Salad | Good Dinner Mrs Mellen

Category: Salad
- Arugula, Endive, and Pear Salad
  
  Posted at 10:38 am by Good Dinner Mrs Mellen
  
  Oct 28th
  I enjoy making salads that capture the season’s flavors and look beautiful. Presentation is essential; the food you serve should look inviting; make you want to dig in and enjoy. You should see and smell the flavors before you taste. I love to do a flavorful autumn salad for family and holiday dinners.
  I’ve combined endive and arugula for color and texture in this salad, added sweet pears, aromatic blue cheese, and walnuts for crunch. Top with a light dressing. Making your dressing takes a little time and is well worth the effort; fresh, preservative-free, and you can control the salt intake for a healthy option. Refrigerate the extra dressing and use it for a few days. You can also use it as a marinade on chicken or vegetables.
  
  4 garlic cloves, minced
  1/2 teaspoon sea salt
  4 tablespoons red wine vinegar
  2 tablespoon Dijon mustard
  1/8 teaspoon freshly ground black pepper
  2/3 cup extra-virgin olive oil
  4 heads Belgian endive, cut crosswise int 2-inch pieces
  4 cups arugula
  2 pears, cored and thinly sliced
  6 ounces blue cheese, crumbled
  3/4 cup coarsely chopped toasted walnuts
  
  In a small bowl, combine minced garlic and salt. Mash together to form a past. Add vinegar, mustard, and pepper. Slowly whisk in
  oil until well blended.
  Layer lettuces on a large plate. Arrange pears, blue cheese, and walnuts on top. Serve salad dressing.
  
  Enjoy!
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  Posted in Autumn, Easy recipes, entertaining, Food, Good Dinner Mrs Mellen, Healthy, Salad, Thanksgiving | Tagged Autumn salad, blue cheese, Pears, salad
- Fall Apple Coleslaw
  
  Posted at 9:55 am by Good Dinner Mrs Mellen
  
  Sep 22nd
  1/4 cup apple cider vinegar
  
  2 tablespoons Dijon mustard
  
  2 tablespoons honey
  
  3/4 teaspoon salt
  
  1/4 teaspoon freshly ground pepper
  
  1/4 cup canola oil
  
  1 (16-oz.) packages shredded coleslaw mix
  
  4 green onions, sliced
  
  2 small Gala, chopped
  
  1/2 cup slice almonds
  
  Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking constantly until blended. Stir together coleslaw mix and next 3 ingredients in a large bowl; add vinegar mixture, tossing to coat.
  
  Make ahead tip: You can prepare slaw up to a day ahead, omitting apples. Chop the apples. Combine 2 cups water and 3 Tbsp. lemon juice, and pour over apples. Cover and chill apples and slaw in two separate containers overnight. Drain apples, and stir apples into slaw just before serving. Then add almonds.
  
  Enjoy!
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  Posted in Easy recipes, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, Salad, Vegetarian | Tagged apples, Easy recipe, fall coleslaw
- Brussels Sprouts Apple Salad with Pistachios and Shaved Parmesan Cheese
  
  Posted at 5:15 pm by Good Dinner Mrs Mellen
  
  Aug 18th
  Brussels Sprouts that neglected and shy little bulb has become trendy – the darling of the vegetable world. Healthy, tasty, versatile, a chameleon, changing depending on the pairing – never boring or the same. Steamed, baked, roasted, raw in a salad, your choices of preparation are endless. For a deliciously healthy salad, I love fresh raw Brussels Sprouts combined with apples, pistachios and shaved parmesan cheese- dressed with a light lemon vinaigrette.
  
  Brussels Sprouts Apple Salad with Pistachios and Shaved Parmesan Cheese
  
  4 cups thinly sliced Brussels Sprouts
  
  2 Granny Smith Apples, chopped
  
  1/2 cup chopped unsalted pistachios
  
  1/4 cup shaved Parmesan Cheese
  
  Lemon Vinaigrette
  
  3 tablespoons fresh lemon juice
  
  1/4 cup white balsamic vinegar
  
  2 teaspoon Dijon mustard
  
  1 teaspoon dried oregano
  
  1 clove garlic, minced
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon fresh grounded black pepper
  
  1/2 cup olive oil
  
  Combine Brussels Sprouts, apples, pistachios and cheese in a bowl. Toss with lemon vinaigrette. (If you prefer you can serve vinaigrette on the side.) I like my salad lightly dressed. Refrigerate remanding vinaigrette for up to two weeks.
  
  Lemon Vinaigrette: Combine all the ingredients in a bowl and whisk to combine.
  
  Enjoy!
  
  buzzchomp.com
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  Posted in Good Dinner Mrs Mellen, Healthy, Salad, Vegetarian | Tagged Brussels Sprouts, Healthy Salad, salad, summer salad
- Mediterranean Potato Salad
  
  Posted at 7:33 pm by Good Dinner Mrs Mellen
  
  Jun 7th
  Bright, colorful, farm-fresh vegetables make the most beautifully inviting salads that look beautiful and taste fantastic! I love multicolor petite potatoes, deep purple is my favorite color. Traditional mayonnaise-based potato salad is a classic staple in my summer salad repertoire that I will continue to make for summer gatherings. These past few years, I have added a light Mediterranean potato salad with my new favorite potatoes.
  
  Mediterranean Potato Salad
  
  1 package(1 pound) baby gourmet potatoes
  
  1 bunch scallions, chopped
  
  1/2 cup kalamata olives
  
  1/2 cup cherry tomatoes, chopped
  
  1/2 cup olive oil
  
  1/4 cup white balsamic vinegar
  
  1 clove garlic, crushed
  
  1 teaspoon dijon mustard
  
  1/2 teaspoon salt
  
  1/4 teaspoon pepper
  
  2 tablespoon fresh basil, chopped
  
  1/4 cup crumbled feta
  
  Place potatoes in a pan and cover with water. Bring to a boil lower heat and simmer for 15 minutes or until potatoes are soft when pierced by a knife.
  
  Drain and cool potatoes in a colander, then cut potatoes in half and place in a bowl. Add scallions, olives, and tomatoes.
  
  In a glass jar, combine olive oil, vinegar, garlic, mustard, salt, and pepper. Shake or stir to combine. Pour half of the dressing over the potatoes. Refrigerate remaining dressing for up to one week. It is a tasty salad dressing.
  
  Toss potatoes. Top with chopped basil and feta cheese. Toss again. Refrigerate until serving. It can be made a day ahead.
  
  Enjoy!
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  Posted in Good Dinner Mrs Mellen, Mediterranean diet, Potatoes, Salad, Vegetables, Vegetarian | Tagged easy summer salads, Feta Cheese, kalamata olives, mediterranean, potato salad
- Chickpea Salad with Radishes and Cucumbers
  
  Posted at 8:53 am by Good Dinner Mrs Mellen
  
  Jun 2nd
  Easy summer salads, especially healthy salads are a perfect addition for light summer meals. Chickpeas are loaded with health benefits and I love to add them to salads just as I would tomatoes or any veggie.
  
  Chickpeas can take center stage when paired with cucumbers and radishes as in my Chickpea salad. And isn’t wonderful that radishes are making a comeback, those red and white spicey veggies add wonderful flavor to any recipe.
  
  The special ingredient that gives the salad it’s unique taste is tahini which is made from ground sesame seeds. Tahini is a middle eastern food staple and used to make hummus.
  
  Chickpea Salad with Radishes and Cucumbers
  
  2 cans Goya low salt chickpeas, drained and rinsed
  
  1 bunch scallions, finely chopped
  
  5 radishes, chopped
  
  1 medium cucumber
  
  1/4 cup olive oil
  
  2 tablespoons white balsamic vinegar
  
  1 tablespoon tahini sauce
  
  1 teaspoon garlic powder
  
  1 teaspoon oregano
  
  1/2 teaspoon salt
  
  1/4 teaspoon pepper
  
  Place chickpeas, scallions, radishes, and cucumbers in a medium serving bowl.
  
  In a small bowl combine oil, vinegar, tahini sauce, garlic powder, oregano, salt, and pepper. Pour over chickpeas and vegetables. Toss to combine. Chill for one hour before serving.
  
  Enjoy!
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  Posted in Good Dinner Mrs Mellen, Healthy, Salad, summertime recipes, vegan, Vegetarian | Tagged Chickpeas, cucumbers, Goya, radishes, salad, tahini
- Winter Slaw
  
  Posted at 9:21 am by Good Dinner Mrs Mellen
  
  Nov 23rd
  Slaws are a hot menu item these last few years. And so different from the slaws of my childhood. I remember growing up my Aunt would bring the Cold Slaw for Thanksgiving. She would combine shredded cabbage and carrots with a purchased coleslaw dressing. Today’s slaws have move far from the coleslaw my aunt made so long ago.
  
  Although I have fond memories of my family’s Thanksgivings, I enjoy experimenting with different textures and flavors creating slaws for every season. I’ve made my winter slaw with a lemon vinegarette, adding a fresh taste to the kale and cabbage. And an added benefit is this dish can be prepared ahead.
  
  Winter Slaw
  
  4 cups shredded kale, stems removed (4 ounces)
  
  1 teaspoon salt
  
  1 tablespoon olive oil
  
  4 cups shredded savoy cabbage
  
  1 cup shredded purple cabbage
  
  1 cup shredded carrots (2 medium)
  
  Lemon Vinegarette
  
  3/4 cup packed finely snipped Italian (flat-leaf) parsley
  
  1/2 cup extra virgin olive oil
  
  1/4 cup freshly squeezed lemon juice
  
  zest of 1 lemon (1/4 tsp packed)
  
  1 tsp Dijon mustard
  
  2 garlic cloves minced or pressed (1 tsp)
  
  1/2 tsp salt
  
  1/4 tsp freshly ground black pepper
  
  ½ cup pepitas (pumpkin seeds), toasted
  
  In an extra-large bowl combine the kale, salt, and olive oil. Using your hands, rub the kale to help soften it and brighten its color. Rinse the kale in a colander under cool running water; drain well and return to the bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside.
  
  For the dressing, in a food processor or blender combine the parsley, olive oil, lemon juice, lemon zest, mustard, garlic, salt, and pepper. Cover and process or blend to combine.
  
  Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.
  
  Prepare the slaw and dressing as directed. Cover and chill separately for up to 24 hours. Sprinkle slaw with pepitas, add dressing and toss before serving.
  
  Enjoy!
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  Posted in Food, Healthy, Salad, Thanksgiving, vegan, Vegetarian | Tagged easy, kale, salad, vegan, Winter Slaw
- Farro and Kale Salad with Lemon Poppy Seed Dressing
  
  Posted at 12:12 pm by Good Dinner Mrs Mellen
  
  Sep 7th
  4 cups of water
  
  2 cups farro, rinse under cold water*
  
  1 (14 oz.) package shredded vegetables, such as kale, Brussel sprouts, broccoli, and cabbage
  
  1 bunch scallions, sliced thin
  
  1/4 cup dried cranberries
  
  2 tablespoons roasted pumpkin seeds
  
  Add water to a saucepan and bring to boil. Add faro. Cover with a lid, and let simmer on low-medium heat for 20-25 minutes or until all of the water is absorbed. Transfer to large bowel. Add kale, scallions, cranberries, pumpkin seeds, toss. Pour dressing over the salad and toss again. Serve at room temperature.
  
  Lemon Poppy Seed Dressing
  
  2 teaspoons stevia
  
  1/2 cup lemon juice
  
  2 teaspoons diced onion
  
  1 teaspoon Dijon mustard
  
  1/2 teaspoon salt
  
  2/3 cup canola oil
  
  1 tablespoon poppy seeds
  
  Blend stevia, lemon juice, onion, Dijon mustard, and salt in a blender until smooth. Stream canola oil in a thin stream into the mixture while the blender is running. Add poppy seeds and pulse blender a few times, just to mix seeds into the dressing.
  
  Enjoy!
  
  *I used Nature’s Earthy Choice Farro
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, Salad, vegan, Vegetarian | Tagged Farra, Healthy food, Nature's Earthly Choice
- Macaroni and Cheese Salad
  
  Posted at 5:30 pm by Good Dinner Mrs Mellen
  
  Aug 27th
  Warning, this is not a low-calorie salad. With that being said every once in a while you have to eat something sinfully rich, high in calories and just plain yummy! Embrace the moment without guilt or fear. I just plain savory the dish and move on. Oh, don’t forget it is about portion control too, I just eat a little. I serve my Mac and Cheese Salad in the summer with other salads that are more healthy, lower in fat and calories giving my guest the option. I must again warn that this salad is addictive. When I mentioned to my daughter another yogi and runner that I was going to blog this salad she said oh I remember that salad very well!
  
  1 box of elbow macaroni
  
  2 cups shredded cheddar cheese
  
  5 ounces crumbled goat cheese
  
  1 cup mayonnaise
  
  1 tablespoon dry mustard
  
  1 bunch scallions, chopped, just the white part(optional)*
  
  1/4 teaspoon black pepper
  
  1/2 teaspoon sea salt
  
  Cook macaroni according to package instructions. Drain macaroni and place immediately in a large bowl. Toss with goat cheese until melted. Add cheddar cheese one, continue to stir until cheeses are melted and mixed. Add remaining ingredients and stir until evenly mixed.
  
  Chill until ready to serve. This is great to make a day head with the flavors intensifying as the salad chills.
  
  * If you want a little more crunch at 1 cup finely chopped celery.
  
  Enjoy!
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  Posted in mac & cheese, Salad | Tagged barbecue, cheddar cheese, family dinners, goat cheese, lLabor Day, Mac and Cheese Salad, picnic
- Nicoise Salad
  
  Posted at 4:58 pm by Good Dinner Mrs Mellen
  
  Aug 6th
  Nicoise Salad
  
  I love salads for a leisurely, cool summer lunch, or dinner. Nicoise Salad is a favorite in our family. I used tricolor potatoes to add beautiful color, red, purple, and white. Add a lemon mustard dressing with a touch of honey for sweetness for irresistible fresh flavor.
  
  ¾ cup extra-virgin olive oil
  
  ¼ cup fresh lemon juice
  
  2 Tbsp. Dijon mustard
  
  1 tsp. honey
  
  1 tsp. freshly ground black pepper
  
  1 tsp. kosher salt, plus more
  
  6 large eggs
  
  1 lb. green beans, trimmed
  
  12 oz Tricolor Baby Melody potatoes
  
  4 cups seedless cucumbers
  
  3 cups oil-packed tuna*
  
  Olives, capers, pepperoncini, pickles, or other pickled-briny ingredients (for serving)
  
  Flaky sea salt
  
  *I like Italian tuna.
  
  Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
  
  Place eggs in a medium pot cover with salted water and bring to a boil. Lower to simmer and cook for 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water; chill until cold, about 5 minutes. Peel; set aside.
  
  Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 8-10 minutes for potatoes. Using a slotted spoon, transfer to a bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
  
  To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt and drizzle some reserved dressing over. Serve with remaining dressing alongside.
  
  Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled, and vegetables blanched 2 days ahead; cover and chill separately.
  
  Enjoy!
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  Posted in eggs, Food, Salad, Vegetables, Vegetarian | Tagged Easy recipe, Nicoise Salad, summer dinner
- Sweet and Sour Oriental Coleslaw
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Jul 21st
  An easy and delicious summer salad that is just a little different take on a classic Coleslaw. I just keep adding and adding more tasty ingredients to make this dish even better.
  
  Sweet and Sour Oriental Coleslaw
  
  1 package(14 oz) Dole Classic Coleslaw
  
  8 oz bean sprouts
  
  1 bunch scallions, sliced thin
  
  1 cup slivered almonds, toasted
  
  2 tablespoons sesame seeds, toasted
  
  1 can pineapple chunks in pineapple juice, drained reserve juice
  
  1/2 cup olive oil
  
  1/4 cup rice vinegar
  
  1 package of Ramen Noodles Oriental Flavor
  
  Combine Coleslaw, sprouts, scallions, almonds, sesame seeds, and pineapple in a large bowl.
  
  Mix oil, vinegar, reserved pineapple juice and Ramen Noodle flavoring package in a small bowl.
  
  Pour over Coleslaw, tossing until coated. Crush ramen noodles until in small pieces; add to salad and toss again.
  
  Enjoy!
  
  Check out my other recipes!
  
  Gooddinnermrsmellen.com
  
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  Posted in Good Dinner Mrs Mellen, Salad, summertime recipes, vegan
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