What flavorful salad with golden beats, feta, lemon, and pistachios. The vinaigrette is so fresh and would be delightful on many salads. I used the honey roasted beets from an earlier post, but feel free to buy a package at the grocery store in the refrigerated produce section.
Golden Beet, Feta, Lemon & Pistachio Salad
INGREDIENTS:
4-5 roasted golden beets
2 cups arugula
1 teaspoon lemon zest
1/4 cup crumbled feta cheese
2 tablespoon pistachios – chopped
For the lemon vinaigrette:
1/2 cup olive oil
1/4 cup white wine vinegar
1 clove garlic, minced (of 1 tsp.)
2 teaspoons dijon mustard
1/2 teaspoon honey
2 teaspoons fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS:
Add sliced beets to a serving dish, top with arugula, lemon zest, feta and pistachios.
To make the vinaigrette, add all of the ingredients to a small bowl and whisk together.
Do you have dishes that you dream about and can’t wait to have again? Peach Prosciutto Hot Honey Orzo Salad is one of mine. This dish is so easy to make and a wonderful cool salad for those hot summer days.
Peach Prosciutto Hot Honey Orzo Salad
INGREDIENTS:
Hot Honey Vinaigrette 1/2 cup olive oil 2-3 tbsp hot honey* 1 tbsp apple cider vinegar 1 & 1/2 tsp dijon 1 clove garlic, minced salt to taste
Orzo Salad 4 oz prosciutto or pancetta, chopped 4 cups cooked orzo 2 large yellow peaches, chopped 8 oz mozzarella pearls 1/4 cup fresh chopped basil
DIRECTIONS:
First make the honey honey vinaigrette by combining all of the ingredients in a jar or container. Mix well and taste. Add more hot honey or salt if desired. Cover and refrigerate until ready to use.
Add the chopped prosciutto to a skillet over medium heat. Cook until crispy then set aside.
Assemble your orzo salad by combining orzo, chopped peaches, crispy prosciutto, mozzarella pearls and chopped basil in a large bowl.
Drizzle on the hot honey vinaigrette. Toss and enjoy!
What a delicious summer salad! I love a salad with fresh fruit, nuts and cheese and this one did not disappoint. I took a few liberties with the recipe using endive instead of salad greens and fig goat cheese instead of feta. That’s the beauty of a salad, you can make it your own! I served this with a grilled steak and it was delicious!
Salad with Peaches, Blackberries & Basil Vinaigrette
INGREDIENTS:
Basil Vinaigrette:
3/4 cup olive oil, extra virgin
1/2 cup white balsamic vinegar
1 lemon, juiced
3 tablespoons minced fresh basil
1 teaspoon salt or to taste
Salad:
10 ounces salad greens (I used endive)
1 cup crumbled feta cheese or any blue cheese (I used fig goat cheese)
1/2 cup pecans (halves or pieces)
1/2 pint fresh blackberries
3 peaches, sliced and tossed with citus/water mixture
DIRECTIONS:
Shake all ingredients in tightly closed jar, or whisk in bowl until emulsified.
Peel peaches, if desired.
Slice peaches and let sit in a bowl with water and about 2 tablespoons of any type citrus juice (lemon, orange, etc.) while preparing the rest of the salad. (I skipped this step since the salad would be immediately consumed).
Toss greens, blackberries, and pecans together. Top with peach slices and cheese.
Summer Salads are a favorite and this salad is full of protein and healthy vegetables. It is delicious for make-ahead meals. Another rotation in the summer salad schedule!
Southwest Shredded Chicken Salad
INGREDIENTS:
SOUTHWEST CHICKEN SALAD
1-1.5 lbs. chicken tenderloin (I used rotisserie chicken)
¾ cup black beans, rinsed, drained and dried
¾ cup red bell pepper, diced
¾ cup chickpeas, rinsed, drained and dried
¾ cup whole kernel corn, rinsed, drained and dried
¾ cup cucumber, cored and diced
⅓ cup shallots, finely diced
¼ cup jalapeno, finely diced (optional)
¼ cup cilantro, chopped small
¼ cup shredded cheddar cheese
kosher salt, to taste
cracked black pepper, to taste
CHILI LIME YOGURT DRESSING
½ cup 0% Greek yogurt
2 tablespoons lime juice, fresh squeezed
2 tablespoons diced green chilis, mild, canned works best
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon kosher salt
2 tablespoons warm water, add more or less based on your preferred thickness
OPTIONAL GARNISHES
2 tablespoons green onion, chopped small
½ avocado, thinly sliced
1 lime,cut into wedges
tortilla chips
DIRECTIONS:
Boil a pot of water and add the chicken tenderloin. Cook for 15-18 minutes or until the internal temperature reaches 165 degrees. Drain off the water and allow the chicken to cool. Then shred the chicken using two forks. (I used a cooked rotisserie chicken).
Next, grab a small mixing bowl and combine the 0% Greek yogurt, fresh squeezed lime juice, mild canned diced green chilis (with the juice), garlic powder, cumin, chili powder, kosher salt and warm water. Whisk well and set aside. For a thicker dressing add less water, for a thinner dressing add more water. You can adjust based on your preference.
Then, prep all the veggies and herbs. You’ll need, drained and rinsed black beans, drained and rinsed chickpeas, drained and dried whole kernel corn, diced cucumber (be sure to remove the core), diced red bell pepper, finely diced shallots, finely diced jalapeno (remove the veins and seeds).
Add the shredded chicken, vegetables, shredded cheese and herbs to a large mixing bowl. Season with kosher salt and cracked black pepper. Taste and adjust accordingly. Then, pour as much or as little chili lime yogurt dressing as you desire. I used about half. Toss until everything is well coated.
Extra dressing can be stored covered in the refrigerator for three to four days. Garnish with chopped green onions and sliced avocado. Serve with tortilla chips and lime wedges.
This salad! Wow! I made it expecting it to be good but it was amazing! I shared the salad with my two daughters, who agree this is a winner. The dressing is amazing and I will have on hand most of the summer for other salads as well. For leftovers, perhaps omit the avocado and serve it fresh with the salad to avoid brown avocado bits the next day. We are planning a family dinner with other Asian dumplings and dishes to serve with this new favorite, refreshing summer salad.
Cucumber Edamame Salad with Sesame-Ginger Dressing
INGREDIENTS:
Sesame-Ginger Dressing
3 Tbsp. avocado oil (or grapeseed oil)
3 Tbsp. rice vinegar
2 Tbsp. toasted sesame oil
2 tsp. lower-sodium tamari or soy sauce
1 1/2 tsp. freshly grated ginger
1 garlic clove, grated or minced
Cucumber Edamame Salad
1 lb. English or Persian cucumbers, thinly sliced
1 cup shelled edamame
1 large avocado, cut into cubes
1/2 cup thinly sliced green onion
2 Tbsp. toasted sesame seeds
A pinch of Aleppo pepper flakes (optional)
DIRECTIONS:
Prepare Sesame-Ginger Dressing by combining all dressing ingredients in mixing bowl or large glass measuring cup; whisk well to combine.
In a large bowl, combine cucumber, edamame, avocado, green onion, and sesame seeds. Season ingredients with a pinch of sea salt.
Add dressing and a pinch of Aleppo pepper flakes; toss to coat. Serve immediately, or refrigerate in an airtight container for up to 3 days.
The official name of this dish is ‘My Brother’s Special Rice Noodles’, but since this wasn’t from MY brother I felt weird saying that. Ha! This is such a refreshing salad and I love the combination of flavors. I’m a big an of cilantro (and it doesn’t taste like soap to me) so I add a handful to the salad. You could easily add a protein to the salad, if you desire.
Special Rice Noodles
INGREDIENTS:
For the Noodles:
1 tbsp. Avocado Oil
3 cloves garlic, minced
1/2 large yellow onion, sliced in strips
6 small shitake mushrooms, sliced
8 oz. pad Thai rice noodles
1 cup red cabbage, sliced in thin strips
1 cup cucumber, sliced in thin strips
3 scallions, sliced
2 tbsp. peanuts, chopped
fresh cilantro leaves for serving or in salad (optional)
sliced Fresno chili for serving (optional)
salt & pepper
For the Sauce:
1 lime, juiced
1 tbsp. white vinegar
1 tbsp. Tamari or soy sauce
1 tbsp. chili garlic sauce
2 tbsp. sesame oil
1 tbsp. maple syrup (I used agave)
DIRECTIONS:
Bring a pot of salted water to boil for the noodles.
Mix together the ingredients for the sauce and set aside.
In a large pan over medium heat, sauté the garlic and onions in 1 tbsp. avocado oil with a sprinkle of salt and pepper until onions are mostly tender (3-4 minutes) then add the mushrooms and sauté until tender (3-4 minutes).
Boil noodles according to package directions, then add to the pan with the veggies; mix together, then turn off the heat and mix in the cabbage, cucumber, scallions, peanuts and sauce.
Garnish with cilantro and red Fresno chili slices and enjoy!
Recipe of My brother’s special noodles from MaxisKitchen
Thai food is a favorite of mine and this salad is amazing. I didn’t serve with avocado in the first serving but added to leftovers and it was delicious. The salad ingredients could easily be switched up to include pea pods, onion, or whatever your heart desires. Next time, I would add even more peanut butter/tahini to the dressing. Chop additional peanuts to top each serving.
Thai Butternut Squash Quinoa Salad
INGREDIENTS:
4 heaping cups peeled and cubed butternut squash
2 Tbsp. extra-virgin olive oil
½ tsp. kosher salt, divided
1 cup dry quinoa
2 cups vegetable broth
2 packed cups kale, stemmed and roughly chopped (lacinato or green curly kale)
1 ½ cups shredded red/purple cabbage
1 cup matchstick carrots
1 red bell pepper, thinly sliced (optional)
⅓ cup roasted peanuts, roughly chopped
3 Tbsp. fresh chopped basil leaves
1 avocado, peeled and sliced or cubed (optional)
Creamy Ginger Dressing
2 Tbsp. tahini (or peanut butter)
2 Tbsp. lime juice
2 Tbsp. sweet red chili sauce (I use Thai Kitchen brand)
1 Tbsp. honey or maple syrup
2 tsp. fish sauce (or soy sauce)
½ tsp. freshly grated ginger
¼ tsp. kosher salt
¼ cup extra-virgin olive oil
DIRECTIONS:
Preheat oven to 400ºF. Toss squash in 2 Tbsp. oil ¼ tsp. salt; spread evenly on a rimmed baking sheet. Place in the oven and bake for 25 to 35 minutes, tossing once halfway through, until the squash is tender and lightly browned.
Meanwhile, combine quinoa and broth in a small saucepan. Bring mixture to a boil, cover, reduce heat, and gently simmer until liquid is absorbed and quinoa is fluffy, about 15 minutes. Transfer to a large bowl.
Prepare Creamy Ginger Dressing by combining all ingredients except olive oil in a small bowl; stir to combine. Gently stream in olive oil, whisking constantly, until dressing is smooth.
Add kale to bowl with quinoa, and toss to combine (the residual heat of the quinoa will help soften the kale leaves). Add cabbage, carrots, bell pepper (if using), and butternut squash. Season with remaining ¼ tsp. salt. Add dressing and gently toss to combine. Stir in peanuts and fresh basil, and garnish with avocado (if using).
Notes
This salad can be enjoyed warm, chilled, or at room temperature. Enjoy as a stand alone meal, or paired with tofu, salmon, or chicken.
Leftovers can be refrigerated for up to3 to 4 days.
Cranberry Orange Sauce is a Thanksgiving staple and now that the grandkids have discovered it, I have to make a double batch. While the Sauce is delectable with the Turkey and sides on Thanksgiving day, a turkey sandwich with the sauce is heavenly. I always hope that the turkey and the cranberry sauce run out at the same time.
Cranberry Orange Sauce
INGREDIENTS:
1/2 cup fresh orange juice, from two oranges
1/2 cup water
3/4 cup plus 2 tablespoons sugar
1 (12 oz) bag fresh or frozen cranberries (do not use dried)
Zest of one orange, about 2 teaspoons
Pinch salt
DIRECTIONS:
In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)
Transfer sauce to a serving bowl. Cover and chill until ready to serve.
Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.
Fall is just around the corner and peaches are about gone. This recipe was the perfect addition to a late summer meal outdoors. While this salad is best when it is fresh, the leftovers are quite tasty! I served the salad on a few leaves of mixed greens.
Peach and Roasted Beet Salad
INGREDIENTS:
4 beets, peeled and cut into wedges or sliced (I used lovebeets already roasted from the grocery store)
2 medium-sized peaches, peeled and cut into wedges or sliced
1 shallot or 1/2 small onion, finely chopped (I used red onion)
about 1/4 cup sweet bell pepper, finely chopped
2 tablespoons olive oil
juice of 1 lemon
salt and pepper to taste
handful of fresh basil leaves, chopped
DIRECTIONS:
If roasting fresh beets: Preheat oven to 375 degrees. Wash each beet and remove any long strands. Wrap individually in foil and place on an oven-safe tray. Roast approximately 30-40 minutes (depending on the size of the beets). Remove from oven, unwrap the foil, and let cool completely. Once cool enough to handle, peel the skins off (they should slip off easily). Cut into quarter or eighth wedges (or slice).
In a large bowl, toss the onion and pepper with olive oil, lemon juice, salt and pepper to taste. Carefully cut peaches into wedges and discard the pits. Gently ross in the beet and peach wedges, and add the basil leaves for garnish just before serving.
Recipe originally from grantfarms.com but recipe has been removed.
Napa Sweet Corn Salad is an end of summer treat! The tomatoes from my garden, the fresh local sweet corn, crispy red apple, avocado, basil, onions, etc. What’s not to like! I would recommend eating this within a day or two and is definitely best when made fresh!
Napa Sweet Corn Salad
INGREDIENTS:
2 cups sweet corn kernels, raw (~3 ears)
1 cup cherry or grape tomatoes, halved or quartered if large
3 small or 2 large green onions, chopped
1 small avocado, chopped
1 red apple, chopped
1/3 cup sliced or chopped almonds
For the Honey-Dijon Vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 Tablespoon honey
1 Tablespoon Dijon mustard
salt and pepper
DIRECTIONS:
Combine ingredients for the Honey-Dijon Vinaigrette in a jar or bowl then shake or whisk to combine. Taste then add up to an additional 1/2 Tablespoon honey if desired – remember that the sweet corn and apple will add natural sweetness to the salad. Set dressing aside.
Combine remaining ingredients in a large bowl then drizzle over desired amount of Honey-Dijon Vinaigrette and stir to combine. Serve immediately
Fork Lore 