Italian Salad Dressing

1/4 cup white balsamic vinegar
1/2 cup olive oil
2 tsp Dijon mustard
1/8 tsp onion powder
1/8 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt

Combine ingredients in a jar and shake.  Great salad dressing or marinade.

Veggie Quinoa Bake

2 green bell peppers - chopped in 3/4 inch chunks
1 red onion - chopped in 3/4 inch chunks
1 pint cherry tomatoes - whole
2 pints mushrooms - chopped in 3/4 inch chunks
3/4 cup olives - quartered (kalamata is good)
5-6 oz feta cheese - crumbled or chopped
2 tsp dried oregano
1/2-1tsp salt (to taste, usually somewhere between depending on how many olives and feta used)
1 cup quinoa
2 eggs

1.  Preheat oven to 400 degrees.
2.  Rinse and cook quinoa to package direction.  Allow to cool slightly.
3.  While quinoa cooks, roast bell peppers, onion and tomatoes on sheet pan 20 minutes, tossing after 10 minutes.
4.  Add mushrooms to sheet pan, toss with roasted veggie and mound a little in the middle (see picture), roast an additional 5 minutes.
5.  Mix quinoa, veggies, oregano, salt, feta and olives together in a large bowl, mashing the tomatoes as you see them (not a big deal but what I do).  Be sure it is cool enough, then add the eggs.  You don't want to make scrambeled eggs, so make sure the mixture is not too hot.
6.  Pour into a baking dish and bake in the 400 degree oven for 20-25 minutes or until slightly browned on top and egg is cooked through.

Blue Cheese and Bacon Slaw

These measurements are approximate.  We eat this all week so I buy 3 bags of slaw and make 2 ziploc bags of the mixture, which makes a lot.  This recipe is for half of what we make.

Slaw

1.5 bags of tricolor slaw (with green cabbage, red cabbage and carrot)

2 large handfuls of red cabbage - finely chopped (half a really small head or 1/3 large)

2 green onions - chopped

1/2 medium bunch cilantro - chopped

Garnish

Crumbled Bacon

Crumbled Blue Cheese

Dressing

http://justthegrubklm.blogspot.com/2013/07/dijon-salad-dressing.html

1/8 cup white balsamic vinegar

1/4 cup (scant) olive oil

1 T dijon mustard (regular not grainy)

1/2 tsp honey

1/8 tsp salt

1.  Put all slaw ingredients in a gallon size ziploc bag.  Shake to mix.

2.  Combine desired amounts of slaw, bacon, blue cheese and dressing and mix to combine.

For the entire bag of slaw, I would say probably 6+ slices of thick cut bacon (from deli counter), a 4oz + container of blue cheese and all the dressing.  The more the bacon/cheese/dressing the better, but obviously a personal choice!

Chick Pea Salad/Dip

This is a great side dish to grilled meat or use as a dip with pita chips.

Salad
2 16 oz cans of Chick Peas - drained and rinsed
1 red bell pepper - chopped
1 green bell pepper - chopped
2 green onions - chopped
1 pint grape tomatoes - halved or quartered
1 english cucumber - seeded and chopped
3 oz feta cheese - about 3/4 a block chopped
1/2-3/4 cup kalamata olives - halved or quartered
1/4 bunch fresh herbs - cilantro or parsley - I like cilantro

Dressing - Lemon Honey Vinaigrette
Zest of 1 lemon
Juice of 1/2 lemon
2 T white wine vinegar
1 T dijon mustard
1 T honey
1 small garlic clove - minced
1/2 tsp salt
1/4 tsp pepper
1/2 cup (scant) olive oil

1.  Combine all dressing ingredients in a jar and shake to combine.
2.  Combine all Salad ingredients in a large bowl and toss with desired amount of dressing.

Lemon Honey Vinaigrette

This is a great chicken marinade, salad dressing, grilled veggie skewer marinade, sauce etc...

Zest of 1 lemon
Juice of 1/2 lemon
2 T white wine vinegar
1 T dijon mustard
1 T honey
1 small garlic clove - minced
1/2 tsp salt
1/4 tsp pepper
1/2 cup (scant) olive oil

1.  Combine all ingredients in a jar with a lid and shake to combine.

Italian Salad

Dressing
1/4 cup olive oil
1/3 cup greek yogurt
1/8 cup parmesan cheese
1/2 tsp sugar
1/2 T white wine vinegar
1 small clove garlic- minced
1/2 tsp salt
Black pepper
Pinch of red pepper flake
Juice of 1/2 a lemon

Salad
Romaine Lettuce
Chopped tomatoes
Sliced black olives
Thinly sliced red onion
Sliced Pepperoncini
Parmesan Cheese
Croutons

1.  Shake all ingredients for the dressing in a sealed jar.
2.  Mix desired amount of salad componants with desired amount of dressing and top with parmesan cheese.

Similar to a "lightened" Olive Garden Salad.  Enjoy!

Greek Yogurt Chicken Salad

4-5 chicken breasts
1/2 an onion in chunks
3-4 smashed garlic cloves
3 ribs celery - diced
1.5 cups grapes - halved
3 green onions - chopped
Poaching Spices

1 6oz container Fage Greek yogurt (0% fat)
1/4 cup light Mayo
1 T dijon mustard
1 tsp white wine vinegar
1/2 tsp dried dill
1/2 tsp salt
1/4 tsp pepper

1.  Poach the chicken.  Fill a large pot with the chicken and enough water to cover the breasts.  Add the chunks of onion and smashed garlic.  Add 1 tsp salt and 1/2 tsp pepper and any other spices you have on hand.  I usually throw in whole thyme leaves, dried oregano and whole mustard seed.  Poach the chicken until done, about 25 minutes.
2.  Remove the chicken from the poaching liquid and cool.  Dice the chicken into small pieces when cooled.
3.  Combine all dressing ingredients.
4.  Toss chicken with the celery, grapes and green onions.  Toss with the dressing to coat and enjoy!

Greek Salad

Salad
Tomatoes - cut in chunks (usually 3 or 4 large ones)
Cucumber - Peeled and cut in chunks (usually 2 regular or 1 seedless)
Kalamata olives - halved (usually 1/2 a cup)
Feta cheese- crumbled (usually 3-4 oz)
Green bell pepper (optional) (just 1)
Red onion (optional)

Dressing
1/8 cup red wine vinegar
1/4 cup olive oil
1/4 tsp salt
1 tsp oregano
1 tsp dijon mustard
pepper

1.  Combine dressing ingredients in jar and shake.  Toss desired amount of dressing with salad ingredients.

I generally serve with grilled chicken tenders, pita bread and greek yogurt.  Toss tenders with olive oil, garlic powder and oregano.  Then grill.  Mix greek yogurt (Fage is best) with salt, lemon juice and garlic powder.

Black Bean Quinoa

2 cans black beans - rinsed, drained and dried with paper towel
1 cup quinoa (dry) - cooked to package direction, cooled
1 red bell pepper - chopped
1 green bell pepper - chopped
1 jalapeño - seeded and minced
3 green onion - chopped
1 pint grape tomatoes - quartered
1/2 bunch cilantro - chopped
2 tsp cumin
1 tsp chili powder
1 tsp salt
1 lime - juiced
big drizzle of olive oil

Combine all ingredients.  Add red pepper or cayenne if more heat is wanted.  taste for salt.

New Years Day Salsa

Salsa
1 can black eyed peas - drained, rinsed, picked through and patted dry
1 can black beans - drained, rinsed and patted dry
1 small can corn - drained, rinsed and patted dry
2 green onions - chopped
1 bell pepper - chopped (red or green)
1 jalapeno - minced with some seeds (I probably use 1/2-3/4 seeds)
1 can Rotel tomatoes - drained

Dressing
1/8 cup Red Wine Vinegar
1/2 Tbsp Balsamic Vinegar
1/4 cup (scant) olive oil
1/4 tsp oregano
1/4 tsp sugar
1/2 tsp salt
1/2 Tbsp dijon mustard
pepper

Tostitos

1.  Mix together all salsa ingredients in a bowl.
2.  Whisk together dressing ingredients.
3.  Add Dressing to Salsa and serve with Tostitos

Dijon Salad Dressing

** Makes dressing for 4 or 6 servings.  If serving more, double the recipe.

1/8 cup White balsamic vinegar
1/4 cup (or a bit less) olive oil
1 Tbsp Dijon mustard (the regular kind, not the grainy)
1/2 tsp honey
1/8 tsp salt

1.  Shake all ingredients in a jar to mix.
2.  Serve over your favorite greens.

Asian Slaw

Dressing

2 Tbsp olive oil
2 Tbsp apple cider vinegar
1/4 cup Seasoned Rice Vinegar (seasoned is important)
1.5 Tbsp sugar or honey
1 tsp salt
2 tsp soy sauce
1/4 tsp pepper
1/2 tsp sesame oil
1 small garlic clove - minced

Slaw

1 bag mixed slaw (usually comes with carrots, red and green cabbage)
2 small green onion - sliced
1/2 bunch cilantro - chopped
Red cabbage- chopped (i like red cabbage so I buy a small head and add about 1/3 of it but don't need it)

1.  Put all dressing ingredients in a jar and shake to mix.
2.  Put all slaw ingredients in a large ziploc bag and shake to mix.
3.  Put as much slaw in a bowl as needed and spoon over dressing.  The dressing goes a long way so I generally start with 1-2 Tbsp and add as needed.

** This is a great addition to tacos or served with tuna or chicken or whatever you fancy...
** Note on sesame - store sesame oil and sesame seeds in the fridge.

Panzanella Verde Salad

* A Bobby Flay recipe

Salad

Crusty Bread - I love Sourdough with this recipe.  Cut in cubes
3 oz Arugula (about half a package)
1 small english cucumber - peeled, seeded and chopped
1 cup olives - green and kalamata, halved
1 Tbsp drained capers
1/2 cup loosely chopped basil leaves - about 8 leaves

Basil Dressing

1/4 cup chopped basil
1/4 cup red wine vinegar
1/4 cup water
1 clove garlic - chopped
1/2 tsp honey (1 small squeeze)
1/2 cup olive oil.

1.  To make dressing, blend in a blender the basil, vinegar, water garlic and honey until smooth.  With the motor running, drizzle in the olive oil until emulsified.  The dressing will be a bit sour but compliments the saltiness of the olives.
2.  To make the croutons, toast the bread cubes in a hot pan, or in the oven.  You can also cut the loaf in half and grill, then cut into cubes.
3.  Mix Salad ingredients and some of the dressing until coated.  The bread will soak up some of the green dressing.

Kale Caesar Salad

Salad
1 bunch kale (curly kind)
Cherry or Grape tomatoes - halved
Croutons (optional)
Parmesan cheese

Dressing
1/4 cup lemon juice
1/4 cup olive oil
1 clove garlic - minced
6 anchovy fillets, packed in oil
1 tsp dijon mustard
1/4 cup parmesan cheese

1.  The Kale.  Pull the leaves from the stem and tear into bite size pieces.   To clean, kale can be rather dirty.  I fill the bowl of my salad spinner with water and let kale soak for a few minutes.  Spin dry in salad spinner. (Optional: chop kale finely so it is more like a slaw than a salad, this would be done after cleaning and drying)
2.  Make Dressing.  In a food processor, add everything in the dressing except the parmesan cheese.  Process in the food processor until smooth.  At this point, I generally pour the dressing into whatever lidded container it will be stored in.  Add the cheese and shake well.  Chill until ready to serve.
3.  Assemble the salad.  Mix the kale with prepared dressing, generally 2 or 3 tablespoons.  Garnish with tomatoes (and croutons if you are using) and sprinkle with parmesan cheese.

Arugula and White Bean Salad

Salad
1 can Cannellini beans (white beans) - drained and rinsed thoroughly
1/2 pint grape tomatoes - halved
2 oz arugula (a couple big handfuls)
1/2 cup kalamata olives - chopped (chopped after measuring)
8 leaves basil - chopped

Dressing
Zest of 1 lemon
Juice of 1/2 lemon
1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper

1.  Mix beans, tomatoes, olives and basil in a bowl.
2.  Whisk together zest, juice, olive oil, S&P in a bowl.
3.  Toss Step 1 with Step 2.
4.  Before serving, add arugula and toss well.

*** This salad is awesome with simply grilled fish.  Snapper, Salmon, Mahi, Grouper.  Yum.