For #TheSaladBar this month’s theme was sweet potatoes. I kept trying to think of a warm potato salad, a variation of a German potato salad but it never came to fruition in my noggin. I then started thinking more festive, something that would go well with turkey.
So I added cranberries to start, then went the quinoa root, kept adding a few more ingredients like the crunch from a pine nut and a lovely simple dressing and MAN was this salad good. We had it with a thin quick grill steak. I loved the addition of goat’s cheese, it added just the right zing and creaminess. This is a great make ahead salad for Thanksgiving or Christmas. ENJOY!!!
This is a great make ahead salad for Thanksgiving or Christmas. ENJOY!!!
1 cup quinoa, cooked per manufacturer’s instructions
½ cup craisins
½ cup toasted pine nuts
4 green onions, chopped
⅓ cup olive oil
3 Tbsp. white wine vinegar
Preheat oven to 350F. Toss sweet potatoes with the olive oil and salt and pepper to taste. Roast for 15-20 min. until browning slightly. Toss again and cook for another 10 min. or until tender. Remove from oven and let cool.
Whisk together the ⅓ cup olive oil and white wine vinegar, salt and pepper to taste. Toss quinoa with craisins, pine nuts and 2 of the green onions. Add the sweet potatoes and the dressing. Garnish with goat cheese and more green onion.
Need a quick fix for dinner!! Not into cooking lots tonight!! Try this wonderful salad with lots of great ingredients. Berries are of course still available but they are pricier so stretching them in a salad makes sense.
Here is my third salad I did doing Wendy’s Copycat salads. How I love a chicken/berry/nut salad. All of my favorites mixed together with an unbelievable raspberry/acai fat free dressing. You will love this salad for sure!! It is the perfect mix of sweet and savory. Enjoy!!
A delicious combination of fresh flavors with an amazing fat free salad dressing.
For each salad you will need:
½ chicken breast, pounded thin
⅓ cup blueberries
⅓ cup strawberries
3 cups romaine lettuce or mixed greens
⅛ toasted almonds with sea salt
Shaved parmesan or asiago
Raspberry/Acai Fat Free Salad Dressing
2 teaspoons Dijon mustard
½ cup Acai Blend Juice
1 tablespoon raspberry jam
1 tablespoon cornstarch
Salt and pepper to taste
½ cup water
1 tablespoon apple cider vinegar
Heat the acai juice in a small sauce pan, whisk in the mustard and raspberry jam and heat until melted. Whisk the corn starch and vinegar together. Bring mixture to a simmer and add the cornstarch/vinegar mixture. Simmer until thickened and add salt and pepper to taste. Add ½ cup water and whisk and let cool. Refrigerate, if too thick add a little more water to desired thickness.
Season the chicken breast and grill in a grill pan until cooked through.
Add the lettuce to a individual large bowl and top with the strawberries, blueberries, almonds and Parmesan. Top with warm sliced chicken and drizzle with dressing.
Read more at http://www.allfreecopycatrecipes.com/Entree-Salads/Wendys-Copycat-Berry-Almond-Chicken-Salad#1RSlY3laR9trxMes.99
I take pictures of food almost everyday but today was different. I built one of these delicious tostadas, snapped two pictures, stopped and devoured it!!! I hadn’t even checked to see if my pictures were any good, I couldn’t control myself I had to eat it. We had these for dinner the night before and I knew how excellent they were!! Everyone raved about them!!
Many gluten free products are dry and tasteless, that has always been the complaint. Udi’s has changed that and has delicious products that you would never think of as gluten free but just plain delicious. That is what we are finding time after time in trying their wonderful items. We started celebrating Udi’s products with this wonderful Savory Bread Pudding, come on over to have a peek at that one.
Okay, so back to the picture. I totally had to redo the whole tostado as I devoured the last one. When these are straight out of the hot oil they are so nice and crunchy and fantastic, I liked them a little over done as they were even crispier. Have everything ready for a quick assembly and you will love this tostado as much as we did.
Brown the ground sirloin in a fry pan, add the taco seasoning and cook according to package directions. Set aside.
Mix Ranch dressing with the taco seasoning.
Have ready all the other ingredients, set up in a assembly line.
Heat oil in a wok or fry pan large enough to float a tortilla in flat. Fry tortillas one at a time until dark golden brown and crispy, flip to crisp the other side. If they puff up too much simply puncture a small hole with tongs and they will deflate again. Drain on a paper towel. Immediately assemble the tostado, starting with the ground beef, then lettuce, tomatoes, avocado, onion, cheese and dressing. Serve at once.
Don’t you just love a big dinner sized salad like this loaded one with tons of yummy ingredients? I know I sure do!! It is also a nice break from all those thick and hearty stews, soups and casseroles. Not that I don’t love those, don’t get me wrong but you have to have balance.
Wendy’s has come up with some nice looking salads and this is one that I am doing a copycat of this one. The dressing is amazing and so simple!! You can have this salad whipped up in no time flat, you will love it!! ENJOY!!
I love doing cookbook reviews. Looking up a recipe, trying it, strumming through the pages, reading about the author, drooling over the pictures. It is all fun for me, especially if it is a book I like.
Today we are reviewing The Leafy Greens Cookbook by Kathryn Anible. Kathryn graduated with a degree in Culinary Nutrition. She knows a thing or two about food as she became a personal chef and has been in the food service industry for nearly 15 years. Along with cooking she also enjoys food styling, writing and catering.
This cookbook has a variety of recipes from salads, soups, appetizers, snacks, sides, entrees both with meat and vegetarian and juices and smoothies. Recipes like Pomegranate-Glazed Brussles Sprouts with Toasted Pecans, Arugula and Tomato Pizza, Stir-fried Boy Choy with Beef or Chicken and Kale Enchiladas.
The only down side to this book is that there are no pictures. I leafed through it and chose this Sesame Noodles with Napa Cabbage recipe. Napa cabbage is sometimes hard to locate in these parts, so we just used a regular cabbage. Might not be hugely leafy and green but I can tell you this salad was amazing. Soba noodles weren’t available like they usually are so we substituted Hokkien noodles and they worked perfectly!! I loved the heat from the red pepper flakes, it adds so much to the salad!!
I accompanied this salad with balsamic chicken wings and it was a huge hit. It gave us a nice Asian dinner. Ken assembled all the ingredients but kept the noodles, salad and dressing separate until ready to serve. Perfect make ahead salad!! Love that!!
The Leafy Greens Cookbook will turn the spotlight on greens for any meal. ENJOY!!!
In a large bowl, combine the cabbage, scallions, and bell pepper. Whisk together the sesame oil, soy sauce, rice vinegar, lime juice, sugar and red pepper flakes. Massage the dressing into the cabbage until well combined. Toss with the noodles and divide among plates. Once dressed, the cabbage will begin to wilt and should be eaten within a few hours. Without the dressing, the salad can be stored int the refrigerator for up to 3 days.