Tag: salad

Beet and Candied Pecan Salad with Goat Cheese Hearts
February 4, 2021

Beet and Candied Pecan Salad with Goat Cheese Hearts

Beet and Candied Pecan Salad with Goat Cheese Hearts is the perfect salad to serve on Valentine’s Day. As much as I like Christmas and Hanukah, I think Valentine’s Day might be my favorite holiday. I really love that it is such a romantic day, …

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by Sharon
Tangerine and Beet Winter Salad
January 28, 2021

Tangerine and Beet Winter Salad

Tangerine and Beet Winter Salad is a filling and delicious salad to serve with practically anything. I love this salad for several reasons. First of all, it uses a bunch of seasonal winter produce, like tangerines and beets. Secondly, it’s full of bright and beautiful …

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by Sharon
Thai Salad with Coconut Chicken
January 21, 2021

Thai Salad with Coconut Chicken

Thai Salad with Coconut Chicken is a delicious main course salad. I start my salad by marinating the chicken in coconut milk and spices. Then, I grill the chicken on a grill pan. Next, I make a Sweet and Sour Dressing filled with lime and mint. Finally, I toss both the chicken and dressing with Spring greens, carrots, bell peppers, cucumbers, radishes, and peanuts.

The Equipment I Used

  • A Grill Pan- I like to cook my chicken for this recipe on a nonstick grill pan.
  • A Jar- I find that shaking my dressing in a small jar is the perfect way to get it all mixed up.
  • A Salad Spinner- This is the easiest way to get your lettuce dry. If your lettuce is nice and dry, the dressing will really cling to it. But, dressing just falls off of wet lettuce.
  • A Big Bowl- It’s important to mix up your salad in a big bowl. That way you’ll taste the dressing in every bite.

The Ingredients Needed for Thai Salad with Coconut Chicken

  • Chicken- I used chicken breasts, but if you prefer thighs that’s fine. They’ll just take a little longer to cook.
  • Coconut Milk- I used canned coconut milk.
  • Fish Sauce- You can find this in the Asian section of your market. It has a rather strong odor, which put me off of it for a long time. But, now I really like the flavor it lends to dishes.
  • Cilantro and Mint- These fresh herbs add so much delicious flavor to this dressing.
  • Rice Wine Vinegar- You can find this in either the vinegar or Asian sections of your market.

How I Made My Salad

  • First, I made the marinade for my chicken.
  • Next, I grilled the chicken. It’s very important to make sure your chicken is cooked through.
  • Then, I made the dressing.
  • Finally, I tossed the vegetables together with the dressing and the chicken.

My husband tells me this Thai Salad with Coconut Chicken is his new favorite salad. Which, is a very nice thing to hear!

Thai Salad with Coconut Chicken
Thai Salad with Coconut Chicken
Thai Salad with Coconut Chicken

Thai Salad with Coconut Chicken

Grilled chicken on top of spring greens with a sweet and sour dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 4

Ingredients
  

For the Coconut Chicken:

  • 2 boneless, skinless chicken breasts
  • 1 cup coconut milk
  • 1 tsp. fish sauce
  • 1 tbsp. brown sugar
  • 1 tsp. coriander powder
  • ½ tsp. each cumin powder and black pepper
  • ¼ tsp. each powdered yellow mustard and powdered ginger
  • ¼ tsp. fennel seed

For the Sweet and Sour Dressing:

  • 2 tbsp. each chopped cilantro and mint
  • 1 tbsp. minced garlic
  • ¼ tsp. red pepper flakes
  • 2 tbsp. sugar
  • ¼ each olive oil and rice wine vinegar

For the Vegetables:

  • 4 cups Spring greens
  • 1 cup sliced cucumbers
  • 1 cup peeled and sliced carrots
  • 1 cup sliced radishes
  • 1 cup sliced yellow or red bell peppers
  • ¼ cup chopped peanuts

Instructions
 

For the Coconut Chicken:

  • In a bowl, mix everything but the chicken together.
  • Cut the chicken breasts in half horizontally, and then pound them to an even thickness of about half an inch thick. Place them in the marinade, and let them sit while you heat the grill pan.
  • Grill the chicken on a hot grill pan, with a little bit of olive oil. Use medium heat, and cook the breast pieces, a few at a time until they're cooked through. Let them chill in the refrigerator while you prepare the rest of the salad.
  • Chop the chicken into bite sized pieces before tossing them with the rest of the salad ingredients.

For the Sweet and Sour Dressing:

  • In a small jar, shake all the ingredients together.

To Assemble the Salad:

  • Toss all the vegetables, chicken, and peanuts in a large bowl. Pour the dressing over everything and toss until everything is well coated with the dressing.
Keyword Chicken, salad
Tried this recipe?Let us know how it was!

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by Sharon
Chipotle Ranch Salad with Shrimp
January 17, 2021

Chipotle Ranch Salad with Shrimp

Chipotle Ranch Salad with Shrimp is a quick and tasty main dish salad. I make this salad by tossing the shrimp with spices and then grilling them on a grill pan. Then, I make a delicious Chipotle Ranch Dressing. Next, I toss together Spring greens, …

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by Sharon
Chicken and Tangerine Tossed Salad
November 24, 2020

Chicken and Tangerine Tossed Salad

Chicken and Tangerine Tossed Salad is a main course salad filled with grilled chicken, tangerines, red cabbage, cilantro, romaine lettuce, fried wontons, red bell peppers, and a ginger dressing. My favorite part of this salad is the ginger dressing, filled with sesame oil, fresh ginger, …

chicken salad, ginger dressing, salad
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by Sharon
Melon, Prosciutto, and Mozzarella Salad
September 5, 2020

Melon, Prosciutto, and Mozzarella Salad

Melon, Prosciutto, and Mozzarella Salad is a quick and easy summer side dish that will go great with all your Italian dinners. It only takes ten minutes to put together and it’s full of cantaloupe, prosciutto, mozzarella balls, and spring greens all tossed together with a white balsamic vinaigrette.

The Equipment You’ll Need

  • A Salad Spinner- You’ll need this to get your lettuce nice and dry. If lettuce is wet, the dressing won’t cling to the leaves.
  • A Small Jar- This is the quickest implement for mixing your dressing. Just shake it up in a little jar. After you dress tonight’s salad, you can store the rest of the dressing right in the jar for the next night.

The Ingredients Needed for Melon, Prosciutto, and Mozzarella Salad

  • Cantaloupe- You’ll need a perfectly ripe cantaloupe for this recipe. My best tip for finding great cantaloupes is to find the store that has the best fruit in your area. At one of my favorite farm stands, they sell homegrown melons, and the owner will come over and tell you which ones are ripe. That kind of service is the best.
  • Prosciutto- The best prosciutto is Prosciutto di Parma. For this recipe it’s helpful to have a good quality prosciutto, since it’s a big part of the salad.
  • Fresh Mozzarella- I used bite sized mozzarella balls, but any fresh mozzarella is fine.

How I Made this Salad

  • This is without a doubt the quickest and easiest recipe on my blog.
  • First, I made the dressing. It is very important to taste your dressing. If it tastes too acidic, add more olive oil, or more honey.
  • Next, I cut up the cantaloupe. We’ll eat the rest of the cantaloupe for snacks.
  • Finally, I tossed all the ingredients together and used a little bit of the dressing. I’ll save the rest of the dressing for future meals.

I served this Melon, Prosciutto, and Mozzarella Salad with panini sandwiches. It was my daughter’s idea to have paninis for dinner, and they went really well with the salad. I made everyone’s sandwich a little differently, but they all had grilled chicken, pesto, and fresh mozzarella in them. Some of us also had pepperoni, and some of us added sun dried tomatoes. For dessert we had some fancy, gourmet ice cream sandwiches from a local ice cream parlor. All in all, it was a terrific salad and panini Saturday night!

Melon, Prosciutto, and Mozzarella Salad
Melon, Prosciutto, and Mozzarella Salad
melon, prosciutto, and mozzarella salad

Melon, Prosciutto, and Mozzarella Salad

Melon, prosciutto, and mozzarella tossed with spring greens and a white balsamic vinaigrette.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Italian
Servings 4

Ingredients
  

  • ½ cup extra virgin olive oil
  • ¼ cup white balsamic vinegar
  • 1 tbsp. honey
  • ⅛ tsp. black pepper
  • 4 cups spring greens
  • 8 mozzarella balls
  • 2 cups cubed cantaloupe
  • 4 slices prosciutto, rolled up
  • 1 tbsp. fresh thyme

Instructions
 

  • For the dressing: In a small jar, shake together the oil, vinegar, honey, and pepper.
  • Toss the rest of the ingredients together in a salad bowl with your desired amount of dressing.
Keyword melon, salad
Tried this recipe?Let us know how it was!
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by Sharon
Italian Salad with Marinated Artichokes
September 3, 2020

Italian Salad with Marinated Artichokes

Italian Salad with Marinated Artichokes is the perfect salad to serve with every Italian dinner. It is full of marinated artichoke hearts, ripe tomatoes, crispy cucumbers, creamy balls of fresh mozzarella, and Parmesan croutons. It’s all tossed with baby spinach and a red wine vinaigrette …

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by Sharon
Double Tomato and Mozzarella Salad
August 31, 2020

Double Tomato and Mozzarella Salad

Double Tomato and Mozzarella Salad features fresh summer tomatoes and sun-dried tomato vinaigrette. It also contains arugula, olives, red onion, fresh mozzarella, and basil. It’s the perfect salad to highlight our delicious August tomatoes. The Equipment You’ll Need A Salad Spinner- This is helpful for …

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by Sharon
Triple Blueberry and Arugula Salad
August 30, 2020

Triple Blueberry and Arugula Salad

Triple Blueberry and Arugula Salad is a tossed salad composed of fresh blueberries, blueberry goat cheese, and a blueberry vinaigrette. It also contains raspberries, bacon, red onion, and pistachios. It’s a great salad to serve with a summer grilled supper. Tonight we had it with grilled cheeseburgers and my Black Truffle Macaroni and Cheese.

The Equipment You’ll Need

  • A large mixing bowl- You’ll need a big bowl to toss your salad well, and to really coat the arugula with the vinaigrette.
  • A small jar- You’ll need this to shake up your dressing.
  • A Salad Spinner- This is great for getting your arugula nice and dry. Dressing won’t cling to wet greens.

The Ingredients You’ll Need for Triple Blueberry and Arugula Salad

  • Arugula- I use baby arugula for this salad. I really love to keep arugula around. I love its texture in salads, and I like to fry it with my eggs in the morning.
  • Blueberry Goat Cheese- If you can’t find this just substitute regular goat cheese. But, if you can find this blueberry goat cheese, I highly recommend it. Even goat cheese haters like it.
  • Extra Virgin Olive Oil- I like California Olive Ranch brand, since it’s much less bitter than many brands.
  • Bacon- Don’t leave this out! It really gives the salad so much flavor.

How I Made This Salad

  • I made this salad hours before dinner, but put the dressing on right as I served it.
  • First, I fried my bacon and shelled my pistachios. Shelling the pistachios was easily the most time consuming part of this salad.
  • Then, I washed and dried my fruit.
  • Next, I made my vinaigrette.
  • Finally, I tossed the salad together, putting on the dressing right when I served dinner.

I’ve made a lot of salads this summer, but I have to say, I think this Triple Blueberry and Arugula Salad is my very favorite. I hope the next time you grill, you’ll try this quick and easy salad as your side dish.

triple blueberry arugula salad
Triple Blueberry and Arugula Salad
Triple Blueberry and Arugula Salad
Triple Blueberry and Arugula Salad
Triple Blueberry and Arugula Salad

Triple Blueberry and Arugula Salad

Blueberries, blueberry goat cheese, and a blueberry vinaigrette all tossed with arugula.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 4

Ingredients
  

  • 4 slices bacon, cooked and crumbled
  • 4 cups arugula
  • 4 ounces blueberry goat cheese, cut in half inch pieces
  • 1½ cup blueberries
  • 1 cup raspberries
  • ½ cup chopped pistachios
  • ½ cup sliced red onion
  • ¼ cup balsamic vinegar
  • ½ cup extra virgin olive oil
  • ⅛ tsp. kosher salt
  • ¼ tsp. black pepper
  • 1 tsp. honey

Instructions
 

  • In a mixing bowl, toss together the bacon, arugula, the blueberry goat cheese, the red onion, the pistachios and raspberries, and one cup of the blueberries.
  • Put the rest of the ingredients in a jar and shake them up to make the vinaigrette.
Keyword salad
Tried this recipe?Let us know how it was!
arugula salad
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by Sharon
Filet Mignon, Citrus, Mint, and Cilantro Salad
August 26, 2020

Filet Mignon, Citrus, Mint, and Cilantro Salad

Filet Mignon, Citrus, Mint, and Cilantro Salad features tender marinated steak with a refreshing Thai inspired salad and dressing. This dish has Thai flavors but uses ingredients found in every supermarket. The Equipment You’ll Need A meat thermometer- an instant read thermometer, is in my …

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by Sharon