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.