Seasonal Starter: Spinach Strawberry Salad w/ Homemade Dressing

Summer is a great time to experiment with fresh seasonal fruits in salads. Strawberries and spinach are a perfect match. The sweet juice seeping from those red berries mixes so well with fresh spinach, and almonds add a nice crunch.

What's more, you can make your own dressing to go along with it! This recipe calls for a unique combination of sesame & poppy seeds, Worcestershire sauce, paprika and a few other unusual ingredients. Try this one while there are still fresh strawberries at the farmer's market!  

Spinach Strawberry Salad with Homemade Dressing

(makes 4 servings)

Ingredients:

• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Directions:

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Starter Recipe: Pomegranate and Pear Salad With Vinaigrette

Pears and pomegranates pair beautifully together in salad form. This sweet salad makes for a nice, light meal or starter that pairs wonderfully with a champagne or sparkling wine. Keep reading below for this great recipe...

Pomegranate and Pear Salad with Pomegranate Vinaigrette

(makes 6 servings)

Ingredients

Salad

• 8 cups mixed greens
• 1 ripe pear, cut in half
• 1/3 cup pomegranate seeds
• 2 oz Gorgonzola cheese
• 1/3 cup walnuts
• Fresh cracked pepper to taste

Pomegranate Vinaigrette

• 1/2 cup pomegranate juice
• 2 tablespoons red wine vinegar
• 1-2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1 tablespoon honey
• 1/2 cup extra virgin olive oil

Directions

1. Cut the pear into fans, then slice again on the diagonal
2. Toss together salad ingredients except pepper in a decorative bowl
3. For the vinaigrette, combine all the ingredients in a food processor, or whisk together vigorously by hand. Constantly taste and adjust seasoning as desired, then transfer to a bottle for pouring.
4. Serve and enjoy!

Creative Salad Recipe: Caramelized Pear Salad

Today's recipe takes one of our favorite fruits- a pear- and puts it in a salad to mix together some bold sweetness with soft acidity. The bitterness of the greens and the crunchy, flavorful walnuts make a complex, yet well-rounded dish. To add a sweet special touch to the recipe, caramelize the pears in a skillet with some sugar. Top this salad with a homemade vinaigrette to really finish it off. Scroll below for this simple, delicious recipe... 

Caramelized Pear Salad

(makes 6-8 servings)

Ingredients

CARAMELIZED PEARS

• 2 tablespoons butter
• 4 firm, ripe pears peeled, quartered, cored, and cut into eigths
• 1 tablespoon light brown sugar

SALAD

• 8 cups mixed greens (I like spinach and endive, but feel free to experiment for your own taste)
• 1/2 cup thinly sliced red onion
• 1/2 cup candied walnuts
• 1/2 cup crumbled blue cheese

VINAIGRETTE

• 2 tablespoons rice wine vinegar
• 1 tablespoon apple cider vinegar
• 1 tablespoon minced shallots
• 2 teaspoons honey
• 1/2 cup walnut oil
• Salt and pepper to taste

Directions

1. In a medium skillet, melt the butter over medium-high heat.
2. Add the pears and sugar, reduce the heat to medium, and cook, stirring occasionally.
3. When the pears are tender and slightly caramelized (about 5 to 6 minutes) remove from heat and let cool on a plate.
4. In a medium bowl, whisk together the vinegars, shallots, and honey.
5. Add the oil in a steady stream and whisk until emulsified.
6. Season the dressing with salt and pepper, then transfer to a serving container.
7. In a large bowl, combine the mixed greens and red onion, then divide out among plates. Place pear slices on top, sprinkling with walnuts and cheese. Lightly drizzle with dressing or serve dressing on the side.
8. Enjoy!

Italian Recipe: Caprese Salad

For a wonderful, fresh appetizer, look no further than a simple caprese salad. The salad consists of only a few ingredients including tomatoes, mozzarella, and basil. Because this recipe is so simple, you are going to want to choose the freshest ingredients possible. To enhance the flavor of the salad, we marinated the mozzarella in a combination of oil, basil, salt and pepper before finally assembling the salad. Keep reading below for this great, simple recipe.

Caprese Salad

Ingredients

• 1/4 cup extra virgin olive oil
• 1/4 cup freshly chopped basil
• 1lb fresh mozzarella sliced thick
• kosher salt and black pepper to taste
• 3 whole ripe tomatoes
• 3 tablespoons balsamic vinegar
• Fresh whole basil leaves

Directions

1. Combine the oil and chopped basil in a bowl. Add the mozzarella and season to taste with salt an pepper. Cover and marinate in the fridge for at least 30 minutes.
2. Slice the tomatoes into thick slices and add the tomatoes  to the mozarella. Toss to combine. Transfer the tomatoes and mozzarella to the serving plates. Add whole basil leaves. Drizzle with the balsamic vinegar. Top with additional salt and freshly cracked black pepper.
3. Enjoy!

Light & Delicious Recipe: Chickpea, Tomato and Feta Salad

Are you tired of boring salads for lunch or as an accompaniment to dinner? This chickpea salad is refreshing, healthy and zesty, and it only takes a few minutes to prepare. Beans are so frequently used as “back-ups” in a meal that we forget what great flavor they have on their own, or that they can even stand alone as a meal! This salad brings garbanzo beans to the foreground and you’ll find yourself not needing anything else to complete your lunch—this bad boy’s got it covered!

Chickpea Tomato Salad

Ingredients 

• 1 can chickpeas, drained and rinsed
• 1 1/2 cup tomato, seeded and diced
• 1/2 -3/4 cup feta, cubed
• 1/4-1/2 cup red onion, diced
• 1 tablespoon finely chopped mint
• 1 tablespoon finely chopped basil
• 1 1/2 tablespoon lemon juice
• extra virgin olive oil, to taste
• sea salt and freshly ground pepper, to taste

Directions

1. Combine the onions and tomatoes in a bowl, drizzle with lemon juice and olive oil. Then add salt and pepper.
2. Add chickpeas, feta and very finely chopped or diced herbs.
3. Mix well, adjust seasoning and place in refrigerator for at least 20 minutes. Salad will marinate and flavors will continue to develop.
4. Serve and enjoy!

Vegetarian Recipe: Panzanella Salad

We’ve got the perfect recipe for a potluck, barbecue, or picnic: panzanella salad. It’s simple to make, is served at room temperature, and covers a lot of dietary restrictions (it’s vegetarian and dairy-free).

This delicious dish originated in Tuscany, where it has been a staple since the 1600s. In fact, it wasn’t until recently that the dish was tomato-based – it used to be all about the onions! This recipe still calls on onions a bit, but there’s no question that fresh, juicy tomatoes are the star here.

And don't forget -- the bread is key in this salad. Fresh bread might be too fragile for the salad, which is why day-old, stale bread that is nice and crunchy is perfect for soaking up the vinaigrette. 

Panzanella Salad

Ingredients:

• 2 cups red grape tomatoes, cut in half
• 2 cups yellow grape tomatoes, cut in half
• 4 cups day-old crusty Italian or French bread, cut into 1-inch cubes
• 1 tablespoon red wine vinegar
• 1 red bell pepper, julienned (fresh or roasted)
• 1 hothouse cucumber, skinned and seeded, cut into 1/2-inch chunks
• 1/2 red onion, chopped
• 1 bunch fresh basil, torn into little pieces
• 1/4 to 1/2 cup good olive oil
• 1 teaspoon minced garlic
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400 degrees F.
2. Put the bread cubes in a large bowl and drizzle them with about 1 to 1-1/2 tablespoons of olive oil. Season with salt and pepper to taste, then toss everything together until the bread is evenly coated.
3. Lightly grease a baking sheet and put the cubes onto the sheet. Bake them for about 7-10 minutes, or until they are golden brown. Then, set them aside to cool. 
4. In a large bowl, add the bread, tomatoes, red bell pepper, cucumber, onion, and basil. In a smaller, separate bowl, whisk the olive oil, vinegar, and garlic. Then, add this oil mixture to the large bowl and toss evenly. Salt and pepper again to taste.
5. Let everything marinate, covered, for at least 30 minutes at room temperature.
6. Enjoy!

Light & Delicious Avocado and Feta Salad

It’s time to put that fresh summer produce to good use – whether you’ve grown it in your garden, picked it up from the farmers market, or bought it at the store. This light avocado feta salad is the perfect way to do that.

Pair it with seafood or something from the grill, or make it the main event -- though you might want to adjust the serving size if this is the entrée. It also makes a great lunch if you’re looking for something fresh and simple, while non-feta lovers can easy ditch the feta and still enjoy the bold flavors.

If you’re worried about the serving size, consider making extras – this is one dish that will disappear fast!

Avocado and Feta Salad

(Serves about four people)

Ingredients:

• 1 cucumber, cut lengthwise and then into slices
• 1-1/2 ounces crumbled feta
• 1 clove of garlic, minced
• 2 avocados, peeled, pitted, and diced into bite-size chunks
• 2 teaspoons lemon juice
• 1/2 bunch cilantro, chopped
• 1/2 red onion, thinly sliced 
• 2 Roma tomatoes, diced
• Drizzle of good olive oil
• Salt and pepper to taste

Directions:

1. In a large bowl, toss together the tomatoes, onion, cucumber, feta, and garlic.
2. Add the avocado and drizzle the lemon on the avocado so it doesn’t discolor and turn brown.
3. Stir in the cilantro and season with salt and pepper.
4. Drizzle the top with a bit of olive oil (and if you want more of a vinaigrette taste, a drizzle of red wine vinegar as well) and mix everything well.
5. Enjoy!

Simply Delicious Greek Salad

It’s simple, it’s fresh, and it’s delicious – which is why Greek Salad makes the perfect lunchtime dish or an ideal side for dinner. Though traditional Greek salad doesn't have lettuce, we've added some for a twist on this classic dish of olives, tomatoes, feta, and peppers.

It’s also perfect for a range of dietary needs – no meat, easy enough to nix the cheese if you want to go vegan. This recipe makes about 4 side or light meal servings, so increase the ingredients if you want 4 hearty servings for a main meal. 

This is traditionally a “summer salad” in Greece, so it's also a great way to use those straight-from-the-garden veggies!

Greek Salad

(makes about 4 servings) 

Ingredients:

• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tomatoes, cut into wedges
• 1/4 red onion, sliced into thin 2-inch pieces
• 1/2 green pepper, julienned and cut into 2-inch pieces
• 1/2 yellow pepper, julienned and cut into 2-inch pieces
• 4 ounces feta cheese, cut into cubes
• 10 kalamata olives, pitted and cut in half
• 6 green olives, pitted and cut in half
• 1 small head of romaine lettuce, rinsed, dried, and chopped into bite-size pieces
• Pita bread for pairing, optional

Directions:

1. Whisk together the olive oil, lemon juice, garlic, salt, pepper, and oregano until all the ingredients are well combined.
2. Put the lettuce, tomatoes, peppers, olives, and feta into a large bowl. Then, pour the dressing over the salad.
3. Toss gently to combine everything, and garnish with a little extra freshly ground pepper if desired.
4. Serve solo or with pita bread.
5. Enjoy!

Thai-Inspired Recipe: Winged Bean Salad

We sometimes find salads good, but not really good enough for a whole lunch and we’re happy to say that this Winged Bean Salad is not one of those. It’s not too spicy, because there’s the creamy coconut milk to counteract the chilies, and the beans add the necessary and refreshing crunch. Whether or not you even like salads, this one is great because of all the different flavors that come together without overpowering one another. This tasty salad might warrant a visit to your closest Asian market, but that’s fine because it’s delicious and worth it!

Thai Winged Bean Salad

(Serves 4) 

Ingredients 

• 2 cups winged beans, about 2/3 lb.
• 1 cup minced pork, about 1/2 lb.
• 1 cup coconut milk
• 2 tablespoons dried shrimp, chopped
• 2 tablespoons shallots, chopped
• 3 cloves garlic, chopped
• 2-3 medium, dried chilies, seeded and chopped
• 2 tablespoons roasted peanuts, chopped
• 1 tablespoon lime juice
• 1 1/4 teaspoon palm sugar or brown sugar
• 1 teaspoon fish sauce
• Canola or vegetable oil, frying

Directions

1. Rinse your winged beans and chop off both ends. Cut into 1/2-inch pieces. Set a pot of water to boil.
2. While waiting, heat enough oil in a medium frying pan to cover the shallots and stir often until they’re golden, but not too brown. Remove shallots. Add dried shrimp to the pan and fry them until crispy. Remove and set aside.
3. Then add garlic and chilies and brown them.
4. Once cool, pound half of your shallots, garlic and chilies into a semi-smooth paste.
5. When your water is salted and boiling, blanch your winged beans for 20-30 seconds. Remove them and place them immediately in ice water to stop them from cooking. Reserve the water.
6. Add your finely-minced pork to the water and cook for 5-7 minutes.
7. In a saucepan, boil the coconut milk, take off heat and add sugar, chili/shallot paste, lime juice, fish sauce and peanuts. Mix well.
8. Add dressing to winged beans and minced pork, toss and serve. Garnish with crispy dried shrimp and shallots.

Flavorful Salad Recipe: Mandarin Orange, Goat Cheese and Spinach Salad

Sometimes people feel like they have to force themselves to eat salad and the salads in question just aren’t that appetizing. We’re happy to report that that is not the case with this one! This mandarin orange and spinach salad is really nice because it’s got zest and bite from the onions and goat cheese, while being complemented by the oranges and dried cranberries, which add a touch of sweetness. Spinach is great for you and dressing it up like this is fun because it makes your lunch or dinner interesting and you end up actually craving more of this light and healthy salad!

Mandarin Orange and Spinach Salad

(Serves 4-6)

Ingredients 

Salad:

• 6 oz. fresh spinach
• 1 (11 oz.) can mandarin oranges, drained
• 1-2 small red onions, sliced
• 1 1/4 cup goat cheese, crumbled
• 1 cup dried cranberries
• 1 cup almonds, lightly toasted

Dressing:

• 1/2 lemon, juiced
• 1 orange, juiced
• 1/2 lime, juiced
• 3/4 cup extra-virgin olive oil
• 3 tablespoons champagne vinegar
• 1 tablespoon honey
• salt and freshly ground pepper, to taste

Directions

1. In a large bowl, toss together the spinach, oranges, onions, dried cranberries and almonds. Set aside. The juices from the oranges will release and help flavor the salad.
2. In a separate bowl, start with the citrus juices and pour in the olive oil, then add in the champagne vinegar and honey. Make sure to mix well so that the dressing is well combined. Season with salt and pepper and adjust accordingly.
3. Pour some of dressing over salad, reserving the rest of it for people to dress their own, and toss well. Add goat cheese crumbles and refrigerate for 20 minutes or serve immediately.

Healthy & Satisfying Recipe: Fresh Southwestern-Style Salad

We like salad as much as the next person (read into that what you will), but we do prefer salads that are hearty and full of flavor—as opposed to a plain, ol’ plate of lettuce with dressing from the back of the fridge. This Southwestern salad doesn’t take long to assemble and is the perfect meal for days when you need a lunch that really tides you over ‘til dinner or a dinner that isn’t too complicated after a long day. This protein-packed meal is so yummy and filling that you won’t even notice you’re eating salad (unless you already love salad, in which case this is a really great choice)!

Southwestern Salad

Serves 2

 Ingredients

• 5 cups romaine lettuce
• 2 boneless, skinless chicken breasts
• 1 avocado, pitted, sliced
• 4 slices bacon, chopped
• 1/3 cup Monterey jack cheese (low-fat optional)
• 1/3 cup Cheddar cheese (low-fat optional)
• 1 tablespoon olive oil
• salt and pepper, to taste
• seeded crackers, optional garnish

• 3/4 cup cilantro,
• 1/2 cup plain, Greek yogurt
• 2-3 tablespoons olive oil
• 1-2 large cloves garlic, chopped
• 1 lime, juiced
• salt and pepper, to taste

Directions

1. In a medium pan over medium-high heat, cook bacon until dark and crispy. Remove from pan and drain fat.
2. Heat olive oil and, once hot, grill chicken breasts. When cooked through, 5-8 minutes, flipping in the middle, remove from heat and set aside.
3. In a food processor, combine cilantro, yogurt, garlic, lime juice, salt and pepper. Pulse together while drizzling in olive oil. Taste and adjust seasoning if needed.
4. In a large bowl, toss lettuce, cheese, avocado, bacon and chicken with cilantro lime dressing. Mix well and serve with crackers if desired.

Twist on a Classic Recipe: Lemon and Garlic Grilled Shrimp Caesar Salad

If you’ve ever ordered a Caesar Salad in a restaurant and been disappointed because of some aspect of the dressing, we’ve got the perfect recipe for you. Sometimes the dressing is too creamy, sometimes it’s too “anchovy”…sometimes there’s just too much of it, period. Instead of taking your frustration out on the salad itself, consider making your own from scratch and, while you’re at it, change up the ingredients and add some grilled shrimp instead of chicken. Caesar Salad is one of the best recipes to make at home because you know what’s going into it and how to cater to your own taste—although we don’t think you’ll have to change too much of this recipe for it to taste just right—and you’ll have made one of the best Caesar salads you’ve ever had!

Grilled Shrimp Caesar Salad

(Serves 2) 

Ingredients

Shrimp:

• 1/2 pound shrimp, peeled and deveined (10-12 shrimp)
• 1-2 tablespoons fresh lemon juice
• 2 cloves garlic, crushed
• 1 1/2 teaspoons lemon zest
• 1 tablespoon olive oil
• salt and freshly ground black pepper, to taste

Salad:

• 4 cups romaine lettuce, roughly torn or chopped
• 2 tablespoons pasteurized egg substitute
• 1 clove garlic, minced
• 1-2 tablespoons olive oil
• 1/4 cup parmesan cheese, very finely sliced or grated
• 1 teaspoon anchovy paste (optional)
• 1 tablespoon fresh lemon juice
• dash of Worcestershire sauce
• 1/4 teaspoon Dijon mustard
• salt and freshly ground pepper, to taste

Croutons:

• 4 pieces French bread
• 1 tablespoon olive oil
• 1 clove garlic
• salt and pepper, to taste

Directions 

1. Preheat oven to 325º F.
2. Halve your garlic and rub cut sides on all sides of the bread slices.
3. Cut your bread into 1/2-1-inch cubes and drizzle with olive oil, then add salt and pepper.
4. Place bread cubes on baking tray in a single layer and bake for 10 minutes, or until golden and crisp.
5. In a pan, over medium heat, add olive oil and wait until hot before adding shrimp, crushed garlic cloves, lemon zest and salt and pepper. Cook until shrimp is opaque, 2-3 minutes per side. Take off heat, remove garlic cloves, drizzle with lemon juice and set aside.
6. For the salad dressing, combine and mix all of the “Salad” ingredients except the lettuce and parmesan. Add in the romaine and croutons and toss well. Add shrimp and, if needed, adjust seasoning.
7. Garnish with Parmesan cheese on top.

Salad Recipe: Roasted Beet and Navel Orange Goat Cheese Salad

If ever you thought to yourself, “I’d really love to have a beautiful salad, today,” this is absolutely the one to make! Beets are a gorgeous and delicious vegetable, and they deserve much more attention than they’re usually given. Their earthy flavor goes really well with the goat cheese and oranges in this recipe, and they leave behind a fabulous pink color that turns your plate into a watercolor painting. This salad is perfect and easy if you want to make a great impression on your dinner guests, in terms of both taste and presentation—you won’t be disappointed!

Orange, Beet and Goat Cheese Salad

Serves 4

Ingredients

• 2 beets
• 2 navel oranges, with juices
• 1 bunch (8 oz.) beetroot leaves
• 1 bunch (8 oz.) arugula
• 6 oz. soft goat cheese, crumbled
• 1/3 cup fresh pomegranate seeds
• 2 tablespoons olive oil
• salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 450º F.
2. Wrap individual beets in aluminum foil and place on a baking sheet. Bake for 45-50 minutes, or until tender.
3. Remove beets from oven and let cool completely before handling. Rub skin off with a paper towel and cut into wedges.
4. Take oranges and cut both ends off. Use a paring knife, carefully cut the peel and white pith off of the fruit.
5. Over a bowl, cut the oranges between the membranes to get full slices.
6. Juice whatever orange you have remaining (including membranes) into a small bowl.
7. Add olive oil to the orange juice, whisking continuously, and season with salt and pepper.
8. Arrange beetroot and arugula leaves on serving plates, top with beet wedges, orange slices and pomegranate seeds, then add crumbled goat cheese.
9. Serve with dressing.