Tossed Green Salad with Sweet Onion Vinaigrette

My friend Debbie made this a week ago and I loved it. I am always looking for more ways to eat vegetables. This is a great way to eat them and enjoy it. I have made the salad 3 times since she gave me the recipe. It is so good. Yum! 

The salad was:

5-6 C mixed greens - spinach and romaine (or red lettuce instead of romaine)

1/2 C sliced almonds

1/2 C craisins or dried cherries etc..

1/2 C sunflower seeds
sometimes I also add a thinly sliced red onion

Optional items

1/3 C bacon bits

1/2 C shredded parmesan

Layer the ingredients so you get all the ingredients in each serving. 

I put the dressing on right before serving.  It will get soggy if you do it too far ahead. Add a little bit of dressing at a time to get just the right mix. 

dressing:

2/3 cup olive oil

1/4 honey or sugar 

2 TBSP. diced purple onion

1/2tsp. salt

3TBSP. apple cider vinegar
1/4 C chia *optional

Blend together with a wire whisk. 

*If you use bacon. An easy way to do the almonds is to take the bacon bits and the almonds and saute' them together.  This gives the almonds some of the bacon flavor and roasts them a bit.  

Grape Peach Salsa

By posting this recipe I am entering in a recipe contest sponsored by the California Table Grapes Commission and am eligible to win prizes. I was not compensated for my time.

One last grape recipe for you! We couldn't let the Recipe Redux's challenge go away without posting this last recipe. This was fun to make a salsa with grapes. I have never done that before. The grapes added a nice sweetness to salsa. We put this salsa on our baked chicken last night. It would also be delicious on chips, fish, beef, pork etc... Be creative.

Grapes of all colors are not only tasty, they are good for you. Grapes contain resveratrol, a polyphenol antioxidant that appears to be involved in reducing the risk or slowing the development of cancer, heart disease, degenerative nerve disease, viral infections, and Alzheimer's disease. Resveratrol is especially found in the skins of grapes. One serving of grapes (3/4 cup) contains just 90 calories, no fat, no cholesterol, and virtually no sodium, and also provide potassium and are good source of vitamin K. 

Ingredients
1 clove of minced garlic
3/4 C of quarted purple grapes
1 jalapeno minced
3 green onion chopped
1 ripe peach (or switch out for mango!), diced into small pieces
2 T diced purple onion   
1/2 lime juice
salt and pepper and to taste

Directions
1. Place in bowl garlic, grapes, jalapeno, green onion, peach, purple onions, Stir all together.
2. Then stir in lime juice and salt and pepper. Let the flavors meld together if possible. Serve.

Tropical Salsa Chicken with Brown Rice

Oh, I am so sad to not have my better camera fixed. Hopefully I will have it in about a week. This picture does not do the food justice. It tasted really good. It was a tropical salsa, the jalapeno gives it some spice. The combination with the chicken and brown rice were wonderful.

Ingredients:

2 lbs chicken tenders
4-5 T Lime Juice divided
1 med red onion chopped up coarsely
1-2 T Jalapeno (depends on how much spice you want)
1 20 oz can of pineapple tidbits drained save the 1/2 of the juice
4 T oil
1/2 tsp pepper
2 C cooked brown rice
salt and pepper to taste

Directions:

1. Heat up frying pan to med high heat. Pour in 2 T oil. Then add the onion and pineapple. Stir and cook till onion is soft.

2. Add 2 T of lime juice, pepper to the pineapple mixture and the jalapeno. Cook 4 min and then set aside.

3. Heat frying pan add 2 T oil and then add chicken 2 T lime juice, and the pineapple juice. You could brown the chicken if you wanted to, before you add the juice.) Put on the lid and steam it, stirring it occasionally. Chop into smaller pieces.

4. Combine the pineapple salsa, rice and chicken and heat thoroughly.(You could serve them separately) Serve! You can garnish with cilantro.

*Taking seeds out of the jalapeno makes them less spicy!