Lox Salad with Everything Bagel Croutons

7/13/2023

Love your lox bagel? Me too! Here's a tasty salad version of it! It's got all the classic ingredients, with a few additions to my taste (roasted red peppers, sundried tomatoes, boiled eggs)....you should adjust the ingredients to fit your taste though! Wait to toast your bagel until just before eating your salad (pickled onions and dressing can be done in advance), the bagels get too hard if they are toasted and then sit for a while.

Lox Salad with Everything Bagel Croutons

Ingredients

Salad

8 cups salads greens of your choice
8 oz. smoked salmon
1 cup tomatoes, chopped
1 cup roasted red pepper, chopped
1/2 cup sundried tomatoes
1/2 a red onion, sliced
1/4 cup apple cider vinegar
1/4 cup capers
2-3 boiled egg, quartered
2 everything bagels, halved
2 Tbsp. butter
Everything Bagel seasoning, to taste
Dressing
2 oz. cream cheese (1/4 cup), softened
1/4 cup cream/half & half/milk
1/4 tsp. apple cider vinegar
salt & pepper to taste

Serves 3-4
Cook Time: 10 minutes

Slice red onions and soak in vinegar while you prepare the salad - this can be done a day or two in advance for a more pickled onion.
Make cream cheese dressing: mash cream cheese with cream/half & half/milk with a fork until thoroughly combined, add remaining ingredients and adjust taste to your liking.

Butter and toast bagels (do not toast in advance, they will get too hard), then chop and disperse along with other ingredients into the salads. While bagels are toasting you can boil eggs to your liking (I put mine in cold water then bring to a boil, turn off the heat, move pot off the hot eye, and allow to sit in water for 10 minutes). Top with cream cheese dressing, garnish with Everything Bagel Seasoning, and enjoy!

Strawberry Salad with Strawberry Dressing

7/5/2023

Strawberries do double duty here as both a salad component and the main ingredient in the dressing. This is a great recipe to use during strawberry season to the get best flavor!

Strawberry Salad with Strawberry Dressing

Ingredients

Salad

2 Tbsp. olive oil
4 boneless skinless chicken thighs
8 cups salad greens of your choice
1 avocado, sliced
1 pint strawberries, sliced
1 cup cucumbers, sliced
1/2 cup goat cheese, crumbled
Marinade & Dressing
1/4 cup avocado or grapeseed oil
1 cup strawberries, sliced
1/2 orange, juiced
1/2 lemon, juiced
2 Tbsp. honey
1 Tbsp. poppyseeds
salt & pepper to taste

Serves 3-4
Cook Time: 30 minutes

Combine all dressing/marinade ingredients and blend in a blender until smooth; divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the chicken thighs; marinate for at least two hours or overnight.
Preheat a medium sauté pan over medium-high heat, when heated add avocado or grapeseed oil. Remove chicken from marinade and pat dry with paper towels; discard marinade. Sear chicken on both sides, then lower the heat and cover until chicken reaches 165.
Meanwhile, toss salad ingredients together; when chicken is done allow to rest for 10 minutes then thinly slice against the grain and toss into salad. Drizzle with dressing and serve immediately.

Southern Autumn Salad With Creamy Sorghum Dressing

3/14/2023

Here's another great salad for cooler months: it's got seared pork cutlets, fresh juicy plums, pepperjelly candied pecans, and sweet roasted candy roaster squash (though butternut squash is fine too). A delicious and easy addition to your salad repertoire!

Southern Autumn Salad

Ingredients

Salad

2 Tbsp. olive oil
4 thin sliced pork cutlets
8 cups salad greens of your choice
1/2 a candy roast squash, sliced into rings (roughly a pound)
4 plums, pitted and sliced
1/2 cup dried figs, stems removed and halved
1 cup pecans
1/2 cup pepper jelly
Dressing & Marinade
3 Tbsp. sorghum syrup
3 Tbsp. mayonnaise
3 Tbsp. olive oil
2 Tbsp. apple cider vinegar
1 Tbsp. Dijon mustard
salt & pepper, to taste

Serves 3-4
Cook Time: 15 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the pork cutlets; marinate for at least two hours or overnight.
Preheat a medium sauté pan over medium-high heat, when heated add olive oil. Remove pork from marinade and pat dry with paper towels; discard marinade. Sear pork on both sides, then lower the heat and cover until pork reaches 145. While pork is cooking, heat pepper jelly in a small pan over medium heat; when jelly is liquified add pecans and toss to coat. Allow pecans to cook for about 5 minutes, but watch for burning. Spread pecans out on a sheet of parchment paper - they will still be sticky.
Meanwhile, toss salad ingredients together; when pork is done allow to rest for 10 minutes then thinly slice against the grain and toss into salad. Drizzle with dressing, sprinkle with pepper jelly pecans and serve immediately.

Shepherd's Salad

3/14/2023

This was inspired by one of my favorite dishes: Shepherd's Pie. It's got many of the same flavors, but in a less decadent application. It's a great and flavorful salad! Sorry for the poor image!

Shepherd's Salad

Ingredients

Salad

2 Tbsp. olive oil
4 oz. lamb chops
8 cups cabbage, shredded (Savoy is my favorite for salads)
2 cups baby potatoes, roasted and smashed
1 cup baby carrots, roasted
1/2 cup Irish cheddar, shredded
1/4 cup frozen peas, thawed
salt & pepper, to taste
Dressing & Marinade
1/4 cup olive oil
3 Tbsp. red wine vinegar
1 Tbsp. Worcestershire sauce
3 Tbsp. strong Irish mustard (Colman's will work too)
2 Tbsp. whole grain mustard
2 Tbsp. honey
salt & pepper, to taste

Serves 3-4
Cook Time: 30 minutes

Start by making your marinade: combine oil vinegar, Worcestershire, salt and pepper in a mason jar and shake to combine. Save half for the dressing and pour the remaining half into a zip-top bag with the lamb; marinate for 30 minutes or so.
Preheat oven to 450; toss potatoes and carrots in olive oil, salt and pepper and roast for about 15 minutes until vegetables are browned; remove sheet pan from oven and smash potatoes with a measuring cup, bottom of a drinking glass or something similar (don't demolish them, but you want them squished pretty good, just not falling apart). Give carrots a flip and put pan back in the oven for another 10 minutes.
Preheat a small sauté pan over medium-high heat, when heated add olive oil. Remove lamb from marinade and pat dry with paper towels; discard marinade. Sear lamb on both sides, then lower the heat and cover until lamb reaches 125 (for rare). Allow lamb to rest for about 5 minutes before thinly slicing.
Meanwhile, shred cabbage and make dressing by adding both mustards and honey to the mason jar you set aside earlier. Again, shake to combine and you've got your strong Irish honey mustard dressing.
Meanwhile, toss salad ingredients together and add sliced steak. Drizzle with Irish honey mustard dressing.

Persimmon Winter Salad

3/14/2023

I usually associate salads with warmer months, so I've been looking for ways to incorporate them into my routine during the colder months. This salad has warm seared steak, with season persimmons, and delicious roasted Brussels sprouts. It's a great wintertime salad!

Persimmon Winter Salad

Ingredients

Salad

2 Tbsp. olive oil
4 oz. steak (I like sirloin)
8 cups salad greens of your choice
2 cups Brussels sprouts, stemmed and halved
1/2 cup pickled beets
1 persimmon, sliced
1/2 cup cranberry goat cheese, crumbled
1/4 cup dried currants
1/4 roast hazelnuts
Dressing & Marinade
1/4 cup olive oil
3 Tbsp. red wine vinegar
1 Tbsp. whole grain mustard
1 Tbsp. cane syrup
salt & pepper to taste

Serves 3-4
Cook Time: 25 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the steak; marinate for an hour or so.
Preheat oven to 450; toss Brussels sprouts in olive oil, salt and pepper and roast for about 20 minutes until caramelized on both sides; about 3 minutes before the sprouts are done add the hazelnuts to the pan and roast.
Preheat a small sauté pan over medium-high heat, when heated add olive oil. Remove steak from marinade and pat dry with paper towels; discard marinade. Sear steak on both sides, then lower the heat and cover until steak reaches 125 (for rare). Allow steak to rest for about 5 minutes before thinly slicing.
Meanwhile, toss salad ingredients together and add sliced steak. Drizzle with red wine vinaigrette.

Shawarma Chicken Salad

3/1/2023

Here's another great weeknight salad. It's easy and quick to make and full of flavor!

Shawarma Chicken Salad

Ingredients

Salad

4 boneless skinless chicken thighs
8 cups salad greens of your choice
1 pint cherry tomatoes, halved
1 cup cucumber, sliced
1/2 red onion, sliced and soaked in water for 10 minutes
1/4 cup chopped herbs, such as parsley and mint
Marinade
1 cup Greek yogurt
1/4 cup olive oil
2 Tbsp. lemon juice
2 Tbsp. Za'atar seasoning
2 Tbsp. Ras el Hanout seasoning
salt & pepper, to taste
Dressing
1/2 cup tahini
2/3 to 3/4 cups water (as needed)
1/4 cup lemon juice
2 Tbsp. olive oil
2 cloves garlic, grated
Salt & pepper, to taste

Serves 4
Cook Time: 30 minutes

Combine all marinade ingredients and pour into a zip-top bag with the chicken thighs; marinate for at least two hours or overnight.
Preheat oven to 425; place chicken and marinade in casserole dish and bake, uncovered, for 30 minutes, or until chicken reaches 165.
Meanwhile, toss salad ingredients together and combine dressing ingredients; when chicken is done allow to rest for 10 minutes then thinly slice against the grain and toss into salad; garnish with herbs. Drizzle with dressing and serve immediately.

Hawaiian Pork Tenderloin Salad

8/5/2021

Having never visited Hawaii, I can't say this salad is deserving of the name....but it's full of the flavors that I think Hawaii is full of: juicy pork flavored with an Asian-inspired marinade and pineapple (fresh is always best, but I use canned to make this dish accessible for everyone year-round). Regardless of authenticity, it's definitely delicious!

Hawaiian Pork Tenderloin Salad

Ingredients

Salad

2 Tbsp. coconut oil
1 lb. pork tenderloin
8 cups salad greens of your choice
1 can pineapple slices
1 avocado, slices or scooped
1/2 red onion, sliced and soaked in water for 10 minutes
1 red, orange, or yellow bell pepper, sliced
1 cup grape tomatoes, halved
1/2 cup frozen edamame, thawed
2 Tbsp. sesame seeds, for garnish
Dressing & Marinade

1/4 cup ponzu sauce
1/4 cup pineapple juice (reserved from canned pineapple slices)
1/4 cup honey
2" ginger, grated
5 cloves garlic, grated
1 Tbsp. sesame oil
1 Tbsp. coconut oil

Serves 4
Cook Time: 20 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the pork tenderloin; marinate for at least two hours or up to 12.
Preheat a medium skillet over medium-high heat, when heated add coconut oil. Remove pork from marinade and pat dry with paper towels; discard marinade. Sear pork on all sides, then lower the heat and cover until pork reaches 145 degrees F.
Meanwhile, toss salad ingredients together; when pork is done allow to rest for 10 minutes then thinly slice against the grain and toss into salad. While pork is resting cook pineapple slices in pan to caramelize just a little. Drizzle with dressing, garnish with sesame seeds, and serve immediately.

Halloumi Salad

8/5/2021

Having recently discovered halloumi, I've been on a kick lately. It's an usual cheese with a salty, briny taste and with a squeak to your teeth. It's got a high heat point and works well for grilling or sautéing, but does not melt. It's great on a salad!

Halloumi Salad

Ingredients

4 Tbsp. olive oil
8 oz. halloumi, sliced
1 pint cherry tomatoes, halved
1 cucumber, diced
1 avocado, sliced or scooped
8 cups salad greens of your choice
3 Tbsp. white wine vinegar
1 Tbsp. lemon juice
1/4 cup chopped herbs (your choice)
salt& pepper, to taste

Serves 3-4
Cook Time: 10 minutes

Preheat medium skillet over medium heat; when heated add one Tbsp. olive oil and sear halloumi on both sides until browned. Set aside. Using the same pan, saute chickpeas to warm through and crisp a little on the outside.
Meanwhile, top salad greens with tomatoes, cucumber and avocado. Mix remaining olive oil with vinegar, lemon juice, chopped herbs, and salt and peppers. Mix to combine.
Top salad with halloumi and chickpeas, drizzle dressing over top.

Greek Chicken Salad

8/5/2021

Another great salad for an easy weeknight meal that's healthy and delicious! I've used halloumi in this salad because I seem to be on an halloumi kick, but feta will work just as well, I just wouldn't heat it through like the recipe call for with the halloumi.

Greek Chicken Salad

Ingredients

Salad

2 Tbsp. olive oil
4 boneless skinless chicken thighs
8 cups salad greens of your choice
1 pint cherry tomatoes, halved
1 cup cucumber, sliced
1 cup peppers, sliced
1/2 red onion, sliced and soaked in water for 10 minutes
4 oz. halloumi, cubed
Dressing & Marinade
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
2 Tbsp. lemon juice
1 Tbsp. honey
1 tsp. Dijon mustard
3 cloves garlic, minced
2 tsp. Greek seasoning
salt & pepper to taste

Serves 4
Cook Time: 15 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the chicken thighs; marinate for at least two hours or overnight.
Preheat a medium skillet over medium-high heat, when heated add olive oil. Remove chicken from marinade and pat dry with paper towels; discard marinade. Sear chicken on both sides, then lower the heat and cover until chicken reaches 165.
Meanwhile, toss salad ingredients together; when chicken is done allow to rest for 10 minutes then thinly slice against the grain and toss into salad. While chicken is resting, toss halloumi into pan and let warm through and soak up the chicken juices. Drizzle with dressing and serve immediately.

Chicken Caprese Salad

8/5/2021

A simple salad with delicious ingredients! I stuck to the basics using cherry tomatoes and basil from my own garden, pearl mozzarella, and a simple, but great balsamic vinaigrette; add pan-seared chicken and lettuce and you've got a great and easy salad for any night of the week. With all the vivid colors this one is great for entertaining too!

Chicken Caprese Salad

Ingredients

Salad

2 Tbsp. olive oil
4 boneless skinless chicken thighs
8 cups salad greens of your choice
1 pint cherry tomatoes, halved
1 cup mozzarella pearls (or cubed mozzarella)
1/2 cup basil leaves, torn
Dressing & Marinade
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 Tbsp. lemon juice
1 Tbsp. honey
1 tsp. Dijon mustard
salt & pepper to taste

Serves 4
Cook Time: 15 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the chicken thighs; marinate for at least two hours or overnight.
Preheat a medium skillet over medium-high heat, when heated add olive oil. Remove chicken from marinade and pat dry with paper towels; discard marinade. Sear chicken on both sides, then lower the heat and cover until chicken reaches 165.
Meanwhile, toss salad ingredients together; when chicken is done allow to rest for 10 minutes then thinly slice against the grain and toss into salad. Drizzle with dressing and serve immediately.