Spiced Chicken Salad

Sometimes those random ingredients in your refrigerator can come to a fortuitously delicious conclusion.  I knew I wanted to make chicken for dinner, but I wasn't sure exactly what I wanted to do with it.  We had arugula, a couple of stray potatoes, lots of carrots and half a cucumber.  We had herbs, and the usual spices, oils, and vinegars.  We also had a chunk of feta.

Voila!  All of these items came together to form a filling and delicious salad.  The chicken breast is marinated for a mere 10-15 minutes in yogurt and spices, then cooked in a cast-iron skillet and placed atop a salad of mixed veggies and boiled potatoes.  It's simple and filled with flavor. 

This is a basic formula that could work with any number of variations.  Cook a piece of marinated chicken breast and you can put it on top of just about anything, and then call it spiced chicken salad.  This particular combination works wonders, but if you have some mixed baby greens and tomatoes, you could use those instead of the arugula and potatoes.  You could ditch the feta and opt for fresh mozzarella, cubes of sharp cheddar, or no cheese at all if you like. 

Once again, I invite you to take my recipe and do whatever you like with it.  That's what playing in the kitchen is all about.

And speaking of which, I am thinking about changing some things up on this blog.  Is there anything you'd like to see more of?  Anything new you'd like to see besides recipes?  I promise to consider any serious suggestions.  Thanks!

Spiced Chicken Salad

serves 2

INGREDIENTS:

1 cup plain lowfat yogurt

pinch of ground cinnamon

bigger pinch of ground cumin

salt to taste

2 tablespoons finely chopped parsley, divided

2 skinless boneless chicken breast cutlets

2 medium red-skinned potatoes, cut into 1/2-inch cubes

2 cups baby arugula

1/2 hothouse cucumber, cut lengthwise and thinly sliced

1 large carrot, peeled and thinly sliced

cooking spray

1 teaspoon white balsamic vinegar

1 tablespoon extra virgin olive oil

1/2 cup diced feta cheese

DIRECTIONS:

1.  In a shallow dish, combine yogurt, cinnamon, cumin, a pinch of salt, and about half the parsley.  Place the chicken cutlets in the dish and turn to coat well with the yogurt mixture.  Let marinate for 10-15 minutes. 

2.  While the chicken marinates, place the potatoes in a saucepan and cover with cool water by about 1 inch.  Place on the stove over high heat and bring to a boil.  Reduce heat slightly and cook until potatoes are fork-tender, about 10 minutes.  Drain and set aside to cool.

3.  While the potatoes are cooking and the chicken is marinating, put the arugula, cucumber, and carrots in a large salad bowl with the remaining parsley. 

4.  Heat a cast-iron skillet, sprayed well with cooking spray, over medium-high heat.  When it's hot, shake the excess marinade off the chicken and add it to the skillet.  Cook for about 4 minutes on each side, or until browned and cooked through.  

5.  Drizzle the vinegar and oil over the salad and toss.  Add feta and toss again.  Divide the salad among two plates and add the potatoes around the perimeter.  Place a cooked chicken cutlet on each salad and serve.

Enjoy!

Snap Pea and Carrot Salad with Ginger-Cucumber Dressing

The other night with our burgers, we ate this incredibly refreshing salad.  You might think all salads are refreshing, but this one really takes it to another level.  Not only are the veggies in the salad crisp and rejuvenating, but the dressing itself will wake up your taste buds in the best kind of way. 

Sugar snap peas and carrots are magical vegetables, in my opinion.  They are sweet and crunchy and juicy.  They also happen to smell and taste delicious.  Toss them with some lettuce and a cucumber-ginger dressing, and you have a bordering on transcendental salad.  This is seriously good salad, folks.  Seriously. 

Cucumber and ginger go together so well - one is mild and the other is hot, but together they are a powerful duo.  This is the kind of salad I imagine you'd be served at a fancy spa in the desert somewhere.  Or you could just make it at home, like I did.  I'm thinking the latter is a lot less expensive.

Snap Pea and Carrot Salad with Ginger-Cucumber Dressing

adapted from Simple Fresh Southern

serves 3

INGREDIENTS:

1 large handful sugar snap peas, stems trimmed, thinly sliced

2 medium carrots, peeled and coarsely shredded on a box grater

1 small head romaine, sliced into 1/4 inch thick ribbons

salt to taste

1 tablespoon grated fresh ginger

1/2 English hothouse cucumber, peeled, seeded, cut into chunks

1 1/2 tablespoons vegetable oil

1 tablespoon white balsamic vinegar

DIRECTIONS:

1.  Toss snap peas, carrots, and lettuce with a pinch of salt in a large bowl to combine.  Set aside.

2.  Put the ginger, cucumber, oil, and vinegar in a food processor with another pinch of salt.  Process until the dressing is smooth and thoroughly combined.

3.  Pour the dressing over the salad and toss until evenly coated.  Season to taste with salt, and serve.

Enjoy!

Shaved Asparagus with Parmigiano-Reggiano

Did you know you can eat asparagus raw?  I don't know if that necessarily means you'll want to grab a stalk and start gnawing on it, but when you shave it thinly with a vegetable peeler and toss it with a simple lemon vinaigrette, it's pretty divine.  Add parmigiano to the mix, and a bit of sea salt, and you're in business.

This recipe comes from Mario Batali's latest book, and it is a great example of the beauty of simplicity.  When you have excellent produce, you shouldn't mess with it too much.  If you can find a way to eat it raw, all the better. 

Mario includes this in the antipasti section of Molto Gusto, but I think it works great as a salad or a side dish, too.  Try it out and see what you think.  I'll bet you've never had anything quite like it.

Shaved Asparagus with Parmigiano-Reggiano

adapted from Mario Batali's Multo Gusto

serves 2-3

INGREDIENTS:

1 bunch medium asparagus, tough ends snapped off

1/4 cup coarsely grated Parmigiano-Reggiano

juice of 1/2 lemon

1 tablespoon warm water

2 tablespoons extra virgin olive oil

coarse sea salt and coarsely ground black pepper

DIRECTIONS:

1.  Using a vegetable peeler, shave the asparagus into long diagonal shavings.  It doesn't have to be perfect, it just has to be thin.

2.  Put the cheese in a large bowl and whisk in the lemon juice and warm water.  Whisking constantly, drizzle in the oil slowly to create a loose emulsion.  Add the asparagus and toss everything together.  Season with salt and pepper to taste.

Enjoy!

Honey-Lime Salmon Salad

This is seriously one of the most delicious things I think I have ever made.  And it was one of those impromptu, what's-in-the-fridge-and-how-can-I-make-it-yummy meals.  I'm glad I paid attention to what I was doing, so you can benefit from my top secret lab experiments, i.e. improvisation in the kitchen.

When I know in advance that my husband is going to be elsewhere for dinner, I often take the excuse to cook fish.  I so rarely get to make it, that it becomes a special occasion of sorts in my kitchen.  Invariably, I turn to wild Alaskan salmon, my favorite seafood of all.  Tonight I dug up a bunch of vegetables from my CSA that needed using, and made a lettuce-free salad to serve as a bed for the star of the show.

This is simple and incredibly quick to pull together.  It's remarkably healthy.  The salad "dressing" doesn't need any oil because of the fat from the avocado and the salmon, which balances everything out.  This is company-worthy, but easy enough to make on a weeknight. 

The cats were sniffing the air in appreciation as I cooked this.  I think that's pretty high praise.

Honey-Lime Salmon Salad

serves 2

INGREDIENTS:

2 medium-large carrots, peeled and grated

3 baby zucchini, grated

2 kirby or persian cucumbers, diced

1 large avocado, diced

1 scallion, thinly sliced

1 lime, cut in half

12 oz. wild Alaskan salmon fillet (or two 6-oz. salmon fillets)

salt

2 tablespoons honey

cooking spray

DIRECTIONS:

1.  Combine the grated carrots, zucchini, cucumber, avocado, and scallion in a bowl.  Drizzle the juice of 1/2 the lime over them and toss to combine.  Set aside.

2.  Season the salmon on both sides with a pinch of salt and the honey.  Drizzle with the juice of the other 1/2 lime. (Note, you might want to season one side of the salmon, and then season the other side after you put the seasoned side down in the skillet, so you don't get honey everywhere).

3.  Heat a medium-large nonstick skillet, sprayed lightly with cooking spray.  When it's hot, add the salmon and cook, about 2-3 minutes per side (less if you just want to sear it).  

4.  Season the veggies with salt just before serving.  Serve each 6 oz. fillet (or cut the 12 oz. fillet in half) on a bed of the vegetables. 

Enjoy!

Roasted Beet Salad with Maple-Glazed Walnuts

I often get beets in my CSA bag, and I'll admit, I'm not always thrilled about it.  This salad has that magical something, though, that makes the beets much more appealing.  And that magical something comes in the form of home made maple-glazed walnuts.  Yum.

These nuts have a gorgeous sticky coating that tastes of rich maple syrup, with just a hint of salt to balance out the sweetness.  They compliment the naturally sweet beets very well.  The final component is a flavorful dressing studded with chives and freshly grated ginger.  Delicious.

This would make an elegant first course without any greens, or a great side salad with them.  If you're not a walnut fan, try it with pecans or hazelnuts. 

Roasted Beet Salad with Maple-Glazed Walnuts

adapted from Stonewall Kitchen Harvest

serves 3-4 as a first course

INGREDIENTS:

2 medium yellow and/or red beets

1 teaspoon plus 2 tablespoons extra virgin olive oil

1/2 teaspoon butter

1/2 cup walnut halves

1 tablespoon real maple syrup

salt to taste

1 teaspoon freshly grated ginger

2 teaspoons minced fresh chives

1 tablespoon balsamic vinegar

DIRECTIONS:

1.  Preheat toaster oven (or oven) to 400.  Wrap the beets in a piece of foil and roast in the center of the oven for 45-55 minutes, or until knife-tender.  Set aside to cool for a few minutes while you prepare the rest of the ingredients.

2.  Heat 1 teaspoon oil and the butter in a small skillet over medium heat.  When it's melted, add the walnut halves and cook, stirring, for two minutes.  Add the maple syrup and salt to taste, and continue cooking and stirring for 3-4 minutes, until the walnuts are glazed.  Remove from heat.

3.  Whisk together the ginger, chives, vinegar, and remaining 2 tablespoons olive oil in a small bowl.

4.  Peel the cooled beets with a paring knife.  Cut into thin slices.  Serve garnished with the walnuts and drizzled with the chive dressing.

Enjoy!

Greek Salad with Seasoned Flatbread

Here is a quick and simple supper to whip up when you get home from work.  Greek salad is kind of a no-brainer - a simple vinaigrette drizzled over a salad of romaine, tomatoes, cucumbers, olives, and feta.  (Good quality feta is key).   You can jazz it up a little, however, with this delicious crispy flatbread on the side.  It's like a giant, flattened crouton.  It just made your salad a whole lot more exciting.

You can add all kinds of things that are traditional in Greek salads, such as red onion (I'm not a raw onion girl myself) or chopped pepperoncinis (totally would have included them if I had any), or chickpeas, or diced roasted red peppers.  Just keep it simple - the more you add to this salad, the less character it will have.  Counter-intuitive, I know - but trust me.  The bottom line is you have a great contrast of textures, with just the right amount of saltiness.  It's refreshing, crisp, and satisfying.

Greek Salad with Seasoned Flatbread

adapted from Everyday Food's Great Food Fast

serves 3

INGREDIENTS 

the flatbread

1 large piece whole wheat lavash

1/2 tablespoon extra virgin olive oil

1 teaspoon red wine vinegar

1/4 teaspoon finely grated lemon zest

1/2 teaspoon dried oregano

salt and pepper

the salad

2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

salt and pepper

1 small head of romaine, chopped into bite-sized pieces

1 medium vine-ripened tomato, diced

2 persian cucumbers, halved lengthwise and thinly sliced

1/4 cup kalamata olives, pitted

4 ounces feta cheese, cut into cubes

DIRECTIONS:

1.  Preheat toaster oven (or oven) to 400.  Line a baking sheet with parchment.  Lay the lavash on it.  In a small bowl, whisk together the oil, vinegar, and lemon zest.  Brush evenly over the lavash, sprinkle with oregano, salt and pepper to taste, and bake for 5 to 10 minutes, or until crisp and golden brown.  Break into large pieces.

2.  In the same bowl you whisked the dressing for the lavash, whisk the dressing for the salad - add the oil and vinegar, and season with salt and pepper.   In a large bowl combine lettuce, tomato, cucumber, olives, and feta.  Drizzle the dressing over the salad and toss everything together.  

3.  Serve salad with flatbread.

Enjoy!

Grilled Steak & Greens with Tomato Vinaigrette

This is a fun and delicious meal for a weeknight.  It's like a preview of summer dining.  I know it's not officially tomato season yet, but I got these amazing greenhouse-grown tomatoes in my CSA bag and decided to take full advantage.  You can, of course, bookmark this one for when tomatoes are properly in season!

Thanks to a grill pan, you can grill any time of year.  And there's no need to stop with just the meat - veggies can go on the grill too.  Even lettuce!  This is a fun twist on a steak salad - it's served warm (though of course the leftovers would be great cold, too) and topped with a delicious cross between vinaigrette and pico de gallo.  It's different, it's yummy, it's what's for dinner tonight.  And it's a great use of my once-a-month beef.

Grilled Steak & Greens with Tomato Vinaigrette

adapted from Eating Well in Season

serves 2

INGREDIENTS:

2 medium vine-ripened tomatoes, diced

1 tablespoon extra virgin olive oil, divided

1 tablespoon grated parmesan cheese

1/2 tablespoon balsamic vinegar

1 tablespoon chopped fresh parsley

salt and freshly ground pepper

1 small clove garlic, minced or pressed

1 small head of escarole or romaine, outermost leaves removed

1/2 to 3/4 pound sirloin steak, trimmed; about 1 inch thick

DIRECTIONS:

1.  Preheat grill pan over medium-high heat. 

2.  Combine tomatoes, 1/2 tablespoon oil, parmesan, balsamic, parsley, and a pinch of salt and pepper in a small bowl.  Stir to combine; set aside.

3.  Combine remaining 1/2 tablespoon oil with the garlic in a small bowl.  Cut the lettuce in half length-wise (keeping the root intact) and brush the cut side with the oil-garlic mixture.  Place on the grill pan and cook, turning occasionally, until char marks form and the inner leaves are softened, about 3-4 minutes.  Set aside to cool; then chop into bite-sized pieces.

4.  Oil the pan lightly if necessary.  Season the steak lightly with salt and pepper and place on the grill pan.  Cook, turning once, until desired doneness; about 10 minutes total for medium.  Remove from pan and let rest a few minutes before slicing.

5.  Serve the sliced steak over chopped lettuce, and top with the tomato vinaigrette.

Enjoy!

Cabbage and Lime Salad with Roasted Peanuts

This is a refreshingly different sort of salad, just bursting with zesty lime flavor.  It's another great example of ordinary ingredients turned extraordinary.  Just grab a couple of cabbages, some limes, and a bunch of spinach at the farmer's market, and you're most of the way there.  The crunch of peanuts serves as a delicious bonus.

This salad comes together easily, but you do have to be somewhat premeditated because of the two hours of resting time.  I actually wilted the cabbage in salt the night before, since by the time it had rested for two hours I would have been criminally hungry.  The wilted cabbage keeps, covered in the refrigerator, for up to a couple of days, so you can get that part out of the way in advance. 

You can happily enjoy this as a main course salad with some bread, or use it as a slaw with tasty BBQ.  You might be tempted to add cilantro (I don't know about you, but lime and cilantro are naturally associated in my brain), but I'd recommend tasting it first.  As much as I love cilantro, I think it would turn this into a completely different dish, and not necessarily in a good way. 

Cabbage and Lime Salad with Roasted Peanuts

adapted from The Lee Bros. Simple Fresh Southern

serves 6

INGREDIENTS:

1/2 small red cabbage, trimmed, cored, and shredded

1/2 small green cabbage, trimmed, cored, and shredded

1 tablespoons kosher salt, plus more to taste

1 bunch of fresh spinach leaves, cut into 1/2-inch ribbons

1 lime, segmented

juice of two limes

1 tablespoon Dijon mustard

1/2 teaspoon ground cumin

1/4 cup canola oil (peanut oil if you have it)

1/4 cup roasted salted peanuts, coarsely chopped

freshly ground black pepper

DIRECTIONS:

1.  In a large bowl, toss the cabbages with the salt.  Transfer to a colander, place over the bowl, and let sit for two hours to drain.  After two hours have passed, discard the salty water in the bowl (after admiring the pretty color), rinse and dry the bowl, and return the cabbage to it.

2.  Add spinach and lime segments to the bowl.  In a medium bowl, whisk lime juice, mustard and cumin together.  Stream in the canola oil, whisking constantly, to emulsify the dressing.  Pour the dressing over the salad and toss together.  Toss in the peanuts and serve.

Enjoy!

Curried Chicken Salad (CEIMB)

This week's Craving Ellie in My Belly pick was this fantastic chicken salad.  I like chicken salad sandwiches on occasion, but I really am not a mayo fan.  So when I saw that this version had barely any mayo, I decided to cut it out altogether and see how it came out.  And it was delicious!  To top it off, there's a gorgeous hint of curry spice, fresh juicy grapes, and crunchy toasted almonds to provide a wealth of flavor.

The salad is meant to be served over lettuce with pita chips, but I opted to serve it with fresh whole wheat pitas and make little sandwiches out of it.  I can't even express how delicious it was.  Yum. 

So here it is, the seemingly mythical healthy, mayo-free, curried chicken salad.  It's the figure friendly counterpart to that menu item that seems to be popping up in restaurants everywhere.  What a great pick!

A note: I left out the cilantro merely because I didn't have it, but I think it would be an excellent addition, so I've included it below.

Curried Chicken Salad (CEIMB)

adapted from Ellie Krieger's So Easy

serves 2

INGREDIENTS:

2 tablespoons sliced almonds

1/4 cup lowfat plain yogurt

1/2 teaspoon curry powder

1 1/4 cups cubed cooked (and cooled) chicken breast

1/2 cup halved grapes (I used green, Ellie uses red)

handful finely chopped cilantro

salt and freshly ground pepper to taste

3 cups lightly packed mixed salad greens

2 whole wheat pitas, warmed and cut in half

DIRECTIONS:

1.  Toast almonds in a small skillet over medium-high heat, stirring occasionally, until fragrant and beginning to turn golden-brown, 2 to 3 minutes.

2.  In a large bowl, stir together the yogurt and curry powder.  Fold in the chicken, grapes, almonds, and cilantro and season with salt and pepper.  This salad will keep in the fridge in an airtight container for up to 3 days.

3.  Serve over a bed of lettuce along with pita bread; or pack the pita halves with lettuce and chicken salad.

Enjoy!

Roasted Beets and Brussels Sprouts with Balsamic

This dish is an homage to two items in the produce aisle that are severely underrated.  There was a time when I didn't like them either, but now I could happily eat a bowl of this for my dinner.  It also works great as a side dish or a salad.  You can serve it hot, cold, or anywhere in between.

Roasted beets and Brussels sprouts go together naturally.  They just work.  Add to that a drizzle of extra virgin olive oil and balsamic vinegar, along with a sprinkle of parsley, and you have yourself a gourmet dish.  It's that easy.

I roasted my beets so they were still slightly crunchy, but if you want them really tender to contrast with the crunch of the Brussels, roast them a bit longer.  Either way, the combination of sweet and savory in this dish is a beautiful thing.

Roasted Beets and Brussels Sprouts with Balsamic

adapted from The Complete Italian Vegetarian Cookbook

serves 2-3 as a side dish

INGREDIENTS:

1 large beet (greens removed), scrubbed

12 (more or less) medium-sized Brussels sprouts, halved

2 tablespoons extra virgin olive oil, divided

salt and pepper

1 teaspoon good quality balsamic vinegar

handful chopped parsley

DIRECTIONS:

1.  Preheat oven to 400.  Trim any long dangling roots from the beet.  Wrap the beet in foil  and place on a baking sheet in the oven.  Roast for an hour to an hour and a half, depending on desired tenderness.  

2.  While the beet is roasting, toss the halved Brussels sprouts with 1 tablespoon of oil, and a pinch each of salt and pepper.   When the beet has about 30 minutes left to go, add the Brussels sprouts to the baking sheet and place in the oven.  Roast for the duration of the beet's roasting time, tossing them about halfway through.

3.  Let the beet cool, unwrapped, for a few minutes before removing the peel.  (It should be really easy to remove, just don't burn yourself!).  Slice the beet into 1/4 inch slices.  Place in a bowl or on a serving platter and scatter the Brussels sprouts over the slices.  Drizzle with remaining oil and balsamic vinegar, season with salt, and sprinkle with parsley.  Toss everything to combine.  Serve hot, cold, or room temperature.

Enjoy!

Walnut Chicken Paillards with Arugula Sweet Potato Salad

The one question I get from my fellow attorneys more than any other when they hear about my blog is, "How do you have time?"  It makes me laugh every time, because the fact is that I would make time even if I didn't have it, since cooking brings me more joy than most things.  However, the trick is that the recipes I make really aren't that time-consuming.  Those of you who actually have tried some of them can attest to this.  I'm not making slow-roasted pork shoulder or hand-made ravioli every night. 

Take this meal for instance.  I realize this doesn't look or sound like a weeknight meal.  But I pulled it together really quickly, and without too much effort.  The walnut sauce on the chicken has only three ingredients, but tastes absolutely fantastic - nutty and delicious.  The arugula sweet potato salad is as tasty as it is beautiful.  The entire meal is rich and elegant, yet filled with healthy elements.

So go ahead, shock and awe your guests when you make this for them.  They'll marvel at how much time you must have spent in the kitchen. 

Walnut Chicken Paillards with Arugula Sweet Potato Salad

adapted from Martha Stewart's Dinner at Home

serves 2

INGREDIENTS:

for the salad

1 sweet potato, cut into 1-inch-thick rounds (unpeeled)

1 leek, white and pale green parts only, halved length wise, cut into 2-inch pieces

2 tablespoons extra virgin olive oil

salt and freshly ground pepper

1/2 teaspoon dijon mustard

1/2 tablespoon sherry vinegar

2 cups loosely packed baby arugula

for the chicken

1 1/2 tablespoons canola oil

2 chicken cutlets, pounded to 1/4 inch thickness

handful of walnut pieces

1/4 cup low sodium chicken stock

1 tablespoon sherry vinegar

DIRECTIONS:

1.  Preheat oven to 400.  Combine sweet potatoes and leeks on a rimmed baking sheet, and toss with 1 tablespoon oil, a pinch of salt and pepper.  Roast for about 20 minutes, tossing halfway through, until sweet potatoes are fork tender and leeks are golden brown.  Cool for 10 minutes.

2.  Meanwhile, whisk together mustard and vinegar, then slowly whisk in remaining tablespoons of oil.  Season with salt and pepper and toss the arugula with the dressing.  After cooling the roasted veggies, toss them with the rest of the salad.

3.  While the veggies are roasting you can start on the chicken.  Heat the canola oil in a large skillet over medium-high heat.  Pat chicken dry with paper towels and season both sides with salt and pepper.   Cook for about 3 to 4 minutes per side until browned and cooked through.  Remove to a plate and keep warm.

4.  Reduce heat to medium-low and add walnuts to the pan.  Toast, stirring constantly, until fragrant and golden, about 3 minutes.  Raise heat to medium and add the chicken stock and vinegar to the pan.  Cook, swirling the pan occasionally, until reduced by about half.

5.  Place the salad on plates, top with the chicken, and drizzle the sauce on top of that. 

Enjoy!

Tender Greens and Vegetables with Blood Orange Vinaigrette

I have a soft spot for blood oranges.  They seem like the passionate, long-lost cousin of the regular orange.  They have a depth of flavor that is quite distinctive from their more common relative, and their color is stunningly beautiful.  What's not to love?

Well they're in season right now, so it seemed the perfect time to buy a bag full from my farmer's market and make use of them.  First up - this lovely salad, which is elegant and delicious.  I chose to use watercress for the greens, but use whatever tender greens you like.  I love the slightly peppery bite and yet tender leaf of fresh watercress, and it went very well with the delicious dressing in this salad.

This recipe is another example of the sheer pointlessness of bottled salad dressing.  It's so easy to make your own, and it tastes so much better.  Give this one a try and see if you agree.  Traditionally the ratio of oil to acid is a bit higher, but in this case I chose to go with more acid and less oil.  The blood orange juice is so gorgeous, you don't want to overshadow it with oil.

Tender Greens and Vegetables with Blood Orange Vinaigrette

adapted from The Complete Italian Vegetarian Cookbook

serves 3

INGREDIENTS:

3 ounces green beans, trimmed and halved

4 cups mixed tender greens, washed and dried

1/2 bell pepper, seeded and thinly sliced

1/2 teaspoon grated zest and 2 tablespoons juice from 1 blood orange

1/2 tablespoon white balsamic vinegar

salt and freshly ground black pepper

1 1/2 tablespoons extra virgin olive oil

DIRECTIONS:

1.  Blanch the green beans briefly in salted boiling water, about 3 minutes.  Drain and shock in an icy water bath.  Drain again and dry.

2.  Put the beans, greens, and bell pepper in a large bowl.

3.  In a small bowl, whisk together the zest, orange juice, vinegar, salt and pepper to taste.  Stream in the oil slowly, whisking all the while.  Drizzle the dressing over the salad and toss to coat.  Serve immediately.

Enjoy!

Crunchy Pear & Celery Salad

This is a fabulous late fall salad.  It's filled with fantastic texture and flavor contrasts.  You have salty cheddar, the slightly sweet and nutty pecans, the crunchy celery and pear all on a backdrop of peppery arugula coated with a tangy-sweet dressing.  Yum.

If you're looking for a salad that is more interesting than the usual, and is easy to throw together in a pinch, look no further.

Crunchy Pear & Celery Salad

adapted from Eating Well in Season

serves 2

INGREDIENTS:

1 tablespoon cider vinegar

1 tablespoon honey

pinch of salt

2 stalks celery, trimmed and cut into 1/2 inch pieces

1 Asian pear (or other pear of choice), seeded and diced

2 cups baby arugula

1/2 cup finely diced sharp cheddar cheese

1/4 cup chopped pecans, toasted

freshly ground pepper to taste

DIRECTIONS:

Whisk together vinegar, honey and salt in the bottom of a large bowl.  Gently toss the celery and pear in the dressing to coat.  Then add arugula, cheddar, and pecans, and toss everything together.  Season with pepper.

Enjoy!

Fall Persimmon Salad

I've had a few fuyu persimmons hanging out in my fruit bowl for a couple of weeks now.  I have to admit, I'm not a big enough fan to enjoy eating them straight up.  Unfortunately, most baked goods that contain persimmons call for the much pulpier hachiya persimmon, so I was running out of ideas of how to use these guys.

Then it came to me.  The fuyu persimmon is sweet and crunchy, much like an apple.  Apples are great in salads along with nuts, cheeses, and other such things.  Inspiration struck.  I turned to the Barefoot Contessa for the dressing idea, and decided to build a festive, fall-oriented salad.  There are so many delicious flavors in the bowl, that even if you're not a huge persimmon fan, I promise you'll enjoy it.  And if you are, well, there's no question.

Note - use a good quality blue cheese for this recipe, one that tastes good on its own, so that you don't botch the flavor of the salad with a nasty cheese.

Fall Persimmon Salad

serves 2 as a main course

INGREDIENTS:

2 ounces diced prosciutto

5 ounces mixed baby greens

2 fuyu persimmons, peeled, cored, and chopped

1/4 cup walnut halves, toasted in a dry skillet and chopped

1/4 cup dried cranberries

2 ounces blue cheese, crumbled

the dressing:

1 tablespoon apple cider vinegar

1/2 teaspoon grated orange zest

1 tablespoon freshly squeezed orange juice

1 teaspoon Dijon mustard

1 tablespoon pure maple syrup

salt and freshly ground pepper to taste

3 tablespoons extra virgin olive oil

DIRECTIONS:

1.  In a small skillet over medium-high heat, cook the prosciutto until crispy.  Set aside to cool.

2.  Combine the greens, persimmon, walnuts, cranberries, and blue cheese in a large salad bowl.  Add prosciutto when it's not too hot.

3.  Make the dressing by whisking all ingredients together, streaming in the oil last, or by putting all ingredients in a salad dressing shaker and shaking vigorously.  Pour just enough dressing over the salad to coat the greens (don't drench them), then toss everything together.  Serve.

Enjoy!

Cornbread Salad

Well hello, my pretty.  Salad defies the salad-haters yet again!  This is a Southern twist on panzanella, using sweet and devilishly tasty cornbread cubes instead of ciabatta bread, and a tangy buttermilk dressing instead of a vinaigrette.  Yum and yum.

I haven't included a cornbread recipe below, because I figure you probably already have your favorite.  But in case you don't, this is the one I used, and it was fantastic.  It's probably best if you use day-old (or more) cornbread, so you don't feel too guilty about toasting it and putting it in a salad.  But do what you have to do.

The dressing for this salad is like no other dressing you've had, I promise.  It's zippy and zingy and zany and...zeal-inducing?  It's just so good.   And the salad's surprisingly filling, so feel free to make it your main course.

Cornbread Salad

adapted from Smitten Kitchen

serves 2

INGREDIENTS:

1 1/2 cups of 1-inch cornbread cubes

1 pint ripe cherry tomatoes, halved

2 cups roughly chopped romaine lettuce

1 cup baby arugula

1/4 cup low-fat buttermilk*

juice of 1 lime

1 tablespoon extra virgin olive oil

1 teaspoon honey

1 tablespoon finely minced flat-leaf parsley

1 scallion, finely minced

salt and pepper to taste

DIRECTIONS:

1.  Preheat toaster oven to 250.  Scatter cornbread cubes on a baking sheet and bake until lightly toasted, about 7 minutes.  Set aside to cool.

2.  Place the lettuce, arugula, and tomatoes in a large bowl.  Toss with the dressing that you make in step 3.

3.  Combine buttermilk, lime, oil, honey, parsley, scallion, salt and pepper in a salad dressing shaker or jar and shake vigorously to combine.  (Or whisk thoroughly in a small bowl).  Pour desired quantity over the salad and toss.  (You probably won't use it all).  Add cornbread cubes and toss.  Serve immediately.

* If you don't have buttermilk and don't feel like buying it, combine 2 tablespoons plain lowfat yogurt with 2 tablespoons milk.

Enjoy!

Salad with Sauteed Apples and Cranberry Vinaigrette

When people are on restrictive diets, they often think with chagrin of all the salads they will have to eat. I have no pity for these people. With a little creativity, a salad is far from boring. If you add an ingredient or two that is just slightly naughty, in fact, a salad can taste quite decadent.

This salad features some beautiful fall flavors. It gives your mouth a bounty of textures to explore, and a fabulous contrast of sweet and savory. It takes those mopey dieters and gives them something to smile about.

The cranberry dressing is tangy and yet sweet at the same time. I'll have to make a mental note to use this one again in the future. Usually fruit salad dressings are not my thing, but this one is a notable exception.

Salad with Sauteed Apples and Cranberry Vinaigrette
adapted from Stonewall Kitchen Harvest
serves 2

INGREDIENTS:

the vinaigrette:
salt and freshly ground pepper to taste
1 tablespoon plus 1 teaspoon red wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons coarsely chopped dried cranberries

the salad:
1 small Macintosh or Jonagold apple
1 teaspoon extra virgin olive oil
1 teaspoon unsalted butter
salt and freshly ground pepper to taste
1/4 cup slivered almonds
3 cups baby greens of choice
2 tablespoons crumbled blue cheese

DIRECTIONS:

1. Combine the vinaigrette ingredients in a jar and shake, or whisk them together in a small bowl. Refrigerate until remaining ingredients are ready.

2. Cut the apple into 8 wedges, removing the core. In a medium skillet, heat the oil and butter over medium heat. Add the apple wedges, flesh side down. Saute for about 4 minutes on each side, until browned and tender. Remove apples from skillet with tongs or a slotted spoon onto a paper towel. Reduce heat to medium-low.

3. Add the slivered almonds to the skillet and cook, stirring frequently, for 2 to 3 minutes, or until golden brown. Remove from skillet to a paper towel.

4. Assemble the salad: Divide the greens among serving plates. Top with apple wedges, nuts, and blue cheese. Drizzle with dressing. Serve.

Enjoy!

Beet and Goat Cheese Salad with Orange Dressing

This salad is another example of flavors that get along like they've known each other since kindergarten. Roasted beets, sweet orange juice, goat cheese, and walnuts are far from a motley crew. Their flavors and textures complement each other beautifully. It's simply logical.

I don't have much more to say, other than this is one of those "fancy" salads that would go very well as a first course (in smaller portions) before some equally fancy entree. And the effort is minimal.

Beet and Goat Cheese Salad with Orange Dressing
serves 3

INGREDIENTS:

3 medium-sized beets, root and stem ends trimmed
1/4 teaspoon orange zest
2 tablespoons fresh squeezed orange juice (about 1/2 orange)
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
3 cups (loosely packed) chopped red leaf lettuce
1 ounce fresh goat cheese, crumbled
handful walnut pieces, toasted

DIRECTIONS:

1. Preheat toaster oven (or oven) to 400. Wrap beets in foil and place on a baking sheet. Bake for 45 minutes, or until easily pierced with a fork. Unwrap and let cool. When the beets are cool enough to handle, scrape off the skins with the blunt side of a knife. Cut into quarters (or smaller if using large beets). Place in a bowl.

2. In a small bowl, whisk together the orange zest, juice, vinegar, oil, and salt. Pour about half of it over the beets and toss to coat.

3. Assemble the salad: divide the lettuce among three plates, topped with a third each of the beets. Top with goat cheese crumbles and walnut pieces. Drizzle with remaining dressing. Serve.

Enjoy!

Lemony Carrot Salad

We went to a barbecue a few months back, and a friend brought a fantastic carrot salad. I haven't been able to stop thinking about it since, so tonight I decided to make my own version. It's so easy, with so few ingredients, that you have to promise me you'll use the best quality ingredients you can find if you make this. When there are only three items on the grocery list, you might as well get the best ones, right?

This is a great side dish or starter. If you plop it on a pile of baby greens, you can serve it as a salad all on its own. We're having ours with some lovely grilled cheese sandwiches, to be posted tomorrow.

Lemony Carrot Salad
makes about 3 cups

INGREDIENTS:

zest of 1/2 lemon
juice of 1 lemon
3 tablespoons extra virgin olive oil
5 medium sized carrots, grated
a handful of flat-leaf parsley, chopped
salt and pepper to taste

DIRECTIONS:

1. In the bottom of a large bowl, whisk together the zest and juice of the lemon. Stream in the olive oil, whisking constantly.

2. Add carrots and parsley to the bowl and toss to coat with the dressing. Season to taste with salt and pepper.

There you have it. Enjoy!

Greek Style Bread Salad with Lemon-Caper Dressing

This is a great meal to make for dinner when you're atoning for a fairly indulgent lunch. Or, a fairly indulgent week, as the case may be. It's a Greek-inspired version of bread salad, which usually showcases more Italian flavors. To be honest, I'm not sure how "Greek" this really is, but it's good. The dressing is slightly creamy, but totally guilt-free. The salad features two of my favorite things - capers and tomatoes. And who doesn't like crusty bread in their salad? Please.

Go ahead and make yourself a healthy supper that is yummy enough to make you forget the atonement aspect.

Greek Style Bread Salad with Lemon-Caper Dressing
adapted from Everyday with Rachael Ray
serves 2

INGREDIENTS:

6 slices of baguette (about 1/2 inch each)
1 tablespoon extra virgin olive oil, plus more for brushing
1 clove garlic, cut in half
2 1/2 tablespoons lowfat Greek-style yogurt
1 tablespoon lemon juice
1 tablespoon chopped flat leaf parsley
1/2 head romaine, coarsely chopped
1 heirloom tomato, chopped
1 scallion, thinly sliced
1 tablespoon capers, drained
freshly ground pepper

DIRECTIONS:

1. Preheat toaster oven (or oven) to 350. Brush both sides of each slice of baguette lightly with oil. Bake for about 10 minutes, until browned, flipping over about halfway through. Rub one side of each slide with the cut side of half the garlic clove.

2. Mince the remaining garlic clove half, and whisk with yogurt, lemon juice, and remaining oil. Toss the parsley, lettuce, tomato, scallion, and capers with the dressing. Season with pepper. Serve the salad with the bread slices.

Enjoy!

French Potato Salad with Green Beans

It's rather ironic when you think about it. People associate creamy, rich foods with the French, and yet French potato salad is a much lighter version, with a vinaigrette rather than gobs of mayonnaise. It's the American potato salad that mustn't sit out in the sun too long for fear of food poisoning. So let's go with the French one, shall we?

Today we're going to a labor day bbq, and I knew before our hostess even asked us to bring something that I wanted to make a French potato salad. I decided to amp up the color factor (not to mention the nutrition) by adding in green beans, continuing with my I'm-in-love-with-green-beans-in-salads trend of this summer.

I love this particular combination of ingredients, because none of the flavors are too intense, yet no one can say this recipe lacks for flavor. The dressing is perfectly balanced, with not too much acid and not too much oil. Everything melds together to form a lovely picnic side dish.

French Potato Salad with Green Beans
adapted from Everyday Food
serves 4-6 as a side dish

INGREDIENTS:

1 1/4 pounds baby white or red potatoes, halved or quartered
salt
3/4 pound green beans, trimmed and cut into 2 inch pieces
1/4 cup extra virgin olive oil
2 tablespoons whole grain Dijon mustard
2 tablespoons apple cider vinegar
1/4 red onion, finely minced
2 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme

DIRECTIONS:

1. Place potatoes in a medium-large pot and cover by one inch with cold water. Salt generously and bring to a boil. Reduce heat slightly and simmer for 10 minutes, or until potatoes are easily pierced with a fork. Drain and rinse briefly with cool water.

2. Meanwhile, bring another, small pot of water to a boil and salt it. Add green beans and blanch for about 2 minutes. Drain and rinse with cold water.

3. While both pots are boiling away, make the dressing: in a large bowl, whisk the oil, mustard, vinegar, onion, parsley, and thyme. Taste it, and season with salt if desired. (I didn't find that it needed it). Add potatoes and green beans and toss to combine. Serve at room temperature.

Enjoy!