7 Days, 7 Salads - Day 6 - Spinach with Apples and Cranberries

I had this salad for lunch and ate al fresco in my backyard. It is adapted from a recipe called "Thanksgiving Salad" which has been in B's family for years and is traditionally served on (what else?) Thanksgiving.

for the salad:

spinach

1/2 crisp apple such as Fuji, cored and cut into small pieces

2 celery stalks, chopped

1 Tablespoon dried cranberries

1 Tablepoon slivered or chopped almonds

for the dressing (enough for 1 serving):

2-3 teaspoons apple cider vinegar

2-3 teaspoons olive oil

1 teaspoon dijon style mustard

salt & pepper to taste

Whisk dressing ingredients in bowl.  Add all other ingredients and toss until everything is coated with dressing.

This is also fantastic with fresh cranberries when they are in season but needs a bit if planning.  The night before, cut cranberries in half.  Add a generous amount of sugar, enough to coat cranberries.  Let sit overnight.  Use in place of dried cranberries.

7 Days - 7 Salads - Day 5 - Sesame Ginger Shrimp Salad

I enjoyed this salad for lunch...very light and low in calories but satisfying.

for the salad (serves 1):

1 cup baby romaine lettuce

1/4 cup edamame

1/2 cup cooked brown rice

6 large cooked shrimp, well chilled

a handful of sugar snap peas

I used 1 Tablespoon of Bragg Gluten Free Sesame & Ginger Dressing.

7 Days, 7 Salads - Day 4 - Spinach wtih Quinoa, Grilled Chicken, Artichoke Hearts and Lemon Tahini "Italian" dressing.

I must have been hungry when I came up with this salad idea...I almost always need protein on my salad so I am not hungry 1 hour later.  This salad has ample protein from the chicken, nuts and quinoa.  Even with all this protein I decided to make a protein rich dressing with tahini AND serve the whole thing with my gluten free, dairy free version of what I call Texas Toast.

 

 

for the salad:
spinach
grilled chicken
1 jar marinated artichoke hearts - drained but reserve marinade
quinoa (cook according to directions) -  about 1/4 per serving
toasted pinenuts

for the dressing:
Lemon-Tahini "Italian Dressing"
1/4 cup reserved marinade from artichokes
1/4 cup tahini sauce
zest and juice from 1/2 lemon
1/4 teaspoon fresh ground pepper
(optional) salt to taste

for the Texas Toast:
dairy free, gluten free bread - I used Udi's White Sandwich Bread
Earth Balance spread
garlic powder
salt
Italian dried herb seasoning

Spread Earth Balance on one side of bread.  Sprinkle with italian seasoning, garlic powder and a dash of salt.  Place spread side down on hot griddle or frying pan and heat until toasted.

7 Days, 7 Salads - Day 3 - Mango, Blueberry, Chicken Salad

I hope this isn't considered a cheat.  When I said 7 Days, 7 Salads I never promised they would all be made by me, did I?  This delicious salad was from a lovely Saturday lunch with my wonderful friend Stephanie.  We walked from her house to one of my favorite breakfast/lunch spots taking pictures along the way.  This salad is easy to recreate at home.

7 Days, 7 Salads - Day 3 - Mango, Blueberry, Chicken Salad

grilled chicken
fresh mango
blueberries
blue cheese
all on a bed of mixed greens tossed with white wine vinaigrette.

Couldn't say no to a Bellini.

7 Days, 7 Salads - Day 2 - Fiesta Salad

This was dinner for B and I while the kids spent the night at grandma's house.

7 Days, 7 Salads - Day 2 - Fiesta Salad

for the salad:
romaine lettuce, chopped
1/3 cup grilled corn (I used frozen since corn is not in season now)
1/3 cup chopped red bell pepper
1 ripe avocado
Grated cheddar cheese
ground meat or protein source of choice - I used turkey meat (see below) but have also used tempeh or beans when I am wanting a meatless meal.

for the dressing:
1 tablespoon lowfat sour cream or greek yogurt
1 tablespoon red salsa
- Mix well

for the meat:
1 package ground turkey
1/2 yellow onion
1 Tablespoon olive oil
1-2 teaspoons each cumin, chili powder, dried oregano
1/2 teaspoon cinnamon
dash of salt and cayenne pepper
- Cook onions in olive oil until they begin to turn brown and transparent.  Add meat and brown well.  Drain fat and return onions and meat to pan.  Add about 1/2 cup water and remaining ingredients.  Cover and simmer for 15 minutes or until most of the water is absorbed/evaporated.

I used half of the avo chopped on the salad and mashed the other half with lime juice, salt & pepper for a quick guacamole.

Sunrise and Sunsets - January 2012

I've become a little obsessed with sunset pictures recently.  Often one of my Facebook friends posts a picture of a beautiful sunset that I could not photograph and I try not to be jealous...unfortunately sunset time is often the most hectic time in my household...trying to start dinner and get the kids settled into doing homework, it's hard to sneak away.  Here is a collection of sunset pics (and one sunrise) that I was lucky enough to see in person and photograph.

Sunrise from my kitchen window, January 24.

Sunset January 14

Sunset January 24

Sunset January 24

By happy coincidence someone took a picture of me taking pictures!  Sunset January 24. Posted on Edhat by Steve G.

7 Days, 7 Salads - Day 1 - Pear, Prosciutto Salad

Today I am starting a new project that I have been working on for some time.  In an effort to eat healthier I have committed my family to eating more salads as dinner meals.  I almost always serve a side salad with dinner but don't make salads as a dinner meal often enough.   I do have salads for lunch but am getting bored with the plain old green salad.  For the next 7 days I will post one salad a day, either as a dinner meal or as a lunch.   I am trying to use all organic, seasonal and locally available produce.  All salads are gluten free and you can, of course, leave out the diary products and meats to make them vegan.  I will try to note substitutions.  I hope you enjoy!

7 Days, 7 Salads - Day 1 - Pear, Prosciutto Salad

This is the salad we had for dinner last night.  For my son's diary free version I left off the goat cheese and substituted the dressing for Brianna's Poppy Seed.  I had never tried crisping prosciutto before, delicious!  And the dressing is so lemony and refreshing.  This recipe is definitely a keeper. 

for the salad:
1 package prosciutto
1 head butter lettuce, washed and torn into bit sized pieces
1/4 - 1/3 cup thinnly sliced red onion
1-2 ripe pears, sliced
goat cheese
parsley to garnish

for the dressing:
juice of 1 lemon
1/2 cup greek yogurt
zest of one lemon
pepper to taste

Heat oven to 400 degrees.  Coat a baking sheet with cooking spray.  Place prosciutto slices on cookie sheet; cook until crisp 8-10 minutes.  Transfer to a plate lined with paper towel.  Whisk dressing ingredients.  Arrange torn butter lettuce, onions, pears on plates.  Top with goat cheese, crumbled crispy prosciutto and parsley.  Drizzle on desired amount of  dressing.