Sunday, 10 January 2016

Recipes for Making Greek Medley, Pennine Asparagus and Turkey Waldorf Pasta Salads

The recipes described below are for making Greek medley salad, pennine asparagus with parsley pesto salad, and turkey waldorf pasta salad. These recipes are made from low fat ingredients, and are quick and easy to prepare.

Recipe for Greek Medley Salad

 

Ingredients

 
* 120ml of chopped English cucumber
* 70ml of olive oil
* 25ml of red wine vinegar
* 250ml of cherry tomatoes
* 50ml of chopped green onion
* 1 garlic clove
* 500ml of small shell pasta
* 25ml of lemon juice
* 120ml of sliced pitted medium ripe olives
* 1/4 teaspoon of dried oregano
* 125ml of crumbled festa cheese
* 1/4 teaspoon of ground pepper
* 60ml of chopped red onions
* 15ml of chopped fresh parsley
* 1/4 teaspoon of salt
 

Procedure

- Cut each cherry tomato into two halves. Cut the garlic into very small sizes
- Put the tomatoes, olives, cheese, cucumber and the red and green onions into a large bowl and mix them gently
- Put the vinegar, garlic, olive oil, lemon juice, salt, oregano and pepper into another bowl and stir vigorously in order to mix them properly
- Put salted water into a saucepan and allow it to boil. Add the shell pasta and cook for 10 minutes in order for the pasta to become tender but firm
- Drain the water and rinse the pasta. Put the pasta into the first bowl containing the tomatoes
- Sprinkle generously with the dressing in the second bowl and mix gently. Garnish with parsley and serve.
 
 

Recipe for Pennine Asparagus with Parsley Pesto

 

Ingredients (Pesto)

 
* 50ml of grated parmesan cheese
* 2 garlic cloves
* 250ml of fresh Italian parsley
* 2 tablespoons of toasted pine nuts
* 130ml of olive oil
 

Ingredients (Salad)

 
* 450g of asparagus
* 130ml of olive oil-packed sun-dried tomatoes
* 750ml of pennine lisce  
* 1 red bell pepper
 

Procedure

 
- Cut the garlic into very small sizes. Cut the asparagus into 5cm pieces. Cut the red pepper into thin slices
-  Drain the liquid out of the sun-dried tomatoes and cut into thin slices
- Put the parsley, cheese, pine nuts and olive oil into a blender and blend them together. Add garlic, stir it and set aside
- Put salted water into a large saucepan and allow to boil. Add the asparagus and cook for about 3 minutes. Remove the asparagus and rinse with cold water. Set it aside
- Add the pennine into the boiling water above, and cook for about 10minutes. Remove from pot and rinse with water 
- Put the pennine, asparagus, red bell pepper and sun-dried tomatoes into a bowl and stir gently to mix them
- Add the pesto (blended mixture that was set aside), stir gently and serve immediately.
 
 

Recipes for Turkey Waldorf Pasta Salad

 
* 50mml of cooked turkey,
* 2 red-skinned apple
* 50ml of low fat yogurt
* 750ml of bocconcini pasta
* 2 celery stalks  
* 180ml of low-fat mayonnaise
* 50ml of chopped fresh parsley
* 1 teaspoon of Dijon mustard
* 120ml of toasted walnut pieces
* A pinch of pepper
* A pinch of salt
 

Procedure 


- Slice the celery stalk into small sizes
- Cut out the inner part of the apple along with the seeds, and cut the apple into cubes
- Put salted water into a large saucepan and allow to boil. Add the pasta and cook for about 10 minutes. Remove the pasta from the pot, rinse it and set aside
- Put the apples, mustard, turkey, yogurt, celery, mayonnaise, salt and pepper into a bowl, stir gently to mix them together
- Add the pasta, parsley and walnut, stir and serve immediately.