Put the store-bought salad dressing back on the shelf. Homemade salad dressings are so simple to make, there’s no need to buy them. Using an easy template of oil, acid, salt and pepper creates the base for endless possibilities. A traditional vinaigrette is 3 parts oil to 1 part acid but I prefer a 2 to…
Category: Salads
Shrimp with Avocado, Lemon and Fresh Dill
I’m always on the hunt for recipes that are fast, delicious and healthy and this shrimp dish has become one of my favorites. The creaminess of the avocado provides a richness which plays well with the tartness of the lemon and the spicy bite of the arugula. For the whole grain, I used Khorasan wheat…
Refresh and Repurpose…Three Ways to Use Leftovers and Reduce Food Waste
In honor of Earth Day, and as a member of the Recipe ReDux team, I was challenged to show how I reduce food waste. That’s easy because I love leftovers and I rarely throw anything away. Leftovers extend the efforts of my cooking and they cut down on food waste. Most weeks, I’m cooking three or…
Herbed-Farro Salad with Walnuts, Feta and Spinach
Farro, also known as emmer wheat, is another ancient grain getting a lot of attention. It’s the most common variety of wheat in Italy and when cooked, has a soft but crunchy texture. If purchased semi-pearled, it cooks in about 30 minutes. For this recipe, I used a parboiled farro from Trader Joe’s, which cut…
Mid-March Garden Lettuce Surrounded by Snow
Thank you to my husband, who is a fabulous gardener, I’m enjoying a mid-March, fresh from the garden, lettuce salad! He starts the lettuce at the end of February, in raised beds, under plastic covers. He uses a special wax-infused hinge that opens the covers when the temperature gets too hot inside the beds. This…
Kamut Salad with Arugula, Strawberries and Pistachios
Kamut, registered trademark of Khorasan wheat, is my new favorite whole grain. I mentioned it in my Ancient Grain post and have been using it in all of my salads. Kamut is an organic, sweet, nutty, buttery tasting grain with a firm texture and crunch. It may be better tolerated by those with a wheat sensitivity but…
Rotisserie Chicken Salad with Tonnato Sauce
This recipe takes advantage of the convenience of store-bought rotisserie chicken but elevates it to a dinner party worthy dish. The star of this salad is the dressing (tonnato sauce) with its rich, vibrant flavors from tuna fish, anchovies, capers, fresh lemon juice and extra-virgin olive oil. You can also serve this sauce over pasta, grilled…
Roasted Beet Root Salad with Creamy Feta Dressing
Gorgeous! I love the vibrant color of red beets but my kitchen looks like a crime scene after cooking, peeling and chopping them. One trick I learned to keep from staining my hands is to rub my hands with vegetable oil before working with beets. My favorite way to cook beets is to roast them….
The Caprese Salad (culinary simplicity at its finest)
It’s that time of year. When tomatoes are at their peak, mouth-watering juiciness, it’s time to make the Caprese salad. So simple yet flavors so perfectly matched. I would never even consider making this salad without vine-ripe garden tomatoes and sweet summer basil. Get yourself some fresh mozzarella and a high quality extra virgin olive…
Citrus-Herb Vinaigrette
Make a pledge to never buy bottled salad dressing again. Salad dressing is SO easy to make. It’s as simple as combining an acid (vinegar) and an oil (extra virgin olive oil is my preference). You can add some flavor boosters like Dijon mustard, chopped scallions or shallots and herbs. Play around with the type…
4th of July Salad with watermelon, feta cheese, blueberries and mint
Searching for a patriotic, light and healthy salad for your 4th of July picnic, look no further. Combining watermelon, blueberries, and feta cheese meets the color requirement and adding chopped fresh mint, red onion, a splash of olive oil, and lime juice rounds out the flavor. Happy 4th of July! Watermelon, Blueberries, Feta and Mint…