Marinated Kale Salad

My husband and I devoured this salad at a recent banquet. We even had a conversation about the salad with our table mates. I emailed the host on the drive home requesting this recipe.

The first time I made it I skimped on the infused vinegar and just used what I had at home; it was good, but when made as directed, it is amazing.  Kale is usually a product in my CSA.  I have used it for smoothies, baked chips, salads, and sauteed. This is by far my favorite use of kale.


INGREDIENTS:

Dressing

I forgot the Craisins.

• 1/3 cup fig infused vinegar
• 1/6 cup blood orange olive oil

Salad

• 1 bunch chopped kale
• 2/3 of a can of Mandarin oranges, reserve 3 T juice
• 1/2 cup pine nuts, toasted and chopped
• 1/3 cup Feta cheese
• 1/4 cup Craisins, chopped
• Salt and pepper to taste

DIRECTIONS:

1. Marinate kale in dressing overnight. If possible, shake container a few times.
2. Top with oranges, juice, Craisins, Feta cheese, and pine nuts.
3. Add salt and pepper if necessary. 

DIFFICULTY: Easy

TIME: 15 minutes, but needs to marinate overnight.

SOURCE: a friend from church

Chickpea and Chicken Salad

So here is my unsolicited advice to new moms:  Do not limit your child's diet to "kid food."  Ever.  Start them eating a wide variety of fruits and veggies prepared in all different ways right from the time they are developmentally able.  I realize there are exceptions and that it won't work for everyone, necessarily, but with a little bit of luck and certainly persistence, your kids may someday sit down to this salad for dinner and not even bat an eye.  And if you are a mom who loves a good chopped salad, that will be an awesome day.  Because this is an awesome chopped salad.  We didn't even use salad dressing on this one - just some salt and pepper.

INGREDIENTS:

• Olive oil
• 2 heads Romaine lettuce
• 1 can chick peas, rinsed and drained
• corn (preferably fresh, but I have used canned)
• colorful peppers (I had small sweet ones on hand when I took the picture, but generally use a bell pepper)
• tomatoes (optional) - I forgot them until after the pics were taken, but did throw them in
• shredded Rotisserie chicken
• avocado
• Feta cheese
• Salt and pepper

DIRECTIONS: 

1. Chop and rinse the lettuce.  I prefer my salads chopped, and cut my greens into pieces about an inch or so square.
2. Heat a small amount of olive oil in a pan; add corn and peppers and heat until the peppers are slightly tender.  Alternatively, this salad is made even more awesome if the veggies are grilled.
3. Combine all ingredients, except for avocado in a large bowl; toss to mix well.
4. Top with chopped avocado, salt and pepper.  

Difficulty: easy
Time: 10-15 minutes prep
Source: Salads are one thing I don't need a recipe for!

Asian Salad

I first had this salad many moons ago at a Christmas brunch at a friend's house.  I asked for the recipe and she shared.  I have since made this salad for many a get-together and at almost every one of those get-togethers, I have been asked for the recipe as well.  Most recently, I made it for a cub scout function and was again asked for the recipe.  My husband was ready to tell the mom about this blog, but I had to interrupt to tell him it wasn't on here yet.  He looked genuinely shocked.  The fact is, I have made it a thousand times, but each time, I forget to take a picture of the final product before we zip out of the house or before people arrive at our house.  So, one day, I will add a finished product picture to this page, but in the meantime, it is about time it got posted!  Enjoy!  (And be ready to share the recipe!)

INGREDIENTS:

• 1 head of celery cabbage (I often substitute Romaine and have most recently been using spinach)
• 3-4 green onions, chopped
• 1 package Ramen noodles (broken)
• 1 bag of sweet glazed Almond Accents (there are often newspaper coupons for these)

dressing

• 1/2 c balsamic vinegar
• 1/2 c sugar
• 1/4 tsp pepper
• 2 Tbsp soy sauce
• 1 c vegetable oil

DIRECTIONS:

1. Mix all dressing ingredients and allow to sit for best results.
2. Mix greens.  Add Ramen noodles, almonds, and dressing right before serving.

Difficulty: very easy

Time: 15 minutes

Source: A friend from aerobics many years ago

Tomato and Gorgonzola Pasta Salad

I seriously cannot express how much I love this pasta salad.  The flavors of the arugula, Gorgonzola, and homemade Lemon Shallot Vinaigrette are amazing together.  This uses an entire box of pasta, so you can definitely serve a crowd if using this as a side dish; it would be perfect to take as a contribution to a picnic or another get-together.  (Use whole wheat pasta for an added healthy twist.)  I have also taken the leftovers as a stand-alone lunch.

INGREDIENTS:

• 1 16 oz package penne or rigatoni pasta
• 1/2 cup Lemon Shallot Vinaigrette (click here for the easy recipe)
• 1 1/4 lb beefsteak tomatoes (I used what I had available), seeded and chopped
• 4 oz. Gorgonzola cheese, crumbled
• 1/2 (4 oz.) package arugula 

DIRECTIONS:

1. Prepare pasta according to package directions.  (If you haven't made the vinaigrette, there is enough time to do so while the pasta is cooking.)  Toss together hot pasta and vinaigrette in a large bowl.  Cool.*  
2. Stir tomatoes and cheese into pasta mixture.  Just before serving, stir in arugula; stir in salt and pepper to taste.

*The recommended cooling time from the original recipe is 30 minutes; I don't always wait so long.  The difference is that the cheese may melt a bit when you add it.

Difficulty: very easy

Time:  about 30 minutes

Source:   Southern Living magazine, July 2014

Lemon-Shallot Vinaigrette

Looking on the positive side, with the number of doctor and therapist appointments there were this summer, I had the opportunity to peruse some good magazines and the time to make a grocery list for the new recipes I found in those magazines.  Waiting rooms are good for some things, I suppose.  I found this recipe in Southern Living, and I feel like I hit the jackpot in doing so.  It is so good, and with the companion recipes that were in the magazine, such as Tomato and Gorgonzola Pasta Salad, I can't get enough. I love easy, homemade dressings! (Look for the Pasta Salad recipe here!)

INGREDIENTS:

• 1/2 cup lemon juice
• 1 shallot, minced
• 1 cup olive oil
• 1/4 cup flat-leaf parsley, minced
• 1 Tbsp honey
• 1 Tbsp Dijon mustard
• salt and pepper to taste

DIRECTIONS:

1. Stir together lemon juice and shallot; let stand 5 minutes.
2. Whisk in remaining ingredients.  Refrigerate for up to one week in air tight container.

Difficulty: very easy

Time: 10 minutes

Source: Southern Living magazine, July 2014

Knock-off Spinach Power Salad

Despite the fact that I don't go there often, I am a huge fan of the soups and salads at Panera.  During the Christmas shopping season, we stopped in to get some gift cards and decided to grab a bite while we were there.  My husband commented that he had tried their Spinach Power Salad at lunch some time back and he got it again.  It looked delicious, so I investigated.  I don't know how well this matches the original, but what resulted from my experiments was an awesome, delicious salad that even my kids loved.  This salad can be as healthy as you want it to be by modifying the amounts of ingredients; just a touch of dressing, french fried onions, and bacon will do!  Load up on the spinach - did you know there are only 14 calories in 2 cups of spinach?

INGREDIENTS:

• Baby spinach
• Hard Boiled Egg
• Bacon (cooked)
• Mushrooms
• Butter
• French Fried Onions
• Sweet Vidalia Onion Vinaigrette

DIRECTIONS:

1. Saute the mushrooms in a small amount of butter to desired tenderness.
2. Top a bed of baby spinach with chopped egg, mushrooms, a sprinkle of bacon, and a small amount of french fried onions.  Drizzle the dressing on top.

Difficulty: easy
Time: if the hard boiled eggs are made ahead of time, prep is about 10 minutes
Source: inspired by Panera's Spinach Power Salad, made in my own kitchen

Apple-Walnut Chicken Salad and Balsamic Apple Vinaigrette

Spring is finally here!  And so is our next Gooseberry Giveaway!!  We are thrilled to have the opportunity to review a new cookbook by Gooseberry, and - even better - to have one to give to one of you!  101 Farmhouse Favorites is a fantastic, full-color cookbook from Gooseberry's photo series.  I always love the opportunity to see an image of the final product before I attempt a new recipe, so I really appreciate the color photograph of each of the delicious looking recipes in the book.

101 Farmhouse Favorites is filled with great ideas for breakfast, lunch, dinner, and dessert, and even has an entire section called "Classic Country Canning," with recipes and instructions for even the most novice of canners (like me).  The salsa, pesto, and spaghetti sauce are on my "must-try" list from that chapter.  But as I dove into the book for the first time, the "Garden-fresh Soups and Salads" chapter is what really caught my eye.

From "Mommy's Pasta Fagioli" to "Best-Ever Spinach Salad," I couldn't decide where to begin!  In the end, I decided I had to share this delicious salad.  There is just something about an easy, homemade dressing, and this one is superb!  I also love having a great use for the rotisserie chicken leftovers that I tend to have.  Flavorful, refreshing, hearty, and crisp, this is a salad that I will make again and again.

WE ARE SORRY BUT OUR GIVEAWAY OF 101 FARMHOUSE FAVORITES HAS ENDED.

INGREDIENTS:

For the salad:

• 6 cups mixed field greens or baby greens
• 2 cups deli roast chicken, shredded
• 1/3 cup crumbled blue cheese
• 1/4 cup chopped walnuts, toasted
• 1 Fuji or Gala apple, cored and chopped

For the Balsamic Apple Vinaigrette:

• 2 Tbsp frozen apple juice concentrate
• 1 Tbsp cider vinegar
• 1 Tbsp white balsamic vinegar
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/3 cup olive oil

DIRECTIONS:

1. In a large salad bowl, toss together all salad ingredients.
2. In a small bowl, whisk together all vinaigrette ingredients.  
3. Drizzle dressing over salad, tossing gently to coat.

Difficulty: easy

Time: 15-20 minutes

Source: Gooseberry Patch's 101 Farmhouse Favorites, Copyright 2012

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Strawberry Salad with Poppy Seed Dressing

When I get invited to a summer party or picnic, I always offer to bring a salad or a dessert.  When it comes to feeding many people a yummy dish, I know I can hit it out of the ballpark with those options and a few of my favorite recipes.  I first had this salad at a get-together with coworkers over ten years ago.  After tasting it, I knew I had to have the recipe.  It makes a huge batch of dressing, so I always have some left for my family to enjoy even after preparing a large salad for a party.  This time, I didn't have a party to attend, but was just in the mood for a strawberry salad (and strawberries were buy one get two free!) so I halved the dressing recipe that follows and I still have plenty.  When not making it for a party, I often add some chicken to make it a main course salad that the whole family loves!

INGREDIENTS:

• 1 head of spinach
• 1 head of leaf lettuce
• 1-2 quarts of strawberries, sliced
• Roasted pine nuts (optional)
• Cooked chicken (optional)
• Sliced red onions (optional)

Dressing (makes enough for 3 salad recipes above):

• 1 1/2 cups sugar
• 2 tsp dry mustard
• 2 tsp salt
• 1 small onion, chopped
• 2 cups oil
• 2/3 cup apple cider vinegar
• 3 Tbsp poppy seeds

DIRECTIONS:

1. Blend all dressing ingredients except for poppy seeds in a blender.
2. Add poppy seeds to mixture and stir by hand.
3. Serve salad with dressing on the side or mix together immediately before serving.  Depending on the occasion and availability, add pine nuts, chicken, and/or red onions.

This picture was taken of a family dinner; when preparing for a party, I do not use chicken.  I mix the strawberries, salad, and dressing in a large glass bowl to serve.

Difficulty: Relatively easy (you do need to use/clean the blender)
Time: 15 minutes (plus time to cook chicken if you include it)
Source: a former co-worker

Carrot and Couscous Salad

I tend to go with the basics when it comes to side dishes...rice, mashed or baked potatoes, even rice-a-roni or pierogies, and lately, quinoa.  But, sometimes the same-old, same-old gets a bit...well, old.  When I am in the mood for a side dish that's a little different, this one fits the bill perfectly.  It is super easy to make and seems to really hit the spot for spring and summer, as it is nice and light and a little bit sweet.  My kids love it because of the raisins, and I love that they hardly realize that there are shredded carrots in it, as well.  Buying pre-shredded carrots would cut the time down on this recipe quite a bit, but I like mine finely shredded so I take the time to do it myself.  This delicious side is all you need next to some simply prepared chicken, steak, or pork.  It even makes plenty for leftovers...Yum!

INGREDIENTS:

• 1 1/2 cups couscous
• 1 1/2 cups water
• 4-5 carrots, shredded
• 1/4 c olive oil
• juice of one lemon
• 3 T orange juice
• 3/4 cup of raisins
• a sprinkle of cumin 
• salt and pepper to taste

DIRECTIONS:

1. Boil water, add couscous.  Remove from heat, cover, and let sit for about 10 minutes.
2. In a large bowl, mix shredded carrots with the juice of one lemon, the orange juice, olive oil, whatever amount of cumin you would like (I just sprinkle the top), and salt and pepper.
3. Add fluffed (and drained, if necessary) couscous to the carrots along with the raisins.  Toss well and serve.

NOTE:  The original recipe did not have all of the measurements listed; this is the ratio of ingredients that we found we liked, but you may like more or less of something...feel free to experiment!

Click on picture to enlarge

Difficulty: Very easy
Time:  With pre-shredded carrots, this takes about 15-20 minutes.  If you shred the carrots yourself, expect it to take longer, especially if you like them as finely as I do.
Source: Mark Bittman's Kitchen Express, which was a much-appreciated gift to me from one of my best friends