Posts tagged ‘salad’

Smoky Broccoli Salad

Growing up, my favorite way to eat broccoli was covered in cheddar cheese. Of course, it was probably more cheese sauce than broccoli but I got a thumbs up from my parents for eating my veggies.

broccoli salad2

Now, my NEW favorite way of enjoying broccoli is raw in this salad…tossed in a delicious sweet n tangy dressing with hints of smoky bacon, scallions, nutty sunflower seeds and a touch of sweet currants or raisins. Sweet, salty, smoky, crunchy and healthy? Yes, it’s possible!

Plus, this dish can easily be made vegetarian or vegan, plus there are options to switch up the ingredients. Dried cranberries or halved grapes can be substituted in place of the currants/raisins. You can swap out the sunflower seeds for slivered almonds, walnuts or pepitas. If you don’t like mayo, just use more olive oil. Add in some smoked cheddar for the bacon if that suites you. Variety and options, you can’t go wrong!

broccoli salad1

Take this salad on your next picnic, potluck or BBQ, it travels well and is easy to prepare. I’ve been enjoying a big bowl as a quick lunch at work but it can be served as a side dish with your favorite summer or spring meal!

Smoky Broccoli Salad 
Grain-free, Gluten-free, Nut-free, Soy-free, Dairy-free, Vegetarian/Vegan option, Refined Sugar-free, Quick, Paleo-friendly

Ingredients

2 medium crowns or stalks of broccoli (about 4 cups)
2 scallions, chopped
2 slices of cooked bacon, crumbled/chopped bacon (nitrate free if possible, omit for vegetarian,vegan)*
2-3 Tbsp sunflower seeds (pepitas, slivered almonds or walnuts can be subbed)
2-3 Tbsp currants or raisins (or dried cranberries or halved fresh grapes can be used)**

For the dressing
2 Tbsp mayonnaise or vegan mayo (I’ve used soy-free Vegenaise)
2 Tbsp rice wine vinegar
1 1/2 Tbsp olive oil
1 tsp red wine vinegar
1 tsp honey or agave (or could use a tiny dash of stevia)
2 -3 tsp dijon mustard
freshly ground black pepper
a dash of crushed red pepper (omit if you don’t like spicy)

Directions

1. Cut off the stems from the broccoli (save for another use) and cut into bite size pieces.
2. In a medium mixing bowl, combine ingredients for the dressing and whisk until combined.
3. Add broccoli, bacon, seeds (or nuts), scallions and currants/raisins. Toss to combine and serve!

Yields 4 1/2 cups

*For vegetarian, you can swap out the bacon for 1/3 cup diced smoked cheddar cheese. If you omit altogether, you will lose the smoky element but that’s ok, it’s still delicious!

**If using fresh grapes, the salad won’t keep as long. Will be best if eaten same day or the next day.

broccoli salad

June 9, 2013 at 10:11 am 2 comments

Quick N Easy Valentine’s Day Caprese Salad

I have a speedy post for you today. Nothing fancy, but I was playing around with Valentine’s Day cookie cutters and I had to share:
VDay Caprese Salad

How fun is that? I could have taken better photos…but these were with my iPhone using Hipstamatic on the fly and I couldn’t resist :)

If you are looking for a creative yet EASY Valentine’s dish, this may be something that you could throw together in less than 10 minutes. If your better half likes cheese and tomatoes, this just might be the recipe for you!

All you need are the salad ingredients plus the heart-shaped and/or X’s and O’s mini cookie cutters (I bought for $2 at Hobby Lobby) and you are good to go!
VDay Mozzarella CutOuts

Waaalaaaa, I present you with a Valentine’s Day Caprese Salad!

Valentine’s Day Caprese Salad
Gluten-free, Grain-Free, High-Protein, Quick, Vegetarian, Nut-Free

Ingredients

1 log of presliced fresh mozzarella OR 1 ball of fresh mozzarella, sliced evenly into 1/2 inch slices (you may have leftover cheese depending on how many cutouts you make)
grape or cherry tomatoes (about 1/3 cup per salad)
freshly ground black pepper
pinch of sea salt
Fresh basil leaves, rough chopped (not pictured, I got too excited and snapped the photo before sprinkling!)
A drizzle of balsamic vinegar (I use about 1-2 Tbsp per salad or to taste)
A drizzle of extra virgin olive oil (I use about 2 tsp per salad or to taste)

Directions

1. Cut out shapes carefully with mini cookie cutters (hearts, X’s, O’s, I <3 U’s all etc all work). Cut out as many as you want in your salad…and have fun eating the edges or save them for another use (like melting in another dish).
2. In a small bowl, toss tomatoes with a drizzle of balsamic vinegar and olive oil.
3. Place cut-out mozzarella pieces in or on a serving dish or plate. Add tomatoes. Sprinkle with salt, pepper and basil. Enjoy!

February 13, 2013 at 9:26 pm 3 comments

Chop-It-Up Veggie Salad with Tahini Garlic Dressing

It’s been a long time since I last posted…and wow, that’s an overstatement! The whole month of December flew past without a peep on my end. I could make excuse after excuse but I’ll just leave it at work/business/life got in the way, BUT now I am back…and boy, have I MISSED YOU and BLOGGING!

I must admit, it feels like a year has gone by …..wait, it has! I have a feeling that 2013 is going to be a delicious and healthy one. That’s what I am aiming for at least!

veggie chop salad 2Why not start the new year off with a bright veggie salad that is chock-ful of nutrients, hearty greens, and a explosion of flavor? YES, please! 
veggie chop salad ingredients

Variety of colors = lots of vitamins…that means my body is happy! After WAY too many heavy holiday dishes, eating on-the-go, plenty of sweet indulgences and a few too many mornings of hitting snooze in lieu of the gym, I am ready for satisfying and nutritious meals to lighten the load and help get me back on track.

This veggie salad hits the spot with a combination of vegetables, dried fruit, seeds and nuts that is light yet filling, a little sweet, a little savory… and all topped off with a bright lemony tahini dressing that I could use on all types of dishes – grains, meats, a variety of salads, pastas, mmmmm!

veggie chop salad
I am loving on raw kale, a hearty winter green, instead of romaine or spinach in my salads on occasion. Prior to serving, let this salad sit for 15 minutes or so to allow the greens soften up a bit and soak up all the flavors of the dressing before chowing down :) Enjoy!

Chop-It-Up Veggie Salad (inspired by Oh She Glows)
(Gluten free, Dairy-free, Soy-Free, Vegan, Nut-free Option)
Serves 3-4

Ingredients

4-5 cups kale, washed and chopped or torn
1/2 bell pepper (color of choice, I used red)
4 scallions, chopped
1/2 cup red onion, sliced thin
1 small head endive, chopped
2 carrots, diced
2 Roma tomatoes, diced
1/4 cup juice-sweetened dried cherries, whole or rough chopped (or other dried fruit such as raisins, cranberries, etc)
3-4 Tbsp hemp seeds (or other seeds)
1/3 cup walnuts or other nuts, eliminate for nut-free
fresh parsley (or other fresh herb), rough chop

Tahini-Garlic Dressing, recipe follows

Directions

1. Combine all chopped/diced vegetables in a large mixing bowl or salad bowl except for greens, hemp seeds and nuts.
2. Make your Tahini-Garlic Dressing (recipe below) and set aside.
3. Tear the leaves off of the kale and rip into bite-sized pieces. Wash and dry leaves thoroughly.
4. Mix the vegetables, greens and dressing (to taste) in large bowl until thoroughly combined. Garnish with hemp seeds and walnuts.
5. Place in fridge to ‘marinate’ for 10-15 minutes. Keeps in fridge in a sealed container for 1 day.

Tahini-Garlic Dressing
Vegan, Nut-Free, Soy-Free, Grain-Free, Gluten-Free

Ingredients

1/4 cup tahini
3 Tbsp egg-free mayo (I use soy-free Vegenaise, can sub regular mayo if you prefer)
juice from one large lemon or two small
1-2 cloves garlic (or 1/2 teaspoon garlic powder)
1/4 teaspoon onion powder
1/2 tsp Himalayan pink sea salt
3-4 Tbsp water (or more to reach desired consistency)
1 small scallion, minced (optional)
freshly ground black pepper to taste

Directions

1. Add all ingredients to a blender (I used my Magic Bullet) and blend until smooth. The dressing will thicken after refrigeration.

veggie chop salad dressing

January 22, 2013 at 3:19 pm 7 comments

Grilled Peach, Mozzarella and Prosciutto Salad with Mixed Greens (SRC)

I’ve been making lots of “goodies” and “treats” these days, and I’ve been slacking on posts that involve real food.

Thank goodness for this month’s Secret Recipe Club’s assignment, Kristy’s blog Gastronomical Sovereignty pulled me out of my sweets coma! I love Kristy’s blog, her writing and her passion  and love for food (“…and wine…of course”, as she states.) The way she describes herself “as a pure, unadulterated, excitable, passionate, mad-lover of food and wine” appears to fit her to a T from the posts I’ve read!

I chose a delicious summery salad to make this month; the original recipe was a Dandelion Green, Bresaola & Grilled Peach Salad and I tweaked it just a bit based on the ingredients available. I searched multiple stores for both bresaola and dandelion greens without any luck (bummer!), so I substituted mixed greens with arugula, spinach and frisee for the dandelion greens and nitrate-free prosciutto for the bresaola. I added a small handful of chopped walnuts for a little texture and also sprinkled crushed red pepper for a little kick.

What an easy and yummy salad! The grilled peaches and mozzarella pair really well with the salty prosciutto and tang from the balsamic reduction. I could have reduced the homemade balsamic reduction further but I was getting hungry and I didn’t want to wait…oh but still delicious! While prosciutto isn’t my favorite to begin with (this was my fault for subbing), I would opt to leave this out altogether next time or substitute a few slices of well-cooked, crunchy turkey bacon for the salty addition…you might even make this a vegetarian salad by using julienned sun-dried tomatoes in olive oil for a different take! Mmmm, the combination options are plenty!

Overall, this was a summery success!

Grilled Peach, Mozzarella and Prosciutto Salad with Mixed Greens (adapted from Gastronomical Sovereignty)

Ingredients

2 Large Handfuls of Mixed Greens (or Dandelion Greens from Original Recipe)
100g Prosciutto (or Bresaola), paper thin
1 Ball Fresh Mozzarella (or Buffalo Mozzarella), cut or torn into pieces or cubes
2 Peaches, ripe, halved & pitted
Good Quality Extra Virgin Olive Oil
Coarse Sea Salt & Fresh Cracked Black Pepper
crushed red pepper flakes
chopped walnuts (optional)
4 Tbsp Kristy’s Balsamic Reduction

Directions

1. Drain the mozzarella cheese. Place ball(s) in a colander to strain. Once most of the liquid has seeped out, cut into cubes (or tear into slightly larger than bite size pieces if you don’t want to use a knife). Set aside.
2. As your cheese drains, grill the peaches. Preheat your grill pan or BBQ grill to medium-high. As it heats, toss the peaches in a little olive oil and then place on hot grill. (Close the lid if using outdoor BBQ). Sear for about 3 minutes. Remove from the grill and allow to cool slightly. Chop into 1″ pieces. Set aside.
3. In a large bowl, gently mix together the greens with mozzarella, chopped sweet Summer peaches, a small glug of good quality olive oil, and a pinch of coarse sea salt and fresh cracked black pepper with your hands.
4. Lay a 2-3 pieces of the prosciutto on a plate and gently scoop a handful of the salad mixture on top. Finish off the salad with a drizzle of acidic balsamic reduction, a sprinkle of crushed red pepper flakes and chopped walnuts. Enjoy!



July 30, 2012 at 10:00 am 16 comments

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