Roasted Apple Salad

Roasted Apple Salad

with Arugula, Hazelnuts, Chevre & Champagne Vinaigrette

It's been a while since I've had time to post, let alone make a salad. Sorry to leave you all without some creative greens for so long! Promise that the blog will be flooded now that I have free time on my hands. Ok, now that that's out of the way, let's get on with the salad...

We had a few people over for dinner last night. After seeing Les Miserables (go if you haven't yet) and having a glass of wine with a dear friend, it was time to fix dinner and I needed to pull together a quick, delish and easy meal (I admit, I'm a lightweight and was totes buzzed after that one glass). I figured this impromptu dinner party would be the perfect time to get back to salad making and paired the following salad with lamb chops, sauteed kale and brown rice. It was the perfect side dish and everyone loved it. A little tart, but a great balance to the heartier meal. It also paired fabulously with the Pinot Gris we had. Hope that you enjoy it as much as we all did. Bon appetit!

Ingredients:

• 2-3 cups arugula
• 1 granny smith apple, peeled and cored
• 1/4 cup hazelnuts, crushed or halved
• 1/4 cup chevre, crumbled (I used Boucheron because we had it in the house)
• 3 Tbsp + 1 tsp olive oil
• 3 Tbsp champagne vinegar
• 1/3 lemon
• salt & pepper 

Pre-heat oven to 350 degrees. Cut apple into 1/4" slices. In a small mixing bowl, toss sliced apple with juice of the lemon and 1 tsp olive oil. Spread coated apples on a baking sheet or in a roasting pan. Place apples in oven and cook for 20min (or until slightly browned) turning apples once. Remove from oven and let rest. 

In a large mixing bowl toss arugula, hazelnuts, chevre, vinegar and remaining oil. Add salt and pepper to taste. Once thoroughly coated, plate salad. Top greens with roasted apples. Serve and enjoy!

Italian Style Steak Salad

Italian Style Steak Salad

Last week proved to be quite hectic with the holiday season just beginning. With a number of parties and projects in the works, I had little-to-no time to grocery shop let alone make a salad. However, guilt pangs began to strike as Friday rolled around and I had not yet posted (yes, I know I'm still one week behind- don't worry I'll catch up soon promise!). So amidst an evening filled with holiday season project #2, I managed to scrummage through the pantry and pull together a dinner. No, I don't just happen to keep filet mignon in the house- that ingredient I did have to pick up but the rest was all here. This super simple, thrown together dish turned out to be delish. Three of us cleaned our plates. I think my only tip would be to get pitted olives so you don't choke your guests (sorry, Hannah!). Not sure why I labeled this Italian-style. I guess that the combo of olives, artichoke hearts and sun-dried tomato reminded me of an antipasto. Hope you enojy. Bon appetit!

Ingredients*:

• 1 filet mignon
• 1 cup mixed greens
• 1/2 cup artichoke hearts, packed in water
• 6 Kalamata olives
• 1/4 cup sun-dried tomatoes (not in oil)
• 2 Tbsp balsamic vinaigrette (of choice)

Season steaks with Bosari. Set oven to broil on high heat (or grill steaks outside). Cook steaks ~10min or until just under done to taste. Pull from oven and let rest.

While steaks rest, combine the greens, olive, artichoke hearts, sun-dried tomatoes and dressing in a mixing bowl. Toss until evenly coated. 

Slice steak. Plate salad and top salad with steak. Enjoy!

*Measurements are for one serving.

Annual Thanksgiving Salad

 Mixed Greens with Toasted Nuts, Boucheron & Fruit 

For the last 5+ years (and possibly longer), I have been making the same salad for Thanksgiving dinner. I'm not sure why this became the Thanksgiving salad, but I suppose it has to do with how nicely it rounds out the meal while still feeling fall and festive. This year was no exception to how delish this salad really is. Everyone at the table had some, and everyone enjoyed it thoroughly. In fact, it made me realize that I should make this salad more often as it can easily be served anytime of year. Hope you enjoy as much as we did. Bon appetit!

Ingredients: (serves 10-12) 

• 2-4 cups mixed greens
• 2-4 oz Boucheron cheese (type of goat cheese found at most local supermarkets)
• 1 Asian pear, thinly sliced
• 1/8 cup chopped pecans 
• 1/8 cup chopped walnuts
• 1/4 cup dried cranberries (fruit juice sweetened)
• olive oil
• balsamic vinegar
• red wine vinegar
• dijon mustard
• 1 egg yolk
• salt & pepper, to taste

Salad dressing: I don’t measure this, but you want about 1 part olive oil to equal parts balsamic and red wine vinegars, and roughly 2 Tbsp mustard. In a jar combine olive oil, balsamic vinegar, red wine vinegar, mustard, egg yolk, salt and pepper. Shake until yolk is disolved. Keep adding vinegar of choice or mustard to taste (more balsamic = sweeter, more mustard and red wine vinegar = tangier).


Place greens in large mixing bowl and toss with dressing. Top greens with pear, cheese, nuts & cranberries. Serve & enjoy!

Rustic Baby Kale Salad

Rustic Baby Kale Salad

with Dried Apricots, Dried Cherries, Roasted Pecans & Feta

This week was loooong. Not the unenjoyable long, but the I bought groceries for the week on Sunday and still haven't found the time to cook most of it cause I've been going around the clock long. So when Thursday night rolled around and I realized that I hadn't planned a salad for this week nor made one yet, I started to rummage through the kitchen looking for goodies. It's only fair to admit here that I keep a pretty well stocked household, especially when it comes to nuts, dried fruits and cheeses, and that has helped to provide last-minute healthy meals on a number of occasions. Tonight's salad was no exception. I had some baby kale in the fridge which I had never used as a salad base before (and boy was it good!), so figured a rustic, rummaged route was the way to go. Turned out to be pretty delish and def filling. And yes, it really is the worlds easiest salad- no chopping even! Bon appetit!

Ingredients:

• 1-2 cups baby kale
• 1/8 cup dried, unsweetened cherries
• 1/8 cup dried, un-sulfured apricots
• 1/4 cup roasted pecans
• 1/4 cup feta cheese
• 2 Tbsp balsamic vinaigrette (use dressing of choice here- I used a bottle this week)

Place all ingredients in a large bowl and mix well until evenly coated. Plate and serve. Enjoy!

On the Saltier Side

Sauteed Shrimp & Mixed Olive Salad

with Ossau-Iraty Cheese

I'm not sure if it was the snow or my awesome training sesh, but something about yesterday had me craving a salty salad. I have to admit that I went to the store without a clue of what I was going to make, and dragged the bf with me (which was a wise choice seeing as the first three ideas didn't appeal to him as a dinner option) hoping to find inspiration at Whole Foods. Yes people I admit, I sometimes can't resist the overpriced produce and cheeses they offer and it seemed a better place to glean inspiration than say Shaw's. After aimlessly walking around the produce section for what felt like hours, I decided that the cheese counter was where I was going to start. My instinct was a good one as after tasting two cheeses, the idea for a salad emerged. The cheese used in this recipe is Ossau-Iraty, a raw sheep's milk cheese from the Basque region of France. It has a really nice nutty flavor to it which lent great balance to the salad. I will warn you, the salad as is is salty & tart, but both of those flavors can be modified by using different seasoning on the shrimp and a different dressing. Hope you enjoy, I know we did! Bon appetit! 

Ingredients:

• 1-2 cups Spring Mix (or other mixed greens of choice)
• 1oz Ossau-Iraty, cubed
• 2-3 Alfonso olives
• 2-4 Arbequina Spanish olives
• 2-3 Castelvetrano olives
• 2-4 Kalamata olives
• 1/4 lb raw, de-veined shrimp
• 1 clove garlic, minced
• 1 Tbsp olive oil
• 1/4-1/2 cup chicken broth or water
• 1-2 Tbsp Goya Adobo seasoning
• 1/2 lemon, juiced
• 1 tsp olive oil
• pepper to taste

In a large sauteed pan, heat 1 Tbsp olive oil and minced garlic. Once heated add shrimp and sautee for 2-3min or until slightly pink. Add Adobo and chicken both or water and continue to sautee until fully cooked. While shrimp is cooking, combine all other ingredients in a large bowl, toss together until evenly coated and plate salad mixture. Place fully cooked shrimp on top of salad mixture. Voila!

Roasted Mushrooms & Poached Egg Salad

Roasted Mushrooms & Poached Egg Salad

with Arugula & Fresh, Shaved Parm

I don't know where the inspiration for this one came from, but I think I was craving a poached egg and new I needed a salad for this week. When describing the salad concept to friends and the bf, I realized that it sounds like an incredibly fancy dish. However, I promise you it is a super speedy and easy recipe! I'm not going to delve into how to poach an egg below as there are a gazillion methods (if you don't know how to do this there are numerous websites and probably YouTube vids that can guide you step-by-step). I will admit to using an egg poacher for this dish. I'm not sure that it's my preferred poaching method, but I had one and thought I'd give it a shot. The eggs came out pretty good but I think I like the old school way of submerging them in water better. What I can say is that you want to make sure you don't overcook the egg. The whole point of this dish is for the yolk to act as the dressing so you wan tit to be as runny as possible. I had a friend over dinns and made this and we both loved it. I hope you enjoy it too! Bon appetit!

Ingredients: 

• 1 egg, raw
• 1 cup arugula
• 1/2 pckg (about 1/2 cup) excotic mixed mushrooms (or any mushroom of choice)
• 1 slice fresh, shaved parm or pecorino (I used pecorino)
• 1 Tbsp olive oil
• 1/8 tsp truffle oil
• 1 tsp olive oil
• salt & pepper to taste

Turn over to Briol-Low heat setting. In small sautee pan, heat 1 Tsbp olive oil and 1/8 tsp truffle oil. Once oil is warm, add mushrooms and sautee until soft. Remove mushrooms from pan and place on broiler pan. Place mushrooms in oven on top rack and broil until lightly browned. 

While mushrooms are broiling, poach egg. While egg is poaching, place 1 cup arugula on plate and drizzle 1 tsp of olive oil (add salt & pepper to taste). Pull mushrooms from the oven and place on top of arugula. Shave one slice of fresh parm and break into shaving pieces. Lay parm shavings over mushrooms. Pull egg from water and place on top of cheese. Lightly salt & pepper egg. Voila! Enjoy.

Roasted Butternut Squash & Arugula Salad

Roasted Butternut Squash & Arugula Salad

w/ Chevre, Pepitas & Dried Cranberries

I hit a wall this week on salad ideas. I started thinking that perhaps I should have expanded to include non-salad dishes on this blog, but, well... too late. Knowing I was in need of a little inspiration, a dear friend suggested I incorporate pumpkin. Great idea, I thought! However, given life this week, I did not have the energy to skin, gut and cut up a sugar pumpkin, and couldn't find pre-cut cubes anywhere (if you know somewhere to get this, please leave a comment!). After explaining my dilemma to another good friend of mine and fellow healthy eater, she shared with me a salad recipe for inspiration. And boy oh boy did it inspire! I totally used their roasted squash recipe and changed up most of the other ingredients (aside from the pumpkin seeds). This salad was phenom and super easy to make. I can't recommend it enough. Hope you enjoy! Bon appetit!

Ingredients*:

• 1 package cubed butternut squash 
• 4 Tbsp olive oil
• ½ tsp paprika
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• ¼ cup roasted pumpkin seeds
• 4 cups baby arugula
• 1/3 cup dried cranberries
• 2oz goat cheese
• 3Tbsp balsamic vinegar

Heat oven to 375°F. On a large rimmed baking sheet, toss squash, 2 Tbsp oil, paprika, salt, and pepper and spread out evenly. Roast 40 minutes, stirring halfway through, until squash is tender and starting to caramelize. Remove from oven and let cool.

In a large mixing bowl combine arugula, cranberries, pumpkin seeds, balsamic & remaining oil. Toss until evenly coated. Plate salad mixture and top with goat cheese (1oz per plate) and squash. Voila!

*Serves 2-4

Arugula & Pine Nut Salad

Arugula & Pine Nut Salad

with Fresh Lemon & Sheep's Milk Parm

It was a strange week for me eating wise. Although I was working out just as much if not harder than usual, my appetite was relatively non-existent which made it difficult to create any kind of interesting meals. Perhaps it's not all that original a recipe, but seeing as I wasn't up for eating anything heavy, the idea of fresh, crisp arugula with a hint of lemon sounded just perfect this week. Knowing that I was going to post this salad and that arugula tossed in lemon juice wasn't going to appeal to too many folks on it's own, I decided I needed to spice up the salad just a little. With some toasted pine nuts and a couple shavings of fresh Pecorino (I always opt for sheep's milk-based cheese when possible because it's healthier and I find it has so much more flavor), I had myself a light and delicious salad that I'm pretty sure I could eat for days. Hope you like it as well. Bon appetit!

 Ingredients*:

• 2-3 cups fresh arugula
• 1/8 cup raw pine nuts (unsalted)
• 1 1/2 Tbsp olive oil
• 1/2 lemon, juiced
• 2 shavings Pecorino Romano cheese
• salt & pepper to taste

Toast pine nuts on a tray in toaster oven, 2-4min or until light golden brown. Toss all ingredients in a large bowl, less the cheese. Once greens are evenly coated with oil and lemon, plate salad. Add shavings to top and, voila! Enjoy!

*serves 2

 

Ultimate Fall Salad

Baby Spinach & Macoun Apple Salad

w/ Walnuts, Red Grapes & Aged Goat Cheese

If you haven't figured it out yet, let me make it clear -- I am obsessed with fall. Like beyond obsessed, which is why there have been so many trips to local farms and use of fall fruits and veggies in my recent posts. It's also fair to say that I am on a serious spinach and Macoun apple (my absolute fav apples when in season) kick right now, hence this week's salad. I made this salad a couple of times trying different cheeses and dressings until settling on the following recipe. (Side note, the aged goat cheese is a hard cheese, delish, and a new find for us) I gotta say, it's pretty damn good and pairs perfectly with this weather. I hope you enjoy! Bon appetit!

Ingredients*: 

• 2-3 cups baby spinach
• 1/2 Macoun apple, sliced thin
• 1/8 cup chopped walnuts
• 1/2 cup red grapes
• 1 Tbsp olive oil**
• 2-3 Tbsp of balsamic vinegar**
• salt & pepper to taste (optional)

In a large mixing or serving bowl combine all ingredients and toss. Plate and serve. Voila!

*Serves 2-4

**Can substitute oil & balsamic with the following: oil and apple cider vinegar (same proportions) or 2 Tbsp Lucini Italia Fig & Walnut Savory Balsamic Vinaigrette

Lemon Juiced Spinach Salad

Lemon Juiced Spinach Salad

with Sauteed Mushrooms, Avocado & Chicken

Thursday night is Grey's Anatomy night at my house. The bf knows that conversation and distraction does not happen when this show is on, and often I have girlfriends over to eat dinner and watch (and obvi rehash the entire show afterward). If you've been reading regularly, you know that I spend a considerable amount of time at soul.train., and have made many amazing friends through the studio. So, when one of these amazing friends declared that she was doing a 21 day cleanse (which is actually pretty awesome and if you want info on it contact Anthony @ anthony-ortiz.com), I promised that I would prepare whatever dinner was on her meal plan for our Grey's night. Lucky for me, it turned out to be a salad, and a delicious one at that! So although I cannot take credit for the recipe here, I can highly recommend it. I will also add, that it perhaps is the most filling salad I've made to date, and my assumption is that's cause it's the most nutritionally balanced. (It's also, as always, super easy and quick to make) Hope that you enjoy this as much as we did! Bon appetit!

Ingredients*: 

• 1 package skinless, boneless chicken tenders
• 4-6 cups baby spinach
• 2 cartons pre-sliced mushrooms
• 1 avocado, sliced
• 4-6 cloves garlic, minced 
• 3 Tbsp olive oil
• 1/4 cup chicken broth
• 2 small lemons
• salt & pepper
• herbs de Provence

In a large skillet heat 4 tsp olive oil. Once oil is hot, add the garlic. Sautee garlic until lightly browned. Add mushrooms, salt and pepper to taste. Brown mushrooms (you may need to add water to the pan to keep from burning). Once mushrooms have cooked through, remove from pan and place in side bowl.

Place chicken tenders and 1/4 cup of chicken broth in the pan (same pan mushrooms were cooked in). Add salt, pepper and herbs de Provence to taste. Once chicken is cooked through, remove from heat and set aside.

While chicken is cooking, place spinach in a large mixing bowl. Squeeze both lemons over the spinach and reaming oil. Add salt and pepper to taste. Mix well. 

Plate spinach and top with mushrooms, 3-4 slices of avocado and 2 chicken tenders chicken. Serve and enjoy!

*This served 4 with mushrooms & chicken leftover for another meal.

Taco Tuesday

Turkey Taco Salad

Admit it, who doesn't love a taco salad? I know I do and I also know, that probably like you, I am very picky about how it's prepared. Quite possibly my favorite part about taco salad is that it taste like it should be bad for you when in fact (or at least prepared my way) it's not. That and the fact that it is a super quick, easy and filling meal to make. This week, we had a friend over for dinner who brought along with her a new addition to Taco Tuesday, one we hadn't had before and may need to repeat: multigrain taco bowls! These babies added a little oomph and are a great substitute for tortilla chips. As I said, everyone has their own version of taco salad and certainly their own guacamole recipe, which brings me to my next point. I don't make guac. In fact, I've only made guac once in my life. The bf is the guac chef in our household and he refuses to give out his recipe (trust me, it is that good). So friends, I am sorry to report that you will have to go elsewhere for a guac recipe or buy it pre-made (which if you do, Whole Foods has a decent one). This recipe served four. Hope you enjoy! Bon appetit!

Ingredients*:

• 1lb ground turkey
• 1 packet Ortega taco seasoning
• 1-2 cups shredded Romaine lettuce
• 1 can fat-free refried beans (you will have a lot leftover)
• low-fat shredded Mexican-style cheese
• 1/4 cup Tostitos salsa con queso
• 1/8 cup jalapeno peppers
• 1/4 cup guacamole
• salsa (optional)
• sour cream (optional)
• Rio Rancho Tostada Bowls (can substitute with tortilla chips) 

*Note that these ingredients are for 4 servings. 

Preheat oven to 350. Brown turkey in a pan on medium heat. Once turkey has browned, drain and add 3/4 cup water and Ortega seasoning packet. Cook until seasoning has thickened and coated turkey. 

While turkey is browning, shred lettuce, heat beans and salsa con queso. Take this time to pull out other taco condiments and set-up your taco bar. 

Once turkey has finished, place tostada bowls on a cookie sheet in the oven for 2-3 minutes.

Pull bowls from oven and create your taco salad! I typically place lettuce first, followed by meat, beans, cheese, jalapenos and guac (I don't do tomatoes, salsa or sour cream). However you pile it on, it is bound to taste delish!

On the Heartier Side

Quinoa & Squash Salad

with Raisins & Walnuts

If you read my last  post, then you'll remember that this was the week of catch-up on what was a rainy Sunday. Wanting a salad that would warm my insides, I grabbed the box of quinoa that I had been sitting in my cabinet staring me in the face for months, hoping to create something yummy with an ingredient I've only ever used once before. Turns out, I did! Even the boyfriend liked it which is saying a lot ;). Hope that you find this salad just as tasty and satisfying in this cool, fall weather as we did. And this dish, like most of my recipes, makes enough for about a week's worth of leftovers. Bon appetit!

P.S.- Sorry about the pic; bad lighting. 

Ingredients:

• 1 cup quinoa (I used Ancient Harvest Inca Red)
• 1-2 cups butternut squash, cubed
• 1-2 cups fresh spinach
• 1/2 cup raisins
• 1/2 cup walnuts
• 2 Tbsp olive oil
• salt to taste.

Heat oven to 400. Spray baking dish with non-stick spray. Cube butternut squash and place in baking dish. Place 4 pats of butter or 2 tsp olive oil over squash and sprinkle with salt. Cover baking dish with foil, and cook in the oven for 1 hour (or until squash is cooked thoroughly. Set aside to cool (I actually cooked the squash the night before and put it in the fridge to cool overnight)

Cook quinoa as directed on box. Set aside to cool. 

Once ingredients have cooled, in a large bowl, combine quinoa, squash, spinach, raisins and walnuts. Drizzle olive oil over the dish. Add salt to taste. Mix well. Enjoy!

Greek-Style Pasta Salad

Greek-Style Pasta Salad

This past Sunday was a perfect day to play catch-up on my blog. With a late afternoon football game, rainy, gray skies and the fact that I bounced out of bed at 6:30am, there was no reason not to cook all day (and sneak in a yoga class, too)! The rainy day and cooler air definitely made for heavier recipes, relying less on salad greens as the foundation and more on heartier ingredients. Also, seeing as I was determined to make multiple salads, these are all extremely quick and easy. Hope you enjoy! Bon appetit!

Ingredients:

• 1 box farfalle pasta (I use Barilla Plus)
• 1-2 cups fresh spinach
• 1/2 cup kalamata olives, pitted and sliced in half
• 1/4 cup sun-dried tomatoes, slivered (not packed in oil)
• 1/4 cup red onion, diced
• 1/2 cup feta cheese
• balsamic vinaigrette*
• olive oil*
• salt & pepper*

Cook pasta to taste (if you really don't know how to cook pasta, there are directions on the box). Drain pasta and set in bowl to cool. (Use this time to prep your other ingredients) 

Once pasta has cooled to room temperature, combine all ingredients in large mixing or serving bowl. Serve and enjoy!

*I didn't measure any of these ingredients. I drizzled both oil and vinegar, added salt & pepper, and just tasted as I went until I liked the flavor. If I had to guess, I would say I used about 1/4 cup of oil and vinegar combined.

Broccoli, Salad?

Broccoli, Salad?

I've been asking myself lately, what exactly makes a salad a salad? Does a salad have to consist of leafy greens? Well no, because we have all had our fair share of pasta salads, fruit salads, potato salads and bean salads, right? I sure have. I've even heard of Jell-o salads (gross). So then, who gets to determine which dishes are deserving of the salad label and which dishes aren't? In a quest to answer my own question, I did what any other curious person would do- I turned to Google. It seems everyone and their mother has an opinion of what a salad is, and there seems to be no right or wrong definition. Therefore, I have decided that for the purposes of my Blog, anything goes. As long as it's mixed, it's a salad. So, with that being said, I hope all you broccoli lovers out there enjoy this one! I know that we did. Bon appetit!

In a large bowl mix the following:

• 2 bags broccoli florets (yes, you can just buy a huge head or two of broccoli and do the work yourself, I'm just laxy)
• 2-3 Tbsp olive oil (or enough to coat the broccoli)
• 2-3 cloves of garlic, minced
• salt and pepper 

Place mixture on a broiling pan, and place in oven at 400 degrees. Roast broccoli until cooked through and slightly crisped on top. Remove from oven and let cool. 

While broccoli is cooling: 

• slice 1 cup of baby beets (you can also buy canned pre-sliced)
• crumble 2-3 Tbsp Gorgonzola cheese

When broccoli has cooled to room temp, combine all ingredients in a large bowl. The oil from the broccoli will act as a dressing. Mix well and serve! Enjoy!

Warm Brussels Sprout Salad

Warm Brussels Sprouts Salad

with Apple, Raisins & Goat Gouda

I was at Trader Joe's last week (one of my all time fav places) and spotted a bag of shredded brussels sprouts. I happen to be a huge fan of brussels sprouts, but usually only buy the locally grown baby sprouts from Wilson Farm. Anywho, this bag of shaved sprouts got my attention and I began pondering how I could potentially use these guys in a salad. With the weather changing to cooler temps, and the grocery stores starting to fill with fall produce, I decided to take a stab at a brussels sprouts inspired salad. I have to be honest with you and say that this salad took two tries before getting it right (you'll notice that in the recipe below, the b. sprout is the only green used as I found fresh, baby spinach to be too overpowering the first time around). I think it's fair to say that this could just as easily be a side dish, but I served it as a salad and it was INCREDIBLY filling. Bon Appetit!

Spray medium skillet with non-stick spray or cooking oil spray, lightly coating the bottom of the pan. Once pan is heated, add the following:

• 2 cups shredded brussels sprouts
• 1 Tbsp roasted garlic olive oil
• 1/4 raisins (I ran out from my previous recipe test and subbed in some dried cherries)
• salt and pepper to taste

Sautee the b. sprouts until cooked through (they will turn a beautiful, bright green) and raisins have softened. Remove from stove top and place in broiler pan or other oven safe dish. Place b. sprout mixture under the broiler for 5min or until golden brown and slightly crispy. 

While the b. sprouts are broiling, cop up the following:

• 1 Gala apple (or other crisp apple of your choosing)
• 1-2oz goat Gouda 

Pull sprout mix out of the oven and plate. Top with apples and Gouda. Toss and serve. 

Korean Pear and Aged Cheddar

Korean Pear and Aged Cheddar

with Dried Cranberries & Walnuts

The first signs of fall were definitely in the air on Labor Day. It was the perfect evening for grilling, sitting out in the backyard, and sipping vino. With a friend we hadn't seen in ages over for dinner, I decided it was a perf night for a Creative Greens recipe. After choosing our main menu- pork chops (bone-in of course for tenderness), fresh, local corn on the cob and teryaki green beans, also local (all of this grilled to perfection by the way)- we set out to find wine pairings and I started designing a salad in my head. Wanting to embrace this momentary glimpse of the season to come, I crafted a fall inspired salad that has instantly become one of my new favs. It was a huge hit with everyone at the table, and I hope you enjoy it as well. Bon appetit!

In a large mixing bowl, combine the following:

• 2-3 cups fresh, baby spinach
• 1/2 Korean pear, sliced thin into strips (can easily sub with an Asian pear, found at your local market)
• 2oz aged white cheddar, diced (Irish cheddar would also work) 
• 1/4 cup chopped walnuts
• 1/4 cup dried, unsweetened cherries

Once all ingredients are placed in the bowl, drizzle 2 Tbsp Lucini Italia Fig & Walnut Savory Balsamic vinaigrette over the salad. Enjoy!

  

Blackberry Steak Salad

Blackberry Steak Salad

A Bittersweet End to Summer

It has been a few weeks since I posted my last salad recipe. This doesn't mean I haven't been making and eating salads, only that I have been making and eating some old favs instead of new gems (I'm convinced that this has to do with the change in seasons - I am a very seasonal eater). So, determined to get the creative juices flowing again, I went to Wilson Farm last week seeking inspiration in the last of the summer produce. Within moments of being there, I spotted amazingly plump, locally grown and super sweet blackberries. I couldn't resist designing a salad around these beauties, and they were too good to turn into a reduction; these babies needed to be the spotlight. The salad was good, and can certainly be modified to meet dietary needs. However, I think that the combo of the seasoned steak with the fresh berries is what really made this a special dish. Bon appetit!

On a large plate place the following:

• 1-2 cups mixed greens
• 1 baby Kirby cucumber, sliced thin
• 2 tsp slivered almonds, roasted & unsalted
• 1/2 cup blackberries

Drizzle 1 tsp of olive oil and 1 Tbsp of balsamic vinegar over the salad. Add salt & pepper to taste. 

Top salad with:

• 3oz lean, steak* (this was a rib eye cut)

*steak was seasoned with Bosari original seasoned salt and grilled to medium.

 

Off the Mat and Into the Kitchen

An OM-age to my Yoga Instructor

As you know from my last post (and undoubtedly from my Facebook feed if we're FB buddies), I am absolutely obsessed with my gym, soul.train., and absolutely adore one of my yoga instructors, Erica Bornstein. So, when she posted the ingredients to her favorite salad on my wall, I promised that I would make it. I mean she's never led me astray on the mat, so I couldn't imagine this salad could be anything short of fab.

After a super sweaty "Rock Your Core" yoga class with Erica on Monday night, I wanted nothing more than a quick, delicious, healthy and filling salad. Mind you, I had completed Anthony's Outdoor Boot Camp prior to yoga, so my stomach was empty and I was starved! Luckily, I had all the ingredients I needed for Erica's salad- I admit, I intended to make it last week but my schedule just got too crazy- so it was the perfect night to try this new and borrowed recipe. I tweaked it slightly, but with permission of course ;). Thank you, Erica! Bon appetit!
  

In a mixing bowl, toss: 

• 1 cup mixed salad greens 
• 1 tsp olive oil
• 2 tsp balsamic vinegar

Plate greens.

In same (and now empty) bowl, toss:

• 1 cup grape tomatoes 
• 2 spears, hearts of palm, sliced
• 1 ear fresh corn, (I only had cooked ear of corn, so used that instead of raw), kernels only 
• 1/4 red onion, sliced thin
• 1/4-1/2 avocado, sliced
• 1oz fresh mozz, cubed
• 1 Tbsp balsamic vinegar 

Top plated greens with mixture and enjoy!

A Twist on an All Time Fav

Greek Salad with a Twist

If you're like me and you do your grocery shopping over the weekend, eating almost every meal at home during the week, you know that the fridge is pretty bare come Thursday night. Mine certainly was this week! So, what's a girl to do when produce is low but craving a salad? Make do with what you got, and get creative with those ingredients!

I knew that I was going to be starving last night after a killer power yoga class followed by BPM class (which is a total conditioning class using nothing but your own body weight) at my fav gym soul.train. A Minda and Body Fitness Studio in Somerville, MA (seriously people, if you want to get in shape or just feel great in gen, check this place out!). So, I surveyed my fridge in advance and gave myself a base idea to run with when I got home. The outcome? A delish and healthier twist on a Greek-Bruschetta salad if I do say so myself! Hope you enjoy too, or are inspired to make your own version using end of the week goods in your house.

On a large plate, pile on the following:

• 1 cup chopped romaine
• 1 cup sliced cucumbers
• 1/2 fresh avocado, sliced

Drizzle the above with balsamic vinegar, and sprinkle on salt & pepper to taste.

In a small mixing bowl, combine the following to create your bruschetta mix:

• 1 cup grape or cherry tomatoes, sliced in half
• 1/4 cup fresh basil chiffonade (chiffonade is just a fancy term for stacking the leaves of an herb, rolling them tightly, and then cutting across the rolled leaves with a sharp knife, producing fine ribbons)
• 2oz feta cheese
• 6 kalamata olives, pitted & sliced in half
• 2 tsp olive oil
• salt & pepper to taste

Toss the ingredients in the mixing bowl until evenly coated in the oil. Top the salad plate with the bruschetta mix and, voila! Bon appetit!  

Arugula & Hazelnut Salad

Arugula & Hazelnut Salad

with Fresh Nectarines

This weekend was one of those perfect New England weather weekends; clear blue skies, bright sun, and no humidity. Sunday afternoon, my boyfriend and I found ourselves at Wilson's Farm in Lexington, MA. For those of you who lie in the Boston area, this farm is a must! Not only is their produce some of the best I've ever tasted (not to mention a fabulous meat section and to-die-for bakery), the atmosphere is so calming it's almost therapeutic. Yesterday was no exception. The store was brimming with fresh picked fruits and veggies, and my mind was spinning with salad ideas!  

Seeing as I was overwhelmed by the titillating selection of gorgeous produce in front of me, I decided this salad recipe would be dictated by the rest of our meal, making it a complimentary dish as opposed to the main star. After landing on a meal of lamb chops and fresh corn on the cob (yes, grown there and oh so good), I knew that the sweet and sharp blend of arugula was going to be the base of this salad creation. 

I think it's fair to say that this is one of the simplest recipes and possibly my favorite salad to date. In fairness, the super fresh and in season ingredients have a lot to do with that, but regardless this was definitely a hit on our household. Bon appetit!

In a large bowl combine:

• 2 cups fresh arugula
• 1/4 cup large hazelnuts, crushed
• 1 fresh nectarine, sliced

Top salad with: 

• 2 Tbsp white balsamic vinegar 
• 2 tsp olive oil
• salt & pepper to taste

Toss and enjoy!

Grilled Pineapple Salad

Grilled Pineapple Salad

A friend of mine recently shared with me that she is currently on a very strict nutrition plan, not eating any meat, dairy, grains or oil. I made a promise that I would make a salad to fit her needs specifically, noting that it would be hard as those of you that have been following my Blog, know that I absolutely LOVE cheese in my salads (and olive oil for that matter). However, not only was this salad fun to make because I felt as though I had a purpose in creating something dietary specific for a friend, it also happened to be the week before I decided to adopt the Paleo diet (for at least two weeks, we'll see how long I actually last) so dairy, sugar and grains are out for me too.

I served this salad with some turkey burgers we grilled to my boyfriend and his business partner. Neither of them are salad lovers, so the fact that they went back or seconds meant a lot to me. The grilled pineapple inspiration came from another friend's husband, who during a July 4th BBQ mentioned how he often seasons his pineapple before grilled with cinnamon and nutmeg. I gotta say, I think that tip made the salad. Thanks, Peter!

Pre salad prep:

• Sprinkle pineapple spears with cinnamon and nutmeg to taste
• Lightly coat red onion in Balsamic Glaze (I use Modenaceti, found at Whole Foods because I'm too lazy to make my own Balsamic reduction)

Grill pineapple and onions (we have a charcoal grill) for 20 minutes or until thoroughly cooked. 

While pineapple and onions are on the grill, combine the following in a large mixing bowl:

• 2 cups mixed greens
• 1 oz roasted and salted pecans, crumbled
• 2 Tbsp white balsamic vinegar (the white balsamic vinegar is a little sweeter than regular and works well with the pineapple)
• 1 Tbsp of olive oil (optional)
• Salt and pepper to taste

Remove pineapple and onions from the grill, and top the mixed greens mixture. Viola! Hope you all enjoy as much as we did.

A Salad for the Patriots

A Salad for the Patriots

Fruit Inspired with a Honey Vinaigrette

I am clearly a week behind in posting, but I promise (and I have witnesses) that I made this salad for a July 4th BBQ and it was a hit! Is it fancy or special or especially creative? No. But it is red, white, and blue, and served its festive purpose in honor of our country's birthday. Perhaps you'll choose to make this for a BBQ later this summer, or for the 4th next year. Either way it fed about 15 people and there wasn't a single complaint! Enjoy!

 In a large mixing or salad bowl combine*:

• 1 family size package of mixed greens
• 1 pint of blueberries
• 1 16oz package of strawberries, sliced
• 1 cup feta cheese

Honey Vinaigrette**

In a salad dressing jar or bowl combine the following: 

• 2 1/2 Tbsp lemon juice
• 3 Tbsp honey
• 3 Tbsp olive oil
• 1/8 tsp sea salt
• 1/16 tsp black pepper

(If you measure the oil before the honey, the honey easily slides off the spoon)

*Reminder, this recipe feeds 15 people with leftovers.

**This recipe was borrowed from The Daily Green www.thedailygreen.com

Spinach, Blueberry & Heart of Palm Salad

Two of my girlfriends came over for dinner the other night, another one of those hot, humid New England evenings. It was one of those nights that you're super hungry after a long work week (it was a Friday) but also too hot to think of stomaching anything heavy. I had absolutely no inspiration for a salad recipe other than randomly deciding I wanted heart of palm. So, I decided that I would let the market determine the remaining ingredients based on what looked fresh and appetizing. After a quick trip to Trader Joe's (whose produce I only buy in the summer months), I came back with the following items and some chicken sausages; which I discovered while eating the leftovers really should have gone in the salad as it was even tastier that way. Even with the sausages on the side, the salad was a total success and enjoyed by all. Hope you like it too!

In a large mixing or salad bowl combine:

• 1 package triple washed baby spinach
• 1/2 pint blueberries
• 3 heart of palm sliced into 1/2 inch rounds
• 1/3 cup of shelled and salted pistachio nuts
• 2 oz plain goat cheese

Top the salad with:

• 2 Tbsp strawberry vinegar (I use Pr1ma which you can order through the Olive House)
• 1 Tbsp olive oil
• Salt & Pepper to taste

Pepper Steak Salad

I was craving pepper steak the other day (no idea why); the really delicious not-so-good-for-you kind that you get at a Chinese restaurant. I knew that if I caved, I would not only indulge in the pepper steak calories, but would also eat my fair share of dumplings, boneless spare ribs, scallion pancakes, or whatever other appetizers my boyfriend added to the delivery order. In an effort to avoid feeling like a fat pig (a.k.a. guilty), I honed in on what flavors/tastes I actually wanted and decided to design a healthier salad-version of the dish. 

I will say that this dish got mixed reviews. A girlfriend came over for dinner (and to watch So You Think You Can Dance, cause really, who isn't obsessed with that show?!). She and I loved the dish but my boyfriend...not so much (mind you he cleaned his plate anyway). I guess if you're not into spicy then this is not the recipe for you, however the pepper steak can of course be modified to satisfy any palate. I found the combination of spicy and citrus to be a good balance, one that didn't leave my mouth on fire. 

Since the jury is still out on this one, I would love to hear your feedback!

 

You will need a wok or large skillet for the pepper steak. On medium heat combine:

• 1 Tbsp sesame oil
• 2 cloves of garlic (minced)

Once the oil is hot add:

• 2 cups thinly sliced red, orange & yellow peppers
• 1 cup thinly sliced white onion

Cook peppers and onions until soft. Then add*:

• 1.5lbs top sirloin steak tips (or other steak variety of your liking)
• 1 Tbsp stir fry sauce (I use House of Tsang Saigon Sizzle for a little spice)
• 1 Tbsp soy sauce
• 1 Tbsp Hoisin sauce  

Cook until steak is cooked through to your liking (I prefer medium rare). Remove wok from burner and set aside.

 

In a large mixing bowl combine:

• 1 package pre-washed mixed greens
• 1 package shredded red cabbage (if shredding your own you will need about 2 cups)
• 2 Tbsp citrus champagne vinegar 
• 1 Tbsp olive oil
• salt & pepper to taste

Top tossed greens and cabbage with the pepper steak. Garnish with hot pepper flakes if desired. Serves 6. Enjoy!

 
*note: you can use any Asian cooking sauces you like for the pepper steak- I just happened to have these in my fridge.

 

Arugula & Mango Salad

So here it is, recipe #1! 

I find that in the summer months I crave the crisp, fresh flavor of arugula. Something about it just seems so...clean. I also find it's an excellent foundation to build a salad as you can play on of the many characteristics of this green. My preference is usually baby arugula, but often that's because I can buy an organic, pre-washed package and get dinner on the table that much quicker (every little step counts, right?).

This week, as the temperatures in New England finally started to rise, my palate was screaming for tropical fruits. Perhaps it was our recent return from St. Maarten that had me craving sweet and juicy mango, but it may have just been the gorgeous display at Whole Foods. Either way, I knew I wanted a salad that would have a nice balance of fresh & fruity and that's exactly what we got.

In a large mixing bowl, combine the following:

• 2 cups baby arugula
• 1 medium mango, sliced into chunks
• 1/3 cup dried cherries (I use the Whole Foods brand that contains no sugar)
• 1/4 cup crushed pecans
• 2 oz  bucheron cheese (this is a goat's milk, soft cheese found at most markets)

I tossed the salad with the following (extremely simple) dressing:

• 2 Tbsp fig infused balsamic vinegar
• 2 tsp extra virgin olive oil

The salad was delish! It was a perfect balance of crunch, sweet and salty. I served this with a rack of lamb and fresh bread to balance out the meal, however it easily could have stood on its own. The fig balsamic balanced out the mango and cherries. I highly recommend investing in flavored vinegars for a low fat dressing option. Hope you enjoy as much as we did! 

 

I have created this blog because, as I said above, I am obsessed with salad. I enjoy salad almost everyday for lunch and dinner. Someone who eats salad as much as I do has had to learn how to spice it up, and as a challenge to myself, I have decided to take my salad recipes to the next level and really get creative (or so I hope). I am also an incredibly picky salad eater. I don't want my salad loaded with fixings covered in sugar; I mean really, what's the point of eating healthy then? And dressings, well that's a whole other story... 

So, here it goes. A new salad every week for 52 weeks and some dressing recipes too. I look forward to sharing my creations and hearing your opinions. I'll be sure to share feedback from family and friends as well, as I make them eat more salad then they ever probably wanted to.