Balsamic Pear Salad

Another salad I threw together the other night when we had the missionaries over. Sorry no photo, I was playing hostess. But this was amazing and everyone was "ooh"ing and "ahh"ing over it, so I ought to record it here so I don't forget about it!

salad greens (I used field greens)

thinly sliced pears

thinly sliced red onion
basic balsamic vinaigrette (everyone should learn to throw this together. once you see how easy it is you'll use it ALL THE TIME.)
candied walnuts (something else you should learn to do. so easy and so useful.)
crumbled goat cheese (just go buy it okay, you'll use it on everything. or substitute feta.)
salt and freshly ground black pepper

toss greens, pears, and onion with dressing. sprinkle salad with nuts and cheese right before serving.

Grapefruit Avocado Salad

Just a little something I threw together the other day. ;)

-field greens (or other favorite salad greens)
-thinly sliced red onion
-sliced avocado
-sliced cucumbers
-chunks of grapefruit, peeled and membranes removed (time consuming but worth it)
-crumbled goat cheese
-salt and freshly ground black pepper

dressing:
-2 parts olive oil
-1 part lemon juice
-a drizzle of honey or agave to sweeten to taste

Asian Bell Pepper Soba Noodle Salad

I had some bell peppers on hand and had a stroke of genius and decided to make them into a salad using soba noodles. I LOVE soba noodles. They're whole grain and they are so tasty. I loved how this salad turned out.

Asian Bell Pepper Soba Noodle Salad

6 oz soba noodles, cooked and chilled (run cold water over after cooking)
3 bell peppers, red, yellow and orange, sliced thin
2 green onions, chopped
1 cup broccoli florets, chopped small
1/2 cup sugar snap peas
4 cups baby spinach

Dressing:
1 whole Lime, Juiced (1 Tbs bottled lime juice)
1/2 cup Olive Oil
1/2 cup Soy Sauce
2 Tablespoons Sesame Oil
1/3 cup honey or 2 Tbs Agave nectar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic, Chopped

Mix up the dressing, pour it over everything else. YUM!

Craisin Walnut Quinoa Salad

When I first heard about quinoa, the new "superfood", I wanted to find ways to incorporate it into our diet, but I didn't really know how. I tried some quinoa-stuffed peppers that were just okay, and a salad that was pretty all right. But when I tried this sweet salad, I was in love. This is the best way to eat quinoa. The flavors are so delicious together - the sweetness of the craisin, the nutty toasted walnuts, and the onion all come together to make something magical. And really, really addicting.

I never would have thought I would say this about a quinoa salad. But you guys, I am OBSESSED with this dish. It is so good. A friend served it at a Sunday lunch and I loved it so much, I bought the ingredients the following day and made it that night. After tasting it, I knew I would want more than just one batch, and I wiped out the pot and immediately made another batch (it's so easy and quick that you can do that!). We ate this for lunch all that week, and then I made it AGAIN the following week because I still wasn't tired of it and was craving more!

I love that this is a pretty guilt-free obsession, I know I'm feeding my body whole grains and plant-based protein while also having something that tastes delicious. But I also love how customizable this is. The first time I made it, I used walnuts (which I think is best), but the second time (pictured above) I used toasted almonds, and also added chopped broccoli, and it turned out amazing. You could also add chopped celery or grapes, or really any chopped greens you desire. I mixed this with baby spinach a few times and it was great as well. Do your body and your tastebuds a favor and make this!

Craisin Walnut Quinoa Salad

1 cup quinoa
1/2 cup craisins (dried cranberries)
1 cup water
1 cup chicken broth
1/2 medium red onion, diced
1/3 cup chopped walnuts, toasted

Dressing:
3 Tbs lemon juice
2 Tbs honey
2 Tbs olive oil
salt and pepper

{Disclaimer: I do not have exact amounts for any of these ingredients except the quinoa and cooking liquid. Everything else, I guesstimated the amounts shown above. I just threw enough in until it looked about right. Use the amounts in my ingredient list as a guide, but if it looks like it needs a little more craisins, nuts, onion, whatever, adjust the amounts to your liking.}

Heat a saucepan over medium-high heat, add dry quinoa and toast for a minute or two, stirring frequently, until quinoa smells nutty. Add water and chicken broth (I use two cups of water and throw in a chicken boullion cube) and bring to a boil. Stir in the craisins. Cover and reduce heat to low, simmer for 15 minutes until quinoa is fluffy and liquid is absorbed.

While quinoa is cooking, spread chopped nuts on a baking sheet and toast in the oven at 400 degrees for a few minutes, taking care not to burn.

Toss cooked quinoa with nuts, chopped onion, and any other desired ingredients (chopped broccoli, celery, grapes, etc). Whisk dressing ingredients in a small bowl, adjusting amounts to desired taste. Pour over salad and stir.

This can be served warm, which is delicious, or chilled and served cold. If serving later, it's best to mix in the chopped nuts right before serving. They do keep in the fridge for several days, but they're best mixed in right before serving.

Recipe from Abby Curran.

Asparagus Feta Quinoa Salad w/ Toasted Almonds

Another delicious way to get your daily servings of whole grains, plant-based protein and a few veggies too. I love these kinds of dishes because they are filling without including meat. I really loved this salad.

Asparagus Feta Quinoa Salad w/ Toasted Almonds

2 cups quinoa
4 cups water
1 pound asparagus
olive oil
1 cup sliced toasted almonds
3/4 cup feta cheese
1/3 cup lemon juice
1/4 cup olive oil
1 tablespoon agave nectar or 2 Tbs honey
Salt and pepper

Cook the quinoa in a large saucepan according to package directions (about 15 minutes).

Snap off the ends of the asparagus and cut each spear into a 2-inch piece. Rinse out the large saucepan and dry. Heat a little olive oil over medium heat, and cook the asparagus until just barely crisp-tender – about 1-2 minutes. Add to the grains and toss.
Also toss in the sliced toasted almonds, feta cheese and lemon zest.
Mix the lemon juice with the oil and honey, taste, and adjust. Pour over grain salad and toss, along with salt and pepper to taste.

Recipe inspiration from Eating for England.

Quinoa Salad with Black Beans, Avocado, and Cumin-lime dressing

{photo source}

I've been hearing so much about this superfood, quinoa. "It's a grain, but it's got protein and essential amino acids and it will give you x-ray vision...." stuff like that. We tried a recipe for quinoa-stuffed peppers which was pretty good, but this recipe really hit the jackpot for me. It was really really delicious! Of course, you can't go wrong with avocado, lime and cilantro, in my book. I loved the fresh flavors and textures of this salad. We served it alongside some baked salmon and "hint of lime" tortilla chips. It was so good! And it made enough that we can eat the leftovers for lunches for a few days! This recipe is a winner! (We'll see about the x-ray vision...)

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

1 cup dry quinoa, rinsed
1 tbsp olive oil or coconut oil
1 3/4 cup water
1 can black beans, drained and rinsed
1 avocado, chopped into chunks
handful cherry tomatoes, quartered
1/2 red onion, diced
1 small clove garlic, minced
1 red bell pepper, chopped into chunks
small handful cilantro, diced
1 limes, juiced
1/2 tsp cumin
1/2 tbsp olive oil
salt, to taste

Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Serve with tortilla chips. (We like the "Hint of Lime" Tostitos with this.)

Recipe from Eating for England, via Abbie White.

Chilis Copycat: Mesquite Chicken Salad

4 breaded chicken breast tenderloins (Tyson, frozen; from Costco)
3-4 cups chopped greenleaf lettuce (7 leaves?)
1/2 can black beans, drained
1/2 can corn, drained
1 medium tomato, diced (roma would be best)
grated colby jack cheese
broken up tortillla chips
ranch dressing
barbecue sauce

Bake chicken tenders according to package directions. While they’re baking, prepare other ingredients. Pile lettuce on individual plates, then top with tomatoes, beans, corn, chips, cheese and drizzle with ranch. Top with sliced cooked chicken, then drizzle with barbecue sauce. Another easy, quick recipe that tastes great!

~I forgot to take my own picture of this!~

Spinach Pasta Chicken Salad

This is more like a pasta dish, disguised as a salad... and it is so good. Everybody loves this salad.

8 cups spinach
1 lb bowtie pasta, cooked
3 cups cooked shredded chicken
1/4 cup toasted sesame seeds
1/4 cup chopped flat leaf parsley
1/2 cup chopped green onions

Dressing:
1 cup olive oil
2/3 cup rice vinegar
6 Tbs sugar
1 tsp salt
1/2 tsp pepper
1/4 cup soy sauce

Mix 1/2 to 2/3 cup of dressing with pasta and chicken. Chicken and pasta can be cooked the night before and soaked in dressing overnight if desired. When ready to serve, mix remaining ingredients with dressing and combine with chicken and pasta. Best served when chilled.