Orange and Candied Walnut Salad is one of our favorite late winter salads. I start this salad by making the candied walnuts. Then, I make a sweet Orange Marmalade Vinaigrette. Finally, I toss them all together with blood and navel oranges, pomegranates, orange zest, red onions, and honey goat cheese. …
Tuna-Vegetable Salad with Lemon Dressing is one of our favorite no-cook summer dinners. I start this salad by assembling a platter of chopped lettuce, cucumbers, tomatoes, radishes, and onions. Then, I top it with Natural Catch White Albacore Tuna Filets. Finally, I drizzle on a …
Beet and Mandarin Orange Salad is one of our favorite winter salads. I start this salad by cooking red beets until they’re tender. Then, I make a sweet and tangy sherry vinegar dressing. Finally, I toss the beets and vinaigrette together with the mandarin oranges, radicchio, walnuts, and arugula. We like this salad for several reasons. First of all, I like that I can make this salad in just about forty minutes. Secondly, I like that I can make this salad ahead of time. I like to cook the beets, make the vinaigrette and assemble the salad ahead of time. Then, I just drizzle on the dressing right before serving it. And, lastly, we all love the sweet beets, tart mandarin oranges, and tangy vinaigrette.
The Equipment I Used
A Salad Spinner- Use this to dry your salad greens. If your greens are wet the dressing won’t cling to them.
A Small Jar- I use this to shake up my dressing.
The Ingredients I Used
Beets- Be sure to scrub your beets well. Boil the beets until they’re tender. I like to do this the night before I want to serve the salad.
Mandarin Oranges- You can also use regular oranges.
Walnuts- I always use Diamond brand walnuts, because I often find shell particles in other brands.
Oil- Use extra virgin olive oil.
Vinegar- Use sherry vinegar.
Orange Zest- Use a grater or citrus zester to remove some peel for the dressing.
Honey- I like to use orange blossom honey to add some sweetness to the vinaigrette.
How I Made my Salad
First, I boiled my beets. Cook them until a knife slides in easily.
Next, I made the Sherry Vinaigrette. Shake this up in a jar until everything is combined.
Finally, I tossed everything together in a big bowl.
If you like sweet beets and tangy mandarins, you need to try this Beet and Mandarin Orange Salad.
Beet and Mandarin Orange Salad
Red beets, mandarin oranges, radicchio, and walnuts tossed with a sherry vinaigrette.
First, cook the beets: Place the beets in a three-quart saucepan. Fill the pot with water, until the beets are completely submerged. Cover the pot and simmer for thirty minutes or until the beets are tender. Rub the beets under cold running water to remove the skins. Slice the beets.
While the beets are cooking, make the Sherry Vinaigrette: Simply shake all the ingredients together in a small jar.
Toss the sliced beets with the rest of the ingredients. Add as much dressing as you like.
Watermelon Feta and Pomegranate Salad is one of our favorite summer salads. I made it a lot all summer but am just getting around to posting it on this blog now. I start this salad by making a quick Lemon Mint Vinaigrette. Then, I tossed …
Pear Salad with Raspberry Vinaigrette is one of our favorite fall salads. I start this salad by using a food processor to make my homemade raspberry vinaigrette. Then, I drizzle it all over spring greens tossed with blue cheese, pears, walnuts, and raspberries. We like …
Summer Salad with Blueberry Vinaigrette is one of our favorite summer salads. I start this salad by making a Blueberry Vinaigrette. Then, I tossed the vinaigrette with spring lettuce mix, blueberries, strawberries, red onion, goat cheese, and candied pecans. We like this salad for several reasons. First of all, I like that I can make this stunning salad in just fifteen minutes. Secondly, I like that I can make this salad ahead of time. Then, I just drizzle on the Blueberry Vinaigrette right before serving. Thirdly, I like how this salad allows me to use all the fresh summer fruit I love so much. And, lastly, we all love the creamy goat cheese, crispy pecans, and sweet fruit in this salad.
The Equipment I Used
A Food Processor- In order to break down the jam enough to make a dressing out of it, you’ll need to process it in the food processor.
A Salad Spinner- Use this to dry your salad greens. If greens aren’t dry, the dressing won’t cling to it.
A Small Jar- Use this to shake up the dressing.
The Ingredients Needed for Summer Salad with Blueberry Vinaigrette
Begin by making the Blueberry Vinaigrette: Process the blueberry jam in the food processor until it's smooth.
Then, combine all the jam and the rest of the vinaigrette ingredients in a jar and shake it to combine everything.
Also, make the candied pecans: Heat a medium skillet on medium heat and melt the butter and brown sugar together. Add the pecans and stir them until the pecans are toasty and coated with the sugar. Let them cool on a wax paper lined plate.
In a large bowl, toss together the greens, strawberries, red onions, blueberries, goat cheese, pecans, and as much dressing as you want.
Honeycrisp Apple and Bacon Salad is one of our favorite fall salads. I start this salad by toasting pecans in a skillet until they’re crispy. Then, I toss the pecans together with Honeycrisp apples, apple chips, bacon, and grapes. Finally, I drizzle on my homemade …
Yellow Curry Chicken Salad is one of our favorite Thai-inspired salads. I start this salad by marinating chicken in a homemade yellow coconut curry marinade. Next, I pan grill the chicken and serve it over spring greens mixed with watermelon, blueberries, and crispy coconut flakes. …
Lemon Chicken Cobb Salad is one of our favorite summer salads. I start this Cobb salad by roasting seasoned chicken breasts. Then, I chop the chicken into bite-sized pieces and arrange it on top of romaine lettuce. Next, I add on hard boiled eggs, crisp bacon, creamy avocado, ripe tomatoes, crumbled blue cheese and farm stand corn. We like this Cobb salad for several reasons. First of all, I like that this Cobb salad can be made ahead of time. I like to make all the components early in the day and assemble it right before dinner. Secondly, I like that I can make this whole dish in just thirty minutes. Finally, we all love the sweet corn, rich bacon, salty cheese, buttery avocado and lemony chicken in this salad.
The Equipment I Used
A Salad Spinner- I use this to dry my romaine lettuce. If your lettuce is wet the dressing won’t cling to it. Plus, your salad will be soggy.
An Egg Slicer- Use this to cut thin, even slices of your eggs.
A Microwave Oven- I like to steam my corn in the microwave.
The Ingredients Needed for Lemon Chicken Cobb Salad
Chicken- Use boneless, skinless chicken breasts. I always use Bell and Evans brand chicken because I think it’s the most tender.
Lemon Juice- Be sure to use freshly squeezed lemon juice for this salad. Bottled lemon juice just won’t be the same.
Corn- Be sure to use fresh summer corn-on-the-cob. Frozen or canned corn just won’t be the same.
How I Made my Salad
First, I roasted the chicken.
While the chicken cooked, I boiled the eggs, made the vinaigrette, and steamed the corn.
Finally, I arranged everything on a big platter and drizzled on the vinaigrette.
If you like salads, you need to try this fresh and delicious Lemon Chicken Cobb Salad.
Lemon Chicken Cobb Salad
Roasted chicken, tomato, fresh corn, blue cheese, bacon, avocado and hard- boiled eggs all tossed with a Lemon Dijon vinaigrette.
¼tsp. eachkosher salt, black pepper, paprika, garlic and onion powders
2tbsp.fresh lemon juice
2tbsp. eachextra virgin olive oil and unsalted butter
4eggs
2earscorn on the cob
4cupsromaine lettuce, chopped
1cuphalved cherry tomatoes
1avocado, sliced
1cupblue cheese, crumbled
4slicesbacon, cooked and crumbled
For the Lemon Dijon Vinaigrette:
½cupextra virgin olive oil
¼cupfresh lemon juice
2tbsp.honey
1tbsp.Dijon mustard
1clovegrated garlic
¼tsp.black pepper
Instructions
Begin by roasting the chicken: Preheat the oven to 450 degrees. Put the chicken in a small baking dish and sprinkle the salt, pepper, paprika, and garlic and onion powders all over the chicken. Add the olive oil and butter to the tops of the breast, and drizzle on the lemon juice. Bake for twenty minutes or until the chicken is no longer pink in the middle. When the chicken is done, chop the breasts in half inch pieces.
Meanwhile while the chicken cooks, hard boil the eggs. Place the eggs in a two-quart saucepan and cover them with cold water. On high heat, bring the water to a boil. Then, turn down the heat, and simmer the eggs for 15 minutes. Drain the eggs and peel them under cold running water. Slice the eggs in half inch pieces, and chill.
Also, steam the corn, by placing it on a plate, covered with a paper towel. Microwave for 6 minutes, or until the kernels are tender. Cut the kernels off the cob.
Also, make the vinaigrette by shaking up all the ingredients in a small jar.
Put all the romaine in a large bowl, or on a large platter. Arrange the cooked chicken, bacon, avocado, eggs, blue cheese, corn and tomatoes in rows on the romaine. Drizzle on as much dressing as you like.
Minty Melon Mixed Salad is one of our favorite summer salads. I start this salad by making a zesty Lemon Mint Vinaigrette. Next, I tossed together arugula, cantaloupe, honeydew, mint, carrots, pistachios, and goat cheese. Finally, I drizzled the vinaigrette all over the salad. We …