Spinach Salad with Toasted Almonds, Apple and Vermouth Vinaigrette

I've mentioned before that I have a hard time with salads. I have no idea why. A little lettuce, some mix-ins and it should be that simple. When I need to make one, I freeze. I must have a recipe. I'm not the type that follows recipes to the T, but I need a framework and the general idea of the salad.

In this case though, I followed her recipe to the T. I was a giant copycat because we had back-to-back parties and my brain power was nil. I needed a lunch salad, something fast and easy, to go with both a meat pasta and vegetarian red sauce pasta. This salad worked out great.


Buy pre-washed, bagged spinach greens and you're practically home free. I have summer dreams of making this salad with fresh garden spinach, but we'll see if I can make that into reality. My garden space isn't very big, yet I have some grandios plans.

The salad dressing mixes well and you probably have all the ingredients, minus the vermouth, in your pantry. I found vermouth next to the vinegars at my grocery store. The hint of curry powder was a nice twist and I thought it elevated the salad to party material.

A go-to easy salad that's very guest-worthy. Two thumbs up!

Spinach Salad with Toasted Almonds, Apple and Vermouth Vinaigrette
from White on Rice Couple

Salad:
Bag of fresh spinach leaves (1-1 1/4 lb)
1 apple, cored and sliced
1/2 cup sliced almonds, toasted

Dressing:
2 tablespoons white wine vinegar
1 tablespoon vermouth
2 teaspoons Dijon mustard
1 teaspoon soy sauce
1/2 teaspoon curry powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/3 cup salad oil

Combine all dressing ingredients into a jar and shake well. Pour into the bottom of a salad bowl.

Wash and dry spinach. Remove any tough stems. Tear leaves into bite sized pieces and put in salad bowl on top of dressing, do not toss. Cover bowl tightly with plastic wrap and refrigerate. Toss well, just before serving, including any garnishes (apple and almonds).

Additional garnishes to consider: 1/4 cup golden raisins, 1 bunch scallions (thinly sliced), 1 tablespoon sesame seeds (toasted), 1/3 cup dry-roasted spanish peanuts

Guten appetit!

Fall Salad

Yes, it's winter. We've long since passed fall. But, fall and winter foods are pretty much the same. Comfort food.

However, amidst the casseroles, soups and cookies, there are a few recipes that stand out from the crowd of 'comfort food'. Salads (as a category) would count as one of the stand outs, since they're not in demand as much during this time. To brave the season, a salad needs to be pretty unique to pair well with the heavier winter dishes.

Ding! Ding! Ding!

We have a winner, Pat... 'Fall Salad', come on down!

Served at our very large family Christmas Eve dinner, this salad received rave reviews. I ate it with mac & cheese, mashed potatoes and some grilled winter vegetables. The meat eaters also had what I ate, plus prime rib. Everyone was happy with this salad. And although salads don't strike you as 'fall' or 'winter' food, it seemed like a comfort dish. The balsamic dressing, with candied walnuts - yum!

I hope you enjoyed your holiday dinners as much as we did.

Fall Salad
adapted from Tyler Florence, Food Network

Candied pecans:
2 Tablespoons unsalted butter
2 Tablespoons packed light brown sugar
1/2 cup raw pecans

Maple-balsamic dressing (this makes enough for a large salad, or keep the leftover refrigerated and use within the week):
2 Tablespoons Dijon mustard
1/4 cup balsamic vinegar
3/4 cup extra-virgin olive oil
1/4 cup maple syrup
Kosher salt and freshly ground black pepper

Salad:
Lettuce - approximately 3 heads, or 3 packages pre-washed lettuce (the recipe calls for: 1 head endive, 2 hearts frisee, 1 large radicchio)
1 pear, sliced
1/4 cup shaved Parmesan

To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted, toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.

Make the dressing by combining the Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.

Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

Guten appetit!

The answer to a hot summer evening: Asian Noodle Salad

This is a newly formed friendship, but one that has earned a solid, everlasting place in my summer heart. Do you ever feel like you will do almost anything to avoid turning the oven on in summer? Even if it means eating cereal.

Problem solved! Asian Noodle Salad.

This was a recipe from The Pioneer Woman, a blog I have come to read far, far too often. Lazy hausfrau that I am. But I occasionally get off my tush, and make a fun recipe or two - no? And all my 'computer work' (ahem- blog/internet surfing) provides me with cooking inspiration. It's a viscous circle.

For this recipe, I made some modifications that personally, I feel are required. The original recipe, as my friend Michelle said, is a bit like eating your backyard. Tasty, and still delicious, but a little too heavy on the leaves. For me. It's a personal taste thing here.

I find it incredibly important to add tofu, and not forget the cashews. If you are a meat eater, add some cooked chicken (I'm ok with meat, I just don't eat it or cook it. But I'll recommend it.).

This salad is also a great way to use leftovers - as you can substitute any veggies you prefer or have on hand. I lessened the amount of veggie's the original recipe called for, again, trying to weed out that 'backyard'. But fill-er-up or back-off based on your personal preferences.

Also, since I've made this recipe twice, I adjusted which leafy produce I used - first time around, I used baby spinach leaves and napa cabbage. Second time, I used napa cabbage and red cabbage. I much prefered the second version. So that's how I wrote up the recipe, although my pictures will show you spinach leaves.

The sauce, though, is the real money-maker for this recipe. So whatever adaptations or versions you make, just don't mess with the saucy-sauce. Otherwise, cut, chop, boil some noodles and enjoy!


Asian Noodle Salad
adapted from The Pioneer Woman, who adapted it from Jamie Oliver (whew- this recipe gets around!)

1 1/2 tablespoons vegetable oil, divided
1 package linguine noodles - cooked, rinsed and cooled (my noodles were warm, which is OK too)
1/2 head sliced Napa cabbage
1/2 head sliced purple cabbage
1 red bell pepper, sliced thin
1 orange bell pepper, sliced thin
Chopped cilantro - up to one bunch
1 cup whole cashews, lightly toasted in skillet (I zapped mine in a mini-processor after toasting)
1/2 pound green beans, ends cut off and cut in half
1 package firm tofu, drained and cut into cubes (you can marinate the tofu if you like in soy sauce, up to 1 day ahead - I highly recommend marinating it, yum!)

Additional veggies the Pioneer Woman used: fresh spinach leaves, scallions, yellow bell peppers, bean sprouts, and cucumber

Cook linguine noodles, according to package directions and set aside. Whole wheat noodles would be fantastic in this salad!

While linguine is cooking, chop and mix the cabbage through cashews in a bowl and set aside.


Heat 1/2 tablespoon oil, on med-high heat in a skillet. Once oil is hot, add your green beans and saute for 3-4 minutes. They should still have some crunch. Remove from heat and let cool.
* This step is optional, I like my green beans a bit cooked. But they would be fine in the salad raw.

Place 1 tablespoon oil in skillet over med-high heat. Once oil is hot, add cubed tofu. Allow tofu to brown on most sides - should take approximately 5 minutes total. Stir frequently. Remove from heat and add both beans and tofu to the vegetable mix.

In a large serving bowl, mix the noodles and vegetables together. It's ok if the noodles are all clumpy and stuck together. The sauce will loosen them right up!

Set aside, and make your dressing...

DRESSING

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro

Mix dressing ingredients together, and pour over salad just before serving. Dressing keeps up to three days before serving, WITHOUT cilantro.

I should have also mentioned that Tim doesn't like cilantro. My sister either. So, no problem! I made the salad and dressing without the cilantro and sprinkled (a ton!) on top of my own plate. If you have more than two people for dinner, chop and place the cilantro in a bowl and let everyone add their own as it pleases them.

My plate, full of cilantro!

Tim's plate, without delicious cilantro

Guten appetit!

Bread Salad #2: Sicilian Style

This bread salad recipe sounded just as delicious as the first, which is what prompted me to create the contest. However, during the assembly process, I was becoming skeptical, especially over the green pesto sauce mixed with balsamic. Ignore those thoughts and stick with it, as this recipe did not disappoint. A definite keeper!


Unfortunately, we have a draw for our contest. Drat. What can I say, we liked them both! Which means we have two equally good bread salad recipes to call-on, depending on what ingredients we have available to use up, or our preference for the night. Not a bad way to end the contest.

The two recipes are very different, as this sicilian recipe includes lettuce, garbanzo beans and a pesto sauce. But both are very easy, and can be prepared/served in under 20 minutes.

Tim thought this recipe so scrumptious, he said it could have been the meal itself. In that case, I'd recommend adding some additional protein, like fresh mozzarella. It has chickpeas, but I think you'd want a little something extra. And fresh, cold mozzarella on a summer day... nothing better.

If you decide to make either of the bread salad recipes (click here for the classic recipe), be sure to let me know what you think. Be forewarned, both recipes makes a large salad. I halved them, which probably would have been the perfect amount for 4 adults as a side salad, or 2 adults as the main dish.

Sicilian Style Bread Salad
from Allrecipes

8 ounces country style white bread, cut into 1 inch cubes (I used a kalamata olive wheat bread)
3 tablespoons garlic flavored olive oil (I used regular)
1/2 teaspoon coarse salt
1 (15 ounce) can garbanzo beans, rinsed and drained
2 cups red or yellow teardrop tomatoes, halved
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1 small red onion, cut into 3/4 inch slices
10 kalamata olives, pitted and halved (I used green)
1/3 cup basil pesto
1/4 cup balsamic vinegar
1 tablespoon minced fresh rosemary
1/4 teaspoon black pepper
4 ounces crumbled goat cheese (I left this out)
1 head green or red leaf lettuce
1/4 cup toasted pine nuts


Preheat oven to 350 degrees F (175 degrees C).

Cut onion, and place in small bowl with balsamic vinegar for up to 10 minutes. While the onions are soaking, start to cut your other vegetables.

Once other vegetables are prepared, strain the onions into a larger salad bowl and reserve your balsamic vinegar. Toss together the onion, garbanzo beans, tomatoes, peppers, and kalamata olives.

In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomato mixture with the pesto sauce, and let stand at room temperature for 30 minutes to 1 hour.


Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
* Because I used regular olive oil, I sprinkled the bread with garlic powder and skipped the salt. No more than 1/4 teaspoon. I also toasted the bread under the broiler, which took less time (about 5 minutes total, stirring occasionally).


To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and add to your tomato/bread mixture. Mound the salad in the center of the platter. Sprinkle with toasted pine nuts.

Other thoughts: Either bread salad recipe would be a great pot-luck dish. Mix your veggies together in a portable salad bowl, bring your crispy bread in a ziplock sack (keep separate to prevent it getting soft), and the dressing in a tupperware container. Mix on-site, and your ready to rock!

Guten appetit!

Bread Salad #1: Classic

The contest has begun, and Bread Salad #1 (aka: the 'classic' version) was a hit! Tim cleaned the plate, and I had quite a few scrumptious bites as well.

While I've had bread salad in restaurants before, this was a new experience for Tim. He was thoroughly confused and skeptical when I said there was no lettuce in the salad. But one bite is all it took, and he's a newly discovered bread salad fan. So if you have a newbie in the house like me, don't be deterred when you get that quizzical look over your menu choice. This is definitely a keeper.

And for us in the kitchen, it was very easy, fun to make and good to mix-up the usual routine of leafy salads. Definitely give it a shot this summer! Especially while you can pick fresh veggies from your garden (I'm talking to you, Lori).

Classic Bread Salad
adapted from Allrecipes

1 clove garlic
1 loaf bread - can be italian, french, olive, rye, etc. And stale is also OK!
2 cups chopped tomatoes
1/2-3/4 cup olives (black or green)
1 cup cucumber - peeled, seeded and chopped (I didn't 'seed' ours and it was fine)
1/2 cup chopped red onion
2 cups chopped fresh basil (I used less, as tim is not a big fan of 'green stuff', but he didnt say a word and again, loved the salad)
1/8 cup chopped fresh thyme
1/8 cup olive oil
3 tablespoons balsamic vinegar

Pre-heat oven to medium-high broiler.

Cut and chop your red onion, then soak in the balsamic vinegar (up to 10 minutes).


Rub a peeled clove of garlic over bread. Pull apart or chop the bread into bite-size pieces. Place on cookie sheet, without overlapping the bread. Place in middle rack of the oven, and lightly crisp (approximately 3-4 minutes). Be sure to mix/stir the bread around every 1-2 minutes, so as to brown evenly and not burn. TIP: bread should not be as hard as a crouton, and still have a little softness.

Drain the onion from the vinegar, saving the vinegar. TIP: soaking the onion in vinegar seemed to remove some of the 'bite'. (thanks for the info, skye!)


In a salad bowl, combine the tomatoes, cucumbers, olives, red onions, basil and thyme.

If you have other food to prepare, do so now and allow the herbs and vegetables to set.
-OR-
If you are ready to serve: Add the bread to your herb/vegetable mix. Combine your olive oil and vinegar and pour over the salad to lightly coat. Toss and serve.

Delicious!

Some additions you can make to the salad: 1 sliced/ripe avocado, 1/4 cup parmesan, and 1 sliced bell pepper.

Guten appetit!

Simple Salad

I think most cooks have a simple, go-to salad. It requires no thought because it's simple and you make it so often, and it seems to go with everything.

Mine varies based on what I have on hand, but almost always includes roasted almonds. Almonds are a super healthy nut, packed with Vitamin E, fiber, protein, magnesium, calcium, iron and the good fat. We like to keep a bag in the kitchen as a handy snack, although they're addicting, so watch out!

In addition to the almonds, I usually add a few tablespoons of corn kernels or a half can of Mandarin oranges. I'm not a huge cucumber and tomato person, not sure why. In the salad below, I used olives, but Tim wasn't a fan. We went back to corn the next day.


Salad:

Romaine lettuce
Crushed, roasted almonds (recipes below)
Small can of Mandarin oranges, or corn
1 tablespoon of thinly sliced onion
1 tablespoon grated or shredded Parmesan cheese

Heat oven to 350.

Wash and chop your lettuce, and place in a large bowl. Slice onion and sprinkle over the lettuce.

Place a handful of crushed almonds on a flat baking surface (pie plate or cookie sheet works great), and roast in the oven for 4-5 minutes. Be careful not to burn, and you may need to shake or stir them a bit during their time in the oven. They will start crackling a little when they are close to done, and should be removed from the oven when slightly brown and fragrant.

Add almonds, half a can of oranges or corn (save the other half for a salad tomorrow), and parmesan to the lettuce, and mix well.

Vinaigrette Dressing:

1 teaspoon dijon mustard
3-4 tablespoons balsamic vinegar
1/2 cup good olive oil (a good oil is very important)
2 teaspoons lemon juice
pinch of oregano
dash of cayenne
salt and pepper to taste

Mix together, and drizzle over salad.

Almonds:

First, by 'crush', I mean crush. I usually have a ziplock bag on-hand of raw almonds that I smashed to bits using my heavy can opener. I'll use some and keep the rest for later, refilling my ziplock sack and smashing again as needed. If you want to be less brute about crushing them, you can zap them in your food processor a couple times.

There are two ways to roast or brown your almonds, whether they are whole or crushed. You could also make a large batch ahead of time, and limit your prep day of. But they're so easy and quick to make, and the smell is delicious, that I do them fresh each time we make a salad.

Option 1: Spread almonds (whole or crushed) on a flat baking surface. Place in 350ºF oven and bake 4-5 minutes for crushed and up to 10 minutes for whole almonds. Stir once or twice to ensure even browning. Remove from oven when they are golden brown and fragrant.

Option 2: Toasting, which better for whole almonds. Place almonds in a single layer in a dry skillet, and turn heat to medium. Stir occasionally, until almonds are fragrant (2-5 minutes depending on the form of almonds you are toasting). If the almonds are blanched, let them turn golden brown; if they have skins, let their skins just begin to crackle.

Guten appetit!