All posts filed under: Salads

Escarole Salad with Chicken, Radish, Feta, and Pumpkin Seeds

My perfect equation for an entree salad is: base lettuce + veggies/fruits + protein + crunch + dressing = salad awesomeness At this time of year with the holidays quickly approaching, I try to be as healthy as I can be on weekdays, especially at lunchtime.  Following the 80/20 rule (80% eating healthy, 20% eating what you want) is always a good approach for maintaining weight and good health.  Healthy entree salads fit into the workday beautiful–either packing it up at home and bringing to work in a Tupperware (dressing on the side), hitting a local salad bar, or ordering in a restaurant.  There are so so many variations you can try, and feel good about your choices.  Look for an upcoming post soon on some of my other fave salad options. This particular combination has become my go to for lunch these days.  And I actually use (gulp) a bottled dressing I found at a local grocery store called “Pine Club” House Dressing.  It’s sold in grocery stores in the Ohio area, but you …

Best Lentil Salad Ever

Lentils are the stuff of good health.  Packed with protein and fiber (and many helpful vitamins,) many consider lentils to be a super food.  I love how versatile they can be–and this recipe is a great example of that.  I stumbled on this on a blog called My New Roots.  The spice blend is truly unexpected and extraordinary, and it takes the humble lentil to a new level.  A small warning: between the spices and the red onion, this salad packs some heat, so cut back if you feel you need to.  Nick and I love it just the way it is.  You could easily add lots of goodies to it, including more small-chopped vegetables, crumbly cheese, fresh herbs, or nuts.  I’ve prepared it simply here, without any add-ons except for a few small lettuce and arugula leaves.  I didn’t include two of the spices only because I didn’t have them on hand.  The dressing is still delightful.  I like to keep a bowl of the lentils in the fridge to have on hand to …

Broccoli Crunch Salad with Apple, Walnut, and Dried Cranberries

I have been an admirer of 101 Cookbooks for years.  After reading a new post, I always walking away thinking “I should eat healthier.”  “I should eat more vegetarian.”  “Why don’t I make more recipes from this blog??”  I share Heidi’s passion for broccoli and was thrilled to stumble on this recipe.  I made a recent discovery of a product called PB2.  PB2 is essentially genius peanut butter.  The manufacturer presses peanuts under extreme pressure which releases the natural oils from the nuts.  They then bottle the pressed oil and sell it as well as the ground oil-free peanuts.  The ground peanuts are in powdered form in the jar when purchased.  You simply add a little water to the ground peanuts to make a paste–just like real peanut butter.  It’s truly delicious, and we’ve become addicted.  I decided to substitute PB2 for the peanut butter in the recipe here and was thrilled with the results.  I think you will be too. Broccoli Crunch Recipe courtesy of 101Cookbooks.com The success of this salad hinges on the …

Kale, radicchio, and apple salad with pecans and pancetta

  I’ve caught the kale bug.  As more and more kale varities become available at grocery stores everywhere, so do more recipes emerge making delicious use of this superfood.  Kale is packed with vitamins, minerals, fiber, and antioxidants.  WebMD calls it the ‘queen of greens’ and is a true cancer-fighter.  If you’re not familiar, read more on the benefits of kale here.  As with most leafy greens like kale, swiss chard, escarole, and spinach, people tend to cook them to soften their texture and serve alongside a protein and starch on their dinner plate.  Trouble there is that some of the vitamins and nutrients are lost when cooked–leafy greens sometimes are better consumed raw or juiced.  Kale has a somewhat tough and waxy texture when eaten raw.  However, I’ve found that when sliced really thin, the texture is much better–and perfect for a salad. I served this kale salad to my family in Cleveland as part of Christmas dinner, to rave reviews.  What’s not to love?  Leafy greens, refreshing apples, sweet and spicy pecans, and …

Apple Kimchi Salad with Maple Labne and Bacon

David Chang is a genius.  I know, I know, I’m not the first person to say that about this chef.  I’m probably not the thousandth person either.  It’s pathetic to admit how long I waited to try one of his restaurants–blame it on fear of potential 2 hour waits and an overall inability to get a reservation.  Chang is the brilliant chef behind the Momofuku empire, including Ssam Bar, Noodle Bar, Ko, Ma Peche, and 4 Milk Bar locations in NY.  Excuses aside, I finally managed to walk in the doors of Momofuku Ssam Bar on a Friday night with friends Marcy and Sarah (I know, FRIDAY night no less!) with a 30-45 minute wait.  Best part was that I was able to give the hostess my cell number so she could text me when our table was ready.  One glass of vino later at nearby Bar Veloce, we were in.  Of course, 6 amazing dishes later, I was beyond embarrassed to admit to the fool I’d been waiting to try it for so long.  …

table for 1: Strawberry Poppy Salad

When you love to cook like I do, you’re always cooking–always making something.  It’s not in my wiring to simply put a frozen pizza in the oven, bake it, slice it, and eat it.  Without fail, I find myself doctoring something up no matter what.  So maybe that would mean I would add another kind of cheese to the frozen pizza or caramelize some onions to go on a frozen veggie burger.  I just can’t help myself.  When I find myself alone for a day or evening, and don’t want to swim in leftovers, I like to come up with new recipes just for me–just for one serving.  Here you have a new kind of recipe I’d like to start sharing with you–Table for 1.  Now these recipes could easily be doubled for 2 or quadrupled for 4, but I like to think we should all embrace our solitude and evenings/days by ourselves sometimes–enjoy the treat of eating by yourself.  And you can watch any TV you like while doing so. Strawberry Poppy Salad Ingredients …

Escarole, Sunchoke, Marcona Almond Salad

One of my favorite Fall salads is the Escarole Salad served at Otto in New York City.  I used to live walking distance from Otto, which meant lots of delivery.  But now that I live farther away–and out of their delivery range–I decided to try to recreate this salad.  Almost all of the ingredients were obvious: escarole, marcona almonds, and sunchokes.  However I was clueless (and remain so) about what kind of cheese they sprinkle throughout and what the dressing is composed of.  So here I have made my best attempt to recreate this delicious salad, from ingredients I had on hand. First a note about sunchokes, or Jerusalem artichokes.  Funny enough, they are neither artichokes or grown in Jerusalem.  Their outside is knobby and potato-skin like.  While the inside flesh is firm and similar to a potato/jicama consistency.  They can take some funny shapes.  For the salad they are peeled, resulting in oval knobs.  Once I peel them, I always add them to a lemon water bath (2 tablespoons of lemon juice + 1 …