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Category Archives: salad

Pomegranate and Feta Salad

Posted on January 15, 2012 by chronicinthekitchen

1 head romaine lettuce

1 bunch spinach

Seeds of one pomegranate

1/4 c. toasted pine nuts or pecans

1/2 c. crumbled feta

Dressing
1/3 c. olive oil

1 T. red wine vinegar

2 T. maple syrup

1 tsp. Dijon mustard

1/2 tsp oregano

salt and pepper

Rinse and spin dry the lettuce and spinach. Rip or chop and place into a large bowl. Toast nuts in a non-stick pan on medium low until they brown. Add to the bowl of greens along with the feta and pomegranate seeds. Combine dressing ingredients in covered jar or container, shake well.  Serve dressing on the side or pour onto the salad.

Serves about 10

Tips and Notes:  Buy a package of the pomegranate arils (the little seeds). Getting the arils out of the pomegranate is a major pain in the butt.  I’ve used packaged baby spinach and romaine in place of the head of romaine and bunch of spinach. I’ve also walnuts in place of the pecans or pine nuts.

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Festive Spinach Salad

Posted on November 30, 2011 by chronicinthekitchen

Festive Spinach Salad

 

Spinach salad leaves

A sprinkling of chopped pecans and dried cranberries

Feta Cheese, chopped

Place in a bowl and drizzle with your favorite dressing (I used about 1 T. of strawberry fig balsamic vinegar and 3 T. olive oil, shaken together.)  Serves one.

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Blueberry Goat Cheese Salad

Posted on August 4, 2011 by chronicinthekitchen

Fast and easy and wonderful if it is too hot too cook.

Divide among two individual containers a bunch of mixed greens, romaine lettuce (torn) or baby spinach.
Add 1/4 c. each of crumbled blueberry goat cheese (such as Pampered Goat), toasted sliced almonds, and fresh blueberries.
Serve with your favorite salad dressing (I used a Raspberry Vinaigrette.) Makes two and is really, really yummy. This would also be awesome topped with cooked, chopped chicken breasts.

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Summer Corn and Tomato Salad

Posted on June 30, 2011 by chronicinthekitchen

2 cups frozen corn, defrosted (or the equivalent canned or fresh)
1-1/2 cups grape tomatoes, halved
2 green onions, finely sliced
2 tablespoons finely chopped fresh cilantro
1 teaspoon chili powder
2 tablespoons maple syrup
2 tablespoons rice vinegar
1 teaspoon sesame oil

Place all ingredients in a large bowl and stir to combine.

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Japanese Quinoa Salad

Posted on June 30, 2011 by chronicinthekitchen

1 cup quinoa
2 cups water
1 pkg (340)g firm tofu, drained and diced [or 1 cup cooked chicken breasts, diced, or 1 can salmon or tuna, drained], optional
2 cups coleslaw mix
1 large red pepper, chopped
1 small package sliced mushrooms
1/2 cup frozen green peas
1/2 cup sliced green onions
1 can (8 oz /227ml ) sliced water chestnuts, drained
2 tbsp toasted sunflower seeds
1 tbsp toasted sesame seeds, optional
1 tbsp dried parsley
Dressing:
½ c. Asian Sesame Salad Dressing or Renee’s Gourmet Japanese Ginger Dressing

Rinse quinoa in colander thoroughly with cold, running water. In medium saucepan, combine quinoa and water; bring to boil. Reduce heat; simmer, covered, for 15-20 minutes or until water is absorbed. Cool slightly. In large bowl, combine quinoa with remaining salad ingredients and dressing. Makes 6 large servings.

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Meatless Monday: Almost-Fully-Greek Pasta Salad

Posted on April 25, 2011 by chronicinthekitchen

(Title explained:  I didn’t have any tomatoes in the house.)

2 c. uncooked penne or rotini pasta

1 c. chopped cucumber

1/2 pepper, seeded and chopped

1/4 c. onion, chopped

1 small can sliced black olives

1 cup feta cheese, crumbled

1 tomato, chopped can also be added

Dressing:

3 T. lemon juice

3 T. olive oil

1 tsp. each oregano and sugar

salt and pepper

Cook pasta according to package directions. In the meantime, cut up vegetables and place in medium size bowl. Add olives. When pasta is ready, drain and rinse well with cold water.   Add to vegetables in the bowl. Combine dressing ingredients in a container and shake to blend.  Pour over salad. Chill a few hours before serving. Serves about 4. May serve more if used as a side salad, rather than a main dish.

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Spotlight on Dill

Posted on April 20, 2011 by chronicinthekitchen

We’ve been enjoying Earthbound Farms Fresh Herb Salad which includes the following:

Organic baby lettuces (red and green romaine, red and green oak leaf, lollo rosa, tango), organic red and green chard, organic mizuna, organic arugula, organic frisée, organic radicchio, organic parsley, organic dill, organic cilantro.

The fresh dill in this salad is very nice.  An annual plant, it grows about 30” high.  A member of the parsley family, it may help to relieve indigestion, bloating, gas and cramping.

This very familiar and popular herb works well in potato salad, pasta salad, scrambled eggs, dips, salad dressings and sauces and leek and potato soup.  It also pairs nicely with salmon or any white fish.

Here is a recipe that is easy to pull together:

Randy’s Cucumber Pasta Salad

3 cups cooked pasta such as penne

½ c. thinly sliced carrots

½ c. thinly sliced celery

1 c. parboiled broccoli florets

1 green onion, thinly sliced

¼ c. chopped onion

½ to ¾ c. creamy cucumber salad dressing

1 tsp. dillweed

salt and pepper to taste

Combine all ingredients in a large bowl.  4- 6 servings.

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Meatless Monday: A to Z Quinoa Salad

Posted on April 11, 2011 by chronicinthekitchen

 

2 c. water

1 c. quinoa, rinsed well and drained

1 c. diced zucchini

1 apple, peeled and diced

½ pepper, seeded and chopped

½ c. each sliced almonds, crumbled feta, and raisins

Dressing

1/3 c. olive oil

2 T. maple syrup

1 T. lemon juice (to assist in keeping the apples from turning brown)

1 T. Dijon mustard

½ tsp. oregano

Salt and pepper

Bring water to a boil. Add quinoa.  Cover and reduce heat to low.  Cook 10 – 15 minutes.  Place in a bowl and add zucchini, pepper, apple, almonds, feta and raisins.  Combine dressing ingredients in a container and shake well. Pour over salad, mix well.  Refrigerate to chill.  Serves 6

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Great Morroccan Garbanzo Salad

Posted on January 26, 2011 by chronicinthekitchen

2/3 c. each quinoa and millet

1 14 oz. can chickpeas, drained and rinsed

1 stalk celery, chopped

2-3 green onions, sliced

1 carrot, peeled and diced

1/2 pepper, chopped

1/2 c. raisins

Dressing

Combine in a covered container:

1/4 c. oil

1/2 c. lemon juice

1/2 tsp. each garlic powder, cumin, nutmeg, cinnamon, salt and pepper

1 T. liquid honey

Rinse millet and quinoa.  Bring 1 1/3 c. water to a boil, add millet and quinoa.  Lower heat to medium and cook, uncovered, about 20 minutes until most of the liquid is absorbed.   Put in a bowl with the vegetables and raisins.  Add dressing, stir to combine.  Chill in the fridge several hours.  Makes about 4- 6 servings.

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Cole Slaw Plus

Posted on January 24, 2011 by chronicinthekitchen

Combine in a large bowl:

1 Bag Cole Slaw mix

1 can pineapple chunks, drained [reserve ¼ c. of the juice]

Approximately ¼ c. each of toasted sunflower and pumpkin seeds (toast in a frying pan sprayed with Pam on medium til they start to brown)

¼ c. each dried cranberries and raisins

Cole Slaw Dressing:

Combine in a small bowl and add to cole slaw mixture.
Approximately ½ c. mayonnaise (fat-free or low-fat)

¼ c. milk

Little bit of the pineapple juice from the canned pineapple

½ tsp Celery Seed

Makes a fairly large salad.  Substitute nuts such as sliced almonds, or chopped walnuts, for the seeds.

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