Black Eyed Pea and Peach Salad

This delicious Black Eyed Pea and Peach Salad is the perfect example of how to mix fruits with your salad, it gives a sweet touch to the recipe. Is perfect as an appetizer, side dish, lunch or celebrations. You can replace the peaches for pears, apples or nectarines. Serves 6 dishes.

INGREDIENTS
6 large handfuls baby spinach (about 8 cups)
1 (14 ounce) can black-eyed peas
2 peaches, sliced
5 slices bacon, diced and cooked until crispy
1/2 red onion, sliced
Handful chopped toasted pecans, for garnishing

Dressing
1/3 cup olive oil
3 tbsp. white wine vinegar
1 tsp. Dijon mustard
1 clove garlic, minced
Pinch sugar
Salt and freshly ground black pepper, to taste

PREPARATION
1. Add spinach, black-eyed peas, peaches, bacon, red onion and pecans to a large large bowl.

2. For the dressing: combine olive oil, white wine vinegar, Dijon mustard, garlic, sugar and salt and pepper.

3. Toss salad with dressing. Taste and adjust for seasoning. Garnish with more pecans, if desired.











[recipe courtesy of: cba.ca and Stefano Faita]

Read more »

Broccoli Caesar Salad

Eating healthy is always good, but even better if it is a Caesar salad with grilled steak or chicken. This delicious Broccoli Caesar Salad is perfect for lunch, school lunch for kids, dinner, picnic or side dish. Serve salad warm or cold. Enjoy!

Ingredients
1 large head broccoli, cut into florets, blanched or steamed, drained well
3 tbsp. mayonnaise
Juice of 1 lemon
1/4 cup Parmesan cheese
3 tbsp. olive oil
1 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
2 garlic cloves, minced
Salt and freshly ground pepper, to taste
2 slices pancetta or bacon, cooked and chopped
Parmesan cheese, for garnishing

Directions

1. Combine mayonnaise, lemon juice, Parmesan, olive oil, Dijon mustard, Worcestershire sauce, garlic, and salt and pepper. Add broccoli and toss to combine. Finish pancetta and freshly grated Parmesan or use a vegetable peeler to garnish with shards of Parmesan cheese.

[recipe & photo credit belongs to: cbc.ca]

Read more »

American Macaroni Salad

There's nothing better than a delicious American Macaroni Salad, a light and healthy lunch or side dish. This crunchy recipe is full of fresh vegetables and nutrients, can be serve for Summer or any special event. 

Total Time: 30 minute
Preparation Time: 20 minutes
Cook time: 10 minutes

Ingredients

2 cups dry elbow macaroni, cooked, rinsed, and drained

1/3 cup diced celery

1/4 cup minced red onion, soaked in cold water for 5 minutes, drained

1 tablespoon minced flat-leaf parsley

1/2 cup diced vine-ripened tomato (optional)

1/2 cup prepared mayonnaise

3/4 teaspoon dry mustard

1 1/2 teaspoons sugar

1 1/2 tablespoons cider vinegar

3 tablespoons sour cream

1/2 teaspoon kosher salt, plus more to taste

Freshly ground black pepper

Directions

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

Nutrition Table

Per Serving: Calories: 286; Total Fat: 16.5 grams; Saturated Fat: 3 grams; Protein: 5 grams; Total carbohydrates: 28 grams; Sugar: 3 grams; Fiber: 1 grams; Cholesterol: 10 milligrams; Sodium: 292 milligrams

[recipe credit belongs: FoodNetwork]

Read more »

Broccoli Salad

photo credit / food network

Eating healthy doesn't have to be boring! This broccoli salad is one of my favourite healthy recipes. The best part? It's easy, economic and anyone can make it. This salad mix broccoli, bacon, tomatoes and raisins. Broccoli Salad can be eating with water or natural juice.

Ingredients

- 1 head broccoli

- 2 slices of cooked bacon (optional)

- 1/2 cup chopped red onion

- 1/2 cup raisins

- 1/2 cup of cranberries

- 8 ounces sharp Cheddar, cut into very small chunks

- 1 cup light-mayonnaise

- 1 table spoon of lemon juice

- 1/2 cup halved cherry tomatoes

- Salt and freshly ground black pepper

Directions

1. Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the bacon, onion, raisins, cranberries, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

Note: This is an original recipe from Paula Deen, the ingredients have been change to light and fat-free for a healthier menu. Credit belongs to the author and Food Network.

Read more »

BLT Pasta Salad Recipe

Photography by Antonis Achilleos

I love baking and using the oven, but this super easy and delicious recipe is a must-try.  The BLT Pasta Salad Recipe, the BLT is made up of five ingredients: bacon, lettuce, tomato, mayonnaise, and bread. This recipe can be serve as lunch or dinner.

Preparation time: 20 minutes

Cook time: 22 minutes

Total time: 42 minutes

Ingredients

- 12 ounces corkscrew-shaped pasta

- 1/2 cup milk

- 12 ounces lean bacon

- 3 medium ripe tomatoes, cut into chunks

- 1 tablespoon chopped fresh thyme

- 1 clove garlic, minced

- Kosher salt and freshly ground pepper

- 1/2 cup mayonnaise

- 1/4 cup sour cream

- 4 tablespoons chopped chives or scallion greens

- 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

Directions

1. Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

3. Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Nutrition info:

Per serving: Calories 960; Fat 56 g (Sat. 20 g; Mono. 30 g; Poly. 18 g); Cholesterol 125 mg; Sodium 2,114 mg; Carbohydrate 73 g; Fiber 5 g; Protein 44 g

[recipe as seen on: foodnetwork.com]

Read more »

Guacamole Salad

photo credit / food network

Enjoy with your family a traditional healthy guacamole salad, with ingredients like: avocados, tomatoes, black beans and onions. This is quick and easy recipe to enjoy with everyone. This recipe is be perfect for a camping summer day.

Preparation time: 10-15 minutes
Total time: 15 minutes

Ingredients
- 1 pint grape tomatoes, halved
- 1 yellow bell pepper, seeded and 1/2-inch diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup small diced red onion
- 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
- 1/2 teaspoon freshly grated lime zest
- 1/4 cup freshly squeezed lime juice (2 limes)
- 1/4 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cayenne pepper
- 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Directions

1. Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

2. Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature

[recipe as seen on: food network]

Read more »