All posts tagged clean eating simple salad
I served this last night at our family’s New Year’s Day dinner. I love Giada’s orange vinaigrette dressing, and I knew it would pair perfectly with the sweet potatoes and cranberries. The dressing has more acidic flavor than oil flavor which I prefer. You can toss in nuts and/or seeds of your choice for a well-balanced combo of carbs, fats, and proteins. Salmon would also be an ideal topper for the flavors in this salad.
Roasted Sweet Potato and Cauliflower Salad with Orange Vinaigrette
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1 Head of romaine, chopped
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6 oz spinach leaves
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2 cups cauliflower, chopped
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1 medium sweet potato, diced
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1/2 cup celery, diced
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1/4 cup onion, diced
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1-2 garlic clove, minced
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1/4 cup dried cranberries
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Olive oil
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Salt and pepper to taste
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2 oranges, zested
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2 small oranges, juiced or 1 large orange, juiced
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2 tablespoons balsamic vinegar
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2 tablespoons honey
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1 clove garlic, peeled
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3/4 teaspoon salt
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3/4 teaspoon freshly ground black pepper
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3/4 cup extra-virgin olive oil
Place cauliflower, sweet potato, onion, and garlic on a baking sheet. Spray with olive oil and season with a touch of salt and pepper. Place in a pre-heated 350 degree oven for about 20 minutes or until veggies are soft. Remove from oven and allow to cool down. Meanwhile, make the dressing. Place 3 tablespoons of the dressing into the bottom of a large serving bowl, and then add romaine and spinach and toss. Place cooled veggies, celery and cranberries over greens and drizzle with another touch of dressing. Serves 6-8.
My orange vinaigrette dressed salad on my super fancy paper plate 🙂
Other recipes you will enjoy:
“A Salad For Each Week” Recipes:
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Broccoli and “Bacon” Salad
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Posted by M. Terry on January 1, 2015
https://wholetothecore.com/2015/01/01/roasted-sweet-potato-and-cauliflower-salad-with-orange-vinaigrette-a-salad-for-each-week-49/
Yes, I am still alive. It’s been awhile since I’ve posted. Thanksgiving, Christmas events, updating our youth room at church, and our active involvement in the local (and super spectacular!) production of The Nutcracker have kept me away from the keyboard except for quick check-ins here and there. However, these activities did not keep me from fueling our bodies with nutritious, clean foods. I made sure to have an assortment of fruits and veggies always on hand. And before it got crazy, my freezer was stocked with nutrient-packed snacks for school days. Today was our first Saturday together at home since September. After a “no-schedule” morning and afternoon,we grilled out and I made this salad with my leftover roasted butternut squash.
Brussel sprouts and pumpkin seeds are both high in protein and butternut squash and swiss chard are great sources of vitamins A and C. AND swiss chard contains over 600% of your daily recommended intake of vitamin K (think bone support).
Seared Brussels Sprouts and Butternut Squash over Swiss Chard
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4 large leaves swiss chard,
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1 cup brussel sprouts
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1 cup butternut squash, roasted and cut
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1/8 cup thinly sliced onion
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2 Tablespoons pumpkin seeds, toasted
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1-2 garlic clove, minced
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2 tablespoons pumpkin oil (or other clean oil)
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Salt and pepper to taste
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Balsamic vinegar
Heat oil in a skillet over medium-high heat. Add onion and garlic and saute about 3-4 minutes. Add brussel sprouts and sear until tender and charred. Add in butternut squash and allow to brown. Season with a touch of salt and pepper. Place veggies over swiss chard and top with pumpkin seeds. Drizzle with a touch of balsamic vinegar. Serves 2.
Other recipes you will enjoy:
“A Salad For Each Week” Recipes:
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Broccoli and “Bacon” Salad
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Posted by M. Terry on December 13, 2014
https://wholetothecore.com/2014/12/13/seared-brussels-sprouts-and-butternut-squash-over-swiss-chard-a-salad-for-each-week-48/
On cool days, a warm meal is a welcomed treat that keeps Jack Frost from nipping at your nose. While salads are often associated with a way to cool down, there are ways to keep your favorite greens going strong in your diet even when the days grow cold. Taking hearty leaves, like romaine, and grilling them still gives you that traditional crispiness of a salad while adding that warmth your body craves. I opted for a Spanish flavor for this salad, and their dishes often feature peppers and olives. To add to the grilled taste and in keeping with the Spanish flair, I also added a bit of smoky paprika. Rich carbs, healthy fats, and nutrients from every ingredient keep your immune system in full gear during the flu and cold season!
Grilled Smoky Spanish Salad
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1 head romaine, outer leaves removed
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1/2 cup roasted peppers, sliced*
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1/4 cup green olives, sliced
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1/4 cup raw almonds, roughly chopped
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1-2 garlic clove, minced
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2 tablespoons olive oil
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1/4 teaspoon paprika
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Salt and pepper to taste
Heat a grill pan over medium-high heat. Generously spray or rub romaine (all sides) with the olive oil. Season with a touch of salt and pepper. Place on grill and grill for about 3-4 minutes a side, allowing grill marks to appear on leaves and for the head to heat through. In a small bowl, mix together peppers, olives, garlic, and paprika. Stir. Place romaine head onto dish, top with olive and pepper mixture, and then add on chopped almonds (marcona almonds are a Spanish variety, but raw almonds work too). Drizzle with a touch of olive oil if desired.
*Roast your own! Lightly coat with olive oil and place on foil-lined cookie sheet. Bake at 400 for about 20-30 depending on size of peppers.
Other recipes you will enjoy:
“A Salad For Each Week” Recipes:
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Broccoli and “Bacon” Salad
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Posted by M. Terry on November 20, 2014
https://wholetothecore.com/2014/11/20/grilled-smoky-spanish-salad-a-salad-for-each-week-47/
Last Saturday, I was at Whole Foods with a friend, and we grabbed an early lunch after a race to benefit Give Kids the World. As I was strolling along the salad bar, I came across their autumn version of succotash. I piled a heap on my plate, and when I sat down and tried a bite, I knew I had to recreate it! Butternut squash is high in vitamins A and C boosting eye health, anti-inflammatory benefits, and immune support, so eat away! 🙂
Butternut Squash and Green Bean Succotash
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1 butternut squash, cooked and cubed
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3 cups fresh green beans, cut in half
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1 cup lima beans (frozen or home cooked)
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1 cup organic corn (fresh off cob or frozen)
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1/3 cup onion, finely chopped
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2 garlic cloves, minced
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2 Tablespoons white balsamic vinegar
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1 teaspoon dried Italian seasoning
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Fresh parsley
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Pepper to taste
Place all vegetables into a large mixing bowl. Sprinkle with Italian seasoning and pepper, drizzle with vinegar, and add in fresh parsley. Carefully stir to combine and coat thoroughly. Allow to chill at least 2 hours, preferably longer, if possible, for the flavors to marry. Makes about 8 – 10 servings. Serve alone or on top of your favorite greens.
*Slice in half, lengthwise. Scoop out seeds. Place flesh side down onto an oiled cookie sheet lined with foil. Bake at 350 for about 30 min or until slightly soft when squeezed. Cool and then cube.
Other recipes you will enjoy:
“A Salad For Each Week” Recipes:
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Broccoli and “Bacon” Salad
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Posted by M. Terry on November 15, 2014
https://wholetothecore.com/2014/11/15/butternut-squash-and-green-bean-succotash-a-salad-for-each-week-46/
Today is Saturday. Saturdays in the fall means Nutcracker practice. Today’s lunch for the girls is one of my all-time favorites…my Thanksgiving Salad. I had roasted a turkey the other day and used the leftovers to fuel my ballerinas. Packed with veggies, lean protein, and complex carbs, it’s the best combo for their post-jumping, high-energetic dancing.
Thanksgiving Salad
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Your favorite greens (2 servings worth)
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1/2 cup roasted turkey
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1/4 cup celery, chopped
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1/4 cup carrots, chopped
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1/4 cup apples, chopped
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1/4 cup dried cranberries
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1/8 cup almonds, chopped
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1/2 cup cornbread croutons
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1/4 teaspoon dried sage
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Salt and pepper to taste
Place celery, carrots, apples, cranberries, almonds, and sage in a bowl and stir to combine. Divide greens into two bowls. Top each serving with half of the veggie/fruit mix. Add turkey and croutons to each salad. Dress with creamy balsamic dressing. Toss to coat salad.
Other recipes you will enjoy:
“A Salad For Each Week” Recipes:
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Posted by M. Terry on September 27, 2014
https://wholetothecore.com/2014/09/27/thanksgiving-salad-a-salad-for-each-week-40/
Before I left for my ballet class the other day, I sliced up some onions and began to cook them down in my cast iron skillet. I had the idea of french onion soup in my mind, but it was hovering around 90 outside so I stuck with traditional flavors and decided that the fresh green beans in my fridge would be the perfct vessel for my onions. As I headed out the door, I turned off the burner and covered them. When I walked back in after class, the house was filled with that wonderful smell of sauteed onions! I basically had forgotten about them and the aroma was a pleasant reminder that part of my well-earned lunch was already complete. I placed the sweet and soft onions over some fresh green beans, grabbed a fork and knife and enjoyed an easy and fresh side to my lunch!
French Onion Green Beans
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2 handfuls of fresh green beans
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1/2 medium onion, thinly sliced
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2 Tablespoons olive oil
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3-4 fresh sprigs of thyme, or 1 teaspoon dried thyme
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1 garlic glove, minced
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1 Tablespoon Balsamic Vinegar
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1 Tablespoon dijon mustard
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Salt and pepper to taste
Heat olive oil over medium heat in skillet. Add onions and garlic. After about 5 minutes, turn heat to low. Add in vinegar and mustard and stir until coated. Toss in fresh sprigs of thyme. Stir occasionally, cooking for another 30 minutes or so. (Or turn off stove, cover, and go to ballet class 🙂 ) Add salt and pepper before removing from stove. Place warm onions over fresh green beans. You can sprinkle with grated Parmesan cheese and toasted breadcrumbs to give it an even more “French Onion Soup” feel. Makes 2 servings.
Other recipes you will enjoy:
“A Salad For Each Week” Recipes:
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Posted by M. Terry on September 4, 2014
https://wholetothecore.com/2014/09/04/french-onion-green-beans-a-salad-for-each-week-38/
After a morning of cleaning the other day, I surveyed my fridge and decided that Indian fare was what I wanted for lunch. With the already chopped cauliflower I had on hand, I quickly cut the other veggies and heated up my cast iron skillet for this warm and savory dish. You can also serve this chilled over a bed of spinach or baby greens which soak up the juices and spices. Warm or cold – I love the flavors in this!
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2 cups cauliflower, chopped
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1/2 cup tomatoes, diced
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1/2 cup celery, chopped
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1/4 cup onion, diced
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1 garlic clove, minced
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1 tablespoon Indian spice mix (recipe below)
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1 tablespoon coconut oil
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1 tablespoon water
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Hot sauce, optional
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Fresh cilantro
Heat coconut oil over medium high heat in a skillet. Add cauliflower, tomatoes, celery, onion, and garlic. Sauté for 5 minutes. Add in water, Indian spice mix, and hot sauce. Simmer for another 5 minutes. Serve warm and garnished with cilantro. Makes 2-4 servings.
Indian Spice Mix
4 teaspoons cumin
2 teaspoons curry
2 teaspoons turmeric
2 teaspoons coriander
1 teaspoon Garam Masala
1/2 teaspoon black pepper
1/2 teaspoon salt
Mix together and save remainder for future use.
Other recipes you will enjoy:
“A Salad For Each Week” Recipes:
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Posted by M. Terry on August 30, 2014
https://wholetothecore.com/2014/08/30/curried-cauliflower-saute-a-salad-for-each-week-37/
Last week, I posted the carrot cake oatmeal recipe (which seemed to be a big hit with many of you!) that is inspired by Anna’s love of Grandma’s carrot cake. One of Anna’s other “Grandma” favorites is her Caesar salad. This is a salad that Anna, my mom, my niece, Gabby, and I fight over. You will often find one of us eating the leftovers out of the serving bowl! The photo for this salad is from our picnic last week at the park. I brought leftover chicken and added it to my salad for a complete meal, and since this is not an egg or mayo based dressing, it travels well. So here is the recipe, and I hope you enjoy one of our family favorites…
Homemade Caesar Salad
-1 large head romaine, chopped
-1/4 cup extra virgin olive oil
-2-3 garlic cloves (I like 3!)
-2 teaspoons anchovy paste
-1 teaspoon dry mustard
-2 teaspoons Worcestershire sauce
-1/4 teaspoon pepper
-1/4 cup Nutritional Yeast
-Whole grain croutons if desired
Place oil in a mason jar. On a cutting board, place anchovy paste and dry mustard into a pile. Begin to finely mince garlic in with the mustard and paste. Scrape into mason jar, add in Worcestershire sauce and pepper. Seal and shake.
In a large bowl, pour half of dressing into the bottom. Add in romaine and toss to combine. Drizzle additional dressing over top of salad and add Parmesan cheese and croutons if desired. Toss again and serve. Makes two servings in my house or about 6-8 in a “normal” household 🙂
Make extra dressing and then check out link #17 below – Caesared Brussel Sprouts – yummy!
Now THIS is a Caesar Salad bowl!
Other recipes you will enjoy:
“A Salad For Each Week” Recipes:
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Posted by M. Terry on July 30, 2014
https://wholetothecore.com/2014/07/30/homemade-caesar-salad-a-salad-for-each-week-34/
Mint from my garden, mangoes from Merritt Island, peaches and grape tomatoes from the West North Carolina Farmer’s Market (our recent vacation spot), and a cucumber from Publix (I was “desperate” 😉 ) make this super refreshing salad. My girls loved this when I made it the other day while Scott and Joel were out and about. We often forget that eating fresh fruits and veggies are EXTREMELY hydrating and wonderful for our bodies from our skin to our vital organs.
“The Southeast” Summer Salad
2 cups cherry tomatoes, cut in half
1 large mango, sliced into bite-sized pieces
2 medium peaches, sliced into bite-sized pieces
1 medium cucumber, chopped
2 Tablespoons fresh mint, chopped
2 teaspoons clean oil (olive, seed or nut oil, or coconut oil)
2 teaspoons balsamic vinegar
Dash of Salt
Combine oil, vinegar, and salt in a large bowl. Whisk together. Add fruits and veggies and mint. Gently stir to evenly coat. I like to serve this almost immediately. If wanting to serve later, I like to add the mango and peaches in just before plating so the fruits (esp. the mango) don’t get too mushy.
Other recipes you will enjoy:
“A Salad For Each Week” Recipes:
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Posted by M. Terry on July 15, 2014
https://wholetothecore.com/2014/07/15/the-southeast-summer-salad-a-salad-for-each-week-33/
Tomato and Carrot Balsamic Salad
Carrots, tomatoes, and basil are growing in our garden! These summertime veggies create one of my husband’s favorite (and VERY simple) salads.Tomatoes contain high levels of vitamin C and K and biotin. Their antioxidant properties have been researched and found to decrease cancer risks and aid in bone health. Carrots are also high in vitamin K and biotin, but supply a tremendous amount of vitamin A giving the body a significant punch of antioxidants.
TOMATO AND CARROT BALSAMIC SALAD
1 pint cherry tomatoes, cut in half
2 large carrots, chopped
1/4 cup fresh basil, chopped
1 Tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
Salt and pepper to taste
Combine oil, vinegar, and s&p in a large bowl. Whisk together. Add tomatoes, carrots, and basil. Gently to stir to evenly coat. Refrigerate until ready to serve.
Other recipes you will enjoy:
“A Salad For Each Week” Recipes:
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Posted by M. Terry on July 8, 2014
https://wholetothecore.com/2014/07/08/tomato-and-carrot-balsamic-salad-a-salad-for-each-week-32/
