Mexican Cabbage Slaw with Jalapeño Dressing

So, I really enjoy celebrating different holidays with food.  Heck, I enjoy celebrating anything with food!  And when I get my act together, I can actually make something and blog about it.

I love Mexican style food and I really LOVE salad.  My biggest beef when making a Mexican meal though is that I never had a good salad to go with it.  I would sometimes make a simple cabbage slaw like the one in this post, but for Cinco de Mayo this year, I wanted something a little more. So I started with my basic slaw and threw in some extra stuff, made a simple spicy dressing and it hit the spot for me.

Cabbage salads are one of my favorites, not only because of the flavor but because they have a lot to offer nutritionally as well.  If you love salad as much as I do, you need to try this one!

Mexican Cabbage Slaw with Jalapeño Dressing
1/2 head green cabbage, shredded
1/4 head purple cabbage, shredded
1 pint cherry or grape tomatoes, halved
5-6 radishes, thinly sliced
1 can black black beans, drained and rinsed
1 cup frozen corn, thawed
1/2 bunch cilantro, chopped
3 green onions, chopped
diced avocado, for topping

Jalepeño Dressing:
1 jalapeño, finely diced
1 shallot, finely diced
juice of 1 lime
2 Tbsp. olive oil
salt and pepper, to taste

Prepare all vegetables and toss together in a large salad bowl.  In a small glass jar with a tight fitting lid, add all dressing ingredients.  Shake well to combine.

To serve, toss individual salads with dressing, as desired, and top with fresh chopped avocado.  


SOURCE: Dressing from Bakers Royale

Steak and Blue Cheese Salad

You guyyyyyyys! I can't stop eating this salad. It is my new absolute favorite.  And because it only has like 5 ingredients, besides the dressing, you can blink twice and it's basically done.  Ok, maybe a few more times than that.  But, seriously, like 5 minutes tops.

When it comes to ANYTHING beef, I always turn to Pioneer Woman first, because her hubby is a cattle rancher and they like live and breathe beef. If you've never tried her Perfect Pot Roast, I strongly urge you to.  It is heaven on a plate; best roast I have ever had. Ever!

So, after you get everything prepped, throw the dressing together. It's a little tangy, a little sweet, a little gingery and goes perfectly with beef. You will use some to marinate the meat and the rest you'll just want to slurp up eat it on salad practically every day 'till it's gone. 


Steak and Blue Cheese Salad
2 steaks (Ree suggests rib-eye or strip steaks, I just get whatever looks good)

for the dressing/marinade:
3/4 cup light olive oil
3 Tbsp. red wine vinegar
1 Tbsp. balsamic vinegar
1 Tbsp. Worcestershire sauce
2 Tbsp. soy sauce
2 Tbsp. lime juice (about 1 lime)
2 Tbsp. sugar
3 cloves garlic, minced
2 Tbsp. minced fresh ginger
1 tsp. salt
fresh ground pepper

for the salad:
lettuce mix (whatever floats your boat, I like romaine and arugula or just arugula)
cherry tomatoes, halved
thinly sliced red onion
about 4 oz. blue cheese, crumbled (or more if you want leftovers)
1/2 cup chopped pecans

Combine all the dressing ingredients together in a mason jar. Twist on the lid and shake vigorously.  Taste and adjust seasoning, if necessary.

Place steak in a zip-loc bag and add about 1/3-1/2 of the marinade.  Seal and marinate in refrigerator for about 2 hours.

When you're ready, preheat grill and cook steak over medium-high heat about 2-4 minutes per side, depending on how pink you want it.  Remove from heat and let it rest 5 minutes.  Thinly slice steak across the grain.

To assemble salads, place a large handful (or more) of lettuce mix on each plate.  Top with a good handful of tomatoes, sliced onion and a couple tablespoons each of blue cheese and pecans.  Lay the sliced steak on top of everything and add dressing as desired.



SOURCE: Slightly adapted from Pioneer Woman

Shredded Rainbow Salad with Orange Vinaigrette

Have you ever seen Jaime Oliver's Food Revolution?  I love him and what he does with food.  This salad just screams Jaime Oliver; totally reminds me of him.  I ripped this recipe out of a magazine and I can't remember where it's from, but I absolutely love it.  It's just what I like in a salad.  Bright, colorful and very flavorful! My girls like cabbage.  I don't know if that's weird or not.  Of all the veggies they DON'T eat, they choose to like cabbage...whatever.  The first time I made this salad, my 2 year old asked to share it with me.  At first I thought she was going to take one bite and spit it out but she kept asking for more...she really liked it!  I was so surprised, but definitely happy at least one of my children is taking after my love of salads. 

This salad is great really any time of year as most of the veg is hearty and you can get it year-round.  Cabbage salads are high up there on my favorite salads list.  I think it has to do with that crispy-crunch.  And I especially like it with cilantro. The citrus dressing is the perfect pairing for this salad.  It's light and slightly sweet from the orange and just brings out all the different flavors.


Shredded Rainbow Salad
1/2 head red cabbage
2 beets, peeled (raw)
2 large carrots, peeled
2 apples, cored and peeled (if desired)
1/2 bunch of cilantro, chopped
3-4 large kale leaves, chopped

To shred veggies, you can either use a food processor, with a shredder blade, or a regular cheese grater will work too.   Shred apple first and toss in with a couple spoonfuls of the vinaigrette (below) to keep from browning. Set aside.  Shred the carrots, cabbage and beets.  Make sure you saves the beet for last or everything will turn purple!

Toss veggies in a bowl with chopped cilantro and kale.  If you want to keep the apple from being colored by the beet juice, divide out salad portions and place a bit of shredded apple on top of each portion.  Otherwise, you can toss the apple right in with the rest. Serve with orange vinaigrette.


Orange Vinaigrette
Zest and juice of 1 orange
2 tablespoons rice wine vinegar
1/4-1/3cup olive oil
1/2 teaspoon dijon mustard
Pinch if salt and pepper, to taste

Whisk together and store in the fridge, in a jar with a tight fitting lid; I like to use half pint mason jars with the plastic lids.

Easy Chicken Pad Thai

A few months ago for date night my husband and I went out to a local Thai restaurant.  We totally loved it!! Well I knew my husband already did, but I was smitten.  It was fresh and delicious and so flavorful. I ordered one of their most popular dishes, Thai Basil Chicken, and my husband ordered his standby at any Thai restaurant, Pad Thai.   All so yummy!

Since discovering that I love Thai food, my husband has been begging me to make it at home.  I've made this dish a few times and have improved upon it along the way.  I love adding the fresh herbs and veggies and all those brilliant colors! It definitely makes it taste better!

Make this Pad Thai at home and you won't be missing your usual take out.

Easy Chicken Pad Thai
serves 4-6
for the sauce:
1/4 cup tamarind paste
1/4 cup fish sauce
1/4 cup brown sugar
1 tsp. hot chili sauce 

for the noodles:
6 oz. rice noodles
*2 chicken breasts, cut into bite-sized pieces
1 1/2 cups fresh bean sprouts
3 cloves garlic, minced
3 eggs
1 cup purple cabbage, shredded
1 cup carrots, julienned
1 cup red pepper, julienned

for the garnishes:
peanuts, roughly chopped
fresh basil, chopped
fresh mint, chopped
fresh cilantro, chopped
fresh lime wedges

To make the sauce, whisk all sauce ingredients in a bowl and set aside.  Bring a pot of water to a boil and cook rice noodles 2 minutes.  Drain and set aside.

Made sure everything is chopped and ready to go.  Once the cooking gets going, it goes pretty fast.

The key to making this work well is to only cook 1-2 servings at a time.  Heat 1-2 tablespoons light olive oil (or vegetable oil) in a wok or frying pan over high heat. Add about 1/3 of the chicken and stir-fry until half cooked. Add 1-2 tablespoons of sauce and one garlic clove, minced. Stri-fry about 30 seconds.  Add about 2 ounces of noodles  (a large handful), and 1/4 cup sauce to the pan and stir until the noodles soften and are well-coated.  Add a little water if it starts drying up. Push noodles to the side and crack an egg in the pan.  Let it cook about 10 seconds then toss it around in the noodles to finish cooking.  Add 1/2 cup of bean sprouts to the pan along with a couple tablespoons of chopped peanuts. Stir-fry another minute then remove from heat and slide out onto a serving plate.  Top with veggies and garnishes.  Serve warm.

Repeat two more times with the rest of the ingredients.  For the pan I used, I found it helpful to deglaze the pan in between batches.  Simply add enough water to cover the bottom of the pan and bring it to a boil.  Scrape anything off the inside of the pan then pour it out and wipe it off. 

*Feel free to add one more chicken breast if you're feeding more people or like more meat.  I tend to load up on the veggies and use less meat.


SOURCE: Adapted from Use Real Butter

Thai Steak Salad

It is very seldom that we eat beef, even less that we eat steak.  I absolutely love this salad though and thought this weekend would be perfect for a little splurge.  I have had the original version of this recipe for probably almost 10 years.  It was in one of my most favorite Cooking Light Cookbooks.  What attracted me at first was the beautiful picture in the cookbook.  The bright purple cabbage and orange carrots contrasted against a bed of lovely greens. 

This salad also has three of my favorite fresh herbs: basil, cilantro and mint.  While I have eaten them and love them separately, they are amazing all together in this salad.  It is a HUGE burst of flavor going on in your mouth! The dressing uses a bit of Thai fish sauce which adds great flavor in small amounts.  If you're not a fan of fish sauce or can't find it, this Ginger Lime Dressing is a good substitute.  It is my all time favorite dressing and use it on my Asian Slaw whenever I make it.


Thai Steak Salad
for the marinade:
1 flank steak (or ribeye or sirloion)
2 Tbsp. soy sauce
2 Tbsp. red cooking wine (can also use sherry or red wine vinegar)
2 cloves garlic, minced
2 tsp. brown sugar
2 Tbsp. olive oil

for the salad:
1 small nappa cabbage, shredded
1/4 small red cabbage, shredded
2-3 cups baby spinach
2 large carrots, peeled and small-diced (julienned or shredded works too)
1/2 (or more) fresh cilantro leaves
1/2 cup (or more) fresh basil leaves
1/2 (or more) fresh mint leaves

for the dressing:
1/4 cup fresh lime juice (about 1-2 limes depending on how big and how juicy)
1 Tbsp. brown sugar
2 Tbsp. soy sauce
1 Tbsp. fish sauce
2 tsp. fresh minced garlic
1 Tbsp. Sriracha (sweet chili sauce)

garnish:
chopped peanuts


Combine marinade ingredients and place in a ziploc bag along with steak and marinate for at least 30 minutes, up to 2 hours.

Combine salad dressing ingredients and set aside. 

In a large salad bowl, combine salad ingredients and set aside. 

When you are ready to cook the steak, drizzle 1-2 tablespoons of olive oil in a large grill pan and heat over medium-high heat.  Cook steak about 4-5 minutes per side, or until desired degree of doneness.  Remove from heat and let rest at least 5 minutes.  Slice steak across the grain in thin slices.

When ready to serve, toss the salad with a little bit of the dressing.  Divide salad between plates and top with sliced steak and chopped peanuts.


SOURCE: Adapted from Cooking Light and Pioneer Woman

Pineapple BBQ Beef Sliders with Sweet Hawaiian Slaw

 

 
So, a while back I ordered part of a cow!  I never thought that would be something I would do, but as we are changing our eating habits and learning more about what actually happens to some of our food, it seemed like a natural step.

One of the cuts I was left with was a rump roast.  Now I'm sure there's not a shortage of recipes for roast but I wanted to make it GOOD since we hardly ever eat it.  I had initially planned an Italian-style meal with Pioneer Woman's Italian Pot Roast but changed my mind at the last minute.  I was in the mood for some sliders and slaw!

I was really pleased with how this whole meal turned out.  The meat was delicious and tender and I loved the pineapple and onion mixed in there.  The slaw is light, crunchy and so fresh and adds great flavor and color to the sliders.  The slider buns are a take on my favorite hamburger bun recipe, flavored with a unique ingredient; can't go wrong with those!

Pineapple BBQ Beef Sliders

1 (2-3 lb) beef rump roast

2 cups fresh pineapple, chopped

1 onion, diced

1/2 cup apple cider vinegar

1/3 cup brown sugar

1/2 cup ketchup

1 Tbsp. Dijon mustard

2 Tbsp. Worcestershire sauce

Place cold roast into a cold crock pot.  Turn it on low.

Cut up pineapple, reserving juice if you can, and onion and spread over and around roast in crock pot.

In a small bowl, whisk together vinegar, brown sugar, ketchup, mustard and Worcestershire sauce and any juice leftover from cutting up the pineapple.  Pour over roast and replace lid. 

Cook roast for at least 6-8 hours on low, until meat easily shreds with a fork.  Once cooked, remove roast to a large tray or cookie sheet and shred with two forks.  Return meat to crock pot, letting it soak up the juices and mixing it with the pineapple and onion.

Serve on Hawaiian rolls with Sweet Hawaiian Slaw.

Sweet Hawaiian Slaw

1 small head of cabbage, thinly sliced (I used half purple and half green)

1 cup shredded carrots

3 green onions, sliced

1 1/2-2 cups fresh pineapple, small-diced

Anaheim pepper, finely diced

juice of a lime

2 Tbsp. coconut oil, melted

squirt of Dijon mustard

salt and pepper, to taste

Place cabbage, carrots, green onions, pineapple and pepper in a salad bowl and toss to combine.  In a small bowl, whisk together lime juice, coconut oil, mustard and salt and pepper.  Pour over slaw and toss once again to coat evenly.  Serve either on top of or aside the Pineapple BBQ Beef Sliders.:

*Note: If you refrigerate the slaw with the dressing, the coconut oil in the dressing will firm up.  To serve again, just leave the slaw on the counter and bring to room temperature.

SOURCE: Beef adapted from Six Sisters' Stuff

Quinoa with Strawberries & Watermelon with Lemon Shallot Dressing

It's summer time!!  Time for fun in the sun, fun in the water, late nights, late mornings and cooking with as little heat as possible.  It's no secret that I love a good salad and I'm always on the lookout for new salads to try.  I knew I wanted to try this one immediately not only because of the wonderfully refreshing strawberries and watermelon but also because of the quinoa.  I've been trying to add a little more protein in my diet since we don't eat a lot of meat and this seemed to be a good solution.  This salad is great for lunch or a side dish at dinner and won't leave you hungry!


Quinoa with Strawberries & Watermelon with Lemon Shallot Dressing
3 cups cooked quinoa
1 1/2 cups watermelon, cubed
1 1/2 cups strawberries, hulled and chopped
feta cheese, crumbled
small handful fresh basil leaves, thinly sliced
sliced almonds
Lemon Shallot Dressing (below)

Cook and cool quinoa.  You can place it in the fridge to help it cool faster.

In a salad bowl, toss quinoa, watermelon and strawberries with as much dressing as desired. Spread out on a platter and top with feta, almonds and fresh basil leaves. Add more dressing to individual servings as desired.  Serve immediately.

Lemon Shallot Dressing
5 Tbsp. extra virgin olive oil
1/4 fresh lemon juice
2 tsp. minced shallot (I often used dried for that small an amount, unless I have one I need to use up in the fridge.)
1 1/2 tsp. honey
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Combine ingredients in a small mason jar with a lid.  Shake vigorously until well-incorporated.  Set aside until ready to use.  Shake again before pouring.


SOURCE:  Edible Perspective

Berry Chicken Salad with Arugula and Basil

This was another one of those dinners on the fly.  It was getting late, everyone was getting hungry, it was hot and I didn't want to heat up the house.  So, I actually came up with it right before I had to whip it up and feed my family before they all starved to death!  I had just picked up a bunch of fresh berries and thought they would go perfect in a chicken salad.  The rest just came to me as I put it together.  Luckily it all worked out and the salad was mouthwatering!

This salad will be perfect for spring and summer, definitely going to find it's place into the dinner rotation.  And who doesn't love dinner done in under 20 minutes?


Berry Chicken Salad with Arugula and Basil

for the salad:
2-3 chicken breasts, butterflied
1/2 head of romaine lettuce, chopped and washed
3 oz. arugula (3-4 big handfuls)
1/2 lb. strawberries, hulled, rinsed and sliced
small clam shell fresh blueberries
small clam shell fresh raspberries
thinly sliced red onion (some like more, I like less, so however much you want)
handful of large basil leaves, about half a cup, chopped
1/2 cup sliced almonds
1/4 cup grated parmesan cheese

for the dressing:
1/4 cup light olive oil
1/4 cup balsamic vinegar (really versatile though; you can use red wine vinegar, rice or white wine vinegar or even fresh lemon juice)
2 Tbsp. good quality strawberry jam (I prefer homemade freezer jam)
pinch of salt
a few good cracks of black pepper; about 1/4 tsp.

Preheat outdoor grill or indoor grill pan.  Drizzle chicken with olive oil and liberally salt and pepper.  Cook chicken until no longer pink.  Allow to cool and chop into bite-size pieces.

In a large salad bowl, gently toss salad ingredients together.  Whisk dressing ingredients together and serve with salad.  Store leftovers in the fridge.

Spicy Bok Choy Rice Bowl

So, I found out the other day my husband thinks I drink a green smoothie and eat a salad every day.  I kind of laughed inside because although that would be great, it doesn't always happen!  Hey at least I eat them enough that my family knows how much I love them and one day they may even follow in my footsteps.

I got some bok choy in my CSA basket a couple weeks ago and I wasn't quite sure what I wanted to do with it.  I looked up recipes for steamed and cooked bok choy and they didn't look that appetizing.  I prefer to eat my greens raw rather than cooked.

Anyway I had time one day to actually make my own lunch, rather than just nibble on my kids' leftovers, so I decided to throw together some of my favorite slaw ingredients and a simple dressing and it was heavenly!  I don't eat a ton of rice so I kind of surprised myself when I went back for seconds. This makes a great lunch; perfectly filling but not too heavy and loaded with nutrients and flavor. 


Spicy Bok Choy Rice Bowl
3/4 cup brown rice
1 1/2 cups vegetable stock
3-4 large bok choy leaves, thinly slices and
1 medium carrot, shredded
3-4 radishes, thinly sliced
1/2 cup frozen peas, thawed
1/4 cup cilantro, chopped
2 green onion, thinly sliced

for the dressing:
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. sesame oil
2 cloves garlic, minced
1 tsp. ginger, grated
pinch red pepper flakes

Garnish:
sesame seeds

Place rice and vegetable stock in a saucepan and bring to a boil.  Reduce heat to low, cover and simmer for 50 minutes.

Prepare veggies in a salad bowl and set aside. 

Whisk all dressing ingredients in a small bowl and set aside.

When rice is done cooking, fluf and allow to cool.  You can even spread it out on a plate or tray to cool it quicker. 

When rice has cooled, add it to the salad bowl and toss with veggies. 

Drizzle with some of the dressing and toss again.  Serve in salad bowls and garnish with sesame seeds.

Harvest Grains & Spinach Salad w/ Basil Balsamic Dressing

 

I reemember my frist trip to Trader Joe's when it opened here in Salt Lake. I was so excited and couldn't wait to use all cool stuff I brought home. I used most everything right away, but there sat my little bag of Harvest Grains, unused.  I wanted to find the perfect recipe to use them in but couldn't ever decide.  Finally this salad spoke to me and it WAS the perfect dish for those little grains.  Of course one of my favorite additions is the basil in the dressing, but the combination of everything together is unique and delicious!

Harvest Grains & Spinach Salad with Basil Balsamic Dressing
1/2 lb. harvest grains blend-about 1 1/4 cups (I got mine from Trader Joe's, has yellow lentils, red quinoa, orzo, baby garbanzo beans,  and Israeli couscous.)
1 Tbsp. butter or olive oil
1 3/4 cups organic chicken broth (or water)
1/4 cup Sun-dried Tomatoes
2 cups baby spinach leaves, chopped
1/4 cup raw cashews, lightly toasted
2 oz. goat cheese, crumbled
Basil Balsamic Dressing (below)


for the dressing:

1/4 cup finely diced onion

1 cup tightly packed basil leaves

1 clove garlic

1/2 tsp red pepper flakes

1/3 cup olive oil

1/4 cup balsamic vinegar

1 tsp salt

 

Bring 1 3/4 cups  broth or water to a boil.  Add butter/oil and 1 1/4 cups of the grains blend.  Bring back to a boil, reduce heat and simmer, covered for 10 minutes.  Remove from heat and allow to cool to room temperature. 

 

In the meantime, put tomatoes in a small saucepot and add water until just covered.  Boil 5 minutes and cool.  Chop and set aside.

 

Prepare dressing by adding ingredients into a blender and whiz until smooth.

 

If desired, toast cashews in a small frying pan over medium heat about 3-4 minutes.

 

Once grains have cooled, add chopped spinach, sun-dried tomatoes and cashews.  Pour some dressing over the salad and toss.  Add more as necessary.  top with crumbled goat cheese.

 

 

SOURCE: Salad adapted from Cookin' Canuck, dressing from What's Gabby Cooking.

Sauteed Brussels Sprouts with Rosemary and Pine Nuts

. 

I don't even think I liked brussels sprouts until this last year.  Actually not sure I even tried them until then to be honest with you. I don't know what brought on the change, I think I may have gotten them in my bountiful basket once and had to figure out how to use them. 

They sort of became my "aha", just like cabbage was a while back,  and I have been in love with them ever since.  I love them halved, shredded, raw or cooked.  And they are so healthy for you!!

This is my current favorite way to eat brussels sprouts.  Shredded, sauteed with a little sprinkle of this and that and voila! you have yourself a delicious salad.  My husband isn't a fan of rosemary, but I got him to try and he even liked them!!


Sauteed Brussels Sprouts with Rosemary and Pine Nuts
1 lb. brussles sprouts, woody ends trimmed, outer leaves discarded
olive oil
salt/pepper
1 - 1 1/2 tsp. dried rosemary
1/4 cup pine nuts
grated Parmesan or Asiago cheese

Prepare brussels sprouts, then thinly shred them by either using a sharp knife, mandoline slicer or a food processor. 

In a large frying pan, heat a generous drizzle of olive oil on medium high heat.  Add shredded sprouts and toss to coat, then add rosemary.  Saute only about 3-4 minutes, tossing frequently to prevent burning.  The last 30-60 seconds, add in the pinenuts and saute.  Remove from heat, add salt and pepper to taste. Top with fresh grated cheese.

Serve warm or room temperature.

Kale, Fennel and Grapefruit Salad

This salad was like a breath of fresh air.  It was something else that I made while I was staying at my parent's a while back, along with those delicious Lentil Veggieballs.

I know I've said before I like to eat a lot of salads but if I don't change it up every once in a while, I get a little bored. This is a simple, quick to throw together salad, using just a few seasonal ingredients.  If you're looking to change it up too, try this one out!


Kale, Fennel and Grapefruit Salad
For the salad:
1 bunch of kale, torn into bite sized pieces
1 grapefruit
1 head of fennel thinly sliced or shaved on a mandolin
2-3 dates, pitted and chopped
¼ cup slivered almonds
¼ cup mint leaves

For the dressing:
2 Tbsp. rice vinegar
1 tsp. honey
2 Tbsp. olive oil
¼ tsp. salt

Combine all the ingredients for the dressing in a small bowl and whisk to combine.

Segment the grapefruit and squeeze any remaining juice from the flesh into the dressing.

Place the kale and fennel in a large bowl and drizzle with a few tablespoons of the dressing. Season with salt and pepper.

Add the grapefruit and dates and toss gently to combine. Sprinkle the almonds and mint over the top and serve with a drizzle of additional dressing if desired.


SOURCE: Bliss

Chopped Greek Salad

Did you like the Greek Quesadillas from yesterday? Well, here's a little more Greek for you.  Most of the time I make a meal, I try to include a vegetable, many times a salad, and sometimes both.  You see, I love to eat salads, but my kids are not quite at that age where they appreciate the goodness of a salad yet.   So, being the good mom that I am, I make them a separate vegetable, that they will eat so they can still get some good nutrition, and they can still watch my hubby and I eat our salads, hoping one day they will follow suit.  We'll see.

Whenever I make a Greek-inspired meal, this salad is always served.  It's simple, very quick and oh so tasty!  Sometimes if I have leftovers or extra ingredients, I eat this by itself, as it's own meal.  Like I said, I love Greek!  And I love this salad.

Chopped Greek Salad
1-2 pint cherry or grape tomatoes, halved
2 cucumbers, quartered and peeled, if desired
red onion, thinly sliced
1 can black olives, drained and halved
1/2 cup feta cheese, crumbled
fresh mint leaves, chopped (optional)

vinaigrette:
4 Tbsp. olive oil
4 Tbsp. red wine vinegar
1 garlic clove, minced
1/2 tsp. dried oregano
dab of dijon mustard

Prepare salad ingredients and put them in a large salad bowl.

Put all dressing ingredients in a jar with a tight fitting lid and shake vigorously until combined. Pour over salad and toss.

Sweet Kale Salad

Along with lots of breakfast foods, I also adore salads!!  Since I try to eat lots of salad, I also try to have lots of variety.  Kale and brussels sprouts are the perfect greens for winter.  They are hearty and super healthy. 

I created this salad after eating a pre-packaged version at a party.  My friend raved about it and I couldn't wait to try it. I loved all the components and couldn't wait to make my own.  The pepitas are probably my most favorite part of this salad.  I buy them in bulk and toss them in just about everything I can.  They are so tasty and really compliment this salad.

Other than chopping all those little brussels sprouts, this is a pretty no-fuss salad with just a few ingredients and a delicious lemon poppyseed dressing to top it all off!

Sweet Kale Salad
1/2 bunch kale
5 oz spring salad mix (a couple of large handfuls)
1/4 head of green cabbage, shredded
6 oz. broccoli slaw (or peel outer layer on the stem of a bunch of broccoli and either shred or julienne it)
1/2 lb. brussels sprouts
1/3 cup dried cranberries
1/3 cup pepitas, toasted

Lemon Poppyseed Dressing (see bottom of post)

Place pepitas in a saute pan over medium-high heat with a tiny drizzle of olive oil and a pinch of salt.  Saute, stirring frequently, until pepitas start popping and turning a golden color. Set aside to cool.

Rinse kale and shake off excess water.  Chop off thick stems, about halfway down the stalks, removing any leafy parts for the salad, and discard.  Chop the rest of the kale and place in a salad bowl.

To prepare brussels sprouts, rinse and shake off excess water.  Chop off woody ends and remove outer layers, if necessary.  You can either shred in a food processor fitted with a shredding disk, use a mandoline slicer or carefully slice thinly with a knife. Cut cabbage and shred the same as the sprouts.

Add shredded sprouts and cabbage to the salad bowl, along with the salad mix and broccoli slaw, dried cranberries and pepitas.  Toss to combine.  Serve with lemon poppyseed dressing.

Radicchio, Pear and Goat Cheese Salad with Balsamic Vinaigrette

I love salads!  I could eat salad every day and probably not get tired of it ever!  I don't think I'd even miss eating meat (since we rarely do anyway).  Although dried cranberries and walnuts or pecans are the norm in salads this time of year, pears are a new addition for me.

I had no idea I was going to like this salad so much. I think what made it for me was the goat cheese and the dressing. Mmmm!

Radicchio, Pear and Goat Cheese Salad with Balsamic Vinaigrette
for the salad:
10 oz bag baby spinach
1/2 small head radicchio, chopped
1/2 cup walnuts, chopped
1/2 cup dried cranberries
1/2 small red onion, thinly sliced
2 pears, sliced or chopped
2-4 oz. goat cheese, crumbled

for the vinaigrette:
2 cloves garlic, minced
1/2 lemon, juiced
2 tsp. dijon mustard
pinch of salt
1/4 cup balsamic vinegar
1/3 cup olive oil

Put spinach and chopped radicchio in a large salad bowl and toss with remaining salad ingredients.  In a half-pint mason jar add all the ingredients for the vinaigrette and shake vigorously. Serve over salad.

Brussels Sprouts with Dried Cranberries, Walnuts and Feta

This has become one of my new favorite fall salads.  I don't think I actually even ate a brussel sprout until last  year, but I really enjoy them.  They are a nice hearty green, perfect for winter time and they are loaded with lots of good nutrients, especially vitamins c and k.

This is a super simple salad.  I'd say if it wasn't for all the chopping of the brussels sprouts, you'd have this made in about 2 minutes flat.  I love the combination of ingredients; the sweet and chewy dried cranberries, the soft and salty of the feta and the crunchy, nutty walnuts.  All perfectly compliment the taste and texture of the brussels sprouts.  The dressing is no-fuss as well, using ingredients you already have on hand.

Chopped Brussels Sprouts with Dried Cranberries, Walnuts and Feta
for the salad:
1 pound brussels sprouts
1 cup roughly chopped walnuts
1/2 cup dried cranberries
1/3 cup crumbled feta cheese

for the dressing:
6 tablespoons olive oil
2 tablespoons apple cinder vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper, to taste
 

Rinse brussels sprouts and remove any damaged or dirty outer leaves. Place on a cutting board and slice off the hard root end. Using a sharp knife, thinly slice the brussels sprouts and put them in a large salad bowl.   Add walnuts, cranberries and feta and toss to combine.

In a small bowl, whisk together dressing ingredients.  Pour over salad and toss.  Serve immediately.


SOURCE: Adapted from Two Peas and Their Pod
 

Thai Chicken Slaw

Asian slaws are one of my most favorite salads of all time!  They are hearty, don't wilt and have tons of flavor and COLOR!  With colder temps upon us things can get kind of dreary and boring.  Who wouldn't welcome a pop of color and flavor?  This is a great salad to eat throughout the colder months because cabbage is readily available and even inexpensive.  In fact, the components of this salad are all inexpensive and pack a lot of nutritional punch!

I don't usually put chicken on my Asian salads but I couldn't resist slow cooking this chicken in the crock pot with some sweet chili sauce and coconut milk!  I love those flavors in Asian dishes. The result is an amazingly moist and delicious meat to shred over your salad.

Thai Chicken Slaw
2-3 boneless, skinless chicken breasts 

For the marinade:
1/2 cup sweet chili sauce
1/4 cup rice vinegar
1/2 cup canned coconut milk (full-fat)
1 Tbsp. brown sugar
2-3 garlic cloves, pressed or finely minced
1/4 cup natural peanut butter
2 Tbsp. fresh ginger, grated
1 lime, juiced
1 Tbsp. soy sauce

Whisk marinade ingredients together in a medium-sized saucepan. If sauce seems too thick feel free to add more lime juice or vinegar.   Bring to a simmer over medium-high heat.  Reduce heat and simmer about 3-4 minutes.  

Place chicken in a crock pot and pour about 1/3 cup of the marinade over it, reserving the rest for the dressing on the salad.  Cook on high heat 4-5 hours or until shreds easily.  Remove chicken from crock pot and shred the return it to crock pot to sit in the juices.

For the salad:
1/4 red cabbage, thinly shredded
1/4 green cabbage, thinly shredded
3 green onions, sliced
1 large cucumber, peeled and chopped
1 sweet red bell pepper, sliced and chopped
1 cup frozen, thawed edamame (look for non-GMO on the packaging)
1 large carrot, peeled and diced
1/2 cup cilantro, chopped
1/4 cup fresh basil, chopped
2-3 Tbsp. fresh mint, chopped

Place all salad ingredients in a large salad bowl and toss.

To serve, top individual salad servings with shredded chicken and reserved dressing.


SOURCE: Adapted from How Sweet It Is

Apple Walnut and Feta Salad with Raspberry Vinaigrette

This is the perfect salad for fall and embraces many of those flavors I love! If I had to pick a component I love best I would definitely say the vinaigrette because I think the dressing totally makes the salad and this one is divine.  It's light and fresh and only slightly sweet, perfectly complimenting the salad. 

I do love everything about the salad though, it is a perfect combination from the sweet-tart and chewiness of the dried cranberries to the crispness of the apples and the soft and saltiness of the cheese.  All together it is one great salad.  I made extra vinaigrette so we can keep this salad on hand for a while.


Apple Walnut and Feta Salad with Raspberry Vinaigrette
For the salad:
1/2 head of Romaine lettuce, chopped
1 large apple, sliced and chopped (I used golden delicious)
1/3 cup dried cranberries
1/3 cup walnuts, roughly chopped
1/3 cup feta cheese, crumbled (can also substitute another soft, salty cheese such as queso fresco)

Chop lettuce and place in a large salad bowl.  Layer the rest of the ingredients on top in the order given. Serve with raspberry vinaigrette.

For the vinaigrette:
1/2 cup raspberries (fresh or unsweetened thawed frozen)
1/4 cup extra virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. honey
salt and pepper, to taste

Mix everything in a blender and blend until smooth.


SOURCE: Vinaigrette from Giada De Laurentiis

Melon Mozzarella Salad

This is another salad that epitomizes summer for me. Fresh cool crisp melons and grapes, heloooooo juicy slurpy peaches, scrumptious strawberries and I told you already I swoon over fresh basil. Kind of an unexpected little burst of flavor, but oh so delish! What's also fun about this salad is the little bites of salty, soft fresh mozzarella, also a little unexpected here, but I'm loving the contrast. All of this is paired with the delicious lemon poppy-seed dressing from this salad and you've got yourself a perfect little dessert for a hot summer night. Sweet and filling and won't weigh you down. You'll be luvin' it too

Melon and Mozzarella salad
3 cups peeled, coarsely chopped fresh peaches (about 1 1/2 lb.)
1 (8-oz.) tub fresh small mozzarella cheese balls, cut in half
3 Tbsp. chopped fresh basil
3/4 cup Lemon-Poppy Seed Dressing
4 cups seeded and cubed watermelon
4 cups cubed honeydew melon
3 cups sliced fresh strawberries
2 cups seedless green grapes, cut in half
Garnishes: mint leaves

Toss first 3 ingredients with 1/4 cup Lemon-Poppy Seed Dressing

Add all salad ingredients into a large glass trifle dish or tall glass bowl. Serve immediately, or cover and chill up to 8 hours. Toss with remaining 1/2 cup dressing just before serving. Garnish, if desired.


SOURCE:Southern Living

Strawberry Fields Salad with Lemon-Poppy Seed Dressing

I thought I better throw a salad in here, it's been a while.

I love summer produce! I try to soak it up all I can while the getting is good. 'Cause you know, come those winter months and the gettin' gets pretty slim.

This is a fabulous salad. A little different, but not too unusual. The seasonal fruit is delicious, the fresh basil, to die for and the dressing is an absolute keeper! I believe salad dressing totally can totally make or break a salad. I make tons of homemade dressings, which I love, but I have never thought to substitute lemon juice for the vinegar. Totally genius, especially since I love all things lemon.

Strawberry Fields Salad
4 large nectarines, cut into 1/4-inch-thick wedges
1 head of romaine lettuce, shredded
2 cups sliced fresh strawberries
1 pint cherry tomatoes, halved
1/2 cup chopped fresh basil
1/2 cup chopped pecans
1 (4-oz.) package crumbled feta cheese

Lemon-Poppy Seed Dressing (recipe below)


Toss nectarines with 1/4 cup Lemon-Poppy Seed Dressing.

Put shredded lettuce in a large salad bowl. Layer nectarines, strawberries, tomatoes and basil on top of the lettuce.

Add feta and pecans and dressing just before serving; lightly toss.


Lemon-Poppy Seed Dressing
1/3 cup vegetable oil
3 Tbsp. sugar
1/3 cup fresh lemon juice
1 1/2 Tbsp. poppy seeds
2 tsp. finely chopped onion
1 tsp. Dijon mustard
1/2 tsp. salt

Process vegetable oil, sugar, fresh lemon juice, poppy seeds, finely chopped onion, Dijon mustard, and salt in a blender until smooth. Store in refrigerator up to 1 week; serve at room temperature.


SOURCE: Slightly adapted from Southern Living