Salads

Arugula Salad

Arugula Salad 8 oz Arugula (prewashed and dried)3 tbsp olive oil (extra virgin)½ lemon (fresh squeezed juice)½ tsp fine sea salt1 tsp white sugar¼ tsp black pepper (fresh ground )1 navel orange1 red onion (small)¼ cup toasted walnuts (coarsely chopped)2 tbsp blue cheese crumbles Using a large wood or glass bowl, mix the olive oil, lemon, salt, sugar, and pepper. Whisk ingredients to blend thoroughly to create the dressing and set aside.With a sharp paring knife, peel the orange removing the skin and pith and set aside. Place the knife between the orange segments and the membrane to remove each segment carefully. Place orange segments in a small bowl. Then squeeze the orange juice from the skin, pith...

Tuscan Tuna and White Bean Salad

Tuscan Tuna and White Bean Salad 6 oz can of tuna packed in spring water15 oz can of cannellini or Great Northern white beans (rinsed and drained)½ cup olive oil (extra virgin )½ cup red onion (chopped)1 small Zest and juice1/3 cup kale (chopped into bite-sized pieces)1/3 cup arugula (chopped)1/3 cup flat Italian parsley (chopped)Tabasco or other hot sauce to taste½ teaspoon freshly ground black pepperSalt and more extra virgin olive oil to taste Drain the tuna and place in a large mixing bowl.Add beans and stir gently to combine.Add olive oil, onions, lemon zest and juice, kale, arugula, parsley and mix to combine.Add Tabasco, black pepper and salt to taste.Store covered in the refrigerator for up to one week. Allow...

Apricot Pecan Chicken Salad

Apricot Pecan Chicken Salad Ingredients:1 chicken breast (tenderized)½ tsp salt½ tsp ground pepper (coarse)Aromatics to go in the bag:1 orange (juiced)1/2 lemon zest1 tbsp fresh parsley (chopped coarse)2 sprigs fresh tarragonSalad:½ cup water6 apricots (dried, cut in quarters)½ cup sweet onion1 stalk celery (cut lengthwise then diced small)½ cup mayonnaise (adjust to preference)orange zestFresh Tarragon to taste (coarsely chopped (I use three sprigs))Salt to taste (about ½ teaspoon)¼ cup pecans (toasted then chopped for garnish)12 red seedless grapes (cut in quarters (optional)) Bring water to boil in a 2qt saucepan. Dry chicken breast with paper towels and tenderize using a blade tenderizer. Rub chicken with salt and pepper. Place in <a href="https://functionjunction.com/?s=stasher+bag&post_type=product&type_aws=true" style="color:red;text-decoration:underline">Stasher Bag</a> with orange juice, lemon zest, chopped parsley,...

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