The “New Green” Salad – “A Salad For Each Week” #19

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As I was standing over my garden and planning my next batch of veggies, I noticed how the leaves of the brussel sprout plant looked like larger versions of those on the actual brussel sprout. The wheels in my head began to turn, and I just knew that they would be a great green to eat. Sooooo, I googled “Brussel sprout plant leaves” and found just why I suspected- they are very much an edible part of the plant! Before pulling up the plants for the end of the season, I harvested the leaves and sautéed them up- once with onions and garlic and once with mushrooms and garlic- just as you would with any other green. I love discovering new things to eat and enjoy!

The “New Green” Salad

  • 2 Tablespoons Olive Oil

  • 2-3 cloves of Garlic

  • 1 Medium Onion, sliced

  • 3 cups loosely packed brussel sprout plant leaves, chopped

  • Salt and Pepper to taste

  • 2 cups cooked grains (brown rice, quinoa, farro, pasta)

  • Hot sauce (optional)

Heat olive oil over medium heat. Saute onion and garlic for 5 minutes. Reduce heat and cook another 20 minutes to allow onions to begin to caramelize. Add in brussel sprout leaves and allow to cook until desired tenderness. (I prefer about 10 minutes or so.) Serve over your choice of whole grains or even on top of chicken!

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

Fresh Argentinian Salad – “A Salad For Each Week” #18

20140320-080501.jpgSince breaking my wrist, I have not posted to my “A Salad for Each Week” series. Between being limited in my cutting and chopping abilities, my slow pecking – I mean typing!, and just lack of time due to the EXTRA time it took me to do everything else that had to be done, I just couldn’t get to these posts like I wanted to. BUT, it is back! Just a reminder, these salads are ones to make ahead and be able to eat off of for a few days. Embellish and substitute when desired!

This following recipe was created to go along side my slow cooker chimichurri pork loin. The main dish, pork roasted in a traditional sauce served in Argentina, along with the fresh fruits and veggies like you may find in their local markets, inspired its name. The name is a great way to impress those you are serving it to! Enjoy the freshness and coolness of this wonderful side…

Fresh Argentinian Salad

  • 2 Tablespoons Coconut Oil

  • 1/2 Lime, zested and juiced

  • 2-3 cloves of Garlic

  • 1 Tablespoon Rice Wine Vinegar

  • Dash of Salt and Pepper

  • 1 Cup Fresh Pineapple, chopped

  • 1 Cup Cucumber, chopped

  • 1 Cup Tomato, chopped

  • 1/4 Cup Red Onion, chopped

  • 1 Avocado, sliced

  • 2 Tablespoons Fresh Cilantro

Whisk oil, lime juice and zest, garlic, S&P, and vinegar in a large bowl. Place chopped pineapple, cucumber, tomato, and onion into bowl. Gently fold fruit and veggies into the dressing. Toss in fresh cilantro and place sliced avocado alongside or on top of salad. Serve alone or on top of crisp, bibb lettuce leaves.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

Caesared Brussel Sprouts – “A Salad For Each Week” #17

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I love my mom’s Caesar salad dressing and have been making a lot of it lately since my girls love it too. But it doesn’t just go well with crisp romaine- it goes great on roasted brussel sprouts! I tossed the sprouts in the caesar dressing and roasted them at 400 degrees for about 20 minutes. Warm, slightly sweet, and garlicky all at the same time- yummy!

Caesar Dressing

  • 1/4 cup extra virgin olive oil

  • 2 inches of anchovy paste

  • 2-3 cloves of garlic

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon dry mustard

  • 1/4 teaspoon pepper

  • Fresh grated Parmesan

On a cutting board, place the anchovy paste, dry mustard, and pepper in a pile. Put the garlic cloves onto them and begin to mince and mash together until it resembles a chunky paste. Pour the oil and Worcestershire sauce into a glass jar with a lid (I like to use my mason jars). Add the anchovy mix and seal the jar. Shake well before pouring. Place brussel sprouts into a bowl and pour on dressing. Shake gently to coat. Place on a cookie sheet and grate fresh Parmesan cheese onto the sprouts. Bake 20 minutes or so. Keep leftover dressing in the fridge for up to one week.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

Fajita Quinoa – “A Salad For Each Week” #16

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After a few weeks of Christmas happenings, traveling to see family, and getting back into the swing of the normal school-year schedule, I am now finally posting a salad recipe that is yet another grab-and-go dish in my “A Salad For Each Week” series.
This salad is based on my infatuation for all Mexican food- particularly fajitas! I love the taste of all the peppers and onions in this sizzling meal, so I concocted this lighter and healthier version that is still full of flavor.

Fajita Quinoa

  • 2 cups cooked quinoa

  • 1 green pepper, sliced

  • 1 red pepper, sliced

  • 1 cup sliced onion

  • 2 garlic cloves, minced

  • 1/2 teaspoon cumin

  • 1/4 teaspoon paprika

  • 1/4 teaspoon black pepper

  • Dash of sea salt

  • 1 tablespoon fresh cilantro, chopped

Saute peppers, onion, and garlic in a little bit of water over medium heat for 8-10 minutes. Meanwhile, pour cumin, paprika, pepper, and salt onto quinoa and stir to mix. Once veggies are done, you can either stir them into the quinoa or serve on top of it. Garnish with fresh cilantro. Enjoy immediately or the next day when it is even better! Makes 4 servings.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

Cranberry and Orange Quinoa Salad – “A Salad For Each Week” #13

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This is a remake of a salad that I’ve had at Season’s 52. It is their Quinoa-citrus salad and is on their autumn menu. Eat it ‘as is’ or add in some of your future, leftover turkey and enjoy it as a full meal. Other additions could include your favorite chopped nut, some crumbled bleu cheese, or finely chopped spinach. And this can be eaten cold or warm. So many options!!

  • 3 cups cooked quinoa
  • 1/3 cup dried cranberries (preferably unsweetened)
  • 1 teaspoon orange zest
  • 2 tablespoons orange juice
  • 1/4 cup diced apple

Place cranberries into a bowl and pour OJ and zest on top of them. Allow them to sit about 10 min. Add in the quinoa and apple and stir. It is actually better to make this ahead of time and then place in the fridge until ready to eat. Enjoy!

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer!” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

Roasted Sweet Potato Salad with Warm Chutney Dressing – “A Salad For Each Week” #12

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Roasted Sweet Potato Salad with Warm Chutney Dressing

Truth #1 – I cannot take any credit for this recipe…it comes directly from The Food Network’s site.Truth #2 – I cannot stop eating this.
Truth #3 – I’ve never made it…my mama always makes it for me! 🙂

This is one of those fall side dishes that can double as a dessert. Enough said. Try it, and you will become addicted too. And don’t forget: Orange is the New Black!

Ingredients
Salad:

4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup raw green pumpkin seeds (also known as pepitas)
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup julienned roasted red pepper

Dressing:

6 tablespoons balsamic vinegar
1/3 cup mango chutney
2 tablespoons Dijon mustard
2 tablespoons honey
2 garlic cloves, minced
1/4 cup olive oil

Directions

Make the Salad: Preheat oven to 425 degrees F.

In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside.

Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.

Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

Read more at: http://www.foodnetwork.com/recipes/saras-secrets/roasted-sweet-potato-salad-with-warm-chutney-dressing-recipe/index.html?oc=linkback

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer!” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

Home Grown Kale and Pumpkin Seed Salad – “A Salad For Each Week” #11

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I now have the pleasure of harvesting fresh kale from my milk crate garden.

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Last week, I made my first kale salad of the season and added one of my homegrown peppers and the pumpkin seeds we de-gutted and roasted from our pumpkin. I added some minced garlic, a spray of olive oil, and a squeeze of lemon juice along with a a shake of pepper and salt to create this simple salad.

 

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer!” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

Gingery Broccoli and Carrot Salad – “A Salad For Each Week” #9

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Anna is my herbivore and this salad is her all-time favorite! She will even finely cut the broccoli and then toss it all together, leaving me with little work to do. 🙂 I like to make our own Asian ginger dressing because the store-bought ones are soybean oil- based (which soy ranks high on the GMO chart) and it has additional preservatives that I’d rather not have around. All the ingredients get tossed into the blender so any cutting that you do is minimal. I found the copycat recipe of Benihana’s dressing on http://www.topsecretrecipes.com. I subsitute honey for the sugar and use organic ketchup and a non-msg soy sauce.

 

Gingery Broccoli and Carrot Salad

  • 1 head broccoli, finely chopped

  • 2 cups shredded carrots

  • 1/4 – 1/3 cup Asian Ginger dressing (recipe below)

Place all ingredients together in a large bowl and gently mix.  Chill in refrigerator until ready to serve.

 

Asian Ginger Dressing

½

cup minced onion

½

cup peanut oil

cup rice vinegar

2

tablespoons water

2

tablespoons minced fresh ginger

2

tablespoons minced celery

2

tablespoons ketchup

4

teaspoons soy sauce

2

teaspoons sugar

2

teaspoons lemon juice

½

teaspoon minced garlic

½

teaspoon salt

¼

teaspoon ground black pepper

Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is pureed. Chill.

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer!” Salad

  8. Pickle Salsa

Pickle Salsa – “A Salad For Each Week” #8

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This pickle salsa received MANY hits when I posted it earlier this summer. I just made this again over the weekend to go with our grilled chicken, and then sent the last bit of  leftovers to school in Anna’s lunchbox. This is definitely a great dish to bring to any football or tailgate party!

  • 1 cup chopped dill pickles (I use WF’s 365 brand – no food dyes in this one!)

  • 1/2 cup fresh chopped tomatoes

  • 1/2 cup chopped yellow bell pepper

  • 1/2 cup diced onion

  • 1 cup pickle juice

  • 2 teaspoons garlic, minced

  • Touch of salt

  • Pepper

  • Fresh cilantro

Place all ingredients (except cilantro) into a bowl. Stir and cover. Chill and serve with fresh cilantro as garnish. It is best made the day before. Enjoy on black beans and rice, with tortilla chips, or over a bed of romaine.

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer!” Salad

 

“So Long Summer!” Salad – “A Salad For Each Week” #7

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Okay- so summer doesn’t really end for us Floridians on Sunday when the calendar declares it is the first day of fall. But the harvesting of summer veggies and fruits are coming to an end 😦 Here is a nod to sweet summer crop!

  • 2 pints cherry tomatoes, sliced in half

  • 1 1/2 cups organic corn, roasted (spray with olive oil and back at 350 for about 10 min.)

  • 2 cups organic celery, chopped

  • 4-5 large basil leaves, chopped

  • 1 garlic clove, minced

Place all ingredients together in a large bowl and gently mix. Add fresh ground pepper if desired. Chill in refrigerator until ready to serve. Eat as is or over a bed of your favorite greens.

 

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad