Pecan Spinach Toss
Susan Branch,
Autumn
1 cup spiced pecans, coarsely chopped
2 cups orzo (1 lb.)
8 cups boiling water
5 cups boiling chopped fresh baby spinach leaves
5 oz, 1 1/4 cup crumbled feta cheese
1 1/2 TBSP olive oil
2 tsp lemon zest
1 1/2 TBSP fresh lemon juice
1/2 tsp salt
Cook orzo six minutes. Rinse in cold water, drain. Put spinach, crumbled cheese and pecans in a large bowl and add orzo. Pour lemon and olive oil dressing over all and toss well.
*My modifications: I double the dressing and use a 6 oz container of feta.
Mexican Bean Salad
www.allrecipes.com
1 15-ounce can black beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can cannellini beans, drained and rinsed
1 yellow bell pepper
1 red bell pepper
1 10 ounce package frozen corn
1 red onion chopped
1/2 cup olive oil
1/2 cup red wine
2 TBL fresh lime juice
1/2 tsp chili powder
1 TBL fresh lemon juice
2 TBL sugar
1 TBL salt
1 clove garlic
1/4 cup fresh cilantro
1/2 TBL cumin
1/2 TBL black pepper
1 dash hot pepper sauce
In a large bowl combine beans, bell peppers, frozen corn and red onion. In a small bowl whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder. Pour olive oil dressing over vegetables, mix well. Chill thoroughly and serve cold.
Shelly's Shrimp Salad with Summer Vegetables
1 pound shrimp, cooked
1 pint cherry tomatoes, halved
1 cuke sliced into half moons
1 red pepper thinly sliced
1 cup parsley sprigs
4 scallions, sliced
1 jalapeno, seeded and chopped
1 clove garlic, thinly sliced
3 TBSP olive oil
1 TBSP lemon juice
Toss all together. Add salt and pepper. Let marinate for 5 minutes.
