Salads

Mexican Pot Roast Tacos with Cabbage Slaw

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2015.  Say it out loud, it just sounds weird.  2015.  Although it took literally one second to turn from 2014 to 2015 the sound of our new year makes me feel like we’ve taken a ten year leap forward.  2015?  It sounds like the Jetsons could be living next door.  Does it seem a lot more drastic than 2014 to you?  2015.  It screams futuristic and I am unsure of how we have gotten here.  Quite honestly it makes me feel like I should throw all my Apple products and remote controls out the window, revert to a trustee old pen, paper(and my brain) and pretend like time is not going as quickly as it is.  I need babies to stay babies around here.  Toddlers to remain toddlers.  Whats that they say?  The days are long but the years are short?  My gosh it is so very true.  2014 seemed like it was 10 minutes long.  So next time I am complaining that I can’t wait for my husband to get home…or that I can’t wait for the weekend…or that Im tired….or need some quiet time…please remind me of how very short the years are.  That Ill probably never get the cuddles back.  Or the tantrums.  Or the most genuine, innocent I love you, mommy’s.  This new year has begun with so much gratitude around here.  Another healthy, heart-beaming, wonderful year has been had and it’s been such a blessing to share it with all of you.  Heres to wishing you a truly incredible 2015, friends! Continue reading →

Simple Bleu Cheese Dressing

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We are suckers for this stuff around our house.  It makes veggies perfectly dippable and salads ridiculously indulgent.  And if you ask me, its tough to find a store bought version that is worth eating…which isn’t such a bad thing because its a cinch to make at home with just a few simple ingredients.  And in my opinion, guilt free if you are using an olive oil based mayo.  This doesn’t last long in our fridge. Continue reading →

Warm Grilled Chicken Pasta Salad

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This pasta salad is something to write home about. I love it because it’s so simple and quick to throw together (especially if you already have the dressing on hand) and it is great at room temperature, warm or even leftover cold for lunch the next day. Continue reading →

Mediterranean Chopped Salad

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If you were looking for us on Saturday, you would have found us sitting on the deck at some of our nearest and dearest’s house…kids playing, adults baby-gushing, wine in hands and the darling hosts feeding us some of the best guacamole on the planet and an awesome burger bar, to boot.  Pretty sure it doesn’t get much better than that.  This salad was my dish to share and it received pretty darn great reviews. Continue reading →

Spring Farro Salad

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Oh you guys…you guys.  There are no words.  This salad is something else.  I mean it when I say it is one of my very favorite dishes I prepare.  Farro is one of those forgotten grains that I swear you will fall in love with.  It’s hearty, full of vitamins and minerals and the texture is just plain awesome.  If cooked properly, as in this recipe, it has an awesome chew to it…no mush like quinoa or couscous can give you.  This salad is a one dish meal filed with fiber, nutrients, protein and so incredibly much taste it will knock your flip flops off (i can say that, right?  We haven’t had snow in over a month.)  It’s also wonderful to take to a potluck or picnic…it can sit at room temperature and is such a crowd pleaser!  The texture of the farro accompanied by the sweetness of the corn, the freshness of the basil and asparagus, the savory chicken and the tart goat cheese…well..I’ll leave the rest up to you.

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Spring Farro Salad

*notes:  Farro is simple to find and is available in the natural section of every market I’ve been to.  You could also substitute frozen corn in here..but the fresh corn, to me, is one of the best parts about this salad

Adapted by this recipe

Ingredients

1 Cup Semi-Pearled Farro or Spelt Berries

2 Ears Corn

1 Pound Asparagus, woody ends removed

1 Pound Chicken Breasts

4 Ounces Fresh Goat Cheese, crumbled

1 Avocado, diced

1/3 Cup Olive Oil + more for drizzling asparagus and chicken

1/4 Cup White Wine Vinegar

2 Tablespoons Minced Yellow Onion

2 Tablespoons Chopped Fresh Basil

1 Heaping Tablespoon Dijon Mustard

1/2 Teaspoon Salt

Directions

Preheat the grill to medium high.  Bring a 4 quart pot of water to a boil.  Stir in the farro, reduce the heat to medium and simmer for 30 minutes or until the farro is a firm texture but cooked through; drain.

In a medium bowl, whisk together the olive oil, white wine vinegar, onion, basil, dijon and salt. Or add all ingredients to a small jar and shake well.  Set aside.

While the farro is cooking, drizzle the chicken breasts and asparagus with olive oil, sprinkle with salt and pepper and toss to coat.  Place the chicken, asparagus and ears of corn on the grill.  Cook the chicken for 15 minutes or until cooked through, turning once in between.  Cook the corn until the kernels begin to lightly char, turning often, about 5 minutes.  Cook the asparagus until crisp tender, turning often, 3-4 minutes.  Remove the chicken, corn and asparagus and let cool slightly.  Chop the chicken and asparagus into bite sized pieces and slice the corn off of the ears with a sharp knife.

Pour the farro into a large bowl and add in the chicken, corn, asparagus, goat cheese and avocado.  Drizzle the vinaigrette over the top and toss lightly to coat. Serve at room temperature or chilled. Can be made one day ahead.  Serves 4-6.

Asian Chicken Lettuce Wraps

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Just like your favorite Asian restaurant but at home…and so much more healthful.  Fun enough for serving as an appetizer at a cocktail party and quick enough for a weeknight dinner.  Yum yum dim sum (well, not really, but I kind of like the way it sounds).

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For tips and tricks on storing fresh ginger root see this post

Asian Chicken Lettuce Wraps

Simplified from this recipe

Ingredients

1/2 Cup Tamari or Soy Sauce

3 Tablespoons Honey

1 Tablespoon Rice Wine Vinegar

1 Tablespoon Mirin (sweet rice wine…available in Asian section of most grocery stores)

1 Tablespoon Fresh Grated Ginger

Pinch of Crushed Red Pepper Flakes

3 Tablespoons Sesame Oil

1 Pound Ground Chicken

2 Cloves Garlic, grated or pressed

4 Green Onions, thinly sliced

1/4 Cup Chopped Water Chestnuts

Leafy Lettuce, for serving

Directions

In a small bowl whisk together the tamari or soy sauce, honey, rice wine vinegar, mirin, ginger and red pepper flakes; set aside.  Heat the sesame oil in a a large skillet over medium high heat.  Add the chicken and cook, breaking it up with the back of the spoon, until browned and cooked through, about 5 minutes.  Add the garlic and green onion and sauté for 1 minute.  Stir in the water chestnuts and pour in the sauce.  Bring to a simmer and cook until heated through and the chicken absorbs most of the sauce, about 5 minutes.  Serve on top of leafy lettuce.  Serves 3-4 as a main course.

Charred Brussels Sprout Salad

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Nick and I hit up one of our favorite date night spots this past weekend and let me tell you.  I am just never EVER disappointed with a single darn thing this place has to offer.  The atmosphere is just perfect…lively, casual and filled with food lovers alike.  The service?  Impeccable.  Every.  Single.  Time.  And the food?  Oh the food.  If you haven’t checked it out and you are in the Minneapolis area I highly suggest you do.  It is truly special.

When Nick and I do dinners alone we tend to order quite a few different items to share so that we can have a little taste of everything…I may or may not be as good at sharing as he is when it comes to food 😉  But when we ordered the Charred Brussels Sprout Salad the server was kind enough to take it upon herself to have it split into two servings, on two plates, for us.  I’m not sure if its because she felt bad for my husband after seeing me devour the lamb tartare the course before or because she just knew that this salad was so over the top that my husband and I could have caused a scene arguing over who gets the last bite.  Nonetheless, we were both speechless.  Crispy, caramelized brussels paired with smokey pancetta, tart chèvre cheese and tangy yet sweet vinaigrette?  Heaven on earth.

As I was meal planning on Sunday I asked Nick what sounded good this week.  “Ya know, you mentioned wanting to try to replicate that brussels sprout salad at home…that sounds really good”, he said. Darn it, he wanted to eat that dish again?  Arm twisted.

I figured there couldn’t have been much to it…I’d simply roast the sprouts like I typically do only slice them thinly with a knife before hand which would equal more of a charred flavor versus roasting them whole.  Then all I needed to do was tie in some greens, pork fat and goat cheese and a sweet, tangy vinaigrette, to boot.  I opted for bacon instead of pancetta because I already had some in the freezer and added a roasted chicken breast to the top to make it a balanced meal.  So so delish, you guys.

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Charred Brussels Sprout Salad

Ingredients

1 1/2 Pounds Brussels Sprouts, ends removed and sliced thin

3 Tablespoons Olive Oil

1 Tablespoon Balsamic Vinegar

6 Ounces Mixed Greens

4 Ounces Goat Cheese, crumbled

4 Slices Bacon, cooked and crumbled

Roasted Chicken, optional, for topping

3 Tablespoons Olive Oil

2 Tablespoons Red Wine Vinegar

1 Tablespoon Dijon Mustard

2 Teaspoons Pure Maple Syrup

1/4 Teaspoon Salt

Pinch of Black Pepper

Directions

Preheat oven to 400 and place sliced brussels sprouts on a baking sheet.  Drizzle 3 tablespoons olive oil and balsamic vinegar over the sprouts and toss well with your hands.  Spread them out in a single layer and roast in the oven for 15-20 minutes or until tender and lightly charred, stirring once in the middle of cooking.

While sprouts are roasting whisk together the remaining 3 tablespoons olive oil, red wine vinegar, dijon, maple syrup, salt and pepper.  Toss the mixed greens with the vinaigrette and distribute the greens among plates.  Top with charred sprouts, goat cheese, bacon and chicken, if desired.  Serves 6 as a side dish, 2-3 as a main dish.

 

Spinach Salad with Roasted Salmon and Maple Vinaigrette

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Well, apparently it took this salad to get me off my butt and get more than one post in per week.  I’m now questioning myself.  Maybe the reason I have only been posting once a week is not because I don’t have time.  Maybe it’s not because I typically only have one hour of the day to myself and I need to fill it with obligatory household duties. Perhaps it’s because the food I have been cooking isn’t need-to-post-immediately material?  I just made this dish last night and I truly couldn’t wait to pass it on to you (yes, a randomly thrown together meal actually turned out amazing on the first try-tickled pink).  The household crap can wait…this is an urgent matter.  Make this salad.  Just do it.  It’s so savory and so sweet and so salty and just plain awesome.  And the crispy skin on the salmon?  My gosh.  And now that I am one hour behind in household chores I expect you to come over and get them done for me.  No need to knock…just let yourself in.  And would you mind stopping to pick me up a latte on your way?  xo

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Spinach Salad with Roasted Salmon and Maple Vinaigrette 

Ingredients

For the Vinaigrette:

2 Tablespoons Stone Ground Mustard

2 Tablespoons Pure Maple Syrup

1/2 Teaspoon Salt

1/3 Cup Olive Oil

For the Salad:

2 Tablespoons Olive Oil

2 (4-6 ounce) Salmon Filets, skin on + salt and pepper

6-8 Ounces Baby Spinach

4 Slices Nitrate and Nitrite Free Bacon, cooked and crumbled

2 Hard Boiled Eggs, sliced in half

1/4 Cup Shredded Parmesan Cheese

1/3 Cup Walnuts

Directions

Preheat oven to 350.  In a small bowl whisk together all of the ingredients for the vinaigrette.  Set aside.

Heat olive oil in a oven proof skillet over medium high heat.  Season both sides of the salmon with salt and pepper and place the salmon skin side down in the pan.  Cook the salmon for 5 minutes (do not move the salmon) and then transfer the pan to the oven and cook it for 5 additional minutes or until desired doneness.

Toss spinach with the dressing and divide among two plates.  Top with bacon, eggs, parmesan and walnuts.  Place the salmon filets on top of the salads and serve.  Serves 2

Roasted Buffalo Chicken Salad

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Time consuming dinners are becoming a little more challenging during the week in our house…I’ve been saving those for the weekends these days.  This buffalo chicken salad recipe has been used and abused around here during the week because it is so incredibly quick and simple and, well, it’s basically buffalo wings on crack which equals beyond delicious.  I use the help of store bought wing sauce most of the time and if you’re really struggling for time you could always use a store bought roasted chicken but this method for roasting the chicken is incredibly simple and the taste beats out any store bought chicken you can buy.  Bar grub perfected at home…just how we like it.

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Roasted Buffalo Chicken Salad

Ingredients

2 Tablespoons Olive Oil

2 Boneless Skinless Chicken Breasts

Salt + Black Pepper

1/2 Cup Buffalo Wing Sauce

6 Ounces Mixed Greens or Romaine

3/4 Cup Cherry Tomatoes, halved

1/2 Cup Grated Carrot

1/2 Cup Crumbled Bleu Cheese

1 Green Pepper, chopped

1 Avocado, diced

1/3 Cup Ranch Dressing

Directions

Preheat oven to 400 and season both sides of the chicken with salt and pepper.  In an oven proof skillet heat olive oil on medium high heat.  Add the chicken and cook, top side down, until you get a nice sear on top, about 4 minutes.  Flip chicken over, transfer to the oven and bake until cooked through, about 20 minutes.  Let the chicken rest and cool for ten minutes after taking it out of the oven so the meat can absorb all of the juices.  Slice the chicken, pour the buffalo wing sauce over it and stir it in the pan.  Set aside.

In a large bowl add the greens, tomatoes, carrots, bleu cheese, green pepper and avocado.  Pour the ranch dressing over the top and toss gently with your hands.  Distribute the salad onto plates and top with the roasted buffalo chicken.  Serves 2-3

Pomegranate Chicken Chopped Salad

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Let me begin by telling you that I have a problem.  I’m fine to admit it because I know you wont judge me.  Right?  Good, I love how open minded you are.  Pomegranate seeds.  They have begun to take over my life.  So much that I had to text my mom the other day a photo of the bowl of them I was eating and say “if anyone is looking for me I was forced to check myself into a pomegranate seed addiction program”.  My largest concern?  That the baby inside of my big ol belly may be overdosing on the stuff…or that he actually may turn into a pomegranate seed himself.  I wonder if he is kicking and punching and sticking his cute butt into my ribs so frequently because he’s trying to tell me to stop the madness…that he’s in pom seed overload.  And just so you know, there are no pomegranate seed support groups out there…I’ve already looked.

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So, as you might guess, this salad is serious bliss to me.  You know me and chopped salads.  Remember this?  And this?  I love the concept of lots of different tastes and textures in one bite and this salad fits right into that category.  Actually…it may be my favorite thus far.  The simple honey mustard vinaigrette teams up just perfectly with the roasted chicken and all of the chopped goodness in this dish…and it really is so healthful.  Full of antioxidants, healthy fats, greens and protein and literally as delicious as they come…I think you’re going to really enjoy this goodie.

Pomegranate Chicken Chopped Salad

Ingredients

For the Vinaigrette:

2 Tablespoons Dijon Mustard

1 Tablespoon Mayonaise

1 Tablespoon Honey

1/4 Teaspoon Salt

1/8 Teaspoon Black Pepper

1/4 Cup Olive Oil

For the Salad:

2 Boneless Skinless Chicken Breasts + 2 Tablespoons Olive Oil + Salt and Pepper

4 Ounces Mixed Greens, very roughly chopped

1 Avocado, diced

1/3 Cup Crumbled Bleu Cheese

2 Hard Boiled Eggs, diced

1/3 Cup Pomegranate Seeds

Directions

For the Vinaigrette:

Whisk all ingredients together well until completely incorporated.  Set aside.  Will keep in the fridge for at least 1 week.

For the Salad:

Preheat oven to 400 and season both sides of the chicken with salt and pepper.  In an oven proof skillet heat olive oil over medium high heat.  Add the chicken and cook, top side down, until you get a nice sear on top, about 4 minutes.  Flip chicken over, transfer to the oven and bake until cooked through, about 20 minutes.  Let the chicken rest for about ten minutes after taking it out of the oven so the meat can absorb all of the juices.

Chop the chicken in to bite sized pieces and place in a large bowl.  Add the greens, avocado, bleu cheese, eggs and pomegranate seeds.  Drizzle the vinaigrette on top of the salad and toss gently.  Serve immediately.  Serves 2-3.