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.