Archive for the ‘Salads’ Category

Beet Tartare with Avocado Mousse and Citrus Tapenade

Friday, February 7th, 2014
Beet Tartare with Avocado Mousse and Herb Barley

Beet Tartare with Avocado Mousse and Herb Barley

Beet Tartare with Avocado Mousse and Citrus Tapenade

This impressive looking vegan dish is great for entertaining.  While it is a bit time consuming, most of the dish can be made 2-3 days in advance.  And most of the time is hands off.  Plus, you can serve it cold or at room temperature.  Assembly can be done up to an hour before serving, thanks to the lime juice in the Avocado Mousse, which helps prevent browning.
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Chopped Salad with Pomegranate, Persimmon, and Pepitas

Thursday, January 16th, 2014
Chopped Salad with Pomegrante, Persimmon, Pepita

Chopped Salad with Pomegrante, Persimmon, Pepita

Chopped Salad with Pomegranate, Persimmon, and Pepitas

This fall and wintry salad sure doesn’t seem like a cold weather salad.  The flavors are bright, sweet and a bit tart.  Plus, the combinations of color make a gorgeous presentation.  I highly recommend the lemon vinaigrette to dress this chopped salad, but regular vinaigrette will work just fine too.  If you want to make the salad for a dinner party, you can prepare it earlier in the day; just don’t dress the salad until right before serving.
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Steamed Vegetable Salad with Lemon Sesame Dressing

Wednesday, December 4th, 2013
Steamed Vegetable Salad with Wheat Berries

Steamed Vegetable Salad with Wheat Berries

Steamed Vegetable Salad with Lemon Sesame Dressing

This steamed vegetable salad is a light, refreshing, and healthy meal.  Plus, it’s a quick and easy week night dinner.  If you cannot find different colored carrots, of course you can use all orange.  I just like the variety of colors.  Serve warm or cold, with a side of wheat berries, quinoa or slice roast chicken.  Leftovers make a great lunch the next day.
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Arugula Salad with Roasted Pumpkin and Creamy Pumpkin Vinaigrette

Wednesday, November 20th, 2013
Arugula Salad with Creamy Pumpkin Dressing

Arugula Salad with Creamy Pumpkin Dressing

Arugula Salad with Roasted Pumpkin and Creamy Pumpkin Vinaigrette

Here is yet another pumpkin dish served at our Pumpkin Spectacular this year.  I’ve included roasted cubed pumpkin as an option, because that’s how I made the salad.  However, I didn’t really care for the roasted pumpkin in the salad.  I didn’t like the texture.  My friend did like it, so I though I would keep it in as an option.  The salad is great even without the roasted pumpkin cubes.

I’m going to continue to play with the roasted pumpkin element and see what I can come up with for next year.
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Tuna Salad with Romaine, Radish, Walnuts and Scallions

Wednesday, October 16th, 2013
Tuna Salad with Romaine, Radish, Walnuts and Scallions

Tuna Salad with Romaine, Radish, Walnuts and Scallions

Tuna Salad with Romaine, Radish, Walnuts and Scallions

This is a great lunch or light supper.  Feel free to add any fresh herbs you may have hanging out in the refrigerator.  Chives, parsley, cilantro, and thyme would all work well in this salad.  If you don’t like radishes, substitute carrots or red pepper for that added crunch and color.
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