BLT (Bacon, Lettuce, & Tomato) Salad

The tomatoes in my garden finally took off about a week ago. I was thrilled to be able to start making some of my favorite summer-time recipes. I made the amazing cherry tomato tart on Friday and plan to make another one tomorrow. I have also made lots of bacon and tomato sandwiches for Greg. Since I am still trying to continue eating a lower carb diet, I have been making myself BLT Salads instead. The BLT salad starts with some hearts of romaine lettuce, then is topped with lots of juicy tomatoes, crispy bacon, Parmesan cheese, fresh basil leaves,  avocado, Panko bread crumbs, and a garlicky buttermilk dressing. I also added some fresh mozzarella to the salad the other night when I realized I had a little bit leftover from when I made the cherry tomato tart. I asked Greg to photograph the BLT salad before dinner. He told me that he didn't want salad because he was craving another bacon and tomato sandwich for dinner for the third night in a row. As he was photographing the salad, I asked him how many sandwiches he wanted, and his response was "I think I want this salad instead - it looks really good!" Greg told me the salad was very different from the sandwich, but just as tasty of a meal, if not better. If you want a really yummy salad that is loaded with lots of summer-time flavors and vitamin C (tomatoes are very high in this), then give this salad a go. You will not be disappointed!

Recipe for BLT (Bacon, Lettuce, & Tomato) Salad

INGREDIENTS:
For the salad

2 cups of hearts of Romaine lettuce
4 medium vine-ripened tomatoes, chopped
1 medium Hass avocado, chopped
1/4 Tbsp. of grated Parmesan cheese
4 pieces of cooked bacon, crumbled
4 leaves of fresh basil, torn 
2 ounces of fresh mozzarella cheese, sliced (optional)
2 tsp. of Panko bread crumbs (optional)
For the dressing
3 Tbsp. of mayonnaise
2 Tbsp. of buttermilk
1 clove of garlic, pressed
A couple pinches of black pepper
1 tsp. of balsamic vinegar
1 tsp. of freshly squeezed lemon juice

DIRECTIONS:
Make the bacon first. I bake bacon rather than fry it to avoid the mess. If you prefer, you can fry it instead! To bake the bacon, preheat the oven to 400 degrees. Line a baking pan with parchment paper. Lay bacon in a single layer on top of the parchment paper and then put into the oven for about 15 minutes. When bacon is cooked, remove from oven. Transfer the bacon to a paper-towel lined plate with tongs or a fork and blot out the excess grease.

While the bacon is cooking, chop up the tomatoes, avocado, and mozzarella. Then prepare the dressing. In a small bowl, whisk together the mayonnaise, buttermilk, garlic, black pepper, balsamic vinegar, and lemon juice. Set aside or cover and put into the fridge. Divide the 2 cups of romaine lettuce onto two salad plates. Add the chopped tomatoes on top. Then add on the chopped avocado, 1 1/2 Tbsp. of Parmesan per salad, 2 pieces of torn fresh basil per salad, 1 tsp. of Panko bread crumbs per salad (optional), and 1 ounce of fresh mozzarella per salad (optional). Then crumble the bacon on top of each. Top each salad with desired amount of dressing and serve. Enjoy!

Recipe Adapted from: Annie's Eats

Recipe makes 2 BLT salads.

Baby Arugula Salad with a Lemon Honey Dressing

Spring is finally here! I no longer crave soups or other hearty foods. I am happy eating salads, fruits, and lots of veggies. My favorite snack the past few days has been toasted bread with homemade truffle butter (butter is so easy to make - put heavy cream in the food processor for several minutes and you have your own butter) topped with sliced radishes and fresh thyme. So yummy! I paired the open-faced sandwich with this tasty salad. This salad taste like spring time. It is crisp, sweet, and refreshing. I truly felt feelings of euphoria come over me as I ate it. Is that weird? Maybe it is, but it is true. Greg was pretty impressed with this salad too. I originally was going to use dried figs on it, but since I could find them, I chose to use a little bit of chopped radish instead. It was the perfect amount of crisp and the flavor paired nicely with the arugula. I also topped the salad with the yummy cinnamon spiced almonds (that are made without any egg white) and goat cheese. I was going to use blue cheese but Greg seriously despises blue cheese, so I went with the goat. I think it worked well. If you are looking for a pretty good brand of goat cheese that doesn't cost too much money, I'd recommend the Vermont Creamery brand. I used radishes from Wegman's that were already washed and prepared, which made things much easier. For the dressing, I just mixed up some lemon juice, olive oil, honey, salt and pepper. So simple and so delicious.

If you want a yummy salad for lunch or just looking for a tasty salad to compliment a meal, try this baby arugula salad with lemon honey dressing. Enjoy!

Recipe for Baby Arugula Salad with a Lemon Honey Dressing

INGREDIENTS: 
3 cups of baby arugula leaves
About 20 cinnamon spiced almonds
Thinly sliced radishes cut into quarters (about one radish)
2 ounces of crumbled goat cheese (I used the Vermont Creamery brand)
Juice of 1/2 lemon
1 Tbsp. of extra-virgin olive oil
1 Tbsp. of honey
A couple grinds of sea salt
Several grinds of freshly ground black pepper

DIRECTIONS:
Divide the baby arugula leaves amongst two plates. Then top each with the almonds, radishes, and goat cheese.

Prepare the dressing. Put the lemon juice, olive oil, and honey into a smallish bowl. Stir well until the honey is no longer thick and well incorporated. Sprinkle in the salt and pepper. Taste and adjust as desired. Spoon half the dressing over one salad and half over the other.

-Original Recipe-
Recipe makes 2 salads.

Arugula and Fruit Salad with a Blood Orange Vinaigrette

Here is a super healthy and delicious salad for you! I am quite a fan of arugula. If you look through my blog postings, you'll see plenty of meals made with arugula. I'll post some yummy arugula recipe links at the bottom of this entry for you because I am very generous. I love the flavor of arugula. It is so much more sophisticated tasting than most of the leafy greens that are out there, and it also has tons of health benefits. It is a good source of several vitamins, folic acid, iron, and phytochemicals that fight cancer. And, not only is it good for you, but eating arugula also makes you more sexually energized - it's an aphrodisiac!

I think you'll find this salad to be very tasty. You'll love the combination of the fruit, avocado, and toasted walnuts with the sweet tasting vinaigrette. This salad makes quite the pretty display of colors and it is fun to eat. Enjoy!

Recipe for Arugula and Fruit Salad with a Blood Orange Vinaigrette

INGREDIENTS:
6 cups of arugula leaves
2 medium Hass avocados, chopped
2 large mangos, chopped
3 mandarins (I use Wonderful Halos), separated into pieces
1/3 cup of walnuts
2 Tbsp. of extra-virgin olive oil
1 Tbsp. of honey
1 1/2 Tbsp. of blood orange vinegar
1/8 tsp. of kosher salt
Several grinds of fresh black pepper

DIRECTIONS:
Toast the walnuts. Preheat oven to 350 degrees and arrange walnuts in a single layer on a baking sheet. Place in oven and cook for about 8 minutes. Remove from oven and let cool.

While walnuts are toasting, mix up the dressing. Add all ingredients to a bowl and whisk well. Set aside.

Divide the arugula onto plates. Top each with chopped mango, avocado, mandarin pieces, and toasted walnuts. Drizzle with the vinaigrette and then sprinkle with some extra black pepper, if desired.

Makes 4 servings

Original Recipe

More Tasty Arugula Recipes
Mediterranean Orzo Salad
Asparagus and Arugula Pizza
Penne Pasta with Arugula Pesto
Asparagus and Arugula Risotto
California Pizza Kitchen-Style Quinoa Salad 
Greek Pizza

Mediterranean-Style Orzo Salad with Avocado and Arugula

I was pleasantly surprised by how delicious this orzo salad was! It was the first meal I made since before I had the baby (unless you count cheese quesadillas as a meal..). For the first couple weeks after having Wendy all I wanted to do was eat something super quick and easy, such as frozen pizza. Well, that got old fast. I decided I was ready to start cooking again and that I wanted to eat healthier. I went out to the grocery store with a list of healthy ingredients in hand. It felt good to get out of the house all by myself (yes, I'll admit it) and I'll even admit that I took my time at the store! I had this salad in mind when I did my shopping, but the cauliflower didn't look too hot and I couldn't find farro, so I decided I'd just go with a a different type of salad. Greg was amazed with how good the salad was. I think he commented like five times while he was eating it on how much he loved it. And usually I have to ask him f he likes something I made or not! This salad is super easy to make and it's incredibly healthy. It reminded me a little of this awesome salad I made a couple summers ago, that has quinoa and asparagus. Make the orzo salad vegan by leaving out the feta! Enjoy.

Recipe for Mediterranean-Style Orzo Salad with Avocado and Arugula

INGREDIENTS:
2 cups of dried orzo

1 1/2 Tbsp. of extra-virgin olive oil
1 clove of garlic, pressed
1/8 tsp. of kosher salt
1/8 - 1/4 tsp. of crushed red pepper flakes
Freshly ground black pepper
1 Tbsp. of freshly squeezed lemon juice
1 tsp. of oil from sun dried tomato jar
12 - 16 sun dried tomatoes in oil, chopped
16 - 20 kalamata olives, chopped
Desired amount of feta cheese (I like a lot), crumbled
Desired amount of baby arugula (I recommend a couple handfuls a serving)
2 avocados, sliced
2 cucumbers, peeled and sliced thin

DIRECTIONS:
Cook the orzo according to package directions. While the orzo is cooking, make the dressing. Combine the olive oil, garlic, salt, red pepper flakes, black pepper, lemon juice, and sun dried tomato oil in a small bowl and whisk well. Once orzo is finished cooking, drain it of any excess water and then immediately transfer to a large bowl. Allow it to cool slightly while you chop the sun dried tomatoes and kalamata olives.

Then toss the orzo with the dressing and add in the sun dried tomatoes and olives. Toss again. Cover the bowl and put it in the fridge for at least 30 minutes. Just before taking it out of the fridge, slice the avocados and cucumbers.

Put the arugula leaves, cucumber slices, and avocado slices on a plate(s). Drizzle on a little bit of olive oil and a couple squeezes of lemon juice (just a tiny amount). Sprinkle a bit of salt and pepper on top. Top with a generous amount of the orzo. Add the crumbled feta on top. Serve with your favorite bread.

Recipe makes about 4 - 6 servings. 

Recipe Adapted from: Cookie and Kate 

Quinoa Salad with Walnuts, Raisins, Apples & Feta (with Maple Balsamic Dressing)

I went a really long time without a home-cooked meal, but I finally had one on Thursday evening! Thursday's meal was good - we had some almond-encrusted salmon, quinoa salad, and toasted rosemary and sea salt bread. Home-cooked meals always taste delicious, but I think this meal tasted even better because I had gone for so long without one. There are many things preventing me from wanting or being able to cook much these days. First, I haven't had much time to cook between work and classes. Also, our refrigerator went out, so we are using a mini fridge until further notice, so there isn't much room for food. And, I went through a period of time where I did not want to be in the kitchen at all because smells bothered me too much - because I'm pregnant (due March 28)! I started feeling better the past few days and I felt inspired to cook again. I bought some already prepared salmon and bread, and I made the quinoa salad. I came across the quinoa salad recipe on Clean Eating and I thought it sounded pretty good. I used raisins instead of dried cranberries and walnuts instead of pecans, and I added apples and feta to the salad. It made a great side to the salmon! For the dressing, I used a pecan praline balsamic vinegar that I bought that Cleo's in Annapolis. It added such an amazing flavor, but I'm sure regular balsamic would be amazing too. If you want to make it vegan, leave out the feta! This quinoa salad is easy to make and it is tasty & healthy! Enjoy.

Recipe for Quinoa Salad with Walnuts, Raisins, Apples & Feta (with Maple Balsamic Dressing)

INGREDIENTS:
1 3/4 cups of quinoa, rinsed well
3 Tbsp. of extra virgin olive oil
3 Tbsp. of balsamic vinegar (I used pecan praline)
3 Tbsp. of pure maple syrup
1 cup of raisins
1 cup of chopped walnuts
1/8 tsp. of sea salt
6 - 12 Tbsp. of crumbled feta cheese (optional)
2 Ginger Gold or Golden Delicious Apples, diced

DIRECTIONS: 
Cook quinoa according to package directions. While quinoa is cooking, mix together the olive oil, maple syrup, and balsamic vinegar and whisk until incorporated.

Once quinoa is finished cooking, transfer it to a bowl and allow it to cool completely. Place the raisins and walnuts into a large bowl. Pour in the cooled quinoa and stir. Pour the maple balsamic dressing over the quinoa and stir until it is fully absorbed. Stir in the salt. Cover the bowl and put it in the fridge for 1 - 2 hours.

Divide the quinoa amongst 6 dishes. Top each with the apples and feta. Sprinkle with some freshly ground black pepper, if desired. Serve as a side or eat it for a light lunch!

Recipe Adapted from: Clean Eating

Other quinoa recipe ideas: Sweet Potato, Black Bean, Corn & Quinoa Patties, Crustless Quiche with Quinoa, Kale & Peppers, CPK-Style Quinoa Salad with Arugula, Vegan Wraps with Quinoa & Chickpeas, Quinoa, Corn & Black Bean Wraps

CPK-Style Miso Salad

A good friend and I have been getting together at the California Pizza Kitchen for lunch twice a year to celebrate our birthdays. Last year when we got together, we found out that our favorite California Pizza Kitchen salad had been taken off the menu! We had been getting the Miso Salad for many years. At first the salad came with shrimp and crabmeat, and then it just came with shrimp...and then it didn't come at all. How devastating! The last time we went, I ordered something different and recreated it at home - that was the quinoa salad with arugula. My friend and I decided that we should try to recreate the Miso Salad too. We finally got around to getting together last Friday afternoon. We both found a couple recipes on the web, and we ended up adapting from this recipe. I couldn't find white miso paste, so I settled on brown miso paste. It did the trick! We used to always wonder why the salad was so expensive at the CPK, and now we know why - the ingredients are very pricey! But it was well worth it. We thoroughly enjoyed the salad. We left off the crabmeat too because we couldn't find a good price, but if you can find it cheap I'm sure it would be a nice addition to the salad. Backfin crabmeat would probably be best for the salad. The Miso salad is a beautiful salad full of crunch, yummy flavor, and health benefits. I can't wait to make it again! Enjoy.

Recipe for CPK-Style Miso Salad with Shrimp 

INGREDIENTS:
2 cups of frozen edamame (soybeans)
1 head of Napa cabbage
1/3 cup of cilantro leaves (stems removed)
1 Daikon radish (white radish), peeled

Me so hungry for Miso salad! 

2 medium carrots, peeled
1 very small red cabbage
2 medium cucumbers, peeled
2 avocados, cut into smallish cubes
Fried or baked noodles for topping
25 - 30 medium sized quick thaw & fully cooked frozen shrimp

For the Miso Dressing
1 Tbsp. of brown rice miso paste
2 Tbsp. of honey
1 Tbsp. of sesame oil
1 1/2 Tbsp. of rice vinegar
2 Tbsp. of canola oil
A pinch of crushed red pepper flakes (optional)


DIRECTIONS:
Cook the edamame according to package directions to desired tenderness. Drain water and put into a small bowl. Allow to cool.

Wash the cabbages, carrots, cilantro, cucumbers, and radish thoroughly. Chop the Napa cabbage into desired sized pieces and then put into a large salad bowl. Add the cilantro to the bowl with the cabbage. Cut the radish into thirds and then put into the bowl of a food processor fitted with a metal blade. Pulse a few times until it is chopped to desired size, then add to the salad bowl. Clean out the bowl with a paper towel to get any radish pieces out, and then slice the carrots in half and put into the processor. Pulse a few times until chopped to desired size, add to salad bowl, and clean out processor. Cut the tough end off of the red cabbage. Put it into the food processor (cutting down if necessary) and pulse until the cabbage is chopped to desired size (I like it chopped pretty small). Add the chopped red cabbage to the salad bowl. Clean out the food processor (you will be using it again for the dressing). Slice the cucumbers in half and then into quarters, and add to the salad bowl. Add the cooled edamame to the salad. Stir the salad so that all the veggies are incorporated.

Make the dressing. Add all the dressing ingredients to the bowl of the food processor. Pulse several times until the dressing is smooth. Taste and adjust ingredients as needed. This should make enough dressing for each serving of salad (1 Tbsp. of dressing per salad). If you want more dressing, double the recipe.

Thaw the frozen shrimp according to package directions (probably by running under ice cold water for several minutes).

Divide salad amongst plates. Top each salad with dressing and use a fork to toss. Then top each salad with avocado, noodles, and shrimp. Sprinkle each salad with a little salt and pepper, if desired. Although I like shrimp, this salad is still excellent without it. Leave if off if you are vegetarian or allergic to shellfish!

Salad serves 4 - 6. 

*If you want to do leftovers, you can save the salad for up to a couple days. Store in an airtight container in fridge. Do not save shrimp or cut avocado. Add fresh avocado slices and shrimp when you reserve. You can also save the dressing in an airtight container in the fridge.*

Recipe Adapted from: Tasty Kitchen

Tomato, Avocado & Fresh Mozzarella Salad with a Honey-Lime Balsamic Vinaigrette

Holy tomatoes! Our tomatoes are doing much better this season than ever, and I totally attribute it to the 6-foot fence Greg built around our garden. Sorry deer, you'll have to go elsewhere for tomatoes this summer! We picked close to 10 pounds of tomatoes just a few days ago, and I picked another 5 pounds today. Incredible!

Here are some of the fun recipes I have been making with all the tomatoes: Cherry Tomato Tart with a Basil and Garlic Crust, Quinoa, Corn & Black Bean Wraps, and Three Tomato Pie  I made some of the cherry tomato tarts with my next door neighbor the other day and that was a lot of fun. I woke to find my food processor broken the morning of our tart date, and I called her to let her know, and she said she did not own one. I had to make the dough the old-fashioned way, and much to my surprise, it worked! But I am still pretty devastated about my processor...

This tomato, avocado & mozzarella salad with honey-lime vinaigrette is another great recipe with tomatoes from our garden. I have made it a couple times this summer and it is one of our fave salads. It is so easy to make and it is super healthy. It's filling enough for a light lunch or it can be served with dinner. You'll love the way the flavors come together! Enjoy.

Recipe for Tomato, Avocado & Fresh Mozzarella Salad with a Honey-Lime Balsamic Vinaigrette

INGREDIENTS:
For the honey-lime balsamic vinaigrette 

Beautiful tomatoes...

1 Tbsp. of extra-virgin olive oil
1 Tbsp. of balsamic vinegar
2 tsp. of honey
2 tsp. of freshly squeezed lime juice
Coarse sea salt
Freshly ground black pepper
A pinch of crushed red pepper flakes (optional)
For the tomato, avocado & fresh mozzarella salad
12 - 16 Sugary tomatoes or large cherry tomatoes, cut in half
1 Hass avocado, cut into smallish cubes
1/4 cup of fresh mozzarella cheese, cubed
Extra lime juice
Salt and pepper

DIRECTIONS:
Put all the vinaigrette ingredients into a smallish bowl and mix well. Let sit at room temperature while you prepare the salad ingredients.

Put the sliced tomatoes, cubed avocado pieces, and cubed mozzarella into a medium bowl. Pour the honey-lime balsamic vinaigrette over the salad and toss gently. Squeeze a little extra lime over the salad and sprinkle on a little extra coarse sea salt and black pepper. Serve and enjoy!

Makes 2 servings. 

Our deer-proof garden - designed & built by Greg!

First zinnia of the season! Zinnias make me happy.

Grilled Romaine Salad with a Homemade Buttermilk Dressing

Recently I have been hearing about how good grilled romaine salads are from several people. My mom has talked about a restaurant in Ellicott City called Coal Fire Pizza that has an amazing grilled romaine caesar salad on the menu. She started grilling her own romaine at home, so she can eat grilled salad on a budget, and I've always wanted to try it. One of my coworkers has also talked up the grilled romaine salad, so I figured it was time for me to see what the craze is all about. On Father's Day, Greg and I went to visit my parents and I brought over the fixings for a salad and we grilled the romaine. It was a really tasty salad - and very easy to make! I made a homemade buttermilk dressing to top the salad, and it was super yummy. Next time you have tons of buttermilk after only using a small amount in a baked goods recipe, make some buttermilk dressing! And, when you are looking for a new way to eat romaine lettuce, try grilling it to make this delicious salad. Enjoy!

Recipe for Grilled Romaine Salad with a Homemade Buttermilk Dressing

INGREDIENTS:
2 Hearts of Romaine lettuce, cut in half lengthwise, ends kept in place
Extra-virgin olive oil

Grilled Romaine salad with homemade buttermilk dressing

Salt and pepper
1 Tbsp. of sunflower seeds
8 cherry or grape tomatoes, cut in half
2 Tbsp. of freshly grated Parmesan cheese
1 cup of buttermilk
1/2 cup of mayonnaise
1 clove of garlic, pressed
1 tsp. of lemon juice
1/4 tsp. of smoked paprika
1 tsp. of dried parsley flakes
1/8 tsp. of dried dill weed
1/4 tsp. of freshly ground black pepper
1/4 tsp. of salt

DIRECTIONS:
Make the dressing first. In a medium bowl, mix the buttermilk and mayonnaise together until smooth. Then add in the pressed garlic, lemon juice and spices and mix to incorporate well. Taste and adjust seasonings to your liking. Cover the bowl and put dressing in the fridge until you are ready to use. If you don't use all the dressing, any leftovers will keep for a week in the fridge in an airtight container.

Prepare the romaine for the grill. Put a very small amount of olive oil on each side of the romaine and brush the entire side (all you need is about 1/4 - 1/2 tsp. of oil per side). Sprinkle salt and pepper over each side. Put the grill on medium heat - about 400 degrees. Place the romaine right on top of the grates of the grill and cook, watching the entire time, for about 2 - 3 minutes per side (or until it turns a little brown and softens). Take off the grill and divide grilled romaine onto 4 plates. Top each with the cherry tomatoes, sunflower seeds, Parmesan cheese, and buttermilk dressing. Sprinkle with a little extra black pepper, if desired. Yum!

Makes 4 servings. 

*The buttermilk dressing also works well as a marinade for chicken. I marinated 1 chicken breast in about 1/3 of the dressing for 45 minutes and then Greg put it on the grill. We served it along side the grilled romaine salad, and it made a delicious dinner!

Buttermilk Dressing recipe adapted from: Simply Recipes

Tropical Hearts of Palm Salad (Inspired by Paladar Restaurant)

As some of you may know, one of my favorite restaurants in the Annapolis-area is Paladar Restaurant. It has so many fun and exciting Latin items on the menu. Paladar shared with me their amazing sweet potato taco recipe last summer and I make them over and over again. This winter, I was inspired to make Paladar's potato, chorizo, and goat cheese tacos after seeing it on the menu, and they are incredible. I've never had a meal at Paladar that I did not absolutely love!

Yesterday I met a friend for lunch at Paladar, and I ordered the tropical hearts of palm salad and a bowl of gazpacho. I've had the hearts of palm salad many times before, and today I attempted to recreate it in my kitchen. It turned out pretty well - it's not exactly the same, but fairly close. The salad was really easy to make and it is very healthy! For those of you who don't know much about hearts of palm is,  they are a veggie that is harvested from the center of palm trees. How cool is that? I first thought that hearts of palm were the same thing as artichoke hearts, but they are completely different. Hearts of palm are grown in places such as Costa Rica and Ecuador. They are high in potassium, dietary fiber, and vitamin A. This salad also has other really healthy ingredients, like avocado, mango, and black beans. It's tropical tasting, refreshing, and it's filling enough to eat for lunch or even dinner. Enjoy!

Recipe for Tropical Hearts of Palm Salad
INGREDIENTS:
1 can of black beans, drained
3 stalks of hearts of palm (from can or jar), sliced 1/8-inch thick
1 very ripe mango, cut into smallish cubes
1 half of a ripe (but not too ripe) banana, cut very thin and then in half
1 Hass avocado, cut into smallish cubes
5 cherry or grape tomatoes, seeds removed and cut into small pieces
Juice of one large lime
1/8 tsp. of coarse sea salt
1 1/2 tsp. of extra-virgin olive oil
6 - 9 tortilla chips, crushed into smallish pieces

DIRECTIONS:
Put the beans, hearts of palm, mango, banana, avocado, and tomatoes into a medium-sized bowl. Pour the lime juice over the salad and toss well. Add in the salt and olive oil and toss again. Divide salad amongst 2 - 3 dishes and top each salad with crushed tortilla chips. 

Better Than a Greek Salad

Last week I wanted to make a blueberry, cucumber, and feta salad recipe that I saw in the Wegmans catalogue. When I got to the grocery store, the blueberries looked rather pathetic, and they were selling for $4 a pint. They looked like the size of raisins, so I decided against the berries. I was pretty bummed! I bought some cherry tomatoes instead so I could make a basic Greek-like salad to serve with the salmon burgers I was making for dinner. I used cherry tomatoes, cucumbers, feta, kalamata olives, and a homemade vinaigrette in the salad. It was the perfect addition to the meal. I think this salad would taste good for lunch in a wrap or with homemade pita chips. This salad is so easy to make & it's very refreshing. Enjoy!
*I think this salad is better than a Greek salad because it's super easy to make and because it is such a cool & refreshing salad. I hope you think it is better than a Greek salad too!*

Recipe for Better Than a Greek Salad

INGREDIENTS
For the salad
1 large chilled English cucumber, peeled, sliced 1/4-inch thick, then cut in half
1 cup of cherry tomatoes, cut in half
About 12 kalamata olives, cut in half
2 ounces of high quality feta cheese, cut into smallish cubes
For the dressing
2 Tbsp. of extra-virgin olive oil
1 Tbsp. of white wine vinegar
1 Tbsp. of white balsamic vinegar
1 ounce of finely crumbled feta cheese
1 garlic clove, pressed
Several grinds of fresh black pepper
1/8 tsp. of coarse sea salt
1/8 tsp. of crushed red pepper flakes

DIRECTIONS (Makes 2 - 3 servings)
Make the dressing. Combine all of the ingredients in a smallish bowl and mix well. Cover and put in the fridge until ready to use. In a large bowl, combine the cucumber, olives, tomatoes, and feta cheese. Pour the dressing over the salad and toss well. Divide salad amongst bowls. Sprinkle each serving with a little bit of coarse salt and freshly ground black pepper, if desired.

Serving suggestions

-Serve salad with the main course

-Put salad in a wrap for lunch

-Serve salad with homemade pita chips

Mexican Salad with Cilantro-Lime Vinaigrette

I have been wanting to post this salad recipe for a long time now, but the weather always just seemed too cold for a sunny-looking salad like this one! Well, I can't hold off anymore - just like I couldn't hold back from wearing open-toed heels today, even though the high barely reached 50 degrees. Where are you, Spring? You can stop hiding and come out now! Okay, back to the salad. This salad is like one I had at Nordstrom Cafe years ago. I posted the recipe several weeks ago for the cilantro-lime vinaigrette that tasted similar to the dressing on the Nordstrom salad. This salad is super easy to make and it makes a great light meal or side. If you want to spice it up a little, you can toss in 1/2 Tbsp. of chipotle ranch dressing. It doesn't need it, but it adds a nice kick.

Cilantro-Lime Vinaigrette
for Mexican Salad

You'll love the combination of corn, tomatoes, avocado, queso fresco, and  toasted pumpkin seeds in this Mexican Salad. I think it would work well stuffed in a tortilla for a tasty lunch wrap. If you are craving meat, top it with some shredded chicken. Enjoy!

Recipe for Mexican Salad with Cilantro Lime Vinaigrette

INGREDIENTS:
4 cups of chopped romaine or iceberg lettuce
1/3 cup of frozen corn kernels, thawed
1 Avocado, peeled, pitted, & sliced
20 - 25 cherry or grape tomatoes, cut in half
4 Tbsp. of crumbled Queso Fresco cheese (Mexican cheese)
3 Tbsp. of raw pumpkin seeds, lightly salted and toasted
1/4 cup of cilantro-lime vinaigrette
1 Tbsp. of chipotle ranch dressing (optional)
Freshly ground black pepper

DIRECTIONS:
Divide lettuce onto two plates. Top the lettuce with the corn, sliced avocado, cherry or grape tomato halves, crumbled queso fresco cheese, and lightly salted and toasted pumpkin seeds. Top each salad with 1 1/2 Tbsp. of cilantro-lime vinaigrette, and 1/2 Tbsp. of chipotle ranch dressing, if using. Sprinkle on a little freshly ground black pepper, if desired. Serve & enjoy.

*Recipe serves two*

Spinach, Pear & Cacao Nib Salad

I love this salad! It was served at my wedding, and this was my first time having it since then. I borrowed the Scharffen Berger cookbook from my mother's house, and when I saw the recipe for the salad I knew that I had to make it. The salad is very tasty and pretty healthy. The crunch and flavor of the cacao nib in the salad is amazing. Chocolate works well in everything! Enjoy.

Recipe for Spinach, Pear & Cacao Nib Salad
INGREDIENTS:

Chocolate, in a salad? YES! 

For the salad

8 Cups of Baby Spinach Leaves
1 Ripe Red Bartlett Pear, sliced
1 Ripe Bosc Pear, sliced
1/3 cup of chopped toasted walnuts
1 Tablespoon of cacao nibs
Coarse Salt & Freshly Ground Pepper

For the Cacao Nib Vinaigrette
1 Tbsp. of balsamic vinegar
1 tsp. of cacao nibs
1/4 cup of extra virgin olive oil

DIRECTIONS:
Put the vinegar into a small bowl and stir in the cacao nibs. Slowly pour in the olive oil and whisk.
Place the baby spinach leaves, sliced pears, toasted walnuts, and cacao nibs into a large salad bowl. Pour on the vinaigrette and toss well. Season the salad with a pinch of coarse salt and some freshly ground black pepper. Divide amongst bowls. Serves 3.

Recipe Source: The Essence of Chocolate, Recipes for Baking & Cooking with Fine Chocolate

NOTE: Do you love the crunchiness of cacao nibs? I think you'll love this recipe for fudge...!

Massaged Kale Salad

Have you ever tried kale? If not, you are missing out. Before I had tasted kale, I was under the impression that it was a boring and green leafy vegetable that was very bland in taste. Boy was I wrong! Kale is tasty & it can be used in many different dishes. Since discovering the many wonders of kale about a year ago, I have made pastas with kale, kale smoothies, soups with kale, and kale salads! I love the stuff.
If you don't know much about kale, you should know that kale is a super food. It is great for protecting your health and preventing cancer, because it has cancer-fighting compounds and it is full of vitamins and minerals. Kale can be found in most grocery stores. I like to buy kale in packaged bags in which the kale has already been cut and washed, especially if I will be serving it raw.
I have made this massaged kale salad several times. It is pictured here with red grapes, toasted almonds, and Parmesan cheese. I have also made the salad with caramelized onions, toasted almonds, and Parmesan. Mango, toasted pumpkin seeds, and coconut are also great toppings for this salad - it is versatile. The dressing is a delicious mix of lemon, honey, and olive oil. I think you will love this salad & you will love the way you feel after eating all of the healthy foods in the salad (kale, almonds, red grapes). Enjoy!

Recipe for Massaged Kale Salad

INGREDIENTS:
For the salad:
3 Cups of kale, stems removed & torn into smallish pieces
Juice of 1/2  lemon (you'll need the other half for the dressing)
A drizzle of Extra-Virgin olive oil
Dash of kosher salt
2/3 cup of seedless red grapes, whole or cut in half
1/4 cup of toasted almonds, whole or chopped
2 - 3 Tbsp. of finely grated Parmesan cheese
For the dressing:
Juice of 1/2 lemon
2 Tbsp. of honey
1/4 cup of Extra-Virgin olive oil
Freshly ground black pepper

DIRECTIONS:
Put the kale into a large bowl. Pour the juice of 1/2 lemon over the kale and drizzle with a little bit of olive oil. Add in the dash of kosher salt. Massage the kale with your hands (make sure your hands are very clean)! Massage the kale until it begins to soften and wilt (this will take 1 - 2 minutes). Set the bowl aside while you prepare the salad dressing.
In a small mixing bowl, stir together the rest of the lemon juice, honey, and a generous amount of freshly ground black pepper. Pour in the 1/4 cup of olive oil while whisking the mixture until a dressing forms. Taste the dressing & adjust to your desire.
Pour the dressing over the kale and mix well. Top the salad with the toasted almonds, red grapes, and Parmesan. Divide amongst salad bowls - serves 3 - 4.


Recipe Adapted from: The Food Network, courtesy of Aarti Sequeira 2010

NOTE:
This brand of packaged kale is very good for the kale salad. Other brands of packaged kale have been more bitter, and if I used it the overall taste of the salad was not as good. But the Glory brand always has been great! 

Mango & Avocado Salad

Recently I posted a recipe for sweet potato tacos, courtesy of Paladar Restaurant. If you haven't had a chance to look at the recipe yet, I suggest you do! A really nice addition to the sweet potato tacos is this mango and avocado salad. This salad actually is a great side for many meals.
I love it because it is simple to make and super healthy. The most difficult part about making the salad is cutting up the mangos! I have had several close calls while chopping them; so take the extra time and learn how to cut them properly ahead of time.
I also love this salad because it is so bright and colorful. It makes me happy to just look at it, but of course it makes me happier while I'm eating it up! I hope you enjoy this salad as much as I do.

Mango & Avocado Salad Recipe
INGREDIENTS:
2 - 3 ripe mangos, cut in to 1-inch chunks

1 - 2 ripe avocados, cut in to 1-inch chunks (to be cut and added right before serving)
2 limes, juiced
2 tsp. of canola oil
1 Tbsp. of granulated sugar
1/8 tsp. of crushed red pepper flakes (leave this out if you don't like spicy)
Sprinkling of Kosher salt
Sprinkling of freshly ground black pepper

DIRECTIONS:
Make the lime dressing. In a medium container, add the lime juice, canola oil, sugar, pepper flakes, salt, and pepper. Stir together well. Add in the mango slices, sprinkle the mango chunks with a little bit of salt, and then coat with the dressing. Cover the container and put in fridge for about an hour. Right before serving the salad, add in the avocado pieces and mix together. Enjoy!

***Original Recipe***

NOTE: Have leftover mango & avocado salad? Add in some canned black beans, and then use it as a filling in a tortilla. Makes a nice lunch!