How To make Anne's Summer Salad
3 sm Eggplants; -OR-
1 lg -Eggplant
1/2 ea Green pepper
1 lg Tomato
3 lg Celery stalks
3 sm Potatoes, new
12 ea Black olives
DRESSING:
1/2 c Olive oil
3 T Red wine vinegar
2 ea Garlic cloves; minced
1 ds Pepper
1 ds Basil, dried
I used vegetables on hand. Other in-season vegetables (ie. beans) could be used. As well, feta cheese or mozzarella cheese could be added. EGGPLANT & PEPPERS: Peel, slice eggplants. Place in colander and salt lightly. Let stand 1/2 hour. Preheat grill*. Grill eggplant slices and green pepper. (Eggplant should be lightly browned and outer green pepper skin charred). Place green pepper in paper bag, let stand 1/2 hour. peel green pepper under running water. Dice eggplant slices and green pepper. Place in large bowl. POTATO: Boil potatoes until tender (about 10 minutes). Cool. peel, dice and place in bowl with other vegetables. OTHER VEGETABLES: Peel, seed and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes, celery and olives in bowl. Mix well. DRESSING: Mix olive oil, vinegar, garlic, pepper and basil. Pour over vegetables in bowl. Toss well. Let marinate at room temperature at least 1/2 hour and then put in fridge. Toss and stir occasionally.
How To make Anne's Summer Salad's Videos
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Today I'm showing you how to prep the best marinated chicken, pasta, and greens to use throughout your busy week. Put them all together for a delicious Chicken Caesar Pasta Salad!
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#mealprep #caesarsalad
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Summer puts us in the mood for delicious, fresh foods...this salad is no exception. Enjoy the best of the season with all the nutritional benefits that RAW fruits and veggies give us!
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Wendy's Macaroni Salad Copycat
This salad is a copycat of Wendy's Macaroni Salad. This is very simple to make and prepare. And this salad doesn't need many ingredients. Please visit this post at:
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Easy Summer Pasta Salad
This Easy Summer Pasta Salad is part of my weekly rotation during the warmer months! It is so fast and easy to put together and has great flavor. It’s delicious served warm or cold—enjoy!
Easy Summer Pasta Salad (adapted from Food Network Magazine)
1 lb. short cut pasta
3 medium zucchini
1 pint grape tomatoes
3 garlic cloves
2 Tbsp. olive oil
salt & pepper
pinch of red pepper flakes
1/3 lb. sliced deli ham
4 oz. garlic & herb goat cheese
Bring a large pot of water to a boil. In the meantime, grate the zucchini. Halve the tomatoes. Finely chop the garlic. Dice the ham into small pieces. Boil the pasta according to package directions until cooked through. Reserve 1 cup of the pasta water before draining the pasta. Pour the olive oil into a large skillet over medium heat. Add the garlic and sauté for 1 minute. Add the zucchini and tomatoes. Season to taste with salt, pepper, and a pinch of red pepper flakes. Stir and cook for about 5 minutes. Add pasta, diced ham, and reserved pasta water to the veggies. Stir to combine. Crumble in the goat cheese. Stir to combine (or don’t if you want the cheese to remain in chunks as opposed to melt into the pasta). Enjoy warm or cold!
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The BEST Chicken Salad | Spectacular Salads
Today's video for the BEST Chicken Salad is part of a Spectacular Salads collaboration hosted by my friends Katt and Shaunna. Below, I've linked their channels along with the playlist where you can find lots of other fantastic salad recipes!
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The Dickinson Homestead (Shaunna's channel):
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Chicken Salad
(recipe adapted from Daphne Oz on The Chew)
2 boneless, skinless chicken breasts
1 green apple
4 scallions
1/2 c. red grapes
1/2 c. cashews
1/4 c. dried cranberries
2/3 c. mayonnaise
2 Tbsp. dijon mustard
1 Tbsp. maple syrup
2 tsp. hot sauce
2 tsp. apple cider vinegar
2 tsp. soy sauce
freshly cracked black pepper, to taste
Croissants, kaiser rolls, lettuce cups, etc. (for serving)
Poach the chicken. In a large skillet, place the two chicken breasts and cover by about 1/2 in. with cool water. Place over medium high heat and bring the water to a boil. Cover and simmer on low for 8-12 minutes or until the chicken reaches 165* internally and is cooked through. Shred the chicken with 2 forks OR place in the bowl of a stand mixer and shred using the paddle attachment on low speed.
Chop the green apple, scallions, red grapes, and cashews into small pieces. In a large mixing bowl combine the mayonnaise, dijon mustard, maple syrup, hot sauce, apple cider vinegar, soy sauce, and some black pepper. Whisk to combine. Adjust seasonings as needed. Mix in the chopped fruits, veggies, nuts, and dried cranberries along with the shredded chicken. Stir to coat everything in the sauce. Cover and refrigerate until salad is cool. Serve alone, on croissants or buns as sandwiches, or inside lettuce cups. ENJOY!
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#chicken #salad #chickensalad