Layered Mediterranean Ravioli Salad w/ Parmesan & Herbed Bread

I was so excited when I was contacted to take part in Pasta Prima’s “Reinventing Ravioli” promotion. The idea essentially is to toss the sauce and come put with a new way of eating ravioli. To help in the process, Pasta Prima sent me 3 of their fresh ravioli varieties: Butternut Squash, Organic Spinach & Cheese, and Grilled Chicken and Mozzarella. All were completely delicious, but the Chicken and Mozzarella ones inspired me straightway to make this recipe!

I absolutely love this recipe. It’s the perfect marriage between pasta and antipasto salad. The ravioli are perfect in it; they make the salad so filling and they really round out the Mediterranean vibe I’m going for! I think this salad would be awesome for summer entertaining and could easily be made in advance, because the longer you let the salad sit in the fridge the better it gets.

The yummy ravioli I used for this recipe.

The cutest sous chef ever!

Layered Mediterranean Ravioli Salad w/ Parmesan & Herbed Bread

Ingredients:

For the Salad

1 package (8 ounces) Pasta Prima Grilled Chicken & Mozzarella Ravioli

5 T of your favorite Greek or Italian dressing, divided

1 1/2 cups cherry tomatoes, cut in half

1 1/2 C crumbled feta cheese, divided

1/2 medium red onion, thinly sliced

1/2 C chopped fresh basil, divided

1 1/2 C sliced cucumbers

1 can (about 14 oz) artichoke hearts, drained, rinsed and quartered (about 1 1/3 cups)

1 C Kalamata olives, pitted and roughly chopped

1 can (15 oz) garbanzo beans, rinsed and drained

Ground black pepper

For the Bread

1 loaf (about 14) rustic French bread from the bakery/grocery store

4 T butter, softened

Parmesan & Herb Packet from the Pasta Prima Raviolis

Directions:

For the Salad

Prepare the ravioli according to package directions; rinse in cold water then drain well. Place the ravioli in a bowl and add 2 tablespoons of the salad dressing; toss very gently to coat.

Place the tomatoes in large glass serving bowl; drizzle with 1 tablespoon salad dressing. Top with half the raviolis, the feta cheese, red onion, cucumber and half the basil. Drizzle with the remaining 2 tablespoons salad dressing and top with the remaining ravioli, artichokes, garbanzo beans, olives, and the remaining feta cheese and basil.

Cover the salad and refrigerate for at least 1 hour before serving. Season with freshly ground pepper and serve.

For the Bread

Preheat the oven to 400°F.

Cut the loaf of bread in half length-wise. Spread the softened butter evenly over the bread and sprinkle it with the contents of the Parmesan & Herb packet from the raviolis.

Bake until golden brown, about 10 minutes. Let the bread cool for 2 minutes, slice and then serve.

Makes 6-8 servings.

Both recipes are a Food, Folks, and Fun original!

Chicken Poppy Seed Pasta Salad

I love making pasta salads during the summer; they’re cool and refreshing…and those two are musts when you’re in the thick of a Phoenix summer. This would be a great recipe for luncheons or showers and it comes together in a flash and it’s very tasty.

Cook’s Note: Some leftover rotisserie chicken would be perfect in this recipe, but I didn’t have any on hand so I just cooked up some chicken tenders in the oven that were seasoned with salt and pepper.  

Chicken Poppy Seed Pasta Salad

Ingredients:

1 box (12-16 oz) of your favorite shaped pasta

2 C chopped cooked chicken

1 bunch chopped green onion

1/2 C toasted and then chopped almonds

1 (6 oz) package dried cherries or cranberries

1 1/2 C of your favorite creamy poppy seed salad dressing

Directions:

Cook pasta according to the package directions. Drain and rinse the pasta under cold water to cool it down. Add the remaining ingredients and stir until mixed.

Chill for at least 4 hours before serving.

Makes 6-8 servings

Source: Adapted from Heat Oven to 350

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog

Field Greens and Strawberry Salad

I made this salad last weekend for brunch and it was a delicious and fresh dish to serve along side brunch staples like cinnamon buns and omelets. I really love making my own salad dressings because they are always so much better than the ones you get at the grocery store.

Field Greens and Strawberry Salad

Ingredients:

8 oz field greens, rinsed

4 C sliced strawberries

1/2 C vegetable oil

1/4 C white wine vinegar

1/2 C white sugar

1/4 t paprika

2 T sesame seeds

1 T poppy seeds

Directions:

In a large bowl, toss together the field greens and strawberries.

In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the field greens and strawberries, and toss to coat.

Source: Adapted from AllRecipes.com

Homemade Croutons & Elements of a Delicious Spinach Salad

These little gems were so yummy! I could eat the whole bowl-full alone, but they really did add an extra special element to my spinach salad.

Homemade Croutons

Ingredients:

1 loaf french bread a few days old* (I used a whole wheat)
3 T olive oil
3 T unsalted butter, melted
4 cloves garlic, chopped
2 t salt
1 t pepper
1 t Italian seasoning (or any other blended seasoning you have)

Directions:

Preheat the oven to 350 degrees F.

Cut the bread into small cubes. Transfer cubed bread to a parchment lined baking sheet.

Drizzle the bread with the olive oil and butter and then sprinkle with garlic, salt, pepper and Italian seasoning.

Using your hands, gently toss the croutons and make sure they are coated with all the oils, butters and seasonings.

Bake for 15-20 minutes until they are golden brown. Remove from oven and let cool before serving.

*NOTE: If you only have half or a quarter of a loaf left, then halve or quarter the

             recipe.

Source: What’s Gaby Cooking

Elements of a Delicious Spinach Salad

Baby spinach

Chopped tomatoes

Red onion

Grated cheese (such as Colby-jack or mozzarella)

Sliced mushrooms

Crumbled bacon

Sliced hard-boiled egg

Croutons

Poppy seed dressing

Harvest Salad

This recipe’s inspiration came from a salad served at the Wildflower Bread Company. I could make a meal of just this salad; the roasted butternut squash makes it a bit heartier than your every-day salad.

Harvest Salad

Elements:

Fresh Herb Salad Greens -or- Field Greens

Candied Pecans

Roasted Butternut Squash

Crumbled Gorgonzola Cheese

Cranberry Vinaigrette

Candied Pecans:

Ingredients:

2 tablespoons unsalted butter

2 tablespoons packed light brown sugar

1/2 cup raw pecans

Directions:

To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.

Source: Food Network

Roasted Butternut Squash

Ingredients:

1 butternut squash
extra virgin olive oil, for drizzling
salt
freshly ground black pepper
2 teaspoons finely chopped fresh herbs like thyme, rosemary, or sage, (optional)
honey or maple syrup, for drizzling (optional)

Directions:

Preheat the oven to 400°F.

Slice the stem off of the top of the squash and remove the bottom. With a strong vegetable peeler, remove and discard the squash's skin.

Cut the squash in half down the middle. Remove and discard the seeds.

Slice the flesh into 1/4-inch dice and place on a baking sheet lined with foil.

Liberally drizzle with olive oil and season with salt. If desired, sprinkle with the herbs and drizzle with the honey or syrup. Toss to combine.

If using the squash for a salad, roast in the oven for 15-20 minutes (tossing once to rotate) until the squash is tender. If you plan on pureeing the squash, roast for 40-50 minutes until its very soft and beginning to brown.

Depending on the size of your squash, you should have 2-3 cups.

Source: Yum Sugar

Cranberry Vinaigrette

Ingredients:

1/4 cup fresh or frozen cranberries, thawed

1/4 cup balsamic vinegar

1 tablespoon chopped red onion

1 tablespoon sugar

1 teaspoon Dijon mustard

1 cup vegetable oil

Directions:

Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard and process until well blended. With processor running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using.)

Source: Epicurious

Pork Salad - Café Rio Style

We just got back from a trip to Utah and I had this salad at Café Rio. It’s so good! This salad is absolutely divine and well worth your time. This is a great recipe for a crowd because it feeds a ton. The dish may seem labor intensive with all of the different layers, but each layer is pretty easy. If you’re not into salads, then you can easily adapt this recipe and make burritos with the pork and rice. Enjoy!

Pork Barbacoa Salad – Café Rio Style

Salad Assembly:

Tortilla Bowl (see below)
Cilantro Lime Rice (see below)
Black Beans (see below)
Café Rio Sweet Pork (see below)
Lettuce (leafy green or Romaine)
Pico de gallo (optional)
Guacamole (optional)
Sour cream (optional)
Tomatillo Dressing (see below)
-OR-

Cilantro Lime Vinaigrette (see below)

Tortilla Strips (see below)

Cotija cheese, crumbled (or you can use Parmesan)

Tortilla Bowls

Tortillas

Cheese, shredded

Place each tortilla in an ovenproof mixing bowl. Sprinkle with cheese and broil for 3 minutes, or until the tortilla has crisped up and taken the shape of the bowl.

Cilantro Lime Rice

2 T olive oil

2 ¼ cup long-grain rice, uncooked

4 cloves garlic, pressed

½ bunch cilantro, chopped

Juice of 2 limes
1T sugar

4 C. water

Heat oil in a pot. Add the rice, garlic and cilantro; sauté for 3-5 minutes, stirring frequently. Add lime juice, sugar and water. Bring to a boil and then cook covered on low for 15-20 minutes. Fluff the rice with a fork and then serve.

Black Beans

2 T olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through, then cook for 15-20 minutes, or until the mixture has reduced. Just before serving stir in the cilantro.

Café Rio Sweet Pork

6 lbs. boneless pork roast

1 16oz bottle taco sauce

1 12oz can cola

1 C. packed brown sugar

Cook pork roast in a Crockpot on low heat all day; 2 hours before serving drain the juices and remove the fat. Shred the pork and add the taco sauce, cola, and brown sugar. Cook 2 hours longer.

Tomatillo Dressing

1-1oz. package ranch buttermilk dressing mix

3 tomatillos

1 C. mayonnaise

1 C. buttermilk

1 C. cilantro, chopped

2 cloves garlic

1 t. cayenne pepper (optional)

Combine all ingredients in a blender; process on high until combined. Chill for at least 1 hour.

Cilantro-Lime Vinaigrette

2 tomatillos
1/2 bunch cilantro
2 cloves garlic
1 Tbsp. diced jalapeño
Juice of 2 limes
1 Tbsp. sugar
1 c. balsamic vinaigrette (I used Kraft)

In a food processor or blender, combine tomatillos, cilantro, garlic, jalapeño, lime juice, and sugar. After it is all blended up, combine it with the balsamic vinaigrette. Store in an airtight container and refrigerate for at least 2 hours (overnight is best).

Tortilla Strips

10-12 corn tortillas
oil for frying
Kosher salt

Cut tortillas into strips using a pizza cutter. You can cut 2-3 at a time pretty easily. Heat oil in a large frying pan. Place strips into hot oil and fry until they become crispy. When nice and crispy, remove from oil and place on a paper towel. Sprinkle with salt after each batch.

Source: Adapted from Worldwide Ward Cookbook