Tag Archives: salad

Red Quinoa and Mango Salad

Red Quinoa and Mango Salad
Red Quinoa and Mango Salad

With so much going on last week, I felt like I was walking around in a haze half the time. Both global and personal events had me preoccupied. So, in that haze, I made a pot of quinoa last night to accompany dinner, only to realize I’d made so many different things, no one even wanted it. I stuck it in the fridge and figured I’d make a salad with it. Well, here it is! I just started pulling things together and this became the best lunch I’d had in a long time! I could hardly stop eating long enough to take some photos and get this written up.

This salad is a combination of textures. The crunch of the pepitas and the quinoa, and creaminess of the black beans and mangoes are wonderful. And the bit of sweetness from those mangoes and the currants against the savory citrus dressing is so good! I could eat this all day. This salad will be great to pack up for my daughter’s lunches this week or as a side dish for a light and healthy dinner!

Enjoy…and in light of so much heartbreaking news recently…peace.

Red Quinoa and Mango Salad

3 C. cooked red quinoa, cooled
2 ripe mangoes, cubed
1 15 oz. can black beans, drained and rinsed
1/2 C. frozen sweet corn kernels
1/4 C. currants
2 green onions, sliced
2 T. fresh parsley, finely chopped
1/2 C. roasted pepitas

Citrusy Vinaigrette
juice of one lemon
juice of one lime
1/4 C. extra virgin olive oil
1 t. Dijon mustard
1/4 t. cumin
1 t. sea salt
1/2 t. freshly ground black pepper

Combine all of the salad ingredients, up to the parsley, in a large bowl. Combine the dressing in a small bowl and whisk until combined. Pour the dressing over the salad and toss to combine and get it all covered. Refrigerate for an hour before serving. Toss in the pepitas just before serving to keep their crunch.

 

Notes:

  • I like to rinse my quinoa before cooking. If you don’t have a really fine sieve, line whatever sieve you do have with some paper towel. You’ll have to really shake those little buggers off afterward, but it is worth it. Rinsing removes the saponins (a substance that makes quinoa bitter) and really makes a huge difference. This is the quinoa I use.
  • Pepitas are pumpkin seeds. Find them in the nut section of your store.
  • I used Champagne mangoes in this salad. You can use any mango. They just happened to be on sale this past week. This was my first time trying them. Their texture is a bit creamier than most mangoes, they have a really pretty golden color, inside and out and they get really sweet when left out on the counter.
  • This year, 2013, has been declared, “The International Year of Quinoa” by the United Nations! Read about the global importance of this super nutritious grain.
  • If you’d like more nutritional information about quinoa, check out this great source: World’s Healthiest Foods!

 

Red Quinoa and Mango Salad

 

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Shaved Broccoli Salad

Shaved Broccoli Salad

Let’s start off with the name of this salad. Shaved? Ugh…I’ll admit, I hesitated over using that word. *Insert funny joke I had here…but, apparently my family thought was inappropriate* Seriously though, it was the word that just kept repeating in my head as I wondered how this would all work if I “shaved” the broccoli. I imagined, instead of hunks of stalky, unyielding crowns, this salad would have crisp, crunchy slivers of broccoli, surrounded by a light and creamy dressing and flecked with sweet cranberries, tart apple slices and nutty almonds. I used my best chef’s knife to slice through each crown, as you would julienne any other vegetable. You could used your mandoline or slicer blade on your food processor, but I enjoy the process of chopping. It’s therapeutic. I will warn you…it is a bit messy. The broccoli heads break up and get all over your hands, but you’ll want to tough it out. This salad is so worth it!

Shaved Broccoli Salad

3 – 4 small broccoli heads, stems cut to about 2″ and julienned
1 small red apple, cut into slices about the same size as the broccoli
1/2 C. dried cranberries
1/2 small red onion, sliced
1/2 C. sliced almonds

Dressing
1/4 C. mayonnaise or vegenaise
1/4 C. non-fat plain Greek yogurt (I use Chobani)
2 T. apple cider vinegar (I use Bragg’s)
1 packet stevia
3/4 t. salt
1/4 t. freshly ground black pepper

Combine all of the salad ingredients, up to the onion, in a large bowl. Combine the dressing in a small bowl and whisk until smooth. Pour the dressing over the broccoli and toss to combine and get it all covered. Add the almond slices and toss a bit more. If you can stand it, refrigerate for an hour before serving…but I bet you eat half of it before it makes it to the fridge!

 

Notes:

  • When cutting the broccoli crowns, put the tip of your knife on the board and rocking back and forth, run it across, keeping the knife tip on the board to cut easily and evenly through the crown.
  • I used only the crown and about two inches or so of the stalk. You could most certainly cut the stalk up into two inch lengths and julienne or coarsely grate them.
  • When purchasing broccoli, look for the florets that are the most compact. The ones that are more open are not as fresh.
  • When I bring the broccoli home, I like to trim the end of the stalk and store them with the stalk in a bit of water in a bowl or dish until I’m ready to use them.
  • This salad packs up easily for school or work lunches or even for a picnic!
  • Broccoli can help with weight loss! Read this recent article from Shape Magazine.
  • If you like this salad, you may also like Curried Chicken Waldorf Salad.

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    Broccoli is not everyone’s favorite vegetable in my house…but this salad may have changed some minds! What is your favorite way to eat broccoli? Leave a comment below and let me know!

     

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    Mediterranean Chopped Salad with Seared Scallops…and a Giveaway!

    Mediterranean Chopped Salad with Seared Scallops

    This salad is full of the flavors I grew up with. I’ve mentioned before, I’m an Armenian girl who grew up eating a lot of Middle Eastern and Mediterranean food. One bite of this salad and I feel like I’m back in my Mom’s kitchen. The flavors of the Feta cheese, Kalamata olives and red onion are bold, tangy and salty. They are balanced by some of the other ingredients, like the creamy nuttiness of the chickpeas, the crunch of the pita chips and the brightness of the lemon zest. Speaking of lemon…this dressing is based on the dressing my Mom always made. It’s full of fresh lemon juice and just a hint of cumin and oregano.

    The scallops are my addition to this familiar salad. I love scallops. They are tender, buttery and have such a mild flavor, they go so well with this bold salad. This is my favorite way to eat them…seared. And I think I’ve got the technique down. It’s really easy. There are just a few things to keep in mind when searing scallops. I’ll take you through the steps in the recipe below.

     

    Mediterranean Chopped Salad with Seared Scallops

    1 head romaine lettuce, chopped
    about 2 handfuls of mixed greens
    1/2 C. grape tomatoes
    1/2 C. large seedless cucumber, chopped
    1/4 C. red onion, chopped
    1 15 oz. can chickpeas, drained and rinsed well
    about 4 oz. Feta cheese, crumbled
    1/4 C. pitted Kalamata olives, sliced in half
    1 1/2 C. broken pita chips

    Dressing
    juice of one lemon (about 1/3 C.)
    zest of half of a lemon
    1/3 C. extra virgin olive oil
    1/2 t. Dijon mustard
    1/8 t. cumin
    1/8 t. dried oregano (crumbled between your fingers)
    1/4 t. salt
    1/8 t. pepper

    Scallops
    1 lb. sea scallops
    1 T. butter
    2 t. olive oil
    kosher salt and pepper

    Assemble and divide the salad ingredients on four dinner plates. Mix the dressing ingredients in a small bowl. Set aside while you prepare the scallops.

    Preheat a cast iron pan over medium high heat. Most store bought scallops are stored in a liquid that keeps them fresh. Ask if you are unsure. If they are, you should give them a bit of a rinse under cold water. Pat dry your scallops with paper towels whether you’ve rinsed them or not. You want them to be dry. Next, you want to pull of the little tab of muscle that most of them have. It can get tough once cooked. Lay the scallops out and very lightly sprinkle them with kosher salt and some black pepper on both sides. Add the olive oil and the butter to the pan. Once the butter has melted add the scallops. You will probably have to do this in two batches. A crowded pan won’t give you a nice sear. Once you’ve placed them in the pan…do not move them at all for at least 2 minutes, but not much more than that. Flip and cook for 2 more minutes. They should be golden.

    Pour about 2 tablespoons of dressing on each salad. Top each salad off with some scallops. I like to zest some additional lemon zest from the remaining lemon half over the top of each salad.

     

    Notes:

    • If you are concerned about buying scallops stored in liquid, buy them from a fish monger and ask for “dry packed” scallops.
    • One easy way to chop the romaine into small pieces is to cut the whole head in half lengthwise, then cut each half once more. Rinse the sections, then cut across each section into small pieces.
    • I use less salt in the dressing than I normally would because so many elements in the salad are pretty salty.  Adjust to your own taste.

     

    Those of you who follow my blog know I use my Microplane Zester-Grater often. I use it for the lemon zest in this recipe. And guess what? You can enter to win your very own! My Zester-Grater is one of those “Things I Love!” Read about it here and enter to win!

     

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    Baby Kale Salad with Strawberry and Avocado

    Baby Kale with Strawberry and Avocado

    When you live in a temperate climate, this is about the time you start to yearn for change. In this case…spring! Today, there was no sign of it what-so-ever! Outside, dreariness took over the day, until snowflakes decided to fall and blustery wind whipped past. I decided to act like none of this was happening. No, I’m ready for spring. I turned my back to the window, opened the fridge and basically, the ingredients to this salad came out.

    If you think you don’t like kale give baby kale a try. Really, the leaves are much more tender, the stalks have just a nice bit of crunch and the flavor is so mild. Kale is truly one of the most nutritious vegetables you can eat. It’s extremely high in vitamin K, A, C and magnesium. Kale is high in fiber and antioxidants. Combined with sweet and fragrant strawberries, creamy bits of avocado, crunchy and nutty almonds and this simple lemon vinaigrette, you’ll not only feel great about eating so healthy, you’ll feel like spring has sprung!

     

    Baby Kale Salad with Strawberry and Avocado

    4 C. baby kale
    1/2 avocado, cubed
    8 large strawberries, washed, hulled and sliced
    2 T. sliced almonds, toasted if desired

    Dressing
    juice of 1/2 lemon (about 2 T.)
    1 T. extra virgin olive oil
    1/4 t. Dijon mustard
    1/4 t. honey
    1/8 t. salt
    1/8 t. freshly ground black pepper

    Assemble the salad ingredients up to the strawberries. Mix the dressing ingredients in a small bowl. Pour the dressing over top then sprinkle with the almonds.

    This makes two smaller salads or one large salad.

     

    Notes:

  • If you enjoy kale, you may also like this Kale and Pear Salad with an Apple Cider and Chia Dressing.

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    Mandarin Beet Salad with Mandarin Poppyseed Dressing

    Mandarin Beet Salad with Mandarin Poppyseed Dressing

    I’ve had this salad on my mind for a while. I love the combination of beets and orange, so when I was in Whole Foods Market the other day and saw the most beautiful mandarin oranges, I knew it was time! These mandarins are super sweet and juicy and compliment the earthy flavor of the beets. You can use beets that you’ve roasted or steamed yourself, or you can cheat like I did this time and get a package of steamed and peeled beets from the produce section.

    I have a confession. My plan was to put goat cheese on the salad. I completely forgot, but I have to say, I didn’t miss it at all. The salty, buttery nuttiness from the roasted almonds filled that void. Go ahead and use goat cheese if you want, but it’s great without it too!

     

    Mandarin Beet Salad with Mandarin Poppyseed Dressing

    Salad:
    1 head of romaine lettuce, washed, spun dry and chopped
    handful of pea shoots or any sprout or micro green
    1/2 small red onion, sliced thinly
    2 – 3 mandarin oranges, peeled and segments separated
    2 – 3 cooked beets, peeled and cut into small segments
    1/2 C. roasted and salted whole almonds, crushed a bit
    some crumbles of goat cheese…if you remember to grab it out of the fridge! :)

    Mandarin and Poppyseed Dressing:
    zest of 1 mandarin orange
    juice of 1 mandarin orange (about 2 – 3 T.)
    2 T. apple cider vinegar (I use Bragg’s)
    1/2 T. honey
    1/2 t. Dijon mustard
    1 T. poppy seeds
    1/2 t. salt
    1/4 t. black pepper

    Assemble all of the salad ingredients in one large bowl or on individual plates in the order listed.

    In a small jar with a tight fitting lid, combine the dressing ingredients and give it a good shake.

    Top each salad off with about 2 – 3 tablespoons of dressing.

     

    Notes:

    • Pea shoots are full of Vitamin A, C and folic acid. They are a nice change if you usually eat sprouts. They’ve got a great crunch and the flavor works well with this salad.
    • To easily crush the almonds, put them in a zipper bag and using the back of a knife or a mallet, lightly give them a few whacks on the counter.
    • This salad will make 3 small servings or 2 larger portions.

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