Posts tagged Red Onion

Salmon Pasta and Artichoke Toss

December 4, 2009 · Filed under Cooked Pasta, Creamy Garlic Italian Vinaigrette, Cube Mozzarella Cheese, Cube Provolone Cheese, Dice Tomatoes, Drained Artichoke, Drained Black Olives, Quartered Artichoke, Slice Fresh Basil Leaves, Slice Red Onion · Tagged , , , , , , , , , , , , , ,

Salmon Pasta and Artichoke Toss

1 (12-oz) box bow tie pasta, cooked according to package directions, drained

1 cup marinated artichoke drained and quartered

1 ½ cups each: diced Roma tomatoes and cubed mozzarella or provolone cheese

1 (3.8-oz) can sliced black olives, drained

¼ cup each:  sliced red onion and sliced fresh basil leaves

1 (12-oz) bottle light or regular creamy garlic Italian vinaigrette

1 (7.1-oz pouch or two 3.0-oz pouches) Chicken of the Sea Premium Skinless & Boneless Pink Salmon

●  Fresh basil leaves

In a large serving bowl, combine all ingredients except Chicken of the Sea Salmon.  Mix until all ingredients are well blended.  Flake and gently fold in salmon; pepper to taste.  Cover and refrigerate 30 minutes or up to 24 hours.  Toss once before serving.  Garnish with fresh basil leaves.  Makes 8 servings.  Preparation Time:  20 to 25 minutes.

Add salmon to all of your favorite summer meals.  Visit www.chickenofthesea.com

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Almond Citrus Salad [Almond Accents]

July 13, 2009 · Filed under Chopped Red Onion Sliced Almonds, Healthy Salad, Segmented Grapefruit, Sliced Naval Oranges · Tagged , , , , , , , , , , , ,

recipe_so_Almond-Citrus-SaladDressing

1/3  cup orange juice

2  tablespoons white wine vinegar

2  tablespoons vegetable oil

1 tablespoon honey

2  teaspoon red pepper flakes

¼ teaspoon salt

1/8 teaspoon red pepper flakes

2  grapefruit, peeled and segmented

2  navel oranges, peeled and sliced

¼  cup finely chopped red onion

6  cups lightly packed spinach leaves, torn into bite-size pieces

2/3  cup Sunkist* Almond Original Over Roasted Sliced almonds

  1. To prepare the dressing combine orange juice, vinegar oil, honey, ginger, salt and red pepper flakes in a blender.  Mix thoroughly.
  2. In a bowl, combine fruits, onion and dressing.  Set aside for 30 minutes.
  3. Line 4 individual plates with spinach.
  4. Spoon fruit mixture with dressing over the spinach, dividing equally.
  5. Just before serving, sprinkle with sliced almonds.  Makes 4 servings.

*Brands may vary by recipes; substitute a similar products.

Photo courtesy:  bluediamond

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Cocktail Tomato and Cucumber Salad with Fresh Mint [The Oppenheimer Group/Red Zoo Marketing]

June 23, 2009 · Filed under Chopped Fresh Mint, Dice Red Onion, Large Chunks, Large Seedless Cucumber, Large Serving Bowl · Tagged , , , , , , , , , ,

111Ingredient:

15 Baby Seedless* or 3 large greenhouse seedless cucumbers

½ cup balsamic vinegar

1 ½ teaspoons salt

1 rounded tablespoon sugar

22 cocktail-sized Amorosa* or 4 large beefsteak tomatoes

1 cup diced red onion

¾ cup chopped fresh mint

4 tablespoons olive oil

Salt and pepper

Procedure:

  1. Slice cucumbers in half lengthwise, then slice the halves diagonally into ¼-inc-wide pieces.  Place in a large serving bowl.
  2. In a small bowl, combine vinegar, salt and sugar; mix until granules are fully dissolved.
  3. Drizzle dressing over cucumbers and toss to coat.
  4. Slice tomatoes in half if using cocktail tomatoes or cut into large chunks if using beefsteaks.
  5. Add tomatoes, onion, mint and olive oil to the cucumber mixture; toss to blend.
  6. Season to taste with salt and pepper.  Makes 10 servings.

*Branch may vary by region; substitute a similar product.

Photo courtesy:  finecooking

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Spinach and Berries Salad with Crunchy Granola Topping [Best Brands/Multifoods]

June 20, 2009 · Filed under Bite-size Spinach, Gently Toss, Small Red Onion, Thickly Sliced Strawberries · Tagged , , , , , , , , , , ,

1Ingredients:

6  ounces fresh spinach, torn into bite-size pieces

2  tablespoons balsamic vinegar

2  tablespoons rice vinegar

4  teaspoon honey

¾  teaspoon curry powder

2  teaspoons Dijon mustard

Salt and pepper

1  cup thickly sliced strawberries

1   cup blueberries

1  small red onion, thinly sliced

Kirkland Signature Granola Snack Mix

Procedure:

  1. Wash and dry spinach.  Place in a large bowl or on individual salt plates.
  2. In a bowl, combine vinegars, honey, curry powder, mustard, and salt and pepper to taste.  Whisk together and toss with spinach.
  3. Add berries and onion, toss gently.
  4. Top salad with granola mix to taste just before serving.  Makes 6 servings.

Photo courtesy:  littlewindowshoppe

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Trout and Spinach Salad

January 26, 2009 · Filed under Bite-size Spinach, FAtty Fish Fillet, Sliced Fresh Mushrooms, Thin slice Red Onion · Tagged , , , , , , , , , ,

Even thought lake trout is called a fatty fish, it’s still lower in fat than many cuts of red meats.

trout and spinach saladchutney dressing
2 cups bite-size pieces spinach (about 6 ounces)
1 cup sliced fresh mushrooms (about 3 ounces)
1/2 cup bean sprout
2 thin slices red onion, separated into rings
1 pound lake trout or other fatty fish fillets, skinned

Chutney Dressing

1/3 cup chutney, chopped if necessary
1 tablespoon vegetable oil
1 tablespoon lemon juice
1/8 teaspoon salt

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