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Category Archives: Salads

Meatless Monday: Roasted Beet Salad

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12 small beets

1 fresh pear

1 tsp lemon zest

2 T. fresh lemon juice

1 cup whipping cream

2 T. fresh parsley, chopped

1 tsp. each fresh finely chopped: thyme, basil, rosemary

Salt and pepper to taste

1 head Boston or butter lettuce

1-2 cups baby spinach or arugula

1/4 cup red or sweet onion, thinly sliced

3 oz. goat or feta cheese, crumbled

1/2 cup pecans, toasted and chopped

Instructions:  Trim leafy ends and root off beets.  Wash beets and pear.  Place both in a baking dish (I usually cut the pear in half) with about 1/4 cup of water.  Cover with foil and roast for about an hour, until tender.  Meanwhile, whisk together the lemon juice and cream, adding in the zest, herbs, salt and pepper.  Place in refrigerator for at least 15 minutes and up to one day to thicken.  Let beets and pears cool and peel the beets and slice the pear and beets into strips.  Toss lettuce and spinach and top with the pears, beets, onion, cheese, and pecans.  Drizzle the herbed cream dressing over the salad and serve.


Tasty Tuesday: Tutti Fruiti Week: Melon Salad

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What could be better than fresh fruit recipes during the summer?  This week, that’s what I’ll be sharing all week long!

Adapted from Everyday Food by Martha Stewart


1 whole cantaloupe (or use the equivalent of other types of melon like honeydew or watermelon, or a combination of more than one melon)

1/2 to 3/4 lb. bocconcini (I like to use the mini ones for this as I find the larger ones a bit too big – the smaller ones mix throughout the salad better)

2 T. olive oil

1/4 tsp. red pepper flakes (I also like to use about the same amount of sundried tomato flakes)

fleur de sel and fresh cracked pepper to taste

1/3 lb. prosciutto, thinly sliced or shaved

1/4 cup fresh basil leaves, torn (you might want to reserve a tiny bit to sprinkle over the top just before serving)

Instructions:  Scoop the melon into melon balls (or if preferred, you can simply cut them into bite size pieces).  Stir in the bocconcini, oil, and seasonings including the fresh basil.  Place the melon mixture onto a platter or in a bowl with the prosciutto arranged around the edges or cut the prosciutto into “ribbons” and sprinkle over the top to serve.

Meatless Monday: Goat Cheese Salad

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Flour, for coating
1 egg, beaten with a splash of water
3/4 cup breadcrumbs
1 tsp garlic powder
Zest and juice of 1 lemon, divided
1/2 T. parsley
3 T sesame seeds
1 8-ounce log plain goat cheese, well-chilled
4 T olive oil
2 tsp Dijon mustard
Salt and ground black pepper
Greens such as romaine, arugula, baby spinach

Instructions: Set yourself up 3 dishes – 1 of flour, 1 with the egg/water, and 1 with a mixture of breadcrumbs, garlic, the lemon zest, parsley, and sesame seeds.  Cut the goat cheese into cubes – about 16 of them.  Coat the cheese in the flour, then egg, then breadcrumb mixture.  Heat up a non stick skillet with 1 T olive oil (I find I need an extra 1/2 to 1 T of olive oil if skillet is not non stick) and cook the goat cheese until it’s golden brown, about 2 minutes per side.  Be careful when flipping or removing the cheese from the pan so that you don’t pierce it and have all that melty goodness come pouring out!  Put the cheese on paper towels to drain off as much of the grease as possible while you assemble the salad.  Whisk together the lemon juice, Dijon, and 3 T olive oil.  Season with salt and pepper to taste.  Toss with the greens you’ve chosen.  Top the salad with the fried cheese and serve.

Fennel and Orange Salad

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2 fennel bulbs, trimmed and sliced lengthwise
4 seedless oranges, sectioned
30 fresh mint leaves, rinsed, dried, and sliced
2 T extra-virgin olive oil
Juice of one lemon
Freshly ground black pepper and sea salt to taste.

Instructions:  Mix together the fennel, orange, and mint.  Whisk together lemon juice and olive oil and then gently toss with the fennel mixture.  Season with sea salt and freshly cracked black pepper to taste.

Grilled Watermelon Salad

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1 cup pomegranate or cranberry juice
1 tsp cornstarch
1 (4-5 lb) seedless watermelon
2 T olive oil, a little more for brushing
2 T balsamic vinegar
Salt (I like to use fleur de sel)
2 cups arugula lettuce or baby spinach or a blend
Freshly cracked black pepper
1/2 cup crumbled goat cheese
Some fresh mint is nice with this as well.

In a saucepan, bring the juice to a boil over medium heat. Stir in the cornstarch and let it simmer until it has thickened. Remove pan from heat.  Preheat your grill to high.  Peel watermelon and cut into 4 pieces; remove seeds.  Brush the watermelon with some olive oil and grill for about 1 minute on each side.  As soon as you remove it from the grill, lightly salt. Whisk together the oil and vinegar and toss with the greens. Paint some of the thickened juice mixture onto each plate and top with 1/4 of the greens, one of the grilled watermelon pieces and about 1/8 cup of the cheese. You may wish to drizzle on a little more of the juice syrup.  Season with freshly cracked black pepper. (You can garnish with some pomegranate seeds or some dried cranberries if desired).

Salad Week: Day Five: Gnocchi Salad

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2 lbs. gnocchi, cooked according to package directions

1/3 cup olive oil

2 T. vinegar

3 T. Dijon mustard

salt and pepper to taste

1/2 red onion, chopped finely

1 T. (or to taste) Italian herbs

Other additions could include chopped celery, grape tomatoes or chopped tomatoes, peas, roasted corn, chopped baby spinach

Instructions:  Whisk together the dijon, vinegar, and oil.  Season with salt and pepper.  Stir in onion and herbs and any other veggies you’re using.  Toss with the gnocchi.  Put in the fridge to chill for a few hours to bring the full flavour out.

Salad Week: Day Four: Lemon Curry Slaw

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Be sure to check out all the other salad recipes on this blog – not just from this week but under the salad category listed to the side!

Mix together 1/8 cup light mayonnaise and 1/8 cup Greek yogurt with 3 T. lemon juice, 1/2 tsp. curry powder, and a pinch of salt.  Cut 1 large apple and 1 large pear  (I leave the peel on) into matchsticks.  Toss the fruit with the dressing and serve.