Category Archives: Salad

Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing

August 25, 2020

I’ve made this salad more than any other on my site. It’s silly it has taken me this long to take a picture of it and share the recipe here! It’s one of my favorite salads to make for a lunch with friends. (But my kids and husband enjoy it too.) The grilled chicken, almonds, and avocado make it hearty. The creamy goat cheese and sweet-tart cranberries make it more interesting. But the dressing is the star. It’s soooo delicious! One of- maybe THE- best salad dressing I’ve ever made/eaten.

Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing

INGREDIENTS

Orange Poppy Seeding Dressing:
1/4 cup extra virgin olive oil
1/4 cup canola oil (I’ve also used grape-seed oil)
2 tsp. orange zest
1/4 cup fresh orange juice
2 Tbsp. fresh lemon juice
2 Tbsp. honey
2 tsp. dijon mustard
1/4 tsp. salt
1 Tbsp. poppy seeds

Salad:
grilled chicken, sliced
baby spinach (I used a mixture of spinach, mixed greens, and romaine)
avocado, pitted and diced
crumbled goat cheese (or feta)
sliced almonds , toasted
sweetened dried cranberries

DIRECTIONS

  1. Add olive oil, canola oil, orange zest, orange juice, lemon juice, honey, dijon mustard and salt to a blender. Pulse until well emulsified. (Or you can whisk to combine all the ingredients in a bowl.) Pour into a jar and stir in poppy seeds. Refrigerate until ready to use.
  2. Add all salad ingredients to a large bowl. Pour dressing over top and toss to evenly coat. Serve immediately.

Dressing serves 4.

Adapted from Cooking Classy

Caprese Salad

August 4, 2020

Caprese screams summer to me. This pretty Italian salad is simply tomatoes, mozzarella, and sweet basil, drizzled in olive oil (and often balsamic as I’ve done here). Because it’s so minimal, high quality ingredients really matter- juicy ripe tomatoes, the freshest basil, high quality vinegar and extra virgin olive oil- even good sea salt and fresh cracked pepper make a difference in a meh vs. outstanding Caprese salad!

I haven’t provided amounts because you can use whatever sizes of tomatoes and mozzarella you want (larger ones sliced on a platter or smaller balls tossed in a bowl). You can also use whole cherry tomatoes and mozzarella balls and skewer them on toothpicks for mini caprese kabobs! The dressing and seasonings are adjusted to taste. You can use a little basil or a lot. Go easy on the balsamic vinegar and I highly recommend the glaze. It’s essentially balsamic syrup and adds an amazing punch of sweetness. Serve with crusty bread for soaking up the juice/dressing.

Caprese Salad

INGREDIENTS

fresh mozzarella, sliced or small mozzarella balls (I used pearls)
tomatoes, sliced, or cherry or grape tomatoes, halved
fresh basil, chopped
sea salt and freshly ground black pepper
balsamic vinegar
extra virgin olive oil
balsamic glaze (optional, but recommended)

DIRECTIONS

  1. If you’re using sliced tomatoes and mozzarella, layer them on a serving platter. If you’re using cherry/grape tomatoes and mozarella balls, combine them in a serving bowl. Top with some fresh basil. Season with sea salt and freshly ground black pepper. Drizzle with a bit of balsamic vinegar (go light on the vinegar) and extra virgin olive oil. Toss and adjust seasonings to taste. Drizzle with a bit of balsamic glaze (optional, but so delicious!) and serve.

Chipotle Chicken Taco Salad

July 28, 2020

I have a weakness for anything with Chipotle pepper in it! I love the smokey heat it imparts to this otherwise simple grilled chicken taco salad. The chipotle in adobo is blended with sour cream, fresh cilantro, lime, and a few spices to make a creamy dressing that I’d be happy to pour over just about anything. I’ve included my latest favorite way to grill chicken- an easy buttermilk marinade that tenderizes the meat and adds just enough flavor but doesn’t overwhelm the other ingredients. If you’ve got some fresh corn, throw that on the grill too! This light taco salad is what summer dinners should be.

Chipotle Chicken Taco Salad

INGREDIENTS

Dressing:
1/3 cup chopped fresh cilantro
2/3 cup sour cream
1 Tbsp. minced chipotle in adobo (I used 1/2 Tbsp. for a mild kick)
1 tsp. ground cumin
1 tsp. chili powder
4 tsp. fresh lime juice
1/4 tsp. salt
freshly ground black pepper, to taste

Salad:
Buttermilk Marinated Chicken* (rotisserie chicken also works well here)
shredded romaine lettuce
cherry tomatoes, halved
sliced avocado
thinly sliced red or green onion
black or pinto beans
corn (fresh and grilled or frozen and toasted in a dry skillet)
cheese (I used grated cheddar and Pepper Jack, as well as some crumbled Cotija)
sliced lime, for serving
tortilla chips, for serving (optional)

*Buttermilk Marinated Chicken:
2 lbs. boneless skinless chicken breast, halved or sliced into strips
1 cup buttermilk
1/4 tsp. salt
1/4 tsp. black pepper
1/8-1/4 tsp. cayenne pepper

DIRECTIONS

  1. To make the dressing: Combine the ingredients and whisk well (I prefer to blend them in a food processor). Adjust salt and pepper to taste. Refrigerate until ready to serve.
  2. To make the buttermilk marinated chicken: Combine the buttermilk, salt, pepper, and cayenne in a bowl or resealable plastic bag, then add the chicken and stir to coat. Marinate at least 30 minutes or up to about 8 hours. Drain the marinade, season the chicken with a bit more salt, and grill over medium-high heat until cooked through. Let rest a few minutes before slicing to serve.
  3. To assemble the salad: Combine the salad ingredients in a large bowl or on individual plates and top with chicken, drizzle with dressing, and serve with lime wedges and tortilla chips on the side.

marinade 30 min to full day, season with salt after draining marinade

(Salad adapted from Cooking Light and marinade adapted from Fine Cooking)

Arugula, Apple, and Manchego Salad

July 10, 2020

If you’re not familiar with Manchego, let me introduce you to my favorite cheese! Machego is a Spanish sheep’s milk cheese that is semi-firm and buttery while slightly sweet and nutty. It melts well (think grilled cheese) and is delicious with fruit and nuts, meats (in Spain they often serve it with Serrano ham), or bread/crackers on a cheese board or in a salad. Trader Joe’s and Costco carry versions, but you should be able to find it at most local supermarkets. If you’re looking for more ways to use it I have a handful of other recipes with Manchego here.

This arugula salad was meant as a side dish, but I ended up devouring most of it before dinner made it to the table (and spoiling my appetite hah)! Arugula, crisp apple, toasted sliced almonds, and Manchego are tossed with a light cider-maple vinaigrette. It’s simple and so delicious.

Arugula, Apple, and Manchego Salad

INGREDIENTS

Salad:
5 ounces arugula/baby arugula
1 crisp apple (such as Honey-crisp)
3.5 oz. Manchego, thinly sliced or grated
1/2 cup sliced almonds, lightly toasted

Vinaigrette:
1 Tbsp. cider vinegar
3 Tbsp. vegetable oil (I used grape-seed oil)
1 Tbsp. maple syrup
1/2 tsp. Dijon mustard
1/2 Tbsp. finely chopped shallot
~1/8 tsp. salt
~1/8 tsp. freshly ground black pepper

DIRECTIONS

  1. Make the vinaigrette by whisking all of the ingredients together in a small bowl. Set aside.
  2. Place the arugula in a serving bowl. Whisk the vinaigrette again until well combined, then add to the salad, little by little, until the greens are well dressed. Right before serving, cut the apple into thin slices and toss into the salad along with the Manchego and almonds. Taste and adjust seasoning, then serve immediately.

Serves 2-4 (but can be easily doubled, tripled, etc!).

Adapted from Once Upon a Chef

Spinach, Apple, and Smoked Gouda Salad

June 22, 2020

This has become my go-to salad for BBQ’s, potlucks, and guests. It’s got sweet crunchy apples and red pepper bits, creamy smoked gouda (don’t skip it! regular gouda isn’t as good here), toasted sliced almonds, red onion if you’re into it (I am when I’m not pregnant), and a tangy honey-mustard dressing. It’s just really delicious. The original recipe didn’t use oil in the dressing. I find the flavor is better with some olive oil to mellow out all that Dijon mustard. That being said, the dressing is still potent so a little goes a long way! Feel free to double/triple/etc. the dressing to serve a crowd.

Spinach Apple and Smoked Gouda Salad

INGREDIENTS

baby spinach and/or mixed greens
sweet, crisp apple (such as a honey-crisp), cored and diced
sliced shallot/red onion, to taste (optional)
red bell pepper, diced
smoked Gouda cheese, cubed or grated
sliced almonds, toasted

Honey Mustard Dressing:
1 Tbsp. Dijon mustard
2 Tbsp. honey
1 Tbsp. unseasoned rice vinegar
1 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS

  1. For the dressing, combine all the ingredients in a blender (or you can whisk by hand) and process until smooth. Refrigerate until ready to serve.
  2. For the salad, toss all the salad ingredients together. Add the dressing, to taste, and toss to combine or serve individual servings with the dressing alongside.

Dressing makes enough to serve ~4.

(Adapted from Mel’s Kitchen Cafe)