Sophies Super Easy Chickie Pea And Mato Salad Recipes

CHICK PEA SALAD

Steps:

• Combine all ingredients in a large mixing bowl and toss to combine.

SOPHIE'S SUPER EASY CHICKIE-PEA AND MATO SALAD

Steps:

• Pour garbanzo beans into a small bowl and mash with a fork until about half of the beans are broken up.
• Add the rest of the ingredients and stir well to combine.
• Place a few tomato slices on each plate and top with salad mixture. Garnish with a bit of extra parsley and a lemon wedge or twist, if desired.

SOPHIE'S CHOPPED SALAD

Steps:

• Toss all salad ingredients together in a medium bowl. Mix together the vinegar and mustard. Slowly whisk in the olive oil and season with salt and pepper to taste. Dress the salad with the vinaigrette and serve.

SOPHIE'S CHOPPED SALAD

Steps:

• In a blender, or with a wire whisk, blend balsamic vinegar, mustard, salt and pepper until smooth. Slowly blend in oil and blend until emulsified.
• Toss lettuce, tomatoes, beans, chickpeas, olives and cheeses together in large bowl and dress lightly with vinaigrette. Garnish with tortilla chips and chives.
• You can buy foil packets (in produce department) of tri-color crispy tortilla strips. Use these instead of frying tortillas - saves lots of time and tastes just as good.

MACARONI SALAD WITH PEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse, and transfer to a bowl.
• Combine mayonnaise, sour cream, vinegar, sugar, dry mustard, salt, and pepper for dressing in a small bowl; mix well. Pour over pasta.
• Add dressing, green onions, celery, bell pepper, peas, and parsley to the pasta. Mix until well combined.
• Chill in the refrigerator for 2 to 3 hours before serving.

SOPHIE'S SHEPHERDS PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then cook over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash with butter and milk to your desired texture.
• Meanwhile, crumble the ground lamb into a large skillet. Cook and stir until no longer pink. Season with Worcestershire sauce and beef bouillon. Add the mushrooms and onion; continue to cook and stir until tender. Transfer the contents of the skillet to a large casserole dish.
• Mix the baked beans, diced tomatoes, gravy mix and carrots in with the lamb. Dollop big blobs of mashed potatoes over the top and carefully spread evenly to cover the entire top. Rake over it with a fork to create a crispy texture on top when it browns.
• Bake for 10 minutes in the preheated oven, until the top is browned and crisp.