Salads – The Fancy Pants Kitchen

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)!

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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.

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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!

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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!

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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

Summer Corn Salad

Francine — Fri, 25 Aug 2023 16:44:05 +0000

For that end of summer corn that is still at the farmer’s market, try this grilled Summer Corn Salad!

Grilling sweet corn gives it a lovely caramelized char on it. Combining the corn with cherry tomatoes, diced cucumbers, red and green onions makes for a very colorful salad. Toss it all with a light dressing of lime juice, olive oil, honey and chopped basil to make a light, fresh salad for any occasion!

Begin by grilling the shucked corn until it begins to char the kernels. Cook until the kernels are charred all over. Once the corn is able to be handled, cut the kernels off and transfer to a large bowl.

Add all of the remaining vegetables and dressing ingredients to the corn, toss it all together and serve it!

You can also boil the corn if you prefer not to grill it. It won’t have that charred bite to it, but it will still be awesome! The instructions are in the recipe.

Enjoy!

Share Your Thoughts...

Lastly, if you make Summer Corn 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 Corn Salad

Makes: 6 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients

6 ears of corn, shucked
1 pint cherry tomatoes, halved
1/4 cup diced cucumber
1/3 cup finely chopped red onion
4 green onions, roughly chopped
1/3 cup roughly chopped basil
1 tbsp fresh lime juice (from 1 lime)
2 tbsp extra-virgin olive oil
1 tbsp honey, warmed
1/2 tsp sea salt
1/4 tsp freshly cracked black pepper

Instructions

Grill Method:

Preheat the grill on high. Place the corn on the grill and cook without moving until beginning to char, 4 minutes. Continue cooking, rotating every few minutes, until the corn is charred on all sides, about 8 minutes total. Transfer the corn to a cutting board and let cool slightly. Using a sharp knife, cut the kernels off the cobs.

Transfer the corn kernels to a medium bowl. Add the tomatoes, cucumber, red onion, green onion, basil, lime juice, olive oil, honey, salt, and pepper and toss to combine.

Boil Method:

Bring a large pot of water to a boil over high heat. Add the corn and boil until the kernels are tender, about 8 minutes. Drain the corn and transfer it to a cutting board and let cool slightly. Using a sharp knife, cut the kernels off the cobs.

Transfer the corn kernels to a medium bowl. Add the tomatoes, cucumber, red onion, green onion, basil, lime juice, olive oil, honey, salt, and pepper and toss to combine.

Recipe by Modern Proper

Strawberry Salad with Balsamic Drizzle

Francine — Thu, 03 Aug 2023 16:44:05 +0000

This Strawberry Salad with Balsamic Drizzle is my new favorite summer-time salad! When strawberries are at their peak, you need to try this one out. It’s not a greens-based salad, which makes it ideal for prepping ahead. Just lovely mouthfuls of fresh cherry tomatoes, mozzarella, avocados, toasted pecans and, of course, ripe strawberries! Drizzle balsamic glaze over the top, add some fresh basil and ta-da! A beautiful, healthy and mouth-watering salad!

I love this salad for its simplicity. It’s bursting with flavor and color. It’s healthy, easy, and quick to make.

The first thing to make is the balsamic glaze. All you have to do is simmer the balsamic vinegar until it reduces down into a thick syrup. You can also buy balsamic glaze these days in most grocery stores. Either will work perfectly!

To assemble, place the strawberries, cherry tomatoes, mozzarella, avocado, pecans and basil in a bowl. Drizzle and toss with olive oil, salt and pepper. Gently toss the salad and drizzle the balsamic glaze over the top.

Seriously easy, right? Enjoy!

Share Your Thoughts...

Lastly, if you make Strawberry Salad with Balsamic Drizzle, 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!

Strawberry Salad with Balsamic Drizzle

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

1/4 cup balsamic vinegar
1 cup sliced strawberries
1 cup halved cherry tomatoes
1 cup halved mini mozzarella balls
1 ripe avocado, pitted and diced
1/3 cup pecans, toasted
1/3 cup loosely packed basil, torn
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper

Instructions

In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half, about 8 to 10 minutes. Set aside to cool.

Place the strawberries, cherry tomatoes, mozzarella, avocado, pecans and basil in a shallow bowl or platter. Drizzle with olive oil, and season generously with salt and pepper. Gently toss. Drizzle with the reduced balsamic.

Recipe by Love and Lemons

Grilled Watermelon Salad with Balsamic Pearls

Francine — Thu, 27 Jul 2023 23:36:34 +0000

To get the most out of summer melons and tomatoes, try this Grilled Watermelon Salad with Balsamic Pearls. Grilling the watermelon not only gives it beautiful char marks, it also caramelizes the sweetness and gives it a slightly smoky flavor in just a few minutes!

When you layer the grilled watermelon over arugula and stack it with gorgeous heirloom tomatoes, you have the beginning of something special. Tear some burrata chunks and add them to the plate. Drizzle with some balsamic glaze and spoon some Balsamic Pearls over the top. Look out! That’s all I’m going to say!

This is an easy salad to make! Start by cutting the watermelon into 8 squares or rectangles, about 3″ x 3″ (or 4″ if making rectangles) and one-inch thick.

Preheat your grill or grill pan and lightly drizzle olive oil over the watermelon slices. Grill the slices for 2 minutes on each side or until grill marks appear. Set the watermelon slices aside.

To assemble the salads, spread some arugula leaves over the salad plate, followed by overlapping slices of watermelon and tomatoes (you should have 2 slices of each per plate). I love using two different colors of heirloom tomatoes to add interest to the plate!

Tear a couple of chunks of burrata and scatter around each salad. Drizzle extra-virgin olive oil and balsamic glaze lightly over the salad.

Dust the salad with freshly ground pepper and for a finishing touch, dollop some Balsamic Pearls over the salad. I was first introduced to these pearls (they look like caviar!) at my friend Bett’s big birthday! This salad was served and I was immediately impressed because I had no clue what they were and because they were so tasty! These aren’t necessary but are sure to be a conversation-starter!

Share Your Thoughts...

Lastly, if you make Grilled Watermelon Salad with Balsamic Pearls, 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!

Grilled Watermelon Salad with Balsamic Pearls

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients

1/2 (5-pound) seedless watermelon
Extra-virgin olive oil
Kosher salt (specialty salt is great here, if on hand)
2 cups fresh baby arugula, washed and dried
2 large heirloom tomatoes, cut into 4 slices each (assorted colors looks pretty on the plate)
8 ounces burrata cheese, divided
1/4 cup balsamic glaze (see Chef’s Note)
4 tbsp Balsamic Pearls
Fresh finely cracked black pepper

Instructions

Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.

Heat a nonstick grill pan or preheat a gas grill to medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.

To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by 2 grilled slices of watermelon layered with two slices of heirloom tomatoes in the center. Place a couple of chunks of burrata on the plate. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper, sprinkle with 1 tablespoon of balsamic pearls and serve immediately.

Chef’s Note:

If you can’t find balsamic glaze, pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.

Grilled Chicken Caprese Salad

Francine — Sat, 08 Jul 2023 13:35:20 +0000

This Grilled Chicken Caprese Salad is a perfect recipe for summer feasting. The presentation is spectacular (don’t you agree) and the taste is soooo good! Besides, it’s quick and easy to make and that’s a huge bonus!!!

The chicken gets a wonderful boost of flavor from the marinade of fresh pesto, balsamic vinegar, honey and olive oil. The dressing is a creamy blend of pesto, parmesan cheese, Greek yogurt and milk.

Grill up the chicken, slice some tomatoes in half, plate it all with some mozzarella balls and top it with the creamy dressing and you are in for a wonderful dinner! Hearty, filling and still healthy! Gotta love that!

I like to keep fresh pesto in the fridge and freezer always! It comes in so handy for a quick pasta meal, to spread on a pizza or to augment a marinade or salad dressing as used in this recipe. Check out my simple fresh pesto sauce recipe!

Begin my mixing up the chicken marinade. Whisk the balsamic vinegar, pesto, olive oil and honey together. Season with salt and pepper and pour over the chicken breasts in a resealable bag. Let the chicken marinade for at least one hour and up to 24 hours! This is great if you want to get started a day ahead.

When you are ready to grill the chicken, preheat a grill to medium-high heat and grill the chicken for 4-6 minutes per side. Let it sit for 5 minutes to seal in the juices and then slice the chicken.

The dressing is very simple: whisk all of the ingredients together! That’s it!

To assemble the salad, place the spinach leaves on a serving platter, arrange the chicken, mozzarella balls and tomatoes on top. Season it all with a little salt and pepper and fresh basil. Drizzle with the creamy dressing and serve more on the side.

This salad is a keeper!

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Lastly, if you make Grilled Chicken Caprese 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!

Grilled Chicken Caprese Salad

Makes: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes plus fridge time 1 hour

Ingredients

Chicken:

1 & 1/4 pounds boneless skinless chicken breasts
2 tbsp balsamic vinegar
1 tbsp pesto sauce (homemade or store-bought)
1 tsp olive oil
1 tsp honey
Kosher salt and black pepper to taste

Salad:

5 ounces baby spinach
1 cup cherry tomatoes, halved
1 cup mini fresh mozzarella balls
fresh basil (optional)

Pesto Dressing:

1/3 cup plain non fat Greek yogurt
1/4 cup low fat milk
1 & 1/2 tbsp pesto sauce (homemade or store-bought)
2 tbsp shredded parmesan cheese
1 tbsp apple cider vinegar
1/4 tsp granulated garlic
Kosher salt and black pepper to taste

Instructions

In a small bowl whisk together all of the marinade ingredients. Season the chicken breasts with salt and pepper then place them in a gallon size freezer bag. Pour the marinade over the chicken and seal the bag pressing out all the air as you do. Massage the marinade into the chicken and then place it in the refrigerator to marinate for an hour or overnight.

Preheat grill to medium-high heat and spray or brush the grates with oil. Place the chicken on the grill and grill for approximately 4-6 minutes per side depending on the size and thickness of the chicken. Remove from the grill and let it rest for at least 5 minutes before slicing.

Combine all of the ingredients for the dressing in a small bowl. Whisk together until combined and taste for seasoning.

Place the spinach on a serving platter or bowl. Arrange the tomatoes, mozzarella balls and sliced chicken on top of the spinach. Top with a sprinkle of kosher salt, fresh ground black pepper and fresh basil. Drizzle the salad with the dressing or serve on the side.

Mexican Chopped Salad

Francine — Fri, 02 Jun 2023 14:17:23 +0000

This Mexican Chopped Salad is a wonderful combination of veggies, romaine lettuce, crispy tortilla strips and a sweet, citrusy salad dressing. It comes together easily, can be prepared in advance and is a lovely addition to any picnic or barbecue.

If you’re anything like me, you enjoy trips to the market and picking up whatever is seasonal and fresh! So, if you happen to pick up some fresh corn, red onions, romaine, zucchini and maybe jicama, you are in store for a wonderful salad!

Maybe you are unfamiliar with jicama (pronounced hi-ka-ma)…it is a tuber that grows underground like a potato. It has a crunchy texture like an uncooked potato, but it is sweet. It doesn’t need to be cooked and is wonderful sliced into large sticks and dipped into hummus or feta dip. It has virtually no calories, so it’s my go-to when I get in a healthy mood! It is also lovely in this salad.

I like to dice up all of the ingredients into small 1/4-inch pieces. I used the Vidalia Chop Wizard to get these tiny diced pieces, but it’s fine to chop them yourselves. The Wizard just does it quicker.

The salad dressing is simply delicious! The combination of fresh lime juice, honey, cumin, and garlic along with olive oil makes a bright, citrus-forward dressing that works beautifully with the salad ingredients.

Don’t pass on the tortilla strips. It doesn’t take long to make them but if you run out of time, you can buy them at most grocery stores. To make them, just slice corn or flour tortillas into strips, drizzle them with oil and sprinkle salt over. Bake them on a sheet, tossing every so often until they are browned and crisp. They will crisp up further as they cool. I suggest making extra as they are hard to resist snacking on!

To assemble the salad, toss all of the ingredients together, then add the dressing and lightly combine. Top the salad with tortilla strips or pass separately.

The salad will keep for a few days if you don’t add the dressing.

Enjoy this refreshing tasty salad!

Share Your Thoughts...

Lastly, if you make Mexican Chopped 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!

Mexican Chopped Salad

Makes: 8 servings

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Ingredients

Dressing:

1/4 cup fresh lime juice
2 tbsp honey
1/2 tsp cumin
1 clove garlic, finely minced
1/2 tsp salt
2 tbsp canola oil
2 tbsp extra-virgin olive oil
freshly ground black pepper
taste and add salt if needed

Tortilla Strips:

6 (6-inch) corn tortillas or 3 (8-inch) flour tortillas
1 & 1/2 tbsp canola oil
1/2 tsp sea salt

Salad:

1 medium head romaine lettuce, chopped in approximately ½ inch pieces
1 medium bell pepper, diced in ¼-inch pieces, any color (I used orange)
1/2 medium red onion, diced in ¼-inch pieces
1/2 medium jicama, peeled and diced in ¼-inch pieces
1 medium zucchini, diced in ¼-inch dice
4 medium tomatoes, seeded and diced into ¼-inch dice
4 ears corn (if fresh corn is not in season, substitute 1 & 1/2 cups of sweet, tiny frozen corn)
1 & 1/2 cups canned black beans drained and rinsed
1/2 cup finely chopped cilantro plus whole cilantro leaves for garnish, if desired

Instructions

For the dressing, combine lime juice, honey, cumin garlic and salt. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed. Set aside.

For the corn tortilla strips, preheat oven to 400˚F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about ¼-inch thick. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat. Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.

For the salad, place corn, two ears at a time, in the microwave and cook for 3 & 1/2 minutes. Remove from microwave with a hot pad and allow to cool for 5 minutes. After cooling, cut bottom end of corn off, about 1 & 1/2 inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.

Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.

Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

Recipe by The Cafe Sucre Farine

Summer Strawberry Feta Salad

Francine — Tue, 23 May 2023 16:24:02 +0000

With summer coming, try making this Summer Strawberry Feta Salad. This salad is light and delicious, perfect for hot weather. It has juicy strawberries, crumbled feta cheese, crunchy cucumbers and crisp arugula. Can’t beat this combination!

All of the salad ingredients are tossed together with a simple dressing made from olive oil and balsamic vinegar and then jazzed up with fresh diced strawberries.

The sweetness of the strawberries pairs well with the salty feta. The arugula adds a spicy flavor, making it tasty and balanced.

The Summer Strawberry Feta Salad is easy to make and is great for a light dinner or quick lunch. You can also take it to summer picnics or barbecues. It is a healthy way to enjoy fresh produce during the season.

The dressing ingredients are blended together in a blender until you have a smooth and creamy dressing. The strawberries add a sweetness as well as a fresh summer flavor that compliments the balsamic vinegar, lemon juice, honey, shallots and garlic perfectly.

The salad has wonderful ingredients that are all tossed together…arugula (peppery), parsley or basil leaves (herby), strawberries (sweet & tart), English cucumbers (crunchy), cherry tomatoes (sweet), red onions (spicy) and feta cheese (salty).

When you toss all of those ingredients with the flavorful dressing, it’s hard to find a more delightful salad!

Healthy, easy, quick and flavorful…this should be on your summer rotation of salad recipes!

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Summer Strawberry Feta Salad

Makes: 4 servings

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients

For the 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

For the 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 cup sliced red onion (See Chef’s Note)
1/2 cup crumbled feta cheese

Instructions

Combine all ingredients in a blender or small food processor until smooth and creamy. Dressing will keep refrigerated up to 5 days.

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 Note:

If you are not a fan of raw onions, use this trick to take the bite away and just leave the flavor: soak the sliced onions in a bowl of ice water for 5 minutes and then drain. Pat dry and use in the salad!

Recipe from Family Style Food