This healthy mixed baby greens salad includes pecans, chopped apples, and crumbled goat cheese. It’s tossed together with a maple balsamic dressing that is quickly made in the Magic Bullet. Nuts are a tasty and healthy ingredient to add to fresh salads, and they make a great protein source when your salad is your meal. The slightly sweetened maple balsamic dressing goes perfectly with the pecans, and perfectly compliments the sweet chopped apples.
Enjoy this Fall-inspired salad as a main dish, or serve it as a side to your favorite meal!
Apple Pecan Salad with Maple Balsamic Dressing
- 1 shallot, finely diced
- 1 Tbsp balsamic vinegar
- 4 Tbsp olive oil
- 1 Tbsp maple syrup
- Pinch of salt
- Pinch of pepper
- 5 oz baby lettuce mix
- 1 gala apple, cored and chopped
- 1/3 cup chopped pecans
- 1/4 cup crumbled goat cheese
- Add the shallot, vinegar, olive oil, maple syrup, salt and pepper to a Magic Bullet cup and blend until well mixed. Set aside.
- Add the lettuce, apple, and pecans to a mixing bowl.
- Pour the dressing over the salad and toss well.
- Top the salad with crumbled goat cheese.
Makes 4 cups
There’s a lot of downtime in cooking. Prepare… wait. Into the oven… wait. Let it cool… wait. If you’ve got plenty of time and patience, it’s no biggie, but when you don’t, it’s an endless game that drags on.
One of the best parts of the Magic Bullet is that it allows you to take advantage of that kitchen downtime to create dishes or sauces that compliment your main course. And it’s so easy! In this recipe, we’re combining a bunch of healthy foods to create a simple and delicious tartar sauce that adds incredible flavor to a main course – in this case, fish.
Give it a try!
- 1/2 cup of light mayonnaise
- 1/2 tsp. garlic powder
- 1/2 to 1 dill pickle
- 1 tsp. capers
- 1 tsp. grain mustard
- 1 Tbsp champagne or white wine vinegar
- Chop 1/2 to 1 pickle (depending on how much you like pickles!) and combine with all ingredients in Magic Bullet and blend.
- Pour over your favorite fish and enjoy!
I chose baked salmon, but it would also go great with smoked mussels and crackers.
So, let’s talk salad dressing. You can buy it and it’s easy and it’s good. But is it good? Well, I often find that I do not want to eat salad when it’s made with store-bought dressing. But when I make my own salad dressing, sometimes I do want to eat salad. Correlation? Causation? Who’s to say?
In any event, here’s a great new salad dressing that was really different from anything I’d ever made before. It uses poppy seeds, an ingredient I’d never bought before (except on a bagel, but that’s buying a bagel, not poppy seeds), and all the ingredients create a really nice balance of sweet, savory, and herbal flavors. Don’t skip the sugar here. I know it’s a salad (we’ve been over that several times), but it’s the combination and balance here that really makes this dressing special.
I served this with some baby arugula, cherry tomatoes, farro, and a soft-boiled egg: all winter ingredients that still somehow taste like vegetables. Glory!
Adapted from The Kitchn.
Poppy Seed Dressing
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1 garlic clove, peeled
- 1 1/2 Tbsp poppy seeds
- 1/2 tsp. salt
- 1/2 tsp. ground mustard (the kind that’s in a powder)
- 1/8 cup olive oil
- 1/8 cup vegetable oil
- Blend the garlic in the Magic Bullet. Add the vinegar and the sugar and blend.
- Add the poppy seeds, salt, and ground mustard, and pulse a few times to combine.
- Bit by bit, add the oil and blend.
- Serve over salad or keep in the fridge. If dressing separates, shake or blend to reconstitute.
If you didn’t know, crostini in Italian means “little crusts.” Whenever I want a quick healthy snack, I love to make these crispy avocado tomato crostini. Baguette slices are slightly toasted in the oven, then topped with a creamy avocado spread and fresh sliced cherry tomatoes.
In addition to making a great snack, these crostini make a delicious appetizer tray. I like to whip these crostini up while making dinner so nobody goes hungry waiting for dinner to be ready. The Magic Bullet makes the avocados nice and creamy, so they are easy to spread onto the baguette slices. Avocados contain healthy fats, vitamins and minerals, so I make sure to enjoy them a few times a week. These crostini and guacamole are my two favorite ways to eat avocados! What about you?
Avocado Tomato Crostini
- 1 French baguette, sliced
- 2 avocados
- 1 tsp. lemon juice
- 2 Tbsp olive oil
- Pinch of salt
- 9 cherry tomatoes, halved
- Fresh ground pepper, to taste
- Bake the baguette slices at 350 degrees for 7 minutes, or until toasted. Remove from the oven and let cool.
- Slice the avocados in half, remove the pits and scoop the avocado into a Magic Bullet cup.
- Add the lemon juice, olive oil and salt and pulse a few times until blended and smooth.
- Spread the avocado spread onto the toasted baguette slices and top with tomatoes and ground pepper.
Makes 12 slices.
There’s a time and a place for an all-day vegetarian chili-making session, and there’s a weeknight dinner when you just want something healthy and delicious, but not too boring. I’m here to offer you something tasty and just a little different that will still fit into your week, without much cooking, prep, or even extensive grocery shopping: roasted brussels sprouts with a delicious, Asian-inspired glaze.
This is really a way to use your well-stocked pantry to create an incredibly delicious side dish. Just pick up some brussels sprouts (and oyster sauce if you don’t have it –- if you don’t have fish sauce, soy sauce, and a clove of garlic already, I don’t wanna know ya) and you’re ready to go. You’ll be amazed by how much savoriness (not to mention flavor) slips into a few minutes of prep work.
Brussels Sprouts with Oyster Sauce Glaze
- 1 pound brussels sprouts, trimmed and sliced in half
- 2 Tbsp soy sauce
- 2 Tbsp fish sauce
- 1 Tbsp oyster sauce
- 1 clove garlic, peeled
- olive oil
- Heat oven to 450. Add brussels sprouts to a baking sheet and brush with olive oil. (Do not add salt.)
- Blend garlic in Magic Bullet until well chopped. Add soy sauce, fish sauce, and oyster sauce and blend a few pulses.
- Roast the brussels sprouts until just beginning to brown, about fifteen minutes. Remove pan from oven and toss with the sauce. Add back to oven and cook until just beginning to crisp up, about another five minutes. (Be careful not to overcook or the glaze will burn.)
- Serve with chicken, meat, or fish.
I’ve been trying for a few years to recreate this dish from Ivy Noodle, the great (okay, good) Chinese noodle house in New Haven, Connecticut. I think this is my best yet: stir-fried noodles with a salty, soy-sauced based sauce with just the slightest hint of fishiness and funky sweetness from oyster and fish sauce, combined with the sweetness of shrimp and crunch from bean sprouts. Not to mention bits of chewy stir-fried tofu, which compliment the noodles, as well as a meaty, funky bite from bits of preserved Chinese sausage. It all comes together faster than it sounds and is truly delicious.
This dish should not be confused with the “Singapore noodles” that you get in Chinese-American restaurants in the United States. As far as I can tell, that’s just fried noodles with curry powder… not my favorite. This dish is a relatively more authentic dish from modern Singapore, known as char kway teow. If you can’t find Chinese sausage, just skip it; the rest of the ingredients can be found in any good grocery store (and certainly any Asian grocery store).
Singapore-Style Stir Fry Noodles with Shrimp and Chinese Sausage (Char Kway Teow)
- 1 pound stir-fry noodles, any type
- 1 Tbsp vegetable oil
- 3 cloves garlic, peeled
- ¼ pound shrimp
- ½ pound extra firm or super-pressed tofu, cut into bite-sized slices
- 1 preserved Chinese sausage link, casing removed and sliced
- 2 tsp. sambal olek or other hot sauce
- 1 ½ Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1/4 cup fish sauce
- 1 cup bean sprouts
- 1 bunch scallions, sliced
- Prepare noodles for stir-frying according to package instructions.
- Heat vegetable oil in large skillet (or wok) over high heat. Add garlic to Magic Bullet and blend. Add garlic to skillet and cook until fragrant, no more than 30 seconds.
- Add shrimp to pan and cook, stirring frequently, until just barely cooked through. Remove shrimp and place in a bowl.
- Add tofu and sausage to skillet and cook, stirring frequently, until nicely browned.
- Add hot sauce, soy sauce, oyster sauce, and fish sauce to Magic Bullet and blend.
- Add noodles and blended sauce to pan and cook, stirring frequently, for two minutes or until liquid is just absorbed.
- Add shrimp, bean sprouts and scallions to noodles and cook, stirring frequently, for a minute or two until sprouts and scallions have just lost their raw edge.
This healthy broccoli and cauliflower floret salad is a refreshing addition to any meal. The light dressing is made of yogurt and light sour cream, so you don’t have to feel guilty eating it! Every week I stock my fridge with broccoli and cauliflower, and toward the end of the week, if I haven’t used it all up, I make this refreshing salad to go with lunch or dinner. It’s made of things you probably already have in your pantry, so no extra trip to the grocery store is needed to make this salad. It tastes best when it has chilled in the refrigerator for a few hours, so the dressing has a chance to seep in and give the salad a lot of flavor.
Broccoli and Cauliflower Floret Salad
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 1/4 cup raisins
- 2 Tbsp chopped red onion
- 1/2 cup plain yogurt
- 1/4 cup light sour cream
- 2 Tbsp brown sugar
- 2 Tbsp apple cider vinegar
- 1 tsp. Worcestershire sauce
- 1 tsp. dill weed
- 1/2 tsp. salt
- Add the florets, raisins, and chopped onion to a large salad bowl.
- Add the yogurt, sour cream, brown sugar, vinegar, Worcestershire sauce, dill, and salt to a Magic Bullet cup and blend until well combined.
- Pour the dressing over the floret salad and toss well.
- Cover and chill in the refrigerator for 2 hours before serving.
Makes 7 cups
It’s the big weekend and I’m glad because I’m kind of obsessed with the bright green color of this dip. Any reason to make it makes me totally happy. Isn’t it so much fun?
If you haven’t had edamame dip before, you’re in for a treat. With a similar consistency to hummus, edamame dip pairs great with pita chips, tortilla chips, or a variety of vegetables. If you are curious where this dip came from, truth is I bought too much cooked edamame for a salad and thought it was too plain just to eat by itself. Then, this edamame dip was born! Cooked edamame is blended together with olive oil, lemon juice, garlic and cilantro to create a flavorful dip that is sure to be a hit at your party, big or small.
- 1 cup shelled, cooked edamame
- 3 Tbsp olive oil
- 1 garlic clove, minced
- 1 Tbsp lemon juice
- 1/4 cup fresh cilantro leaves
- 1/2 tsp. salt
- Pinch of ground black pepper
- Add all ingredients to a small Magic Bullet cup and pulse a few times. Scrape the sides with a spatula and repeat until you get a creamy texture.
Makes 1 cup
Sometimes, you need a dip with attitude. And sometimes, say, before #SB50, you need a dip with a lot of attitude.
This pepper and Sriracha dip is smoky, creamy, spicy and delicious – not to mention great for large groups of people and super easy to make. It’s a great break from traditional dips and will be a hit at any party (even if a “party” just includes you.) And it’s prepared in an instant – make it ahead of time or just before your guests arrive.
Smoky Sriracha Pepper Dip
- 1/2 cup cream cheese
- 3/4 cup fire-roasted peppers
- 1/2 Tbsp Sriracha hot sauce
- Combine all ingredients in Magic Bullet and blend until creamy.
Yup, that’s it. So easy! This dip goes great with crackers, veggies, chips, pita, and more.
A time to kill, and a time to heal;
A time to break down, and a time to build up;
A time to weep, and a time to laugh;
A time to mourn, and a time to dance;
A time to eat macaroni and cheese, and a time to eat red cabbage salad.
OK, that’s not how the old song goes (which apparently is based on an Old Testament verse –who knew?) But maybe it’s how it should go.
If you’ve overindulged the last few weeks (or months), may I recommend this delicious cabbage salad? I’ve adapted it from Martha Shulman over at the New York Times, and it is sweet, nutty, salty and sour. So good, you won’t miss the macaroni and cheese! OK, that isn’t true, but I added shrimp and it’s pretty darn delicious and healthy, too.
Red Cabbage Salad with Walnuts and Radishes
- ¼ cup lime juice (about two limes’ worth of juice)
- 1 Tbsp rice vinegar
- 1 Tbsp honey
- 1 Tbsp fish sauce
- 3 Tbsp vegetable oil
- 1 Tbsp sesame oil
- 1 piece of ginger (about two inches), peeled and chopped
- 1 medium cabbage, quartered, cored and finely sliced
- 1 cup radishes, sliced thin
- 1 cup walnuts, toasted if you like
- seared shrimp, chicken, or tofu (optional)
- Blend lime juice, vinegar, honey, fish sauce, and oils in the Magic Bullet. Add ginger and blend just for a few pulses to make the dressing.
- Toss cabbage with radishes, walnuts, and blended dressing. Serve, passing protein if you like.