Semi-Homemade Green Goddess Dressing

Did you ever plan a last minute get together and wanted to serve something quick and easy to your guests? Look no further! All you need are three ingredients to make this Semi-Homemade Green Goddess Dressing.

Green Bean & Peach Salad in a Maple Pecan Vinaigrette

I know I'm a little late with this one as August was National Peach Month, but at least I made it under the wire. Besides, you can still get fresh, juicy peaches through the end of September. I really enjoyed this salad as it had the perfect mix of crunchy and sweet.

Green Bean & Peach Salad in a Maple Pecan Vinaigrette
Total Time:  20 minutes  Servings: 4

Ingredients
For the Green Bean & Peach Salad

• 1 lb. Fresh Green Beans
• 1 Peach, pitted and chopped
• Prepared Maple Pecan Vinaigrette

For the Maple Pecan Vinaigrette

• 2 tbsp. Maple Syrup
• 2 tbsp. Aged Balsamic Vinegar
• 1/4 c. Canola Oil
• 1 tsp. Fresh Rosemary, chopped
• 1/4 c. Chopped Pecans

Directions
For the Green Bean & Peach Salad

1. Trim the ends of the green beans, then place in a steamer pot. Fill the bottom portion of the pot with about 3" of water, cover pot and bring to a boil. Allow to steam until the beans are cooked, but still slightly crisp. Remove from the pot and rinse under cold water. 
2. Add the beans, peaches and Maple Pecan Vinaigrette to a bowl and mix well. 

For the Maple Pecan Vinaigrette

1. Whisk together all ingredients in bowl. 

Enjoy!

Nutrition Facts

Calories 250, Carbs 20.1g, Fat 19g, Protein 2.9g, Fiber 4.9, Sugar 11.4g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Green Bean & Peach Salad Shopping List

On another note...
I'll be taking the next week off from the blog to spend the last week of summer with my family and get the kids ready for back to school. I'll still be around posting on Facebook, Twitter, and Instagram so follow along to see what I'm up to. I'll be back with a new blog post September 9th as well as a new and improved Monthly Newsletter.

Enjoy the rest of your summer!

Ratatouille Panzanella Salad

Since I made my first Panzanella Salad with roasted fennel & Heirloom tomatoes back in May 2012, my youngest has been asking me to make it again. It was one of her favorite salads; however, I try not to eat too much bread (especially when it comes to eating salads!). Last week while I was grocery shopping, they had some day old bakery Multigrain bread for a fraction of what it would normally cost and I decided that I would experiment with another panzanella salad.

For this version, I used the base recipe for my Roasted Vegetable Ratatouille recipe; especially since all of these vegetables are in abundance right now. I roasted garden fresh eggplant, zucchini, mushrooms, garlic and tomatoes, mixed in the multigrain bread then gently tossed the salad with a light Lemon Chardonnay Vinaigrette. This salad was wonderful and encompassed all of the flavors of a typical ratatouille. My family really enjoyed it and for me it was a toss up which version I liked best.

Ratatouille Panzanella Salad
Prep Time:   20 minutes                 Yield: 6 cups
Cook Time:  25 minutes                  Serving: 1 cup
Total Time:  45 minutes

Ingredients
For the Ratatouille Panzanella Salad

• 1 lb. Loaf Multigrain Bread
• 2 c. Eggplant, skin on and diced
• 1 Medium Zucchini, skin on and diced
• 1 c. Sliced Mushrooms
• 1/2 Red Onion, diced
• 2 Cloves Garlic, chopped
• 2 Plum Tomatoes
• 2 tbsp. Extra Virgin Olive Oil
• Prepared Lemon Chardonnay Vinaigrette

For the Lemon Chardonnay Vinaigrette

• 1 Lemon, zest and juice
• 2 tbsp. Chardonnay Wine
• 1/4 c. Canola Oil
• 1 tbsp. Fresh Rosemary, chopped
• 1 tbsp. Pecorino Romano Cheese, grated

Directions
For the Ratatouille Panzanella Salad

1. Preheat oven to 425 degrees. 
2. Cut the bread into cubes, place on a baking sheet and spray with cooking spray
3. Bake for 5-10 minutes; turning once, until they are brown. Remove from oven and cool. 
4. While the bread is in the oven, add your eggplant, zucchini, mushrooms, onion, garlic and tomatoes to baking sheet; then drizzle the olive oil on top. Place in the oven with the bread and bake for approximately 15 minutes; turning once. Remove from the oven and cool. 
5. Add the bread, vegetables and prepared Lemon Chardonnay Vinaigrette to a bowl. Toss to coat and serve. 

For the Lemon Chardonnay Vinaigrette

1. Add all ingredients to a bowl and whisk together until well blended. 

Enjoy! 

Nutrition Facts

Calories 260, Carbs 23.9g, Fat 16.2g, Protein 7g, Fiber 5.5g, Sugar 4.4g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Ratatouille Panzanella Salad Shopping List

Shared at Carole's Chatter 10/18/13

Shared on Thursday's Treasures 8/1/13

Grilled Iceberg Wedge with Pecans in a Balsamic Goat Cheese Vinaigrette and Other Popular Types of Lettuce

Did you know that lettuce belongs to the sunflower family? Lettuce is a plant that grows year-round, is native to the Mediterranean area and is believed to have been first cultivated around 4500 BC. Salad lettuce was popular with the ancient Greeks and Romans and primitive heads were loose and leafy. Today there are many different varieties which contain several nutrients such as Vitamin A and C and minerals like calcium and iron. The highest nutrients come in the darker green, outer leaves and all lettuce is low in calories.

Here are some favorite types of lettuce...

Arugula

• Look for long, bright green leaves on a thin stem
• Tastes peppery with a slight bitter flavor
• Adds a kick to other greens or compliments mild chicken or fish dishes

Butterhead

• Look for loose heads with wide leaves
• Tastes delicate with a hint of sweetness

Iceberg

• Look for large, compact heads of light green leaves
• Has a mild flavor and pairs nicely with stronger flavors

Leaf

• Available in Red or Green leaf
• Look for leaves that have curly edges and are loosely gathered around the stem
• Has a crisp, mild nutty flavor
• Can be used as a wrap with your favorite ingredients

Radicchio

• Look for purplish leaves with white ribs on the small heads
• Has a slightly bitter, crisp taste
• You can grill or eat it raw and the sturdy leaves make a great substitution for a plate or bowl

Romaine

• Look for large green outer leaves on a long head
• This crunchy lettuce is mild and very versatile

Spinach

• Look for flat, rounded dark green leaves with thin stems
• Builds strong bones and better eyesight
• Mild taste

I can't remember the last time I ate Iceberg lettuce, but it used to be the only kind my mother purchased while growing. Somewhere along the way, I started using Romaine as my go-to lettuce and never looked back. So while I was out shopping recently, I decided to purchase a head of Iceberg to try it out again.

I have seen wedge salads on many menus over the years, but never tried them. So I came up with my own version for lunch one day by first quartering the head, grilling it, then topping it with this Balsamic Goat Cheese Vinaigrette and pecans. It was deliciously filling and not only did it make a nice lunch, it would also make a lovely starter to a sit down meal.

Grilled Iceberg Wedge with Pecans in a Balsamic Goat Cheese Vinaigrette
Prep Time:  15 minutes           Yield: 4
Cook Time:  5 minutes            Serving: 1
Total Time:  20 minutes

Ingredients

For the Salad:

• 1 Head Iceberg Lettuce
• Prepared Goat Cheese Balsamic Vinaigrette
• 1/4 c. Pecans, chopped or whole

For the Balsamic Goat Cheese Vinaigrette:

• 2 tbsp. Aged Balsamic Vinegar
• 1/4 c. Extra Virgin Olive Oil
• 1 Garlic Clove
• 2 tbsp. Crumbled Goat Cheese
• 1 tsp. Fresh Thyme, removed from stem
• Kosher Salt, to taste
• Fresh Ground Pepper, to taste

Directions

For the Salad:

1. Remove the core from the lettuce by pounding the base on a flat surface; then pull out the core. Run cold water through the lettuce and allow to drain. Pat with paper towels to remove any excess moisture. 
2. Cut the head of lettuce in half, then in half again. You should have four equal quarters.  
3. Heat your grill (I used an indoor Cuisinart) and grill your lettuce approximately 4-5 minutes; until you have slight grill marks
4. Place the lettuce on a plate, drizzle about 1-2 tbsp. of dressing on top; then top with pecans. 

For the Balsamic Goat Cheese Vinaigrette:

1. Add the vinegar, oil, garlic, thyme and goat cheese to a mini food chopper or blender and pulse until all ingredients are smooth. Season with salt and pepper. 

Nutrition Facts

Calories 177, Carbs 5.8g, Fat 16.6g, Protein 2.9g, Fiber 1.6g, Sugar 3.4g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Shopping List

Applebee's Oriental Dressing (Copycat)

My family and I are not fast-food people and even my youngest when given the choice of going to McDonald's or Applebee's will choose Applebee's EVERY time. She just loves it there and she rarely eats off the kid's menu. In fact, her favorite thing to order are their Wonton Grilled Chicken Tacos; while my older daughter and I usually gravitate to the Oriental Chicken Salad or the Oriental Chicken Wrap.  So I went on a quest to find out how to make the dressing they serve with it and I have to say this recipe is SPOT ON and so easy to make. I used it on some mixed greens with grilled chicken as I didn't want to tackle the entire salad (too many ingredients!), but it's now one of our favorite dressings to make at home.

Applebee's Oriental Dressing (Copycat)

Recipe from Copycat Restaurant Recipes

Prep Time:   10 minutes                        Yield: 12

Cook Time:  0 minutes                          Serving: 1 tbsp. 

Total Time:  10 minutes

Ingredients

• 1 1/2 tbsp. Rice Wine Vinegar
• 1/4 c. Hellmann's Mayonnaise
• 1 tsp. Grey Poupon Dijon Mustard
• 1/8 tsp. Sesame Oil

Directions

1. Combine all ingredients together in a bowl and whisk well. 

Nutrition Facts

Calories 31, Carbs 0g, Fat 3.4g, Protein 0g, Fiber 0g, Sugar 0g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy!

Green Bean & Tomato Salad with Ginger-Wasabi Vinaigrette

Today is Day 2 of Salad Week here at CEK and I couldn't wait to share this Green Bean & Tomato Salad with Ginger-Wasabi Vinaigrette with you. Especially since in a short time, all of those fresh garden vegetables you planted will be coming to fruition. 

I've mentioned before that I hail from the Garden State and one of our most famous crops are tomatoes. I love all types of tomatoes, but my absolute favorite would have to be the Heirloom variety. They come in a multitude of colors and are so sweet and hearty, I could eat them all by themselves. For this salad, I combined my favorite Heirloom tomatoes with some hearty Beefsteak tomatoes, shallots and fresh green beans; then tossed them in a light ginger-wasabi vinaigrette to give my salad a little zesty Asian flair. This salad was incredibly tasty and would make a perfect accompaniment to any picnic or as a stand alone meal; especially on a warm summer day. 

Green Bean & Tomato Salad with Ginger-Wasabi Vinaigrette

Prep Time: 20 minutes                                       Yield: 10

Cook Time: 10 minutes                                       Serving: 1/2 cup

Total Time: 30 minutes

Ingredients
For the Green Bean & Tomato Salad

• 2 c. Fresh Green Beans or Haricot Verts, steamed al dente
• 3 c. Tomatoes (I used Heirloom and Beefsteak tomatoes), sliced
• 1 Shallot, thinly sliced
• Prepared Ginger-Wasabi Vinaigrette, see below

For the Ginger-Wasabi Vinaigrette

• 2 1/2 tbsp. Rice Wine Vinegar
• 1 tsp. Wasabi Paste
• 1 tsp. Sesame Oil
• 1/4 c. Canola Oil
• 1/2 tsp. Fresh Ginger, grated
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Kosher Salt

Directions
For the Green Bean & Tomato Salad

1. Add the green beans, tomatoes and shallots to a large bowl; then add the prepared ginger-wasabi vinaigrette. 
2. Mix well and keep refrigerated until ready to serve. 

For the Ginger-Wasabi Vinaigrette

1. Whisk all ingredients together in a small bowl. Makes 1/2 cup. 

Nutrition Facts

Calories 74 , Carbs 4.8g, Fat 6.3g, Protein .9g, Fiber 1.3g, Sugar .6g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Low Fat Ranch Dressing (Copycat)

After those Hooter's Chicken Wings, I needed to have a snack that was a little healthier. And when I saw this recipe for Better-for-You Ranch Dressing from The Fountain Avenue Kitchen a few weeks ago, I printed it right away and couldn't WAIT to try it. I mean really, who doesn't like veggies dipped in Ranch dressing? Ann has such a wonderful site this recipe did not disappoint...delicious! 

There are so many different vegetables you can use in your crudite like peppers, broccoli, jicama, cherry tomatoes, celery sticks, asparagus, cucumbers, baby radishes, carrots, cauliflower, and mushrooms to name a few. Ann didn't specify which brands she used in her recipe so for nutritional data purposes, I used Hellmann's mayonnaise and canola oil in mine. 

Low Fat Ranch Dressing (Copycat)

The Fountain Avenue Kitchen

1/3 c. Low Fat Buttermilk

3 tbsp. Chobani 2% Plain Yogurt

3 tbsp. Hellmann's Mayonnaise

1 tbsp. Apple Cider Vinegar

2 tbsp. Canola Oil

1/2 tsp. Kosher Sal

Fresh Ground Pepper, to taste

3 tbsp. Chives, minced

Directions:

1. Whisk all ingredients together and keep refrigerated until ready to use. Makes 1cup; serves 8. 

*Nutritional Information per 1oz Serving: Calories 62, Carbs 1.2g, Fat 5.9g, Protein 1.1g, Fiber 0g

Enjoy!

Mixed Greens with Avocado and Beets in a Champagne Vinaigrette

Mixed green salads offer you the opportunity to try different varieties of lettuce at the same time. This one had baby beet greens, mizuna and oak leaf lettuce. Baby beet greens have purplish-red veins and come from the top of an immature beet. Mizuna or otherwise know as Japanese greens, have a slightly strong flavor, but add a nice compliment to the other subtle flavored greens. Oak leaf lettuce resembles red leaf lettuce with the reddish tops, however they are shorter and have a softer texture. The combination of all three of these greens combined with the earthy flavors of fresh beets, avocado, pecans and the light champagne vinaigrette, makes for a tasty, light lunch or a precursor to a formal dinner. 

 Mixed Greens with Avocado and Beets in a Champagne Vinaigrette
4 c. Mixed Greens
2 tbsp. Pecans, chopped
1 Avocado, sliced
1/2 c. Beets, cooked and sliced
1/4 c. Prepared Champagne Vinaigrette

Directions:
1. Add the lettuce and pecans to a bowl, then add the dressing; toss gently to coat the leaves. 
2. Add the sliced avocado and beets to the top. Serves 2. 

*Nutritional Information per Serving: Calories 384, Carbs 20.4g, Fat 34.3g, Protein 4.5g, Fiber 9.3g

Champagne Vinaigrette
1 Garlic Clove
3 tbsp. Champagne Vinegar
4 tbsp. Canola Oil
1 tsp. Sugar
1/2 tsp. Kosher Salt

Directions:
1. Add all ingredients to a food processor (I used a mini one) and pulse until it has emulsified and formed a smooth consistency. Makes 1/2 cup, store the remainder in the refrigerator for up to 5 days. 

*Nutritional Information per 1 tbsp. Dressing: Calories 68, Carbs 1.8g, Fat 7g, Protein 0g, Fiber 0g

Enjoy!

Fried Green Cherry Tomatoes with Avocado Ranch Dipping Sauce

Welcome to Day 2 of Tomato Week here at CEK! 

I love waking up on a Sunday morning, having a cup of tea with my hubby before the kids get up and finding a movie on tv to watch while the house is quiet. A few Sunday's ago, that movie happened to be the 1991 film, Fried Green Tomatoes written by Fannie Flag. I just love this movie and can watch it over and over again, but the thought of making fried green tomatoes intrigued me. I had tried them out years ago and loved them, but never made them again. No real reason, I guess I just forgot. So when my father in law asked me to go pick more of his tomatoes, I grabbed some green ones this time too. 

I thought a dipping sauce to go with nicely with these and had recently been to Chili's restaurant where I tried some of their avocado dip they served with their southwestern egg rolls. So I cheated here a little bit and made this simple Avocado Ranch dip using bottled ranch dressing. These were crispy and delicious and the cool flavor of the creamy dip against the piping hot tomatoes was incredible!  These would make a great appetizer or side dish. 

Fried Green Cherry Tomatoes with Avocado Ranch Dipping Sauce
12 Green Cherry Tomatoes, cut in half
1/2 c. Flour (I used All-Purpose)
Egg wash (1 Egg + splash of 2% Milk)
1/2 c. Italian Flavored Breadcrumbs
Canola Oil, for frying

Directions:
1. Prepare three separate bowls for the flour, egg wash and breadcrumbs. 
2. First dip the tomato halves into the flour, then into the egg wash, and finally the breadcrumbs. Repeat for all pieces. 
3. Heat some oil in a frying pan, just enough to coat the bottom of the pan. 
4. Add the tomatoes and fry 2-3 minutes per side until lightly browned. 
5. Remove the tomatoes from the pan and drain on paper towels or brown paper bags to remove excess oil. Serve immediately with dipping sauce. Serves 4. 

Avocado Ranch Dipping Sauce
1 Avocado
1/2 c. Hidden Valley Ranch Dressing

Directions:
1. Cut the avocado in half to remove the pit. 
2. Scoop out the insides and add to a mini food processor or blender. 
3. Add the ranch dressing and pulse until well blended and creamy. Makes 1 cup. 

Enjoy! 

*Tip: Best when served hot, immediately after frying. They didn't reheat well when placed in the microwave. 

Three Bean Salad with Feta

I really love bean salads lately (can you tell?!). They hold up beautifully outside in the warmer months, especially if you're serving them at picnics or barbecues. They're also colorful and add a nice contrast to your main dishes. I like making extra so that I can eat them for lunch the next day too as they are healthy and filling. Like most bean salads, this was so easy to prepare and was packed with wonderful flavors. If you're not a fan of feta cheese just leave it out, but it did add an extra creaminess to the salad. 

Three Bean Salad with Feta
1-15oz. Can Dark Kidney Beans, rinsed
1-15oz. Can Black Beans, rinsed
1-15oz. Can Chick Peas, rinsed
1/4 c. Red Onion, thinly sliced
1/2 c. Feta Cheese, crumbled

Dressing:
1 Lemon, juice only
2 tsp. Dijon Mustard (I use Grey Poupon)
1 tsp. Dried Oregano
1 tbsp. Parsley, chopped
1/3 c. Canola Oil
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper

Directions:
1. Whisk all dressing ingredients together in a small bowl.
2. Add the beans, onion and cheese to separate bowl, then pour the dressing over the beans. 
3. Mix well and refrigerate. Makes 10-1/2 cup servings. 

Enjoy! 

Shared on Family Fresh Meals 8/28/12

Greek Salad

I just love this salad, especially this time of year when the tomatoes and cucumbers are so fresh from local growers. This salad usually calls for peppers to be added as well, but no one in my family particularly cares for them, so I leave the skins on the cucumbers for that beautiful contrasting color. Speaking of color, not only is it gorgeous, this entire salad only took me about 10 minutes to make...BONUS!

Greek Salad
2 Large Cucumbers, skins washed
4 Plum Tomatoes
1/2 Red Onion, thinly sliced
5 oz. Kalamata Olives
2 oz. Feta Cheese, crumbled
Prepared Dressing 

Directions:
1. Slice the cucumbers about 1/4" thick and add to a bowl. 
2. Next, cut the tomatoes into wedges (approximately 6 slices per tomato) and add them to the cucumbers.
3. Add the onions, olives, cheese and prepared dressing and mix well. Serves 8-10. 

Dressing:
3 tbsp. Red Wine Vinegar
3 tbsp. Extra Virgin Olive Oil
1/2 tsp. Dried Oregano
1/2 tsp. Garlic Powder
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper

Add all ingredients in a bowl and whisk until blended. 

Enjoy! 

Grape Tomato Vinaigrette

There is a local, family owned restaurant by my home called Sonny's On The Lake, that we love to go to. It's close for one, only about 10 minutes away. The food is always good and I usually order off of their daily special menu. The service is impeccable and Sonny himself always picks out the best wines for us to try and we haven't been disappointed yet. Not to mention he lets Gab help him make Bananas Foster after every meal. :) 


They serve a salad before every meal with this amazing dressing, so when we stopped there recently, I finally asked him what was in it. He told me tomatoes, basil, and cheese so I figured I'd give it a try at home. Though it didn't taste exactly like his, I think his must have some sugar in it because it's a little sweet, this one came close. I'll have to ask him again next time! 

Grape Tomato Vinaigrette
1 c. Grape Tomatoes, rinsed
1 Clove Garlic
2 tsp. Fresh Basil
1/4 c. Extra Virgin Olive Oil
3 tbsp. White Vinegar
3 tbsp. Parmigiano Reggiano Cheese
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste


Add all ingredients to a mini food chopper or blender and pulse until the mixture is smooth. Makes 1 cup. 


Enjoy! 


Shared on Amee's Savory Dish 6/15/12