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