Tag / salad

by susanb181

Arugula and Fresh Fig Salad with Goat Cheese

Arugula and Fresh Fig Salad topped with Crumbled Goat Cheese

Arugula and Fresh Fig Salad

 

If you’re looking for a fresh tasting salad to accompany rich holiday dishes, this is a good choice. The combination of tangy arugula with the sweetness of figs, cucumber freshness and a lemony dressing blends so well together. It’s a tasty, healthy treat rich in fiber and folates *–and very easy to prepare. Topping with crumbled goat cheese adds additional richness and a creamy mouth feel to finish it off deliciously!

Arugula Salad with Fresh Figs, Cucumber and Goat Cheese

INGREDIENTS (serves 4-6)

  • 1 large bunch or 2 bags of washed arugula (washed and spun in a salad dryer); you can remove some of the stems if you like
  • 2-4 fresh figs, sliced thin (if fresh figs are not available, use tangerine pieces)
  • 1 small/medium cucumber, peeled and sliced thin (depending on how much you like)
  • 1/4–1/3 cup crumbled goat cheese; (Trader Joe’s sells it in a container)
  • Lemon Vinaigrette:
  • 1/3 cup olive or walnut oil (Walnut oil is a delicious choice)
  • juice of 1 lemon
  • Salt-free spice mix (there are several I use–including the 21 Spice Salute from TJ’s–yes, I’m a TJ’s fan)
  • Salt-free lemon pepper to taste

TO DO:

1. Wisk dressing ingredients–let sit for about 1/2 hour to blend–then wisk again just before adding to the salad.

2. Put washed/dried arugula in a large salad bowl and toss with vinaigrette. (Tip: add dressing to salad greens before adding “additions” so that the additions stay on top for serving)

3. Arrange sliced figs/tangerines and cucumber on top of salad.

4. Crumble goat cheese on top and sprinkle with lemon pepper to taste.

* (http://www.nutrition-and-you.com/arugula.html)

Enjoy! www.type2delicious.com

by susanb181

Vietnamese Bean Sprout Salad

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Vietnamese Bean Sprout salad

Asian bean sprout salad with carrots in a green bowl

Vietnamese Bean Sprout Salad

The spring weather here in Santa Cruz is making me crave salads. One I made recently is this very tasty salad with flavors that remind me of the fresh, delicious, inventive foods we enjoyed on the amazing Vietnam journey we took a few years ago. This salad is made with simple ingredients; fresh bean sprouts, green onions and carrots. But it’s the dressing that gives it the sweet, tangy goodness that makes you want to lick your plate!

As I’ve used previously, the sweetness comes from Xylotol, a low carb sweetener made from hard wood. It’s easily obtainable at most grocery stores that offer organic foods, such as Whole Foods and New Leaf, a local NorCal chain.

This recipe is modified from a cookbook we got in Vietnam–“Vietnam Cooking made easy.” (Although many of the recipes really aren’t that easy- this one is!)

INGREDIENTS (serves 3-4)

Vietnamese pickled bean sprout salad

  • 1lb. fresh bean organic sprouts, rinsed (caution: be sure the bean sprouts can be safely eaten raw. Those bought in Asian markets may have a warning that they must be only eaten cooked. Don’t use those for this salad!)
  • 2-3 spring onions, rinsed and cut into 1 ” lengths
  • 1-2 small carrots, scrubbed and cut into matchsticks to yield 1 1/2 cups

Dressing

  • 3/4 cup white vinegar (I use standard white vinegar and add a few Tbsp. of white wine vinegar.)
  • 2-3 Tbsp. Fish sauce (Thai is ok; it’s often easier to obtain then that made in Vietnam.)
  • 2 Tbsp. Xylotol
  • 1 cup water

TO DO

  1. Rinse bean sprouts and set aside to dry for approx. 1/2 hr.
  2. Combine sprouts, carrots, green onions in salad bowl and refrigerate.
  3. In a saucepan, bring the Dressing ingredients to a boil over medium heat, then reduce heat to low and simmer for 2-3 minutes to dissolve the Xylotol.
  4. Remove from heat and let cool.
  5. Dress the salad and let marinate for at least 1 hour.
  6. Drain excess liquid before serving. (You can use the dressing excess to marinate chicken or fish.)

Optional: serve with chopped cilantro.

Enjoy!

 

 

by susanb181

New Tuna Salad

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In the previous post I told you about the delicious lunch combo and gave the Lemony Kale Salad recipe.

Now here’s the 2nd half; the New Tuna Salad recipe. What’s new about it? If you’ve followed Type2delicious for awhile you may remember “Rick’s Chicken Salad,” chock full of carrots and other good things; you can find in previous recipes under “Light and Tasty Lunches.” This time I added hummus to the salad mix, along with a dollop of Mayo, carrots, red onion and spices, and of course, fresh lemon juice.

You can serve the tuna salad on a bed of romaine lettuce or a slice of whole grain toast, depending on your dietary needs; of course, the lettuce base is ideal for low carb diets.

This is a perfect lunch dish to enjoy when the weather cooperates and you can eat al fresco, as we do in our “Cafe Baxter,” named for our cat who likes to rest on the chairs in the CA sun.

Our backyard Cafe!

Our backyard Cafe!

image

Baxter on his favorite cafe spot.

INGREDIENTS

New Tuna Salad ( serves 2-3)

  • 1 can solid Tuna (I use water packed but oil is ok too-up to your dietary needs and likes)
  • 1-2 carrots, chopped fine
  • 1/3 cup red onion, chopped fine
  • 1/2-1 celery stalk, chopped fine.
    • 2-3 tsps. sliced toasted almonds or pine nuts (I use Trader Joe’s pre-toasted unsalted sliced almonds.)

Dressing

  • 2-3 Tbsp. Lemon juice (or more – to taste)
  • 1/3 cup hummus, any flavor; (I tried tomato basil hummus and liked it, also a lemon garlic one was delicious.) You can add a bit more once you mix the dressing with the tuna to get the consistency you like.
  • 1-2 Tbsp. Mayonnaise; Best foods (or Hellman’s) light is my favorite.
  • no-salt spices of your choice, including lemon pepper

TO DO

  1. Combine/mix dressing ingredients; I use a small wisk to mix well.
  2. Combine Tuna and veggies in medium size bowl.
  3. Combine Tuna salad and dressing, and refrigerate for at least 1/2 hour.

Optional: Top with chopped cilantro, dill or chives

Enjoy!

 

 

by susanb181

Lemony Kale Salad and New Tuna Salad

image

A delicious lunch combo

A delicious lunch combo

We are lucky in CA to have warm days in April that beg for outdoor eating “al fresco.” We take advantage when we can and enjoy these two delicious salads together; crunchy kale with a tangy lemony dressing along with our favorite tuna veggie salad. This time I added hummus to the tuna, along with Mayo, carrots, red onion and spices, and of course, fresh lemon juice.

You can serve the tuna salad on a bed of romaine lettuce or a slice of whole grain toast, depending on your dietary needs.

First comes the Lemony Kale Salad recipe; the Tuna to come. Stay Tuned!

INGREDIENTS

Lemony Kale Salad (serves 2-3)

  • 2 cups baby kale, washed and torn into bite sized pieces
  • 1/3 cup sprouts ( your choice)
  • 1/2 small red onion, sliced thin, approx. 1/3 cup
  • 1/4 cup pumpkin seeds or pita nuts or a combination

Dressing

  • 2-3 Tbsp. Lemon juice (or more – to taste)
  • 1/3 cup olive and/or walnut oil; (it’s  expensive but really adds flavor– you can add just a Tbsp. with the olive oil if you like)
  • 1 tsp. Dijon mustard
  • no-salt spices

TO DO

  1. Combine/mix salad dressing ingredients and let sit for 10-15 minutes.
  2. Combine kale and sprouts and onion in salad bowl.
  3. Brown seeds/ nuts in skillet or bake 350 on cookie sheet for 10 minutes – let cool.
  4. Dress salad and sprinkle nuts/seeds on top.

Optional: grate semi hard goat cheese, such as Midnight Moon, Trader Joe’s White Goat Gouda or regular Parmesan on top

Enjoy!

 

 

by susanb181

Persimmon and Endive Salad

After lots of rich food, cocktails and wines over the holiday rush, parties and family celebrations, I welcome a crisp salad using fresh winter ingredients,  including the sweet taste of Fuyu persimmons, which are abundant during this season. As you probably know, there are two kinds of this golden orange fruit; the Fuyu, which can be eaten raw, like an apple, and the Hayachi, usually used in cooking, as it must be allowed to ripen until soft and mushy, otherwise it is very astringent. See the link below for an overview of persimmons.

For this salad I use the Fuyu and endive, which slightly bitter taste combines well with the sweetness of the persimmon. Add fresh crunchy romaine, some arugula, with a savory, tart dressing based on olive and walnut oil, and you have a salad that is refreshing for a jaded holiday palette and simply delicious.

http://localfoods.about.com/od/persimmons/tp/persimmons.htm

Persimmon and Endive Salad

INGREDIENTS (serves 3-4)

  • 1 romaine lettuce, torn into bite- size pieces
  • 1 cup arugula
  • 1 Fuyu persimmon, sliced into thin slices
  • 1-2 endives, (depending on size), sliced
  • Dressing:
  • 1/3 cup Olive oil
  • 1/4 cup Walnut or other nut oil
  • 2-3 Tbsp. Lemon juice
  • 1/4 cup balsamic vinegar
  • 1-2 Tbsp. Red wine vinegar
  • 1 tsp. Dijon mustard
  • Garnish:
  • 1/3 cup sliced almonds
  • Herbs de Provence
  • Salt free seasoning/pepper to taste

TO DO:

1. Add romaine and arugula in a large salad bowl.

2. Wisk dressing ingredients in a separate bowl or container.

3. Dress and toss the salad greens before adding other ingredients on top, (a technique so that the toppings stay on top–from Rick’s daughter who worked as a catering assistant).

4. Add sliced endive and persimmons on top of dressed greens.

5. Sprinkle with sliced almonds, Herb de Provence and seasonings.

Enjoy!

www.type2delicious.com

by susanb181

Easy Tomato Salad and Greek Salad 2

Back to Greece for a Greek Salad update-plus a salad with the first tomatoes from our garden-I wait all year for this–tomatoes from the garden can’t be equalled! And of course, low carb and easy to prepare. With such delicious fresh ingredients simple preparation is the best.

diabetes-friendly-Fresh-Tomato-Salad

Simple, delicious, fresh tomato salad

healthy-greek-tomato-salad

Special Greek Salad I made a version of the special Greek Salad I enjoyed in the one (only) high end restaurant. The feta is soaked in olive oil and covered in toasted sesame seeds plus plump capers were added – a delicious variation. Rick loved it! ( see my blog post on “Superb Greek Salad” for more details.)

Fresh Tomato Salad

INGREDIENTS (serves 2-3)

  • 2-3 ripe, fresh sliced tomatoes (depending on size),  per serving
  • Walnut or other nut oil ( I also use Hazelnut oil from Trader Joe’s) or good Greek olive oil
  • Fresh chives cut and sprinkled on top (chives are easy to grow in pots)
  • Fresh ground black pepper and salt-free seasoning if you like

TO DO:

1. Slice tomatoes, put on serving plates

2. Drizzle with oil ( about 2 Tbsp per serving)

3. Sprinkle chopped chives on top

4. Grind pepper, add seasoning if you like

That’s it! So simple and delicious!

Enjoy! www.type2delicious.com

by susanb181

Greek Salad Superb

 

traditional greek salad

traditional greek salad

I’ve enjoyed Greek salads for years and thought I knew what they consisted of- a generous bed of iceberg lettuce, tomatoes, red onion, cucumber, green peppers, Kalamata olives, some feta cheese sprinkled on top, with lemon and olive oil dressing. Sounds good (and it is) but what’s wrong with this recipe? Nothing, but it’s not exactly the traditional way.

I recently had the good fortune to visit Greece and was even more fortunate to eat traditional Greek salads in lots of tavernas. Guess what? No or very little (a few leaves) of lettuce. Yes, lots of fresh, delicious tomatoes, crisp cucumbers and green peppers, sweet red or white onion and both green and black Kalamata olives with big flat slabs of feta cheese on top, usually sprinkled with dried oregano. No lemon, but good first press Greek olive oil and sometimes red wine vinegar. Fresh, tasty and of course, healthy- no carbs to speak of. In one (my only) high end restaurant the feta was soaked in olive oil and covered in toasted sesame seeds plus plump capers were added – a delicious variation.

This salad is best with fresh tomatoes and the other vegetables from your garden or farmer’s market. And please use only best quality extra virgin Greek olive oil!

Traditional Greek Salad

INGREDIENTS (serves 2-3)

  • 1-2 ripe fresh tomatoes (depending on size), chopped into 1/2 ” pieces
  • 1/2 green pepper, sliced into thin rings
  • 1 peeled cucumber, sliced into thin rings or chunks
  • 1/2 red or sweet white onion slices
  • 1/2 cup green Greek or black Kalamata olives
  • 1/3 Lb. feta cheese in a flat slab
  • Oregano to sprinkle on top of the Feta
  • Sesame seeds (optional)
  • Capers (optional)
  • 2-3 Tbsp. Greek olive oil
  • 1 Tbsp. red wine vinegar

TO DO:

1. In a large bowl, put cucumbers on the bottom.

2. Add tomatoes, green pepper, onion.

3. Add olives (and capers if you like).

4. If you like, soak feta in olive oil and roll in toasted sesame seeds.

5. Put feta slab on top; pour olive oil and vinegar over the salad; sprinkle feta with oregano.

6. Enjoy! www.type2delicious.com

by susanb181

Best Shrimp Asparagus and Egg Salad

 

shrimp asparagus egg salad

shrimp asparagus egg salad

This salad is a major treat especially on a warm spring day when asparagus are in peak season!

At this time of year, it’s one of our favorite main dinner dishes. Of course, this also makes a delish special luncheon for your very best ladies who lunch. (<*

The ingredients are simple and the preparation pretty easy. The key ingredient is use the freshest you can find!

(If shellfish are a problem you can substitute tuna.)

Best Shrimp Asparagus and Egg Salad

INGREDIENTS

  • 4-5 cups lettuce (your choice, but I suggest at least some Romaine for crunch. Also as you might know, best to tear off leaves and tear up with your hands rather than a knife, especially if not using a whole head. Somehow the knife use makes the remaining lettuce turn brown faster- not sure why–if someone knows the details please let me know.)
  • 1 avocado, chopped or sliced
  • 1/3 red onion, chopped ( not too fine)
  • 1/2 lb. Bay shrimp cooked, rinsed and cooled the little guys)- put in fridge at least 1 hr. Ahead of serving ( I buy them cooked and cooled, but still rinse as they can be salty)
  • 4-6 med Prawns, cooked, peeled and cooled
  • 1 egg, hard boiled and sliced
  • 1/2 lb. Green asparagus, cooked but still crisp, and cooled ( blanched is best– cook until crisp, then dunk right away in ice water to keep the color and crispness). Chop into 1″ pieces, leaving 4-6 spears whole for garnish.
  • Dressing:
  • 1/3 cup olive oil
  • Juice of I lemon ( you can use 1/2 lemon and 1/2 lime if you like)
  • 1/2 tsp. Dijon mustard
  • 2-3 cloves crushed garlic
  • Tarragon, savory and/or Herbs de Provence; salt free seasonings and pepper to taste

TO DO:

1. At least one hour in advance of serving time, boil the egg, let cool or place in fridge ( can be done a day in advance ), when prep time, slice or chop and set aside. ( leave 3-4 round pieces for garnish)

2. Wash, spin and tear lettuce into bite sized pieces, put into serving bowl.

3.  Prepare dressing; add garlic to oil, whisk in juice, mustard, spices and seasonings. ( can be made ahead and re-wisked)

4. Right before serving add Bay shrimp, chopped asparagus, chopped egg and chopped onion to lettuce.

At this point, dress and toss ( this is a trick I learned from a catering assistant, Maggie, my partner Rick’s daughter; dress the basic salad first, then add the toppings/garnishes, so they don’t all sink to the bottom.)

5. Add avocado pieces, whole Prawns, egg slices and asparagus spears for garnish- make it pretty! (see photo or use your own creativity!)

6. Serve with whole grain toast or crackers and cheese and a crisp, white wine if you like–we do!

Enjoy!

www.type2delicious.com

by susanb181

Rick’s Chicken Salad

healthy-chicken-salad

Chicken salad on our old wooden plates!

We enjoy cooking together, and I admit that Rick is a much better chopper! One of our favorite lunch foods is chicken salad; it’s a great use for leftover chicken as everyone knows, right? Also it’s low in carbs and has a good combo of protein and veggies in our version. (The amount of chicken I’m giving is based on leftover roast chicken; you can start fresh and cook your own chicken if you prefer.)

Rick’s Chicken Salad

INGREDIENTS:

  • Approx. 2 cups of cooked chicken shredded; (we use the whole leftover chicken breast as we both prefer dark meat so usually the breast is left over)
  • carrots diced (last time we used 2 carrots)
  • celery, diced (3 stalks)
  • 1/3 red onion, diced
  • 6-7 roasted or raw almonds, chopped fine
  • 3-4 Tbsps. light mayonnaise
  • 1-2 Tbsp. Mustard (last time, whole seed Dijon)
  • 1Tbsp. Pickle relish
  • Juice of 1/2 lime
  • Lemon pepper (salt free) to taste
  • Dash of Cayenne pepper (or drop in Siracha- our new found favorite)
  • Optional; 3-4 Tbsp. apple, skin on, diced; your choice; (we are lucky to have an apple tree and use those when in season or get what’s featured at the Farmer’s Market)

A Variation: Susan’s Chicken Salad Sauce (a bit more Indian/Mediterranean spice mix)

First mix the sauce:

  • 3-4 Tbsp. light mayonnaise or 1/4 cup light mayo and 1/4 cup Greek plain yogurt (if dairy is not a problem)
  • Juice of 1/2 lemon (more or less, depending on your taste – lemon to me is a necessity)
  • 1 tsp. White wine vinegar
  • 1 Tbsp. mustard any type you like (Dijon or whole seed; I also like Snug Harbor * mustard)
  • 1/4 tsp. cumin
  • 1/2 tsp. curry powder and/or turmeric
  • Salt-free spice mix like Mrs. Dash’s
  • Ground pepper to taste
    *www.snugharborcompany.com

As I’ve said before, use the amounts you like, but these proportions work well.
Combine all ingredients into a bowl, and mix well.
Serve on lettuce leaves and/or whole grain toast; depending on your carb situation.

We really like eating our lunch al fresco under the apple tree in the back yard.

Enjoy!!

by susanb181

Salad with Goat Cheese, Persimmons or Pears and Mustard/Garlic Vinaigrette

salad with persimmons, endive and greens

Persimmon and Endive Salad–salad with persimmons, endive and greens

By the way, the “Follow” button is now at the top of the left side area–just click on the icon that looks like a file folder–much easier to find I hope. Please tell your friends and family who may benefit from the blog to follow it to get the latest recipes and tips. (Any problems with Following, please email me at susan2del@gmail.com) Thanks!

Salads are a big part of our diet, especially in summer. We have them at the end of almost every dinner, with many types of  dressings; (my parents and grandparents who lived with us were European, and this was what we did–I still do as I find it is a great savory way to end a meal–plus no big need for a heavy dessert). One dressing I made recently is a variation of classic vinaigrette. This dressing makes enough for a large salad to serve 3-4 (or 2 major salad lovers).

We like the taste contrast of fruit and a bitter green, such as endive and arugula, with this tangy, mustard/garlic dressing. This salad can be a main dish if you add grilled chicken (leftover from your barbecue) or really good topped with grilled or roasted salmon.

Amounts aren’t exact- use your own taste as a guide; for example, not everyone likes as much garlic as we do.
SALAD WITH PEARS/PERSIMMONS AND GOAT CHEESE
INGREDIENTS
  • 1/2 to 3/4 head of red butter lettuce; washed, spun and torn
  • 1/3 cup of endive, arugula, and/or frisée (you can substitute any local greens you have but we like this combo)
  • 1 small pear, and/or fuyu persimmon,sliced thin (depending what’s in season)
  • 1 avocado sliced into approx. 1/2 ” cubes
  • 1/2 red onion, sliced thin or chopped
  • Shred goat cheese such as goat Gouda ( any type) or Midnight Moon* on top
  • 2-3 tsps Chopped toasted pecans or sliced almonds (optional)

(Tip from caterers: add dressing to lettuces and toss, then spread other ingredients on top so that they don’t all fall to the bottom before serving.)

* a semi-hard goat cheese made in Holland, from Cypress Grove Creamery, www.cypressgrovechevre.com.

DELISH MUSTARD/GARLIC VINAIGRETTE

INGREDIENTS

  • 1/3 cup olive oil
  • 1/4 cup walnut oil (just a small amount adds a subtle nutty flavor)
  • 1/4–1/3 cup white wine vinegar; to taste
  • 1 Tbsp. crushed garlic; 3 cloves crushed *
  • Juice of 1/2 lemon
  • 1 tsp. Dijon or Mendocino mustard**
  •  Salt-free spice like Mrs. Dash’s; Pepper to taste
Whisk all ingredients (or shake in a jar)
* Cook’s Illustrated Magazine tip for crushing small amounts of garlic:
Smash heads with flat of a chefs knife to peel, cut off ends; rub the peeled heads between the upside down tines of a fork; then crush the larger pieces with the fork to yield crushed garlic.
**http://www.mendocinomustard.com
Enjoy!