Tag Archives: white wine vinegar

Sausage, Pepper, and Onion Pasta Salad With Horseradish Dressing

Part of my cultural background is Polish, and I love it when my mother cooks Kielbasa sausage on a weekend morning.  So why not have it for lunch or dinner, too?  This is a spicy pasta salad that combines the classic summer flavors of sausage, peppers, and onion.  Hope you enjoy, as I have been this week!

Sausage, Pepper, and Onion Pasta Salad with Horseradish Dressing

Pieces:

  1. one kielbasa sausage link
  2. one read pepper
  3. one yellow pepper
  4. one half of a sweet onion
  5. 2 tbsp. olive oil for sauteing
  6. your favorite gluten free pasta (I used one half of a box/bag)
  7. 2 tbsp. olive oil for the dressing
  8. 2 tbsp. white wine vinegar
  9. 1 tsp. lemon pepper
  10. 2 tsp. dried thyme
  11. 3 tbsp. horseradish mustard (or 1 tbsp. horseradish and 2 tsp. Dijon mustard)
  12. 1 tsp. honey
  13. 3 tsbp. chopped parsley
  14. salt and pepper

 

Process:

  1. Cook the pasta according to package directions. Drain.
  2. Chop the peppers and onions into bite sized pieces.
  3. In a large sauté pan, sauté the peppers and onions in olive oil and salt and pepper until cooked (not crisp anymore).
  4. Cut the kielbasa lengthwise down the middle and then into bite sized pieces.
  5. In another large sauté pan, cook the kielbasa until cooked through and a little charred around the edges. (I didn’t use oil because the kielbasa has fat on it that should help it to sauté nicely)
  6. In a large bowl, combine the cooked and drained pasta, peppers, onions, and kielbasa.
  7. To make the dressing, put the olive oil, white wine vinegar, lemon pepper, thyme, mustard, and honey in a dressing shaker or bowl and shake/stir to combine.
  8. Pour the dressing over the pasta salad and stir to combine.
  9. Dress with chopped parsley.
  10. Enjoy hot or cold!

sausage pepper onion pasta salad

Happy Allergy Free Eating!

 

 

 

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Honey Goat Cheese Dressing

I love reading menus, naturally.  I get ideas on what I can make in my own kitchen, and often find combinations that I haven’t thought of yet.  Recently, I went to a local gluten free pizza place and read through their salad offerings.  They had a beet said with goat cheese that sounded delicious (I LOVE beets)… but I instantly shook my head and told myself to save the $8 because I knew could make my own version.  So here goes!

Beets with Honey Goat Cheese Dressing

Pieces:

  1. 2 tbsp. goat cheese
  2. 2 tbsp. olive oil
  3. 1 tbsp. white wine vinegar
  4. 1 tbsp. lemon pepper
  5. pinch of salt
  6. 1 tbsp. honey
  7. 1 tsp. dried or fresh parsley
  8. 1 can beets, drained
  9. one quarter cup chopped walnuts

Process:

  1. In a bowl or salad dressing canister, combine the goat cheese, olive oil, white wine vinegar, lemon pepper, salt, honey, and parsley.  Use a fork to stir and combine until creamy.
  2. Drain beets and plate. (You could also put over a bed of lettuce for a greener salad.)
  3. Top the beets with the dressing and a sprinkle of walnuts.
  4. Enjoy!

beets

Happy Allergy Free Eating!

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Goat Cheese, Beet, and Sunflower Salad

One of my favorite vegetables is the beet.  I think it is the woody taste that I love; it just tastes so hearty.  This week, I roasted my own beets and made a goat cheese, beet, and sunflower seed salad.  The sunflowers added a nice taste and texture, as did the honey dijon vinaigrette I made.  A great fall lunch!  Note:  This recipe makes four salads!

Goat Cheese, Beet, and Sunflower Salad

Pieces:

  1. 4 beets, either red or yellow
  2. 4 cups baby spinach leaves
  3. one half cup sunflower seeds
  4. 8 tbsp. goat cheese
  5. 1 tbsp. olive oil
  6. 3 tbsp. white wine vinegar
  7. 1 tbsp. honey
  8. 2 tbsp. dijon mustard
  9. salt and pepper

Process:

  1. Peel the skin off the beets and slice them into rounds.
  2. On a cookie sheet, place the beet rounds and sprinkle with salt and pepper.
  3. Bake the beets at 375 for about 45 minutes, until soft.
  4. Wash and dry the spinach.
  5. To make the vinaigrette, combine the olive oil, white wine vinegar, honey, dijon mustard, and a sprinkle of salt and pepper.  Shake or stir well to combine.
  6. In a large bowl, place spinach leaves and top with roasted beets, 2 tbsp. goat cheese, one eighth of a cup of sunflower seeds.  Dress with the vinaigrette.
  7. Enjoy cold!

Happy Allergy Free Eating!

 

 

 

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