arugula salad with red wine vinaigrette

goes extremely well with pizza :)

arugula salad with red wine vinaigrette
4 servings

6 cups arugula
1 shallot or red onion, minced
4 tsp red wine vinegar
1/2 cup extra virgin olive oil
2 tsp dijon mustard
4 tsp honey
salt and fresh ground pepper
toasted pine nuts (optional)
shaved parmesan (optional)

Combine all the ingredients except arugula in a leak-proof jar and shake to emulsify.

In a large bowl, toss the arugula with enough vinaigrette to just coat the leaves.

Season with additional salt and pepper, if desired. Top with optional toasted pine nuts, and shaved parmesan.

Asian cabbage salad

something to make when you don't want to do too much work, but still want a scrumptious "Asian" salad.

asian cabbage salad
serves 12
 
1/2 head of cabbage, sliced thinly
3 green onions, sliced on bias
1/4 cup chow mein noodles
1/4 cup sliced almonds

For sesame miso vinaigrette
(makes 1 cup)

1 tbsp sesame seeds
2 tbsp white miso
2 tbsp toasted sesame oil
1/2 cup rice vinegar, preferably seasoned
6 tbsp (1/4 cup + 1/8 cup) neutral vegetable oil (like canola)
2-3 tsp honey
dash of soy sauce

Sprinkle the sesame seeds into a small skillet over medium heat. Cook, shaking the pan frequently, until the sesame seeds have darkened and become fragrant, just a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn.

Use a fork to whisk the miso and sesame oil in a small jar fitted with a lid until smooth. Add the vinegar, vegetable oil, sesame seeds, honey and soy sauce. Close lid tightly and vigorously shake to emulsify the dressing. Store it in the refrigerator for up to 2 weeks.

Toss the cabbage with 1/4-1/2 cup of the dressing until evenly coated. Sprinkle green onions, chow mein noodles and sliced almonds on top. (No need to mix, as you serve the salad, the smaller pieces will naturally get mixed in; otherwise they all end up on the bottom.)

creamy buttermilk dressing

I made this dressing in an attempt to recreate one of my favorite salads from dirty-bird-to-go (minus the cornbread croutons and fried chicken) and also to entice our two toddlers to eat salad; it worked by the way! Not the healthiest - it's basically cream, cream and more cream, but everyone ate lots of salad and was happy about it, too!

creamy buttermilk dressing

makes 1 cup

1/3 cup mayonnaise

1/3 cup sour cream

1/3 cup buttermilk

3 tbsp lemon juice or rice wine vinegar

1 large garlic clove, minced or mashed

salt and pepper to taste

Combine all ingredients until well blended. 

light cabbage broccoli salad

a yummy salad that everyone loves, even the kids.

light cabbage broccoli salad
makes 12 servings

1/2 head green cabbage, finely shredded (can also use prepackaged cole-slaw mix)
1 bunch green onions, chopped
1 head fresh broccoli, cut into bite-size pieces
1 cup slivered almonds
1 cup sunflower seeds
1/4 cup white sugar
1/4 cup apple cider vinegar
1/2 cup vegetable oil
2 tsp soy sauce

In a large bowl, toss together the cabbage, green onions and broccoli.

In a jar with a tight fitting lid, combine and sugar, vinegar, oil and soy sauce. Seal and shake to blend.

Just before serving, combine the slaw mixture with the nuts. Pour dressing over all and stir to coat.

*The salad does not keep well if dressed, so only put the dressing on right before serving.

pear salad

I'm pretty particular when it comes to salads, and this one is probably in the top three best salads I've ever eaten.

pear salad
makes 6 servings

1 head escarole or green leaf lettuce 2-3 pears, chopped 5 oz Roquefort cheese, crumbled 2 avocado, peeled, pitted, and diced 1/2 cup thinly sliced green or red onions 1 cup grape tomatoes, halved (optional) 1 cup pecans 1/4 cup sugar 1/3 cup olive oil 3 tbsp lemon juice 2 tsp lemon rind 1 1/2 tsp white sugar or honey 1 1/2 tsp mustard 1 clove garlic, chopped 1/2 tsp salt fresh ground black pepper to taste

In a skillet over medium heat, stir 1/4 cup of sugar and 1 tbsp water together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.

For the dressing, blend oil, lemon, 1 1/2 teaspoons sugar/honey, mustard, chopped garlic, salt, and pepper.

In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

moroccan carrot salad

A very unique and different dish for when you're bored and want something out of the ordinary. 

moroccan carrot salad

makes 5-6 servings

1 lb carrots, coarsely grated or sliced 

1/4 cup extra virgin olive oil

3-4 tablespoons lemon juice

1/4 cup chopped fresh cilantro

2-4 cloves garlic, minced

1 tsp ground cumin

1/4 tsp ground cinnamon

1 tsp paprika

pinch of salt

1/2 tsp harissa (NW African chili paste) or cayenne -- optional

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.

kale salad with freshly shaved parmesan

Everyone is crazy about kale so this is a perfect dish to share with others, plus the freshly shaved parmesan is oh-so-good on this salad.

kale salad with shaved parmesan

makes 12 servings

juice of 1 lemon

1/4 of a red onion, chopped

1 tsp honey

1/2 tsp salt

2 small bunches kale, stems removed and shredded or finely chopped

2 tbsp extra virgin olive oil

1/3 cup sliced almonds or pine nuts

1/2 cup dried cranberries or raisins

2 1/2 oz parmesan cheese, shaved with a peeler (or buy preshaved)

In a bowl, whisk juice, shallot, honey, and salt. 

Add kale and toss well. Top the salad with almonds, cranberries or raisins and Parmesan.