Food | Travel | Family | Life
This quinoa salad makes the perfect lunch or side salad. Definitely some feel good food.
When your husband, who thinks he doesn’t like quinoa and your son, who doesn’t like vegetables can’t get enough of a salad, it’s definitely worth sharing. We have been having this on repeat this week and can’t seem to get enough.
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This flavour-packed halloumi salad is complemented with mint yogurt, pomegranate molasses and pomegranate arils. Perfect for lunch or dinner.
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Disclaimer – California Bartlett Pears has sponsored this post but all thoughts and opinions are my own.
When my kids polish up things like a salad and ask for more, you know a recipe is a keeper. This roasted pear, fennel and shrimp salad was a hit!
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Summer is here and we couldn’t be happier. As the temperature goes up, our desire to eat lighter increases and salads become more frequent around here. This is a new one that we have added to our routine. This kale & cauliflower salad with almonds is hearty, you won’t even miss the meat, if you decide to have a vegetarian meal. For us, dressing is a big deal and this lemon tahini dressing is perfect.
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I know, it’s Fall and feels like Winter and definitely the time for comfort food. Comfort food like soups and stews and casseroles are the usual things that come to mind but this salad may also provide you with the comfort you need.
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It’s a constant battle, trying to eat healthy but not wanting to compromise on flavour. This Chicken Fajita Salad is the perfect meal in that it delivers in taste and you don’t have to feel guilty about it.
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With all those fresh ingredients out there, summer is the best time for salads. I have to say, simple salads are just not for me. I love a salad with all the extras, like nuts and cheese.
This is one of my favourite salads. I first had a variation of this salad five years ago at Julie’s potluck. It was a copycat of Earl’s West Coast Salad and had delicious prawns and the most amazing dressing. Since then, I’ve made this salad many times, each time simplifying it a bit more so that I could make it anytime.
I use whatever greens I have on hand – romaine, spinach, kale – anything will do. It’s rare that I add the prawns, making it a perfect side salad that goes with anything. I also just use roasted nuts, something I always have on hand. The salad calls for strawberries but I just use what’s in my fridge. The avocado adds the perfect creamy touch. You need to try this salad, I’m sure it will become your favourite too!
Quinoa Salad
1 head of lettuce
2 cups cooked quinoa
8 large strawberries, quartered
1 avocado, cut into cubes
1/2 cup crumbled feta cheese
1/2 cup roasted pecans
2 TB cilantro, chopped
Citrus Honey Vinaigrette:
1/4 cup oil
1 TB rice vinegar
1 TB honey
1 TB lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
salt
pepper
Combine dressing in a jar and mix well. Place all the ingredients for the salad in a bowl and dress with the vinaigrette.
The best part of summer is the gatherings with friends. Barbecues and potlucks and beach picnics, the great weather is always a great excuse to get together.
Here’s an easy dish for your next potluck. Pasta salad seems to be a staple at most parties but kick it up a notch with a Mexican flair. Use your favourite pasta and toss it with whatever veggies you have on hand. The salad is tied together with a dressing made with sour cream and taco seasoning. Easy peasy and super tasty!
Mexican Pasta Salad
1 lb pasta, cooked
1 can black beans, rinsed
2 cans corn
1 pint cherry tomatoes, quartered
3 green onions, chopped
1/2 cup sour cream
1 TB taco seasoning
Combine the the pasta with the vegetables. In a bowl, combine the sour cream with the taco seasoning. Toss with the pasta mixture. Serve cold.
It’s looking like its going to be another fantastic week. Days that are hot, the kitchen is the last place I want to be. We happily throw things on the bbq, while hanging around on the deck. We tend to eat a little lighter when it’s hot and salads become main meals, using whatever is in season.
Grilling stone fruits like nectarines and plums and then adding them to greens makes a delicious salad, definitely not boring. The fruit takes minutes to cook and really brings out the flavour of the fruit. Olive oil and balsamic are all that’s needed to dress the salad. We also can’t forget the cheese, the perfect finishing touch.
Grill the fruit by cutting it in half, rubbing it with a little oil and placing it on the bbq. After a couple of minutes, remove from the heat and place on top of your favourite greens, like arugula. Drizzle with extra virgin olive oil and balsamic vinegar, add salt and pepper and top with a sprinkling of feta. This is great as-is or made heartier with some chicken or beef.
When I went grocery shopping last week, tomatoes were not on the list since I had so many at home. But when I saw the container of coloured ones, I just couldn’t resist. Red, orange, green, purple – they were just so pretty!
I immediately thought of a Panzanella salad – tomatoes and bread, the perfect combination. I bought a loaf of French bread which got polished off way before I had time to make a salad. Did I mention we love bread around here? I went and bought another loaf on the weekend, determined that it would make it into the salad this time.
Saturday was a hot day so we pulled a few marinated items from the freezer (so handy!) and enjoyed them with this salad. It was bright and refreshing and we polished off the bowl.
Panzanella Salad
1/2 loaf French bread, cubed
1 pint cherry tomatoes, halved
1 red pepper, cubed
1/2 red onion, sliced
10 basil leaves, chopped
Dressing:
1 tsp garlic, minced
1 tsp Dijon mustard
2 TB white wine vinegar
1/4 cup olive oil
salt
vinegar
Place the cubed bread on a baking sheet and drizzle with oil, salt and pepper. Bake at 350 degrees until toasted.
Combine all the ingredients for the dressing. In a bowl, combine the vegetables, add the toasted bread and drizzle with the dressing. Let sit for a little while for the bread to soak up the dressing.