Posts tagged ‘Salad’

May 31, 2017

Celebrate Spring with this Easy Salad

Sometimes you just don’t want a heavy dinner to celebrate with family and friends. Here’s a recent celebration dinner we had when we had an early flight over the Easter. We still wanted to get together and have a nice meal, so we opted for an early dinner featuring salad. It turned into a riff on Salade Nicoise, with Chicken instead of Tuna. Simple, clean and worked remarkably well for six people.


Here’s how it’s done:

6 chicken breasts

½ lb of bacon, cooked crisp and cut into small pieces

Your favorite Teriyaki sauce

1 Pineapple

1lb haricot verte

1lb asparagus

1lb small mushrooms, halved or quartered

Chopped tomatoes

1 head Romaine

4c arugula

1 small package marble or fingerling potatoes

Olive oil


½ c blue cheese

½ c goat cheese

Preheat Oven to 375.

Preheat grill when ready to cook chicken.

Early in the day, marinate the 6 chicken breasts in teriyaki sauce (I prefer Soy Vay). Grill the pineapple.

image5Clean the greens and spin in a salad spinner. Wrap in a kitchen towel or paper towels until needed.

Toss cleaned, and quartered mushrooms into 1T olive oil and crush one clove of garlic over the mushrooms and toss. Add salt and pepper to taste and toss.

Put mushrooms in the oven for 35-45 minutes or until lightly browned and slightly dehydrated.

Bring a pot of water to a boil and blanch the haricot verte, plunge into ice water to cool and retain it’s color. Drain with strainer, dry and chill.

In the same pot blanch the potatoes until fork tender, drain and chill.

Meanwhile, prepare a mustard vinaigrette:

½ c. Olive Oil

1T Dijon mustard

3T Red wine vinegar

Juice of 1 lemon

Mix ingredients in a small jar and salt and pepper to taste.

Prepare a large platter by pouring 1T vinaigrette in the bottom and spreading around with a paper towel. Layer the chopped romaine, top with arugula. Put a quarter of the haricot verte on each corner of the platter, fill in with potatoes, tomatoes (if preferred you can toss the vegies in the dressing first). Slice the chicken and pineapple and serve on the top or the side along with the cheeses.

image1Serve with French bread and good butter.

This turned into a fun and clean eating Easter dinner which can be used for small events throughout Spring and Summer. What could you celebrate with this salad supper?

June 30, 2013

Cedar Plank Salmon

Looking for an easy way to update your salmon recipe? Cooking on a salmon plank on the grill adds a whole new dimension. You end up with a slightly smoky flavor with a nearly candied finish. This is a great way to fancy things up a bit with very little work. BF brought this idea home one night and it was a huge hit!

Soak the cedar plank in water for 1-3 hours. (I will admit we cut it close at about 30 minutes and it should have been a bit longer, but we were hungry!) Season 1-1 ½ Pounds Salmon Filets with salt and pepper. Preheat grill. Remove the planks from water and place on the grill until hot. Brush smooth side of boards with olive oil. Place fillets on the smooth surface part of the plank. Brush teriyaki sauce (we like Soy Vey) over salmon. Cook over a medium to high flame for approximately 10 minutes or until done.

Serve with a great salad of CSA mixed greens and strawberries tossed in olive oil and balsamic vinegar and finished with salt and pepper for a healthy meal!


June 12, 2013

Summer Mixed Grill

One of the things that has always been a staple in our house is the mixed grill. As a kid, I remember my mom shopping on Sunday for the week and picking up veggies, fish, chicken and steak to cook that night. We always ate the fish the first night and set the chicken and steak aside for later in the week. The brilliance of this is that you can use the meat for anything! It could be as is with some veggies, or reworked into something like tacos, or pasta. It makes things so easy for planning and you can save yourself time on work nights. This is also a great thing to do for a group or a party as we did here. Throw in the veggies from the CSA box, and you are good to go. Everyone gets what they like and there are always leftovers! Buy whatever is fresh or on sale and throw it all together on the grill; the perfect summer dinner solution!


Mixed Grill

CSA Salad: Fresh lettuce, arugula, herbs, diced tomatoes and radishes, tossed with balsamic vinegar, olive oil, salt and pepper.

Tuna steaks marinated in Soy Vey Teriyaki grilled to medium.

Chicken legs grilled and basted with Grumpy’s BBQ sauce.

Teriyaki and pineapple sausage from Whole Foods…super delish!

Baby CSA artichokes steamed and drizzled with olive oil, pink flake salt and freshly cracked pepper.

CSA root veggies sautéed with onions in butter, then sherry vinegar to deglaze.




P.S. Up next is our CSA dessert: Strawberry Rhubarb Pie!

May 22, 2013

First CSA of the Season!

We got our first box of CSA veggies from Red Wagon Farms!

Here’s what our first CSA box looked like after a tiny bit of cleaning…

Included in the pack was Egyptian walking onions, Easter egg radishes, green garlic, spinach, sorrel, and arugula.

So tonight, I’m home alone and decided on a lush salad after working out.

Springtime Salad

Arugula one handful


½ Green Onion

Green Garlic leaves

From the fridge:


Grilled red and yellow peppers, chopped


1T Lemon Aioli

2T Greek yogurt


Mix the lemon aioli with the yogurt, salt and pepper

Toss in the bottom of a bowl and mix with the veggies. Top with Fried Chicken from Niwot Market and enjoy! I know not exactly the healthiest choice but at least I have the greens to counter act the fried chix. Plus I removed the skin, so it’s not that bad. Next time I’ll prepare better.

I’m happy to have my fridge filled with beautiful veggies and the ones from Red Wagon farms are beautifully trimmed and ready for my attention! Yum.


September 17, 2012

Fig and Brussels Sprout Salad

Some times of year bring so many incredible ingredients and this is one of them: fig season! Several years ago, I was inspired by a fig recipe I came across in The Mustards Grill Cookbook and it started a bit of an obsession for me. I find figs fascinating. Not too sweet, just the right texture and perfect in so many recipes. This one was a bit of a serendipitous one that came about from available ingredients and a bit of creativity. This is one of my new favorites and one I will look forward to in fig season each year! The tart of the lemon was the perfect complement to the rich cheese and sweet figs. Pine nuts and arugula bring an earthy nutty vibe to this salad. Anything you love to use figs for? I would love new inspiration!


Fig and Brussels Sprout Salad

5-6 Fresh Figs, Quartered

Several Handfuls of Arugula

6-8 Brussels Sprouts, cleaned and thinly sliced

2 T. pine nuts

½ oz Crumbled Blue Goat Cheese (I used Verde Capra Italian Blue Cheese from Whole Foods, but use any goat or blue that you like)



Juice of ½ Lemon

2 T. Olive Oil

1 t. Dijon Mustard

Fresh Thyme Leaves

Salt & Pepper


Combine all dressing ingredients and whisk until well combined. Add salad ingredients to a bowl and toss with desired amount of dressing. Enjoy immediately!

August 1, 2012

Post-Vaca Dinner for One

I have been neglecting my posting lately since I have been all wrapped up in tons of things. One of those things has been a family wedding/vacation to California. Going back to LA is always a bit of a whirlwind and a ton of fun! Add to that my beautiful cousin’s wedding and you have a lot to do and people to see. More to come on that soon, but you can’t do much better than hanging here for a bit!

Since I just got home and am getting back into the swing of things, I thought I would go simple and semi-homemade for dinner. I have been craving shrimp cocktail since I saw it at the fish market in LA, so I thought I would have that in conjunction with a version of my favorite salad.

I (shamefully) bought some shrimp cocktail already prepped from Whole Foods to save me some work. I just took some time to doctor the sauce to my taste a bit and put it in nice dishware as my mother would do. Turn on the broiler and slice a zucchini lengthwise and fairly thin. Place on a baking sheet and spray with cooking spray and season with salt and pepper. Place in the broiler and be sure to keep a close watch, turning the zucchini once and cooking until you reach desired doneness. They may get crispy if you let them. Next, I chopped a fresh tomato from our garden and sliced a couple strawberries to be added to some mixed greens. Dress with a squeeze of lemon, a light drizzle of olive oil, a pinch of grey salt and some fresh black pepper. Add the zucchini to the top and enjoy immediately. Some toasted bread adds just a little something! So easy, and it feels good to eat something light and healthful after a trip!


June 13, 2012

Impromptu CSA Salad

Went out to Red Wagon Farm on 63rd Street in Boulder to pick up my CSA box. I’ll admit I feel like it’s an extra step in my day to pick up my box after work. When I get out there though, it’s so peaceful. It’s fun to see the fresh produce and goats. I feel like I can breathe again.

The menu this week was:

– Beets OR carrots
– Hakurei turnips OR scarlet turnips
– Peas
– Kale OR collard greens OR chard
– Arugula
– Garlic

 So this week we got arugula, hakurei turnips, beets, swiss chard, garlic and peas.

Since I got home late, we took advantage of the arugula and some already grilled chicken in the refrigerator and game up with one of the most simple, fresh and best salads ever.


Impromptu CSA Salad

4 cups arugula

1 uncooked beet, julienned (as thin as possible)

Handful of lettuce (from our neighbor’s garden) Thanks Lynn & cliff!

Handful of sugar snap peas, chopped

One orange, sections separated into supremes, juice squeezed and reserved from the leftovers

Grilled chicken.




1T olive oil

Reserved Orange juice

Garlic clove


Slice or chop the chicken.

Toss the greens, sugar peas, lettuce with the dressing. Plate the salad and top with the beets, orange supremes, chicken and parmesan.



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January 10, 2012

Salmon with Zucchini Mixed Green Salad

Every year seems to have a cycle. We enjoy the holidays by indulging on some of our favorite foods, not to mention lots of party food. Then you get to good old January and feel the need to set yourself right again. I am trying to do that with more veggies and protein and less carbs and alcohol. This is a great salad to get you on the right track! I like to experiment with textures and colors to make salads more interesting. It makes salad feel like a gourmet meal and will leave you satisfied. I served salmon here, but you could use any kind of protein you like. I especially try to incorporate fish when I find a special; here in Colorado, fish can be expensive and is not always the best quality. Try this one out, the warm zucchini is a great compliment to the freshness of the salad! Do you have any ideas for going healthier this month?


Salmon with Zucchini Mixed Green Salad

4 Cups mixed green salad mix

3 Zucchini, thinly sliced lengthwise

2 Carrots, shredded

1 Tomato, cubed

½ Avocado, cubed

1 Can sliced hearts of palm

1 oz. Goat cheese, crumbled

¼ Cup Vinaigrette (3 parts olive oil, 1 part balsamic vinegar, 1 T Dijon mustard, 1 clove crushed and peeled garlic, salt and pepper)

1 lb. Salmon

1/3 Cup Marinade (4 T each citrus seasoning, orange juice and apple cider vinegar; 2 T each soy sauce and lime juice, olive oil)


Combine all the marinade ingredients in a shallow dish and add the fish. Allow to marinade 1 hour to overnight turning several times.

Preheat your broiler. Place the zucchini on a lightly greased sheet pan. Sprinkle with coarse salt and freshly ground pepper and lightly spray with cooking spray.

Broil for about 5-7 minutes until golden (although I like them well done.) Wash and dry the vegetables and combine in a large bowl. Add the hearts of palm and goat cheese.

Combine vinaigrette ingredients in an airtight container and shake well.

Place the fish under the broiler for about 15 min (keep a close eye on anything you broil as it can burn quickly.) Remove the garlic then toss the salad with the desired amount of salad dressing.

Top with the zucchini and fish.


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