southwestern cobb salad

 

There really is no reason for a recipe when it comes to a salad.  I have to document the salads that pass standards at my dinner table or I will forget the combination of vegetables that my husband allowed to pass his lips.  I may have cracked the husband salad code.  If it has lots of tasty hearty toppings (read bacon, avocado and cheese) and each bite is filled with various flavors it works.  The salad has to have enough heft to it that it does not require him to make a sandwich 20 minutes after I finish the dishes.  Wait why isn't he doing the dishes?  Oh yeah he is bathing the kids.  I like to give him a hard time but, I actually prefer him to stay out of my kitchen. 

This is an easy week night meal that you can have on the table in less then 30 minutes.  The dressing is light and spicy with a hint of sweet.  Even though it has lots of yummy topping it is actually light so, it keeps the health conscious happy as well.

southwestern cobb salad

adapted: cooking light

Vinaigrette:
3 tablespoons white wine vinegar
1 teaspoon honey
3/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
2 tablespoons canola oil

Salad:
3 slices turkey bacon
cooking spray
8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces
1/4 teaspoon salt
fresh ground pepper
8 cups torn romaine lettuce
1/2 cup refrigerated fresh pico de gallo
1/2 cup diced avocado
1/2 cup (2 ounces) crumbled queso fresco
1/2 cup corn (~1 ear)
1 (15-ounce) can low-sodium black beans, rinsed and drained

Preparation

To prepare vinaigrette, combine first 6 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk; set aside.

To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Wipe pan clean with paper towels. Increase heat to medium-high. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; sauté 4 minutes or until done.

Place lettuce in salad bowl. Start adding toppings in lines side by side.  Drizzle vinaigrette and toss.

burrata, strawberry and basil salad (2 ways)

I heart burrata cheese.  I mean seriously love it.  Like I could eat an entire delicious ball of fresh burrata on my own.  I have done it.   I actually asked if I could buy a ball of heaven to go.  Mind you I was past my due date and the size of baby elephant BUT the waiter said no.  Maybe he was scared I was going to pop if I put one more thing in my mouth, maybe he hated pregnant girls, maybe he thought I was going to quickly become a cheese master before I birthed my child and steal his recipe.  I will never know.  What I do know is the second I saw burrata in the title of this recipe I had to make it.  I had to make it so badly that I skimmed the ingredients without really reading and assumed it was on salad greens.  It was my turn to bring a salad to family dinner so, I just adapted it to a salad.  It was divine.  I like it so much I had to make it the correct way for our kick off to summer lobster roll party.  It was to die for.  Either way you make this you will not be disappointed.  I will forever curse the waiter at Old Vine but, at least I have a local cheese shop now.  I don't need his burrata anymore.  Who am I kidding I kinda do ... it has fried arugula on top and it is DAMN good.

burrata, strawberry, and basil salad

adapted: bon appetite


8-ounce ball fresh burrata cheese; sliced
pint of fresh strawberries, hulled, halved or quartered, if large
mixed baby greens
2 tablespoons small fresh basil leaves; thinly sliced
2 tablespoons coarsely chopped toasted walnuts
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
sea salt
2 tablespoons balsamic syrup

* Can be made on individual plates or in bowl. 

Place mixed greens on plate or bowl. Sprinkle basil on greens.  Toss greens with olive oil, balsamic vinegar  and salt.  Add strawberries and nuts.  Gently place burrata slices in center of salad.  Drizzle the balsamic syrup over top of greens and cheese. 

burrata, strawberry, and basil Salad

8-ounce ball fresh burrata cheese
pint of fresh strawberries, hulled, halved or quartered, if large
2 tablespoons small fresh basil leaves
sea salt
fresh pepper
2 tablespoons balsamic syrup
*crackers/bread for serving

Place burrata in center of plate. Scatter strawberries, and basil leaves around cheese. Sprinkle sea salt and freshly ground black pepper over. Drizzle syrup over.

quinoa salad with artichoke hearts and fava beans

When fava beans showed up in my basket this week I knew I was going to be the only one in this house that would eat them.  As I have mentioned before fava beans are a lot of work. They are a lot of work UNLESS you put your two kids to work shelling beans.  I put the bowl of beans between them and they had a blast shelling the beans.  It was a an hour packed with lots of giggles and really cute brother sister time.  Brad may have mentioned the 60 minute segment and putting underage kids to work in the fields but, because there was laughter and no sun beating down on them I did not feel bad cleaning the kitchen while they worked on the beans. This salad packs a lot of vegetables with a fresh springtime taste.  It is good both hot and cold and would probably be good with a bit of feta or goat cheese sprinkled on top.

quinoa salad with artichoke hearts and fava beans

source: sweet flours 

1 pound fava beans, shelled (1 cup)

1 tablespoon olive oil

1 cup chopped sweet onion

1/2 teaspoon chopped fresh thyme

6 oz frozen artichoke hearts, thawed

1 cup chicken broth

1/2 cup uncooked quinoa

1/4 cup chopped fresh flat leaf parsley

grated lemon rind  of 1 large lemon

fresh lemon juice  from zested large lemon

1/4 teaspoon kosher salt

Remove the outer shell from the fava beans.

Bring 2 quarts of water to a boil and add 1/2 tablespoon of salt. Add the shelled beans, simmer for 5 minutes. Remove beans from the hot water and place in a bowl of ice water to stop the cooking and to shock the beans into maintaining their bright green color. When the beans have sunk to the bottom of the bowl of ice water, take them out and remove the outer pod.

Heat oil in a medium saucepan over medium-high heat. Add onion and thyme; sauté 5 minutes or until onion is tender. Add artichokes; sauté 2 minutes or until thoroughly heated. Add broth and quinoa; bring to a simmer. Cover and cook 15 minutes or until liquid is completely absorbed.

Remove pan from heat. Stir in beans, parsley, rind, juice, and salt. Serve warm or at room temperature.

roasted vegetable salad with goat cheese

I am still in love with my farm fresh to you delivery.  I am trying to embrace the buy local and cook seasonally but, there are so many vegetables that come in the winter that I am just not use to cooking with.  They often stare back at me from the cardboard box taunting me.  I know it is a race against the clock to serve them before they spoil so, I try to develop one side that will use up some of the harder items of the week.  We have been receiving a bounty of kale lately.  Until this year I can't say that I had much kale before. I fell in love with kale last year in my kale chip craze but, beyond that I was at a loss.  This salad uses the kale chip concept as a base (which the kids will eat and LOVE) and then is covered with mixed roasted vegetables.  I like to taste my vegetables so, the salad is dressed with lemon juice which compliments the roasted garlic and salt.  The creamy goat cheese is a nice finish to the salad.  This is light but, very filling.  I intended it to be a side dish but, I had it as my meal partially because I overcooked the pot roast and because I could not stop at one serving.  I am a sucker for roasted vegetables.

roasted vegetable salad with goat cheese
source: sweetflours

6 nantes carrots, sliced on the diagonal 1/4 inch thick
1/4 onions, chopped
8 grape tomatoes
2 teaspoons extra-virgin olive oil, divided
Salt and pepper
1 clove garlic, finely chopped
lemon juice (1/2 lemon)
1 bunch kale, tough stems discarded and leaves sliced
1/2 ounce crumbled goat cheese
 
Preheat the oven to 425°. On a rimmed baking sheet, toss the nantes carrots, onions and tomatoes with 1 teaspoons olive oil. Spread into a single layer, season with salt and pepper and roast, tossing halfway through, until golden, about 25-30 minutes. On a separate baking sheet, drizzle the kale with remaining teaspoon of olive oil, season with salt and toss. Add to oven for last 9-11 minutes depending on how crisp you want the kale. 


Plate the salad with the kale then add the roasted vegetables.  Squeeze lemon juice over salad and top with crumbled goat cheese.

chinese chicken salad

Any salad I can dress with galeos miso dressing usually is a winner for me.  Couple that with a base of napa cabbage and I am typically licking the bowl.  I styled this salad after a chinese chicken salad at a local restaurant.  Brad really likes the salad here.  I kinda like the salad and that is after I ask for no dressing, extra chicken and combining two half portions of separate salads.  Not sure that classifies as liking something.  This to me is much better.  Occasionally I toss on mandarin oranges when in season and it makes it taste even better.  

chinese chicken salad

source: sweetflours

1 head napa cabbage, sliced thin

1 head romaine lettuce, sliced thin

1 bunch green onions, sliced thin

3 ounce package ramen noodles (discard seasoning pack)

3 ounce slivered almonds

1 tablespoon sesame seeds

2 cups shredded chicken 

2 mandarin oranges, peeled and separated

* 1 bottle galeos miso dressing

Preheat oven to 400.  Crumble ramen noodles and combine ramen noodles, almonds and sesame seeds on rimmed baking dish.  Bake for 2-4 minutes until golden brown in parts.  Let cool.

Combine chopped cabbage, romaine, and green onion in large bowl.  Top with shredded chicken. *Mandarin oranges if using*

Top salad with ramen and almond mixture.  Toss with galeos dressing.  Enjoy!

mixed bean salad

Labor Day has come and gone and even though I enjoyed all of the barbecues and cocktails I need to start eating a little healthier.  Seriously Hawaii is right around the corner!  The weather is still nice so we are still using the barbecue but, I may be able to lighten up the sides a bit.  Bean salad is typically boring and soggy but, this one is colorful and has a nice tang from the vinegar and mustard.  It is simple to make and pairs great with pork, chicken or fish.  It is versatile and healthy and 3 out of 4 of the family members ate it. 

mixed bean salad
Adapted: Everyday Food

1/2 pound green beans
1/4 pound yellow wax beans
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1 tbsp fresh oregano or 1 tsp dried oregano
1 shallot finely chopped
2 tsp grainy dijon mustard
1 can kidney beans (rinsed and drained)
1 can garbanzo beans (rinsed and drained)
salt and pepper

Trim and cut beans.  Cook beans in boiling salted water for approximately 2-3 minutes.  Drain and rinse under cool water.  In a large bowl whisk vinegar - mustard.  Add beans, kidney beans and garbanzo beans.  Toss to combine and add salt and pepper to taste.

chicken, apple and gouda salad

I love the chicken apple gouda sausages from Costco.  I seriously should be a sales rep for them because I sell everyone on them.  We always have them in our freezer ready to throw on the barbecue.  I love the combination of the flavors in the sausage especially the little pockets of warm gouda cheese.  When I saw this salad had the same base primary flavor combination I knew I had to try it.  It was a great salad.  There are layers of flavors and textures.  There is sweet, salty, and smokey and the salad has a lot of crunch to it with the apples, celery, and nuts.  I brought this to our summer book club at the beach and it was a perfect summer meal with a cold glass of wine in hand, amazing sunset on the horizon and the air filled with laughter from my girlfriends.

The other day when I was at Costco I wanted to buy one of the yummy rotisserie chickens they sell but, I often get them home and then have no idea what to do with them.  I am starting a tag on my posts to rotisserie chicken because I am certain I can come up with 100 great things to do with the chicken once you get it home so, you can get a good dinner on the table in a flash.  This is the first contribution to the category.

chicken, apple and gouda salad
adapted: southern living

• 2  large Gala apples, thinly sliced or chopped
• juice of one lemon
• 1-2  (6-oz.) package(s) baby spinach and spring greens mix
• 3  cups  shredded cooked chicken
• 1/2  red onion, halved and sliced or chopped
• 1 1/2  cups  (6 oz.) shredded smoked Gouda cheese
• 1 1/2  cups  thinly sliced celery
• 1  cup  sweetened dried cranberries
• 1  cup  salted roasted pecans

1. Toss apple slices/pieces with lemon juice.
2. Layer salad greens, apples, chicken, and next 5 ingredients in a large glass bowl. Serve immediately, or cover and chill up to 8 hours.
3. Toss salad with Honey-Mustard Dressing just before serving.

three day slaw

I love cabbage and I mean love cabbage.  I go through 4 heads of cabbage a week.  I know slightly obsessive.  This falls in line with my tuna, pumpkin, watermelon, oatmeal obsessions of years past.  I like slaw but, I don't like mayonnaise.  This recipe caught my eye to serve aside my black pepper and molasses chicken sandwiches.  I was worried that the cabbage mixture would get soggy.  It definitely softens but, it still has a crisp bite.  The tangy dressing is a nice contrast to the sweet sandwiches. As the recipe name claims this slaw does keep for 3 days and still tastes good.

Three Day Slaw
Adapted: Screen Doors and Sweet Tea by Martha Foose

1/2 cup cider vinegar
1/8 cup sugar
1/2 tsp dry mustard
1/2 tsp celery seeds
3/4 tsp salt
1/2 cup canola or vegetable oil
1 head of green cabbage shredded (or 1 bag slaw)
1 small white onion, halved and thinly sliced
1 red bell pepper, chopped
1 cup shredded carrot

In a small saucepan combine vinegar, sugar, celery seeds and salt.  Bring to a boil over medium heat.  Stir until sugar is dissolved.  Remove from the heat and add the oil.  Cool until just warm to the touch, approximately 30 minutes.

Combine cabbage, onion, bell pepper and carrot in a large bowl.  Pour the warm dressing over the cabbage mixture.  Cover and marinate for 8 hours.  Will keep for 3 days.

guacamole salad

We were invited over to a barbecue this weekend.  The hostess asked us to bring a side dish to accompany her Mexican "street" tacos and grilled corn.  Immediately Ina's guacamole salad popped into my head.  I have made this salad before with rave reviews.  I am not a super fan of guacamole.  I like a few bites on chips but, never would I have it on a taco or in a burrito.  I guess I am a guac snob as it has to be perfectly balanced and slightly spicy for me to want a second bite.  On paper this salad does not appeal to me but, all of the fresh crisp vegetables combined with the creamy avocado and the spice of the jalapeno and cayenne makes a great summer side salad.  I served it over a bed of chopped romaine to give it a bit more substance.  If the hostess was not grilling corn I would have also added an ear of fresh corn.  The dinner was delicious and the evening was a great way to kick off a season of grilling with friends and family.

Guacamole Salad

Adapted: Barefoot Contessa

Ingredients

• 1 pint grape tomatoes, halved
• 1 yellow bell pepper, seeded and 1/2-inch diced
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 of red onion, diced
• 1 jalapeno peppers, seeded and diced
• 1/2 teaspoon freshly grated lime zest
• 1/4 cup freshly squeezed lime juice (2-4 limes)
• 1/4 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1/4 teaspoon ground cayenne pepper
• 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Directions

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno pepper, and lime zest in a large bowl. 

Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Note: Served over bed of chopped romaine.  Fresh corn would also be a nice addition.