Category Archives: salads

recipe: Mexican Quinoa Salad

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I’ve been eating this cold salad all week. I think I’m generally a pretty kind and giving person. But I must admit that I hated sharing this with Nathan.I saw the recipe over at Daily Garnish. I added some grilled corn (yum!) and omitted the mushrooms. Other than that, it was pretty staightforward. And SO fantastic. It is so fresh, so summery. Just wonderful. It was gone long before I wanted it to be.

Mexican Quinoa Salad

1 cup quinoa
1 1/2 ears corn
1 pint grape tomatoes, halved
1/2 onion, chopped
2 avacados, diced
1 lime, juiced
1 can black beans, rinsed and drained
salt and pepper

Cook quinoa according to package directions.

Dice avacado and let sit in the juice of the lime.

Combine all ingredients and stir well. Serve warm or cold.

Serves 13 (1/2 cup each.)

Nutritional info: 145 calories; 6g fat; 21g carb; 5g fiber; 5g protein.

(Try it. You’ll thank me.)

when I don’t have to run day

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So it’s been a while, but welcome back to Meatless Monday! It all started with this recipe from the January 2008 issue of Martha Stewart Food.

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Half package of penne pasta into boiling water

IMG_1662Artichoke hearts. I love them, but find them very briny. I always rinse then and chop them up. But both steps are optional.

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And then I add a can of white beans to the collander. Drain and rinse them too.

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When the pasta is halfway cooked, add 1/4 cup of chopped sundried tomatoes to the pasta water. This softens them and plumps them back up.

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Now onto the dressing. Start with EVOO.

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Add some mustard. I bought this locally made stuff last week. So good.

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Wasn’t vinegar-y enough, so I added some more of this. Salt and pepper and the dressing was done!

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Rinse and tear up a head of lettuce. I’m not sure exactly what this was. Similar to romaine but not as stalky.

IMG_1669Put the beans and artichokes in a heat-safe bowl.

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Drain the pasta and add to the bean mixture.

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Add the dressing – as much as you think it needs. I didn’t use all of this.

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Add a little goat cheese and tah-dah!

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Such a yummy pasta salad! You can eat it warm or cold. Enjoy!

Balsamic Salad with Figs and Goat Cheese

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It’s not real pretty, but it sure was yummy!

Salad:

2 bags mixed salad greens, cut small (I used scissors)
12 dried figs, quartered
2 tbsp golden raisins

Add all ingredients to a large bowl and toss.

Hot Candied Walnuts:

½ cup shelled walnuts
4 tbsp sugar
1/8 tsp cayenne pepper
sprinkle salt

In a large saute pan on medium heat, place all ingredients. Keep the pan moving until the sugar melts and the ingredients are all melted together. (Be very cautious, can burn easily). Pour mixture onto a greased sheet pan. Leave out to cool. When cool, chop into small pieces and add to salad.

Simple Balsamic Viniagrette:

1/4 cup balsamic vinegar (or half balsamic/half red wine vinegar)

2 teaspoons dark brown sugar, optional*

1 tbsp chopped garlic

1 tbsp chopped shallots

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2-3 tablespoons olive oil

Combine all ingredients and blend with a whisk. Add to salad immediately before serving.

Breaded Goat Cheese:

1 pkg log-style goat cheese
¼ cup pecan panka (just a combo of bread crumbs, pecans, and spices. Mine came from Whole Foods)

Cut cheese into slices (based on number servings in package. Makes for easier figuring.) Roll cheese in pecan panka. Heat 1 tablespoon olive oil in a nonstick pan on medium heat. Place the crusted cheese in the pan. Heat for 45 seconds, turn with a spatula, and heat for another 45 seconds.

Serve cheese beside salad.

Chopped Salad with Spicy Pork and Buttermilk Dressing

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1/2 tsp. chipotle chile powder
coarse salt and ground pepper
1 (1lb) pork tenderloin
1/2 cup lowfat buttermilk
3 tbsp light mayo
1 tsp dry Ranch mix
2 scallions, whites minced and greens thinly sliced, separated
1 garlic clove, crushed through a press
1 head romaine lettuce, trimmed and chipped
1 pint cherry tomatoes, quartered
1 pkg (10 oz) frozen corn kernels, thawed and patted dry
4 oz. pepper jack cheese, cubed

Heat broiler with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Sprinkle pork with salt, pepper, and chile powder. Rub in.Broil pork until a thermometer reads 145, 14 to 156 minutes, turning pork twice during cooking. Let the pork rest 10 minutes, then cut into bite sized chunks.

Whisk together buttermilk, mayo, ranch powder, scallion whits, and garlic. Season with salt and pepper.

Toss romaine, tomatoes, corn, cheese, scallion greens, and pork in a bowl. Add dressing as desired.

Mediterranean Salad with Artichokes, Penne, and Sun Dried Tomatoes

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Coarse salt and ground pepper
2 cups penne pasta
¼ cup sun dried tomatoes (not oil-packed), thinly sliced lengthwise
2 tbsp red wine vinegar
2 tbsp olive oil
1 tbsp Dijon mustard
1 head romaine lettuce, torn into bite-sized pieces
1 can (15 oz) cannelloni beans, rinsed and drained
1 can (14 oz) artichoke hearts (water packed), drained and quartered
4 oz. feta cheese, crumbled (1 cup)

In a large saucepan of boiling salted water, cook pasta until 1 minute short of al dente. Add sun dried tomatoes and cook until tomatoes and pasta is tender, about 1 minute more. Drain pasta and tomatoes. Rinse under cold water and drain again. Transfer to a large bowl.

In a large bowl, whisk together vinegar, oil, and mustard. Season with salt and pepper.

Combine pasta, tomatoes, beans, and artichokes. Add dressing and toss. Divide lettuce between 4 plates. Top with pasta mixture. Sprinkle feta over the top.

Asian Steak Salad with Cucumber and Napa Cabbage

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¼ cup fresh lime juice (2 limes)
¼ cup rice vinegar
2 tbsp vegetable oil (such as safflower)
1 tbsp toasted sesame oil
½ tsp red pepper flakes
1 garlic clove, crushed through a press
1 lb. flank steak
¼ cup soy sauce
½ head napa cabbage, thinly sliced cross-wise
1 cucumber, halved lengthwise and thinly sliced diagonally
¼ cup coarsely chopped unsalted roasted peanuts

Pierce steak all over with a fork and place in a resealable plastic bag. Pour soy sauce and half of the lime juice mixture over steak (reserve remaining half for dressing). Marinate at room temperature for at least 10 minutes.

Heat broiler, with rack set 4 inches below heat. Line a rimmed baking sheet with aluminum foil and set aside. In a small bowl, whisk together lime juice, vinegar, oils, red pepper flakes, and garlic.

Lift steak from marinade and discard marinade. Place steak on prepared baking sheet. Broil, without turning, until medium rare, about 8-10 minutes. Let rest 5 minutes. Slice thinly on the diagonal, across the grain.

In a large bowl, toss cabbage and cucumber with reserved dressing. Divide among 4 plates. Top salad with steak and peanuts.

Seared-Chicken Salad with Green Beans, Almonds, and Dried Cranberries

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3 tbsp olive oil
1 lb. chicken breast cutlets
coarse salt and ground pepper
3 tbsp red wine vinegar
1 tbsp apricot jam
1 tbsp Dijon mustard
5 oz. baby arugula
1 head radicchio, cored and shredded
1/3 cup dried cranberries
1/4 cup sliced almonds
In a large skillet, heat 1 tbsp oil over high heat. Season chicken with salt and pepper. Cook chicken until opaque throughout, 1 to 2 minutes per side. (You may have to cook in batches.) Transfer to a plate. When cool enough to handle, slice chicken crosswise.
To make dressing, whisk together vinegar, jam, mustard, and 2 tbsp oil. Season with salt and pepper.
In a large bowl, toss arugula and radicchio with all but 1 tbsp dressing. Divide salad between 4 plates. Arrange chicken, cranberries, and almonds on top. Drizzle with remaining dressing.