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Category: Salads & Dressings

Cheese Tortellini with a Fresh Tomato and Artichoke Slaw

Cheese Tortellini with a Fresh Tomato and Artichoke Slaw

Salt (optional), for cooking the pasta
1 package (9 ounces) refrigerated fresh cheese tortellini
1 jar (6 ounces) marinated artichoke hearts with their liquid
1 T. chopped fresh basil, or 1 tsp. store-bought pesto
1 pint (2 C.) grape or cherry tomatoes, or 2 C. chopped tomatoes (from 2 medium-size tomatoes)
1 tsp. capers, drained
¼ C. pre-shredded Parmesan cheese

Bring a large pot of water to a boil over high heat. Add salt, is using, and stir in the tortellini. Reduce the heat to medium-high and cook the tortellini, uncovered, until al dente, 5 to 6 minutes. Meanwhile, place the artichoke hearts with their liquid, basil, and tomatoes in a food processor. Pulse 10 times, or until the mixture has a slaw-like consistency. Stir in the capers. Drain the tortellini well in a colander, shaking it a few times to remove any water that might still cling to the pasta. Transfer the tortellini to a serving bowl or serving plates. Pour the slaw over the tortellini and sprinkle the Parmesan cheese on top. Serve at once. (For a beautiful yellow color, use yellow tomatoes in the slaw. Add a little chopped yellow bell pepper for bite, and substitute another herb for the basil, if you like)

Caprese Salad Re-Do

Caprese Salad Re-Do

Caprese-SaladEveryone loves a caprese salad!  What’s not to like – a little tomato, fresh mozzarella, a few basil leaves, some olive oil and balsamic vinegar – perfect ingredients all stacked up into one salad.   But what if you don’t want to stack them up?

Try freshening up your presentation with this idea:

Take a whole tomato and cut slices into it (about 1/4″ thick) without cutting all the way thru the other side.  Insert a slice of fresh mozzarella cheese and a basil leaf in between each slice.  Once the tomato is stuffed (it should “fan” out a bit) drizzle olive oil and balsamic vinegar over the top.  Drizzle it with your favorite sea salt – and voila!  An update to everyone’s favorite caprese salad!

Warm Arugula Salad with Roasted Asparagus and Balsamic Vinaigrette

Warm Arugula Salad with Roasted Asparagus and Balsamic Vinaigrette

1 big bunch of thin asparagus
2 T. olive oil
Salt
1/3 C. bottled balsamic vinaigrette
1/2 C. roasted red pepper strips, buy the jarred kind or make them yourself
1/4 C. pitted Kalamata olives
4 C. baby arugula, trimmed and torn into pieces

Preheat oven to 400º. Rinse the asparagus spears, pat dry, and snap off and discard the tough ends. Place the asparagus in a shallow baking pan, drizzle with the olive oil, and sprinkle with salt. Bake the asparagus until it just begins to take on a roasted appearance, 5 to 6 minutes. Meanwhile, warm the balsamic vinaigrette in a small saucepan over low heat. Do not let it come to a boil. Remove the baking pan from the oven and toss the red pepper strips and olives with the hot asparagus. Either divide the arugula among 8 plates or place the salad in a bowl. Top it with the asparagus mixture. Spoon the warmed dressing over the salad and serve at once.

5 Step Something Salad

5 Step Something Salad

1. Something Green (spring mix, watercress, spinach, romaine, any of a number of lettuces, herbs, etc.)
2. Something Sweet (carrot, pear slices, tomatoes, apple slices, berries, grapes, dried fruit, roasted red peppers, etc.)
3. Something Crunchy (toasted pine nuts, sliced almonds, pecan or walnut halves, croutons, canned French fried onions, etc.)
4. Something Tangy (crumbled feta, blue cheese, or goat cheese)
5. Something to Dress It Up (as simple as oil and vinegar, to as complex as you like with your chosen salad combination)

Chili-Lime Steak Salad with Creamy Lime Dressing

Chili-Lime Steak Salad with Creamy Lime Dressing

For Chili-Lime Steak Saladthe Chili-Lime Steak:
1 tsp. chili powder
1 tsp. granulated garlic
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. oregano
1/8 – 1/4 tsp. cayenne pepper
3/4 tsp. salt
1/4 tsp. black pepper
1 lime
1-2 lbs flank steak (tenderloin, NY strip or tri-tip could also be used)

Juice the lime into a small bowl, add the spices and stir to combine. If it seams a little too dry you can add a tsp. of extra virgin olive oil to thin it out. Place the steak in a shallow dish and use your hands to rub the mixture on all sides. Pre-heat the grill and let the steak sit for 15 minutes. Grill for 5-7 minutes on each side (if using flank steak). When it is finished remove the steak and let it sit for 5 minutes before slicing it into 1/4″ strips against the grain.

For the salad:

1-2 lbs flank steak, prepared as above
1 head romaine lettuce (or other green to your taste)
1 pint cherry or grape tomatoes, halved or quartered
1/2 red onion, thinly sliced
1 can black beans, drained and rinsed
1-2 avocados, sliced
1 can black olives, halved or quartered
1 can corn, drained, if desired
Optional: tortilla chip, cilantro for garnish

Toss salad ingredients together. Add dressing and toss well again to coat.

Creamy Lime-Cilantro Dressing:

1 1oz. package Hidden Valley Ranch Dressing Mix (do not follow the directions on the package)
1 C. mayonnaise
1/2 C. milk
1 lime
2 cloves garlic, roughly chopped
1/2 C. cilantro, roughly chopped
1/4 C. salsa verde
hot sauce to taste

Place all of the ingredients above into a blender and blend it up.

Lemony Tuna Salad

Lemony Tuna Salad

1/4 C. mpicRWdzGVayonnaise
4 tsp. lemon juice
2 tsp. grated lemon peel
Salt and pepper
1 6oz can solid white tuna, drained
1 C. canned white beans, rinsed
1/2 English cucumber, cut into 1/2″ cubes
1/4 C. finely chopped red onion
1 large head romaine lettuce, shredded
1 C. cherry tomatoes, chopped

In a large bowl, whisk together the mayonnaise, lemon juice and lemon peel; season with salt and pepper. Add the tuna, breaking it apart slightly with a fork, then the beans, cucumber and onion. Season with salt and pepper. Arrange the romaine in 4 large plates and top with the tuna salad and tomatoes.

Peruvian Causa with Potato, Crabmeat and Avocado

Peruvian Causa with Potato, Crabmeat and Avocado

3/4 pound new potatoes, scrubbed
1 1/2 teaspoon Creole mustard
2 tablespoons lemon juice
1 tablespoon plus 2 teaspoons Spanish sherry vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons Tabasco sauce
1/2 teaspoon fresh thyme leaves, minced
1 cup corn kernels, blanched in boiling water for 1 minute
1/2 cup inner celery ribs, rinsed and finely chopped
1 cup crabmeat
1 Hass avocado
1/4 cup olives, Niçoise or arbequina, pitted and chopped
1 tomato, skinned, seeded and chopped
Kosher salt, to taste
Cracked black pepper, to taste
2 tablespoons fresh chives, minced

Place the potatoes in a pot and cover with water. Bring to a simmer over medium heat and cook until potatoes are tender when pierced with a knife, about 30 minutes. Drain and chill. Whisk the mustard, lemon juice, vinegar, oil, Tabasco sauce and thyme together in a bowl. Peel the potatoes and dice into 1/4-inch cubes. Combine diced potatoes, corn, celery and crabmeat. Toss with dressing. Gently fold in avocado, olives and tomato. Season with salt and pepper. Top with the chopped chives.

Apple, Pecan, and Blue Cheese Salad with Dried Cherries

Apple, Pecan, and Blue Cheese Salad with Dried Cherries

12 ounces Salad Greens (spring Mix)

2 whole Apples, Cored and Sliced Very Thin

1/2 cup Pecan Halves

1/4 cup Dried Cherries

6 ounces, weight Blue Cheese, cut into Chunks

1 Tablespoon (heaping) Dijon Mustard

1 Tablespoon Maple Syrup (more To Taste)

1 teaspoon Apple Cider Vinegar (more To Taste)

1/4 cup Olive Oil

Salt And Pepper, to taste

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Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl. In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix. Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.

Mache-Radicchio Salad with Chèvre

Mache-Radicchio Salad with Chèvre

4 T. wMacheRadicchioSaladalnut oil
2 T. balsamic vinegar
1/2 tsp. salt
1/2 tsp. ground black pepper
16 ounces radicchio, washed and sliced
1 (4-ounce) package mâche
1 (4-ounce) package chèvre, crumbled
1/2 cup chopped walnuts

In a small bowl whisk together the walnut oil, balsamic vinegar, salt, and pepper until well combined; set aside. In a large bowl toss together the radicchio and mâche. Divide greens evenly among serving plates, and sprinkle each serving evenly with chèvre and walnuts. Drizzle each with dressing. Serve immediately.

Dandelion Greens Salad with Tarragon and Shallot Vinaigrette

Dandelion Greens Salad with Tarragon and Shallot Vinaigrette

Dandelion-Greens-Recipe jpg1 large bunch dandelion greens, tough stems removed
6 to 8 slices pancetta, cooked until crisp and broken into bite-size pieces
1/4 cup pine nuts, toasted
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1 recipe Tarragon and Shallot Vinaigrette

In a large bowl, toss together the dandelion greens, pancetta, pine nuts, salt, and pepper. Drizzle with just enough Tarragon and Shallot Vinaigrette to lightly coat greens. Serve immediately.

Tarragon and Shallot Vinaigrette

1 cup extra-virgin olive oil
1/3 cup Champagne vinegar
2 tsp. chopped shallot
2 tsp. chopped fresh tarragon
1/2 tsp. kosher salt
1/4 tsp. ground black pepper

In a small bowl, combine the oil, vinegar, shallot, tarragon, salt, and pepper; whisk to combine. Refrigerate for 2 hours before serving.

Glass Noodle Salad with Chicken & Shrimp

Glass Noodle Salad with Chicken & Shrimp

This colorful salad has a light, sweet-tart dressing punctuated by pickled garlic. The salad and dressing can be prepared through step 2 up to 1 day ahead; cover separately and chill.

 

6d746b276ffcdc76b8bbcc1a18d11cdf0 ounces boned, skinned chicken breast

4 ounces dried bean threads (saifun) or dried angel hair pasta

6 ounces shelled cooked tiny shrimp, rinsed

1/2 cup slivered red onion

1/2 cup chopped pickled garlic (purchased or homemade)

1/4 cup slivered red or yellow bell pepper

2 tablespoons chopped fresh cilantro

2 tablespoons chopped green onion

3 tablespoons liquid from pickled garlic

3 tablespoons lime juice

2 tablespoons sugar

About 1 tablespoon Asian fish sauce or about 1/2 teaspoon salt

5 cups baby arugula leaves or baby salad mix (5 oz.), rinsed and crisped

 

In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Meanwhile, rinse chicken; chop into 1/4-inch pieces. Add bean threads or angel hair pasta to boiling water and stir to separate; cook until barely tender to bite, 3 to 4 minutes. Stir in chicken and cook just until chicken is white in center of thickest part (cut to test) and noodles are tender, about 1 minute. Drain noodles and chicken; rinse with cold water and drain thoroughly. In a bowl, combine noodle mixture with shrimp, red onion, pickled garlic, bell pepper, cilantro, and green onion. In a small bowl, mix liquid from pickled garlic, lime juice, sugar, and fish sauce to taste. Just before serving, combine dressing with noodle mixture. Divide arugula equally among dinner plates, or arrange all on a large platter. Mound glass noodle salad on or next to greens. Drizzle any remaining dressing left in bowl over arugula.

 

Yield: 8 Servings

Calories: 157

Fat: .9g

Fiber: 1g

 

California Thai Garden Supper Menu: 

Crab Salad on Cucumber Rounds

Glass Noodle Salad with Shrimp & Chicken

Thai Green Curry Fish

Coconut Tapioca Pudding with Mango

Blueberry and Tomato Salad

Blueberry and Tomato Salad

blueberry-tomato-salad1 cup lightly packed baby arugula (optional)

1 or 2 really ripe tomatoes, preferably heirloom, any color, cored

1/4 cup fresh blueberries, rinsed and dried

2 tablespoons crumbled goat’s milk feta cheese

2 teaspoons extra-virgin olive oil

1 teaspoon balsamic vinegar

Sea salt and freshly cracked black pepper, to taste (optional)

Fresh basil, sliced into thin strips (optional)

 

If using the arugula, place it in a clean sink of cold water. Swish it well to make sure there isn’t any sand or dirt clinging to it. Spin-dry in a salad spinner or pat dry with a clean tea towel. Pile the arugula on a large plate. Using a serrated knife, slice the tomatoes into 1/2-inch-thick slices. Arrange the slices on top of the arugula. Sprinkle the blueberries, then the feta, atop the tomatoes. Drizzle with the oil and vinegar and season with salt and pepper, if desired. Garnish with fresh basil, if desired. Feel free to snitch a few extra blueberries from the rest of the pint when you’re done if need be

Okanagan Green Salad with Fruit and Chèvre

Okanagan Green Salad with Fruit and Chèvre

1/4 cup fine dried bread crumbs

2 teaspoons herbes de Provence

1 log (about 6 oz.) fresh chèvre (goat cheese)

7 tablespoons extra-virgin olive oil

1/2 cup pine nuts

1/2 cup fresh raw corn kernels (from 1 ear corn)

1/4 cup white wine vinegar

1 clove garlic, peeled and minced

1 teaspoon Dijon mustard

8 ounces mixed baby salad greens (about 8 cups)

1 nectarine, rinsed, pitted, and cut into ½-inch chunks

1/3 cup raspberries, rinsed

1/3 cup blueberries, rinsed

Blossoms from 5 stems fresh lavender, rinsed

 

On a small rimmed plate, mix breadcrumbs and 1 ½ teaspoons herbes de Provence. Coat chèvre log with 2 tablespoons olive oil, then gently roll the log in bread-crumb mixture. Place on a baking sheet and bake in a 400° regular or convection oven until breadcrumbs are golden, 10 – 12 minutes. Let cool slightly. Meanwhile, spread pine nuts in a small baking pan; toast in same oven until light golden, 3 to 5 minutes. Let cool. Combine corn kernels with 1 cup water in a 1- to 1 ½-quart pan over high heat; bring to a simmer and cook just until corn kernels are heated through, about 2 minutes. Drain, rinse with cold water, and drain again. In a large bowl, whisk remaining 5 tablespoons olive oil, vinegar, garlic, mustard, and remaining ½ teaspoon herbes de Provence until smoothly blended. Add salt and pepper to taste. Add salad greens, corn kernels, nectarine, raspberries, blueberries, and half the pine nuts and mix gently to coat. Divide among salad plates. Cut chèvre into ½-inch slices or chunks. Top salads evenly with chèvre, remaining pine nuts, and lavender blossoms.

 

Yield: 4-6 servings

Calories: 337

Fat: 29g

Fiber: 2.4g

 

 

Warm Potato and Green Bean Salad with Summer Savory

Warm Potato and Green Bean Salad with Summer Savory

PotatoGreenBeanSaladx8 ounces green beans, rinsed and ends snapped off

1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick

2 tablespoons minced shallots

2 tablespoons white wine vinegar

1/4 cup olive oil

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2 tablespoons summer savory leaves, chopped

Salt and fresh-ground pepper

 

In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add green beans and cook until bright green and tender-crisp, 1 to 2 minutes. Drain well and rinse with cold water until cool (or plunge in ice water); drain again. In same pan, bring 2 quarts water to a boil over high heat. Add potato slices and cook until tender when pierced, 10 to 12 minutes; drain well and transfer to a large bowl. Meanwhile, in a 1-cup glass measure, combine shallots and vinegar. In a 1- to 1 1/2-quart pan over medium heat, combine olive oil and summer savory. Stir occasionally until savory is limp and slightly darker and oil is fragrant, 10 to 12 minutes. If oil sizzles, reduce heat slightly. Pour half the oil mixture into vinegar mixture and stir to combine; season with salt and pepper to taste. Pour over warm potatoes and mix gently to coat. Top potatoes with green beans and drizzle remaining oil mixture over beans. Serve warm or at room temperature.

 

 

 

Easy Crisp Cucumber Salad

Easy Crisp Cucumber Salad

Easy_Crisp_Cucumber_Salad4 large cucumbers

8 radishes, thinly sliced

½ cup Crumbled Feta Cheese with Basil & Tomato

1/3 cup   Zesty Italian Dressing

1/3 cup pitted kalamata olives

¼ cup chopped red onions

 

USE vegetable peeler to cut 1 cucumber into long thin ribbons. PEEL remaining cucumbers; cut into 1-inch cubes. Toss with remaining ingredients. SPOON cucumber mixture onto center of platter; surround with cucumber ribbons.

 

Zesty Avocado Cilantro Buttermilk Dressing

Zesty Avocado Cilantro Buttermilk Dressing

avocilantro3/4 cup low-fat buttermilk

1 small jalapeno, seeds removed, leave them in if you want it spicy

1/4 cup of fresh cilantro

1 medium haas avocado

1 clove garlic

2 T. chopped scallion

juice of 1 lime

1/8 tsp. cumin

1/4 tsp. fresh ground pepper

1/2 tsp. kosher salt

Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.

Yield: 6 servings

Calories: 65

Fat: 4.8g

Fiber: 2.2g

Pasta Salad with Peas and Pesto

Pasta Salad with Peas and Pesto

1 cup p2012-04-11-pasta-salad-peas-pesto-primary-thumb-625xauto-233926acked fresh basil or mint (or combination), plus more for garnish
1 large garlic clove, roughly chopped (about 2 teaspoons)
1 ounce (about 1/4 cup) freshly grated Pecorino Romano or Parmigiano Reggiano
3 tablespoons chopped toasted walnuts or pinenuts, plus more for garnish
3 tablespoons fresh lemon juice, from 1-2 lemons
1/3 cup extra virgin olive oil
Kosher salt and freshly ground black pepper

For the Salad:
1/2 pound (8 ounces) gemelli pasta, cooked, drained and cooled
8 ounces (about 1 1/2 cups) frozen green peas, thawed

To make the pesto, combine the herbs, garlic, cheese, nuts, and lemon juice in the bowl of a food processor fitted with the blade attachment. Pulse several times until finely chopped. With the machine running, slowly add the olive oil in a steady stream. Season to taste with salt and pepper, then set aside. In a large bowl, combine the pasta and peas. Add the pesto little by little until salad is adequately dressed. Season to taste with salt, pepper and more lemon juice. Garnish salad with chopped nuts and chopped herbs, if desired.

Purslane Panzanella

Purslane Panzanella

Purslane11 lb. ripe Tomatoes

Salt

2 ½ C. Purslane, succulent leaves removed from the stems

1 Red Onion, halved and finely slived

4 T. Red Wine Vinegar, divided

1 lb. stale White Bread Loaf

4 T. flat leaf Parsley, chopped

1 handful Sweet Basil Leaves, torn

½ C + 1 T. EVOO

 

Cut tomatoes into small chunks and place in a colander set in the sink. Toss with a little salt and allow to rest at least 10 minutes for the juices to be drawn out. Wash and dry the purslane; set aside. Place onion slivers in a bowl of cold water with a splash of vinegar and a pinch of salt. Break the bread into large chunks and place in a large bowl just *just* enough water to cover; set aside for 10 minutes. Drain bread and using your hands, squeeze all excess water from the bread. It needs to be well squeezed, or you will have a very soggy salad! Crumble bread into a large serving bowl. Drain the onions well. Mix the purslane, tomatoes, parsley and basil into the onions. In a small bowl whisk together the remaining vinegar and the oil; season with salt and pepper. Pour dressing over the vegetables and toss well; add to bread in serving bowl and toss again until well mixed.

Pear, Stilton, and Bacon Salad with Honey-Glazed Pecans

Pear, Stilton, and Bacon Salad with Honey-Glazed Pecans

14_04_groceries_salad1/2 cup broken pecans

1 tablespoon honey

1/2 teaspoon coarse salt

Freshly ground black pepper

 

3 tablespoons honey

3 tablespoons red wine vinegar

1/2 teaspoon coarse salt

 

1 large or 2 small ripe Bartlett, Anjou, or Bosc pears, quartered, cored, and sliced 1/4 inch thick

4 cups torn mixed salad greens

2 slices bacon, crisp cooked and crumbled

4 ounces (about 1 cup) Stilton, cut into small cubes or crumbled

 

To make the honey-glazed pecans, tear off a 10-inch sheet of aluminum foil. Place the nuts in a small skillet and heat over medium heat, stirring, until hot. Decrease the heat to low and drizzle with the honey. Cook, stirring and adjusting the heat as needed to boil the honey. Cook for 2 to 3 minutes, until the honey has coated the nuts and they begin to caramelize. Spread the nuts on the foil. Sprinkle with the salt and a grinding of black pepper. Set aside to cool. To make the dressing, whisk the honey, vinegar, and salt in a large bowl until well blended. Place the sliced pears in a separate bowl and add 2 tablespoons of the dressing. Reserve the remaining dressing for the greens.

Kiddie Cobb Salad

Kiddie Cobb Salad

14_08_nutrition_variety2 cups chopped butter, red leaf, or romaine lettuce

1/2 cup chopped tomato or 10 cherry tomatoes, halved

1/2 large ripe avocado, cubed

2 or 3 slices smoked turkey, coarsely chopped

2 hard-boiled eggs, peeled and chopped

2 tablespoons crumbled blue cheese (optional)

 

1 teaspoon soy sauce

2 teaspoons balsamic vinegar

4 teaspoons extra-virgin olive oil

 

Divide the lettuce between two large containers. In each container, arrange half the tomato, avocado, turkey, eggs, and blue cheese (if using) in rows on top of the lettuce. To make the dressing, divide the soy sauce, balsamic vinegar, and olive oil between two small containers. Put on the lids and shake well. MAKE-AHEAD NOTES: the salad and dressing can be made the night before and stored in the refrigerator, but wait until morning to cut and add the avocado. Be sure to give your child instructions for drizzling the dressing over the salad at lunchtime.

Heirloom Tomato and Plum Salad

Heirloom Tomato and Plum Salad

¼ cup freshly squeezed lemon juice (2 lemons)
½ cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 large heirloom tomatoes, sliced into wedges
2 plums, sliced into wedges
4 oz arugula

Place the lemon juice, olive oil, salt and pepper in a mason jar and shake vigorously till emulsified. Combine tomatoes, plums and arugula in your serving bowl. Just before serving, top with vinaigrette to taste.

Avocado, Orange, & Spinach Salad

Avocado, Orange, & Spinach Salad

1 lb. Spinach

1/2 lb. Mushrooms, sliced

1/2 medium Red Onion, thinly sliced

1 avocado, peeled, pit removed, and sliced, to serve

1 can (11 ounces) mandarin oranges, drained, to serve

1/4 C. Olive oil

2 T. Cider vinegar

1 T. Sugar

1 T. Lemon & Pepper Seasoning

 

Remove tough stems from spinach and wash thoroughly to remove sand. Dry with paper towels or in salad spinner. Tear spinach into pieces and place in large salad bowl with mushrooms and onion. Place dressing ingredients in 1-C. glass measure and beat with fork until well combined. When ready to serve, pour dressing over spinach mixture and toss to coat. Garnish with avocado slices and mandarin oranges.

 

Yield:

Calories:

Fat:

Fiber:

 

Strawberry, Melon & Avocado Salad

Strawberry, Melon & Avocado Salad

18eda511ae6c41aa827041c49db0d70dc/4 cup honey
2 tablespoons sherry vinegar, or red-wine vinegar
2 tablespoons finely chopped fresh mint
1/4 teaspoon freshly ground pepper
Pinch of salt
4 cups baby spinach
1 small avocado, (4-5 ounces), peeled, pitted and cut into 16 slices
16 thin slices cantaloupe, (about 1/2 small cantaloupe), rind removed
1 1/2 cups hulled strawberries, sliced
2 teaspoons sesame seeds, toasted

Whisk honey, vinegar, mint, pepper and salt in a small bowl. Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.

Avocado, Hearts of Palm and Red Onion Salad

Avocado, Hearts of Palm and Red Onion Salad

AvocadoHeartsPalmSalad1 small garlic clove

1/4 cup fresh Cilantro

3 tablespoons fresh lemon juice

1/2 teaspoon sugar

1/4 teaspoon salt

1/2 cup olive oil

 

14-ounce can hearts of palm, drained, chopped in ¾” pieces

12 oz. jar marinated Artichoke Hearts, drained, chopped in ¾” pieces

4 California firm-ripe avocados, chopped in 3/4” pieces

1 small red onion, sliced thin

4 slices Prosciutto, cut into 1” pieces

8 Black Olives, chopped

Boston lettuce leaves (from about 2 heads)

In bowl, combine palm, artichokes, avocado, red onion, prosciutto and olives. In a blender, purée garlic and coriander with lemon juice, sugar, and salt. With motor running add oil in a stream, blending until dressing is emulsified.   Pour dressing over salad and toss gently with a rubber spatula until combined well. Line salad plates with lettuce leaves and mound salad mixture on top.

Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

0cb80e56690be71c6f6ba5f200ea532c1 lb. skirt steak, excess fat trimmed
1 tablespoon olive oil
Salt and pepper, for seasoning (about 1 teaspoon per side of steak)
2 tablespoons unsalted butter
1/4 cup light brown sugar
2 large pears, cored and cut into medium-sized chunks
1 tablespoon granulated sugar
3/4 cup chopped pecans
4 ounces crumbled gorgonzola cheese
4 cups baby arugula, washed and patted dry

1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1/2 teaspoon sugar
1/3 cup olive oil
Salt and pepper to taste

Heat a large skillet over a medium-high flame; add olive oil to skillet. When oil begins to simmer (you can test this by carefully placing a drop of water in the pan; if it sizzles ferociously, it’s ready), place steak in skillet and let it cook for 5 minutes. Turn it and cook for another 4 minutes (5-6 if you want more medium than medium-rare). Transfer meat to a large cutting board and let rest for 10 minutes before slicing. Prepare the rest of your ingredients while it’s resting. Heat butter in a large skillet over medium flame. Once melted add brown sugar and stir until sugar is dissolved. Add pear chunks, stir, and then cook – stirring occasionally – for about 5 minutes, or just until the pears have released their juices and really softened up. With a slotted spoon (leaving behind as much sauce as possible) transfer pears to a clean plate. Add pecans to the same skillet the pears were cooked in (keeping the pear juices and caramel in the pan!), and toss them in the caramel, cooking over medium heat for just 1-2 minutes. Remove pan from heat and working quickly transfer pecans to a plate covered in wax or parchment paper. Once steak has rested for 10 minutes, slice meat against the grain into 1” strips. Scatter arugula onto a large serving dish or platter. Arrange steak strips across the top, then add pears, pecans, and gorgonzola evenly around the platter. Lightly dress with vinaigrette, and serve at once.

For the Mustard Vinaigrette: Whisk all of the ingredients together. Season well with salt and pepper and adjust ingredients to taste.

Chickpea Salad

Chickpea Salad

IMG_1695

1 15oz can Chickpeas

1 cup halved Cherry Tomatoes

1/2 large Cucumber, diced

1/2 Poblano Pepper, diced

8 black olives, finely diced

1 Scallion, chopped

2 T. Olive Oil

2 T. Lemon Juice

1 tsp. Lemon Zest

1 tsp. Marjoram, minced

1 tsp. Pepper

I don’t know why the picture is sideways, sorry!  I used marjoram because that is what I had growing on my porch; could be any herb you like, really.  Simply toss all ingredients together.  Tastes better after sitting and mingling a while.

 

Black Bean Quinoa Salad with Cherry Tomatoes

Black Bean Quinoa Salad with Cherry Tomatoes

bbsalad1 C. quinoa, rinsed

1 tsp. whole cumin

1 can black beans, rinsed and drained

1 1/2 to 2 C. cherry tomatoes, halved

2 shallots, thinly sliced

2 T. olive oil

1/4 tsp. ground cayenne pepper

1/4 tsp. freshly ground black pepper

1 tsp. salt plus more to taste

Cilantro, chopped (optional for mixing into salad)

Cilantro springs for garnish

 

Cook quinoa in a pot or rice cooker with enough water to cover by 1 centimeter.  In a dry pan, toast cumin seeds until fragrant, about 30 seconds. In a large bowl bowl, toss together cherry tomatoes, shallots (crumple them with your hands), olive oil, cayenne, black pepper, and toasted cumin, optional chopped cilantro, and 1 tsp. salt. When quinoa is done, allow it to cool slightly, then add to the bowl. Mix everything well, and add more salt if needed. Garnish with cilantro sprigs and serve.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Watercress and Cranberry Salad with Roasted Onion Dressing

Watercress and Cranberry Salad with Roasted Onion Dressing

For the Roasted Onion Dressing:

1 medium red onion, peeled and cut into 8 wedges

1/4 C. plus 1 tsp. olive oil, divided

1/4 C. fresh lime juice

1 T. Dijon mustard

3 T. balsamic vinegar

Salt and pepper to taste

 

For the salad:

1 red apple, cut in matchstick-size pieces

1 tsp. fresh lime juice

4 C. watercress, washed, trimmed and dried

1 1/2 C. dried cranberries or blueberries

1/3 C. chopped toasted walnuts

 

Preheat oven to 400 degrees. Place onion, cut side down, on a baking sheet. Drizzle with 1 tsp. olive oil. Bake for 15 minutes. Turn onion over and bake for another 15 minutes, or until brown and caramelized. Set aside to cool. In a food processor, combine onion, lime juice, mustard and vinegar. Process until smooth and thick (add 1 T. water if mixture is too thick to process). Add the remaining 1/4 C. olive oil in a thin stream. Season with salt and pepper. Set aside. In a large bowl, toss apple and lime juice. Add watercress, cranberries and nuts. Add just enough dressing to coat greens. Toss well to combine.

 

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Yin and Yang Salad with Peanut-Sesame Dressing

Yin and Yang Salad with Peanut-Sesame Dressing

4 C. shredded napa cabbage

3 C. shredded red cabbage

2 carrots, peeled and julienned

1 (2 1/2-inch) piece daikon radish, peeled and julienned

10 green onions (white and green parts), julienned

1 C. Peanut-Sesame Dressing (recipe follows)

4 C. 1/2-inch cubes chilled ginger tofu (recipe follows)

2 T. toasted sesame seeds

 

Toss the cabbage, carrots, radish, and green onions in a large bowl with enough dressing to coat. Mound the salad into 4 wide, shallow bowls or onto plates. Arrange the tofu around the salad. Sprinkle with the sesame seeds and serve.

 

Peanut-Sesame Dressing

 

2/3 C. creamy peanut butter

1/3 C. brown rice vinegar

1/4 C. maple syrup

3 T. water

2 T. tamari

1 T. minced peeled fresh ginger

2 cloves garlic

1 1/2 tsp. toasted sesame oil

1/4 tsp. crushed red pepper flakes

1 C. lightly packed fresh cilantro leaves

 

Blend the peanut butter, vinegar, maple syrup, water, tamari, ginger, garlic, sesame oil, and crushed red pepper in a food processor until smooth and creamy. Add the cilantro and blend just until it’s finely chopped. The dressing will keep for 2 days, covered and refrigerated.

 

Gingered Tofu

 

2 (12-oz.) containers water-packed extra-flrm tofu

2/3 C. tamari

1/4 C. brown rice vinegar

1/4 C. toasted sesame oil

1 T. minced garlic

I T. minced peeled fresh ginger

I T. canola oil

 

Drain the tofu and save the containers. Cut into 1-inch wide strips, and pat dry with paper towels. Cover a large baking sheet with more dry paper towels. Place Ihe tofu in a single layer over the towels on the baking sheet and let drain for 2 hours, changing the paper towels after 1 hour. Whisk the tamari, vinegar, sesame oil, garlic, and ginger in a bowl to blend. Pour half of the marinade into the reserved tofu containers. Return the tofu slices to the containers, and pour the remaining marinade over. Cover and refrigerate at least 4 hours and up to 1 day. Preheat the oven to 400’F. Oil a heavy, rimmed baking sheet with the canola oil. Drain the tofu and place it on the prepared baking sheet. Bake for 10 minutes on each side until golden brown and heated through. Serve warm or cold, or at room temperature. The tofu will keep for 1 day, covered and refrigerated.

 

 

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Mediterranean Beef Salad with Lemon Vinaigrette

Mediterranean Beef Salad with Lemon Vinaigrette

salad1 pound beef sirloin Steak cut 1 inch thick

Salt and pepper

4 C. romaine, torn

1 small cucumber, sliced

1/2 of a small red onion, thinly sliced and separated into rings

1 C. halved cherry or grape tomatoes

1 C. cannellini beans (white kidney beans), rinsed and drained

1/2 C. crumbled feta cheese (2 oz.)

1 recipe lemon vinaigrette

 

Cook beef sirloin however you prefer. Thinly slice meat. Divide torn romaine among four dinner plates. Top with sliced meat, cucumber slices, red onion, tomatoes, cannellini beans, and feta cheese. Drizzle with Lemon Vinaigrette. If desired, garnish with parsley.

 

Lemon Vinaigrette Dressing: (makes about 1/2 C.)

 

1/4 C. EVOO

1/2 tsp. shredded lemon peel

3 Tbsp lemon juice

1 Tbsp chopped fresh oregano

2 cloves garlic, minced (1 tsp minced garlic)

 

Combine all ingredients in a screw top jar & shake. Season to taste with salt and pepper.

 

 

Yield:

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Red Onion, Parsley and Preserved Lemon Salad

Red Onion, Parsley and Preserved Lemon Salad

3 C. thinly sliced red onions

½ C. roughly chopped Italian parsley

2 T. olive oil

Peel of 1/8 preserved lemon, julienned

½ C. reserved lemon juice

1 large garlic clove, minced

¼ tsp. ground coriander

Ground red pepper

 

In a bowl, cover onions with cold water. Set aside to soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl, stir together onions and remaining ingredients. Let stand, stirring occasionally, 15 minutes.

 

 

Yield:

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Mango, Avocado, and Arugula Salad

Mango, Avocado, and Arugula Salad

mango1 medium mango, peeled and sliced

1 medium avocado, peeled and sliced

1 tablespoon lemon or lime juice

1/4 to 1/2 cup pecan halves, as desired

A big handful or two of baby arugula leaves, as desired

2 tablespoons unsweetened coconut flakes, optional

Your favorite dressing to pass around (see suggestions following recipe)

 

Combine the mango with the avocado (toss the avocado gently with the lemon or lime juice first) on a serving platter or shallow bowl. Add the pecans and arugula, and toss gently. Sprinkle with the coconut flakes and serve at once. Pass around the dressing of your choice. Dressing suggestions: Quite honestly, this is good with no dressing at all, but if you’d like, you can pass around homemade or store bought balsamic vinaigrette or raspberry vinaigrette. Or, just step up the lemon and lime juice and add a splash of olive oil.

Cheesy Spinach Salad with Citrus Honey Dressing

Cheesy Spinach Salad with Citrus Honey Dressing

1 C. orange segments

1/2 C. thin cucumber slices

5 C. torn fresh spinach

1 T. chopped fresh mint

1 C. (4 oz.) Healthy Choice Fat Free Mozzarella Shreds

Citrus Honey Dressing

2 T. orange juice

1 T. water

2 tsp. cider vinegar

2 tsp. honey

1 T. vegetable oil

dash pepper

 

Combine dressing ingredients; mix well.  Marinate oranges and cucumbers in dressing at least 30 minutes.  Mix spinach, mint and cheese in a separate container; chill.  Toss marinated oranges and cucumbers with spinach-cheese mixture just before serving.

 

Yield:

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Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano

Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano

2 T. olive oil, divided

4 boneless sirloin steaks

Salt and freshly ground black pepper

4 oz. garlic and herb soft cheese (recommended: Boursin)

1/4 C. vermouth

1 lb. cooked orzo

1 fennel bulb, diced

1 C. diced fresh tomatoes

1/4 C. fresh chopped oregano leaves

1/4 C. sherry vinegar

 

Heat 1 T. of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and vermouth. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving. To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.

 

 

Yield:

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Spinach and Carrot Salad with Ginger Miso Vinaigrette

Spinach and Carrot Salad with Ginger Miso Vinaigrette

1 tablespoon minced ginger
8339_2 tablespoons rice wine vinegar
1 tablespoon lemon juice
1 tablespoon miso paste
3 tablespoons canola oil
4 medium carrots, thinly sliced
4 cups packed spinach, tough stems removed

In a small bowl, combine the ginger, rice wine vinegar, lemon juice, miso paste and a sprinkling of freshly ground black pepper. Drizzle in the oil in a thin stream, whisking constantly until the dressing is emulsified. Add more pepper or miso to taste. Thinly slice the carrots on the bias. In a large bowl, toss them with the spinach and a little vinaigrette at a time until the spinach and carrots are lightly coated but not drenched in dressing. Add salt and pepper to taste.

Kale Salad with Cherries and Pecans

Kale Salad with Cherries and Pecans

kale-salad-with-cherries-and-pecans-lg-99991/2 cup pecans
8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale
4 ounces radishes, sliced into paper-thin rounds
1/2 cup dried cherries
2 ounces soft goat cheese, chilled

3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon smooth Dijon mustard
1 1/2 teaspoons honey
Salt and freshly ground black pepper to taste

Optional step: Preheat oven to 350 degrees F and spread the pecans on a tray. Toast them for 5 to 10 minutes, tossing them once or twice to make sure they toast evenly. Remove them from the oven and set them aside to cool. Wash your kale and let it dry on spread-out kitchen or paper towels. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl. Add the radishes, pecans and cherries. Crumble the goat cheese over top. Whisk dressing ingredients together in a small dish, and pour the dressing over the salad. NOTE: This salad is great to eat right away, but even better after 20 minutes of tenderizing in the dressing.

Watercress and Broccoli Salad with Dried Cranberries

Watercress and Broccoli Salad with Dried Cranberries

salad4 C. broccoli florets (from about 1 1/2 lb. broccoli)

1/4 C. red wine vinegar

1/4 C. honey

1 garlic clove, minced

3/4 C. thinly sliced red onion

6 T. dried sweetened cranberries

2 bunches watercress, thick stems trimmed (about 5 C. s)

 

Steam broccoli until crisp-tender, about 4 minutes. Rinse under cold water; drain. Whisk vinegar, honey, and garlic in large bowl to blend. Season to taste with salt and pepper. Add red onion and cranberries to dressing. Let stand until onion softens slightly, about 30 minutes. Add broccoli and watercress to onion mixture and toss to coat. Sprinkle with pepper.  Divide salad among plates.

 

Yield:

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Oil-Free Citrus Salad Dressing

Oil-Free Citrus Salad Dressing

½ cup sundried tomatoes, packed
½ cup fresh basil leaves
2 fresh tomatoes
Juice of 1 orange
1 clove of garlic, minced
2 Neglet Noor dates or 1 Medjool date (optional)
Pinch of salt (optional)
Ground pepper, to taste

Soak sundried tomatoes in freshly squeezed orange juice for at least one hour or overnight in a fridge. Make sure to use sundried tomatoes that are not soaked in oil (otherwise it won’t be low fat). Throw all the ingredients, including the orange juice, in a blender and blend until smooth. If your oranges are sweet enough, you might not need to use any dates. Also, I didn’t use any salt but you might want to use it depending on your taste preferences. Pour over salad and enjoy!

Broccoli Salad with Red Onions, Raisins & Pine Nuts

Broccoli Salad with Red Onions, Raisins & Pine Nuts

1 lb. Broccoli, trimmed and cut into florets

2 tsp. Salt

1 C. medium dice Red Onion

1/2 C. finely diced Fennel

1 C. Golden Raisins

1/3 C. toasted Pine Nuts

Zest of 1 Orange, minced

3 T. balsamic Vinegar

2 T. fresh Orange Juice

3 T. EVOO

Pepper

1 T. minced Tarragon Leaves

1 tsp. minced fresh Mint Leaves

 

Place broccoli in boiling water to cover and add salt; cook for one minute.  Drain and refresh in ice water until cold; drain again.  In large bowl combine broccoli, onions, fennel, raisins, pine nuts and orange zest.  In small bowl combine vinegar and orange juice.  Slowly whisk in oil, beating until a thick emulsion forms.  Season with salt and pepper to taste stir in herbs.  Pour over broccoli mixture and toss well.  Let stand an hour before serving.

 

 

Yield:

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Baby Greens with Pomegranate Vinaigrette and Caramelized Onions

Baby Greens with Pomegranate Vinaigrette and Caramelized Onions

3 pomegranates

1 C. chicken stock

1/3 C. balsamic vinegar

1 T. dijon mustard

1 T. shallots

1/2 C. olive oil

1/2 C. salad oil

2 T. fresh basil and chervil, chopped

1 large onion, julienned, caramelized

8 ounces baby greens

8 ounces goat cheese

16 cherry tomatoes, cut in half

Edible flowers for garnish

Salt and pepper to taste

 

The day before serving, remove seeds from pomegranate and reserve 1/3 C. To make coulis, place seeds in blender or food processor with chicken stock; pulse to break up seeds. Put mixture into saucepan and reduce by half. Pass through a fine strainer and cool. Place coulis in blender or food processor. Add vinegar, mustard, shallots, and salt and pepper. Slowly add in oils; you may need to thin with chicken stock or water. Add basil and chervil. Taste the next day and adjust for consistency. Sauté onion slowly until brown and sugar has developed. This can also be done the day before. Place washed greens in bowl and add dressing to coat. Divide greens onto 4 plates. Top with onions, goat cheese, tomatoes, reserved seeds, and edible flowers.