Salad | Good Dinner Mrs Mellen

Category: Salad
- Brussels Sprouts Apple Salad with Pistachios and Shaved Parmesan Cheese
  
  Posted at 6:19 pm by Good Dinner Mrs Mellen
  
  Nov 8th
  Brussels Sprouts that neglected and shy little bulbs have become trendy – the darling of the vegetable world. Healthy, tasty, versatile, a chameleon, changing depending the pairing – never boring or the same. Steamed, baked, roasted, raw in a salad your choices of preparation are endless. For a deliciously healthy autumn 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!
  
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  Posted in Healthy, Hearty Meal, light dinner, lunch, Salad, Vegetables | Tagged apples, Brussels Sprouts, Healthy, pistachios, salad
- Easy Caprese Salad
  
  Posted at 9:58 am by Good Dinner Mrs Mellen
  
  Aug 19th
  Nothing say summer more than a beautiful Caprese Salad. I love using farm fresh Heirloom tomatoes in alternating colors. You can use any type of tomatoes as long as the are freshly kissed by the sun not a water down hot house variety. Here in New England we anxiously wait through our long, cold, snowy winters for the local summer produce to appear in famers markets in all the charming towns indicative to our area. In the town that I live in Wednesday is farmer’s market day or if I am on Martha’s Vineyard you’ll find me Saturday mornings at the West Tisbury Farm market. Being of Italian heritage tomatoes are part of our fabric and growing up I benefited from my grandparents large garden with filled with all different tomatoes varieties; some like plum tomatoes my grandmother canned to use during the winter; others like Bonnie Original, Big Beef, Red Beefsteak heirloom, Better Boy and Cherokee Purple, we sliced for salad and sandwiches. My grandparents used all natural organic gardening methods passed down from their ancestors. Being raised on the best tomatoes I am very discriminating and ecstatic over the resurgence in fresh farm organic produce locally grown. Mozzarella like tomatoes comes in many varieties, I love cheese so I use different types depending what is fresh at the market.
  
  3 vine-ripe heirloom tomatoes, 1/4-inch thick slices
  
  1 pound fresh mozzarella, 1/4-inch thick slices
  
  1 bunch fresh basil
  
  2 teaspoon capers
  
  Extra-virgin olive oil, for drizzling
  
  balsamic vinegar, for drizzling
  
  Layer alternating slices of tomatoes and mozzarella on a large, shallow platter. Tuck fresh basil between slices. Drizzle the salad with extra-virgin olive oil, balsamic vinegar, sprinkle with capers and season with salt and pepper, to taste.
  
  Enjoy!
  
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  Posted in Easy recipes, Salad | Tagged Easy recipes, Heirloom tomatoes, Mozzarella, salad
- Air Fryer Beets
  
  Posted at 5:39 am by Good Dinner Mrs Mellen
  
  Jul 25th
  I am not much of a kitchen gadget person; basic kitchen tools are my go to for cooking. So when my son purchased an air fryer which he said was perfect for achieving juicy food, crisp on the outside without frying or using oil and suggested I purchase one I did’t give it too much thought until he gave me a gift card for Williams Sonoma for Christmas to cover the purchase.
  
  After a little research I purchased the Philips Air Fryer with Tubo Star Avance from Williams Sonoma. At first I tried the basics, chicken wings, ribs, hot dogs and more. Then I turned to vegetables which I just find fabulous in the air fryer especially beets. Fresh beets are so good for you and in my air fryer I found a no mess quick method of cooking. After cooking the beets I just store in the refrigerator to use on salads for added flavor and color.
  
  Air Fryer Beets
  
  3-4 fresh beets, peeled
  
  sea salt
  
  Sprinkle beets with sea salt and place in air fryer. ‘Fry’ at 400F for 25 minutes. The resulting beets are perfectly cook without losing flavor or nutritional value.
  
  I used the cooked beets in my recipe below!
  
  Fresh Beets with Goat Cheese Egg Salad
  
  I was in the mood for egg salad one day but not an ordinary egg salad so I just started mixing some of my favorite ingredients. If I do say so this turned out delicious. I will caution that this egg salad is very rich so just eat a smaller portion with a wonderful salad of fresh vegetables. My philosophy has always been that you can eat well staying thin and fit if you use portion control of rich foods. I like to balance my meals with more greens and fresh vegetables, less high caloric foods. If I make and eat a rich dish I watch my portion. Also exercise is essential for staying fit and healthy. Find a physical activity that you enjoy to incorporate into the fabric of your day then you will always have time for exercise! Back to food I do believe that presentation is so important even if you are eating alone, make it look good! I made a colorful salad placing a small amount of egg salad in the center, drizzled some balsamic vinegar for a beautiful and wonderfully tasting dish. Did I mention so easy too!
  
  Goat Cheese Egg Salad with Red Beets
  
  4 eggs, hard boiled, peeled and chopped
  
  1/4 cup reduced fat mayonnaise with olive oil
  
  1/4 cup goat cheese, crumbled
  
  1 tablespoon scallions, minced, just the white part
  
  1/4 cup celery, finely chopped
  
  1/4 cup red beets, chopped
  
  1/4 teaspoon black pepper
  
  romain lettuce
  
  cherry tomatoes, sliced
  
  baby carrots
  
  1 cooked beet, sliced
  
  In a medium bowl, mix eggs and mayonnaise. Add goat cheese mixing until combined. Add scallions, celery, chopped beets, and black pepper. Line plate with lettuce leaves. Top with egg salad. Decorate with cherry tomatoes, baby carrots and sliced beets. Makes 4 small servings
  
  Enjoy!
  
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  Posted in Food, Good Dinner Mrs Mellen, Salad, Vegetables | Tagged beets, egg salad, Philips Air Fryer, William-Sonoma
- Tricolor Fingerling Potato Salad with Tomatoes and Olives
  
  Posted at 5:31 am by Good Dinner Mrs Mellen
  
  Jul 18th
  What is better that a delicious cold salad to accompany grilled fish or meat. And the added bonus making ahead so you are free to enjoy your time with family and friends. In the summer when I entertain I love to prepare in advance so all that has to be done last minute is grilling. Want to dazzle your guest pick up some beautiful eco-friendly outside dinnerware that is dishwasher safe available in an variety of color and styles. Potato salad which is a summer stable in our family doesn’t have to be boring. I use all different ingredients to create an array of different Potato Salads. I also like summer food especially to be very colorful. In my Tricolor Potato Salad is used red, white and blue gourmet potatoes for extra color and taste. Adding tomatoes and olives enhances the flavor also. Have fun with interesting and different salads, experiment!
  
  Tricolor Fingerling Potato Salad with Tomatoes and Olives
  
  Ingredients
  
  Tricolor Fingerling Potatoes package (28 oz.), cut in half
  
  2 Tbsp. plus ½ tsp. kosher salt
  
  4 large eggs
  
  1 cup mayonnaise
  
  ½ low fat Greek yogurt
  
  1 Tbsp. Dijon mustard
  
  1 Tbsp. garlic powder
  
  1 Tbsp. freshly ground black pepper
  
  1 cup halved cherry tomatoes
  
  ½ cup halved pitted black olives from a can
  
  RECIPE PREPARATION
  
  Place potatoes in a large pot and pour in cold water to cover by 2″. Add 2 Tbsp. salt and bring to a boil. Reduce heat and simmer until potatoes are just tender, about 15 minutes. Drain, then let cool slightly (the potatoes should be warm when you dress them, which will help them soak up the dressing).
  
  Meanwhile, cook eggs in a large saucepan of boiling water 8 minutes (whites and yolks will be set). Drain; transfer to a bowl of ice water and let cool. Drain, peel, and quarter 3 eggs. Set aside one egg for garnish.
  
  Whisk mayonnaise, yogurt, mustard, garlic powder, pepper, and remaining ½ tsp. salt in a large bowl. Add potatoes, eggs, tomatoes, half of olives and fold gently until combined and completely coated. Transfer salad to a platter and top with olives and slice egg.
  
  Enjoy!
  
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  Posted in Easy recipes, Good Dinner Mrs Mellen, Salad, summertime recipes | Tagged easy, potato salad, yogurt
- Curried Avocado infused Egg Salad
  
  Posted at 4:50 pm by Good Dinner Mrs Mellen
  
  Feb 25th
  Eggs are so versatile – easily pared with all types of flavors to change a basic egg salad into a gourmet sandwich. My philosophy about food is simple, why settle for plain and boring, when outstanding is so readily available. This egg salad is healthy without lose of taste. I added a little pink himalayan salt for extra flavor and health benifits.
  
  Ingredients:
  
  2 hard boiled eggs, chopped
  
  1/2 avocado, mashed
  
  1/4 cup greek zero fat yogurt, I use Fage
  
  1 teaspoon curry
  
  1 teaspoon dried mustard
  
  dash of pink himalayan salt
  
  Combine all the ingredients and chill for 2 hours to let the seasonings combine. Serve with lettuce, tomatoes and pita bread.
  
  Enjoy!
  
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  Posted in Good Dinner Mrs Mellen, Hearty Meal, light dinner, lunch, Salad | Tagged curry, egg salad, Fage, pink himalayan salt, yogurt
- Simply Delicious Cucumbers and Tomato Salad
  
  Posted at 7:06 am by Good Dinner Mrs Mellen
  
  Aug 3rd
  I love fresh tomatoes right off the vine. Each year I buy a patio cherry tomato plant to enjoy the luscious taste of fresh tomatoes. I’m always amazed at the bounty of fruits that this little plant produces just for me to enjoy. So fresh and tasty I just want to pop them in my mouth as I pick the ripen tomatoes. Cucumbers and tomatoes are a wonderful combination of flavor and texture that goes perfectly together without adding too many other ingredients. For a easy, simple salad of cucumbers and tomatoes I just added a little fresh basil, feta, dressed with olive oil and lemon juice sprinkled with salt and pepper, so simple, so delicious.
  
  Ingredients
  
  1/2 cup lettuce, I used spring greens
  
  1 English cucumber, peeled and sliced
  
  1/2 cup cherry tomatoes, sliced in half
  
  2 tablespoons fresh basil, cut in slivers
  
  1/4 cup feta
  
  2 tablespoon olive oil
  
  1 tablespoon fresh lemon juice
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon fresh pepper
  
  Place greens around edge of plate. Fill center area with cucumbers, top with tomatoes, basil, and feta. Combine olive oil and lemon juice, pour over salad. Sprinkle salt and pepper on top.
  
  Enjoy!
  
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  Posted in Easy recipes, family meals, Farm Fresh Produce, Good Dinner Mrs Mellen, Healthy, Salad, Vegetables, Vegetarian | Tagged cucumbers, feta, fresh produce, Good Dinner Mrs Mellen, tomatoes
- Tart Field Greens with Melon, Blueberries, Apricots and Pecans
  
  Posted at 3:38 pm by Good Dinner Mrs Mellen
  
  Jul 13th
  Tart Field Greens with Melon, Blueberries, Apricots and Pecans
  
  Adding fruit and nuts to salad fresh adds a refreshingly sweet taste to tart greens. I love the combination of spicy greens with the sweetness of melon and blueberries. You can customize this salad using any of your favorite combination of fresh fruit. Sometimes I add dates instead of apricots or pumpkin seeds to replace pecans. Use your imagination to create your own special salad.
  
  Ingredients
  
  4-5 cups bitter or spicy greens
  
  1/2 honeydew melon, cubed
  
  1/2 cup blueberries
  
  1/4 cup chopped apricots
  
  1/4 cup chopped pecans
  
  2 tablespoon sliced red onion*
  
  Preparation
  
  Wash and dry greens. Place on flat plate arranging melon, blueberries, apricots and pecans on top. Thinly slice red onion. Place in bowl pouring 2 tablespoon white vinegar over onions soaking for 10 minutes. Rinse onions and pat dry. Place onions on salad. Serve with balsamic vinaigrette.
  
  Balsamic Vinaigrette
  
  Ingredients
  
  3 tablespoons balsamic vinegar
  
  1 tablespoon Dijon mustard
  
  1 garlic clove, minced
  
  1/2 cup olive oil
  
  Salt and freshly ground pepper
  
  Preparation
  
  In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.
  
  *Soaking the onion mellows the taste.
  
  Enjoy!
  
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  Posted in entertaining, family meals, Farm Fresh Produce, Food, Healthy, Salad, vegan, Vegetarian | Tagged blueberries, Good Dinner Mrs Mellen, melon, pecans, salad, Tart Greens, vegetarian
- Tuscan Tuna Salad with Heirloom Tomatoes
  
  Posted at 3:33 am by Good Dinner Mrs Mellen
  
  Jun 10th
  Summertime is salad time at our house. I love to use the fresh bounty from local farmers markets to create wonderfully fresh and delicious salads. What could be better on a hot evening than cool crisp greens covered with heirloom tomatoes then topped with Tuscan Tuna Salad. Just add fresh Italian bread, wine and fresh peaches for dessert. Now that says summertime!
  
  Tuscan Tuna Salad with Heirloom Tomatoes
  
  1/4 cup extra-virgin olive oil
  
  2 tablespoon fresh lemon juice
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon black pepper
  
  2 tablespoon chopped basil leaves
  
  1 tablespoon chopped thyme
  
  2 (6-ounce) cans tuna in olive oil, drained I use Genova
  
  2 ribs celery chopped
  
  1 bunch scallions, chopped, white only
  
  1/4 cup chopped sweet grape tomatoes
  
  1/4 cup pitted Kalamata olives
  
  1 tablespoon capers, rinsed
  
  1/2 head lettuce, or field greens
  
  2 large heirloom tomatoes, one red, one yellow, sliced
  
  Whisk olive oil, lemon juice, salt, pepper, basil and thyme in small bowl. In a medium bowl lightly chunk tuna then add celery, scallions, grape tomatoes, olives and capers. Toss with most of the salad dressing. Reserve 2 tablespoons.
  
  Line a plate with lettuce. Top with heirloom tomatoes, then drizzle with reserved salad dressing. Place Tuna Salad on top.
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  Posted in Farm Fresh Produce, Food, Good Dinner Mrs Mellen, light dinner, lunch, Salad, Vegetables | Tagged farm fresh, Good Dinner Mrs Mellen, salad, tomatoes, Tuna
- Three Cheese Mac and Cheese Salad
  
  Posted at 3:27 pm by Good Dinner Mrs Mellen
  
  May 4th
  Warning 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! Those of you who know me know that I do hot yoga three times a week, run 15-20 miles per week, weight train, boot camp and I love to work in my garden, hard. So it’s not like I am a couch potato, stuffing my face with chocolates! Every so often I love to each something that’s totally fattening without any 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. This Three Cheese Mac and Cheese Salad I serve 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 additive. 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
  
  3 tablespoons olive oil
  
  2 cups shredded cheddar cheese
  
  5 ounces crumbled goat cheese
  
  1 cup grated Parmesan cheese
  
  1 cup mayonnaise ( I like mayonnaise made with olive oil)
  
  1/2 cup milk (regular or low fat)
  
  2 tablespoon dry mustard
  
  1 bunch scallions, chopped, just the white part
  
  1 cup celery chopped
  
  1/4 teaspoon black pepper
  
  three hard boiled eggs, sliced in half
  
  paprika
  
  Cook macaroni according to package instructions. Drain macaroni and place immediately in a large bowl. Toss with olive oil. Add three cheese one at time, stirring to combine after each addition. Continue to stir until cheeses are melted and mixed. In a small bowl combine mayonnaise, milk and dry mustard. Pour on cheese and macaroni thoroughly combining. Add scallions, celery and pepper. Stir until evenly mixed. Place eggs on top of macaroni and sprinkle with paprika.
  
  Chill until ready to serve. This is great to make a day head with the flavors intensifying as the salad chills.
  
  Enjoy!
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  Posted in mac & cheese, Salad | Tagged cheddar cheese, eggs, goat cheese, salad, summer salad
- Tuscan Tuna Salad with Heirloom Tomatoes
  
  Posted at 1:31 pm by Good Dinner Mrs Mellen
  
  Aug 6th
  Summertime is salad time at our house. I love to use the fresh bounty from local farmers markets to create wonderfully fresh and delicious salads. What could be better on a hot evening than cool crisp greens covered with heirloom tomatoes then topped with Tuscan Tuna Salad. Just add fresh Italian bread, wine and fresh peaches for dessert. Now that says summertime!
  
  Tuscan Tuna Salad with Heirloom Tomatoes
  
  1/4 cup extra-virgin olive oil
  
  2 tablespoon fresh lemon juice
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon black pepper
  
  2 tablespoon chopped basil leaves
  
  1 tablespoon chopped thyme
  
  2 (6-ounce) cans tuna in olive oil, drained I use Genova
  
  2 ribs celery chopped
  
  1 bunch scallions, chopped, white only
  
  1/4 cup chopped sweet grape tomatoes
  
  1/4 cup pitted Kalamata olives
  
  1 tablespoon capers, rinsed
  
  1/2 head lettuce, or field greens
  
  2 large heirloom tomatoes, one red, one yellow, sliced
  
  Whisk olive oil, lemon juice, salt, pepper, basil and thyme in small bowl. In a medium bowl lightly chunk tuna then add celery, scallions, grape tomatoes, olives and capers. Toss with most of the salad dressing. Reserve 2 tablespoons.
  
  Line a plate with lettuce. Top with heirloom tomatoes, then drizzle with reserved salad dressing. Place Tuna Salad on top.
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  Posted in light dinner, lunch, Salad | Tagged Heirloom tomatoes, Tuna, Tuscan
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