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TUSCAN SALMON AND BEAN SALAD

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72974-lgINGREDIENTS

    Dressing

  • 2 tbsp (30 mL) small capers, finely chopped
  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) mayonnaise
  • 1 tbsp (15 mL) red wine vinegar
  • 1 tbsp (15 mL) snipped fresh basil
  • 3 garlic cloves, pressed
  • 1/2 shallot, finely chopped
  • 1/2 tsp (2 mL) Dijon mustard
  • 1/4 tsp (1 mL) salt
  • 1/8 tsp (0.5 mL) coarsely ground black pepper
    Bean Spread and Salad

  • 1` can (15 oz or 540 mL) cannellini or white kidney beans, rinsed and drained, divided
  • 1/4 cup (50 mL) finely chopped roasted red pepper
  • 8 oz (250 g) skinless salmon fillet, poached (see Chef’s Corner)
  • 4 plum tomatoes, thinly sliced
  • 1 tbsp (15 mL) small capers
  • 8 thin slices ciabatta bread, toasted

DIRECTIONS

  1. For dressing, whisk ingredients in Small Batter Bowl until well blended. For bean spread, mash 1/2 cup (125 mL) of the beans with 1 tbsp (15 mL) of the dressing in Prep Bowl; cover and refrigerate until ready to use.
  2. For salad, combine remaining beans, red pepper and poached salmon in Stainless (2-qt./2 L) Mixing Bowl. Drizzle 3/4 cup (175 mL) of the dressing over salad; toss gently to coat. Cover; refrigerate about 2 hours or until chilled.
  3. When ready to serve, spoon bean mixture evenly into small serving bowls. Arrange tomato and bread slices on serving plates; spoon salad next to tomatoes. Garnish with capers. To serve, spread bean spread on ciabatta bread slices; top with tomato slices and salad.

Recipe courtesy of Pampered Chef.

MEDITERRANEAN ORZO SALAD

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49726-lgINGREDIENTS

  • 1 lb (450g) asparagus spears, trimmed
  • 1 large red bell pepper, cut into 1-inch (2.5-cm) wedges
  • 1 medium red onion, sliced into 1/2-inch (1-cm) wedges
  • 1 tbsp (15 mL) olive oil
  • 2   garlic cloves, pressed
  •  Salt and coarsely ground black pepper (optional)
  • 3/4 cup (175 mL) uncooked orzo pasta
  • 1 can (15 ounces or 540 mL) garbanzo beans, drained and rinsed
  • 1 package (4 ounces/125 g) crumbled feta cheese
  • 1/2 cup (125 mL) pitted whole kalamata olives
  • 1/4 cup (50 mL) snipped fresh parsley
  • 1/4 cup (50 mL) prepared Greek vinaigrette dressing
  •  Romaine lettuce leaves (optional)

DIRECTIONS

  1. Preheat oven to 450°F (230°C). Combine asparagus, bell pepper, onion and oil in Stainless (6-qt.) Mixing Bowl. Press garlic into mixing bowl using Garlic Press; toss to coat using Mix ‘N Scraper®. Season with salt and black pepper, if desired.
  2. Spread vegetables in a single layer on Stoneware Bar Pan. Bake 25-30 minutes or until vegetables are tender and golden brown. Remove from oven to Stackable Cooling Rack; cool completely. Cut asparagus and bell pepper into 1-inch (2.5-cm) pieces.
  3. Meanwhile, prepare orzo according to package directions in (2-qt./1.9 L) Saucepan; drain and rinse under cold running water in small Stainless Mesh Colander. Place orzo in Stainless (4-qt./4-L) Mixing Bowl. Add vegetable mixture, beans, feta cheese, olives, parsley and salad dressing; toss gently. Serve at room temperature or cover and refrigerate until ready to serve. Serve over lettuce leaves, if desired.

Recipe courtesy of Pampered Chef.