Showing posts with label splendid salad. Show all posts
Showing posts with label splendid salad. Show all posts

Monday, March 17, 2014

Eating With The Seasons: Part 3

The subtle spiciness of mustard greens meets honey-sweetened apples and pomegranate arils in this salad inspired by the blog: A Tasty LoveStory.

Apple Pomegranate Holiday Salad
  • 1 bunch mustard greens
  •  Arils from 1 pomegranate
  • 2 medium apples
  • 3/4 cup raw almonds, coarsely chopped
Dressing:
  • 3 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • salt and pepper to taste
  1. Chop mustard greens into small, bite-size pieces. Place greens in a large serving bowl. Add pomegranate, diced apples, and chopped almonds. 
  2. Whisk balsamic, olive oil, mustard, honey, salt and pepper in a small bowl. Drizzle over salad and serve.

While you enjoy your salad, nibble on these bites of seasonal food knowledge:
  • Since seasonal food is more abundant and does not have to be importe../../../search/label/splendid_20salad/d from another region it tends to be _b style_.css"mso-bidi-font-weight: normal;">cheaper
  • Because they are so fresh, seasonal foods are tastier
  • Foods are richest in vitamins and minerals when in season
  • Like fruits and vegetables, animal products also follow a seasonal cycle. Chickens lay their eggs in the spring, while beef and bison get more flavorful as they fatten up for the winter months

Guest post by Melissa!
Melissa, a senior dietetics major and varsity athlete at Miami University, has been interning at Grass Roots Nutrition since October. She views food as fuel, but enjoys showing people how to make healthy real food menu items that taste delicious as well. 

Thursday, December 12, 2013

Winter Grains Salad

Here is a fun cooking term: supreme! This refers to cutting sections out of citrus fruits.





Enjoy this great winter salad - everything you need for lunch  or dinner in one bowl: protein, fruit, veggies and whole grains. Did I mention it is delicious?


Winter Grains Salad
  • 1 cup farro
  • 2 cups low-sodium stock (or water)
  • 1 can chickpeas, drained and rinsed
  • 2 oranges, supremed
  • 1 cup purple cabbage, thinly sliced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • salt and pepper, to taste
  1. Cook farro according to package directions; mine took about 25 minutes.
  2. While farro is cooking, supreme your oranges, chop cabbage and drain and rinse the chickpeas. 
  3. When farro is cooked, toss with everything else. Delicious room temp and cold. 
No farro? Try brown rice or quinoa!
No purple cabbage? Try kale or green cabbage.

Saturday, March 23, 2013

Saturday Synopsis: Splendid salads

Are you read for some salad inspiration? Here are some of my favorite salad posts so far - there is something for everyone! Hot, cold, sweet and savory. All delicious!





Kale salad with cannellini beans and cranberries







Reader poll: What is your go-to salad recipe?

Tuesday, January 29, 2013

Splendid Salads: Chopped apple salad

This is a simple little salad that my mom and dad had at a bed and breakfast years ago and remains one of my mom's favorites!


  • 2 chopped apples
  • 1/2 cup dried cherries (or raisins)
  • 1/4 cup chopped raw pecans
  • Juice from one orange
  • Juice from one lime
  • Drizzle of honey
  • Optional: grated fresh ginger
  1. Chop apples and place in bowl. 
  2. Add everything else and toss to coat. 
Notes: The citrus juice prevents browning. If you're not going to serve right away, leave out the pecans until the last minute to prevent them from getting mushy. 

Tuesday, January 22, 2013

Splendid salads: Snowy kale salad

A beautiful kale salad with carrots, dried cherries and pecans
Kale was quite the trendy green in 2012 - and for good reason; it is delicious, good for you and widely available. It is versatile in the kitchen too - try it sauteed as a quick side dish, tuck it into egg dishes such as strata or quiche or even raw.


Kale has a trick up its sleeve; it is very cold hearty. This means that cold weather that will quickly freeze and kill other leafy greens such as spinach or lettuce, kale is able to adapt to. If you have your own garden, you will soon appreciate the better flavor of kale that has been through a cold snap. Keep it in the garden and even if it snows, you can enjoy fresh and local greens!

Kale in a snowy blanket
Snowy Kale Salad

  • Kale
  • Your favorite vinaigrette
  • shredded carrots
  • Dried cherries
  • Raw pecans
  1. Put on your snow boots and dig some kale out of your garden. Or, hop over to your grocery store and grab a bunch. 
  2. Give the greens a quick rinse and remove any tough stems. 
  3. Use a chefs knife to slice the greens into thin slivers; I find it helpful to roll the leaves tightly together like a burrito before slicing.
  4. Toss your kale slivers into your serving bowl and dress with your favorite vinaigrette. Use your hands to massage the dressing into the leaves. Sounds silly, but it helps to tenderize the leaves. Your spinach wishes it had it this good. 
  5. Add your other toppings and you're ready to go! Dig in and enjoy.
Note: Kale has one other magical trick up its sleeve - it doesn't get limp and gross 5 minutes after adding the dressing. You can pack kale salad for lunch the night before and it is going to be great the next day. 

A simple salad of raw kale and carrots


Thursday, October 25, 2012

Splendid Salads: apple almond chicken salad

Ready for a brown bag redo? Here is a lovely little chicken salad that is loaded with fresh fruits and vegetables, good flavor and not drowning in mayo. I used chicken left over from a roasted chicken and so the whole salad came together in just a few minutes.

Apple Almond Chicken Salad

Makes 4 hearty servings
  • 2 tablespoons plain non-fat Greek yogurt
  • 2 tablespoons olive oil
  • 2-3 teaspoons dijon mustard
  • 1 tablespoon apple cider vinegar
  • salt and pepper
  • 2 cups cooked cubed chicken
  • 1 large apple, diced
  • 1 large carrot, shredded
  • 2 stalks celery, diced
  • 1/4 cup slivered almonds (substitute roasted sunflower seeds if allergic to nuts)
  1. In a medium bowl, whisk together yogurt, olive oil, mustard and vinegar. Season with salt and pepper.
  2. Add cubed chicken, apple, carrot, celery and almonds and toss to coat with dressing.
  3. Serve on a bed of lettuce, on whole grain bread or with scoop it up with whole grain crackers.






If you wish, you could substitute veggie chicken or roasted tofu to make this dish vegetarian. 

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Tuesday, October 2, 2012

Splendid Salads: Roasted Squash and Apple Salad with Warm Cider Vinaigrette

This salad really is special. Inspired by an Ina Garten recipe (the Barefoot Contessa). It is the best of autumn flavors in a hearty and filling salad. The peppery bite of the arugula paired with the sweetness of the roasted squash and fruit, the warm vinaigrette and squash with the cool fruit and greens. I just love it and hope you'll try it too! The original recipe called for maple syrup and shallots, both of which are pretty pricey. I made the substitute of onions and brown sugar for similar flavor but a lower impact on the grocery bill. The original recipe called for butternut squash, but since I have pumpkin at home, that is what I used. Use what you have or what you love!

Tip for the winter squash: don't bother peeling; it is a pain in the rear unless you have an epically sharp peeler and a lot of patience. Simply slice or cube, roast and when fully cooked (and cool enough to handle) the skin will come right off.
  
Roasted Squash and Apple Salad with Warm Cider Vinaigrette
Serves 4
  • 1 (1 1/2-pound) winter squash (pumpkin, butternut squash, acorn squash), roasted
  • 1 tablespoon  brown sugar
  • Salt and freshly ground black pepper
  • 2 apples (or pears), diced
  • 1/2 cup dried cranberries (or golden raisins)
  • 3/4 cup apple juice (or apple cider)
  • 1/2 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons onion, minced
  • 2 teaspoons Dijon mustard
  • 4 ounces baby arugula, washed and spun dry
  • 1/2 cup pecan halves
  • 1/2 cup freshly grated Parmesan cheese
  1. Preheat the oven to 400 degrees F.
  2. Place the winter squash on a sheet pan. Add 2 tablespoons olive oil, the brown sugar, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender.
  3. While the squash is roasting, combine the apple cider, vinegar, and onion in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard,  olive oil, 1/2 teaspoon salt, and 1/2 teaspoon of pepper.
  4. Place the arugula in a large salad bowl and add the roasted squash mixture, the chopped apples, raisins and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Serve immediately. 

    Pumpkin ready for the oven!
    Apple juice and onion reducing for excellent flavor; just waiting on olive oil and dijon mustard

    Almost ready and so delicious
 


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Tuesday, September 4, 2012

Splendid salads: Warm beet salad with goat cheese

My sweet sister shared this lovely salad recipe with me and I am passing on the deliciousness to you. This works better for dinner at home as part of the charm is having the contrast of the warm beets with the cool baby greens and goat cheese. It would still be good cold, just not quite as excellent.

Warm beet salad with goat cheese
  • 1 medium beet, cooked and sliced (or canned beets if making in the winter)
  • 1 tablespoon olive oil
  • 1/2 cup sliced onion (about 1 small onion)
  • 1 clove garlic
  • 1 small tomato, diced (or a handful of baby tomatoes, sliced in half)
  • 1/4 cup kalamata olives, sliced in half
  • 2 tablespoons goat cheese
  • drizzle of balsamic vinegar
  • black pepper, to taste
  1. Steam, roast or boil your beet until tender. Put under cold water until cool enough to handle and rub off skin. Slice or dice as desired. Or, drain and rinse from a can (look for low-sodium)
  2. While beet is cooking, warm skillet over medium-high heat and add olive oil, onions and garlic. Saute until onions begin to become translucent, about 5 minutes. 
  3. Add diced tomato and olives and cook until onions are tender. Add beets and warm through.
  4. Prepare your place with a good bed of baby greens. Top with warm vegetables and drizzle on a bit of vinegar. Top with your lovely cheese and admire your handiwork. Grab a few whole grain crackers or a slice of toasty bread and dig in!
This is definitely a dish you'll want to use a cloth napkin with; who needs stains on their pants?






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Monday, August 27, 2012

Splendid Salads: shrimp corn and green bean salad

Your freezer can be your best ally for vegetables.
  • vegetables are already chopped for you
  • they can be more affordable then fresh
  • they are often a blend of colors; what gives vegetables and fruits their colors also gives them some of their nutrition, so a variety of colors is a variety of nutrients
  • vegetables to be frozen are picked when they're ripe; many "fresh" fruits and vegetables are picked before they're ripe so that they don't spoil during shipping around the globe. This means not only were fewer vitamins, minerals and phytochemicals developed during the growth of the fruit or vegetable, more are lost as they degrade while traveling to get to your kitchen.

This salad is a complete meal. The fresh parsley makes the whole salad seem fresh, even though most ingredients came from the freezer. Keep a pot of fresh parsley in your window and use it year round! Olive oil and almonds provide healthy fats, the shrimp is lean protein and the corn is your whole grain. Complete with lots of veggies from the green beans and tomatoes, lunch is served!

This quick meal that can come together in five minutes. Really! Pop some green beans in the microwave and by the time they're done, everything else is ready.

On your mark, get set, go!

Shrimp corn and green bean salad

  • 1 7.5 ounce box frozen green beans with almonds
  • 3 ounces frozen shrimp, peeled and devained 
  • 1/2 cup frozen corn
  • 1/2 cup cherry tomatoes
  •  one handful of fresh parsley
  • Olive oil and vinegar
  • Salt and pepper
  1. Remove green beans from plastic packaging and microwave in a glass or ceramic dish for 5 or so minutes (I don't like to microwave in plastic. Ick.)
  2. Thaw shrimp and corn under running warm water in a colendar
  3. Chop tomatoes and parsley
  4. Check microwave. Done yet? You're ready!
  5. Toss green beans with shrimp, corn, tomatoes, parsley and almonds. Use the same dish you microwaved the green beans in, no need to make more dishes. Drizzle on a bit of olive oil and vinegar to taste and add a bit of salt and pepper. Dig in!
Microwave green beans until tender in glass or ceramic dish
Thaw corn and cooked shrimp
Chop parsley and tomatoes
Drain green beans, add shrimp and corn
Add everything else and dig in!
 

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Monday, August 13, 2012

Splendid Salad: beets, lentils and goat cheese

I just whipped up a lovely little salad for lunch and thought I'd share! It is full of great flavors with a good dose of protein and fiber to keep me going through the afternoon.



I had some lentils in the freezer left over from an earlier recipe, so first thing I threw those in a colander and ran some hot water over them to quickly thaw them out.


In the bottom of a nice sized bowl (I like a large salad!), I put a dollop of Dijon mustard, about a tablespoon of olive oil, 2-3 tablespoons of balsamic vinegar and some salt and pepper.

Mustard is serving two roles here; one, it is delicious, and two, it is acting as an emulsifier; it mixes things that don't want to on their own - the vinegar and oil.

 
 Just a quick swish with the fork and the dressing is ready to go; no bottled dressing needed!






On top of the mixed salad dressing, I added a large handful of arugula, some shredded carrots, the thawed lentils, and diced beets. Lastly, I garnished with a bit of goat cheese. 


If you weren't going to eat this salad right away, you could cover and bring to work or to a potluck or picnic. The dressing might wilt the bottom greens a tad, but that isn't the end of the world. I was making this salad to eat right away, so I used a sharp knife and fork to chop up the greens and evenly distribute the toppings and dressing throughout the whole salad. Enjoy!



Kitchen tip: when eating beets, this is an excellent opportunity to use cloth napkins to protect your clothes! That beautiful red juice will stain those lovely work trousers faster than you can say splendid salad!


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Friday, August 3, 2012

Splendid Salads: watermelon mint feta salad

Splendid Salads: watermelon mint feta salad


Nothing says summer quite like watermelon. And with the staying power of seedless watermelon, spitting seeds into the back yard is going to be "one of those things I did when I was a kid". Plain watermelon is excellent, but watermelon also makes for a great ingredient in salads and salsas. I love this salad because it had great balance with the sweet fruit and the salty cheese and a great punch of freshness with the mint.

This salad is best made right before you eat it; the salt from the feta draws water from the watermelon cubes and can make your bowl a bit soupy. If you need to prepare in advance, simply cube the watermelon and mince the mint and toss everything together just before serving.

There flavors combined are bold; so how much you wish you wish to use will be personal preference. For my salad, I used 1/4 of a medium sized watermelon, about 4 ounces of feta cheese and about 1 cup of chopped mint, but that is just a guide. Start with less cheese and mint as you can always add more!

Gather your ingredients

Cube watermelon
Add feta and fresh mint
Stir together and dive in!

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Thursday, August 2, 2012

Splendid Salads: Lemon Asparagus Salad

Splendid Salads: Lemon Asparagus Salad

This salad is a prime example of taking foods at the peak of freshness and not fussing with them too much. I simply blanched some delicious fresh asparagus, placed them into a glass container and drizzled on a bit of olive oil, salt and pepper. I zested one lemon and squeezed on the juice. I am an enthusiastic lemon lover, so if that sounds like too much lemon, skip the zest and use only the juice.

This would be a great side dish to have at home with some grilled chicken, it also make a great carry along to a pot luck or brunch. You can even make it the night before and have a healthy brunch without a lot of stress!




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Monday, July 16, 2012

Splendid Salads: blackberries and goat cheese on baby greens

Splendid Salads: blackberries and goat cheese on baby greens

Sometimes the most delicious dishes are the simplest; choose the best ingredients when they are most fresh and not much else is needed.

I recently picked blackberries from Butlers Orchard in Germantown Maryland. I have whizzed through a few projects with the delicious fruit (stay tuned for a super jam recipe!) and for lunch today just kept it simple. I dressed a few baby greens with olive oil and balsamic vinegar, a touch of salt and pepper and then topped it all with some fresh blackberries and goat cheese from the farmers market. The goat cheese was from Spriggs Delight Farm in Sharpsburg, Maryland. So simple, but so tasty!

Blackberries and Goat Cheese on Baby Greens 

  • Baby greens
  • Fresh blackberries
  • Fresh goat cheese
  • Olive oil and balsamic vinegar, to taste
  • Salt and pepper

This would make a lovely salad to have at your next dinner party!

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