Tuesday is World Health Day (April 7th) so how about a recipe for Thai Salad with Blood Oranges? This recipe is super healthy and filled with some of my favorite colorful and flavorful ingredients. If you can’t find blood oranges, feel free to use regular oranges or even fresh strawberries for a twist. If you want to use a fresh Thai Chili instead of red pepper flakes, start slow when adding it to the dressing because they are very spicy. Also, be careful not to touch your eyes after handling the chopped chilis. This salad is also great served with grilled shrimp, steak or chicken, but my kids and I love it on its own. The dressing is fabulous and can be made ahead and stored for up to a week. It uses Colman’s mustard, tons of lime juice and some other wonderful ingredients. Happy spring and World Health Day!
I have been getting so many questions at all of my recent health/wellness speaking engagements about lean proteins. Since people tend to forget about turkey (except during Thanksgiving), how about cooking turkey tenderloins? This recipe for Blackberry Glazed Turkey Tenderloin Salad is a 30 minute, simple recipe that is fresh, fast and pretty. The most difficult part is turning on the grill. The barbecue sauce, paprika and blackberry preserves add great flavor to the turkey. Enjoy the turkey sliced over a salad (such as above) or paired with grilled asparagus and a quinoa side dish for a healthy dinner.
If you’re looking for a light, healthy and delicious salad, this Chicken Couscous Salad is the answer. Start with a rotisserie or leftover grilled chicken and combine with cooked couscous, cherry tomatoes, basil and either sherry or balsamic vinegar. Top it off with goat cheese or even feta, and you have a super wholesome main dish salad. I loved serving this over arugula leaves, but my kids just ate it straight out of this bowl. This makes a great lunch recipe or easy dinnertime entree.
I’m shooting 4 television shows this week for NBC 13 “Daytime Alabama”, and here’s one of the dishes I will be making. For those of you not familiar with quinoa, I hope that I can help out. Quinoa is an amino acid protein rich seed that has a fluffy slightly crunchy texture and a nutty flavor when cooked. You cook it just as you would cook rice although you need to rinse the seeds before cooking them. Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard with so many health benefits. Quinoa is a very good source of manganese as well as a good source of fiber, protein, magnesium, iron, copper and phosphorus. It is said to be helpful to those who get migraine headaches and helps reduce diabetes and atherosclerosis. I love this Quinoa Salad with Arugula and Feta as it’s so fresh, healthy and flavorful. Feel free to make it a main dish by adding cooked chicken or shrimp. This is the perfect dish to start the new year on the right (and healthy) foot.
I have been working on some new fall salad recipes for upcoming television cooking segments this month. I was in the mood for a Black-Eyed Pea Salad and trying to increase the fiber in my kid’s diets. This recipe starts with a simple lime and chipotle vinaigrette combined with the black-eyed pea and black bean mixture. The mixture is served over peppery arugula which makes a fresh, flavorful and light salad. This is a great starter salad, but it would also be wonderful as a main dish topped with grilled or cooked chicken, shrimp, turkey or steak. This recipe is also a part of “Fall Fest” which is a continuation of Summer Fest, a cross blog recipe swap from various food blogs. These events were started by Margaret Roach of Away to Garden and Deb Puchalla of The Food Network. The theme this week is “fall salads” so I hope you enjoy this one.
I wanted to make a great Labor Day salad, but wanted to include my favorite “super foods”. I tossed some fresh arugula with watermelon, blueberries, walnuts and goat cheese (I love Belle Chevre) and drizzled it with a little olive oil and balsamic vinegar. There you have it. Not only is this so beautiful to serve, but so healthy and incredibly delicious. Great for Labor Day or any day!
People ask me all of the time, “What do you eat for lunch?” I guess because I am in my kitchen all of the time, or because I work and workout a ton, they are curious. Also, I think most of us get in a lunchtime rut and eat the same things for lunch over and over (I know I do). I threw together this simple salad in about 10 minutes this week, and my neighbor had stopped by and thought what I threw together was so fabulous. I thought others might enjoy this Turkey-Edamame Salad as well, but feel free to add whatever is in your vegetable bin and use your favorite reduced-fat salad dressing.
See the link from my television segment yesterday:
I am amazed how many subscribers and fans on facebook I have that are college students, and I thank all of you and am so excited that ya’ll are cooking while in college! Carlie, a college senior at the University of Georgia, has particularly enjoyed when I post salad recipes, and she told me she has tried all of them. She asked me to “keep them coming” so Carlie, this one’s for you. This salad is a cinch! The ingredients are very simple and easy to find. Feel free to substitute salmon for the chicken or even add thin cooked vermicelli or rice noodles to this salad. I kept the dressing very light, but it is a little tangy so if you want to add more oil, feel free.
Asian Chicken Salad
Prep: 25 minutes
Yield: 4 servings
5 cups shredded romaine lettuce
1 large seedless cucumbers, thinly sliced
2 cups shredded carrots
1 tomato, thinly sliced
11/2 cups chopped cooked chicken
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced red onion
1/4 cup unsalted dry-roasted peanuts, toasted
2/3 cup rice wine vinegar
1/4 cup fresh lime juice
1 tablespoon canola or sesame oil
2 teaspoons low-sodium soy sauce
3 cloves garlic, minced
1/4 cup sugar
1/4 teaspoon crushed red pepper flakes
1. Combine lettuce and next 8 ingredients in a large salad bowl. Whisk together rice wine vinegar and remaining ingredients and pour over salad, tossing gently.
Sometimes the most difficult part about the Thanksgiving or holiday menus is figuring out what type of salad to serve. This recipe is perfect with the holiday turkey with the crunch of cashew nuts, the sweetness of golden raisins, and the tartness of Granny Smith Apples served over baby spinach leaves. It’s one of my holiday staples that friends and family look forward to every year. It’s also perfect for a quick, healthy weeknight salad served with chicken, fish or pork.
Spinach Apple Salad
Prep: 20 minutes
Yield: 8 servings
2 (6-ounce) packages fresh baby spinach
4 small Granny Smith apples, chopped
3/4 cup cashews, toasted (pecan halves may also be used)
1/2 cup golden raisins
1/2 cup sugar
1/2 cup apple cider vinegar
1/3 cup vegetable oil
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1. Combine first 4 ingredients in a large salad bowl.
2. Whisk together sugar and next 4 ingredients until blended. Serve dressing with salad.
Note: You can chill dressing up to 1 day; whisk well before serving.