Trish Lane’s Recipes

bowl of vegetables

Players have really enjoyed Trish Lane’s hospitality offerings at our unit games and some have asked for recipes. Here are three.

Chinese Chicken Salad
1 large head cabbage, shredded
1 head iceberg lettuce, shredded
1 bunch green onions, finely chopped
3 chicken breasts
1 cup slivered almonds
12 ounce can Mandarin orange slices, drained
½ cup chow mein noodles
3 tablespoons chopped fresh cilantro
Asian dressing (e.g. Panera’s Asian Sesame dressing)

Cook chicken breasts, let cool, and cut into small pieces. Toss with remaining ingredients and serve.

Mediterranean Tortellini Salad with Red Wine Vinaigrette

For the pasta

1 lb fresh cheese tortellini
1 red onion, thinly sliced
1 pint cherry tomatoes, halved
1 cucumber, seeded and diced
1 green bell pepper, diced
4 oz feta cheese, crumbled

For the dressing

⅓ cup red wine vinegar
2 tsp fresh lemon juice
1 tsp sugar
2 tsp dried oregano
½ tsp red pepper flakes
½ cup extra virgin olive oil
salt and black pepper, to taste

Bring a pot of salted water to a boil and cook the tortellini according to package instructions.

Meanwhile, place the onions in a bowl of cold water to get rid of some of the bite. Drain after 5 minutes.

When the tortellini is done cooking, toss together the onion slices, cherry tomatoes, cucumber, bell pepper, feta cheese, and tortellini.

In a separate bowl, whisk together the red wine vinegar, lemon juice, sugar, oregano, and red pepper flakes. Slowly pour in the olive oil and whisk to combine. Season to taste with salt and black pepper. Pour the dressing over the tortellini salad and toss to combine. Serve warm or at room temperature.

Jasmine Rice Salad with Asparagus and Parmesan
2 cups cooked Jasmine rice, cooled
¾ lb fresh asparagus, trimmed
1 cup red and yellow cherry tomatoes, halved
¾ cup chopped walnuts
¾ cup dried cranberries
⅓ cup chopped fresh chives
1 cup shaved Parmesan cheese
¼ cup balsamic vinaigrette (e.g Newman’s Own creamy balsamic)

Cook asparagus for about 3 minutes and drain immediately, immersing in cold water to stop the cooking process. Once asparagus is cold, drain well and cut into ½” pieces and set aside.

Combine all ingredients and toss with dressing. Serve at room temperature.