Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts

Friday, July 13, 2012

friday fun finds: chopped salads

summer is the perfect season for salads.....my current favorites are the chopped variety. do you have a favorite chopped salad recipe to share and enable my obsession?

chopped salad from espresso and cream


chopped greek salad with shallot vinaigrette from food and wine


chopped mexican salad from greatist

chopped chicken salad from how sweet eats


california pizza kitchen chopped salad from food.com


chipotle chopped salad from veranda interiors


classic chopped salad from better homes and gardens


southwestern chopped chicken salad from greens n chocolate



Monday, July 9, 2012

mmmmm: lime-pear jello salad


i love jello in the summers. something about it is reminiscent of my childhood. this recipe is cool, smooth and delicious. it tastes like a dessert and has become one of my favorite summer treats. enjoy!

lime-pear jello salad

1 large package lime jello

1 large can pears

1 8-oz package cream cheese

8 oz cool whip


drain the pear juice in a pan and bring to a boil. stir in the lime jello to dissolve. pour the mixture into a blender and whirl. add the cream cheese; whirl. add pears to the blender mixture; whirl. add the cool whip to the blender mixture a small portion at a time, whirling between additions. pour the entire mixture into a jello mold, bowl or a rectangular dish. refrigerate until firm.  

Monday, June 18, 2012

mmmmm, mondays: green salad with candied pecans and goat cheese croutons


i love summer salads. i'm kind of on a crazy kick right now...just can't get enough of them. when it's hot outside, who really wants to cook up a hot, hearty meal. so, salads are my go-to meal or side of choice. here's one of my new favorites. it is so, so good!

green salad with candied pecans and goat cheese croutons

one package organic red lettuce leaves (i like organic best and i love the pretty red color of the butter lettuce)

one can mandarin oranges, drained 

candied pecans (recipe follows)

goat cheese croutons (recipe follows)

lemon vinaigrette (recipe follows)


layer the ingredients together and top with the dressing. this one is fabulous!~


candied pecans: 

one large egg white

1/2 cup sugar

1 teaspoon each of cinnamon and nutmeg

1/2 teaspoon salt

1 package pecans, shelled and halved

2-3 tablespoons of melted butter

beat the egg white well. add spices, salt and sugar and mix well. stir in pecans until thoroughly coated. coat a rimmed baking dish with the melted butter. using a fork, transfer the pecans to the baking dish. bake at 300 degrees for about 30 minutes. allow to cool and, if the pecans have stuck together, break apart and put in a storage container. these can be made several days in advance. store at room temperature.


goat cheese croutons:

one package goat cheese, cut into walnut sized portions and formed into balls

panko bread crumbs mixed with a pinch of ground black pepper

1 egg, well beaten

1 teaspoon milk

oil or butter for frying


once the balls have been formed, place in the freezer for about an hour to make firm. mix the beaten egg and the milk in a small bowl. take the balls of cheese and roll them first in the egg/milk mixture and then in the break crumbs to coat. place the cheese in a hot frying pan with oil and cook until lightly browned on all sides. remove from fry pan and serve immediately.


lemon vinaigrette

3/4 cup canola oil

1/4 cup balsamic vinegar

2 tablespoons lemon juice

1 teaspoon lemon herb seasoning

1 teaspoon pepper


whisk ingredients well together. store in a spill proof container until ready to serve. mix well immediately before serving.

enjoy!