Category Archives: salad recipes

Easy and tasty salad recipes for lunch and dinner.

5 Beautiful Winter Salads

Oh salad…how I love and hate you.

parks and recreation parks and rec ron swanson salad vegetables

I know they’re health and all that, but seriously…WHERE’S THE FLAVOR??  Salads often come drenched in dressing and are packed with veggies that are bland and water-logged.  No. Thanks.

If I’m gonna jump aboard the salad train, I’m making it myself…and these five stunningly beautiful winter salads are just the ticket!

Packed with flavor, color, and nutrients, these salads make great lunches or dinners…or could even be served alongside a chicken breast or pork chop.

The great thing about these winter salads is that they’re packed with seasonal ingredients…no where will you find meely tomatoes and soggy cucumbers that are all out of season…these salads feature bright and juicy pomegranate seeds, seasonal nuts and berries, Brussels sprouts, kale, and a whole slew of other vegetables that you can easily find at the store during these cold winter months.

So keep in mind that not all salad is created alike.  You CAN have a healthy salad that actually tastes GOOD with these tasty and easy winter salad recipes!

winter-salads

Warm Brussels Sprouts and Pear Saladsalad1

Holiday Honeycrisp Salad
salad2

Butternut Squash and Bacon Salad
salad3

Mandarin Pomegranate Spinach Saladsalad4

Pomegranate Pecan Salad with Cinnamon Applessalad5

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Panzanella Salad

This is a delicious and refreshing summer salad.  Make it a day ahead for even more flavor!  It probably won’t last much longer after that…so be sure to keep that in mind.  If you need it to last a bit longer, keep the bread cubes separate and mix them into each serving.  That will prevent the leftover bread from becoming mushy.

PANZANELLA SALAD

6 cups cubed rustic bread (these can be toasted up to 1 week before use.  Keep in airtight container at room temperature.)

4 large ripe tomatoes, cut into chunks

1 medium red onion, thinly sliced

1/3 cup extra virgin olive oil

3 tablespoons red wine vinegar

2 teaspoons minced garlic

1 teaspoon salt

1/2 teaspoon ground black pepper

2 medium yellow peppers, seeded and cubed

1 large cucumber, cut into small pieces (use seedless if you can find it.  If not, a regular cucumber is fine.)

1/3 cup chopped parsley

1.  Preheat oven to 400 degrees F.  Line a jelly roll pan with foil and spray with non stick cooking spray.  Arrange your bread cubes on the pan in one layer and toast 10-15 minutes, tossing once, until evenly browned.

2.  Combine tomatoes, onion, oil, vinegar, garlic, salt and pepper in a large bowl.  Let stand at room temperature for 30 minutes, tossing occasionally.

3.  Add remaining ingredients to tomato mixture and let stand at least 15 minutes to let flavors blend together.  Add bread crumbs just before serving.  Mix to combine.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Tabouleh and Watermelon Salad

Okay, now just bear with me here.  I know this may not sound appetizing, but this is maybe one of the most delicious and refreshing salads I’ve ever had.  It’s simple, healthy, and perfect for a hot summer afternoon.

Tabouleh with Watermelon

TABOULEH WITH WATERMELON AND FETA

1 box tabouleh mix

Olive oil (according to package directions)

1/4-1 cup parsley, depending on taste

1/2 cucumber, chopped into bite sized pieces

1 cup crumbled feta cheese

1-1/2 cups watermelon, cut into 1″ squares

Juice of 1 lemon

1.  Prepare tabouleh according to package directions (usually soaking the mix in boiling water for at least 30 minutes).

2.  When tabouleh has set, remove from fridge and fluff with a fork.  Add olive oil, parsley, cucumber, feta, and watermelon.  Stir until incorporated.  Sprinkle lemon juice over the salad and stir once more.

Let the flavors marinate overnight, or at least for 1-2 hours.  Serve as a main dish, side dish, or use it in a lettuce wrap.  The possibilities are endless!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Asian-Inspired Salad

This salad is not skimpy on the flavor.  I meant it to be a wrap, but it kept falling apart…so a salad it is!  🙂  If you’re more organized than me and can eat a salad wrap, try that.

Spicy-ish Asian salad

ASIAN SALAD

2 celery stalks
4 scallions (most folks call them green onions, but they’re really scallions)
1 package grill mates Hawaiian Luau marinade
¼ cup oil
¼ cup fresh orange juice
1 tablespoon honey
1 tablespoon soy sauce
1 lb ground turkey
Salad
Coconut
Ground Ginger

Chop celery and scallions.  Set aside.

Combine marinade, oil, orange juice, honey and soy sauce.  Mix until combined and set aside.

In a skillet on the stove, cook ground turkey until no longer pink.  Salt and pepper to taste.  Pour in marinade and bring to a simmer.

Place salad on a plate and top with celery, scallions, and meat.  If desired, top with coconut and ground ginger.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Chicken Jicama Salad

Need a little spice to start your week off right?  Here’s a salad that’s heavy on flavor and light on calories.

Chicken Jicama Salad

CHICKEN JICAMA SALAD:

1-2 boneless chicken breasts, thawed and lightly seasoned with salt and pepper

Chicken Taco mix

Lettuce

1 15 oz can of black beans

1 medium sized jicama, peeled and sliced into straws

1.  Dice your chicken into 1-2″ cubes and cook in a skillet over medium heat until no longer pink.  Add the taco mix and 1 cup water to the chicken.  Turn the heat down to low and let simmer about 10 minutes, or until the sauce thickens.

2.  Drain black beans and rinse off under cold water.

3.  Assemble lettuce on a large plate, sprinkle with black beans, jicama, and finally the chicken.  You could also turn this into a lettuce wrap as well.

*Jicama might look scary when you buy it, but it’s really one of the most delicious veggies on the market.  It’s light, refreshing, crisp, and sweet.  It makes a great salad addition and works well with spicy food.  Simply peel with a knife or a potato peeler and cut into long strips.  Store cut jicama in the fridge.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Spinach, Pear, and Cranberry Salad

So Friday’s cranberry discussion got me in the mood for a nice cranberry spinach salad.  Here’s the recipe for one of my favorite go-to lunches.

Spinach, Pear and Cranberry Salad

2 tbsp. balsamic vinegar

2 tsp. whole grain mustard

1 tsp. sugar

1/2 cup extra virgin olive oil

1/2 cup chopped pecans

1 (10 oz.) bag baby spinach

2 firm, ripe medium pears, quartered, cored and thinly sliced

1/4 small red onion, thinly sliced

1/3 cup sweetened dried cranberries

1.  For the dressing, in a small bowl whisk together vinegar, mustard and sugar.  Gradually whisk in oil, whisking until incorporated.  Season with salt and pepper to taste; set aside (you can also use a vinaigrette of your choice).

2.  In a small skillet cook pecans over medium heat, stirring occasionally, until lightly toasted (do not over-brown).  Remove from skillet and let cool.

3.  In a large bowl combine spinach, pears and onion.  Whisk dressing, and drizzle over spinach; toss to coat.  Sprinkle with cranberries and pecans and serve.

This is a great starter for Thanksgiving or just something light for a winter lunch.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Baked Caprese Salad

Hard to believe that Labor Day is right around the corner!  How fast did this year fly, right?

Anyway, here’s a great appetizer for your Labor Day picnic…or any day of the year.  It’s light and refreshing and, if it’s too hot, you don’t even have to bake it.  Just assemble as necessary and eat cold.

Baked Caprese Salad

Baked Caprese Salad

  • 1 loaf baguette, cut into 1/2-inch thick slices (about 30 to 36 slices)
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 5 Roma tomatoes, sliced
  • 1 1/4 pounds fresh mozzarella, sliced
  • 1 bunch fresh basil leaves, stemmed

Directions

Preheat the oven to 450 degrees F.

Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes.

Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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