Tag: Salad

Mediterranean Bean Salad

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I recently stumbled across cans of large fava beans at an international grocery store and was inspired to make this dish. If you can’t find fava beans at a store near you, you can order them on online or substitute with lima or cannellini beans. This is the perfect meal to make when you do not really feel like cooking. With just a little slicing, rinsing and assembling, you can have a healthy and delicious meal ready in less than 10 minutes. This is my kind of meal to enjoy on the patio while taking in the beautiful spring weather. 

Salad Dressing Ingredients:
¼ cup olive oil
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 tablespoon white balsamic vinegar
1 tablespoon honey
1 teaspoon oregano
½ teaspoon garlic powder
Pinch of salt and pepper

Salad Ingredients:
1 head Romaine lettuce
1 medium cucumber
½ red onion
⅓ cup green olives
1 pint cherry tomatoes
15 ounce can fava beans
15 ounce can garbanzo beans
Feta cheese, crumbled

Directions:

  1. Combine all salad dressing ingredients in a mason jar with a secure fitting lid and shake until evenly combined.
  2. Wash and chop lettuce leaves and set aside.
  3. Slice cucumbers, red onion and green olives and set aside.
  4. Rinse and drain both types of beans and set aside.
  5. In a large bowl, combine all salad ingredients except the feta. Drizzle with salad dressing and toss to combine. Plate salads and top with feta cheese before serving.

Steak and BLT Salad

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Meat lovers rejoice for this salad that was made for you. The classic bacon, lettuce and tomato (BLT) sandwich is one of my favorite meals to make with farm fresh tomatoes. As an alternative to this time-honored dish, I created a salad and took it up a notch by topping it with grilled steak and blue cheese dressing. This hearty salad is perfect for a relaxing summer weekend and pairs well with your favorite red wine.

Ingredients:

2 (4 to 6 ounce) boneless rib-eye steaks, well-trimmed
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons plain Greek yogurt
2 tablespoons white wine vinegar
4 tablespoons blue cheese, divided
4 slices bacon, cooked and chopped
2 cups spring mix lettuce
2 medium tomatoes, diced

Directions:

  1. Bring steak to room temperature and season with salt and pepper. Preheat an outdoor grill to medium-high heat and cook steak to desired doneness. Remove from grill and let rest for a few minutes before carving into thin strips.
  2. Combine yogurt, vinegar and 2 tablespoons blue cheese in a mason jar with a lid and shake until salad dressing is well combined.
  3. Add equal amounts of bacon, lettuce and tomatoes to two plates. Top with steak, remaining blue cheese and salad dressing.

Servings: 2

Winter Vegetable Salad

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Butternut squash is the star of my Winter Vegetable Salad, creating a hearty meal that is satisfying for lunch or dinner. Caramelized onions, toasted pecans and creamy goat cheese give this salad a mixture of sweet, savory, crunchy and velvety goodness.

This colorful bowl of nutritious ingredients will brighten your mood, even on a cold and cloudy winter day. Enjoy it with ingredients warm from the oven and stove top or with chilled squash and onions that you have prepared in advance.

Ingredients:
1 large butternut squash, peeled, seeded and cubed
2 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon butter
2 large onions, peeled and thinly sliced
1 teaspoon sugar
1 head romaine lettuce, washed and chopped
½ cup pecans, toasted and chopped
2 ounces (about 4 tablespoons) goat cheese, crumbled
Bottled salad dressing, such as Champaign vinaigrette

Directions:
1. Preheat oven to 400 degrees Fahrenheit. On a large baking sheet, add butternut squash and drizzle with 1 tablespoon olive oil. Sprinkle salt and pepper over squash and toss to evenly coat. Arrange squash in a single layer and roast for 30 to 35 minutes until tender and lightly brown, flipping with a spatula halfway through cooking.
2. In a large skillet, heat remaining olive oil and butter over medium-low heat. Once butter has melted, add onion slices and sprinkle with sugar. Stirring occasionally, let the onions cook about 20 to 25 minutes, until caramelized and golden brown.
3. Add 2 cups of lettuce to each plate and top with equal amounts of squash, caramelized onions, pecans and goat cheese.
4. Drizzle with 2 tablespoons of your favorite salad dressing and serve.

Note: You can substitute baby spinach or your favorite leafy greens for romaine and any type of winter squash for the butternut. Use whatever fresh produce you can get your hands on in February.

Servings: 4