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A simple summer recipe with fresh tomato & corn salad. Not earth-shattering, but good and pretty quick to put together.

Chicken:
1  tablespoon  olive oil
1 1/2  teaspoons  ground coriander
1/2  teaspoon  salt
1/2  teaspoon  ground cumin
1/4  teaspoon  chili powder
1/8  teaspoon  ground cinnamon
1/8  teaspoon  black pepper
4  (6-ounce) skinless, boneless chicken breast halves
Salad:
2  cups  cherry tomatoes, halved
1/4  cup  sliced green onion tops
2  tablespoons  thinly sliced fresh basil
1  tablespoon  balsamic vinegar
1  teaspoon  olive oil
1/4  teaspoon  salt
1/8  teaspoon  black pepper
1  (7-ounce) can whole-kernel corn, drained or 4 corn cobs
optional: arugula

To prepare the chicken, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Combine coriander and the next 5 ingredients (coriander through 1/8 teaspoon black pepper); rub evenly over both sides of chicken. Add chicken to pan; cook 5 minutes on each side or until done.

To prepare salad, combine tomatoes and remaining ingredients, tossing well. Slice chicken; serve over salad.

Optional: Use fresh corn on the cob, if in season. Roast corn under broiler for ~18 minutes until golden, turning cobs every so often.

4 servings (serving size: about 4 1/2 ounces chicken and 3/4 cup salad)     

Calories: 296 (23% from fat)
Fat: 7.4g (sat 1.3g,mono 4g,poly 1.1g)
Original recipe

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A fresh tasting pasta salad with roasted southwestern flavors. Double the dressing to add a bit more flavor. Add chopped cooked chicken or steak for a full meal.

2  poblano peppers
2  red bell peppers
2  ears shucked corn
4  cups  hot cooked penne (about 8 ounces uncooked pasta)
2  cups  halved grape tomatoes
1  cup  finely chopped onion (optional)
1/4  cup  chopped fresh cilantro
1  chopped peeled avocado
3/4  cup  (3 ounces) queso fresco
Dressing:
2-4  tablespoons  fresh lime juice
1-2  tablespoon  extra virgin olive oil
1  teaspoon  salt
1/2  teaspoon  freshly ground black pepper
1/2  teaspoon  ground cumin
1  garlic clove, minced

Preheat broiler.

Cut poblano and bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Add corn to baking sheet. Broil 18 minutes or until peppers are blackened and corn is lightly browned, turning corn occasionally. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop. Cut kernels from ears of corn.

Combine juice, oil, salt, black pepper, cumin, and garlic in a large bowl; stir. Add peppers, corn, pasta, and remaining ingredients except cheese; toss. Top with cheese.

Yield: 8 servings (serving size: 1 cup pasta and 1 1/2 tablespoons cheese)
Calories: 234 (29% from fat)
Fat: 7.5g (sat 1.6g,mono 4.1g,poly 1g)
Original recipe

A great use for leftover chicken, this salad is full of celery, carrots, cranberries, almonds, green onions, chicken, and wild rice. I added a spoonful of guava jam to the dressing since I didn't have any fig vinegar.

Dressing:
1/4  cup  fig vinegar or white wine vinegar
2  teaspoons  sugar
1  teaspoon  Dijon mustard
1/4  teaspoon  salt
1  garlic clove, minced
2  tablespoons olive oil
1-2 tsp. jam (optional)
Remaining ingredients:
2  cups  fat-free, less-sodium chicken broth
1 1/2  cups  uncooked wild rice
1  tablespoon  butter
Cooking spray
1  pound  skinless, boneless chicken breast
1/4  teaspoon  salt
1/8  teaspoon  black pepper
1  cup  chopped celery
1/2  cup  shredded carrots
1/3  cup  dried cranberries
1/4  cup sliced green onion
1/4  cup  chopped almonds, toasted
2  tablespoons  minced red onion

To prepare dressing, combine first 5 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.

Combine broth, rice, and butter in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed. Remove rice mixture from heat; cool.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2-inch cubes.

Combine cooked rice, chicken, celery, carrots, cranberries, almonds, and red onion in a large bowl. Add dressing; toss gently to coat. Cover and chill.

6 servings (serving size: about 1 1/3 cups)
Calories: 352
Fat: 10.3g (sat 2g,mono 5g,poly 2.5g)

Original recipe
Still my favorite way to each butternut squash: roasted with walnuts and cranberries in maple syrup & tossed in an apple cider vinaigrette over spinach.

1 (1½-pound) butternut squash, peeled and ¾-inch) diced
good olive oil
1 tablespoon pure maple syrup
kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
½ cup walnuts halves
¾ cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula or spinach, washed and spun dry
¾ cup freshly grated Parmesan

Preheat the oven to 400F.

Place the butternut squash on a sheet pan. Add 1-2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and ½ teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries and walnuts to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Original recipe
Light, sweet salad with addictive candied walnuts

Lettuce or spinach
Craisins
crisp apples
Orange juice (enough to toss apples in to prevent browning and add a little flavor)
cheese (Parmesan, Feta, goat, etc)
1/2 c. chopped walnuts
1/4 c. sugar
Honey Red Wine Vinaigrette:
1/2 c. red wine vinegar
1/3 c. honey
1-2 cloves garlic, roughly chopped (really, that's pretty optional; it all goes in the blender)
1 tsp. Kosher salt
1 tsp. coarsely ground black pepper
1/4 c. olive oil
Dressing:
In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.

Candied Walnuts:
combine walnuts and sugar in a medium skillet over medium heat. Stir constantly. After a few minutes, the sugar will look very fine and then a few minutes after that, it will start to liquefy. This is when you have to be absolutely vigilant about scraping the bottom of the skillet and making sure everything gets stirred around. The syrup will begin to darken and will coat the nuts. When they reach a golden brown color, remove from heat. Stir occasionally as the nuts begin to cool. After a few minutes, spread candied nuts onto a greased piece of parchment or wax paper or a greased cookie sheet and allow to cool completely. Set aside.

Salad:
Chop apples and toss in orange juice
When ready to serve, toss lettuce, cranberries, walnuts, apples, and cheese in a large bowl. Add dressing if desired; it really is better all mixed together rather than on top, but the dressing will wilt any leftovers.

Original recipe
chicken_pasta_salad_sm.jpgFinally, a pasta salad I like! The bright citrus dressing and red grapes are balanced by the addition of a few toasted walnuts & chopped green onions.

3  cups  uncooked farfalle (bow tie pasta)  or rigatoni (about 8 ounces)
1/3  cup  fresh orange juice (~1 orange)
1/4  cup  fresh lemon juice (1/2 lemon)
2  tablespoons  extravirgin olive oil
1  tablespoon  stone-ground mustard
2  teaspoons  sugar
1 1/4  teaspoons  salt
1/2  teaspoon  freshly ground black pepper
2 tbs  white wine vinegar
2  cups  shredded cooked chicken breast (about 2 breasts)
1 1/2  cups  seedless red grapes, halved
1  cup  thin diagonally cut celery
1/4 c. sliced green onions
1/3  cup  coarsely chopped walnuts, toasted
2  tablespoons  chopped fresh parsley
optional: lettuce or arugula to serve it on

Cook pasta according to package directions, omitting salt and fat; drain. Cool completely.

Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, green onion, walnuts, olives, and parsley; toss gently to combine.


Original recipe (Cooking Light)

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A hearty lunch salad. Top with leftover shredded roasted chicken or other lean meat and it's a well rounded meal.

Yield:  2-3 servings (serving size: 1 cup)

Salad:
1 tsp chopped fresh rosemary
1/2 tsp chopped fresh oregano
2 teaspoons olive oil
1 garlic clove, minced
1 med peeled sweet potato, cut into 3/4-inch pieces
1 orange, sectioned and chopped
1/4 cup vertically sliced red onion (optional)
3 tablespoons nuts, toasted (pine nuts, walnuts, pecans, etc)
1 (6-ounce) bag prewashed baby spinach

Mustard-Citrus Dressing:
3 tablespoons fresh orange juice
2 tablespoons olive oil
1.5 tablespoon stone-ground mustard
3.5 tablespoon rice vinegar
.5-1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tsp orange zest

Preheat oven to 400°.

To prepare salad, combine first 4 ingredients, tossing well. Place potato mixture on a jelly-roll pan lined with parchment paper. Bake at 400° for 30- 40 minutes, stirring occasionally. Remove from oven; cool. Combine potato mixture, orange sections, onion(if using), nuts, and spinach in a large bowl.

To prepare dressing, combine orange juice and remaining ingredients in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.

CALORIES 160 (30% from fat); FAT 5.3g (sat 3.2g,mono 1g,poly 0.8g); IRON 1.3mg; CHOLESTEROL 0.0mg; CALCIUM 59mg; CARBOHYDRATE 27g; SODIUM 101mg; PROTEIN 2.9g; FIBER 4.1g

Original Recipe
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