Archive for the ‘Salad’ Category

Romaine, Arugula and Spinach Salad

This salad is a great starter or main course (add Chicken for extra protein). I topped it with several toppings, but you can add whatever toppings your heart desires. I threw this together today and it was superb.

  • 3-4 oz Spinach
  • 3-4 oz Arugula
  • 3-4 oz Romaine
  • 1-2 handfuls shredded Carrots
  • handful Walnuts, chopped
  • handful Sunflower Seeds
  • 1 Tomato, chopped
  • 1 Cucumber, sliced
  • 1/4 Red Onion, sliced thin
  • 2-3 tbsp Fresh Italian Parsley, minced
  • 2-3 Green Onions, sliced
  • 1 Chicken Breast, cubed (optional)

Combine first 4 ingredients and toss to mix. Add Parsley to Tomato’s and toss to cover. Add Tomato, Cucumber, Red Onion, Green Onion, Walnuts and Sunflower Seeds. Add Chicken individually if needed to each bowl. Top with Balsamic Vinaigrette of your choice and serve. YUM!

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Spinach & Arugula Salad with Strawberries and Toasted Almonds

This recipe is so delicious! I had a similar salad at one of my friends baby showers recently and fell in love with it. So I went to find something similar online today and found a recipe that came out of the Cooking Light  April 2010 issue. It can either be a starter salad or main dish. I use it for both (main dish for lunch and starter salad for dinner). The herb vinaigrette dressing is very tasty!  I made some minor modifications to this recipe which I’ll note as optional below.

Spinach & Arugula Salad with Strawberries and Toasted Almonds

  • 1.5 cups quartered strawberries
  • 1/4 cup Easy Herb Vinaigrette
  • 1 tbsp finely chopped fresh mint (optional – I didn’t have this so I used a little dry mint in the dressing)
  • 1 (6 oz) package fresh baby spinach
  • 1 (6 oz) package of Arugula (optional – I added this as I like arugula)
  • 2 tbsp sliced almonds, toasted
  • 1/4 tsp freshly ground black pepper
  1. Combine first 4 ingredients in a large bowl; toss gently to coat (only add a little of the vinaigrette, 1-2 tbsp, as the lettuce will wilt). Sprinkle with almonds and pepper; serve immediately.

Easy Herb Vinaigrette

This recipe makes plenty of dressing to keep on hand.  It’s just plain tasty.

  • 9 tbsp white wine vinegar
  • 1.5 tbsp wildflower honey
  • 1/2 tsp fine sea salt
  • 1 cup canola oil
  • 3 tbsp chopped fresh basil
  • 3 tbsp minced fresh chives
  1. Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined. Stir in basil and chives. I puréed it so I could keep it in a dressing container but you don’t have to. Store, covered, in refrigerator for up to 5 days.

Shrimp Cobb Salad

This salad was excellent. I made this with my friend Niki Reynolds and I found the recipe in Cooking Light magazine (May 2011).

  • 4 slices bacon
  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • olive oil or cooking spray
  • 1/4 teaspoon salt, divided
  • 2.5 tbsp fresh lemon juice
  • 1.5 tbsp extra virgin olive oil
  • 1/2 tsp whole-grain Dijon mustard
  • 1 (10 oz) package romaine salad
  • 2 cups cherry or grape tomatoes, quartered
  • 1 cup shredded carrots (about 2 carrots)
  • 1 cup frozen whole-kernal corn, thawed
  • 1 ripe peeled avocado, cut into 8 wedges
  1. Cook bacon until crisp. Remove from skillet and cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with olive oil or cooking spray. Add shrimp and cook 2 minutes on each side until done. Sprinkle with 1/8 tsp of salt; toss to coat.
  2. While the shrimp cooks, combine remaining 1/8 tsp salt, juice, oil and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.
  3. Arrange about 1.5 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.

(serves 4)