SPINACH & ROASTED GARLIC PESTO

So here I am...back in the kitchen! It's been a very long break for me and although I've enjoyed my time off, it feels good to be back. I've been so inspired by all the yummy fresh fruits and veggies I've been getting in my bountiful basket each week. If you have this service available in your area, you really should look into it and give it a try!

A couple weeks ago we got a lovely bundle of fresh spinach and this is what I decided to do with it...


SPINACH & ROASTED GARLIC PESTO
(Mindi Original)

To make the Pesto:

1 bunch spinach (4 C.)
1 head roasted garlic
Zest of 1 lemon
1 T. lemon juice
½ C. roasted pine nuts
½ C. parmesan cheese
1 t. salt
½ t. pepper
¼ - ½ C. olive oil

1. Place all the ingredients, except the olive oil, in a food processor or blender.
2. Puree the ingredients. While the food processor or blender is on, slowly drizzle in the olive oil until the pesto reaches your desired consistency.

(The more olive oil, the thinner the pesto. You might want a thicker pesto for spreading on bread or pizza etc. You might want a thinner pesto for tossing with pasta or using as a dipping sauce.)


To make the Chicken Pesto Pasta as pictured above:

1 lb. cooked pasta
3 C. shredded chicken
1 C. toasted bread crumbs
1 recipe pesto

1. Toss all the ingredients together and serve hot or cold.

RANCH CHICKEN TORTELLINI SALAD

When you love to cook, you get inspiration in just about everything and everywhere. Sometimes I'm eating out and I'm inspired to recreate my meal at home. Sometimes I'm watching a cooking show or reading a cooking magazine and I get idea's about food combinations, flavors, unique ingredients etc...and I I'm inspired to try something new. Some times I'm just at a loss for dinner idea's and I open my pantry and play my own version of Door Knock Dinners...

...by the way, does anyone remember that show. A chef would be lucky to knock on my door. I always have full pantry and freezer. The possibilities would be endless...

Anyway, we were discussing inspiration. So this dish was inspired by my good friend Lisa. she brought a really yummy tortellini salad to our 4th of July BBQ. Believe it or not, I had never cooked tortellini before. I've eaten it in restaurants, but never cooked it or had it at home. Lisa's salad was so good, I just had to do a little experimenting of my own. This is what I came up with.

I'm a big fan of tortellini now and plan to try a few more ideas in the near future....stay tuned.


RANCH CHICKEN TORTELLINI SALAD
(Mindi Original)

2 boneless, skinless chicken breasts
2 T. lemon juice
2 T. red wine vinegar
4 T. olive oil
2 t. garlic powder
1 t. salt
1 t. pepper
1 lb. cheese tortellini; cooked to package directions and set aside (I use Bertolli)
½ C. roasted pine nuts (optional)
½ C. basil; rough chopped
½ C. Parmesan or Asiago Cheese; grated
2 large Roma tomatoes; diced (or one pkg. grape tomatoes; sliced in half)
1 C. Ranch Dressing (I make Hidden Valley, but feel free to use what ever brand you prefer.)

1. In a zip lock bag or bowl, combine the chicken, lemon juice, vinegar, oil, garlic powder, salt & pepper. Allow to marinate for at least 30 minutes or up to 4 hours.
2. Grill the chicken, then allow to rest for 10 minutes. Slice thin and set aside.
3. Cook the tortellini according to package directions. Drain, and set aside to cool.
4. When the chicken and the pasta are cool, Toss together and add the nuts, basil, cheese, tomatoes and dressing. Mix until well combined.
5. Eat immediately or allow to chill in the refrigerator for up to 1 hour. If you’re making it the night before and plan to take it to a party or event, you may want to wait to add the dressing until right before serving, or you can just add a little more dressing later.

ROMAINE SALAD WITH CREAMY PARMESAN

The red rocks are calling my name. So, wish me luck...I'm off to Moab for 4 days of family fun! I don't know if I've mentioned this before, but Moab is kind of like home to me. My dad grew up in Moab and while I really never had a home town (military bratt...remember), as kids we spent ever summer in Moab visiting my grandparents. I love that town. It's like a blanket of red rocks that comforts my soul. Maybe it's my own childhood memories, or the hundreds of stories my dad has told me about every rock formation, every hill crest, every street corner, and ever bend in the road...I feel like his home town, somehow became mine too. What can I say...it's the true blooded Nordfelt in me! This will be little r's first trip to red rock country and I'm so excited to share my love with her.

Dead Horse Point...one of many favorites in Moab. As kids we used to sit on the edge, just like this. I can remember my mom freaking out while my dad encouraged. I'm so sorry Mom...what were we thinking? The mere thought of little r going anywhere close to the edge, gives me an anxiety attack... But it really is so beautiful!

...so one last side for the week. This super easy salad has recently become a favorite. I like it because it's delicious and full of ingredients that I always have on hand. It may seem kind of plain, but trust me the flavors are bold, zesty, and tangy. If you wish, you could also add some grape tomatoes and croutons. But it's really not necessary.

ROMAINE SALAD WITH CREAMY PARMESAN

(Recipe adapted from Cuisine at Home)

1/4 C. sour cream

1/4 C. grated Parmesan cheese

2 T. mayonnaise

2 T. white wine vinegar

2 T. minced fresh parsley

1/2 t. Dijon mustard

1/8 t. Worcestershire sauce

1/8 t. hot sauce

salt & pepper to taste

8 C. chopped romaine lettuce

1. Whisk together the sour cream, cheese, mayonnaise, vinegar, parsley, Dijon, Worcestershire, hot sauce and salt & pepper.

2. Toss the dressing the the lettuce, just before serving.

3. Serves 4.

CHICKEN WALDORF PASTA SALAD

One of my absolute favorite salad recipes is this Chicken Waldorf Salad from CPK. I got the recipe from the CPK cook book several years ago, and it's definitely a regular meal around here.

One night a couple weeks ago I was getting ready to make this salad for yet another dinner, when it hit me..."I should make this salad into a pasta salad. It was a fun twist on something we already love.

Now I'm not sure which way I like it better!

CHICKEN WALDORF PASTA SALAD
(Inspired by the CPK Salad)

2 large grilled chicken breast sliced thin
1 lb. bow tie pasta; cooked aldente, drained and chilled
1 granny smith apple cubed
1 C. red seedless grapes sliced in half
1 C. chopped celery
½ -1 C. Crumbled Gorgonzola Blue Cheese (to your taste)
1 recipe Dijon Balsamic Vinaigrette (see below)

1. Combine and toss the chicken, pasta, apple, grapes, celery and cheese.
2. Poor the Vinaigrette over top and toss again. Allow to chill in the refrigerator for at least 1 hour.
3. Serves 6-8 people.


DIJON BALSAMIC VINAIGRETTE

½ C. Balsamic Vinegar
2 T. Dijon Mustard
1 T. Garlic minced
½ t. pepper
½ t. salt
1 ¼ C. olive oil

1. Wisk together or blend in a blender. (Blended in a blender makes it much creamier and smooth.)

CAESAR CHICKEN SALAD WRAPS

In my quest for simple, easy, light and refreshing summer dinner's, I came up with this little gem last week. There's just something about taking a salad recipe and wrapping it in a tortilla that makes it an even more fulfilling meal for the man in my life. This was a huge success. The chicken was so juicy and full of flavor. Then topped with yummy Caesar dressing...so delicious! This may become one of my "go to" summer meals.




CAESAR CHICKEN SALAD WRAPS

(Mindi Original)

For the Chicken:

3 large boneless, skinless chicken breasts
¼ C. lemon juice
½ C. olive oil
1 T. Dijon mustard
2 T. balsamic vinegar
1 T. hot sauce
1 t. garlic powder
1 t. salt
½ t. pepper

1. In a large zip-lock bag, combine the chicken and all the ingredients for the marinate. Zip up and shake well. Allow to marinate for about 1 hour (or up to 4).
2. Grill until chicken is done. Take off the grill and allow to cool. Slice into thin strips. Set aside.)

For the Caesar Dressing:

2 cloves garlic, minced
2 T. lemon juice
2 T. Dijon mustard
2 t. Worcestershire sauce
1/4 C. sour cream
3/4 C. olive oil
1 C. grated Parmesan
1 t. coarsely ground black pepper

1. In a food processor or blender, combine all the ingredients above.
2. Pulse or blend until dressing comes together.

*If you don’t have a blender or food processor, combine all the ingredients in a mixing bow and beat with a wisk until dressing forms. The dressing won’t be as creamy, but it will still taste yummy.

For the Wraps:

6 flour tortillas
6 Romaine lettuce leaves
Sliced tomatoes
Sliced chicken
Caesar dressing
Garlic Croutons

1. Layer each tortilla with sliced chicken, dressing, lettuce, tomatoes, croutons, and a little more dressing. Wrap and devour.

ROASTED BEET SALAD WITH SWEET CITRUS DRESSING

A few weeks ago my good friend, Iliana, told me I needed to come up with a recipe for a roasted beet and citrus salad. She had a salad similar to this at a local restaurant, and loved the flavor combinations. I personally thought the ingredients sounded strange and pretty random, but I've been known to love crazy salad combinations before. So I figured what the heck...

After some experimentation and a few minor changes to her suggested ingredients (I add chicken to make it a meal), the final result was a big hit. In the process I also got to introduce my little r to beets. I'm thrilled to announce that she loved them.

So Iliana...this one's for you! Thanks for the suggestion. Hopefully its somewhat close to the salad at Harvest. If not, I'll have to visit and taste for myself then go for round two.

Honestly one of my favorite elements of this salad was the chicken. It was so tangy and flavorful. I may just use this dressing as a marinade by itself from time to time.


ROASTED BEET SALAD WITH SWEET CITRUS DRESSING

(Mindi Original...with the help of Iliana of course )

For the dressing/marinade:
½ C. orange juice
½ C. lemon juice
1 T. lemon zest
1 T. orange zest
2 T. red wine vinegar
2 t. Dijon mustard
2 cloves garlic; minced
1 t. sugar
1 t. salt
½ t. pepper
1 C. olive oil

1. Place all the ingredients, except the olive oil, into a blender. Bend for a couple minutes to combine.
2. With the blender on medium speed, slowly drizzle in the olive oil until it’s well emulsified.
3. You will have about 2 ½ C. of dressing. Set 1 ¼ cups of the dressing aside for the chicken marinade. Refrigerate the rest to use with the salad.

For the Chicken:
4 boneless, skinless chicken breasts
1 ¼ C. of the dressing

1. Place the chicken in a Ziploc bag. Pour the marinade over the chicken. Allow to marinate in the refrigerator for about 4 to 6 hours.
2. Take the chicken out of the refrigerator about 30 minutes before you plan to grill.
3. Grill the chicken for about 6 minutes per side, or the time needed to cook the chicken through, depending on the heat and temperature of your grill.
4. After you take the chicken off the grill, allow to rest for 5-10 minutes. Slice the chicken on a bias to create long strips for the salad.

For the salad:
8 C. spring salad mix
6 small beets or 3 large beets
2 T. olive oil
salt & pepper
1 large ripe avocado (or 2 small); diced or sliced
½ red onion; sliced in thin bite sized strips
1 pink grapefruit; segmented*
2 large oranges; segmented*
6 oz. Gorgonzola (blue cheese), crumbled (you could also use feta or goat cheese)

1. Preheat the oven to 400 degrees.
2. Wash the beets. Cut off the tops and bottoms and remove the thick outer skin. Cut into bite sized cubes about ½ inch. Place on a baking sheet covered with tin foil and sprayed with cooking spray.
3. Drizzle with the olive oil and sprinkle with salt and pepper.
4. Bake for 25-30 minutes or until the beets are fork tender. Remove from the oven and set aside to cool.
5. Assemble the salad ingredients into 4 portions, onto large plates including; salad mix, beets, avocado, red onion, grapefruit, orange, blue cheese, and chicken. Top with dressing and serve immediately.

I've joined the Quinoa craze...and I'm not sorry!

Has everyone tried Quinoa yet? There are recipes for Quinoa everywhere and the health benefits of this popular little grain (is it a grain??) have shot this little food into super stardom. Several months ago, my sister shared this recipe with me. I was so excited to try Quinoa that I ran out and bought it. I had planned on making it within days of my purchase, but I got side tracked for some reason and the Quinoa stat in my pantry for what seems like forever.

Until a couple weeks ago when I was cleaning out my pantry and I found it hiding in the back. I immediately put it on my menu again, and this time followed through. It was amazing. I added chicken to make it a "man meal" for my husband. But we both absolutely loved it.

So if you're one of the few (like I was) that haven't delved into the Quinoa craze, this is a good time to jump on the wagon. And if you are already a Quinoa fan, give this recipe a try!


QUINOA BLACK BEAN SALAD
(Recipe from Jen Uibel)

2 boneless, skinless chicken breasts; cubed
1 C. quinoa
1 ½ C. cold water
½ t. salt
2 C. black beans; drained and rinsed well
½ C. chopped celery
1 jalapeno pepper; seeded and minced
1 clove garlic; minced (or 1 t. garlic powder)
1 red pepper; diced
1 large tomato; diced
1 green pepper; diced
1 t. cumin powder
1 t. coriander powder

Dressing:
2 T. lime juice
¼ C. olive oil
1 t. salt
Fresh ground pepper
¼ t. chili powder (or cayenne if you like a little heat)
2 T. fresh cilantro; chopped
¼ C. scallions; chopped
½ C. sliced olives (optional)

1. Soak the quinoa in cold water for 30 minutes. Rinse thoroughly in water several times, then drain well.
2. Place in 2 qt. pot with 1 ½ C. water and salt.
3. Bring to a boil, turn down to low, cover tightly and cook for 15 minutes. Remove from the heat and allow to sit for 5 minutes covered. Fluff gently with a fork and set aside to cool. (The quinoa can be made ahead of time and refrigerated for later use.)
4. In a large skilled sauté the chicken with the jalapeno, fresh garlic in 2 T. oil until the chicken is done. (If you choose not to add the chicken, just sauté the jalapeno and garlic until garlic starts to brown. Then continues the recipe.)
5. Add the celery and the green and red peppers and sauté briefly to soften the veggies.
6. Add the cumin and coriander, cook and stir for about 2 more minutes allowing the spices to absorb into the veggies and chicken.
7. Blend all the ingredients for the dressing in a blender, with a whisk or shake in a jar.
8. Gently combine the chicken and veggies with the tomatoes, black beans, quinoa and dressing in a large mixing bowl.
9. Add salt & pepper to taste. Stir in cilantro and scallions.
10. Serve warm or cover and chill for later.
11. Serves 6-8 people.

Pesto anyone?

Boy has this day gotten away from me. It's already 9 p.m. and I'm wondering where the day has gone. I wanted to hurry and get a recipe posted for the day. I'm so sorry that I'm behind.

This is a new favorite salad. It makes me excited for summer and fresh basil from the garden. I love pesto! This has a unique twist though, the spinach really mellows it out a little. Then the ricotta comes in for the creamy, cheesy goodness. It was so flavorful. Next time I will probably add some grilled chicken and make it a meal.

I hope you enjoy!

Coming later this week...

Roasted Asparagus Ravioli or Roasted Asparagus Pasta

How to boil a perfect egg...for Easter eggs or for my yummy egg salad sandwiches

And a Friday Favorite with an awesome new blog I found.



SPINACH PESTO & RICOTTA PASTA SALAD
(Recipe adapted from Cuisine at Home)

For the Pesto:
1 C. fresh spinach leaves, packed
1 C. fresh basil leaves, packed
Zest of 1 lemon
2 T. lemon juice
2 cloves garlic
½ C. pine nuts
¼ t. red pepper flakes
salt & pepper

For the tomatoes:
1 C. Roma tomatoes, diced
1 T. white wine vinegar
1 T. olive oil
salt & pepper to taste

1 lb. pasta of choice (rottelli, farfali, shells etc…)
1 C. ricotta cheese

1. In a food processor or blender, combine all the ingredients for the pesto and puree to a paste-like consistency. Set aside.
2. In a small bowl, combine all the ingredients for the tomatoes. Stir to combine and set aside.
3. Cook the pasts to aldente; according to package instructions. Drain, rinse and pour into a large mixing bowl.
4. Add to the bowl, the ricotta cheese, and pesto. Stir to combine.
5. Allow to chill in the refrigerator for 30 plus minutes.
6. Serve, topping with tomatoes.

7. Serves 8-10 people.

The best tuna you've ever laid lips on...

The other day a friend of mine asked me what I eat for lunch. That's a great questions. Lunch can be a difficult time for mom's. We're usually so focused on what we're feeding our kids that we don't think too much about ourselves. Often we end up just eating processed junk or snacks to get us through to dinner. So over the next few weeks I hope to share with you some easy, healthy, and delicious ideas for "mom's" lunch. Who knows...you may be surprised that your kids like them too.

When I was in elementary school my mom would pack me a lunch every day. It usually consisted of a sandwich, chips, fruit/veggies and a drink. I faithfully took my lunch everyday, but I had a little secret. I hated sandwiches. So when lunch time arrived, I would each my chips, fruit and drink, then throw my sandwich away. I don't know why...but I didn't want my mom to know that I hated sandwiches. I didn't want to hurt her feelings.

This went on for a few years, when finally around the 3rd grade I came out of the sandwich closet and admitted my disdain for anything smashed between layers of bread. My poor mom was devastated, not because I didn't like her sandwiches, because I had been starving myself for so many years. From that time forward she started packing me crackers and cheese, chicken salad, nuts and other non sandwich foods full of protein to get me through the day.

I've grown up sense then and I now occasionally like a good sandwich. But I'm still not a huge fan and I'm pretty picky about what I will put between bread. This is one recipe that is sandwich approved for me. However, most days I still prefer to eat it with crackers. It's more "carb" friendly that way. But any way you choose to eat it...it just may be the best tuna you've ever laid lips on.


TUNA SALAD
(Mindi Original)

¼ C. green onion; diced (about 2 or 3)
½ C. celery; diced (1 large stock)
½ C. slivered almonds
2 (5 oz.) cans Albacore tuna; drained
¼ to ½ C. mayo* (to your liking)
1 t. lemon juice
2 t. dill weed
½ t. garlic powder
½ t. celery salt
1/8 t. paprika
salt & pepper to taste

1. Combine the onion, celery, almonds, and tuna; mix well.
2. Add the amount of that you prefer. (I usually add less, but my husband likes more…it’s up to you.)
3. Add all the remaining ingredients; mix well. Add the salt & pepper last. Season to your taste.
4. Serve with crackers, in puff shells, or as a sandwich with bread of choice.

5. Serves 4 as salad and 4-6 on sandwiches.

*I use low fat or light mayo. My favorite is the new Kraft Olive Oil Mayo. If you haven't tried it, I highly recommend you do. It has a wonderful flavor with half the fat and calories of regular mayo.

All things spring...in one salad...

Yesterday really felt like spring! As all our neighborhood kids were out side playing, I actually thought I could smell a hint of chlorine in the air, and the days of swimming pools, barbeque's, popsicles and flip flops seemed so close I could...well...smell it!

So logically I had to post this salad recipe! Ok, so maybe it's not logical to anyone else, but this salad just screams spring to me. Strawberries start to come in season around March-ish and when the grocery stores start to stock them in droves, with the prices plummeting every week...I know that spring in right around the corner.

On a side note, I have to mention that I got this yummy salad recipe from my dear friend Dee VanCleeve. She was my boss when I was in high school and worked my first professional "office" job. Dee took me under her wing and taught me everything I needed to know about business. And in one year she went from being my boss to becoming a dear friend. We kept in touch for almost 13 years, until she passed away from cancer several years ago. She was one classy lady that had a huge impact on my life!

FRUIT & SPINACH SALAD
(Recipe from Dee VanCleeve)

16 oz. fresh spinach
1 ripe avocado; diced
1 pt. fresh strawberries; sliced
2 bananas; sliced
2 green onions; sliced

1/2 C. grated Parmesan cheese

toasted pine nuts (optional)

1. Clean spinach and tear into bite size pieces.
2. Place on 4 salad plates and top with fresh sliced fruit, green onions, & pine nuts
3. Drizzle with poppy seed dressing.

POPPY SEED DRESSING

¾ C. sugar
1 t. dry mustard
1 t. salt
1/ 3 C. red wine vinegar (apple cider vinegar can also be used)
½ small onion; diced
1 C. vegetable oil
2 T. poppy seeds

1. Combine all the ingredients, except the poppy seeds, in a blender or food processor.
2. Blend for 1-2 minutes until well combined.
3. Add the poppy seeds and pulse once or twice.
4. Store in the refrigerator until use.

Wanna know a secret??

My good friend Michelle used to make this really yummy cold sesame pasta, but she would never give me the recipe. She had gotten it from another friend who owned a catering company. Michelle had promised her she would never give it to anyone.

This brings me to a interesting topic; secret recipes. I don't believe in them. I think recipes are to be shared and passed along. In my mind there is only one reason a recipe should ever be kept secret; if said recipe holder intends on making money with said recipe. But if you don't own a restaurant, plan on publishing a recipe book, or intend on mass producing and marketing the product...for goodness sake people...pass it on!!

Now I understand why Michelle wouldn't give me the recipe, her friend was indeed making money with the recipe.

However, a few years ago I found this recipe in a Martha Stewart magazine. It sounded very similar to the pasta Michelle would make. And sure enough, when I tried it...it's the same exact pasta. I guess it wasn't such a big secret after all.


COLD SESAME NOODLES
(Recipe from Martha Stewart)

16 oz. Japanese noodles (udon or soba) or spaghetti noodles
8 oz. snow peas, slivered lengthwise
1 red bell pepper, cut into long thin strips
½ C. smooth peanut butter
2 garlic cloves
1 jalapeno pepper, seeds removed
¼ C. soy sauce
¼ C. rice vinegar
1/3 C. warm water
2 T. toasted sesame oil
¼ t. salt

1. Cook noodles according to package directions, then rain and rise with cold water.
2. In a large bowl, combine pasta with snow peas and red pepper.
3. In a blender puree peanut butter, garlic, jalapeno, soy sauce, vinegar, water, sesame oil and salt.
4. Pour the dressing over the noodles mix. Toss to coat.
5. Serve chilled or at room temperature.

*This recipe makes a lot of pasta. It says it only serves 4 and I guess if you were eating it as a meal, it would just serve 4. But we usually have it as a side dish and in my opinion it serves about 8-10 people.

Is it a salad or a salsa??

I'm headed to a neighborhood baby shower tonight and will be taking this yummy salad with me.

It's actually a recipe I've had for years, adapted from my "Body for Life" cook book. The only thing I really do differently is add cheese. But when I'm not taking it to a group function or I'm trying to be really healthy, I leave the cheese out. It's still really yummy and full of flavor.

It's definitely a family favorite and works well as a salad or served with tortilla chips as a salsa or dip.


MEXICAN RANCH SALAD
(Recipe adapted from Body for Life Cooking)

2 can black beans, drained and rinsed
1 can corn, drained (or 1½ C. fresh corn, cooked and cut off the cob)
½ large red onion, diced
1 red bell pepper diced
2 C. shredded cooked chicken (or 2 can’s cooked chicken, shredded)
2 C. sharp cheddar cheese
½ C. light mayo
½ C. reduced fat sour cream
Zest of 1 lime
Juice of 1 lime
1 ½ t. cumin
½ t. salt
½ C. cilantro
½ t. red pepper flakes

1. In a large mixing bowl add beans, corn, red onion, red pepper, chicken and cheese.
2. In a small mixing bowl add mayo, sour cream, lime zest, lime juice, cumin, salt, cilantro, and red pepper. Mix well, forming a dressing.
3. Mix the dressing in with the bean and corn mixture.
4. Allow to chill for at least 30 minutes before serving.
5. Serves 6-8 people.

Just 1 of 100 ways to use Top Roman...

This recipe has to be a Utah original. I had never heard of it until I moved here, and since then I have come across a variety of different versions. Some more spicy, some more sweet, some not so great, and some really delicious. I got this one from my Aunt Dana. So far it's one of the top two versions that are my favorite.

If anyone knows who or where this recipe idea originated, I'd love to know the story. And if you've never heard of it or tried it, you should!

(As a budget side note: this is probably the cheapest salad to make that will feed an army.)


SWEET ROMAN CHICKEN SALAD
(Recipe courtesy my Aunt Dana)

4-5 C shredded cabbage (1/2 llarge cab. or 1 small)
2 C. cooked and shredded chicken
3 pkg. Top Roman crushed
3 pkg. Top Roman seasonings
½ C. slice almonds
½ C. butter melted

1. Mix shredded cabbage and chicken in a large mixing bowl.
2. In a separate bowl, mix together the butter and roman seasoning. Add the crushed roman and almonds and stir to coat.
3. Place the roman mixture on a baking sheet and cook at 350 for 15 minutes or until crunchy. Cool.
4. Add the crunchy roman to the cabbage and chicken.
5. Top with the dressing (recipe below) and stir to coat.
6. Chill for 1 hour before serving.

DRESSING

¾ C. Veg. Oil
½ C. Rice Vinegar
¾ C. Sugar
1 T. Soy Sauce

1. Mix all ingredients and whip until combine. (I use a blender or hand mixer.)

Every week for like a year...

I ate this salad for lunch! Several years ago when I was the Marketing Director at University Mall, my friend and Assistant, Cindy, and I went on a diet together. We were so dedicated and both very successful. I lost 75 pounds and she lost 45! Yea for us!!

We often joked that this salad at California Pizza Kitchen was the secret to our success. Minus the candied walnuts, this salad totally worked with our diet and on any given week you would find us at CPK chowing down.

Cindy and I are now both married and living with much less "expendable" income. Husbands and a mortgage will do that to you. So I had to learn to make this salad at home, and it still tastes just as good.

However, Cindy is now the Marketing Director at University Mall and every now and then we still meet at California Pizza Kitchen to splurge on our favorite salad!


CPK WALDORF SALAD
(Recipe courtesy CPK)

1 large grilled chicken breast sliced thin
4 C. field greens salad mix
1 granny smith apple cubed
1 C. red seedless grapes sliced in half
1 C. chopped celery
Crumbled Gorgonzola Blue Cheese
Candied Walnuts (see recipe below)

1. Toss all the above ingredients together.
2. Top with Balsamic Vinaigrette.

(makes 4 servings)

BALSAMIC VINIGARETTE

½ C. Balsamic Vinegar
2 T. Dijon Mustard
1 T. Garlic minced
½ t. pepper
½ t. salt
1 ¼ C. olive oil

Wisk together or blend in a blender. (Blended in a blender makes it much creamier and smooth.)

CANDIED WALNUTS

2 C. Walnuts
1 C. Sugar
½ C. water

Dissolve sugar and water on stove top and bring to a boil. Add walnuts and stir until syrup turns to granulated sugar state, then keep stirring until sugar re-melts and sticks to nuts. Turn onto cook sheet to cool.

GREEK POTATO SALAD

When I lived in downtown Salt Lake, I never missed the Annual Greek Fest. I mean, how could I, you could practically smell the Slovakia from my apartment.

I love the fresh clean flavors of Greek cuisine. Ripe tomatoes, cucumbers, a full and fruity olive oil, feta cheese...my mouth is watering. I'll never forget the taste of my first Gyro from a street vendor in Athens when I was 14, and I'm hoping that one day my husband will acquire a taste for Calamata olives.

That's why I love this Greek version of potato salad. It's a summer favorite and a whole heck of lot healthier than your classic American potato salad. Try taking this to your family and neighborhood barbeque's this summer. It's sure to be a hit.

When I want to make this salad a meal, I add a little shredded chicken or grilled chicken.

GREEK POTATO SALAD
(Recipe adapted from Cuisine At Home)

1 ½ lb. red potatoes, cubed
1 C. cherry tomatoes, halved
1 C. cucumber, seeded, diced
½ C. pitted Calamata olives, sliced
¼ C. red onion, diced
1 T. chopped fresh oregano
1 C. shredded grilled chicken (optional)

Vinaigrette
½ C. feta cheese, crumbled
1/3 C. fresh lemon juice
¼ C. olive oil
2 T. plain yogurt (or Greek yogurt)
1 t. sugar
Salt & Pepper to taste

1. Boil potatoes in salted water until tender, 12-15 minutes; drain.
2. Mix all the ingredients for the vinaigrette in a blender.
3. Combine tomatoes, cucumber, olives, onions and oregano.
4. Add potatoes, chicken and vinaigrette.
5. Lightly mix until vinaigrette is evenly distributed.
6. Chill the refrigerator before serving.

BALSAMIC STEAK SALAD

There are not very many salads I can get away with serving for dinner. I think I've mentioned that my husband is a meat and potato man. So salad with dinner is OK, but salad as dinner...that's a whole different story. This salad however, passes the husband test. Mainly because it's loaded with steak. But it also happens to be healthy and really filling.

Feel fee to mix it up with the veggies you would prefer. The key to the salad is the balsamic steak mixed with the Gorgonzola and arugula. 12 oz. should serve about 4 people.


BALSAMIC STEAK SALAD
(Mindi Original)

12 oz. flank steak (or skirt steak) sliced into thin strips
and seasoned with salt & pepper
½ T. olive oil
½ C. balsamic vinegar
2 T. Dijon mustard
arugula salad mix (or spring salad mix)
Gorgonzola or blue cheese crumbled
grape tomatoes
cucumbers sliced
calamata olives
olive oil & lemon juice

1. In a large skilled heat oil. Sear the flank steak on high heat for 2-3 minutes.
2. Add balsamic vinegar and mustard. Stir and continue to cook until steak is cooked and vinegar has reduced into a syrup.
3. Toss salad mix with tomatoes, cucumbers, olives and celery.
4. Top salad with balsamic steak and Gorgonzola cheese.
5. Drizzle with a little olive oil and a squeeze of fresh lemon juice.