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Posts Tagged ‘salad’

  1. Arugula Salad with Roasted Beets, Goat Cheese and Balsamic Reduction

    April 9, 2013 by betsy

    arugula salad with roasted beets

    I was very excited to be featuring arugula this month, as it’s one of my favorite greens.  It’s a salad green we have at our house most of the time, and I usually grow it in the garden every year too.  It’s peppery taste lends well to both savory and sweet pairings.  It’s great on sandwiches, with salads that have some sweet accents and tossed with pasta or sprinkled on pizza.  You’ll find recipes using it in all of these ways on our arugula page!  Below is an easy salad that only takes a few steps.  The sweetness of the beets and goat cheese pair really well with the bite of the arugula.

    In keeping with the seasonal theme, I also bought some local arugula from right here in Chicago!  It’s actually grown indoors, so it’s available all year round.  You can find out more about it here.

    farmed here local baby arugula

    Farmed Here local baby arugula. Grown in Chicago!

    I found that this arugula kept A LOT longer than other brands I have purchased (which makes sense, because it didn’t travel as far to get to my plate!).  It tasted great too.  I will definitely be buying this product again!

    farmed here arugula


    Arugula Salad with Roasted Beets, Goat Cheese and Balsamic  Reduction, serves 2

    • 1 small bunch beets
    • 3 cups arugula
    • 2 oz goat cheese, crumbled
    • 3 Tbsp olive oil
    • Kosher salt
    • Pepper
    • balsamic reduction*

    Preheat oven to 375 degrees.  Line a sheet pan with foil.  Wash and trim beets, then toss with 2 T of olive oil.  Put on sheet pan, cover with foil and cook in the oven for 25-50 minutes.  The cooking time will vary, depending on the size of your beets.  Beets are done with easily pierced with a fork.  Let cool.

    When beets are cool enough to handle, peel off skin and cut into pieces.  Toss with the remaining 1 T of olive oil and sprinkle with salt and pepper.

    Divide arugula between two plates.  Top with beets, crumbled goat cheese and drizzle with balsamic reduction*.

    *Note:  you can use a store-bought balsamic reduction or make your own by bringing one cup of balsamic vinegar to a boil, then reduce heat so vinegar is simmering.  Let simmer until the vinegar is reduced by at least half and thickened (like the consistency of syrup).  It is great drizzled on everything from salads to meats, even fresh strawberries!

  2. Arugula Salad with Roasted Chickpeas

    April 8, 2013 by betsy


    Arugula salad is a staple in my house. In fact, arugula by itself is a staple in my house. Dare I say its my favorite leafy green? I love its peppery flavor and feel like it gives any dish a little added oomph! I love it on sandwiches, eggs, or even pizza. Not only is it seriously delicious, its also one of the 50 most nutrient dense foods on the plant. Its full of antioxidants, vitamin K and other cancer busting good stuff.


    Spring is here and I thought arugula would be the perfect base for this fresh spring salad. Topped with with some protein packed roasted chickpeas, and salty feta, this salad makes a great lunch.

    Arugula Salad with Roasted Chickpeas recipe adapted from Bon Appetit 

    Whisk olive oil, 1 Tbsp. lemon juice, and vinegar in a small bowl. Season vinaigrette with salt, pepper, and more lemon juice, if desired.
    Combine chickpeas, arugula, fresh mint, and onion in a large bowl. Drizzle vinaigrette over and season with salt and pepper; gently toss to coat. Divide salad among plates or bowls. Garnish with feta.


    Here’s a little tip for you. I eat salads A LOT. If your salad routine starts to get a little boring, add some fresh mint. It seems like it might be strange, but it can really give a boring salad some major personality.


    Be sure to head over to our Arugula link party under the APRIL tab to share your favorite arugula recipes! If you’ve never tried arugula before, check out what others are making and gather some inspiration. We’d love to have you!

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  3. Simple Broccoli and White Bean Salad

    March 5, 2013 by betsy


    Life has been action packed here in San Diego lately, but that’s no excuse to resort to fast food or frozen pizza. I hear people all the time talk about how they just don’t have time to prepare meals at home. Well if that’s you, let me introduce you to this delicious and SIMPLE broccoli salad. Its chock full of protein packed white beans, which, in my mind, makes it a complete meal. Great for lunch or for a quick dinner for one.

    Broccoli and White Bean Salad recipe adapted from Sunset Magazine 

    • 2 heads broccoli (about 1 1/4 lbs. total), broken into medium florets 
    • 1 tablespoon white wine vinegar
    • 4 tablespoons extra-virgin olive oil 
    • 2 teaspoons orange zest 
    • 1 tablespoon orange juice 
    • 3/4 teaspoon kosher salt
    • 1/2 teaspoon pepper
    • 1/4 cup roughly chopped flat-leaf parsley
    • 1 can (15.5 oz.) cannellini beans, drained and rinsed

    1. Put broccoli florets in a steamer basket and set in a large pot filled with 1/2 in. water. Steam over medium-high heat until tender-crisp, 8 to 10 minutes. Transfer to a colander and rinse with cold water.
    2. Whisk vinegar, oil, orange zest and juice, salt, and pepper in a large bowl. Add remaining ingredients and stir to coat.

    See how easy that was?!? Not only is this majorly simple to put together, its also cost effective. Especially right now while broccoli is in season. Oh wait, its crazy healthy for you too. Broccoli is full of dietary fiber and vitamin C. All wonderful things to help keep your insides squeaky clean as cold and flu season winds down. I hope you’ll be adding this to your dinner table soon!
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  4. Watermelon Salad with Tomatoes, Goat Cheese and Basil

    August 4, 2012 by betsy


    First off let me say that it was hard to find a watermelon salad recipe that didn’t call for mint or feta.  Not that I don’t like these ingredients, but I wanted to try something different.  Well, this salad turned out fantastic.  The Husband and I are big fans of goat cheese, so we’ll pretty much eat anything that involves this ingredient though.  The sweet tang of the goat cheese was a great match for the sweetness of the watermelon.  This salad is full of seasonal ingredients, and it will make a great addition to any summer meal!  We paired it with some steaks from the grill for dinner and it was great.  And a side note – you could substitute feta and mint for the goat cheese and basil if you prefer.

    Watermelon Salad with Tomatoes, Goat Cheese and Basil, adapted from Whole Foods

    Serves 4

    • 2 - 3 cups watermelon in bite-sized chunks, seeds removed
    • 2 small ripe tomatoes, quartered
    • 3 ounces fresh goat cheese, crumbled
    • 2 tablespoons prepared balsamic vinaigrette dressing (I like Newman’s light balsamic vinaigrette)
    • 2 – 3 tablespoons chopped fresh basil

    On a large platter or individual plates, arrange watermelon, tomatoes and goat cheese. Drizzle with vinaigrette and top with basil.

  5. Chicken Salad with Cherries and Goat Cheese Dressing

    July 11, 2012 by betsy


    I usually use cherries for snacking or baked goods, so I wanted to find some recipes with a savory application.  This is a nice, simple recipe that lets the flavor of fresh cherries really shine through.  The sweet, red cherries pair really nicely with the goat cheese dressing.  This recipe is easy enough for a weeknight dinner, but unique enough to impress company.  It makes a great summer meal!

    Don’t forget to check out other cherry recipes and share your own on our cherry page!

    Chicken Salad with Cherries and Goat Cheese Dressing,

    adapted from Martha Stewart, serves 4

    • 1/2 cup fat-free Greek Yogurt
    • 1/2 cup crumbled fresh goat cheese (2 ounces)
    • 2 tablespoons snipped fresh chives
    • 2 teaspoons white-wine vinegar
    • Coarse salt and ground pepper
    • 1 pound boneless, skinless chicken breasts
    • 1 head Boston lettuce, torn into bite-size pieces
    • 1/2 pound (2 cups) Bing cherries, pitted and halved
    • 1/4 cup walnut pieces

    In a small bowl, whisk together sour cream, goat cheese, chives, vinegar, and 2 tablespoons water; season with salt and pepper. Set dressing aside.

    Heat grill or grill pan to medium-high. Season chicken with salt and pepper. Cook until opaque throughout, about 3 to 4 minutes per side. Thinly slice chicken crosswise.

    Divide lettuce among four plates; top with chicken, cherries, and walnuts. Serve salad with dressing alongside.

  6. Pea Shoot Salad

    April 3, 2012 by betsy


    Spring has sprung people! Bye, bye winter citrus and root vegetables, hello green stuff! I get so excited this time of year to get my little garden started, and to see the bounty that is surely beginning to pour into farmer’s markets across the country. It’s always a very inspiring time for me. I wanted to kick off this month with something fresh, crisp, and oh-so “spring”. I think this is my new favorite salad. I love onions, I REALLY love radishes, and these peas and pea shoots were the perfect match for those ingredients.  This recipe is so healthy, you could have it for lunch every day!

    Pea Shoot Salad with Radishes and Pickled Onion recipe from Cooking Light 

    • 1 cup cider vinegar
    • 1/2 cup water
    • 1/2 teaspoon sugar 
    • 3/4 cup thinly vertically sliced red onion
    • 1 cup shelled fresh English peas
    • 1 teaspoon salt
    • 6 cups pea shoots
    • 10 radishes, thinly sliced
    • 2 tablespoons extra-virgin olive oil
    • 1 1/2 tablespoons white wine vinegar
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper

    Combine cider vinegar, 1/2 cup water, and teaspoon sugar, stirring until sugar dissolves. Add onion; let stand 30 minutes. Drain. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain; rinse peas with cold water. Combine onion, peas, pea shoots, and sliced radishes in a large bowl. Combine olive oil, white wine vinegar, 1/4 teaspoon salt, and pepper. Drizzle oil mixture over pea mixture; toss gently.