Tag: salad

Mediterranean Veggies & Shells Salad

~ Spence's Girl

Mediterranean Veggies & Shells Salad

  • 1 c uncooked medium pasta shells
  • 1/2 c kidney beans
  • 1/2 c garbanzo beans
  • 1/2 c navy beans
  • 1 c Haricots Verts (fresh or frozen)
  • 1/4 c minced onion
  • 1 c chopped bell peppers (I used yellow, orange & red)
  • 1 small chopped jalapeño
  • 1/2 c chopped celery
  • 2 T capers
  • 3-4 T chopped fresh herbs – I used parsley, cilantro & thyme

Boil pasta in 6 cups heavily salted water for twelve minutes. Place the Haricots Verts in a colander. When the pasta is cooked pour into the colander with the beans, draining the pasta while blanching the beans. Set aside to cool. Place the rest of the ingredients into a large bowl and stir to combine. Add the pasta and Haricots Verts to the bowl and combine. Pour the dressing (recipe below) over the mixture and stir to combine. Eat now or refrigerate for later.

Dressing:

  • 3-4 T fresh lemon juice
  • 1/2 c olive oil
  • 2 t sugar
  • 1 T dijon mustard
  • 1/2 t garlic powder
  • red pepper flakes, salt and pepper to taste

I mixed this together in a Mason jar, shaking it vigorously before lightly dressing the salad.

Depending on what you have on hand, you could substitute ingredients for some of these:

  • cucumber
  • chopped carrots
  • green olives
  • basil, mint, oregano or chives

So go crazy and create your own combination- it’s all about having fun while making delicious, healthy food right?

Broccoli Cauliflower Salad

~ Spence's Girl ~ Leave a comment

I’ve made versions of this salad over time, always with broccoli.  Today knowing that I had both broccoli and cauliflower on hand, I decided to do a twist on my go-to recipe and share it with you.

Broccoli Cauliflower Salad

  • 2 c broccoli florets
  • 1 1/2 – 2 c cauliflower florets
  • 1/2 c dried cranberries – add to 1/2 c very hot water for 1o minutes, drain
  • 4 oz sharp cheddar, cut into small chunks
  • 1/4 c chopped red onion
  • 1/2 c pecans – chopped and lightly toasted
  • 4-5 slices crisp bacon, chopped
  • 1/2 c mayonnaise
  • 1 T honey
  • 1 T rice wine vinegar
  • 1 t coarse ground black pepper
  • 1 t dijon mustard
  • red pepper flake to taste (optional)

In a large bowl, combine the broccoli, cauliflower, cranberries, cheddar and red onion.  Make the dressing by whisking together the mayonnaise, honey, vinegar, pepper, dijon and red pepper flakes.  Dress the salad with the desired amount of dressing – you can always add more.  Add the bacon and pecans, stir to blend. Chill for one hour and serve.

Festive Winter Fruit Salad

~ Spence's Girl ~ 2 Comments

My lifelong BFF put together a Winter Solstice Meditation for a small group of women.  We’ll start with a delicious dinner (she is an amazing cook) and I’ve offered to bring a salad.  At least three of the women there are vegan and I wanted to honor that so that everyone can enjoy it. As I thought about the holidays, I shopped for ingredients that would be both delicious and look festive.  This recipe is what I came up with…what do you think?

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Festive Winter Fruit Salad

  • organic baby greens
  • baby spinach
  • shredded purple cabbage
  • Belgian Endive
  • thin sliced red onion
  • sliced strawberries
  • raspberries
  • blueberries
  • pomegranate seeds

Toss the greens, spinach and cabbage together, place the endive around the edges.  Top with the onion, then berries.  Finish topping with the pomegranate seeds.   Chill and serve.  I’m bringing toasted walnut halves and Boars Head crumbled blue cheese – on the side – for those that want to add them.

This is the dressing I made for the salad…

Dressing

  • 1/2 c white strawberry & peach balsamic vinegar
  • 1/3 c good extra virgin olive oil
  • sea salt & ground black pepper to taste
  • 1 T dijon mustard

Place ingredients in a large mason jar, stir to blend and put top on tight.  Shake vigorously to blend, allowing the mustard to emulsify.

Sesame-Pepper Crusted Ahi Tuna

~ Spence's Girl ~ 2 Comments


On Election Day after many contentious and negativity filled months, I determined that tonight Spence and I would come home after casting our vote and enjoy a quiet dinner while sharing a great bottle of Proscecco. And the “Best of Earth, Wind and Fire” on the stereo…

When I saw Sashimi-grade Ahi Tuna at my favorite market, I devised a recipe after combing Pinteres; the result was outstanding.  Here is the recipe, served with buttered garlic crostini and a spinach salad.

Sesame-Pepper Crusted Ahi Tuna

Crust:

  • 1 T sesame seeds
  • 1 T whole peppercorns (I used a black/pink/green/white melange)
  • 1/2 t sea salt

Place ingredients into a spice grinder or use a mortar and pestle.

2 ahi tuna steaks (about 1 lb)

Coat the tuna with the sesame-pepper mixture.  Using a cast iron skillet, pour peanut oil onto a paper towel and wipe over the skillet surface.  Turn the burner onto a medium high heat and then place the tuna into the skillet to sear for 1 1/2 minutes, turn and sear for another 1 – 1 1/2 minutes for rare tuna.  Remove and serve.


 

 

 

 

Wedge Salad with Easy Homemade Blue Cheese Dressing

~ Spence's Girl ~ Leave a comment

The other night I threw a small dinner party. As I was putting together the menu, I thought – how about Wedge Salads?  I’ve never made them, but love the crunchy, freshness of the lettuce with all the toppings – plus I’m a bit obsessed with blue cheese. If I may say so, this was a huge hit with my guests!  You can certainly use a chunky blue cheese dressing from the store but this simple recipe takes less than 5 minutes to make and it’s worth the effort.  For the Wedge Salad, I’ll tell you how I top it and you can decide how many you’re making at a time.

Easy Homemade Blue Cheese Dressing

  • 1 c sour cream
  • 1/2 c mayonnaise
  • 3/4 c chunky blue cheese
  • 1/2 t red wine vinegar
  • 1/2 t lemon juice
  • sea salt & coarse ground cracked black pepper to taste

Place together in a bowl and stir together until mixed.  It’s ready to serve and will be even better in 24 hours.

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Wedge Salad

  • Iceberg lettuce – cut into wedges (I can get six wedges from a head of iceberg lettuce – remove the core)
  • chopped tomatoes
  • chopped crispy bacon (I sprinkle pepper on my bacon before cooking it)
  • chopped fresh chives
  • blue cheese dressing
  • blue cheese crumbles to top

When I served this the other night, I neglected to take a picture.  I placed six wedges on a vibrant green platter and then topped them. It was gorgeous and a showy way to present a Wedge Salad for a dinner party. Tonight, I made up two for Spence and I.  Here’s what my wedge looks like.

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Festive Napa Cabbage Salad

~ Spence's Girl ~ 5 Comments

Festive Napa Cabbage Salad                        Serves 4-8

For the Crunchy Ramen topping:

  • 1 package ramen noodles – broken up, (discard the flavoring package – not needed)
  • 1/2 c slivered almonds
  • 1/4 c sesame seeds
  • 1 stick butter

Melt butter in a large frying pan.  Add noodles, almonds and sesame seeds, lightly brown them.  Set aside to cool.

The topping is pure crunchy and buttery goodness.
The topping is pure crunchy, buttery goodness!

For the dressing:

  • 1/2 c sugar
  • 1/3 c champagne vinegar
  • 1/2 c canola oil
  • 1 T soy sauce
  • 1/2 t sea salt
  • 1/2 t red pepper flakes

Mix together well and set aside. (I put it in a jar and shake it to dissolve the sugar and emulsify) You’ll dress the salad just prior to serving.

The dressing in a jar!
The dressing in a jar!

For the salad:

  • 1 head Napa Cabbage – shredded (I don’t use the last two inches of the base and eliminate some of the stalk like center of the larger leaves)
  • 1 bunch green onions – chopped
  • 1/2 c finely chopped sweet red pepper
  • 1/4 c finely chopped carrot
  • 1/4 c finely minced parsley

Toss all salad ingredients together and refrigerate until ready to serve.

The salad, assembled but not yet dressed.
The salad, assembled but not yet dressed.

When ready to serve, pour dressing over the salad mix and toss together.  Top generously with the crunchy ramen topping and serve.  Enjoy!

Super Cole Slaw

~ Spence's Girl ~ 10 Comments

If you are new to Spence’s Girl you may not be aware of my love of cooking. I come by it naturally as I’m from a family of wonderful cooks and grew up learning first by watching, then participating. One of my family mentors was my Grandpa Fox who retired in his 40’s and became passionate about cooking, taking over nearly 100% of their meals from shopping to preparation. I cherish those memories. I’ve been feeling nostalgic for recipes I grew up with lately and I hope you’ll want to try this one, my Grandpa’s cole slaw recipe.  It’s light and refreshing on these dog days of summer and a change-up from the usual creamy cole slaw.

SUPER COLE SLAW   

serves 12                 Weight Watchers Smart Points 3

For the dressing:

1/2 t coarse ground black pepper
1 t dry mustard
2 t celery seed
4 T sugar
2 t salt
6 T salad oil
2/3 c vinegar

Mix well, pour over:

5-7 c chopped cabbage
2 T chopped red pepper (or pimento)
1/4 c chopped green pepper
1/4 c grated onion

While you could make this and serve it the same day, it is increasingly better with 24 hours (or longer) to marinate.  And it’s a great dish for a potluck as it travels well. Enjoy!

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Five Bean Salad, my way

~ Spence's Girl ~ 6 Comments

Five Bean Salad
Five Bean Salad, my way

I LOVE FIVE BEAN SALAD.  So great to take to a potluck or picnic (no mayo), it’s a favorite of ours to have as our salad or veggie side with any number of meals year round. It makes a lot and only gets better each subsequent day.  It keeps for up to two weeks in the fridge but never  lasts that long!  I use my mom’s recipe but tweak it in my own way to give it a bit more pizazz!

Five Bean Salad, my way

serves 15                      Weight Watchers Smart Points 7

1 can garbanzo beans (or chickpeas as they’re also known)
1 can great northern or navy beans
1 can cut green beans
1 can dark red kidney beans
1 can wax beans
2 large shallots finely minced or red onion finely chopped (about 1/2 cup)
4-5 finely chopped peppadew peppers (these come in a jar) or substitute 1 tablespoon chopped pimento
1 teaspoon finely chopped jalapeños (first removing ribs and seeds) or green pepper if you can’t take the heat.

Drain and rinse beans and put into a large serving bowl. Add the shallots, peppadew peppers and jalapeño, stir taking care not to break the beans.

Marinade:

3/4 c red wine or champagne vinegar
3/4 c vegetable oil (canola or olive oil)
1/2 c sugar
1-2 teaspoons dijon mustard
1 teaspoon salt
1/2 teaspoon cracked pepper
sprinkle of red pepper flakes

Mix this together well – making sure that the sugar has “melted” into the marinade. Pour over the beans and stir together. Refrigerate. Stir every 30-60 minutes to further distribute the marinade. This is best made at least 8 hours prior to serving.