Category: Salads

Composed Greek Salad

humus with composed greek salad

Here’s a perfect make-ahead recipe for easy entertaining, Greek Composed Salad. A composed salad is a salad in which the ingredients are arranged in a colorful eye-appealing manner and drizzled with a vinaigrette. There is a nice balance of color, texture and flavors. The salad is a meal with a protein, vegetables, and sometimes a starch, such as potatoes or beans. The salad is not tossed, each of the ingredients lies on the plate in a row, allowing guests to select their favorites.

This recipe for a  Composed Greek Salad has chopped Romaine lettuce, halved cherry tomatoes, assorted bell peppers, red onion, cucumbers, Kalamata olives and Feta cheese. I grilled chicken breasts and cut them on the bias to add to the platter. Toss the lettuce,  lay on the platter and the arrange the other ingredients in rows around the chicken and drizzle with the remaining vinaigrette.

humus with composed greek salad vegetables

Not only is this a colorful and palate pleasing dish, it’s has minimal cleanup and quantities are easily doubled or tripled for a big bash!

To accompany the salad, make this delicious Humus recipe and serve with warm pita triangles.

humus with composed greek salad and pita

 

Chicken Marinade:
¼ cup olive oil
¼ cup freshly squeezed lemon juice (1 large lemon)
2 cloves garlic, coarsely chopped
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
3 boneless, skinless whole chicken breasts, split and pounded to an even thickness

METHOD

Whisk the olive oil, lemon juice, garlic, salt and pepper in a bowl.

Add the chicken, toss to coat and let marinate for a few hours or overnight.

Preheat the grill or griddle and cook the chicken.

Let the chicken rest for 5 minutes before slicing on the bias.

humus with composed greek salad

Greek Vinaigrette:
½ cup olive oil
¼ cup red wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
2 teaspoons dried Turkish oregano, crushed by rubbing the herbs in the palms of your hand
1 ½ teaspoons coarse salt
1 teaspoon freshly ground pepper

METHOD
Place the olive oil, vinegar, garlic, mustard, oregano, salt and pepper in a covered container and shake well.

Salad:

4 cups chopped Romaine lettuce
1 each red, green and yellow bell pepper, thinly sliced lengthwise
1 English cucumber, peeled or not, and sliced
1 small red onion, thinly sliced
1 cup feta cheese, crumbled
1 cup Kalamata olives, pitted

METHOD

Toss the Romaine lettuce with one-half of the vinaigrette and spread over a large platter.

Place the chicken in the center of the platter and arrange the individual salad ingredients in rows around the chicken.

Drizzle the remaining vinaigrette over the vegetables.

NOTE: Shake vinaigrette well before using.

humus with composed greek salad tomatoes and feta

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Composed Greek Salad

humus with composed greek salad

A colorful and delicious one-dish meal that’s easy to prepare and has minimal cleanup. Lots of fresh vegetables!

  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 servings 1x
  • Category: Entree Salad (chicken)
Scale

Ingredients

Chicken Marinade

Whisk the olive oil, lemon juice, garlic, salt and pepper in a bowl.

Add the chicken, toss to coat and let marinate for a few hours or overnight.

Preheat the grill or griddle and cook the chicken.

Let the chicken rest for 5 minutes before slicing on the bias.

Greek Vinaigrette
½ cup olive oil
¼ cup red wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
2 teaspoons dried Turkish oregano, crushed by rubbing the herbs in the palms of your hand
1 ½ teaspoons coarse salt
1 teaspoon freshly ground pepper

Salad
4 cups chopped Romaine lettuce
1 each red, green and yellow bell pepper, thinly sliced lengthwise
1 English cucumber, peeled or not, and sliced
1 small red onion, thinly sliced
1 cup feta cheese, crumbled
1 cup Kalamata olives, pitted

Instructions

Chicken Marinade
Whisk the olive oil, lemon juice, garlic, salt and pepper in a bowl.

Add the chicken, toss to coat and let marinate for a few hours or overnight.

Preheat the grill or griddle and cook the chicken.

Let the chicken rest for 5 minutes before slicing on the bias.

Greek Vinaigrette
Place the olive oil, vinegar, garlic, mustard, oregano, salt and pepper in a covered container and shake well.

Salad
Toss the Romaine lettuce with one-half of the vinaigrette and spread over a large platter.

Place the chicken in the center of the platter and arrange the individual salad ingredients in rows around the chicken.

Drizzle the remaining vinaigrette over the vegetables.

Note: Shake vinaigrette well before using.

Notes

Vinaigrette can be made a day or two in advance.

Keywords: composed salad, greek salad, greek vinaigrette, salad, entree salad, chicken salad

 

Chopped Salad with Adobo Lime Vinaigrette

Grilled Chicken Chopped Salad with Adobo Lime Vinaigrette

I stopped at a Cosi for lunch one day on a drive back from the city. Haven’t been to one in years. I ordered an Adobo Lime Chicken Salad. I enjoyed it and reproduced it, I think with a little more zip. Here’s my version, Chicken Chopped Salad with Adobo Lime Vinaigrette.

Adobo LimeVinaigrette

adobo lime vinaigrette

Make the vinaigrette first so it has a chance to meld. Make at least 30 minutes in advance and leftover vinaigrette will keep in the refrigerator for 3-4 days.

Combine olive oil, lime juice, adobo sauce, grated garlic, agave, salt, and chopped cilantro in a covered jar and shake well.

Grilled Chicken

Grill up boneless and skinless chicken breasts to serve with the Chopped Salad with Adobo Lime Vinaigrette.

Heat the grill to high. Season the chicken on both sides with salt and let sit for 30 minutes. Drizzle a little olive oil over both sides to prevent sticking. Grill and let rest for 5-10 minutes. Slice on the bias. See our video, Grilled Boneless Chicken Breasts.

Chopped Salad

Use fresh corn raw, grilled or steamed, let cool slightly and then remove the kernels by sliding a knife down the corn from top to bottom, turning a little each time until the whole cob is bare. and place in a large bowl.

removing corn kernels from the cob

Add black beans, peppers, tomatoes, cucumbers, and salt to the corn and toss to mix well.

Use a crisp lettuce like Romaine and chop it to bite-size pieces and place in a large salad bowl.

These ingredients can be prepared up to a day in advance. Cover tightly and hold in the refrigerator.

To assemble, dress the lettuce with enough of the adobo lime vinaigrette to coat well, but not pool in the bottom of the bowl.

Pour more of the vinaigrette over the vegetables, toss well, and spread over the top of the greens.

Note: The chopped vegetables are heavy and fall to the bottom of the bowl when tossed. Dressing the lettuce separately and spreading the dressed vegetables over the top makes a more attractive presentation.

Grilled Chicken Chopped Salad with Adobo Lime Vinaigrette individual bowl

Slice the onion and avocado, season with a sprinkle of salt, a drizzle of there vinaigrette, and lay decoratively over the salad.

Grilled Chicken Chopped Salad with Adobo Lime Vinaigrette with chicken and avocado

Garnish with the shredded cheese as desired.

Serve the sliced chicken on a separate platter, or prepare individual salad bowls as directed above, and place the chicken on the very top. Don’t forget to pour a little of the vinaigrette over the chicken, too.

 

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Adobo Lime Vinaigrette

adobo lime vinaigrette

Try this with grilled skirt steak or omit the meat or chicken and serve with extra black beans for a vegan salad.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 1 1/4 cups 1x
  • Category: Salad Dressings/Viniagrettes
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Ingredients

½ cup olive oil
¼ cup freshly squeezed lime juice
2 teaspoons adobo sauce, strained from a can of chipotle peppers in adobo sauce
1 medium clove of garlic, grated
1 teaspoon agave
1 teaspoon kosher salt
½ cup chopped fresh cilantro

Instructions

Place the oil, lime juice, adobo sauce, garlic, agave, salt, and cilantro in a covered jar and shake well.

Let sit for at least 30 minutes to let the flavors meld.

Notes

Can be made in advance; shake well just before using. Lasts 3-4 days in the refrigerator

Keywords: salad dressing, vinaigrette, lime vinaigrette, adobo sauce, lime, cilantro

 

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Grilled Chicken and Chopped Salad

Grilled Chicken Chopped Salad with Adobo Lime Vinaigrette

This recipe is great for entertaining. Almost everything can be prepared in advance and assembled at the last minute. Dress with our delicious Adobo Lime Vinaigrette.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 6-8 servings 1x
  • Category: Salads
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Ingredients

4 ears fresh corn, or 3 cups frozen or drained canned corn
8 baby bell peppers thinly sliced or 1 red bell pepper, diced
20 cherry tomatoes halved
½ English cucumber quartered and sliced
½ teaspoon kosher salt
8 cups chopped lettuce, such as Romaine
1 can (15.5 ounces) black beans, rinsed and drained well
1 avocado, sliced
red onion slices

Garnish
Shredded cheese, such cojita, Monterrey jack or sharp cheddar; optional

Instructions

Use fresh corn raw, grilled or steamed, let cool slightly and then remove the kernels by sliding a knife down the corn from top to bottom, turning a little each time until the whole cob is bare. and place in a large bowl.

Add black beans, peppers, tomatoes, cucumbers, and salt to the corn and toss to mix well.

Use a crisp lettuce like Romaine and chop it to bite-size pieces and place in a large salad bowl.

These ingredients can be prepared up to a day in advance. Cover tightly and hold in the refrigerator.

To assemble, dress the lettuce with enough of the adobo lime vinaigrette to coat well, but not pool in the bottom of the bowl.

Pour more of the vinaigrette over the vegetables, toss well, and spread over the top of the greens.

Slice the onion and avocado, season with a sprinkle of salt, a drizzle of there vinaigrette, and lay decoratively over the salad.

Garnish with the shredded cheese as desired.

Serve the sliced chicken on a separate platter, or prepare individual salad bowls as directed above, and place the chicken on the very top. Don’t forget to pour a little of the vinaigrette over the chicken, too.

Notes

Note: The chopped vegetables are heavy and fall to the bottom of the bowl when tossed. Dressing the lettuce separately and spreading the dressed vegetables over the top makes a more attractive presentation.

See our grilled chicken recipe and video here: Grilled Boneless Chicken Breast

Keywords: chopped salad, dinner salad, black beans, corn, bell peppers, avocado, red onion

 

How to Trim and Parboil Asparagus

Asparagus dressed with lemon vinaigrette

Asparagus comes a variety of sizes, from pencil thin to very thick. The pencil-thin spears require very little trimming, while thick, chunky spears with woody bottoms need some attention.

How to Trim Thin Asparagus

Take one thin spear and hold the very bottom end in one hand and the center in the other. Bend slowly until the spear snaps at the natural breaking point. 

How to Trim and Parboil Asparagus

Lay the trimmed spear next to the others with the tops aligned. Slice the remaining bottoms following the cutline of the trimmed asparagus.

How to Trim and Parboil Asparagus

How to Trim Thick Asparagus

Use a vegetable peeler to trim from the halfway point to the bottom. Trimming reveals more of tender inner portion that is covered by newer tough peel. If you skip this step, the natural breaking point will be higher and you waste good asparagus. Follow the directions above.

Thoroughly rinse the spears and set aside.

How to Parboil Asparagus

Fill a large bowl with ice and cold water and place a strainer in the sink.

Bring a large saucepan of cold water and the salt to a boil.

Add the trimmed asparagus and cook for 20-30 seconds for thin spears and up to to 3 minutes for thicker spears.

How to Trim and Parboil Asparagus

Drain and immediately plunge into the ice-water bath to cool and stop the cooking.

How to Trim and Parboil Asparagus

Drain again, wrap in a large flour sack or dish towel and refrigerate for at least an hour. Use within 48 hours.

Dress the chilled asparagus with our Lemon Vinaigrette and serve over our delicious Herb-Crusted Roasted Salmon.

 

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How to Trim and Parboil Asparagus

Asparagus dress with lemon vinaigrette

Easy step-by-step instructions for trimming and parboiling asparagus. Use chilled asparagus in salads or serve alone with a simple vinaigrette.

  • Author: Trish Lobenfeld
  • Prep Time: 10 minutes
  • Cook Time: 4 minutes
  • Total Time: 14 minutes
  • Yield: 2-4 servings 1x
  • Category: Side Dish/Vegan
Scale

Ingredients

1 bunch asparagus, trimmed
1 tablespoon kosher salt

Instructions

Fill a large bowl with ice and cold water and place a strainer in the sink.

Bring a large saucepan of cold water and the salt to a boil.

Add the trimmed asparagus and cook for 20-30 seconds for thin spears and up to to 3 minutes for thicker spears.

Drain the asparagus and immediately plunge into the ice-water bath to cool and stop the cooking.

Drain again, wrap in a large flour sack or dish towel and refrigerate for at least an hour. Use within 48 hours.

Keywords: blanching, parboiling, precooking, shocking

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How to Trim and Parboil Asparagus

Easy step-by-step instructions for trimming and parboiling asparagus. Use chilled asparagus in salads.

  • Author: Trish Lobenfeld
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 13 minutes
  • Yield: 4 servings 1x
  • Category: How To
  • Method: Parboiling
Scale

Ingredients

1 bunch asparagus, trimmed
1 tablespoon kosher salt

Instructions

Fill a large bowl with ice and cold water and place a strainer in the sink.

Bring a large saucepan of cold water and the salt to a boil.

Add the trimmed asparagus and cook for 20-30 seconds for thin spears and up to to 3 minutes for thicker spears.

Drain the asparagus and immediately plunge into the ice-water bath to cool and stop the cooking.

Drain again, wrap in a large flour sack or dish towel and refrigerate for at least an hour. Use within 48 hours.

Fill a large bowl with ice and cold water and place a strainer in the sink.

Keywords: asparagus, chilled asparagus, parboiled asparagus,ice water bath, shocking vegetables, how to trim asparagus

Escarole and Blue Cheese Salad with Sherry Wine Vinaigrette

Escarole & Blue Cheese Salad

I served this Escarole and Blue Cheese Salad with a Sherry Wine Vinaigrette for dinner the other night and my girlfriend Lynn loved it. She had never had raw escarole before.

Blue cheese goes nicely with the bitterness of escarole, it adds a salty creaminess, the cranberries a little tartness, and the crunchy walnuts add more crunch. The tangy vinaigrette brings it all together. While there’s lots going on in this salad, it’s very simple to make.

Thanksgiving is just around the corner and this salad is an excellent way to start or accompany your menu. The refreshing crispy escarole with a coating of the zesty dressing is a great foil for all those rich and tasty traditional Thanksgiving sides.

Vinaigrette

A simple mix of olive oil, Sherry wine vinegar, Dijon, shallots, salt and pepper.

Escarole & Blue Cheese Salad

Use two tablespoons minced shallot  for this dressing. If the shallot is large, mince only half.

Escarole & Blue Cheese Salad

Place the oil, vinegar, shallot, mustard, salt, and pepper in a jar and shake well. Refrigerate if not using immediately.

Salad

Thoroughly wash the escarole, it grows in a sandy soil.

Escarole & Blue Cheese Salad

Spin dry and stack the greens and slice across the leaves.

Escarole & Blue Cheese Salad

Place the sliced escarole in a salad bowl. Shake the vinaigrette and drizzle the greens with just enough dressing to coat the salad but not pool at the bottom of the bowl.

Escarole & Blue Cheese Salad

Sprinkle the top of the salad with the nuts, cheese, and cranberries. I like to add the toppings last because they always fall to the bottom of the bowl. Sitting on top of the dressed salad makes a lovely presentation.

Escarole & Blue Cheese Salad

 

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Escarole and Blue Cheese Salad with Sherry Wine Vinaigrette

A tangy, crunchy salad that’s quick and easy to make.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Category: Salad
Scale

Ingredients

Vinaigrette
1/4 cup olive oil
3 tablespoons sherry wine vinegar
1 small minced shallot, about 2 tablespoons
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Salad
1 head escarole, chopped
1 cup whole toasted walnuts, chopped
¾ cup crumbled blue cheese
1/4 cup dried cranberries

Instructions

Vinaigrette

Two tablespoons minced shallot is enough for this dressing. If the shallot is large, mince only half.

Place the oil, vinegar, shallot, mustard, salt, and pepper in a jar and shake well. Refrigerate if not using immediately.

Salad

Thoroughly wash the escarole, it grows in a sandy soil. Spin dry and stack the greens and slice across the leaves.

Place the sliced escarole in a salad bowl

Shake the vinaigrette and drizzle the greens with just enough dressing to coat the salad but not pool at the bottom of the bowl.

Sprinkle the top of the salad with the nuts, cheese, and cranberries.

I like to add the toppings last because they always fall to the bottom of the bowl. Sitting on top of the dressed salad makes a lovely presentation.

Keywords: salad, vinaigrette, escarole salad, escarole salad with blue cheese, escarole salad with blue cheese and walnuts, dried cranberries, sherry wine vinaigrette

Corn and Black Bean Salad

Corn and Black Bean Salad in a bowl

When my husband came home from the store over Labor Day weekend, he said Terry, the produce manager at the Village Market, told him this was probably the last weekend for corn. I’m always shocked how quickly corn season passes. I hadn’t even made my Corn and Black Bean Salad yet!

This salad comes together easily. The only ingredient that is cooked is the corn and even that is optional. I either steam it on the stovetop or grill it.

Prepare the Corn

To steam the corn, fill a large saucepan with a couple of inches of cold water and a tablespoon of kosher salt. Bring to a boil, add the corn, and cook for 5 minutes.

To grill the corn, preheat the grill to high. Brush a little olive oil on the corn, set on the hot grill, reduce the heat a bit, and cook for 5 minutes, turning the ears 3 times.

Let the corn cool for 5 or 10 minutes for easier handling and then cut off the kernels with a sharp knife.

Corn and Black Bean Salad prepped ingredients

Finish the Salad

Pop those kernels into a medium serving bowl along with the black beans, tomatoes, cucumber, onion, jalapeno, garlic, cilantro, but be sure to hold back of couple of tablespoons for garnishing the salad, salt, and lime juice. Toss to combine thoroughly.

I like the salad to sit at least an hour to let the flavors meld, so I omit the avocado until just before serving to prevent it from oxidizing. The oxygen in the air reacts with the avocado flesh and turns it brown. Nothing unhealthy about it, just not eye appealing. You can also make the salad the day before without the avocado. Take the salad out of the fridge a good 30 minutes before serving to warm a little.

Corn and Black Bean Salad with avocado

Lots of flavors and textures in the Corn and Black Bean Salad and it goes with everything – burgers, kabobs, chicken, fish, beef, pork, or seafood, and it’s vegan/vegetarian!

Happy Labor Day!

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Corn and Black Bean Salad

This salad comes together easily. The only ingredient that is cooked is the corn and even that is optional. Steam it, grill it, our use it au naturel. It’s colorful, tasty, and the only side dish you need for a meal.

  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Category: Side Dish
Scale

Ingredients

6 ears corn
1 can (15 ounces) black beans, rinsed and drained
15 cherry tomatoes, quartered
1 Kirby cucumber, diced, or about ¼ cup cucumber, remove seeds if bitter
¼ red onion, small dice
1 jalapeno, small dice
1 clove garlic, minced
1 small bunch cilantro chopped, reserving a couple of tablespoons for garnishing the salad
½ teaspoon kosher salt
2 tablespoons lime juice
1 avocado

Instructions

To steam the corn, fill a large saucepan with a couple of inches of cold water and a tablespoon of kosher salt. Bring to a boil, add the corn, and cook for 5 minutes.

To grill the corn, preheat the grill to high. Brush a little olive oil on the corn, set on the hot grill, reduce the heat a bit, and cook for 5 minutes, turning the ears 3 times.

Let the corn cool for 5 or 10 minutes for easier handling and then cut off the kernels with a sharp knife.

Pop those kernels in a medium serving bowl along with the black beans, tomatoes, cucumber, onion, jalapeno, garlic, cilantro, but be sure to hold back of couple of tablespoons for garnishing the salad, salt, and lime juice. Toss to combine thoroughly.

Notes

I like the salad to sit at least an hour to let the flavors meld, so I omit the avocado until just before serving to prevent it from oxidizing. The oxygen in the air reacts with the avocado flesh and turns it brown. Nothing unhealthy about it, just not eye appealing. You can also make the salad the day before without the avocado. Take the salad out of the fridge a good 30 minutes before serving to warm a little.

Keywords: summer salad, salad, black bean salad, corn salad, black beans, corn, side dish, gluten-free, dairy free, vegan, vegetarian, summer recipe

Roasted Za’atar Chicken and Quinoa Salad

Quinoa Salad

Za’atar is a middle eastern spice blend made up of sumac, thyme, white sesame seeds and salt. Sumac is slightly tart and reminiscent of lemon. This is a great spice to use on chicken, fish or pork and here’s a recipe for Roasted Za’atar Chicken and Quinoa Salad.

Optimize your time by using these tips. Start the quinoa while you prepare and cook the chicken. Let the quinoa sit and cool a bit. Move on to the dressing, which you should make in a bowl large enough to hold all the quinoa salad ingredients. Prepare the vegetables, add to the dressing, and thoroughly combine. Let sit at room temperature until the chicken is done.

The salad can be made ahead and refrigerated; let sit out of the refrigerator 45 minutes before serving to warm up a bit. Give it a stir occasionally to even out the temperature.

Roast, grill or sauté the chicken and add the lime juice as soon as the chicken is done cooking, which allows the juices to absorb, adding a nice tanginess. Avoid adding the juice to the raw chicken to save a step; the flavor dissipates in the heat.

I chose red quinoa, black quinoa is good too, because it adds color to the dish. This grain has a slightly firm texture and nutty flavor and is a nice change from rice or orzo. A green lettuce leaf adds a splash of green and crunch on the plate and the cilantro complements the all the flavors nicely.

This Roasted Za’atar Chicken and Quinoa Salad makes a great lunch or dinner.

Serve our  as a delicious accompaniment Here’s a great accompaniment for this dish, Spelt Flatbread and Roasted Spiced Carrot Purée, a spread of carrot puree over flatbread, topped with crumbled feta cheese, crushed pistachios and a drizzle of cilantro oil.

flatbread

Watch the Roasted Za’atar Chicken and Quinoa Salad Video Here

 

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Roasted Za’atar Chicken and Quinoa Salad

Quinoa Salad

Za’atar is a middle eastern spice blend made up of sumac, thyme, white sesame seeds and salt. Sumac has a slight tartness to it, reminiscent of lemon. The chicken can be roasted, grilled or pan sautéed. Adding the lime juice as soon as the chicken is done cooking allows the juices to be absorbed while the chicken rests. I chose red or black quinoa for the color it adds to the dish.

  • Author: Trish Lobenfeld
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 portions 1x
  • Category: Salads
Scale

Ingredients

Quinoa

1 cup red quinoa

¼ teaspoon coarse salt

 

Chicken

4 pounds skinless, boneless chicken breasts

1/4 cup coconut oil, melted

1/4 cup Za’atar seasoning

3 tablespoons minced cloves garlic (about 6 medium cloves)

2 teaspoons coarse salt

20 turns of the pepper mill

zest of one lime

2 tablespoons freshly squeezed lime juice

Dressing

1 container (7 ounces) Greek yogurt, such as Fage

3 tablespoons tahini

zest of one lime

2 tablespoons lime juice

½ teaspoon coarse salt

¼ teaspoon cayenne

Quinoa Salad

3 cups cooked black or red quinoa (see recipe above)

1 pint cherry tomatoes, quartered

1 cup coarsely chopped fresh cilantro

1 cup shredded carrot (about 1 large carrot)

1 cup cucumber cut into ½ inch cubes

1 bunch scallions (light green tops included), trimmed, rinsed and thinly sliced on the bias

½ teaspoon coarse salt

GARNISH                          

6 large butter lettuce or Romaine leaves

Cilantro leaves

Instructions

For the Quinoa

Bring 2 cups cold water and salt to a boil in a medium saucepan with a cover.

Stir in the quinoa, lower the heat to a simmer and cook covered for 15 minutes or until all the water is absorbed and the little green sprouts are showing.

Cool.

For the Chicken

Combine the coconut oil, za’atar, garlic, salt and pepper.

Lay the chicken on a flat surface and cover with plastic wrap. Pound the thicker ends with a meat pounder or a heavy frying pan to an even thickness.

Rub the spice mixture all over the chicken and place on a baking sheet.

Place the seasoned chicken in the preheated oven and cook for 45 minutes or until the internal temperature reads 165 degrees F, about 20 minutes. Time may vary depending on the size of each breast.

Combine the lime zest and juice.

NOTE: While the chicken roasts, prepare the dressing and salad.

Remove the chicken from the oven and immediately douse with the lime juice on all sides. Let rest for at least 15 minutes.

Cut on the bias into ½-inch slices. Leave on the pan with the juices until ready to plate.

For the Dressing

Whisk together the yogurt, tahini, lime zest and juice, salt and cayenne in a large bowl.

FOR THE QUINOA SALAD

Add the quinoa, tomatoes, cilantro, carrot, scallions and salt to the dressing and stir to combine.

Place one lettuce on a plate and fill with a cup of the quinoa salad.

Lay a few slices of the chicken next to or over the top of the salad. Drizzle a little of the pan juice over the chicken and top with a few cilantro leaves.

Notes

Start the quinoa while you prepare the chicken. Let the quinoa cool a bit off the stovetop. Move on to the dressing, which you should make in a bowl large enough to hold all the salad ingredients. Prepare the vegetables, add to the dressing, and thoroughly combine. Let sit at room temperature until the chicken is done.

 

 

Tri-Color Salad with Balsamic Viniagrette

cheese crisps

Complex salads are tossed salads that have more than one ingredient. A great example is the classic Italian Tri-Color Salad, which uses three peppery lettuces: arugula, radicchio and Belgian endive. Pair with a balsamic vinaigrette; the sweetness of the balsamic is a delicious foil for the bitterness of the lettuce.

cheese crisps

Oftentimes this salad is topped with shavings of Parmesan cheese. I thought it would be nice to share a little twist on that — Parmesan crisps!

Use 2 tablespoons grated aged cheese, such as Parmesan or Asiago, per person. Drop onto a lined baking pan and use the back of the spoon to spread into a circle. Finish with a little freshly grated black pepper, if desired. Bake in 400 degree oven for 12 minutes, or until lightly golden. Cool and add to salad or a bread basket.

cheese crisps

Watch the Tri-Color Salad Video here.

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Tri-Color Salad with Balsamic Viniagrette

Here’s a classic Italian salad using arugula, radicchio and endive with a balsamic vinaigrette. Special bonus – cheese crisp recipe included.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 portions 1x
  • Category: Salad
Scale

Ingredients

Cheese Crisps

½ cup grated Parmesan or Asiago cheese
freshly ground pepper, optional

Balsamic Vinaigrette
1/2 cup olive oil
2 tablespoons plus 2 teaspoons good balsamic vinegar
1 smashed clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Tri-Color Salad
2 cups arugula
1 cup chopped radicchio
1 cup sliced endive
kosher salt
freshly ground black pepper

Garnish
Shaved aged cheese, such as Asiago or Parmesan or a cheese crisp

 

Instructions

Cheese Crisps

Preheat oven 400 degrees F.

Line a baking sheet with silicon or parchment paper

Drop 2 tablespoonfuls of grated cheese onto the lined baking sheet about 2 inches apart.

Spread the cheese into a circle. Sprinkle with a little freshly ground pepper, optional.

Bake in preheated oven for 12 minutes or until lightly golden.

Balsamic Vinaigrette

Place the olive oil, balsamic vinegar, garlic, salt, and pepper in a sealed jar. Let sit, refrigerated, for at lease 30 minutes. Can be made a day in advance.

Remove the garlic before using.

Tri-Color Salad

Place the arugula, radicchio and endive in a salad bowl. Season with a pinch of salt and a couple of turns of the peppermill.

Remove the garlic from the vinaigrette, reseal the jar and shake well. Pour sparingly over the greens and toss.

Garnish with shaved aged cheese, such as Asiago or Parmesan, or cheese crisps.

Notes

Use just enough vinaigrette to coat the lettuce, but not pool at the bottom of the bowl. Save leftover vinaigrette up to 4 days in the refrigerator.

 

Black Bean and Barley Salad

Black Bean and Barley Salad

We are doing a series of video releases over the next 100 days or so. Today we’re featuring a Black Bean and Barley Salad.

Cold salads are a welcome addition to the summer table. They are made ahead and served cold or at room temperature. I’m always looking for different ways to use fresh corn. The season is so short and canned or frozen corn is no comparison to the freshly picked cob. So, in addition to eating corn off the cob, I put it in lots of salads. It’s great in mashed avocadoes. Creamed corn, gently simmered in shallots and cream with some fresh tarragon is also another great way to use corn. And, of course, don’t forget corn chowder!

Black Bean and Barley Salad

Try this quick and easy Black Bean and Barley Salad. Make a double portion – leftovers are great!

Watch the Video Here:

 

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Black Bean and Barley Salad

Black Bean and Barley Salad

A quick and easy summer salad – perfect for picnics and barbecues.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 10-12 servings 1x
  • Category: Salad
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Ingredients

  • Vinaigrette
    ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground pepper
  • Salad
    2 ears corn kernels
  • 3 cups cooked barley (1 cup dry pearl barley)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 bell pepper, diced (any color you like)
  • ¾ cup minced red onion
  • 1 jalapeno, minced
  • 2 avocadoes, cut into bite-size cubes

Instructions

  1. Vinaigrette
  2.  Combine the oil, lime juice, garlic, salt and pepper in a covered jar and shake or in a small bowl and whisk.
  3. Salad
  4. Either steam, roast or grill the corn. Let cool a bit and then remove the kernels, scrapping the cob with the knife blade to remove the corn milk, too.
  5. Combine the corn, barley, beans, pepper, onion, jalapeno, avocado and cilantro in a large serving bowl.
  6. Shake or whisk the dressing, pour over the salad and toss.
  7. Serve at room temperature.

Notes

To cook the barley, fill a medium saucepan with 6 cups cold water and 2 teaspoons kosher salt. Bring to a boil and stir in the barley. Once the water returns to a boil, lower the heat to a simmer and cook for 25 minute, or until tender. Drain and cool a little before adding to the salad.

Nutrition

  • Serving Size: 3/4 cup

 

Cobb Salad

Composed Salad

Cobb salad is delicious for an afternoon luncheon or for a warm weather dinner.

Watch the Cobb Salad Video Here.

Check out our How To Sauté Chicken Breasts  and the “Finger Test” videos.

A Cobb salad is a composed salad. The ingredients are presented in rows, rather than tossed, for an eye-appealing presentation. Pour dressing over everything and serve!

Composed Salad

The presentation creates a lovely balance of color, texture and flavors.

Composed Salad

The salad originated at the Brown Derby in LA, supposedly put together late in the evening at the end of service using what was left in the kitchen.

Composed Salad

This is a quick and easy meal to make ahead; dress at the last minute for a light and refreshing lunch or dinner.

 

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Cobb Salad

Cobb salad is a composed salad, which simply means the ingredients are not tossed together but laid out in a colorful and eye appealing way. Quick and easy recipe for lunch or dinner

  • Author: Trish Lobenfeld
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x
  • Category: One-Dish Meal/Salad
Scale

Ingredients

Vinaigrette

½ cup extra-virgin olive oil

¼ cup red wine vinegar

¼ cup chopped chives

1 teaspoon Dijon Mustard

¼ teaspoon coarse salt

½ teaspoon freshly ground pepper

Salad

6 cups chopped lettuce (Romaine, Bibb, watercress)

20 cherry tomatoes, halved

4 slices cooked and coarsely chopped bacon

1 pound cooked whole boneless, skinless chicken breast

2 hard boiled eggs, quartered lengthwise

2 Hass avocado, peeled and sliced crosswise

4 ounces blue cheese crumbles

Instructions

Vinaigrette

Combine the oil, vinegar, chives, mustard, salt and pepper in a jar. Close tightly and shake well.

Salad

Strew the lettuce across the bottom of a large platter.

Arrange each ingredient in a row.

Pour dressing over everything and serve.

 

Wilted Spinach Salad with Warm Bacon Vinaigrette

Wilted Spinach Salad with Warm Bacon Vinaigrette

A wilted salad is typically an unappealing one, with old, brown leaves. An intentionally wilted spinach salad, however, gently “cooks” the leaves with a warm vinaigrette and is delightful to the eye and palette.

I prefer baby spinach in general, because it requires less work. The stems are delicate, edible and usually less sandy than their mature counterpart. Mature spinach needs a thorough wash and rinse and the tough stems have to be removed. A tedious job.

Wilted Spinach Salad with Warm Bacon Vinaigrette

The best way to cook bacon is in a cold pan to prevent sticking and promote even browning. Place the bacon in the pan and cook over medium-high heat, stirring frequently.

The bacon, scallions and vinegar release aromas that are smoky, savory and tangy all at once. For added texture, don’t hesitate to add toasted or seasoned nuts for an added crunch.

Watch the Wilted Spinach Salad with Warm Bacon Vinaigrette Video Here

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Wilted Spinach Salad with Warm Bacon Vinaigrette

Wilted Spinach Salad with Warm Bacon Vinaigrette

A wilted spinach salad gently “cooks” the leaves with a warm vinaigrette and is delightful to the eye and palette.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 portions 1x
  • Category: Salads
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Ingredients

Bacon Vinaigrette

2 slices bacon, diced
4 sliced scallions, green tops included
23 tablespoons olive oil
2 tablespoons champagne vinegar
a pinch of coarse salt

a few cranks on the pepper mill

Spinach Salad

6 cups baby spinach
2 cups, about 6 ounces, button mushrooms, washed, woody stems removed and thinly sliced
½ cup thinly sliced red onions, rinsed and dried
16 cherry tomatoes, halved
¼ cup blue cheese crumbles

Instructions

Bacon Vinaigrette

Place the bacon in a cold pan over medium-high heat and cook until crisp, stirring occasionally.

Stir in the scallion and cook until wilted, about 2 minutes.

Add the olive oil, vinegar, salt and pepper and whisk.

Spinach Salad

Place the spinach, mushrooms, onions and tomatoes in a salad bowl.

Whisk the hot dressing one more time and pour over the salad.

Toss and top with the blue cheese.

Notes

Use as much olive to the bacon fat to make 1/4 cup.

The best way to cook bacon is in a cold pan to prevent sticking and browns evenly. Place the bacon in the pan and cook over medium-high heat, stirring frequently.

Keywords: warm salad, spinach salad, spinach, bacon, mushrooms, spinach and bacon salad, dairy-free, gluten-free, bacon vinaigrette, warm vinaigrette, salad dressing, warm salad dressing

 

Roasted Beet Salad with Sherry Wine Vinaigrette

Roasted Beet Salad with Sherry Wine Vinaigrette

I love beets, but this is another food my husband won’t eat. For some reason, he doesn’t like spring vegetables: asparagus, beets, peas, sugar snap peas and snow peas. Roasted beet salad with sherry wine vinaigrette is quick and easy to make. Eat it by itself or toss into salads.

Golden Beet

Spring vegetables are transition vegetables from the hearty winter gourds and root vegetables that bring a welcome lightness and color to the table after a long, cold, snowy winter. They reflect the rebirth of nature and, of course, they’re all delicious! Except to him.

Beets, are small and the greens are plentiful in spring. As the season continues, the beet bulb grows bigger and, fortunately, they are pretty frost resistant making them a year-round staple.

Roasted Beets

Candy Cane Beet

Roast and peel the beets, cut into any shape you like: slices, quarters or cubes. Watch our video on roasting beets and sautéing beet greens here.

Prepare the vinaigrette, coat the beets generously and marinate in the refrigerator at least four hours or overnight. The beets keep up to 3-4 days in the refrigerator and are best served at room temperature.

This recipe for beet salad includes peppery arugula, and chunks of warm goat cheese. Add some toasted nuts, such as pistachio or walnuts for a little texture.

Beet and goat cheese

Watch our Roasted Beet Salad Video Here

 

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Roasted Beet Salad with Sherry Wine Vinaigrett

Roasted Beet Salad with Sherry Wine Vinaigrette

Roasted beet salad with sherry wine vinaigrette is quick and easy to make. Warm some goat cheese, toss arugula and beets together and add dollops of the warm cheese.

  • Author: Trish Lobenfeld
  • Yield: 2/3 cup vinaigrette 1x
  • Category: Salad, Salad Dressing & Vinaigrettes
Scale

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons walnut oil
  • 2 tablespoons Sherry wine vinegar
  • 1 small shallot minced
  • 1 teaspoon Dijon mustard
  • pinch of salt
  • a couple of cranks on the pepper mill
  • 4 roasted beets cut into slices, cubes

Instructions

  1. Combine the oils, vinegar, shallot, mustard, salt and pepper in a covered jar and shake or whisk in a bowl.
  2. Pour generously over beets and let marinate in the refrigerator at least 4 hours or overnight. Best served at room temperature.

Notes

Warm some goat cheese, toss arugula and beets together and add dollops of the warm cheese.

 

Simple Salad with French Vinaigrette

French Vinaigrette

A simple salad uses one vegetable, such as lettuce, sliced cucumbers, shredded carrots, or roasted beets and is dressed with a vinaigrette or creamy salad dressing. This simple salad with French vinaigrettes uses Romaine lettuce and the vinaigrette is made with olive oil, red wine vinegar, Dijon mustard, chopped shallots and a few minced fresh herbs.

Vinaigrette Ratios

A simple rule of thumb for a basic vinaigrette is 3 parts oil to 1 part acid, such vinegar or citrus juice, salt and pepper.

French Vinaigrette

Want a tangier dressing? Use 4 parts oil to 2 parts acid, salt and pepper.

Dress up the vinaigrette by adding minced garlic, shallots, fresh or dried herbs, spices, tomato paste and/or grated cheese, such as Asiago or Parmesan.

French Vinaigrette

Food Safety Tip:

Make small batches when using fresh aromatics, such as garlic, shallots or herbs. The bacteria in dirt is anaerobic, meaning it survives in oxygen-free environments like vinaigrettes or salad dressings. Keep in the refrigerator only for up to five days.

Use the dressing sparingly – just enough to coat the vegetable and nothing pooling in the bottom of the bowl.

French Vinaigrette

Watch the Simple Salad with French Vinaigrette Video Here:

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Simple Salad with Dijon Mustard Vinaigrette

True French vinaigrette isn’t creamy, orange or sweet. This is a classic recipe, made with olive oil, red wine vinegar, Dijon mustard, chopped shallots and a few minced fresh herbs. Use at least three herbs, such as parsley, thyme and tarragon.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 1/4 cup 1x
  • Category: Salad, Vinaigrette
Scale

Ingredients

3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon minced shallots
1/2 teaspoon Dijon mustard
¼ teaspoon coarse salt
a few turns of the pepper mill
2 tablespoons minced fresh herbs, such as parsley, tarragon and thyme

Instructions

  1. Place the oil, vinegar, shallots, mustard, salt and pepper in a covered container, such as a Mason jar. Let sit for at least 30 minutes.
  2. Add the fresh herbs, shake and pour over 4 cups shredded lettuce.

Nutrition

  • Serving Size: 6 portions