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Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts

Thursday, October 17, 2019

POMEGRANATE, PEAR AND AVOCADO SALAD

Absolutely delightful salad. Will definately make again as everyone loved it. I don't usually change a recipe the first time i make it but as this is a winter salad, I thought I'd go with a little lettuce, spinach and small baby bok choy leaves. I do love a combination of greens in my salads. I sprinkled very lightly with candied almonds on top. A real hit

I made it three times within 2 weeks. Used strawberries instead of pomegranate seeds though. The last two times I made it, I used iceberg and butter lettuce so it wasn't so bitter. I also put raspberries in it along with the strawberries and pears. (raspberries start to break down, but still good) Absolutely wonderful, the dressing is perfect. Great summer recipe!! LOVE this recipe! 

I have not tried this recipe but plan to soon, it sounds excellent. A tip for Cathy and Courtney who dislike removing the pomegranate seeds.... Cut the pomegranate in half. Place in big bowl of water. Break off membrane (under water) which will float to the top. Then pour off the membrane, this is quick and easy!!


POMEGRANATE, PEAR AND AVOCADO SALAD

INGREDIENTS

SALAD INGREDIENTS
1 head Romaine lettuce, washed and roughly-chopped into bite-sized pieces
1 ripe pear, cored and diced
1 avocado, peeled, pitted and diced
2/3 cup shelled pistachios
2/3 cup crumbled goat cheese (or blue cheese, or feta cheese)
1/2 cup diced red onion (about half of a small red onion)
seeds from 1 pomegranate (here is a tutorial for how to open and de-seed a pomegranate)
citrus vinaigrette (see below)

CITRUS VINAIGRETTE INGREDIENTS
1/3 cup orange juice (freshly-squeezed, if possible)
1/4 cup white balsamic vinegar (or white wine vinegar)
1 tablespoon honey, if needed to sweeten
1/2 teaspoon kosher salt
1/4 teaspoon freshly-ground black pepper
1/3 cup olive oil

INSTRUCTIONS

TO MAKE THE SALAD
Add all ingredients together in a large bowl and drizzle on the dressing.  Toss until combined.  Serve immediately.

(*Tip: To prevent the diced avocado from browning while sitting out, toss it beforehand in a few tablespoons of lime or lemon juice.)

TO MAKE THE VINAIGRETTE
Whisk all ingredients together for 30 seconds until combined.

Wednesday, October 16, 2019

THE BEST STRAWBERRY DRESSING

I made this yesterday using fresh strawberries, but following the rest of the recipe exactly. It was simple, fast and delicious! I served it over a spinach and sliced strawberry salad with tomatoes and pecan pieces. My husband and I enjoyed it and I will definitely make it often.

I love this recipe. I always keep frozen strawberries on hand and they work great in the recipe, although they do need to be at least partially thawed. It is a wonderful light healthy option that makes a salad with nuts and fresh fruit come to life.

A great use of strawberries, although I admit to using 8 oz. of fresh berries rather than frozen. Used all the other ingredients as listed and this produced a delicious salad dressing and lasted a week in the fridge without getting watery from the fresh fruit. I will be making this dressing again.

THE BEST HOMEMADE POPPY SEED DRESSING

I have been looking for the perfect dressing for a chicken and strawberry salad and this is it. Finally! I have purchased every poppy seed dressing or dry mix for years only to be disappointed by the overpowering flavour of raw onions and the presence of odd ingredients like dried flowers or Worcestershire sauce. I made this recipe with skim milk and substituted two tablespoons of the sugar for honey because I love the honey and mayo combo in dressings. I know this will become a regular in my house.

Delicious! I am tired of store bought bottled dressings and I was looking for a simple poppy seed dressing to make with things on hand- this was it! I scaled back the recipe to only 4 servings. I used lowfat/light mayo, 1% milk, and cider vinegar (no white wine vinegar). I used the dressing on a mixed spinach, lettuce salad with strawberries, left over roaster chicken, feta cheese, and almonds- I kept telling my husband this is the best salad I ever ate. Definitely I will make this one again.

THE BEST HOMEMADE POPPY SEED DRESSING





INGREDIENTS

¾ C. White Vinegar
1½ C. Canola Oil
¾ C. Sugar
2 T. White or Yellow onion(I just eyeball a chunk of onion)
1¼ T. Salt
¾ t. Dry Mustard
1½ T. Poppy Seeds

INSTRUCTIONS
  • Place all ingredients except for the poppyseeds in a blender.
  • Blend on high for at least 1 minute, or until the onion is fully chopped up and emulsified into the dressing.
  • Add the poppy seeds and pulse a few times until incorporated into the dressing.
  • Refrigerate.


AVOCADO DRESSING AND DIP

We really liked this dressing! I'll definitely be making it again. We were fortunate to have home-grown Reed avocados from our friends' orchard on hand. They are extra buttery-tasting and have a wonderful texture. After blending the ingredients, I did thin it down just a bit for dressing.

I LOVE this recipe - not as a salad dressing, but more as a sauce/dip mix. I added a pinch of cumin as we were having tacos that nite, and those tacos, made with Charley's Mexican Meat, and topped with this and pico de gallo were simply to DIE for. Lovely subtle avocado taste that was the perfect contast to an otherwise spicy meal.

Great as a dip with veggies and tortilla chips - this is def a keeper. Oh! The first time I made this, I was out of sour cream and used all mayo. Let me tell you, after one taste, my hubby and I both looked at one another and said "deviled eggs". We tried it as a filling for hard boiled eggs and they were devoured in a matter of minutes.
AVOCADO DRESSING AND DIP




INGREDIENTS

1 ripe Avocado
½ fresh Lime, juiced
¼ cup chopped cilantro
½ teaspoon cumin
seasoning salt to taste

For dressing
½ Cup Buttermilk (see note below for substitution)

For dip
¼ Cup Buttermilk or Soured Milk (see note below)

INSTRUCTIONS
  • Place all ingredients in a blender and process until smooth.
  • Adjust the amount of buttermilk to get desired consistency.


Sunday, October 13, 2019

SKINNY LEMON GARLIC SHRIMP CAESAR SALAD

I mixed this up in the morning so it had about 10 hours for the flavors to blend. After reading lutzflcat review, I omitted all the water while the flavors blended. In the evening when I mixed the dressing I still liked the consistency, so I did not add the water.

I made a half batch, and it was enough for four salads. I love how you can taste the fresh Parmesan cheese in the dressing. We eat a lot of salads in the summer, so I know I will be using this one again.

I have made Caesar dressing before. This dressing is so much better than store bought Caesar dressing, and it's very easy to make. I did leave out the jalapeno pepper, because I didn't have any on hand. Delicious dressing, even without the jalapeno!

for the complete recipe click here >>> SKINNY LEMON GARLIC SHRIMP CAESAR SALAD @ cafedelites.com

Saturday, October 12, 2019

Pesto Pasta with Spinach and Avocado Recipe

I stopped liking pesto because it's so greasy and gross. This is a nice and light pesto recipe. Mainly uses spinach and a small amount basil and oil. May want to adjust garlic amount. Otherwise is delicious and light with red wine vinegar. Would be good with chicken.

This is the real deal, truly amazing flavor. I followed the recipe exactly and since I do not have a food processor, I made this in my Kitchen Aid blender. I had to add all of the oil before turning it on with this method. I was pleased it worked just great. I used pine nuts and had no trouble finding them, I didn't think they were terribly expensive as some others have mentioned.


Pesto Pasta with Spinach and Avocado Recipe




INGREDIENTS

12 ounces of fusilli pasta
Salt
2 cups packed (about 2 1/2 ounces) chopped fresh baby spinach leaves
6 to 8 Tbsp prepared basil pesto
1 to 2 Tbsp red wine vinegar
1/2 teaspoon freshly ground black pepper (more or less to taste)
1/2 cup peas (defrosted if frozen)
1 whole ripe (but not overly ripe) avocado, peeled and chopped

INSTRUCTIONS
  • Bring a large pot of salted water (3 quarts water, a tablespoon of salt) to a rolling boil. Add the dry pasta to the boiling water, stirring occasionally  to keep it from sticking to the bottom of the pot. Cook in rapidly boiling water until al dente, cooked through, but still a bit firm to the bite. The amount of time will depend on your package of pasta, anywhere from 8 to 12 minutes.
  • Place the chopped spinach at the bottom of a large bowl. When the pasta is done, scoop out about a half cup of the pasta cooking water and set aside. Drain the pasta and put the hot drained pasta on top of the chopped spinach in the bowl. Toss to mix. The heat of the pasta will help wilt the spinach leaves.
  • Stir in the pesto, so that the pasta is well coated. Add in a little of the pasta cooking water you set aside to loosen the pasta a bit. Sprinkle in 1 tablespoon of the red wine vinegar, a half teaspoon of salt, and a half teaspoon of black pepper.
  • Stir in the peas, and gently fold in the chopped avocado. Taste and add more salt, vinegar, and or pepper if needed.
  • Serve slightly warm or at room temperature.



Wednesday, October 9, 2019

Creamy Avocado Salad Dressing | 4 Ingredient Paleo Dressing

Exactly what I was looking for! I was trying to recreate a chop salad I had at a local restaurant and this did the trick! I used it to top chopped romaine, chopped avacdo, chopped tomatoes, crumbled bacon and gorgonzola cheese. Makes a rich and elegant looking salad - would be great for company.

I had just read an article about the amazing health benefits of watermelon (lycopene), but the doctor said to maximize the benefits of it, it should be paired with spinach & avocado, but he doubted that would be too appetizing. I'm thrilled to find this combination works!!

Delicious! I omitted the dill since I was out but otherwise, made as directed. The flavor was reminiscent of cucumber. Will try adding a garlic clove next time since you can never have too much garlic!

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