Tag Archives: Cooking with greens

Kale, Fennel & Apple Salad with Dubliner Cheese and Honey Mustard Dressing

I had this awesome kale salad when I went over to my friend Devi’s for lunch to celebrate her birthday a while back. Our friend Rose joined us too and we had a delicious and healthy fall-inspired lunch. Rose brought this wonderful kale salad with fennel and apples. Continue reading Kale, Fennel & Apple Salad with Dubliner Cheese and Honey Mustard Dressing

Greens Salad with Apples & Pickled Onion Vinaigrette

Greens Salad with Apples & Pickled Onion Vinaigrette

Ingredients:

  • 8-10 cups spring greens salad mix
  • 2 medium apples cut into thin slices
  • 1 bell pepper cut into thin slices or 4 small peppers cut into thin circles
  • 1/2  small red onion cut into slivers
  • 1 avocado cut into thin slices
  • White cheddar cheese cut into small cubes – as much as you like (optional)
  • Ingredients for pickled onion vinaigrette
    • 1/4 cup pickled onion vinegar
    • 4 tbsp olive oil
    • Salt and pepper
    • 1 tbsp honey

Continue reading Greens Salad with Apples & Pickled Onion Vinaigrette

Tossed Green Salad with Mango, Peppers & Onions with Honey Vinaigrette 

What makes this salad pop is the honey vinaigrette dressing. Because this salad has sweet ripe mangoes the honey vinaigrette really enhances the sweetness of the fruit.

Tossed Green Salad with Mango, Peppers & Onions with Honey Vinaigrette 

Ingredients:

  • 1 ripe mango cut into cubes
  • 1/2 small red onion cut into thin slices
  • 4 small peppers cut into little rings
  • 6 cups salad greens
  • 1 ripe avocado cut into small chunks
  • 2 tbsp Feta cheese or parmesan shavings (optional)
  • Roasted pistachios or roasted cashews or any nuts of your choice or sunflower seeds
  • Honey Vinaigrette.  Here is the link to the recipe for  Honey Vinaigrette

Continue reading Tossed Green Salad with Mango, Peppers & Onions with Honey Vinaigrette 

Watermelon Salad with Apricot Vinaigrette

I had an interesting arugula and watermelon salad at Italian restaurant Stella AlPina Osteria in Burlingame, California a few weeks ago. What was unusual with this salad was the presentation. The chef had tossed the arugula salad in apricot vinaigrette and served the salad with a side of thick watermelon wedges. Continue reading Watermelon Salad with Apricot Vinaigrette

Sugar Snap Peas & Micorgreens Salad with Grapefruit Dressing

Thinly cut sugar snap peas combined with microgreens and tossed with grapefruit dressing makes this salad very light yet surprisingly filling at the same time. This is a crunchy, juicy, and refreshing salad that pairs really well with chilled white wine such as a Sauvignon blanc, Gewürztraminer, Chardonnay, Pinot Grigio & Pinot Gris. I buy microgreens from the Farmer’s Market but they can also be found at specialty grocery stores.  If you cannot find microgreens you can use any firm greens such as arugula, mache, or baby kale. Here is the recipe. Continue reading Sugar Snap Peas & Micorgreens Salad with Grapefruit Dressing

Arugula and Strawberry Salad with Candied Walnuts and Goat Cheese

The ingredients for this simple and delicious salad can be bought ready to go at the grocery store. All you have to do is assemble the salad and just make a vinaigrette dressing. The recipe for this wonderful strawberry salad comes from my friend Rose who brought it to share when she came over for lunch.  It can be enough for two people as a main salad or for four people as a side salad. Fresh creamy goat cheese tastes great in this salad but you can leave it out if you prefer.   Continue reading Arugula and Strawberry Salad with Candied Walnuts and Goat Cheese

Super Easy Super Delicious Super Quick Vegetarian Tacos & Taco Salad

On warm summer days tacos piled high with fresh vegetables and packed with well-seasoned kidney beans is a positively satisfying meal for lunch or dinner. This is the easiest recipe to pull together with the most stupendously delicious results.  These tacos are packed with good for you legumes such as kidney beans, chock full of leafy greens, fresh tomatoes, delicious salsa, sour cream, and a dash of shredded cheese.

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These vegetarian tacos are so good that you will have not just one or two, but three or four. However if you are like me, you will find that this dish tastes even better without the taco shell, as a taco salad.  Try it. Here is the recipe. Continue reading Super Easy Super Delicious Super Quick Vegetarian Tacos & Taco Salad

Apples, Mixed Greens & Arugula Salad with Bleu Cheese Dressing

I tried a bleu cheese dressing salad at one of the tapas restaurants called Loquita in Santa Barbara, California last fall, and that salad tasted so good that I decided to try and make something similar at home. I chose to make my salad with apples and a blend of mixed greens and arugula. I used apples because I knew these sweet apples would compliment the bleu cheese dressing very nicely. Continue reading Apples, Mixed Greens & Arugula Salad with Bleu Cheese Dressing

Caramelized Shallots and Ricotta Frittata

I made a caramelized shallots, baby spinach, and ricotta stuffing for ravioli that Rani and her friends were making from scratch at her birthday party, and I ended up with some extra stuffing leftover. Caramelized Shallots, Spinach and Ricotta Ravioli

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The stuffing was so delicious that I used it the next day to make a fluffy frittata. Continue reading Caramelized Shallots and Ricotta Frittata