Tag: Salad

Mojito Shrimp Salad

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 […]

Tex-Mex Chicken Salad

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, […]

Ensalada Capr'easy


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

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 […]

Italian Spinach Salad

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 […]

Puttanesca Salad


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



  • 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



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