Soups & Salads

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• Tomato & Chickpea Salad

  Recipe for Tomato & Chickpea Salad.

  

  This simple Tomato & Chickpea Salad makes a great lunch or side dish. It’s one of my favourite summer recipes! I love how light it is and how simple it is to prepare.

  Tomato & Chickpea Salad

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  • Servings: 2

  Ingredients:

  • 1 Can Chickpeas, Drained & Rinsed Well
  • 1 Pint Grape Tomatoes, Halved
  • 1/3 Cup Milk (I used almond, but use whatever you have on hand)
  • 1/2-1 Cup Fresh Basil, Chopped (Depending on preference)
  • 3 Cloves Garlic, Minced
  • 1 Tablespoon Red Wine Vinegar
  • 2 Teaspoons Extra Virgin Olive Oil
  • 1/2 Tablespoon Honey
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Pepper

  Instructions:

  1. Combine all ingredients in a large bowl until well combined.
  2. Chill in the refrigerator for 30 minutes.

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• Spinach & Strawberry Salad with Honey-Balsamic Dressing

  Spinach & Strawberry Salad Recipe.

  

  Spinach & Strawberry Salad with Honey-Balsamic Dressing

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  • Servings: 2

  Ingredients:

  • 2 Cups Baby Spinach
  • 1/2 Cup Strawberries, Chopped
  • 1/4 Cup Almonds, Whole, Chopped or Slivered

  
  Dressing:

  • 1/3 Cup Honey
  • 1/4 Cup Balsamic Vinegar
  • 1 Teaspoon Poppy Seeds
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper

  Instructions:

  1. Divide spinach between two bowls and top spinach with strawberries and almonds. Set aside.
  2. Add honey, balsamic vinegar, poppy seeds, salt and pepper into a small bowl and mix well.
  3. Drizzle dressing over your salads and enjoy!

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• Chicken with Rice Soup Recipe

  
  

  Chicken with Rice Soup

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  • Servings: 4

  Ingredients:

  • 3 Boneless, Skinless Chicken Breasts, Cooked & Shredded
  • 4 Cups Chicken Broth
  • 1 Cup Water
  • 2 Celery Stalks, Chopped
  • 2 Carrots, Peeled & Chopped
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon Basil
  • 2 Garlic Cloves, Minced
  • 1/2 Onion, Minced
  • 1 1/2 Cups Rice, Cooked
  • 1 Teaspoon Olive Oil

   

  Instructions:

  1. Heat oil in a large pot over low-medium heat. Add onions, celery and carrots, and cook until browned lightly, about 5 minutes. Add garlic and cook for 1 minute more.
  2. Add chicken broth, salt, pepper, basil and water. Cook on medium-high heat for about 20 minutes.
  3. Add chicken and rice, cook for 5 minutes more.
  4. Serve with bread, crackers, or a bit of grated cheese on top.

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• Apple & Chicken Spinach Salad

  Spinach Salad with Apple & Chicken.

  

  Now that the weather is warmer, we have been enjoying more and more salads.

  This one is a favourite of mine.

  Apple & Chicken Spinach Salad

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  • Servings: 2

  Ingredients:

  Salad

  • 4 Cups Baby Spinach
  • 1 Apple, Diced (I use Royal Gala)
  • 2 Celery Stalks, Chopped
  • 4 Tablespoons Buttermilk Dressing
  • 1 Chicken Breast, Cooked and Sliced
  • 1/4 Cup Roasted Almonds, Chopped

  Buttermilk Dressing

  • 1/8 Cup Greek Yogurt
  • 1/3 Cup Buttermilk
  • 1/2 Tablespoon Lemon Juice
  • 1/2 Tablespoon Chives, Minced
  • Salt and Pepper

  Instructions:

  Salad

  1. Combine all ingredients in a large bowl.
  2. Serve.

  Buttermilk Dressing

  1. Add all ingredients, except chives, to a small bowl.
  2. Whisk well, until combined. Add chives and mix gently.

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• Arugula Penne Salad

  Recipe for Pasta.

  

  A few weeks ago I had leftover arugula and leftover pasta in my fridge that was not getting used.

  I didn’t want either ingredient to go bad, so I put the two in a bowl, added a few other ingredients and hoped for the best.

  Thankfully, it tasted great. Even my husband thought so, and he’s not a big fan of arugula. We have had this salad a few times now and it’s yummy every time!

  Penne Arugula Salad Recipe

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  • Servings: 4

  Ingredients:

  • 3 Cups Arugula
  • 3/4 Cup Canned Chickpeas, Drained and Rinsed
  • 1 Cup Penne Pasta, Cooked
  • 1/2 Small Tomato, Chopped and Seeded
  • 3 Tablespoons Olive Oil
  • 1 Teaspoon Dijon Mustard
  • 2 Tablespoon Balsamic Vinegar
  • 1/4 Cup Fresh Parmesan Cheese, Grated
  • Fresh Parmesan Cheese, Shaved
  • Salt and Pepper

  Instructions:

  1. Add all ingredients, except shaved parmesan cheese, to a large bowl. Toss until combined.
  2. Serve, topped with shaved parmesan.

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• Hot Dog Salad

  Recipe for Hot Dog Salad.

  

  A fun summer salad that kids (and adults) love!

  Hot Dog Salad Recipe

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  • Servings: 4

  Ingredients:

  • 8 Hot Dogs, Sliced Into Bite-Size Pieces
  • 1 Head of Lettuce, Roughly Chopped
  • 1/4 Cup Mustard
  • 2 Tablespoons Vinegar
  • 3 Tablespoons Oil
  • 1/2 Small Red Onion, Thinly Sliced
  • 3 Pickles, Chopped
  • 1 Teaspoon Sugar
  • Salt and Pepper

  Instructions:

  1. Combine mustard, vinegar, sugar, and 2 tablespoons of oil in a large bowl. Add salt & pepper, onions, lettuce, and pickles and toss. Set aside.
  2. Heat a large frying pan over medium-high heat. Add 1 tablespoon of oil and add the sliced hot dogs. Heat through – about 2 minutes on each side.
  3. Serve salad with hot dogs on top and enjoy!

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• Shredded Chicken Salad

  Recipe for Shredded Chicken Salad.

  

  This salad is one of our favourites. It’s not your typical salad with some greens, tomatoes and balsamic vinaigrette (although that’s good, too!) – no, this salad has chicken, tomato sauce and lots of spices. It is bursting with Latin flavour!

  You could also serve the chicken over rice instead of lettuce – that’s delicious, too!

  Shredded Chicken Salad Recipe

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  • Servings: 4

  Ingredients:

  • 1 Head Iceberg Lettuce
  • 3 Boneless, Skinless Chicken Breasts
  • 1/2 Small Onion, Minced
  • 2 Garlic Cloves, Minced
  • 2 Tablespoons Oil
  • 1 Medium Pepper, Seeded and Minced
  • 1/2 Cup Chicken Broth
  • 1/2 Cup Shredded Cheddar Cheese
  • 1/2 Cup Tomato Sauce
  • 1 Teaspoon Cumin
  • 1 Teaspoon Garlic Powder
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Pepper

  Instructions:

  • Heat 1 tablespoon of oil in a medium skillet on low-medium.
  • Cook chicken until tender, about 8 minutes on each side.
  • Remove chicken from pan and shred into strips.
  • Heat one tablespoon of oil in the same pan you cooked your chicken and add garlic and peppers. Cook until soft, about 5-10 minutes.
  • Add chicken broth to your skillet and scrape up all the yummy chicken, garlic and pepper bits. Add shredded chicken, tomato sauce and spices and let simmer on low heat for about 5 minutes.
  • Serve over lettuce and sprinkle with cheddar cheese.

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• My Top 3 Simple Summer Salads

  I love making simple summer salads when the warm weather hits. It’s not much fun to be cooped up in the house slaving over a hot stove when it is so incredibly hot outside, and that’s why we choose to eat salads more often in the summer.

  Less work for me and I’m not a sweaty mess when I’m done cooking (which is always a bonus).

  The Canadian yearly sales cycle shows that salad dressing is on sale all throughout the summer and if you check out the in season produce guide, you will find that fresh lettuce, peppers, celery and tomatoes are all on sale for deep discounts during the summer months as well. Which makes summer the perfect time for salads.

  Here are some of my favourite salads (good all year round, but especially during summer).

  

  Tomato & Mozzarella Salad: This salad is not only simple to make, but it tastes delicious! It’s great as an appetizer or even for lunch.

  

  Sesame Chicken Salad: The dressing for this salad is made up of the same ingredients as the marinade, so it’s very easy to put together. Simple is always best when it comes to cooking.

  

  Crazy Asian Salad: Alright, so this recipe has quite a few ingredients in it, but I promise – you will understand why once you eat this salad. It’s fresh and light and full of flavour. A definate winner come summer time.

  

  Balsamic Vinaigrette Dressing: This is one of my favourite dressings. It is really easy to make and it goes well with any house salad.

  What is your favourite summer salad?

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