Tag Archives: salad

raspberry vinaigrette_outlined

The Dish: Raspberry Vinaigrette

Jazz up your spring salads with this homemade raspberry vinaigrette recipe. It’s light and fresh, and super simple! Store bought dressings are full of hidden calories; making your own is much healthier and very easy.

If raspberries aren’t your thing try this recipe with strawberries or blackberries. Back in January I gave you my personal recipe for vinaigrette that is a guaranteed crowd pleaser too.

Raspberry Vinaigrette

serves 6

Ingredients
1 10 oz bag Frozen Organic Raspberries (about 2 cups), thawed
4 Tbsp Olive Oil
1 Tbsp Raw Honey
4 Tbsp Red Wine Vinegar
½ tsp Sea Salt
¼ tsp Ground Pepper
4 Tbsp Water
2 tsp Chia Seeds (optional)
1 Tbsp Dijon Mustard

Put all the ingredients into a blender and blend on high until smooth and all ingredients are combined.
Store in a air tight container for 1 week.

orange beet salad cropped

The Dish: Fresh Orange and Beet Salad

My ultimate go to salad for any occasion is this orange and beet salad. I found it in a cookbook on New Orleans cuisine years ago and I make it every chance I get. It’s great for serving a crowd or makes a light lunch during the week. This salad is perfect for the winter months when citrus and root vegetables are in abundance but canned beets and oranges can be substituted. Most importantly, it’s diet friendly without skimping on the flavor.

The Bibb lettuce is fresh and light, the spiced pecans add a great crunch and the creaminess of the farmer’s cheese works great with the sweet beets and tangy oranges. Certainly any one of the components to this salad can be substituted but I highly recommend trying it in its entirety with all the different flavors and textures working together in perfect harmony.

Farmer’s cheese is hard to come by but it is simple to make your own. However, if you’d rather not bother blending cheeses, crumbled goat cheese will be just fine.

Included with this recipe is my specialty vinaigrette. It’s perfect on any salad or spooned over grilled veggies and meat.

Fresh Orange and Beet Salad with Pecans and Farmer’s Cheese

4 small beets (whole canned beets can be substituted)

2 heads butter or bibb lettuce

8 clementine oranges (if using canned drain and rinse well)

1/2 cup chopped toasted spiced pecans (recipe follows)

 

For the Farmer’s Cheese

1/2 cup cottage cheese

1/2 cup cream cheese

1/2 cup goat cheese

salt and pepper to taste

 

For Deborah’s Specialty Vinaigrette

2 tablespoons local wild honey

4 tablespoons fresh lemon juice

zest of 1 lemon

salt and pepper to taste

1/2 cup extra virgin olive oil

 

Preheat oven to 450F. Scrub and trim unpeeled beets, wrap in foil and roast until easily pierced with the tip of a knife, about 1 hour. Remove from oven, unwrap, and when cool enough to handle, peel the beets, trimming off any remaining root and cut into 1/4 inch slices. Set aside to cool completely.

While beets are roasting, make the vinaigrette. Whisk together honey, lemon juice, zest, salt and pepper. Slowly drizzle in oil until it emulsifies. Taste and adjust seasoning.

To make the farmer’s cheese, in a food processor, combine the cheeses and blend until smooth. Season with salt and pepper to taste.

Cut and slice off the top and bottom of each orange. Stand each orange upright on cutting board. Following the curve of the orange, slice off the peep and pith without removing too much of the flesh. Cut each section free from the membrane into a bowl.

Divide the lettuce on individual plates or spread on one large platter. Arrange the beet slices and orange segments. Dollop the farmer’s cheese and sprinkle the pecans on top. Whisk the vinaigrette and drizzle it over the salad.

 

Sweet and Spicy Pecans

1/2 cup pecan halves

1 tablespoon butter or margarine, melted

2 tablespoons sugar

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1/8 teaspoon smoked paprika

 

Preheat oven to 325F. Toss all ingredients together in a small bowl until evenly coasted. Spread in a single layer on a lined baking sheet. Bake until lightly toasted, about 10 minutes.

 

 

citrus platter

The Dish: Citrus Salad with Star Anise

Any Arizona native can tell you that this is the best time of year for citrus and for the month of January I’ll be giving you refreshing, pucker worthy recipes to utilize these tangy fruits.

To start off the new year right, try this light simple salad. Splash it with your favorite anise liqueur like Ouzo for dessert or try something exotic that pairs great with citrus like Arak. You can skip the hooch all together and serve over Greek yogurt and some granola for a healthy breakfast.

This recipe uses blood oranges and pink grapefruits but navel oranges and tangerines would be great additions as well. Toss in a cinnamon stick or some cardamom pods to the syrup for a lovely floral flavor.

Citrus Salad with Star Anise

Makes 8 servings

4 blood oranges

5 ruby red or pink grapefruits

3 whole star anises

1/3 cup sugar

1/3 cup water

Dissolve sugar in water in a small heavy saucepan over medium heat, stirring. Add star anise and simmer 5 minutes. Let stand off heat 30 minutes.

Peel fruit, including white pith, with a sharp knife. Cut segments free from membranes or slice lengthwise into a bowl. Squeeze any excess juice into bowl.

Add syrup with star anise to fruit and juice and stir gently. Remove star anise before serving if desired.

Salad can be prepared 1 day ahead, covered with plastic and chilled.

Click below for a printable version of this recipe

Citurs Salad with Star Anise