Salads | Recipes that Fit

Rainbow Asian Slaw

Mar 272012

Yesterday’s soup may have lacked some flavor, but this recipe makes up for that, I promise! I saw this Rainbow Asian Slaw and thought it was so pretty. It reminded me of farmer’s markets in the summer, when you are surrounded by fresh vegetables of every color. We’re not quite there yet so I took a shortcut and used packaged slaw mix along with some extra carrots I had on hand.

This recipe really is fantastic. The honey makes it a little sweet and the peanuts make it a little salty and you can taste the freshly minced ginger in every bite. I can’t wait to make it again this summer with some seasonal vegetables!

Rainbow Asian Slaw

1 (12 oz.) package broccoli slaw
2 carrots, peeled and cut into matchsticks
1 bunch scallions, white and light green parts only, sliced
1/2 c. dry roasted peanuts
1 c. shelled edamame
2 T canola oil
2 T rice vinegar
2 T honey
1 T soy sauce
1 T freshly minced ginger
1 T peanut butter

Toss slaw, carrots, scallions, peanuts, and edamame in a large bowl. In a small bowl, whisk together remaining ingredients and use to dress the salad.

-Adapted from Heat Oven to 350

Green Bean Pasta Salad

Salads No Responses »

Mar 142012

Between the spring like weather and the time change, it seemed the right time to make some pasta salad. I had seen this recipe in Real Simple, but it’s not quite green bean season yet and I didn’t have any fresh parsley either. With frozen green beans and pantry spices, I forged ahead. I am so glad I did; the pasta salad was a great change of pace, and quite colorful.

Green Bean Pasta Salad

2 c. whole wheat penne, cooked until al dente
1 (16 oz.) bag frozen green beans, steamed
1 (15 oz.) can kidney beans, rinsed and drained
3 T olive oil
3 T lemon juice
Thyme, Salt, and Pepper, to taste

Mix all ingredients in a large bowl. Season to taste and serve.

-Adapted from Real Simple

Roasted Root Vegetable Salad

Salads No Responses »

Jan 112012

Remember those colorful salads packed with local vegetables from the Farmer’s Market in August? Those were great, I know. But I saw this recipe for a Roasted Root Vegetable salad which is more realistic for this time of year.

You can use whatever vegetables happen to be available, but make sure to roast them until they are tender. When they cool to room temperature, toss them with your favorite salad dressing for even more flavor. I used the Easy Honey Mustard Dressing recipe, which is equal parts oil, lemon juice, honey, and mustard. That’s it, nothing complicated, just another way to enjoy a bowl of vegetables.

Roasted Root Vegetable Salad

4 shallots, peeled and halved
3 c. butternut squash cut into 1″ pieces
4 parsnips, peeled and cut into 1″ pieces
4 carrots, peeled and cut into 1″ pieces
2 T canola oil
Salt and Pepper
Dressing of your choice, such as Honey Mustard

Mix vegetables with oil in a large bowl. Season with salt and pepper. Roast at 400F for 45-50 minutes, or until tender. Cool to room temperature, and toss with salad dressing.

Mexican Grilled Salad

Salads 1 Response »

Sep 062011

I hope everyone had a great long weekend! Did you try any of the recipes I suggested for an End of Summer BBQ? My classes start today, and I am actually really excited about the new semester. There’s a lot left to learn, and I want to keep moving towards the goal of being a Registered Dietitian. But if you’re not ready for fall, don’t worry. There’s at least a week of summer left on Recipes that Fit, and it will be full of tomatoes, eggplant, and corn.

This salad was at least partially made with ingredients from a Rhode Island farmer’s market, and is a variation of the Mediterranean Chopped Salad from earlier this summer. The corn, tomatoes, and onion can all be grilled in advance.

I got the idea for grilled croutons from Emeril, and added a Mexican flair by dipping the bread in a mixture of olive oil and chili powder.

Of course, any of the salad ingredients can be optional, and you could add sliced jalapenos if you’d like your salad to have more kick. I used queso fresco, which is a soft and mild cheese, but shredded cheddar would also be good. This might be the last time I eat fresh corn this season, and this salad was the perfect way to enjoy it!

Mexican Grilled Salad

Ears of Corn, husks removed
Onion, sliced thickly
Tomatoes, cut in half and seeds removed
Baguette slices
Olive Oil
Salt, Pepper, Chili Powder, and Cumin
Romaine lettuce, cleaned and torn
Black Beans, rinsed and drained
Avocado, diced
Queso Fresco, crumbled
Olives sliced
Limes

1. Place corn and onion slices directly on a hot grill. Cook until nicely browned. Cool slightly, and remove corn niblets with a knife. Chop grilled onion.
2. Drizzle tomato halves with olive oil, and sprinkle with salt and pepper. Grill until browned and softened, using a grill basket if available. Cool slightly, remove tomato skins, and chop.
3. Dip baguette slices in a mixture of olive oil and chili powder. Place directly on a hot grill, and cook until browned. Cool slightly, and chop into croutons.
4. Mix 3 T olive oil, 2-3 T lime juice, 1/2 t cumin, 1/2 t chili powder, 1/8 t salt, and 1/8 t cayenne pepper in a small bowl. (Makes enough dressing for 3-4 salads.)
5. Assemble salads using all ingredients, drizzle with dressing, and serve.

Mediterranean Chopped Salad

Salads 1 Response »

Jul 062011

One of my favorite meals this weekend was Mediterranean Chopped Salad, which I made by loosely following a recipe from Oprah. I love that we served it salad bar style, and everyone could pick and choose their own salad ingredients. The choices included chopped Romaine, grilled zucchini, eggplant, and red onion, roasted red peppers, grape tomatoes, olives, and feta cheese. Everything looked so pretty on an antique tablecloth from my grandmother.

The salad bar was great, but the basil dressing stole the show. I used a smoothie maker to blend everything together, and the result was incredible. I was a bad blogger and didn’t document the exact measurements, but the dressing roughly contained:

1 chopped shallot

1 spoonful of minced garlic

1 spoonful of mustard

1 spoonful of sugar

1 cup basil leaves

1/2 c. red wine vinegar

1 c. olive oil

1/4 c. water

Here is a shot of my Dad’s (first) bowl, ready to be enjoyed with a glass of wine on the deck. We may have to make the Mediterranean salad bar a Fourth of July tradition!