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August 2006


Olympic Spinach Salad
splash vegetable oil
1/2 cup sliced red onion
1 tablespoon fresh lemon juice
pinch sugar
1/4 teaspoon finely chopped garlic
1 tablespoon extra virgin olive oil
2 cups loosely packed spinach
salt to taste
freshly ground black pepper
1/2 cup sliced, roasted red pepper
1/2 cup sliced cherry tomatoes
2 tablespoons pitted, sliced Greek olives, such as Kalamata
2 tablespoons crumbled goat cheese
1 piece pita bread, warmed and cut into wedges

Heat the vegetable oil in a small skillet over medium heat. Add the red onion and cook until the onion is soft, about 5 minutes. Set aside. 

To make the dressing, whisk the lemon juice, sugar, garlic and olive oil together in a small bowl. 

In a large salad bowl, toss the spinach with the dressing, salt and pepper. Arrange the onion, red pepper, cherry tomatoes, olives and goat cheese on top of the dressed spinach. 

Serve the salad with warm pita wedges.

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Creamy Pea and Macaroni Salad Recipe
Serves 4

You may refrigerate cooled, drained pasta up to 24 hours in advance and 
assemble your salad when you’re ready to serve.

2 oz uncooked elbow  macaroni                    
1 cup frozen green  peas, partially thawed                
2 tbsp light mayonnaise     
1/2 tsp dried dill  weed                      
1/4 tsp  salt                       
1/8 tsp black  pepper                                           

Cook  pasta according to package directions, omitting any salt or  fat.

Drain in colander and run under cold tap water until  completely cool. Drain
extremely well, shaking any excess water from  pasta.

Place pasta in mixing bowl with remaining ingredients, stir to  blend
thoroughly, and serve immediately.

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Hearty Steamer Salad

1 cup chopped broccoli
1 cup chopped  cauliflower
1 cup scraped and sliced carrot
1 cup chopped green beans  (1-inch lengths)
1 cup sliced canned beets, drained
4 cups shredded  lettuce
1/4 cup balsamic vinegar
1/2 tsp black pepper

Steam  broccoli, cauliflower, carrot and green beans until tender-
crisp, about  1-1/2 minutes. Transfer to a large bowl and chill for 1
hour. Combine  steamed vegetables, beets and lettuce. Dress with
balsamic vinegar, sprinkle  with black pepper, toss well, and serve.

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Pine Nut and Green Bean Salad

1 lb (450 g) green beans (haricots), trimmed
1 bunch (about 12) radishes, sliced
2 oranges, peeled and cut into segments (supremes)
1 bunch watercress
3 Tbs (45 ml) hazelnut, almond, or walnut oil
1 Tbs (15 ml) white wine vinegar
Salt and freshly ground pepper to taste
1/2 cup (125 ml) pine nuts, toasted

Cook the green beans in boiling salted water just until tender, 2
to 3 minutes. Drain and rinse under running cold water. Combine
the beans, radishes, orange segments, and watercress in a mixing
bowl. Whisk together the oil, vinegar, salt, and pepper and toss
with the other ingredients. Sprinkle with toasted pine nuts and serve
immediately. Serves 4 to 6.

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