Broccoli-Apple Slaw

 

Every once in a while, I try a recipe that becomes a family favorite and joins the ranking of those that get made over and over again! I found the original recipe for this salad in the “Cooking Light” magazine and made some changes and additions that I thought would be good.  This dish has already graced my table several times in the last couple of weeks, and it will be added to my repertoire of quick and easy weeknight dishes. Except for the bagged broccoli slaw that is readily available in the grocery store, I’ve always got the rest of the ingredients on hand. The dressing is sweet and tangy at the same time, and I love all the crunchy texture.
The original recipe did not call for raisins or pecans, but I thought they’d be a good addition. It DID call for slivered red onion, but I chose not to use it. Make this recipe your own by using ingredients you like! Try dried cranberries or cherries in place of the raisins or use walnuts instead of pecans. Or just leave them out if you prefer! Hope you like this as much as we did!  🙂
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Broccoli-Apple Slaw

adapted from Cooking Light magazine

makes about 6 servings

Ingredients:

  • ⅓ cup mayonnaise
  • 2 T apple cider vinegar
  • 1 t prepared horseradish
  • 1 ½ t sugar,
  • ¼ t salt
  • 1 Honeycrisp apple, diced
  • ½ cup golden raisins
  • ½ cup pecans, chopped
  • 1 (12 oz) pkg broccoli slaw

Preparation:

Whisk together mayonnaise, vinegar, horseradish, sugar and salt in a large bowl.  Add slaw, apple, raisins and pecans.  Toss to coat.

If you like this recipe, feel free to Tweet it, Facebook it, or just email it by clicking the “share” button below. 🙂

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Steak and Tomato Salad

 

With temperatures soaring into 3 digits over much of the country, who wants to heat up the kitchen by turning on the oven?  Not me, that’s for sure! It’s time to fire up the grill, and throw on a hunk of meat!  We have some wonderful grass-fed beef in our freezer (thank you, Becky!), and the other night, I was craving a good steak.  I had the pleasure of enjoying this salad years ago at Morton’s Steakhouse and thought the presentation was just beautiful.  Use the best tomatoes you can find for this showstopper “main meal” salad! It’s a great way to use leftover steak as well!  DELISH!

Steak and Tomato Salad

Steak and Tomato Salad

Steak and Tomato Salad

Steak and Tomato Salad

Ingredients:

  • steak, grilled to your liking
  • onion (I use red), thickly sliced and grilled alongside the steak
  • tomato, thickly sliced
  • lettuce leaves
  • blue cheese, crumbled
  • dressing, your choice

Preparation:

Place two large lettuce leaves on a plate, stack the sliced onion, steak and tomato. Sprinkle cheese around the plate and dress with your choice of dressing.

Liz’s Tidbits:

  • I prefer a light red wine vinaigrette to dress this salad.  Whisk together ¼ cup red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon sugar and salt & pepper to taste.  Slowly whisk in the oil in a steady stream until thickened.

If you like this recipe, feel free to Tweet it, Facebook it, or just email it by clicking the “share” button below. 🙂

Orange, Avocado & Shaved Fennel Salad

Trader Joe’s is one of my all-time favorite grocery stores!  They carry so many great things, and I love checking out their most popular items to try…(see this article and this one, too!)  One of my favorite products is this Orange Muscat Champagne Vinegar.

Trader Joe's Orange Muscat Champagne Vinegar

Trader Joe’s Orange Muscat Champagne Vinegar

It’s absolutely delicious! I use it with extra virgin olive oil on salads, (think roasted beets, walnuts, feta cheese and mandarin oranges splashed with this vinegar) or mix with a bit of roasted sesame oil and use on top of Chinese Chicken Salad.  It can also be used straight from the bottle for marinating fish or chicken!

The other night, I mixed it with olive oil and splashed it over a salad of baby arugula, freshly sliced oranges, shaved fennel and shallots with some diced avocado.  It was OUTSTANDING and PRETTY, too!! 😉

Blood Orange, Fennel & Avocado Salad

Arugula, Orange & Fennel Salad

Orange, Avocado & Fennel Salad

Adapted from Epicurious.com

Ingredients:

  • 2 cups baby arugula
  • 2 oranges, peeled (all pith removed) and sliced crosswise
  • 1 fennel bulb, thinly sliced (some fronds saved for scattering on top)
  • 1 shallot, thinly sliced
  • 1 avocado, cubed

Dressing:

  • 5 Tablespoons Trader Joe’s Orange Muscat Champagne Vinegar
  • 2 Tablespoons Extra Virgin Olive oil
  • Pinch of kosher salt

Whisk together until well combined.

Preparation:

Place arugula on a platter and top with fennel, oranges, shallots and avocado.  Drizzle with dressing and add some freshly cracked pepper and some of the fennel fronds.  Bon Appetit!

Liz’s Tidbits:

  • The use of a mandoline is very handy for shaving the fennel and shallots!
  • Thinly sliced red onion can be substituted for the shallot if preferred! And as always, use more or less of anything depending on your taste and preference!

If you like this recipe, feel free to Tweet it, Facebook it, or just email it by clicking the “share” button below. 🙂

Black Bean, Edamame & Garbanzo Salad

It seems like everywhere we turn, we hear about how our American diet is slowly killing us. “Eat more whole grains, fruits and vegetables”. “Eat less meat, but more fish and chicken.” And then there’s the biggest plea of all…”Cut the sugar from your diet!”  We hear these pleas everyday from the experts in the nutrition field.  While I’m no expert on the subject of nutrition, I do believe that cleaner eating with far less sugar is the best choice…a healthier choice for my family.  I buy fresh and organic when possible, and I try and steer clear of GMOs (read this GMO article) & hidden sugars (read this Sugar article). I love having a protein packed salad in the fridge for quick lunches or a healthy side dish for dinner.  This salad with edamame, black and garbanzo beans has become a summer favorite for the whole family.  You can always top it with a grilled chicken breast if someone in your family needs their meat!  Enjoy!

Black Bean, Edamame & Garbanzo Salad

Black Bean, Edamame & Garbanzo Salad

Black Bean, Edamame & Garbanzo Salad

Ingredients:

  • 1 can black beans, rinsed and drained
  • 1 can garbanzo beans, rinsed and drained
  • 1 pkg frozen shelled edamame, cooked per instructions and cooled
  • 1 ½ cups frozen corn, thawed
  • ¾ cup green onions, white and green parts thinly sliced
  • 1 cup cucumber, chopped
  • ⅓ cup fresh cilantro, chopped
  • 1 ½ cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1 serrano pepper, minced (to taste)
  • ½ cup olive oil
  • ½ cup fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon chili powder

Preparation:

In large bowl, whisk together olive oil, lemon juice, salt & pepper and chili powder.  Add remaining ingredients and stir to combine.

Liz’s Tidbits:

I have also added a teaspoon of ground cumin with tasty results.  Feel free to play around with the ingredients…if there’s something you don’t like, leave it out.  You could omit the cilantro, serrano and chili powder and instead use parsley, kalamata olives, feta cheese and dried oregano.  Use your imagination!

Garden and Herb Salad

I have a new favorite cookbook this week!  It’s called “Cypress”, by Chef Craig Deihl, and it’s loaded with fantastic recipes and gorgeous photography!  I just love the creative ways he presents his dishes.  Not only are they beautiful, but everything I’ve tried so far is “over the top” delicious. Try this salad for a little something different.  🙂

Garden and Herb Salad with Garlic Shallot Vinaigrette

Garden and Herb Salad with Garlic Shallot Vinaigrette

Garden and Herb Salad with Garlic Shallot Vinaigrette

Adapted from the cookbook “Cypress”, by Craig Deihl

Serves 4

Printable Recipe

Ingredients:

Garlic Shallot Vinaigrette 

(I double this recipe so I will have enough for drizzling around the plates.)

  • 2 tablespoons diced shallots
  • 2 tablespoons minced garlic
  • 1 tablespoon Dijon mustard
  • 4 tablespoons champagne vinegar
  • 4 tablespoons olive oil
  Preparation:

In a mixing bowl, combine shallots, garlic, mustard and vinegar.  Using a whisk, stir in olive oil.

Garden and Herb Salad

  • 1 pound mixed greens, washed
  • 1 tablespoon minced chives
  • 2 tablespoons chervil leaves
  • 2 tablespoons basil leaves, torn
  • 2 tablespoons dill leaves
  • salt & pepper
  • 1/2 cup grape tomatoes
  • 1/2 cup yellow teardrop tomatoes
  • 1 tablespoon olive oil
  • 1 English cucumber, sliced lengthwise (see Liz’s Tidbits)

Preparation:

In a mixing bowl, combine greens and herbs saving a few minced chives to decorate the plates.  Toss greens with vinaigrette, reserving a little for drizzling around the plates. On each of four serving plates, create a ring with 2 of the cucumber strips (slightly overlap and they should stick to each other) and place greens inside of the ring. Place tomatoes around salad and sprinkle with reserved chives.  Drizzle remaining vinaigrette around plates.

Liz’s Tidbits:

1.  A mandoline is perfect for getting the cucumber sliced thinly enough to bend into a circle.  Mine is adjustable so that I can determine just how thin I want my slices to be. You’ll want them thick enough to have substance, but thin enough to bend into a circle and stay.  To be on the safe side, I like to buy 2 cucumbers so I’ll have one to experiment with.

2.   To avoid wilting, always wait until the last minute to dress your greens with a vinaigrette.

Sweet ‘n’ Spicy Shrimp and Avocado Salad with Mango Vinaigrette

Here’s another recipe that not only fits my “Main Meal” salad theme, but also has one of my favorite fruits….Mango!  My friend, Blanca, served this as a first course, but it’s so good that I’d fix it again as my main course!  You get the sweetness from the mango, the spicy from both the red and black pepper and a creaminess from the avocado.  If you’re serving this as a first course, try something different and serve it in martini glasses or any clear glass.  It adds a touch of elegance.  🙂

Sweet 'n' Spicy Shrimp and Avocado Salad with Mango Vinaigrette

The recipe calls for 1 pound of peeled, cooked shrimp.  I happen to think shrimp is much more flavorful if roasted in the oven than boiled in water.  I just toss my shrimp with a few tablespoons of olive oil and maybe 1/2 teaspoon each of salt and pepper, lay them out in a single layer on a sheet pan, and roast in a 400° oven for 8-10 minutes, just until pink, firm and cooked through.  Set aside to cool, then add to your salad.  This recipe is from the Cooking Light Magazine.  Enjoy!

Sweet ‘n’ Spicy Shrimp and Avocado Salad with Mango Vinaigrette

Serves 4 as a first course

Cooking Light Magazine

Printable Recipe

  • Mango Vinaigrette
  • 6 cups shredded romaine lettuce
  • 1 cup chopped red bell pepper (1 medium)
  • 6 tablespoons thinly sliced green onions (optional)
  • 1 pound peeled cooked shrimp
  • 1 avocado, peeled and diced

Place Mango Vinaigrette in a large bowl.  Add lettuce bell pepper, and green onions, if desired; toss well.  Add shrimp and avocado;toss gently.

Mango Vinaigrette

  • 1/4 cup fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon olive oil
  • 1/2 to 2 teaspoon crushed red pepper, to taste
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 3/4 cup diced peeled mango (about 1 medium)

Combine first 8 ingredients, stirring with a whisk.  Stir in mango.

Steelhead Trout Over Mixed Green Salad With Lemon-Mint Vinaigrette

With summer in full swing and temperatures soaring, I’m not often in the mood for a large, heavy meal in the evening.  Usually, just a simple salad is what I crave, but trying to serve just a simple salad to two big guys for dinner would, without a doubt, generate that “have you lost your mind?” look from both of them. So, being the ever compromising soul that I am, I’ve been on a quest lately to find tasty, flavorful “main meal” salads that will satisfy us all. The combinations are endless with a piece of sauteed fish, a grilled steak or even a store-bought roasted chicken. You can get as fancy or as simple as your energy level allows!

If you’re not familiar with steelhead trout, it’s much like salmon in color, taste, and texture.  Steelhead are actually rainbow trout that spend part of their lives at sea like salmon. Truly, I can’t tell the difference between the two. It can be found in most all grocery stores, and actually costs less than salmon.

Season up your fish however you like, (my favorite is McCormick Grill Mates Montreal Steak Seasoning) and either throw it on the grill, or saute it up in the skillet in a little olive oil, and serve it on top of your favorite green salad.  Since I have an abundance of mint growing in my yard, I love to dress the salad with a Lemon-Mint Vinaigrette…the flavor combinations are especially nice!  Fish, for my family, is the new “fast food”.  I can literally have this dinner on the table in 20 minutes!  Fast & Healthy–can’t beat that combination!

Steelhead Trout Over Mixed Green Salad With Lemon-Mint Vinaigrette

Lemon-Mint Vinaigrette

Printable Recipe

Ingredients

  • 2/3 cup chopped fresh mint
  • 4 tablespoons fresh lemon juice
  • 2 medium garlic cloves
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt and pepper
  • 2/3 cup olive oil

Directions

Blend all in blender.

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