Greek Salad Protein Bowl

Beautiful and Delicious.  

I crave Greek food now. Something about the combination---YUM!

Ingredients:

Spinach

Cabbage

Cucumbers

cherry tomatoes

pumpkin seeds

feta

avocado (sprinkle with salt/pepper)

Chickpeas (either canned or the crunchy ones)

chicken

Microgreens

Hummus

Almonds

Tzatiki yogurt sauce (optional-the one from Trader Joes is delicious if you want to buy it)

Salad Dressing:

I like to either use Olive Garden Italian Dressing or 

this homemade Divine Lemon Basil Caesar Dressing or

this homemade Lemon-Herb Tahini sauce

 

Apple, Chicken, and Kale Salad

This recipe is inspired by the salad from Cubbys.  It uses the classic balsamic dijon vinaigrette salad dressing (that I use for several other salad recipes).  The wild rice makes this salad extra hearty.  While this may not be a favorite salad of many, this is sure to be a winner with adventurous eaters! 

Image from here.

Cooked Wild Rice

Chopped grilled chicken

feta or goat cheese

crisp apples, diced

kale

raisins

toasted almonds

Creamy Balsamic Vinaigrette

-Combine all ingredients in a large bowl.  This is best if you let it sit for an hour before serving.  It gives the dressing time to soften the kale.  Season with additional salt/pepper as desire.

Creamy Balsamic Dressing

-This dressing doesn't actually have mayonnaise, but when you blend it in a blender to emulsify the oil and vinegar it takes on a beautiful creamy look!

1/2 c. light olive oil

1/4 c. balsamic vinegar

1/4 c. honey or maple syrup

1 clove garlic

1 TBS dijon mustard

1/4 tsp black pepper

1/4 tsp salt

-Blend all ingredients in a blender on high for 2 minutes until emulsified (keeps dressing from separating).  

Gourmet Garden Greek Salad

This is a "lettuce-less" salad.  This is so colorful and fresh.  Summer is here!

Image Credit Here

INGREDIENTS:

Combine in a bowl a combination of the following:

Tomatoes

diced red onion (a little goes a long way)
Fresh Chives
Fresh Basil/Parsley
Cucumber
Celery
Red Pepper
Avocado
Feta Cheese

Garbonzo Beans

Kalamata or black olives

Fresh pepper

-Toss salad with Olive Garden Dressing and garnish with a little Balsamic Glaze

Falafel Taco or Salad Bowl

I've become a big fan of Greek Food.  My most recent trip to Europe, I probably ate Greek Food every other day.  It is quick and fresh!

You can make this either salad or taco style!

Image from Here

Image from Here

Using Trader Joes cooked falafel (in frozen section), Mediterranean hummus, tzatkiki sauce, sweet potato fries, and bottled sliced kalamata olives makes this recipe extra simple!

 

Toppings/Fillings Options:
Falafel (Trader Joes has a super easy and simple prepared falafel balls that you just bake in the oven)
Red onion

Hummus

cucumber

kalamata olives
Mild banana pepper rings
bell peppers
tomatoes

shredded carrots

sliced avocado
feta cheese
Lettuce greens/spinach
Tzatziki sauce (Trader Joes has prepared version if you want a simple shortcut)

Microgreens (can also get these at Trader Joes)
Sweet Potato Fries

Build your taco with a tortilla of choice (prefer Trader Joes options since they don't have weird after taste---but they DO GO MOLDY quickly, so keep them frozen until you plan to use them.  They will keep in fridge 2-3 days) and a variety of toppings.  Enjoy!

Mediteranean Flatbread Pizza

This is good warm OR at room temperature OR some of my kinds even prefer it cold! 

This is really easy to make if you use a premed crust, flatbread, naan, 

or pita bread as your base.  

Picture and recipe idea from HERE.

CRUST: (I like to use premade pita bread or Trader Joes Middle East Flatbread)

SAUCE: Spinach Pesto, Cilantro Pesto (see recipe below), or Basil Pesto

TOPPING Ideas:

black or calamata olives

feta cheese

mozzarella cheese

artichokes

arugula (add after baking)

spinach

cherry tomatoes

red onion

sun dried tomatoes

grilled chicken

-Top pita bread with sauce, then layer desired toppings.  

For the cilantro pesto blend the following:
1½ cups fresh cilantro
2 cloves garlic, chopped
1/3 cup olive oil
2 tbsp. pecans
2 tbsp. pine nuts
¼ cup freshly grated Parmesan cheese

 

Citrus Beet and Avocado Salad

 

Image Credit: Chelsea's Messy Apron

My sister and I made this recipe together.  So now every time I make it I think of her!  I love that about cooking.  It rekindles memories and reminds us of friendships and family.  

This salad is so beautiful and delicious.  It is a nice and creative switch up to your typical salad.  If you can't find all of the different kinds of oranges, just use 1-2 kinds.

Orange Vinaigrette Dressing:

2 TBS fresh navel orange juice + 1 tsp zest

1 tsp dijon mustard

2 TBS honey

2 TBS apple cider vinegar

2 TBS olive oil

salt/pepper

Salad:

4 beets

2 naval oranges

2 tangelos

2 cara cara oranges

2 blood oranges

2 avocados

1/3 c. goat or feta cheese

1/3 c. coarsely chopped lightly salted pistachios

Optional-but highly recommend!: fresh mint or basil

Fall Butternut Squash Salad

 

Image Credits: CookingClassy.com and diet hood.com

My sister Mary Kay found this recipe.  Her garden seems to grow an abundance of butternut squash, so she's rather an expert in how to use it!  This salad is beautiful and delicious. Once I had it, the cravings began! The maple roasted butternut squash makes it very filling (well, you may still need something extra if you have hungry male teenagers at home!).

Salad Ingredients:

Roasted butternut squash and red onions (see note) 

Cheese: feta, goat cheese, parm cheese,  or Jarlsberg/swiss cheese

Roasted pecans or salted pistachios

craisins

Optional add ins: apples, pumpkin seeds, quinoa

-Butternut Squash preparation:  Peel butternut.  Cut in half.  Clean out seeds and insides.  Chop into cubes.  Place cubes on baking sheet.  Drizzle with a little olive oil and maple syrup.  Sprinkle with salt and pepper.  Roast 425 for 10-15 minutes until butternut starts to brown (don't overcook or squash gets mushy and doesn't hold shape in salad).  Once cooled down slightly add to the rest of the salad ingredients.

Image Credit: Downshiftology.com

Apple Cider Vinaigrette (from downshiftology.com)

1/3 c. light olive oil

1/4 c. apple cider vinegar

1 TBS honey

1 tsp dijon mustard

1 clove garlic

1/4 tsp salt and pepper

Honey Mustard Vinaigrette

1/2 c. light olive oil

1/4 c. raspberry vinegar (or balsamic or red wine vinegar)

1/4 c. honey

1 clove garlic

1 TBS dijon mustard

1/4 tsp black pepper

-Blend all ingredients in a blender on high for 2 minutes until emulsified (keeps dressing from separating).  

Spinach Apple Pomegranate Salad

 

Image Credit: Countryside Cravings

This salad combination came from a restaurant called Carvers that I remember going to once in my college years.  This is a beautiful fall recipe with the apples and pomegranate seeds.

Ingredients:

Spinach

sliced apple (recommend honey crisp or cosmic crisp)

pomegranate seeds

craisins

feta or blue cheese

toasted pecans

Honey Mustard Vinaigrette

1/2 c. light olive oil

1/4 c. raspberry vinegar (or balsamic or red wine vinegar)

1/4 c. honey

1 clove garlic

1 TBS dijon mustard

1/4 tsp black pepper

-Blend all ingredients in a blender on high for 2 minutes until emulsified (keeps dressing from separating).  

Berry Feta and Pecan Salad

This recipe is SUPER easy.  My kids may or may not think that having fruit in a salad is NOT right, but they eat it anyway!  Others of us with more "refined" taste will make and eat this whenever possible!

Ingredients:

Lettuce Greens (romaine, spinach, etc)

blueberries, raspberries, strawberries

Feta (or blue) cheese crumbles

Sugared Pecans (or toasted)

Dressing:  I like Trader Joes Balsamic Glaze OR you can use a honey mustard vinaigrette (see recipe below)

Honey Mustard Vinaigrette

1/2 c. light olive oil

1/4 c. raspberry vinegar (or balsamic or red wine vinegar)

1/4 c. honey

1 clove garlic

1 TBS dijon mustard

1/4 tsp black pepper

-Blend all ingredients in a blender on high for 2 minutes until emulsified (keeps dressing from separating).  

Garden Greek Salad with Balsamic Glaze

We have an abundance of tomatoes and cucumbers this year!  This is a great salad to utilize that abundance.  I love adding celery to give it the extra crunch, the creaminess of the avocado, and fresh basil and chives from our garden give this salad extra delicious taste!

In a large bowl combine (in any ratio you prefer):
cherry tomatoes (yellow pear tomatoes are beautiful too in this dish--mine aren't ripe yet!)
diced tomatoes
diced cucumber
chopped celery
diced avocado
feta cheese (or you can do fresh mozzarella cut in small cubes)
fresh basil
fresh chives (or finely chopped red onion)
salt/pepper to taste
--Toss ingredients with some Olive Garden Dressing.  Garnish with sliced tomatoes and balsamic glaze.

BLT Bliss Bowls

I love that the internet allows for recipe sharing!  This gal at lovely little kitchen has some great recipes and amazing pictures!  I couldn't improve upon her recipe, so here is her exact recipe and picture.

 

Author: Lovely Little Kitchen

Prep time:  20 mins

Cook time:  13 mins

Total time:  33 mins

Serves: 2 bowls

Ingredients:

• 1/2 cup grape tomatoes, halved
• 1 teaspoon oil (I used avocado oil)
• salt and pepper
• 4 strips center cut bacon
• 2 packed cups mixed baby greens
• 1 cup cooked quinoa
• 1/2 avocado, sliced
• 1/4 cup feta cheese, crumbled
• Topping: Balsamic glaze* plus additional avocado oil, salt and pepper

Directions:

1. Place tomato halves one side of a baking sheet, and toss with oil and sprinkle with salt and pepper.
2. Lay strips of bacon on the other side and place in the oven. Turn the oven on and set to 400 degrees. Cook the tomatoes and bacon for about 13-14 minutes, or until the tomatoes are blistered and the bacon is crisp. The oven will just about reach 400 degrees in that time.
3. To assemble the bowls, place mixed baby greens on the bottom, and top with cooked quinoa and sliced avocado. Top with crumbled bacon, blistered tomatoes, and feta. Sprinkle with sea salt and freshly ground pepper. Drizzle with a bit more oil and balsamic glaze.

Notes:

You can find balsamic glaze at Trader Joe's in the oil and vinegar section. It's wonderful on salads, but also on grilled veggies or chicken. You can also heat balsamic vinegar on the stovetop slowly to reduce it into a glaze. It becomes sweet and tangy!

Greek Pasta Salad

Recipe and picture from Just a Taste.  I was asked to make this for a friend's wedding.  It has turned out to be on of my favorite pasta salads.  It makes GREAT leftovers.  I'd actually suggest letting the dressing sit on pasta salad for a bit (recipe says three hours).  It does taste better as flavors have time to set.

Ingredients

Produce

• 15 Cherry tomatoes
• 1 Cup diced cucumbers
• 3/4 Cupdiced green peppers (colored peppers also work)
• 2/3 Cupsliced red onions
• 2 Teaspoonsdried oregano
• 1 1/2 Teaspoonsminced garlic

Condiments

• 3/4 Cup sliced olives
• 2 Teaspoonsfreshly squeezed lemon juice

DIRECTIONS

Make the pasta salad:

Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente. Strain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing.

Make the dressing:

In a small bowl, whisk together all of the dressing ingredients, except for the olive oil. While whisking, stream in the olive oil. Season the dressing with salt and pepper, to taste. 

Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the pasta.

Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, toss the pasta salad again and enjoy cold or at room temperature.

Pasta & Grains

• 2 1/2 Cups uncooked pasta

Oils & Vinegars

• 1/2 Cupextra-virgin olive oil
• 1/3 Cupred wine vinegar

Dairy

• 1 Cupcrumbled feta cheese

Other

• 1 Teaspoon sugar