Tag: vinaigrette

Fiesta Pasta Salad & Green Chile Lime Vinaigrette

This is ridiculously delicious. And it takes little to no time at all to prepare!

I wanted something cold, light, and veggieful to help combat the heat of the summer after a weekend impromptu tubing adventure down the Comal river with my parents and three year old little lady.

And the green chile lime vinaigrette? It’s to die for.

It’s amazingness should be illegal.

Don’t let the name fool you either, the vinaigrette isn’t spicy at all. If you do want some spice in your life, just add in a chopped jalapeño to the pasta salad and you’ll be good to go.

I swear I could live off avocados in the summer. Avocados and salsa.

Now all I need is a margarita or a spiked watermelon. Mmm…

Fiesta Pasta Salad & Green Chile Lime Vinaigrette
TheSkinnyFork.com

The Skinny:
Servings: 6 • Size: 1 Cup • Calories: 208.4 • Fat: 8.5 g • Carb: 30.4 g • Fiber: 7 g • Protein: 6.1 g • Sugar: 7.1 g • Sodium: 225.9 mg

Ingredients:
Vinaigrette:
4 Oz. Chopped Green Chilies
1/4 C. Cilantro, Chopped
3 Tbsp. Lime Juice
1 Garlic Clove, Minced
1 Tbsp. Olive Oil
1 Tbsp. White Wine Vinegar
1 Tbsp. Water
1 Tsp. Honey

Salad:
2/3 C. Veggie Pasta Rotini Noodles, Cooked
1 Can No Salt Added Black Beans, Drained & Rinsed
1 Can No Salt Added Corn, Drained
1 Can No Salt Added Diced Tomatoes, Drained
2 Avocado, Diced

Directions:
Combine the vinaigrette ingredients together in a small bowl.

Stir together and cover.

Set in the fridge to cool while you get the pasta salad together.

Toss the ingredients for the pasta salad in a large bowl together. Allow to cool in the fridge until ready to serve.

I added the avocado in last and carefully stirred it in so that it would turn to mush.

When ready, plate up the pasta salad and top with the dressing.

Alternatively you could toss the pasta salad with the vinaigrette if you intend to eat it all right away. Otherwise the noodles will swell and further absorb the liquid.

I topped mine with a bit of queso fresco, just because I had it on hand and didn’t want it to go to waste. It’s so entirely unneeded.

Grilled Peach Salad w/ Jalapeño Vinaigrette

Have you guys seen this thing that people have been doing this summer, where they’re putting whole grains in their green salads? I first stumbled across it when I was at Disney World, and I’ve seen it a few times since. It’s kind of brilliant! In addition to bulking your salad up and making it more filling (1/4 cup of quinoa will add 6 grams of protein!), it soaks up the dressing really well, taking on tons of flavor and distributing it throughout your entire dish. Not to mention that it’s a great way to use any leftover cooked gains that you might have hanging our in your fridge.

Between the quinoa, the grilled peaches, and the awesome jalapeño vinaigrette, this salad takes a little more effort than most, although it’s still easier than most entrees. It’s worth it though – its bold contrast between sweet, spicy, and creamy flavors and textures will earn it a spot on your list of summertime favorites.

On a side note, you might notice that I’ve given the site a bit of a facelift. I wanted to streamline things and I’m also trying to get everything to load faster and be more mobile-friendly. I’m still making a few cosmetic changes, but everything should be working fine – if you come across something that seems out of place or that isn’t working properly, please shoot me an email and let me know!

(PS: Ever wonder what the best way to halve a peach is? After destroying dozens of them, I think I’ve finally figured it out! Start cutting vertically from the stem end and follow the natural seam/crease all the way around. The two halves should pop apart with no trouble at all.)

Grilled Peach Salad with Jalapeno Vinaigrette

I made quinoa especially for this salad, but it’s also great with any leftover whole grains that you might have in your refrigerator. If you use a bulkier grain like farro, reduce the amount to ½ cup.
The dressing can be kept covered in the refrigerator for 2-3 days and is also great drizzled over grilled fish.

Author: Lauren Keating

Serves: 4

Ingredients

2 cups water
1 cup quinoa, rinsed
1 jalapeno pepper
1 small shallot, minced
1 lime, juiced
2 tablespoons tarragon vinegar or white wine vinegar
2 tablespoons extra virgin olive oil
4 peaches or nectarines
8 cups salad greens
2 ounces goat cheese

Preparation

Add the water and quinoa to a small saucepan. Bring to a boil; simmer 10 minutes or until quinoa is cooked and water is absorbed. Let cool.
Meanwhile, prepare the dressing. Heat a dry cast iron pan or other heavy skillet over high heat. Add the jalapeno Cook, turning occasionally, until blackened and blistered on all sides – about 8 minutes. Let cool. Discard stem and seeds; mince pepper.
Add the pepper, shallot, lime juice, vinegar, and oil to a small jar. Cover and shake well to combine the ingredients.
Heat a grill or grill pan to high heat (500-degrees). Cut the peaches in half and remove the pits. Spray the cut edges lightly with olive oil spray. Place the peaches cut-side down on the grill; cook 5-7 minutes or until slightly softened. Remove from gill and slice.
Toss salad greens with quinoa and vinaigrette. Top with grilled peach slices and crumbled goat cheese.

Nutrition Information

Calories: 437 Fat: 15 Carbohydrates: 36 Fiber: 4.5 Protein: 11

3.2.2089

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Tropical Chicken Salad & Honey Balsamic Vinaigrette

This salad was inspired by the one served at Gloria’s Mexican Restaurant. I was first introduced to the salad while at lunch with my Sister-in-Law and Aunt a few weeks ago.

I’ve… been back a couple times since, to indulge.

One of my favorite things about this salad is the vinaigrette. Seriously. I could eat it with a spoon. My mouth is watering even now just thinking about it.

It’s sweet, tangy, and so refreshing on a hot summer day when paired with this salad that’s nearly overwhelmed with tropical fruits.

Did I mention that this vinaigrette is a great marinade too? Marinade anything from meat to strawberries. Yes, strawberries are delicious after being soaked in this vinaigrette for a few hours.

I could almost eat this salad every day. It’s fabulous and so filling!

Definitely a summer love of mine this year.

Tropical Chicken Salad & Honey Balsamic Vinaigrette
TheSkinnyFork.com

The Skinny:
Since about half of the vinaigrette is discarded, I have accounted for that in the nutritional values below.
Servings: 4 • Size: 1 Large Salad + Chicken • Calories: 305.9 • Fat: 9.6 g • Carb: 29.1 g • Fiber: 4.9 g • Protein: 22.4 g • Sugar: 22.4 g • Sodium: 130 mg

Ingredients:
Vinaigrette:
1/2 C. Balsamic Vinegar
1/4 C. Honey
1/4 C. Olive OIl
1 Tsp. Reduced Sodium Soy Sauce

Salad:
4 Medium Chicken Breasts (3 Oz. Each)
4 Garlic Cloves, Smashed
Salt & Pepper to Taste
6 C. Spring Mix Salad
1 C. Strawberries, Washed & Quartered
1 C. Mango, Diced
1 C. Pineapple, Diced
4 Clementines or 1 C. Mandarins
Avocado, Optional

Directions:
Mix the vinaigrette ingredients together in a small bowl until well combined.

Reserve half of the vinaigrette (about 1/2 c.) into a small airtight container and store in the fridge until later.

Put the remaining half of the vinaigrette (about 1/2 c.) into a ziplock or shallow dish with the chicken breasts and garlic. Allow the chicken to marinate for at least one hour and up to a full day. Seasoned mine with some salt and pepper.

When ready, remove the chicken from the bag and discard the marinade. Grill the chicken until cooked through. I used my counter top grill for about 5-6 minutes with my particular chicken breasts.

While the chicken is cooking, plate the salad and fruit. There should be about 1/4 c. of each fruit per salad, with a total of 1 c. of fruit on each plate.

When the chicken is done, allow it to cool slightly before slicing and placing atop the salad.

Remove the vinaigrette from the fridge and spoon about 2 tbsp. of the dressing over each salad.

Serve and enjoy!

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