Sesame Almond Butter Zucchini Noodles

Spiralizer to the rescue! I needed something healthy but not just a salad or another roasted veg. So I came across this amazing recipe on iowagirleats.com and it is a must try! Go buy a spiralizer or zoodler just for this recipe!

Sesame Almond Butter Zucchini Noodles

1/2 cup smooth almond butter (I used natural peanut butter)

3 Tblsp low sodium soy sauce or gluten free Tamari 

1 Tblsp honey

1 tsp toasted sesame oil

1 Tblsp lime juice

1 Tblsp water

salt and pepper to taste

1/4 cup slivered almonds or peanuts (plus more for garnish)

3 small zucchini, spiralized

3/4 cup chopped scallions, green and white parts

2 tsp white sesame seeds

chopped fresh cilantro, for garnish

Combine almond butter, gluten free tamari or soy sauce, honey, sesame oil, lime juice, water, salt and pepper into a food processor then pulse until creamy and transfer to a small bowl. (I just mixed with a fork in a small bowl). 

Place the zucchini noodles into a medium bowl with the scallions. Add the almond butter sauce and nuts and toss to combine thoroughly. Top with sesame seeds, extra chopped nuts and chopped cilantro. Serve immediately. EnJOY!

Avocado and White Bean Salad with Vinaigrette

 This is a super quick, easy, healthy salad that is packed with flavor! I modified this recipe from foreverafterblog.com

Avocado and White Bean Salad with Vinaigrette

1 can white beans
1 avocado, peeled and chopped
1 roma tomato, chopped
1/4 cup sweet onion chopped finely

Vinaigrette:

1 1/2 Tblsp olive oil
1/4 cup lemon juice
1 Tblsp fresh basil, chopped
1 clove garlic, finely chopped
salt and pepper to taste
1 tsp mustard

Whisk vinaigrette ingredients together then pour over salad base and mix well. Refrigerate for a few hours before serving. EnJOY!

Pad Thai Salad

My sweet hubby bought me a sweet spiralizer attachment for my kitchen aid for Christmas. I was skeptical about spiralized veggies but I am such a fan! Absolutely amazing! Ive adapted this recipe from thelondoner.me and I just added some sauteed and seasoned shrimp to my dish.

Pad Thai Salad

1 cucumber
2 large carrots
2 green onions, chopped
1 handful of fresh cilantro
1 mint leaf, diced
1 handful of peanuts, roughly chopped
a couple handfuls of shredded chicken/beef/shrimp or anything you want

Dressing:

Juice of 1 lime
3 Tblsp sesame oil
3 Tblsp soy sauce
1 Tblsp fish sauce
1 Tblsp chili flakes
1 Tblsp honey
1 clove garlic, finely diced

Run your carrots and cucumber through the thinnest setting on your spiralizer. Sprinkle chopped onions on top, chopped cilantro and mint, and your shrimp or protein if using. Shake up all dressing ingredients in a jar until fully mixed, then poor over salad and toss lightly. Sprinkle chopped nuts over the top. EnJOY!

Mexican Street Corn Salad

I love love love this recipe! cookingclassy.com you didn't fail me on this one! It's the perfect street corn taste without the chunks left in your teeth feeling after eating a corn on the cob!

Mexican Street Corn Salad

4 ears fresh corn, husked and kernels cut from cob (3 1/2 cups)
1 1/2 Tblsp veggie oil
salt to taste
1/3 cup chopped red or green onion (if using red run under water and drain to remove harsh bite)
1/3 cup slightly packed cilantro leaves, chopped
1 jalapeno pepper, stemmed, seeded and minced
1 clove garlic, minced
3 oz. Cotija cheese, finely crumbled
3 Tblsp mayo
1 1/2 Tblsp fresh lime juice, divided
1/2 tsp chili powder, then more to taste
1 1/2 medium avocados (semi-firm but ripe) peeled, cored and chopped small

Heat vegetable oil in a large skillet until shimmering. Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6-10 minutes total). Remove from heat and allow to cool slightly.
Add corn to a medium bowl along with onions, cilantro, jalapeno, garlic, 3/4 of the cotija, mayo, 1 Tblsp lime juice and chili powder and toss. Pour remaining 1/2 Tblsp lime juice over diced avocados then add to bowl with corn mixture and gently toss. Top with remaining Cotija cheese and additional chili powder to taste. EnJOY!

Avocado Caprese Chicken Salad with Balsamic Vinaigrette

This is such a super quick and easy salad recipe but delish and filling. I slightly adapted this recipe from joyfulhealthyeats.com

Avocado Caprese Chicken Salad with Balsamic Vinaigrette

2 boneless skinless chicken breasts
salt and pepper to season chicken
1 cup halved fresh mozzarella balls
1-2 avocados, diced
8 cups fresh spring mix salad, or spinach
1 cup cherry tomatoes, halved or whole
1/4 cup fresh diced basil

Balsamic Vinaigrette:

1 garlic clove, minced
1 tsp dry basil
1 Tblsp dijon mustard
1 Tblsp lemon juice
1/4 cup balsamic vinegar
1/3 cup olive oil
salt and pepper to taste

In a small bowl, mix garlic, dry basil, dijon mustard, lemon juice, balsamic, salt and pepper. Slowly add in olive oil, whisking the entire time until there is no more oil and vinegar separation. Set aside.
Heat grill to medium heat. Add seasoned chicken breast to grill and cook for 5-6 minutes per side until there is no more pink.
To assemble salad, top your lettuce of choice with avocado, cherry tomatoes, fresh basil, fresh mozzarella balls, and sliced grilled chicken. Serve with balsamic vinaigrette. EnJOY!

Harvest Cobb Salad

Who says salads have to be bland?! Not this one! Thank you damndelicious.net for sharing this amazing salad recipe! I loved the dressing but you can really use any kind of dressing you want.

Harvest Cobb Salad

4 slices bacon, cooked and diced
2 large eggs, hard boiled and chopped
6 cups chopped romaine lettuce, or spinach
1 apple, diced
1 pear, diced
1/2 cup pecan halves
1/3 cup dried cranberries
1/3 cup crumbled goat cheese (I used blue cheese)

Poppy Seed Dressing

1/3 cup mayo
1/4 cup milk
2 Tblsp sugar
1 Tblsp apple cider vinegar
1 Tblsp poppy seeds

To make the poppy seed dressing, whisk together mayo, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; refrigerate until ready to use.
To assemble salad, place lettuce in large bowl; top with arranged rows of cooked and chopped bacon, hard boiled and chopped eggs, apple pear, pecans, cranberries and goat cheese. Serve immediately with poppy seed dressing. EnJOY!

Southwestern Chopped Salad with Cilantro Dressing

I have been playing with so many different types of salads and healthier dressings, this one is awesome! Super creamy and flavorful! from www.thegardengrazer.com

Southwestern Chopped Salad with Cilantro Dressing

1 large head of romaine (or any preferred lettuce)
15oz can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn
5 green onions
Avocado
Optional: Seasoned ground turkey

Dressing:

1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain yogurt)
2 Tblsp fresh lime juice (about 1/2 lime), or more to taste
1/2 garlic cloves
1/4 cup olive oil
1 1/2 tsp white wine vinegar
1/8 tsp salt
cumin to taste
agave or honey to taste

Make the dressing: puree all ingredients in a food processor or blender until smooth. Taste and adjust seasonings if needed.
Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and stir to combine. Toss with desired dressing. EnJOY!

BBQ Ranch Chicken Salad

Ok this picture sucks but the recipe is to die for! I get super board of just plain salads, so on my quest to find a new fun salad recipe I came across this little gem on www.damndelicious.net
Do it! Make it! BBQ sauce and Ranch, yes!

BBQ Ranch Chicken Salad:

1 Tblsp olive oil
2 boneless, skinless thin sliced chicken breasts
salt and pepper to taste
6 cups chopped romaine lettuce (I used baby spinach)
1 roma tomato, diced
3/4 cup canned corn kernels, rinsed and drained
3/4 cup canned black beans, rinsed and drained
1/4 cup diced red onion, optional
1/4 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
1//4 cup ranch dressing (I used the ranch mix packet and mixed my own)
1/4 cup BBQ Sauce (I used Sweet Baby Rays, if youve never had that brand its amazing!)
1/4 cup torlilla strips (I used corn tortillas, cut into strips, spray cooking spray on top and bake at 400 for 5-10 minutes until crispy)

Heat olive oil in a medium skillet over medium high heat. Season chicken with salt and pepper to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes on each side depending on thickness. Let cool before dicing into bite sized pieces. (I grilled my chicken on the BBQ). To assemble the salad, place lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour ranch dressing and BBQ sauce on top of the salad and gently toss to combine. Serve immediately, top with crispy tortilla strips. EnJOY!

Finnish Potato Salad

Thank you Anne for sharing your amazing family recipe! I don't think I could ever make a different potato salad recipe after making your recipe, it is by far my all time favorite!

Finnish Potato Salad:

Dry:
3 lbs potatoes (I used russet) peeled, cubed and boiled until just fork tender, not mushy
2-3 sweet apples, peeled and chopped
1-2 cups dill pickles, finely chopped
3/4 cup fresh parsley, minced
3/4 cup fresh dill, minced
1/2 cup green onions or chives, thinly sliced

Wet:
1 1/2 cup sour cream
1 cup mayo
1/2 cup dill pickle juice
1/2 cup milk
salt and pepper to taste

Add your cooled and cooked cubed potatoes to a large bowl. Add peeled and chopped apples, finely chopped dill pickles, minced parsley, minced dill and thinly sliced green onions. Set aside.
In a medium sized bowl, mix together all wet ingredients. Go on the lighter side with your salt and dill. Add half of your wet ingredients to the large bowl of dry ingredients, mix well. Add more wet ingredients if needed, don't add it all at once so its not too saucy. Chill in the refrigerator for a few hours. Add any more salt or dill at this point, once its had time to marinade together. EnJOY!

Nicoise Salad

I just love when people share their special family recipes! This was a recipe from Anne Groves. We celebrated Finland for our family culture night last month and Anne, being from Finland came over with her family and shared her culture with us, music, books, pictures, chocolate, oh my, sweet bread, yes please, and all kinds of amazing fun things. This salad is a new favorite for our family!

Nicoise Salad:

Lettuce, shredded (I used spinach)
Italian salad dressing mix (Good Season Brand), plus ingredients to make it
4 or 5 boiled potatoes
Green beans (I used fresh long beans)
Tuna (or salmon)
4 hard boiled eggs, chopped
1/4 cup Parsley, chopped
1/4 cup Green onions, chopped
1/2 cup-1 cup cherry tomatoes

Boil potatoes in the skin. When finished boiling (just fork tender, do not let it get mushy), remove skin, slice rounds, and marinate in salad dressing. Cook/Steam your green beans and marinate with potatoes. Refrigerate for atleast 30 minutes. Lay out your lettuce on a large platter, place marinated potato slices and green beans on top. Then lay your chopped eggs and tomatoes on top, fish on top of that and sprinkle with parsley and green onions and drizzle salad dressing over the top.
EnJOY!

Cranberry Avacado Spinach Salad with Chicken and Orange Poppy Seed Dressing

 I have been looking for new hearty salad recipes and this one hits the spot! I plan to make this one on the regular! So good! The dressing is tangy and amazing! I found this on one of my fav recipe websites cookingclassy.com

Cranberry Avacado Spinach Salad with Chicken and Orange Poppy Seed Dressing

Dressing:
1/4 cup olive oil
1/4 cup canola oil
2 tsp orange zest
1/4 cup fresh orange juice
2 Tblsp fresh lemon juice
2 Tblsp honey
2 tsp dijon mustard
1/4 tsp salt
1 Tblsp poppy seeds

Salad:
1 lb chicken breast, grilled
9oz baby spinach
2 medium avacados, cored and diced
1 cup crumbled feta
3/4 cup sliced almonds, toasted
3/4 cup dried cranberries

Add olive oil, canola oil, orange zest, orange juice, lemon juice, honey, dijon mustard and salt to a blender. Pulse until well emulsified. Pour into a jar and stir in poppy seeds. Refrigerate until ready to use.
Add all salad ingredients to a large bowl. Pour dressing over top and toss to evenly coat. Serve immediately. EnJOY!

Bacon and Blue Cheese Coleslaw

I hate coleslaw! Like hate hate! But this coleslaw recipe, oh mama I can't get enough. So good! Thank you Emily Tafa for sharing this most amazing recipe! I can't tell you just how good this coleslaw is, yum!

Bacon and Blue Cheese Coleslaw

1 bag of coleslaw
Marie's coleslaw dressing (1 small bottle, or part of a large)
1 lb of bacon
1 container of blue cheese crumbles, about 1 cup (you can add more if you like it stronger)

Cook the bacon until it is nice and crispy. Set aside on paper towels. Once cooled, crumble the bacon. Mix coleslaw and dressing, blue cheese crumbles and bacon. Chill in fridge until ready to serve. EnJOY!

Peach, Blue Cheese and Balsamic Vinaigrette Salad

I tried this at an awesome restaurant this week and had to recreate it. I'm not the biggest salad fan but I absolutely love this one! The vinaigrette recipe is from Emeril Lagasse and it's super easy and tasty.

Peach, Blue Cheese and Balsamic Vinaigrette Salad

1 Peach or nectarine
1-2 cups lettuce
1/4 cup blue cheese crumbles (point reyes is the best kind in my opinion)
balsamic vinaigrette dressing (recipe to follow)

Top salad greens with thinly sliced peaches and blue cheese crumbles and vinaigrette. EnJOY!

Balsamic Vinaigrette

1/4 cup balsamic vinegar
2 teaspoons brown sugar
1 tablespoon minced garlic (I use garlic paste)
1/2 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup olive oil

Beat the ingredients in a bowl until sugar is dissolved or place all ingredients in a jar with a lid and shake really well. EnJOY!

Thai Salad

This salad is so awesome! It feeds an army so take it with you to parties or any group gathering and it will be a big hit! The salad dressing is so delish, it goes a long way so I would just top each portion of salad off with a little dressing, don't dump the entire dressing into the salad.

Thai Salad

Salad:
1 head napa cabbage, shredded
1 head red cabbage, shredded
1 large cucumber, julienned
one 10 ounce bag shelled edamame, cooked
2 carrots, peeled and grated
2 green onions, finely sliced

Sweet Lime-cilantro dressing:
2 cups olive oil
1 1/2 cups finely chopped fresh cilantro
1 cup sugar
2 cloves garlic, minced
juice of 2 limes
1/2 tsp salt
1/2 tsp pepper
1 avacado, peeled and finely sliced

For the Thai salad, in a large serving bowl toss the cabbages, cucumber, edamame, carrotrs and green onions.
For the dressing, put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth.
Top each serving of salad with 2 Tblsp of the sweet lime-cilantro dressing and 2 slices of avacado for garnish. EnJOY!

Verjus Vinaigrette

My amazing friend took me on the most awesome "foodie day tour" for my birthday. We pretty much ate the most amazing food all day long. Part of the day of eating was this flippin awesome vinaigrette that I had to share! So go buy some verjus (non alcoholic) and you will be making this every week with your salads! Verjus is basically pressed grapes, minus the fermenting process. Its tart and a little sweet.

Verjus Vinaigrette

1 large shallot, minced
1/4 cup Verjus
2 Tblsp red wine vinegar
1/2 cup olive oil
1 Tbsp honey

Whisk together all ingredients and season with salt and pepper. EnJOY!

Roasted Beet Salad with Vinaigrette

We had a bunch of beautiful beets growing in our garden this week so after putting together some recipes that sounded good, I came up with this one. Super easy and I would never have known I actually like beets!

Roasted Beet Salad with Vinaigrette

4 Beets
goat or feta cheese
oil
salt and pepper to taste
lettuce

Preheat oven to 425. Cut the top and bottom off of the beets and rinse beets well. Put beets on baking pan. Drizzle with olive oil. Roast for about 40-50 minutes depending on size. Test if done with knife, it should have little resistance. Remove from oven and cool for about 20 minutes. Remove the skins by hand or use a pearing knife. Cut beets into bite sized chunks.
Shred lettuce, beets and goat cheese and toss.

Balsamic Vinaigrette

• 1/4 cup balsamic vinegar
• 2 teaspoons brown sugar
• 1 tablespoon chopped garlic
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup olive oil

Place all the ingredients in a screw-top jar and shake to combine.Taste and adjust the seasonings.

Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients and serve immediately.

If not using dressing right away, cover and refrigerate, whisking or shaking again before use. EnJOY!

Aunt Trish’s Salad Dressing

I think my theme this week is pioneerwoman.com, I just love her! I love her show on food network and always get motivated to cook and bake when I watch her do it. So.... here is a really cool salad dressing she made on her show last week. I love her idea of putting it into a mason jar, I was bringing it to someone so the delivery was fun to give. This dressing is super light and flavorful. I just shredded some lettuce, chopped tomatoes, dried cranberries and added croutons. Yum!

Aunt Trish’s Salad Dressing

3/4 cups Olive Oil Or Canola Oil
Juice Of 2 Lemons
4 Tablespoons Grated Parmesan Cheese
1/4 teaspoon Salt, More To Taste
Freshly Ground Black Pepper
1/4 teaspoon Sugar
Dash Of Paprika
1 clove Garlic - Peeled And Left Whole

Place all ingredients into a jar. Shake it up and store in the fridge at least 24 hours before serving.
Serve on your favorite green salads. Also works well on pasta salad.
EnJOY!