Here is a great summer salad that you will want to make with all the fabulous strawberries that we have now. These flavors from strawberries, mandarin oranges, and avocados just go together to make a fantastic combination that I would not ordinarily put together. And the avocado in this salad oh my! If you are looking hard to see the avocado you won’t. I served this salad to my book club last month and in the hustle and bustle to make a photo without holding up serving the food I forgot to add the avocado. But, don’t you leave it out thinking that it will be just as good without it. It won’t be! You’ll miss that buttery flavor. Trust me. I love this Cinnamon vinaigrette. It is a lovely salad dressing and a snap to make. I really cannot believe that today is July 1. In 30 days school starts and I must get busy on my To Do list which is absolutely nothing! Enjoy your summer.
Tag Archives: Salad
Chicken salad and Greek salad are two of my favorites. I knew I had a winner when I saw this recipe on my Cooking Light calendar. I was not sure if everyone in my house would love it, but to my surprise everyone did. So here you are a quick, easy, flavorful, and healthy salad that your family will enjoy. Don’t be leery of the barley if you have never used it before. It is so similar to pasta or rice in texture. Barley is also an excellent source of soluble fiber that is good for digestion and a great source of potassium which helps to lower blood pressure. Hope that all of you are enjoying your week. I’m off this week for a winter break. While some of my friends are enjoying Disney World, I’m just enjoying Villa Rica!
After doing as little shopping one of my favorite places to have lunch is Prime at Lenox Square. I just love their Cobb Salad with blue cheese dressing. I am happy to say that I have found the recipe so now all of us can enjoy it at home. It packs a lot of flavor and you’ll find you only need a small amount so guess what – a reduction in the amount of calories. I can go for that! I just put together a chopped salad including chopped romaine, cucumbers, grape tomatoes, and hearts of palm. I placed all the vegetables in a container with a top and added about a heaping teaspoon of dressing. I put the top on it and gave it a good shake. Oh my Gosh! So help yourself to the greatest salad dressing and it is just a shame that it is so easy to make.
Salad has been my lunch life for about twenty years. That’s a long time! Why salad? It has been the easiest way for me to pack fresh vegetables into my diet every day. For as long as I have been teaching I have always packed my lunch. My routine has been and still is even though I am finished at noon everyday is to make three salads on Sunday night which includes whatever protein is available, baked ham, roasted turkey, grilled chicken, or canned tuna. Then on Wednesday night I make two more for the end of the week. Making them ahead of time keeps me out of the bag of chips or from the easy to make grilled sandwich. So by lunch I have usually had five servings of fruits and vegetables. So why don’t you try salad for lunch at least a month? Take the challenge. You’ll be healthier and a few pounds lighter!
I don’t think that I would have ever made this potato salad except for the fact that fingerling potatoes and leeks came in my CSA box the same week that this recipe appeared in Bon Appetit. I just couldn’t resist steering away from my old standby potato salad made with mayo. This is a very light salad and certainly a perfect side dish to any grilled meat that you might choose. I just loved the combination of potatoes and leeks plus white wine vinegar and Dijon mustard. Fingerlings that’s really a funny word for a potato. They are a heritage potato with some of the varieties over a hundred years old. They are not to be confused with new potatoes. Fingerlings are mature potatoes when harvested. These potatoes can be used in the same way as other potatoes grilled, roasted, or in salads.
Salad is my life. For lunch most everyday of my adult life I have eaten a salad along with some protein whether it might be grilled chicken or a hard-cooked egg. I just love them! Salads are the perfect way to include all the servings of vegetables and fruit that are needed daily. Don’t get me wrong that’s not the only reason I love them. There’s just so many ways to make salad. You can never get tired of them. The downside to salads for some people is the addition of too much dressing turning a very healthy choice into a heart attack. I made this Balsamic Vinaigrette for my students. They loved it!
I am perfectly happy having a salad for lunch or dinner. GI Joe and The Athlete just sit back and roll their eyes if we’re at a restaurant and I order just a salad. I love all kinds of salads, hot, cold, fruit, pasta, vegetables. Then add to that nuts, goat cheese, blue cheese, feta cheese, mozzarella. I will take any of the above. Oh my gosh, what about dressings? The options are endless, but the one I’m sharing today is one of my favorites. Continue reading
These walnuts are really good! I mean that they are fantastic, irresistible and purely addictive. Try them and you will not be disappointed in fact you will love the results or either hate me for posting this recipe that you will not be able to stop eating even if you wanted to. Continue reading
I am a big lover of all kinds salads. When I go out to eat I am extremely adventurous, but at home not so. I’m ready to change all that. The main reason is boredom, but right now with fall greens that are filling my CSA box I need to venture out more. Last week a large bag of arugula appeared. After doing a little research on the web I found two great salads.
For about six years GI Joe traveled to Savannah once a month for National Guard duty for the Air Force. Many of those weekends I traveled with him and spent the time on Tybee Island. One of our favorite restaurants to visit was the Sundae Cafe. It is a little funny how we found out about this restaurant. I was buying gas at the local BP station and when I paid I asked the clerk if she knew of some good places to eat. She said, ” Well the place next door must be good because there is always a crowd there.” I would never chosen the restaurant unless someone had recommended it. It is located within a a strip of four stores. The local liquor store is on one side and the BP on the other. We became frequent customers because the food is excellent and it is very nice and elegant on the inside. So you can’t judge a restaurant by the cover! One of my favorite dishes to order is the spring salad. I have tried many times to duplicate it, but failed. Thanks to Anna, I have found the recipe !!
Last weekend we had dinner with our long time friends. It was a fantastic meal! Anna served this San Francisco Salad that was extraordinary! I love the flavors of the feta and the tart cranraisins with the texture of the toasted walnuts. Together with the salad dressing adding the right amount of sweet and tangy and red onion gives it the little kick. So thanks to Anna we can all enjoy this scrumptious salad!
San Franciso Salad
- 1 cup walnuts
- 3 tablespoons butter
- 1/cup sugar
- 1 tablespoon black pepper
- 3/4 cup cranraisins
- 8 ounces crumbled feta cheese
- 1 bag of mixed greens (or enough for 8 servings)
Melt butter. Saute walnuts 5 minutes or until golden. Drain. Mix sugar and pepper together and roll walnuts in the mixture. Cool.
Place cheese and nuts over mixed greens and pour dressing over salad.
- 2 tablespoons sugar
- 4 garlic cloves minced
- 1 teaspoon oregano
- 1/2 cup red wine vinegar
- 1/2 cup red onion chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup fresh parsley chopped
- 1/2 cup oil
Place all the ingredients for the dressing in a jar and shake until mixed well. If preferred, dressing can be served separately and spooned over each salad.
Recipe can easily be halved for four servings.
The Teacher Cooks