Simple Tomato Caprese Salad

 

Here is a SIMPLE and delicious recipe for those tasty garden cherry tomatoes!

Image from Here

Salad:
Salad Greens
Sliced cucumber
Sliced avocado
Fresh Mozzarella cheese balls
Sliced red onion
Cherry Tomatoes

Freshly Ground Pepper

Toasted almonds or pistachios (optional)

Dressing:
Drizzle with olive oil and balsamic glaze

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

 

Divine Lemon Basil Caesar Dressing

One of my favorite restaurants is Pizza Limone.  Their Pera Pizza is a life changer!  I also love their Caesar Salad.  It has this light flavorful dressing with notes of lemon and basil.  I think I have created something that comes really close to the real thing!  This dressing is also good on Salmon, street tacos, etc. Image from Here

Dressing (Makes 2 cups):

• 1/4 cup red wine vinegar
• 1/4 cup lemon juice
• 1/3 cup mayonnaise
• 1/2 cup grated parmesan cheese
• 2 tsp dijon mustard
• 1 clove garlic
• 1 cup light olive oil
• 1/2 tsp salt
• 1 1/2 tsp ground black pepper
• 1/4 cup packed fresh basil leaves (or more to taste)

*In a blender, combine all ingredients.  Blend on high for 20 seconds or until smooth and creamy.  Store dressing in Refridgerator for up to 1 month.

Image from Pizza Limone Menu

Salad:

• Romaine
• Grated Parmesean
• Lemon wedges
• *Note: I also like to add shredded carrots, cucumbers, tomatoes, toasted almonds, and grilled chicken 
• Basil Caesar Dressing

 

 

The BEST Thai Peanut Sauce

This sauce works great for a cabbage salad, Thai Salad, Fresh Spring Rolls, Protein Bowls, Lettuce Wraps, etc.  Enjoy!  Image from Here

 
 

Image from Here

Image from Here

 

Image from Here

Ingredients

• 1/2 cup peanut butter
• 1/3 cup low sodium soy sauce or coconut aminos
  
• 2 tablespoons sesame oil (toasted or dark)
• 2 tablespoons rice vinegar
• 1 tablespoons sriacha sauce (this gives sauce"heat."  You may want to omit or up amount to 2 tablespoons depending on preference)
  
• 2–3 tablespoons sugar, honey, or agave
• 1 tablespoon fresh ginger, peeled and minced
  
• a clove of fresh garlic, peeled
• 1/3 cup of water

**Blend all ingredients on high for 30 seconds.  Store in mason jar or other preferred dressing container.  Keep Refridgerated.   Sauce will store in refridgerator for 3 months.

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

Grand America Salad

I had this salad at an event at the Grand America Hotel in Salt Lake City, Utah.  I've had salads similar to this, but the roasted grapes and toasted nuts and coconut took it to an extra tasty level--do it if you have the time!

Image Credit Here

Salad Ingredients:

butter leaf lettuce
walnuts or pecans, toasted
shaved coconut, toasted
grapes, roasted (if desired)
radishes, sliced
gorgonzola cheese

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

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).  

BBQ Chicken Salad

This is a recreation of Cheesecake Factory's' BBQ Chicken Salad.  Feel free to add additional ingredients that sound good to you...I'm all about LOTS of toppings with my lettuce!

Image Credit: Valentinas Corner

Salad:
Romaine lettuce
Cheddar or Monterrey Jack cheese
1 c. white or yellow corn
1 c. black beans, rinsed and drained
2 tomatoes, diced
2 c. tortilla strips
3 c. chopped grilled chicken

Crispy Onions (can be found on Salad Dressing aisle)

optional: chives, cucumber, sprouts

BBQ ranch Dressing:
1 c. homemade ranch
3 TBS BBQ sauce
1 TBS fresh lemon or lime juice

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).  

Mediterranean Charcuterie Board

 

Here's another idea for a Charcuterie Board.  

Fill it will all sorts of amazing toppings to make a gyro or falafel taco or salad.

Falafel

Spinach

Greens

Cucumber Yogurt sauce

pickled onions

banana peppers

kalamata olives

pickles

cucumbers

tomatoes

bell peppers

sprouts

gyro meat

Cheesecake Factory Chopped Salad

This is a favorite salad of mine.  When my mom treats me to lunch on shopping dates...we always get one of these!  This copycat recipe is really good!

Ingredients:

Chopped Romaine

diced tomatoes

grilled chicken

chopped Granny Smith apple

crumbled bacon

sliced avocado

corn

Salad Dressing:

1/2 c. light olive oil

4 TBS balsamic vinegar

1 tsp dijon mustard

1 minced garlic clove

1/2 tsp salt

1/4 tsp black pepper

1 TBS chopped shallot (or red onion)

3 TBS chopped fresh parsley

BLT Salad

I know we're heading into fall...but I love salads!  My garden cherry tomatoes are amazingly sweet this year.  Here is a tasty version of one of my favorite sandwiches!  You can either use the Pesto Dressing (recipe below), blue cheese dressing, italian dressing, or ranch dressing.

Salad:
Mixed Greens
Spinach
Iceberg
Cherry Tomatoes
Avocado
Crumbled Bacon
Gorgonzola (or other preferred cheese)
Shredded Carrots
**Fresh Basil, chopped--secret ingredient!!!

Pesto Dressing:
2 oz red wine vinegar
6 oz light olive oil
1/2 c. prepared pesto (Costco's brand works great)

Grilled Chicken with Cobb Salad

I LOVE Cobb salad.  Here is another slight variation from Food Network (picture from them too).  I wish I could just pull this from my fridge without any effort!

Ingredients

• 4 skinless, boneless chicken breasts (about 8 ounces each)
• 1 small onion, cut into 1/2-inch-thick rings
• 1 cup buttermilk
• 2 cloves garlic, smashed
• Kosher salt and freshly ground pepper
• 4 slices bacon
• 3 large eggs
• 1/4 cup vegetable oil
• 4 teaspoons white wine vinegar
• 1 tablespoon dijon mustard
• 2 hearts romaine lettuce, chopped
• 1 tomato, chopped
• 1 avocado, chopped
• 1/3 cup crumbled blue cheese

Directions

Pound the chicken between 2 sheets of plastic wrap with a mallet or heavy skillet until 1/4 to 1/2 inch thick. Transfer to a large bowl and add the onion, 3/4 cup buttermilk, the garlic and 1/2 teaspoon each salt and pepper. Refrigerate at least 30 minutes and up to 4 hours.

Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain; reserve the drippings for the dressing. Chop the bacon.

Fill a small bowl with ice water. Bring a medium saucepan of water to a boil. Add the eggs and cook 4 minutes, then transfer 1 egg to the ice water using a slotted spoon. Continue cooking the remaining 2 eggs until hard-boiled, 6 more minutes; drain and let cool.

Make the dressing: Remove the 4-minute egg from the ice water and carefully peel (it will be soft); transfer to a blender. Add the vegetable oil, reserved bacon drippings, remaining 1/4 cup buttermilk, the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper and blend until smooth and slightly thick, about 1 minute. Refrigerate while you cook the chicken, at least 15 minutes.

Preheat a grill or grill pan to medium high. Lightly brush with vegetable oil. Drain the chicken and onion, discarding the garlic; pat the chicken dry. Lightly season with salt and pepper. Grill the chicken, turning once, until just cooked through, 6 to 8 minutes. Grill the onion, turning occasionally, until tender and lightly charred, about 10 minutes; roughly chop.

Peel and chop the hard-boiled eggs. Toss the romaine, grilled onion, tomato, avocado, blue cheese and 1/4 cup of the dressing in a large bowl. Divide the chicken among plates and top with the salad; top with the bacon and chopped hard-boiled eggs. Drizzle with the remaining dressing and season with pepper.

Fresh Fig Green Salad

 I had this salad at my sister's house.  I've never had figs in a salad before.  They are so beautiful!  This is a great salad to break away from usual routine!

Fresh Figs, sliced
Fresh Greens (I like to use the mixed greens from Costco)
fresh basil, chopped
diced red onion
goat cheese
optional fruit (blueberries, raisins, chopped apple, pears, grapes)
pistachios (or slivered toasted almonds)

Honey Mustard Dressing:
1 garlic cloves, minced
1 c. light olive oil
2 TBS dijon mustard
3 TBS honey
3 TBS red wine vinegar (or balsamic vinegar)
1/2 tsp salt
1/4 tsp ground black pepper

Tomato Caprese Salad

Fresh garden tomatoes

Fresh mozzarella

Fresh basil

salt/pepper

balsamic vinegar

May Salad Cooking Class

Here are the recipes from the May Cooking Class!  Click on Salad title to take you to recipe link.

Applebee’s Chicken Salad

Salad (use any combination of the following)
Romaine
napa cabbage
red cabbage
red pepper
mandarin oranges, juice drained
carrots
cucumber
green onions
sliced almonds
dry chow mien or rice noodles (or dried ramen noodles work too)
cooked breaded chicken, sliced

Dressing:
3 TBS honey
2 TBS seasoned rice vinegar
1 TBS sesame oil
1/4 cup mayonnaise
-Whisk until smooth and creamy

Spinach Chiffonade Salad with Fruit

Spinach 
craisins 
firm pear, sliced (or apples, blueberries, oranges, strawberries)
swiss, gorgonzola or blue cheese
toasted almonds or sugared pecans
bacon, cooked and crumbled

Red onion avocado

Pomegranate Dressing:
1/4 c. pomegranate balsamic vinegar
1/3 c. light olive oil
1/2 tsp salt
14 grinds fresh pepper
1 TBS white sugar

BLT Bliss Bowl

Greens, Quinoa, Avocado, Roasted Cherry Tomatoes, Feta, Bacon

-Place tomato halves one side of a baking sheet, and toss with oil and sprinkle with salt and pepper.  Bake at 400 for 12-15 minutes until skins are blistered.

-Drizzle salad with olive oil, salt/pepper, and Balsamic Glaze

Southwestern Salad

This is a recipe adapted from Cooking Light. It is delicious! Don't be overwhelmed by all the ingredients. I rarely have everything when I decide to make this, but it always tastes good regardless. I also rarely make exact measurements, so don't feel tied to the recipe. This is a PERFECT summer recipe! 

Dressing:

1 tablespoon fajita seasoning

1 1/2 teaspoons minced canned chipotle chiles in adobo sauce

5 teaspoons fresh lime juice, divided

2 teaspoons minced fresh cilantro

3/4 cup ranch dressing

Salad:

2 cups fresh or canned corn kernels (about 4 ears)

2 (15-ounce) cans black beans, rinsed and drained

1 red pepper, diced

1/2 cup diced peeled avocado

12 cups chopped romaine lettuce

3 cups chopped skinless, boneless rotisserie chicken

1 1/2 cups pre-shredded reduced-fat Mexican blend or cheddar cheese

1 1/2 cups tortilla chips, crumbled

1 cup bottled or fresh sliced peeled mango, chopped

diced cucumbers

diced tomatoes

¼ cup sliced green onions

1/2 cup thinly sliced radishes

-Combine all ingredients together in a BIG salad bowl. Enjoy! 

Ranch Dressing Demonstration:

Homemade Ranch (add extra pepper, garlic, and 1 TBS lemon/lime juice)

BBQ Ranch (add 2 TBS lime juice and ¼ c. BBQ sauce)

TomatilloCilantro Ranch (or Just Cilantro Ranch)

SIMPLE VERSION:
1 ranch dressing packet prepared using pkt. recipe*(see note)
Juice of 1 lime
½-1 bunch of cilantro
EXTRA YUMMY ADD-INS:
2-3 tomatillos (can use 1/3 c. green salsa as a substitute)
1 large clove garlic
freshly ground pepper
1 jalepeno (no seeds)--omit this if you don't like things spicy
-Using a blender, blend all the ingredients until smooth and creamy.  Serve with quesadillas, taco salad, etc.
-*NOTE:  I'm a bit picky when it comes to my ranch...this is best using 1 c. 1% milk and and 1 c. KRAFT mayonnaise (don't use low fat!)