Spring Salad

 It’s the first day of Spring! Unfortunately it didn’t look like this at all today, but that didn’t stop me from celebrating. I had an overload of leftover produce and what better than to throw it all into a salad! 

This whole weekend has been yucky, cold & gray. I had plans that ended up getting rained out, so today was spent lazying around, watching movies on Netflix and eating fast food. If you have Netflix, I would recommend watching The One I Love (very weird & interesting movie!), and if you’re going to gorge on cheeseburgers & milkshakes for lunch, I recommend having this salad for dinner! 😉

Spring Salad Pint of cherry or grape tomatoes
Broccoli
Half a red pepper
4 green onions
Half a cucumber
2 slices bacon
2 hard boiled eggs
Chopped nuts (pecans & peanuts)
Baby Spring salad mix

Honey Vinaigrette Dressing

Please keep in mind that this salad can be endlessly personalized. The red pepper, green onions, broccoli and bacon were leftovers in my fridge. It all came together quite nicely.  I boiled the eggs in the morning so they could chill before dinner. Cook up the bacon until crispy, slice up your veggies, and whisk together the delicious dressing I got from Martha Stewart. I like to pile up the plates with lettuce, then sprinkle the different ingredients over.  It saves a bowl and makes for a pretty presentation. Spoon over dressing just before serving.
   
It might not look like Spring yet out there, but that doesn’t mean Spring can’t be found in the kitchen! 

Love,
Feisty

This is THE Fall Salad

  It’s got glazed pecans. Apple chips. Garlic balsamic vinaigrette. Gorgonzola cheese. Red onion. Oh my, it’s amazing. And you are going to make it all!
I was searching online for Fall salads and this one boasted to be the copycat recipe for the Panera Fuji Apple Salad. OMG yes, am I right?? I was on board. This is the recipe for the salad and dressing. But what about the apple chips? The glazed pecans? Are we home cooks or are we HOME COOKS??   
 I have already posted a lovely recipe for apple chips previously in this blog, and you can view it here. Word of warning: don’t add the sugar and cinnamon like I did! It adds too much sweetness to the salad.  
Finally, what about those glazed pecans? They are easy, and they are fabulous! Here’s the recipe:

Glazed Pecans

2 T. firmly packed brown sugar
2 tsp butter
2 tsp light corn syrup
1/8 tsp salt
1 cup pecan halves

Add all ingredients except pecans to skillet and stir over medium heat until butter is melted. Add pecans and stir until well coated, 5-7 minutes. Spread pecans in a single layer onto parchment paper and let cool.

As for the sheer volume of tasks for this salad, spread it out! It’s what we do at the bakery I work at. Make the apple chips on Monday, the glazed pecans on Tuesday, and cook the chicken and serve the salad Wednesday. And your loved ones will be AH-MAZED!!

Love,
Feisty

Eat Yo Greens


Disclaimer: I am not a healthy eater. I like fresh, real foods, but I don’t try to skimp on the stuff that tastes good–fat, sugar, salt…however, I am getting married in less than 3 weeks. And what better time to try and curb your habits a bit, right?

I like salads. Salads always taste so good in restaurants, but their complexities always boggled my mind a little to make at home. Salads need balance; a crunchy element, a sweet element; what dressings complimented what ingredients?? And so on.  When I wanted to make a salad, I’d break out my classic Caesar, with romaine hearts, torn bread croutons and homemade dressing complete with anchovies and egg yolk. (Pictured above)

But then my lovely husband to be requested a salad every week. Who wants to eat the same salad week to week? The only thing worth eating every week is pizza! ;).


So I went all out with the next one. It’s Cobb, baby! Hard boiled eggs, bacon, homemade croutons–along with broccoli, tomatoes and green onion. Topped with ranch because it’s always in our house (good for dipping pizza crusts–I told you I wasn’t healthy!).


Next go around was a simpler salad, made up of various pantry items. Mushrooms, some leftover broccoli, feta cheese, tomato, and sunflower seeds. I tossed it with my own made up recipe of oil and (apple cider) vinegar because I’m sort of trying to avoid dairy. Sort of…


Tonight was another fancy salad! I candied some pecans in sugar and added them to this sweet salad of pears, avocado and blue cheese. Topped it off with a mustard vinaigrette.

IMG_4345
Behold, the most summery salad of all salads! I got some of those delicious little creamer potatoes and boiled them for a few minutes, blanched them in cold water, then quartered them. Grilled corn in the husk then slipped them out and cut the corn right off the cob. Add cherry tomatoes, red onion and lettuce grown from your garden and toss with a homemade balsamic vinaigrette.

 This is my Summer-fading-into-Fall salad. Make it easy on yourself and dice up the meat from a rotisserie chicken. Add it to one diced green apple and half a cup of oven-toasted pecans, and toss together with red leaf romaine and a mustard-orange vinaigrette.

It’s fun finding new and interesting ways to eat lettuce! I hope this post inspired you to try your hand at making a delicious salad.

Love,
Feisty

 

 

 

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