Chef Kelli's Spring salads and vinaigrettes - New York News

Chef Kelli's Spring salads and vinaigrettes

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(WJBK) -

Get these recipes courtesy of Chef Kelli Lewtown and her team at 2 Unique Catering and Pure Food 2 U. Learn more online at www.twounique.com.

Pure Food 2 U Quinoa Taboulleh
Yield 8-10 servings

Ingredients:
1 cup chopped parsley (about 5 bunches)
3/4 cup cooked red or white Quinoa
1/3 cup diced organic tomatoes
2 tsp. grated lemon zest
1/2 small red onion diced fine
3 Tablespoons fresh lemon juice
4 tablespoons virgin oil
Sea salt and fresh cracked pepper to taste

Method:
1. Chop parsley onion and tomatoes
2. Mix all remaining ingredients together

Serving suggestions:
Great salad bar accoutrements
Serve in romaine hearts
Toasted pita bread
Sprouted grain tortilla wrap

Chef Kelli's Mediterranean Shrimp Salad
6-8 servings
                                 
Ingredients:
8 cups romaine lettuce, chopped
1 pound shrimp, 16/20 deveined butterfly and cooked
1 cucumber, seeded and chopped
1 ½ cups chick peas
½ sweet onions, small diced
1 pint grape tomatoes cut in half
¾ cup feta, crumbled
½ cup kalamata olives, pitted and halved
2 cups pita chips, broken into pieces
½ cup fresh basil, thin strips

Mediterranean Vinaigrette

¼ cup +2 TBSP olive oil
5 tablespoons red wine vinegar or fresh lemon juice
3 TB fresh parsley
2TB Sumac (spice)
½ tsp. Celtic sea salt
Heavy pinch Fresh ground pepper
In a large bowl whisk together olive oil, vinegar and parsley add remaining pepper

Method:
1. Grill shrimp with a little olive oil in hot pan for 2-3 minutes, set aside
2. Prepare vegetables
3. Break pita chips into small pieces
4. Cut basil into thin strips
5. Make dressing
6. Mix all ingredients reserving shrimp, dived among plates top with grilled shrimp

2-Unique's BBQ Chicken Salad

Yield 4 servings            

Ingredients:
4 5-6 oz BBQ chicken breast (fully cooked) with your favorite bbq sauce
3 grilled or cooked pieces of corn on the cob or 1 cup cooked corn
1 cup or 8 ounces cleaned blanched green beans; bias cut 3-4 pieces per bean
1-2 heirloom tomatoes chunky cut
4 medium/thick sliced onions thick sliced & grilled
1 cup corn cooked or grilled kernels
1/2 of a red, yellow and green pepper medium dice
2 cups. very small; red skin or your favorite small potatoes roasted (if larger potatoes cut into smaller pieces, half or quarter before roasting.
2 Tb chopped cilantro
Sea salt and cracker black pepper to taste
6 ounces lime cilantro vinaigrette

Method:
1. Prepare chicken
2. Prepare potatoes by tossing with olive oil salt and pepper, roast at 375 degrees until cooked through about 20 minutes or more for larger potatoes pieces.
3. Mix cut veggies, herbs and potatoes with lime cilantro vinaigrette
4. Place chopped greens on serving platter, season with a sprinkle of S&P and a drizzle of vinaigrette
5. Topped with dressed salad arrange BBQ chicken on top and sprinkle with green onion garnish

Lime Cilantro Vinaigrette


Ingredients:
¼ cup TB fresh lime juice
3 green onion chopped
1 Avocado
2 TB honey
2 tsp. cilantro
1/2 cup olive oil
4-6 pickled jalapeno slices
½ tsp. sea salt
Pinch cayenne
Blend in mixer/blender or immersion stick

Jackie's Best Ranch


Ingredients:
1 teaspoon dried parsley
½ teaspoon fresh ground pepper
1 teaspoon Celtic sea salt
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried thyme
1 cup mayonnaise or Greek yogurt
1 ½ cups buttermilk

Method
Whisk together all ingredients.  Chill 1 hour before serving.  Dressing keeps one week.  Shake well before serving.

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