Category Archives: Salads
Asparagus and Mozzarella Salad
Today I was going to post a funky outfit I wore over the weekend with my explanation of why I quit my no sugar challenge. When I took a closer look at the pictures of me in that outfit I saw that I had a sad sally face in all of them. My face was like that because people kept walking into the picture. So you won’t get to see them…and I probably won’t wear that again for a while. But that’s okay because I have another recipe for you today which was going to be for you tomorrow but it came early!
This recipe is easy and yummy and it’s a nice little twist on a classic.
So enjoy! And do this:
Et voila!
Classic Beet Salad…This will turn a hater into a lover, guaranteed!!
Years ago, I hated beets. I didn’t even want to go anywhere near a beet because I had tasted them as a child and knew they were sweet and I hate sweet/savoury foods. Although, my mom used to say that I loved them as a baby.
I have a little food philosophy that goes like this… There is no food that tastes bad. If you don’t like something, it’s because you haven’t tried it cooked in the right way. This is so so so true for me and so many people I have met!
So one day, 4 or 5 years ago, Mamita (my friend’s mom who I am so so close with) was visiting from Venezuela. She made a version of what I have prepared for you today and I bravely took one bite because her eyes were so cute and her voice was so sweet when she asked me if I wanted to try it.
It was amazing!
Now I have perfected my own version so please, if you hate beets, try this salad.
And BONUS! Beets are so darn healthy!
I start by dicing two large beets into very small pieces. Here in France, I buy them already boiled and peeled. Pickled beets won’t work so if you can’t find boiled, peeled beets, just boil the beets until they are soft (over an hour), cool them and then peel them…
Throw them into a bowl…
Add 200g of snow peas, cleaned…
Add 1/2 small diced onion that has been sautéed for a couple of minutes in a little bit of olive oil…
Add 4 whole tablespoons of balsamic vinegar…
Then 3 tablespoons of olive oil…
This is the only recipe where it essential to add more vinegar then oil. And that is essential!!!
Now add 1/2 teaspoon of salt. I’m using rock Himalayan salt but you can use whatever kind of salt you like…
Now stir everything together and cover it. It needs to marinate in the fridge for a couple of hours so that those beets soak up the vinegar.
Et voila!! Beet salad even a hater can love!
And now that you just love beets, check out this beet salad recipe over on Loulou’s blog!
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The Cooking Show: Two Fresh Salads
Minted Fruit Salad
Classic Tomato Bean Salad
I remember saying in the video “raspberry vinaigrette”. Just clearing it up with you that it is raspberry flavored vinegar!
And the bean salad makes only 2 portions and I use 1/2 pound of beans.Adjust the quantities depending on how many servings you want!
Here are the printable recipes:
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Posted in Salads
Tagged bean and tomato recipe, fresh salad recipes, fruit salad recipe
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Warm Cheesy Chicken Salad
Yum! It is not that plain kind of non-substantial salad. This salad is wary of even being called a salad because it is so fit as a meal!
It was inspiration on the spot and I enjoyed every bite! It was so filling though so I would recommend it for two people, maybe with a fresh salad on the side. You can do a whole salad themed meal!
You will need:
Begin by dicing your potatoes…
Then boil them…
I am using a left-over thigh and leg from a store-bought roast chicken we had for dinner the other night. I pulled the meat off the bone…
Add the chicken to a mixing bowl…
Add a cup of whole grape tomatoes to the bowl…
Then add the drained potatoes and set it aside…
For the dressing, squeeze out half of a lemon…
Add about a tablespoon of mayo…
Add 1/2 teaspoon of so of herbes de provence (a delicious dried herb mix)…
I ommitted the salt and decided just to add pepper instead. It was salty enough! Then I stirred it up…
I added it to the chicken mixture and stirred it all up very well…
I grated 2 ounces of mozzarella cheese (and ate another 2 ounces while I was grating…it was good)…
The I put the salad on a plate and sprinkled the cheese over top…
I stuck it under the broiler for 2 minutes. And I watched it oh so closely so 1) the cheese wouldn’t urn and 2) the plate wouldn’t break under the heat.
Et voila! The most delicious cheesy warm chicken salad ever! I just loved biting into a tomato. They would just explode in my mouth!
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Balsamic Salad…It’s a full meal!
I made this salad today at lunch. I was originally going to make it just with the tomatoes, basil and cheese but after not deciding what the bulk of my lunch would be (tomatoes, basil and cheese is not a lunch folks. Its a snack.), I was inspired to add a few ingredients to make this a full, well balanced lunch.
It was filling and I was full afterwards (kind of repetitive but I had to reiterate).
Oh, but it was good!
It can be good for two people as well…just add a little more cheese and two more eggs. As far as the tomato part…that is good for two servings for sure!
It was easy to make as well and that is always a huge bonus!
You will need:
Oh! And I forgot…
Begin by dicing the potatoes…
Boil the potatoes and boil the eggs. I boiled both for around 10 minutes. I did not want soggy potatoes so I made sure to keep them slightly al dente. When they were cooked enough, I ran both the eggs and the potatoes under cold water for about 5 minutes. While they are boiling you can continue with the rest of the recipe.
Slice around 3 oz of mozzarella cheese…
I am going to prepare the basil into something I believe is called a chiffinade (correct me if I am wrong). I took around 10 basil leaves, washed them and stacked them into two piles…
I rolled these piles up lengthwise…
I sliced these piles thinly. And there we have it…a chiffinade of basil!
Next, cut a pint of grape tomatoes in half, lengthwise…
In a bowl, add the cooled potatoes…
…the tomatoes…
…and the basil, but not all of it! Leave a little out for a fresh garnish…
Pour in around 2 tablespoons of olive oil ( I loosely poured, but feel free to measure!)…
Add a tablespoon of balsamic vinegar (again with my loose pouring)…
Then sprinkle a generous amount of salt and a generous grind of pepper to the mixture and stir…
Peel your eggs. Everyone has a different method of peeling hard-boiled eggs. FBF and I do it completely differently and so how his method seems more effective than mine but I still do it my way by force of habit.
I hit the egg on a surface to start a crack and then roll the egg between the surface and the palm of my hand, applying a little pressure. When the whole circumference is cracked, I gently pull away the shell…
Slice the eggs in half lengthwise after you take the shells off (like we did the grape tomatoes)…
Dish out some of that tomato mixture on to a plate…
Arrange the eggs and the cheese around in any manner you like and sprinkle with that basil you set aside.
Et voila!!
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Posted in Eggs, Lunches, Salads
Tagged balsamic salad, hard boiled eggs, meal size salad, tomatoe salad
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Sour Summer Salad
Finally! Here is the Sour Summer Salad recipe which goes perfect with that egg scramble I featured yesterday! Please do enjoy!
You will need:
- 1/2 tomato
- 3 large leaves of red leaf lettuce
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1/4 teaspoon dried thyme (fresh is ok too!)
- Salt and pepper to taste
Dice the tomato
Wash the lettuce and dry it. Make sure it is super dry or the dressing will water down and the salad will be sad 
I use a salad spinner, but…
…the old fashion method works well too! Place the wet lettuce on a dish cloth (I’m am clearly using paper towel…) and roll it up to absorb all that moisture.
Put all the remaining ingredients in a small boil
Whisk the ingredients together. FAST! And look what you get…
Pour the dressing over the tomatoes to marinate them a little. Do not add the lettuce until you are ready to serve. Or, place the lettuce on the plate and spoon the tomatoes and dressing over top!
Serve with anything delicious…
Et, Bon Appetit!
