Tag Archives: salad

Kale, Pomegranate, and Caramelized Parsnip Salad Recipe by PBS Food

I had a large bag of kale from our winter garden, along with a few other mixed greens, 2 small bags of parsnips, and 4 pomegranates in my refrigerator, so when I saw this recipe on Pinterest, I immediately wanted to try it.

I put on a large pot of chicken noodle soup while I roasted the parsnips and prepped the other salad ingredients. It was absolutely delicious! And it looked like Christmas! This one’s going in the archives. The dressing recipe alone is worth saving! And it was the perfect accompaniment to the soup on this dreary winter day.

Here’s what PBS says: “Prepare a crispy maple-caramelized, roasted parsnips intermingled with sweet pomegranate seeds and shredded kale from Aube Giroux of the Kitchen Vignettes blog.”

Kale, Pomegranate, and Caramelized Parsnip Salad Recipe

Yield: 8 servings

Ingredients

For the Salad:

  • 1 large bunch of kale (about 10 large leaves)
  • 1 pomegranate
  • 4 medium parsnips (about 1 pound)
  • 2 Tbsp olive oil
  • 3 Tbsp maple syrup

For the Dressing:

  • 1/3 cup olive oil
  • 1 clove garlic, finely minced
  • 2 Tbsp maple syrup
  • 2 Tbsp fresh-squeezed lemon juice
  • 1 Tbsp apple cider vinegar
  • Salt and pepper, to taste

Optional Garnish:

  • 2 Tbsp. freshly grated parmesan
  • 3 Tbsp. toasted hazelnuts

Directions

  1. Wash the parsnips and scrub if needed, no need to peel them. Slice lengthwise into pieces about 3 inches long and then cut those into quarters (or eights if the parsnips are big). Place them in a roasting pan with the 2 Tbsp olive oil and 2 Tbsp maple syrup and toss well. Roast them in a 375 F oven for about 35 to 40 minutes, or until tender inside and crispy golden on the outside. Remove from oven and allow to cool.
  2. Place all the salad dressing ingredients in a jar, screw on the lid, and shake vigorously.
  3. Cut away the stems from the kale leaves and discard them. Place the kale leaves on top of one another and shred finely. Place the shredded kale in a large salad bowl and toss with the vinaigrette. Let the kale rest for 30 minutes to absorb the dressing.
  4. Deseed the pomegranate. This video shows how to do it. Add the pomegranate seeds and the cooled roasted parsnip to your salad and toss.
  5. If you wish, garnish with toasted hazelnuts (simply place hazelnuts in a skillet on medium heat for about 5 minutes, stirring frequently so they don’t burn) and freshly grated parmesan.

Original URL: http://www.pbs.org/food/kitchen-vignettes/kale-pomegranate-and-caramelized-parsnip-salad/

 

Recipe: Corn Salad by Melissa McKinnon

photo-21Ingredients:

  • 1/3 c. mayonnaise
  • 1/3 c. sour cream
  • handful of fresh basil and cilantro leaves, roughly chopped
  • salt and pepper to taste
  • 4 ears of sweet corn, husked, scrubbed, and kerneled
  • 1/2 small Vidalia onion, finely chopped
  • 1 cucumber, peeled and diced
  • 3 radishes, finely chopped
  • 1 avocado, peeled, pitted, and cubed

Instructions:

  • Chop herbs and whisk together with mayonnaise, sour cream, salt and pepper. (If vegan, dairy-free, or you just don’t like mayo: substitute mayo with vegannaise and corn milk for the sour cream–after cutting off kernels, run flat edge of knife down ears of corn to release the sweet milk.)
  • Clean vegetables.* Cut kernels off of corn (discarding the cores), and chop other vegetables to desired sizes (I like the radishes and onion to be fairly tiny and the cucumber and avocado to be a little bigger, personally).
  • Toss vegetables into dressing and mix. Serve with sprigs of herbs as garnish, if desired.

*Note: All vegetables are raw in this dish–no cooking required. So, it’s a fast dish with fantastic colors and flavors. Since everything is raw, make sure you use the freshest produce possible and clean everything well. This salad is a great alternative to potato salad or coleslaw at a picnic or as a “salsa” on top of curried chicken and rice. Serves 6 to 8.

Recipe: Kale Salad with Bacon, Cranberries, and Goat Cheese by Melissa McKinnon

Ingredients:

  • 3 slices thick-sliced bacon, crumbled
  • 3 Tbsp. bacon grease, reserved from frying
  • 3 Tbsp. apple cider vinegar
  • 1 tsp. sugar
  • 1/4 tsp. dry mustard
  • salt and pepper, to taste
  • 6 c. chopped fresh kale leaves (discard stems)
  • 1/4 c. dried cranberries
  • 1/4 c. slivered almonds
  • 1/4 c. crumbled (honeyed or plain) goat cheese (about 2 oz.)
Spaghetti with Marinara Sauce and Fresh Basil; Kale Salad with Crackers

Kale Salad with Crackers, served as a side with

Spaghetti with Marinara Sauce and Fresh Basil

Instructions:

1. Cook thick-sliced bacon over medium high heat until crisp. Remove bacon from pan and pat dry with paper towels. Crumble bacon. Let bacon grease cool slightly (pour 3 Tbsp. grease into a glass bowl to help it cool faster, if desired–just don’t let it burn).

2. Prepare kale. I buy the pre-washed, pre-chopped bag of kale, but if you buy fresh, whole kale from your grocery store or farmers’ market, wash thoroughly (I recommend triple washing to remove all the grit), pat (or spin) dry, remove stems and chop as finely as desired. Set aside.

3. Whisk together vinegar, sugar, mustard, salt and pepper. Carefully pour warm grease into vinegar mixture; whisk to combine. (I do this step in the serving bowl to cut down on clean-up.)

4. Toss kale in dressing. Make sure leaves are evenly coated with dressing (use your hands–just don’t burn yourself). Then add crumbled bacon, goat cheese, cranberries and almonds and toss.

5. Serve as an appetizer, a side salad, or as dip with crackers. The combination of crunchy and creamy, tangy and sweet is fantastic! This is definitely a new family favorite! Bon Appetit!

Note: You could also add 2 Tbsp. of finely chopped red onions or scallions for a nice touch.

As an alternative, I made some this week and switched out the cranberries for some finely chopped sun-dried tomatoes, added juice from half a lemon to the dressing, and used plain goat cheese, along with the almonds and crumbled bacon, and it was a big hit! So whether you go savory or sweet, bon appetit!

Another Fun Double Date Night In

Tonight was another random, last minute, double date night in. Our friends Leigh and Nate’s anniversary was yesterday, so I sent them an email and told them we should get together again soon. They suggested tonight, so we said sure! They came over for a healthful Lasagna (we use the recipe on the back of the Barilla No Bake Lasagna noodles box and substitute ground turkey for the beef/sausage; plus, every time it says to add meat, add meat AND veggies–we used 1 c. frozen spinach, 1 small zucchini, 1 small yellow squash and about 8 chopped baby carrots). Plus they brought garlic bread and we made a salad (see below).

Green Salad with Carrots in the center, surrounded by a Caprese Salad of roma tomatoes, mozzarella, capers and chopped fresh basil. Drizzle with olive oil and your favorite vinegar and sprinkle with salt & pepper or your favorite seasoning grinder. Yum!

For dessert, we had a rich cup of French Roast coffee and Double Chocolate Torte (gluten-free vegan recipe from Oh She Glows). Even the dessert is full of good-for-you stuff, don’t knock it before you’ve tried it. Seconds will be had…guilt-free! Delicious chilled, at room temperature, or my favorite way–frozen!

picture courtesy of Oh She Glows

After dessert, they ended up teaching us two new games. If you hadn’t noticed, games are one of our favorite things to do. We played a lot of games during our dating years, especially Settles of Catan, Ticket to Ride, Scrabble and Dutch Blitz. We even had game nights that we co-hosted weekly during our first couple of years of marriage. Six years later, the frequency of games has decreased, but we still enjoy board and card games quite a bit.

Last time Nate and Leigh were here, they taught us Dominion, and it became a fast favorite, to the point we “had” to buy it and have played it for date nights multiple times since then (good for 2 players). Tonight, they taught us Small World and 7 Wonders–both are very good games!

“Risk”-esque game of conquering territories. Only 9 turns per player, but has a bit more of a learning curve than 7 Wonders and takes a bit more time with strategizing.

A fast-paced, easy to learn game for 3+ players, with multiple strategies and outcomes.

Thank God for like-minded friends and lasting memories of fun nights together! And Happy Anniversary, Nate and Leigh!

Sunday Lunch and a Flower Arrangement

This morning after church, I stopped by Publix to grab some fresh flowers to add to the pumpkin that’s been on my front porch for the fall. I cut the top off the pumpkin and scooped out the seeds before adding water and the fresh blooms. Something about fresh flowers in my house makes me smile!

Lunch consisted of Potato and Leek Soup, a hearty slice of Five Grain Bread, and a Salad with Granny Smith Apple Slices, Dried Cranberries, Walnuts, Feta and a Balsamic Vinaigrette. It was delicious!

After lunch, I went over to my friend Jan’s house for a walk. Six miles later, we had pretty much caught up on the last month of life! Yes, I said six miles! I am definitely going to feel that in the morning! I came home, showered, and woke Bryan up in time for us to make it to church for a wonderful message from Ephesians 6.

Coming up this week: Homemade Pumpkin Puree, Roasted Pumpkin Seeds, and Pumpkin Pie from Scratch!

Recipe: Citrus Chicken with Roasted Peaches

Citrus Chicken with Roasted Peaches, served with Mixed Greens Salad topped with Goat Cheese, Walnuts, and Sliced Plums

Recipe: Citrus Chicken with Roasted Peaches

by Melissa McKinnon

Ingredients:

  • 1/3 cup orange marmalade
  • 1/3 cup orange juice
  • 4 teaspoons raspberry blush balsamic vinegar (or any sweeter vinegar)
  • 1 teaspoon chipotle powder
  • 2 teaspoons organic olive oil
  • 1 teaspoon chopped fresh cilantro plus sprigs for garnish
  • 2-4 large peaches, halved and pitted
  • 1 small whole organic chicken, separated (2 wings, 2 legs, 2 boneless breasts, 2 thighs; or you could use boneless, skinless chicken breast)
Instructions:
Preheat oven to 350F. Whisk together all ingredients (except peaches and chicken). Place chicken and peaches on baking stone (or oiled baking pan) and brush with citrus dressing. Bake for 20-30 minutes (or until chicken is white throughout but still moist); you may need to flip the chicken and peaches half way through baking.
Note: If you have leftover roasted peaches, they would go perfectly with a scoop of vanilla ice cream!

 

His and Her Salads: A Quick Dinner Solution!

Monday nights are training nights for me, which means I get home from work around 5:30, grab a quick, light snack, do a personal training session with my client, and then eat something that doesn’t take a lot of prep work around 7:30. Tonight, I looked in the fridge and decided it was a salad night. We also had some leftover sourdough cornbread and orange blossom honey. (I ran out of flour while making my weekly sourdough recipe and filled in the dough with cornbread mix this week. It turned out tasting pretty good, especially with honey!)

His Salad: organic mixed baby greens, 1 organic carrot, 1/4 c. organic broccolini, 1 oz. havarti cheese, and organic caramelized onion vinagrette dressing

Her Salad: organic mixed baby greens, organic cherry tomatoes, 1/4 organic Haas avocado, 1 large organic silver mushroom, organic blueberries, 1 oz. havarti cheese, and organic caramelized onion vinagrette dressing.

Thanks to Milk & Honey Organics for almost 100% of these ingredients! Yum!

Recipe: The Perfect Salad

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1. Start with A Leafy Green Base: the darker the green, the more nutritious. Be creative and try a new lettuce variety, especially if you’re stuck on Iceberg; Bibb, Red Leaf, and Romaine are always good options, or you can branch out and add spinach, kale, or other greens likes collards, mustard greens, or Swiss chard. My favorite is the Organic Girl brand at Publix (when I can’t get it from my own garden).

2. Add Some Color: I suggest at least one from each color group below…

  • Something Red: grape tomatoes, red pepper, strawberries, pomegranate arils, sliced beets, dried cranberries, radishes, apples
  • Something Orange or Yellow: bell peppers, carrots, banana peppers, mandarin oranges, mango salsa, corn
  • Something Green: peppers, cucumbers, sprouts, green beans, granny smith apples, pears, zucchini, artichoke hearts, celery, broccoli, peas
  • Something Blue or Purple: blueberries or other berries, purple cabbage, grapes, purple carrots, raisins
  • Something White: mushrooms, onion, cauliflower, garlic or shallots

3. Add a Protein: this can be grilled chicken or salmon on top of the salad, or something simple like a half cup of rinsed and drained beans (kidney beans, black beans, whatever your favorite is), a hardboiled egg or an ounce of low-fat cheese.

4. Add a Healthy Fat Source: 1 Tbsp. of olive oil or chopped olives, ¼ avocado, or a small handful of nuts and/or seeds. You need healthy fat in your meal if you want to absorb the fat-soluble vitamins available in the rest of your salad!

5. Add Some Flavor: balsamic vinegar, lemon juice, fresh herbs, freshly cracked black pepper, etc. Stay away from high-sodium and saturated fat laden options. Something crunchy is always fun too (depending on what you’ve already added): whole wheat croutons, asian noodles, or these salad toppers from Oh She Glows are all fun ideas.

Bon Appetit! And Enjoy the Journey!
Melissa

Two Delicious Salads – One Delicious Dressing

After a few heavy meals over this holiday, we decided to have salad with both lunch and dinner today and, boy, were they good!

Dressing Recipe (courtesy of my Aunt Cheryl):
1/4 c. blackberry preserves (I used Smuckers, of course)
1/4 c. sweet vinaigrette dressing (I used Wishbone’s Lite Raspberry Walnut Vinaigrette)
Melt over medium low heat and whisk together till combined.

Salad 1 (You could reduce the amount, but we had a big group here for lunch, so we used a lot):
3 hearts of Romaine Lettuce
2 cans of Mandarin Orange Segments
1/2 Red Onion, thinly sliced
1/2 Pomegranate (arils only)
1 package of Oscar Mayer precooked bacon, cut into small pieces

Salad 2 (inspired by Aunt Cheryl):
1 box of prewashed 50/50 Salad Mix (romaine and spring mix)
1/4 red onion, thinly sliced
1 small package fresh blueberries
1 small package blackberries
1 small bag of glazed pecan pieces
1 granny smith apple, thinly sliced
4 hard boiled eggs, sliced

Our lunch salad was served with noodles and meatballs. Our dinner salad was served with pizza. Both were delicious! And I will make that dressing over and over again.

Veggie Cravings…

I hurried out of the house today and only had time to grab some sliced turkey and provolone for lunch. My coworker had a bowl of homemade hummus that smelled delicious and it made me start craving veggies! So, I decided to run down to Quizno’s and get a small chopped salad. What a great deal!

They have several of their small chopped salads that are on the 2 for $5 menu. I didn’t want two, so I just got one and it ended up being $3.12 with tax. But I don’t know why they call it small. It was the perfect size! And it doesn’t come with the flatbread, so you don’t have to worry about the extra carbs. I ordered without the cheese and got extra veggies (red onion, black olives, banana peppers). Quizno’s must be trying to compete with Subway now, because they let you add extra veggies to your salads and subs at the end for no charge. It also comes with guacamole, salsa, and a side of chipotle dressing. I only used about 1 tsp. of the 2 Tbsp. serving of dressing (to cut calories).

All in all, I spent $3 for less than 300 calories and a satisfied belly. It really was delicious! I forgot to take a picture before diving in, so you’ll have to imagine my add-ins on the picture from the Quizno’s website. Yum! Click the picture below to be directed to their site.

On a general side note, do watch the nutritional facts at Quizno’s. Check out their “Under 500 calories” menu and watch the mayo, cheese, and dressings they like to add. The good thing about Quizno’s is they’re consistent. They weigh the meat, so you get the same amount every time. And you can choose warm or cold subs too. Just because the word “salad” is in the title does NOT mean it’s healthy, so check the facts, and eat smart. Bon Appetit!