Strawberry Feta and Mint Salad

Strawberry Feta and Mint Salad serves 10-12

This salad is super refreshing and the perfect balance between savory and sweet…the sweet honey homemade dressing is absolutely delicious!

INGREDIENTS

WHITE BALSAMIC VINAIGRETTE INGREDIENTS

⦁ 1/2 cup white balsamic vinegar (or other vinegar of your choice)

⦁ 1/2 cup extra virgin olive oil - light flavor

⦁ 2 tablespoons of honey

⦁ 1 teaspoon salt

⦁ 1 teaspoon pepper

⦁ 2 garlic cloves

⦁ 1 shallot

SALAD INGREDIENTS

⦁ 5 ounces spring salad mix (one container) or lettuce of your choice, cut into bite-sized pieces

4-5 sage leaves, julienned (optional)

⦁ 5-6 mint leaves, julienned

⦁ fresh strawberries, sliced (8-10 strawberries)

⦁ 1 medium red onion (1 cup thinly sliced)

⦁ 5 ounces crumbled feta cheese

⦁ 1 cup of chopped walnuts

INSTRUCTIONS

salad dressing STEPS

1. Make the vinaigrette by adding the vinaigrette ingredients into a blender.

2. Mix for 30-45 seconds until fully emulsified. Or, you can put ingredients into a jar; close lid and shake.

SALAD STEPS

1. Put the salad ingredients into a large bowl.

2. Pour the vinaigrette over the salad. Mix.

3. Enjoy! Adapted from www.salads4lunch.com

Comments

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more. Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...

Vietnamese Tomato Salad

Vietnamese Tomato Salad serves 4-6 This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit. Ingredients: ¼ cup sugar ¼ cup fish sauce ¼ cup lime juice 1 small fennel bulb, thinly sliced 1 Persian cucumber, sliced into half moons 1 green bell pepper 1 ½ pounds tomatoes, sliced into serving size pieces 2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil) Black pepper 1/3 cup salted dry-roasted peanuts 1/3 cup store-bought fried shallots Method: To make the dressing, put sugar, fish sauce and lime juice into a lidded jar. Shake and mix well. Combine vegetables and fresh herbs in a bowl. Drizzle ½ cup of dressing and mix. Taste and add more dressing if necessary. Place salad onto a place. Sprinkle peanuts and shallots on top. Enjoy!

Easy 20-minute Butter Chicken

Easy 20-minute Butter Chicken serves 4 Get Recipe This a quick way to make butter chicken. It goes well with a side of rice or naan! Ingredients 1 tablespoon oil 1 tablespoon butter 1 medium onion, diced 1 teaspoon fresh ginger, finely minced or grated 2-3 cloves garlic, finely minced or crushed 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks 4 tablespoons tomato paste or 8 oz can of tomato sauce 1 tablespoon garam masala 1 teaspoon cayenne or paprika, adjust to taste 1 teaspoon Fenugreek (or substitute with mustard powder or seeds) 1 teaspoon cumin 1 tsp salt 1/4 tsp black pepper 1 cup heavy cream (or use light cream, evaporated milk or yogurt for lower fat) Hot cooked rice and naan for serving Instructions Heat a large skillet or medium saucepan over medium-hig...

Burnaby Community Kitchens

Search This Blog