Tag Archives: Salads

Grilled Corn & Avocado Lime Quinoa Salad

12 Jul

I think I’m going crazy. I actually think that I have lost my mind.

I have been pretty obsessive compulsive most of my life and I’ve never had anything be a real problem, until now. I have this compulsion to delete every. single. photo off of my camera card once I have uploaded them to my computer, then I compulsively file them into a separate file for every. single. recipe.

I always had a feeling that one day I would THINK that the pictures copied over to the specifically specific file on my computer but really they wouldn’t have copied and then I would delete the pictures off my card and they would be gone forever.

Yesterday, it happened.

4 out of 5 of my salad pictures never made it into the file and now I’m left with one measly picture.

Sorry guys, I fail.

Also I am 99% sure that I am not going to be able to convince my brain that this is enough of a reason to stop deleting them off the card immediately. I’m pretty sure insanity is going to win over sanity.

It usually does.

Drumroll for the only picture in this post….

Luckily it’s a pretty good one.

You know what else is pretty good? This salad.

Tastylicious it is! (Yes, I do use that word in real life.)

 

Grilled Corn & Avocado Lime Quinoa Salad:

Serves 6

2 whole cobs of corn, shucked

Juice of two limes

1/3 cup olive oil

1 tbsp honey

1 tsp salt

1/2 tsp pepper

3 cups cooked quinoa, cooled

1/4 cup minced red onion

1 whole avocado, diced

2 tbsp chopped jalepeno (with or without seeds depending on how hot you like it)

1/2 cup chopped fresh cilantro

 

Heat up your grill on high, grill the corn on all sides until it is nice and charred in spots. Remove to a board to cool, then carefully cut all the kernals off the cob and set aside.

In a large serving bowl (this is a one bowl salad) add the lime juice, olive oil, honey and salt and pepper. Whisk the dressing thoroughly.

Add the cooked and cooled quinoa to the dressing, along with the cooled corn kernals, red onion, avocado, jalapeno and cilantro. Refrigerate the salad for at least an hour until nice and cold.

Serve with extra lime for spritzing on at the last minute!

 

 

Grapefruit and Goat Cheese Salad with a Tangy Grapefruit Vinaigrette

5 Oct

Packing has commenced! Thank goodness.

I am an organizational freak of nature and it seriously bothers me when my life isn’t in perfect order. Knowing that we had a whole spare room of random stuff we never, ever, use, just sitting there, was causing me to have panic attacks. Finally I recruited Mr. Delish last night to help me get that room packed up. Now I feel better. We really only have the things we really need for the next week, left to pack. If I can keep myself from getting too involved in all the new TV episodes, I should be okay.

I also just have to tell you that I got into a fight with a complete stranger yesterday….which is TOTALLY not like me. For the most part, I am a very calm person, even if someone was trying to start a fight with me, It would be difficult to get me riled up. HOWEVER, and this is a big however, if I see someone that is being rude to someone in the service industry for absolutely no reason at all, I WILL say something.

It all began after work yesterday. We were short on veggies so I made a stop at our local fruit and vegetable market on the way home. I was browsing through a big bin of honeycrisp apples (my favorite) when I heard a man raising his voice. I look up to see a grown man who is getting angry with the cashier. I listen for a second to hear what is going on and realize that he is upset because she asked him if he wanted a box instead of a bag.

Personally, I always choose a box because usually I have a big load of stuff and it makes it much easier to carry and I find that your delicate fruits and veggies don’t get bruised or beaten up that way.

Anyways, back to the story, for whatever reason, this man decided that instead of just saying no thank you, I’ll have a plastic bag, that he would give this poor girl a lecture on exactly WHY he didn’t want a box. He was being downright rude for absolutely no reason, which immediately infuriated me. I couldn’t help but laugh sarcastically. Of course he heard me and shot me a rude look, and then proceeded to question why I was getting involved. We had words back and forth and I told him what I thought about people that verbally abuse poor cashiers that did nothing to deserve such treatment.

I assume that people that treat others this way have their own problems in life and choose to take their frustrations out on people that are not able to defend themselves. I know from working in service jobs like that, you are not allowed to stand up for yourself and being that I have been in that exact same position before, I know that I would have appreciated having someone stand up for me.

By the time I was done with the whole situation, I was all flustered and forgot to get about 5 things I needed. So when I got home I realized I was missing a bunch of things for the salad I was going to make. So I improvised and it turned out great! 

I cut two big grapefruits into segments, added carrot and an inappropriate amount of goat cheese and used the rest of the grapefruit juice to make a delicious vinaigrette. Oh and I can’t forget the candied pecans! I used the ones you can buy pre-made from Trader Joes but you can always make your own!

Once again, I apologize for the iphone photos, you know the whole story behind that.




Grapefruit and Goat Cheese Salad with a Tangy Grapefruit Vinaigrette:
4 Main Course Servings or 6 Side Salad Portions

2 whole heads of Romaine Hearts
1 Carrot
2 whole Ruby Red Grapefruits
1/2 cup Soft Goat Cheese
1/2 cup Candied Pecans
1/2 cup Olive Oil
1/4 cup Red Wine Vinegar
1 tbsp Whole Grain Dijon Mustard
1 tbsp Honey
1 tsp Salt
1 tsp Freshly Ground Pepper

Grab your romaine lettuce and cut off the tops of the lettuce and the bottom core. Remove the outer leaves if they are wilted or browned at all. Thoroughly wash and dry the leaves. Grab a bunch of the leaves at once and use a sharp knife to slice the lettuce very thinly, almost shredding the lettuce into thin strands. Do this with all the lettuce and then add it to a large salad bowl.

Next take your carrot wash it and peel the outer skin if it is dirty or very thick. Using the same vegetable peeler, peel the whole carrot, turning it in your hand to to peel each side equally, until the carrot is so thin you can no longer peel it. Add the Carrot to the salad bowl.

With a sharp knife you will want to lop off the bottom and top of the grapefruits so you have a flat base, now set the grapefruits down on the cutting board carefully remove the rind, making sure to take off as little of the fruit as possible. Now this is the tricky part! Holding the grapefruit in one hand and your knife in the other, VERY carefully, slice on one side of the segment and then again on the other side, removing only the segment and leaving behind the chewy sections that divide the segments. Continue to do so until you have taken all the fruit and only have the segments left, add the fruit to the salad bowl. Don’t throw away the remains yet! Squeeze all the juice out of the remaining grapefruit into a mason jar, there should be quite a bit, you should have about a 1/4 cup from both grapefruits. If you don’t end up with 1/4 cup of juice just top it off with some red wine vinegar.

Finish off the salad by crumbling the goat cheese over top and roughly chopping the pecans and topping the salad off with them!

To make the vinaigrette, add the olive oil, red wine vinegar, Dijon mustard, honey, salt and pepper, to the grapefruit juice in the mason jar. Put the lid on tightly and shake it up until it is all combined. Pour over the salad just before serving and toss.

Enjoy!

Mr. Delish’s Favorite Salad

11 Aug

I know, right? A guy has a favorite salad AND will openly admit it?

He’s a diamond in the rough, really.

Mr. Delish is completely open to eating a salad for dinner. I mean, not everyday, but a salad for dinner once a week, he can handle that.

We both like salads like this, that have lots of goodies in them. This little number has toasted pecans, dried cranberries, red onion, GOAT CHEESE and a lovely homemade rasperry vinaigrette. You can also add chicken, steak, or shrimp if you really want to make it a meal.

Mr. Delish’s Favorite Salad:
Makes 4 side salad size servings or two main dish servings

2 tbsp Seedless Raspberry Jelly
1/2 cup Olive Oil
1/2 cup Red Wine Vinegar
Salt and Pepper to Taste
6 cups Mixed Greens (washed and dried)
3/4 cup Toasted Pecan Halves
1 small log Soft Goat Cheese (about 4oz)
3/4 cup Dried Cranberries
1/2 Red Onion, Sliced

In a mason jar with a lid, add the raspberry jelly, olive oil, vinegar and season to taste with salt and pepper. Make sure the lid is on tightly and shake until combined. This will take about 3-4 minutes of shaking to get the jelly to disperse and combine with the rest of the ingredients.

Add the greens to a large salad bowl. Top with the pecans, goat cheese, dried cranberries, red onion slices and dress with the vinaigrette.

Strawberry Pecan Salad with Lemon Poppyseed Dressing

1 Jun

I am going to start by saying I love, love, love a big crunchy salad, but only if it has lots of goodies in it. I am not the kind of girl that wants to eat a bowl of lettuce everyday so I always try to find new things to jazz up a basic salad.

This past weekend was a really busy one, I had a lot of things on the go, one of which was a wedding. Halfway through the Wedding Reception Dinner I felt a cold coming on and I ended up being sick in bed for 2 days. Of course, right? Anyways, I’ve been feeling a little run down since then so I decided to whip up a yummy salad to give myself a little boost.

Here’s what you need:

For the Dressing:

1/3 Cup Sugar
1/2 Cup Lemon Juice
1 Tsp Salt
1 Tsp Whole Grain Mustard
1 Cup Olive Oil

For the Salad:

2 Romaine Hearts Chopped
2 Cups Mixed Field Greens
1/2 Cup Pecan Halves
1 Quart Strawberries Sliced
1/2 Cup Crumbled Goat Cheese
2 Tbsp Olive oil
1 lb Shrimp
Salt and Pepper to taste

Whisk together all the dressing ingredients and set aside. Heat a saute pan over medium low heat and toast the pecans for about 3-5 minutes until fragrant. Allow to cool.

Add all salad ingredients, except the Olive Oil and Shrimp, to a big salad bowl or serving dish, toss with enough dressing to coat, and set aside, dinner is almost done!

Doesn’t this look yummy? I have made this salad before without adding any shrimp just like this, and its delish. Add some avocado? Yes, please.

Mmmmmm.

Use the same pan (because who likes doing dishes?) and heat up the olive oil over medium heat. Add the shrimp, season with salt and pepper, and saute until pink and cooked through, about 5 minutes.

Top the salad off with the shrimp and enjoy.

Ooh steamy!

Woops, I think I’m hungry again.

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