Category: Salads

Party Time Chopped Vegetable Salad

Party Time Chopped Vegetable Salad

Do salads have a vibe? I think so. Some are elegant and perfect for the holidays or a dinner party. Others put out the casual, “I’m here for lunch” sort of mood. So what’s the vibe of a chopped vegetable salad? Party, party, party! Chopped Continue Reading

Salads
Little Gem Salad with Fennel and Orange

Little Gem Salad with Fennel and Orange

Here in Georgia, we’re gliding into Spring – the sunny afternoons call you to the outdoors, berries and fruit are in abundance at the supermarkets with a whole new level of vibrancy, and bits of green are showing up on the trees along with the Continue Reading

Salads
5 Ingredient Salads

5 Ingredient Salads

I’m that person who regularly volunteers to bring a salad when we’re invited to an event that involves food. Also, I’m pretty sure that my people (including my husband) are not overly excited that I bring salads everywhere I go. Yet, they get eaten… because they’re delicious and surprising. My salads are good! They’re simple, healthy, and get thrown together in minutes because let’s be real, minutes is all I have time for. So, give these 5 ingredient salads a chance.

Tomato and Blueberry Spring Salad

The makings of an enticing salad are two things: they’re beautiful and they have ingredients people love. This salad has those things happening! The bright colors from the tomatoes and blueberries pop against the dark green leaves of the arugula and spinach and the pecans add a much-needed crunch with every bite. It’s not fussy, but it is easy and delicious. 

The Five Ingredients:

  1. Baby Arugula and Spinach Mix
  2. Blueberries
  3. Cherry or Grape Tomatoes
  4. Pecans
  5. Balsamic Vinaigrette (Recommended: Newman’s Own)

Kale and Quinoa Salad

While the kale craze seems to have died down, it has a special place in my heart. So does quinoa, because it acts and looks like a carb, but has a high protein content. Very sneaky. I serve this salad up at a Holiday dinner, especially Christmas (because it looks like Christmas with the red, white, and green colors), make it on a Sunday and eat it all week long, or serve it up at brunch with a slice of frittata.

The Five Ingredients

  1. Kale
  2. Quinoa
  3. Dried Cranberries
  4. Silvered Almonds
  5. Lemon-flavored Salad Dressing (Recommended: Cindy’s Kitchen Lemon and Shallot Vinaigrette

Panzanella Salad

I’m mostly Norwegian and German by DNA, but I’m pretty sure that my fondness for this salad makes me part Italian, too.

Traditional Italian Panzanella definition: a Tuscan chopped salad of bread and tomatoes.

I add to the traditional Italian definition a bit by adding in crunchy cucumbers and red onions. The sweetness of the cucumbers and the sharp bite of the red onion make a delicious pairing against the sweet and soft texture of the tomatoes while standing up to the crunchy pieces of bread.

This salad is not a make-ahead dish and truly does not keep well in the refrigerator (because the bread gets soggy), but it makes the perfect side dish to any heavier protein such as chicken or steak and is an excellent option for a brunch or lunch side dish, especially for a crowd.

The Five Ingredients

  1. A loaf of Artisan Bread
  2. English Cucumber
  3. Red Onion
  4. Roma Tomatoes
  5. Balsamic Vinaigrette 

(Optional 6th ingredient: Basil leaves for garnish.)

So that’s three 5 ingredient salads that will be asked back again and again no matter the celebration, week-night dinner, or pot luck you bring them to. They can be made in 20 minutes or less and will keep you on a healthy track. Be like me. Be that person who brings a salad the next time you’re invited over to a friend’s party and make it the thing everyone is talking about.

Print Recipe

Tomato and Blueberry Spring Salad

Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Servings: 6

Ingredients

  • 1 5 oz Box Baby Arugula If you cannot find Baby Arugula sub in a combination of Baby Spinach and Super Greens.
  • 1 Pint Blueberries
  • 1 Pint Cherry or Grape Tomatoes, halved
  • 1 C Pecans, roughly chopped
  • 4 Tbsp Lite Balsamic Vinaigrette Recommended: Newman's Own

Instructions

  • In a large pretty bowl add the baby arugula and toss it with your fingers a bit to loosen it up.
  • To the top of the baby arugula add the blueberries, tomatoes, and pecans. Using kitchen tongs or salad spoons, toss to combine.
  • Add the dressing starting with two tablespoons. Toss the salad together ensuring the dressing is evenly distributed. Add another two tablespoons until each piece of baby arugula is evenly coated. Serve immediately.

 

Print Recipe

Kale and Quinoa Salad

Prep Time20 minutes
Course: Salad, Side Dish
Servings: 6

Ingredients

  • 2 Bunches Curly Kale, stems removed and chopped into bite-sized pieces
  • 2 C Quinoa, prepared according to package directions The amount of quinoa can be approximate. Make one portion according to the package directions.
  • 8 oz Dried Cranberries Alternative: Dried Cherries
  • 1 C Slivered Almonds, toasted
  • 1/2 C Lemony Salad Dressing Recommended: Cindy’s Kitchen Lemon and Shallot VinaigretteCan use up to 3/4 C

Instructions

  • In a large, pretty bowl add the chopped kale.
  • Add half of the salad dressing and toss well to coat. This will help the kale to tenderize and release some of its bitterness without losing texture. Let it rest while you prepare the quinoa.
  • Prepare the quinoa according to package instructions. Usually about 10 - 15 minutes. Once cooked, turn it out onto a baking sheet to cool for 5 minutes.
  • While the quinoa is cooking, add the slivered almonds to a dry, cold, medium-sized skillet. Turn your burner to medium and toast the almonds, stirring frequently so they don’t burn. The process will take about 5 minutes. When they’re golden brown all over, turn off the heat and transfer them to a bowl to cool.
  • Add the cranberries to the kale; toss to combine.
  • Add the quinoa and almonds to the kale and cranberries; toss to combine.
  • Add the remaining salad dressing; toss well combine.
  • Taste the salad to ensure there is enough dressing to your liking. Add up to 1/4 C additional dressing.

 

Print Recipe

Panzanella Salad

Prep Time20 minutes
Total Time20 minutes
Course: Salad, Side Dish

Ingredients

  • 1 Loaf Artisan bread cut into one-inch cubes Recommended: Ciabatta, Italian, or Baguette
  • 1 English Cucumber, cut into 1/2 inch moons Half lengthwise, then slice into the 1/2 inch sized moons
  • 1/2 A small to medium-sized red onion is halved and cut into thin slices.
  • 5 Roma Tomatoes, chopped into bite-sized chunks Alternative Option: Alternate option: Two pints cherry or grape tomatoes, halved. I also substitute seasonal tomatoes such as. vine-ripened or heirloom.
  • 1/2 C Lite Balsamic Vinegarette Recommended: Newman's Own
  • 10 Basil Leaves, torn Optional

Instructions

  • Preheat your oven to 425 degrees.
  • On a large baking sheet, spread the cubes of bread in a single layer, sprinkle with olive oil, salt, and pepper. Toss to combine.
  • Toast the bread in the oven for 10 minutes until slightly golden brown, flipping halfway through. It should have a bit of a crunch.
  • In a large, pretty bowl add the toasted bread cubes, onion, cucumber, and tomatoes (with all of their juices). Toss it together with kitchen tongs or salad spoons.
  • Add the dressing; toss to combine.
  • Add the torn basil leaves, if using.
  • Serve immediately.
Salads

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