Now That's A Salad!
Roasted Pear Salad with Maple-Cider Vinaigrette
Salad Ingredients:
Fresh Arugula or Mixed Spring Greens
Walnuts
(Slivered almonds or toasted pecans would be delicious too!)
Grated Parmigiano Reggiano cheese (or try it shaved for a bolder taste)
Thinly Sliced Bosc pear, grilled
(Optional: fresh mozzarella cheese, grilled chicken or pork tenderloin, sliced red onions)
Directions: Combine salad ingredients and serve immediately topped with Maple-Cider Vinaigrette (below).
Maple-Cider Vinaigrette Ingredients:
1/3 cup cider vinegar
2 tbsp pure maple syrup
(do not use pancake syrup-use the real stuff)
1 tbsp Dijon mustard
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
2/3 cup olive oil
Directions: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended. (Can be stored in fridge for up to 3 days.)
(Vinaigrette recipe yields 8 servings. I’ve purposely left off the serving sizes for the salad ingredients-use your own discretion on the amount of ingredients you want in your salad, but keep track of the calories because some of these ingredients, e.g. cheese and nuts are high in calories and fat—think moderation!)
Mango Avocado Salad with Cilantro-Lime Vinaigrette
Salad Ingredients:
Arugula or Mixed Salad Greens
Peeled and Sliced Fresh Mango
Peeled and Sliced Avocado
Walnuts (or nut of choice)
Grated Romano cheese
(Optional: add southwest-seasoned grilled vegetables, tuna, chicken breast or pork tenderloin. Recipe for Southwest Seasoning below)
Directions: Combine ingredients and top with Cilantro-Lime Vinaigrette.
Cilantro-Lime Vinaigrette:
(Yields approximately 3/4 cup)
Ingredients:
1/4 cup fresh lime juice
2 tbsp sugar
3 tbsp rice wine vinegar
2 tbsp olive oil
3 tsp finely chopped fresh cilantro
1 garlic clove, minced
1 shallot, minced
1/4 tsp salt
1/4 tsp ground pepper
Directions: Whisk together ingredients until well blended.
Southwest Seasoning:
Ingredients:
2 tbsp chili powder
2 tbsp paprika
2 tbsp ground cumin
1 tbsp kosher salt*
1 tbsp garlic powder
1 tbsp ground coriander
2 tsp ground red pepper
*If using regular salt, use half the amount or 1/2 tbsp.
Directions: Combine ingredients and rub onto meat or vegetables before grilling. Allow seasoned items to “marinate” in the fridge for at least a half hour before grilling for best flavor. Grill as usual.
Chicken and Apple Salad with Sesame Tofu Dressing
Salad Ingredients:
Spinach leaves, Arugula, and/or mixed greens
Sliced apple (I used Gala, but substitute whatever kind you like)
Raisins (or try dried cranberries)
Crumbled blue-cheese (feta would be good as well)
Walnuts (or any nut of choice)
Grilled Chicken Breast or Pork Tenderloin
(For added flavor, try marinating meat in light sesame ginger dressing-like Newman’s Own- for at least an hour in the fridge before grilling.) Top meat with some toasted sesame seeds.
Directions:
Combine all ingredients and top with Sesame Tofu Dressing (and toasted sesame seeds if desired).
Sesame Tofu Dressing
(Yields 2 1/2 to 3 cups—refrigerate any leftover dressing in airtight container for up to one week. This dressing makes a great dip for veggies!)
Ingredients:
1 package (12 to 16 oz.) water-packed soft or aseptic-packed silken tofu
1 cup seasoned rice vinegar
2 cloves garlic, peeled
1/3 cup finely chopped fresh cilantro
1/4 cup thinly sliced green onions (including tops)
3 tbsp honey
2 tsp Asian (toasted) sesame oil
2 tsp low-sodium soy sauce
1/2 tsp hot chili flakes
Directions:
Drain tofu in a colander for about 5 minutes, then pat dry with paper towels. In a food processor or blender, combine all ingredients and blend until dressing is very smooth.
Shrimp and Jicama Salad with Tart Poppy Seed Dressing
Salad Ingredients:
Romaine or Butter Lettuce
Pitted, Green Cerignola olives (or for a more tart olive, try Sicilian Green)
Orange or Mango Slices (try adding some Kiwi too)
Peeled and thinly sliced Jicama
De-veined and peeled cooked shrimp
Optional: thinly sliced red onion
Directions:
Combine all ingredients and top with Tart Poppy Seed Dressing below.
Tart Poppy Seed Dressing
(Yields 1 cup)
Ingredients:
1/3 cup sugar
1/4 cup white or balsamic vinegar
1 1/2 tsp finely chopped onion
1/4 tsp paprika
1/4 tsp Worcestershire sauce
1/2 cup canola oil
1 tbsp poppy seeds
Directions:
Process first 5 ingredients for 30 seconds in a blender or food processor. With blender running, pour oil through food chute in a slow, steady stream, and process until smooth. Stir in poppy seeds and serve.