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

Corn Salad with Honey-Wasabi Vinaigrette

It's Day 4 of Salad Week and I brought you another vinaigrette-based salad to add to your summer salad repertoire. This time, I used some leftover corn on the cob I had after making too many ears (go figure!), mixed it with some grape tomatoes; then made this sweet and tangy honey-wasabi vinaigrette to give it an Asian flair. 

Corn typically is in season June-August; however, you will start to see some stores and local farmers markets carry the fresh ears in May. I prefer the Butter-Sugar or White Corn variety; as they are generally sweeter than the others. For this recipe, you can use corn that has been cut off of the cob or frozen corn that has been defrosted and drained. This refreshing salad is great, especially for those who don't like to eat corn on the cob (or can't like Gab with her braces!) and would go wonderfully with some of my Asian Pork Spareribs! 

Corn Salad with Honey-Wasabi Vinaigrette

Prep Time:  15 minutes                               Yield: 8

Cook Time: 15 minutes                                Serving: 1/2 cup

Total Time:  30 Minutes

Ingredients

For the Corn Salad

• 4 Ears Corn on the Cob, cooked and cut from the husk (approximately 3 cups of kernels)
• 1 Scallion, chopped
• 1 c. Grape Tomatoes, sliced
• 1 tbsp. Fresh Parsley, chopped
• Prepared Honey-Wasabi Vinaigrette

For the Honey-Wasabi Vinaigrette

• 1 tsp. Honey
• 1 tsp. Wasabi Paste
• 1 tsp. Ginger, grated
• 1 tbsp. Rice Wine Vinegar
• 2 tbsp. Canola Oil
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

For the Corn Salad

1. Add the corn kernels, scallion, tomatoes and parsley to a bowl; then add the prepared Honey-Wasabi Vinaigrette. 
2. Mix well, season with salt and pepper; then refrigerate until ready to serve. 

For the Honey-Wasabi Vinaigrette

1. Combine the honey, wasabi paste, ginger, vinegar, mustard and oil. Whisk well.

Nutrition Facts

Calories 87 , Carbs 13.4g, Fat 4g, Protein 1.7g, Fiber 1.7g, Sugar 2.9g

*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! 

Red Bliss Potato Salad with Dijon Vinaigrette

May is National Salad Month so to kick off  the unofficial summer barbecue and party season, I will be bringing you a new salad recipe each day this week to get you ready. Especially since Memorial Day is right around the corner (can you believe it?!).  

The first salad I made for you this week is Red Bliss Potato Salad with Dijon Vinaigrette. Potato Salad is one of my favorites; however,  as much as I like the traditional mayo-based potato, macaroni and coleslaw varieties, they don't hold up as well in hot summer months without taking extra safety precautions to ensure the salads stay below 40 degrees. (Well that, and Rachael doesn't like mayonnaise...at all!). 

This deliciously light salad has just the right amount of "tang" and would go perfectly with any grilled meat or fish you decided to serve it with. 



Red Bliss Potato Salad with Dijon Vinaigrette

Prep Time:  1 hours 15 minutes                           Yield: 10

Cook Time: 30 minutes                                        Serving: 1/2 cup

Total Time:  1 hour 45 minutes

Ingredients

For the Red Bliss Potato Salad

• 2lb. Red Bliss Potatoes (approximately 5-6)
• 1/2 c. Celery, small dice
• 2 tbsp. Red Onion, small dice
• Prepared Dijon Vinaigrette

For the Dijon Vinaigrette

• 2 tsp. Granulated Sugar
• 2 tbsp. Distilled White Vinegar
• 2 tsp. Dijon Mustard
• 1/4 c. Canola Oil
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions
For the Red Bliss Potato Salad

1. Scrub the potato skins with a soft brush to remove any dirt. Add the potatoes to a pot and fill with water. 
2. Bring the potatoes to a boil over medium-high heat; then allow to cook until fork tender; approximately 25-30 minutes. Drain and cool. 
3. Cut the potatoes in half lengthwise, then in half again; then slice into 1/4" thick slices. 
4. Add the potatoes to a bowl; then add in the celery and onions. 
5. Add the prepared Dijon Vinaigrette, then season with salt and pepper. Mix well and refrigerate for at least 1 hour. 

For the Dijon Vinaigrette

1. Combine the sugar, vinegar, mustard and oil. Whisk well.

Nutrition Facts

Calories 47 , Carbs 1.9g, Fat 4.2g, Protein .1g, Fiber .3g, Sugar 1.6g

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

Enjoy! 

Did you enter the Prepping for Summer Giveaway yet? 

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!

Sun Dried Tomato & Asiago Cheese Pasta Salad

This is definitely a salad I'm going to have to make again, especially since I only tasted a small forkful of it! Our cheer booster club was hosting a ladies night out event in December and I wasn't able to attend, but I signed up to bring a salad. I wanted it to be vinaigrette based as it was going to be sitting out for a couple of hours and from what I was told, it was a hit. I generally use sun dried tomatoes that are not packed in oil, but I figured by using this type, it would give this salad a tad more flavor using the oil the tomatoes were packed in, instead of regular extra virgin olive oil. 

Sun Dried Tomato & Asiago Cheese Pasta Salad
1 lb. Farfalle Pasta (I used Barilla)
1/4 c. Red Onion, chopped
1-8oz. Jar Sun Dried Tomatoes in Oil, diced
1/3 c. Fresh Basil Chopped
1/2 c. Asiago Cheese, shredded
1 Package Good Seasons Italian Dressing Mix
1/3 c. Balsamic Vinegar

Directions:
1. Cook pasta according to package directions, rinse under cold water and cool. 
2. Place the pasta in a large bowl and add the sun dried tomatoes, onions, basil, cheese, dressing mix, oil from the sun dried tomatoes and vinegar. Mix well. Makes 10 cups (20-1/2 cup servings)

*Nutritional Information per Serving: Calories 146, Carbs 21.1g, Fat 4.9g, Protein 5.3g, Fiber 1.4g

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

Enjoy!