I’m not a huge fan of leftovers, so if I use them I recreate a new meal with leftover ingredients. Today lunch: Leftover grilled grapes (and the leftover marinade) from my last post mixed with- Spinach or Kale Rotisserie chicken Farro Orzo Goat cheese Marcona almonds EVOO Dash of balsamic glaze.
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I’m in love with this Greek Hummus Salad! Romaine lettuce Hope Spicy Avocado Hummus Rotisserie Chicken shredded Tomatoes Cucumber Avocado Carrots Feta Cheese Pita chips EVOO Lemon juice S&P Hummus dressing- 2 parts hummus 1 part EVOO 1 part lemon juice S&P Toss all salad ingredients together and top with crushed pita chips. ETC. I use this hummus for dips, wraps and sandwiches, over chicken burgers, and really anything!
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Pure Texas last night and oh my gosh! Loved the Fried chicken, corn, and biscuits but my takeaway was the salad dressing. It was a very simple salad which made the dressing really stand out. 2 TBS sugar 1 tsp salt 1/4 tsp fresh ground pepper 1/4 c apple cider vinegar 2 Tbs canola oil (or Grape Seed Oil) 1 head Iceberg lettuce Combine all ingredients in a jar and shake. Refrigerate. Tear iceberg lettuce in pieces and refrigerate. Dress salad and top with a lot of cracked black pepper. ETC. Another key is serving the salad on a cold bowl or plate.
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Girlfriends, lunch, and a Diet Coke! Happy Friday ~Cobb Italiana – Romaine Treviso Mustard Green Arugula Pancetta Grilled Chicken Breast Avocado Ranui Farms Hard Cooked Egg Anchovy Aioli Gorgonzola Dolce Herb Crouton Grana Padano
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My girlfriend had me over for lunch the other day and made a salad with the most delicious dressing! She is the queen of salads and mine never taste as good. I tripled the dressing recipe so I’d have it for the next couple of weeks. And really, I’d eat it by the spoonful! 1/3 cup sugar 2 tbsp sesame seeds 1 tbsp poppy seed 1 1/2 tsp minced onion (I added a lot more and used purple onion) 1/4 tsp Worcestershire 1/4 teaspoon paprika 1/2 c veg oil 1/4 c apple cider vinegar (I used red wine and I think that’s fine too) Salad- Butter lettuce and Spinach Grilled chicken from last night Strawberries blueberries blood orange segments orange segments Avocado Sliced almonds
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Stay with me here… This was a low carb and lovin’ it type of dinner. We love Pastrami, Swiss, and oodles of thousand island dressing but went for a cleaner take in this salad. Mix of Arugula and romaine lettuce Trader Joes- Pastrami, sliced thinly Swiss cheese slices, sliced thinly Sauerkraut with pickled Persian cucumbers (yummo) Pretzel bagel sliced into 3 rounds and toasted (we each had one slice). Dressing: Mustard Vinaigrette 3/4 C EVOO 1/4 C Lemon juice 2 -3 Tb Dijon mustard (it’s very mustardy so you can do less, but with this salad it’s delish) 1 Shallot, diced S&P ONCE AGAIN, REMEMBER if you don’t have Pastrami use Turkey, if you don’t have shallots leave them out, if you hate sauerkraut don’t use it! Be flexible!
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I absolutely love this salad! It is my go-to for ladies lunches, showers, and feeding a crowd (I double this recipe). The cornbread croutons are the crowning glory. Serve it with the Bandera’s cornbread I posted awhile back and you’ll be in heaven! Salad 6 cups Romaine/red leaf Lettuce, Chopped 1-½ pound rotisserie chicken, shredded 1 avocado, chopped 1/4 cup goat cheese, crumbled 2 whole large Roma tomatoes, coarsely chopped ½ cup toasted almonds, coarsely chopped 1 cup corn 1 cup dates (about 12-14 whole dates, sliced 1 cup cornbread croutons ( *next post) Vinaigrette 1-1/2 tablespoons Dijon mustard 1/4 cup freshly squeezed lemon juice 1 teaspoon Balsamic Vinegar 2 teaspoons Brown Sugar ½ teaspoons kosher salt ¼ teaspoon freshly ground black pepper 2 cloves garlic, minced ¼ teaspoon dried basil 1/2 teaspoon dried oregano 3/4 cup extra virgin olive oil
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Don’t skip these cornbread croutons in the Macho salad recipe. If you eat them the day of, they are a little chewy in the center and crispy on the outside and the best thing about any salad you serve them with. Buy pre-made cornbread at your grocery store. (Whole Foods has cornbread as does Dans which is my favorite.) Don’t make Jiffy cornbread because it’s not dense or fattening enough to stay together. You’ll end up with a bunch of crumbs. You want dense, heavy, buttery cornbread to start. I always stock up on cornbread when I see it and keep it in my freezer. Cut cornbread into squares and lay on cookie sheet. Drizzle EVOO and a little kosher salt and pepper. Bake at 300 for 20 minutes or so…(honestly I’ve never kept track) or until starting to get golden brown. You’ll never go back!
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Loved this easy salad especially with mint, lemon, and feta! Spinach and Bibb lettuce Roasted Beets, quartered (I used TJs roasted beets) *Roasted carrots (found these awesome Heirloom baby rainbow carrots at Harmons) Mint leaves, torn Flat leaf parsley, chopped Feta Dressing – combine 2 tsp fresh lemon juice 2 tsp Sherry vinegar (or any vinegar you have) 1 tsp Dijon mustard 1 tsp Cumin 1/2 C EVOO 1 TB finely chopped fresh mint s&p *To roast carrots set oven to 425 and drizzle EVOO on carrots. Bake for 20-30 minutes or until caramelized.
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I also ate this yummy salad for dinner and I despise writing recipes in comments so here you go! Vinaigrette: combine 2 garlic cloves, minced 1 tsp Dijon mustard 3 Tb red wine vinegar 1/2 lemon, juiced 2 Tb chopped fresh flat-leaf parsley 2 Tb minced fresh tarragon (use dried if you don’t have fresh) 1/2 C EVOO Salad: 1 pound small red new potatoes 8 large eggs ( go for soft boiled not hard boiled) 1/2 pound green beans, stems trimmed 2 pounds fresh sushi-quality tuna 2 tablespoons extra-virgin olive oil S&P 1 pint teardrop or cherry tomatoes, halved 1 cup olives Your favorite lettuce You can cook the potatoes, eggs, and green beans in the same pot (Yay). Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs and green beans. Boil the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put everything under cold water to stop cooking. Eggs should be soft boiled which taste so much better…
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