Category: Salad

Beet and Goat Cheese Arugula Salad

2/18/2018

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Total: 42 min
Prep: 20 min
Inactive: 10 min
Cook: 12 min
Yield: 4 servings
Level: Easy

Ingredients:
1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

Directions:
Line a baking sheet with foil. Preheat the oven to 450 degrees F. Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.
Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat.
Season the salad, to taste, with salt and pepper.
Mound the salad atop 4 plates. Arrange the beets around the salad.
Sprinkle with the avocado and goat cheese, and serve.

https://www.foodnetwork.com/recipes/giada-de-laurentiis/beet-and-goat-cheese-arugula-salad-recipe-1944138

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Anything-Goes Kale Salad with Green Tahini Dressing

9/27/2017

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Author: Cookie and Kate

Prep Time: 15 mins

Total Time: 15 mins

Yield: 1 salad

Category: Salad

★★★★★
4.9 from 14reviews
This super versatile kale salad features an amazing tahini dressing. Just add massaged kale, leftover cooked grains and veggies from your crisper drawer. Recipe yields 1 hearty meal-sized salad, so multiply as necessary.
INGREDIENTSPer salad

1/2 medium bunch kale, preferably the Tuscan/lacinato variety, or several handfuls of your favorite greens
1 cup leftover cooked grains (I love long-grain brown rice, quinoa, farro or wheat berries…)
2 carrots, sliced into long ribbons with a julienne peeler or regular veggie peeler
1 radish, thinly sliced and roughly chopped
2 tablespoons pepitas (green pumpkin seeds) or sunflower seeds, toasted
More ideas: halved cherry tomatoes, sliced avocado, chopped bell pepper, whatever else strikes your fancy…

Green tahini dressing (yields about 3/4 cup, so you’ll have plenty for future salads)

1/3 cup olive oil
1/3 cup lime juice (about 3 to 4 medium limes)
Handful of fresh cilantro
1 small jalapeño, seeds and membranes removed, roughly chopped
2 tablespoons tahini
1 1/2 teaspoons honey or maple syrup
1/2 teaspoon ground cumin
1 clove garlic, roughly chopped
1/4 teaspoon fine-grain sea salt, to taste
Pinch of red pepper flakes, optional for extra heat

INSTRUCTIONS

To prepare the kale (skip this step if you’re using any other kind of fresh green), first use a sharp chef’s knife to remove the center ribs from the kale, then discard the ribs. Chop the kale into small, bite-sized pieces. Then, sprinkle the kale lightly with salt, and massage the kale by scrunching handfuls at a time until the kale is darker in color and fragrant. This step reduces the bitterness in the kale and improves its texture.
Combine the prepared kale, leftover grains (I like to warm mine a bit in the microwave first), carrot, radishes, toasted pepitas, and/or your toppings of choice.
To make the dressing: Combine all of the ingredients in a blender or food processor and blend until smooth, pausing to scrape down the sides as necessary. Taste, and blend in additional salt if the dressing needs a little more oomph. If you’d like spicier dressing, blend in a pinch of red pepper flakes. If the dressing is too bold for your liking, dilute it with a little more olive oil and blend again.
Drizzle the green tahini dressing generously over the salad (you’ll still have plenty leftover) and enjoy.

NOTESMAKE IT GLUTEN FREE: Be sure to use a gluten-free option like rice or quinoa.
STORAGE SUGGESTIONS: This dressing keeps well, refrigerated, for about 1 week.

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2016/anything-goes-kale-salad-with-green-tahini-dressing/

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Goat Cheese and Beet Salad

6/21/2017

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Total: 42 min Active: 20 min Yield: 4 servings
Level: Easy
Ingredients

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

Directions:
Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.

Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper.

Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

Recipe courtesy of Giada De Laurentiis
http://www.foodnetwork.com/recipes/giada-de-laurentiis/beet-and-goat-cheese-arugula-salad-recipe-1944138

***We do not add the avocados. Although we love avocados, it does not taste right to us with them. You choose.

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Beet and Goat Cheese Arugula Salad

11/20/2016

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Total Time: 42 min
Prep: 20 min
Inactive: 10 min
Cook: 12 min
Yield:4 servings
Level:Easy

Try this arugula salad with walnuts, cranberries, goat cheese and beets.

Ingredients
1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

Directions
Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

Recipe courtesy of Giada De Laurentiis

***We do not always add the avocado. We also go lighter on the shallots.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/beet-and-goat-cheese-arugula-salad-recipe.html

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Lentil Salad

1/31/2016

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Prep Time:
5 minutes

Cooking Time:
15 minutes

Yields:
8 people

Ingredients:
2 cups black or green lentils
1/2 cup fresh parsley, finely chopped
2 sprigs thyme, finely chopped
1 bay leaf

Dressing:
3 shallots peeled and thickly sliced
1/4 cup Dijon mustard
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Directions:

Put the lentils in a large pot and cover with water to an inch above beans.
Add parsley, thyme and bay leaf. Bring to a boil.
Reduce the heat to medium-low and simmer 15 minutes until lentils are tender, not mushy.
While the lentils are simmering, combine the ingredients for dressing and whisk briskly.
Drain water.
Add dressing to lentils and serve warm.

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Corn & Black Bean Salad

12/20/2015

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Prep Time: 10 minutes
Prep Notes: So easy to toss together and take to a party with blue chips.
Cooking Time: 0 minutes
Yields: 6 people

Ingredients:
1 15 oz can black beans, rinsed and drained
1 cup uncooked fresh or frozen (thawed) corn kernals
1 large ripe tomato, cut into 1/4-inch dice (about 1 cup)
1 small red onion, cut into 1/4-inch dice (about 1/2 cup)
2 tablespoons finely chopped fresh flatleaf parsley
2 teaspoons minced garlic
2 tablespoons white wine vinegar or distilled shite vinegar
1/4 cup extra-virgin olive oil
1 teaspoon chili powder
1/4 teaspoon ground cumin
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon fresly ground black pepper

Directions:
1. Place the black beans, corn, tomato, onion, and parsley in a large bowl and stir gently to combine.
2. Place the garlic, vinegar, olive oil, chili powder, cumin, sugar, salt, and pepper in a small bowl and whisk to combine.
3. Pour the dressing over the bean mixture and toss to coat.
The salad can be kept a room temperature for up to 6 hours.

Notes:
This can be made up to two days ahead of time but, do not add the dressing until almost ready to serve. ***Only use organic corn as corn is so genetically modified today.

Credit:
Food to Live By, Myra Goodman, p.237.

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Cooking feeds your body, mind, and soul. It allows you to control the food you put into your body, connect with your family and friends over a home cooked meal, and save the money you might otherwise spend in restaurants or on processed, prepackaged foods. Believe it or not, making simple and satisfying meals from scratch doesn’t have to be hard. Here are some of my favorite easy, healthy recipes. You’ll find that eating well can also be delicious!

Beet and Goat Cheese Arugula Salad

Anything-Goes Kale Salad with Green Tahini Dressing

Goat Cheese and Beet Salad

Beet and Goat Cheese Arugula Salad

Lentil Salad

Corn & Black Bean Salad

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