Filed under: Recipes – Salads
Fresh Ingredients
4-6 cups romaine lettuce, cut into 1” strips
½ pomegranate, seeds
1 butternut squash, peeled and cut into 1” cubes
¼ cup feta cheese
½ grapefruit, juiced
½ lime, juiced
2 green onions, finely chopped
PantryFare
1/3 cup walnuts, toasted and chopped
Spices and Oils
1 Tbsp canola oil
1 tsp cumin
2 Tbsp olive oil
1 Tbsp apple cider vinegar
¼ tsp salt
1/8 tsp pepper
1 tsp honey
Warm a small nonstick skillet over medium-high heat. Add the walnuts and toast.
Add the cubed squash to a large bowl and toss with the canola oil. Sprinkle and toss with cumin. Place on a foil-lined cookie sheet and roast for 30 minutes at 450 degrees, until golden.
In small bowl combine the grapefruit and lime juice, honey, olive oil, vinegar, onions, salt and pepper. Whisk and let stand to enhance the flavors.
In a large bowl, add the romaine, pomegranate, and nuts. Add the dressing, toss, sprinkle with feta, and add the roasted squash.
Adapted from: danispies.com Butternut squash and pomegranate salad
January 4, 2010
Fresh Ingredients
4 cups arugula or spring mix greens
½ cup green grapes, halved
1 generous cup shredded Parmesan cheese
PantryFare
2 Tbsp walnuts, finely chopped
2 Tbsp walnuts, chopped
Spices and Oils
2 Tbsp olive oil
1 Tbsp raspberry vinegar
¼ tsp salt
1/8 tsp pepper
Warm a small nonstick skillet over medium-high heat. Add 3 Tbsp cheese and 1 tsp walnuts and spread over the bottom of the skillet. Cook 1-2 minutes until bubbly and golden. Remove pan from heat and set for 30 seconds. Carefully remove the cheese mixture and drape over a converted 2” glass or cup. Cool completely and repeat process making six crispy baskets.
In a large bowl combine the arugula, grapes and the chopped walnuts. In a small bowl whisk the oil, vinegar, salt and pepper. Dress the salad and put ½ cup in each basket. Serve immediately.
Source: Taste of Home
December 22, 2009
Fresh Ingredients
3 Tbsp plain yogurt
2 tsp grated lemon rind
1 Tbsp lemon juice
1 Granny Smith apple, chopped
3 Gala apples, chopped
1 cup diced celery
PantryFare
1/2 cup dried cranberries
1/4 cup golden raisins
1/2 cup chopped pecans, toasted
Spices and Oils
1/2 cup mayonnaise
2 Tbsp sugar
Boil 1 cup water in medium saucepan. Remove from heat and stir in the cranberries and raisins. Let stand 10 minutes, then drain.
In large bowl stir mayonnaise, sugar, yogurt, lemon rind and lemon juice together. Add chopped apples, celery, cranberries, and raisins. Mix well and refrigerate.
Serve on lettuce or in a pita. Top with toasted pecans.
Source: Southern Living
December 22, 2009
I clipped this recipe from Taste of Home.
Dressing:
1/4 Cup Olive Oil
2 Tbsp Balsamic Vinegar
2 Tbsp Maple Syrup
1 tsp [whole grain] mustard
1/8 tsp salt
Pecans
2/3 Cup Pecans
1 Tbsp Balsamic Vinegar
1 Tbsp Water
1 Tbsp Sugar
Toast in a heavy skillet, adding the sugar towards the end. Spread out on foil to cool.
Toss 1 – 5 oz package of spring greens with dressing and plate.
Top with 1 can sliced beets,1 cup crumbled goat cheese, and the toasted pecans.
Be healthy!
October 3, 2009
Dressing:
1/3 C chopped cilantro
2 T olive oil
1 T lemon juice
1-1/2 tsp curry powder
3/4 tsp salt
1/2 tsp minced garlic (from the jar)
1/4 tsp ground pepper
8 oz plain fat-free yogurt
Salad:
2 C finely shredded carrot
1-1/2 C thinly sliced yellow or red bell pepper
1-1/2 C chopped plum tomato
1/2 C golden raisins
1/4 C finely chopped red onion
2 Cans (15 oz) chickpeas/garbanzo beans, rinsed and drained
12 C chopped romaine lettuce
Serves 6
Sources: MeatlessMonday.com and CookingLight.com
September 9, 2009
Dressing:
2 T fresh lime juice
1 T white wine vinegar
1 T honey
1/2 small jalapeno, seeded and chopped
1 small garlic clove
1/2 tsp mustard
1/4 C extra-virgin olive oil
Salad:
2-3 C salad greens (arugala or spinach are good)
3 C black beans
1/2 C toasted sliced almonds
1/4 C crumbled feta
Source: MeatlessMonday.com
September 9, 2009
Last night I wanted to use some of those yummy vegetables that I bought at the market, plus I had some peaches that were ripe and at the ready. I went online to get ideas for using the peaches – maybe I’d splurge and bake an oatmeal crisp. But I didn’t like the calories and the effort I found in making a dessert so I kept on searching. Finally I found a recipe on Allrecipes.com called Warm Peaches and Nuts Salad. It looked interesting and fairly easy so I thought I’d try it even though I didn’t have all the ingredients.
The recipe turned out to be picture perfect and I should have taken a photo but by the time I was finished, I was finished. Here is the link to the actual recipe Warm Peaches and Nuts Salad. I switched things around some. I didn’t have yellow squash nor almonds and walnuts. I used the market’s purple pepper that wasn’t as sweet as a red bell pepper and I used pecans for the nuts. Also missing was raspberry vinaigrette. I tried the plum vinegar that was in the cupboard but quickly switched to my precious aged balsamic vinegar that was less shocking to the taste buds.
Next time (yes, there will be a next time) I definitely will opt for the red pepper and the right kind of nuts and vinaigrette. Not sure I’d cook the cabbage – that was a bit strange. Maybe I would wilt some spinach instead and put raw cabbage on the plate. But let me tell you —- those warm peaches on top of the salad were to die for. Absolutely delicious! Wish I took a photo for you.
August 16, 2009
Add all ingredients to taste:
Romaine
Baby Spinach
Roasted Red Pepper strips
Black Beans
Ground Flax
Cholula
Rice Vinegar
August 6, 2009
The Better Homes and Gardens cookbook had a great recipe entitled “cavatelli with arugula & dried cranberries”. Following is the original recipe with my substitutions in parenthesis’ (since I never have the right ingredients in my fridge and pantry).
8 oz dried cavatelli or rotini pasta (3 cups) ( 1 brimming cup small penne)
1/2 cup vegetable broth 2 cloves garlic, minced (none used this time)
1 tablespoon olive oil
4 cups torn arugula and/or fresh spinach
1/2 cup dried cranberries or raisins (dried apricots cut up)
1/2 cup sliced almonds or coarsely chopped pistachio nuts, toasted
1/4 cup finely shredded Parmesan cheese
cook the pasta, drain, and toss with broth and keep warm heat oil in large skillet then cook garlic over medium for 1 minute. add arugala, spinach to oil and cook/stir for 1-2 minutes until wilted combine all ingredients, except cheese, in large bowl tossing gently season with salt or sea salt if desired sprinkle each serving with Parmesan cheese
August 6, 2009
Cook and cool 1 Cup Pearl Barley in 2-1/2 Cups water, simmer for 45 minutes stirring occasionally, until tender but still chewy 8-10 radishes sliced thinly (about 3/4 cup) 3/4 Cup green bell pepper diced 1/2 cup green onions sliced 1/2 cup crumbled feta cheese 1/3 cup chopped walnuts 1/3 cup Greek salad dressing
August 6, 2009
