salad

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SImple Clean and Homemade I taco salad 4

One of the birthday traditions in my family was that my grandma made our favorite meal. She decorated with Happy Birthday signs and balloons and would make anything that we wanted. I often picked meatloaf or chicken noodle soup. I really am not a meatloaf fan, but she would cream green beans and pour them over mashed potatoes. That was my favorite thing because my favorite veggie was green beans. She made
us feel amazingly special and made our birthdays something to look forward to. For me, my birthday is one of the times that I miss her the most.

SImple Clean and Homemade I taco salad

Grandma’s meal was what we did on our actual birthday. We also were allowed to choose a restaurant to go to for dinner some time around our birthdays. I almost always picked Chi-Chi’s. Going to a chain restaurant was special for me because we never went to chains, we always went to locally owned restaurants. At the time, I was all about commercialism and the hat. Chi-Chi’s really got me with the sombrero and the song. Plus I could choose between churros and fried ice cream for dessert. It was so much my favorite.

SImple Clean and Homemade I taco salad 3

Aside from all of the dessert, hat, and song excitement, I ordered one of three things. 1. Mexican pizza (tortilla topped with cheese) 2. Chicken Chimichanga or 3. Taco salad. I LOVED the taco salad their. It came in a tortilla shell and they had sweet and sour dressing, my absolute favorite.

SImple Clean and Homemade I taco salad 2

Today, I wanted to share the taco salad that we eat now. It is not served in the taco shell, but it still combines my favorite flavors. I like to squish some tortilla chips on top for extra crunch. I only eat it with sweet and sour dressing, but your could try it with ranch or French, too.

Taco Salad

by Jessica

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients (2-4 servings)

  • taco seasoning
  • 1 pound ground meat (beef, chicken, or turkey)
  • Spring Mix
  • cheddar cheese, shredded
  • tomato, diced
  • Avocado slices
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped green onion
  • 1 tomato, diced
  • 1 can mexicorn, drained
  • 1 can black beans, drained and rinsed
  • sour cream
  • salad dressing (we use sweet and sour)

Instructions

Cook ground meat according to taco seasoning directions.

Put all other ingredients together to make a salad. Top with the seasoned ground meat and tortilla chips.

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Simple Clean and Homemade I Strawberry Salad With Poppy Seed Dressing

Strawberry season is in full swing and we have already used 3 quarts this week. We are working on our next two quarts right now. Lucky for us, they cost about $3.50 per quart freshly picked by the Amish. With our abundance of strawberries comes strawberry flavored food. We have enjoyed a few strawberry smoothies this week alone. I thought I would share this salad because so many other people also want to enjoy strawberries when they are fresh and local.

Simple Clean and Homemade I Strawberry Salad With Poppy Seed Dressing 4

This poppyseed dressing is based on a recipe from the Welshfield Inn located in Burton, Ohio. While they no longer serve this dressing, they still have the other tradition, Chicken Pot Pie. The restaurant served this dressing on fruit salad as does my mom. For me, the fruit with dressing makes it real sweet, so I use it on a lettuce salad with a little fruit mixed in.

Simple Clean and Homemade I Strawberry Salad With Poppy Seed Dressing 3

I like to put a little cheese on for the contrast in taste and color. This dressing keeps well for a few weeks in the refrigerator and is great for picnics.

Strawberry Salad with Poppy Seed Dressing

by Jessica

Prep Time: 10 minutes

Keywords: blender salad

Ingredients (1 1/2- 2 cups salad dressing)

    For the Dressing

    • 1/2 cup honey
    • 1/2 teaspoon salt
    • 1/4 cup vinegar
    • 1/4 cup light flavored oil
    • 1/4-1/2 cup water
    • 1/2 teaspoon dry mustard
    • 2 teaspoons onion
    • 1 teaspoon poppy seeds

    For the Salad

    • Lettuce
    • Strawberries
    • Red Onion
    • Goat Cheese
    • Toasted Walnuts or Pecans
    • Poppy seed dressing

    Instructions

    For the Dressing

    Combine all ingredients except oil in a blender. With the blender on low, drizzle in the oil. Serve warm or cold. Store in the fridge.

    For the salad

    Combine all ingredients and enjoy.

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    Simple Clean and Homemade I Greek Salmon Salad

    May is my favorite time to start making big salads. Vegetables start to come from local farms which makes the salad taste better. I love to make a big salad and serve it with seared salmon. Now is the perfect time to do that because fresh salmon is in season. I love Copper River Salmon.

    Simple Clean and Homemade I Greek Salmon Salad

    I think the most important part of making a good salad is the salad dressing. If I don’t like the dressing, I am less likely to eat salad. I really like the spice combination in this Greek style dressing. It is zesty.

    Simple Clean and Homemade I Greek Salmon Salad

    This is a delicious dressing for pasta salad, too. It is versatile and stores well in the refrigerator.

    Greek Salmon Salad

    by Jessica

    Prep Time: 20 minutes

    Cook Time: 10 minutes

    Keywords: blender saute

    Ingredients (2 servings)

      For the Dressing

      • 2 cloves garlic
      • 2 teaspoons grainy mustard
      • juice 1 lemon
      • 1 tablespoon honey
      • 1/3 cup red wine
      • 1 teaspoon dried basil
      • 1 teaspoon dried oregano
      • 1/4 cup extra virgin olive oil
      • salt to taste
      • 1/3 cup water

      For the Salmon

      • 1/2 pound salmon, cut into two pieces
      • lemon pepper
      • 1/2 tablespoon olive oil
      • 1/2 tablespoon butter
      • 2 cloves garlic, crushed
      • 2 tablespoons chopped cilantro
      • juice 1/2 lemon

      For the Salad

      • Spring Mix
      • green onion
      • marinated artichoke hearts
      • roasted red pepper
      • feta or cotija cheese
      • kalamata olives
      • cherry tomatoes
      • cucumbers

      Instructions

      For the Dressing

      Combine all of the ingredients in a blender except the olive oil. With the blender on, slowly drizzle in the olive oil. Store in an airtight container in the refrigerator.

      For the Salmon

      Heat a skillet on medium-high. Coat the top of the salmon with lemon pepper.

      Oil the hot pan and place the salmon lemon pepper side down. Cook without moving for a few minutes until a crust forms. Flip and add the remaining ingredients. Reduce the heat to medium low. Spoon the sauce over the salmon as it continues to cook. Cook until desired temperature.

      For the Salad

      Combine the ingredients. Top with the salmon and the dressing.

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      Asian Marinated Flank Steak with Almond Dressing.jpg

      I am not typically a steak person. In fact, there were about three years of my life where I did not eat any red meat at all. Then, I ate it sparingly. Now I eat it on occasion as an accent to our meal. I love peanut dressing but I like it even better when I make it using almonds instead. I think it adds a deeper flavor.

      DSC 0228

      This flank steak has an Asian flare and pairs perfectly with the mango, avocado, toasted almonds, green onions, and cilantro. Every bite brings a punch of flavor with very little dressing.

      DSC 0221

      This is one of the tastiest salads that I have ever eaten. It is fruity, and rich, and very filling. I can only imagine how much better it will be in the summer.

      Almond or Peanut Dressing

      by Jessica

      Prep Time: 10 minutes

      Keywords: blender salad

       

      Ingredients (2 cups)

      • 1/2 cup soy sauce
      • 2 tablespoons rice vinegar
      • 1 tablespoon toasted sesame oil
      • 2 tablespoons coconut milk
      • 1 teaspoon grated ginger
      • handful cilantro
      • 1/4 cup almond butter or peanut butter
      • 1/4 cup brown sugar
      • 1 teaspoon hot chili oil
      • juice 1 lime
      • 2 cloves garlic
      • 1/2 cup water
      • 6 drops fish oil

      Instructions

      Combine all ingredients in the blender. Taste for seasoning. Store in the refrigerator for up to 2 weeks.

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      Asian Marinated Flank Steak

      by Jessica

      Prep Time: 10 minutes

      Cook Time: 8 minutes

      Keywords: grill entree

       

      Ingredients (4-8 servings)

      • 1 to 1 1/2 pound flank steak
      • 2 tablespoons rice vinegar
      • 2 tablespoons toasted sesame oil
      • handful chopped cilantro
      • 3 tablespoons green onion, chopped
      • 2 teaspoons ginger, grated
      • 2 cloves garlic, minced
      • 3 tablespoons brown sugar
      • 1/3 cup soy sauce

      Instructions

      Place the flank steak in a zip-top bag. Stab the steak with a fork 20-30 times. Add remaining ingredients to the bag. Seal and store in the refrigerator for at least 4 hours.

      Remove from the refrigerator about an hour before cooking.

      Heat the grill until very hot. Cook the steak on the grill for 4 minutes on the first side. Flip and cook an additional 3 minutes for medium rare (125 degrees). Remove from the heat and allow to cool for 10-15 minutes before slicing. Slice against the grain and serve.

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      Flank Steak and Almond Salad

      by Jessica

      Prep Time: 20 minutes

      Ingredients (2 servings)

      • Slices of cooked flank steak
      • 4 cups lettuce
      • 1/2 cup chapped cabbage
      • 1 tablespoon chopped green onions
      • 2 tablespoons of toasted, sliced almonds
      • 2 tablespoons of cilantro
      • 1/4 cup diced mango
      • 1/2 avocado, sliced
      • Almond or Peanut Salad Dressing

      Instructions

      Combine ingredients and serve!

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