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Entries in Salad (47)


Greek Salad Bowls with Spiced Lamb Burgers


Joel made a comment not too long ago about being happy with never eating a salad for dinner again. While sometimes I agree that a salad doesn't sound the most appetizing, there are times that I crave something as light and refreshing as a salad for dinner, especially in the summer. Because of his comment, I was a bit apprehensive about adding this recipe to our menu this week, but I thought that the burger would win him over. The other day, I rattled off 4 options and asked which he would prefer that night for dinner. To my surprise, he instantly decided on this salad. With just a little bit of mixing, grilling, slicing, and assembling and the salad was ready to go, making it a perfect weeknight meal. A nice cold glass of white wine paired perfectly with this insanely flavorful salad. It was such a filling salald that we both had a tough time finishing our portions! While the salad was great, the burgers were really the star of this meal. I will most definitely be making these burgers again, perhaps as actual burgers, topped with tzatziki, on a naan. Oh yes, that would be delicious. Is next week too early for a repeat meal?

For the Burgers
1 pound Ground Lamb
1 Small Onion, peeled and grated
1/2 cup Fresh Parsley, minced
1 Garlic Clove, grated
2 tablespoons Dried Oregano
2 teaspoons Worcestershire Sauce
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Crushed Red Pepper Flakes

In a large bowl, using your hands, combine all of the ingredients, being careful not to overmix. Form the mixture into 4 patties and grill until fully cooked. Cool for 10 minutes before slicing. 

For the Dressing
1 cup Plain Yogurt
1/4 cup Olive Oil
1 tablespoon Lemon Juice
1 Garlic Clove, minced
1 teaspoon Dried Oregano
1/2 teaspoon Onion Powder
1/4 teaspoon Salt
1/8 teaspoon Black Pepper

Whisk all of the ingredients in a bowl and refrigerate until ready to use.

For the Salad
8 cups Spring Mix
1 English Cucumber, sliced
1 Red Bell Pepper, sliced
1 cup Cherry Tomatoes, halved
1/2 Medium Red Onion, thinly sliced
1/2 cup Kalamata Olives
1/2 cup Crumbled Feta

Divide the spring mix between 4 bowls. Arrange the remaining salad ingredients over the spring mix, then top with the sliced burgers. Drizzle the dressing over the top and serve.

SOURCE: An Edible Mosaic 


Greek Cucumber Noodles

Cucumber noodles

I don’t have a spiralizer. While I think they are cool, I also feel like they are a fad. Plus, I don’t need another unitasker to clutter my already full cabinets. Besides, my mandoline slicer has attachments that will julienne any vegetable, which gives just about the same result that a spiralizer would. A quick pass through the mandoline produced the perfect bed of cucumber “noodles” for this summer salad, which made for a delicious dinner and a quick lunch, too. Do yourself a favor and make this before the bounty of fresh summer produce withers away. You will not be disappointed! 

2 Seedless Cucumbers
1 cup Cherry Tomatoes, halved
1/3 cup Kalamata Olives, pitted and chopped
1/4 Red Onion, thinly sliced (I omitted)
4 tablespoons Hummus
1/2 cup Feta Cheese, crumbled
Salt and Pepper, to taste

Julienne the cucumbers using a mandoline slicer or a spiralizer. Divide the cucumber onto plates and top with the tomatoes, olives, and onion. Spoon hummus onto the center of the noodles and sprinkle the top with feta. Season with salt and pepper, to taste. Serve immediately.

SOURCE: Two Peas & Their Pod


Chicken Orzo Artichoke Salad

Chicken orzo salad

Summer is just about done, which makes me sad. But today is Secret Recipe Club reveal day, and that makes me happy. This month, I was assigned to Dorothy’s blog, Shockingly Delicious. Dorothy has a great philosophy when it comes to cooking. She likes to keep her meals on the cost conscious side, which is a plus in my book too! But no matter what, it always has to be “crazy good” or “shockingly delicious”, which is how she came up with her blog name. As per usual, I had a difficult time choosing a recipe, because so many of Dorothy’s recipes look amazing! I had it pared down to a handful, and I was sure that cheesecake would be the winner, but after a week of vacation eating, I thought it would be best to put the cheesecake on the back burner and have something a little more healthy. This pasta salad was absolutely perfect! We ate it warm, but it was even better cold the next day for lunch. Dorothy, it was so nice to get to know you this month. Thanks for the great recipe!!

For the Salad
3 cups Diced Cooked Chicken
1/2 cup Orzo Pasta, cooked according to package directions
1 cup Cherry Tomatoes, halved
3 Scallions, thinly sliced
2 tablespoons Italian Parsley, chopped
1 jar (6 ounces) Marinated Artichoke Hearts, drained and chopped

For the Dressing
6 tablespoons Olive Oil
3 tablespoons White Wine Vinegar
1 1/2 teaspoons Lemon Juice
1 1/2 teaspoons Dijon Mustard
Salt and Pepper, to taste

For Serving (Optional)
Fresh Spinach (I used arugula, because that is what I had)
Kalamata Olives, halved
Grated Parmesan Cheese (I used feta)
Fresh Basil, shredded 

Whisk all ingredients in a small bowl until well combined; set aside. In a large bowl, combine the chicken, orzo, tomatoes, scallions, parsley, and artichokes. Toss with the dressing to combine. Serve salad over a bed of spinach, and add the olives, cheese, and basil to garnish, if desired.

SOURCE: Shockingly Delicious


Pickled Beet Salad

Pickled beet salad

It’s Secret Recipe Club reveal day again. This month, I was assigned to Susan’s blog, The Wimpy Vegetarian. Susan has so many delicious and healthy recipes on her blog, which made it so hard to narrow it down to just one. While I was searching through her archives, I had to make a folder on my desktop for all of the recipes that I wanted to make! When it came down to it, I decided to make this beet salad because I am completely obsessed with beets and anything pickled! There is a local company that makes pickled beets and on a rare occasion, I will buy a jar, but at over $7 per jar, it is a rare treat. For way less than that, I was able to make this delicious pickled beet salad, which yielded so much more than I would have gotten in that jar. I’m so glad to have this recipe in my repertoire now. If the beets I planted in my garden do well, I know what I want to use them for! Thanks for the excellent recipe, Susan. I look forward to trying the other recipes I’ve saved from your blog!!

For the Salad
4 medium-sized Beets
Olive Oil
Salt & Pepper
1 medium-sized Shallot, minced
1/4 cup Lemon Juice
3/4 cup Apple Cider Vinegar
3 tablespoons Sugar
1 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 cup Feta Cheese
2 tablespoons Chive Oil, see below
2 tablespoons Spicy Pepitas, see below

Scrub the beets and cut off the root and tail ends. Drizzle with olive oil, salt, and pepper and roast, wrapped in foil, at 400 degrees for about 45 minutes, or until tender. Once cool enough to handle, peel the beets with a paring knife, then dice the beets and place them in a large jar/bowl. In a small bowl, whisk together the shallots, lemon juice, vinegar, sugar, salt, and pepper. Pour the mixture over the beets, cover the jar/bowl, and refrigerate for 3-4 hours as the beets marinate. When ready to assemble the salad, drain the pickling liquid. Toss in the feta cheese and the chive oil, and top with the pepitas. 

For the Chive Oil
Large handful of Chives, chopped fine (~1/4 cup)
2/3 cup Olive Oil

Combine the ingredients and allow the flavors to mix for about 24 hours. Use within one week.

For the Spicy Pepitas
1 cup Pepitas (pumpkin seeds)
1 teaspoon Olive Oil
1/4 teaspoon Salt
Pinch of Ground Cayenne Pepper
Pinch of Ground Paprika

Combine the ingredients in a small bowl. Heat a skillet over medium-low heat. Add the mixture to the skillet, tossing frequently, until golden brown. Cool and store in an air-tight container.

SOURCE: The Wimpy Vegetarian


Strawberry Spinach Salad with Poppyseed Dressing

Strawberry Poppy Seed Salad

A few summers ago, I bought a strawberry plant with hopes of being able to pick baskets of berries all summer long. I was new to gardening and I bought it in the distressed plant section of the nursery, but I still had high hopes. Unfortunately, the strawberries never grew. I’m not sure if it was the plant, the soil, or me, but I never saw a single berry. This year, I decided to try it again. This time, I bought a healthy strawberry plant and plan to plant it in its own container with fresh, good soil. Hopefully I end up with lots of berries. When those berries come, I plan to make this salad all summer long. Simple and flavorful, with just the right amount of sweetness from the berries, saltiness from the feta, and crunch from the almonds. It is the perfect salad for any hot summer night!

For the Salad:
6 ounces Baby Spinach
1 cup Strawberries, sliced
2 Avocados, chopped
1/4 cup Sliced Almonds (I used chopped)
1/4 cup Feta Cheese

For the Dressing:
1/3 cup Mayonnaise
1/4 cup Milk
3 tablespoons Sugar
4 teaspoons Cider Vinegar
2 teaspoons Poppy Seeds

Combine the spinach, strawberries, avocados, almonds, and feta in a large salad bowl. In a small jar with a lid, combine the mayonnaise, milk, sugar, vinegar, and poppy seeds, and shake to combine. Pour about half of the dressing over the salad and toss to coat. Add more dressing, if desired. 

SOURCE: The Recipe Critic