Salads have always been a passion of mine. My son says he's never seen anyone else ever do a happy dance to a meal of greens the way I seem to do whenever I'm served or am serving a platter of veggies. Here are a couple of my recipes that friends have said are absolutely “craveable". In fact, a couple were slightly red-faced to admit-they dreamed about them the night after eating them! And these are easy, adaptable in size and can be embellished in many ways.
The first is a twist on a classic, I call it:
Going Greek Salad
1 lb triple washed greens
4 Roma tomatoes, sliced thin
1/2 lb brown mushrooms, sliced
1/4 C kalamata olives, pitted and chopped
1/4 C dried cranberries
1/2 med red onion, thinly sliced
1 Cucumber, peeled, seeded, thinly sliced
1/2 C sheep's milk feta, crumbled
2 C grilled chicken breast, cubed
1/4 C toasted pinenuts
1/3 C low-fat raspberry vinegarette
4 warmed whole wheat pitas, cut into quarters
Simply toss all ingredients in a serving bowl, EXCEPT the pitas, which you serve on the side. Plate up onto 4 individual plates.
The second is a very upscale salad that takes a bit more time, but well worth the wait.
Pear-Goat Cheese Salad
Pre-heat oven to 400. prepare a cookie sheet by covering with foil and spraying or brushing with olive oil
2 large bosc pears, roasted
kosher salt, pepper
4 C triple washed spinach
2 C triple washed arugula
4 oz chevre (goat cheese)
1/4 C toasted pinenuts
1/3 C bottled champagne vinegarette
To roast pears: peel, halve and core pears. Brush with lemon juice and olive oil. sprinkle with kosher salt and freshly ground pepper. Place on prepared pan and roast until fork tender in preheated oven. approximately 20-30 minutes. Cool.
Place the greens in a large bowl and combine gently. Thinly slice the pears and add to the greens. Divide and arrange onto serving plates. Portion out the chevre and sprinkle with toasted pinenuts. Drizzle each plate with dressing.
This salad is wonderful served up with some artisan bread.
Again, both of these “craveable" healthy salads are very versitile. Both are terrific served with grilled salmon, for a heartier version. If you can't find the pinenuts, toast up some walnuts, pecans or even cashews.
Maybe now, you can understand my “happy dance" to the course called salad!
Carine has always loved to cook. Her mother gladly handed her the “apron" at an early age and she has continued her culinary ways to include her love of the written word. Carine also loves to write about people and other life's events. To read more of her writing log onto: http://www.Carine-whatscooking.blogspot.com