Tag: salad

New Favorite · Salads

Apple Bacon Brussel Sprouts Salad

cathysmahaLeave a comment

Typically, I roast brussel sprouts but this salad was intriguing. I sliced the brussel sprouts very thinly with my food processor and the flavor and texture were perfect. The sweetness of the apples, the crunchiness of the almonds, and of course the saltiness of the bacon, make this a declicious salad. I served it alongside pulled pork sandwiches. The leftover were still good for 1-2 days after making it. A new favorite salad!

Apple Bacon Brussel Sprouts Salad

INGREDIENTS:
  • 4 slices bacon
  • 8oz brussels sprouts, ends trimmed
  • 1/4 cup Fisher Naturals whole almonds, roughly chopped
  • 1 Tablespoons shallot
  • 1/4 cup white balsamic vinegar (could use red wine vinegar)
  • 1 Tablespoon honey
  • 1 Tablespoon Dijon mustard
  • salt and pepper
  • 1 red apple, chopped (I like Pink Lady apples)
DIRECTIONS:
  1. Crisp bacon in a large skillet over medium heat then remove to a paper towel lined plate to drain. Reserve 3 Tablespoons bacon grease in skillet (add extra virgin olive oil if there’s not enough.) Chop or crumble bacon when cool enough to handle.
  2. Meanwhile, use the grating blade attachment on a food processor, mandolin, or very sharp knife to slice brussels sprouts very thin. Add to a large bowl with almonds and bacon then set aside.
  3. To the bacon grease, still over medium heat, add shallots then saute until tender, 2 minutes. Remove skillet from heat then whisk in vinegar, honey, dijon mustard, salt, and pepper (be careful, vinegar may spatter a bit.) Return skillet to heat then whisk until dressing is combined, 30 seconds. Pour over brussels sprouts mixture then toss well to coat. Taste and add salt and pepper if necessary. Add chopped apple then toss again to mix, and then serve. Serves 2-3 as an entree, 5-6 as a side.

Recipe from IowaGirlEats

Salads

Golden Beet, Feta, Lemon & Pistachio Salad

cathysmahaLeave a comment

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:
  1. Add sliced beets to a serving dish, top with arugula, lemon zest, feta and pistachios.
  2. To make the vinaigrette, add all of the ingredients to a small bowl and whisk together.
  3. Top salad with vinaigrette and enjoy.

Recipe slightly altered from loveandlemons.com

Salads

Salad with Peaches, Blackberries & Basil Vinaigrette

cathysmahaLeave a comment

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:
  1. Shake all ingredients in tightly closed jar, or whisk in bowl until emulsified.
  2. Peel peaches, if desired.
  3. 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).
  4. Toss greens, blackberries, and pecans together. Top with peach slices and cheese.
  5. Pour dressing over salad and toss gently.

Recipe from biscuitsandburlap

Poultry · Salads · Vegetables · Vegetarian

Southwest Shredded Chicken Salad

cathysmahaLeave a comment

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:
  1. 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).
  2. 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.
  3. 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).
  4. 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.
  5. 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.

Recipe from HealthyishFoods

Asian Dishes · Salads · Vegetables

Cucumber Edamame Salad with Sesame-Ginger Dressing

cathysmahaLeave a comment

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:
  1. Prepare Sesame-Ginger Dressing by combining all dressing ingredients in mixing bowl or large glass measuring cup; whisk well to combine.
  2. In a large bowl, combine cucumber, edamame, avocado, green onion, and sesame seeds. Season ingredients with a pinch of sea salt.
  3. 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.

Recipe from DishingOutHealth.com

Salads

Napa Sweet Corn Salad

cathysmahaLeave a comment

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:
  1. 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.
  2. Combine remaining ingredients in a large bowl then drizzle over desired amount of Honey-Dijon Vinaigrette and stir to combine. Serve immediately

Recipe from IowaGirlEats

Salads · Vegan · Vegetables · Vegetarian

Broccoli Bacon Almond Salad

cathysmaha1 Comment

Broccoli Salad has always been a favorite of mine, a regular staple at a local restaurant, Sweet Tomatoes. During the hot summer months, this is a great side to BBQ, sandwiches, or really anything. I was so excited about making this salad, I forgot to photograph it WITH the dressing. OOPS! That’s why I’m not a professional blogger. I’m just a woman with a passion for good food!

Broccoli Bacon Almond Salad

INGREDIENTS:
  • ½ pound bacon
  • 2 heads fresh broccoli
  • 1 small red onion 
  • ¾ cup raisins (I used craisins)
  • ¾ cup sliced almonds
  • 1 cup mayonnaise (I used olive oil mayo–also vegan)
  • ½ cup white sugar
  • 2 tablespoons white wine vinegar
DIRECTIONS:
  • Place bacon in a deep skillet and cook over medium-high heat until evenly brown, 7 to 10 minutes. Cool and crumble.
  • Cut the broccoli into bite-sized pieces and cut the onion into thin bite-sized slices. Combine with the bacon, raisins, and almonds and mix well.
  • To prepare the dressing, mix the mayonnaise, sugar, and vinegar together until smooth. Stir into the salad.
  • Let chill before serving, if desired.

Recipe from AllRecipes

Salads

Arugula Salad with Strawberries

cathysmaha1 Comment

The family Salad Queen title goes to daughter, Sarah, who makes amazing salads. Recently she made this salad for a large family gathering with rave reviews. The salad shown below was made with salad greens vs. arugula. Arugula gives the salad even more punch. You can store the fruit/grain mixture and the dressing separately to make smaller salads over a few days. A great choice for cool summer salads.

Arugula Salad with Strawberries

INGREDIENTS:
FOR THE SALAD
  • 2 cups chopped strawberries
  • 2 cups chopped cucumbers
  • 1 cup farro, cooked, then cooled (we use Trader Joe’s Harvest Blend of Pearled Couscous, Orzo, Split Baby Garbanzo Beans & Red Quinoa)
  • 1/ 2 cup pistachios, chopped
  • 1/ 2 cup fresh mint leaves (or basil)
  • 1/ 3 cup ricotta salata, feta, or goat cheese
  • 12 ounces arugula (can substitute other greens)
FOR THE DRESSING
  • 1/ 3 cup olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons honey
  • 1 small shallot
  • 1/ 2 orange, juiced
  • 1/ 4 cup fresh mint (or basil)
  • 1/ 2 teaspoon kosher salt
DIRECTIONS:
1. In a large bowl, combine strawberries, cucumbers, farro, pistachios, mint, and cheese.
2. Separately, add all the dressing ingredients to a blender and blend until smooth. Coat all the ingredients in the bowl with the dressing, but don’t add the arugula until you are ready to serve. Once you’ve added the arugula, mix well to incorporate with all the other ingredients and dressing. Enjoy!

Recipe adapted from thefeedfeed.com

Family Favorites · New Favorite

Thai Crunch Salad with Peanut Dressing

cathysmahaLeave a comment

Thai food is a favorite, especially if it includes a peanut dressing. I love the IowaGirlEats.com blog and, again, this one did not disappoint. It would be a great side salad, sans the chicken, as well. It’s so yummy! You can make the salad, adding dressing only to the portion you are currently eating. This is a new favorite for my menu planning!

Thai Crunch Salad with Peanut Dressing

INGREDIENTS:
  • 3 cups coleslaw mix (green cabbage, red cabbage, carrot mix)
  • 1/2 red pepper, sliced into thin matchsticks
  • 1 chicken breast, cooked then shredded
  • 2 green onions, chopped
  • 3 Tablespoons peanuts, finely chopped
  • 3 Tablespoons chopped cilantro
  • For the Thai Peanut Dressing:
    • 4 Tablespoons smooth peanut butter (I used Smucker’s Natural)
    • 2 Tablespoons honey
    • 2 Tablespoons warm water
    • 1-1/2 Tablespoons gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)
    • 1 Tablespoon rice vinegar
    • juice of 1/2 large lime (slice remaining 1/2 lime into wedges)
    • 1 teaspoon toasted sesame seeds
    • 1 teaspoon toasted sesame oil
    • heaping 1/4 teaspoon ground ginger
    • 1 large or 2 small cloves garlic, pressed or minced
    • salt and pepper
DIRECTIONS:
  1. Add ingredients for Thai Peanut Dressing into a mason jar or bowl then shake or whisk to combine. Taste then adjust lime juice and/or add water to thin if necessary.
  2. Add remaining ingredients into a large bowl. Drizzle desired amount of dressing on top then toss well to combine. Scoop into bowls then serve with lime wedges.

Recipe from Iowa Girl Eats

Family · Garden · New Favorite · Salads

Apple Cranberry Walnut Salad

cathysmaha3 Comments

Crisp, autumn apples paired with nuts, dried cranberries, feta and salad greens.  Yum!  The salad dressing is the perfect pairing as well.  A great salad as an entree or as a side.  It’s Fall Y’all!

APPLE CRANBERRY WALNUT SALAD

Salad

6 cups salad (I used a combination of arugula and baby spinach, any spring green mix will do)
1 red apple
1 green apple
1 cup walnuts, roughly chopped (I used pecans)
1/3 cup crumbled feta cheese
1/3 cup dried cranberries

Dressing

1 cup apple juice
4 tablespoons apple cider vinegar (or white vinegar in a pinch)
2 tablespoons honey
scant ½ teaspoon salt
¼ teaspoon black pepper
¼ cup oil

  • Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.
  • Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!
Recipe from lecremedelacrum.com