Category Archives: Salad
Arugula Orange and Feta Salad
One of my favorite winter salads…
- 4 cups baby arugula
- 2 navel oranges, peeled and cut into thin rounds
- ½ cup crumbled feta cheese
- ¼ cup sliced and toasted almonds
Orange and Meyer Lemon Dressing
- Juice of 3 Meyer lemons
- Juice of 2 navel oranges
- ½ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 to 2 teaspoons honey
Add all the dressing ingredients in an airtight container. Shake really well and check for seasonings.
Transfer the arugula, oranges, feta and almonds in a bowl. Pour some dressing, toss and taste for seasonings. Add salt and pepper if desired. Serve and enjoy!
Coleslaw with Apples
- 1 9 ounces pack of shredded cabbage ( I got the organic shredded green and red cabbage with orange carrots package from Trader Joes)
- ¼ cup mayonnaise
- ¼ cup full fat yogurt
- Juice of a small lime
- 1 teaspoon salt
- 1 teaspoon ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon honey
- 1 medium pink lady apple, sliced thin
- ½ cilantro, chopped
Transfer the cabbage mixture, apple and cilantro to a mixing bowl.
Add the mayo, yogurt, lime juice, salt, ancho chili powder, ground cumin and honey to a small bowl. Mix well and add to the cabbage mixture and mix well. Add more salt if needed. Serve with the pulled pork sandwiches.
Pepper and Bean Salad
- 1 14 ounces can black beans, rinsed and drained
- 1 14 ounces can kidney beans, rinsed and drained
- 1 large red pepper, cut into ½ inch squares
- 1 small red onion, cut into ½ inch squares
- ½ cup cilantro, chopped
Add all the ingredients to a mixing bowl.
Dressing
- Juice of 2 limes
- Juice of 4 small Clementines
- ½ cup extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 to 2 teaspoons honey
Add all the ingredients to an airtight container and shake vigorously to mix all the ingredients well. Check for seasonings. Add to the mixing bowl with the beans and vegetables. Mix well and add more salt if needed. Let the salad sit for at least 2 to 3 hours before serving. Mix well before serving.
Creamy Peas and Asparagus with Pancetta
- 2 cups frozen peas, thawed
- 1 bunch asparagus, cut into 1 inch pieces
- ½ cup pancetta, chopped
- 1 medium onion, chopped
- 1½ tablespoons all purpose flour
- 1 cup chicken broth
- ½ cup cream
- Juice of one lemon
- 2 tablespoons fresh tarragon, chopped
- Salt
Blanch the asparagus in boiling water for a minute and shock them in ice water to retain the color. Keep aside.
In a wide frying pan, heat the pancetta on medium heat. Cook for 8 to 10 minutes on medium heat. Transfer to a paper towel lined plate. Add the onion into the pancetta fat and sauté on medium heat for 3 to 4 minutes. Add the all purpose flour and stir for about 30 seconds. Add the chicken broth and cream and whisk till the liquid is smooth. Bring to a boil and simmer till thickened and reduced by one third- about 5 minutes. Add the lemon juice, tarragon. Add the peas and asparagus and warm them through. Add salt to taste and garnish with the crispy pancetta.
Kale Brussels sprouts and Apple Salad
- 3 cups of shredded kale, Brussels sprouts and red cabbage (Trader Joes has a ready made pack)
- 1 medium honey crisp apple, cut into thin strips
- ½ cup cilantro, chopped
- Dressing
- ¼ cup mayonnaise
- ½ cup full fat yogurt
- 1 teaspoon chipotle in adobo
- 1 teaspoon chipotle powder
- 1 teaspoon salt
- 1 teaspoon honey
- Juice of half lemon
Mix all the ingredients in a small bowl. Check for seasonings. Add to the kale mix and mix well and check for seasonings. Add cilantro and serve.
Mango Avocado Kale Salad with Mango Tamarind Dressing
This recipe reminds me of summer and mangos are still available .. in case you can’t find them, substitute any seasonal fruit like an apple or pear… it will be delicious!
- 1 to 2 mangoes, cut into ½ inch squares
- 1 avocado, cut into ½ inch squares
- 2 cups fresh kale, cleaned and chopped (I used a mix of chopped cruciferous vegetables)
- 1/3 cup slivered onions
Transfer all the ingredients to a serving bowl.
Dressing
- 1/3 cup mango juice
- 2 teaspoons tamarind concentrate
- Juice of one lime
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 2 tablespoon honey
- 1 teaspoon salt
- ½ cup extra virgin olive oil
Add the mango juice, tamarind, lime juice, cumin, cayenne, honey, salt and oil to a air tight container with the lid on. Shake really well and taste for seasonings. Pour over the veggies, toss well and serve.
Kale Corn Avocado Salad with Cilantro Mint Dressing
I love the kohlrabi salad blend from Trader Joes! It has perfect crunch and is super healthy. I am grilling steaks outside and making some oven fries- this salad will be a perfect accompaniment.
- 2 cups kohlrabi salad blend from Trader Joes (or substitute, 1 cup kale, ½ cup shredded cabbage, ½ cup shredded kohlrabi)
- 1 small avocado, cut into ½ inch dice
- 1 cup fresh or frozen grilled corn
- 1/3 cup dried cranberries
Mix all the ingredients and transfer to a salad bowl.
Dressing
- ¼ cup mayonnaise
- ¼ cup plain yogurt
- ¼ cup fresh cilantro
- ¼ cup fresh mint
- 1 garlic clove
- Juice of one lime
- 1 teaspoon salt
Transfer all the ingredients to a blender. Blend till a smooth dressing is formed. Check for seasonings and add to the salad. Mix everything well, check for seasonings and serve.