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Entries in Salad (47)


Spring Vegetable Tortellini Salad


Now that spring is in full swing and the warm weather is here, I'm constantly on the look out for new dishes to try that  don't require me to use my oven. Since I love pasta salads, especially when they are made with tortellini, as soon as I saw this one, I knew it was bound to be on our table. Since Joel is obsessed with prosciutto, I knew that this would win bonus points with him, too. I made this salad to go along with some grilled sausages, since I'm apparently all about the side dishes (at least that is what Joel says), but I think this would also be a great stand alone meal on a hot day in the summer. Light, refreshing, and delicious--the best words to describe this salad. 

For the Salad:
9 ounces Fresh Cheese Tortellini (I used a 12 ounce frozen bag…turned out perfectly)
1/2 pound Asparagus, woody ends removed
1/2 cup Frozen Peas
2-3 slices Prosciutto, chopped 
1/4 cup Herbs, chopped (I used parsley and thyme) 
Dressing, recipe below 

Cook the tortellini according to package directions. Cut the asparagus into 2-inch pieces and add them to the tortellini for the last 2 minutes of cooking time. Drain the pasta and asparagus and rinse under cold water to stop the cooking. Drain again. Toss with the peas and set aside. In a small skillet over medium heat, cook the prosciutto until crispy and lightly browned, stirring often. Drain on a paper towel. In a large bowl, toss the tortellini, asparagus, peas, and herbs. Top with the dressing and stir until combined. Sprinkle with the prosciutto and serve. Serves 4.

For the Dressing:
1 teaspoon Lemon Zest
Juice from 1/2 Lemon
1 tablespoon White Wine Vinegar
Salt and Pepper
3 tablespoons Olive Oil
Tiny squeeze of Honey

 Combine the zest, lemon juice, salt, pepper, olive oil, and honey in a jar with a lid. Make sure that the lid is tightly secured and shake the jar until the ingredients have combined. 

SOURCE: Pink Parsley


Buffalo Chicken Salad with Creamy Avocado Ranch Dressing

Buffalo Chicken Salad

We are in desperate need of a detox. Over the past four days, we ate out for six meals! This salad was originally on the menu for earlier past week, but things came up, so it kept getting pushed back. After being burnt out from all of our meals out, we decided that it would be in our best interest to eat salad for dinner tonight, and so this became our dinner. While I am usually a little skeptical of trying things bearing the "buffalo" name, being from Buffalo and all, we definitely approved of this salad! It was perfectly spicy, yet the dressing gave a cooling effect. While healthy, it was also hearty and filling. Not only was the dressing delicious on the salad, but I think it would be equally delicious on tacos or as a dip for vegetables. I may just have to make a large batch to keep on hand in the fridge!

For the Chicken:
2 cups Panko
2 tablespoons Olive Oil
1/2 cup Flour
1 teaspoon Garlic Powder
1/2 teaspoon Salt
2 Egg Whites
1 tablespoon Water
1 tablespoon Dijon Mustard
1/4 teaspoon Dried Thyme
Cooking Spray
1 pound Boneless, Skinless Chicken Breasts, cut into strips
1/2 cup Hot Sauce (I used Frank's)

Combine the panko and olive oil in a skillet and toast over medium heat until golden, stirring often, about 10 minutes. In the first of three shallow dishes, spread the toasted breadcrumbs. In the second dish, whisk the flour, garlic powder, and salt. In the third dish, whisk together the egg whites, water, mustard, and thyme. Line a baking sheet with tinfoil and place a wire rack on top. Spray the rack with non-stick cooking spray. Pat the chicken strips dry and season them lightly with salt and pepper. Lightly dredge each piece in the flour mixture to coat completely, shaking off the excess. Dip the strip into the egg white mixture, then finally coat with the panko. Place the chicken strips on the prepared rack over the baking sheet. Spray the top of the chicken strips lightly with additional cooking spray. Bake at 475 degrees for about 10 minutes, until the chicken is no longer pink and reads 160 degrees internally on a thermometer. Pour the hot sauce in a bowl and use tongs to lightly coat the chicken strips with the sauce.

For the Dressing:
1/2 Avocado, roughly chopped
1/3 cup Mayonnaise
1/3 cup Sour Cream
2 teaspoons Olive Oil
2 teaspoons Lemon Juice
1 bunch Chives, coarsely shopped (I used a scallion)
2 tablespoons Fresh Parsley
1 Garlic Clove, minced
Up to 1/2 cup Buttermilk (I used between 1/3-1/2 cup)
Salt and Pepper, to taste

Place all of the ingredients in a blender or food processor, beginning by using only 1/4 cup of buttermilk, and blend for about 10 seconds. Check the consistency and taste, and blend in additional buttermilk as desired. Season to taste with salt and pepper. Store in an airtight container in the fridge.

For the Salad:
6-8 cups Salad Greens, such as bibb lettuce and baby spinach
3/4 cup Grape Tomatoes, halved
Crumbled Blue Cheese
1 Carrot, diced
1 Scallion, sliced 

Toss salad greens with cheese, tomatoes, carrot, and scallion. Divide between serving plates and top with a few chicken strips. Drizzle lightly with dressing.

SOURCE: Annie's Eats


Crispy Avocado BLT Salad

Avocado blt salad

Who doesn't love a good BLT? It has always been one of my favorite sandwiches, but lately I've been feeling salad a little more than anything else. We've been trying to cut down on the carbs since we've been feeling kind of flabby. I thought that a salad was especially fitting for dinner Tuesday night, since my dinner Monday night consisted of a plateful of appetizers and desserts at a meeting I hosted for my sorority. This salad did not disappoint! It blends the flavor from my favorite sandwich with a few additions, and sans bread. The crispy avocado adds a great crunch and the spicy ranch dressing adds an unexpected zing. With all the flavor, we didn't even miss the bread!

For the Crispy Avocado:
1 Avocado, semi-firm
Salt & Pepper
1/3 cups Flour
1 Egg, beaten
1/2 cups Panko
2 tablespoons Grated Parmesan Cheese
Oil, for frying

Halve the avocado and remove the skin and seed. Slice each half into 4-5 thick wedges, making 8-10 wedges total. Sprinkle the wedges with a bit of salt and pepper. Place the flour in a shallow bowl. Beat the egg in another shallow bowl. In a third shallow bowl, mix the panko and parmesan. Dredge each piece of avocado in the flour and gently shake off any excess. Dip each piece into the egg, then finally into the panko mixture, being sure to coat all sides well. Heat enough oil to coat the bottom of the frying pan over medium-high heat. Gently place the breaded avocado pieces into the oil. Fry on all sides until browned, about 2-3 minutes total. Remove the avocado from the pan and set on a paper towel lined plate to drain off excess oil. 

For the Salad:
Field Greens or Spring Mix
2 tablespoons Shaved Parmesan Cheese
2 slices Cooked Bacon, crumbled

Assemble the salad with the greens, tomatoes, shaved parmesan, and crumbled bacon. Top with the crispy avocado.
For the Honey-Lime Dressing:
2 1/2 tablespoons Honey
2 tablespoons Balsamic Vinegar
1 Garlic Clove, minced
3 tablespoons Lime Juice
Pinch of Salt and Pepper

Combine all ingredients in a jar with a lid and shake until fully combined. Drizzle over the salad.

For the Spicy Ranch Drizzle:
1/3 cup Ranch Dressing
1/2 teaspoon (or more) Sriracha

 Stir ingredients in a small bowl and stir until fully incorporated. Drizzle over the top of the dressed salad.

SOURCE: How Sweet It Is via Tasty Kitchen


Mustard Milanese with Arugula Fennel Salad

Chicken with fennel

I've mentioned many times before on this blog that when I first met Joel, I wasn't exactly the most daring when it came to food. Whenever we went out, chicken was my go-to meal choice because I considered it to be safe. While my tastebuds have expanded and I now enjoy a diverse range of foods, chicken tends to be my first choice for protein when cooking in my own kitchen because it provides such a blank canvas when it comes to cooking. It is such a versatile ingredient that can be flavored in so many different ways. After getting my hands on a copy of The Smitten Kitchen Cookbook, I read it cover to cover and immediately flagged a few quick weeknight meals. Of course, the first one I chose to try was this chicken dish. Even though this dish includes my "safe" ingredient, it also includes a new-to-me ingredient, fennel. It was simple to prepare, but the flavors were so bold and delicious. Just an FYI: While Deb fries her chicken in a pan, I chose to bake mine to cut down on the amount of oil used. The recipe below reflects my cooking method.

For the Chicken:
2 Chicken Breasts
Salt and Pepper
1/2 cup Flour
1 Egg White
2 tablespoons Smooth Dijon Mustard
2 Garlic Cloves, minced
1 teaspoon Oregano
1/2 teaspoon Lemon Zest
1 1/2 cups Panko Breadcrumbs

Butterfly the chicken breasts to make 4 thin cutlets. Using a meat pounder (I used the back of a heavy spoon) pound the cutlets between two pieces of plastic wrap to 1/4-inch thickness. Season both sides of the cutlets with salt and pepper. Line up 3 shallow dishes on the counter. In the first dish, add the flour. In the second dish, whisk together the egg white, dijon, garlic, oregano, and lemon zest. In the third dish, spread out the breadcrumbs. Dredge each piece of chicken lightly in flour, then heavily in the egg-white mixture, and generously in the breadcrumbs. Repeat with each cutlet. Place a baking rack over a cookie sheet and spray with non-stick cooking spray. Arrange the chicken cutlets on the rack and bake at 350 degrees for about 25 minutes, or until the internal temperature of the chicken reaches 165 degrees. 

For the Salad:
3 tablespoons Lemon Juice
2 tablespoons Coarse Dijon Mustard
1 tablespoon Smooth Dijon Mustard
1/4 cup Olive Oil
5 ounces Baby Arugula Leaves
Small Fennel Bulb

In a small bowl, whisk together the lemon juice and mustards, then whisk in the olive oil. Pour three quarters of the mixture into a large bowl. Thinly slice the fennel and add the fennel and arugula to the bowl with the dressing. Toss the salad, and when ready to serve, arrange one piece of chicken on a plate. Drizzle a few drops of the remaining dressing over the chicken, then pile the salad directly on top. Season with salt and pepper, and eat immediately.

SOURCE: The Smitten Kitchen Cookbook


Tequila Lime Chicken Fajita Salad with Chile Lime Vinaigrette

Chicken fajita salad

Often times, we tend to make what Joel calls "gloopy" food for dinner. What he means by that is food that is dripping in some sort of sauce and smothered with melted cheese. Doesn't sound too bad to me, but lately, Joel has been craving healthier food. He made an appeal to completely overhaul our eating habits. He wants to try new-to-us grains, with vegetables and minimal sauce. I can't say it will be easy, but I guess it doesn't sound like a bad idea, especially since it will help to keep us healthy. Just because food isn't dripping in sauce and covered in melted cheese doesn't mean it can't be flavorful, and this salad is a perfect example of that. Marinating a chicken breast overnight, then grilling it and tossing it on a bed of lettuce with bold flavored add-ins, and a sweet, spicy dressing sounds pretty good to me! This was a great taste of summer in the dead of winter. I look forward to enjoying it again, maybe even out in the yard...when it finally warms up!

For the Marinade:
2 Chicken Breasts
1/3 cup Tequila
1/4 cup Olive Oil
1/4 cup Lime Juice
1/2 teaspoon Salt
1/2 teaspoon Pepper
Zest from 2 Limes

Whisk the ingredients together in a bowl until combined. Add the chicken to a ziplock bag and pour the marinade over the top. Marinade in the fridge for at least 2 hours, up to 24 hours. When you are ready to make the salad, grill the chicken until cooked.Let it rest, then slice.  Meanwhile make the salad.

For the Corn Salsa:
12 ounces Frozen Corn, thawed and drained
2 Jalapeños, seeded and chopped
1/2 Red Onion, finely chopped
3/4 cup Cilantro, torn or chopped
Juice of 2 Limes
1/2 teaspoon Salt
1/2 teaspoon Pepper

Combine all ingredients in a bowl and mix. 

For the Chile Lime Vinaigrette:
2 tablespoons Olive Oil
1 tablespoon Rice Vinegar
1/2 tablespoon Red Pepper Flakes
2 teaspoons Honey
Juice from 2 Limes
Pinch of Salt & Pepper, to taste

Combine all ingredients in a jar with a lid and shake or whisk until combined. 

For the Salad:
1/2 Red Pepper, thinly sliced
1/2 Green Pepper, thinly sliced
1 tablespoon Olive Oil
1 Head of Romaine Lettuce, washed, dried, and torn
1/2 cup Black Beans
1/2 cup Corn Salsa (recipe below)
1 ounce Colby Jack Cheese, grated
1 Avocado, sliced
Blue Corn Tortilla Chips, for topping

Add the olive oil to a skillet over medium heat. Add the peppers and a pinch of salt and pepper. Toss to coat and cook for 5-6 minutes, until slightly soft. To assemble the salad, place lettuce in a bowl. Cover with chicken slices, black beans, corn salsa, peppers, cheese, avocado, and tortilla chips. Top with dressing and toss. 

SOURCE: Barely adapted from How Sweet It Is

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