salad | Good Dinner Mrs Mellen

Tag: 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
- 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
- Pine Nut, Tomato and Cucumber salad
  
  Posted at 12:32 pm by Good Dinner Mrs Mellen
  
  Jul 10th
  Can’t get enough of salads, neither can I. Nor can I ever say no to delicious fresh picked tomatoes. Ah, this tomato and cucumber salad capture the essence of summer, cool, crisp and fresh. I’ve added a little spice and crunch to the mix creating a refreshing salad that compliments meat or fish.
  
  Ingredients
  
  1 pound tomatoes, thinly sliced crosswise
  
  1 pound gourmet cherry tomatoes, slice in quarters
  
  1 thinly sliced English cucumber
  
  1 tablespoon soy sauce
  
  1 tablespoon rice vinegar
  
  2 teaspoons olive oil
  
  1 1/2 teaspoons granulated sugar
  
  2 medium scallions, dark green parts only, thinly sliced
  
  1 medium jalapeno chile, thinly sliced crosswise
  
  2 teaspoons toasted pine nuts
  
  1/4 teaspoon sea salt
  
  1/4 teaspoon black pepper
  Preparation
  
  Arrange tomato and cucumber slices on a platter. Whisk together soy sauce, vinegar, olive oil, and sugar in a small bowl until sugar dissolves. Drizzle dressing over tomatoes and cucumbers, and top with scallions, chile, and pine nuts . Sprinkle with salt and pepper. Serve immediately. Can be made a day ahead. Refrigerate until serving then drizzle with dressing.
  
  Enjoy!
  
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, scallops, Side dish, vegan, Vegetarian | Tagged cucumbers, easy, Good Dinner Mrs Mellen, pine nuts, salad, tomatoes, 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
- Live to 100 Chickpea Salad
  
  Posted at 6:06 am by Good Dinner Mrs Mellen
  
  Apr 12th
  In the book The Blue Zones by Dan Beuttner, Blue Zones are the longest living cultures in the world, one common dietary staple in all the areas is beans, all different kinds of beans. I love to use any kind of bean in my recipes, from soups, chillies, pastas and especially salads. Chickpeas( garbanzo beans) are one of my favorite to use in my recipes like this Live to 100 Chickpea Salad. I’ve added some crunch and sweetness to this salad with pecans and dried cranberries. Nuts also play an important role in Blue Zone cultures!
  
  You can like I do use this salad as a base for a more hearty dinner salad combining a protein such as tuna, chicken, tofu just to name a few. If you want to keep the salad vegan you can add more crunchy veggies such as red peppers, carrots, fennel and so many more different colors and textures. Experimenting you can find so many different uses for this basic salad while adding years on your life!
  
  Live to 100 Chickpea Salad
  
  Ingredients:
  
  3(15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
  1/4 cup fresh lemon juice
  2 tablespoon olive oil
  2 teaspoon cinnamon
  
  1/2 teaspoon nutmeg
  
  1/2 teaspoon pepper
  3 cloves garlic, pressed
  1 bunch green onions, sliced, just white bulbs
  
  1 cup chopped pecans
  
  1/2 cup dried cranberries
  
  1 cup chopped kale
  
  micro greens
  
  Put chickpeas in mixing bowl. In a small bowl combine lemon juice, olive oil, cinnamon, nutmeg, pepper and garlic.
  Add onions, pecans and cranberries, and kale to chickpeas. Toss lemon juice mixture with chickpeas mixture. Chill for four hours or more to allow flavors to combine. Top with micro greens before serving.
  
  Enjoy!
  
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  Posted in Easy recipes, Healthy, Salad, vegan, Vegetarian | Tagged beans, Cranberries, greens, kale, live to be 100, nuts, pecans, salad, The Blue Zones
- Colorful Fall Salad with Beets and Apples
  
  Posted at 3:33 am by Good Dinner Mrs Mellen
  
  Oct 6th
  A perfect colorfully tasteful fall salad that will not only taste wonderful but look gorgeous. Beets are just such a good healthy addition to any meal. I make a lot of beet dishes cause they are just so good especially freshly roasted as I prepared them for this fall salad.
  
  1 lb red or yellow beets peeled and cut into quarters. You can use half red and half yellow.
  
  2 teaspoons white wine vinegar
  
  1/2 cup thinly sliced red onions
  
  1 tablespoon white wine vinegar
  
  1 Gala apple, thinly sliced
  
  3 cups baby arugula
  
  3 cups baby kale
  
  1/4 cup toasted chopped walnuts
  
  1/2 cup extra virgin olive oil
  
  1/4 cup white balsamic vinegar
  
  1 tsp. sea salt
  
  1 tsp. black pepper
  
  1 tsp. spicy brown mustard
  
  In a medium size roasting pan sprayed with cooking oil place beet and roast at 400F for 30 minutes turning once. Remove from over and sprinkle with vinegar. Cool and refrigerate for 4 hours or over night. Place sliced red onions in bowl and cover with 1 tablespoon vinegar for 30 minutes then drain.
  
  Arrange arugula, kale, apples, onions on plate, top with walnuts. With a wire whisk combine oil, vinegar, salt, pepper and mustard to make dressing. Serve with salad dressing on the side.
  
  Enjoy!
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  Posted in Easy recipes, entertaining, family meals, Food, Good Dinner Mrs Mellen | Tagged apples, beets, Good Dinner Mrs Mellen, salad, walnuts
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