Showing posts with label dressing. Show all posts
Showing posts with label dressing. Show all posts

Thursday, January 26, 2012

Weekend Glow Kale Salad


I love all the components of this salad - kale, onion, red bell pepper, carrot, cucumber, avocado, grape tomatoes, dried cranberries, hemp seeds and walnuts. Such a fun mix of stuff. (Though I forgot to add the avocado when I made it. Salad tragedy!) The dressing was too lemony for me, so in the recipe below I've put the amount of lemon juice I'd recommend using. Always better to use less, and you can add more if you want! (I love these giant white serving bowls. We got them as a wedding gift from Eric's coworkers.)

If this sounds good, you might also like:
Everyday Chickpea-Quinoa Salad with Baslamic Vinaigrette
Asian Kale Salad
Wheat Berry Salad with Zucchini and Mozzarella
Know Your Roots Salad

Weekend Glow Kale Salad
Adapted from Oh She Glows

Serves 4

I always eat the kale stems but I know some people prefer just the leaves, so if you want you can only use the leaves (and save the stems for another use like sauteed with other vegetables).

1 head of kale (about 6 cups), chopped
1 cup red onion, finely chopped
1/2 red bell pepper, chopped
2 carrots, chopped
1/2 of an English cucumber, chopped (about 2 cups)
1 avocado, chopped
1 1/2 cups grape tomatoes, sliced in half
1/2 cup dried cranberries
1/4 cup hemp seeds
1/3 cup chopped walnuts
Lightened Up Tahini-Lemon Dressing (see below)

In a large salad bowl, mix all the ingredients. Add the dressing and toss to combine. Allow to marinate for at least 15 minutes.

Lightened Up Tahini-Lemon Dressing
Adapted from Oh She Glows

Makes a little under 1 cup

1/4 cup tahini
2 garlic cloves
1/3 cup fresh lemon juice (1-2 lemons)
1/4 cup nutritional yeast
2 tbsp extra virgin olive oil
1 tsp sea salt & freshly ground black pepper
3 tbsp water, or as needed

In a blender, process all ingredients until smooth. If desired, add more water to thin the dressing.

Thursday, December 22, 2011

Everyday Chickpea-Quinoa Salad with Balsamic Vinaigrette


I love a nice big salad that's both delicious and filling. And that's exactly what this salad is. There's a grain - okay a seed (quinoa), protein (chickpeas), and lots of vegetables (lettuce, onions, roasted mushrooms). This is all tossed with a balsamic vinaigrette. It's so simple and such a great base salad to add whatever you have around or are craving. The balsamic dressing was good but my favourite balsamic dressing is the one from Eat, Drink & Be Vegan, with a few modifications.



I went to Manning Park for work yesterday which was really exciting because I got to see lots of snow! And practically froze my toes off. Note to self, do not wear rain boots in the snow. Snow is my favourite so I was so happy to get to be around it if even for a short while! I love how trees look covered in snow. Snow snow snow.


I had to take a quick photo with my iPhone!


If this sounds good, you might also like:
Autumn Panzanella
Orzo Salad with Chickpeas, DIll and Lemon
Portabello Salad with Mustard Dressing
The Diva Salad

Everyday Chickpea-Quinoa Salad
Adapted from Appetite for Reduction

Serves 4

4 cups mushrooms, halved
1/2 tbsp olive oil
2 cups cooked, cooled quinoa
1 small red onion, sliced thinly
8 cups chopped or torn romaine lettuce
2 cups cooked chickpeas
Balsamic Vinaigrette (recipe below)

Preheat the oven to 425F. Prepare a baking sheet with parchment paper. Toss the mushrooms with the olive oil and spread out evenly on the baking tray. Bake for 15-20 minutes (depending on how roasty you like your mushrooms). Ideally you want to time it so the mushrooms will be warm when you eat the salad.

If you will be eating the whole salad in one sitting, mix all ingredients together in a large mixing bowl. If not, keep the ingredients separated and use 1/4 of the ingredients for 1 serving of salad. Just before serving, add the dressing and toss to coat.

Balsamic Vinaigrette
Adapted from Appetite for Reduction

1/4 cup raw cashews
1 small shallot, chopped
1 garlic clove, minced
1/2 cup water
1/4 cup balsamic vinegar
1 tbsp Dijon mustard
1 tsp maple syrup
1/2 tsp salt
A few grinds of black pepper

Place the cashews, shallot and garlic in a food processor or blender and pulse to chop them. Add the rest of the ingredients. Blend for at least 5 minutes, using a rubber spatula to scrape down the sides often, until completely smooth. It's really important that you blend for the full time, otherwise your dressing may be grainy. Transfer the dressing to a container and chill until ready to serve.

Monday, September 19, 2011

Sushi Roll Edamame Salad with Green Onion-Miso Vinaigrette


I've been eating a ton of salads this summer (which is almost over - yaey autumn!), and have been loving working my way through the salad chapter of Appetite for Reduction. Sushi is something I don't often get tired of, and I loved this salad version of it with lots of extra vegetables (carrots, edamame, lettuce, cucumber) and avocado. The only thing I can think to improve this salad would be to try adding vinegar to the rice (as is done with sushi rice). The green onion-miso vinaigrette was the perfect accompaniment - full of flavour and with no added oil too! And if you ever have an overabundance of green onions (as I did from my CSA - seriously who can eat that many green onions??) I highly recommend trying out this dressing.

On a random note, I'm trying out hot yoga today for the first time! I'm excited but also nervous. And drinking lots of water to prepare!

If this sounds good, you might also like:
Japanese Salad with Ginger Magic Dressing
Last Minute Sesame Noodles
Soba Noodles with Zucchini Ribbons
Broccoli Slaw

Sushi Roll Edamame Salad
Adapted from Appetite for Reduction

Serves 4

There's only 2 of us we had this salad 2 nights in a row. I just kept the vegetables in one container, rice in another, and dressing in another, then mixed right before eating.

3/4 cup dry brown rice, cooked and cooled
1 cup shelled frozen edamame, thawed
1 tbsp rice vinegar
1 tsp agave nectar
8 cups chopped/torn romaine lettuce
1 small cucumber, cut into matchsticks
1 medium size carrot, cut into matchsticks
1 cup thinly sliced green onion
4 tsp sesame seeds
2 sheets nori, chiffonaded
1 avocado, chopped
1 recipe Green Onion-Miso Vinaigrette (recipe below)

Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.

Mix together the edamame, rice vinegar, and agave. Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.

Green Onion-Miso Vinaigrette

1/4 cup red miso
1 cup roughly chopped green onions
3 tbsp rice vinegar
2 tsp minced ginger
1 clove garlic
2 tsp agave nectar
2 tsp toasted sesame oil
1/2 cup water

Put everything in a blender and blend until smooth. Chill until ready to use.

Monday, July 25, 2011

Japanese Salad with Ginger Magic Dressing


Please excuse the messy looking salad as it was really delicious! The photo doesn't fully showcase all the ingredients - greens, cabbage, carrots, cucumber, and edamame dressed with "ginger magic". I love the salad dressing they use at Japanese restaurants so was hoping that this one would be similar. It wasn't exactly the same (I think it usually has carrot and not much if any oil) but was still good! The ingredient list for the dressing is long and a bit fussy, but you'll have lots extra for the week.

If this sounds good, you might also like:
Last Minute Sesame Noodles
Spiced Squash, Lentil and Goat Cheese Salad
Potato Salad Ni├žoise
Meditteranean Couscous and Lentil Salad

Japanese Salad with Ginger Magic Dressing
Adapted from Radiant Health, Inner Wealth

Serves 4

Ginger Magic Dressing
1/3 cup chopped onion
3 cloves garlic
2 tbsp diced celery
2 tbsp grated ginger
1 tbsp ketchup
1 tbsp Sucanat
1/4 cup water
1/4 cup apple cider vinegar
1/2 cup safflower oil
2 tsp fresh lemon juice
1 tsp nutritional yeast powder
1/2 tsp ground black pepper
1/2 tsp sea salt
2 tbsp reduced sodium soy sauce

Salad
8 cups baby greens
1/2 cup finely chopped cabbage
1/2 cup finely grated carrots
1/2 cup very thinly sliced cucumber
4 tbsp shelled edamame, thawed if frozen

Combine all Ginger Magic ingredients in a blender, and blend until smooth.

Place all of the salad ingredients in a big bowl and toss with dressing.

Friday, April 2, 2010

Autumn Panzanella


I know it's not autumn but once you try this salad you won't care that it's not season appropriate! (Well who does care when the food is good?) I'd never had panzanella (bread salad) before trying this recipe. The idea of always sounded kind of strange to me, plus I hate soggy bread so I didn't like the idea of putting dressing on a bread. But! How things changed once I tried this recipe. It's now one of my favourite meals! I'm so in love with the dressing - it tastes like stuffing with thyme, herbes de provence, sage and garlic. I love the acidity of the lemon juice and cider vinegar. I love the bits of roasted sweet potatoes and onions, chopped tomatoes and chickpeas. The original recipe calls for Parmesan cheese which I tried the first time but I think it's just as good without so I don't usually add it.

Happy early Easter! At the request of my mom, I'm going to attempt making hot cross buns for the first time. If you have a good recipe, please share!

If this sounds good, you might also like:
Broccoli Slaw
French Pasta Salad
Mediterranean Pepper Salad
Portabello Salad with Mustard Dressing

Autumn Panzanella
Adapted from Phoo-D

Serves 4 as a main course or 8-10 as a side salad

Be sure to allow the finished dish to sit for an hour before serving. This is necessary for the flavors to fully develop, otherwise the bread will not have time to absorb the dressing and may taste rather bland.

Salad
10 cups cubed whole wheat bread (cut into 1" pieces) (Ashley note: I use whole wheat baguettes usually but use what you like.)
1 cup diced sweet potato (about 1 medium)
1 tbsp olive oil
1 large red onion, cut into 1/2" wedges
2 cups diced fresh tomato (or a 14oz high quality can, drained)
1/2 cup grated Parmesan cheese (optional)
1 1/2 cups chickpeas, cooked

Dressing
1/4 cup olive oil
1 lemon, juiced
5 cloves garlic, minced
1 teaspoon ground sage
1 teaspoon dried thyme
1/4 cup cider vinegar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon herbes de provence

Pre-heat the oven to 400 degrees, with a rack in the middle. Line a large rimmed baking pan with foil, and evenly spread the bread, sweet potato, and onion across the sheet. Drizzle 1/4 cup of olive oil over the baking pan, and then toss all ingredients so they are evenly coated with oil. Place the pan in the oven and cook for 20-25 minutes, stirring the contents occasionally, until they are evenly toasted and the vegetables are soft.

Meanwhile, assemble the dressing. Place olive oil, lemon juice, garlic, sage, thyme, vinegar, salt, pepper, and herbes de provence in a blender. Blend in quick five second bursts, until the garlic is emulsified and the ingredients are well combined.

Once the bread and vegetables are toasted, place them in a large bowl along with the diced tomatoes, grated Parmesan (optional), chickpeas, and dressing. Gently toss all ingredients until they are well combined and the bread is evenly coated with dressing.

Cover the salad, and let it sit at room temperature for an hour, which will give the bread time to absorb the flavors of the salad. Once the flavors have melded together nicely, taste the salad to see if it needs any additional salt, pepper, or apple cider vinegar. Adjust seasonings to your taste, and serve.

Saturday, September 5, 2009

French Pasta Salad

Hope you guys are all enjoying your last days of summer! I've really enjoyed all the fresh fruit and great produce but I'm looking forward to my favourite season, fall.


I love pasta salads so I thought I'd try out this French pasta salad to bring to my mom's for dinner. It's a pasta salad with asparagus (I'll miss you!), roasted red peppers, toasted hazelnuts, feta, capers, parsley, and an herb Dijon dressing. While it wasn't the perfect salad, I liked it and think it could be really great with some modifications. Less pasta, more asparagus (and/or green beans). More roasted red peppers, parsley, hazelnuts and capers. More Dijon mustard in the dressing. I really like my grain salads and pastas heavy on the vegetables so I usually reduce the amount of grain and up the vegetables, but didn't do that this time.

If this sounds good, you might also like:
Tarragon Pecan Asparagus
Mediterranean Pepper Salad
Portobello Salad with Mustard Dressing
Tabbouleh

French Pasta Salad
Adapted from Moosewood Restaurant Daily Special

Note: I made this again recently (May 2010) and changed some things - it was much better. I used 3/4 lb pasta, 2 cups of chickpeas (new addition), 2 shallots instead of 1, 2 tbsp oil, 3 tbsp Dijon (was too strong on the first day but good on following days), 1 jar of roasted red peppers, 1/4 cup chopped parsley, 3/4 cup walnuts (instead of 1/3 cup hazelnuts), and 2 tbsp capers.

1 pound whole wheat penne or ziti or rotini or fusilli
3 cups asparagus, woody ends broken off and sliced into 1 1/2" pieces

Vinaigrette Dressing
1 tsp dried tarragon
1 tsp dried basil
1 large shallot, minced
3 tbsp olive oil
1/4 cup red wine vinegar
1 tbsp Dijon mustard
1 tsp salt
1/4 tsp ground black pepper

2/3 cup chopped roasted red peppers
2 tbsp finely chopped fresh parsley
1/3 cup toasted hazelnuts, finely chopped
1 tbsp drained capers
1/2 cup feta cheese, crumbled (about 1/4 lb)

Toast the nuts for about 10 minutes in a 325F oven, then rub them briskly with a towel to remove the skins.

In a large pot of boiling water, cook the pasta for about 8 minutes, until al dente. Drain the pasta in a colander, rinse well with cool water, and set aside to drain again.

Meanwhile, blanch the asparagus in boiling water to cover for about 3 minutes, or until just tender. Drain them and run them under cold water, and set aside. Whisk together the vinaigrette ingredients in a small bowl.

Combine the pasta, asparagus, and roasted red peppers in a large serving bowl and toss with the dressing. Sprinkle on the parsley, hazelnuts, and capers and crumbled feta cheese. Toss to combine.

Serve at room temperature or slightly chilled.

Note: If you're making this ahead of time I would wait to put the dressing on because it soaks into the pasta and doesn't seem as strong.

Wednesday, August 12, 2009

Salad Challenge Day 2 & 3 - The Diva Salad


Last night's salad was called the "diva salad" and I found the recipe in Fresh at Home. I've only made a few things from this cookbook but I think with its salads, noodle dishes, rice bowls and other delicious healthy things it will fast become a favourite. The diva had romaine lettuce, potato wedges (you're supposed to roast the potato yourself but we have these yummy frozen seasoned ones so just used those), capers, sun dried tomatoes, red onion, avocado and creamy dill dressing - with another piece of jalapeno cheddar cornbread. I was really interested in the creamy dill dressing because it uses firm tofu, onions, dill, garlic, dijon, vinegar and some oil. It was pretty good and something different, and I loved that the dressing contains so much protein (because of the tofu). But it was impossible (at least with my food processor) to get a smooth non lumpy dressing. It was kind of like ricotta. This salad was really filling and very satisfying.


Tonight's salad used up last night's creamy dill dressing. We used romaine and red leaf lettuce, red bell pepper, olives, red onion, green onions, feta, and homemade garlic oregano bread crumbs. The bread crumbs were super delicious and definitely were an integral part of the salad!

The Diva Salad
Adapted from Fresh at Home

As I mentioned, we used some frozen seasoned potato wedges. But I'll write out the recipe as is. Next time I'll add more capers, more onion, and cut the sun dried tomatoes into bigger pieces because I couldn't really taste them.
Serves 2

8 frozen potato wedges (or make your own potato wedges)
6 cups mixed lettuce greens
2 tbsp capers, drained
1/2 batch Creamy Dill Dressing (recipe below)
6 sun dried tomatoes, rehydrated if dried, sliced thinly
2 thin slices red onion
1 ripe avocado, sliced

Salad
1. Toss lettuce greens and capers with creamy dill dressing. (I didn't do this and realized afterwards that I really should have.) Divide between 2 salad bowls.

2. Top with sun dried tomatoes, red onion and avocado.

3. Arrange potato wedges vertically around edges of salad and serve.

Creamy Dill Dressing
Adapted from Fresh at Home

3 tbsp + 1 tsp olive oil
1 cooking onion, diced
3 cloves garlic
2 cups chopped firm tofu (1 package)
1 tbsp dried dillweed
1/4 tsp sea salt
1 tsp dijon mustard (Ashley note: I love mustard so I'd add more next time.)
1/4 cup apple cider vinegar
filtered water (optional)

1. Heat 1 tsp of oil in a skillet over medium heat.

2. Saute the onion and garlic for 5 minutes or until softened. Set aside and let cool.

3. Put onion/garlic mixture, remaining olive oil, tofu, dillweed, salt, mustard and vinegar in a blender and process until smooth. Add water if needed for a smooth consistency.