Marinated Mushrooms – “A Salad For Each Week” #15

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These marinated mushrooms are a great holiday appetizer or side dish, and they taste better and better as they chill over a few days. This is also a great base for any additional “extras” you may want to add- sauteed zucchini, roasted red peppers, Parmesan cheese, grilled chicken, etc.

Marinated Mushrooms

  • 16 oz whole mushrooms, wiped clean

  • 1/3 cup extra virgin olive oil

  • 1/4 cup lemon juice

  • 1 tablespoon balsamic vinegar

  • dash of Worcestershire sauce

  • 2 tablespoons fresh oregano, chopped

  • 2 garlic cloves, minced

  • salt and pepper to taste

Combine all ingredients except the mushrooms into a medium bowl. Whisk to combine. Add in mushrooms and gently stir to coat. Place in fridge for at least one hour and overnight if possible. Serve chilled or at room temp.  You can add crushed red pepper flakes if desired.

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

Southwest Ranch Salad – “A Salad For Each Week” #14

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The following ranch dressing recipe came The Gracious Pantry. I simply doubled it and added about a 1 inch piece of a chipotle pepper into the blender with the other ingredients. This has a kick to it so you can add a smaller piece of the pepper to it to get more of a smoky flavor without the heat.

  • 5 tablespoons low-fat buttermilk

  • 3 tablespoons non-fat plain Greek yogurt

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon dried dill

  • 1/2 teaspoon dried parsley

  • 1/2 teaspoon dried chives

  • 1/2 teaspoon salt

  • Pepper to taste

Read more: http://www.thegraciouspantry.com/clean-eating-ranch-dressing/#ixzz2n4HEIQn7
© The Gracious Pantry. All rights reserved.
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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

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

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