Admin ajax 2 1 600x500

Pear Apple and Celery Salad

Avatar for AdminAdmin

Recipe courtesy of tasteofhome.com

Ingredients 

  • 2 tablespoons butter
  • 1/2 cup pecan halves
  • Dash salt
  • 10 celery ribs with leaves
  • 2 medium Bosc pears
  • 2 medium Fiji apples

LEMON BALSAMIC VINAIGRETTE:

  • 1/4 cup olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon grated lemon zest
  • Dash salt
  • Dash pepper
  • 1/4 cup shredded Parmesan cheese

Directions

  1. In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 1-2 minutes, stirring constantly. Add pecans and salt; reduce heat to low. Cook and stir until pecans are browned, 2-3 minutes. Remove from heat; transfer to a small bowl to cool completely.
  2. Remove leaves from celery; place in a large bowl. Thinly slice ribs; add to leaves. Quarter pears and apples. Cut into 1/4-in.-thick slices. Add to celery. In a small bowl, whisk oil, vinegar, syrup, zest, salt and pepper until combined. Pour over salad; toss to coat. Top with pecans and Parmesan cheese.
Beets

Roasted Beet Salad

Avatar for AdminAdmin

Recipe courtesy of eatingwell.com

Ingredients 

Directions

Preheat oven to 325 degrees F.

 

Rinse beets well. Cut off the greens, then cut the leaves off the stalks. Set the leaves and stalks aside. Remove excess papery skin from garlic head without separating the cloves, then cut the head in half horizontally.

 

Toss the beets, garlic, 2 tablespoons oil and 1/2 teaspoon salt in a small baking pan, such as a bread pan. Cover with foil. Roast until tender, 1 to 1 1/4 hours. Let cool slightly.

 

Step 4

Whisk vinegar and sugar in a medium bowl. Squeeze the garlic cloves out of their skins into the bowl. Peel and dice the beets; add to the bowl. Let marinate at room temperature for at least 2 hours and up to 1 day.

 

Step 5

Finely chop the beet stalks and very thinly slice the greens; place in a large bowl. Scoop the beets from the pickling liquid with a slotted spoon and add to the bowl. Drizzle the beet mixture with 1/4 cup of the pickling liquid. Add walnuts, onion, dill, the remaining 2 tablespoons oil and 1/4 teaspoon salt and gently toss to combine.

20180211T200404 0800 DSC 0002 qO8RG4CDcBB 1

Papaya Avocado Salad

Avatar for AdminAdmin

Photo & Recipe Courtesy Studioist

Yield: 1 large salad

Ingredients

For Dressing:

  • 2 scallions, chopped
  • 1/2 cup white wine vinegar
  • 1/2 cup olive oil
  • 1/4 cup granulated sugar, additional to taste
  • 2 tbsp papaya seeds
  • 2 tsp salt
  • 1/2 tsp dry mustard

For Salad:

  • 1 head of Green Leaf lettuce, washed, dried and chopped
  • 8 oz fresh baby spinach, washed, dried and chopped
  • 1 ripe papaya, peeled, halved and seeds removed
  • 2 large avocados, peeled, pitted and sliced
  • 1/2 large red onion, chopped

Directions

  • Blend all dressing ingredients until papaya seeds become fine ground.
  • Store dressing in the fridge until ready to toss and serve.
  • Combine salad ingredients in a large bowl.
  • Gently toss with dressing (amount to taste) and serve immediately.

 

Photo 1438118907704 7718ee9a191a

Kale and Brussel Sprouts Salad

Avatar for AdminAdmin

Ingredients

  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 small garlic clove, grated finely
  • 1/4 teaspoon kosher salt (plus more for seasoning)
  • Freshly ground black pepper
  • 2 large bunches of kale (approximately 1 1/2 pounds total), discard center stem leaving thinly sliced leaves.
  • 12 ounces 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 finely grated Pecorino

Method

  1. Ahead of time: Prepare kale mixture, dressing, and toasted almonds eight hours prior. Chill dressing and kale mixture separately.  Cover almonds and let stand in room temperature.
  2. Mix lemon juice, Dijon mustard, shallot, garlic, 1/2 teaspoon salt, and a pinch of pepper in a small bowl.
  3. Stir items until blended and set mixture aside.
  4. Add thinly sliced kale and brussel sprouts into a large bowl.
  5. Measure ½ cup oil into a cup. Stir almonds with 1 tbsp of oil from the cup in a small skillet over medium-high heat for about 2 minutes, until the almonds are golden brown
  6. Transfer nuts to paper towel-lined plate and sprinkle almonds lightly with salt.
  7. With the oil remaining in the cup, mix it into the original lemon-juice mixture. Season dressing with salt and pepper.
  8. Add dressing and cheese to kale mixture and toss until coated.  Season with salt and pepper and garnish with almonds.