Olympic Salad with Chili Lime Dressing

The perfect summer salad for an evening of watching the Olympics. Not only is it red, white and blue, it is medal winning  in flavor with  a refreshingly sweet and tart taste.   I feel like I should apologize for the picture.  Or maybe I should apologize to my family for bringing my phone to the table and annoying them by taking pictures of their food.
I was just thinking it would be a good recipe to share...

RED,WHITE AND BLUE.....Go USA

Chili & Lime Dressing

This dressing is worth making. I just love it. 

6 Tbsp low fat mayonnaise

 3 Tbsp cilantro, fresh, finely chopped   

3 Tbsp water

1 medium  or 2 small scallion(s), minced   

2 Tbsp fresh  squeezed lime juice   ( 1 lime)

2 tsp sugar  

 1/2 tsp chili powder

Mix the above ingredients well.

Olympic Salad

Small bunch of spinach torn into bite size pieces

1 head  of  Romaine Lettuce Chopped

1 Cup of fresh blueberries

1 can white beans ( cannellini or Great Northern)

1/3 cup cranraisens 

Feta Cheese

Tomato - optional  ( I had a few slices left over from the other parts of dinner to use up) 

MIX the above and toss with dressing.  

Some info I thought you might enjoy.

Cannellini beans are large and have that traditional kidney shape. With a slightly nutty taste and mild earthiness, they have a relatively thin skin and tender, creamy flesh. They hold their shape well and are one of the best white beans for salads and ragouts.

Great Northern beans are smaller than cannellinis and and suitable for any number of uses: salads, soups, stews, ragouts, purees. Their texture is slightly grainy, with a nutty, dense flavor. Popular in North America, Great Northerns look like white baby lima beans.

What?  You want to see a picture of another dinner item?

Turkey burger ( made with garlic and basil) topped with a tomato slice, feta cheese (light broiled) & more basil.

Fruity Chicken & Gorgonzola Salad

Fruity Chicken & Gorgonzola Salad

Enjoy these long  hot days with some of the best things summer has to offer - tomatoes and cantalope. The protein of the chicken makes this salad a complete meal in one dish.  I love the sweetness of the fruit combined with the saltiness of the Gorgonzola.

Fruity Chicken and Gorgonzola Salad 

Ingredients

Romaine lettuce

Cantaloupe

Tomato

Chicken salad

 Chicken Salad Recipe

2 Large chicken breast - baked and chopped

1/2 Cup of crumbled Gorgonzola cheese

1/3 Cup walnuts  roughly chopped 

 20 -24 red grapes halved

1/2 low fat or regular  mayo

2 -TBL   fresh chopped basil ( or parsley would work)

1 - TBL  Milk

 Salt & Pepper to taste.  I find the Gorgonzola adds enough salt. 

Mix the above  till thoroughly combined

Directions

In a large bowl combine:

 2 cups chopped romaine

1/4 of cantaloup chop into bite size pieces

About  1/2  large tomato chopped into bite size pieces

 Add  chicken salad to mixture and toss well.  If needed add a little bit of milk to chicken salad to moisten and help it incorporate into salad.  

Perfect Yumminess

 ENJOY!

Apple, Gorgonzola & Candied Walnut Salad

SALAD INGREDIENTS

2 Granny Smith Apple, sliced in to wedges for garnish, and the rest  bite size pieces.

1 head of Romaine  chopped bite size( or 3 cups mixed greens)

2/3 cup Gorgonzola crumbled

1/3 cup dried cranberries

1/2 cup Candied Walnuts 

 Mix dressing (below)  into lettuce ( dry lettuce as much as possible)

 Add remaining ingredients reserving some for garnish.

DRESSING

2/4 tsp Oregano

½ tsp dry mustard

1 tsp salt

1/8 tsp black pepper

1/8 cup red onion, chopped fine

1 ½ tsp garlic, chopped

¾  Cup olive oil

1/3 Cup white vinegar

Combine the vinegar, oregano, dry mustard, salt and pepper in a blender. Add the onion and garlic.

Blend together while slowly adding the olive oil. This will create a thicker vinaigrette.  Let vinaigrette sit at room temperature for 30 minutes before serving. This is best made shortly before using.

CANDIED WALNUTS

1 egg white

1 tablespoon of water

2 cups walnut halves and pieces

11/2 tsp cinnamon

½ tsp ground cloves

½ tsp ground nutmeg

¼ tsp ground ginger (optional)

½ cup sugar

Preheat oven to 225 and line baking pan with foil.

Combine egg white and water; beat till foamy. Add walnut halves and pieces and toss to coat.

Pour the mixture into a strainer and let drain 2-3 minutes. Combine dry ingredients in a paper or plastic bag.  Shake to mix.

Add the walnuts; shake well to coat the nuts. Spread the nuts in one layer on prepared baking pan.

Bake for one hour stirring every 15 minutes.

Cool completely, stirring occasionally and breaking nuts apart.  Do not eat them, they are for the salad.