One of my favorite lunch meal is an egg and arugula pasta salad. The pasta is coated with a creamy lemon dressing, then tossed with arugula and topped with a blue cheese and hard boiled eggs. On the side is a glass of wine and sometimes a nice bread role.Read More
Salads don’t really have to be boring, nor does it take a lot of time to “throw” fresh ingredients together for lots of great flavors. In this fruity nutty salad with an orange ginger vinaigrette, I cheated a bit and bought a pre-packaged and already washed of greens. Cut up two of my favorite fruits and added pecan nuts. This delicious and refreshing salad was served for lunch.
10 ounces of washed packaged mixed lettuce greens
4 ounces fresh strawberries, washed, tops cut off and then cut into quarters
1 sweet orange, peeled and segments cut into pieces
2-3 ounces of whole pecans with some broken into large pieces
Orange and ginger vinaigrette (yields 1 cup):
1/3 cup orange juice
Juice from 1/2 orange
Grated orange from 1/2 orange
1/2 inch fresh ginger, grated or 1-2 teaspoons dry ginger
2 Tablespoons honey
1 Tablespoon white wine vinegar
2 Tablespoons extra virgin olive oil
Whisk together the first six ingredients, blending it well. Then continue to whisk while drizzling in the olive oil. Chill the vinaigrette for at least 1-2 hours. However, for flavors to best come together, make it the day before needed.
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If you love the flavor of chilled gaspacho soup but don't really have the time to make it, just quickly chop and mix together the fresh summer vegetables found in your favorite gaspacho. Chill it. Serve as a side salad or main dish with fresh bread and a nice salty ham. I chose freshly baked Italian Paesono bread and prosciutto.Read More
Coleslaw is an old Dutch cabbage salad that is normally served with a vinagrete. I've taken the . . . .Read More
My shrimp and bacon salad is what I call a refrigerator raided salad: standing in front of the refrigerator with door wide open deciding on something quick, easy and filling. I always have a bag of shrimps in the freezer, bacon in the fridge, and a bowl of lemons on the kitchen counter. This is my quick, go-to salad.Read More
Deliciously refreshing salad includes English cucumber, mango, feta cheese and red onion is tossed in a garliky ranch-style dressing. Heaping spoon fulls of the salad is then layered on a romaine lettuce leaf in the style of boat. More flavor is added with the topping of alfalfa-radish sprouts. Healthy and filling makes this is a great light lunch with a dinner role or even a side salad.Read More
Serve up a warm and crunchy salad with five favorite vegetables: romaine lettuce, yellow bell pepper, yellow onions, yellow squash and broccoli. Top it with a garlicy yogurt dressing and lemon zest. And you have served up a plate of deliciousness. It is great as a meal all by itself or as a side dish to a hearty meal.Read More
This wonderfully light seafood salad with shrimp, scallop and pineapple can be served as entree or a side salad. The ingredients are charred on a grill pan, laid on a bed of arugula and then highlighted with a pineapple vinaigrette and blue cheese.Read More
No exaggeration: This roasted chicken breast with green grapes fresh salad is deliciously healthy ingredients with cranberries, walnuts, feta cheese, a shallot onion, fresh baby spinach and a simple but lovely white balsamic vinaigrette.
Serve it in a lovely salad bowl and watch everyone dig in.
The salad starts with a chicken breast that is split; skin left on; breast bone left in; fresh rosemary sprigs tucked under the skin; and then roasted on sheet pan.
The roasted chicken is nicely cubed and the seedless green grapes are pulled off its stem.
Even the supporting "actor" ingredients are delicious enough to eat alone!
Ingredients for the Roasted Chicken Salad
1 large raw chicken breast, split with skin left on and breast bone left in
4 whole rosemary sprigs
8 ounces of loose seedless green grapes
3 ounces roughly chopped walnuts (2 Tablespoons set aside for garnish)
4 ounces feta cheese, brick style then cut into small squares (optional substitution: crumbled feta cheese)
3 ounces dried cranberries, preferably sugared
1 shallot onion, peeled and thinly sliced crosswise
6 ounces baby spinach, washed and patted dry
Salt to taste
Cracked white pepper (or black) to taste
4-6 Tablespoons white balsamic vinaigrette, or to taste (see below for ingredients and preparation)
Preparation for chicken salad
Preheat oven 375 degrees
Wash chicken breast and pat dry. Place two rosemary sprigs under the skin of each chicken breast. Season both sides of the breast with salt and pepper. Place breast with skin side up on a cookie sheet. Bake for 45 minutes or until chicken meat next to the bone is no longer pink. You can check for doneness by turning the breast with the bone side up and gently slit the meat alongside the bone.
While the chicken breasts are roasting, prepare the remaining ingredients as noted in the ingredients list. Add all ingredients, except the grapes, to a large bowl.
When the breasts are done, remove them from the oven and allow to rest for 10 minutes. Then remove the rosemary, cut away the skin and breast bones. Cut chicken meat into cubes. Add chicken breasts and grapes to the salad. Pour in the white balsamic vinaigrette and gently toss salad.
White Balsamic Vinaigrette
If you're not familiar with white balsamic vinegar here's a few things to note. It's sweet, has a clean aftertaste and is versatile in application from salads to chicken to cheeses (particularly blue cheese) to even bison. Price can range from a few dollars to as much as $1000. Of course price is influenced by its aging process and resulting quality.
True white balsamic vinegar is produced by only two consortium in Italy, Modena and Reggio Emilia. Cheaper varieties are made in surrounding areas by cannot carry the authentic processing method designation. White balsamic vinegar is made using a process of reduction (long hours of heating) of pressed Trebbiano grapes and then aged in wooden barrels, similar to the process of making wine. The aging process occurs from 3 years to as long as 25 years which of course distinguishes the quality and the taste. To learn more about balsamic vinegar both the red and white, check out What's The Deal With: White Balsamic Vinegar? at The Kitchn.com and Balsamic Vinegar on Wikipedia.
What to look for. White balsamic vinegar, what is most frequently found in U.S. grocery stores, is blended with white wine vinegar.
I was able to find a reasonably priced bottle of white balsamic vinegar produced in Modena, Italy for Batistini Farms, carried at Whole Foods Store. It has 12 grams of natural sugar per tablespoon, naturally occurring sulfites, and 5.4% acidity. It had zero additives and artificial non-GMO and was gluten free.
My other choice had less sugar, 4 grams per tablespoon (which I had preferred) but it had added sulfites. So just be sure to read the label to purchase which white balsamic fits your taste and health.
Vinaigrette Ingredients and preparation for this roasted chicken breasts and green grapes. Yields 1 cup
1/4 cup white balsamic vinegar
3/4 cup extra virgin olive oil
Dash of salt (preferably sea or Kosher salt)
Dash (or more) cracked white pepper corn (can substitute with black pepper corn)
Dash of lemon juice (optional)
Add a little honey is also optional, particularly if the white balsamic vinegar has a high sugar count per tablespoon.
Add all ingredients to a wide-mouth jar and shake until thoroughly mixed. Immediately pour 4-6 tablespoons onto salad and toss lightly. Add more vinaigrette if you wish.
Note: When making vinaigrette, it's best to make no more than you need or enough that you will use within a week or a few days, especially if you include fresh ingredients such as garlic or shallots or onions, etc. Store this left-over vinaigrette in the refrigerator. To reduce the amount of vinaigrette called for in this recipe, whatever measurement you choose use a ratio of 3x oil to 1x white balsamic vinegar.
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Whatever the season, nature offers wonderfully delicious fruits to be enjoyed. So I tried to create a creamy dressing for all seasons using honey and ginger. This winter fruit salad stars persimmons and pomegranates--and a fruit for all seasons, a Bartlett pear. Serves 4.
Four steps to remove persimmons seeds:
Ingredients for fruits:
3 persimmons, ripe (slightly indents when pressed with a finger) and sliced
2-3 Tbsp pomegranate seeds
1/2 (or more) Bartlett pear, washed, cored and sliced (Leave the skin on.)
Ingredients for creamy honey and ginger dressing, yields 3/4 cups:
1/2 cup sour cream
1 Tbsp Miracle Whip, light (or mayonnaise)
1 Tbsp honey
1" ginger, peeled and grated
1/2 tsp lemon juice
1/2 zest from a lemon (optional)
Store honey and ginger dressing in a tight container in the refrigerator. Flavors should remain fresh for about week.
Slightly toss all fruits in a bowl. Mix dressing ingredients in a separate bowl. Add dressing to fruit mixture. Serve chilled.
Other fruit serving suggestions are mangoes, apples and papayas.
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The pasta salad loaded with penne pasta, prosciutto ham, basil pesto and black olives is simple to make. Delicious. And summer fresh. Serves four.
2-1/2 cups penne pasta, cooked al dente
3-1/2 oz prosciutto ham, diced
1/2 cup roasted bell peppers, sliced*
1/4 - 1/2 cup black olives, sliced
2-3 Tbsp basil pesto
1/2 cup (or more) shaved Parmesan
Cook the pasta following instructions on the box. While pasta is cooking, dice the prosciutto. Slice the roasted bell peppers and black olives. Shave the Parmesan cheese. After the pasta has cooked, rinsed and cooled a bit. Lightly toss the ingredients, except the shaved Parmesan, in a large salad bowl. Serve in salad bowls, topped with shaved Parmesan.
Want to try a different flavor? Substitute the roasted bell peppers with sun-dried tomatoes.
*Notes. You can purchase roasted bell peppers. But why not have fun and just roast your own. It's easy, whether under a broiler, on a stove-top burner or on a grill. Click on this image to watch a video from All Recipes and learn just how easy it is to roast peppers:
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This London broil roast beef salad is wonderfully fresh, quick and easy to make--and so very delicious. Add hot buttered roles and a glass of wine to complete the feast. The recipe is for one but can easily be increased for two or more.
London Broil in the U.S. versus Flank Steak:
I had purchased the roast slices from my local deli store. Note that London broil, in the U.S., is a flank steak that has been cut into large pieces, tenderized by marinating, broiled or grilled, then thinly sliced across the grain. The term is also used for a various thick cuts of meat including sirloin tip and top round. -from Food Lover's Companion, Third Edition by Sharon Tyler Herbst.
Slice of London broil roast beef, cut about 1/4" thick. and then cut into strips
Lettuce, your choice (I had used leafy green lettuce.)
Red onions, sliced
One Hard boiled egg
Adjust salad quantity for the number of people you'll be serving.
1/3 cup Miracle whip or mayonnaise
1/3 cup sour cream
3 Tablespoons freshly grated horseradish (Add a litte more if you want more of a bite.)
1 teaspoon white wine vinegar
Salt and pepper to taste
Mix ingredients. Store in tight container, chill. Yields 3/4 of a cup.
Keep It Simple. Keep it refreshing with this easy fruit salad.
This fruit salad is so easy, refreshing and just down right delicious! I only wish I had thought of it. Alas, I didn't. I did, however, substitute some fruits with what I like, as can you. The dressing is just honey and lime juice. You can find the basis for this recipe on My Recipes under "Tropical Fruit Salad."
After selecting and cutting your preferred fruits, just pour a light salad dressing mix of three tablespoons of honey and two tablespoons of lime juice. Note: you will want to chill the fruit mix and then pour the dressing on it.
As you can see, I chose kiwi, oranges (cut into small segments), carambola (start fruit), raspberries topped with coconut.
This is such a simple and refreshing salad. The Greek yogurt salad dressing includes the wonderful flavors of lemon and honey and a touch of poppy seeds, a perfect marriage with the sweetness of the red papaya and subtle taste of the steamed shrimp. Serves 2
Of course, start with the freshest ingredients. I just love the colors and aromas of the fresh papaya and strawberries.
That red onion was definitely on the attack, so I only diced a little of it.
Pile the papaya, strawberries and red onions on a bed of lettuce of your choice.
Add the steamed shrimp. Then drip the delicately tangy dressing over all of it.
Shrimps, cleaned and precooked, preferably wild caught shrimps or 31-40 ct, about 12 shrimps
Red papaya, 1 cup cubed
Red onion, 1/4 cup diced
Strawberries, 8 large ones cut into quarters
Pile salad ingredients on a bed of lettuce and add a lemon wedge.
Greek yogurt, 1 cup
Honey (wildflower), 2 Tablespoons
Orange juice, 1 Tablespoon, fresh or natural
Fresh lemon juice, 3-1/2 Tablespoons
1/8 to 1/4 teaspoon poppy seeds (optional)
For salad dressing, combine ingredients. Gently stir until well mixed. Yields 1 cup of dressing.
Would you like a bite?