Tag Archives: Salad

Sunday Dinner #1

This past Sunday, friends joined me for my inaugural                         Green Eyes Sunday Dinner: IT WAS DELICIOUS!

Here’s the menu:

IMG_4454

Here’s my plate:

my plate

I know this picture doesn’t do the meal any justice because grilled okra …. sweet potato fries….corn-tomato salad…tofu hoagie all tasted better than it looks (here) but luckily my friend Dominique, who is a photographer, captured these photos. Thanks girl! 🙂

tofu hoagie
Chipotle – Peach Tofu Hoagie with Cabbage Slaw, Summer Salad, and Herb – Yogurt Sauce.
cabbage slaw
Cabbage, carrot, and cilantro slaw.
tastes like summer salad
Tastes like Summer Salad: Tomato, Corn, Cucumber, and Red Onion.
IMG_0281
Dessert: Local Cantelope and Blueberries.

If you’re interested to join Sunday Dinner, RSVP!

Chickpea Salad with Golden Beets and Mint

This recipe was a random test and it turned out delicious; I decided to cube the beets before roasting them and it gave a nice char and added flavor!

beet and chickpea salad

Ingredients:

Golden beets, 2

Chickpeas, 1 can

Mint

Curry Powder, 2 tsp

Pomegranate Vinegar or Lemon, 1 tsp

Olive Oil, 2 Tbsp (one for roasting, one for salad)

Salt and Pepper

1. Peel and cube beets. Add to a baking tray (one even layer) with olive oil and salt and pepper. Roast at 375 until cooked–about 15 minutes.

2. Rinse chickpeas, chop mint, and add to a bowl with the roasted beets.

3. Add curry powder, vinegar, olive oil then salt and pepper to taste.

4. Mix until well combined. Can be served immediately or good for several days in the fridge.

This is a great side salad for a meal, added to a grain: rice/quinoa etc, put atop a greens salad, or eaten as is.

Arugula and Beet Salad with Pecorino

arugulabeetsalad

Ingredients:

Arugula

Beets

Lemon

Honey

Salt and Pepper

Olive Oil

Pecorino cheese

1. Grate beets. Add lemon juice, salt, pepper, and honey. Allow beet salad to marinate for at least 30 minutes up to a couple of days.

2. Assemble greens on a plate then place beet salad on top.

3. Grate fresh pecorino cheese on top then drizzle with olive oil.

YUMM!

Hawaiian Cabbage Slaw

Since pineapple is my favorite fruit I am sure I’ll be in heaven when I go to Hawaii (oooh, I like how that makes it sound like I have a pending trip…let’s pretend I do!). In the meantime, make this salad!

hawaiian slaw

It’s tangy, sweet, crunchy, savory, and salty…you’re welcome! 😉

Ingredients:

Red Cabbage

Pineapple

Carrots

Red Pepper

Cilantro

Sesame Seeds, Toasted

Jalapeno, diced

Soy Sauce

Hawaiian Spice Blend

Rice Wine Vinegar

Olive Oil

1. Slice vegetables and add to a bowl.

2. Dressing: Combine soy sauce, diced jalapeno, rice wine vinegar, Hawaiian spice blend, and olive oil in a bowl, making a vinaigrette.

3. Add dressing to the vegetables and mix together.

hawaiian slaw

 

Summer (Don’t Go!) Salad

Everyone celebrates Labor Day as the ‘end of summer’. Why would we celebrate summer ending?!?! Anyway, this salad honors garden fresh veggies, warm sun, and pool parties! Enjoy 🙂

summer salad

Ingredients:

Zucchini

Cherry Tomatoes, heirloom

Corn, fresh off cob

Red Pepper

Green Pepper

Basil, fresh, torn

Jalapeno, 1/2 diced

Red Vinegar

Olive Oil

Salt

1. Chop vegetables, add vinegar, oil, and salt.

2. Mix to combine and serve.

 

Kale Salad with Roasted Sweet Potatoes

I made this for a picnic and the bowl was empty before I even got some! Enough said. Note to self: make this again!

kale salad with sweet potato

Ingredients:

Kale

Lemon, zest and juice

Agave

Ginger, grated

Apple, diced

Red onion, diced

Red Pepper, diced

Yellow Pepper, diced

Hemp Hearts

Sweet Potato

Chilli Powder

Coconut Oil

1. Roast sweet potatoes with coconut oil and chilli powder.

2. Make lemon vinaigrette with red onion, lemon, agave, salt and pepper, and ginger.

3. Massage kale with lemon vinaigrette.

4. Add diced vegetables to kale, once sweet potatoes are cooled, add to salad.

5. Sprinkle with hemp hearts and toss to combine then…EAT!

*You can chill before serving but serve room temperature for best flavor. I think this should be eaten within a day of making it.

 

Chopped Summer Salad with Oregano Vinaigrette

Be inspired by the ingredients in your kitchen!

This salad was not planned. It developed as I found new things that needed to be used…And you can’t go wrong with a chopped salad!

chopped salad

Ingredients:

Romaine Lettuce

Cucumber

Red Pepper

Radish

Cherry Tomatoes

Corn

Feta Cheese

Chickpeas

Black pepper

1. Chop ingredients.

2. Assemble on a plate.

3. Make a dressing (see below).

4. EAT!!

Oregano Vinaigrette:

Lemon, zest and juice

Vinegar (champagne, raspberry, white etc)

Oregano, fresh

Agave

Scallions

Salt

Olive Oil

1.Chop scallions and add to a bowl with lemon to ‘cook’ the raw onion taste out for a few minutes.

2. Add ingredients to a bowl and blend with hand blender until emulsified.

Carrot Salad with Cumin

carrotcuminsalad

This is a new favorite salad! The crunchy carrots with the toasty/nutty cumin and fresh herbs make it a perfect salad for any meal! I also got to use my julienne peeler and fresh herbs from the garden 😀 Definitely add this one to your repertoire!

Ingredients:

Carrots

Shallot/Red Onion

Cumin Seeds, toasted then hand ground

Lemon, zest and juice

Honey

Olive Oil

Salt and Pepper

Cilantro, fresh

Mint, fresh

Parsley (flat leaf), fresh

1. Peel carrots.

2. Finely dice onion and add to a bowl with the lemon and let it sit for at least 10 minutes to ‘cook’ the onion. Then add salt, pepper, honey, and olive oil to make into a Lemon-Honey-Red Onion vinaigrette.

3. Carefully toast cumin seeds then grind to a mixed powder–the mortar and pestle is always fun! Add cumin to the vinaigrette.

4. Combine carrots with the vinaigrette then fresh chopped herbs….massage the flavor in.

5. This can sit for up to 3 days…you want the crunchy carrot texture!

*This recipe was inspired by Shutterbean via Jamie Oliver.

Persian Salad

persian salad

Ingredients:

Cucumber

Tomato

Red Onion

Flat Parsley, fresh

Cilantro, fresh

Dill, fresh

Mint, fresh

Lemon

Olive Oil

Honey

Salt and Pepper

1. Chop vegetables and herbs.

2. Juice lemon and zest and combine with diced onion. Allow onion to sit with juice for at least 10 minutes then add salt, honey, and olive oil.

3. Add chopped vegetables, herbs, and vinaigrette to a a bowl and mix to combine.

4. Allow to sit for up to a day before serving.