Salad

Lemon Arugula Salad

I made an arugula salad for the first time since culinary school.  I never really liked arugula as it has a peppery taste.  I decided that since my pallet has probably changed over the years I’d give it a try.  This salad really surprised me.  I really liked the spicy flavor of the arugula with the lemon.

This is very basic and easy to make.  It’s a different take on a healthy salad.  Great for lunch or served with dinner!  Give  it a try.

Lemon Arugula Salad
Servings: 2

Ingredients:
10 oz arugula, thoroughly washed
6 grape tomatoes, cut in half
2 T shallot, minced
2 T chopped candied pecans
2 T crumbled feta cheese
1/2 Lemon, juiced (more or less to taste)
2 T olive oil (Good quality) (more or less to taste)
Sprinkle: salt

Directions:  Add arugula, tomatoes and shallots to a medium bowl.  Drizzle with olive oil and lemon juice.  Sprinkle with salt and mix well.  Separate into 2 bowls and top with feta and pecans and serve.

Notes: You can add extra toppings to this salad or use balsamic and oil. I just liked the lemony flavor with the spice of the arugula.

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Salad, Sides

Black Bean & Corn Salad

Tonight I made a black bean corn salad to go with my main entree.  While trying to be healthy I really try and make other sides that aren’t just your typically potato or rice sides.

That’s what I did here tonight.  It’s pretty basic but you can definitely add other flavors.  I used what I had on hand.

Black Bean & Corn Salad

15 oz black beans, (rinsed) (I used no salt)
1 cup frozen corn
1 T lime juice
1 T olive oil
3 T cilantro, chopped
1 small jalapeño, diced (remove seeds for less spice)
3 T red onion, chopped
2 t garlic powder
2 t onion powder
1 t chili powder
salt & pepper, to taste

Directions:  Add all ingredients to a bowl and mix well.  Chill in refrigerator for at least 30 minutes.
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Salad, Uncategorized

Shaved Brussels Sprouts Salad

Growing up I really didn’t care for brussels sprouts.  They smelled horrible and tasted just as bad, even if it had bacon mixed in.  As I got older I learned to like them prepared in certain ways.  I started experimenting with different recipes.

Earlier this year I had a brussels sprout salad at a Chicago restaurant and it was absolutely delicious.  It was something I never thought I’d enjoy, especially with raw brussels sprouts.

This is my take on a brussels sprouts salad.  Take a look and next time your in the store look for shaved brussels sprouts.  You can shave them or chop them yourself, but why put yourself through that if you can buy them shaved.  This is a great alternative to a lettuce salad.

Shaved Brussels Sprouts Salad

Ingredients:
3 cups shaved brussels sprouts
3 T blue cheese
3 T honey roasted pecans (or any nut)
2 T dried cranberries
3 T crumbled bacon
1 chopped avocado, optional

Dressing:
4 T olive oil
1 T balsamic vinegar
2 t red wine vinegar
2 T fresh lemon juice
1 garlic cloves, grated
1/2 small onion, grated
1/2 T Dijon mustard

Directions: In a bowl whisk together all ingredients for the dressing and set aside.  Let sit 15 minutes so the flavors can marry.  Then mix shaved brussels sprouts, toppings and dressing and toss together.  Serve immediately.

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Beef, Leftovers, Salad

London Broil Blue Cheese Salad (Leftover Dish)

I hope you enjoyed my London Broil recipe yesterday.  I wanted to quickly share with you a great way to use the leftover  London Broil.  I made a salad.  It’s a great protein for a salad.  It makes for a filling lunch and changes up the typical chicken that people use.  Here’s what I did for mine.  I love blue cheese and it goes very well with beef so it’s my London Broil Blue Cheese Salad.  Take a look!

London Broil Blue Cheese Salad
Serves: 1

Ingredients:
4 oz, left over London Broil, sliced
3-4 cups, chopped romaine lettuce
2 T green olives
1 mini cucumber, sliced
1 T + sprinkle, crumbled blue cheese
1/2-1 T Extra Virgin Olive
1/2-1 T Balsamic Vinegar
Any extra salad toppings

Directions:  In a large bowl add in the lettuce, and salad toppings above and any extra ones you’d like (minus the meat and the oil and vinegar.)  Mix the salad well and drizzle evenly the oil and vinegar and mix till all lettuce is coated.   Add to your dish and top with sliced London Broil and a final sprinkle of blue cheese then enjoy!

Note: This dish can be changed up to any salad you’d like.  It’s filling enough to be an entrée type salad.  You will fully enjoy this.  If you don’t like blue cheese change it up with another cheese.  No rules here.  I was just giving the way I made my salad.

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