Have a potluck coming up and need an easy dish to share? Something that is healthy and flavorful, but doesn’t take too much work… Well here is a new twist on an old favorite. You can easily turn your Sesame Ginger Salmon into an Asian-inspired pasta salad everyone will be raving about.
Rethink the way you use your Dream Dinners this month so that you maximize your meals with versatility.
Create a salad from these menu items:
- Lemon Chicken Piccata. Leftovers of this dinner make a great chilled pasta salad. Just chop the chicken into bite size pieces, add some artichoke hearts, celery and green onions and toss with a little Italian dressing. Easy!
- Penne with Chicken and Peanut Sauce. Add shredded carrots
- 4 cups cooked turkey, cut in 1 inch cubes
- 1 cup chopped celery
- 2 cups red grapes, halved
- 1 cup slivered almonds
- 1 cup Swiss cheese, cut in 1 inch cubes
- ¼ cup non fat sour cream
- ¼ cup lite mayonnaise
- 2 Tbsp rice vinegar
- 2 Tbsp sugar
- 1 tsp kosher salt
- ½ tsp pepper
- ¼ cup finely chopped parsley (optional)
- Whisk together dressing ingredients in a small bowl, pour over turkey mixture and toss to coat.
- Best served chilled over a bed of red leaf lettuce.
- 1 small head of Napa Cabbage, shredded, approx. 4 cups
- 1 small head of green leaf lettuce, chopped, approx. 2 cups
- 3 green onions, chopped
- 3 stalks of celery, chopped
- ½ cup slivered almonds
- 3 cups cooked turkey, chopped
- 1 package of Oriental noodles (like Top Ramen), crushed
- ½ cup seasoned rice vinegar
- ½ cup vegetable oil
- 2 Tbsp sesame oil
- ¼ cup sugar
- 1 tsp kosher salt
- 1 tsp pepper
- Combine chopped vegetables and turkey.
- Whisk dressing in small bowl.
- Add almonds and crushed noodles into salad and toss with dressing just before serving.
Spring is here and what is better for lunch than a delicious salad? You don’t have to go out to lunch to find one as delicious and original as these. Here are a few suggestions on how to turn a few of our May dinners into a lunch your co-workers will be asking about.
Pacific Rim Glazed Steak with Wonton Crisps
This recipe would be a great make ahead wonderful Mother’s day steak salad lunch/dinner, cook the steaks and then refrigerate them a day ahead. On a bed of salad greens, serve the steaks sliced thinly against the grain, and serve the Wonton Crisps on the side of the salad like croutons.
Here are a few delicious twists for a lunchtime sandwich or salad. Featured dinners from this month’s menu: Steak with Garlic and Herb Butter, Chateau Chicken with Almond Butter Sauce, Market Salmon with Corn Medley and Orange Asian Chicken.
Steak with Garlic and Herb Butter
These steaks make a great steak sandwich. Grill the steaks, slice them against the grain and use the herb butter on a Chef Touched Rustic Country Roll. Layer with steak slices and a thick tomato slice.
Chateau Chicken with Almond Butter Sauce
- 12 Cups Baby spinach, pre-washed & dried
- ½ cup Cashews, roasted, unsalted pieces
- 2 ½ cups Mango, peeled, seeded, diced
- ¼ cup Sweet red bell pepper, minced
- ¼ cup Fresh orange juice
- 2 Tbsp. Fresh lime juice
- 3 Tbsp. Red onion, minced
- 2 Tbsp. Cilantro leaves, chopped
- 2 Tbsp. Brown sugar, packed
- ¼ tsp. Salt
- 1/8 tsp. Black pepper
- Place all dressing ingredients in bowl and combine well.
- Toss spinach with dressing, serve garnished with cashews.
This menu item is brand new to our recipe collection and deliciously fun! Here is an alternative to fajitas or a great idea for leftovers; homemade taco salad.
- 3 c Orzo Pasta, boiled in water 10 min, or just until soft.
- 1½ c chopped scallions
- 1½ c drained and chopped Kalamata olives
- 1½ c crumbled feta cheese
- ¾ c fresh chopped dill
- ¾ c olive oil
- ½ c plus 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- ¾ c red wine vinegar
- 1 tbsp Kosher salt
- 1 tbsp black pepper
- Rinse pasta with cold water.
- Combine the orzo, onions, olives, feta, and dill in a large bowl.
- Set aside.
- Whisk together the oil, lemon juice and zest, vinegar, salt and pepper in a bowl. Pour 1/2 of dressing over the pasta mixture and stir to coat all over.
- Toss with the remaining dressing just before serving.
- 12 cups mixed greens, washed and dried
- 2 c arugula, washed and dried
- 5 med tomatoes, cut in wedges
- 2 med carrots, chopped
- 3 celery stocks, chopped
- ½ red onion, sliced thinly
- 1 c marinated artichoke hearts, drained and slightly chopped
- 1 14.5 oz can garbanzo beans, drained
- 1 cup shredded Parmesan cheese
- 2 cups garlic croutons
- 2 cups of your favorite Italian dressing
- Place greens and arugula in large serving bowl.
- Top with the vegetables and beans, toss lightly.
- Top with cheese and croutons.
- Toss with dressing just before serving or serve on the side.