Category Archives: Salad

salmon salad

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  • 1 nectarine, chopped
  • 1 peach, peeled and chopped
  • 1 beefsteak tomato, chopped
  • 1 jalapeno, seeded and finely chopped
  • 1 salmon filet
  • 3 tbs lime ponzu sauce
  • 1 tbs black sesame seeds
  • 1/4 tsp sesame oil
  • zest of 1 liime
  • 1 tbs rice wine vinegar
  • sriricha to taste
  • salt and pepper

season your salmon with salt and pepper and place in a preheated skillet that’s been generously coated with non-stick spray.  cook about 4 minutes per side. 

remove fish from the pan and flake with a fork.  combine in a large bowl with all other ingredients.

 

Shaved Fennel and Beet Salad with Orange Segments

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beetsalad

This salad has everything!  So crisp and refreshing yet still hearty and satisfying thanks to the beets.

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Mojito Shrimp Salad

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mojitoshrimp

Light, clean, healthy and refreshing, this salad was inspired by one of my favorite cocktails.

  • 1/2 lb medium shrimp, peeled and deveined
  • zest and juice of 1 lime
  • 1 tbs butter
  • 2 cloves garlic, minced
  • salt and pepper
  • handful of fresh mint
  • large bowl of spring mix salad greens
  • 2 tbs extra virgin olive oil

Melt butter in a skillet over medium – high heat and add garlic.  Let the garlic cook for about a minute and add in shrimp, salt and pepper.

Cook shrimp until pink, about 3 – 5 minutes depending on size.

Empty contents of pan into large bowl of greens and toss with mint, olive oil, lime juice and zest.  Top off with a bit more salt and pepper.

Tex-Mex Chicken Salad

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texmexchicksalad

I’m loving those store bought rotisserie chickens lately.  They yield so much meat and are super moist and tender.  The leftover possibilities are endless!

  • 4 cups leftover chicken, chopped
  • 1 15 oz. can of chickpeas, rinsed and drained
  • 1 15 oz can of black beans, rinsed and drained
  • 1 jalapeno, minced
  • 3 cloves garlic, minced
  • 1/2 red onion, chopped
  • handful of fresh, flat leaf parsley, chopped
  • handful of fresh cilantro, chopped
  • 1 tsp cumin
  • 1 tsp chipotle chili powder
  • juice of 2 limes, zest of 1
  • 6 tomatoes, seeded and chopped*
  • salt and pepper
  • 2 tbs extra virgin olive oil
  • sour cream for garnish
  • pickled jalapenos for garnish

Combine all ingredients in a large bowl and toss to combine.  Season to taste with salt and pepper.

To serve, top with a dollop of sour cream, some pickled jalapeno slices and a dash more chili powder.

*I tend to use Campari tomatoes but you can substitute cherry, just throw in a few more.  To seed your tomatoes, simply halve them and squeeze to release the seeds.  This cuts down on the water content.

Ensalada Capr’easy

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enselada

This super easy to prepare salad says Summer to me.  The colors are as pleasing to the eye as the flavors are to the pallette.

  • 1 ball of fresh mozzerella, sliced about 1/4″ in thickness
  • zest of one lemon
  • chiffonade of fresh basil
  • 1 tbs extra virgin olive oil
  • 1 tsp balsalmic vinegar
  • kosher salt
  • black pepper
  • 1/4 tsp dried oregano

Assembly couldn’t be simpler.  Lay mozzerella out on serving platter and top each piece with a slice of tomato.

Zest lemon over top and sprinkle with oregano, salt and pepper.  Drizzle with olive oil and balsalmic vinegar and finish off by adding basil.

Warm Fennel Salad

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fennelsalad

I love the licoricey flavor fennel brings to a main ingredient, however, in this recipe the fennel is the star.

  • 1 bulb of fennel, sliced thin
  • 1/2 red onion, chopped
  • 2 tbs red wine vinegar
  • 1 clove garlic, minced
  • handful of grated parmesan
  • 2 tbs flat leaf parsley, chopped
  • 3 – 4 vine ripe tomatoes, sliced
  • 5 slices of bacon
  • salt and pepper

Heat a pan over low – medium heat and add in your bacon.  Cook off until crispy.  Remove, drain and crumble. 

Drain off most of the rendered fat but reserve about 1 tbs and add in your garlic.  Cook for about 1 minute and add in fennel and onions, salt and pepper.    Cook down for about 10 minutes or until both are soft and translucent and add in the red wine vinegar.  Cook down for another few minutes and remove from heat.

To serve, top with crumbled bacon, parmesan, parsley and tomato slices.

Greek Falafel Fusion Salad

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filafelsalad

Falafel is a traditional Middle Eastern dish made up of ground chickpeas and spices and Tzatziki is a Greek sauce made from yogurt and fresh herbs.  The combination of falafel patties fried up over greens and topped with the yummy tzatziki sauce makes for one hearty meal.  Best of all?  With this dish you get to travel to two exotic countries without ever leaving your kitchen!

 

Ingredients for Salad:

  • 1 package of falafel mix (we like Telma brand)  
  • water for mix (see instructions on box)
  • 1/4 slivered almonds, toasted
  • 1 bag of baby spinach
  • 1/4 cup pitted kalamata olives
  • olive oil for drizzling
  • salt and pepper
  • goat cheese crumbles

Ingredients for Tzatziki:

  • 1 seedless cucumber, chopped
  • 1 clove garlic, minced
  • 1/4 cup plain, non-fat yogurt
  • 1/4 cup sour cream
  • 1/4 tsp salt 1/4 tsp pepper
  • 1/4 tsp oregano
  • handful of fresh mint
  • handful of fresh flat leaf parsley, chopped
  • juice of half a lemon

Ingredients for Dressing:

  • 1 small shallot, minced
  • 1/2 cup extra virgin olive oil
  • 2 tbs red wine vinegar
  • pinch of red pepper flakes
  • salt and pepper
  • juice of 1/2 lemon
  • pinch of coriander
  • pinch of cumin

Directions:

  1. For tzatziki, simply combine all ingredients in a bowl and set aside.  Letting the mixture sit, allows the flavors to marry.  This can be made up to a day in advance, just make sure and stir before serving.
  2. Prepare your falafel mix according to package instructions.  (Super easy!)
  3. Fry up your falafel patties according to package directions and set aside on a paper towel to absorb any excess oil.
  4. To assemble your salad, place your spinach in a bowl with your kalamatas, falafel patties and top with your tzatziki mixture.  Drizzle you dressing over it and top with toasted almonds.

 Tips:

  • Falafel mix can be found in your International foods aisle.
  • To toast your almonds, place in a small pan over low-medium heat, stirring occasionally until they begin to brown slightly.  Keep and eye on them, they burn easily.

Italian Spinach Salad

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italiansalad1

This is my take on a traditional spinach salad but with an Italian twist!

 

Ingredients:

  • 1 bag of baby spinach
  • 1 pack of sliced baby bellas
  • 1 pack of pancetta, chopped
  • 1/2 cup pine nuts, toasted
  • salt and pepper
  • 3 hard boiled eggs, sliced
  • 1/2 red onion, sliced
  • parmesan curls to top off
  • 2 tbs red wine vinegar
  • 1 tbs dijon mustard
  • 5 tbs olive oil

 

Directions:

  1. In a large skillet, add pine nuts over low heat and toast about 5 – 8 mins.  Stir often and keep an eye on them – they can go from toasted to burnt rather quickly.  Remove and set aside.
  2. In the same skillet over low-medium heat, add 2 tbs olive oil to the pan and brown off your pancetta, drain and set aside.  Reserve any drippings that have rendered off and pour into a small bowl.  You will incorporate this back in later.
  3. In that same skillet, add 1 tbs olive oil, your mushrooms and onions.  Cook down about 10 mins, remove and set aside.
  4. To your pan, add 2 tbs olive oil, the drippings you’ve reserved, your red wine vinegar and dijon mustard.  Stir to combine.  This makes the warm dressing for the salad.
  5. To serve, top your baby spinach with your mushroom and onion mixture.  Add your pancetta, pine nuts and egg slices.  Drizzle with the dressing and top with parmesan curls. 

 

Tips:

  • Pancetta, unlike bacon does not have a high fat content, thus the use of olive oil to help it along.
  • Parmesan curls can be made by simply using a vegetable peeler to shave cheese into thin curls.

Puttanesca Salad

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putanesca

Puttanesca Ensalada…doesn’t that mean whore salad?  Who knows, Italian is so colorful.

 

Ingredients:

  • 1 pack of vine ripe tomatoes, quartered
  • 1/2 red onion, chopped
  • 1/2 cucumber, chopped
  • 1 red bell pepper, chopped
  • 5 anchovy fillets, chopped
  • 2 cloves garlic, finely chopped
  • 1 handful of fresh basil, chopped
  • 1 handful of fresh parsley, chopped
  • 1 small jar of marinated artichoke hearts
  • 1/2 cup pitted kalamata olives, chopped
  • 1/2 cup whole pepperoncinis
  • 1/4 tsp oregano
  • 1/4 crushed red pepper flakes
  • 1/2 tsp fennel seed
  • 2 tbs red wine vinegar
  • 2 tbs extra virgin olive oil
  • salt and pepper to taste

 

Directions:

  1. Combine all ingredients in a large bowl and toss to coat.   Taste and add more salt and pepper if need be.