Salads – The Fancy Pants Kitchen

Apple and Cheddar Crisp Salad

Francine — Sat, 02 Nov 2024 23:11:50 +0000

This Apple and Cheddar Crisp Salad embodies everything that I love for a fall salad. It starts with a base of kale that’s been massged with a delicious honey-based dressing and topped with sliced apples, cheddar crisps and crunchy candied almonds.

And look how pretty it is! Yes, please!

Start by mixing the apple cider vinegar and shallots for the dressing. Set it aside so that the shallots soften while you make the crispy bits.

Now for the best part…the crispy goodness. For the cheddar crisps, scatter grated cheddar cheese over one half of a parchment-lined baking sheet. I like to sprinkle it with a bit of cayenne for a little zing.

For the almonds, rinse them under cold water (sounds odd but do it!). In a bowl, combine the wet almonds with powdered sugar, salt and cayenne until the almonds are evenly coated. Spread them over the second half of the baking sheet in a thin layer. Bake them until the almonds are golden and the cheese is melted into a lacy layer. Watch closely as they can go from almost done to burnt in a blink of the eye!

Finish the dressing by combining the dijon, honey, and mayo with the shallots. Whisk in the olive oil and season with salt and pepper.

To assemble this lovely salad, toss the kale with 2/3 of the dressing. Arrange the apples over the top. Break up the almonds into clusters and scatter over top. Break the cheddar cheese crisp into small pieces and scatter these over the salad. Season the salad with salt and pepper and serve with more dressing on the side.

Share Your Thoughts...

Lastly, if you make Apple and Cheddar Crisp Salad, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Apple and Cheddar Crisp Salad

Makes: 4 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients

Dressing:

1 small shallot, minced
3 tablespoons apple cider vinegar
1/2 tsp smooth dijon mustard
1 tsp honey
1 tbsp mayonnaise or Greek-style plain yogurt
6 tbsp olive oil
Salt and freshly ground black pepper

Crispy Stuff:

1 cup (4 ounces) sharp cheddar, coarsely grated
1 cup sliced almonds
2 tbsp powdered sugar
1/4 tsp kosher salt
1/4 tsp ground cayenne

Assembly:

5 ounces kale leaves, any variety, cut into thin ribbons (8-10 ounce bunch will yield 5 ounces when ribs are cut out)
1 large crisp apple, halved, cored, and cut thin

Instructions

Heat oven to 400°F. In a medium bowl, combine shallot and apple cider vinegar and set aside while you make the crispy stuff.

To make cheddar crisps and sugared almonds, line a large (half-sheet size) rimmed baking sheet with parchment paper. Scatter cheddar evenly over half the parchment, in about a 8×12-inch, 1/4-inch thick rectangle. Sprinkle with a little cayenne or black pepper, if you wish.

In a colander, rinse almonds under cold water (yes, really!) and shake off excess liquid. In a bowl, toss wet almonds with powdered sugar, salt, and 1/4 teaspoon cayenne until evenly coated. Spread on second half of parchment-covered baking sheet in a thin, even layer, leaving an inch around it bare so it can spread.

Bake almonds and cheddar together for 4 to 9 minutes, until the cheese is melted into a lacy, evenly deep golden brown crisp and the almonds are dark at the edges and lightly golden throughout. Please hear me on this: Watch it closely. Both the cheddar and the almonds will go from not-yet-golden to perfectly bronzed to burnt in what feels like a one-minute period. Check it at 4 minutes, then every minute or two thereafter until the pan is just right. Remove and let cool while you finish the salad.

Finish the dressing:

To the shallots and vinegar in the bowl, whisk in dijon, honey, mayo or yogurt, then drizzle in olive oil, whisking the whole time. Season dressing with salt and lots of freshly ground black pepper.

Assemble:

In a large wide bowl or salad plate, toss greens with 2/3 the dressing to start, then tasting and adding the rest if you wish. Arrange the apple over the greens, fanning out slices. Break off clusters of almonds from the baking sheet and scatter them over the salad. If the cheddar crisp seems very oily, you can blot it with a paper towel, before tearing or cutting it into large bite-size pieces and scattering them over the salad. Season the salad with additional salt and pepper and serve right away.

Do Ahead:

The nuts can be stored in an airtight container at room temperature for a week. The cheese crisps are best kept the fridge, lightly covered. The dressing will keep for several days in the fridge. Washed and blotted dry kale keeps in a large zipped bag in the fridge for several days, provided you keep it out of the spots that are prone to freezing produce (or maybe this is just my terrible fridge).

Recipe from Smitten Kitchen

Wedge Salad with Candied Bacon

Francine — Sun, 13 Oct 2024 23:57:47 +0000

This Wedge Salad with Candied Bacon is the best!!! Lots of bacon (candied, to boot), lots of dressing and an extra dose of vinaigrette on the crunchy lettuce!

To make sure that there’s flavor in every bite, the iceberg lettuce wedges are brushed with a vinaigrette that is then incorporated into a dressing by whisking in tangy Gorgonzola Dolce cheese, sour cream and mayo.

Juicy tomatoes and quick-candied bacon are added to the top of the wedges so that every mouthful is a crazy explosion!

Begin by whisking together a vinaigrette of olive oil, Champagne vinegar, garlic, salt sugar and pepper together. Set aside 1/4 cup of it and then whisk cheese, mayo, sour cream and chives into the remaining vinaigrette. Set it aside.

Place the iceberg wedges on a large platter and brush with the reserved 1/4 cup of vinaigrette. Set aside to let the lettuce marinate in the vinaigrette.

To make the candied bacon, cook the strips in a skillet until crisp, about 8 minutes. Sprinkle one side with brown sugar, flip it and cook for a minute. Sprinkle more brown sugar on the bacon and flip the bacon. Cook another minute.

Add the Champagne vinegar to the skillet and let it reduce until almost evaporated. This will only take about 30 seconds. Transfer the bacon to a wire rack.

Spoon the gorgonzola dressing over the iceberg wedges. Snap the bacon slices in half and place one half over each wedge. Sprinkle tomatoes over. Nestle a slice of cheese on top of each wedge, top with chives and sprinkle with freshly ground pepper. Ready to serve!

Share Your Thoughts...

Lastly, if you make Wedge Salad with Candied Bacon, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Wedge Salad with Candied Bacon

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

Dressing:

1/3 cup extra-virgin olive oil
1/3 cup Champagne vinegar
1 large garlic clove, grated (about 3/4 tsp)
1 & 1/2 tsp kosher salt
1 & 1/2 tsp granulated sugar
1/2 tsp black pepper, plus more to taste
2 & 3/4 ounces Gorgonzola dolce cheese, crumbled (1/2 cup)
1/4 cup mayonnaise
1/4 cup sour cream
2 tbsp chopped fresh chives, plus more for garnish

Salad:

1 (1 & 1/2-pound) head iceberg lettuce, outer leaves removed, cut through core into 8 wedges
4 slices thick-cut center-cut bacon
2 tbsp light brown sugar, divided
1 tbsp Champagne vinegar
1/2 cup halved cherry tomatoes
4 (3/4-ounce) slices Gorgonzola dolce cheese, halved

Instructions

Make the Dressing:

Whisk together oil, vinegar, garlic, salt, granulated sugar, and pepper in a medium bowl. Set aside 1/4 cup vinaigrette in a small bowl. Whisk cheese, mayonnaise, sour cream, and chives into remaining vinaigrette (about 1/2 cup); set aside.

Make the Salad:

Place iceberg wedges on a large platter. Brush cut sides of wedges liberally with reserved 1/4 cup vinaigrette. Set aside to marinate in dressing.

Cook bacon in a large nonstick skillet over medium, flipping occasionally, until rendered and almost crisp, about 8 minutes. Sprinkle one side of bacon slices with 1 tablespoon brown sugar; flip and cook 1 minute. Sprinkle with remaining 1 tablespoon brown sugar; flip and cook 1 minute more. Add vinegar, and let reduce until almost evaporated, about 30 seconds. Transfer bacon to a wire rack set inside a rimmed baking sheet; let stand 5 minutes.

Spoon Gorgonzola dressing over iceberg wedges on platter. Snap bacon slices in half; place one half over each iceberg wedge. Sprinkle wedges evenly with tomatoes. Nestle a slice of cheese on top of each wedge. Garnish with additional chives. Sprinkle with pepper to taste; serve immediately.

Recipe adapted from Food & Wine

Butternut Squash Orzo Salad

Francine — Sun, 06 Oct 2024 23:53:51 +0000

Butternut Squash Orzo Salad with Candied Bacon is an amazingly delicious salad to enjoy this time of the year! But, is it just a salad? I’d say it’s a pasta and a side dish, too. Serve it cold and it’s more of a salad. Serve it warm (that’s the way I prefer it) and it’s an awesome pasta side dish.

Let’s not bicker over what category of food it is, let’s just get cooking!

To make this delicious recipe, begin by tossing the butternut squash with paprika, chili powder, and cinnamon. Push the squash to one side of the sheet pan and toss the bacon on the other side of the pan with rosemary, maple and cayenne. Scatter the bacon in an even layer around the squash and roast for 15 minutes until the bacon starts to crisp. Stir it and continue to cook, checking and tossing every 5 minutes or so until the bacon is crisp and the squash is tender.

While the squash and bacon are cooking, cook the orzo as directed on the box.

In a large salad bowl, combine the kale, warm orzo and toasted pepitas.

Make the dressing by whisking all of the dressing ingredients together. Pour over the salad and coat the greens well. Add the roasted squash, bacon pieces and goat cheese.

Now, your salad/pasta/side dish is ready!

Share Your Thoughts...

Lastly, if you make Butternut Squash Orzo Salad, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Butternut Squash Orzo Salad

Makes: 6 servings

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Ingredients

2 tbsp extra virgin olive oil
3 cups peeled and cubed butternut squash
1 tsp smoked paprika
1 tsp chili powder
1/4 tsp cinnamon
6-8 slices bacon, chopped (omit if vegetarian)
2 tbsp chopped fresh rosemary or sage
2 tsp maple syrup
1/2 tsp cayenne pepper, or to taste
1 (16 ounce) box orzo pasta
2 cups shredded or torn kale
1/2 cup roasted pepitas
6 ounces crumbled goat cheese

Balsamic Vinaigrette:

1/2 cup extra virgin olive oil
1-2 cloves garlic, grated
1 tbsp chopped fresh thyme
1/4 cup balsamic vinegar
1 tbsp fig preserves, optional
1 tbsp honey or maple syrup
salt and black pepper
chili flakes

Instructions

Preheat the oven to 400° F. On the baking sheet, toss together the olive oil, butternut squash, paprika, chili powder, cinnamon, salt, and pepper. Scoot the squash to one side of the pan. On the opposite side, toss the bacon with rosemary, maple, and cayenne. Scatter the bacon in an even layer around the squash.

Bake for 15 minutes, until the bacon is crisping. Pull out of the oven and toss. Bake for another 5 to 10 minutes, watching closely, until the bacon is crisp and the squash tender.

Meanwhile, cook the orzo as directed on the box. In a large salad bowl, combine the kale, warm orzo, and toasted pepitas.

To make the dressing, whisk/shake together all ingredients in a jar. Pour the dressing over the salad and massage into the greens. Add the roasted squash, bacon, and goat cheese, then gently toss. And done! Enjoy!

Recipe from Half Baked Harvest

Cherry Tomato Couscous Salad

Francine — Mon, 09 Sep 2024 15:57:04 +0000

This Cherry Tomato Couscous Salad is a wonderful combination of raw and roasted tomatoes, roasted chickpeas, crumbled feta cheese, Persian cucumbers and loads of fresh herbs! It’s the perfect salad to pack for a picnic or to include in a lunchbox!

This recipe, while including lots of different ingredients, is all about the tomatoes. Roasted and raw tomatoes are used to create a rich flavor while still giving you the freshness of the raw tomatoes. You get all the deliciousness you’d want in a late-summer, early fall salad!

Roast half of the tomatoes per the linked recipe. The roasted tomatoes can be made a few days ahead and stored in the refrigerator.

Make the roasted chickpeas ahead as well. Just follow the link in the recipe.

Once these components are prepared, the rest comes together in a snap.

Israeli couscous is actually a pasta, not a grain. It’s larger than traditional couscous which gives it a chewy texture. Cook it according to the package directions for about 9 minutes, then drain it and set it aside to cool.

To assemble the salad, combine olive oil, lemon juice, garlic, thyme, salt and pepper in the bottom of a large bowl. Add the cooled couscous and toss.

Add sliced raw tomatoes, roasted tomatoes, chickpeas, basil, cucumbers and feta to the couscous and toss together.

Top with fresh herbs and a generous drizzle of olive oil!

Share Your Thoughts...

Lastly, if you make Cherry Tomato Couscous Salad, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Cherry Tomato Couscous Salad

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours & 10 minutes

Ingredients

4 cups cherry tomatoes, (half for roasting, half raw)
Extra-virgin olive oil, for drizzling
1 cup dry Israeli couscous
1 tbsp lemon juice, more if desired
1 garlic clove, minced
Leaves from 6 sprigs fresh thyme, more for garnish
1 & 1/2 cups roasted chickpeas, tossed with 1/4 teaspoon smoked paprika before roasting
1/4 cup fresh basil, more for garnish
2 Persian cucumbers, thinly sliced
1/3 cup crumbled feta cheese
Sea salt and freshly ground black pepper

Instructions

Roast 2 cups of the cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days.

Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.

In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, 1/4 teaspoon salt, and several grinds of black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.

Chef’s Notes:

Roasted tomatoes can be made a few days in advance.

The roasted chickpeas should be made the same day they are being used to be at their crispiest texture..

Recipe by Love and Lemons

Lemony Green Bean Asparagus Salad

Francine — Sat, 03 Aug 2024 17:28:04 +0000

This bright Lemony Green Bean Asparagus Salad is a delicious accompaniment to any main course. It’s fresh flavor and lovely color will make you want to serve it often. It can also be made ahead so it’s the perfect thing to bring to a picnic or barbecue!

Begin by bringing a large pot of water to a boil. While you’re doing that, also prepare an ice bath (big bowl of water with lots of ice cubes in it) and put a sieve or colander into the sink.

When the water is boiling, add all of the vegetables and parboil for 1 minutes. Drain the veggies in the sieve and immediately plunge the colander into the ice bath. Shake it around until the veggies are no longer warm. Drain the vegetables and turn them out onto a dry, clean kitchen towel. If you are making this ahead of time, transfer the veggies to a paper towel-lined ziplock bag and store in the fridge.

Make the walnut/panko topping by heating butter and olive oil in a skillet. Then add the chopped walnuts. Stir until the walnuts are nicely browned and then add the panko and salt. Sir for another few minutes until the panko is medium brown. Remove from the heat, add the lemon zest and crushed red pepper and set aside to cool. If you’re making this ahead, store in an airtight container once the topping has cooled completely.

Combine the lemon juice, lemon zest and garlic together to make the dressing. Drizzle the oil in and stir vigorously with a whisk or fork. Add salt and pepper.

To finish the salad, pour the dressing into a large bowl and add the drained vegetables. Toss to coat. Add chopped mint and toss well.

Sprinkle the salad with the panko mixture and top with the shaved parmesan cheese. Garnish with scallions and more mint.

Share Your Thoughts...

Lastly, if you make Lemony Green Bean Asparagus Salad, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Lemony Green Bean Asparagus Salad

Makes: 8 servings

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Ingredients

For the Veggies:

8 ounces French green beans (haricot verts) or small regular green beans, sliced on a long diagonal angle into bite-size pieces
8 ounces fresh asparagus, sliced very thinly on a long diagonal angle
8 ounces fresh sugar snap peas, sliced diagonally in half
1 cup baby, tiny frozen peas, more to taste

For the Walnut/Panko Topping:

1 tbsp extra virgin olive oil
1 tbsp unsalted butter
1/2 cup coarsely chopped walnuts
1/2-3/4 cup panko (Japanese breadcrumbs)
1/2 tsp kosher salt
1/4 tsp crushed red pepper, more to taste
finely grated zest from 1 medium-size lemon

For the Dressing:

finely grated zest of 1 medium-size lemon
2 tbsp fresh lemon juice
1 medium garlic clove, finely minced
1/3 cup extra virgin olive oil
3/4 tsp kosher salt
1/4 tsp fresh ground black pepper

To Finish the Salad:

walnut/panko topping, recipe above
1/2-3/4 cup shaved Parmigiano-Reggiano cheese, more to taste
1/2 cup roughly chopped fresh mint leaves (basil is a good substitute)
6-8 scallions (green onions), trimmed and sliced thinly on a long diagonal
fresh mint leaves for garnish

Instructions

For the Veggies:

Bring a large pot of water (2/3 full) to a boil over high heat. While the water is coming to a boil, fill a large bowl with water and add 3-4 cups of crushed ice or ice cubes. This is called an ice bath. Set aside. Set a large strainer (sieve) in your sink.

When the water is nicely boiling, add the vegetables and set a timer for 1 minute. Drain in the prepared sieve. Transfer cooked vegetables to the ice bath. Let sit for a minute or two, until no longer warm and drain. Shake the sieve a few times to remove any excess water then turn the drained veggies out onto a clean, dry kitchen towel and roll the towel around them. (If you are prepping ahead of time, the veggies can be transferred to a paper towel-lined storage container or large ziplock bag and refrigerated.)

For the Walnut/Panko Topping:

Heat a medium-size nonstick sauté pan over medium heat. Add the butter and olive oil. When the mixture is starting to sizzle a bit, add the walnuts. Stir frequently for 2-3 minutes or until the walnuts are beginning to deep in color. Add the panko crumbs and salt and cook for another 2-3 minutes, stirring frequently until medium golden brown.

Remove from the heat and stir in the lemon zest and crushed red pepper. Set aside to cool a bit. (If prepping ahead, allow the topping to cool completely then store in an airtight container.)

For the Dressing:

Combine the lemon juice, lemon zest and garlic in a large serving bowl. Drizzle in the olive oil while stirring vigorously with a fork or a whisk. Add the salt and pepper and stir again.

To Finish the Salad:

Add the drained veggies and toss to coat with the dressing. Taste and add more lemon juice and/or salt, and pepper, if needed.

Add the chopped mint and toss well. Taste again and adjust, if needed.

Either sprinkle the salad with the panko mixture and top with the shaved parmesan or serve the toppings separately at the table (a good idea if you think you’ll have leftovers). Garnish with the scallions and more fresh mint (whole leaves). Serve and enjoy!

Recipe by The Cafe Sucre Farine

Summer Strawberry Feta Salad

Francine — Sun, 21 Jul 2024 15:39:12 +0000

This Summer Strawberry Feta Salad is a delicious way to show off ripe gorgeous strawberries! It’s simple and quick…it’s easy peasy!

With a dressing flavored with ripe strawberries, balsamic vinegar shallots and honey, you can’t go wrong. Toss it over greens (I like arugula and spinach, but you can use any greens), cherry tomatoes, cukes, and of course strawberries and you have the perfect summer salad!

All of the dressing ingredients get combined in a blender and processed until smooth and creamy. The dressing can be made 5 days in advance which makes this a great salad for easy prep!

Put the greens in a salad bowl and scatter the remaining ingredients on top. Toss about 3 tablespoons of dressing with the salad ingredients and serve the rest of the dressing on the side.

If you are making the dressing ahead of time, toss with the dressing right before you are serving it so that you don’t wilt the greens. Enjoy!

Share Your Thoughts...

Lastly, if you make Summer Strawberry Feta Salad, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Summer Strawberry Feta Salad

Makes: 4 servings

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients

Dressing:

1/4 cup sliced strawberries
3 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1 tbsp chopped shallot
1 tbsp fresh lemon juice
2 tsp honey or maple syrup
1/2 tsp salt

Salad:

8-10 ounces arugula or spinach greens, or a 50/50 mixture
1/2 cup Italian parsley leaves (tender stems are okay) or basil leaves
1 pound strawberries, hulled and quartered
1 English (seedless) cucumber, sliced into 1/2-inch chunks, or 3 baby Persian cucumbers, sliced
1 pint cherry tomatoes (any color), sliced in half
1/4 cup sliced red onion (see Chef’s Notes)
1/2 cup crumbled feta cheese

Instructions

Dressing:

Combine all ingredients in a blender or small food processor until smooth and creamy. The vinaigrette can be be prepared up to 5 days in advance.

Salad:

Put the arugula in a large salad bowl or a large serving platter. Top with the remaining ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side.

Chef’s Notes:

I’m not a big fan of raw red onions in a salad but I love the flavor so I soak them in ice water for 5 minutes and then drain them and pat them dry. This helps to take the bite (and bad breath) away!

Make the dressing up to 5 days ahead and keep in a covered container (a glass jar is perfect) in the refrigerator. Give it a shake to blend before dressing the salad.

For the best texture, dress the salad shortly before serving so it doesn’t wilt the greens.

To make ahead for a party or picnic, you can assemble the undressed salad in your serving bowl and cover with a clean damp towel. It will keep up 6 hours in the refrigerator.

Warm Puttanesca Pasta Salad

Francine — Sat, 23 Mar 2024 23:44:06 +0000

As the weather begins to warm, this Warm Puttanesca Pasta Salad is the perfect thing to remind us that summer is on the way!

Cherry tomatoes, that are almost always in season, are marinated in olive oil and a splash of red wine vinegar to bring out their sweetness. The pasta is loaded with delicious flavors from fresh basil, Castelvetrano olives, fresh oregano, capers and anchovies. Topped with crispy prosciutto, this is the perfect warm weather pasta salad!

To crispu up the prosciutto, simply microwave slices on paper towels set on a microwave-safe plate. It only takes a couple of minutes. So easy and so delicious!

This dish comes together in a snap, especially if you chop up all of the ingredients before even beginning. Chop anchovies and olives, slice basil, and chop oregano. Place them in individual small bowls and all that’s left is to combine them with the pasta and tomatoes.

Cook the pasta according to the directions. Drain the pasta, saving one cup of pasta liquid.

Drain the tomatoes and save the marinade. Combine the warm pasta, chopped anchovies, tomato liquid and 1/3 of a cup of pasta liquid in a skillet and cook over medium heat. Let the sauce thicken a bit and add the tomato mixture, sliced basil, olives, oregano and capers.

Crumble the crispy prosciutto over the top and garnish with basil leaves.

Serve right away or warm. It’s also delicious cold from the fridge if you have leftovers (I’m betting you won’t)!

Share Your Thoughts...

Lastly, if you make Warm Puttanesca Pasta Salad, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Warm Puttanesca Pasta Salad

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

1 pound cherry tomatoes, halved
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup minced shallot (from 1 medium shallot)
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 large garlic clove, grated
12 ounces uncooked casarecce pasta
4 (1/2-ounce) prosciutto slices
3 oil-packed anchovies, finely chopped
1/2 cup thinly sliced fresh basil
1/2 cup coarsely chopped Castelvetrano olives
2 tbsp chopped fresh oregano
2 tbsp drained nonpareil capers
Fresh basil leaves, for garnish
1/2 tsp cracked black pepper, for garnish (optional)

Instructions

Place tomatoes in a medium bowl; sprinkle with salt and ground pepper, and toss to combine. Add shallot, oil, vinegar, and garlic; toss well. Let stand at room temperature at least 20 minutes.

Meanwhile, cook pasta in salted water according to package directions. Reserve 1 cup cooking liquid; drain pasta.

Place 2 prosciutto slices on paper towels on a microwave-safe plate. Microwave on HIGH until crisp, 1 minute and 30 seconds to 2 minutes. Repeat with remaining 2 prosciutto slices.

Drain tomato mixture over a bowl, reserving liquid. Combine warm pasta, anchovies, tomato liquid, and 1/3 cup cooking liquid in a large skillet over medium-high. Cook until sauce slightly thickens and coats pasta, about 2 minutes. Remove from heat. Stir in drained tomato mixture, sliced basil, olives, oregano, and capers. Crumble prosciutto over pasta; garnish with basil leaves and, if desired, cracked pepper.

Recipe by Food & Wine

Clementine Avocado Spinach Salad

Francine — Fri, 23 Feb 2024 19:59:16 +0000

This super-simple Clementine Avocado Spinach Salad is the perfect choice when we’re in citrus season (which is now, especially in Arizona). With gorgeous clementines available this time of the year, there’s not a better use for them.

Combine them in a salad with spinach as the base, ripe avocado and candied pecans tossed on top, drizzled with a bright tasty honey poppyseed dressing and sprinkled with pomegranate seeds. You will be in healthy, delicious heaven!

Let’s talk about the delicious honey poppyseed dressing…the combination of white balsamic vinegar (it’s okay to substitute with regular balsamic or apple cider vinegar if you don’t have white), honey, poppyseeds, ginger, garlic and Dijon mustard with extra-virgin olive oil creates this vibrant dressing. Shake it all up in a jar and set it aside until you are ready to dress the salad.

For the salad, place the spinach leaves in a large salad bowl. Top with the sliced clementines and avocado pieces. Drizzle with the dressing and gently toss.

Top in all with the candied pecans and pomegranate seeds. Pass extra dressing.

Share Your Thoughts...

Lastly, if you make Clementine Avocado Spinach Salad, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Clementine Avocado Spinach Salad

Makes: 6 servings

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients

For the Dressing:

2/3 cup extra virgin olive oil
1/3 cup white balsamic vinegar
2 & 1/2 tbsp honey
1 & 1/2 tbsp poppy seeds
1 tbsp finely grated ginger or ginger paste
1 tsp smooth Dijon mustard
1 clove garlic, finely minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

For the Salad:

8 cups baby spinach
6 medium clementines, peeled, halved and cut in 1/4-inch slices
1 medium ripe avocado, cored, halved, peeled and sliced into 1/4-inch slices
1/2 cup Easy Candied Pecans or store-bought
1/2 cup pomegranate arils or seeds

Instructions

For the dressing, combine all ingredients in a jar and shake, shake, shake! That’s it!

For the salad, place spinach in a large bowl. Top with clementines and avocados. Drizzle lightly with 2-3 tablespoons of the Honey Poppyseed Dressing and toss gently. Top with pomegranate arils and candied pecans. Pass extra dressing at the table.

Recipe from The Cafe Sucre Farine

Shredded Brussels Sprouts Salad

Francine — Wed, 17 Jan 2024 14:32:19 +0000

For a tasty winter salad, try Shredded Brussels Sprout Salad. It’s got all of the components that make a great salad…Brussels sprouts and kale as the base, shredded Manchego cheese, pepita seeds, pomegranate seeds, bacon/walnut crumble and a cinnamon-cider dressing to toss it all in! Wow! That’s all I can say!

It’s hearty, healthy, delicious and pretty…could you ask for anything more?

Make the bacon/walnut crumble by tossing together bacon, rosemary, brown sugar, maple and cayenne. Bake it for 5 minutes, add the walnuts and butter and bake for another 8-10 minutes and then set aside.

In a large bowl combine the Brussels sprouts and kale.

Make the dressing by whisking all of the ingredients together in a jar.

Pour the dressing over the greens and massage into the greens. Add the pomegranate seeds and cheese and toss together.

Arrange the bacon/walnut crumble over the top and serve warm or at room temperature.

I love that you can make the salad a day ahead. Just add the candied bacon right before serving. And because the greens are hearty, they will keep in the fridge (assuming there are leftovers, which there most likely won’t) for a day or two. The salad is wonderful cold, straight from the fridge!

Share Your Thoughts...

Lastly, if you make Shredded Brussels Sprouts Salad, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Shredded Brussels Sprouts Salad

Makes: 6 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients

6-8 slices bacon, chopped
2 tbsp chopped fresh rosemary
1 tsp brown sugar
1 tsp pure maple syrup
1/2 tsp cayenne pepper, or to taste
1 cup roughly chopped walnuts
1 tbsp unsalted butter
4 cups shredded Brussels sprouts
2-3 cups chopped kale
1/2 cups pomegranate arils
1 cup grated manchego cheese
1 cup pepitas (optional)

Cinnamon Cider Dressing:

1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 small shallot, chopped
1 tbsp fresh thyme leaves
1 tbsp orange zest
1/4 tsp cinnamon
kosher salt and black pepper

Instructions

Preheat the oven to 400° F. Line a baking sheet with parchment paper.

On the baking sheet, toss together the bacon, rosemary, brown sugar, maple, and cayenne. Arrange in an even layer. Bake for 5 minutes, until the bacon is crisping. Add the walnuts and butter, toss to coat.

Bake another 8-10 minutes, watching close. Remove from the oven when walnuts are brown and bacon is crisp. Set aside.

In a large salad bowl, combine the Brussels sprouts and kale.

To make the dressing, whisk/shake together all ingredients in a jar. Pour the dressing over the salad and massage into the greens. Add the pomegranate seeds and cheese and toss.

Arrange the warm bacon and walnuts over the salad. Serve warm or at room temperature.

Chef’s Notes:

To Make Ahead: the salad can be made up to 1 day ahead. Add the candied bacon before serving.

Leftovers: leftovers will keep well for 2-3 days. This salad is delicious warmed or chilled.

Recipe from Half Baked Harvest

Miso Crunch Salad

Francine — Sat, 30 Sep 2023 15:39:21 +0000

This Easy Peasy Miso Crunch Salad comes together in minutes and is perfect for a weeknight throw-together dinner. It’s healthy, tasty and oh so quick!

Crunchy kale is combined with green cabbage, chili-flavored peanuts, avocado chunks and cooked shrimp. A crazy-good miso salad dressing gets tossed with all of the ingredients and poof! Dinner is served!

The salad dressing gets its delicious flavor from the white miso, lime juice, garlic and sugar. This combination is enough to make me swoon! Give it all a shake in a jar and it’s ready to go.

Toss the salad ingredients together: cooked shrimp, shredded Tuscan kale, shredded green cabbage, chili-flavored peanuts and avocados. Once tossed, add the dressing and, if you like, sliced green onions and chopped cilantro.

There isn’t much more to making this salad, so go ahead and make it tonight!

Share Your Thoughts...

Lastly, if you make Miso Crunch Salad, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Miso Crunch Salad

Makes: 4 servings

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients

Miso Dressing:

1/3 cup avocado oil
1/3 cup lime juice (about 3 limes)
1/4 cup white miso
1/4 cup sugar
2 cloves garlic, minced
1/2 tsp salt

Miso Crunch Salad:

1 pound cooked shrimp, cut into bite-sized pieces
5 cups shredded Tuscan kale (1 bunch)
5 cups shredded green cabbage (1/2 medium cabbage)
1 cup chili-flavored peanuts (or something similar)
2 avocados
optional: 1/2 cup each sliced green onions and chopped cilantro

Instructions

Shake all dressing ingredients in a jar, or blend together in a small food processor until smooth. If it’s on the thicker side, add a bit of water until it pours smoothly off the end of a spoon.

Toss all salad ingredients with dressing. You can do this as a large batch (serves 4-6) or prep the elements and store them separately to make the salads one at a time for individual lunches and dinners throughout the week. Crunchy, sweet, delicate, and fresh!

Recipe by Pinch of Yum