Cornbread Salad

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I found this recipe on Bites (http://jessieheaviland.blogspot.com/2008/11/cornbread-salad.html) – and it was super yummy.  We could hardly tell it was vegetarian!  And proof that it was easy to make, because it was the first meal I made after Timothy – somehow I got it on the table with an infant crying and a toddler running around.  I hope to someday get a trifle bowl, to make this salad look as pretty as Jessie's!  Highly recommend!

One 9-oz package of cornbread mix
One 4.5-oz can chopped green chiles
1.5 cup light mayo
1.5 cup chopped fresh cilantro (I use twice this much total)
3/4 cup lime juice
3 tsp ground cumin
1/2 tsp salt
1 head of lettuce, shredded
One 15-oz can black beans, rinsed and drained WELL
One 11-oz can whole kernel corn, drained WELL
One 8-oz package reduced-fat shredded cheddar cheese
1 large red bell pepper, chopped
3 green onions, chopped
6 plum tomatoes, chopped and drained

Prepare cornbread mix according to package directions, adding chiles. Cool and crumble. Set aside.

Process mayo and next 4 ingredients in a food processor or blender until smooth. Set aside.

Layer a 4 quart bowl with 1/2 of the lettuce (I add the other 1/2 cup of chopped cilantro to the shredded lettuce), 1/2 of the cornbread, 1/3 of the dressing, and 1/2 each of beans, corn, cheese, pepper, onions, and tomatoes. Repeat layers.

Top with remaining 1/3 of dressing. Cover and chill 1 to 2 hours. Garnish with green onion curls.

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Updated: Nordstroms Mixed Berry Salad

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Katie made this for us, absolutely delicious. And what a great way to
use those summer berries you’ve been picking (or buying …!)

Hurry up and make this whie blackberries are in season!

***Here is the actual recipe from the cookbook!

Candied Walnuts:

Vegetable Oil, cooking spray

1 large egg white

3/4 cup firmly packed light brown sugar

 

Blackberry-Champagne Vinagrette:

1 shallot, quartered

1 small clove garlic

1 tbsp dijon mustard

2 tbsp sugar

1/8 tsp salt

dash of white pepper

1/2 cup champagne vinegar (white wine vingear works, too!)

1/3 cup blackberries

1/2 cup candied walnuts

1 1/2 cup canola oil

 

Salad:

1 lb mixed baby greens

1 1/4 lb boneless, skinless chicken breasts, seasoned with salt and pepper, cooked and julienned

1 1/2 cups crumbled blue cheese (i subbed in feta, but i think the bleu cheese was better!)

2 cups candied walnuts

kosher salt

pepper

1/2 pint raspberries (subbed in blueberries, which were great!)

1/2 pint blackberries

1 pint strawberries, hulled and halved

 

Directions:

To make the candied walnts, preheat oven to 325 degrees.  Spray bottom of rimmed baking sheet with the cooking spray.  In a bowl, whisk the egg white until it is completely foamy and no liquid remains.  Fold in the walnuts and brown sugar, then toss gently to coat evenly.  Arrange the walnuts on the prepared bakcing sheet, keeping the individual pieces separate. 

Bake until the egg white sugar mixture is cooked through and the nts are golden brown, 12-14 minutes. Loosen the nuts form the pan with a spatula and set aside on a plate to cool.  Measure out 1/2 cup for adding ot the vinaigrette and the balance for adding to the salad.  (The nuts can be made up to 2 days ahead and stored at room temperature in an airtight container).

To make the Blackberry Champagne Vinaigrette, in a blender or in a food processor fitted with the metal blade, combine the shallot and garlic and process until finely minced.  Add the mustard, sugar, salt, pepper, vinegar, blackberries and the 1/2 cup candied walnuts and process to combine the ingredients thoroughly.  With the machine running, gradually add the oil in a thin, steady stream to form an emulsion.  Taste and adjust the seasoning.

To assemble the salad, in a large bowl, combine the greens, chicken, blue cheese, and the 2 cups walnuts.  Drizzle about 1 cup of the vinaigrette over the salad and toss gently to coast all the ingredients.  Season to tase with the salt and pepper.  Add two thirds each of the raspberries, blackberries, and strawberries and toss gently to mix well.

Using tongs, transfer the sald to chilled salad bowls or plates, building height in the center.  Scatter the remaining berries evenly on top of the salads.  Serve immediately.

 

strawberry pie

Strawberrypie

a few days after timothy was born, andrew made this lovely pie!  ambitious?  yes.  delicious?  yes.  do i have an awesome husband who makes pie?  yes, yes, yes!

Ingredients

Baked pie crust (9 inch)

Qt. fresh strawberries

1 1/2 cups Water

3/4 cup Sugar

2 tbsp. Cornstarch

1 (3 oz) pkg. Strawberry jello

Cool whip

Preparation

Mix water, sugar, & cornstarch. Cook over medium heat, stirring constantly, until it comes to boil. Boil 2 minutes longer. Lower heat and put in pkg. of jello. Stir until completely dissolved and set aside to cool. Wash and drain strawberries and cut in halves. Put strawberries in pie shell. Pour mixture over strawberries. Chill, then top with cream.