Foodbuzz

Salads

Arugula Salad with Quinoa and Dried Cherries

 

Saturday, January 14th, 2012

winter salad

Traditional salads often taste terrible during winter.  Yellow, powdery tomatoes + flavorless cucumbers + watery iceberg lettuce = blech!  But that doesn’t mean you can’t make fabulous winter salads in a flash – you just need different ingredients.

My favorite winter salad lately is arugula (baby greens are hearty enough to make it through winter in many parts of the country) with quinoa, apples, green onions, dried cherries, goat cheese, and spicy almonds.  Add any vinaigrette and you’ll have a delicious addition to any winter meal.  Or, turn this winter salad into an entree by adding add cooked chicken, boiled egg, baked tofu, or garbanzo beans.

winter salad recipe

A few more terrific winter salad ideas:

Sarah’s Crunchy Fruity Winter Salad

Kale Salad with Avocado and Croutons

All sorts of winter salad ideas

How to Make Tasty Salads During Winter

 

Friday, December 16th, 2011

salad

This time of year, I make salad for dinner whenever we are not at a holiday meal or party.  It helps to balance out the heavy food, baked goods, candy, etc. that we inevitably eat when we’re not at home in our routine.  And also, winter salads taste really good!

A few tricks for delicious salads during winter:

  • Use heartier greens like spinach, kale, cabbage, or lettuces in your market that look good
  • Add roasted vegetables – since not many traditional salad veggies are in season, roasted veggies add flavor and excitement.  Try roasted cauliflower, broccoli, baby tomatoes, green beans, sweet potatoes, or halved Brussels sprouts.
  • Add winter fruits like apples, pears, orange or tangerine segments, and grapes.
  • Choose a creamy cheese like feta or goat – when tossed with everything these almost become part of the dressing and make the salad more flavorful
  • Sprinkle on some grains – wild rice, quinoa, couscous, or any other interesting grain will add texture and flavor plus make the salad a little heartier.  Canned beans also work well, as these never go out of “season.”

Last night, I made the salad pictured above.  Baby spinach, turkey, olives, goat cheese, roasted grape tomatoes, green onions, and sliced white mushrooms.  To Tyler’s salad, I added homemade croutons…

salad recipe

(Note: It’s not that I didn’t want croutons…I just ate all my croutons before they ever made it onto my salad…good example of why cooking when you’re starving is not ideal! )

Normally, I make one of these easy homemade dressings, but last night I was too lazy so I just drizzled on some olive oil and champagne vinegar.  I thought this would be boring but it was actually really good.

Another salad I’ve been really into lately is this one:

salad recipe

Arugula, apples, walnuts, green onions, dried cranberries, and roasted cauliflower.  I never thought cooked cauliflower would go with fruit or any sweet taste, but it goes quite nicely.

Moral of the story: don’t be afraid to make salad in the winter.  It just takes a few ingredients that are outside the lettuce-tomato-cucumber box to make it great!

The 5 Essential Tricks to Making a Good Salad

 

Wednesday, November 16th, 2011

homemade salad dressing

Tis the season to overindulge.  To get myself ready, I’m purposely overindulging in salads right now – and I must say, this is actually more of a pleasure than a chore.  I can’t tell you how many kinds of salad we’ve eaten in the last few weeks, and rather than getting old, they’re just getting better.

Here are the factors that I think make a good salad good:

1.  Homemade dressing.  This just takes salad to a new level, and it’s only a tiny bit more work than opening a store-bought dressing.  Here’s how to make your own dressing without a recipe.

2. Make everything bite-sized or smaller.  When each bite contains more than one type of food, salad just tastes better.  And no one wants to contend with a huge tomato wedge or thick cucumber slice – so cut everything into a similar size so that each forkful is tasty and manageable.

3.  Dry your lettuce (or other greens) well.  Wet lettuce is flavorless, and doesn’t hold onto dressing which makes it even more flavorless.  Wash and thoroughly dry your greens by using a salad spinner then patting dry with a clean kitchen towel – or use pre-washed bagged greens.

4.  Toss the salad before serving.  If you let each person put on their own dressing, some bites will be well-coated and others will be bland.  Add the dressing and toss a few minutes before serving, so the dressing has a chance to really flavor the vegetables before they get eaten.

5.  Make it interesting.  Iceberg lettuce with unripe tomatoes will not appeal to most palates.  So get creative!  Have a tough time thinking of ideas?  A few of my favorite combos:

Remember, when it comes to salad, there’s no need to follow a “recipe.”  If you’re missing an ingredient, replace it with something else that will provide the same effect (crunch, spice, tang, creaminess, etc).  No one will know and it’ll still be delicious!

Roasted Salmon with Mustard Chimichurri

 

Saturday, August 6th, 2011

roasted salmon recipe

Sockeye salmon is in season, and man is it good!  A little salt, olive oil, and lemon juice is all you need to achieve a quick & tasty dinner.  If you want to spice it up a bit more, you can blend those ingredients with some mustard and fresh herbs to make a “Chimicurri” sauce.  (This isn’t a true Chimichurri, but it’s such a fun name to say I had to call it that anyway).  Here’s how to do it…

Simply salt your fish:

then add a few tablespoons of your favorite mustard (Mark & Stephen’s is my latest fave, since it’s made locally & comes in unique flavors), the juice of a lemon, a few glugs of olive oil, some black pepper or hot sauce, and a large handful of fresh leafy herbs (parsley, cilantro, basil, or even arugula) to a blender.

Pulse until mixture is combined, then pour half of it over your salmon.

Spread around so the fish is coated, then bake at 425 for 10-14 minutes, depending on the thickness of your fish.  Check the doneness of the fish after 10 minutes by gently pressing on the middle of the fish with your finger.  It should be somewhat firm, and the color should be nearly opaque.  If its still raw in the middle, put it back in the oven for 2-3 minutes then check again.

When it’s done cooking, let the fish rest for a few minutes, then serve, drizzled with a little of the remaining Chimichurri sauce.

Throw together a simple salad made from whatever veggies you have (this one has Romaine, mushrooms, cucumber, and blue cheese), and serve alongside.

You can even use some of the remaining Chimichurri sauce as your salad dressing.  Yum!

Mexican Chopped Salad

 

Tuesday, July 5th, 2011

mexican salad dressing

After a weekend of BBQs and beer, I’m ready for a week of salads.  The heat wave we’re having is just reinforcing my craving for some cool, crunchy veggies.  Tonight I’ll be making a Mexican style green salad, because the tomatoes and fresh corn are so irresistible right now that they will make this dish shine no matter what else I throw in.

There’s not really a “recipe” for this salad, because you can make it with whatever veggies you like.  I like to use Romaine lettuce, fresh corn kernels, tomatoes, green onions, black beans, avocado, and bell peppers….but anything goes.  What makes it “Mexican” is the dressing.  Here’s how to make it.

Mexican Style Salad Dressing

Print This Recipe

Number of Servings: 0

    Ingredients

  • 1 Ground Cumin
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Agave Syrup
  • 1 pinch Kosher salt
  • ¼ cup Plain lowfat yogurt
  • ¼ cup Salsa Verde, or any salsa
  • ¼ cup Fresh lime juice, from 1 lime

    Directions

  • 1 Make dressing.

    In a medium bowl, whisk together all ingredients. Store any leftovers in an airtight container in the fridge for up to a week.

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  • Condiments

    • 1 tablespoon Agave Syrup

  • Oils

    • 2 tablespoons Extra Virgin Olive Oil

  • Pantry

    • 1 pinch Kosher salt

  • Spices

    • 1 Ground Cumin

  • dairy

    • ¼ cup Plain lowfat yogurt

  • pantry

    • ¼ cup Salsa Verde

  • produce

    • ¼ cup Fresh lime juice

mexican salad dressing

Summer BBQ Side Dish: Lightened Potato Salad

 

Saturday, June 25th, 2011

healthy potato salad

Potato salad is a classic part of summer BBQs, but the traditional kind has almost 400 calories and 20 grams of fat per cup — yikes!  This summer, try my lightened version, which is flavored with fresh herbs and vinaigrette instead of a whole vat of mayonnaise.  You can vary it up with whatever herbs or veggies you have on-hand, because almost anything tastes good with potatoes.  Happy grilling!

Healthy Potato Salad

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Number of Servings: 8

    Ingredients

  • 3 lbs Baby Red Potatoes
  • ½ teaspoon Smoked Paprika
  • ¼ cup Extra Virgin Olive Oil
  • ½ cup Fresh Italian Parsley, leaves only, rough chopped
  • ¼ cup Fresh Dill, stems removed and chopped
  • 3 tbsp Light Mayonnaise
  • ½ cup Celery, chopped
  • ¼ cup Fresh Lemon Juice, from one lemon
  • ¼ cup Plain lowfat yogurt
  • 2 tablespoons Whole grain mustard

    Directions

  • 1 Cook potatoes

    Bring a large pot of water to a boil. Salt the water, the add the potatoes and cook until fork-tender. Drain and set aside to cool.

  • 2 Make vinaigrette.

    In the bottom of a large bowl, whisk together the lemon juice, yogurt, mustard, oil, mayo, and paprika. Add a generous pinch of salt and a small pinch of pepper, then add the celery, onion, and fresh herbs. Quarter or halve the potatoes, depending on their size, and add them to the bowl. Stir gently til the potatoes are well-coated and serve. Can be served as is or chilled first.

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  • Condiments

    • 3 tbsp Light Mayonnaise

  • Fresh Herbs

    • ¼ cup Fresh Dill
    • ½ cup Fresh Italian Parsley

  • Fruit

    • ¼ cup Fresh Lemon Juice

  • Oils

    • ¼ cup Extra Virgin Olive Oil

  • Spices

    • ½ teaspoon Smoked Paprika

  • Vegetables

    • 3 lbs Baby Red Potatoes
    • ½ cup Celery

  • condiments

    • 2 tablespoons Whole grain mustard

  • dairy

    • ¼ cup Plain lowfat yogurt

Butter Lettuce Salad with Apples and Quinoa

 

Monday, June 13th, 2011

quinoa salad

Now that it’s mid-June, produce is getting GOOD.  We’ve been eating salads at least once a day for either lunch or dinner, and even though they’re healthy, the ingredients are so flavorful that they feel like a treat!  This one I recently made when I had a little leftover quinoa, but you can easily use any cooked grain you have lying around — brown or wild rice, bulgur, couscous, barley, wheat berries, etc.  At the end, sprinkle your salad with some kind of seasoned sliced or chopped nuts for a surprising little kick.

Butter Lettuce Salad with Quinoa and Apples

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Number of Servings: 0

    Ingredients

  • 1 whole Apple, chopped
  • 2 ounces Soft Goat Cheese
  • ¼ cup Sliced or Slivered Almonds, seasoned
  • ½ cup Quinoa, cooked
  • 3 cups Butter lettuce leaves, torn
  • 2 tablespoons Extra Virgin Olive Oil
  • ½ teaspoon Dijon Mustard
  • 1 tablespoon Honey
  • 3 tablespoons Fresh Lemon Juice, from half a lemon

    Directions

  • 1 Assemble salad

    Divide torn butter lettuce leaves into two salad bowls. Top salads with apples, quinoa, and almonds, then use your fingers to crumble the goat cheese over the salad.

  • 2 Make vinaigrette

    Whisk together

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  • No Department

    • 3 cups Butter lettuce leaves

  • Condiments

    • ½ teaspoon Dijon Mustard
    • 1 tablespoon Honey

  • Dairy

    • 2 ounces Soft Goat Cheese

  • Fruit

    • 1 whole Apple
    • 3 tablespoons Fresh Lemon Juice

  • Oils

    • 2 tablespoons Extra Virgin Olive Oil

  • grains

    • ½ cup Quinoa

  • nuts

    • ¼ cup Sliced or Slivered Almonds

Enjoy! (Perhaps outside — dining al fresco!)

quinoa salad recipe

Strawberry & Goat Cheese Salad with Marcona Almonds

 

Sunday, May 29th, 2011

Looking for a healthy side dish to complement your Memorial Day BBQ menu?  Try this salad.  It’s colorful and flavorful punch make it just about perfect.  Your guests won’t be eating this because it’s healthy, but because it’s good!

Strawberry & Goat Cheese Salad

8 cups greens

2 cups sliced strawberries

2 green onions, sliced

2 oz goat cheese

1/4 cup salted Marcona almonds (Spanish, unpeeled almonds)

Juice of 1 lemon

3 Tbsp olive oil

1 tsp Dijon mustard

2 Tbsp honey

Spread lettuce over a large platter.  Top with strawberries, green onions, and almonds, then crumble the goat cheese over the salad.  In a small bowl, whisk together the lemon juice, mustard, honey, and olive oil.  Sprinkle salad with a pinch of salt & pepper then drizzle on the dressing and toss.  Serve immediately.  Makes 6 servings.

Happy Memorial Day!

Kale Caesar Salad

 

Thursday, May 26th, 2011

kale salad

Kale is usually served cooked, but it’s fantastic as a salad green.  After a little “cooking” a.k.a. marinating in lemon juice and olive oil, it’s leaves are softer and delicate enough to eat raw.  Here I borrowed an idea from my friend Kari and made a Caesar kale salad.  First, make a vinaigrette in the bottom of a salad bowl.  I used the juice of a lemon, a little red wine vinegar, olive oil, Dijon mustard, and a pinch each of salt and pepper:

kale salad

Remove the stems and chop the kale leaves into bite size pieces.  Add to the dressing and toss to coat.  Let the leaves marinate for at least 20 minutes, tossing once or twice:

kale salad

While the kale is marinating, make the croutons and grate some good Parmesan cheese.  You can also chop some avocado or tomato to add if you’d like.  When the kale’s done marinating, toss everything together and serve.

kale saladLike kale in salads?  Try this one with couscous–yum.

One Salad, 3 Ways

 

Friday, May 20th, 2011


We eat salad almost every night.  Whether it’s our entree or a side dish, it’s a part of the meal that my husband and I both look forward to.  To keep life easy, we usually eat some version of the same salad for about a week, then change it up the next week.  This method reduces food waste, since we just buy a few salad ingredients at a time, and also allows us to experiment and improve on the salad as the week goes on.  Here’s an example of one salad that we made in several different ways:

 

The first night, we had a basic Greek side salad (pictured above). Crisp fresh lettuces — buying good lettuce really makes a difference — chopped tomato, Greek olives, good feta, and a lemon vinaigrette made with fresh lemon juice, Dijon mustard, olive oil, salt, & pepper.

The second night, I added some leftover sauteed veggies — zucchini, yellow squash, onion, and asparagus — and some fresh oregano.  Used the same vinaigrette.

On the third night, we turned this salad into more of an entree by adding garbanzo beans and placing a veggie patty on top.  By this time, it was nearly the end of the week and we didn’t have any meat or eggs, so I dug around in the freezer and found these veggie patties.  We were also out of lemons, so I made the same vinaigrette but used red wine vinegar instead of the lemon juice.

(Before you think “that’s all they ate for dinner?!” please know we also had big helpings of yogurt with fruit and granola…another go-to when we don’t have much food in the house).

Here are some other salad ideas with variations:

Arugula with strawberries, goat cheese, and balsamic dressing, to which you could add…

  • Sliced almonds or candied pecans/walnuts
  • Cooked chicken breast pieces
  • Cucumber slices and blueberries

Baby spinach with tomatoes, blue cheese, and sunflower seeds…

  • Sliced boiled eggs and grilled shrimp
  • Homemade croutons
  • Use Pepitas in place of sunflower seeds and a shaved hard cheese (like Parmesan, Romano, Manchego) instead of the blue

Romaine with halved grapes, walnuts, celery, and blue cheese…

  • Cubed chicken and avocado
  • Chopped green onion and fresh basil
  • Fresh cut orange segments

These are just a few of the options my friend Angie — who recently wrote the guest post about her healthy but terribly boring diet — could try in order to spice things up a bit.  The options for salads are really endless!

Beet & Arugula Salad with Feta and Fresh Dill

 

Tuesday, April 26th, 2011

arugula salad

I can’t get enough arugula right now.  It’s little leaves are spicy and flavorful yet still delicate, so it makes the perfect base for almost any springtime salad.  Here I enjoyed it with sweet beets, tangy feta cheese, fresh dill, and an easy lemon vinaigrette.  Never cooked beets before?  Just cut off the tops (clean and save the leaves to steam or saute for an easy veggie side dish), wrap them tightly in generous-size piece of foil, bake for 45 min to 1 hour at 400 degrees, then let cool until you can easily peel away the skins — then they’re ready to go.  Sound too hard?  Trader Joe’s has pre-cooked beets in the refrigerated section, so all you have to do is slice and eat.

Arugula Salad with Beets, Feta, and Dill

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Number of Servings: 4

    Ingredients

  • ¼ cup Fresh Dill, frons (leaves) only
  • 6 cups Arugula
  • 3 whole Beets, cooked and peeled
  • 2 ounces Good Feta Cheese
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Honey
  • ¼ cup Fresh Lemon Juice, from 1 lemon

    Directions

  • 1 Arrange salad

    Spread arugula over a large platter or place in a large bowl. Cut beets into small wedges, then crumble feta evenly around the salad and sprinkle with the fresh dill.

  • 2 Make vinaigrette.

    In a small bowl, mix together the lemon juice, honey, and olive oil. Add a pinch each of salt & pepper, then drizzle over the salad. Toss salad before serving.

Print This Shopping List

  • Condiments

    • 1 tablespoon Honey

  • Dairy

    • 2 ounces Good Feta Cheese

  • Fresh Herbs

    • ¼ cup Fresh Dill

  • Fruit

    • ¼ cup Fresh Lemon Juice

  • Oils

    • 3 tablespoons Extra Virgin Olive Oil

  • Vegetables

    • 6 cups Arugula
    • 3 whole Beets

Arugula Salad with Pear and Blue Cheese

 

Thursday, April 7th, 2011

arugula salad

Arugula, along with most other baby greens, is especially flavorful in the springtime.  Whip up a simple salad with just a few ingredients, to really highlight the tastiness of these little greens.  Here’s one version I’ve been loving lately.

Arugula Salad with Pear and Blue Cheese

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Number of Servings: 4

    Ingredients

  • 3 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Honey
  • Fresh Lemon Juice, from 1 lemon
  • 1 pinch Kosher salt
  • 1 pinch Ground black pepper
  • 6 cups Arugula
  • 2 whole Anjou or Bartlett Pear, chopped into big pieces
  • ¼ cup Pepitas , toasted and salted
  • 2 ounces Blue Cheese , crumbled

    Directions

  • 1 Make dressing.

    In the bottom of a large salad bowl, whisk together lemon juice, olive oil, honey, salt, and pepper.

  • 2 Assemble salad.

    Put the pear chunks in the salad bowl and toss with the dressing (this prevents pears from turning brown). Add arugula and toss until coated with dressing. Crumble blue cheese around the salad, then sprinkle with pepitas and serve.

Print This Shopping List

  • Condiments

    • 2 tablespoons Honey

  • Dairy

    • 2 ounces Blue Cheese

  • Fruit

    • 2 whole Anjou or Bartlett Pear
    • Fresh Lemon Juice

  • Nuts

    • ¼ cup Pepitas

  • Oils

    • 3 tablespoons Extra Virgin Olive Oil

  • Pantry

    • 1 pinch Kosher salt

  • Vegetables

    • 6 cups Arugula

  • spices

    • 1 pinch Ground black pepper

California Cobb Salad

 

Wednesday, March 23rd, 2011

cobb salad recipe

This is my favorite new take on a Cobb salad.  I got the idea from Tin Roof Bistro in Manhattan Beach, and have been making it at home as much as possible.  It has a traditional Cobb salad feel with a few unexpected twists that make it even tastier.  Toss with a vinaigrette or a little blue cheese dressing (make an easy one with crumbled blue cheese, low-fat buttermilk, a dollop of mayo and salt & pepper) for the finishing touch.

California Cobb Salad

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Number of Servings: 4

    Ingredients

  • 2 Cooked Chicken Breast, cut into cubes
  • 1 whole Avocado, cut into cubes
  • 6 cups Romaine Lettuce , chopped or torn
  • 3 stalks Celery, thinly sliced
  • 1 cup Grapes, red or green, cut in half
  • 4 Large Eggs, hard boiled, cut in half
  • ¼ cup Walnuts, toasted
  • ¼ cup Blue Cheese , crumbled

    Directions

  • 1 Assemble salad.

    Arrange the lettuce around a large platter. Top with the chicken breast, celery, avocado, grape halves, and blue cheese crumbles. Top with the chopped walnuts, then dress with your favorite dressing. Place halved hard boiled eggs around the sides of the platter.

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  • Dairy

    • ¼ cup Blue Cheese
    • 4 Large Eggs

  • Fruit

    • 1 cup Grapes

  • Meat

    • 2 Cooked Chicken Breast

  • Nuts

    • ¼ cup Walnuts

  • Vegetables

    • 1 whole Avocado
    • 3 stalks Celery
    • 6 cups Romaine Lettuce

Green Foods for St. Patrick’s Day

 

Wednesday, March 16th, 2011

st patricks day recipes

In the past, you’ve probably eaten green cupcakes, guzzled green beer, or slurped down a Shamrock Shake to celebrate St. Patrick’s Day.  But with so many delicious naturally green foods in the world, why not make a festive meal featuring these instead?  After all we’ve learned lately about the potential dangers of food dyes, it makes a lot of sense to feature some good-for-you green foods on St. Patrick’s Day.  Here are some ideas:

st patricks day recipesCucumbers: Simply slice English or Hothouse cucumbers and soak them in a vinaigrette made of rice vinegar, sesame oil, sugar, salt, and pepper.  Sprinkle in sesame seeds or add chopped fresh mint if you want.  If you want a little more color, make these Greek Salad Cups.

st patricks day recipesArugula: This peppery green is perfect for a simple salad.  Toss it with lemon juice, olive oil, salt, pepper, then sprinkle on toasted Pepitas or any other nut.  Add some shavings of Parmesan or Pecorino cheese if desired.  Or, make this arugula salad with strawberries and edible flowers.

st patricks day recipesAsparagus: My favorite way to eat this spring veggie is simply roasted.  But if you want to turn it into a main dish, try it as a bed for fried eggs, or in this easy pizza with prosciutto and pine nuts.

st patricks day recipesBroccoli: I’m currently obsessed with making this pasta recipe, but broccoli is also a stellar side dish, especially when sauteed with a little garlic and lemon.  You can also use it for an easy green soup: just add florets to near-boiling broth with a couple of peeled and chopped potatoes. Cook a few minutes, then puree with an immersion blender.  Or make one of these green soups.

Crunchy Fruity Winter Salad

 

Wednesday, March 9th, 2011

winter salad

Today’s guest post comes from one of my favorite food bloggers, Sarah Murphy-Kangas, aka The Leftoverist.  Her blog, In Praise of Leftovers, is for anyone who’s ever opened the fridge and been overwhelmed by what to do with its contents.  It’s for inspiration at the end of a long workday, parents at home with kids, and novice cooks who want to get more comfortable in the kitchen.

Hello! I’m honored to be writing a guest post for Amelia’s blog. She’s been a longtime reader of mine, and I’m flattered that she wants to include me here.

She knows that, when I’m not making up yet another variety of granola, I’m incessantly posting about salads. Of course, summer is prime salad time, at least for those of us in the Pacific Northwest. In the winter, it can be slim pickings. Yes, there’s greens–lettuce, cabbage, kale, collards, chard–but not much else in February. But not for The Leftoverist! (That’s me.) I can make a salad out of almost anything, in any season. My salad rules go something like this:

  • Be creative with greens. Mix thinly sliced cabbage with lettuce or spinach. Try ribbons of collard greens or whole herbs–mint, basil, or, in winter, big leaves of Italian parsley or celery leaves.
  • Make my own dressing. I do not buy dressing. It’s expensive, usually flat-tasting, and it takes just a couple minutes to make.
  • Include something crunchy. For me this is usually toasted walnuts or almonds, but sometimes it’s homemade croutons.
  • Include a bit of protein. This can be cheese, tuna, garbanzo beans, hard or soft boiled eggs, smoked salmon, shredded chicken or turkey if it’s around.
  • Mix savory and sweet. This salad is a class example of that (though I don’t always do it).
  • Cut salad ingredients into uniform size so I can get a bit of everything onto your fork at the same time. There’s nothing worse than getting a 2 inch length of rock-hard carrot in your salad!
  • Throw in a handful of cooked whole grains if you have them around–brown rice, barley, couscous, wheat berries.
  • I pour the dressing over the salad (not too much!), then gently mix it all up with my hands, making sure to coat everything evenly. This ensures that you get a taste of delicious dressing in each bite and that you don’t use too much.
  • Reserve some of the salad ingredients to sprinkle over the top. This serves two purposes: 1) It’s pretty and 2) Guests or fellow potluckers can see exactly what’s in your salad.

Wherever you are, I hope you’re enduring this winter and maybe even enjoying it. This little salad might help.

Crunchy Fruity Winter Salad
Serves two as a main course

For the salad:
4 big handfuls mixed greens
1/4 c. thinly sliced red onions
2 stalks celery with celery leaves, thinly sliced
1 granny smith apple, cut into small dice
2 medium carrots, peeled, and shaved into coins or strips with a vegetable peeler
1 oz. feta cheese, crumbled
1/2 c. cooked grains if you have them around (I used cold brown basmati rice)
1/4 c. toasted almonds, coarsely chopped

For the dressing:
1 clove garlic, minced
1 1/2 tsp. kosher salt
freshly ground pepper
2 Tb. honey
3 Tb. apple cider vinegar
1/4 c. extra virgin olive oil
handful dried cherries

Toss all salad ingredients in a large bowl, reserving a bit of ingredients for the top.  Mix all dressing ingredients except for dried cherries together, tasting and adding more of anything to taste. Add dried cherries and let macerate for a few minutes. Drizzle most of the dressing over salad, tossing gently. Add more to your liking.

Citrus and Fresh Herb Salad

 

Wednesday, March 2nd, 2011

citrus salad

It’s easy to skip salads during the winter, since there aren’t many traditional salad ingredients (lettuce, tomato, cucumber, etc) in season.  But thinking outside the box a little will lead you to all sorts of delicious salads that can be enjoyed during the chilliest months.  This one is simple and incredibly flavorful.  Not a fan of beets?  Just leave them out and add more citrus fruits.

Citrus and Fresh Herb Salad

Print This Recipe

Number of Servings: 6

    Ingredients

  • ½ cup Fresh Cilantro, rough chopped
  • ½ cup Fresh Mint Leaves, rough chopped
  • 4 whole Orange, peeled with a knife
  • 3 whole Beets, cooked
  • 3 whole Grapefruit, peeled with a knife
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 pinch Kosher salt
  • 1 pinch Ground black pepper

    Directions

  • 1 Prep and combine produce.

    Cut beets into wedges or chunks and place in a large salad bowl. Cut off any remaining white pith from the grapefruit and oranges, then cut fruit into segments or chunks and add to the bowl along with the chopped fresh herbs.

  • 2 Season salad.

    Drizzle the salad with the olive oil and season with salt and pepper. Toss very gently and serve.

Print This Shopping List

  • Fresh Herbs

    • ½ cup Fresh Cilantro
    • ½ cup Fresh Mint Leaves

  • Fruit

    • 4 whole Orange

  • Oils

    • 3 tablespoons Extra Virgin Olive Oil

  • Pantry

    • 1 pinch Kosher salt

  • Vegetables

    • 3 whole Beets

  • fruit

    • 3 whole Grapefruit

  • spices

    • 1 pinch Ground black pepper

Greek Salad Cups

 

Saturday, February 19th, 2011

greek salad recipe

Once again, my genius friend Kari comes up with a beautiful way to turn something simple into something fantastic.  Rather than the usual Greek salad in a big old bowl, she layers olives, avocado, cucumbers, roasted baby tomatoes, onion, and cucumber in small clear cups and puts a whole wheat pita spear in each one for garnish and crunch.  Drizzled with olive oil and sprinkled with fresh herbs, this salad not only looks amazing but tastes delicious too.

greek salad recipe

Try it for your next event, or do something similar with fruit salad, antipasto salad, or even a few chunks of fresh pear with blue cheese and candied nuts.  Yum!

*Kari Lauritzen, besides being my friend, is a fabulous private chef in Los Angeles.*

Couscous Salad with Greens and Beans

 

Monday, January 24th, 2011

couscous recipe

This couscous salad was the accidental invention of my friend Kari, when she combined 2 different salads in her fridge that needed to be used up.  It turned out delicious, so now we’ve both been making it on purpose!  You can use any kind of greens (kale, Swiss chard, soft cabbage, arugula, mustard greens, etc) and grains (couscous, quinoa, barley, small pasta, etc) in this salad — it’ll taste good in any variation.  For some extra heat, add a seeded and chopped jalapeno.  Enjoy!

Couscous Salad with Greens and Beans

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Number of Servings: 8

    Ingredients

  • 1 ½ cups Israeli Couscous
  • ¼ cup Extra Virgin Olive Oil
  • ¼ cup Fresh Lemon Juice, from 1-2 lemons
  • 1 pinch Kosher salt
  • 1 pinch Ground black pepper
  • 1/3 cup Fresh Cilantro, rough chopped
  • 3 Green Onions, thinly sliced
  • 1 Poblano Peppers, seeded & finely diced
  • 1 Fennel Bulb, cored & shaved or very thinly sliced
  • 4 cups Black Kale, Green chard, Napa cabbage, or other green; shredded
  • 1 can Small white beans, rinsed and drained
  • 4 ounces Good Feta Cheese, crumbled or cut into chunks

    Directions

  • 1 Cook couscous according to package directions.

    I recommend using broth instead of water for more flavor (or add 1 tsp salt + 1 Tbsp butter to the water). Spread couscous out onto a plate and place in the fridge to cool.

  • 2 Make vinaigrette.

    Whisk lemon juice olive oil, salt, and pepper in the bottom of a large bowl.

  • 3 Assemble rest of salad.

    Add fennel, kale (or any other type of greens you like), cilantro, green onions, poblano peppers, and white beans to the bowl and toss with the vinaigrette.

  • 4 Add remaining ingredients and serve.

    Remove couscous from fridge and add it to the salad along with the feta cheese. Gently toss so all ingredients are coated with vinaigrette and serve. If salad seems dry, add more lemon juice and olive oil to taste. May be eaten warm, cold, or at room temperature.

Print This Shopping List

  • Dairy

    • 4 ounces Good Feta Cheese

  • Fresh Herbs

    • 1/3 cup Fresh Cilantro

  • Fruit

    • ¼ cup Fresh Lemon Juice

  • Grains

    • 1 ½ cups Israeli Couscous

  • Oils

    • ¼ cup Extra Virgin Olive Oil

  • Pantry

    • 1 pinch Kosher salt

  • Produce

    • 4 cups Black Kale

  • Vegetables

    • 1 Fennel Bulb
    • 3 Green Onions
    • 1 Poblano Peppers

  • canned beans

    • 1 can Small white beans

  • spices

    • 1 pinch Ground black pepper

** Kari Lauritzen is not only my friend, but a fabulous private chef in Los Angeles**

Updated Caesar Salad

 

Saturday, January 15th, 2011

caesar salad recipe

Caesar salad can be a deceptively unhealthy choice when ordered at a restaurant.  Check out the stats for Caesar salads at the following popular restaurants:

Chili’s Chicken Caesar: 710 calories, 42 grams fat

Outback Steakhouse Chicken Caesar: 1045 calories, 74 grams fat

Buffalo Wild Wings Chicken Caesar: 756 calories, 55 grams fat

California Pizza Kitchen Chicken Caesar: 787 calories, 49 grams fat

Instead of indulging in one of these, try making Caesar salad with these homemade croutons at home.  Here’s how I do it:

Healthier Caesar Salad

Print This Recipe

Number of Servings: 6

    Ingredients

  • 1 tablespoon Extra Virgin Olive Oil
  • 2 teaspoons Dijon Mustard
  • 2 tablespoons Light Mayonnaise
  • 3 tablespoons White Wine Vinegar
  • 1 pinch Kosher salt
  • 2 Fresh Garlic Cloves, minced
  • 1 pinch Ground black pepper
  • 8 cups Romaine Lettuce , chopped
  • 2 ounces Good Parmesan Cheese, shaved or shredded
  • 1 ½ cups Croutons

    Directions

  • 1 Make dressing.

    In the bottom of a large bowl, whisk together mayo, mustard, garlic, vinegars, oil, and salt & pepper.

  • 2 Make salad.

    Add lettuce and croutons to the bowl and toss with the dressing until all leaves are coated. Shave Parmesan cheese on top and serve.

Print This Shopping List

  • Condiments

    • 2 teaspoons Dijon Mustard
    • 2 tablespoons Light Mayonnaise
    • 3 tablespoons White Wine Vinegar

  • Dairy

    • 2 ounces Good Parmesan Cheese

  • Oils

    • 1 tablespoon Extra Virgin Olive Oil

  • Pantry

    • 1 pinch Kosher salt

  • Produce

    • 2 Fresh Garlic Cloves

  • Vegetables

    • 8 cups Romaine Lettuce

  • bread or homemade

    • 1 ½ cups Croutons

  • spices

    • 1 pinch Ground black pepper

Citrus and Beet Salad with Avocado and Arugula

 

Wednesday, December 8th, 2010

Winter is here, and salads with fresh ingredients are harder to come by.  But thinking outside the lettuce-and-tomato box can lead you to some delectable winter delights, like this citrus & beet salad, which uses produce that shines during these chilly months.

Citrus and Beet Salad

Print This Recipe

Number of Servings: 6

    Ingredients

  • 1 whole Avocado, cut into chunks
  • ¼ whole Red Onion, thinly sliced
  • 3 large Orange, peeled and cut into segments
  • 4 small Beets, cooked and peeled
  • 2 whole Grapefruit, peeled and cut into segments
  • 2 tbsp Extra Virgin Olive Oil
  • 2 cups Arugula
  • ½ teaspoon Kosher salt
  • 1 pinch Ground black pepper

    Directions

  • 1 Cut fruits and veggies.

    Peel grapefruit and oranges with a knife, so you cut off the white pith. Cut each fruit into segments over a large bowl, discarding the tough middle of each fruit. Cut each cooked beet into small wedges and add to the bowl, then add the red onion slices and avocado chunks and mix everything together gently with your fingers. (The acid from the citrus fruits will keep the avocado from turning brown).

  • 2 Serve salad.

    Pour salad onto a wide-rimmed platter. Add a large pile of baby arugula leaves on top, then drizzle the whole thing with olive oil and sprinkle with salt & pepper. Serve immediately. (If making ahead, leave out the arugula until ready to serve).

Print This Shopping List

  • Fruit

    • 3 large Orange

  • Oils

    • 2 tbsp Extra Virgin Olive Oil

  • Pantry

    • ½ teaspoon Kosher salt

  • Vegetables

    • 2 cups Arugula
    • 1 whole Avocado
    • 4 small Beets
    • ¼ whole Red Onion

  • fruit

    • 2 whole Grapefruit

  • spices

    • 1 pinch Ground black pepper

Note: some grocery stores sell pre-cooked beets in packages — look for those if you’re short on time, or used canned whole beets in a pinch.

Easy Shrimp Salad Sandwich

 

Tuesday, December 7th, 2010

shrimp salad sandwich

We’re all familiar with tuna salad, egg salad, and maybe even my favorite salmon salad, but shrimp salad sounds a little more exotic.  Really, it’s no harder than whipping up any of the others, and is a refreshing change of pace when you need a sandwich switch-up.  I had a shrimp salad sandwich (see above) at Tea By The Sea at the Getty Museum last week, and it inspired me to make this one at home.  Delicious!  You can easily turn these into tea sandwiches if you’re having company, or use the salad as a topping on crostini and serve as an appetizer.

Shrimp Salad

Print This Recipe

Number of Servings: 4

    Ingredients

  • 3 tablespoons Light Mayonnaise
  • 2 tablespoons Fresh Lemon Juice
  • 2 tablespoons Plain Nonfat Greek Yogurt
  • 1 pound Frozen pre-cooked shrimp, thawed
  • 2 tablespoons Tarragon, fresh, chopped
  • 8 pieces 100% Whole Grain Bread
  • ½ whole English or Hothouse Cucumber, thinly sliced

    Directions

  • 1 Make salad.

    In the bottom of a medium bowl, mix together mayo, yogurt, lemon juice, and fresh tarragon. Add salt & pepper to taste. Chop shrimp into small pieces and add to bowl.

  • 2 Assemble sandwiches.

    Spread a little more light mayo, or some Dijon mustard onto two pieces of bread. Add thin slices of cucumber and a generous pile of shrimp salad onto one piece of bread then top with the other bread to make a sandwich. Repeat with other sandwiches, if making more. Extra of this salad can be stored in the fridge for 3 days.

Print This Shopping List

  • Condiments

    • 3 tablespoons Light Mayonnaise

  • Dairy

    • 2 tablespoons Plain Nonfat Greek Yogurt

  • Fruit

    • 2 tablespoons Fresh Lemon Juice

  • Grains

    • 8 pieces 100% Whole Grain Bread

  • Vegetables

    • ½ whole English or Hothouse Cucumber

  • fish

    • 1 pound Frozen pre-cooked shrimp

  • fresh herbs

    • 2 tablespoons Tarragon

Persimmons: What They Are and What To Do With Them

 

Wednesday, November 10th, 2010

persimmon recipes

Persimmons are my favorite fall fruit.  They’re only available for a month or two, depending on where you live, so when you see them on the shelves, snap them up!

There are two kinds of persimmons sold in the U.S. — Fuyu and Haciya.  Fuyus are what I buy, because you can eat them raw when they’re still crunchy like an apple, or wait until they’re deep orange and soft to the touch like a tomato.  These are Fuyus:

persimmons

They make a perfect snack, or ingredient in a fall salad (see recipe below).  Hacicya Persimmons are more cone-shaped, and extremely astringent if you eat them before they’re fully ripe.  They’re best when cooked, because otherwise they may make your mouth tickle and pucker.  If you’re new to persimmons, stick to the Fuyus.

Persimmon and Pomegranate Salad

1 bag baby greens of any kind

2 ripe Fuyu persimmons (deep orange in color, but still pretty firm)

Seeds from half a pomegranate

Candied pecans or walnuts

2 oz soft goat cheese

Balsamic Vinaigrette

Arrange greens on a large platter.  Remove stem and slice persimmons into thin wedges.  Arrange persimmon slices and nuts over the greens, then crumble the goat cheese and sprinkle on the pomegranate seeds.  Drizzle whole salad with vinaigrette and serve.

Italian Chopped Salad

 

Thursday, November 4th, 2010

chopped salad recipe

A tiny green salad may not satisfy a hearty eater, but this salad will.  Packed with flavorful goodies and plenty of protein, this Italian-inspired meal is a complete lunch or dinner in itself (OK, maybe with a hunk of crusty bread dipped in olive oil).  Check out the olive bar at your grocery store to find all sorts of delicious marinated and pickled items you can toss into this salad.  Things like Peppadews, olives, artichoke hearts, roasted red peppers, marinated mushrooms & pearl onions, capers, and sundried tomatoes are all great options.  When choosing a salami, pick one made from sustainably raised animals, such as Applegate Farms (my favorite).

Italian Chopped Salad

Print This Recipe

Number of Servings: 4

    Ingredients

  • 1 can Cannelini Beans, or other white beans
  • 1 cup Cherry or Grape Tomatoes, halved or quartered
  • ½ cup Red Bell Pepper, chopped
  • 1 head Romaine Lettuce , chopped
  • ½ cup Mozzarella Cheese, cubed
  • 10 slices Salami, sliced into strips
  • ½ cup Peppadew peppers, sliced
  • ½ cup Marinated artichoke hearts, quartered
  • ½ cup Marinated mushrooms, halved

    Directions

  • 1 Assemble salad

    Spread lettuce out over a large platter. Top with beans, marinated items, bell pepper, tomato, salami strips, cheese cubes, and basil leaves (best in that order). Sprinkle with black pepper then drizzle with your favorite dressing (easy homemade dressing ideas below).

  • 2 Serve.

    Toss gently so all ingredients are coated with dressing before serving.

Print This Shopping List

  • Beans

    • 1 can Cannelini Beans

  • Dairy

    • ½ cup Mozzarella Cheese

  • Vegetables

    • 1 cup Cherry or Grape Tomatoes
    • ½ cup Red Bell Pepper
    • 1 head Romaine Lettuce

  • deli

    • ½ cup Marinated mushrooms

  • deli meat

    • 10 slices Salami

  • jarred items

    • ½ cup Marinated artichoke hearts

  • pickles/jarred items

    • ½ cup Peppadew peppers

Not sure what dressing to use?  Whip up one of these easy dressings.

You can always serve salad in a big bowl, I just like how appealing it looks on a platter:

chopped salad

Apple, Fennel, and Parsley Salad

 

Friday, October 29th, 2010

Apple Salad Recipe

Here’s a great way to turn the season’s best apples into a light, refreshing, savory dish.  Any kind of apple will do, so hunt down whatever variety is freshest in your area and quickly turn them into this perfectly crunchy salad.

Apple Salad Recipe

Juice of 1 lemon

1 Tbsp extra virgin olive oil

Salt & pepper to taste

2 Tbsp honey

3 large apples, cored and thinly sliced

1 fennel bulb, cored and very thinly sliced

Handful of fresh parsley leaves

Whisk first 4 ingredients in the bottom of a large bowl until combined.  Add the apple, fennel, and parsley, and toss gently until everything is evenly coated.  Serve as a side dish, perhaps with Squash Mac n Cheese or Homemade Hamburger Helper.

Salmon Salad: The Cheap & Easy Way to Eat More Fish

 

Monday, October 18th, 2010

canned salmon recipes

You’re probably used to eating canned tuna — on sandwiches, melts, salads, and in your mom’s casseroles.  But canned salmon?  Maybe not. It’s time to start!

Why Canned Salmon Rules

  • It’s the freshest fish you can get, since it’s caught and canned immediately on site
  • It’s cheap, at about $2 per 6oz can (that’s less than $6/lb) for wild Alaskan salmon
  • It’s high in protein, calcium, and Omega-3 fatty acids
  • It’s low in mercury (significantly lower than canned tuna)
  • It’s versatile, so you can turn it into all sorts of healthy meals, like these…

What to Do with Canned Salmon

  • Salmon Salad: Mix 2 cans with 1/4 cup plain yogurt, 2 Tbsp Light mayo, juice of half a lemon, handful of chopped fresh parsley and/or dill, 1 Tbsp capers, chopped green onions or chives, salt, pepper, and celery, cucumbers, or pickles.  Serve over a bed of greens with tomatoes and a vinaigrette dressing, like one of these.
  • Salmon Sandwiches: Follow instructions above for making salmon salad, but serve on whole wheat bread with lettuce and tomato, or make a salmon melt like you would a tuna melt.
  • Salmon Burgers: Mix 2 cans with 1/2 cup chopped bell pepper, 1/2 cup chopped scallions, juice of half a lemon, 1/4 cup Light mayo, 1/2 cup bread crumbs, 1 raw egg, handful of chopped fresh parsley, and a generous sprinkle of salt & pepper.  Form into patties and cook in a saute pan with 1 Tbsp canola oil per batch.  Serve with tartar sauce, lettuce, tomato, and onion on a bun.
  • Salmon Pasta: Add 2 cans canned salmon to a creamy pasta sauce along with peas, sauteed mushrooms and onions, and fresh parsley and dill.  Toss with your favorite noodles.

Tips for Buying Canned Salmon

  • Buy Wild Alaskan salmon. It’s widely available and inexpensive, and wild is much healthier (for you and the earth) than farmed.
  • Look for boneless & skinless salmon, otherwise you have to pick through the meat and fish out the bones and skin (or eat then, which is nutritious but not necessarily delicious).
  • Trader Joe’s and Costco are my favorite places to find good quality, cheap canned salmon.

canned salmon recipes

5 Veggies With An Undeserving Bad Rap

 

Tuesday, September 28th, 2010

best vegetables

If you’ve banished white potatoes (too starchy), beets (too much sugar), or corn (must be related to high fructose corn syrup), it’s time to reconsider!  Some of the veggies with the worst reputations are actually as healthy as the “superfoods” that get so much attention.  Here are five examples that fall into this category:

  1. White Mushrooms. Most people think of mushrooms as either here nor there, but they’re actually a great source of vitamin D, B vitamins, and minerals like potassium and zinc.  Plus, you can eat a whole cup for only 15 calories.
  2. Potatoes. Veggie snobs often brag about how they’ve given up white potatoes in favor of sweet potatoes, but unlike other “white” starches (white bread, pasta, rice, etc), white potatoes are loaded with nutritional benefits: fiber, potassium, vitamin C, vitamin B6, and all sorts of tiny phytonutrients.  If you’re skeptical, remember that the flesh of these potatoes is naturally white, so it’s totally different than eating a refined grain product.  As long as your mindful of how you cook and serve them (not fried or loaded with butter and sour cream), you can feel comfortable digging right in.
  3. Peas. Many people think of peas as starchy or sugary, but just a half cup of these tiny green veggies provides you with 4 grams fiber, 4 grams protein, and a myriad of vitamins and minerals.  Plus, they’re mostly sold frozen, which means they were picked at peak ripeness and packaged within a few hours, so they maintain their nutritional value.
  4. Corn. Poor corn.  Thanks to it’s distant relatives (corn starch, corn syrup, etc), it has become the vegetable world’s scapegoat, and it really doesn’t deserve it.  One ear of sweet corn on the cob yields fiber, B vitamins, lutein, and a host of antioxidants that are actually more available for body absorption than in veggies like broccoli or spinach — all for only 58 calories.  In the mood for corn on the cob?  Try one of these recipes.
  5. Beets.  Beets are often mentioned on lists of “superfoods,” but they’re just as often targeted as evil by the low-carb crowd.  My verdict: superfood!  Beets are the most nutritionally dense veggie, meaning they deliver more nutrition per bite than pretty much anything else.  And their sweet, velvety taste is perfect in so many contexts…with blue cheese and walnuts, with oranges and parsley, grated onto a green salad…the options are endless.

Mushroom Salad Recipe (pictured above)

16 oz white button mushrooms, thinly sliced

Handful of fresh parsley, rough chopped

Handful of fresh mint, rough chopped

Juice of 1 lemon

3 Tbsp extra virgin olive oil

Salt & pepper

Shavings of (good) Parmesan Cheese

In the bottom of a medium bowl, whisk together the lemon juice and olive oil with generous pinches of salt & pepper.  Add the sliced mushrooms and fresh herbs; toss to coat.  Let sit, stirring occasionally, for 10 minutes or until dressing is absorbed (if mixture looks dry, add some red wine vinegar).  Serve on a plate or platter with shavings of Parmesan cheese on top.

Remember, if you’re gaining weight, or unable to lose weight, it’s not the vegetables — of any kind — that are doing you in.  As my favorite saying goes, “No one ever got fat off a fruit or veggie.”

Summer Bean Salad

 

Friday, September 10th, 2010

bean salad

Let’s squeeze every last drop of pleasure from summer produce, before it’s too late!  Today’s creation:

Summer Bean Salad with Cherry Tomatoes

1 lb green and/or yellow wax beans, trimmed and cut into thirds

1 can garbanzo beans

1 can kidney beans OR 2 cups shelled edamame

1 pint grape or small cherry tomatoes, cut in half

4 green onions, chopped

Large handful fresh Italian parsley (the flat kind), rough chopped

Large handful fresh basil leaves, chopped

1/4 cup Dijon mustard

1/4 cup lemon juice

3 Tbsp sugar

1/4 cup extra virgin olive oil

1 tsp Kosher salt

1/2 tsp pepper

Steam (or boil) the green beans for 2 minutes, then place into a large bowl of ice water to stop cooking.  Set aside to cool.  In the bottom of a large mixing bowl, whisk together the mustard, lemon juice, sugar, olive oil, and salt & pepper.  Add the garbanzo and kidney beans (or edamame, if using), fresh herbs, green onions, and halved tomatoes to the bowl.  Drain the green beans and pat dry with a paper towel, then add them to the bowl and gently fold veggies into the dressing until everything is well coated.  Serve at room temperature as a side dish.

Note: Bean salad gets better after a day or two in the fridge, when the veggies soak up all the dressing!

5 Dishes That Will Make You Love Eating Veggies

 

Monday, August 30th, 2010

eat more vegetables

Question: I’ve been trying to up my veggie intake, but am getting bored with the same old salads and steamed sides.  Do you have any ideas to spice up my healthy eating?

Answer: Yes! I love veggies and salads, not because they’re healthy, but because they’re good.  You do have to get a little creative in order to make veggies as tempting as other less nutritious foods, but I have lots of ideas.  Here are a few of my favorite veggie-heavy dishes.

  1. Salmon Nicoise Salad (pictured above). Arrange the following ingredients on a large platter: cold cooked salmon (could also used canned salmon or good quality canned tuna), hard-boiled eggs, blanched (steamed for 2 min) French green beans, steamed baby potatoes, halved cherry tomatoes, and olives of choice.  Sprinkle some capers on top, then drizzle with a mixture of 3 Tbsp red wine vinegar, 1 Tbsp Dijon mustard, 1 tsp sugar, 1/4 cup olive oil, and some chopped fresh parsley or basil (optional).
  2. Sweet Potato and Poblano Salad with Honey & Rosemary. One of my favorite recipes from Bon Appetit last summer. I make it easier by roasting the potatoes, instead of steaming then grilling them.  This salad is great warm or cold, and it’s so flavorful that even if you don’t have all the ingredients it’ll still turn out great.
  3. Mexican Chopped Salad. Chop some Romaine lettuce into very small pieces and spread out on a platter.  Lay the following ingredients on top: 1 can rinsed & drained black beans, 1 cup fresh or frozen (thawed) corn kernels, 1.5 cups chopped tomatoes or halved cherry tomatoes, 1/2 can diced mild green chiles, 1 finely chopped orange or yellow bell pepper, 1 cup chopped jicama, and 1/2 cup shredded sharp cheddar cheese.  Make a vinaigrette from 1/2 cup salsa, juice of 1 lime, 2 Tbsp honey, and 2 Tbsp olive oil, then drizzle over the top and serve.
  4. Grilled Caesar Salad. Preheat grill.  Cut 3 washed Romaine hearts (or small heads) in half lengthwise, so you have 6 total pieces that are still attached by the stem at the bottom.  Cut 3 thick slices of Ciabatta or other rustic Italian bread.  Spray grill with nonstick spray, then place the lettuce cut-side down on the grill over high heat for about 1 minute, or until light grill marks appear and lettuce just barely begins to wilt.  Then grill bread for 1-2 min/side.  Place Romaine wedges on a large platter with big chunks of fresh tomato and the bread (cut bread in half or into chunks if you want).  Drizzle with a mixture of 2 Tbsp light mayo, 1 clove minced garlic, juice of 1/2 lemon, 2 Tbsp vinegar of choice, 2 Tbsp grated Parmesan cheese, and 1 Tbsp olive oil.  Top with shaved or shredded Parmesan cheese.
  5. Ratatouille. A veggie stew so tasty, hearty, and flavorful, you’ll sway even the meatiest of eaters.  I like to use canned tomatoes and garnish with chopped Kalamata olives and crumbled feta cheese.

Need snack ideas using veggies?  Raw veggies are best, because they’re so low in calories.  Doctor them up with one of these super easy dips.

Herbed Grains Salad

 

Sunday, August 29th, 2010

Every time I serve this salad at a party, people contact me afterward asking for the recipe.  It’s a crowd-pleaser and a nice change of pace from traditional pasta salads.  For all of you who’ve asked me recently, here you go!

Herbed Grains Salad

1 1/4 cups dry grains medley (try Trader Joe’s Harvest Grains, or any mixed grains you like such as wild rice, Israeli Couscous, whole wheat orzo, rice-lentil combos, etc)

1 large apple, diced

½-1 English cucumber (also called Hothouse, in the plastic wrapper), diced

4 green onions thinly sliced

1/3 cup dried cranberries

¼ cup toasted sliced almonds

Large handful of fresh basil leaves, roughly chopped

Large handful of fresh mint leaves, roughly chopped

¼ cup apple cider vinegar

Juice of ½ an orange or a lemon

3 tbsp maple syrup

1 tbsp Dijon mustard

¼ cup Extra Virgin olive oil

Salt & pepper to taste

Cook grains according to package directions, making sure to include some salt in the water for flavor.  When cooked, spread grains out onto a dinner plate to cool to room temperature.

In a large bowl, whisk together maple syrup, vinegar, olive oil, mustard, and lemon juice with a dash of salt & pepper.  Add apples, cucumbers, scallions, herbs, and cranberries to the bowl and toss in the vinaigrette.  When grains are cool, add them to the bowl (de-clumping with your fingers if necessary), along with the toasted almonds.  Toss to coat.  Serve at room temperature or chilled.

Caprese Salad with Purple Basil

 

Tuesday, June 22nd, 2010

tomato basil mozzarella salad

With tomatoes at their ripest, it’s the perfect time of year to make a simple, beautiful salad.

Caprese is just thick slices of tomatoes and fresh mozzarella with fresh basil leaves.  Layer these ingredients on a platter, sprinkle with salt & pepper, and drizzle with olive oil.  If you want to get a little fancier, try:

  • Using a variety of different colored heirloom tomatoes, so the salad is multi-colored.
  • Mixing a few dollops of pesto in with your olive oil, then pour the pesto oil over your salad as a dressing.
  • Using a mixture of green & purple basil leaves for an even more colorful salad (check for purple basil at your farmer’s market or Asian food market).

Caprese salad is the perfect addition to a brunch menu. Just pair with muffins (or my healthy banana bread) and a big fruit salad and you have a complete meal.

tomato basil mozzarella salad

Want more brunch ideas?  This is all you’ll ever need to know.

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