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MAPLE HONEY PECAN CRUSTED SLOW-COOKED SALMON
SLOW COOKER CHICKEN CACCIATORE
COQ AU VIN
Tuesday, August 5, 2014
Brian and I, are starting to really like fruit in our salad. While making this salad, I stole a few orange slices, I couldn't help it. That good!
When I was younger, my mother would make Uncle Ben's Wild Rice with canned mandarin oranges and slivered almonds, this salad in some way, reminds me of that dish.
Since we are limiting our carb intake, some great alternatives are spinach and arugula. Can I get an Amen? Or a thumbs-up?
Look at Baker's little fingers!
MANDARING ORANGE, ALMOND AND PANCETTA WITH SPINACH & ARUGULA (#thatsalad)
2 slices pancetta, fried and chopped
1 (5 ounce) package spinach and arugula mix
3 "cuties" or mandarin oranges, peeled
1/3 cup slivered almonds
2 tablespoons bottled lemon-garlic vinaigrette (I used Central Market's "fresh made")
Salt and freshly ground black pepper, to taste
<frying the pancetta>
Lay the pancetta in a saute pan over medium heat.
Fry until crispy.
Line a plate with a paper towel, and drain pancetta.
Let cool, then chop.
<assembling the salad>
Add spinach and arugula mix to a large bowl.
Add orange segments, almonds and pancetta to salad mix.
Add vinaigrette to mixture and gently toss.
Season salad with salt and pepper.
Serve and enjoy!
I prefer fresh mandarin oranges over canned. If you can't find any, use 1 can of mandarin oranges, drained.
Pour the dressing on the side of the bowl rather than directly on the greens, so you don't over coat some pieces and not the others. You want evenly coated pieces!
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