Sunday, 3 May 2009

Healthy Mediterranean Salad and Panini

Lightening up for Souper Sunday, we are going Soup Or! That is, soup or salad or sammies. For a healthy indulgence, I have whipped up a Mediterranean Broccoli and Whole Grain Noodle Salad served with a Grilled Chicken Panino. So good you will forget how healthy it is. And the carbs? Good ones! This is guilt-free living, my friends.
Mediterranean Broccoli and Whole Grain Noodle Salad
1 head broccoli, cut into long bite-sided pieces, steamed lightly and cooled in an ice bath, drained.
1/2 lb whole grain noodles, broken in half, cooked until just al dente and cooled under running water, drained.
2 tomatoes, sliced into 8 wedges each
1/2 cup feta, crumbled
1/2 cup chives, cut into 2 inch pieces
8 sun dried tomatoes, packed in oil, sliced into thin ribbons
Lemon juice (fresh) and olive oil
Salt and pepper
Kalamata olives for garnish
Toss together in a large bowl, season with lemon juice, olive oil and salt and fresh black pepper to taste. If you have some to spare, the olive oil from the sun dried tomatoes is quite nice.
Serve cold or room temperature.
Grilled Chicken Panini
Whole wheat focaccia (or something similar)
Olive oil
Sun dried tomato pesto
Roasted red peppers (jarred are fine)
Grilled chicken, sliced thin horizontally
Purple onion, sliced thin
Salt, fresh black pepper
Cut open the bread and spread a thin layer of the pesto on each half, drizzle with olive oil. Layer veggies, chicken and cheese, season with salt and pepper. Grill in panini press until nicely toasted and cheese is melting, about 5 minutes.
Mmm, chickeny goodness. If you don't have grilled chicken, rotisserie will do fine.