Easy Summer Salad

We just recently had a deck built and acquired a grill (my husband has been a grill virgin prior to this!); so of course we had to host a cookout for Father's Day. The weather was perfect and my husband got to learn some tricks from the grill experts. The spread included salmon, burgers, balsamic veggies, corn on the cob, and an easy wild rice and romaine salad. Since I still have a love affair with Trader Joe's champagne pear vinaigrette, the salad was topped with this refreshing and tasty dressing.

Recipe:

1 bag of romaine lettuce (or fresh romaine coarsely chopped)
1/4 cup sliced cherry tomatoes
1 cup cooked wild rice
1/4 cup freshly grated parmesan cheese
1/4 cup pistachios
2 green apples; chopped
6-8 tbsp champagne pear vinaigrette

1. Cook rice according to package. Once cooked add parmesan cheese while still warm and stir until melted. Allow rice to cool on stove or in the refrigerator for quicker results.
2. Combine apples, tomatoes, lettuce, rice, and pistachios in large bowl. Top with dressing or put the dressing on the side.

Pesto Pasta Salad

Whenever I am cooking for a large group, this pesto pasta salad is a go to item because not only is it delicious and easy but it holds up well at parties; and if I have left overs it can be heated up and dusted with grated parmesan cheese for a dinner variation. The rich and garlicky flavor of the pesto is a perfect twist on a traditional pasta salad. I have recently been on a rainbow chard kick and used the chard as a replacement for spinach in this variation. The other great thing about this dish is that it provides a nice base for the addition of other great items like fresh mozzarella or savory artichokes.

The Recipe:

1 box whole wheat penne pasta
1/2 jar pesto sauce
1 pint grape tomatoes
1/2 red onion chopped
1 cup spinach leaves or rainbow chard torn into pieces (I used rainbow chard for this variation)
salt, pepper, and red pepper flakes to taste

1. Cook pasta according to box until al dente and run under cold water
2. While the pasta is cooling chop the onions, halve the tomatoes, and tear the spinach leaves.
3. Add onions, tomatoes, and spinach leaves to the cooled pasta.
4. Add pesto, salt, paper, and red pepper flakes and toss.
5. Store in the refrigerator for at least 1-2 hours before serving.

Seriously Good Salad

My husband and I have officially joined the Costco cult and I have never been happier. Oh sure, I was skeptical at first (I mean who needs that much cheese at once); but I have since been converted due to their abundance of frozen vegetables, giant Naked's, and plenty of produce for my weekly smoothies. In the most recent trip, I bought a rather large container of spinach for a smoothie recipe and while I used about 3 cups for my smoothie I hadn't even scratched the surface of that container. Salad for dinner it was!

There is no better way to make a salad than to throw a hodge podge of ingredients from your fridge topped with a homemade dressing. Opening my fridge that evening, I pulled out cubed butternut squash, apples, onion, feta, and avocado. The flavor combination of sweet apples, ripe avocados, and aged feta topped with a tangy dressing (borrowed from a great friend) really worked and will be a salad recipe I will continue to use in the future. The next night I made a similar salad and added seasoned tilapia with garlic, paprika, salt, and pepper that would pair well on this salad!

Recipe:

Salad:
1 gala apple; chopped
1/2 avocado
1 cup cubed butternut squash
2 cups spinach
1/4 cup crumbled feta cheese
handful pecans
1 tbsp olive oil
garlic powder to taste
salt and pepper to taste

1. Preheat oven to 400. Arrange cubed butternut squash on foil lined pan and toss in olive oil and seasoning. Roast about 20 minutes or until soft.
2. Meanwhile combine salad ingredients in large bowl and add cooked and cooled squash. Top with pecans and dressing.

Dressing:
1/2 c minced onion or shallot (I used a sweet onion)
2 tbsp olive oil
2 tbsp water
2 tbsp pure honey
1/2 tbsp apple cider vinegar
1/2 tsp salt
1 squeeze lemon or orange juice (I did both)

1. Add all ingredients in blender and blend until combined

Quinoa Veggie Salad

So I know I've been slacking but I do have a new salad recipe! Since I don't eat meat, I am always looking for ways to increase my protein intake, and quinoa has been a good addition to my life. Quinoa is a good staple to have in your pantry because it can be used as a substitute for rice in casseroles but it can also be mixed with chocolate, fruit, or added to protein bars. I made this salad a couple of weeks ago ( and forgot to take the picture! so one will be coming soon) as a way to clean out my fridge ( I have a slight obsession with not wasting food) and have something that I could pack for lunch the remainder of the week. The great thing about most of these past salad recipes are that they can all be easily modified to fit your tastes. I've recently added a greek vinaigrette to the salad for an added twist. I love making my own salad dressing because not only is it easy and full of flavor but you control the ingredients which is always an added bonus.

Quinoa Veggie Salad

1 cup cooked quinoa, cooled
1 cup chopped broccoli
1/2 cup red bell peppers
1/4 cup cucumbers
1/4 cup red onions
1 pint cherry tomatoes
1 avocado chopped (add a squeeze of lemon juice to keep avocados from turning brown so quickly)
1 container crumbled fat free feta

1. Add all ingredients into large bowl and top with 1 tbsp lemon juice.

**You can keep the salad like this or go on to add the following greek vinaigrette for added flavor and good fats ;)

Greek Vinaigrette

1/2 cup red wine vinegar
3 shallots finely chopped (could also use 3 gloves garlic minced)
1 tsp dried basil
1/2 tsp dried oregano
few shakes crushed red pepper
3 tbsp lemon juice
3/4 c olive oil
salt and pepper to taste

Combine first 6 ingredients in bowl and slowly whisk in oil until blended. Refrigerate up to 1 week.

Baby Arugula Salad with Shallot Vinaigrette

 I was excited to make this salad because it is so easy to eat by itself or pair with a salmon patty or goat cheese cake (not to mention I love any reason to eat bleu cheese in an appropriate manner and not straight out of a container). Yum-O! After making the salad I wanted to pair it with a vinaigrette and I happened to have left over shallots from goat cheese rice cakes I made for dinner. So shallot vinaigrette it was! I found a super easy recipe with a good flavor at Epicurious that I will definitely be making again for other salads.

Baby Arugula Salad

1 bunch or container of baby arugula washed and dried
1/2 cup dried raisins or cranberries
1/4 c walnuts
1 container crumbled bleu cheese
1 pint cherry tomatoes
1/2 chopped red onion

1. Combine all ingredients in a large bowl and toss.

Shallot Vinaigrette

1/2 c chopped shallots
6 tbsp rice vinegar
1 1/2 tsp dijon mustard
1 1/2 tbsp olive oil

1. Whisk shallots, rice vinegar, and dijon mustard until combined. Gradually whisk in olive oil and season with salt and pepper to taste.

Sneak Peek Skinny Broccoli Cauliflower Salad

When I think of warm weather and spring, I think of fresh and colorful meals on the patio. In April, I plan to focus on fresh, bright, and delicious salads by creating at least one new salad a week and posting the results.

But, since April is a couple weeks away, why not give a sneak peek salad. I don't know about you, but I am a fan of the veggie platters full of variety and a cool ranch dip to satisfy those taste buds. So why not at all of our favorites into one salad?

Skinny Broccoli Cauliflower Salad

2 heads broccoli chopped
1 head cauliflower chopped
1 pint cherry tomatoes
1 red onion
1 green pepper
3/4-1 cup light ranch dressing
1 package part skim mozzarella or cheddar cheese (I used mozzarella)

1. Chop your veggies and toss into a bowl with 3/4-1 cup ranch dressing. Mix together and add pepper and/or red pepper flakes. Enjoy!

It's a simple as that and it makes enough to last for a week worth of lunches. This recipe allows you to add your favorite veggies or eliminate those you don't find so flavorful, so be creative!