Category Archives: Sensational Salads

November 10, 2022 · 2:11 pm

Sesame Chicken and Cabbage Salad

INGREDIENTS: (4 servings)

3 Tbs Extra-Virgin Olive Oil, divided

3 Tbs Soy Sauce, divided

2 Tbs Honey, divided

4 ea Chicken Thighs, skinless and boneless (1 – 1 1/2 lb)

tt Kosher Salt and Pepper, freshly ground

1 md Red Cabbage Head (about 2 lbs)

12 oz Green Beans, trimmed

1/4 cup Unseasoned Rice Vinegar

2 Tbs Toasted Sesame Oil

1 Tbs Sriracha

1 clove Garlic, finely grated

3 ea Scallions, thinly sliced on a diagonal

1/2 cup Cilantro, coarsely chopped (plus more for serving)

3 Tbs Salted Dry-Roasted Peanuts, coarsely chopped

DIRECTIONS:

Whisk 1 tbs extra-virgin olive oil, 1 tbs soy sauce, and 1 tbs honey in a medium bowl to combine. Add 4 skinless, boneless medium chicken thighs (1 – 1 1/2 lb), season with kosher salt adn freshly ground pepper, and toss to coat.

Place a rack in middle of oven; heat broiler. Cut 1 medium head of red cabbage (about 2 lbs) in half through core, then cut each half into wedges keeping core intact. Arrange cabbage and 12 oz green beans, trimmed, on a large rimmed baking sheet, leaving space on one side for chicken. Drizzle with remianing 2 tbs extra-virgin olive oil, then season with salt. Place chicken in a single layer in reserved space and broil until cabbage, green beans, and chicken are charred in spots and chicken is cooked through, 17-22 minutes. Let cool 5-10 minutes.

Meanwhile, whisk 1/4 cup unseasoned rice vinegar, 2 tbs toasted sesame oil, 1 tbs sriracha, 1 garlic clove finely grated, remaining 2 tbs soy sauce, and remaining 1 tbs honey in a small bowl to combine; season dressing with salt.

Transfer chicken and cabbage to a cutting board; tranfer green beans to a large bowl. Remove core from cabbage; discard. Coarsely chop cabbage, then coarsely shred chicken. Add both to bowl with green beans. Add about three fourths of 3 scallions, thinly sliced on a diagonal, and 1/2 cup coarsley chopped cilantro and drizzle dressing over; toss salad to coat. Taste and season with salt and pepper.

Top salad with 3 tbs salted dry-roasted peanuts, coarsely chopped and remaining scallion and cilantro.

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Filed under Asian Cuisine, Chicken Dishes, Fall/Winter Favorites, Healthy Lunches, Holiday Menus, Sensational Salads, Summer Favorites

October 13, 2022 · 2:36 pm

Grilled Chicken Power Bowl with Green Goddess Dressing

INGREDIENTS: (Serves 4)

1 1/2 lbs Chicken Breasts, boneless and skinless

1 cup Broccoli, riced

8 each Cherry Tomatoes, halved

1 cup Fresh Basil

1 clove Garlic

1 cup Kabocha Squash, riced or cubed

4 tbs Lemon Juice

1/2 cup Greek Yogurt, low-fat and plain

1/4 tsp Pepper

1/4 cup Pumpkin Seeds

4 each Radished, sliced thi

1 cup Red Cabbage, shredded

1/4 tsp Salt

1 cup Yellow Summer Squash, riced

1 cup Zucchini, riced

DIRECTIONS:

Preheat grill or oven to 350 degrees.

Season chicken with salt and pepper.

Grill or roast chicken about 10-12 minutes until it reaches an internal temperature of 165 degrees. When done, remove from the oven and set aside to rest, about 5 minutes. Cut into bite-sized pieces and keep warm.

While chicken rests, steam kabacha squash, zucchini, yellow summer squash, and broccoli in a covered microwave-proof bowl about 5 minutes until tender.

For the dressing, combine the yogurt, basil, garlic, lemon juice, and remaining salt and pepper in a blender and puree until smooth.

To serve, place an equal amount of the veggie mixture into four individual serving bowls. Add an equal amount of cherry tomatoes, radishes, and shredded cabbage to each bowl along with a quarter of the chicken and one tablespoon of pumpkin seeds. Drizzle dressing on top and serve.


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Filed under Fall/Winter Favorites, For the Grill, Healthy Lunches, Inspiralized, Sauces, Sensational Salads, Summer Favorites, What's for Dinner?

October 13, 2022 · 2:12 pm

Salmon with Cauliflower Tabbouleh

INGREDIENTS:

1/4 tsp Black Pepper, ground (divided)

4 cups Cauliflower Rice, Cooked

1 cup Cucumber, diced

2 cloves Garlic, minced

4 Tbs Lemon Juice

1 cup Italian Parsley, chopped

1/4 tsp Salt, divided

1 1/2 lbs Sockeye Salmon

1 cup Tomatoes, diced

DIRECTIONS:

Combine the cauliflower rice, parsley, tomatoes, cucumber, garlic, lemon juice, and 1/8 teaspoon of both salt and pepper; toss well. Refrigerate until ready to serve.

Preheat oven to 425 degrees.

Line a sheet pan with parchment paper or foil. Spray with non-stick cooking spray.

Season salmon with 1/4 teaspoon of salt and pepper. Place in a single layer on the sheet pan.

Place the sheet pan in the oven and cook about 8 to 9 minutes or until salmon reaches an internal temperature of 140 degrees or to desired consistency.

For one portion, serve 5 oz. of cooked salmon with a quarter of the cauliflower tabbouleh.

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Filed under Fish Favorites, Sensational Salads, Summer Favorites, What's for Dinner?

June 18, 2020 · 9:54 pm

Roasted Beet Salad

INGREDIENTS:

1 lb                     Beets, roots and stems trimmed

1/4 c + 3 Tbs     Olive Oil

tt                         Salt and Pepper, freshly ground

4 ea                     Shallots, peeled and halved

2 ea                     Oranges

2 Tbs                   Balsamic Vinegar

1/4 tsp                  Sugar

1/2 tsp                  Dijon Mustard

12 oz                    Mixed Greens

2-3 Tbs                Sunflower Seeds, salted

DIRECTIONS:

Preheat the oven to 450 degrees Fahrenheit.

Set the beets on a baking sheet lined with two layers of aluminum foil. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and then wrap the beets in the first layer of foil. Transfer the baking sheet to the oven and roast until the beets are fork tender, about 1 hour.

Meanwhile, place shallots in a small bowl, drizzle with another 2 tablespoons of the olive oil, and sprinkle with salt and pepper; toss well. After the beets have roasted for 45 minutes, remove the baking sheet from the oven and carefully place the shallots directly on the second layer of aluminum foil. Return to the oven for another 15 minutes, until the shallots are caramelized and soft and the beets are fully cooked.

Let the beets cool in the foil for at least 5 minutes. Transfer the shallots to a large bowl and set aside. When the beets are cool enough to handle, use a paper towel to rub off the skins. Cut the beets into wedges and add them to the bowl with the shallots.

Trim the tops and bottoms off the oranges with a paring knife. Set the oranges on of the cut ends and carefully cut away the skins, beginning at the top and following the curve of the fruit down to the bottom. Slice the oranges crosswise into thin slices. Set aside.

In a small bowl, whisk together the vinegar, sugar, mustard, some sea salt and pepper, and the remaining 3 tablespoons olive oil. Pour the dressing over the beets and shallots; toss to combine. Add the mixed greens and the orange slices; toss again. Sprinkle with sunflower seeds.

 

 

 

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Filed under Sensational Salads, Summer Favorites, Vegetarian Fare, What's for Dinner?

December 27, 2019 · 12:09 pm

Kale and Brussels Sprout Salad

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INGREDIENTS:

1/4 cup               Fresh Lemon Juice

2 Tbs                  Mustard, Dijon

1 Tbs                  Shallot, minced

1 sm                   Garlic Clove, finely grated

1/4 tsp                Kosher Salt, plus more

tt                         Black Pepper, freshly ground

2 Lg Bunches    Kale, Tuscan (1 1/2 lb) center stem discarded, leaves thinly sliced

12 oz                  Brussels Sprouts, trimmed, finely grated or shredded with a knife

1/2 cup               Extra Virgin Olive Oil, divided

1/3 cup               Almonds with Skins, coarsely chopped

1 cup                  Pecorino, finely grated

DIRECTIONS:

Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend, set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

Measure 1/2 cup oil into a cup. Spoon 1 Tbsp oil from cup into a small skillet; heat oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes.

Transfer nuts to paper towel-lined plate. Sprinkle almonds lightly with salt.

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Do Ahead: Dressing, kale mixture, and tossed almonds can be prepared 8 hours ahead. cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

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Filed under Healthy Lunches, Holiday Menus, Sensational Salads, Starters, Summer Favorites, Vegetarian Fare, What's for Dinner?

December 29, 2018 · 1:56 pm

Roasted Sweet Potato Salad

31432882-2565-4641-AC0E-4ABCFCDBC075INGREDIENTS:

2 sm          Sweet Potato, diced

1/2 md      Red Onion, thinly sliced

1/4 tsp      Black Pepper, ground

1/2 tsp     Cinnamon, ground and divided

1/2 cup    Balsamic Vinegar

1/4 cup    Honey

2 Tbs       Fresh Chives, finely chopped

4 cups     Baby arugula (or power greens mix)

3 md       Radishes, sliced paper thin

INSTRUCTIONS:

Preheat the oven to 400 degrees F. In a medium bowl toss together the sweet potatoes, onion, pepper and 1/4 teaspoon of cinnamon. Transfer to a parchment paper-lined baking sheet and roast until tender, about 45 minutes.

Meanwhile, whisk together vinegar, honey, remaining 1/4 teaspoon of cinnamon and chives in a medium bowl. Toss together arugula/greens and radishes in another medium bowl. To serve, arrange arugula/greens mixture on plates. Toss sweet potato mixture in balsamic mixture and spoon over arugula/greens.

 

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Filed under Fall/Winter Favorites, Holiday Menus, Sensational Salads, Starters, Vegetarian Fare

November 9, 2016 · 2:47 pm

Caprese Zucchini Noodle Salad

INGREDIENTS:

2 ea           Zucchinis, Blade A

tt                Salt and Pepper

1/2 cup     Fresh Basil Leaves

3/4 cup     Cherry Tomatoes, halved

12 sm         Mozzarella Balls, halved

For the marinade:

1 Tbs         Lemon Juice, squeezed from a lemon

3 Tbs        Balsamic Vinegar

2 Tbs         Extra Virgin Olive Oil

1 clove      Garlic, minced

tt                Salt and Pepper

DIRECTIONS:

Lay the zucchini ribbons out. With a scissor, make sure no ribbons are longer than 6 inches long. Once done, place in a bowl.

Combine all of the ingredients for the marinade in a bowl and whisk to combine.

Place the marinade over the zucchini and place in the refrigerator for 10 minutes.

After ten minutes, add in the tomatoes, mozzarella, basil and season with salt and pepper. Mix thoroughly to combine.

Serve in a platter as a pasta salad or side dish.

 

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Filed under Inspiralized, Party Picks, Sensational Salads, Starters, Vegetarian Fare

March 3, 2016 · 8:48 pm

Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp and Corn

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INGREDIENTS:

5 tsp                    Lime

8 cranks              Sea Salt, from grinder

10 cranks            Pepper, from grinder

1 ea                      Avocado

1/4 cup                Greek Yogurt, Chobani 0% plain

12 leaves             Basil

1 clove                 Garlic, minced

2.5 – 3 ea             Zucchinis, Blade C spiralized

tt                           Salt and Pepper

8 med                  Shrimp

1 ea                       Lime

1 ear                     Corn

a/n                       Olive Oil Cooking Spray

DIRECTIONS:

Preheat the oven to 400 degrees.

Place your corn on a baking sheet and lightly spray with cooking spray. Season with salt and pepper. When oven preheats, bake for 10 minutes. When done cooking, scrape off kernels with a knife into a bowl.

Place all of the ingredients for the sauce into a food processor and pulse until creamy. Taste and adjust as needed.

Place your zucchini noodles into a bowl, pour over the creamy sauce and mix to combine thoroughly. Add in the corn.

Plate the noodles into a bowl.

Season shrimp with salt, pepper and chile powder. Set aside.

Place a skillet over medium heat and spray with cooking spray. Once heated, add in the shrimp and squeeze the lime over the shrimp. Cook for about 2 minutes, flip over and cook for another 1-2 minutes or until shrimp is opaque and cooked through.

Top the zucchini noodles with the shrimp and enjoy!

 

 

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Filed under Fish Favorites, Inspiralized, Sensational Salads, What's for Dinner?

August 21, 2015 · 10:06 pm

Black Rice Salad with Mango and Peanuts

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INGREDIENTS:

2 ea              Oranges

1/4 cup        Fresh Lime Juice

2 Tbs           Vegetable Oil

1 Tbs            Fish Sauce

2 cups          Black Rice

tt                   Kosher Salt

2 ea              Mangoes, peeled, pitted and cut into 1/2″ dice.

1 cup            Cilantro Leaves

1 cup            Red Onion, finely chopped

1/2 cup         Peanuts, dry roasted and unsalted

6 ea               Scallions

2 ea               Jalapeños, seeded and minced

DIRECTIONS:

Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.

Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.

Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.

Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.

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Filed under Sensational Salads, Vegetarian Fare

August 20, 2015 · 8:44 pm

Super Healthy and Zesty Raw-Vegan Pad Thai

IMG_2786

PAD THAI INGREDIENTS:

1/2 Package     Kelp or Rice Noodles

1/2 Head          Cabbage, purple

2 Ea                  Carrots, shredded

1 Ea                  Zucchini, spiralised

2 Ea                  Spring Onions

1 Ea                  Bell Pepper, red or yellow

1 Bn                 Cilantro

tt                      Sesame Seeds

tt                      Lime Wedges, for serving

SAUCE INGREDIENTS:

1/2 Cup           Cashews, soaked

1 In                  Ginger Root, peeled

1 Clove            Garlic

1 tsp                Chili

2 Tbs               Tamari Sauce

1 Ea                 Lime, juiced

1 tsp               Coriander, ground

1/2 Cup          Water

NUTS INGREDIENTS:

1 Handful       Cashews

1/2 Cup          Tamari Sauce

DIRECTIONS:

Thinly slice all salad/veggie ingredients. Set aside. Place noodles in hot water for 2 minutes or as package indicates and drain well. Mix all sauce ingredients in a high speed blender until smooth. Soak cashews in tamari sauce for 5 minutes. Lightly roast a heated pan for 3-5 min. When ready to serve pour desired amount of dressing over thee veggies along with the noodles and toss well. After plating add cilantro, sesame seeds and lime wedges.

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Filed under Sensational Salads, Summer Favorites, Vegetarian Fare