Roasted Winter Vegetable Chopped Chicken Salad

I really like this salad.  I mean, really, really like it.  I was surprised, too because it was so much more flavorful than I expected.  While I like all the ingredients separately, together, they make a great meal.  I think it's the lemon zest dressing and feta (or cheese of your choice) that really made this salad stand out. 

We were going to a friend's house for appetizers so we needed a lighter dinner -- and preferably one heavy on vegetables. This was perfect! However, I was just as happy (and satiated) eating the leftovers for lunch the next day when I didn't need a lighter option.  I need to add this to our menu again soon!

Roasted Winter Vegetable Chopped Chicken Salad
Taken from: Pink Parsley
Serves about 4

• 12-16 oz brussels sprouts, stem-end cut off, halved, and quartered if large (about 3-4 cups of chopped sprouts)
• 1/2-1 head cauliflower, cut into florets (about 3 cups)
• 1/4 cup olive oil, plus 2 tsp
• 3 cloves garlic, minced
• kosher salt and freshly ground black pepper
• 1/4 tsp red pepper flakes
• 1/2-1 lb. boneless, skinless chicken breasts, trimmed of excess fat
• zest and juice of 1/2 lemon (about 2 Tbsp juice)
• 1 romaine heart, halved lengthwise and chopped into bite-sized piece
• 3-4 cups roughly chopped fresh spinach (or more romaine)
• 1/2 cup freshly grated aged Gouda or crumbled feta (we used feta which I loved)

1. Preheat the oven to 425 degrees.  
2. In a small bowl, whisk together 1/4 cup of the oil, garlic, 1/2 teaspoon of salt and 1/2 teaspoon of pepper, and red pepper flakes.  Toss the brussels sprouts and cauliflower with 1 tablespoon of this mixture, then arrange in a single layer on 2 rimmed baking sheets.
3. Heat the remaining 2 teaspoons of oil in a skillet set over medium high heat.  Pat the chicken dry and season both sides with salt and pepper, then cook 3 minutes per side, until golden-brown.  
4. Place the chicken on one of the baking sheet with the vegetables, and cook for 10 minutes.  Turn the chicken over, stir the vegetables, and return the pan to the oven.  Cook an additional 5 to 10 minutes, or until the vegetables are tender and chicken is cooked through (check after 5 minutes, and take it out if the chicken has reached 165 degrees in the center).  
5. Meanwhile, whisk the lemon zest and juice into the olive oil-garlic mixture.  Season to taste with additional salt and pepper.
6. Allow the chicken to rest for 5 minutes, then chop into large chunks.  
7. Toss the romaine and spinach with the dressing, then gently mix in the vegetables, chicken, and cheese. Taste and season with additional salt and pepper if needed, and serve warm or at room temperature.

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Salad with Figs, Feta & Pecans

For forever, I've wanted to be one of those people that has so much produce, they don't know what to do with it.  They give it away to friends, neighbors, coworkers.  I've been the recipient of some good stuff but I've always wanted to be the giver as well as the receiver.

When we bought the house, we thought there might be a fig tree in our backyard (the previous owners had no idea!).  And it turns out, this huge fig tree produces tons of figs! Our fridge is starting to fill up so I'm going to try to give some away as well as look for some fig recipes.

This is one great way to use figs.  The figs add sweetness, the pecans add crunch, and the feta adds a saltiness.  I made a balsamic-honey vinaigrette to go on top, which works really well.  So far, we've had this salad three times in the last two weeks and I have no intention of stopping!

Salad with Figs, Feta & Pecans
Adapted from: AllRecipes

• 12 fresh figs, quartered
• 1/4 cup crumbled feta
• 2-4 tablespoons pecans (can be toasted)
• mixed greens of your choice (an arugula mix would be good; I used romaine and baby spinach)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey (plus more to taste)
• 2 tablespoons olive oil

1. In a large salad bowl, add greens, then top with figs, feta and pecans.
2. In a small container, combine vinegar, honey, olive oil, salt, and pepper.  Taste and add more honey if desired.
3. Serve dressing on the side or drizzle over the salad right before serving.

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Black Bean & Corn Salad

This black bean and corn salad is a recipe that I posted almost 4 years ago (!!) back when my blog was Cooking our Way through California.   A friend of mine recently served something similar at a barbeque, which reminded me how much I like this recipe.  She served hers with tortilla chips which is a great idea (although when are tortilla chips NOT a great idea?).  My family (toddler included) was very happy eating this by itself, with tortilla chips, and I bet on top of salads, too. 

I brought this to a 4th of July party which seemed very well received.  I recommend it as an appetizer, a side dish, or even all on its own for a lighter lunch! 

Black Bean & Corn Salad
Taken from: My original post back in 2010 (sans picture)

• 1 Tbsp olive oil
• 2 Tbsp lime juice
• 1/2 tsp. cumin, plus more to taste
• salt
• 1 1/2 cups black beans (equivalent to 1 15-oz. can, rinsed and drained)
• 1 cup raw corn kernels
• 1 large tomato, chopped small
• 1/4 cup cilantro
• 2 Tbsp. red onion, finely chopped
• 1 avocado, chopped small (this can be optional - I've made it without the avocado and it still tastes great)

1. In a serving bowl, stir olive oil, lime juice and cumin.
2. Add rest of ingredients except the avocado, stirring gently to coat. If making in advance serving several hours away, I always add in the chopped avocado right before serving, just to make sure it stays nice and green.

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Grilled Summer Salad with Chicken, Corn & Zucchini

Apparently, this is the summer of salads in our house.  While we have a side salad with most meals, I'm not usually one for salads as a main course.  They often don't feel like enough to me and I'm hungry a few hours after.  But this one has pretty much everything you'd (well, I'd) want.  And when I say it's a grilled salad, I mean it: you (well, my husband) grill the chicken, corn, zucchini and even the romaine! Then everything is chopped up and tossed with a lemon-olive oil-garlic dressing and topped with feta.  Summer in a bowl.

I might even serve these next time with a baguette or biscuits as well!

Grilled Summer Salad with Chicken, Corn & Zucchini
Taken from: Pink Parsley
Serves about 4

• 1/3 cup extra virgin olive oil, plus more for dressing
• 3 cloves garlic, minced
• kosher salt and freshly ground black pepper
• 1/4 tsp red pepper flakes
• zest of half a lemon
• 2-3 ears corn, husk and silks removed
• 3 medium zucchini, sliced lengthwise into 1/2-inch-thick planks
• 1 head of romaine hearts, halved lengthwise
• 1 lb boneless skinless chicken breasts, trimmed
• juice of one lemon (about 2 Tbsp)
• 2 Tbs chopped fresh basil (I forgot to add this but it would have been delicious!)
• 1/2 cup crumbled feta cheese (about 2 oz)

1. Prepare the grill to cook at medium-high heat.  Allow to preheat at least 15 to 20 minutes.
2. Meanwhile, whisk together the oil, garlic, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and red pepper flakes.
3. Brush the zucchini, corn, and romaine with oil, then pour about 1 tablespoon of the oil mixture over the chicken breasts,  Brush them with the oil then discard the brush (In other words, don't dip it back into the mixture, because it will contaminate the oil since the chicken is raw!).  Reserve the remaining oil mixture to use for the dressing.
4. Clean the cooking grate, then place the chicken, zucchini, romaine, and corn on the grill.  This may need to be done in batches, depending on the size of your grill.  But definitely start with the chicken since it takes the longest to cook.  
5. For the chicken, grill it about 7 minutes per side, or until it reaches an internal temperature of 160 degrees.  Cover with foil.
6. For the corn, grill, turning every 2 to 3 minutes, until the kernels are lightly charred all over, about 10 minutes total.
7. For the zucchini, grill it until it is well-browned and tender (but not mushy), about 4 to 8 minutes per side.
8. For the romaine, grill it 1 to 2 minutes per side, or until it is very lightly charred.
9. Meanwhile, prepare the dressing.  Add enough oil to the remaining oil-garlic-pepper mixture to reach a volume of 1/4 cup, then whisk in the lemon juice.  Taste and season with salt and pepper as needed.
10. Once everything is off the grill, begin building the salad.  Chop the romaine hearts into bite-sized pieces and add them to a large bowl.  Cut the kernels off the corn and add them to the romaine.  Cut the zucchini crosswise into 1/2 inch-thick slices, and add those as well.  Chop the chicken into bite-sized pieces.  Crumble the feta into the bowl, and top with the chopped basil.  Drizzle the dressing over the top, then toss well to combine.  
11. Divide among plates, then lightly sprinkle each serving with salt and freshly ground pepper.  Serve.

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Chipotle-Mango BBQ Chicken Salad

This chipotle-mango BBQ chicken salad seems like a pretty perfect summer meal to me.  We LOVED the chipotle-mango BBQ sauce - it's a little sweet, a little smoky, and so delicious.  Half of it is used as the marinade for the chicken and the other half becomes the dressing for the salad.

When we had this for dinner, I realized about halfway through the meal that I had been almost completely silent because I was so focused on eating! Silence at the dinner table is usually a very, very good sign.

I served this with some homemade biscuits.  The chicken was great but I think you could also substitute salmon or even shrimp.  And the leftovers are excellent!  I have a feeling this dish will show up at our table more than once over the next few months.

Chipotle-Mango BBQ Chicken Salad
Adapted from: Iowa Girl Eats
Serves about 4 (makes about 2 cups BBQ sauce)

• 1 mango, chopped (use about 2/3 mango in the BBQ sauce, 1/3 of it directly in the salad)
• 1 chipotle pepper in adobo sauce, plus 2 teaspoons adobo sauce (I scraped out the seeds for less heat)
• 1/4 cup ketchup
• 1/2 cup tomato sauce
• 1/4 onion, chopped
• 3 cloves garlic, smashed and peeled
• 2 tablespoons apple cider vinegar
• 1-2 tablespoons brown sugar
• 1 tablespoon butter
• 1 teaspoons paprika
• 1 teaspoons salt
• 1/4 teaspoon black pepper
• 1 pound boneless, skinless chicken breast
• lettuce of choice (I used a combination of romaine and baby spinach)
• 2 ears sweet corn, shucked (if grilling corn, keep the corn on the cob but if baking, cut kernels off the cob; you could also use about a cup of frozen corn)
• 1/4 cup chopped cilantro
• Additional toppings: chopped tomato, chopped red bell pepper, chopped red onion, sliced avocado

1. Combine 2/3 of the chopped mango, chipotle pepper, adobo sauce, ketchup, onion, garlic, vinegar, brown sugar, butter, paprika, salt and pepper into a saucepan. Bring to a boil, then lower heat and simmer for 15-20 minutes, stirring often. Let cool then transfer to a food processor or blender (I used my hand blender directly in the saucepan), and process until smooth.
2. Marinate chicken breasts in half of the chipotle-mango BBQ sauce for at least 15 minutes, or up to 3 hours. Keep the remaining half to use as the dressing for the salad.
3. If grilling: Grill over medium-high heat for 5-6 minutes per side until no longer pink in the middle (using a meat thermometer, chicken should register at 165 degrees). Allow to rest for 5 minutes off the grill before slicing. Grill corn alongside the chicken, rotating every few minutes until charred on all sides. Let cool for a few minutes, then cut kernels off the cob.
4. If baking: Preheat oven to 400.  Lightly oil or spray a 9x13 baking pan with cooking spray.  Place marinated chicken in baking pan and bake 10 minutes.  Then add the corn kernels to the baking pan, and keep cooking 10-20 more minutes until chicken registers at 165 and is no longer pink.
5. Divide lettuce between four plates, then top with chicken, corn, mango, cilantro, and any additional toppings of your choice (I recommend them all!). Drizzle with remaining sauce.

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Carrot-Ginger Salad Dressing

With a young child who goes to bed at 7:30, most of our date nights are at home.  Our favorites for an at-home date night are probably either pizza, bread and cheese, and sushi.  I try to do a minimal amount of cooking on those nights (so, you know, it feels more like a date).  However, we also like to make sure there are some vegetables in our dinner so when we planned on sushi one night, I decided to try to find a salad dressing that would complement that.  

I found this recipe that was easy to make and SO flavorful! Carrot-ginger seems like a classic combination and I loved that I had all the ingredients on hand. It does make for a much thicker dressing than usual which was just fine with me. We like our salad dressing on the tarter side, so I cut down on the oil and the sweetener.  However, feel free to adjust this to your own taste! We thought it was great just over lettuce and also enjoyed it over some chopped cabbage and bell pepper later that week, too.

Carrot-Ginger Salad Dressing
Adapted from: Saveur
Makes 2 cups

• 1/4 cup canola oil plus more to taste  
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tsp honey plus more to taste
• 1 tsp. finely grated ginger
• 1-2 medium carrots, peeled and grated (if using a food processor, you could chop these instead of grating them)
• 3 tbsp chopped onions
• Kosher salt and freshly ground black pepper, to taste

1. Combine oil, vinegar, soy sauce, sugar, ginger, carrots, and onion in a food processor (or use a hand blender), and process until smooth; season with salt and pepper. 
2. Taste and add more oil and/or honey if the dressing is too tart for your liking (I'd recommend adding just a teaspoon or two at a time and then taste again). 
3. Unused dressing will keep for up to two weeks in the refrigerator.

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Beet, Pecan & Feta Salad

It's a good sign that neither of us had any complaints about eating this salad for three days in a row.  I love how variable it is! I preferred the glazed pecans but by the last day, I ran out so I just used raw ones.  I usually don't have pecans on hand so I'll probably end up using walnuts next time.  We used feta one day and goat cheese the next, so pick whichever you prefer or have on hand. (I LOVE goat cheese but I think I liked feta a little better in this!)

I roasted the beets the day before (when I happened to have the oven on anyway).  The directions below recommend a 425 degree oven but this is flexible - use 400 or 450 if you're already using the oven for something else.  A word of warning: beets stain easily so I always wash my hands and clean up any spills right away!

This apple cider vinaigrette has become a new favorite salad dressing for me.  I was on a balsamic kick for a while but this is a nice change up.  I like to make a double or triple batch and then store it in the fridge for a week's worth of salads.

It'll be just the three of us for Thanksgiving this year so I'm doing all of it (and I've been looking forward to that for weeks!).  Our menu includes turkey breast, homemade gravy, mashed potatoes (I'm torn between doing garlic mashed potatoes or these gorgonzola ones), stuffing (it's my first time making it!), cranberry relish, and roasted carrots with thyme and goat cheese.  Happy Thanksgiving!


Beet, Pecan & Feta Salad
Serves 4
Roasted beet instructions taken from: The Kitchn

• mixed greens (we like a combination of mixed greens and romaine)
• 2-3 beets
• 1/2 cup pecans (walnuts could also be used as a substitute)
• 1 Tbsp. butter
• 2 Tbsp. brown sugar
• 1/4 cup feta cheese (add more or less to taste)
• 2 Tbsp. apple cider vinegar
• 5 Tbsp. olive oil
• 2 tsp. honey
• salt and pepper

1. To roast the beets (can be made ahead of time): Preheat the oven to 425 (this is a flexible cooking temperature). Slice off the beet leaves close to the tip of the beet, leaving yourself enough to grip. Save the beet greens for another purpose. Scrub the beets thoroughly, then wrap them completely in foil. No need to dry the beets before wrapping. 
2. Transfer the wrapped beets to the oven (you can put them on a baking sheet to catch drips in case the beet juices leak). Roast for 50-60 minutes. Check the beets every 20 minutes or so. Beets are done when a fork or skewer slides easily to the middle of the beet. Small beets will cook more quickly than large beets. 
3. Let the beets cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Peel the remaining beets. Beets can be stored whole or sliced for up to a week in the refrigerator.
4. To glaze the pecans or walnuts (can be made ahead of time):  Heat a nonstick skillet to medium heat. Add butter and melt.  Add brown sugar, then pecans and stir to mix.  Stir occasionally for about 5 minutes.  Move to a separate plate or container to cool (can be stored for up to a week).
5. To make the vinaigrette, combine the vinegar and honey.  Whisk in olive oil and season with salt and pepper. (I like to put all the ingredients in a jar, seal the lid and shake to combine all the ingredients.)  Add more vinegar, honey and/or olive oil if necessary, to taste.
6. To serve, top the mixed greens with chopped beets, glazed pecans and feta cheese.  Drizzle on vinaigrette.

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Brussels Sprouts Salad with Pecans and Cranberries

We're almost into spring (although it still seems like it's too cold to be spring quite yet) and so I'm trying to get my fill of different winter fruits and vegetables.  We're having roasted butternut squash this week as part of our menu and the other week, I made this Brussels sprouts salad.  I like Brussels sprouts  (try them roasted or sauteed) but had never had them raw before.  I really enjoyed this and didn't find the Brussels sprouts taste to be overwhelming.

The apple cider dressing was great on this! I loved the pecans, cranberries, and gorgonzola -- it's a classic combination -- but I also think this would be great by substituting walnuts and parmesan.  (The only thing that kept me from making that was the fact that I would have to grate the parmesan and that means cleaning our cheese grater.  Yes, I can be that lazy.)

Usually with salads, I don't put the dressing on the entire salad because lettuce is so delicate and any leftovers wilt with the dressing.  However, since Brussels sprouts are heartier than lettuce leaves, it was easy to just dress the entire salad and the leftovers were just as delicious the next day.

Brussels Sprouts Salad
Taken from: Two Peas and Their Pod

• 1 pound brussels sprouts
• 1/2-1 cup roughly chopped pecans
• 4 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste
• 1/2 cup dried cranberries
• 1/3 cup crumbled blue cheese (optional, I omitted for part of the salad)

1. Rinse brussels sprouts and remove any damaged or dirty outer leaves. Place on a cutting board and slice off the hard root end. Using a sharp knife, thinly slice the brussels sprouts (you could also use a mandoline or food processor to do this). When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw. Place in a large bowl and set aside.
2. Optional (I actually omitted this step and kept the pecans raw): To toast the pecans, place a medium frying pan on the stove top. Turn on medium-high heat. When the pan is hot, add a single layer of pecans. Stir frequently with a spatula until they start looking darker and you can smell the toasted nuts. Remove from heat and spread out on a plate to cool to room temperature. Make sure you watch the pecans closely, they can burn pretty quickly and they will keep cooking after removing them from the pan.
3. For the dressing, add the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper in a small jar.  Put a lid on the jar and shake until mixed well.
4. Add the toasted pecans, dried cranberries, and blue cheese to the chopped brussels sprouts. Pour the dressing over the salad and toss until all of the ingredients are well coated. Serve.

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Roasted Sweet Potato, Apple, and Quinoa Salad with Maple Cider Vinaigrette

Sorry I've been MIA -- but my baby is now 1 month old! That's taken me out of the kitchen quite a bit (although we've had wonderful friends that have provided meals for us and my husband cooks once a week so we definitely didn't have to rely on takeout like I thought we would).  And even when I was making dinner, I stuck to our old favorites or other tried and true recipes. All of that is great but doesn't make for much news for a food blog.

But I'm getting back in the kitchen more and more.  And right now, I'm on a huge roasted, cubed sweet potato kick - I just can't get enough.  So when I saw a salad that included roasted sweet potatoes, I was immediately on board.  I also love that between the sweet potatoes, quinoa and apples, it made for a very hearty (and healthy) salad. 

You could definitely make the quinoa and the sweet potatoes (and the dressing, of course) ahead of time in order to throw this salad together in no time.  Nothing in the salad needs to be hot so it would be fine to cook those things ahead of time and refrigerate until ready to use. 

I served this with our crispy bourbon glazed salmon which I thought went really well together.

(As a completely random sidenote, I highly recommend topping your chili with these roasted sweet potatoes, too!)

Roasted Sweet Potato, Apple, and Quinoa Salad with Maple Cider Vinaigrette

Taken from: A Hint of Honey

• 2 sweet potatoes, peeled and cut into 1/2-inch cubes
• olive oil
• kosher salt and freshly ground black pepper
• 1/2 cup quinoa, rinsed and cooked according to package directions (I cook mine in a rice cooker with 1 cup water)
• 6 oz. spring mix
• 1-2 fuji apples, diced
• 1/4 red onion, thinly sliced (I omitted)
• handful sweetened dried cranberries (optional; I included and thought it was delicious!)

Maple Cider Vinaigrette:

• 2 Tbsp. cider vinegar
• 2 tsp. real maple syrup
• 1/2 tsp. Dijon mustard
• 3 Tbsp. extra virgin olive oil
• salt and freshly ground black pepper, to taste

1. To roast the sweet potatoes, preheat oven to 425 F. Line a large rimmed baking sheet with aluminum foil and lightly coat with cooking spray. Toss the potatoes with a drizzle of olive oil to coat and a generous sprinkling of kosher salt and freshly ground black pepper. Spread in a single layer on the prepared baking sheet. Roast in preheated oven, turning occasionally, for 25-35 minutes, until golden and tender. Remove from the oven and set aside to cool.

2. Meanwhile, cook the quinoa according to package directions. Fluff with a fork and set aside to cool.

3. To prepare the vinaigrette, in a small bowl whisk to combine the vinegar, maple syrup, and Dijon. Slowly pour in the olive oil while whisking constantly. Season to taste with salt and freshly ground black pepper.

4. To assemble the salad, combine spring mix, cooled potatoes and quinoa, apples, onion, and cranberries. Drizzle with the vinaigrette, toss, and serve.
 

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Autumn Salad

This sounded like my kind of salad.  Pears, feta (or blue) cheese...and bacon.  I had never had bacon on a salad and now I'm wondering why I hadn't thought of it before.  It added a wonderful smokiness to the dish.  Of course, the other ingredients didn't disappoint either and it all came together to make a wonderful salad.

This is a very flexible recipe.-- there aren't many measurements given, although I wrote in a rough estimate of what I used in our salad.   I highly recommend making your own vinaigrette which only takes 2 minutes to throw together but you can also used bottled salad dressing, too.

While this was called an autumn salad, pears are definitely in season for the next few months so I have a feeling we'll be having this all winter long.

Autumn Salad
Taken from: A Hint of Honey

• romaine lettuce, chopped (you could also used any kind of mixed greens here as well)
• 1 pear, cored and diced (I used a bosc pear)
• sweetened dried cranberries (I used a small handful)
• pecans or walnuts, chopped
• bacon, cooked and crumbled (I estimated 1 slice per person)
• red onion, diced (optional, I omitted)
• feta or gorgonzola cheese, crumbled
• balsamic poppy seed vinaigrette (see recipe below or you can mix together a bottled balsamic dressing with a poppy seed dressing)

Balsamic Poppy Seed Vinaigrette:

• 2 Tbsp. white (or regular) balsamic vinegar
• 1/2 tsp. Dijon mustard
• 1 Tbsp. honey
• 1 tsp. poppy seeds
• 1/4 cup grapeseed or canola oil (you could also use the bacon grease as well)
• salt and freshly ground black pepper to taste

1. To make the vinaigrette, whisk to combine vinegar, mustard, honey, and poppy seeds in a small bowl. While whisking constantly, add the oil in a steady stream. Season to taste with salt and freshly ground black pepper.
2. To assemble the salad, combine all ingredients in a large bowl. Toss with vinaigrette and serve.

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Watermelon Feta Salad

Well, hello there.  It's been a while.  Okay, a long while.  I don't really have a good excuse for abandoning my poor blog. Things started to get busy at work, and, to be honest, I enjoyed the break from blogging.  I was still cooking every night but enjoyed not taking photos of food (which I find a bit tedious...I pretty much just want to eat as soon as the food is ready!).  But after a few weeks off, it's good to be back!

The first recipe I'm going to share is one of my favorite summer salads.  I remember making this salad years ago when I first started to get interested in food and made it one night for my family.  We all loved it, including my mom who's not a fan of watermelon. The tangy feta cheese, crunchy almonds (or pine nuts) and cool, sweet watermelon work SO well together.  You can also throw some fresh mint on this salad as well which would be delicious.

While I do like arugula, I find the taste overpowering, so I usually do a combination of arugula and a mixed greens blend for the base of the salad (plus, I need to save some arugula for some delicious arugula pizza later this week, thankyouverymuch).

I served this with some spinach stuffed shells for dinner, but I think it would be excellent with something like grilled chicken or burgers and corn on the cob (a classic summer dinner!).

Watermelon Mint Salad
Taken from: Epicurious
Serves 4-6

• 1 tablespoon fresh lemon juice
• 1 tablespoon red-wine vinegar
• 1/2 teaspoon table salt, or to taste
• 2 tablespoons extra-virgin olive oil
• 3 cups cubed (1/2 to 3/4 inch) seeded watermelon, drained (from a 2 1/2-lb piece, rind discarded)
• 6 cups (6 oz) baby arugula (I used about 2 cups of arugula and 4 cups of mixed greens instead)
• 1/4 cup pine nuts (I used sliced almonds instead)
• 1/3 cup crumbled feta or ricotta salata (1 1/2 oz)
• salt and pepper, to taste

1. Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified (I combine everything in a jar with a good seal and then shake vigorously to combine). 
2. Add watermelon, arugula, and pine nuts/almonds to the mixed greens and toss to coat, then sprinkle with cheese and salt and pepper.

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Arugula Salad with Parmesan

I happened to have a lot of arugula (leftover after making this pizza) and needed to use it up.  I searched for an arugula salad and this one fit the bill.  However, while we really like arugula, the flavor is a bit more sharp and peppery so I also added some mixed greens to help tone down the salad a little.  That ended up being perfect for us and we really enjoyed the salad! In fact, we're having it again tomorrow. 

The freshness of the arugula and lemon just say spring to me and it only takes a few minutes to put it all together.  I loved how simple and delicious the dressing is.  I don't add the dressing until the very end and I only add it to the salad that I'm going to be eating right away.  Dressing ends up wilting salad leaves so everything keeps much better when stored separately.

Make sure to use good parmesan if you can.  I think that makes a big difference!

Arugula Salad with Parmesan
Taken from: Ina Garten
Makes 4-6 servings (I halved this recipe)

• 1/2 pound fresh arugula (3 large bunches)
• Other lettuces, if desired (optional)
• 1/4 cup freshly squeezed lemon juice (approx. 2 lemons)
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4-pound chunk very good Parmesan
• Optional: cherry tomatoes, pine nuts or sliced almonds (I didn't think of adding either until after we ate)

1. If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
2. In a small bowl (or jar), whisk (or shake) together the lemon juice, olive oil, salt, and pepper for the dressing.
3. With a very sharp knife, vegetable peeler or large hole grater, shave/grate the Parmesan into large shards.
4. Place arugula (and other lettuces, if using) in one large bowl or in individual bowls.  Top each salad with parmesan (and cherry tomatoes and/or nuts, if using).  When ready to eat, add dressing to your liking.

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Creamy Cilantro Dressing

We eat quite a few salads as side dishes during the week so I always try to keep homemade salad dressing on hand (the last thing I want to do while cooking a whole meal is whip up a salad dressing if I can help it!).  We like to try different salad dressing recipes but since we're not big fans of creamy dressings, it's always a oil-vinegar combination.  However, I was intrigued by a creamy cilantro dressing recipe that I found.  We love all the ingredients in it (cilantro, nonfat yogurt, garlic and olive oil) so I decided to give it a try.

It ended up being surprisingly good! I definitely had a generous hand when it came to pouring this over my salad and even dipped red bell peppers and carrots sticks in it the next day.  It was also a cinch to make as you just throw everything in the food processor.  I kept mine in a sealed glass jar (ok, a washed out almond butter jar because I'm cheap) which made it easy to store in the fridge for future uses.  We served it with a simple salad of romaine and spinach, the side dish for these delicious enchiladas verde.

Happy Labor Day!

As you can tell, I haven't decided about next weekend's meals!

Creamy Cilantro Dressing
Taken from: Pinch of Yum
Makes 4ish servings

• 1 bunch cilantro (about 1 cup packed)
• 1 clove garlic
• 3 tablespoons plain yogurt (I used nonfat)
• 2 1/2 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon lime juice
• 1/2 teaspoon salt
• 1 teaspoon sugar (optional)
• 3 teaspoons water (optional, I omitted)

1. Place all ingredients in a food processor and pulse until smooth.  
2. Taste and adjust seasonings to your liking.  Add the sugar if you want it a little sweeter.  You can also add water depending on how thick you want the dressing to be. 

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Salad with Grilled Chicken, Raspberries & Peaches

This salad is part of the last gasp of summer.  Almost every week for the past 2 months, I've picked up peaches and raspberries from the farmers market but exclusively used them as snacks or in desserts. This time, I put them in a salad.  In a delicious salad with a raspberry vinaigrette, candied almonds and marinated grilled chicken.  To be honest, I was a little worried this salad might be too sweet for our tastes but it turned out wonderful.  I did leave out a tablespoon or so of olive oil in the vinaigrette because we like our salad dressings on the tarter side but no big changes were made.  The candied almonds add a great crunch and the brie crostini helps round out the meal. 

We don't have a grill so I used an indoor grill for the chicken and broiled the peaches and bread slices.  We liked the peaches but I didn't find them crucial to the salad (our leftovers the next day without the peaches were just as delicious!).  Enjoy while summer is still around!

Salad with Grilled Chicken, Raspberries & Peaches
Taken from: Pink Parsley
Serves 4

• 1/2 cup slivered or sliced almonds
• 3 Tbs sugar
• 1 Tbs unsalted butter
• kosher salt
• 1/3 cup red wine vinegar
• 1 1/3 cups fresh raspberries, divided
• 1 tsp Dijon mustard
• 3 Tbs honey, divided
• 3 Tbs minced fresh basil
• 3 Tbs minced fresh mint (I didn't have this so I omitted)
• 1 Tbs minced shallots or onions
• 5-6 Tbs olive oil, divided
• 4 slices French bread, 1-inch thick
• 4 slices brie (4 oz)
• 1 lb boneless, skinless chicken breast halves
• 2 peaches, halved and pitted
• 4-6 oz salad greens (I used a mix of spinach, arugula and romaine)

1. Can be made ahead of time: Toast the almonds in a nonstick skillet until golden and fragrant, stirring often.  Add the sugar, butter, and salt, and stir until the sugar dissolves and coats the almonds.  Transfer to a plate to cool, then break up into pieces.
2. Whisk together the vinegar, 1/3 cup raspberries, 1 tablespoon of the honey, mustard, 1 tablespoon each of the basil and mint, and the shallots.  Using the whisk, mash the raspberries to incorporate into the other ingredients.  Drizzle in 3-4 Tbs olive oil (we like our dressing more tart so I only did 3), whisking constantly.  Set aside 1/2 cup for the chicken marinade, and reserve the remaining dressing for the salad.
3. Preheat the grill to medium-high.  Pound the chicken breasts between 2 pieces of plastic wrap to 1/2-inch thickness.  Marinate the chicken in the reserved marinade for 15 minutes, turning every few minutes to evenly coat.
4. Meanwhile, combine the remaining honey with 2 tablespoons of oil.  Brush onto the cut-side of the peaches, and both sides of the bread slices.
5. Season both sides of the chicken with salt and pepper, and grill, covered, until cooked through, about 4 minutes per side (the internal temperature should be 165 degrees).  Grill the peaches until lightly marked, about 2-3 minutes per side.  Grill the bread 1-2 minutes, until toasted.  Flip over and divide the cheese evenly among slices.  Continue grilling, uncovered, until the cheese melts, 2-3 more minutes.
6. Toss the salad greens and the remaining basil and mint with the reserved vinaigrette.  Gently fold in the raspberries and almonds, and serve the salad atop the chicken.  Serve with the grilled peaches and brie croutons. 

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Shaved Squash Salad with Prosciutto Crisps

This is a great summer salad.  It's very light from the flavors of summer squash, lemon and feta and it's wonderfully cool (which is appropriate when the temperatures are in the triple digits).  Also, I love prosciutto.  And even more than just prosciutto, I love prosciutto when it's been crisped in a pan or under a broiler (prosciutto crisps are also great on pizza, by the way!).  So the combination of the crispy prosciutto, salty feta and cool squash makes one delicious salad.

Although there aren't many steps, I made almost all of this ahead of time - I shaved the squash and whisked the lemon, olive oil, salt and pepper in a small bowl (next time, I think I'll add garlic to the dressing... but are you really surprised?).  All that was left to do before dinner was to throw the dressing over the squash, sautee the prosciutto in a pan and then combine everything together. Served with some pork tenderloin and peach salsa and well as couscous, it was a great summer meal.

Shaved Squash Salad with Prosciutto Crisps
Taken from: The Sweets Life
Serves: 3-4

• 1 medium zucchini
• 2 medium yellow squash
• 1/4 tsp salt
• 2 tbsp thinly sliced fresh mint (I didn't have on hand so I omitted)
• 1 tbsp extra-virgin olive oil
• 1/2 tsp lemon zest
• 1 tsp fresh lemon juice
• 1/4 tsp freshly ground black pepper
• 2-3 thin slices prosciutto (1 oz.), chopped
• 1/4 cup (1 oz.) crumbled feta cheese

1.  Using a vegetable peeler, shave the zucchini and squash into thin strips (discard the seeds). Place the ribbons in a medium sized bowl and toss with salt.
2. In a small bowl, combine the mint, olive oil, lemon zest, lemon juice, and ground black pepper. Whisk and then pour over the vegetables. Toss to coat.
3. In a small nonstick skillet over medium heat, saute prosciutto for 2 minutes, or until crisp.
4. Divide salad amongst 4 plates and top each with prosciutto and feta cheese.

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Thai Chicken & Noodles Salad

I often don't like salads for my main course. I know, I know, you can have your protein, carbs and, of course, vegetables in it but somehow, I don't seem to feel as full after a salad (purely psychological is my guess).  So a salad has to look pretty darn enticing for me to bookmark it and place it on our menu plan.  Of course, it doesn't hurt that we've been swimming in lettuce from our CSA box so I'm always looking for ways to use it (not that I'm complaining!). 

This Thai chicken and noodles salad is simple and delicious.  The marinade really is the star of the show.  I marinated the chicken for about 9 hours and it was incredibly flavorful.  We drizzled the extra marinade all over the salad which is a must. 

There's definitely room for imagination (or using up vegetables in your fridge).  Shaved carrots and thinly sliced cucumbers were great in the salad but next time, I'd probably include red peppers as well.  I brought the leftovers to work the next day and my coworker gave me some of her pineapple which I promptly added to my dish. The sweet and tropical flavors from the pineapple worked incredibly well with the dish!

Thai Chicken & Noodles Salad

Taken from: The Parsley Thief

• 1 1/4 pound boneless, skinless chicken breast {cut into thin slices}
• 4 scallions, thinly sliced {white & light green parts}
• 4 cloves garlic, minced
• 1/3 cup tamari or soy sauce
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons light brown sugar
• 1 tablespoon freshly squeezed lime juice
• 1/2 teaspoon anchovy paste (I omitted)
• 1/2 teaspoon red pepper flakes or to taste
• 3 1/2 ounces Chinese rice noodles
• 1 tablespoon canola oil
• 2 carrots, peeled & sliced into ribbons with a vegetable peeler
• 1/2 English cucumber, halved lengthwise & thinly sliced
• 1/4 cup chopped fresh basil leaves
• optional toppings: chopped peanuts, sliced scallions, sliced limes, bean sprouts, red pepper flakes, red bell pepper, pineapple, lettuce leaves

1. Begin by making the marinade for the chicken: Add the scallions, garlic, soy sauce, rice vinegar, light brown sugar, lime juice, anchovy paste and red pepper flakes to resealable plastic bag. Shake to combine.  Remove half of the marinade (which will be used as a sauce on top of the finished salad).  Place the chicken in the bag with the remaining marinade.  Coat all the chicken, seal & chill for at least 30 minutes (I placed mine the morning of dinner). 
2. Cook the noodles, according to the package instructions, drain and transfer to a platter.
3. Add the oil to a large skillet and heat over medium-high heat.  Cook the chicken, in batches, for about 1-2 minutes per side, or until cooked through & golden brown. 
4. Transfer the chicken to the platter with the noodles and top with the carrots, cucumber, basil and any additional toppings.  Serve with the remaining marinade on the side.

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Fennel and Orange Salad

I've always thought that we eat pretty adventurously (well, barring the first 18 very picky years of my life). I like trying recipes with new foods and different cuisines and Bryant eats just about anything I put in front of him (an excellent quality in a husband!).  However, the first week I signed up for CSA, I got a reality check - my box included collard greens (never cooked with them before) and fennel. I don't think I had ever even seen fennel before and even if I had, I already had a prejudice against it because I hate licorice.

I started browsing for recipes to use the fennel and found a blog post that had an America's Test Kitchen fennel salad recipe.  The recipe seemed unusual -- olives? with oranges and fennel? -- but a wise woman (my mom) once said something to the effect of, "If the ingredient list is so bizarre, it might actually taste good."  Plus, the total time to make was listed as 8 minutes and could be made ahead of time so the ease factor definitely played a role.

While I was hesitant to try this, it actually turned out really good! The licorice flavor is slight and the ingredients blend very well together. At first, I tried to put my finger on what was the exact ingredient that made such an unusual combination taste that good...but then I finally gave up and just helped myself to seconds.


Fennel and Orange Salad
Taken from: The America’s Test Kitchen Healthy Family Cookbook via Cooking with My Kid
Serves 4-6

• 5 teaspoons extra-virgin olive oil
• 4 teaspoons fresh lemon juice
• 2 oranges, peeled and cut into 1/2 inch pieces
• 1 fennel bulb, tops discarded, halved + sliced thin
• 1/4 cup pitted black olives, sliced
• 3 tablespoons fresh mint, minced
• salt and pepper

1. Whisk together the oil, lemon juice, salt and pepper to taste. Spread the fennel out on a platter. Top with orange slices and then sprinkle with mint and olives. Drizzle dressing over entire salad. 
2. Serve immediately or store in fridge for up to 1 day.

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Salad with Poppy Seed Vinaigrette

We had been out of poppy seeds for several weeks until I could get to our local bulk food store. When I finally did get a chance to go, I went a little overboard on stocking up on poppy seeds (probably why I used poppy seeds to top our homemade bagels this past weekend, too!). So when I found this salad with poppy seed dressing for a salad, I knew it would be a good use of our supply as well as an opportunity to serve the endive and green lettuce from our CSA box.  It was a great combination of flavors and a nice balance of tart and sweet.

Since it was mentioned that this dressing was pretty sweet and I like my dressings a bit more tart, I halved the sugar and substituted it with honey instead.   It ended up being just to my liking although you could add in a bit more sweet if you prefer.  We served the dressing over a bed of lettuce with chopped pecans, dried cranberries and grated smoked gouda.

Green Onion Poppy Seed Vinaigrette
Taken from: A Hint of Honey

• 1 whole green onion, ends removed
• 1 Tbsp. honey (add up to another Tbsp more)
• 1/2 tsp. Dijon or dry mustard
• 1/2 tsp. salt
• 3-4 Tbsp. red wine vinegar
• 6 Tbsp (3/8 cup) extra virgin olive oil
• 1 tsp. poppy seeds
  

1. In a blender or food processor, puree onion with sugar, mustard, salt, and red wine vinegar. With the motor running, slowly stream in the olive oil. Add the poppy seeds and pulse to combine.
2. Top lettuce with pecans, cranberries and gouda, if desired. Drizzle with vinaigrette and serve.

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Teriyaki Chicken & Caribbean Chicken Salad

Is is appropriate to have a completely un-related Thanksgiving post on Thanksgiving Day? It is when you are celebrating Thanksgiving two days later! So while everyone else is in the throes of turkey roasting/potato mashing/pie baking, I'm just starting the Thanksgiving process today by making the easy things ahead of time (pie crust, cranberry relish, etc).

So while this meal probably isn't for Thanksgiving, definitely save it for another day.  This teriyaki chicken is so good and is actually even better great on top of the Caribbean Chicken Salad.

I actually found the Caribbean Chicken Salad first and just couldn't wait to make it.  However, it called for a store-bought teriyaki marinade; I definitely didn't want to buy a marinade (which not only is expensive but probably is chock full of extra sugar and other unnecessary ingredients) so I found my own recipe. This recipe caught my idea because it got high marks from about 2,00 reviews on Allrecipes.com.  It was also surprisingly easy to make - just dump a few ingredients in a saucepan and simmer to make the marinade, then cook chicken breast for about 20-30 minutes.

So whether you make this teriyaki chicken all on its own or as a great addition to the Caribbean Chicken Salad, enjoy!

Teriyaki Chicken
Taken from: AllRecipes
Serves 4

• 1-1/2 teaspoons cornstarch
• 1-1/2 teaspoons cold water
• 3 tablespoons brown sugar
• 1/4 cup soy sauce
• 2 tablespoons cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ginger, minced (used ground ginger as a substitute)
• 1/8 teaspoon ground black pepper
• 4-6 skinless chicken breasts (I cut my chicken in half lengthwise; this makes the chicken pieces thinner and cuts down on the cooking time)

-In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.(You can make this ahead of time and refrigerate.)
-Preheat oven to 425 degrees F.
-In a 9x13 inch baking dish, cover bottom with aluminum foil (for easy cleanup) and then spray with cooking spray. Add chicken pieces and then brush chicken with half the sauce.
-Bake in the preheated oven for 15 minutes. Turn pieces over, and brush with more sauce.  Bake for another approximately 10 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking. (If you are making the Caribbean Chicken salad, assemble the salad while the chicken cooks.)

Caribbean Chicken Salad
Taken from: AllRecipes
Serves 4

• Teriyaki chicken (see recipe above)
• Pico de gallo or salsa
• 1/8 cup Dijon mustard
• 1/8 cup honey
• 1 tablespoons reserved pineapple juice (or you can use white sugar)
• 1-1/2 teaspoons canola oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon lime juice
• 3/4 pound mixed salad greens (I used baby spinach and romaine)
• 1/2 of 8 ounce can pineapple chunks, drained (reserve juices)
• 2 cups corn tortilla chips

-In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
Preheat the grill for high heat.
-Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

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Pizza Sauce, Pesto and Cranberry Vinaigrette for an Apple Walnut Salad

This was a weekend of lasts and firsts.  It was my last local farmers market of the year on Saturday (although I'll see if there's an open farmers market close by since I can't seem to let go).  Since it was the last, I strayed from my weekly list and got extra items, including lots of tomatoes (which will be made into pizza sauce, salsa and tikka masala sauce), cantelope and fresh basil.  The basil smelled irresistible and while there's a ton of basil in this one bunch, I'm slightly kicking myself for not getting an extra bunch or two.  Since I have the last of the fresh tomatoes and basil, it only seemed appropriate to make homemade tomato sauce for a margharita pizza as well as homemade pesto.

However, it's also a first for our area because we finally got rain today! And a great, soaking rain. I can hear it patter outside.  After an October mostly with 80 degree weather and a summer without absolutely no rain (not even clouds), it's a welcome change.  Don't get me wrong - I've loved the summer weather but I'm excited for some true fall weather.  And what better way to spend a rainy day than drinking coffee and cooking (especially with simmering something on the stove)?

Pizza Sauce
Taken from: Smitten Kitchen
Makes approx. 1 cup of sauce (enough for a small/medium pizza)

• 4-5 roma tomatoes
• 1 to 2 tablespoons olive oil
• 2 cloves of garlic, minced
• Pinch of red pepper flakes
• Splash of red wine
• 1/2 teaspoon sugar
• 3/4 teaspoon salt

-Bring medium pot of water to a boil. On the bottom of each tomato, slit the skin making an small X mark with a knife.  Poach the tomatoes for one minute only, and then drain them. As soon as they are cooled off enough that you can touch them, peel them (I ran mine under a bit of cold water to speed the cooling process).
-Drain and dry the pot. Put it back on the burner over medium heat. Pour in olive oil and let it heat completely before adding the garlic and stirring it for a minute with a wooden spoon. Add the red pepper flakes and stir it for anther minute. You do not want the garlic to brown. Put the peeled tomatoes in the pot, along with the wine, sugar and salt. Break the tomatoes up with your spoon.
Let the sauce simmer for about 30 minutes, stirring occasionally, until the tomatoes break down. Carefully taste without burning your tongue and adjust seasonings, if necessary.

Pesto

• 2 cups fresh basil, roughly torn (I find the basil at the grocery store really expensive and very small portions; I highly recommend a farmers market or at least Trader Joe's which gives you a lot more for your money)
• 1/4 c. pine nuts (I always have walnuts in the house so I use that instead)
• 3 garlic cloves
• 1/2 tsp. salt
• 1/3 cup olive oil
• 2 Tbsp. of grated parmesan cheese, if desired (I often omit)

-Place basil, nuts, garlic, salt and parmesan (if using) in a blender or food processor.  Blend, gradually adding oil until mix is thickened.  Taste and adjust accordingly.
-If not using the pesto right away or if you have leftovers, freeze the pesto in an ice-cube tray and then place in the individual pesto portions in a freezer bag for future meals.

Cranberry Vinaigrette for an Apple Walnut Salad
Taken from: AllRecipes
Makes 5-6 servings

• 2 tablespoons cranberries (if you use dried cranberries that have sugar already, omit sugar)
• 2 tablespoons balsamic vinegar
• 1-1/2 teaspoons white sugar (omit if you're using dried cranberries)
• 1-1/2 teaspoons Dijon-style prepared mustard
• 1/3 cup olive oil
• salt and pepper to taste

-In a food processor, combine the cranberries, vinegar, sugar (if necessary), and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
-For an excellent salad for this dressing, combine 1/4 chopped walnuts (toasted, if you'd like), 1/4 thinly sliced red onion, 1-2 sliced apples and lots of greens in a large bowl and then drizzle on cranberry vinaigrette.

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