Greek Salad with Vinaigrette

I'm back with a classic Greek salad that pairs perfectly with your own homemade pita.  Add grilled chicken, salmon, chickpeas, or tofu as you wish.  This vinaigrette is just like what you'd get at a restaurant and is so delicious!

Greek Salad

Serves 6
Total time: 10 minutes

Ingredients:

For the salad,

2 heads of romaine lettuce, washed and torn into 2" pieces
1 cucumber, cut into 1" cubes
2 bell peppers, stem and seeds removed, large-diced
1 pint cherry or grape tomatoes
1/2 red onion, sliced into half-rounds
1/2 lb feta cheese, cut into 1/2" cubes or crumbled
1/2 cup pitted kalamata olives

For the Greek vinaigrette, 

2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup good extra virgin olive oil

Dressing alternative,

Drizzle good extra virgin olive oil
Lemon juice
Salt and pepper

Directions:

1. Prepare salad dressing at least 30 minutes before meal.  Add ingredients to a blender or food processor and process until combined.

2. Combine salad ingredients.  Add protein if using.  Top with dressing as desired.  Enjoy!

Storage:

Salad in an airtight container in the refrigerator.
Dressing in an airtight container or bottle and keep at room temperature.  Shake before using.


Adapted from Ina Garten, Barefoot Contessa

Butternut Squash, Date, and Cranberry Salad

Because salad doesn't have to be boring!

Butternut Squash, Date, and Cranberry Salad

Serves 1
Time: 5 minutes

Ingredients:

2 cups spring mix
1 cup steamed butternut squash cubes
1/4 cup cooked millet
1/4 cup chopped dates
1/4 cup dried cranberries
1 tablespoon pumpkin seeds
1/4 cup crumbled goat cheese
2 tablespoons creamy balsamic yogurt dressing

Directions:

For the butternut squash, put a medium pot of salted water on to boil.  Peel the squash, discard the seeds, and chop into bite-sized pieces.  Pour into the boiling water and allow to cook until soft, 15-20 minutes.  Drain and rinse in cold water.  Will keep in the refrigerator for 4-5 days.  One medium squash yields 4 servings.

For the millet, follow the directions on the package.

Mix the ingredients together and eat!

Favorite Salad

For the days when you need a healthy lunch.

Favorite Salad

Serves 1
Time: 5 minutes

Ingredients:

2 cups spring mix
1 gala apple, cut into bite-size chunks
1/4 cup dried cranberries
1/4 cup walnut halves
1 tablespoon pumpkin seeds
1/4 cup crumbled feta or goat cheese
2 tablespoons creamy balsamic yogurt dressing

Optional: 3 oz shredded chicken (see recipe for poached chicken)
Optional: 1/2 avocado, cut into bite-size chunks

Directions:

Mix everything together and eat.  That's the beauty of salad.

Apple Dijon Kale Salad

This recipe is excellent for weekday lunches because it keeps so well, and you don't have to remember to pack the dressing.  Plus it's got kale, so you can join the foodie masses and boast about kale's superiority over all other leafy greens.

Apple Dijon Kale Salad

Serves 4

Ingredients:

For the dressing,
1 clove garlic, minced
1/3 cup olive oil
1/4 cup apple cider vinegar
1 1/2 tablespoons Dijon mustard
1/4 teaspoon salt, plus more as needed
Cracked black pepper to taste

For the salad,
1 bunch kale, stemmed and cut in 1" strips
1 medium Granny Smith apple, cored and chopped
1/2 cup chopped walnuts
1/4 cup raisins or Craisins

Directions:

1. In a blender, combine the dressing ingredients and blend until smooth.  Adjust the salt and pepper according to taste.

2. De-stem the kale by folding the leaves in half along the stem, then slicing right along the stem to free the leaves.  Discard the stems.  Slice or tear the leaves into bite-size pieces.  Rinse and drain the leaves in a colander.  Dry well, removing as much water as possible so that the dressing sticks to the leaves (that whole oil-and-water-repel-each-other business).

3. Place the kale in a large bowl along with the apple, walnuts, and raisins.  Pour the dressing over the top and toss to coat.

This salad will keep for 3-4 days.  The apple cider vinegar softens the kale and keeps the apple from browning, meaning that this salad actually gets better with time.  For the win.

Recipe from Budget Bytes by Beth Moncel

Almond Tarragon Chicken Salad

Chicken salad is one of my favorite lunch foods, and this recipe is a copycat of my favorite chicken salad from Bread and Company in Nashville (when in Nashville, go eat there, seriously).

Almond Tarragon Chicken Salad

Makes enough for about 6 sandwiches
Time: 5 minutes with cooked chicken, plus 15 minutes for chilling

Ingredients:

1/3 cup mayonnaise
1 teaspoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 recipe Poached Chicken
2 celery ribs, chopped
2 TBS fresh minced tarragon
1/3 cup almond slivers (toasted if desired)

Directions:

Whisk together the mayo, oil, salt, and pepper in a large bowl.  If you want, toast the almonds in a nonstick skillet over medium-low heat, shaking occasionally, until fragrant, about 10 minutes.  Mix in the remaining ingredients.  Allow to chill in the refrigerator for 15 minutes before serving so that the flavors can meld.  

Cucumber Yogurt Slaw

This slaw is a riff on coleslaw because the mayo-based variety can be a bit blasé.  I ended up having cabbage, green beans, and cucumbers in my fridge from my CSA, and this recipe is the result! Still tangy and crunchy, it's definitely different.

Cucumber Yogurt Slaw

Time: 20 minutes + 2 hours chilling

Ingredients:

Salad:

1 small cabbage, cored and shredded (about 2 cups)

2 cups shredded carrots

2 cups green beans, steamed and chopped

Dressing:

1 medium cucumber, peeled, seeded, and coarsely chopped

2/3 cup plain yogurt

1 TBS chopped red onion

1 TBS olive oil

2 teaspoons white vinegar

1/4 teaspoon salt

2 teaspoon chopped fresh dill

Directions:

Mix together the salad components in a large bowl.  Puree the dressing ingredients in a food processor or blender until creamy and smooth.  Toss the salad in the dressing, cover, and chill for 2 hours.  Enjoy within 5 days.

Beet and Peach Chopped Salad

This salad was a spur-of-the-moment creation from my CSA bounty, and it was light, sweet, and yum!

Now this salad has beets in it.  If you're thinking, "this recipe is out, I would never buy beets ever," hear me out.  Beets are full of good-for-you nutrients, and they are delicious roasted.  Plus, they are as easy to prepare as baking a potato.  Once you roast them, they keep for three or four days in the refrigerator.  

Beets Baked in Foil

Time: Approximately one hour

Ingredients:

However many beets you want, greens and tails removed

Directions:

1. Heat the oven to 400ºF.  Wash and dry the beets thoroughly.  Wrap the beets individually in foil.  Place on a baking sheet and bake for 45-90 minutes, or until a knife easily pierces the beet.  

2. Remove from the oven and allow to cool for 10 minutes.  Peel the skins off (comes off like butter) and chop beets as desired.  (Beets may turn your hands purple, but it wears off in a couple washes!)

Easy, right?  The rest of the salad is much more straightforward, so without further ado...

Beet and Peach Chopped Salad

Time: 10 minutes 

Serves 4

Ingredients:

2 beets, roasted, peeled, and diced

1 cucumber

2 peaches

4 oz strawberries

1 small red onion

Feta cheese

Slivered almonds

Dressing of choice (I used raspberry, but balsamic or even a poppyseed would be good also)

Directions:

1. Chop the fruits and vegetables however you'd like, into bite size pieces.  Combine.  Before serving, top with feta, almonds, and dressing.