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Apple, Walnut, and Feta Salad — December 9, 2014

Apple, Walnut, and Feta Salad

The dressing was fantastic, however, it didn’t make very much. I would double the recipe next time.

Apple, Walnut, and Feta Salad

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Apple, Walnut, and Feta Salad

Recipe thanks to MMM…cafe

Ingredients:

12 ounces, weight Salad Greens (spring Mix)
2 whole Apples, Cored And Sliced Very Thin
1/2 cup Walnut, halved or chopped
1/4 cup Dried cranberries
6 ounces feta cheese, crumbled
1 Tablespoon (heaping) Dijon Mustard
1 ¼  Tablespoon Maple Syrup
2 teaspoons Apple Cider Vinegar
1/4 cup Olive Oil
Salt And Pepper, to taste

Directions:

Add greens, apple slices, walnuts, dried cranberries, and feta cheese into a large salad bowl.
In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.
Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.

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Garlic Parmesan Italian Salad Dressing — September 26, 2014

Garlic Parmesan Italian Salad Dressing

We had Scotty’s parents over when we moved in to the apartment. We wanted to show them our new place and I loved the opportunity to cook for someone. I served cheese and crackers as an appetizer and this salad and Italian Classic Lasagna for dinner.

Garlic Parmesan Italian Salad Dressing

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Garlic Parmesan Italian Salad Dressing

Ingredients:

1 c. olive oil
2 Tbs. fresh lemon juice
1 Tbs. dried basil
2 tsp. minced garlic
1/2 Tbs. dried oregano
1/2 Tbs. salt and pepper
3 Tbs. red wine vinegar
2 Tbs. Parmesan cheese
1 tsp. agave nectar or sugar
1 splash balsamic vinegar

Directions:
Shake it all together and keep refrigerated. You’ll need to shake it before each use.

Orange and Cranberry Salad — July 30, 2014

Orange and Cranberry Salad

Sometimes when I choose recipes I know that Scotty won’t be excited for them and I choose them anyway. Hey, I’m doing the meal planning, shopping, and cooking, I get to be a little selfish sometimes 🙂 I wasn’t too sure how he would feel about this salad so when he came home and asked what was for dinner I said, “Nothing (with a big smile on my face)” He just walked away shaking his head saying, “oh no.” Surprisingly after he ate this salad he said, “I don’t know why you think I don’t like salads. I really liked this one.” Score 1 for Wifey! No matter what the salad is I know I’m going to like it if it has feta on top. You can choose a cheese of your choice, or leave it off altogether. I also added chicken on top of ours. Happy Eating!

Orange and Cranberry Salad

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Orange and Cranberry Salad

Ingredients:

Dressing

1 garlic clove, chopped

1/2 teaspoon salt

1/4 cup olive oil

1/4 cup red wine vinegar

1/4 cup agave, honey or sugar

pepper to taste

Salad

4 cups lettuce mix

1 small can of mandarin oranges, drained

1/2 cup dried cranberries

1/4 cup slivered almonds, toasted

Directions:

To make the dressing, add ingredients to a shaker/mason jar and shake or add to a bowl and whisk. Place in the refrigerator until ready to dress.

To prepare the salad, put the lettuce in salad bowl and add mandarin oranges, and cranberries. Mix the dressing before drizzling a little over the salad and toss to combine. Add more dressing to your liking. Sprinkle toasted almond pieces and serve immediately.

Southwestern Chopped Salad with Cilantro Dressing — July 10, 2014

Southwestern Chopped Salad with Cilantro Dressing

My sister and I have started doing a weekly run on Saturdays. We were going to do a half marathon together in September, but I have a wedding that weekend so I am just training with her. We found a spot to meet at a lake near by that is one mile from each of our homes. Last Saturday we showed up with the same shirt on! We are kind of alike I guess!

This was was the perfect meal for Saturday lunch after a long run. I love all the gorgeous colors that come from the fresh ingredients. Happy Eating!

Southwestern Chopped Salad with Cilantro Dressing

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Southwestern Chopped Salad with Cilantro Dressing

Recipe thanks to The Garden Grazer

Ingredients:
Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions
Optional: avocado

{For the dressing}
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt or Greek yogurt)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
Recommended: agave/honey, cumin

Directions:
Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
Finely chop romaine, bell pepper, tomatoes, and green onions.
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing.

BLT Chopped Salad with Lemon Vinaigrette — May 2, 2014

BLT Chopped Salad with Lemon Vinaigrette

I chopped up my salad the other night and put it in a container so it was ready for my lunch. Scotty grabbed the container in the morning and started taking lettuce from it. I said, “Whoa what are you doing? That’s mine!” He didn’t understand why I needed so much lettuce. I may just like A LOT of lettuce in my salad. I could like worse things (which I do) 🙂 I love how I feel full after eating this salad, but not a weighted down full. Happy Eating!

BLT Chopped Salad with Lemon Vinaigrette

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BLT Chopped Salad with Lemon Vinaigrette

Recipe thanks to Cooking Classy

Ingredients:

Lemon Vinaigrette:

1/4 cup olive oil

1/4 cup canola oil

3 1/2 Tbsp fresh lemon juice

1 cloves garlic, minced

1 Tbsp dijon mustard (I like Emeril’s)

1 tsp honey

1/4 tsp each salt and freshly ground black pepper, then more to taste as desired

Salad:

1 large head Romaine lettuce

12 – 16 oz bacon, cooked and crumbled

2 medium avocados, diced

6 oz feta cheese, crumbled

12 oz cherry or grape tomatoes, each sliced into 3 segments

1/2 cup slivered almonds, toasted

2 chicken breasts, grilled and sliced into strips (optional)

Directions:

For the Lemon Vinaigrette:

Add all ingredients to a blender and pulse until well emulsified. Store in refrigerator.

For the salad:

Add all ingredients to a large bowl (or just layer all ingredients on plates individually), and toss with dressing just before serving.

Salad with Grilled Chicken, Avocado & Tomato with Honey-Lime, Cilantro Vinaigrette — April 27, 2014

Salad with Grilled Chicken, Avocado & Tomato with Honey-Lime, Cilantro Vinaigrette

I have loved bringing salads for lunch this whole week. It lets me get my veggies in a delicious way. I cut up all the ingredients the night before so it was ready to take in the morning. Happy Eating!

Salad with Grilled Chicken, Avocado & Tomato with Honey-Lime, Cilantro Vinaigrette

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Salad with Grilled Chicken, Avocado & Tomato with Honey-Lime, Cilantro Vinaigrette

Recipe thanks to Cooking Classy

Ingredients:

1 lb boneless, skinless chicken breast, grilled and diced into strips

1 head Romaine lettuce, torn into bite size pieces

1 pint grape tomatoes, sliced into halves

1 cup fresh corn (from about 2 ears of corn)*

2 California avocados, diced

4 oz Queso Fresco or Feta cheese, crumbled

For the Honey, Lime and Cilantro Vinaigrette

3 Tbsp fresh lime juice

3 Tbsp honey

3 Tbsp rice vinegar

1/4 cup lightly packed cilantro

1 clove garlic, minced

1/4 tsp each salt and freshly ground black pepper

1/3 cup olive oil

Directions:

To assemble salad layer lettuce onto serving plates, then divide remaining ingredients among plates over lettuce and drizzle with desired amount of vinaigrette, or alternately add all salad ingredients to a salad bowl and toss with desired amount of vinaigrette and serve.

For the Vinaigrette:

In a blender combine lime juice, honey, rice vinegar, cilantro, garlic, salt and pepper and pulse mixture until cilantro has been finely chopped. With blender set on low speed (remove the center circular attachment from lid) and slowly drizzle olive oil into blender in a slow and steady stream, then blend until slightly thickened about 20 seconds longer.

*Frozen corn would also work, just thaw it before adding to the salad.

Buffalo Chicken Wedge Salad — March 10, 2014

Buffalo Chicken Wedge Salad

A little over a year ago I made Crockpot Buffalo Chicken Lettuce Wraps. Scotty asked me to make it again, but this time I made mine into a wedge salad. It was delicious and a lot healthier than stuffing a tortilla full of fixings. Happy Eating!

Buffalo Chicken Wedge Salad

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Buffalo Chicken Wedge Salad

Ingredients:

Crockpot Buffalo Chicken (click link for recipe)

1 head of iceberg lettuce

1 stalk celery, chopped

2 tbsp ranch dressing

Optional: Shredded cheese of choice, Green onions, tomatoes

Directions:

Follow the directions for the Crockpot Buffalo Chicken Recipe. Cut the head of lettuce into wedges. Place a scoop of buffalo chicken on top of the wedge along with any toppings you wish. Drizzle with ranch dressing. Enjoy!

Chinese Chicken Salad — January 26, 2014

Chinese Chicken Salad

While figuring out lunch today I was trying to keep in mind our plans for dinner. We had plans to meet some friends of my parents on their way home from Arizona. Now if you are like me, you don’t ever leave a Mexican restaurant still hungry. In New Mexico it’s even worse because every restaurant serves sopapillas with honey at the end of your meal. I feel like I gain 5 pounds just even thinking about eating Mexican food.

Any way, back on topic, I knew I needed to find something on the lighter side. I had this salad saved in my treasure box of recipes and decided to pull it out. It was so yummy and I will for sure be making it again. My favorite part was the toasted almonds and the dressing. Happy Eating!

Chinese Chicken Salad

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Chinese Chicken Salad

Recipe thanks to Heather Likes Food

Yield: 4 entree-sized salads

Ingredients:

Salad:

1 lb boneless skinless chicken breasts

1 tbsp soy sauce

1/2 tsp sesame oil

1/2 head napa cabbage, shredded

2 carrots, shredded

1/2 red bell pepper, thinly sliced

4 green onions, thinly sliced

1 (8 oz) can water chestnuts, drained and chopped if desired

1 (10 oz) can mandarin oranges, drained and chopped if desired

1/3 C sliced almonds

1 1/2 tbsp sesame seeds

Dressing:

1/4 C canola oil

2 tbsp rice vinegar

1 tbsp + 1 tsp soy sauce

2 tsp sesame oil

2 tbsp creamy peanut butter

1/4 C sweet chili sauce

1 tbsp water (optional)

Directions:

Preheat oven to 375 degrees. Combine soy sauce and sesame oil and brush entire contents over chicken breasts. Bake for 15-20 minutes or until cooked through and juices run clear. In a large bowl combine cabbage, carrots, peppers, and onion. Toss in the water chestnuts and oranges. Spread almonds and sesame seeds on a baking sheet and toast in the oven for 6-7 minutes or until they are golden. Combine the dressing ingredients and whisk until smooth. Slice cooked chicken and assemble salads by first placing the cabbage mixture on the plate followed by the sliced chicken, almonds, sesame seeds and dressing.

Utensils Used:

Check out my other love over at Etsy, LiveLaughScrapaw

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Southwest Chicken Chopped Salad — January 13, 2014

Southwest Chicken Chopped Salad

I have all these recipes for ‘fancy’ salads in my recipe box that I haven’t made yet. I consider salads fancy when they aren’t just lettuce with ranch on top. I barely ever make them because I know Scotty wants more than just a salad for dinner. However, since we are being healthier lately he has actually said he wants to eat more salads. I chose this salad because it has chicken, which I grilled, and he likes grilled chicken on his salads. I also chose it because it has so many different fixings which provide a lot of flavor. I cut the dressing in 1/2 and didn’t use tortilla chips in order to cut down the calories. Happy Eating!

Southwest Chicken Chopped Salad

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Southwest Chicken Chopped Salad

Recipe thanks to Tasty Kitchen

Yield: 4 servings

Ingredients:


2 cups diced rotisserie chicken

1 green pepper, diced

1 cup black beans

1 cup sweet yellow corn {canned or frozen and defrosted}

2 roma tomatoes, diced

4 scallions, washed and sliced {white and green parts}

1 large romaine heart, washed and chopped

1/2 bunch cilantro, washed and chopped

2 just under ripe avocados, diced

2 cups crushed tortilla chips

for the dressing-


1/2 cup mayonnaise

1/2 cup sour cream

1/2 tablespoon ranch seasoning

1/2 tablespoon taco seasoning

1/2 tablespoon lime juice {optional}

salt & pepper, to taste

Directions:


In a large bowl, stir all salad ingredients together, excluding the tortilla chips and avocado.

In a small bowl, stir all dressing ingredients together until smooth.

When ready to serve, toss salad with dressing then gently stir in avocado and tortilla chips.
Utensils Used:

Check out my other love over at Etsy, LiveLaughScrapaw

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Greek Pasta Salad — January 12, 2014

Greek Pasta Salad

Feta cheese is my newest favorite cheese lately. I’ve been looking for snacks to eat during the day to keep me full until meal time and this is my snack of the week. I made the dressing in a mason jar so I could keep it for salads for the rest of the week. I couldn’t find any lasagnettes at the grocery store so I used Whole Wheat Rotini Pasta. The saltiness of the olives go great with the fresh taste of all the veggies. Happy Eating!

Greek Pasta Salad

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Greek Pasta Salad

Recipe thanks to Mele Cotte

Ingredients:

5 oz dry Lasagnettes pasta, uncooked (about 1 ½ cups)
½ pint cherry tomatoes, sliced in half
1 cup cucumber, diced, seeded (peeled or unpeeled)
1 cup  pitted Kalamata olives, drained
½ cup red onion, diced
3 oz  good quality feta cheese, crumbled
¼ cup Greek Salad Dressing (recipe follows)
Coarse ground black pepper
Oregano

Directions:

Cook pasta according to package directions. Drain in a colander, rinse with cold water, and drain again. Transfer to a large bowl, add tomatoes, cucumber, olives, onions, and feta cheese. Toss together. Drizzle dressing over pasta; toss to coat. Cover and chill in refrigerator for 2 hours to 24 hours. Sprinkle black pepper and oregano. Makes 4-6 servings.

Greek Salad Dressing

1 tsp. chili stone ground mustard*
¼ cup white wine vinegar
½ cup olive oil
½ tsp. dried oregano
½ tsp. fine sea salt
½ tsp. freshly ground pepper
¼ tsp. dried basil

Directions:

Place all ingredients in a jar with lid, and shake well to mix. Store in the refrigerator.

Utensils Used:

Check out my other love over at Etsy, LiveLaughScrapaw

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