All posts tagged simple-summer salad
When it comes to food, presentation can make the difference between “giving it a try” or “pushing it aside”. Here is a prime example of an eye-pleasing salad. Last week, I packed Aleyah a layered Greek salad in a mason jar and sent it off in her ice pack laden-lunchbox. When she returned home, the salad was gone! (No, she didn’t throw it out 😛 ).
Mason Jar Greek Salad
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1/3 cup hummus
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1/2 cup spinach, chopped
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1/3 cup cucumber, chopped
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1/4 cup bell peppers, chopped
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1/4 cup tomatoes, diced
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1/4 cup black olives, chopped
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1/8 teaspoon Salt
Use an 8 oz jar. Salt the tomatoes and set aside. Place half the hummus on the bottom of the jar. Place half the spinach on top of the hummus, followed by half the black olives, all the peppers, and half the cucumbers. Layer with the remaining hummus, then spinach, black olives, cucumbers, and finally the salted tomatoes. (The salt draws out the moisture from the tomatoes making a “natural” dressing as it sits.) Seal and pack with ice packs or eat right away.
Other recipes you will enjoy:
“A Salad For Each Week” Recipes:
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Posted by M. Terry on September 18, 2014
https://wholetothecore.com/2014/09/18/mason-jar-greek-salad-a-salad-for-each-week-39/
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/
The Homemade Caesar Salad that I posted last week is an oil-based dressing. It’s a great salad to have if you’re “brown baggin’ it” or off to a picnic since it doesn’t require refrigeration. And while my girls LOVE that one, they love the creamy version (which is most typical in restaurants) as well. I like to use this creamy dressing on spinach leaves and it makes for a great veggie dip too.
Homemade Creamy Caesar Salad
-1 large head romaine, chopped (or spinach leaves if you’d like)
-3 Tablespoons extra virgin olive oil
-2 Tablespoons cashew cream or non-dairy plain yogurt
– 1 Tablespoon Dijon mustard
– 1 Tablespoon nut milk
-2-3 garlic cloves, minced
-2 teaspoons anchovy paste
-2 teaspoons Worcestershire sauce
-1/4 teaspoon pepper
Garnishes:
-Fresh Parmesan cheese shavings
-Whole grain croutons if desired
Place all dressing ingredients (oil-pepper) into in a mason jar. Whisk using a fork.
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 toss again. Top with shaved Parmesan cheese and croutons if desired. Store any remaining dressing in the refrigerator. Makes 6-8 servings.
Other recipes you will enjoy:
“A Salad For Each Week” Recipes:
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Posted by M. Terry on August 8, 2014
https://wholetothecore.com/2014/08/08/homemade-creamy-caesar-salad-a-salad-for-each-week-35/
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/
