Orange Walnut Green Salad

 

Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=72876&origin=detail&&Servings=6

I've only made this once, but I quite liked it, so I'm posting it so I remember to make it again.

Prep time: 15 min Cook time: 5 min Ready in: 20 minutes

Serves: 6

3/4 cup walnut halves

10 ounces mixed salad greens with arugula (I couldn't find any arugula when I made this)

2 large navel oranges, peeled and

sectioned

1/2 cup sliced red onion

1/4 cup olive oil

1/4 cup vegetable oil

2/3 cup orange juice

1/4 cup white sugar (or agave)

2 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1/4 teaspoon dried oregano

1/4 teaspoon ground black pepper

1/4 cup crumbled Gorgonzola cheese (or feta or no cheese)

1. Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
2. In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
3. In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
4. Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Quinoa Chili

Quinoa Chili photo and recipe from here.

here's a photo of the chili I made, doesn't look quite as appetizing, but still yummy!

This recipe is part of our regular rotations now. It's one of the few meatless meals I've found that Carlos enjoys. I know I've taken a picture of it, but I can't find it, and this one looks better, anyway. Might not be too helpful for you Mom, since Dad can't have peppers and onions, but maybe you could try it without those and adapt it to be less spicy (although it's not that spicy to begin with).

2 cans black beans, rinsed & drained (or whatever beans you like)
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 teaspoon salt
1 green pepper, chopped
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
2/3 cup quinoa, rinsed in warm water & drained
1 cup frozen corn
2 cans tomato sauce, low salt (about 2 cups)
1 cup water

Heat oil in skillet over medium heat. Add onions, and sauté until tender. Add salt, garlic, pepper and spices; sauté for 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce, and water to onion/quinoa mixture. Simmer together 20 minutes. Add beans to the pot and simmer another 15 minutes. Serve with grated cheese, sour cream, sliced avocados or whatever else you like to put on chili. Makes 6-8 (1 Cup) Servings.