This salad found at How Sweet is filling, crispy, savory and a perfect way to start a new year! It made enough for 4 adults with two smaller lunch portions the next day.
- 2 heads of curly kale, leaves removed from stem and torn
- 1 cup fresh tart cherries, pitted and sliced
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 1 cup sliced fresh strawberries
- 2 avocados, chopped
- 2/3 cup chopped toasted almonds
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Fresh Strawberry Vinaigrette
- 3/4 cup sliced fresh strawberries
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1 pinch salt
- 1 pinch pepper
- 1 pinch cinnamon
Combine all ingredients together in a blender or food processor and blend until smooth.
Directions for Salad
- Place kale in a large bowl, and add about 1/4 cup of the strawberry vinaigrette. Massage and rub dressing into kale with your hands, then let the kale sit for 5-10 minutes.
- Add in salt, pepper, cherries, berries & almonds. Mix until kale is coated with the dressing then add avocado and gently toss.
I made this ridiculously-named salad several months ago and just never took the time to post it. It’ll be nice to have on hand next for Valentines day or a warm spring day! The description of the recipe on Group Recipes literally made me laugh out loud when it suggested that it be served at your next yacht party! If you have a yacht then, by all means, this would be the salad to serve. It only makes sense.
- 2 pounds strawberries, hulled and sliced in half
- 1 bag seedless red grapes
- 1 small seedless watermelon, cut into bite sized pieces or use a melon baller
For Honey Lime Dressing
- 1/2 cup honey
- Fresh lime juice, enough to thin out honey to proper consistency to dress fruit
- about 10 fresh mint leaves, finely julienned
- Combine all the chopped fruit in large bowl.
- Pour honey into medium mixing bowl. Add lime juice, whisking into honey, until the honey loosens up enough. Toss in the mint.
- Pour dressing over the fruit and lightly toss. Garnish with a few mint sprigs.
With all the dreary rainy days lately I wanted comfort food so I pulled some beef stroganoff together but knew I’d need a hearty vegetable to go along with it. I found the original recipe for this salad at Epicurious but didn’t notice that I had to soak currents overnight until I was ready to prepare the salad for dinner. It didn’t help that I couldn’t find currents at the store. It’s possible that I couldn’t find them because I don’t know what currents are. I bought dried cherries instead, adapted the recipe and pulled it all together in one bowl 20 minutes before the stroganoff was done. The recipe below is how I prepared it. It was so good and kale always surprises me with how mildly flavored it is. Love it.
- 1/4 cup dried cherries
- 2 Tablespoons balsamic vinegar
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon honey
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1 bunch of kale, center ribs and stems removed, leaves thinly sliced crosswise
- 1/4 cup raw pine nuts
- Parmesan cheese shavings
- Whisk balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl.
- Add kale, cherries, and pine nuts; toss to coat.
- Let marinate 20 minutes at room temperature, tossing occasionally.
- Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.
In an attempt to hold onto summer a little longer I wanted a salad for dinner that wasn’t the same salad we’ve had a hundred times over the last four months. For the Love of Cooking provided this recipe and it hit the spot with creamy textures, lots of dill and plenty of garlicky goodness.
- 1 lb. container of large curd cottage cheese
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 cup of grape tomatoes
- 1 cup of sugar snap peas, diced
- 1 medium cucumber, peeled & diced
- 4-5 tablespoons fresh dill, chopped
- Dash of garlic powder
- Sea salt and freshly cracked pepper, to taste
- Dice all of the vegetables.
- Combine the cottage cheese with the yellow bell pepper, orange bell pepper, grape tomatoes, sugar snap peas, and cucumber in a large bowl.
- Add the chopped dill and season with a dash of garlic powder, and sea salt and freshly cracked pepper, to taste.
- Mix until evenly coated. Taste and re-season if needed. Refrigerate until ready to serve.
I saw this recipe at Real Mom Kitchen and, given my love for Chili Cheese Fritos, I knew I had to try it. I did change a few things including making my own Catalina dressing since it’s fast, easy and I like knowing exactly what I’m eating. You know, like the what’s in the red and yellow bag of Fritos that I’m currently wolfing down now that dinner has come and gone.
The dressing, found at Food makes about a cup and a half of dressing and I didn’t use all of it in the salad because I don’t like a runny salad. I used about a half a cup but you can use as much as you like.
- 14.5 oz. can red kidney beans, rinsed and drained
- 14.5 oz. can pinto beans, rinsed and drained
- 10.5 oz. container grape tomatoes, quartered
- 6 oz. can of chopped olives
- 1 yellow pepper, diced
- 4 green onions, diced
- 1 cup celery, chopped
- 1 10.5 oz. bag of Chili Cheese Fritos
Catalina Dressing Ingredients
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1/4 cup onion, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup olive oil
- salt and pepper
- Toss all the salad ingredients together in a big bowl except the Fritos.
- In a large measuring/pour-easy dish mix all the dressing ingredients and whisk well.
- Pour as much of the dressing as you like over the salad and toss well. Refrigerate until ready to eat, pour the Fritos over top of your salad and enjoy!
I started receiving the Better Homes and Gardens magazine back in January, recycling the unworthy issues and dog-earing several pages in others. I’ve managed to keep only two on my shelf at a time and the 2011 BH&G Cookbook Supplement is where I found then adapted this little beauty. I’m determined not to clutter my shelves with these magazines so as soon as I’m done going through and testing the choicest recipes, I’ll be doing my earthly duty and recycling. Unless I decide to start gift-wrapping in magazine pages. Which isn’t entirely out of the realm of my reality.
I served this with baby red potatoes, and after the five of us had had our fill, there was still enough left over for two day’s of lunch for myself.
- 5 oz. Spring Mix salad
- 3 oz.baby spinach
- 10 oz. grape tomatoes, halved
- 1/4 red onion, finely chopped
- 1 red pepper, chopped
- 1 15 oz. can white kidney beans (cannellini), rinsed and drained
- handful of pepperoni slices (about 24-ish pieces)
- 5 oz. crumbled blue cheese
- 1 recipe herb dressing, below
- 1/2 cup EVOO
- 1/3 cup balsamic vinegar
- 1/4 cup fresh Italian parsley, finely chopped
- 1/4 cup fresh basil, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
For dressing: In a screw-top container or salad dressing jar with tight-fitting lid, mix all ingredients and shake to combine. Refrigerate until ready to use.
- In a large salad bowl pour in tomatoes, beans, onion, red pepper salad, and spinach.
- Toss with dressing and top with blue cheese.
First of all? I’ve never eaten kale. It sounded like a nasty bitter green stuff that was not making its way into my mouth. This? Was phenomenal. The kids ate it without question, went back for seconds and even took leftovers to school for lunch. Really. The original recipe, found at Annie’s Eats, called for penne, but I chose tri-colored pasta just because color is good, and it makes me happy.
- 2 cloves garlic, peeled
- 1/2 teaspoon salt, divided
- 1/2 cup grated Parmesan cheese
- 3 Tablespoons extra virgin olive oil
- juice of 2 lemons
- 1/4 teaspoon red pepper flakes
- 1 pound pasta
- 1 large bunch kale, rinsed and dried, stems removed
- lemon slices, for garnish
- shredded Parmesan, for serving
Bring a large pot of water to boil for the pasta.
- Mince the garlic cloves. Sprinkle the minced garlic with 1/4 teaspoon of the salt and smash the garlic into a paste with a fork. Transfer the garlic paste to a small bowl & add the Parmesan, olive oil, lemon juice, and red pepper flakes. Whisk together until well combined.
- Cook pasta according to directions.
- Chop the kale into 1/2 ribbons. Add chopped kale to a large bowl and toss with dressing to coat.
- When pasta is done, quickly cool it with cold water, in a colander, draining well.
- Toss pasta in the bowl with dressing until well coated. Serve with sliced lemon and additional Parmesan as desired.