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Posts Tagged ‘salad’

This is the salad that I made for Thanksgiving dinner this year.  It was a huge hit, and a salad that I will make again and again throughout the fall season next year.  My sister originally told me about this salad (she’d had it at a work potluck and loved it), but I changed it quite a bit.

I made a huge batch of the salad because it was Thanksgiving and I wanted to make sure there was enough for everyone.  (There was, we had lots of leftovers!).  The recipe could easily be halved, depending on your needs.  As long as you don’t put the dressing on it, it will last for several days in the fridge.

The original salad had Russian kale, but since my dad doesn’t like kale, and I thought it might be too overpowering, I decided to change it to Mâche.  I’ve only ever seen Mâche at Trader Joe’s, but you might be able to find it at other specialty markets.  I love it because it’s mild, yet has a nutty, sweet undertone to it.

Next comes the persimmons.  I love persimmons, especially the Fuyu that I used.  They add a delicious sweet, pumpkiny flavor to the salad.

Since I was making a large batch of the salad, I wanted to be sure that all of the ingredients mixed up well later, so I added half of the ingredients to the bowl at a time.

FYI – the pumpkin seeds are called Pepitas at Trader Joe’s, and they come already shelled, which was lovely.  I doubt I would have used them if I had to shell them myself.

The dressing is what helps the salad come together.  Originally, the recipe only called for the olive oil, soy sauce, and lemon juice, but I thought that it was missing something.  So I added me go-to ingredient that I use for everything from marinades to salad dressings: Newman’s Own Low Fat Sesame Ginger dressing. The other big hint I have is to use very good olive oil, because it makes a difference.

The completed salad, without dressing:

I didn’t get a picture of the salad after I’d tossed the dressing on it because we were all ready to eat, but trust me when I tell you it looks gorgeous and it tastes even better.  This recipe is an easy crowd-pleaser, and I don’t know a better way to celebrate fall than with this delicious salad.  The seeds add protein, so it could absolutely be a complete, light meal.

Enjoy!

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I made the best salad tonight for dinner and I just had to share it with you. My mom found it in some magazine (sorry, I don’t know which one), and it is easy, delicious, and best of all, it reminds me of the beautiful summer evenings I spent in Italy. Since arugula, cantaloupe, and prosciutto are at the heart of this salad, I thought my name for it was appropriate.

This salad is ideal for summer, since that’s when many of the ingredients are in season.  I like it for a Friday or Saturday night dinner or even a special Sunday brunch.  It will impress your guests and it’s so easy to put together.

Italian Evening Summer Salad
Makes 3-4 servings
Nutritional Info: (per serving) 273 calories, 15.3g fat, 22.5g carb, 2.6g fiber, 17.9g sugar, 18.8g protein

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Ingredients:

  1. arugula  – I used most of one bag, maybe 5 cups
  2. mixed greens – since arugula is strong, I wanted to add in some other greens to help balance the flavors
  3. red onion – I used about a 1/3 of the large onion
  4. 6 oz Prosciutto di Parma, cut thick – imported prosciutto is essential because the taste is far superior
  5. 1 ripe cantaloupe – I used a Toscano cantaloupe because they are really sweet and delicious, but use what you have available
  6. olive oil – use good olive oil because it makes a huge difference
  7. balsamic vinegar
  8. black pepper, garlic powder, and salt (just a touch) to taste

20110722-092711.jpg Cut prosciutto into chunks, trimming the visible fat.  I would’ve liked these slices to be a bit thicker, but they worked out nicely.

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Remove seeds from cantaloupe and cut into chunks.

20110722-092727.jpg  Roughly chop red onion to taste.  Strips would have been nice with this salad, too.  I left my onion very rustic because I wasn’t in the mood to chop.  😉

Dress salad with olive oil, balsamic vinegar, black pepper, garlic powder, and just a dash of salt to brighten the cantaloupe.  Toss and enjoy!

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Does it get any better than this?  It’s gorgeous, isn’t it?  It tasted just as good as it looks.  Actually, probably better.  It’s a light summer meal that is nutritious.

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A salad for dinner means artisan bread as an accompaniment, at least in my kitchen.  I got this one from Trader Joe’s, but you can use whatever type of bread you enjoy with dinner.  Or not.

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A great meal meant to be shared.  My sister and I enjoyed our dinner on her back patio.  A beautiful meal, a nice glass of Chardonnay, and great company – I can’t ask for more on a Friday evening.  Even though I wasn’t in Italy tonight, this meal definitely transported me back to some of my favorite Italian coastal spots.

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Today is the first weekday of my week-long vacation, and I decided that I was going to make a delicious salad for lunch.  Last year, I ate a salad for lunch everyday, but lately I’ve been bringing leftovers, homemade wraps, and a Lean Cuisine thrown in every so often.

So since I had some time on my hands, I went to Safeway and thought I’d let inspiration strike me.  I used to buy a pre-made Mexican chicken salad from Trader Joe’s that I enjoyed, so that was what influenced today’s creation:

download-4 It was so filling, and all for only 7 points!

2 cups of romaine hearts
1/2 cup black beans
1/2 cup canned corn
1 cup of jicama
10 grape tomatoes
3 strips of Trader Joe’s Just Chicken strips
1/4 cup of 2% Mexican four-cheese blend shredded cheddar
2 TBSP Salsa
2 TBSP fat-free ranch dressing

This salad was so delicious!  Much better than the salad that I used to get from Trader Joe’s, and probably cheaper to make, too.  I’m definitely going to make this again, because the combination was just so fresh and satisfying.

The hardest part of the whole salad was cutting the jicama.  If someone knows an easy way to go about it, please let me know.  The skin was too tough for me vegetable peeler, so I ended up using a knife and cutting it up.  It worked fine, but just took a lot of time and effort.  This is whyI usually buy the pre-cut jicama when they have it.  (Today they didn’t).

What are your favorite salad creations?

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