Tag: Fran Vinaigrette

Kale Salad with Tomato, Pomegranate Seeds, and Feta

by Pam on July 14, 2014

I am trying to incorporate more kale into our diet by adding it to soups and pastas but since it has been so hot, I need to add it to salads for the summer. I decided to make a fresh salad using chopped kale, broccoli slaw with shredded carrots, green cabbage, and romaine lettuce. I topped this salad with grape tomato slices, pomegranate seeds, and feta cheese then tossed it with Fran’s Vinaigrette^[1]. I was worried my kids wouldn’t be thrilled with the kale but I am happy to say, they both gobbled it right up and said it was a good salad. I love that!

Make Fran’s Vinaigrette^[2]. Set aside to allow flavors to mingle.

Combine the chopped kale, romaine, broccoli slaw, and green cabbage together in a bowl. Top with the sliced grape tomatoes, pomegranate seeds, and feta cheese. Drizzle the top of the salad with the vinaigrette and toss to coat evenly. Season with a bit of freshly cracked pepper and serve. Enjoy.

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Kale Salad with Tomato, Pomegranate Seeds, and Feta

Yield: 4

Prep Time: 10 min.

Ingredients:

2 cups of kale, chopped
1 cup of romaine, chopped
1/2 cup of broccoli slaw with shredded carrots
1/2 cup of green cabbage, shredded
Handful of grape tomatoes, sliced
2-3 tbsp pomegranate seeds
1-2 tbsp feta cheese crumbles
Fran’s Vinaigrette (recipe link up above), to taste

Directions:

Make Fran’s Vinaigrette – click link up above for recipe. Set aside to allow flavors to mingle.

Combine the chopped kale, romaine, broccoli slaw, and green cabbage together in a bowl. Top with the sliced grape tomatoes, pomegranate seeds, and feta cheese. Drizzle the top of the salad with the vinaigrette and toss to coat evenly. Season with a bit of freshly cracked pepper and serve. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Mediterranean Chicken Wrap

by Pam on April 9, 2014

I was craving a simple and healthy lunch so I went to see what I had on hand. I grabbed a flour tortilla, roasted chicken, mixed greens, Fran’s Vinaigrette^[1], kalamata olives, red onion, and feta cheese from the refrigerator and grape tomatoes from the counter. I tossed them all together then wrapped them up in the tortilla. It was so delicious! I seriously ate it in minutes because it was so good and I am really thankful I have enough of everything to make for tomorrow’s lunch too. Yay! Quick, easy, and healthy – a perfect lunch!

Make the vinaigrette – click here for the recipe^[2].

Heat the tortilla in a microwave for 10 seconds so it becomes pliable.

Combine the roasted chicken, mixed greens, kalamata olives, red onion, feta cheese, grape tomatoes, and Fran’s Vinaigrette^[3] into a bowl. Drizzle with a bit of the Fran’s vinaigrette, to taste then season with a little sea salt and freshly cracked pepper. Toss to coat evenly and place into the center of a flour tortilla. Roll then cut in the center at a diagonal. Serve immediately. Enjoy.

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Mediterranean Chicken Wrap

Yield: 1

Total Time: 5 min.

Ingredients:

1 flour tortilla
1/4 cup roasted chicken
1/2 cup mixed greens
5 kalamata olives, sliced
Red onion, thinly sliced
1 tbsp feta cheese
3 grape tomatoes, sliced
1 tbsp Fran’s Vinaigrette
Sea salt and freshly cracked pepper, to taste

Directions:

Make the vinaigrette – click up above for the recipe.

Heat the tortilla in a microwave for 10 seconds so it becomes pliable.

Combine the roasted chicken, mixed greens, kalamata olives, red onion, feta cheese, grape tomatoes, and Fran’s Vinaigrette into a bowl. Drizzle with a bit of the Fran’s vinaigrette, to taste then season with a little sea salt and freshly cracked pepper. Toss to coat evenly and place into the center of a flour tortilla. Roll then cut in the center at a diagonal. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} click here for the recipe (www.gordon-ramsay-recipe.com)
^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Chicken Chopped Salad with Avocado, Grilled Corn, and Extra Sharp Cheddar

by Pam on July 17, 2014

We’ve had 90+ degree weather all week long which means I don’t feel like cooking. I picked up a rotisserie chicken from the store along with a couple ears of corn to make a hearty salad for dinner. I grilled the corn in my grill pan and diced the chicken, veggies, and extra sharp cheddar. I used chopped romaine and mixed greens in this salad and tossed it with Fran’s Vinaigrette^[1] but it would also be really tasty with Creamy Buttermilk Ranch^[2] dressing too. It was a quick and easy meal that didn’t heat up my house and we all enjoyed it.

Make the Fran’s Vinaigrette^[3] or Creamy Buttermilk Ranch^[4] and set aside to let flavors mingle.

Heat your grill pan over medium high heat then add the corn on the cob and cook for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife; let cool.

Chop your chicken, lettuce, veggies, and cheese. Place the chopped romaine and mixed greens in a large salad bowl. Add the cooled grilled corn, tomatoes, bell pepper, garbanzo beans, avocado, and extra sharp cheddar to the top.

Drizzle with the vinaigrette or ranch dressing and toss to coat evenly. Serve immediately. Enjoy.

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Chicken Chopped Salad with Avocado, Grilled Corn, and Extra Sharp Cheddar

Yield: 4

Total Time: 15 min.

Ingredients:

2 ears of sweet corn, husks removed
2 rotisserie chicken breasts, chopped
3 cups of romaine lettuce, chopped
3 cups of mixed greens, chopped
Handful of grape tomatoes, halved
1/2 orange bell pepper, diced
1/2 can of garbanzo beans, rinsed & drained
1 avocado, diced
1/4 cup extra sharp cheddar, diced
Fran’s Vinaigrette or Creamy Buttermilk Ranch, to taste, (see recipe links up above)

Directions:

Make the Fran’s Vinaigrette or Creamy Buttermilk Ranch (click on links up above for recipes) and set aside to let flavors mingle.

Heat your grill pan over medium high heat then add the corn on the cob and cook for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife; let cool.

Chop your chicken, lettuce, veggies, and cheese. Place the chopped romaine and mixed greens in a large salad bowl. Add the cooled grilled corn, tomatoes, bell pepper, garbanzo beans, avocado, and extra sharp cheddar to the top.

Drizzle with the vinaigrette or ranch dressing and toss to coat evenly. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Creamy Buttermilk Ranch (www.gordon-ramsay-recipe.com)
^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Creamy Buttermilk Ranch (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)