Dressings

Honey Lime Dressing

September 8, 2011 Sharon Leave a comment

1/4 cup Dijon mustard, Grey Poupon

1/4 cup honey

1 1/2 tablespoons sugar

1 tablespoon sesame oil

1 1/2 tablespoons apple cider vinegar

1 1/2 teaspoons lime juice

Blend all the ingredients with an electric mixer. Cover and chill.

2 Servings

Chicken, Salads

Grilled Chicken Caribbean Salad

September 8, 2011 Sharon Leave a comment

4 boneless chicken breasts

1/2 cup teriyaki sauce

4 cups iceberg lettuce, chopped

4 cups green leaf lettuce, chopped

1 cup red cabbage, chopped

1 4 oz. can pineapple, chunks in juice, drained

10 tortilla chips

Pico De Gallo

Honey Lime Dressing

Marinate chicken in teriyaki sauce for at least 2 hours in a ziplock bag. Preheat grill. Grill chicken for 4-5 minutes per side until done. Toss lettuce and cabbage together, then divide into two large individual-serving salad bowls. Divide Pico de Gallo and pour into two even portions over the greens. Divide the pineapple, sprinkle on salads. Break tortilla chips into large chunks and spread half on each salad. Slice the grilled chicken breasts into thin strips, spread half the strips onto each salad. Pour the Honey Lime Dressing into two small bowls and serve with the salads.

2 Servings

Dressings

French Dressing

September 8, 2011 Sharon Leave a comment

2 teaspoons tomato paste

1 1/2 teaspoons sugar

1 teaspoon onions, finely grated

1 teaspoon dry mustard

3/4 teaspoon paprika

pinch paprika, sweet, smoked

1/4 teaspoon coarse salt

1/4 teaspoon celery seeds

fresh ground black pepper

4 1/2 teaspoons red wine vinegar

1 1/2 teaspoons fresh lemon juice

1/2 cup canola oil

Whisk tomato paste, sugar, onion, mustard, paprikas, salt, and celery seed in a medium bowl; season with pepper. Whisk in vinegar and lemon juice. Add oil in a slow, steady stream, whisking until emulsified. Alternatively, puree all ingredients except the oil in a blender. With machine running, add oil in a slow, steady stream; blend until emulsified. Use dressing immediately.

8 Servings

Dressings

Cucumber Ranch Dressing

September 8, 2011 Sharon Leave a comment

1 cucumber, medium, peeled, halved lengthwise, seeded and grated on large holes

1 tablespoon shallots, finely chopped

3/4 cup sour cream

1/4 cup buttermilk

1/4 cup mayonnaise

3 1/2 tablespoons fresh lemon juice

1 1/4 teaspoons coarse salt

pinch cayenne pepper

3 tablespoons fresh parsley, finely chopped

3 tablespoons fresh chives, finely chopped

Stir together cucumber, shallot, sour cream, buttermilk, mayonnaise, lemon juice, salt, cayenne, parsley, and chives in a medium bowl. Season with additional salt and cayenne, if desired. Dressing can be refrigerated in an airtight container up to 3 days.

10 Servings

Dressings