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One of my go-to salad dressing recipes is this herbed vinaigrette recipe. It is simple, but something every likes. It also goes with many different salads, so get inspired and feel free to experiment! The best part of this recipe is that you probably already have all of the necessary ingredients at home.

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Herbed Red Wine Vinaigrette

Ingredients

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1 tsp sugar
  • 1 tsp dijon mustard
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp dried thyme

Instructions

  1. Add all ingredients to a small Magic Bullet cup and blend.

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Makes 1 cup

 

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The other day I was trying to put together a salad dressing that my husband would LOVE. He definitely loves creamy dressing, versus a vinaigrette, so I knew I needed something that would pair perfectly with crunchy Romain lettuce. He also loves things with a some spice/kick, which this dressing has!

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Citrus Southwestern Salad Dressing

Ingredients

  • 1 cup mayo
  • 1 cup buttermilk
  • Few dashes of hot sauce
  • 1/2 bunch cilantro
  • 2 scallions, chopped
  • Zest of 1 orange
  • 2 garlic cloves
  • Sprinkle of salt

Instructions

  1. Throw all the ingredients into the Magic Bullet and blend until creamy.
  2. Store in the fridge for up to a week!
  3. Serve over salad with avocado, sharp cheese, and orange slices.

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Mar
1
1

Thai Noodle Salad

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It can be scary to step out of our comfort zones when it comes to cooking. For most of us, the foods and recipes we know are what we stick with in our every day cooking. Once I was experimenting a little and created this delicious Thai-inspired noodle salad. It has cucumbers, carrots, cilantro, and pineapple, all tossed in a peanut sauce. You can use rice noodles or Japanese yakisoba noodles in this recipe.

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Thai Noodle Recipe

Ingredients

  • 1 12-oz can chopped pineapple
  • 4 cups yakisoba noodles
  • 1 cup chopped cucumber
  • 1 cup shredded carrots
  • 1/2 cup chopped cilantro
  • 1/2 cup creamy peanut butter
  • 3 tbsp soy sauce
  • 1/2 tbsp ginger powder
  • 2 tbsp sesame oil
  • 2 tbsp canola oil
  • 1 tbsp lime juice
  • 2 tbsp brown sugar

Instructions

  1. Add peanut butter, soy sauce, oils, lime juice and sugar to a small Magic Bullet cup and blend well.
  2. Toss the cooked and cooled noodles with the cucumber, pineapple, carrots and cilantro and then with the peanut sauce until well mixed.
  3. Chill before serving.

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Makes 4 servings

 

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We rarely buy store-bought salad dressings. Making them at home is so easy, and saves a lot of money in the long run! This parmesan vinaigrette requires few ingredients, and is very flavorful. I used pre-shredded carrots to save time, and threw some bread crisps on top for some carbs and extra crunch. All you need for the dressing is olive oil, garlic, mustard, red wine vinegar and shredded parmesan cheese.

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Parmesan Vinaigrette Salad Dressing

Ingredients

  • ¼ cup fresh grated parmesan
  • 1 tbsp dijon mustard
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • ⅓ cup extra-virgin olive oil
  • Salt and pepper, to taste
  • 4 cups chopped romaine
  • ½ cup shredded carrots
  • Croutons, for topping

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Instructions

  1. Add parmesan cheese, mustard, vinegar, garlic and oil to a Magic Bullet cup and blend.
  2. Add the salt and pepper to taste.
  3. Toss romaine lettuce with carrots, croutons and salad dressing.

Makes 1 cup

 

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Roasted sweet potatoes, black beans and corn tossed with a cilantro lime dressing makes an easy, delicious vegetarian dinner. Lately, we have been trying to eat less meat and in its place entered sweet potatoes. They are very filling and have many health benefits. Combined with beans and corn, it packs mighty doses of fiber and protein, too! The cilantro lime dressing is really easy to make in the Magic Bullet – just toss all ingredients in a cup and blend before drizzling over your sweet potato salad. Enjoy warmed or cold.

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Southwest Sweet Potato Salad with Cilantro Dressing

Ingredients

  • 2 sweet potatoes, peeled and cubed
  • 1 can (14.5 oz) black beans
  • 1 cup cooked corn
  • 1 small clove garlic, minced
  • 1/4 cup fresh cilantro
  • 1/2 cup + 2 tbsp olive oil
  • 1 lime, juiced
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Toss the sweet potatoes with 2 tbsp olive oil on a baking sheet and roast in the oven until tender, about 25 minutes. Turn halfway.
  3. Combine the garlic, cilantro, olive oil and lime in a Magic Bullet cup and blend.
  4. Toss the dressing, cooked sweet potatoes, beans and corn together in a large bowl and top with fresh cilantro.

Makes 4 cups.

 

Oct
9
0

Thai Kale Salad

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A few years ago I was sitting in a Thai restaurant and decided to try one of the salads on the menu. I found the tangy peanut dressing to be amazing, and wanted to see how it fit with a chopped kale salad. This Thai kale salad is now one of my favorite salads. The crunchy carrots and shredded red cabbage pair nicely with the chopped kale and Thai peanut dressing.

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Thai Kale Salad Recipe

Ingredients

  • 2 cups chopped kale
  • 1/2 cup shredded carrots
  • 1/2 cup shredded red cabbage
  • 1 tbsp sesame oil
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 3 tbsp crunchy peanut butter
  • 1/2 tsp chili garlic sauce

Instructions

  1. Add the kale, carrots and cabbage to a salad bowl.
  2. Add the remaining ingredients to a Magic Bullet cup and blend.
  3. Pour the dressing onto the salad and toss well.

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Makes 2 servings

 

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This fresh watermelon, arugula feta salad is inspired by summer. When I saw watermelon at the grocery store on sale, I had to bring one home. While I was chopping it up, I had the idea of tossing it into some arugula, mint and citrus dressing. Feta cheese adds a nice savory touch to this salad, but it can be omitted or substituted with another soft cheese.

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Watermelon Arugula Feta Salad

Ingredients

  • 4 cups arugula
  • 1 small watermelon, sliced into 1-inch cubes
  • 1/2 cup feta cheese
  • 2 tbsp orange juice
  • 1 tbsp lemon juice
  • 2 tsp honey
  • 1/4 cup olive oil
  • 1/2 shallot, minced
  • 1/4 tsp salt
  • Pinch ground black pepper
  • 1/2 cup fresh mint leaves

Instructions

  1. Add the orange juice, lemon juice, honey, olive oil, shallot, salt and pepper to a Magic Bullet cup and blend.
  2. Pour over the arugula, watermelon, mint and feta cheese and toss in a large bowl.

Makes 2 servings

 

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The classic potato salad can be made with an overwhelming amount of mayonnaise, and while that can taste great, it’s a heavy dish that doesn’t agree with all diets or taste buds. The spin in this recipe is replacing the creaminess of the mayonnaise with an avocado – a much healthier and lighter version that retains the classic texture and adds refreshing flavor. For added kick, we’ll be blending in some dill, as well.

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Avocado and Dill Potato Salad

Ingredients

  • 1 to 1 1/2 lbs. small potatoes
  • 1 avocado
  • 1 1/2 tbsp. lemon juice
  • 1/3 cup dill
  • 1 small garlic clove
  • 3 tbsp. olive oil
  • Salt & pepper

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Instructions

  1. Cut potatoes into halves and quarters. Dress with oil, salt and pepper, and bake in the oven for approximately 20 minutes on 400 degrees (or until brown), stirring occasionally.
  2. While potatoes are cooking, peel garlic clove and blend in the Magic Bullet.
  3. Add fresh dill, oil, lemon, avocado, salt and pepper to the garlic in the Magic Bullet and blend until creamy.
  4. Place browned potatoes in mixing bowl and toss with avocado dill sauce.

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Now you have a unique and delicious treat to liven up any dinner party, lunch party or picnic!

 

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Fennel is… strange. The middle of it looks like celery, the top of it (the “fronds”) look like Muppet hair, and the bottom like… fennel. And the whole thing tastes like licorice. And then there are fennel seeds, which also sort of taste like licorice, or maybe like anise? And where do the seeds come from?

Anyway, put aside your fennel confusion, because it turns out that chopped fennel makes a tasty, crunchy, vaguely licorice-y salad, especially when dressed in this delicious dressing of tahini, roasted garlic, and smoked paprika. The smoked garlic provides richness, caramelized notes, and deep flavor, the tahini provides a subtle sesame flavor and more richness, and the smoked paprika spice adds smokiness. And it all comes together in a just a few minutes (well, after you roast the garlic).

I use griddled squid in this salad, which provides nice chewiness and squid’s distinct sweet seafood flavor, but really you could use any protein, like shrimp, tofu, an egg, or nothing at all. Roasted chickpeas provide crunch, flavor, and fiber.

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Fennel Salad with Tahini, Roasted Garlic, Smoked Paprika Dressing

Ingredients – Dressing

  • 1 head garlic
  • 2 tbl tahini
  • 1 tsp smoked paprika
  • Juice from 1 lemon
  • Water
  • Olive oil

Ingredients – Salad

  • 2 heads fennel, bulb and stems chopped, fronds discarded
  • 1 can chickpeas, dried on a paper towel
  • ½ pound protein, like squid, dried on a paper towel and salted
  • 1 tomato, sliced

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Instructions

  1. Preheat oven to 450 degrees. Cut the top off the garlic and drizzle with olive oil. Wrap in aluminum foil and roast in the oven until just beginning to brown, about 45 minutes. (Check every ten minutes after thirty minutes or so.)
  2. Let the garlic cool, remove the cloves, and blend the garlic, tahini, paprika, and lemon juice in the Magic Bullet. Add water just until you have a salad dressing consistency.
  3. Roll the chickpeas in olive oil and salt and roast in the oven until crispy, about twenty minutes. Cook your protein as desired (I griddled in a pan, but you could also roast).
  4. Mix dressing, fennel, chickpeas, protein, and tomato. Serve, garnishing with fennel fronds.

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Recapping 2016, I wonder, is farro going to be the IT grain of 2016?! Farro seems to be getting a lot of buzz! Farro appreciates all the attention, but has it lost touch with its roots? Only time will tell….

Anyway, here I combine farro with another once-trendy ingredient, pimenton, aka smoked Spanish paprika, for a delicious grain “salad” with fish and roasted broccoli. The pimenton makes an appearance in the dressing as well as in the fish. This ended up being a home run: the farro was nutty and crunchy, the pimenton smoky and savory, the broccoli healthy and flavorful and also crunchy and smoky, and the whole thing pretty darn healthy.

Get ahead of the fad and try farro today. It’s just pretty darn good.

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Pimenton Grain Salad with Fish, Farro and Roasted Broccoli Recipe

Ingredients

  • 1 lb fish, any type (I used swordfish)
  • 2 tbl pimenton, separated
  • 4 tbl olive oil, plus more for cooking and coating
  • 2 tbl white balsamic vinegar, or any vinegar
  • 1 clove garlic, peeled
  • 2/3 cup farro
  • four scallions, sliced
  • 1 head broccoli, cut into florets

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Instructions

  1. Heat oven to 450 degrees. Toss broccoli with olive oil and salt and roast until crunchy and just beginning to blacken.
  2. Meanwhile, bring a pot of salted water to a boil and add the farro. Cook for 20 minutes or until al dente, then drain.
  3. Toss the fish with a tablespoon of pimenton and salt. Heat a dash of olive oil over medium heat, then add the fish and cook until just barely cooked through.
  4. Meanwhile, blend the garlic in the Magic Bullet. Add the olive oil, a tablespoon of pimenton, and the vinegar and blend.
  5. Mix together broccoli, farro, scallions, and the dressing. Top with the fish and serve.