Tag: summer salad series

Summer Salad Series: Sesame Arugula

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Oh boy, oh boy, my family enjoyed this one. We ate this scrumptious Sesame Arugula salad for supper, so I did pair this one with some balsamic soy grilled steak and mushrooms. No recipe here today for that part of the mea – all focus on the salad. This one is a little more labour intensive if you want to include the crunchy grated potatoes that I topped the salad with. Here we go with this fantastic dinner option that is great on its own, or paired with additional protein.

Sesame Arugula

What’s included…

arugula          3 cups

red pepper    1 diced

carrot             1-2 large chopped

(dressing)

extra virgin olive oil    1/8 of a cup

lemon juice                     1 lemon squeezed

sesame oil                       1 tbsp

vinegar                             1 tbsp

soy sauce                          1 tsp

garlic clove                      1 minced

raw honey                        1 tsp (add more if you desire more sweetness)

pepper                               1 pinch

(feel free to add salt if you desire, I find enough in the soy sauce)

(salad topper – crunchy grated potatoes)

potato                                1 grated with cheese grater

extra virgin olive oil      1 tsp

garlic powder                   1 pinch

salt & pepper                    1 pinch of each

Putting it together…

Start with the salad topper. Preheat your oven to 425ºf. Thoroughly wash potato (keep skin on). Grate the potato and place in a mixing bowl. Add the rest of the salad topper ingredients and stir together with a spoon. Place on a baking stone or cookie sheet lined with parchment. Spread out the grated potatoes so they crisp up. Bake for 12-14 minutes, depending on your oven. I checked on the potatoes a couple times and flipped them to achieve a nice crispiness. Once done, set aside on a plate lined with paper towel to cool.

While the salad topper is cooling, thoroughly wash and dry all produce. In a salad bowl place arugula, diced red pepper and chopped carrots then set aside. Using a 1 or 2 cup measuring cup, whisk together all the dressing ingredients then add to salad bowl and toss all ingredients together. Plate salad and add the crunchy grated potatoes on top. If you choose, add your protein to your plate and enjoy!

∼live your journey true∼

Summer Salad Series: Raspberry Romaine

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Well, it has been a full week since starting my challenge to eat more salad. I am happy to say, it was a successful week. I was able to incorporate a good load of greens and veggies into each lunch and dinner this week. Here is one of the salads I enjoyed…

Raspberry Romaine

What’s included…

romaine          2 cups chopped

zucchini          1/2 medium sized diced

walnuts           2 tbsp

feta cheese     2 tbsp crumbled

(dressing)

fresh raspberries     1/2 cup

lemon juice               1 lemon squeezed

plain greek yogurt  1 tbsp (heaping)

Extra Virgin Olive Oil   1 tbsp

raw honey                  1 tsp (add more if desired for sweetness)

hemp hearts              1/2 tsp (optional- I added for additional nutrition)

salt & pepper             1 small pinch of each (add more if desired)

Putting it together…

Thoroughly wash produce. Use a salad spinner to remove water from romaine. Place chopped romaine and diced zucchini in a mixing bowl, set aside. In a measuring cup (2 cup size works well), combine all the ingredients for the dressing. Use a small whisk to mash up the raspberries and mix the dressing ingredients together. Pour desired amount of dressing over the romaine and zucchini. I used half of what I made then reserved the rest, covered in the fridge, to use the next day. Toss the dressing, romaine, and zucchini well then plate. Sprinkle walnuts and feta cheese on top. Serves 1

This Raspberry Romaine salad is light and refreshingly tangy. If you find raspberries too tart, just add more honey to your dressing to balance. If you desire more protein with this salad, a grilled chicken breast would go great. Enjoy!

∼live your journey true∼  

Summer Salad Series: Spinach Nectarine

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In my quest to be more consistent with a healthy lifestyle, I’m challenging myself this summer to eat more salad. The most difficult part for me is that I get bored with salad. So the challenge is to shake things up a bit, try some different combinations, and fall in love with colourful salad creations. Feel free to come along on the journey with me. I will be posting some of my favourites that I come up with each week over the summer. Within the challenge, I’m including ingredients that I know my kids enjoy so that they also get more fruits and veggies. So here we go with the Summer Salad Series: Spinach Nectarine…

What’s included…

spinach          1 large handful

nectarine       1 diced

avocado          1/2 diced

cucumber       1 mini diced

goat cheese   2 tbsp crumbled

walnuts           2 tbsp

balsamic

vinaigrette      1 tsp

Putting it together…

Pretty straight forward here. Wash all the produce and dry.  Dice the nectarine, avocado, cucumber and toss with spinach. Sprinkle goat cheese and walnuts on top, then drizzle the balsamic vinaigrette on top. Serves 1

The great thing about salad is that you often only need some ingredients to inspire and then the sky is the limit with the colourful creations you can make. Enjoy!

∼live your journey true∼