Autumn Salad with Maple Cider Vinaigrette and Sugar Curried Walnuts

This salad is wonderful and can be adapted slightly based on greens available. It has been a couple years since I've made this salad but it was just as good as I remembered. While the recipe calls for spinach, I used a premixed bag of baby lettuces which worked out great. The recipe also calls for blue cheese, but I'm weird about the texture, flavor and "blueness" of blue cheese and opted to use goat cheese instead. I have had this salad with blue cheese before and it was delicious, so it's your preference. Seeing as how I forgot to buy a red onion, I substituted some green onion which worked out nicely too. The final adaption I made tonight was using white wine vinegar in place of cider vinegar because, well, it seems I was out.

Hmmm... seems I actually made an entirely different salad tonight!

So, here is the recipe as it was written but feel free to adapt! Enjoy!

Salad
10 oz or more baby spinach (use more)
1 ripe pear, cored and thinly sliced
1/2 small red onion, thinly sliced OR 3 green onions chopped
4 oz crumbled blue cheese

Sugar Curried Walnuts
1 cup walnuts
2 TBS butter, melted
3 TBS sugar
1/4 tsp ground ginger
1/8 tsp curry powder
1/8 tsp salt and pepper

Toss walnuts in melted butter. Stir together sugar and remaining dry ingredients. Sprinkle over walnuts and toss to coat. Spread onto nonstick aluminum foil-lined pan. Back at 350 for 10 minutes.

Maple Cider Vinaigrette
1/3 cup cider vinegar
2 TBS maple syrup
1 TBS Dijon mustard
1/8 tsp salt
1/8 tsp pepper
2/3 cup olive oil (or a little less)

Once the walnuts cool a little bit, sprinkle them over the salad.

Green bean and Tomato Salad

Here is another summer time favorite that makes use of fresh ingredients and best served in season. I went to our local farmers market for the first time in years this weekend and lucky me it was the tomato festival! So many colorful and flavorful varieties of tomatoes for the tasting and buying! I ended up getting alot of little cherry style tomatoes in a variety of colors. I am not sure how I left the market without any larger tomatoes for sandwiches ... oh well! I also bought some fresh green beans knowing I wanted to make this salad. It is super easy and makes a great side dish. Use any kind of tomato you like .... I used cherry tomatoes although the recipe calls for two large tomatoes. Really, it does not matter so get creative and use what you've got.

Green bean and Tomato Salad

1 pound fresh green beans, trimmed and snapped in half
2 large tomatoes, cut into wedges OR lots of cherry tomatoes halved OR whatever kind of tomato you fancy
2 TBS balsamic vinegar
3 TBS EVOO
2 tsp or less minced garlic
1/4 tsp salt
1/8 tsp freshly ground black pepper

1. Bring large pot of water to a boil. Add green beans and cook 3 - 5 minutes until crisp tender. Drain. Run under cold water to stop cooking process. Place in large bowl. Add tomatoes.
2. Combine vinegar and remaining ingredients. Whisk together. Pour over beans and tomatoes and gently toss until coated.

Yum!

Spring salad with grapes, pistachios and goat cheese

Alright all those who love a good Spring salad this is for you. I love goat cheese and am lucky enough to have a few local farms that supply it, although if I need to keep our food budget in mind, store bought works just fine. The dressing used for this salad is wonderful and it makes ALOT and you only use a little to coat the salad, so plan to store it in a jar and have for salads later in the week.

This recipe is from Cooking Light

Easy Herb Vinaigrette

9 TBS white wine vinegar
1 1/2 TBS honey
1/2 tsp salt
1 cup EVOO
3 TBS fresh chopped basil
3 TBS fresh minced chives

1. Combine all ingredients, stir well with a whisk. Store in mason jar or other container in refrigerator.

Spring Salad

1/4 shelled dry-roasted, pistachios, finely chopped
1/2 cup (4 oz) goat cheese
1 (5 oz pkg) mixed salad greens or spring lettuce
1 cup seedless grapes, halved
1/4 tsp freshly ground black pepper

1. Place pistachios in a shallow dish. Divide cheese into 12 equal portions, rolling to form 12 balls. Roll each ball in the pistachios until well coated. Set aside.

2. Combine herb vinaigrette and greens in a large mixing bowl, and toss gently to coat. Add grapes to salad and gently toss. Top salad with cheese balls once served on salad plate.

Southwest Salad

This is a good salad and a great burrito filler. Eat it either way and if you want to make the salad a meal, add left over roast chicken.

Vinaigrette:

2 TBS white wine OR red wine vinegar

1 1/2 TBS EVOO

1 tsp honey

3/4 tsp ground cumin

1/2 tsp smoked paprika

1/8 tsp ground pepper

sprinkle of salt

Mix ingredients together with a whisk.

Salad:

5 - 8 cups torn romaine lettuce

container of fresh pico de gallo

1 avocado, peeled and diced

1/2 cup shredded or diced sharp white cheddar cheese

1/4 cup finely sliced green onion

1 (15 oz) can black beans, rinsed and drained

1. Arrange lettuce, avocado, beans, onions and cheese in a large bowl.

2. Spoon pico de gallo onto the individual salads.

3. Drizzle with dressing.

Lemon zested shrimp salad

Here is a lovely dish for late summer. Refreshing, easy and full of wonderful veggies and if you are lucky to live near (or near enough) the coast, local shrimp! This recipe was found in Cook.ing Lig.ht 2010 and modified by me.

Lemon zested shrimp salad

12 oz multi-color corkscrew pasta

1 lb peeled and deveined shrimp

1 clove garlic, mashed

lemon juice of 1/2 lemon

pinch of salt

1 cup halved cherry tomatoes

3/4 cup sliced celery

1 avocado, chopped *

1 pablano pepper, seeded and chopped

2 TBS fresh cilantro, chopped

2 TBS grated lemon rind

3 TBS fresh lemon juice

5 - 6 TBS Extra virgin olive oil

salt/ pepper

1. Cook pasta according to package directions. Drain and rinse with cool water. Drain again.

2. Heat large skillet over medium heat. Add a bit of olive oil. While skillet heats, drizzle the lemon juice from the lemon half over shrimp then sprinkle with a bit of salt. Add shrimp to skillet and saute 2 minutes on each side. Add mashed garlic during the last minute of cooking, giving a nice stir around just before removing shrimp from pan. Let shrimp cool a little bit.

3. Combine pasta, tomatoes and remaining ingredients through cilantro.

4. Mix together olive oil, lemon ride and juice, salt/ pepper. Stir with a whisk until combined.

5. Add shrimp to pasta mix and drizzle dressing over salad, stirring to coat.

* Because avocado turns funky in a short time, I tend to leave it out and add to individual salads just before serving. This keeps any leftovers from having icky looking avocado to pick out.

Roasted Asparagus and Tomato Penne Salad with Goat Cheese

I love the warm weather of Spring after a very long Winter. Not only does it feel so good to shed the bulky winter wear and finally have some sun on my skin, but my body also appreciates the fresh food that can now be prepared!

Wednesday evening was warm, enough so that the windows were closed and the air conditioner was on. Not only that, but my husband was out of town, so I did not want to prepare a large meal with lots of dishes to wash myself. Luckily I has the perfect dish for such a night!

This salad is super delicious and good for you. If you don't like goat cheese, try sprinkle a bit of feta cheese on the salad instead. Left over salad makes a great lunch the next day ... Enjoy!

Roasted Asparagus and Tomato Penne Salad with Goat Cheese

Modified slightly from Cooking Light May 2011

2 cups uncooked penne or other tube-shaped pasta

1 bunch asparagus spears

12 or more cherry tomatoes

4 TBS olive oil, divided

salt and pepper

1 TBS minced shallots

2 TBS fresh lemon juice

1 TBS Dijon mustard

1 tsp dried herbs de Provence

1 1/2 tsp honey

1/2 cup pitted kalamata olives, halved

2 cups or more baby arugula

1/2 cup crumbled goat cheese

1. Pre-heat oven to 400 degrees

2. Cook pasta according to package directions, drain and set aside.

3. Place asparagus and tomatoes on a jell-roll pan. Drizzle with 1 TBS olive oil, sprinkle with a bit of salt and pepper. Toss gently to coat. Arrange asparagus and tomato mixture in a single layer and bake at 400 degrees for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place back in oven and bake tomatoes an additional 4 minutes. Remove tomatoes from pan, let asparagus and tomatoes stand for 10 minutes. Cut asparagus into 1-inch lengths.

4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 TBS olive oil, stirring with a whisk. Stir in a sprinkle of salt and pepper.

5. Place pasta and asparagus/ tomato mixture in a large bowl. Add arugula and olives. Drizzle with dressing and gently toss to coat. Sprinkle with cheese.

Chicken tacos and confetti salad

Looking for an easy dinner that is also loaded with flavor and goodness? Here you go! We had this for dinner Wednesday evening and I used some of the leftovers for a salad on Thursday for lunch.

Chicken Tacos with Cilantro Slaw and Avocado Cream with a side Southwest Confetti Salad!

Tacos:

(adapted from Cooking Li.ght)

1 lb. skinless boneless chicken tenders, cut into 1/4 inch strips

3/4 tsp ancho chile powder (I used normal chili powder)

1/2 tsp garlic salt (I used 1/4 tsp or so of garlic powder)

1/4 tsp ground cumin

2 TBS fresh lime juice, divided

1/4 cup low fat sour cream

2 TBS 2% milk

1 ripe peeled avocado, sliced

2 cups packaged angel hair slaw

1/2 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

1 TBS olive oil

8 (6 inch) corn or flour tortillas

1. Heat small amount of oil in a large skillet over med- high heat. Sprinkle chicken evenly with chile powder, garlic salt and cumin. Add chicken to pan and cook 4 - 6 minutes, stirring frequently. Remove chicken from pan.

2. Combine 1 TBS lime juice and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.

3. Combine remaining 1 TBS lime juice, slaw, onions, cilantro and olive oil, and a large dollop of the avocado cream; toss to coat. Add a small sprinkle of salt if you desire.

4. Heat tortillas according to package directions. Divide chicken mixture evenly among tortillas. Top each tortilla with some of the avocado cream and slaw mixture. Yum!

Confetti Salad:

1 cup can corn, drained

1 cup coarsely chopped zucchini

1 cup grated carrot

1 cup diced tomato

1 red bell pepper, seeded and diced

1/4 cup green onions, diced

2 TBS chopped fresh cilantro

1 TBS fresh lime juice

1 TBS olive oil

1/2 tsp chili powder

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 (15 oz.) can black beans, rinsed and drained

1. Combine all ingredients in a large bowl, stirring to combine.

Tuna and White Bean Salad

Yesterday was the warmest day of the year yet and I had a serious case of spring fever! Rather than cook a meal, I wanted something fresh and light and this dish fit the bill. We ate outside on the back deck, enjoying the amazing spring weather and savoring the deliciousness of this meal!

Tuna and White Bean Salad

1 bunch asparagus spears

1 TBS or less capers, drained

1/2 TBS or more chopped fresh flat-leaf parsley

2 TBS white wine vinegar

2 TBS fresh lemon juice

3 TBS extra-virgin olive oil

1/4 tsp salt

1/4 tsp black pepper

1 pint cherry tomatoes, quartered

1 (15 oz) can white beans, rinsed and drained (any white beans you like)

4 - 6 cups of salad greens

2 (5 oz) cans solid white tuna packed in olive oil, drained and broken into chunks

1. Snap off tough ends of asparagus spears and cut into 2 inch pieces. Steam asparagus, covered for 3 - 5 minutes. Drain and rinse with cold water. Drain.

2. Combine capers and next 6 ingredients through pepper in a small bowl, stirring well with a whisk.

3. Place 1/4 cup juice mixture, cherry tomatoes and beans in a small bowl; toss gently to combine. Reserve remaining dressing.

4. Place asparagus and lettuce into a large bowl, gently toss. Sprinkle tuna chunks on top of lettuce.

5. Place some lettuce onto plate, drizzle with a bit of the reserved dressing, top with some of the tomato mixture.

Serve with a hearty dinner bread for a lovely spring or summer time meal!

Lentil salad with dried apricots and pistachios

I made this dish for February book club and it was a hit. This salad is easy to make and tastes delicious... and bonus, it's healthy too!

1 cup dried French lentils, rinsed

1 tsp. veggie bouillon

1/4 tsp salt

3 TBS or more shelled pistachios, roasted (I bought pre-shelled, roasted salted)

2 TBS olive oil

2 TBS fresh lemon juice

2 tsp honey

1/2 tsp ground coriander

1/2 tsp grated peeled fresh ginger

1/2 cup dried apricots, diced

1/4 cup thinly sliced green onion

2 TBS fresh cilantro, chopped

1/2 cup crumbled goat cheese (optional)

1. Place rinsed lentils in a medium sauce pan and cover with water to 2 inches above lentils. Stir in veggie bouillion. Bring to a boil, then reduce heat to medium and simmer 15 - 20 minutes until lentils are chewy-tender. Drain any remaining liquid, set aside to cool.

2. Combine oil, juice, honey, coriander, ginger and salt. Stir with a whisk until combined. Pour over lentils, gently stirring until coated. Let sit 20 minutes or until cooled to room temperature.

3. Add nuts, green onions and cilantro to lentil mixture. Transfer to a serving dish, top with goat cheese if desired and enjoy!

Tuna and Arugula Pasta Salad

Here is a lovely dish that is super easy and extra yummy. It has arugula in it so already this dish is awesome! This recipe makes enough for dinner and left-overs for lunch the next day, which is always nice. This salad goes well with a nice dinner bread.

Found in May Cooking Lig.ht 2010

Tuna and Arugula Pasta Salad

1 large red bell pepper
8 -10 oz pasta (penne or fussille)
2 or more cups coarsely chopped arugula
1/4 cup thinly sliced shallots
2 TBS red wine vinegar
1 TBS capers, drained
1 TBS extra virgin olive oil
1 (7.8 oz can tune) packed in OIL (I used regular sized cans) drained and flaked.
1/4 tsp salt
Pepper to taste

1. Pre-heat broiler
2. Cut bell pepper in half lengthwise. Discard seeds and membrane. Place pepper halves, skin side up, on a foil lined baking sheet. Flatten with hand and broil 15 minutes. Cover the peppers with the foil and let cool for about 10 minutes. Peel and chop.
3. Bring water to a boil in a large sauce pan. Add pasta and cook according to package directions. Drain and rinse under cold water.
4. Combine bell pepper, pasta, arugula, capers and tuna.
5. Combine olive oil, shallots and vinegar. Whisk until combined. Pour over pasta and stir to coat.
6. Sprinkle with pepper and 1/4 tsp salt.

YUMMY!

Arugula, Orange and Feta Salad

This is one of my all time favorite salads! As you know I LOVE arugula, just can not get enough of this delicious peppery green. But don't worry, the sweet of the honey in the dressing and oranges take down the bite of the arugula. This salad is a hit every time!

6 cups arugula (one bag from Trader Jo.es)
3 navel oranges, peeled, sectioned
3 - 4 oz crumbled feta cheese
2 TBS olive oil
1 TBS lemon juice
1 tsp honey
1 garlic clove, peeled and sliced

1. Combine first 3 ingredients in a large bowl
2. Combine olive oil, lemon juice and honey. Stir with a whisk until blended.
3. Add sliced garlic, salt and pepper to taste.
4. Strain out garlic prior to serving over salad.

Pour dressing on salad immediately before serving. If added too early, the greens will wilt a little from the lemon juice.

YUMMY!

Roasted Beet, Avocado and Arugula Salad

Looking for a colorful salad that is delicious and good for you? Here it is! I am not a fan of beets, but I find them to be so beautiful that I do include them in some dishes - plus Jason loves those colorful roots, and I don't want to deprive him of one of his favorite veggies. This salad would be great for a holiday party due to all the vibrant colors, or just to eat at home with friends. The golden beets absorb the pink color of the red beets, creating a sunset appearance that is just lovely.

Roasted Beet, Avocado and Arugula Salad

4 - 6 red and golden beets
1/4 cup water
1/3 cup orange juice
3 TBS extra virgin olive oil
2 1/4 TBS white wine vinegar
1/8 tsp freshly ground pepper
1/8 tsp salt
1 large avocado
5 - 6 cups arugula
2 - 3 navel oranges, peeled and sectioned
1/4 red onion, thinly sliced

1. Preheat oven to 375 degrees
2. Remove stems from beets. Scrub beets with brush, then cut in half. Place beets in baking dish, then add water. Cover with foil and back 1 hour until tender. Cool, remove skins. Cut beets into 1/2 inch slices.
3. Combine orange juice, olive oil, vinegar, salt and pepper. Toss half of juice mixture with beets.
4. Peel and cut avocado into slices.
5. Add oranges, avocado and beets to arugula in a large bowl.
6. Drizzle remaining dressing onto salad and serve immediately.

Southwestern Confetti Salad

This is an easy salad that is great alone as a lunch or a wonderful side dish for dinner. It takes minimal amount of time to prepare which is great for a busy work night. Great served at room temp or chilled.

Southwestern Confetti Salad (adapted from Cooking Light)

1 cup cooked rice (cooked in veggie broth from added flavor)
1 cup frozen corn kernels, thawed and drained
1 medium zucchini, chopped
1 cup grated carrot
1 tomato diced
1/2 red bell pepper, chopped
1/4 cup green onions, chopped
2 TBS fresh chopped cilantro
1 TBS lime juice
2 TBS olive oil
1 TBS minced seeded jalapeno pepper (optional)
1/4 tsp salt
1/2 tsp chili powder
1/2 tsp ground cumin powder
1/4 tsp ground black pepper
1 can black beans, rinsed drained

Combine all ingredients in a large bowl, stirring well to combine.

Arugula and Pear Salad with Toasted Walnuts

Have I mentioned before how much I love arugula? Really, it is a fabulous green, full of peppery flavor, good enough to eat alone. Any salad made with arugula is one to try, and this one is particularly tasty. If you can get to a local farmers market for locally grown arugula definitely make the effort as the flavor will be really fresh and intense.

Arugula and Pear Salad with Toasted Walnuts (May 2009 Cooking Light)

1 TBS minced shallots

2 TBS extra-virgin olive oil

2 tsp white wine vinegar

1/8 tsp salt

1/4 tsp Dijon mustard

1/8 tsp black pepper

6 cups baby arugula leaves

2 Bosc pears, thinly sliced

1/2 cup chopped walnuts, toasted

1. Combine first 6 ingredients in a large bowl, stir with a whisk.

2. Add arugula and pears to bowl. Toss to coat. Sprinkle with walnuts.

Wild Rice and Barley Salad

This makes a nice lunch salad and is a tasty way to eat barley. The raisins offer a slight sweet surprise. I made this as part of the food I brought in to work this last Saturday. People seemed to really like the flavor, and the salad was gone by the end of our workday.

I did not use toasted almonds - just got lazy and did not feel like adding the almonds this time around. I am sure they are quite tasty in the salad, but not required if you want to skip this ingredient.

Wild Rice and Barley Salad found in Cooking Light

1 3/4 cups veggie broth

1/2 cup uncooked wild rice

1/2 cup uncooked barley

1 (15 oz) can chickpeas, drained and rinsed

1/3 cup golden raisins

1/4 cup sliced green onions

2 TBS white wine vinegar (red wine vinegar is fine too)

1 1/2 TBS olive oil

1 tsp Dijon mustard

1/4 tsp salt

1/4 tsp black pepper

2 TBS chopped fresh basil

2 TBS slivered almonds, toasted

1. Combine the first 3 ingredients in a medium saucepan, bring to a boil. Cover and reduce heat, simmer 45 minutes until liquid is absorbed. Remove from heat, let stand covered 5 minutes. Spoon into a medium bowl. Add chickpeas, raisins and green onion.

2. Combine vinegar and next 4 ingredients through pepper in a measuring cup. Stir with a whisk and pour over barley mixture. Toss well. Cover and chill 2 hours. Stir in basil and almonds.

**I am not so good a reading instructions sometimes and ended up putting the basil in before chilling and it came out just fine!**