Tag Archives: salad

Avocado & Pineapple Salad

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This sounds like a weird combination but it’s actually really refreshing and tastes great. I even tried to add some crumbled blue cheese and it was pretty good, too.

Ingredients:

Fresh pineapple, cut into chunks

Avocado, cut into chunks

Red onion, sliced

Lemon or lime juice

Directions:

Combine all the ingredients. Add some salt, pepper, and olive oil.

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Ground Beef with Potatoes in a Salad

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This was very simple to make and quite tasty!

Ingredients:

1 lb. ground beef

1 1/2 t. cumin (or to taste)

1 potato, peeled & shredded

Salt & Pepper to taste

Lettuce

Shredded cheddar cheese

Directions:

Brown the meat in a frying pan, breaking up the pieces as it cooks.

Add the cumin, salt and pepper and mix well.

Add the shredded potato and continue cooking until the potato is cooked.

Plate over some lettuce greens and top with cheese.

 

 

Shrimp Salad

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This is an excellent summertime salad, but the prep is a little time consuming. I would recommend a mini chop-chop to chop up all the vegetables – it saves a ton of time. Also, in case you’re not going to eat the entire salad and you’re hoping for some left overs, don’t combine all the ingredients – I kept the shrimp, dressing, and croutons¬†separated from the vegetables and only mixed them together when I was ready to eat that particular portion.

Ingredients:

2 lb. uncooked shrimp, peeled and deveined

5 garlic cloves

2 red peppers

4 ripe tomatoes

1 cucumber, peeled and seeded

1 green pepper

1/2 red onion

6 slices rustic bread, crust temoved and cut into cubes

Salad dressing: I use olive oil, vinegar and some Dijon mustard, but you can use whatever you like.

Directions:

Put a pot of water on the stove and bring to a boil. Add some spices, lemon juice and peppercorns to the pot. Boil for a few minutes. Add the shrimp and boil for about 2 minutes. Remove the shrimp and plunge into an ice bath. Drain them, cut them in half, cover them and set aside in the refrigerator until ready to serve.

Place 3 cloves of garlic into a food processor. Add one bell pepper and one tomato. Pulse until a paste forms. Pour into a large serving bowl.

Mince the remaining 2 cloves of garlic and set aside for the croutons.

Chop up the tomatoes with the chop chop and put them in a separate bowl. Sprinkle them with some salt and let them sit for a bit. Drain them of any excess liquid. Add them to the pureed vegetables in the serving bowl.

Chop up the remaining red peppers, the green pepper, the onion and the cucumber with the mini chop chop. Add to the pureed vegetables in the serving bowl. Add some salt, pepper, garlic powder and onion powder. Mix all together.

In a saucepan, heat some oil. Add the remaining 2 cloves of minced garlic. Add the bread cubes and cook until the bread is crispy and toasted on all sides. Sprinkle some salt over the top.

When ready to serve, combine the vegetables, shrimp, dressing and croutons in a plate. Drizzle some more olive oil if desired.

 

 

 

Arugula Salad with Lemon

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Springtime is the best season to get the freshest arugula – it is a meaty and a little bitter salad green, but the lemon cuts the bitterness some. I really liked dressing my salad this way, rather than the regular olive oil and vinegar dressing.

Ingredients:

Arugula, cut into bite size pieces

Olive oil

Lemon juice

Parmesan cheese, freshly grated

Salt and pepper

Directions:

Combine all ingredients and mix well.

Weeds for a Salad!

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When we were recently in Italy, we were served Dandelion greens which my cousin picked from their own yard! When I came home, I told my mom that we ate weeds, and she said that she remembers eating those in Italy growing up and how good they were! Then, the other day, while I was shopping at Nob Hill Market in Los Gatos, I saw Dandelion greens in the vegetable case! I had to try them…and yes, they were tender and delicious in a salad. Now I’m hooked!

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Ingredients:

Bunch of Dandelion greens, fresh and organic

Crumbled Feta Cheese

Dressing of choice: I used a mixture of EVOO, red wine vinegar, and a dab of Dijon mustard and mix it all together.

Directions:

Remove the tough stem at the bottom of the dandelion leaf. The center ones are OK and soft to eat.

Cut the leaves into small pieces.

Add the cheese and the dressing, with a little salt and pepper! Voila!

Cucumber & Red Onion Salad

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For a refreshing and simple salad, but yet tasty, this recipe is great! I don’t know about you, but I always feel really healthy when I eat cucumber!

Ingredients:

1 large cucumber, peeled and chopped into small pieces

1/2 red onion, sliced thin with a mandolin

Olive oil & vinegar to taste

Preferred seasonings to taste

Directions:

Chop the cucumber and let it drain in a colander for about 20 minutes.

Blot them dry.

Combine everything together.

Kale & Garbanzo’s

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Here’s a tasty Dash-friendly salad – and the best part is that the dressing is so flavorful with the Dijon mustard, that you won’t even miss the salt! I know that the cheese has sodium in it, but at least you’re not adding any extra!

Ingredients:

1 can garbanzo beans – drained & rinsed

1/2 cup mayonnaise – I always use non-fat

2 T. Dijon mustard – I use the Maille brand (it’s delicious)

Juice of 1/2 lemon

1/8 t minced garlic

1/4 cup shredded Parmesan cheese

1 1/4 lb. chopped Tuscan kale

Olive oil

Directions:

“Fry” the beans in some olive oil until they are nicely toasted.

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While those are browing, combine the remaining ingredients (minus the kale) and mix well.

Assemble the salad with the dressing and the garbanzo’s.