Roasted Sweet Potato, Apple, and Quinoa Salad with Maple Cider Vinaigrette

If you can't tell by their frequent appearance, we eat a lot of sweet potatoes around here. Baked, mashed, roasted, even microwaved (in a pinch). We like them every way. It was Clara's first food and she's been happy to devour them ever since. This time we tried them in a salad, paired with crisp apples and toasted quinoa. While I like quinoa, I liked it even more as an addition rather than the focus of the dish- the tiny round quinoa flecks clinging to the other components.

This recipe is really versatile. Instead of sweet potatoes you could roast squash. Replace the apple with a pear. Use whatever leafy greens you prefer. Skip the cranberries or try cherries, currents, or raisins in their place. Get creative. Oh, and this dressing is pretty terrific so you might want to drizzle it over every salad you make.

Roasted Sweet Potato, Apple, and Quinoa Salad with Maple Cider Vinaigrette

INGREDIENTS
2 sweet potatoes, peeled and cut into 1/2-inch cubes
olive oil
kosher salt and freshly ground black pepper
1/2 cup quinoa, toasted* and cooked according to package directions
6 oz. spring mix
1-2 fuji apples, diced
1/4 red onion, thinly sliced
handful sweetened dried cranberries (optional)

Maple Cider Vinaigrette:
2 Tbsp. cider vinegar
2 tsp. real maple syrup
1/2 tsp. Dijon mustard
3 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

*toasting the quinoa brings out its nutty flavor, so I highly recommend it!

DIRECTIONS
1. To roast the sweet potatoes, preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil and lightly coat with cooking spray. Toss the potatoes with a drizzle of olive oil to coat and a generous sprinkling of kosher salt and freshly ground black pepper. Spread in a single layer on the prepared baking sheet. Roast in preheated oven, turning occasionally, for 25-35 minutes, until golden and tender. Remove from the oven and set aside to cool.

2. Meanwhile, cook the quinoa according to package directions. Fluff with a fork and set aside to cool.

3. To prepare the vinaigrette, in a small bowl whisk to combine the vinegar, maple syrup, and Dijon. Slowly pour in the olive oil while whisking constantly. Season to taste with salt and freshly ground black pepper.

4. To assemble the salad, combine spring mix, cooled potatoes and quinoa, apples, onion, and cranberries. Drizzle with the vinaigrette, toss, and serve.

Serves 4.

(Adapted from Food and Wine)

Autumn Chopped Salad with Balsamic Poppy Seed Vinaigrette

This recipe is wildly popular on Pinterest. (I've yet to create an account on there yet. But I do search through "pins" occasionally. Usually looking at food.) And when I saw it, like everyone else, I thought it looked amazing. Pears, bacon, pecans. Yes, please. But I was a bit disappointed to to find it called for bottled dressings (two actually- balsamic and poppyseed- mixed together). Since vinaigrettes are so simple, I decided to make my own. I whisked white balsamic vinegar (regular balsamic can be used- it will alter the color but still taste great) with a dab of Dijon, a spoonful of honey, and a drizzle of grapeseed (or use another neutral-flavored) oil. Sweet and tangy and light. Salad perfection.

Autumn Chopped Salad with Balsamic Poppy Seed Vinaigrette

INGREDIENTS
Autumn Chopped Salad:
romaine lettuce, chopped
pear, cored and diced
sweetened dried cranberries
bacon, cooked and crumbled
red onion, diced (optional)
feta, crumbled

White Balsamic Poppy Seed Vinaigrette:
2 Tbsp. white (or regular) balsamic vinegar
1/2 tsp. Dijon mustard
1 Tbsp. honey
1 tsp. poppy seeds
1/4 cup grapeseed or canola oil
salt and freshly ground black pepper to taste

DIRECTIONS
1. To make the vinaigrette, whisk to combine vinegar, mustard, honey, and poppy seeds in a small bowl. While whisking constantly, add the oil in a steady stream. Season to taste with salt and freshly ground black pepper.

2. To assemble the salad, combine all ingredients in a large bowl. Toss with vinaigrette and serve.

Vinaigrette serves 4.

(Adapted from Espresso and Cream)

BBQ Chicken Chopped Salad with Creamy Avocado Dressing

I'm not big on salads as a meal. A bowl of lettuce usually just doesn't do it for me. On the side- sure. But I want to eat. Not nibble on greens and pretend I'm filled. But for this salad I make an exception. It's got everything I could want to leave me completely satisfied! It's not particularly light on calories (the good salads usually aren't). (Although I did replace some of the fat in the dressing by swapping in nonfat yogurt.) But it is packed with flavor and nutrients. With chopped lettuce, onion, and tomatoes, flecks of corn and black beans, briny olives and grilled barbecue chicken it offers a good dose of fiber and protein. (The stuff that sticks with you, leaving you full.) I finished it off with a creamy avocado ranch-style dressing, chopped cilantro, and crunchy crushed tortilla chips. You can, of course, use this recipe as a starting point and adapt the ingredients to your preference. Use pinto beans instead of black. Throw in some cabbage or jicama. Try gouda in place of cheddar. You get it.

BBQ Chicken Chopped Salad with Creamy Avocado Dressing

INGREDIENTS
romaine lettuce, chopped
fresh or frozen corn kernels
black beans
red onion, thinly sliced
cheddar, grated
tomato, chopped
cilantro, chopped
black olives, sliced (optional)
tortilla chips, crushed (optional)
chicken breast
barbecue sauce

Creamy Avocado Dressing:
1/2 ripe avocado
2 Tbsp. mayonnaise
2 Tbsp. sour cream
1/4 cup Greek yogurt (nonfat is fine)
1 Tbsp. buttermilk + extra milk or buttermilk to thin
1 1/2 tsp. white vinegar
1/8 tsp. dried parsley
1/8 tsp. onion powder
pinch dried dill
pinch garlic powder
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the dressing, blend all ingredients in food processor or blender until smooth (or mash the avocado and whisk all ingredients together by hand). Thin with extra milk or buttermilk if necessary. Season to taste with salt and freshly ground black pepper.

2. Preheat outdoor grill or indoor grill pan to medium high heat. Season chicken with salt and pepper and grill until the juices run clear. Let rest several minutes before chopping and tossing in your favorite barbecue sauce.

3. To make the salad, toss to combine lettuce, corn, black beans, onion, cheddar, tomato, cilantro, olives (optional), and tortilla chips (optional) in a large bowl. Top with grilled chicken and dressing and serve.

Dressing serves 4-6.

(Dressing adapted from All Recipes)

Strawberry Avocado Salad, Revisited

I'm bringing this favorite back again, updated with a new photo and addition of red onion. Now that I'm no longer pregnant I can enjoy onions again so I'm sneaking them into everything! Thin slivers of crunchy raw onion make this salad even more enticing. With strawberries and avocado tossed in a tangy sweet vinaigrette- it's the perfect start to your summer.

4/7/10: Since strawberry season will soon be upon us, I thought I'd bring back this recipe. Whenever I can get fresh strawberries, it finds our way on to our dinner menu. I'm thrilled that spring (yes it is still spring, even though at a predicted 94 F today in April, it feels much  more like summer!) has decided to stay. That means we're nearing the most wonderful time of the year- for fruit anyway! I've waited all winter long for fresh berries. Spring, I'm so glad you're here!

1/8/09: I was lucky enough to find both ripe avocados and strawberries on sale on my last grocery trip. (Not exactly in season in the dead of winter.) Although it is more of a summer dish, I couldn't wait to try this salad, which turned out to be refreshing and perfect! The dressing is sweet, yet tangy and light. I served it (paired with soup and sandwiches) to my mother and her parents who were in town for lunch today. And I determined it a success when my mother exclaimed that it was "even better than Panera!"

Strawberry Avocado Salad

INGREDIENTS
2 Tbsp. extra virgin olive oil
1 Tbsp. honey
1 Tbsp. cider vinegar
1 tsp. lemon juice
dash of salt and freshly ground black pepper

romaine, chopped
avocado, peeled, pitted and sliced
strawberries, sliced
pecans, toasted and chopped
red onion, thinly sliced (optional)

DIRECTIONS
1. In a small bowl, whisk together the olive oil, honey, vinegar, and lemon juice. Season with a dash of salt and pepper. Set aside.

2. Toss the avocado in a little of the dressing to prevent browning. Place the salad greens in a bowl and top with sliced avocado and strawberries. Drizzle dressing over top, then sprinkle with pecans and serve.

Serves 2.

(Adapted from All Recipes)

Spinach Mandarin Poppy Seed Salad

I love salads. But I hate when they're ruined by a ridiculously sugary dressing. Salad is not meant to be dessert. It's meant to be healthy. And you don't need a cup-full of sugar to make it taste good. (Or technically any at all, but a little can be quite pleasing.) So when I come across a dressing that calls for an obscene amount of sugar, it usually doesn't stop me from trying it- I just know I have to do a little tweaking. Such was the case with this recipe. With avocado and bacon and mandarins- it instantly caught my attention. But something had to be done about the dressing. I decreased the sugar content drastically, and you know what? It's still plenty sweet. And it doesn't overpower the brightness of the citrus, the real show-stopper here.  

Spinach Mandarin Poppy Seed Salad

INGREDIENTS
8 oz. spinach
2-3 romaine hearts, chopped
2 avocados, peeled, pitted, and diced
8-10 mandarin oranges, peeled and segmented with knife
1/2 red onion, thinly sliced
handful swiss or gruyere, shredded
8-10 slices bacon, cooked until crisp and crumbled

Poppy Seed Dressing:
2 Tbsp. white wine vinegar
1 tsp. stone ground mustard
1 Tbsp. sugar
1/4 cup canola oil
1 tsp. poppy seeds
salt and freshly ground pepper, to taste

DIRECTIONS
1. To make the dressing, whisk to combine vinegar, mustard, and sugar in a small bowl. Slowly stream in the oil while whisking constantly to emulsify. Whisk in the poppy seeds and season to taste with salt and freshly ground black pepper.

2. In a large serving bowl combine the spinach, romaine, avocado, orange, onion, cheese, and bacon. Drizzle with the dressing. Toss and serve.

Serves 8-10.

(Adapted from Our Best Bites)

Spinach Salad with Oranges, Avocado, and Pistachios

As much as I'm ready for spring and relishing these 70 degree days (well, yesterday was warm and sunny- today it's snowing), I'm still enjoying winter eating. This season brings the best of citrus and what better way to enjoy an orange than in a tangy-sweet salad accompanied by creamy avocado and nutty pistachios. I whipped together a honey-orange vinaigrette to drizzle atop. I was hosting (half) my family for dinner and this salad disappeared quick. A new winter favorite.

Spinach Salad with Oranges, Avocado, and Pistachios

INGREDIENTS
6 oz. baby spinach
6 oz. mixed greens
2-3 navel oranges
2 avocados, pitted and diced (toss in a squeeze of orange juice to prevent browning)
pistachios, toasted

Honey-Orange Vinaigrette:
2 Tbsp. orange juice
1 Tbsp. white wine vinegar
1 tsp. Dijon mustard
1 tsp. honey
3 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the vinaigrette, whisk to combine the orange juice, vinegar, Dijon and honey. Slowly stream in the olive oil while whisking constantly to emulsify. Season to taste with salt and freshly ground black pepper.

2. In a large bowl combine spinach, mixed greens, oranges, avocado, and pistachios. Drizzle with vinaigrette, toss, and serve.

Serves 6-8.

(Adapted from Serious Eats)

Cranberry-Almond Grilled Chicken Salad

For the first few months of this pregnancy I could barely eat anything that resembled a vegetable. Lettuce? Forget it. And meat was equally repulsive. Bread and fruit kept us alive. Thankfully, I've recovered much of my appetite and I'm getting my greens again. Salads are especially enticing. And since I've been surviving off of this one lately, I figured it was time I shared it with you. It was inspired by a salad I ordered at a local cafe, and conveniently uses ingredients that I usually have on hand. I've made it a dozen times, and half a dozen different ways. In fact, this time I forgot to add the carrot. No biggie. But it's best with all the elements to play off each other- sharp cheddar and crisp apple, tart-sweet cranberries and toasty almonds, juicy tomato and cool cucumber. The chicken is definitely optional. I've paired it with a honey-mustard vinaigrette here, but it's equally delicious with balsamic or pomegranate dressings as well.

Cranberry-Almond Grilled Chicken Salad

INGREDIENTS
mixed greens
spinach
carrot, shredded
grape tomatoes, halved
cucumber, diced
cheddar cheese, grated
apple, thinly sliced
sweetened dried cranberries
sliced almonds, toasted
chicken breast, seasoned with salt and pepper, grilled and thinly sliced

Honey Mustard Vinaigrette:
1 Tbsp. white wine vinegar
2 tsp. Dijon mustard
2 tsp. honey
2 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the salad, combine mixed greens, spinach, carrot, tomatoes, cucumber, cheddar, apple, cranberries, and almond on a large plate or bowl. Top with grilled chicken breast.

2. To make the vinaigrette, whisk to combine the vinegar, Dijon, and honey. While whisking constantly, slowly stream in the olive oil to emulsify. Season to taste with salt and freshly ground black pepper. Drizzle over salad and serve.

Vinaigrette serves 3-4.

(Vinaigrette from this recipe)

Rainbow Chopped Salad

This salad was so stunning that I didn't want to eat it. But that didn't last long. I snuck a forkful, a then a few more. And had made a significant dent it in before it even got to the dinner table. And then I pretty much forget about everything else on my plate and finished off half the salad in one sitting. Which might be prone to happen with a plate of brownies, but a salad, rarely.

Why was this salad so irresistible? At first I thought it was the juicy winter fruits- apple, pear, pomegranate, and mango (or persimmons if you're feeling adventurous). Then I remembered the crunchy bits of hazelnut and creamy sharp gorgonzola. And the light honey-shallot red vine vinaigrette. All good ingredients on their own, but toss them all together and prepare to be wowed.

Rainbow Chopped Salad

INGREDIENTS
1 large head romaine lettuce, chopped (about 8 cups)
4 cups sliced red cabbage
1 large Fuji apple, cored and diced
1 Asian or Bartlett pear, cored and diced
1 mango, peeled and diced OR 2 Fuyu persimmons, peeled, seeded and diced
3/4 cup hazelnuts, toasted, husked and coarsely chopped
1/2 cup pomegranate seeds
1/2 cup gorgonzola cheese, crumbled (optional)

Dressing:
1/4 cup red wine vinegar
1 1/2 Tbsp. shallot, minced
1 1/2 tsp. honey
1/4 cup hazelnut oil or extra-virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the dressing, whisk to combine vinegar, shallot, and honey in a small bowl. Slowly stream in the oil while whisking constantly to emulsify. Season to taste with salt and pepper.

2. In a large bowl, combine romaine, cabbage, apple, pear, mango, hazelnuts, and pomegranate seeds. Drizzle with dressing* and toss to coat. Sprinkle with gorgonzola (optional) and serve.
*You may not need all the dressing- just use enough to lightly coat.

Serves 8.

(Adapted fron Bon Appetit)

Spinach, Pear, and Hazelnut Salad with White Balsamic Vinaigrette

I found out just a day ago... I passed my boards and now I'm an RN!! And it feels spectacular. A nursing degree doesn't get you much without a license. So I guess you could say I'm a real nurse now. Although an unemployed one. That's next on the to-do list. Get hired.

Over the weekend we celebrated my parents' birthdays. Brooke and I cooked them Sunday dinner and this salad started us off. The spinach, thinly sliced pears, and raw red onion are tossed in a light floral vinaigrette and finished off with sweet chewy cranberries and crunchy toasted hazelnuts. I was unable to find pre-blanched hazelnuts, so I used the method detailed below to removed the skins. (Don't leave them on- they taste bitter.) While not essential, the white balsamic vinegar and whole grain mustard really make a difference in this dressing. Both are milder than their counterparts and also add an aesthetic touch.

Spinach, Pear, and Hazelnut Salad with White Balsamic Vinaigrette

INGREDIENTS
6 oz. baby spinach
1 firm ripe Barlett or Bosc pear, thinly sliced
1/3 cup red onion, thinly sliced
2 Tbsp. sweetened dried cranberries
2 Tbsp. toasted* hazelnuts (filberts), chopped

White Balsamic Vinaigrette:
1 Tbsp. white balsamic vinegar
2 Tbsp. extra virgin olive oil
1/2 tsp. whole grain Dijon mustard (use less if you substitute regular Dijon mustard)
1/2 tsp. honey
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the vinaigrette, whisk vinegar, mustard, and honey in a small bowl. Slowly stream in the olive oil, while whisking constantly, to emulsify. Season to taste with salt and pepper.

2. In a large bowl, toss spinach, pears, and red onion with enough vinaigrette to lightly coat. Sprinkle with cranberries and hazelnuts and serve.

*Try to buy shelled hazelnuts (also called filberts) with the brown, papery skins removed as well. To toast, spread the hazelnuts in a single layer on a rimmed baking sheet and place in a preheated 375°F oven. Toast for about 12 minutes until lightly browned. If the nuts still have the skins on, transfer them while they’re hot to a clean kitchen towel. (Use a clean towel that is old or you don’t mind washing with bleach, because the skins tend to discolor the fabric.) Rub the nuts to remove most of the skins (they never come completely off).

Serves 4.

(Adapted from Epicurious)

Spinach Salad with Orange Balsamic Vinaigrette

This spinach salad accompanied our Christmas dinner (served with turkey and ham, potatoes, and these rolls I wrote about recently). It's a favorite I first posted well over a year ago. Now updated with a snazzy new photo. It's fun to be at my mom's house and have pretty dishes and serving bowls. I don't have anything that fancy of my own. Good thing food tastes the same no matter what you serve it on. Because that's all that really matters.

8/8/09: I wish I had a better shot of this beautiful orange vinaigrette. It's a bright punch of citrus on a basic spinach salad. I adapted the recipe from Giada (Food Network's Everyday Italian chef). I didn't know what to expect. But I loved it! We loved it! It kept for several days in the fridge and I had no trouble finishing off several bags of spinach in that time. The vinaigrette pairs well with mild spinach, but it could be used on a variety of greens. Be creative and mix up the toppings. I'm sure this dressing would be wonderful served many ways!

Spinach Salad with Orange Balsamic Vinaigrette

INGREDIENTS
baby spinach
dried cranberries
sliced almonds, toasted

Orange Vinaigrette:
1/2 orange, juiced
1 tsp. orange zest
1 Tbsp. balsamic vinegar
1 Tbsp. honey
1/4 cup extra virgin olive oil
salt and pepper, to taste

DIRECTIONS
1. To make the vinaigrette, combine the orange juice, zest, vinegar, and honey in a food processor or blender. Pulse to combine. With the motor running, slowly stream in the olive oil. Season to taste with salt and pepper. Dressing will keep for several days in the refrigerator.

2. Place baby spinach in a bowl. Drizzle with vinaigrette and toss to coat. Top with cranberries and almonds.

Makes about 3/4 cup vinaigrette.

(Adapted from Food Network)

Smoked Paprika Vinaigrette

There's only so much you can say about a vinaigrette. It dresses up otherwise dull lettuce. Makes the blandest of vegetables enticing. Every girl should know how to whip one up. I've got several up my sleeve. This one is a little different than all the others. It's sweet and sultry and smoky. It's got all the requisite vinaigrette ingredients (vinegar, olive oil)- and then a few more. Like a drizzle of honey, a squeeze of lime, fresh minced garlic and tangy Dijon. And oh yeah, a spoonful of smoked paprika. (A wonderful Spanish spice made from ground smoked pimientos- or essentially, bell peppers.) I can't tell you how much I love this spice. There's nothing like it. So you have plenty of excuses to invest in a tin of it, here are are some other recipes you can try: Roasted Butternut Squash Lasagna with Smoky Marinara Sauce, Grilled Shrimp and Sausage Skewers with Smoked Paprika Glaze, Grilled Turkey Burgers with Smoky Aioli and Smoky Pulled Chicken.

Smoked Paprika Vinaigrette

INGREDIENTS
1/2 cup red wine vinegar
1/4 cup honey
1 Tbsp. Dijon mustard
1 Tbsp. lime juice
1 tsp. smoked paprika
1 clove garlic, minced or grated
2 Tbsp. shallot or onion, minced
1/4 tsp. oregano
1/2 cup extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Blend the vinegar, honey, mustard, lime juice, paprika, garlic, onion, and oregano in a blender or food processor until smooth. With the motor running, slowly stream in the olive oil. Season to taste with salt and pepper. Chill at least 1 hour before serving. Dressing will last several days refrigerated. 

Makes almost 2 cups.

(Adapted from All Recipes)

Roasted Red Onion, Goat Cheese and Spinach Salad with Citrus Vinaigrette

If you could sum up a season in a salad, this one would be called Fall. Roasted red onions, creamy goat cheese, sweet cranberries, and crunchy pecans. Spinach lightly dressed in a vinaigrette featuring lemon, orange, honey, and Dijon. Such a perfect fit. My posts often focus on what's available fresh and local. And sometimes you might get sick of reading about spring asparagus or autumn apples. But the seasons truly come alive when you cook with what they provide. A pear that traveled halfway across the globe to become my summer snack, isn't going to taste as good or feel as satisfying as the crumbly pear crisp served at Christmas. It isn't easy to go without certain foods for part of the year (especially when anemic looking versions of themselves can still be found on the shelves). It requires significant self-discipline for me not to grab a pint of strawberries when I've got the winter blues. But I've learned to relish in what's available here and now, knowing that spring (or summer or fall) will return again. And think how awesome that strawberry will taste then!

The roasted red onions really made this salad spectacular. I was nibbling on slices of them straight off the roasting pan. Soft and mild and sweet. Dustin thought they were a little slimy. I'll give him that. But I love how they slip right down. Make sure to take the time to toast your pecans. Place them in a dry skillet over medium-heat, tossing them every so often until fragrant and golden brown.

INGREDIENTS
1 medium red onion
1 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste
5 oz. baby spinach
1/2 cup pecans, toasted and chopped
1/3 cup goat cheese, crumbled
1/3 cup sweetened dried cranberries

Citrus Vinaigrette:
1/2 tsp. lemon zest
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. freshly squeezed orange juice
1 1/2 tsp. Dijon mustard
1/2 tsp. honey
salt and freshly ground black pepper, to taste
2 Tbsp. extra virgin olive oil

DIRECTIONS
1. Preheat oven to 400 F.

2. Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt and pepper, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.

3. Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, and salt in a small bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.

4. Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.

Serves 4.

(Adapted from Food Network)

Grilled Apple Salad with Cinnamon Maple Cider Vinaigrette

On our drive back from Polyface Farm we stopped to pick a few of the first apples of the season... Galas and Ginger Golds. I've been stashing away my apples recipes, anticipating Fall. Since September is here, I'm bringing apples back! Galas are not my favorite variety- they're not as sweet or crisp as other apples. But that's what I had, and charred on the grill they were extremely good! Tender-crisp apples and smokey sharp cheddar over fresh greens with toasted pecans and a cinnamon maple vinaigrette. It works so well.

INGREDIENTS
smoked cheddar, grated
baby spinach
mixed greens
Gala apple, thinly sliced (but not too thin or it will get soggy on the grill)
extra virgin olive oil or cooking spray
pecans, toasted

Cinnamon Maple Cider Vinaigrette:
1 Tbsp. cider vinegar
2 Tbsp. extra virgin olive oil
1 tsp. maple syrup
1/4 tsp. Dijon mustard
salt and freshly ground black pepper, to taste
dash of cinnamon

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat. Lightly brush or spray apples slices with a little olive oil. Grill for a minute or two on each side until tender-crisp.

2. To make the vinaigrette, whisk to combine the vinegar, maple syrup, and Dijon mustard in a small bowl. While continuing to whisk, slowly stream in the olive oil. Season to taste with salt, pepper, and cinnamon.

3. To assemble the salad, layer the spinach, mixed greens, cheddar, grilled apples, and pecans in a large bowl. Drizzle with the vinaigrette and serve.

Vinaigrette serves 2.

(Adapted from Cooking Light)

Tropical Spinach Salad with Grilled Shrimp and Raspberry Basil Vinaigrette

The flavors in this salad are outstanding- the zesty citrus shrimp, the plump raspberries and juicy mango, the creamy goat cheese, and the fresh basil vinaigrette. There's a lot going on here and yet somehow it all works together so well! I love being able to take two steps outside my back door and pick a handful of basil... or whatever herb I need. My pots are also overflowing will rosemary, thyme, oregano, parsley, and chives- so so many chives! My vegetable garden hasn't been near as successful (although I've harvested a good number of jalapenos and the first baby bell peppers have appeared). Planting herbs is definitely worth it. I've saved a significant amount of money this summer growing my own.

What I also love about this recipe is that it's not limited to shrimp. It could easily be paired with grilled chicken OR pork tenderloin. Follow this link to the original recipe and you'll find instructions on marinating and cooking them both. 

INGREDIENTS
2 lbs. uncooked shrimp, peeled and deveined
12 oz. baby spinach/mixed greens
2 mangoes, peeled and diced
1/2 red onion, thinly sliced
3 oz. goat cheese, crumbled
1 cup fresh raspberries
1/2 cup pistachios, toasted

Citrus Marinade:
3/4  cup  fresh orange juice
2 Tbsp.  fresh basil, chopped
2 Tbsp. lime juice
2 Tbsp. extra virgin olive oil
1 clove garlic, crushed
1/2 tsp. crushed red pepper
1/4 tsp. salt

Raspberry Basil Vinaigrette:
1/4 cup fresh basil, chopped
1/4 cup raspberry vinegar
1 tsp. Dijon mustard
1 clove garlic, chopped
1/4 tsp. salt
3/4 cup extra virgin olive oil

DIRECTIONS
1. Whisk to combine marinade ingredients in a small bowl. Place shrimp in a large Ziploc bag. Pour marinade over shrimp, seal, and shake to coat. Marinate in refrigerator 1 hour.

2. To make the dressing. blend basil, vinegar, Dijon, and garlic in a food processor. With the motor running, slowly stream in the olive oil. Season with salt and freshly ground black pepper to taste.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and grill shrimp until curled and opaque, several minutes on each side.

4. Arrange spinach/mixed greens in serving bowls. Top with mango, red onion, goat cheese, raspberries, pistachios, and grilled shrimp. Drizzle with vinaigrette and serve.

Serves 6.

(Adapted from Southern Living)

Grilled Peach Salad with Champagne Vinaigrette

It's almost over. The summer semester from somewhere I'd rather not say. Tomorrow is my last day in the hospital and Monday is my last set of lectures. Next week I will take my finals and be finished! I'll have three whole weeks to bask in the sun and try as many new recipes as I can (without outgrowing my swimsuit by September). And even though my August break will not last nearly long enough, it's OK... because the start of Fall semester means I'm that much closer to graduating in December!

To be honest, I'm terrified of becoming an RN, finding a job, being new and inexperienced, and actually being responsible for patients' lives. But I'm more than ready for school to be done. This is my second time through an undergraduate degree. The first one took me almost 5 years and while I received a diploma, I never walked across a stage or heard my name called at graduation. It came in the mail. (When we moved away I was several credits short of my degree so I finished it here.) And that didn't bother me. But this time it feels different. I won't miss my graduation for any reason. I've thought a lot about why I suddenly care. Why a silly ceremony now means the world to me. It's because this time around I put my whole heart into what I was doing. I've never worked so hard towards something and given so much of myself in the process.

So while there are days when I long to be free of responsibility or forget all of the sad things I've seen, I wouldn't trade this last year for anything. Have you ever had an experience that impacted your life/changed you so much that you can't quite remember who you were before? I know I'm still me, but I see the world through such different eyes now that I'll never feel like the same girl again. Maybe that's the feeling parenthood brings.

But I realize you came here to hear about this recipe. And thank you for listening so long- this salad was worth your wait! Plump juicy peaches are caramelized on the grill and tossed in a tangy champagne vinaigrette along with crispy bacon, creamy avocado, and crumbly feta. Oh, and there's some lettuce underneath all that goodness. This salad is beautiful, summery, and bright. With all those ingredients, of course it tastes good too! A balsamic vinaigrette would be an excellent match as well.

INGREDIENTS
8 oz. mixed greens
2 peaches, cored and sliced
extra virgin olive oil
salt and freshly ground black pepper
1/4 red onion, thinly sliced
4 slices bacon, cooked until crisp and crumbled
1/3 cup feta, crumbled
1/2 avocado, diced

Champagne Vinaigrette:
2 Tbsp. champagne vinegar
1 1/2 tsp. honey
1 tsp. shallot, minced
1/4 tsp. Dijon mustard
1/8 tsp. minced garlic
1/4 cup extra virgin olive oil
salt and freshly ground black pepper

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat. Brush peaches with olive oil and season with salt and pepper. Grill peaches for several minutes on each side until caramelized.

2. To make the vinaigrette, combine the vinegar, honey, shallot, Dijon, and garlic in a food processor. Pulse to combine. With the motor running, stream in the olive oil. Season to taste with salt and pepper.

3. Layer mixed greens, grilled peaches, red onion, bacon, feta, and avocado in a serving bowl. Drizzle with the vinaigrette, toss, and serve.

Serves 4.

(Adapted from Food Network)

Heather's Smoked Gouda, Pecan, and Cherry Salad with Green Onion Poppy Seed Vinaigrette

I find that I don't talk much about my non-food life here on this blog. I do spend my time in ways other than grocery shopping, cooking, baking, eating, and food blogging. Like going to school, for instance. But only for 7 more months! In December I'll be graduating from nursing school and become an RN! That part of my life is also busy and somewhat more interesting than what I eat. But sometimes nursing and food don't mix so well. It can be unappetizing. Luckily, I've grown accustomed to it. Nothing tastes as good on a hospital floor scarfed down in the 15 seconds between a soiled bed change and catheter insertion. But when I get home I can down a plate of pasta while simultaneously describing the sacral ulcer debridement I saw in the OR that day. My husband (who spends his life in people's mouths- which I find much grosser) doesn't appreciate my stories during dinner so much. And it would be counterproductive if you, my readers, left here nauseous rather than salivating.

So I stick to the food. And throw in tidbits here and there about what else I do. My summer semester started last week and tomorrow is my first day back in the hospital. I get to survive my first 12-hours shifts in the STICU (surgery trauma intensive care unit) and the rest of my hours will be back on L&D (labor and delivery). I won't be delivering any babies this time around but rather shadowing a nurse clinician/manager for a leadership class. No matter. L&D is my only love so far and I'm thrilled to be back on that floor in any form (except as a patient- I'm not quite ready for that yet)!

Oh, yes, about this salad. It's awesome. My friend Heather shared the recipe with me, which I believe she got from her mom. I could go on and on about how good it is, so just believe me. This unique vinaigrette features green onion and pretty poppy seeds. I reduced the sugar by half from the original recipe and it is still very sweet.

INGREDIENTS
spring mix + spinach
pecans, whole or chopped
dried sweetened cherries
red onion, thinly sliced
smoked Gouda, grated

Green Onion Poppy Seed Vinaigrette:
1 whole green onion, ends removed
2 Tbsp. organic cane sugar
1/2 tsp. dry mustard
1/2 tsp. salt
1/6 cup red wine vinegar
1/2 cup extra virgin olive oil
1 tsp. poppy seeds

DIRECTIONS
1. In a blender or food processor, puree onion with sugar, mustard, salt, and red wine vinegar. With the motor running, slowly stream in the olive oil. Add the poppy seeds and pulse to combine.

2. Toss spring mix and spinach and top with pecans, cherries, onion, and cheese. Drizzle with vinaigrette and serve.

Makes about 3/4 cup of vinaigrette.

(Recipe courtesy of Heather Sedwick)

Roasted Beet Salad with Apricots, Pistachios, and Goat Cheese

I'm all about trying new things, cooking with new ingredients.  It's extremely satisfying to take a raw ingredient you've never used before and turn it into something spectacular. Now I had encountered beets once before, back when my little brother convinced me to make borscht. So I knew they weren't all that awful. What I didn't realize is how wonderful, soft, and sweet they become when you roast them whole in the oven. It takes a long time, but they need minimal attention.

I created this salad to highlight the ruby red beets. I chose other ingredients that would compliment their flavor and that speak of the Spring season. My selection was somewhat inspired by this Quinoa Salad I made several weeks ago. The honey shallot sherry vinaigrette worked wonderfully with the combination. I suppose a balsamic vinaigrette would also pair well.

The moral of this story is: don't be afraid of beets! Or any other intimidating vegetable. Lovingly prepared, they're amazing! But please, do be very afraid of what the potent red beet juice will do to whatever it comes in contact with. My fingers finally lost their pink hue, but my wooden cutting board might have received permanent damage! And be especially careful to not stain your clothing!

INGREDIENTS
beets, roasted and sliced (see directions below)
extra virgin olive oil
sea salt
baby spinach or spring mix
goat cheese, crumbled
pistachios, toasted (in a dry skillet over medium-low heat)
dried apricots, chopped
green onion, thinly sliced

Honey Shallot Sherry Vinaigrette:
2 tsp. shallot, minced
2 tsp. honey
2 Tbsp. sherry vinegar
1/4 cup extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To roast the beet(s), preheat oven to 400 F. Brush beet(s) with olive oil, sprinkle with salt, and lossely wrap in aluminum foil. Place directly on the oven rack (or you can place a baking sheet beneath them) and roast 60-90 minute, until tender. Let cool before peeling off the skin and slicing.

2. To make the vinaigrette, whisk to combine the shallot, honey, and vinegar in a small bowl. Slowly stream in the olive oil while whisking constantly. Season to taste with salt and pepper.

3. To assemble the salad, layer a bed of spinach or mixed greens with the beats, goat cheese, pistachios, apricots, and green onions. Drizzle with the vinaigrette and serve.

Vinaigrette serves 4.

Lemon, Rosemary, and Garlic Marinated Grilled Chicken and Vegetables

This is a fresh and simple marinade that is ideal for outdoor grilling! I chose to turn it into chicken skewers but it would work just as well with a whole breast (or legs or thighs or a whole chicken for that matter)! I bet it would also be excellent on shrimp or even pork. The combination of the floral olive oil, just-squeezed lemon juice, fresh-minced garlic, and woody rosemary was light and refreshing. Perfect for a Spring evening.

INGREDIENTS
1/4 cup extra virgin olive oil
2 lemons, juiced
2 cloves garlic, minced
2 Tbsp. fresh rosemary, finely chopped
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper

1-2 lbs. boneless skinless chicken breast (cubed if making skewers)
vegetables

DIRECTIONS
1. Whisk to combine olive oil, lemon juice, garlic, and rosemary in a medium sized bowl. Season with salt and pepper.

2. Place chicken in a shallow dish or plastic bag. Drizzle with marinade and shake to coat. Seal and refrigerate at least several hours (or overnight).

3. Preheat grill to medium-high heat. Discard marinade and grill chicken until the juices run clear.

Makes enough marinade for about 2 lbs. of chicken and/or vegetables. 

(Adapted from Cook Think)

Tangy Tangerine Vinaigrette

First off, let me assure you that I did not make an error and omit any ingredient in this recipe. When I first read through it I had the same reaction, "What? Where's the oil?!" I thought surely this was a mistake. So I immediately called my friend who had graciously given me the recipe to inquire. She laughed and assured me that she didn't leave it out- it was never there in the first place. "Really? How awesome!", I thought. I had drizzled this tantalizing vinaigrette over a big bowl of greens, savored every bite of that salad, and had no idea that it was oil-free!

What it lacks in olive oil it makes up for with tangy Dijon mustard. It gives this dressing its kick. While I could tell that mustard was a main ingredient, it didn't overwhelm the other flavors. (And I promise you, I'm no fanatical mustard-lover.) Since citrus is in season, I chose a plump juicy tangerine instead of an orange. But either would do.

My only disclaimer is that because this dressing lacks oil, it is very thin and doesn't cling as well to lettuce. If you must have a thick, sticky dressing, I suppose you could add a tablespoon or two of olive oil. I wanted to keep it light and didn't feel the need. With tart dried cranberries, toasted almonds, and crumbled feta which absorbed the vinaigrette, this salad was a sweet treat!

INGREDIENTS
1/4 cup freshly squeezed tangerine juice (any type of orange could be used)
2 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
2 tsp. honey
1/8 tsp. freshly ground black pepper

green leaf lettuce, chopped
feta, crumbled
dried cranberries
sliced almonds, toasted

DIRECTIONS
1. In a small bowl whisk together tangerine juice, vinegar, mustard and honey until smooth. (Or combine all the ingredients in a jar and shake well.) Season with pepper. Drizzle over a layer of lettuce sprinkled with feta, cranberries, and almonds. Dressings keeps for about 1 week in the refrigerator.

Serves 6.

(Recipe courtesy of Chelsey Sanford, originally from All Recipes)

Curried Cashew, Pear, and Grape Salad with Honey Mustard Vinaigrette

I'm catching up on what was supposed to be yesterday's post. You see, the day got away from me because I was cooking a feast. Around Thanksgiving, I bought a turkey that I never got to cook (we spent the holiday with my family). By the time January rolled around I was ready for another turkey dinner. (Truthfully, I could eat oven-roasted turkey every week. It's one of my favorite meals ever!) So I spent all of Sunday afternoon hopping around my tiny kitchen, basting a bird, concocting the stuffing, peeling potatoes, rolling out pastry, and steaming vegetables. It was an excuse to try out a bunch of Thanksgiving recipes I've been drooling over for months. And afterwards I was exhausted... but I was happy. Because it was so good!

All of those recipes, well, they're coming soon! (Sorry, I'm such a tease!) I'm quite excited about today's yesterday's post, though, because this salad is spectacular! And different than any other I've made. The curried cashews make it unique- a careful balance of spicy and sweet. It's difficult not to eat them all before they make it to the salad bowl! The vinaigrette is something new too. Dustin and I are not usually honey mustard fans. But this dressing is different. Instead of mayonnaise, it is vinegar-based, and I loved it! Put it all together- the lettuce, pears, grapes, curried cashews, and tangy honey mustard vinaigrette- and you have a beautiful salad with an intriguing combination of flavors!

INGREDIENTS
6 oz. mixed greens (I used both romaine and classic mixed greens)
1 Bartlett of Bosc pear, thinly sliced
1/2 cup seedless red grapes, halved

Curried Cashews:
1/2 cup unsalted roasted cashew halves
1 tsp. butter, melted
1/2 tsp. fresh rosemary, chopped
1/2 tsp. curry powder
1 tsp. brown sugar
1/4 tsp. kosher salt
1/8 tsp. cayenne pepper

Honey Mustard Vinaigrette:
1 Tbsp. white wine/white balsamic vinegar
2 tsp. Dijon mustard
2 tsp. honey
2 Tbsp. extra virgin olive oil
salt and pepper, to taste

DIRECTIONS
1. Toast cashews in a dry skillet over medium heat for 5 minutes, until browned. In a small bowl, combine melted butter, rosemary, curry powder, brown sugar, salt, and red pepper. Add cashews and shake to coat. Cool.

2. To make the vinaigrette, whisk to combine vinegar, Dijon, and honey in a small bowl. While whisking, slowly stream in the olive oil to emulsify. Season to taste with salt and pepper.

3. Toss greens with just enough vinaigrette to lightly coat. Top with pears, grapes, and curried cashews. Drizzle with extra vinaigrette if desired.

Serves 4.

(Adapted from All Recipes)