Chopped Salad with Simple Vinaigrette

serves 5-6

• 3 Tbs extra virgin olive oil
• 2 Tbs fresh lemon juice
• 1 Tbs red wine vinegar
• 1 clove garlic, crushed
• 1/2 tsp Dijon mustard
• pinch of dried thyme
• salt and freshly ground black pepper
• 4-5 cups mixed lettuce, baby greens, spinach, herbs, etc
• 2-3 cups roughly chopped fresh vegetables

In a pint size jar with a tight fitting lid, add the olive oil, lemon juice, red wine vinegar, garlic, mustard, and thyme. Season with salt and freshly ground black pepper.  Tighten the lid and shake well.  Set aside.

Place the greens on a large cutting board.  Pile the vegetables on the greens.  Shake the dressing again and drizzle over the vegetables.  Season the salad with salt and pepper.

With a large sharp knife, chop the salad, using the knife to turn the mixture.  Continue to chop until everything is bite-size. 



Original Chopped Salad with Simple Vinaigrette blog post

Beans and Peas Dinner Salad

serves 4
For the salad:

• 8 handfuls lettuce greens (try for a mixture of romain, spinach, arugula, and assorted baby greens)
• 1 large carrot, shredded
• sliced English cucumber
• 8 thin slices red onion, rings separated
• 1 bell pepper (green, yellow, or red),  thinly sliced into rounds
• 1 cup frozen green peas, thawed
• 1 cup cooked kidney beans (not warm)
• 1/4 c raw sunflower seed meats (optional)
• toasted baguette slices, croutons, or crackers (optional)
• Ranch dressing (preferably home made) or Cheesy dressing (recipe follows)

For the dressing:

• 1/2 c plain Greek yogurt
• 1/4 c whole milk (or buttermilk)
• 1 Tbs shredded fresh onion (use the large holes on a cheese grater)
• 1 small clove garlic, pressed
• 1 tsp cider vinegar (or more to taste if you like tangy dressing)
• 1 tsp dried parsley
• 1/2 tsp Dijon mustard
• 1/4 tsp dried dill
• salt and freshly ground black pepper to taste
• 1/4 c grated medium cheddar cheese

In a mall bowl, use a whisk to combine all the dressing ingredients except for the cheddar. Stir in the cheddar and mix well.  Adjust salt and pepper to your liking.  Cover and store in the refrigerator until ready to use.

On each of four dinner plates (or large salad bowls), place 2 handfuls of greens.  Evenly divide the shredded carrot, sliced cucumber,  red onion, and bell pepper slices among the plates.

Top each salad with 1/4 cup peas, 1/4 cup kidney beans.  

Drizzle with dressing.

Sprinkle each with 1 Tbs raw sunflower seeds and some seasoned croutons, if desired.  Serve with toasted baguette slices or crackers, if desired.

Original Beans and Peas Dinner Salad Blog Post

Easy Taco Salad

serves 6

• 12 6" corn tortillas
• 2 - 3 tsp olive oil
• sea salt
• 3 cups prepared chili beans
• 4 - 6 cups chopped lettuce
• a handful of fresh cilantro leaves, chopped (optional)
• 1 1/2 - 2 cups (6-8 oz) shredded cheddar cheese (or other cheese you enjoy on your tacos)
• 1 1/2 c prepared salsa

Suggested various toppings:

• chopped red or green onions
• chopped green or red bell peppers
• chopped tomatoes
• chopped avocado
• sour cream

Preheat oven to 350F.

Using a pastry brush, lightly paint the oil on both sides of each tortilla.  Stack the tortillas and cut them through into 8 wedges (you should have 96 wedges).  Layer them on baking sheets, allowing at least 1/2 inch between each chip.  Sprinkle with sea salt and bake for about 8-10 minutes (depending on the kind of tortillas you are using).  When they are golden, but before the edges turn brown, remove them from the sheets and allow to cool.  (Note - depending on how many baking sheets you use, you may need to do a few batches.  If you use more than one rack in the oven, be sure to turn the trays or swap them from top to bottom to ensure even browning.)

Meanwhile, warm the chili beans in a pot on the stove. If you would like to add cooked beef or chicken, stir it in with the chili beans and adjust the flavors to your liking.

Divide the chips evenly among the plates.  Top each plate with 1/2 c of the warm chili bean mixture, a good handful of chopped lettuce (and cilantro if using),  and some shredded cheese.  Drizzle about 1/4 c of the salsa over each salad.  Top with which ever toppings appeal to you.

Asiago Pasta Salad

• 1 13-14 oz box whole wheat penne pasta
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 pint grape tomatoes (halved, if you like)
• 8 oz pitted kalamata olives  (halved, if you like)
• 6 oz  Asiago cheese, cut into 1/2" cubes
• 1/3 c red wine vinegar
• 2/3 c extra virgin olive oil
• 2 tsp dried Italian seasoning
• 2 garlic cloves, pressed
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Boil the pasta according to package directions.  Drain, rinse in cold water to stop the cooking.

In a large bowl, combine the pasta, peppers, tomatoes, kalamatas and Asiago cheese.

In a small jar (not smaller than a pint) with a tightly fitting lid, combine the vinegar, olive oil, Italian seasoning, garlic, salt and pepper.  Screw the top on tightly and shake like crazy until everything is well mixed. Pour over the pasta mixture and mix well.

Serve right away or store in the refrigerator until ready to eat.

Makes about 8 heaping 1 cup servings.

Original Asiago Pasta Salad Blog Post

Cucumber Salad with Dilled Yogurt

(serves about 4)

• 1/2 c plain yogurt (full fat)
• 1 1/2 tsp chopped fresh dill
• 1-2 big tomatoes, sliced about 1/3" thick    
• 1-2 cucumbers, sliced on the diagonal 1/3" thick
• very thinly sliced red onion, (about 1/4 of the onion, maybe less)
• salt and freshly ground pepper

Mix the dill, yogurt, and a little salt together in a small bowl and set aside for at least 15 minutes to give the dill time to flavor the yogurt.*

Layer 2 tomato slices on each plate, topped with 3 cucumbers and a few strands of onion.  Sprinkle with a little salt and pepper.  Drizzle yogurt sauce over and top with a little more chopped dill, if desired.

Eat with a fork and knife.

* Note - the longer you allow the dill and yogurt to do its thing, the stronger the dill flavor will be.

Original Cucumber Salad with Dilled Yogurt Blog Post