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Yogurt-Blue Cheese Salad & Quick Pita Pizza March 17, 2010

Posted by Deniz Olcay in Quick Eats, Salads.
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For the Yogurt-Blue Cheese Salad you will need(serves 2):

Red leaf lettuce
1 tomato
10-12 of your favorite olives

1/2 cup of plain, low-fat yogurt
1/3 cup Danish blue cheese
1/2 clove of fresh garlic
2 tbsp. curly parsley

1 tbsp. pine nuts

1.  Wash and dry the lettuce, place in bowl.

Chop salad into bite size pieces.

2. In this salad, chop the tomatoes larger than you normally would you want to be able to scoop your scrumptious dressing with them.

Cut 1 tomato into large pieces.

3. Combine the yogurt, blue cheese, garlic and salt it to your liking.  Mix it up quite well to combine the yogurt and blue cheese chunks.  Then add the parsley to the yogurt-blue cheese dressing.

The main ingredients for your salad: yogurt, blue cheese, garlic, salt to taste

Yogurt-Blue Cheese Dressing with parsley

4. Pour your dressing over your chopped salad.  Add olives and pine nuts and enjoy!

Top your chopped salad with your dressing, olives and pine nuts.

To accompany your salad I recommend a quick pita pizza!  Please use which ingredients are in your refrigerator.  One of my favorite versions of this quick pizza is a caprese (mozzarella, tomato, basil), but I used what I had on hand!

For the Quick Pita Pizza you will need (serves 2):

1 pita bread (split into 2 even circles)
2/3 cup Vermont Cheddar cheese (sliced)
1/2 tomato
1/4 cup red pepper
2 tbsp. sundried tomatoes packed in oil
Parsley for garnish
Olive oil

1. Take one pita bread and slice it down the middle in order to make 2 even circles.  Take some olive oil and use your hands to spread the oil on both sides of the pita, this will help the pita crisp up in the oven.  Place most of your cheese on the pitas, save some as a topping. Pre-heat your oven to 350°F.

Cover the pita slices with your favorite cheese!

2.  Add your tomatoes, sundried tomatoes, red peppers, extra cheese and parsley. Remove the seeds of the tomatoes, to ensure your pizza does not get soggy.  Drizzle a bit more olive oil on the top before you place it in a 350°F  oven for about 7 minutes.  In order to brown the edges and melt the cheese place in broiler for 1 – 2 additional minutes.


3.  Plate your salad and pita pizza and enjoy a delicious quick meal you can have for lunch or dinner!



Blue Cheese, Grape & Almond Salad March 16, 2010

Posted by Deniz Olcay in Salads.
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“Shipping is a terrible thing to do to vegetables.  They probably get jet-lagged, just like people.” ~Elizabeth Berry

After a long weekend of partying, who can blame me for deciding to kick off the week with a healthy salad for dinner? Fueled by my desire to keep healthy, I headed over to the local supermarket to gather the ingredients for one of my favorite salads. A delicious mix of fruit, nut and cheese, I am confident that this salad will quickly become one of your favorites. I am happy that I now have the chance to share it with the world, and hope you enjoy it as much as I do.

You will need

Red leaf lettuce
Danish blue cheese (approximately 1/4 cup)
Seedless green grapes (approximately 1/2 cup sliced)
Sliced almonds (approximately 1/4 cup)
Olive oil
Balsamic vinegar

1. Chop the red leaf lettuce, and slice the green grapes and place into a bowl. I use approximately 1/2 cup of sliced grapes.

Slice the grapes into thin cirlces

2. Cut the blue cheese into small cubes. Cutting them into small cubes will ensure that the cheese does not overpower the flavor of the salad, when you take a bite! Use approximately 1/4 cup of cubed blue cheese.

Cut the blue cheese into small cubes

3. Sprinkle a handful (slightly less than a 1/4 cup) of sliced almonds into the bowl. Drizzle with 2-3 tablespoons of olive oil, and 2 tablespoons of balsamic vinegar. That’s it, enjoy!

Sprinkle some almonds, dress with olive oil & vinegar