Monday, December 11, 2017

Winter Salad with Lemon Yogurt Dressing

This is a beautiful salad - crisp, green, colorful, and sparkling-fresh.  During these dark days of December in the northern hemisphere, I tend towards mostly cooked foods - soups, breads, baked casseroles, grits, pastas, things covered in cheese - but I also welcome a burst of freshness every now and then!  I hope you enjoy this nutritious, gorgeous salad as much as we did!



YIELD: 4 quart-sized salads

INGREDIENTS:
  • 1/2 c plain Greek yogurt
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp freshly-squeezed lemon juice
  • 1 clove garlic
  • kosher salt and freshly-ground black pepper, to taste
  • 2 - 3 tbsp minced fresh parsley
  • 2 c cooked chickpeas, drained and patted dry
  • 12 pitted kalamata olives, halved
  • 1 large carrot, peeled, halved, and thinly sliced
  • 1-2 fresh broccoli stalks, peeled and thinly sliced
  • 1 bunch radishes, halved and thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 c julienned jicama
  • 1 small avocado, pitted, peeled, and thinly sliced
  • 2-3 hearts romaine, shredded
  • 1/2 c roasted, salted sunflower seeds

DIRECTIONS:
  1. Make the lemon-yogurt dressing: combine the yogurt, olive oil, lemon juice, garlic clove, and salt and pepper in a pint-sized mason jar or other tall container.  Puree and emulsify the dressing using a handheld stick blender. Stir in the parsley.
  2. Pack the salads: divide the dressing evenly between each of 4 tall quart-sized containers.  Layer the chickpeas, olives, carrots, broccoli stalk, radishes, celery, jicama, romaine, and avocado in the jars.  Divide the sunflower seeds evenly between 4 2-oz jars or snack-size zip-top bags for each salad.  Refrigerate until serving.
  3. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with sunflower seeds.
TIME-SAVING TIPS: Use your favorite store-bought yogurt dressing in place of the homemade dressing.  

SPECIAL DIET SWAPS: This salad is vegetarian, nut- and gluten-free as-is.  For a vegan salad, substitute your favorite plain non-dairy yogurt for the Greek yogurt in the dressing.

Food styling, photography, and infographics by Robert Campbell.

Monday, December 04, 2017

Chopped Winter Salad with Butternut Squash

We have a fairly large garden, and enjoyed a bountiful harvest last growing season.  This year, however, was less than stellar ... it seems like the only things that did well this year were greens and herbs!  (So.  Much.  Kale.  I think I'll plant fewer than 11 plants next year!). However, when we were anticipating the first freeze this fall, I was pleased to find quite a few butternut squash lurking around, that I had somehow overlooked earlier in the season.  Win!  Whether you grow your own or enjoy squash from the store, this unique and colorful salad will please squash lovers in a new and interesting way.  Enjoy!


YIELD: 4 quart-sized salads

INGREDIENTS:
  • 4 tbsp extra-virgin olive oil
  • 4 tbsp red wine vinegar
  • kosher salt and black pepper, to taste
  • 1 1/2 c cooked chickpeas, drained and patted dry
  • 4 oz feta, crumbled
  • 16 kalamata olives, halved
  • 1/2 to 1 small butternut squash, peeled, cubed, roasted, and cooled
  • 2 green apples, sliced thinly
  • 1/4 c roughly chopped fresh dill
  • 2 heads radicchio, shredded

DIRECTIONS:
  1. Pack the salads: add 1 tbsp olive oil and 1 tbsp vinegar to each of 4 tall quart-sized containers; season with salt and pepper.  Layer the chickpeas, feta, olives, roasted squash, apple, dill, and radicchio in the jars.  Refrigerate until serving.
  2. Enjoy your salad: invert your salad onto a plate or into a bowl.
TIME-SAVING TIPS: Use canned chickpeas, drained, rinsed, and patted dry for the home-cooked chickpeas.  Buy pre-chopped butternut squash for roasting instead of peeling and chopping a small squash.

SPECIAL DIET SWAPS: This salad is vegetarian, gluten- and nut-free as-is.  For a vegan salad, omit the feta and increase the chickpeas to 2 cups, or substitute your favorite vegan feta for the dairy feta.

Food styling, photography, and infographics by Robert Campbell.

Tuesday, November 28, 2017

Kale and Persimmon Salad

Persimmons will always make me think of my friend Courtney - she earned the nickname "Miss Persimmon" by the owners of one of the Minneapolis Asian grocery stores because once the fruits came in season, she would buy them by the case she loved them so much!  Courtney, you'll have to make a couple of adjustments to make this salad vegan, but it will showcase your favorite fruit no matter what.  Here's to Miss Persimmon, and this delicious salad!



YIELD: 4 quart-sized salads

INGREDIENTS:
  • 2/3 c apple cider vinegar, divided
  • 1 1/2 tsp honey, divided
  • 1 medium shallot, thinly sliced
  • kosher salt
  • 1 1/2 tsp dijon mustard
  • 1/3 c extra-virgin olive oil
  • freshly-ground black pepper
  • 4-8 oz steak, grilled or broiled until medium-rare, cooled, and thinly sliced
  • 4 oz bleu cheese, crumbled
  • 2 persimmons, cored and cut into wedges
  • 4-8 oz kale, stemmed and shredded
  • 1/2 c pecans, toasted and roughly chopped

DIRECTIONS:
  1. Make the pickled shallots: combine 1/3 c apple cider vinegar, 1/2 tsp honey, shallot, and a pinch of kosher salt; toss well to combine.  Let sit for 10 minutes until shallots are pickled; drain and reserve shallot.
  2. Make the honey-dijon vinaigrette: combine the remaining 1/3 c vinegar, 1 tsp honey, dijon, olive oil, and salt and pepper to taste in a pint-sized mason jar or other tall container.  Puree and emulsify the dressing using a handheld stick blender. 
  3. Pack the salads: divide the vinaigrette evenly between each of 4 tall quart-sized containers.  Layer the pickled shallot, steak, bleu cheese, persimmon, and kale in the jars.  Divide the pecans evenly between 4 2-oz jars or snack-size zip-top bags for each salad.  Refrigerate until serving.
  4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with pecans.
TIME-SAVING TIPS: Use your favorite store-bought vinaigrette and croutons in place of the homemade vinaigrette.  Use bagged baby kale in place of the shredded kale.

SPECIAL DIET SWAPS: For a vegetarian salad, omit the steak.  For a vegan salad, also substitute agave nectar for the honey in the dressing and your favorite non-dairy bleu cheese or feta crumbles for the dairy cheese.  For a nut-free salad, substitute sunflower seeds for the pecans.  This salad is gluten-free as-is.

Food styling, photography, and infographics by Robert Campbell.

Sunday, November 26, 2017

Harvest Salad

I hope you all have enjoyed time to relax and feast with friends and family this week!  Last week's salad appears late, for two reasons: 1. I was busy cooking last week (we hosted 11 for Thanksgiving this year, and roasted our first turkey!) and 2. I thought you might like a salad recipe that could use up some leftover turkey.  This salad is a fresher, crisper, lighter take on traditional Thanksgiving fare - turkey, sweet potatoes, green beans, cranberries, brussels sprouts, pecans, and sage-seasoned croutons, drizzled with a bright champagne vinaigrette.  Happy belated Thanksgiving!



YIELD: 4 quart-sized salads

INGREDIENTS:
  • 1 garlic clove
  • 2 tbsp Dijon mustard
  • 1/4 c champagne vinegar
  • 2 tbsp fresh lemon juice
  • 2 tbsp honey
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 c plus 2 tbsp extra-virgin olive oil, divided
  • 4-6 oz baguette or other crusty bread, cubed
  • 1/4 tsp kosher salt
  • 1/2 tsp black pepper, divided
  • 1 large garlic clove, pressed or grated
  • 1/2 tsp dried rubbed sage
  • 1/2 tsp dried thyme, crushed
  • 1/2 tsp dried parsley, crushed
  • 4-8 oz cooked turkey, diced or shredded
  • 1 large sweet potato, peeled, cubed, roasted, and cooled
  • 1 c green beans, cut into 1-inch pieces, steamed until crisp-tender, and cooled
  • 1/2 c sweetened, dried cranberries
  • 4-6 c shredded brussels sprouts
  • 1/2 c pecans, toasted and roughly chopped

DIRECTIONS:
  1. Make the champagne vinaigrette: combine the garlic, mustard, vinegar, lemon juice, honey, salt, pepper, and 1/2 c oil in a pint-sized mason jar or other tall container.  Puree and emulsify the dressing using a handheld stick blender. 
  2. Make the croutons: preheat the oven to 425 degrees Fahrenheit.  Toss the bread cubes with the remaining 2 tbsp oil, salt, 1/4 tsp pepper, sage, thyme, parsley, and garlic.  Bake the croutons for 10 - 15 minutes, or until evenly dried and golden brown.  Cool.
  3. Pack the salads: add 2 tbsp dressing to each of 4 tall quart-sized containers; reserve the remaining dressing for another use.  Layer the turkey, roasted sweet potato, green beans, dried cranberries, and brussels sprouts in the jars.  Divide the pecans and croutons evenly between 4 snack-size zip-top bags for each salad.  Refrigerate until serving.
  4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with croutons and pecans.
TIME-SAVING TIPS: Use your favorite store-bought champagne vinaigrette and croutons in place of the homemade dressing and homemade croutons.  Used frozen green beans, thawed and patted dry, in place of the steamed green beans.  Use pre-shredded, bagged brussels sprouts or baby kale in place of the freshly-shredded sprouts.

SPECIAL DIET SWAPS: For a vegetarian/vegan salad, substitute agave for the honey in the dressing, and your favorite mock turkey product for the cooked turkey.  For a nut-free salad, substitute pepitas for the pecans.  For a gluten-free salad, omit the croutons or substitute your favorite gluten-free bread for the baguette in the homemade croutons.

Food styling, photography, and infographics by Robert Campbell.

Monday, November 13, 2017

Roasted Vegetable & Goat Cheese Salad

T'is the season for roasted vegetables - any combination of veggies, tossed lightly with oil and roasted in a hot oven until tender and beginning to brown seems to make the perfect side dish to any supper this time of year, a delicious breakfast alongside a couple of fried eggs, or a satisfying salad topping!  The carrot, zucchini, and red onion called for in this recipe are really only suggestions - choose whatever veggies you like best!


YIELD: 4 quart-sized salads

INGREDIENTS:
  • 2 medium carrots, peeled and sliced into half-moons
  • 1 medium-large zucchini, quartered
  • 1 medium red onion, cut into
  • 5 tbsp olive oil, divided
  • kosher salt and freshly-ground pepper, to taste
  • 1/4 c balsamic vinegar
  • 4 boneless, skinless chicken thighs, grilled or broiled
  • 2 heads butter lettuce, roughly torn into bite-sized pieces
  • 4 oz goat cheese (individually-wrapped rounds work great!)

DIRECTIONS:
  1. Roast the vegetables: toss the carrot, zucchini, and red onion with 1 tbsp olive oil; season with salt and pepper.  Roast veggies on a sheet pan at 450 degrees Fahrenheit for about 20 minutes, or until they are tender and browned.  Cool.
  2. Pack the salads: add 1 tbsp olive oil and 1 tbsp vinegar to each of 4 tall quart-sized containers; season with salt and pepper.  Layer the chicken, roasted vegetables, and butter lettuce in the jars.  Add 1 goat cheese round to each jar.  Refrigerate until serving.
  3. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with goat cheese.
TIME-SAVING TIPS: Use store-bought roasted vegetables from the deli counter instead of making homemade roasted vegetables.

SPECIAL DIET SWAPS: This salad is gluten- and nut-free as-is.  For a vegetarian salad, omit the chicken.    For a vegan salad, substitute 14 oz extra-firm tofu, seasoned and grilled or broiled, for the chicken and goat cheese.

Food styling, photography, and infographics by Robert Campbell.

Monday, November 06, 2017

Butter Lettuce Salad with Avocado and Hearts of Palm

I first had a version of this salad at a local restaurant with a few friends, and was reminded of how much I like hearts of palm.  They pair beautifully with avocado, and lend something altogether special to this week's salad - a couple of "decadent" ingredients all packed up and ready for healthy lunches!


YIELD: 4 quart-sized salads

INGREDIENTS:
  • 1/4 c freshly-squeezed lemon juice
  • 1/4 c olive oil
  • 1 large avocado, peeled, pitted, and sliced
  • kosher salt and freshly-ground pepper, to taste
  • 1/2 small red onion, thinly sliced
  • 14 oz can hearts of palm, drained, patted dry, and sliced
  • 2 heads butter lettuce, roughly torn
  • 4-8 strips bacon, cooked, cooled, and crumbled
  • 1/2 c walnuts, toasted and chopped 

DIRECTIONS:
  1. Pack the salads: add 1 tbsp each lemon juice and olive oil to each of 4 tall quart-sized containers; season with salt and pepper.  Layer the avocado, onion, hearts of palm, and butter lettuce in the jars.  Divide the walnuts and bacon crumbles evenly between 4 2-oz jars or snack-size zip-top bags for each salad.  Refrigerate until serving.
  2. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with walnuts and bacon.
TIME-SAVING TIPS: Use bottled lemon juice instead of the freshly-squeezed juice.

SPECIAL DIET SWAPS: This salad is gluten-free as-is.  For a vegetarian/vegan salad, substitute tempeh bacon, your favorite prepared mock bacon product, or smoked almonds for the bacon.  For a nut-free salad, substitute sunflower seeds for the walnuts.

Food styling, photography, and infographics by Robert Campbell.

Monday, October 30, 2017

Spooky Salad

Happy Halloween!  For those that celebrate, I thought a "spooky salad" was in order this week - something cute and theme-y, but still nutritious.  Offset all of those treats with this salad - I promise it's not a trick!



YIELD: 4 quart-sized salads

INGREDIENTS:
  • 1 valencia orange, zested and juiced
  • 2 tbsp extra-virgin olive oil
  • 2 tsp toasted sesame oil
  • 4 tsp Dijon mustard
  • 1 1/2 tsp agave nectar
  • 1/2 tsp salt
  • 4 boneless, skinless chicken thighs
  • 1 large sweet potato, peeled, diced, and roasted until tender
  • 1 orange bell pepper, sliced
  • 1 small jicama, peeled and julienned
  • 1 large carrot, peeled and sliced into half-moons
  • 1/4 c black sesame seeds
  • 1 large bunch lacinato/dinosaur kale, stemmed and shredded

DIRECTIONS:
  1. Make the sesame orange vinaigrette: combine the orange zest and juice, oils, mustard, agave, and salt in a pint-sized mason jar or other tall container.  Puree and emulsify the dressing using a handheld stick blender.  
  2. Marinade the chicken: add 1/4 c of the dressing to a quart-sized ziplock bag; add the chicken thighs, seal, and toss the chicken to coat with the dressing.  Marinade for 20 minutes or more.  Grill, broil, or roast the chicken thighs.  Cool, then dice the chicken.
  3. Pack the salads: divide the remaining dressing evenly among each of 4 tall quart-sized containers.  Layer the chicken, sweet potato, bell pepper, jicama, carrot, and kale in the jars.  Divide the sesame seeds evenly between 4 2-oz jars or snack-size zip-top bags for each salad.  Refrigerate until serving.
  4. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with sesame seeds.
TIME-SAVING TIPS: Use pre-washed, bagged baby kale in place of the stemmed, shredded kale.

SPECIAL DIET SWAPS: This salad is gluten- and nut-free as-is.  For a vegetarian/vegan salad, substitute 14 oz extra-firm tofu for the chicken thighs.

Food styling, photography, and infographics by Robert Campbell.