Ok guys, it’s theme party time – everything red, white, and blue! I’m a total sucker for these kinds of parties and love creating new recipes for them. Usually I would do some kind of cupcake, but those are sooo last year. (Although, I’ll never rule them out completely. Cupcakes hold a special place in my heart. Cupcakes forever!) Anyway, rather than putting out a boring ol’ salad – lettuce, cucumbers, tomatoes – show some USA spirit with this fruity patriotic salad.
1 bag of mixed greens (or spinach, whatever your choice of greens are)
2 cups of chopped strawberries
2 cups of blueberries
3/4 cup pine nuts
1/4 cup olive oil
3/4 cup grapefruit juice
1 tbsp herb mixture or just a salt and pepper mix
Toss the salad and mix the dressing separately. Pour the dressing on right before serving.
So all my lamenting about it feeling more like fall & winter than Spring finally paid off! This was the first time we had nice weather and it lasted all weekend long! I mean we had to turn on the AC that’s how nice it was! Having said that, its time to eat lighter and more spring like now. So below is my quick and easy salad. I served it with the are you too chicken last night. Yum-o!
2 Bartlett pears (fairly ripe)
1/2 of a medium yellow onion (Vidalia works, but so does a Spanish onion)
1 bag of the Sorrento Salad Mix from Trader Joes (it just has arugula, baby spinach, and lettuce in it. I also throw in a fist full of shredded raddicho just because I had some in the fridge and I like the purple color).
1 cup of sesame sticks (photo below & also bought from Trader Joes-sorry that’s where I grocery shop, but I will say most stores will have them in nuts & snacks aisle, look near trail mixes)
1/4 cup of champagne pear vinaigrette with gorgonzola from Trader Joe’s (I know homemade dressing is better, but I was hung over so I did a short cut, big deal, its yummy nonetheless).
Optional is to add some crumbled gorgonzola on the top but I was trying to keep it light so I left out, the vinaigrette is creamy and silky enough you shouldn’t miss the added cheese.
Slice the pears in long, Julienne strips. Do the same for the onions and toss with the sesame sticks, salad packet and dressing. Serve immediately and a good tip is to make sure the pears and onions are cold from the fridge when serving, I don’t know what it is about a cold salad on a warm afternoon! Oh and the peppery arugula coupled with the sweet pear and the sharp onion and crunchy sesame sticks is the perfect combo of different taste bud pleasers we try to achieve in all of our sultry salads 🙂
…a salad bar! Get it? Yeah, yeah I know, stick to my day job…
Anyway, the other day I whipped up our fruit parfait for breakfast and made way too much quinoa. I couldn’t just throw it out so I got to experimenting. This is how it went down: Quinoa’s healthy, so what else is healthy? Hmm, throw in some cucumbers, beets for some color, kale of course, and fresh dill! (Only because I’ve acquired an obsession with it since the flies and swims recipe). Top it all off with the quinoa and you actually get a pretty filling salad. I also paired it with our homemade dill dressing (I told you, obsessed) and it was damned refreshing, perfect for spring.
*Makes 1 personal sized salad.
2 cups fresh baby kale
1 cup of sliced cucumbers
1 small can of beets
1/3 cup of finely chopped fresh dill
1/4 cup of homemade dill dressing
1/2 cup of cooked quinoa
Toss together everything but the quinoa (I mean you can if you want to, but I prefer not to). Once the dressing is evenly coated on the salad, top with the quinoa and garnish with a bit of dill.
So two summers ago, Jess & I went to Splish Splash (this water park in Long Island) with our significant others. Since we were going to be there all day and since amusement park food is always over priced and over fatty (I mean we were going to be in our bathing suits all days guys, no funnel cakes for us!) We decided to pack healthy and affordable lunches for the boys and us to eat mid-day. We did some sandwiches and salads and this salad was by far the biggest hit. Not only was it filling, but it was so easy to pack in little Tupperware containers with spoons.
1/2 a bottle of Trader Joe’s Hummus Salad dressing (I bet the greek goddess one would work too, I don’t see why not)
1 medium red onion diced small
1 bag of orzo (15 oz.)
1 cucumber diced small
1 tomato diced (I just halved cherry tomatoes, about a cup)
1/4 cup of olive tapenade (or just chopped black olives)
2 tbsp. finely chopped fresh parsley
1 tbsp. lemon juice
1/2 cup of feta cheese
pinch of black pepper & salt to taste (I added a pinch of chili flakes too because I like spicy everything).
Boil the orzo per the packet instructions and drain well. Mix in the remaining ingredients and chill for 15-20 minutes before serving.
While scoping the world-wide web for our competition, err comrades. We recently came across this awesome food blog – A pinch of yum. Not only does it have super tasty recipes, but she is a fellow food enthusiast with an appetite for almost anything!
One recipe we just had to share with you is her Pom Kale Nut Salad. I mean, kale makes you think of a health freak, but this salad is yummy, promise. It has all the palate pleasers we rave about: sweet, tart, salty, crunchy, creamy, etc…Plus its filling enough to have as a meal and it truly is a sultry salad. Just look how tantalizing! Pomegranates really are the jeweled produce of Winter.