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Posts Tagged ‘salad’

  1. Avocado Egg Salad

    June 25, 2012 by erinRD

    Adapted from Relishing It

    Hello – is there anybody out there still? Dylan turned 6 week on Saturday and we are finally getting into a routine around here!

    Hopefully that means more recipe posts! I have been cooking more often and trying new recipes but haven’t had time to take pictures or post anything and I miss it!

    I found this recipe when I was still pregnant and kept it because it’s easy and healthy! I’ve made it a bunch of times and it’s perfect for a quick lunch while I have a break from changing diapers or staring at my baby thinking “Is he REALLY mine??” :)

    2 hard-boiled eggs, diced
    1 ripe avocado, mashed
    2 Tablespoons red onion, diced
    1 1/2 Tablespoons fresh green onions, finely chopped
    juice of a small lemon or lime
    kosher salt and freshly cracked pepper

    How to make perfect hard-boiled eggs:  In a sauce pan, place the eggs in a single layer.  Fill pan with cold water and make sure it covers the eggs by an inch.  Place pan on the stove and bring to a boil.  Boil for 1 minute.  Cover and remove from heat.  Set a timer for 10 minutes.  After 10 minutes, place eggs into an ice bath to stop the cooking process.

    To make the egg salad:  In a medium-sized bowl, mash the avocado and some of the lemon juice together until creamy, add salt and pepper.  Remember you can always add more lemon juice at the end to get it to your desired consistency, but you can never take it out.  Gently fold in the egg and onions.  Re-season with lemon juice, salt, or pepper, if necessary. Serves 2. Nutritional Information does not include bread.

     

    Taste Test: Delicious! The avocado makes a creamy egg salad without the extra fat of mayo! The only thing is – make sure to eat it all in one day. I tried it the next day and even though the lime or lemon juice helps prevent the avocado from browning, it just isn’t very good the next day. But the day of – it’s great! Enjoy!!

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  2. Wheatberry and Tomato Basil Salad

    September 26, 2011 by erinRD

    What a fun weekend! We went to the County Line Orchard for some apple picking, pumpkin patching and hat riding! Lots of hot apple cider and caramel apples! I love fall!

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    Ingredients

    1 1/2 cups wheatberries
    1 ripe tomato, chopped
    5 basil leaves, finely chopped
    2 green onions, diced
    3 Tablespoons balsamic vinegar
    Salt and pepper, to taste
    3 Tablespoons extra virgin olive oil
    1/4 cup feta cheese

    Directions

    1. To prepare the wheatberries, boil them on the stovetop until tender. Drain and add to a mixing bowl.
    2. Chop the tomato and add to the wheatberries.
    3. Next, add the basil, feta cheese and green onions and combine. In a small bowl, make the dressing. Add the balsamic vinegar. Pour in the olive oil and whisk vigorously.
    4. Pour over the wheatberry mixture. Add salt and pepper. Combine until the mixture is well coated. Serve at room temperature or slightly chilled.

    Nutrition Notes

    Loaded with fiber and protein! Read more about wheatberries!

    Taste Test

    Delicious and simple! I loved the chewy wheat berries and the rest of the salad was super easy to put together!

    Enjoy!



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  3. Wheat Berry Salad

    August 22, 2011 by erinRD

    Hello.

    I have a fantastic salad for you.

    But before that – don’t you want to know about my first 10K race?

    Wholesome Husband came with me – as always a big supporter even though I know he’d rather be sleeping. That man loves his sleep.

    The course was through a forest preserve so I thought it would be nice a shady – but it was mostly prairies. So the sun was beating down a lot of the time – especially brutal on the last 2 miles when the sun was right in our face. That was pretty hellish – not gonna lie.

    Here are the hardcore runners. They finished in like 33 minutes. Crazy people.

    Can you find me in this picture? I was comfortably at the back of the pack. The race didn’t have a time chip, which was kind of annoying so the time that they had me at was probably about a minute off. But I did bring my Garmin with me for my “official” results.

    I was trying to pass this runner in the straight away at the end – I was so tired…

    Got her!

    I look miserable and pretty bad at this point – I was definitely ready to be done. I felt good until the 5 mile mark and then running straight into the sun took its toll on me.

    First 10K: 6.24 miles at 01:08:06 for a 10:54 min/mile pace.

    Slower than I wanted but I’ll take it. Speed is not my thing but I am hoping to work on that this Fall.

    As soon as I saw Wholesome Husband, I felt better. :) Please excuse the sweaty mess.

    He also made me take silly pictures. What a meany.

    So next up is the Hot Chocolate 15K in Chicago. Training starts this week! I hope to really improve my pace and feel really comfortable. Autumn is obviously the best time of the year to run so I’m all in! :)

    Ok – so on to that salad that I teased you before with pictures!

    Wheat Berry Salad  
    Adapted from Eat Live Run

    1/2 cup quinoa
    1/2 cup wheat berries
    2 ears corn, shucked
    1/2 cup red onion, minced
    2 cups sliced grape tomatoes
    1 avocado, diced
    1/4 teaspoon salt
    4 oz smoked mozzarella, cubed
    2 Tablespoons extra virgin olive oil
    2 Tablespoons balsamic vinegar

    Directions:
    1. Soak the wheat berries in cold water overnight. In the morning, drain, replace with fresh water and simmer for 20 minutes, until tender. Drain and set aside.
    2. Simmer the quinoa in 1 1/2 cups water for 15 minutes until all the water has been absorbed. Fluff and add to the cooked wheat berries in a large bowl.


    3. Add the corn kernels, red onion, avocado, mozzarella cubes and grape tomatoes to the grain mixture and toss well. Then drizzle in the olive oil, vinegar and salt. Mix well. Serves 4.

    Nutrition Notes: Wheat berries are entire wheat kernel (except for the hull), comprising the bran, germ, and endosperm. Wheat berries contain about 6 grams of fiber and protein per one-fourth cup (uncooked) and about 150 calories. They also contain about 8 percent of the daily value for iron, per 1/4 cup.

    Taste Test: I love love LOVE the chewy texture of the wheat berries! It reminds me of the texture of Farro. The combo of wheat berries and quinoa was so delicious! The raw corn was a delicious addition as well. This would be a perfect side salad for a party. With lots of fiber and protein this also makes for a perfect main dish!

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  4. Cilantro Lime Chickpea Salad

    June 1, 2011 by erinRD

    Happy June!!

    I love summer.

    Bonfires and cook outs, beaches and sunshine, vacations and bean bag games, warm breezes and cool salads….

    Cilantro Lime Chickpea Salad
    Adapted from Oh She Glows

    2 (15 oz) can chickpeas drained and rinsed
    3 cups spinach
    1/2 cup sweet onion, chopped finely
    Juice from 2 limes
    1 cup fresh Cilantro
    1 teaspoon sugar (or to taste)
    2 Tablespoon Dijon mustard
    2 garlic cloves
    1 Tablespoon extra virgin olive oil
    1 1/2 teaspoon ground cumin
    1 teaspoon kosher salt + ground pepper

    Directions:
    1. In a food processor, add the spinach and pulse a few times until chopped very small. Add the processed spinach, drained chickpeas, and chopped onion into a large bowl.


    2. In the food processor (no need to rinse the bowl!), add the lime juice, cilantro, mustard, sugar, garlic, cumin, and oil. Process until smooth, scraping down the sides of the bowl as needed.


    3. Pour the dressing on top of the spinach chickpea mixture and stir well. Add salt and pepper to taste. Let stand for about 10 minutes to let the flavors develop. Makes about 4 1/2 – 4 3/4 cups. Serves 8 at about 1/2 cup per serving.

    Nutrition Notes: Spinach, beans, onions – this salad is packed with nutrition and flavor!

    Taste Test: I could eat chick peas on a daily basis – they my favorite. The musard added a ton of flavor and the onion gave a good crunch. This salad was easy to make and doesn’t contain any dairy so it’s safter to bring to a BBQ if you’re going to leave it out at room temperature.

    Happy Summer!!

    What’s your favorite bean?

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  5. Tuna Salad

    May 23, 2011 by erinRD

    The cooking class that I took with my Mom on Friday was tons of fun! I captured a few pictures on my iphone.

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    Our cooking instructor Carrie above and below is a picture of Asparagus and Leek Bisque with Crispy Bacon Potato Hash! Absolutely delicious!

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    Another picture of our instructor making Rhubarb cupcakes with Lavender Whipped Cream. So unique and good!

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    This dish was Roasted Chicken with Fig Balsamic Glaze served over Fennel New Potato Salad with Roasted Garlic Vinaigrette. So delicious! I was worried about the fennel since I’m not a huge fan but it all worked well together!

    My Mom and I will definitely be back for more classes!

    This weekend I also planted some herbs…

    We got some flowers to plant…

    The Perennial garden is looking a little bare – needs some color!

    Wholesome Husband washed the new car…

    And Keenan relaxed, because, ya know – he had a rough weekend of playing with sticks, running in circles in the yard and sleeping…

    It was a good weekend.

    Last week my friend Kev sent this recipe over to me. It’s perfect for lunches so I decided to make it yesterday to bring this week to work. It was delicious! I love the alternative to a creamy tuna salad.

    Tuna Salad
    Adapted from Oxygen Magazine from my bud Kevin

    2 Tablespoons olive oil
    3 medium garlic cloves, pressed
    1 Tablespoon course ground mustard
    1 teaspoon honey
    4 Tablespoons lemon juice
    1 teaspoon chia seeds
    Dash Italian herbs
    6 ounce can tuna, packed in water
    salt, to taste

    1. Whisk all ingredients together except tuna.


    2. Add in tuna. Serve with crackers or on bread. Makes about 3/4 cup and serves 2.

    Taste Test: Delicious! I loved the addition of the mustard and this went perfectly with some multigrain crackers for a lunch or a lighter snack!

    Thanks for the recipe Kevin! :)

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  6. Salmon Pasta Salad

    May 19, 2011 by erinRD

    Some of my friends and Wholesome Husband and I are going to see Bridesmaids tonight! It looks hilarious! Can’t wait! I’m so glad tomorrow is Friday. I think I say that every week but this past weekend so cold and rainy! I couldn’t do anything in my yard. I still have to weed, plant my garden and bring all my plants outside! I feel behind!

    I made this dish a few weeks back and I’m just getting to posting it now but it’s perfect for the warmer weather (hopefully) coming soon!

    Salmon Pasta Salad
    Slightly adapted from An Edible Mosaic and PreventionRD

    8 oz (1/2 lb) small whole wheat pasta
    2 1/2 cups fresh broccoli, broken into florets
    1 small yellow onion, thinly sliced
    1 clove garlic, minced
    1 1/2 Tablespoons fresh dill, minced (or 1 1/2 tsp dried dill), divided
    1 bay leaf
    8 oz (1/2 lb) salmon fillets
    5 scallions, minced
    1 Tablespoon capers, drained and chopped
    1/2 cup 0% Greek yogurt
    1/4 cup low-fat mayonnaise
    1 lemon, juiced
    1 teaspoon coarse ground mustard
    3 Tablespoon fresh parsley, minced
    Salt and pepper, to taste

    Directions:
    1. Cook pasta to al dente according to package directions. During the last 2 minutes of cooking, add broccoli to cook along with pasta; drain and cool completely.


    2. Spray small skillet with non-stick spray and put yellow onion, garlic, 1/2 tablespoon minced fresh dill (or 1/2 tsp dried dill), bay leaf, and a pinch each of salt and pepper.
    3. Add enough water to coat the bottom of the skillet by about 1/2 inch. Bring water up to a gentle boil; add salmon and turn heat down to a gentle simmer.


    4. Cover skillet and cook until salmon is opaque and flakes easily with a fork (about 5 minutes), being careful not to overcook. Transfer salmon to a paper towel-lined plate to drain water; cool, then cut into bite-sized pieces. Discard onion mixture.


    5. In a large bowl, combine remaining 1 tablespoon minced fresh dill (or 1 tsp dried dill), scallions, capers, mayo, Greek yogurt, lemon juice, Dijon mustard, parsley, 1/3 tsp salt, and a 1/8 tsp black pepper.


    6. Stir in pasta and broccoli, and then fold in salmon. Taste and season with additional salt and pepper as desired. Chill. Serves 5 – 2 cups per serving.

    Taste Test: This refreshing salad would be perfect on a warm summer day…whenever summer decides to visit Chicago!

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  7. Chick Pea Mixed Green Salad

    May 2, 2011 by erinRD

    This is my favorite salad ever.

    Simple, nutritious, delicious and colorful!

    I got this bamboo salad bowl from Zappos and I love it.

    Chick Pea Mixed Greens Salad


    2 cups mixed greens
    1 cup Spinach
    1/4 cup Mediterranean style feta cheese
    3/4 cup chick peas, rinsed and drained
    4 scallions, chopped
    1 cup cherry tomatoes
    1 Tablespoon balsalmic vinegar
    2 Tablespoons olive oil

    Directions:
    1. Mix all ingredients together and toss.
    2. Serves 2 for a meal and 4 for a side salad. Nutritional information shows for 4 servings.

    YUM!!!

    Please excuse this short post but I’m packing for Mexico!! :)

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