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Entries in Salad (46)

Saturday
Feb012014

Beet Caprese Salad

Beet caprese

A few days into the new year, Joel and I had a bit of a case of cabin fever, and to remedy that, we drove up to Toronto for the day. We almost didn’t make it because the roads were a mess, but for the sake of our sanity, we continued. Our only goal was to go to Toronto for lunch, then Ikea on the way home. When we finally made it to TO, we braved the frigid temperatures and walked a few blocks to one of Joel’s favorite places, Pizzeria Libretto. We’ve only been there twice, but they have amazing pizzas and the atmosphere is really cool. They were offering a pre-fixe lunch menu which included a salad, whole pizza, and dessert for a very reasonable price. Our salad options were arugula or beet caprese. Caprese salad is one of my favorite simple dishes in the summer. You can’t beat it when the tomatoes are ripe and fresh from the garden. In the winter, however, caprese salad never crosses my mind. Store bought tomatoes just don’t do much for me. However, a beet caprese sounded too good to be true. Joel opted for the arugula salad, and I went for the beet caprese salad. Best. Choice. Ever! While it has been a month since our little trip, I have not been able to get that salad out of my mind. It’s amazing that something so simple could be so absolutely delicious.

2 Beets
1 ball Fresh Mozzarella
Basil Leaves, chiffonade
Olive Oil
Salt and Pepper

Clean the beets, drizzle them with olive oil, salt, and pepper, then wrap them in tinfoil. Roast the beets at 400 degrees for 45 minutes-1 hour, or until the beets are tender. When they are cool enough to handle, peel the beets, then slice them into rounds. Slice the mozzarella into rounds. On a plate, arrange the salad alternating between beet and mozzarella slices. Sprinkle with the basil leaf chiffonade. Drizzle the top of the salad with olive oil and sprinkle with salt and pepper. 

SOURCE: Inspired by Pizzeria Libretto

Monday
Aug262013

Avocado Cilantro Chicken Salad

Avocado cilantro chicken salad

First of all, I want to apologize for the dark picture; I made this for dinner on a Wednesday, Joel didn't come home from sailing until 10pm, and I didn't think that it would look nearly as appetizing the next day after the avocado had time to oxidize. Now that thats out of the way...Today is the last Secret Recipe Club reveal day of the summer. Though I'm sad to see summer go, I'm looking forward to getting back to a routine once school starts. This month, I was assigned to Jaime's blog, Mom's Test Kitchen. Jaime is a wife and mom of a sweet little girl, yet she still has time to participate in (and host) several different recipe round-ups quite regularly. I don't know how on earth she has the time or energy, but I'm glad she does because she has quite the collection of great recipes on her site! I happily searched through her blog and came across this interesting twist on a classic dish. Swapping out mayo for a healthier fat like mashed avocado is definitely something I never would have thought of on my own, but it really gave the chicken salad a nice flavor and made me feel a little healthier eating it. If you are bored with traditional chicken salad, I highly recommend giving this fun twist a try. Thanks, Jaime, for showing me how to use avocado as a delicious substitute in a classic favorite!

2 cups Chicken, cooked and shredded (I used 2 small breasts)
2 tablespoons Scallions, chopped
1 tablespoon Red Onion, minced
1/2 cup Cilantro, chopped
1 Avocado, mashed
Pinch of Garlic Powder
Pinch of Chili Powder
Pinch of Ground Cumin
Juice from 1 Lime
Salt and Pepper, to taste

In a bowl, combine the chicken, scallions, red onion, cilantro, and avocado. Squeeze the lime juice over the bowl and mix. Season with salt, pepper, garlic powder, chili powder, and cumin. 

SOURCE: Mom's Test Kitchen 

Thursday
Aug012013

Pickled Vegetables

Pickled vegetables

I was very excited when I found out that the theme for this month's First on the FIrst was pickles! When it comes to those sweet, tangy, crunchy vegetables, you either belong to the "love 'em" or "hate 'em" camp. I belong in Camp Love 'Em! I'm the kind of girl who always asks for an extra pickle whenever I'm at a hot dog stand; my favorite part of eating at a deli is the pickle on the side of the sandwich; you get the picture. Generally, when you think of pickles, you think of cucumber slices soaked in a brine, but lately, I've been enjoying other vegetables as pickles too! We went to the farmers' market last week and I picked up a big bunch of beets and radishes. While I didn't have anything in mind for them at first, I quickly decided that they would be delicious pickled, so I gave it a try. There is something about a pickled beet that I can't quite describe, but it is absolutely delicious! Below, I have listed the vegetables that I chose to use, however the recipe can be easily adapted for whatever vegetables you like best. Give these pickled vegetables a try for your next backyard barbecue. I promise, you won't be disappointed, and they will disappear very quickly!

2 Kirby Cucumbers, sliced thin
1 Carrot, peeled and sliced thin
2 Radishes, sliced thin
1 Beet, sliced thin
1 cup White Vinegar
4 tablespoons Sugar
2 tablespoons Salt
2 tablespoons Yellow Mustard Seed
1 cup Cold Water

Using a mandolin or a knife, thinly slice the vegetables. Evenly split the vegetables between glass jars (I used 2 pint jars). In a saucepan, bring the vinegar, sugar, salt, and mustard to a simmer, stirring until the salt and sugar dissolve. Remove from the heat, stir in the cold water, and allow the brine to come to room temperature. Pour the brine over the sliced vegetables, evenly dividing it between the glass jars. Cover the jars and refrigerate for at least one hour. Serve on sandwiches or as is. 

SOURCE: Smitten Kitchen

 

Thursday
Jul252013

BBQ Quinoa Salad

Bbq quinoa salad

Last week, Joel and I were on vacation in Newport, Rhode Island. Being on vacation was great, and I ate my weight in fresh seafood which was amazing, but eating out twice a day for a week did get a little old. Of course, as soon as we got home, we proceeded to eat out two more days rather than go grocery shopping…we are so lazy sometimes! Wanting to put an end to that, I reluctantly got myself out of vacation mode, threw together a somewhat healthy menu and went grocery shopping. This meal, being one of the first to go on the menu, was outstanding! It was a simple, one-dish kind of meal that was really quite easy to prepare, feeds a crowd (probably a good 6 people), and leaves you full. It was the perfect dish to transition into cooking at home again. 

2 cups Cooked Quinoa (1/2 cup dry quinoa + 1 cup water = 2 cups cooked)
4 slices Thick Cut Bacon, chopped
1 Red Onion, sliced
2 Garlic Cloves, minced
2 Chicken Breasts, cut into pieces
1 teaspoon Salt
1 teaspoon Pepper
1/2 teaspoon Paprika
1/2 teaspoon Onion Powder
1/3 cup BBQ Sauce, plus more for drizzling
1 cup Cooked Chickpeas (I used canned)
1 cup Corn Kernels (I used 2 cobs)
1 jar (12 ounces) Roasted Red Peppers, drained and chopped
1/2 cup Cilantro, torn
4 Scallions, sliced

In a large, nonstick skillet over medium heat, cook the bacon until crispy. Remove the bacon with a slotted spoon and place it on a paper towel to drain. Add the onions to the skillet and coat in the rendered bacon grease. Cover the skillet, reduce the heat to low, and cook the onions until they begin to caramelize, about 10-15 minutes, stirring occasionally. Stir in the garlic and cook for 30 seconds, then remove the onion and garlic to a bowl and set aside. Season the chicken with salt, pepper, paprika, and onion powder. Add the chicken to the empty skillet over medium-high heat and cook until it is browned and golden on all sides, about 10 minutes. Once the chicken is cooked through, stir in the BBQ sauce and reduce the heat to low. Add the cooked quinoa, onions with garlic, chickpeas, corn, red pepper, and half of the cilantro and scallions. Toss well to mix. Stir in the bacon, reserving a handful for topping. Serve and garnish with the remaining cilantro, scallions, and bacon.

SOURCE: How Sweet It Is

Saturday
Jul132013

BBQ Chicken & Blue Cheese Salad

Bbq chicken salad

Since I made a heavy dish Thursday night, and we ate the leftovers for lunch yesterday, we needed something on the lighter side for dinner last night. This salad fit the bill. I had leftover chicken and blue cheese in the fridge, and pecans in the freezer, so it took very little planning to get this on the table. The tang from the BBQ sauce gave the chicken great flavor, and the sweetness from the candied pecans gave this salad a delicious crunch. This hearty salad was not only delicious, but filling, yet light at the same time. *See those super cute giraffe salad tongs? My cousin brought them back from her trip to Africa. They were hand made, purchased by trade. While I'm sure that they can be used, I think that they are too cool to possibly mess up, so they are just for show and I hung them on the wall in my kitchen.

For the Salad:
1 Chicken Breast
1/4 cup BBQ Sauce (we used Dinosaur BBQ)
1 head Butter Lettuce
1/3 cup Candied Pecans (recipe below)
1/3 cup Dried Cherries 
1/3 cup Blue Cheese, crumbled 
Balsamic Vinaigrette (recipe below) 

Coat the chicken with the BBQ sauce and marinate for at least 30 minutes. Cook the chicken over medium heat on the grill until cooked through. Allow the chicken to cool slightly, then slice. Gently rip the lettuce leaves and place into a large bowl. Place the sliced chicken over the top. Sprinkle on the nuts, cherries, and blue cheese. Drizzle the vinaigrette over the top and enjoy!

For the Candied Pecans:
1 tablespoon Maple Syrup
1 tablepoon Sugar
1/4 teaspoon Vanilla Extract
Pinch of Salt
1/2 cup Pecans

Spray a baking sheet with nonstick spray. In a large bowl, combine the syrup, sugar, vanilla, and salt, stirring to blend well. Add the pecans and gently stir to coat. Transfer the pecans to the baking sheet and bake at 325 degrees for 20 minutes, stirring the mixture half way through baking. When the nuts are still hot, separate them with a fork. Allow to cool and store any leftover nuts in an airtight container.

For the Balsamic Vinaigrette:
2 tablespoons Honey
1 tablespoon Dijon Mustard
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 cup Balsamic Vinegar
3/4 cup Olive Oil
1 Garlic Cloves, crushed or minced

In a bowl, whisk together the honey, mustard, salt, pepper, and garlic. Add the balsamic vinegar and stir. Gradually whisk in the olive oil until the dressing is fully emulsified. Store in a jar with a lid in the refrigerator. Makes about 13 ounces of dressing. 

SOURCE: salad from Bake at 350 Goes Savorycandied pecans and vinaigrette from Chinese Grandma