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Entries in Salad (47)


Pear, Blue Cheese, & Walnut Salad with Maple Syrup Vinaigrette

Maple syrup salad

Happy New Year! I decided to start things off on the right foot today by making a healthy salad for dinner. Think of this meal as a "detox" if you will, especially after Joel tried to kill us both with the amount of butter he used in our dinner last night! Don't worry though, once the healthy, fresh-start vibe of the new year wears off, we'll share those, and plenty of other butter-filled recipes, with you!

For the Salad:
Greens of your choosing
1 Pear, sliced
Handful of Walnuts, toasted
Crumbled Blue Cheese
Grilled Chicken Breast, sliced

For the Dressing:
4 tablespoons Olive Oil
2 tablespoons Red Wine Vinegar
1 tablespoon + 1 teaspoon Maple Syrup
1/2 teaspoon Dijon Mustard
Pinch of Salt

Mix all ingredients in a jar with a lid and shake to combine.  

SOURCE: Drizzle and Dip


Shaved Asparagus Salad with Bacon and Havarti

Asparagus salad

This month for Secret Recipe Club, I was assigned to Without Adornment, written by the very talented Bean. If you haven't checked out her site yet, please do. Her recipes are all gluten free and her photography (food, people, and landscapes) is phenomenal! The recipe I chose to make was one that she had chosen to make as her SRC pick back in February. I've seen shaved asparagus salads around the many blogs I read, but never made them, so I decided that now was as good a time as any to finally give it a try. The verdict? Well worth the wait! I added the poached egg that was written in the original recipe, and omitted the onions that Bean had added, although I bet they would have been a delicious addition. Either way, I think it would be a perfect side salad for a summer picnic. As for flavor, the tanginess from the dressing really compliments the freshness of the asparagus. Add bacon, egg, and cheese and I am one happy girl! Thanks, Bean, for sharing your recipes and photography!

4 thick slices Bacon
1 pound Asparagus
2 ounces Havarti, shredded
2 tablespoons Olive Oil
3 tablespoons Tarragon or White Wine Vinegar, divided
1 tablespoon Dijon Mustard
2-4 Eggs
Salt and Pepper, to taste

Cook the bacon in a large pan over medium heat, until crispy (or, use the bacon method, which my husband is obsessed with). Meanwhile, bring a large, deep skillet full of water to a boil. Using a vegetable peeler, shave the asparagus into paper-thin ribbons (I found this difficult, so I just sliced each stalk as thin as I could with a knife). Submerge the asparagus ribbons in the boiling water for 1 minute. Remove the ribbons with a slotted spoon and drain on paper towels. Reduce the heat under the pan of water so that the water steams and moves a bit in the pan but is not at a boil. Add 1 tablespoon of vinegar to the water. Gently crack the eggs into the pan, working in batches if necessary to avoid overcrowding. Let the eggs poach for about 4 minutes, then remove with a slotted spoon. In a small dish, whisk together the olive oil with the remaining vinegar and mustard. In a large bowl, combine the asparagus, crumbled bacon, and cheese and coat with the dressing. Season with salt and pepper, to taste. Divide the salad between two plates and top with the poached eggs. 

SOURCE: Without Adornment


Antipasto Salad


Growing up, we ordered our fair share of pizzas from the local pizzerias. Generally we would only order pizza, but sometimes we would get wings as well. Only when we were with a large group would we ever order an antipasto salad too. When I was younger, I think I assumed that there would be some kind of pasta in it, since it kind of sounds that way, and I was always a little disappointed when there wasn't. Also, back then I was not a huge fan of cold cuts, so the fact that there was meat in the salad kind of turned me off. Throughout the years, I grew to enjoy antipasto salads, so I decided to make this one for dinner one night last week. Oddly enough, once it was all put together, Joel looked at it with a very puzzled expression on his face. Then he asked where the pasta was! Looks like we are one in the same. Maybe that's why we ended up together! This salad makes a lot, and even though it was our main course, we had enough left over to share with 4 other people the next day as a side dish. 

For the Salad:
1 head Romaine Lettuce (I got mine from my garden!)
2 cups Cherry Tomatoes, halved (I probably used less)
3/4 cup Cucumbers, diced
1/3 pound Genoa Salmi, thick dice
1/3 pound Ham, thick dice (I used a ham steak)
1/3 cup Mozzarella or Provolone Cheese, thick diced
1/4 cup Olives
1 Banana Pepper or 2-3 Pepperoncini, sliced (I used a few whole pepperoncini, too)

For the Dressing:
3 tablespoons Red Wine Vinegar
1-2 Garlic Cloves, minced
1/4 teaspoon Oregano (I used fresh, but dried would be fine)
1 teaspoon Dijon Mustard
5 tablespoons Olive Oil
Salt and Pepper, to taste

Lightly toss together the salad ingredients in a large bowl. In a small bowl, whisk together the vinegar, garlic, oregano, and dijon. Slowly stream in the oil, while continuing to whisk, until it is well combined. Pour the dressing over the salad and toss to combine. 

SOURCE: Elly Says Opa


Grilled Chicken Salad with Garlic Confit

DSC 0002

Today's recipe, like yesterday's, also comes from the website of Bon Appetit. This great summer salad is easy to make and manages to fill you up. The peppery arugula offsets the tangy sweet dijon garlic dressing, and while not exactly a confit like the title suggests, the grilled chicken absorbs the garlic oil on the grill, and is perfectly, subtly flavored.

20 garlic cloves, peeled (Seriously. 20 of them)
1 cup olive oil
1 pound skinless, boneless chicken breasts
2 tablespoons Dijon or whole grain mustard
2 tablespoons red wine vinegar
1/4 cup pitted olives
4 cups (packed) baby arugula
1/4 cup flat-leaf parsley leaves
3 roasted red peppers from a jar, cut into 1/2-inch-wide strips
Kosher salt, freshly ground pepper 

In a small saucepan over medium-low, bring the olive oil and garlic cloves to a simmer. Reduce the heat to low, and cook for 20-25 minutes, until the garlic is golden brown. Remove from heat and let cool. Place a mesh strainer over a bowl, and strain the garlic, reserving both the cloves and oil.

Toss the chicken in 2 Tbsp garlic oil, a pinch of salt and fresh ground pepper. Grill the chicken until slightly charred, and cooked through, about 4-5 minutes per side. Let the chicken cool for 5 minutes before slicing it into strips diagonally.

In a food processor, puree 8 garlic cloves, 1/2 cup of garlic oil, Dijon mustard, and vinegar. Season with salt and pepper to taste.

Add the chicken, arugula, remaining garlic cloves, olives, sliced peppers, and parsley to a large bowl and toss. Toss in bowl, or spoon dressing onto plate as desired. Any remaining garlic oil can be covered and refrigerated for future use. This recipe calls out for an IPA or a dry white wine such as a Gewürztraminer, or Sauvignon Blanc.


Pasta Salad with Cherry Tomatoes, Fresh Mozzarella, and Green Olivida

Olivida pasta salad

Happy Memorial Day! This month for Secret Recipe Club, I was assigned to Amy's blog, Fearless Homemaker. I absolutely loved reading through her blog. She seems like such a fun girl…and you have to read about her surprise wedding. How awesome! After bookmarking several recipes, it all came down to this pasta salad, in honor of the kickoff to outdoor grilling and picnic meals! I did swap green olives for a mixture of Greek olives, because that is all that my grocery store had in their olive bar container. (In the process of making this pasta salad, I discovered that a cherry pitter does NOT make a good olive pitter like the woman at the kitchen store told me!) When all was said and done, this pasta salad was every bit as good as I imagined it would be. In fact, I'm looking forward to having another bowl this afternoon, before I walk down to my corner to watch the Memorial Day Parade! Thanks for a great recipe, Amy! 

1 Garlic Clove, peeled
2 cups Pitted Green Olives, coarsely chopped and divided
3 tablespoons Capers, drained
1 tablespoon Red Wine Vinegar
1 teaspoon Soy Sauce
1 tablespoon Dijon Mustard
1/4 teaspoon Crushed Red Pepper Flakes 
1/2 cup + 1 tablespoon Olive Oil
1 pound Pasta (I used gemelli)
2 pints Cherry or Grape Tomatoes, halved (I only used 1)
8 ounces Small Fresh Mozzarella Balls
2 tablespoons Fresh Oregano, chopped
Salt and Pepper, to taste

Put the garlic clove in the bowl of a food processor and process until finely chopped. Add 1 cup of chopped olives, capers, red wine vinegar, soy sauce, mustard, and crushed red pepper flakes. Pulse about 6 times to chop coarsely. With the machine running, gradually add 1/2 cup of oil, forming a coarse puree (almost like tapenade texture). Transfer the olive mixture to a bowl. Stir in the remaining cup of olives and season to taste with salt and pepper. (This mixture can be made up to 3 days ahead of time, just cover and refrigerate). Cook the pasta according to package directions, until al dente. Drain and allow to cool (I ran my pasta under cold water to cool it down). Drizzle the remaining tablespoon of oil over the pasta and toss to coat (I skipped this). Add the olive mixture, tomatoes, mozzarella, and oregano to the pasta and toss to coat. Season to taste with additional salt and pepper, if necessary. 


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