Weeknight dinner doesn’t have to be fancy or hard to make! This French Lentil Salad is the solution!
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It’s time to break out the salad bowl!
And it’s time to switch things up a bit. Yes, romaine is good and so are tomatoes and all of the other “usual” salad suspects, but why not try something new? What would you say to Arugula Salad with Apricots and Champagne Vinaigrette?
“That’s too fancy!” Is that perhaps your answer? I sure hope not because that’s just not true. Yes, it may sound fancy, but the ingredients are simple and the recipe is easy. See, not fancy at all!
My new salad obsession just happens to begin with my favorite green, baby arugula. There’s just something special about that little green leaf. It’s just so….spicy and interesting. And I like my food spicy and interesting! When you pair arugula with dried chopped apricots (for a little sweetness), sliced apples, pistachios, feta cheese and champagne vinaigrette, you’ve got a unique salad that is incredibly interesting (and nutritious).
So bust out that bowl and salad tongs and get mixing!
The Pretty Pictures of My Arugula Salad with Apricots and Champagne Vinaigrette:
Arugula Salad with Apricots and Champagne Vinaigrette
Description
Arugula tastes divine tossed with dried apricots, pistachios, fresh apple and a crisp champagne vinaigrette!
Ingredients
Scale
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 tablespoon champagne vinegar
- 2 tablespoons olive oil
- 1/8 teaspoon dried thyme leaves
- 4 cups baby arugula, washed (2 ounces)
- 1/2 medium apple, cored and sliced into thin strips or julienned (2 1/2 ounces)
- 1/4 cup dried apricots, diced (1 1/2 ounces)
- 1/4 cup crumbled feta cheese
- 1/4 cup roasted, salted pistachios, roughly chopped (1 ounce)
Instructions
- In a small bowl, whisk together the mustard, honey and vinegar. Pour in the olive oil and whisk until combined. Stir in the dried thyme.
- To a large salad or mixing bowl, add the baby arugula along with the apple, apricots, feta cheese and pistachios. Pour dressing over the salad and toss to combine.
- Portion onto plates and enjoy!
Notes
- Make it meal! Just add sliced chicken or garbanzo beans.
- Recipe makes about 3 tablespoons dressing.
Nutrition
- Serving Size: 4
- Calories: 175
- Sugar: 5
- Sodium: 171
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 14
- Protein: 4
- Cholesterol: 8
Chickpeas are your new best friend…
Why? Because they are awesome for you nutritionally (high in fiber, plenty of amazing vitamins and minerals, vegetarian protein, etc) and they taste great so many different ways.
Think I’m just pulling a crazy dietitian stunt on you?
No way! I love tasty food just as much, if not more, than you do. I would never recommend a food that I didn’t deem “tasty.” Now way!
But why chickpeas Sara?
Chickpeas are the underdog in the bean world seeming to only really be appreciated for their necessity in making hummus. Boo to that I say! Chickpeas belong front and center and here’s just the dish that does that.
Meet my Chickpea Salad with Tahini Dressing!
This salad is booming with flavor and it’s not only craveable, it’s addicting. Nothing beats lots of fresh parsley and lemon and when you add in creamy tahini, you’ve got a dressing that really shines.
So here you go my friends, my Chickpea Salad with Tahini Dressing!
And here are the pretty pictures:
Chickpea Salad with Tahini Dressing
Description
A refreshing, yet hearty salad made with chickpeas, bell peppers, parsley all tossed in a tangy lemon-tahini dressing.
Ingredients
Scale
- 1 clove garlic, minced
- 1 tablespoon tahini
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 15-ounce can chickpeas, drained and rinsed
- 1 red or orange bell pepper, seeded and diced (about 1cup)
- 1 cup diced red onion
- 1 cup parsley, chopped
- salt, to taste
- black pepper, to taste
Instructions
- In the bottom of a mixing bowl whisk together the garlic, tahini, lemon juice and honey. Add the olive oil and continue whisking until combined, then add the water. Toss in the chickpeas, bell pepper, red onion and parsley and toss to coat. Season with salt and pepper.
- Serve immediately or refrigerate.
Notes
- Makes about 3 cups
Nutrition
- Serving Size: 4
- Calories: 198
- Sugar: 3
- Sodium: 237
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Protein: 7
- Cholesterol: 0
I am trying something new. I know you’re busy, and there are likely times that you don’t even read my blog posts. Don’t worry, I’m not mad, I totally get it. You just want the recipe. I’m excited to start off this series with a simple recipe for Greek Pasta Salad.
July is an amazing time of year in Chicago. The parks are bursting with activity, the pools are packed with every kid in the neighborhood and it seems like everyone is outside, enjoying every ray of sunshine. It’s a magical time of year here, and I love it. That energy always inspires me in the kitchen. I’ve long forgotten about those hearty winter dishes because my “palette” has been replaced with fresh, beautiful, summer produce.
That brings me to this month’s Recipe Redux theme, which is simply, use the beautiful produce that surrounds you to create a delicious dish. Challenge accepted! Seeing as I love a good salad, I turned my sights to one of my favorite greens, kale. Not just any kale though, dark green, dinosaur or lacinato kale. I love this type of kale, not just because it’s nutritious (that dark green color means it’s laden with good-for-you antioxidants!), but because it’s a bit sweeter and a little more tender than it’s conventional counterpart. It also makes a lovely salad when sliced into fun, thin little ribbons.
Kale is a good start, but then, what should I top it with? Well, of course more gorgeous produce! How about a bell pepper and oh, what about a delicious, ripe, juicy peach? And for a little crunch (and to get some healthy fats in there), how about some walnuts? Then, to keep things simple, a vinaigrette made with only five ingredients, all of which are kitchen staples. Success! (I forgot to mention the goat cheese, a definite necessity, don’t leave it out!)
Enjoy this lacinato kale salad with peaches and maple vinaigrette as a meal by topping it with grilled chicken or tofu. Or scoop it into bowls and serve it on the side with any summer meal. It can make a great appetizer too, a perfect starter that’s refreshing and just happens to be nutritious too!
Lacinato Kale Salad with Peaches and Maple Vinaigrette
Ingredients
Scale
For the dressing
- 1 teaspoon dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced shallot
- 2 tablespoons olive oil
For the salad
- 1 bunch (about 12 ounces) lacinato kale, thoroughly washed
- 1 ripe peach, pitted and thinly sliced
- 3/4 cup walnuts, toasted
- 1/2 shallot, thinly sliced
- 1 red bell pepper, seeded, stemmed and thinly sliced
- 1/4 cup crumbled goat cheese
- Salt and black pepper, to taste
Instructions
- To make the dressing: In a small bowl, whisk together the mustard, maple syrup, apple cider vinegar and shallot. Continue to whisk while streaming in the olive oil, mixing until combined.
- To make the salad: Remove the stems from the kale and reserve for another use (slice and use in a soup, for example). Thinly slice the kale leaves and place them in a large mixing bowl. Give the kale leaves a good massage with your hands to help soften them. Add half of the dressing and toss to coat. Let sit for about 10 minutes then add the peach slices, walnuts, shallot, pepper, goat cheese, along with a pinch of salt and a few grinds of black pepper. Add the remaining dressing and carefully toss everything together. Serve immediately.
Notes
- This recipe makes about 8 cups of salad.
Nutrition
- Serving Size: 6
- Calories: 195
- Sugar: 5
- Sodium: 78
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 13
- Protein: 6
- Cholesterol: 5
Summer!!! It’s finally here! I can, at last, look out my window and see leaves on the trees and grass on the ground. This makes me so incredibly happy! Besides the nicer, warmer weather, I’m also very excited about the plethora of amazing fresh produce practically spilling out of the bins at the supermarket and farmer’s markets. It’s like Christmas every day for me! To honor that excitement, one of my most recent posts on the Cutting Board Blog is for a Green Bean and Corn Salad. It’s a simple salad that highlights the beauty of summer produce. So enjoy and hey, why not bring it your July 4th party? It’s perfect for picnics and potlucks.
Click here for the link to the recipe.
Grilling isn’t just for hamburgers anymore! Celebrate the summer by preparing your next salad on the grill. It’s easy, flavorful and fun to make.
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Grilled Crouton Ensalada
Description
A grilled salad recipe that easily serves a crowd.
Ingredients
Scale
For the dressing
- 1/4 cup freshly-squeezed lemon juice
- pinch of salt and freshly cracked black pepper
- 1/4 cup olive oil
- 1/4 cup parsley, chopped
- 1 clove minced garlic
- 1/4 cup grated Manchego cheese
For the grilled vegetables and croutons
- 1 large whole wheat baguette, sliced in half length-wise
- 1 medium red onion, cut into 1/4 “ slices
- 2 large assorted bell peppers, seeded, cut into large planks
- 1/4 cup olive oil
- salt and pepper to taste
For the salad
- 5 roma tomatoes, cored and diced
- 3/4 cup Spanish olives, chopped
Instructions
- To prepare the dressing: whisk together the lemon juice, salt, and pepper in a small bowl. Whisk in the olive oil in a slow stream. Add the chopped parsley, garlic and Manchego.
- Pre-heat the grill to medium. Lightly brush the bread halves, red onion slices and bell peppers with olive oil. Season with salt and pepper.
- Once the grill is hot, add the vegetables and grill until tender, about 4-5 minutes per side. Remove from the grill and set aside until cool enough to handle. Chop the vegetables into bite-sized pieces.
- Place the bread on the grill cut side down and cook until light brown in color and slightly crunchy, about 4-5 minutes. Turn occasionally to prevent burning. Remove from the grill and set aside until cool enough to handle. Chop the bread into large bite-sized pieces. Place the chopped bread, onions and peppers into a large bowl.
- Toss the bread and vegetables with the dressing, tomatoes and olives. Let stand at least 10-15 minutes before serving.
Notes
- Add a can of rinsed and drained garbanzo beans or cannellini beans to make this salad a complete meal!
- Raining or snowing? No problem, just make the recipe inside using a grill pan. Instead of cutting the bread lengthwise, cut horizontally into 12 pieces, slicing on the bias, brush with olive oil, then grill.
Nutrition
- Serving Size: 12
- Calories: 377
- Sugar: 5
- Sodium: 453
- Fat: 16
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 53
- Protein: 9
- Cholesterol: 2