Posts Tagged ‘romaine’

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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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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Spinach Salad with Avocado, Walnuts and Parsley

Wednesday, June 29th, 2011
Spinach Salad with Avocado, Walnuts, and Parsley

Spinach Salad with Avocado, Walnuts, and Parsley

Spinach Salad with Avocado, Walnuts and Parsley with Lemon Vinaigrette Dressing

This salad is easy, tasty, and healthy.  The avocado and walnuts have good heart healthy fats.  And everyone knows spinach is good for you.  The bright acidity of the lemon vinaigrette complements the rich, buttery avocado.  Plus, the lemon juice helps to delay the browning process of the avocado a bit.
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Chopped Salad with Berries and Pecans

Friday, June 24th, 2011
Chopped Salad with Blueberries, Dried Cranberries, and Pecans

Chopped Salad with Blueberries, Dried Cranberries, and Pecans

Chopped Salad with Berries and Pecans

Chopped salads are fun to experiment with adding in all sorts of different ingredients.  In this salad fresh blueberries are combined with dried cranberries and pecans.  If blueberries are not in season use dried.  You could also use walnuts or almonds instead of pecans.  To boost the flavor of the dressing, muddle in fresh blueberries to tailor the dressing to the salad.  I like using sturdy romaine lettuce in chopped salads because it holds up well to a fine chop.  Some lettuces are so delicate they just wilt and turn to mush when chopped and combined with the other ingredients.
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