Herbed Garden Mix with Goat Cheese

Herbed Garden Mix with Goat Cheese

I am always looking for deliciously simple fresh salads to prepare. So when I came across this recipe by Maria Helm Sinskey on the Williams Sonoma website, I was excited, because I had some left over goat cheese in the refrigerator. I rarely eat goat cheese, but I had brought it for my daughter, when she came from college.

The Trader Joe’s Organic Herb Salad Mix is a wonderful blend of organic baby red and green romaine, oakleaf, and chard. It also contains organic Mizuna, arugula, frisée, radicchio, parsley, cilantro, dill, and baby spinach. This salad is incredibly easy to make, because there is no chopping or measuring and tastes great with the addition of goat cheese. It’s the perfect healthy side dish to prepare during the busy work week!

Herbed Garden Mix with Goat Cheese

Herbed Garden Mix with Goat Cheese

 

Herbed Garden Mix with Goat Cheese


Ingredients:

  • 1 (5 ounce) package Trader Joe’s Organic Herb Salad Mix
  • Organic extra-virgin olive oil
  • Sea salt
  • Freshly ground pepper
  • Organic sugar
  • White wine vinegar
  • Fresh goat cheese, crumbled

Directions:

  1. Place salad mix in a bowl. Drizzle olive oil. Gently toss, then drizzle wine vinegar and mix again.
  2. Add salt, pepper and sugar to taste.
  3. Sprinkle with goat cheese and toss. Serve immediately.

 

Herbed Garden Mix with Goat Cheese

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Apple Cranberry and Almond Coleslaw

Apple Cranberry and Almond Coleslaw

With warmer weather just around the corner, I enjoy eating all kinds of salads. So when I saw the colorful picture of this coleslaw, I just have to “pin” it! This delicious and healthy recipe is from Cooking Classy. It contains lots of wonderful Greek yogurt with relatively little mayonnaise. The slaw is a terrific mixture crunchy and chewy textures and sweet and tart flavors! It is definitely going to be a regular dish for our family to eat!

Apple Cranberry and Almond Coleslaw

 

Apple Cranberry and Almond Coleslaw

Ingredients:

Dressing:

  • ¾ cup nonfat plain Greek yogurt (use a thick brand, like Fage)
  • ¼ cup organic mayonnaise
  • ¼ cup organic honey
  • 2 tablespoon organic apple cider vinegar
  • Sea salt
  • Freshly ground black pepper

Coleslaw:

  • 6 cups packed, shredded cabbage (approx. 10 ounce package)
  • 1½ cups matchstick carrots
  • 2 large organic Gala apples, cut into matchsticks (about 3 cups)
  • ½ cup sliced green onions
  • 1 cup slivered almonds
  • ¾ cup organic dried cranberries

Directions:

  1. Using a medium bowl, whisk together yogurt, mayonnaise, honey and vinegar, until smooth. Add salt and pepper to taste.
  2. Toss together the cabbage, carrots, apples, green onions, almonds and cranberries in a large bowl. Pour dressing over cabbage mixture and toss until evenly coated. Serve immediately, but tastes great the next day!

 

Apple Cranberry and Almond Coleslaw

Great Northern Bean and Asparagus Salad with Tarragon-Lemon Dressing

Great Northern Bean and Asparagus Salad with Tarragon-Lemon Dressing

One of my favorite vegetables is asparagus, so I’m very glad it is in season right now! I came across this delicious and healthy recipe on my Facebook feed. This wonderful salad is by Melissa Clark, New York Times Cooking. Since my cooking style is easy and organic when possible, I used canned organic Great Northern beans. But what makes this dish fabulous is the fresh tarragon, lemon and garlic dressing. I reduce the amount of salt and olive oil by half, so you may want to adjust it to your own personal tastes. You won’t be disappointed with this simple, flavorful and spring salad!

Great Northern Bean and Asparagus Salad with Tarragon-Lemon Dressing

Great Northern Bean and Asparagus Salad with Tarragon-Lemon Dressing

 

Great Northern Bean and Asparagus Salad with Tarragon-Lemon Dressing

Ingredients:

  • 2 (15-ounce) cans organic Great Northern beans
  • ½ teaspoon sea salt
  • 1 pound asparagus
  • ½ cup tarragon leaves
  • 1 teaspoon packed finely grated lemon zest
  • 2 garlic cloves, peeled
  • ¼ teaspoon freshly ground black pepper
  • 1 large lemon + more to taste, juiced
  • ¼ cup organic extra-virgin olive oil

Directions:

  1. Trim off the tough ends of the asparagus. Boil or steam asparagus, until just cooked through, but still firm. Immediately place in a bowl of ice water. After 5 minutes, remove from the water and dry with paper towels. Slice on the diagonal into 1-inch pieces.
  2. Rinse beans with water and drain. Set aside.
  3. In a blender, add tarragon, lemon zest, garlic, salt, black pepper, and lemon juice. Blend together for 1 minute.
  4. In a large bowl, gently toss together beans and asparagus with dressing. Taste and add more lemon juice and salt, if needed.

 

Great Northern Bean and Asparagus Salad with Tarragon-Lemon Dressing

Delicious Avocado Cilantro Dressing

Delicious Avocado Cilantro Dressing

This is probably one of the best salad dressings I have ever made! It’s made made with all healthy ingredients—avocado, Greek yogurt, cilantro, garlic and lime juice—and tastes great! So simple to make, just place all ingredients in a blender or processor and blend. I adapted this fabulous recipe from Pinch of Yum, just using a little less salt and water. Personally, I prefer a thicker dressing, but you can add more water, if it pleases you. Just serve on a bed of lettuce with some grilled chicken or beef and you have a wonderful meal!

Delicious Avocado Cilantro Dressing

Ingredients:

  • 1 avocado
  • ½ cup nonfat plain Greek yogurt
  • ½ to 1 cup water
  • 2 cups cilantro leaves
  • 2 garlic cloves
  • ½ teaspoon sea salt
  • 2 tablespoons fresh lime juice

Directions:

Place all ingredients in a blender or food processor. Blend until smooth. Enjoy!

Spinach Avocado Salad with Pomegranate

Spinach Avocado Salad with Pomegrante

For those who are celebrating Thanksgiving today, I want to wish you all a happy and healthy holiday! While I have so many things I am grateful for, I cannot forget the people who are struggling for simple basic things, like peace, food and shelter. I pray for all people in these dire situations.

The recipe I am sharing with you for this week’s Fiesta Friday is a simple and very healthy salad of spinach, avocado, pomegranate seeds and sunflower seeds. What made this salad so easy to make was I was able to use pre-washed organic baby spinach leaves and deseeded pomegranate! The dressing is a 5 ingredient vinaigrette with lemon juice, Dijon mustard and olive oil. My salad was adapted from Martha Stewart’s recipe with a few minor changes. It is such deliciously light salad to enjoy after some holiday overindulgence!

Spinach Avocado Salad with Pomegrante

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Ingredients:

  • 1 pomegranate or 1 (5.3 ounce) Trader Joe’s Pomegranate Seeds package
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons organic extra-virgin olive oil
  • Sea salt
  • Freshly ground pepper
  • 2 bunches of flat leaf spinach, stems trimmed or 1 (6 ounce) package organic baby spinach
  • 2 tablespoons roasted and hulled sunflower seeds
  • 1 Haas avocado, peeled, pitted and thinly sliced

Directions:

  1. For directions on how to deseed a pomegranate, please click on the following link: SimplyRecipes.com.
  2. Using a large bowl, whisk together lemon juice, mustard and oil. Add salt and pepper to taste. Then add spinach, sunflower seeds and pomegranate seeds to the large bowl with dressing.
  3. Arrange avocado slices on individual plates. Top with salad and serve immediately. 6 servings.

Spinach Avocado Salad with Pomegrante

Shredded Brussels Sprouts and Kale Salad

Shredded Brussels Sprouts and Kale Salad

This salad is not only pretty to look at, but tastes great. It’s super simple to make and very healthy to eat! The salad itself just has Brussels sprouts, Tuscan kale, walnuts, pomegranate seeds and Parmesan cheese. The dressing is just olive oil, white wine vinegar, Dijon mustard, honey, salt and pepper. This delicious recipe comes from Williams-Sonoma blog website. The only modifications I made were using olive oil, instead of pricy walnut oil, and reducing the amount of oil. It gets added crunch from the walnuts, sweetness from the pomegranate seeds, and saltiness from the cheese. The dish would make a fabulous addition on any holiday table!

Shredded Brussels Sprouts and Kale Salad

Shredded Brussels Sprouts and Kale Salad

Ingredients:

  • 1 pound Brussels sprouts, sliced thinly
  • 1 bunch Tuscan kale, stemmed and leaves sliced julienne
  • ¼ cup organic extra-virgin olive oil
  • ¼ cup white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon organic honey
  • ½ cup pomegranate seeds
  • 1 cup toasted organic walnuts, coarsely chopped
  • Shaved Parmesan cheese for garnish

Directions:

  1. Combine Brussels sprouts and kale in a large bowl.
  2. Using a small bowl, whisk together oil, vinegar, mustard, honey and a pinch each of salt and pepper.
  3. Pour dressing over Brussels and kale and toss well. Sprinkle with walnuts, pomegranate seeds, and Parmesan cheese.  6 to 8 servings.

Shredded Brussels Sprouts and Kale Salad

Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

Last night for dinner, we had a deliciously healthy salad. It was a mixture of organic baby greens and roasted butternut squash that was dressed with a spicy mustard and chili vinaigrette. The salad had sweetness from dried cranberries and crunchiness from toasty pumpkin seeds. What made this so simple was I brought organic squash that was already peeled and cubed. My recipe was adapted from Health magazine, November 2015. This salad was a colorful and wonderful light meal for fall!

Organic Spicy Butternut Squash Soup

Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

Ingredients:

  • 2 pounds organic butternut squash, peeled and cut into ¾-inch cubes
  • ¼ cup + 1 teaspoon grapeseed oil
  • 2 tablespoons organic maple syrup
  • 2 tablespoons organic apple cider vinegar
  • 1 tablespoons Dijon mustard
  • ¼ teaspoon + pinch of chili powder
  • ⅛ teaspoon + pinch of sea salt
  • ¼ teaspoon cumin
  • ⅛ teaspoon + pinch of cayenne
  • ⅓ cup hulled pumpkin seeds
  • 4 cups (5 ounces) organic baby mixed greens
  • 2 tablespoons organic dried cranberries

Directions:

  1. Preheat oven to 425 degrees. Line a rimmed baking pan with aluminum foil. Toss the squash with 1 tablespoon grapeseed oil and spread over pan in a single layer. Place in oven and roast for 30 minutes.
  2. While squash is roasting, whisk together in a small bowl the syrup, vinegar, mustard, ¼ teaspoon chili powder, ⅛ teaspoon salt, cumin and ⅛ teaspoon cayenne. Add 3 tablespoons grapeseed oil in a slow steady stream while whisking.
  3. After squash has been in the oven for 30 minutes, stir and brush with 2 tablespoons vinaigrette. Place back into oven and roast until golden brown for about 15 minutes.
  4. In a medium skillet over medium heat, stir the pumpkin seeds with 1 teaspoon oil. Add a pinch of salt, chili powder and cayenne. Stir well. Toast for about 8 minutes.
  5. Toss greens with vinaigrette. Serve greens on 4 individual plates. Sprinkle with cranberries and pumpkins seeds. Finally, add butternut squash. 4 servings.

Roasted Butternut Squash Salad