Category: Salads

Posted on

Fresh Herb Fruit Salad

Zemanta Related Posts ThumbnailThis salad is to die for!  Seriously, it is so good and simple!  Take it to a party or eat all by yourself, it won’t go to waste!

Recipe

10 pounds of your favorite fruit such as:

pineapple

cantoloupe

kiwi

strawberries

raspberries

blueberries

blackberries

peaches

Dressing:

2 tablespoons raw honey

2 limes zested and juiced

1/4 cup fresh chopped peppermint, spearmint or lemon balm/verbena

Chop fruit into bite sized pieces and place in large bowl.  Mix together the dressing and drizzle on top.  Gently toss and serve immediately.

Posted on

Caprese Salad

Caprese SaladFresh, Simple, Beautiful and delicious!

Recipe

2 pounds fresh tomatoes, sliced

1 loaf soft mozzarella cheese, sliced

1 bunch fresh basil leaves

olive oil

balsamic vinegar

kosher sea salt and fresh ground pepper

Arrange the tomato, basil and cheese in rows as shown above.  Drizzle olive oil and vinegar lightly over the rows and sprinkle with salt and pepper.

Posted on

Spinach, Pesto Pea Salad

Spinach, Pesto Pea SaladThis simple salad is to die for!  It’s flavor is out of this world good!  How can it not be when the dressing is all basil pesto?

Recipe

8 cups fresh spinach

1 cup chopped almonds

1/2 cup fresh Parmesan

2 cups frozen peas, thawed

1-2 cups fresh basil, homemade recipe here

Mix all ingredients except for the pesto in a large serving bowl.  Mix in the pesto just before serving.

 

Posted on

Chicken Salad with Fresh Tarragon and Grapes

Chicken VeroniqueThis salad is good on bread or rolls for a sandwich or simply on greens.  The fresh tarragon gives this dish a fabulous flavor with a yummy crunch from the grapes and celery!

Recipe

4 chicken breasts, bone in, skin on
good olive oil
kosher salt and pepper
Rub chicken with olive oil, salt and pepper.  Roast in a 350 degree oven for 40-50 minutes until done.  Let cool slightly and then chop into bite size pieces.
In the meantime, mix together in a large bowl:
1/2 cup good mayo
1 1/2 tablespoons fresh chopped tarragon
1 cup celery, diced small
1 cup green or red grapes, cut in half
Add the chicken, mix until the chicken is coated in the sauce and chill for 4-24 hours before serving.
Posted on

Quinoa Tabbouleh

Quinoa TabboulehSpring is in the air and those cold hardy herbs like mint and parsley are waking up from their winter’s sleep!  This salad pulls those herbs from the garden to your table and is so delicious and satisfying!  I love the sweetness from the cucumber and mint and the tang from the tomatoes and lemon!  Great for lunch or a side for entertaining!

Recipe

1 cup quinoa

2 cups water

1/4 cup fresh lemon juice

1/4 cup olive oil

1 teaspoon kosher sea salt

1 teaspoon freshly ground black pepper

1 English cucumber, chopped

2 cups cherry tomatoes cut in half

1 cup chopped scallions (about one bunch)

1 cup chopped fresh mint leaves

1 cup chopped fresh parsley

Cook the quinoa and water over the stove top or in a rice cooker.  If using a stove top bring to a boil and then cover and allow to simmer until cooked through.  Chop all herbs and veggies and place in serving bowl.  While still hot add the oil, lemon juice, salt and pepper to the quinoa.  Once the quinoa has cooled, but is still warm add it to the veggie/herb mix and combine.  Allow to sit for a few hours in the fridge before serving so the flavors can improve.  Enjoy!

Posted on

Roasted Butternut Squash Salad with Warm Cider Dressing

Zemanta Related Posts Thumbnail

Warm, sweet, savory and crunchy!  This is a wonderful salad to serve during those cold fall and winter evenings!

Recipe

1 (1 1/2 pound) butternut squash, peeled and 3/4-inch diced

olive oil

1 tablespoon maple syrup

kosher salt and pepper

3 tablespoons dried cranberries

3/4 cup apple cider or apple juice

2 tablespoons cider vinegar

2 tablespoons minced shallots

2 tablespoons Dijon mustard

8 ounces spring mix

1/2 cup candied walnuts (saute in agave for 5-10 minutes)

3/4 cups Parmesan cheese

Preheat oven to 400 degrees.  Place the squash on a sheet pan.  Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt, and 1/2 teaspoon fresh ground pepper and toss.  roast squash for 15-20 minutes, turning once, until tender.  Add the cranberries to the pan for the last 5 minutes.

While squash is roasting, combine apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat.  Cook for 6-8 minutes, until the cider is reduced to about 1/4 cup.  Off the heat, whisk in the mustard, 1/2 cup olive oil. 1 teaspoon salt and 1/2 teaspoon pepper.

Place spring mix in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan.  Spoon just enough vinaigrette over the salad to moisten, and toss well.  Serve immediately.

Posted on

Pear, Feta and Pecan Green Salad

Pear, Feta and Pecan SaladThis salad is perfect for a full lunch or side for dinner.  The saltiness of the feta and sweetness of the pears compliment each other well and then there is the crunch of the pecans to pull it all together!  This is a lovely fall salad!

Recipe

1/2 lb. organic spring mix

2-3 large ripe pears cored and sliced

7 oz. package crumbled feta

1 cucumber chopped

1/2 cup chopped pecans

olive oil and balsamic vinegaras a dressing

Mix all ingredients together and eat immediately once the dressing is poured over the greens.

Posted on

Fresh Herb Fruit Salad

Fresh Herb Fruit BowlThe Farmer’s Markets are booming with all kinds of amazing fresh ripe fruit and veggies this time of year!  September has got to be one of my most favorite months!  The weather is perfect, the crops are in full production and I only wish it would last a little longer!  This salad will win any crowd over!  It’s packed full of flavor and brightness!  It’s definitely a happy salad! 🙂 You can add any of your favorite types of fruit.  Just make sure you have a variety of colors and you simply can’t go wrong!

1 pineapple chopped

1 cantaloupe chopped

3-4 fresh peaches sliced

2-4 cups strawberries hulled and quartered

1-2 cups fresh blueberries

1-2 cups fresh raspberries

2 cups green grapes or 4 chopped kiwi fruit

Dressing

Zest and juice of 2 limes

2 tablespoons raw honey (add more if needed)

1/2 cup fresh chopped mint or 1/4 cup lemon verbena

Gently mix all fruit and dressing together.  Place in a pretty bowl and enjoy!

Posted on

Spicy Mexican Salad Bowls

Spicy Mexican Salad Bowls

I love this dish!  It’s healthy, satisfying and delicious!  My mom made it for me a while back and I just had to share!  This healthier version of Cafe Rio’s salad with green tomatillo ranch dressing is mouth watering!  I like it vegetarian style but you can always add a tender shredded beef or chicken if you want!  This recipe serves 6-8.

Cilantro Lime Rice:
1 cup uncooked brown rice
1 tsp. olive oil
2 cloves garlic, minced
zest of 1 lime
2 cups chicken broth or water
Cook all ingredients above in a rice cooker or over the stove in a pan according to directions on the rice package.
Off the heat add:
2 limes juiced
2 teaspoons agave or organic sugar
3-4 tablespoons chopped cilantro (1/2 bunch)
Set aside.
Fresh Tomato Onion Salsa:
In a large bowl mix together:
5 large tomatoes
1/2 white onion, minced
1-2 jalapeno peppers, seeded and minced
1/2 bunch cilantro, chopped
Salt and pepper to taste
Set aside.
Tomatillo Ranch Dressing:
1 cup water
1 cup cashews
Blend well.
Add:
2 tomatillos
1 jalapeno, seeded
1 lime zested
2 limes juiced
1 bunch cilantro
1 package of ‘Simply Organic’ brand ranch dressing mix
1/2 teaspoon garlic salt
Homemade Whole Wheat Tortillas: (found this great recipe from a friend.  It makes 6 large or 12 small tortillas)
2 1/2 cups whole wheat flour
1/2 cup organic canola oil
1 teaspoon sea salt
1 cup warm water
Beat ingredients in an electric bowl fitted with a paddle attachment and mix for 3 minutes.  Divide dough into 6 or 12 pieces, roll out into circles with oil on the counter and grill on a hot flat skillet that has been seasoned or oiled.
*Place lots of fresh organic lettuce on the tortilla (melted with cheese, optional)
Add rice and black beans or meat if using
Top with fresh tomato salsa and dressing and enjoy!
Posted on

Tabbouleh with Barley and Chickpeas

Tabbouleh with Barley and Chickpeas

This refreshing salad is light and savory!  Anytime you put a legume (bean) and grain together it makes a complete protein!  It’s perfect for an easy summer dinner side or main course!

Recipe

1/2 cup pearl barley

1 bunch parsley, chopped

1-2 cups chopped spinach

4 green onions, chopped

1/4 cup chopped mint

2 Roma tomatoes, chopped or 1 cup grape tomatoes sliced in half

1 can chickpeas, rinsed and drained

Dressing:

4 to 6 tablespoons fresh squeezed lemon juice

1/4 cup olive oil

1/4 tsp. sea salt

Freshly ground black pepper

Cook barley in 1 cup water in a rice cooker or on stove top.  In a large bowl mix all ingredients together.  In a small bowl mix all dressing ingredient together.  Once the barley is cooked place in large bowl with the other ingredients and drizzle dressing over top while still warm.  Serve and enjoy at room temp or cold.  Can be refrigerated for up to 2 days.