Tag Archives: salad

Roasted Carrot Salad

I totally cheated when I made this salad. My guys loved the Roasted Five-Spice Carrots so much that they asked that I use them in this salad. I sautéed the garlic and almonds in a little olive oil and added them to my roasted, sliced carrots. The BK can’t have cranberries so I substituted dried cherries, soaking them in hot water first to soften them. This recipe has just a touch of honey and cider vinegar as a dressing — a sort of “dry salad”. This is another recipe that combines flavor, texture, and color beautifully. I have reduced the original recipe (from allrecipes) by half.
(3-4 Servings)
1 pound carrots, peeled and thinly sliced on the diagonal
1/4 cup slivered almonds
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste

1/2 teaspoon honey

1/2 tablespoons cider vinegar
2 1/2 tablespoons dried cranberries cherries
4 ounce crumbled feta
1 cup mixed salad greens
1. Pre-heat an oven to 400 degrees F
2. Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
3. Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
4. Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

Tomatoes Stuffed with Southern Apple Tuna Salad




 I have been eating tuna like crazy lately in an effort to increase the amount of omega-3 in my diet. I know that canned tuna is not as rich a resource as fresh; however, it does contain a little more than 50% of the real deal. Make sure that you buy Premium Pacific Albacore that is packed in spring water. When it’s packed in oil, the omega-3 in the tuna leaches out of the tuna and into the oil. Since water and oil don’t mix, the omega-3 is retained when tuna is packed in spring water. I found the recipe below on allrecipes.com. You can substitute fresh grated carrot for the apple in this recipe if you don’t have one on hand.

(2 Servings)


2 large heirloom tomatoes
2 (6 ounce) cans albacore tuna in spring water, drained
1 tablespoon olive oil

1 tablespoon mayonnaise, or more if needed

1 small apple – peeled, cored, and chopped    1/2 c. grated carrot
1/4 small onion, minced
1 tablespoon sweet pickle relish
1/2 teaspoon dill weed
salt and ground black pepper to taste


1. Stir the tuna, olive oil, mayonnaise, apple, onion, relish, and dill together in a bowl until evenly mixed. Season with salt and pepper. You can serve immediately, though is tastes much better after being refrigerated overnight.
2. Cut large heirloom tomatoes into wedges taking care not to cut all the way through to the bottom. Remove and discard seeds and any tough white core remaining. Stuff tomatoes with tuna salad mixture. Garnish with dill weed.



Shaved Asparagus Salad ~ Lemon Parmesan Vinaigrette



blog15Lately, my favorite grocery store has been stocking some beautiful asparagus. This is a beautiful, elegant salad that I have been working on; however, it lacks something — it needs dimension. Next time, I think we will add more parmesan shavings, toasted walnuts, and maybe some dried cherries(?). I would like to try to perfect the recipe that I found on epicurious.com. This salad would be so lovely at a dinner party. Any suggestions?

(4 Servings)

12 large asparagus spears (about 1 pound), trimmed and peeled

1/4 cup finely grated Parmesan plus a piece for shaving

1 1/2 tablespoons fresh lemon juice

1/4 cup Eureka Lemon olive oil

Kosher salt and freshly ground black pepper



1. Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl). I like to prop my spears on the handle of a large wooden spoon when working with them.

2. Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper. Drizzle vinaigrette over shaved asparagus and toss to coat.

3. Divide asparagus salad among plates. Shave more Parmesan over salad

Strawberry Avocado Salad ~ Honey Lemon Vinaigrette



Lately, we have been skipping breakfast in lieu of a mid-morning salads.  The combination of flavors and textures in this Strawberry Avocado Salad from allrecipes.com are phenomenal. A great way to start the day.


(2 Servings)

2 tablespoons Eureka Lemon olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
2 cups torn salad greens
1 avocado – peeled, pitted and sliced
10 strawberries, sliced
1/2 cup chopped pecans, toasted
1. In a small bowl, whisk together the olive oil, honey, vinegar, and lemon juice. Set aside.
2. Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.

Zesty Quinoa Salad ~ Lime Vinaigrette



When I the served the Rosemary Ranch Chicken Kabobs the other night, I reserved some quinoa to make a salad later. Quinoa is a seed — a grain that is strangely related to both spinach and tumbleweeds! It’s considered to be a superfood. It is not only a complete protein, but it’s gluten-free and a great source of dietary fiber and calcium. This recipe (from allrecipes) also includes some of our favorite healthy ingredients. I allowed this salad to sit overnight in the refrigerator to allow the flavors to develop and to allow the salad to absorb the dressing.

(6 Servings)


2 cups cooked quinoa
2 1/2 Tablespoons Persian Lime olive oil
1-1/2 limes, juiced
1-1/4 teaspoons ground cumin
3/4 teaspoon salt
1/4 teaspoon red pepper flakes, to taste
1 cup halved cherry tomatoes
10 ounces black beans, drained & rinsed
3 green onions, finely chopped
3 tablespoons fresh cilantro, chopped
ground black pepper, to taste
1. Whisk olive oil, lime juice, cumin, salt, and red pepper flakes together in a bowl.
2. Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with black pepper. Serve immediately or chill in refrigerator.

Green Bean & Blue Cheese Salad ~ Champagne Balsamic Vinaigrette



Nothing makes me happier than finding the freshest of the fresh ingredients. I came across some green beans that were too pretty to cook — I wanted to keep them as fresh and crisp as possible. I settled on a cold salad (from allrecipes) finished with a simple vinaigrette. The Champagne Balsamic Vinegar adds a beautifully clean and crisp flavor to the vinaigrette.

Green Bean & Blue Cheese Salad ~ Champagne Balsamic Vinaigrette
(4 Servings)


1 pound fresh green beans, cut into 2-inch pieces
1/4 red onion, thinly sliced
1/2 cup pecan pieces, toasted
3 T olive oil
1 T champagne balsamic vinegar
salt and pepper to taste
1/4 cup blue cheese, crumbled


1. Place a large pot of water on the stove to boil (at least twice as much water by volume as the amount of beans
you want to blanch). When the water is boiling, add the beans and let them boil until tender crisp (about 3-4
minutes). Immediately shock the beans in a bowl of ice water to stop the cooking and preserves the bright
green color.
2. Preheat a non-stick skillet on high, turning it down to medium just before adding pecans. Stir pecans with a
wooden spoon continuously so they will cook evenly and not burn. Remove toasted pecans when they start
to become fragrant and turn slightly darker.
2. In a medium bowl, combine beans, onion, and pecans.
3. Combine olive oil and balsamic vinegar in a cruet or small jar.
4. Add vinaigrette to bean mixture. Season with salt and pepper. Chill for at least an hour prior to serving. Add
blue cheese just before to serving.