Salads. Vegetables. Crudités. I've been trying to eat more of them lately. You know, choosing to snack on red pepper strips and hummus instead of potato chips dipped in potato salad. Which by the way, is the most amazing combination for my "salty" sisters out there. And, I admit sheepishly, that upon completion of that last sentence, Pavlov’s potato salad dog got up from her computer and pranced over to the kitchen in hopes of finding something crunchy and creamy to combine and wolf down. Triscuits, you’ve come through for me again. And spinach dip from Costco, you were delightful. Okay, where was I? Oh yes, salads. Making healthy snack choices. Riiiight.
I've walked down the gym membership path a few times too. The first time I joined a gym, I had no clue what to expect. Part of my membership included a free one time health evaluation and personal training session. This sounded great! However, seeing the bulging muscled male trainer with the likeness of Bo Jackson approaching me turned my eager smile into a crooked convoluted jaw lock (pretty much like Eunice over here on the right). My “starting stats,” which included “Bo” measuring the circumference of each thigh and arm, and a contraption pinching my arm announcing that I was practically made of all fat. It was unexpected humiliation which was completely fluster inducing. It’s bad enough to have your flabby measurements taken by a man, it’s quite another to feel like you're being measured for a three-piece suit in front of a lineup of fit onlookers running nowhere on treadmills. I went into my induced flustered mannerisms, laughing WAY too loud like a hyena, gesturing with my arms so dramatically I almost always hit somebody or something, and not computing or retaining any word spoken to me. Suddenly I was flying on a treadmill with “Bo” shouting “You go girl! Come on! Burn that fat!”
After that day, I avoided “Bo” and slithered into the corners with my headphones, content to power walk on the treadmill, listening to “Sailing” by Christopher Cross.
Many of us are on a quest to be healthier. And as we are in the midst of summer harvest, fresh from the farm food choices are in abundance. Fruits and vegetables never taste better than now. Ever get into a 'making the same salad over and over' rut? Here are a few salads that take advantage of that in season produce and are a change from your typical tossed garden and Caesar varieties. Enjoy!
I've walked down the gym membership path a few times too. The first time I joined a gym, I had no clue what to expect. Part of my membership included a free one time health evaluation and personal training session. This sounded great! However, seeing the bulging muscled male trainer with the likeness of Bo Jackson approaching me turned my eager smile into a crooked convoluted jaw lock (pretty much like Eunice over here on the right). My “starting stats,” which included “Bo” measuring the circumference of each thigh and arm, and a contraption pinching my arm announcing that I was practically made of all fat. It was unexpected humiliation which was completely fluster inducing. It’s bad enough to have your flabby measurements taken by a man, it’s quite another to feel like you're being measured for a three-piece suit in front of a lineup of fit onlookers running nowhere on treadmills. I went into my induced flustered mannerisms, laughing WAY too loud like a hyena, gesturing with my arms so dramatically I almost always hit somebody or something, and not computing or retaining any word spoken to me. Suddenly I was flying on a treadmill with “Bo” shouting “You go girl! Come on! Burn that fat!”
After that day, I avoided “Bo” and slithered into the corners with my headphones, content to power walk on the treadmill, listening to “Sailing” by Christopher Cross.
Many of us are on a quest to be healthier. And as we are in the midst of summer harvest, fresh from the farm food choices are in abundance. Fruits and vegetables never taste better than now. Ever get into a 'making the same salad over and over' rut? Here are a few salads that take advantage of that in season produce and are a change from your typical tossed garden and Caesar varieties. Enjoy!
Photo Credit: Julie Nicole Photography Mesclun with Peaches, Feta & Toasted Pecans
A salad inspired by Anna Pump from her "Summer on a Plate" cookbook.
Layer these salad ingredients in any amounts that suit your taste:
Mesclun salad mix
Thinly sliced red onion or shallot (TIP: after slicing onions, rinse under water to lessen the pungency of raw onion when adding to salads, salsas, etc.)
Ripe peaches, peeled and sliced
Feta Cheese
Toasted Pecans (Toast in a dry skillet on medium heat until fragrant, 2-3 minutes.
Don't walk away - they go from toasted to burnt quickly!)
Dressing
2 T white wine vinegar, 4 T oil, 1 tsp Dijon mustard, 1/2 tsp kosher salt, 1/2 tsp pepper, 1 tsp sugar or honey. Whisk all ingredients in a small bowl and pour over salad.
If I Could Save Time in a Bottle: Try Marzetti's Sweet Italian Dressing or Litehouse Poppyseed Dressing with this salad.
A salad inspired by Anna Pump from her "Summer on a Plate" cookbook.
Layer these salad ingredients in any amounts that suit your taste:
Mesclun salad mix
Thinly sliced red onion or shallot (TIP: after slicing onions, rinse under water to lessen the pungency of raw onion when adding to salads, salsas, etc.)
Ripe peaches, peeled and sliced
Feta Cheese
Toasted Pecans (Toast in a dry skillet on medium heat until fragrant, 2-3 minutes.
Don't walk away - they go from toasted to burnt quickly!)
Dressing
2 T white wine vinegar, 4 T oil, 1 tsp Dijon mustard, 1/2 tsp kosher salt, 1/2 tsp pepper, 1 tsp sugar or honey. Whisk all ingredients in a small bowl and pour over salad.
If I Could Save Time in a Bottle: Try Marzetti's Sweet Italian Dressing or Litehouse Poppyseed Dressing with this salad.
| neighborlies_recipe_-_mesclun_with_peaches_feta__toasted_pecans.pdf |
Photo Credit: Julie Nicole Photography Asian Sesame Salad
This salad turns into a main dish by adding chicken, or piling the salad mixture into your favorite tortilla (I like sun-dried tomato) for a delicious wrap.
Toss together the following:
1 bag Romaine Lettuce with Red Cabbage
1/3 C matchstick or shredded carrots (TIP: I buy matchstick carrots for salads, wraps, stir fries, and for kids lunches. Great timesaver and pleasing to the palate!)
1/4 C toasted slivered almonds (toast in a dry skillet over medium heat until fragrant and light brown)
1 small can mandarin oranges, drained
1 T sesame seeds
Won-Ton strips for sprinkling on top
Optional add-ins: (almost anything can be tossed in!) edamame beans, snow peas, napa cabbage, green onion, red pepper, chicken, chow mein noodles
Dressing: So good! No Substitutes! Make it!
1/2 C Canola or Veg oil, 1/3 C sugar, 1 tsp salt, 1 tsp sesame oil, 3 Tbsp soy sauce, 2 Tbsp Rice vinegar, 1 tsp grated fresh garlic. Put all ingredients in jar with a tight fitting lid and shake well to blend.
This salad turns into a main dish by adding chicken, or piling the salad mixture into your favorite tortilla (I like sun-dried tomato) for a delicious wrap.
Toss together the following:
1 bag Romaine Lettuce with Red Cabbage
1/3 C matchstick or shredded carrots (TIP: I buy matchstick carrots for salads, wraps, stir fries, and for kids lunches. Great timesaver and pleasing to the palate!)
1/4 C toasted slivered almonds (toast in a dry skillet over medium heat until fragrant and light brown)
1 small can mandarin oranges, drained
1 T sesame seeds
Won-Ton strips for sprinkling on top
Optional add-ins: (almost anything can be tossed in!) edamame beans, snow peas, napa cabbage, green onion, red pepper, chicken, chow mein noodles
Dressing: So good! No Substitutes! Make it!
1/2 C Canola or Veg oil, 1/3 C sugar, 1 tsp salt, 1 tsp sesame oil, 3 Tbsp soy sauce, 2 Tbsp Rice vinegar, 1 tsp grated fresh garlic. Put all ingredients in jar with a tight fitting lid and shake well to blend.
| neighborlies_recipe_-_asian_sesame_salad.pdf |
Photo Credit: Julie Nicole Photography Chopped Salad with Bacon and Fried Garbanzo Beans
A salad with Mediterranean flair, inspired by a recipe from "O" Magazine. You will love the crunch of the fried garbanzos!
6 T olive oil
1 C canned garbanzo beans, rinsed and drained
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper , divided
1/8 tsp chili powder
3-4 slices bacon
1 medium sized tomato, chopped
1/2 a cucumber, peeled and chopped
1 large head romaine lettuce, torn into bite size pieces
1/4 cup feta cheese crumbles
6 Tbsp. ranch dressing
Directions
Heat 6 tablespoons oil in a large skillet over medium-high heat. Carefully add garbanzo beans and fry, stirring often, until crisp and golden, 5 to 7 minutes. If you have a splatter guard - use it! The beans spatter and jump the first few minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/8 tsp chili powder; set aside.
Carefully discard oil in skillet and wipe clean. Return skillet to medium heat, add bacon, and cook, turning occasionally, until crisp, 7 to 8 minutes; transfer to a paper-towel-lined plate. When cool enough to handle, crumble into small pieces.
Dressing:
In a large bowl, whisk together 3 T vinegar, 1/4 tsp basil, 1/8 tsp oregano, 1 clove minced garlic, 1 small finely chopped shallot, 5 tablespoons olive oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper.
Toss lettuce, tomatoes, cucumbers, and cheese gently to combine. Drizzle dressing over top, garnish with bacon, garbanzo beans, and dollops of ranch dressing.
If I Could Save Time in a Bottle: Try Gazebo Room Lite Greek Salad Dressing or Wish-Bone Balsamic Italian Vinaigrette
A salad with Mediterranean flair, inspired by a recipe from "O" Magazine. You will love the crunch of the fried garbanzos!
6 T olive oil
1 C canned garbanzo beans, rinsed and drained
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper , divided
1/8 tsp chili powder
3-4 slices bacon
1 medium sized tomato, chopped
1/2 a cucumber, peeled and chopped
1 large head romaine lettuce, torn into bite size pieces
1/4 cup feta cheese crumbles
6 Tbsp. ranch dressing
Directions
Heat 6 tablespoons oil in a large skillet over medium-high heat. Carefully add garbanzo beans and fry, stirring often, until crisp and golden, 5 to 7 minutes. If you have a splatter guard - use it! The beans spatter and jump the first few minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/8 tsp chili powder; set aside.
Carefully discard oil in skillet and wipe clean. Return skillet to medium heat, add bacon, and cook, turning occasionally, until crisp, 7 to 8 minutes; transfer to a paper-towel-lined plate. When cool enough to handle, crumble into small pieces.
Dressing:
In a large bowl, whisk together 3 T vinegar, 1/4 tsp basil, 1/8 tsp oregano, 1 clove minced garlic, 1 small finely chopped shallot, 5 tablespoons olive oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper.
Toss lettuce, tomatoes, cucumbers, and cheese gently to combine. Drizzle dressing over top, garnish with bacon, garbanzo beans, and dollops of ranch dressing.
If I Could Save Time in a Bottle: Try Gazebo Room Lite Greek Salad Dressing or Wish-Bone Balsamic Italian Vinaigrette
| neighborlies_recipe_-_chopped_salad_with_bacon_and_fried_garbanzo_beans.pdf |
