Collard Wraps & Satay Style Dipping Sauce I can’t believe that I had never had collard wraps before now. In fact, I never even knew of their existence and probably would still be living in total oblivion had I not stumbled upon this superb post by the equally superb Angela over at Eat Spin Run Repeat. My oh my have I ever been missing out all these years! And if you’ve never tried collard wraps either, I urge you to run out your front door right now, head to the nearest store and buy the biggest collards you can find. Then get busy prepping some “stuffers”… LOTS of stuffers… because unlike lettuce wraps, collard wraps can handle a serious, and I do mean a SERIOUS load! Look at that! Health and deliciousness! You know what’s absolutely super cool about collard wraps? All you need to do is lay all the garnish on a plate (or several if you have a lot of guests!) Then give each of your guests a serving plate and let them make their own rolls. Talk about cool! Oh, I am loving this: a collard wrap n’ roll party! All that in ONE SINGLE ROLL!
Jar Salads Recipe This is the greatest idea I have ever seen. What a find! The author says they last about 7 days in the refrigerator. Done in quart wide mouth mason jars. Review by reader This is the greatest idea yet. I made 6 jars to last all week. Ingredients Directions Poppyseed: Layer, in this order: -poppyseed dressing -carrot shreds -green peas -pineapple -blueberries -raspberries -lettuce Asian: -light asian ginger dressing -peapods -carrot shreds -cabbage shreds -water chestnuts -green peas -bean sprouts -quinoa -toasted sesame seeds -lettuce Seafood (I make a light dressing with light mayo, skim milk, s and p, and parmesan -dressing -cabbage shreds -cherry tomatoes (halved) -black olives -celery -drained canned crab / drained canned salad shrimp -lettuce Caesar: -light Caesar dressing -carrot shreds -diced grilled chicken -celery -cukes -lettuce -parmesan
Avocado Feta Salsa If you could have only one thing to eat for the rest of your life, what would it be? Now think long and hard…the. rest. of. your. life. That’s a long time, my dear. Did you come up with an answer? I did! Feta Cheese! There’s not a day that goes by without me having a taste of my beloved cheese. Have you seen how many recipes I have that involve Feta? Thus, it was no surprise to me that for this month’s Secret Recipe Club, I chose something that involved feta – Avocado Feta Salsa. The recipe for this amazing salsa comes from the blog, Art From My Table. I spent a good amount of time on that blog because the author, Chellie, has a lot of really, really good recipes, and I could not make a decision on what I wanted to make. If you are like me, and you keep feta next to your bed, and avocados on your night stand, then you can make this right now. But, if you really want to share this with your peeps, you might want to give them some chips to go with it. Go make it! Ingredients Instructions
Pear, Apple and Gorgonzola Salad with Candied Pecans and Cranberry Vinaigrette Dressing I love a special salad during the holidays. If you are a fan of cranberry flavor, you will love this salad. It has a tart, sweet and salty thing going on, which I love. This blog is not active Ladies Who Lunch Artichoke & Olive Pasta Salad If I was a lady who lunched, I would eat this everyday. In a pretty little bowl. With a swirly, girly pink napkin, and pretty silverware and a glass of wine. Today, I wil be that lady. Just a few simple ingredients from the cupboard and the fridge… And the easiest, fanciest recipe ever from Martha Stewart Everyday Food, with a few adaptations to suit my palate. Linking up to the following parties:
Not-so-Dumb Salad Recipe with Cucumbers, Tomatoes, Onions, Avocado, and Balsamic Vinegar There are a lot of salads with tomatoes and cucumbers on this blog. That's partly because I love tomatoes and cucumbers and grow them in my garden every year. To me that combination just screams summer, but I also eat tomatoes and cucumbers all year (whenever I can get good flavorful tomatoes and Persian cucumbers from Costco.) Lisa invited me to change it up a bit, but really I didn't change it much except to sub diagonally-sliced green onions for the sweet onions she used. I used my first garden cucumber (on the right) which I combined with two Persian cucumbers. Not many tomatoes yet around here, so I used these sweet Cherubs tomatoes from Costco. I cut the green onion in diagonal slices to make about 1/4 cup, but more would be okay too. You need one perfectly ripe avocado, diced into smallish pieces. As I said, I tossed the avocado with just a couple of teaspoons of lemon juice to keep the leftovers from turning brown. Instructions: South Beach Suggestions:
spinach salad with warm bacon vinaigrette Happy Pie For Breakfast Day, friends! Do you see what I did there? I made it official, which means that you need not feel any regret that you may have innocently come upon a lonely wedge of leftover pie in the fridge this morning, and before you knew it, before you could responsibly hash out the pros and cons of setting your day to the tune of pie, and not, say, a muesli, fresh fruit and herbal tea detox, you in fact did have pie for breakfast and it was wonderful. You need not feel any regret because it’s a holiday, and it was important that you joined in the celebration. You were only doing your part. And now that we got that out of the way, I bet you could go for a salad. Before I took off to Los Angeles, San Francisco, Portland, Vancouver, Washington DC, Toronto and Chicago on the whirlwind last few weeks of the book tour during which I have missed you all terribly, I went on a serious spinach salad bender, surprising nobody more than myself.
Sirloin Steak Salad with Gorgonzola and Pine Nuts Sirloin is less marbled than more luxurious cuts like strip loin and New York strip, but it has great flavor and is the perfect cut to slice and use in a simple salad. Gorgonzola adds a rich tang, and the peppery arugula complements the seasoned meat. To toast the pine nuts, warm them in a small, dry frying pan over medium heat. Toast the nuts for a minute or two, jiggling the pan to avoid scorching, until the nuts start to brown lightly. Sirloin Steak Salad with Gorgonzola and Pine Nuts 2 sirloin steaks, each about 1 lb. (500 g.) and 1 inch (2.5 cm.) thick 5 Tbs. (3 fl. oz./80 ml.) olive oil Kosher salt and freshly ground pepper 2 tsp. minced fresh rosemary 1 Tbs. red wine vinegar 2 tsp. 1 large clove garlic, minced 8 cups (1/2 lb./250 g.) mixed baby greens 3 Tbs. pine nuts, toasted 6 oz. (185 g.) Rub both sides of the steaks with 1 tablespoon of the oil. Prepare a charcoal or gas grill fir direct-heat grilling over medium-high heat, or preheat a cast-iron stove-top grill pan over high heat.
Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette Once you try this delicious Cranberry-Avocado Salad with Sweet White Balsamic Vinaigrette, you’ll find yourself craving it again and again! It’s bright, fresh and beyond versatile. It’s perfect for a quick lunch, a fancy brunch, a lovely side salad or a complete meal with chicken, shrimp or pork tenderloin piled on top. You can add goat cheese, blue cheese or any other fun cheese that strikes your fancy. It’s wonderful with spinach, Romaine, field greens, Bibb lettuce, arugula ……………. did I miss your favorite? Well, it’s great with that too! For holidays, you could add a sprinkle of crimson pomegranate seeds or how about a scatter of blood orange or ruby red grapefruit wedges? The recipe below is for my Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette (the almonds from yesterday’s post) but feel free to have use the dressing for other salads and to adapt the recipe according to your tastes, whims, cravings, pantry and budget! Author: Chris Scheuer
Warm Lentil and Kale Salad Here, protein- and fiber-rich brown lentils star alongside roasted carrots, sautéed onions and earthy kale in a salad that shows off bold tastes, textures and colors. A small amount of crisped prosciutto lends meaty, savory flavor without much extra fat. Warm Lentil and Kale Salad 1 Tbs. olive oil 4 carrots, peeled and diced 1 large red onion, thinly sliced 1 1/4 tsp. sea salt, plus more, to taste Freshly ground pepper, to taste, plus 1/4 tsp. Leaves from 1 large bunch Tuscan kale, thinly sliced 1 cup brown lentils, picked over and rinsed 2 fresh thyme sprigs 4 large garlic cloves 4 cups low-sodium chicken broth 6 thin slices prosciutto 1 tsp. sherry vinegar In a large saucepan over medium heat, warm the olive oil. In the same pan over high heat, combine the lentils, thyme, garlic, broth, 1/2 tsp. of the salt and the 1/4 tsp. pepper and bring to a boil. Meanwhile, in a fry pan over medium heat, cook the prosciutto until crisp and browned, about 7 minutes.
Fun & Taste: A unique salad with strawberries, spinach, and ...... check it out!! ;) Na 2 porcje Sałatka 150 g świeżych liści szpinaku16 truskawek - usunąć szypułki, pokroić na połówki lub ćwiartki1 mango - obrać, pokroić w kostkę4 grube plastry sera camembert - rozdrobnić2 łyżki migdałów - płatków4 krążki małej czerwonej cebuli Dressing 2 łyżki oliwy z oliwek1 łyżka octu jabłkowego1 łyżeczka maku1 łyżeczka nektaru z agawy Sałatka W misce lub na talerzu ułożyć szpinak, a następnie truskawki, mango, camembert oraz cebulę i posypać płatkami z migdałów. Dressing Do pojemnika z zakrętką wlać oliwę, ocet, nektar dodać mak. Polać sałatkę i od razu serwować. Lekkiego zajadania życzy! Violaautorka przepisu