Ingredients
2 large heirloom tomatoes
1 package of BelGioioso Truffel Burrata
1 C arugula
Salt and pepper to taste. Olive oil to drizzel.
Directions
Plate arugula onto 4 salad plates and drizzle lightly with olive oil. Slice heirloom tomatoes and place slices on top of arugula.
A delicious summer salad with fresh heirloom tomatoes, smoked chicken breast on a bed of Little Gem lettuce and herbs.
Ingredients
4-6 heads of Little Gems or baby Romaines halved and cut into 1/4 inch slices
16 large basil leaves cut into 1/8 inch strips
1/2 -1 pound jicama julienned or cubed
2 C shredded Mexican cheese blend
1 C black beans rinsed and drained
1 C frozen corn microwaved
6 T chopped cilantro
1- 1 1/2 pounds heirloom tomatoes diced
Season with salt and pepper prior to serving
1 large smoked chicken breast cubedSmoked Chicken Using a Weber Smokey Mountain
1/3 C barbeque sauce¹
1/2 C sliced scallions
3 C fried tortilla stripsEasy to Make Crispy Tortilla Salad Strips
1/2-3/4 C herb ranch dressing
Directions
In large bowl mix lettuce, basil, jicama, cheese, beans, corn, and cilantro and dress with ranch dressing.
Plate to four salad bowls.
Divide tomatoes around the four salads
Toss chicken in barbeque sauce.
Top salads with chicken and tortilla strips.
Serve
Notes
1 I use Williams Sonoma Ghost Chili Garlic Sauce to dress the chicken.
An easy to make flavorful slaw that captures in a single bite sweetness from the red cabbage, spiciness from the radishes, and anise from the fennel.
Ingresients
1 C finely sliced red cabbage
1 fennel bulb
8 radishes sliced
Lemon Galic DressingLemon Garlic Dressing
Salt and pepper
Directions
4 Servings
Remove stalks from fennel bulb and set aside.
Core the bulb and then fine slice and place in medium bowl.
Cut fronds from stalks and coarse chop. Add to bowl.
Add sliced cabbage and radishes to bowl.
Dress with lemon garlic dressing, Season to taste with salt and pepper
Serve.
A delicious combination of Greek inspired dishes served on a flatbread. It is bursting with flavor and texture from both the creamy, chunky tzatziki sauce and the salty, acidic Greek dressed salad.
Ingredients
Lavash
1 lavash(9 inches by 12 inches)
1 T olive oil
3/4 C Tzatziki Sauce
1/2 C feta cheese crumbled
Greek Salad Ingredients
1/2 C English cucumber diced
1/2 C tomato diced
1/3 C shallot or red onion sliced thin
½ C red or yellow pepper diced
1 T mint chopped
3 T Kalamata olives chopped
2 C baby romaine
1/3 C Greek salad dressing
Directions
Serves 2 or 4.
Preheat oven to 420º F. Line baking sheet with parchment paper.
Flatbread Prep
Place flatbread on baking sheet and paint both sides lightly with olive oil.
Transfer to oven and bake about 2 minutes per side and remove from oven and cool.
Salad
Combine all salad ingredients except romaine and toss with dressing and set aside to marinate.
Assemble the Lavash
Place the flatbread on large serving platter.
Spread tzatziki sauce onto lavash.
Combine the marinated salad vegetables with the romaine and toss to coat. Spread the salad over the tzatziki flatbread.
Sprinkle with feta and cut the lavash into two or four pieces.
Serve
Note:
This is a favorite luncheon dish. Easy to make. My cousin also said she uses whole wheat pitas in place of the whole wheat flatbread that I use.
A traditional Greek dressing made with fresh herbs. Serve on a Greek salad or any salad, pasta, or dress a cold vegetable plate.
Ingredients
2 garlic cloves minced
2 t basil minced
1 T oregano minced
2 t Dijon mustard
3 T lemon juice
5 T red wine vinegar
1 t salt
1/2 t fresh ground black pepper
1/2 C extra virgin olive oil
Directions
Tools and ingredients
In a small bowl, combine together the garlic, herbs, mustard, lemon juice, vinegar, salt, and pepper.
Then slowly add the olive oil whisking until the dressing is emulsified. Transfer to salad dressing container.
Note:
I used fresh herbs and lemon from my garden for the dressing. I used about three more times fresh herbs than I would dried herbs.
Frisée offers so many textures in a bite from the delicate slightly bitter lacy leaves to the crunch of its stem. The radishes offer spiciness. It is a stunning salad visually.
Ingredients
1 large head of Frisée or curly endive¹
6-8 radishes sliced thin
2 heads of endive rough chop
1/3 C sunflower seeds
Lemon Garlic DressingLemon Garlic Dressing
Directions
Serves 2-4
Wash and shake dry Frisée. Place on serving platter. Add endive, radishes, and sunflower seeds.
Drizzle with dressing. Cut into halves or quarters and serve.
NOTES:
¹I used organic Frisée . The heads are very large but tender and slightly bitter to the taste.
This is a busy day for the family as we have birthday parties and two basketball competitions that require our participation. We need a delicious but satisfying lunch. A crispy lavash/flatbread painted with lemon hummus and topped with a flavor packed curly kale salad.
Ingredients
Lavash
1 lavash(9 inches by 12 inches)
1 T olive oil
1/2 – 2/3 C hummus
Salad
1 bunch curly kale
Dressing
1/2 cup olive oil
5 garlic cloves minced
1/3 cup Parmesan Reggiano grated plus 1/4 cup set aside
1/3 cup lemon juice
2 t Dijon mustard
6 ounces fresh raspberries or blackberries¹
1/3 C spiced pecansSugar Spiced Pecans
Salt and pepper
Directions
Serves 2 or 4.
Preheat oven to 420º F.
Line baking sheet with parchment paper.
Salad Dressing
Pour into bowl, lemon juice, minced garlic, mustard and cheese and combine. Stream in olive oil while vigorously whisking until emulsified. Pour into salad bottle and set aside.
Kale Prep
Remove kale ribs, wash and spin and tear into bite size pieces or if in a hurry rough chop. Transfer to large bowl.
Flatbread Prep
Place flatbread on baking sheet and paint both sides lightly with olive oil.
Transfer to oven and bake about 2- 3 minutes per side and remove from oven and cool.
Assemble
Salad
In large bowl containing kale, add salad dressing and toss to coat kale leaves. Season with salt and pepper. Then add 1/3 C parmesan and gently toss.
Spread flatbread with hummus.
Top hummus with salad.
Dress with berries, pecans, and cheese.
Serves two or four.
Notes:
¹I use the berries in the salad that are on sale.
Organic kale and berries are in season now. There is such an abundance that most of the markets have fresh produce on sale regularly.
Addictively tasty healthy food. That’s what toasted lavash with lemon hummus and tomato cucumber salad is. Crunch. Yum. Pick up the crumbs. Repeat.
Ingredients
1 lavash(9 x 12 inch)
1 T olive oil
2/3 C hummus *
Salad Ingredients
1/2 C cucumber diced
1/2 C tomato diced
2 T shallot diced
1 T mint chopped
2 T Kalamata olives chopped
Dressing Ingredients
1/2 t salt
Pinch of pepper
1/3 C white balsamic vinaigrette plus 2 T set aside
Last Ingredient to Add
2 C Little Gem (baby romaine) lettuce **
Directions
Serves 2 or 4.
Preheat oven to 450º F.
Line baking sheet with parchment paper.
Make Salad
Chop and prep all salad ingredients.
In small bowl, combine all salad ingredients (except romaine).
Set aside.
In a container, combine salad dressing ingredients and toss.
Make Dressing and Dress Vegetables
Make white balsamic vinaigrette.
Add 3 tablespoons of dressing to vegetables and marinate for 1 hour. Set aside.
Flatbread Prep
Place flatbread on baking sheet and paint both sides lightly with olive oil.
Transfer to oven and bake about 3 minutes per side and remove from oven and cool.
Assemble
Spread flatbread with hummus.
Add romaine to marinated salad mixture and toss. More olives could also be added.
Add mixture to flatbread and drizzle 1-2 tablespoons of dressing on top.
Cut and serve.
Notes
* I use lemon hummus or caper hummus in this recipe.
** If I am out of romaine, I use arugula. This changes the crunch factor and the taste profile.
This is a favorite luncheon meal–vegetables and protein on lavash.
An easy to make salad with few ingredients that delivers a crunchy texture with sweet and salty flavors. It goes well with meat, fish, and pasta dishes.
The salad ingredients below are for a two-person salad. Increase the salad ingredents for a larger salad with more servings.
Salad Ingredients
2 small bunches romaine lettuce
1 pear
1/3 C Manchego cheese shaved
Dressing Ingredients
1/2 C olive oil
1/4 C lime juice
4 t maple syrup(real)
1/2 C Fromage Blanc or sour cream
1/2 t cumin
1/4 t red pepper flakes
Directions
Wash and dry 6 whole romaine leaves. Line salad bowl with 6 romaine leaves. You may need more romaine leaves for a larger bowl.
Chop remaining lettuce and place in bowl.
Make a light dressing such as a the dressing above or use a vinaigrette.
Toss lettuce with dressing.
Add Manchego and pears. Drizzle light amount of dressing over the top and serve.
How to Serve
We served this salad as part of an easy-to-fix meal with grilled steak, roasted fingerlings, lemon sorbet and fresh blueberries. Big flavors, little cleanup.
Notes
Use firm pears to add more texture. The Manchego should be an aged manchego that easily slices.
The dressing was made with Fromage Blanc which is a fresh cheese. Sour cream may be substituted, but will increase acidity. Balance acidity with more or less maple syrup.
A salad of traditionally more bitter greens dressed in a sweet lime dressing paired with creamy blue cheese and ripe pears. A salad that is crunchy and has bitter and sweet overtones with a creamy finish.
Ingredients
5 ounces arugula*
1/2 head radicchio chopped
1 pear sliced or cubes
1/2 C blue cheese(Point Reyes Bay Blue)*
Dressing
1/2 C olive oil
1/4 C lime juice
1/2 C fro age
4 t maple syrup(real)
1/2 C fromage Blanca or sour cream
1/2 t cumin
1/4 t red pepper flakes
Directions
Dressing
Place ingredients into salad dressing shaker and emulsify by shaking. Set aside
Salad
Place arugula and radicchio in salad bowl. Add pears and blue cheese. Drizzle dressing toss and serve.
Notes
Pecans or bacon crumbles added are a complimentary addition.
*Our groceries have an abundance of organic greens that are affordable, arugula being one.
*Point Reyes Bay Blue is a mild blue made from cows milk. It’s a cheese that pairs well with fruits like pears. As a substitute in the salad I would use a Roquefort or Gorgonzola. As an aside when traveling I like the Seattle International Airport because it has an artisan cheese shop that is called Beechers. Instead of spending time waiting for a flight I am sampling and buying cheese for my use or as gifts.
