Blueberry Broccoli Avocado Salad with Poppyseed Ranch Dressing

Hi all– Should I apologize for the extra long title of this salad??– I just wanted you to know the yummy components and plus also the lovely dressing on top!

Took this salad along to my brother’s house for our Easter dinner.  And liked it so much we had it again last night!  It’s bright and fresh and I can say it works well with Easter ham or a slice of mushroom pizza!

BLUEBERRY BROCCOLI AVOCADO  SALAD

Salad:
5 cups of your favorite salad greens
1/2 cup broccoli, chopped
1 avocado, chopped
1 cup fresh blueberries
1/4 cup crumbled feta
1/4 cup dried cherries (or cranberries)
1/4 cup pecans, chopped

Poppyseed Ranch Dressing:
1/2 cup unflavored yogurt
1/4 cup buttermilk
1/4 cup mayonnaise
1 tsp. tarragon vinegar
1 tsp. sugar
1 clove garlic, minced
1 tsp. poppy seeds
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. freshly ground pepper

Layer the salad ingredients in a pretty bowl.

Then stir together the ingredients  for the dressing until they are thoroughly blended.  It makes more dressing than we needed on our salad, so there’s more in the fridge for another day.

Simple Salmon Salad

 

Hi fiends– Here’s Sunday lunch.  Trying to combine 2 things we should be eating more of– salad and fish.  So when I picked up 2 small salmon fillets at the market, I imagined a nicoise salad– but ended up with simple, quick version.  With a chunk of sturdy bread it’s a fine lunch.

SIMPLE SALMON SALAD

Salad (makes two servings):
4-5 cups baby arugula
1/2 cup petit peas (fresh or frozen)
6 Baby Dutch yellow potatoes*
2 small salmon filets
1 to 2 tab. olive oil
salt & freshly ground pepper to taste

Dressing:
5 tab. olive oil
2 tb. red wine vingar
1 tsp. seedy Dijon mustard**
salt & freshly ground pepper to taste

To start, slice the small potatoes into thin slices and cook them 4 to 5 minutes in a bowl of salted water in the microwave.  Drain and set aside.

If you’re using frozen peas microwave them just long enough to defrost them–not cook them!

Heat the olive oil in a skillet. Cook the salmon 3 to 4 minutes on each side, adding salt and pepper as it cooks.  Let it cool a few minutes.

Then layer the greens, salmon, potatoes and peas on 2 dinner plates.

For the dressing, shake together the dressing ingredients in a container with a tight fitting lid until they are thoroughly combined.  Pour over the salad when you’re ready to serve it.

*red skinned or small purple potatoes would work well too.

 

Mandarin Pomegranate Salad with Poppy Seed Dressing

 

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Hi all–  A couple weeks ago we had friends in for a wintery night dinner.  There was honey crusted pork loin, wild rice and Brussel spouts– and this bright sweet salad to start us off.

The real hit of the evening was after dinner, when our friend Mark pulled out his little bag of tricks and did an amazing magic show!  How did the nine of hearts jump from that stack of cards to the other?? Or the coin go right through the table??  You had us totally mystified Mark.

MANDARIN POMEGRANATE SALAD WITH POPPY SEED DRESSING

Salad:
4 cups of your favorite greens*
3 mandarin oranges
1/3 cup pomegranate seeds
1 avocado, cut to neat chunks
1/4 cup sliced almonds, toasted

Dressing:
1/3 cup olive oil
3 tab. orange vinegar**
2 tab. honey
1 tab. poppy seeds
salt & freshly ground pepper to taste

Peel and break the mandarin oranges into neat segments.  Then layer the greens, mandarin segements, pomegranate seeds, avocado and almonds onto a pretty platter.

In a container with a tight fitting lid, shake together the oil, vinegar, honey, poppy seeds. salt & pepper until they are thoroughly blended.  Pour over the salad when you are ready to serve it up.

*I used baby arugula– spinach, green leaf lettuce, bib lettuce are all great.
** Love love Trader Joe’s Orange Champagne Vinegar, but red wine vinegar or tarragon vinegar would be terrific too.

 

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Ham, Pear, Goat Cheese Spinach Salad

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Hey there– I picked up one of those heavy, foiled wrapped spiral hams at the market last week, the kind you glaze with caramel and serve on a platter pink and salty.  It was for a Saturday brunch with friends– along with mimosas and yeasty waffles.  And the happy news is that there were leftovers!

So Sunday lunch turned into a green leafy salad with slices of that ham, pear and a few extras to round out the plate.  With a toasted chunk of whole grain bread, it was a cozy lunch sitting around the coffee table on a quiet Sunday.

HAM, PEAR, GOAT CHEESE SPINACH SALAD
5 cups baby spinach
1/2 cup farro
1 pear, cored & sliced
10 slices of ham
sprinkle of crumbled goat cheese
pecans
dried cranberries

Dressing:
1/4 cup olive oil
2 tab. cider vinegar
2 tab. maple syrup
salt & freshly ground pepper to taste.

Layer the ingredients for the salad on a platter.  When you are ready to serve the salad, put the ingredients for the dressing in a container with a tight fitting lid and shake it until it is thoroughly blended.  Drizzle the dressing over the salad and dig in!  (makes 2 dinner salads)img_4775

Kale Salad with Chicken, Peaches and Pecans

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Hello there– We’re enjoying the last hot summer days with salads like this flavorful bowlful.  We liked it so much I made it again when our kids came down this past weekend.  Add a sturdy loaf one whole grain bread and some iced tea.  Set it all out on the backyard table and you’ve got lunch.

KALE SALAD WITH CHICKEN, PEACHES & PECANS

1/2 cup farro, cooked*
4 cups kale, chopped fine**
1 chicken breast, cooked & cubed
1/3 cup pecans, chopped
1 ripe peach, pitted and cut to chunks
1/3 cup goat cheese crumbles

Dressing:
1/3 cup olive oil
2 tab. thick Balsamic vinegar
1 tab. honey
salt & freshly ground pepper to taste

Layer all the salad ingredients into an ample bowl.  Shake the dressing ingredients together in a container with a tight fitting lit until it’s well blended.  Pour on the dressing.  Done.

*The package of farro I bought said simmer in water for 10 minutes– then I rinse it with cold water to cool it for the salad.
**I like the packaged kale from Trader Joes– nice and tender

P.S. The good thing about this salad is that it’s sturdy enough to pour on the dressing and set it into the fridge for a a while while you get everything else on the table and it won’t get soggy.  That’s helpful.  Enjoy!

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Crunchy Kale Salad with Tahini Dressing

 

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Hi all–  I like this bright friendly salad– All that sturdy kale, hearty farro and those crunchy almonds.  But the real star is the dressing!  So much flavor from the cilantro, tahini, cumin, garlic…

Actually I had the tahini in the fridge, because I got it for a humus recipe that was grand failure (lumpy, bumpy and bland).  Add that to the list of not so great cooking attempts that never made it to be blog posts!!   But happily, the tahini was just what I needed when I came across a version of this salad (thanks Pinterest!). I think you might like it as much as we did…

CRUNCHY KALE SALAD WITH TAHINI DRESSING

Dressing:
1/4 cup olive oil
2 tab. red wine vinegar
2 tab. cilantro, chopped fine
2 tab. tahini
1/2 tsp. cumin
1 clove garlic, minced
1/4 tsp. salt
several grinds of freshly ground pepper

Salad:
1/2 cup farro, uncooked
5 cups, kale, chopped to bits
1 carrot, shredded to strips
5 radishes, sliced thin
1 avocado, cut to small pieces
1/4 cup toasted almonds

Whisk together the salad dressing ingredients until they are thoroughly blended, set aside.

Cook the farro according to the package directions– mine said boil with 1  1/2 cups slightly salted water for 10 minutes.  Drain in a sieve and rinse with cold water to be cool enough for the salad.

Then layer up the kale, farro, carrots, avocado, radishes and almonds.  Pour on the dressing when you are ready to serve it up.  Crunchy good!

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Asian Pork Meatballs

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Hello all– It’s really full on summer here– so around dinner time I’m looking for something fast, light and fun to eat.  I think this qualifies–sort of a banh mi sandwich disguised as a salad.  We ate it with a chunk of french bread (the sandwich!!) and a bottle of Sweet Chili Sauce at hand.  It was fresh and delish!

ASIAN PORK MEATBALLS

meatballs:
1 pound ground pork
2 tsp. minced fresh ginger
2 cloves garlic, minced
2 tab. cilantro, chopped fine
2 tsp. soy sauce
1 tsp. lime zest (about 1 lime)
1/4 cup panko breadcrumbs

salad:
finely shredded green cabbage
shredded carrots
thinly sliced radishes
red pepper, cut in thin strips
sprigs cilantro

dressing:
1/4 cup canola oil
2 tab. lime juice
1 tsp. honey
salt & freshly ground pepper to taste
And a bottle of sweet chili sauce to splash on those meatballs!

In a mixing bowl thoroughly mix the pork, ginger, garlic, cilantro, soy sauce, lime zest and breadcrumbs.  Form the mixture into 16 medium size meatballs and set them on a baking sheet sprayed with cooking spray.  Pop them in a 400 degree oven for 15 minutes, until they are nicely browned.

Arrange the salad ingredients on 4 plates.  Shake the dressing ingredients together in a container with a tight fitting lid and drizzle it over the salad ingredients.

Add on the meatballs when they come out of the oven.  Done and delish!

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