*specials - 12 days of mayo free pasta salad, pasta, salads, sides

Day 10 – 12 Days of Mayo Free Pasta Salad

So here we are on day 10, are you inspired yet?!?!? Todays recipe is adapted a recipe by the American Pork Council and is scrumptious. You’ll make this often, trust me…it’s that good.

Grilled Pork Salad (serves 6)

3 cups grilled pork loin cut to 1/4 inch thick strips, chilled
3 cups cooked Orzo, chilled
1 cup coarsely chopped walnuts
1/4 cup chopped red onion
1 cup cubed fresh pineapple, chilled
1 cup sliced fresh mushrooms
1/2 pound spinach leaves or purple kale
1 cup fresh raspberries
1 papaya, sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil
2 teaspoons honey
1/4 teaspoon salt

Combine raspberry vinegar, olive oil, honey and salt in jar. Cover; shake well. Pour dressing over combined pork, rice, walnuts, onion, pineapple and mushrooms. Toss lightly. Arrange spinach on large serving platter or salad bowl; top with pork mixture.

Arrange raspberries and papaya on top.

Ok…this isn’t a pasta salad but it is so good I had to post it. WOW!

Warm Beet and Onion Salad

From: Weber’s Big Book of Grilling

2   medium golden beets with leafy tops, about 2-1/2 inches in diameter each
2   medium red beets with leafy tops, about 2-1/2 inches in diameter each
    Extra-virgin olive oil

For the dressing:

1   medium orange
1/3   cup extra-virgin olive oil
2   tablespoons red wine vinegar
1   tablespoon finely sliced fresh basil
1   teaspoon minced garlic
1/2   teaspoon kosher salt
    Freshly ground black pepper
1   large red onion, cut into four 1/2-inch slices
2   hearts romaine lettuce

Trim the leafy tops from the beets, leaving about 1/2 inch attached; reserve the tops. Leave the root ends intact. Scrub the beets under cold water. Lightly spray or brush with olive oil. Grill over Indirect Medium heat until tender when pierced with the tip of a knife, 1 to 1-1/2 hours depending on size, turning once halfway through grilling time. Remove from the grill and allow to stand until cool enough to handle. Trim the ends from the beets and discard. Rub off the skins. Cut the beets into 1/4 to 1/2-inch slices and place the red beets and the golden beets in separate bowls (to keep the red beets from dying the golden beets red).

To make the dressing: Wash the dry the orange. With a zester, scrape off 1 tablespoon of zest. Alternatively, use a vegetable peeler to remove enough strips of zest to total 1 tablespoon when finely chopped. Reserve the zest.

Cut the remaining skin and white pith from the orange and, working over a separate medium bowl, separate the orange into sections, letting the sections and any juice fall into the bowl. Add the reserved zest and the remaining dressing ingredients to the orange sections, including pepper to taste. Gently stir to combine.

Lightly brush the onion slices with some of the dressing and grill over Direct Medium heat until tender, 10 to 12 minutes, turning once halfway through grilling time. Remove from the grill and allow to cool slightly, then separate into rings.

Rinse the reserved leafy tops of the beets under cold water. Select the smallest, most tender leaves and place with the romaine lettuce in a large bowl. Add half of the dressing and toss. Divide the lettuce mixture among four salad plates. Top with the beets and the onion rings and drizzle on the remaining dressing. Serve warm or at room temperature.

Makes 4 servings.

I missed getting in on the Daring Bakers for July, so I have wait (sniff, sniff) until August. I guess that’s ok since I am headed to the doctors today to have them look at this arm again and see what’s up. I have an overwhelming tolerance for pain, seriously, ask anyone who knows me. This arm is KILLING ME. I can’t sleep, the pain makes me nauseous, I can’t even drive my car without agony. I’ll update you after I spend the majority of the day in the Doctor’s office…ughh….

Have a fabulous Tuesday and do something delicious!

Creatively serving the Greater Binghamton area in the lovely Southern Tier of NY. www.foodwineartdesign.com

Colleen is a private caterer and personal chef, she also hosts the internet’s favorite resource for the home wine maker at www.homemadewine.net. Her blog is viewed by thousands each day who enjoy her simply explained, illustrated and photographed recipes and helpful tips.


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