and Rice Salad

Egg and Rice Salad Makes 2 to 3 servings Here's a different take on egg salad but it is really delicious and filling. Combin...

Cold Rice Salads - Egg and Rice Salad

0

Here are some quick and easy cold rice salads. These are great recipes to use with any leftover rice you may have on hand and make perfect summer salads and meals and because of their easy preparation you will be in and out of the kitchen in no time.

Enjoy these simple cold rice salad recipes anytime. They are a great addition to a healthy diet and create quick and flavorful rice dishes in minutes.

Avocado Tomato Rice Salad

Makes 2 to 3 servings

Combine in a bowl and mix well:

• 2 cups cooked and cooled wild rice

• 1/2 cup sliced water chestnuts

• 1/2 cup avocado (cubed)

• 1 scallion (thinly sliced)

• 1/4 cup sun-dried tomatoes (in oil, drained and chopped)

• A drizzle of red wine vinegar (to taste)

To serve: Serve salad on a bed of romaine lettuce leaves.

image from google

Article Source: http://EzineArticles.com/7159653

Cold Rice Salads - Avocado Tomato Rice Salad

Here are some quick and easy cold rice salads. These are great recipes to use with any leftover rice you may have on hand and make perf...

Cold Rice Salads - Avocado Tomato Rice Salad

0

In days gone by, macaroni salad was a popular "side," served at family picnics and church pot-lucks. Mostly pasta, the salad had a little chopped celery, and a few chopped green peppers and tomatoes for color. Mayonnaise held the components together. Over time, ham, cheese and even hot dogs were added to the basic recipe.

Old fashioned macaroni salad is still around. Its popularity may be due to the ease of preparation or the fact that most people like noodles.

The 1955 edition of the Good Housekeeping Cookbook contains a recipe for "Best-Ever Macaroni Salad," a variation of potato salad. Fast forward to The Pillsbury Complete Cook Book, published in 2000, with its recipe for "Ham and Macaroni Picnic Salad." Pickle relish and diced pimientos are added to the traditional recipe. For a de luxe version, you may add chopped cumbers, sliced green olives and sliced boiled eggs. Like the previous salads, it is dressed with mayonnaise.

Today, restaurants and delicatessens are serving improved versions of the classic recipe. The Pillsbury website posted a recipe for "Layered Pizza Salad" made with rotini pasta, fresh mozzarella, and sliced pepperoni. I followed the basic recipe, but used vegetable pene pasta instead. Made with dried carrots, tomatoes, and spinach, this product has a full serving of vegetables in each four-ounce portion.

To cut down on fat and salt, I deleted the shredded Paremesan cheese from the recipe. To boost the vegetable content I added a cup of defrosted tiny peas. I didn't add any extra salt because I thought there was enough in the pepperoni and cheese. My 20-year old granddaughter loved the salad and so did I. Do pepperoni lovers live at your house? If so, this version of an old classic is sure to be a hit.

Ingredients

2 cups cooked vegetable penne pasta

1 medium red pepper, chopped

1 medium green pepper, chopped

2 Roma tomatoes, chopped

3 green onions, chopped

1 cup tiny peas, defrosted in warm water

3.5-ounce package of sliced pepperoni

1 cup grated mozzarella cheese (I used reduced fat cheese.)

Light Italian dressing (your choice)

Method

Cook pnene according to package directions. Rinse well with cold water, drain, and transfer to large bowl. Add chopped vegetables and drained peas. Slice pepperoni circles in half. Add to pasta mixture, along with mozzarella. Drizzle with dressing, toss, and cover with plastic wrap. Refrigerate for at least two hours to blend flavors. Serve as is, or over Boston lettuce leaves. (Boston lettuce is also called butter lettuce.)Makes about 10 servings.

image from google

Article Source: http://EzineArticles.com/7130488

Italian Pasta Salad With Pepperoni, Mozzarella Cheese, and Tiny Peas

In days gone by, macaroni salad was a popular "side," served at family picnics and church pot-lucks. Mostly pasta, the salad h...

Italian Pasta Salad With Pepperoni, Mozzarella Cheese, and Tiny Peas

0

When my grandchildren return to college, I will return to cooking for two. It isn't easy. I often mis-judge the serving size and usually have leftover food. This week it was leftover chicken. Originally, I baked the chicken in the oven with a bread crumb and Parmesan cheese topping. What could I do with the remaining two chicken breasts?

I decided to make chicken salad. The crumb topping was easy to remove and I cut up the chicken. But white chicken needs color, so I added green celery, red onion, dried cranberries, and green, unpeeled pears. Thanks to the onion, the salad had some "zing." Thanks to the pears and dried cranberries, the salad had some sweetness.

Though I love mayonnaise, I wanted thinner dressing for the salad. When I peered into the refrigerator, I found some slaw dressing and it proved to be just right. You may make this salad with turkey instead of chicken. If you don't have any chicken on hand, cooked chicken strips are available in the refrigerated section of the grocery store.

Dried apricots or peaches, cut into thin strips, may be substituted for the cranberries. Add some crackers or bread sticks and you have a satisfying lunch. With warm bread and dessert, this crunchy salad becomes dinner.

Ingredients

2 cups cooked chicken (grilled, roasted or poached), cut into half-inch cubes

1 large rib of celery, thinly sliced

2 tablespoons diced red onion

2 fresh pears, unpeeled and sliced

1/3 cup dried cranberries

Salt and pepper to taste (Omit if you're watching your salt intake.)

1 bag washed baby spinach (or torn butter lettuce)

16-ounce bottle slaw dressing, such as Marzetti

12-ounce package chow mein noodles

Combine the chicken, celery, red onion, pears, and cranberries in a large bowl. Season with salt and pepper. Pile some baby spinach on each plate. Spoon chicken salat in the middle of each plate. Drizzle with slaw dressing and garnish generously with chow mein noodles. Makes four servings.

image from google

Article Source: http://EzineArticles.com/7233812

Crunchy Chicken and Fresh Pear Salad With Dried Cranberries

When my grandchildren return to college, I will return to cooking for two. It isn't easy. I often mis-judge the serving size and usua...

Crunchy Chicken and Fresh Pear Salad With Dried Cranberries

0