All posts filed under: Salads

Charred Eggplant with Tahini and Quinoa Tabbouleh

This is a quick and easy, light, but flavorful Middle Eastern grain salad mixed with the hearty texture of eggplant.

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How to Cheat a Holiday Meal

It’s that time of year again–Thanksgiving, Christmas caroling, presents, and oh the food! If you’re hosting a holiday party or, like me, have a large number of family members coming in for the holidays, preparing that holiday dinner may seem daunting.  I know I had grand plans of creating an elaborate menu from scratch.  But . . . 16 is a large number of mouths to feed and I don’t really want to spend the entire day cooking.  So . . . here’s a holiday meal hack that will save you on time and keep your sanity in check.

How to Cheat a Holiday Meal

It’s that time of year again–presents, Christmas caroling, and oh the food! If you’re hosting a Christmas party or, like me, have a large number of family members coming in for the holidays, preparing that Christmas dinner may seem daunting.  I know I had grand plans of creating an elaborate menu from scratch.  But . . . 16 is a large number of mouths to feed and I don’t really want to spend the entire day cooking.  So . . . here’s a holiday meal hack that will save you on time and keep your sanity in check.

Fourth of July Eatery Series: Star-spangled Pasta Salad

Here’s another salad for the Fourth of July Eatery Series.  It’s hearty, it’s healthy, it’s flavorful (couldn’t think of another “h” word lol). What You’ll need: 8 ounces uncooked penne pasta 1 pint grape tomatoes, halved (or whole) 2 cups coarsely chopped fresh spinach 1 yellow bell pepper, chopped 1/4 cup finely chopped red onion 3 tablespoons chopped fresh rosemary 1 (4-ounce) package crumbled goat cheese  1/4 cup fresh lemon juice 1 teaspoon Dijon mustard 1 tbsp minced garlic 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 cup olive oil 1/8 cup white wine vinegar 1/8 cup white cooking wine  How to Make: Cook pasta according to package directions; drain. While pasta is cooking, make a lemon vinaigrette by whisking together the lemon juice, Dijon mustard, minced garlic, salt, pepper and olive oil. Set aside. In a large bowl, toss pasta with tomatoes and remaining ingredients.  Add lemon vinaigrette mixture and lightly toss. Serve immediately or chilled.  If preserving some lemon vinaigrette for other uses, seal in an airtight container and refrigerate. Good up …

Fourth of July Eatery Series: Red, White and Blue Fruit Salad

This sweet side is probably the easiest recipe in the entire Fourth of July Eatery Series.  It makes about 5 servings at roughly 89 calories/serving.  The honey permits the natural sweetness of the fruit to come through. Mmmmm…. What You’ll Need: 1 (10-ounce) package of raw strawberries, hulled and quartered 1 (6-ounce) package of raw blueberries 2 tbsp honey 2 tablespoons lemon juice 2 bananas How to Make: Mix honey and lemon juice in a bowl; set aside.  Mix the strawberries and blueberries together in a bowl; drizzle lemon and honey mix, then toss lightly. Refrigerate for at least 30 minutes.  Cut bananas into thick slices.   Add and lightly toss with strawberry and blueberry mixture.  Serve. Told ya it was easy ;-). Enjoy!

Simple Summer Strawberry Salad

If you follow me on instagram, you already know that I love a good, simple (but yummy!) salad and a good way to use strawberries.  Summer is the perfect time to combine the two for a tasty, healthy meal.  Pair with a poppy seed dressing and you have a ridiculously easy, delightful meal/side in seconds.  This is literally the simplest salad to make! For the salad: 15 oz of raw spinach, washed 450 g (approx 2 cups) sliced strawberries Toss the spinach and strawberries together in a large salad bowl.  If you’re making this as a side to a meal, this amount serves approximately 8 at around 81 calories per serving.  If you’d rather consume as your main dish, then it serves only 4 at approximately 162 calories per serving. Note: a little trick for achieving relatively uniform strawberry slices is to slice the strawberries with an egg slicer.  Just cut the ends off first and go slowly. For the dressing: 1/4 cup olive oil 1/4 cup white cooking wine 1/4 cup white wine vinegar …

Goat Cheese Pear Salad with Homemade Mustard Vinaigrette Dressing

One of my favorite salads to make is this particularly yummy goat cheese pear salad. Paired with a homemade mustard vinaigrette dressing, you’ll keep coming back for more!  It’s actually a variation of a recipe a friend sent me.  But since I always alter recipes I’m given, here’s how I prepare this relatively low calorie dish (makes roughly 6 servings at 335 calories per serving, including the dressing): Salad Ingredients: 1/2 cup of chopped pecans 1/4 cup Dark brown sugar 1 5 oz package Earthbound Farm Organic Blend (can use any leafy green you like: spinach, arugula, etc.) 1 medium Hass avocado (seeded and chopped) 4 oz goat cheese (I use Ile de France Petite Buche Fine herbs) 3 Anjou Pears (peeled and chopped) 1/2 cup sliced green onions In a large bowl, combine all the above ingredients, except the pecans and sugar.  If you would like to prepare the salad for “presentation,” start with your leafy greens.  Top with the chopped pears in the middle of the greens and sprinkle the goat cheese, avocado and …