I have a couple of friends and a brother who are salad haters – they simply can’t stand the sight of leaves piled up on a plate (it’s pretty much what I feel about Michael Bay’s movies, so I can relate). :) I personally love salads because I grew up eating vegetables by the bucketfuls since I was never a fan of meat, and the salads I make nowadays are packed with interesting ingredients such as
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Roasted tomato and mozzarella panzanella
I have a couple of friends and a brother who are salad haters – they simply can’t stand the sight of leaves piled up on a plate (it’s pretty much what I feel about Michael Bay’s movies, so I can relate). :) I personally love salads because I grew up eating vegetables by the bucketfuls since I was never a fan of meat, and the salads I make nowadays are packed with interesting ingredients such as
CHICKEN PAN FRIED IN AVOCADO OIL TOPPED WITH PESTO AND SERVED OVER A SALAD WITH STRAWBERRIES
BEST AVOCADO OIL EVER? CHOSEN FOODS AVOCADO OIL !
COAT CHICKEN IN EGG, THEN A COMBO OF BREAD CRUMBS (I USED ALEIA'S GF) AND PARMESAN CHEESE. PAN FRY UNTIL GOLDEN. LAY ON A RACK UNTIL READY TO SERVE.
PESTO: In a food processor, chop
2 cups basil and 6 garlic cloves.
Stream in 3/4c. olive oil.
Add 1c. parmesan cheese and 2 ounces pine nuts.
ADD 1 TSP SALT AND SOME FRESH PEPPER!
MAKE A SALAD WITH YOUR FAVORITE GREENS, STRAWBERRIES, CASHEWS, PARMESAN CHEESE AND WE USED ANNIE'S HONEY MUSTARD DRESSING! TOP WITH YOUR CHICKEN CUTLETS AND A DOLLOP OF PESTO!
MAKE A SALAD WITH YOUR FAVORITE GREENS, STRAWBERRIES, CASHEWS, PARMESAN CHEESE AND WE USED ANNIE'S HONEY MUSTARD DRESSING! TOP WITH YOUR CHICKEN CUTLETS AND A DOLLOP OF PESTO!
DO IT YOURSELF....CHICKEN SALAD BAR!
1. TOAST CASHEWS IN A DRY SKILLET JUST A FEW MINS ON MEDIUM UNTIL FRAGRANT AND STARTING TO BROWN.
2. BUY A ROTISSERIE STORE BOUGHT CHICKEN AND SHRED/CUT INTO BITE SIZED PIECES. ADD A LITTLE BIT OF MAYONNAISE, SALT, PEPPER AND STIR.
3. OUR TOPPINGS INCLUDED:
AVOCADO
SLICED STRAWBERRIES
HALVED GRAPES
TOASTED CASHEWS
SLICED SCALLIONS
BEST CAESAR SALAD!!! WOO HOO!!!!
- FOR SALAD DRESSING:
- 2 cloves Fresh Garlic
- 4 whole Anchovy Fillets
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Balsamic Vinegar
- 1/2 Lemon, Juiced
- 1/2 cup Olive Oil
- 1 dash Salt
- Generous Black Pepper, to taste
FOR THE CROUTONS:
7 SLICES UDI'S GF BREAD (OR ANY REGULAR BREAD YOU LIKE!)
OLIVE OIL
2T. BUTTER
Heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low add the butter and saute the bread cubes, tossing frequently, until nicely browned, 8 to
10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Let cool and add to salad. I save some for the next day, too as this made a lot.
PAN FRIED TILAPIA OVER SALAD WITH AVOCADO OIL
YOU CAN ORDER THE CHIA SEEDS AND THE AVOCADO OIL FROM CHOSEN FOODS. YOU WILL NOT BE DISAPPOINTED. IN FACT, THIS DINNER WILL BE A WEEKLY ADDITION FOR US. NOT ONLY WAS IT DELICIOUS BUT IT WAS FAST AND HEALTHY, TOO!
Start by breading your tilapia first in egg and then into a combo of bread crumbs (I use Aleia's gf crumbs), paremsan cheese, chia seeds. Pan fry in avocado oil until crispy!
Serve tilapia over the salad! Drizzle on avocado oil and balsamic vinegar, Our salad tonight included:
romaine
red cabbage
carrots
red onion
chopped hard boiled eggs
shredded cheese
dried craberries
almonds
CHOPPED SALAD!!!
In between cheesecakes and brownies, I strongly advise some healthy salads!!! hee hee! I am loving this new chopper from Pampered Chef. Not only does it cut veggies with awesome crinkle cuts, it doubles as the perfect salad chopper!!!!
Our favorites in this salad:
romaine letteuce
spinach
hard boiled eggs
crisp bacon
cashews
red onion
shredded cheese
dried cranberries
Throw in some grilled chicken/shrimp and dinner is served! Best dressing? Avocado oil and some balsamic drizzled on top! The avocado oil is from CHOSEN FOODS!
Roast sweet potato and goat’s cheese salad
I was a kid who loved salads and I have my mom to thank for that – I was never the kid who pushed the arugula leaves to the side of the plate, much to the contrary: I was the kid who would eat a tomato as someone would eat an apple between meals. But a whole new world opened up to me when I started collecting cookbooks: it was then that I learned that the salads I already loved could become
Tomato, red onion and gorgonzola salad - simple and delicious
Ok, I’ll admit it: this is not a very romantic salad – all that raw garlic and onion (not to mention the gorgonzola!) won’t do your breath any good. But it is so simple – I put it together in a matter of moments – fresh and delicious, and it comes from such an amazing book, that I had to share it with you – even if, in the end, you make it for a solitary lunch/dinner (or some “me time”, as I
Beetroot, chickpea and arugula salad and memories of mom
I’m not someone who repeats recipes, but this salad has been made and served at Maison Scarpin three times already: it goes well with both fish and chicken, and I’ve eaten it without anything else, too – a big bowl of it was the perfect light lunch.
I remember eating tons of beetroot as a kid – mom was very concerned about healthy meals, years before it became a trend – and looking at the
Chickpea, tomato, lemon and mint salad
Another year, another Carnival ... and another salad – savory, this time – after tons of food and booze. :)
Again, mint is the refreshing agent around here – I never knew it would go so well with tomatoes. Just delicious.
Chickpea, tomato, lemon and mint salad
from The Commonsense Kitchen
1 tablespoon olive oil
½ red onion, diced
1 clove garlic, crushed
salt
2 cups cooked chickpeas, well