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Category: Salads & Dressings

Blueberry Blue Cheese Salad

Blueberry Blue Cheese Salad

Blueberry Blue Cheese Salad2 T. balsamic vinegar
1 T. blueberry preserves
1 tsp. Dijon mustard
1/8 tsp. salt
1/8 tsp. pepper
2 T. extra-virgin olive oil
2 T. snipped chives
5 ounces (10 cups) baby spinach
12 ounces (approximately 2 cups) blueberries
3/4 C. walnuts, toasted and roughly chopped
1/2 C. crumbled blue cheese

In a small bowl, stir together vinegar, blueberry preserves, mustard, salt and pepper. Slowly whisk in olive oil until well combined. Mix in chives. Set aside. Toss together spinach, blueberries, walnuts and blue cheese. Mix in dressing, or serve it on the side.

Pear, Gorgonzola & Pecan Salad

Pear, Gorgonzola & Pecan Salad

1- 5 oz. bag of lettuce like mesclun
1 pear diced into ½ inch cubes
4 oz. blue cheese
Pecans:
2 T. unsalted butter
1 C. pecans
1 T. sugar
â…› tsp. salt
Dressing:
3 T. white wine vinegar
1 T. Dijon mustard
½ tsp. salt
¼ tsp. pepper
5 T. extra virgin olive oil

Pecans: Melt butter in an non-stick skillet. Add pecans and toast, stir continuous for 4-5 minutes. Once the nuts are browned add sugar and salt, stir and promptly remove from heat. Cool on a plate and try really hard not to eat too many. Dressing: In a jar with a tight sealing lid, combine vinegar mustard, salt & pepper. Shake vigorously for about 10 seconds. Add oil and shake again. Toss dressing with salad greens and then top with pears, gorgonzola and pecans.

Creamy Crunchy Pea Salad

Creamy Crunchy Pea Salad

Creamy Crunchy Pea Salad

1 (12-ounce) bag frozen peas, thawed

1 (8-ounce) can sliced water chestnuts, drained and chopped
1/4 C. light mayonnaise

3 T. plain nonfat yogurt

4 green onions, sliced diagonally, divided
1/4 tsp. salt

6 T. shredded reduced-fat sharp cheddar cheese
1 T. real bacon bits

In a medium bowl, gently mix together peas, water chestnuts, mayonnaise, yogurt, % of the green onions, and salt. To serve, top with cheese, remaining green onions, and bacon bits.

 

Yield: 6 servings

Calories: 100

Fat: 3g

Fiber: 5g

Tender Kale & Bacon Salad with Strawberry Vinaigrette

Tender Kale & Bacon Salad with Strawberry Vinaigrette

Tender Kale & Bacon Salad with Strawberry Vinaigrette

 

2 T. balsamic vinegar
2 T. reduced-sugar strawberry jam
1 tsp. Dijon mustard
1/8 tsp. black pepper
1 T. olive oil

1 bunch curly or dinosaur kale
1 tsp. olive oil
1/8 tsp. salt

1 large carrot, peeled and sliced into ribbons
2/3 C. fresh sliced strawberries

2 T. real bacon bits

 

In a small bowl, whisk together the vinegar, jam, mustard, and pepper. Drizzle in the oil and whisk until combined. Set aside. Remove the ribs from the kale and roughly chop into %-inch strips. Place the kale in a large bowl, drizzle with oil, and sprinkle with salt. Gently rub (massage) the kale between your fingers for 30 to 35 seconds, or until it wilts slightly and the leaves smooth. Add the strawberries and carrots and gently toss the salad with the dressing. Sprinkle bacon bits on top and serve.

 

Yield: 4 servings

Serving Size: 1 ½ C. Salad

Calories: 140

Fat: 7g

Fiber: 2g

Roasted BLT Salad

Roasted BLT Salad

Roasted BLT Salad

4 slices bacon

1 C. cherry tomatoes

6 tsp. olive oil

1/2 baguette, cut into 1 1/2-inch cubes

1 head romaine lettuce, quartered lengthwise

1/4 tsp. salt

1/4 tsp. ground black pepper

 

Preheat oven to 400 degrees F. In a large skillet cook bacon until crisp; drain on paper towel. Break into large pieces; set aside. Meanwhile, line a 15x10x1-inch baking pan with foil. Add cherry tomatoes; toss with 2 tsp. of the olive oil. Bake, uncovered, for 10 minutes. Transfer tomatoes and their juices to a medium bowl. Place bread cubes and romaine quarters on the baking pan. Drizzle romaine with 2 tsp. of the olive oil. Return pan to oven; bake 5 minutes or until bread is golden and romaine is browned on edges. Add bread to the medium bowl with the tomatoes. Toss gently to combine. Let stand 5 minutes to allow bread to absorb some of the tomato juices. Transfer tomatoes, bread, romaine, and bacon to a serving platter. Drizzle with remaining 2 tsp. olive oil. Sprinkle with salt and pepper.

 

Yield: 4 servings

Calories: 258

Fat: 10g

Fiber: 2g

Miner’s Lettuce Salad with Blood Oranges, Avocado, Mint & Feta

Miner’s Lettuce Salad with Blood Oranges, Avocado, Mint & Feta

Miner’s Lettuce Salad with Blood Oranges, Avocado, Mint & Feta

 

Wild Miner’s lettuce

2 green onions, tops and stalks sliced

1/8 cup chopped fresh mint (or to taste)

2 blood oranges, peel and pith removed, sliced into rounds

1/2 ripe avocado, diced

goat or cow’s milk feta cheese

champagne vinegar

olive oil

Directions:

 

Gently rinse and spin dry the Miner’s lettuce. Place in a large bowl with the green onion and mint. Drizzle in equal amounts of champagne vinegar and olive oil (about 1 to 1 1/2 tablespoons each). Toss lightly, taking care not to crush the tender leaves.  Plate the greens. Top with avocado, blood oranges, and feta cheese. *Add additional protein if desired. Smoked salmon is divine!

Citrus, Beet and Miner’s Lettuce Salad

Citrus, Beet and Miner’s Lettuce Salad

Citrus, Beet and Miner’s Lettuce Salad

 

Miner’s lettuce doesn’t keep well when mixed with other ingredients, so if you are making a large salad for several servings, store the citrus and beets separately from the miners lettuce. The beets will likely turn everything pink, but the flavors are delicious when melded together. Let come to room temperature again before serving. Miner’s lettuce also doesn’t store well, and should be used within a day or two of harvesting.

 

Beets

Olive oil

Red grapefruit, thinly sliced into wheels and peeled

Orange, thinly sliced into wheels and peeled

Handful kumquats, thinly sliced

Handful cashews, toasted and broken into bits

Several handfuls Miner’s Lettuce

 

Preheat oven to 400 degrees. Wash and trim beets, and set on a sheet of aluminum foil or in a baking pan. Rub with a few glugs of olive oil, and seal in foil or cover baking pan. Roast beets until soft when pierced with a fork, usually 35-50 minutes, depending on size. Let beets cool and then peel, then slice into wheels. Layer beets, citrus, and miners lettuce in a bowl or on a platter. Sprinkle with cashews.

Strawberry Salad with White Balsamic Vinegar & Fresh Thyme

Strawberry Salad with White Balsamic Vinegar & Fresh Thyme

Strawberry Salad with White Balsamic Vinegar & Fresh Thyme

 

1 pint (3½ C.) fresh local strawberries, rinsed and dried

1 pint (1½ C.) fresh blackberries, rinsed and dried

2 Ataulfo (Champagne or yellow) mangos, peeled, pitted and sliced into (2- to 3-inch) thinly sliced lengths

Finely grated zest and juice of ½ lime

2 T. white coconut balsamic vinegar (or substitute white balsamic vinegar)

1 tsp. fresh thyme leaves

Honey to taste (optional)

 

Remove the tops of the strawberries using a melon baller or paring knife and, depending on the size, cut in halves or quarters, to match the approximate size of the blackberries. Place in a medium bowl along with the blackberries and mango pieces. Add lime zest and juice, balsamic vinegar and honey (optional). Gently toss to distribute fruit evenly and garnish with fresh thyme leaves. Serve at room temperature or chill and let marinate several hours. Enjoy! Serves 8 as a salad or dessert.

Roasted Peppers with Capers and Mozzarella

Roasted Peppers with Capers and Mozzarella

Roasted Peppers with Capers and Mozzarella

 

6 bell peppers

1/4 C. red wine vinegar

1 clove garlic, minced

Salt, to taste

Freshly ground black pepper, to taste

2 T. extra-virgin olive oil

2 T. capers, drained

2 T. flat-leaf parsley, chopped (optional)

1/2 pound ball of mozzarella, sliced

 

Roast the peppers: Preheat the oven to 400 degrees. Line peppers on a large baking sheet and roast them for 45 minutes to 1 hour, using tongs to rotate them 1/4 of the way, rotisserie-style, every 15 minutes. It’s safer to extend the cooking time than shorten it, as the skins will only come off easily if they’re fully cooked. Once they’re fully roasted, cover the pepper tray with another piece of foil and let the peppers cool. When they’re cool enough to handle, remove the skins. Remove seeds and slice sections of pepper into 1/4-inch wide strips. Toss peppers with red wine vinegar, garlic and a few pinches of salt. Cover and let marinate for an hour or overnight (and up to 4 days) in the fridge. To serve, arrange peppers on a plate. Adjust seasonings, adding salt, freshly ground black pepper or additional vinegar, to taste. Drizzle with olive oil, sprinkle with capers and parsley and arrange mozzarella over salad. Eat with some crusty bread and a glass of wine, preferably al fresco.

Chicken Pasta Wheel Salad

Chicken Pasta Wheel Salad

Chicken Pasta Wheel Salad

 

1 C. cooked pasta

½ C. chopped cooked chicken

¼ C. diced cucumber

¼ C. diced celery

2 T. sliced black olives

6 cherry tomatoes, sliced in half

¼ C. carrot, julienned

2 T. olive oil

2 tsp. apple cider vinegar

¼ tsp. Italian seasoning

salt and black pepper to taste

 

In a small bowl combine the olive oil, apple cider vinegar and Italian seasoning. In a large bowl place the pasta, chicken, cucumber, celery, black olives, tomatoes and carrot. Add the olive oil mixture, season to taste with salt and black pepper and toss to combine. Pack it in a lunchbox with a fresh fruit for a nutritious and satisfying meal.

Avocado Caesar Dressing

Avocado Caesar Dressing

Avocado Caesar Dressing

1/2 avocado

1 egg yolk

1 lg. clove garlic

1/2 tsp. salt

6 anchovy filets

1/4 c. lemon juice

1 c. olive oil

2 T. chopped chives

Freshly ground pepper, to taste

Chive blossoms (optional)

 

Place avocado, egg yolk, garlic, salt, anchovy filets and lemon juice in bowl of food processor and process briefly to combine. While processor is on, drizzle olive oil in a thin stream through the feed tube until it emulsifies. Pour out into medium mixing bowl and stir in chopped chives and freshly ground pepper. Toss dressing with salad greens and garnish with chive blossoms.

Tomato & Beetroot Salad

Tomato & Beetroot Salad

Tomato & Beetroot Salad

 

1 T. balsamic vinegar

Sea salt, black pepper

1 banana shallot, peeled and very finely chopped

2 heaped T. finely snipped chives

5 T. extra virgin olive oil

200g cooked and peeled beetroot (unvinegared)

3 beef tomatoes (around 250g each)

8 slices serrano ham

 

Whisk the balsamic vinegar with a little seasoning in a large bowl then add the shallot, half the chives and the oil. Slice the beetroot wafer thin then stir the slices into the vinaigrette. Thinly slice the tomatoes across the center. Lay the slices out on a board and season with salt. Now arrange the slices between four plates, layering the beetroot slices in between. Spoon over any remaining dressing. Scatter with the remaining chives and serve with the ham.

Lucali Salad

Lucali Salad

Lucali Salad

 

5 smallish tomatoes, halved and cut into fifths

½ smallish red onion, peeled and thinly sliced

1 rib celery with leaves, ideally from the heart, chopped

18 canned, pitted black olives, plus 2 T. olive brine

2 tsp. kosher salt

1 tsp. coarsely ground black pepper

1 tsp. lemon pepper

⅓ C. olive oil

1 tsp. red-wine vinegar

1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn

 

1 C. plus 2 T. olive oil

½ C. red-wine vinegar

½ tsp. kosher salt

½ tsp. coarsely ground black pepper

½ tsp. lemon pepper

 

Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine. Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours. Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad. Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside. Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.

Carrot and Daikon Salad with Sesame Ginger Dressing

Carrot and Daikon Salad with Sesame Ginger Dressing

Carrot and Daikon Salad with Sesame Ginger Dressing

 

2 medium carrots

1 daikon radish (use about a 1:1 ratio of carrot to daikon)

1 T. toasted sesame oil

1 T. rice vinegar (see notes)

1 large garlic clove grated or minced

1 1 inch piece of ginger peeled and grated

Salt & Pepper to taste

1 T. sesame seeds

 

Prep the veggies: Clean and peel the daikon radishes and carrots. Using a vegetable peeler, ‘shave’ slices of the radish and the carrots. This is easiest to do by pressing the vegetable against a cutting board and using the peeler to slice away from your body. Place these in a large bowl. Make the dressing: In a small bowl, combine the sesame oil, vinegar, minced garlic clove, and grated ginger. Add some salt (1/4 – 1/2 tsp.) and pepper to taste. Combine the dressing with the sliced daikon and carrots, add the sesame seeds, and mix well. Serve immediately or refrigerate for up to 24 hours.