Soups/Salads

Apple Salad with Mustard Dressing

I’m not typically someone who craves salad but with all of the traveling I’ve been doing lately, I could stand to eat a salad or two. Even when I’m home, I try to eat healthy but every once in a while I’ll grab a Hershey kiss or ten. Part of the reason I don’t crave salads that much is because my general encounters with salads are the big restaurant kind with a million ingredients that have just as many (or more) calories than a burger. I’ve come to realize the simpler the salad, the more likely I am to eat it. This Apple Salad with Mustard Dressing is only made up of two salad items and has a lively dressing. So simple. So perfect.

Mixed spring greens and slices of apple make up this salad which is dressed with a balanced yet vibrant mixture of olive oil, cider vinegar, shallot, whole-grain Dijon, and honey. The Dijon is tangy while the honey is sweet and the fresh shallot gives the whole salad a mild little bite. Fresh, thin slices of apple add a sweet crunch. Sure you can add more to this salad if you want – chicken, nuts, carrots, peppers. But the simplicity in this apple salad is the best part about it. Now that’s what I call a salad.

5

Combine olive oil, vinegar, minced shallot, Dijon mustard, honey, salt, and pepper in a large bowl, stirring with a whisk.

1

Add apple and greens; toss to coat.

2

3

4

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Cherry Tomato Caprese Salad

Happy Labor Day! I hope you are all enjoying a nice warm day off and the last unofficial hours of summer! This weekend, I went to the Jersey shore for the first time all summer (and last) and had an amazing day at the beach followed by a fun relaxing night on the deck with my friends. Yesterday I enjoyed the a little party at my friend’s house and because I love making food for such get-togethers, I threw together this quick Cherry Tomato Caprese Salad which was perfect on such a hot and sometimes sunny (and sometimes stormy) day.

Cherry tomatoes, mozzarella balls and basil are combined with a simple vinaigrette of white wine vinegar, olive oil, salt, and pepper. So simple. I doubled the recipe for the party and used both red and yellow cherry tomatoes instead of heirloom tomatoes but chopped vine-ripened, grape, or plum tomatoes would work too. Also, use whatever vinegar floats your boat. The white wine vinegar has a nice acidity and subtle flavor but red wine or balsamic vinegar would be great too. I have a flight to Atlanta this afternoon so instead of partying, I’m soaking up the sun on the balcony with a cold iced tea and great book but if you have somewhere fun to be and need a quick dish, this will be a winner no matter where you go!

photo 4.

Combine vinegar, olive oil, kosher salt, and freshly ground black pepper in a medium bowl, stirring well with a whisk.

photo 1

Add halved cherry tomatoes, fresh basil leaves, and mozzarella balls.

photo 2

Toss to combine.

photo 3

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Orzo Salad with Peas and Feta

My 4th of July plans are pretty low key this year and I plan on curling up with a good book, a turkey burger and a cocktail. But so many people will be heading to the beach, the lake, the park, the pool or a friend’s house for fireworks and that means needing food. Maybe you’ll be having a burger like me or something else grilled. Maybe you’ll take this holiday weekend to consume as much ice cream as you can. Or maybe it’s the time to eat salads and I don’t mean the leafy green kind. I mean the potato-y, mayonnaise-y, pasta-y kind. This Orzo Salad has been a long time staple of mine which is my go-to dish whenever there is a potluck at work, a picnic or any impromptu get-together.

Quick-cooking orzo, frozen peas, and feta cheese are mixed together with balsamic vinegar, olive oil, herbs, salt and pepper. That’s it. This pasta salad is so fast to make and easy to throw together at the last minute. This salad doesn’t have a lot of ingredients so the vinegar comes through nicely without being too overpowering and the peas add a subtle sweetness which pairs so well with the pasta. I used basil instead of parsley because I had it on hand but any herb would work here. The herbs provide a bold freshness which only complements this pasta. Orzo cooks in about nine minutes so if you have a box on hand, this is something that you can pull together quickly. Give this a try anytime you need a quick side whether it’s a holiday weekend or not. I bet it’ll become your go-to recipe too.

If you like this, also check out Orzo Salad with Corn, Tomatoes, and Basil.

DSC05132

Combine all the ingredients in a large bowl, and toss well to coat.

DSC05131

Cover bowl and chill for 1 hour.

DSC05133

Additions: None

Omissions: None

Substitutions:

  • White balsamic vinegar
  • Reduced-fat feta cheese

Overall Rating: Love It

Source: Cooking Light magazine

1 … 3 4 5 … 16
Blog at WordPress.com.