November 24, 2024

Kale and Barley Salad

July 18, 2014 by

Kale and Barley Salad resize

My husband and I eat mostly Paleo.  That means we avoid grains.  But occasionally, I do eat whole grains like barley, wheat berries, or quinoa.  I like their hearty texture and nutty flavor.  They go especially well with greens, as in this Kale and Barley Salad.

You pretty much cover all the bases with this one:  leafy green kale, salty feta, tart dried cranberries (or cherries, or raisins), rich walnuts, and a dressing with a balance of sweet and savory to tie it all together.  You can make this hours ahead of time – even in the morning – and the kale will still have a sturdy texture.  I even eat the leftovers the next day and the kale is chewy and wonderful.  Can’t say that about a lettuce salad!

Try this with pearl barley, wheat berries, or quinoa.  Let me know what you think!

Kale and Barley Salad

Ingredients:

  • 1/3 cup pearl barley
  • 1 large bunch of kale
  • 1 heaping tablespoon tahini
  • 1 teaspoon lemon juice or apple cider vinegar
  • 1/2 teaspoon honey
  • 1/4 teaspoon soy sauce
  • 1/4 cup olive oil or sesame oil
  • 1/3 cup dried cranberries
  • 2 ounces crumbled feta cheese
  • 1/2 cup walnuts

Directions:

  1. Boil one cup of salted water.  When the water boils, add barley and reduce heat to a simmer.  Cook until done and the water has evaporated, about 20 minutes.  (Depending on the grain you’re using and other factors, these directions may vary.  Use your best judgment.)
  2. While the barley is cooking, prepare the kale:  Tear bite-sized pieces off the tough ribs and wash thoroughly.  Spin dry and place in a very large bowl.
  3. Make the dressing:  In a bowl, combine tahini, vinegar, honey, and soy sauce.  Mix in oil.  Pour it over the kale and mix it in with your hand.  Really!  Get in there and massage and squeeze the kale, to make the dressing stick and soften up the tough leaves.
  4. Add the barley, cranberries, feta, and walnuts.  Toss again and refrigerate until ready to serve.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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Crunchy Chopped Salad

June 13, 2014 by

 

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I think this was originally a recipe from a South Beach Diet cookbook.  But I started making it so long ago, and have added and deleted ingredients over the years…so that I am not sure it’s the same one in the book.  That’s okay – it’s not about exact ingredients.  You can add or subtract as you like.  It’s about CRUNCH!  And that’s what you get in this Crunchy Chopped Salad!

I know that chips aren’t great for me.  I usually don’t crave them, and I make sure I don’t keep them in the house (because as a stay-at-home mom, you DO eat whatever is in the pantry!)  But sometimes you just get that urge for something kind of salty and crunchy.  I make this salad instead.  Is it the same?  Of course not!  (Otherwise I’d call it Doritos Salad!)  But this satisfying, fun-to-eat dish  scratches that itch for me, and maybe it will for you too.

If you need a break from lettuce, try this.  If you have lots of singleton vegetables in your crisper drawer, try this.  If you want something fresh and different for your next cookout, try this!

Crunchy Chopped Salad

(Serves four as a side dish)

Ingredients:

  • 6 baby carrots
  • 1 bunch radishes, trimmed
  • 3 stalks celery, trimmed
  • 2 Persian cucumbers, or one large cucumber
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 2 green onions
  • 2 cloves garlic
  • juice of 1 lemon or lime
  • 2 or 3 drops of honey
  • salt and pepper
  • 1/4 to 1/3 cup olive oil
  • 2 avocados

Directions:

  1. Wash and trim all your veggies.  Cut them all into medium-small pieces.  This is up to you, but for example, I cut the peppers into 1/2″ square pieces.  The radishes, cucumbers, carrots, and celery all get sliced vertically, then cut into 1/4″ slices.  If you dice everything too small, you won’t get the crunchiness.  If you cut everything too large, you’ll only get one or two veggies on your spoon at a time.  Experiment and see what size you like best.  If you are using a large cucumber, you may want to peel off the waxy skin and scoop out the seeds.  I like Persians because they are thin-skinned and have very little squishy gel around the seeds.  Pile all your chopped veggies into a big bowl and toss.  Beautiful, right?
  2. In a little food processor, blend up your garlic, lemon juice, honey, salt and pepper, and 1/4 cup olive oil.  Taste and dilute with more oil if you like.
  3. To serve, dish the salad into a bowl and drizzle liberally with dressing.  For each serving, dice half of an avocado and place it on top (otherwise it gets smushed.)  Eat this salad with a big soup spoon so you get a little of each vegetable in every bite!

If you have leftovers, you can mix in a can of tuna the next day.  It’s wonderful!

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Grilled Caesar Salad

May 30, 2014 by

 

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Before we go any further:  Yes, you grill the lettuce.  Say what?!  I first encountered this recipe at an Italian restaurant in our neighborhood a few years back.  It was a revelation—you can grill lettuce! And  instead of making it nasty and squishy, just a tiny bit of char adds so much flavor and texture as to change the whole dish!  Then I saw the idea again in a magazine last week and, that was it, I had to try it at home.  (Okay – I made my husband do the actual grilling.  But I supervised, I promise!)

The dressing comes together in a snap in the food processor (or you can do it old-school in a wooden salad bowl with a fork, but I find it is hard on my forearms!)  The only ingredient you may not have is anchovy paste.  It’s pretty cheap and lasts forever in your fridge, and it adds that “umami” flavor you can’t get anywhere else.  It’s also great in spaghetti sauce, if you’re worried you won’t make a lot of Caesar salad.  This dressing also calls for a raw egg yolk.  I would highly recommend buying the highest quality eggs you can find – check your local farmer’s market – or at least getting organic, free-range, or both.  (If you are immunosuppressed you could substitute a spoonful of store-bought mayonnaise, but it’s just not the same.)  Also, you’ll notice there are no croutons on my plate.  We almost never eat bread, but if croutons are your thing, go ahead and pile them on!

This salad was a side dish to a dinner of grilled steaks and grilled veggies.  Feel free to chop up some grilled chicken and make it a whole meal!  For a side dish, plan on one half of a head of lettuce per person.  If you are making it the main dish, serve a whole head of lettuce per person.  Curious?  Let’s go!

Grilled Caesar Salad

Ingredients:

  • 2 cloves garlic, peeled
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 egg yolk
  • 1 teaspoon anchovy paste
  • juice of one lemon
  • 1/4 – 1/3 cup olive oil
  • 1 head romaine lettuce
  • croutons and grated parmesan cheese to serve

Directions:

  1. Prepare the dressing:  In a food processor, blend together the garlic, mustard, Worcestershire sauce, egg yolk, anchovy paste,  and lemon juice.  Blend in 1/4 cup of oil.  Taste to see if you like the consistency.  If you want it more diluted, add more oil.  Refrigerate until ready to serve.
  2. Prepare the lettuce:  Slice it vertically down through the core.  You have two long halves now.  Wipe with a dry paper towel.  The lettuce needs to be completely dry or else it will stick and wilt.  No washing it, no oiling it!  Place the lettuce on the grill, cut side down, for 2 minutes without moving it.  With tongs, take it off the grill and lay it grilled-side up on a plate.  Don’t cover it or it will get soggy.  Drizzle with dressing, and add croutons or grated cheese to serve.  Eat it now!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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Tzatziki Wrap

April 11, 2014 by

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What a fun word to say:  Tzatziki!  With spring in full swing now, I am in love with using fresh herbs in as many ways possible.  This recipe for my Tzatziki Wrap uses a small handful of dill. Dill is a lovely thing to grow in a windowbox, if you can, or in your garden, because it goes with so many other flavors and cuisines.  If you have leftover dill after making the tzatziki, use it on fresh or smoked salmon.

Tzatziki is just a fancy way to say “yogurt dip.”   It is found in Greek and Mediterranean dishes, and goes well with all grilled meats—chicken, beef, lamb, salmon—as well as vegetarian dishes like falafel.  Blend this up in your food processor in five minutes, and enjoy for lunch or a light dinner tonight!

Tzatziki Wrap (Makes two wraps)

Ingredients:

  • 1/2 cup plain yogurt (Greek yogurt or regular.  Avoid nonfat as the texture is too runny)
  • 1 big handful dill sprigs, any tough parts trimmed away
  • juice of 1/2 lemon
  • salt and pepper
  • 1 teaspoon minced garlic
  • 1/2 large cucumber, peeled and seeded
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 cup baby spinach, or a few leaves of romaine lettuce
  • 1 cooked chicken breast
  • tortillas or pita bread for wrapping

Directions:

  1. Make the tzatziki:  In a food processor or blender, blend the yogurt, dill, lemon juice, salt, pepper, and garlic together.  Cut the half a cucumber in half again, and add one half to the blender and combine.  (You should now have one-quarter of a cucumber left.  Math!)  Refrigerate the tzatziki until ready to use.
  2. Slice the peppers and cucumber into very fine strips.  If you are using romaine lettuce, wash and dry the leaves and stack them on a cutting board.  Cut the leaves into fine strips.  Mix the peppers, cucumber, and lettuce in a large bowl and toss to combine.
  3. Very thinly slice the chicken breast.  Prepare your tortilla or pita bread for filling.  (I always warm up tortillas in the microwave, covered with a damp paper towel, so they’re pliable and won’t break.)  Fill tortilla with chicken breast slices, vegetables, and a big drizzle of tzatziki.  Roll up and eat, with more tzatziki if you like.

Cutting carbs, or do you have leftover wrap filling?  Toss with tzatziki and eat it like a salad!  It also goes great as a dip—try with carrots.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Italian Tuna Wraps

March 14, 2014 by

 

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I love it when a plan comes together!  I was hungry at lunchtime yesterday, so I opened my pantry.  I stared at the shelf for a good minute…eyes glazing over.  “There’s got to be something here, some combination of flavors that will fill and delight me” I thought.  And bingo!  Inspiration struck and I made these Italian Tuna Wraps.

Okay, this is pretty much just tuna salad in a lettuce wrap.  But the addition of white beans makes it filling, contributes a creamy texture, and ups the fiber.  A handful of chopped parsley adds freshness.  This recipe serves two for lunch.  Or just do what I did, and put it in the fridge for tomorrow’s lunch.  It will still taste great the next day!

Italian Tuna Wraps

Ingredients:

  • 1 can of tuna
  • 1 can of white beans
  • juice of 2 lemons
  • 1 tablespoon olive oil
  • salt and pepper
  • pinch of garlic powder
  • 1/4 cup roughly chopped parsley
  • Boston lettuce leaves (or other lettuce leaves of choice) for wrapping

Directions:

  1. Drain the can of tuna and put it in a large bowl.  Drain the beans, rinse them in a strainer and then add them to the tuna.
  2. Toss the tuna mixture with the lemon juice and olive oil.  Season with salt, pepper, and garlic powder; toss again.  Add parsley and toss.
  3. To serve, wash and shake dry the lettuce leaves, and place a large spoonful of tuna in the lettuce.  Wrap and eat.  Couldn’t be easier!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Brussels Sprouts and Kale Salad

March 7, 2014 by

Kale and Brussels Sprouts Salad Resize

Now you ladies know I love a good salad.  I will eat a salad for breakfast – in fact, I’m finishing this big bowl of Brussels Sprouts and Kale Salad right now, with my morning coffee!  Raw Brussels sprouts—for breakfast?!  Yes indeed!

I found this recipe on the Bon Appetit website, which I tweaked to my liking.  The best thing about this salad, aside from the fact that it tastes good, is that it is so hearty.  I made it last night, had some for dinner, and it’s still good this morning!  But because it’s so sturdy, you’ll want to keep the nuts, fruit, and cheese separate until you’re ready to eat it.  You can sub any dried fruit you like for the cranberries:  cherries, blueberries, golden raisins, and diced dried apricot would be delicious too.  And if you don’t have toasted almonds, substitute pecans, walnuts, or hazelnuts.  Check it out, and report back with your chosen combination of flavors!

Brussels Sprouts and Kale Salad

Ingredients:

  • 1 bunch Tuscan kale (also called dinosaur or lacinato kale)
  • 1/2 pound large Brussels sprouts
  • 1 shallot (or 1/4 red onion)
  • juice of one large lemon
  • 1/3 cup olive oil
  • 1/2 teaspoon honey
  • to serve:  almonds, dried cranberries, and Parmesan cheese
  • salt and pepper

Directions:

  1. Prepare kale:  Strip the leaf off the thick stem, then soak the leaves in cold water to remove any dirt.
  2. While the kale is soaking, prepare the Brussels sprouts:  cut off the stem end and any brown or wilted leaves.  Slice in half lengthwise, and lay down flat on the cut side.  Thinly slice each sprout half to create shreds.  Place shredded sprouts in a very large bowl.
  3. Dry the kale.  Grab a handful and sort of wad it up, then run your knife through the kale to shred it.  Add to the sprouts in the  bowl.
  4. In a small food processor, blend together the shallot, lemon juice, olive oil, and honey.
  5. Pour over the kale and mix with your hands.  I mean get in there!  Massage the dressing into the kale, squeezing it to soften everything up and get the dressing into all the sprouts and kale.
  6. To serve:  Dish salad into a bowl.  Take a handful of almonds and crush with a knife or in a mortar and pestle – just crack them lightly, you don’t need to pulverize them.  Add the cracked nuts and cranberries to the salad, then shred some Parmesan to go on top.  I shaved the block of Parmesan with my vegetable peeler, but you don’t have to do that if you don’t want.  Season with salt and pepper and serve.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Cabbage and Pineapple Slaw

January 24, 2014 by

Cabbage and Pineapple Slaw Resize

Don’t let the monochromatic appearance fool you – this salad packs a tasty punch!  Winter veggies come together with fruit, nuts, and a light yogurt dressing in this recipe for Cabbage and Pineapple Slaw.

Cabbage is not a glamorous vegetable.  In fact you can probably buy a giant head of it today for less than a dollar.  Nutritionally it’s a powerhouse, though, and you probably could stand to eat more of what it’s offering!  Sliced very fine (or grated if you prefer), it’s a perfect foil for crunchy apples, chewy raisins, and whatever nuts you like.  I used sunflower seeds, but try almonds, hazelnuts, pecans or walnuts.  I think walnuts would make it taste even more like a healthier version of Waldorf Salad (a childhood favorite of mine.)  The star of the show, and what lifts this recipe above other coleslaws, is pineapple.  Fresh pineapple, minced, would be glorious, but I used a half a can of crushed pineapple and it was delicious.  Save the rest of the pineapple for smoothies, or to dress up cottage cheese.

Since we’re still knee-deep in winter, and Soup Month is going strong, try this salad paired with a spicy soup.  I think it would be great with Chinese Hot and Sour Soup, or any chili recipe, to quell the heat.  Let me know how you like it!

Cabbage and Pineapple Slaw

Ingredients:

  • 1/2 head green cabbage, sliced very fine or grated
  • 1 small apple, diced
  • 1 green onion, minced
  • about 1 cup crushed or minced pineapple
  • 1/2 cup raisins or other dried fruit (cranberries or cherries would be yummy!)
  • 1/2 cup nuts or sunflower seeds
  • 1 heaping tablespoon mayonnaise
  • 2 heaping tablespoons plain yogurt
  • juice of 1 lemon
  • juice of 1 clementine orange
  • 1/4 teaspoon salt, or to taste

Directions:

  1. In a very large mixing bowl (or a very large Tupperware container with a lid, my preferred method), mix together the cabbage, apple, onion, pineapple, raisins, and nuts.
  2. In a small container with a lid, shake together the mayo, yogurt, lemon and orange juices, and salt.  Taste to see if you want any more salt or lemon.
  3. Pour dressing over cabbage mixture and shake or toss to combine.  Refrigerate until ready to serve.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

 

 

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Spinach Salad with Warm Bacon Dressing

January 17, 2014 by

Spinach Salad with Warm Bacon Dressing Resize

Continuing with the theme of National Soup Month, I have another salad to pair with a lovely, hot bowl of soup.  With crunchy bacon, creamy hardboiled eggs, and a sweet-and-sour vinaigrette, this recipe for Spinach Salad with Warm Bacon Dressing is perfect for a cold day.

To make sure you get lovely hardboiled eggs (and not greenish, sulfury yolks), go easy on your eggs.  Put them in a pot of water that covers the eggs by an inch.  Bring to a boil – and as soon as it boils, take it off the stove, put a lid on the pot, and set a timer for 14 minutes.  When the timer rings, drain off the hot water and cover with ice and cold water.  Let the eggs cool, then peel.

I used rice vinegar; but you can try red or white wine vinegar, or apple cider vinegar.  This recipe makes two large salads.  Try it with soup, stew, chili, or just some bread and butter.

Spinach Salad with Warm Bacon Dressing

Ingredients:

  • 1 large bunch very fresh spinach (or a bag of baby spinach) rinsed very well and spun dry
  • 6 slices bacon
  • 2 tablespoons rice vinegar (or other vinegar)
  • 1 tablespoon (or more, if you like) honey
  • 1 tablespoon Dijon mustard
  • 1/2 onion, sliced, or diced, very thin
  • 4 hardboiled eggs

Directions:

  1. Wash and dry the spinach very well.  (Gritty sandy spinach is horrible!)  Divide into two large bowls and set aside.
  2. Fry the bacon in a large pan until crispy.  Remove to a paper towel-lined plate to cool.  Measure out 1/4 cup of the bacon fat, discard any leftover, and return the 1/4 cup of fat to the pan.
  3. Heat the bacon fat, and with a wooden spoon or silicon spatula, stir in the vinegar, mustard, and honey.  Add the onion and cook until the onion begins to soften, about 5 minutes.
  4. Peel and quarter the eggs and divide between the two salad bowls.  Crumble the bacon and add to the spinach.  Pour the hot dressing over the spinach and toss.  Season with fresh cracked pepper, if desired, and serve warm.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

 

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Chinese Chicken Salad

January 10, 2014 by

Chinese Chicken Salad Resize

As Coleen pointed out in her post on Monday, this is National Soup Month!  She will be sharing some of her favorite soups with us.  And what makes a better meal than soup and salad?   One of my favorite salads is Chinese Chicken Salad!

This is perfect for winter, because all of the ingredients are in season now.  Instead of canned mandarin oranges, you can probably find fresh ones now – I’ve got Clementines and Satsumas left and right at my grocery store.  Red cabbage and carrots are always around, as are green onions.  For the base, I used Napa cabbage, but if you don’t have that, you can use any kind of lettuce you like, or really finely chopped green cabbage.  I cooked some extra chicken breasts last night so I could chop them up cold and throw them over the salad, but you can use whatever chicken you like – roasted, store-bought rotisserie, or even breaded chicken nuggets!

This recipe serves two as part of a lunch or dinner menu.  Try this salad with any soup you like, or paired up with a sandwich, wrap, or pasta dish.  Filling, nutritious and delicious – and it won’t break any of your New Year’s resolutions!

Chinese Chicken Salad

Ingredients:

  • 1 small head Napa cabbage, or romaine lettuce
  • 1/2 head small red cabbage
  • 2 carrots
  • 2 or 3 green onions
  • 2 mandarin oranges
  • 2 cooked chicken breasts, or 3 cups chopped cooked chicken
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame seeds
  • salt and pepper to taste

Directions:

  1. Chop the Napa cabbage into inch-wide strips.  Finely slice the red cabbage.  Place both in a salad spinner and rinse under cold water, then spin dry.
  2. Cut the carrots into matchsticks.  Finely slice the green onions.  Peel the oranges and remove as much of the white pith as possible.  Separate into segments.  Dice or thinly slice the chicken breasts.
  3. To assemble:  In two very large bowls, mix together the cabbages, carrots, and onions.  Arrange the oranges and chicken breasts on top.  Drizzle each salad with one tablespoon each of sesame oil and rice vinegar, and sprinkle the sesame seeds, salt, and pepper on top.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Korean Green Onion Salad – Pa Muchim

January 3, 2014 by

Pa Muchim Resize

Korean Green Onion Salad, or Pa Muchim (pronounced “pah moo cheem”) is a staple at Korean BBQ restaurants and homes alike.  It is frequently paired with pork belly or other fatty meats, as a counterbalance to all the rich flavors and textures.  I find it spicy and weirdly refreshing!

Yes, this salad has a lot of green onion in it.  So much so that you should probably share it with whoever you’re going to be hanging out with that day.  I wouldn’t eat a big plate of this and then go out on a first date!  Cutting the green onions into long strips can be a little tricky.  If it’s not working out for you or you get frustrated, you can just turn the onion on a bias and cut long diagonal slices – they don’t have to be strips cut lengthwise.  Red leaf lettuce is most commonly used, but you can try green leaf or romaine too.  As for the dried red pepper, just use one of those little packets of crushed red pepper that always comes with a pizza delivery!

Next time you grill or fry something rich and delicious, pair it with this spicy and cleansing salad.  (And for more motivation, check out how healthy green onions are for you!)

Korean Green Onion Salad (Pa Muchim)

Ingredients:

  • 1 bunch green onions (anywhere from 4 to 8 onions)
  • 1 head red leaf lettuce
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 2 teaspoons rice vinegar (or you can substitute apple cider vinegar)
  • 2 teaspoons sesame oil
  • 1/2 teaspoon crushed red pepper flakes (optional, but try it if you have them!)
  • 2 tablespoons toasted sesame seeds

Directions:

  1. Slice onions lengthwise into thin strips, or you can cut them on a very severe bias into long ovals.  Put the onions into a bowl of ice water and let soak for fifteen minutes.  This crisps them, and also removes some of the sliminess from the insides.
  2. While the onions are soaking, wash the lettuce and cut it into bite-sized strips.  If your lettuce is a little limp, soak it in ice water too!
  3. Make the dressing:  combine soy sauce, sugar and rice vinegar in a small Tupperware cup with a lid.  Shake well to combine.  Add sesame oil and red pepper flakes and shake again.
  4. Drain the lettuce and onions, dry them if you can:  Either roll up in a dish towel, or spin in a salad spinner.  Combine lettuce and onions in a large bowl, toss with dressing, and sprinkle with sesame seeds.  Serve immediately.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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