Mediterranean Chopped Salad


Mediterranean Chopped Salad
Serves 6 to 8
One head Romaine lettuce, washed, spun dry and chopped into 1/2-inch ribbons
1/2 cup finely chopped fennel
2 white scallions, finely chopped
One 14.5-ounce can garbanzo or small white beans, rinsed and drained
1 European cucumber, scrubbed, and finely chopped
1 cup pitted Kalamata olives, chopped
1 1/2 cups crumbled feta cheese
1 cup olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1/4 cup finely chopped fresh oregano
2 tablespoons chopped basil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. In a large salad bowl, combine the lettuce, fennel, scallions, beans, cucumber, olives and cheese.
in a smaller bowl, combine the oil, vinegar, lemon juice, garlic, oregano, basil, salt and pepper, whisking until combined. Pour the mixture over the salad and toss to combine.
2. Cook’s Note: Chopped salads are great for using up leftovers; add cooked chicken, and your favorite vegetables to the mix.
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Asian Chicken Soup with Bok Choy


Asian Chicken Soup with Bok Choy
Serves 6
2 tablespoons vegetable oil
2 teaspoons grated fresh ginger
3 garlic cloves, minced
2 chicken breasts, skin and bones removed, cut into fine dice
3 medium carrots, finely diced
1 head bok choy, tough stems removed, and cut into fine ribbons
8 cups chicken broth
4 cups cooked linguine, or other flat noodle
2 tablespoons soy sauce
1 tablespoon toasted sesame oil for garnish
2 scallions, finely chopped for garnish
Toasted sesame seeds for garnish
1. In a Dutch oven, heat the oil, and swirl the ginger and garlic until fragrant.
2. Add the chicken and saute for 2 to 3 minutes, until the chicken is white all over.
3. Add the carrots and bok choy, and saute until the bok choy begins to wilt.
4. Add the chicken broth, bring to a boil, and simmer for 20 to 30 minutes.
5. Add the linguine and soy sauce, simmer another 5 minutes, and serve garnished with sesame oil, scallions, and sesame seeds.
Learn more about Bok Choy Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
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