Posts tagged ‘salad’

January 3, 2014

Red Quinoa Taco Salad

September 25, 2013

How to Make the Perfect Salad

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September 12, 2013

Fall Spinach Salad with Apples, Walnuts, Goat Cheese and Honey Miso Dressing

Sorry for my lack of posting my loves! I moved to Brooklyn two weeks ago and it has been pretty incredible so far. I am addicted to this salad, and I have made it numerous times since I have moved.

The miso honey dressing is what makes this salad extra special.



Thinly sliced cucumber, as desired

Thinly sliced apple, as desired


2 tablespoons crushed walnuts

1/8 cup crumbled goat cheese


Miso Honey Dressing

2 tablespoons olive oil

1 tablespoon miso paste

1 tablespoon honey

Juice from 1/2 lemon


Whisk all dressing ingredients together and add water if too thick. Drizzle over salad and toss.




August 13, 2013

Salmon Kale Salad with Cucumbers, Red Onion and Sharp Cheddar

A kitchen sink salad. I usually keep a small salad bar in my fridge that I make up on Sundays and assemble a salad quickly in the morning or the night before. Kale is a tough green so it can take a lot of abuse and not wilt. Feel free to accommodate this with your tastes!



1/2 cup smoked salmon, chopped

2 cups kale , tough stems removed

1/4 cup chopped red onion

1 cup chopped cucumber, or sliced

1/4 cup sharp cheddar, shredded

1 hardboiled egg, chopped

Pink Himalayan salt

Freshly cracked black pepper


1 tablespoon grain mustard

1 tablespoon lemon juice

1 tablespoon olive oil

1 teaspoon apple cider vinegar


Whisk dressing and set aside. If it is too thick, add a couple teaspoons of water. If too thin, add some more lemon juice.

Toss ingredients in a separate bowl or container, and add dressing when ready to eat.

Transports well!





July 11, 2013

Kale Salad with Balsamic, Nectarines, and Roasted Chicken with Pine Nuts

A must if you are a fan of the sweet and salty. With superfood kale, the flavors in this salad cannot be topped.


1/4 cup roasted chicken, I like Harvestland because the chicken is organic and antibiotic free, and if you want to make this a vegetarian salad chickpeas would be a good source of protein and fat

2 tablespoons balsamic vinegar

2 teaspoons olive oil

Pink Himalayan salt

Freshly cracked black pepper, to taste

2 tablespoons roasted pine nuts

1 nectarine, stone removed and sliced into small slices

2 cups kale

3 tablespoons blue cheese reduced fat crumbles, or tangy cheese of choice


Make sure ale is washed and dried, chopped into small bite size pieces with the tough ribs removed (they make for great juices so just freeze them). In a bowl, toss with balsamic and olive oil and season with salt and pepper. Massage the dressing into the leaves. Top with chicken, nectarines, pine nuts and cheese and toss. The salad marinates i the dressing and has great flavor after 10 hours of sitting in the fridge, A great make a night ahead for work the next morning kind of salad.





July 1, 2013

Summer Salad with Roasted Corn, Avocado, Black Beans and Tomato

Summer means put your ovens on as low as possible or even better, don’t put them on at all. This one is the best with roasted corn but if you feel like just popping in some fresh corn, no one would blame you. The lovely basil lemon vinaigrette is versatile, so you should make a huge batch of it for other salads for a quick, refreshing dressing. There is a lot of acidity due to the lemon juice and apple cider vinegar, which is my preference, but feel free to omit the vinegar or add a sweeter one like balsamic instead and more olive oil. This salad is a great source of plant based protein, and the combination keeps you full for hours. I have a habit of making this salad and keeping it for three or four days, mixed with some baby spinach at the last minute or with some gluten free pita bread. If you are planning to store this salad, add the avocado at the last minute as it will turn brown if you cut it up and add it before.

Ingredients for Salad

1 cup roasted corn (You can roast frozen corn by steaming it and adding a couple teaspoons of olive oil and putting it in a 350 degree oven for 10-15 minutes)

1 avocado, diced

1 cup diced tomato

1 tablespoon chopped fresh cilantro or 1 teaspoon dried cilantro

1 cup black or red kidney beans, washed 

Salt and peper, as desired

Nonfat feta, if desired or cheese of choice

Ingredients for Vinaigrette 

1/4 cup lemon juice

1/4 cup extra virgin olive oil

1/2 cup fresh basil, diced

2 teaspoons apple cider vinegar


Mix all ingredients well and top with vinaigrette.



**For extra protein add cooked quinoa.

May 13, 2013

Garlic Sesame Dressing with Truffle Oil

Silky garlic deliciousness. Mix it up in a glass jar and save it to use through the week on your salads or even on your proteins.


5 cloves or more of roasted garlic

2 tablespoons truffle oil

2 tablespoons olive oil

4 tablespoons water

1 tablespoon grainy mustard

Pepper, to taste

1 tablespoon black or white sesame seeds, toasted if you want more flavor


Shake it all up and pour on your greens or protein.


April 25, 2013

Garlic Massaged Kale Salad with Black Sesame Seeds

Have you guys experienced the magic that is a kale massaged salad? The dressing soaks into the tough kale leaves and makes for a flavor in your mouth explosion that is absolutely incredible. I love prepping these salads in the beginning of the week and they keep really well since the salad gets better the longer it sits. I have had this for four days now and the leaves are still crisp and fresh.


2 cups kale leaves, ripped from stems and washed really well

2 tablespoons extra virgin olive oil

2 teaspoons red chili pepper flakes

2 teaspoons minced garlic

Freshly cracked black pepper to taste

2 tablespoons black sesame seeds


Mix all ingredients except the kale leaves. Massage kale leaves with dressing and let sit. The longer the better since kale leaves are a tough one!




April 13, 2013

Quinoa Caprese Salad with Lemon Balsamic Vinigrette

I make a huge batch of quinoa for the week on Sundays. This salad is refreshing and delicious with nutritional superstars like protein packed quinoa, lemon, cherry tomatoes and spinach. This is a great take anywhere salad.


Serves 2

1 cup cherry tomatoes, halved

1 cup fresh mozzarella pearls

1 cup quinoa, any color, cooked

3 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Basil leaves, fresh, as desired

Pepper, to taste

1 cup baby spinach leaves


Combine lemon juice, olive oil, and balsamic vinegar with a whisk until well combined. Combine the rest of the ingredients and toss with dressing and serve immediately, or save the dressing on the side to save for later.



March 12, 2013

Kale Detox Salad with Tara Stiles

I love her I love her I love her