Tagged: Salad

Photo Gallery / Side Dish

Spinach & Strawberry Salad with Blackberry Dressing

I want to share a secret tip with you. Don’t buy berry salad dressings because they are so easy to make at home!!

All you need is 1 part olive oil, 2 parts acid such as balsamic, wine, apple cider vinegar, or lemon juice.

Add a pinch of salt and pepper and your favorite fruit jams!

I used Blackberry jam which is my favorite fruit spread, but you can use raspberry, grape or even orange marmalade!

Don’t be afraid to experiment and add your favorite seasoning and spices! Enjoy!

*Anther Tip:

Don’t throw away your jelly jars when they’re all finished and have only a small amount of jelly at the bottom. 

Just mix in the ingredients to make a vinaigrette right into the jar, shake and pour over your salad!

Ingredients:

2 cups Baby Spinach

2 cups of your favorite lettuce

3 strawberries

1 slice of your favorite cheese

2 slices of low fat deli turkey (optional)

Crumbed blue cheese

Ingredients for Blackberry Salad Dressing

1 teaspoon Blackberry Jam

1 teaspoon of olive oil

2 teaspoons of balsamic vinegar

1 dash of mustard

pinch of salt

pinch of fresh ground pepper

1 tablespoon of any fruit juice such as orange, lemon, apple etc.

 

Mix all the dressing ingredients very well until smooth and creamy with a fork. Taste and add more salt if needed.

Gently pour the dressing evenly over the salad with a teaspoon to your desired amount.

 

Holiday Recipes / Main Dish / Recipes / Side Dish

Pear Pecan Salad with Queijo Fresco and Balsamic Vinaigrette

Happy New Year everyone!

Like most of you, I indulged this past holiday season. Now it’s time to start the new year with a healthy recipe for my favorite salad. It’s a very easy recipe, yet it’s very elegant and it will make you feel like you’ve ordered it at a fine dining restaurant.

I used Portuguese Queijo Fresco, but you can substitute with farmers cheese which is also about 60 calories per ounce. I prefer a lightly dressed salad but you can double the recipe if you prefer more dressing.

You’ll find that I used mustard in the dressing but don’t be afraid to use it. The mustard actually cuts the tartness in the vinegar. This dressing will store nicely in the refrigerator for up to 3 days so don’t worry if you make too much of it. However don’t make the salad until a few hours before serving. Store it in the refrigerator to retain it’s freshness.  (Note: This salad goes well with a light Raspberry Vinaigrette if you prefer.)  Enjoy!

 

 

Ingredients:

4 cups Spring mix salad

1/2 cup candied or regular pecans (or walnuts)

1 whole sliced ripe pear

4  oz Queijo Fresco or Farmers cheese in cubes

 

Balsamic Dressing:

4 tbsp balsamic vinegar

2 tbsp Olive Oil

1/4 tsp salt

1/4 tsp black pepper

1 small (crushed) clove garlic

1/8 tsp yellow mustard

 

Preparation:

Prepare dressing by mixing all ingredients in a small cup and mix well. Taste and add more salt or pepper if desired. Set aside until you are ready to serve salad.

Wash and then dry salad by absorbing moisture with a paper towel and place in large salad bowl.

Add the pear, pecans and cheese. Add dressing and toss lightly.

 

 

 

 

Photo Gallery / Recipes / Side Dish

Portuguese Style Potato Vegetable Salad

Some recipes seem to remain family favorites through time like this potato salad that I make all summer long and even in the winter and it never gets old. This is a must have recipe for your next cookout if you’re tired of the same old potato salads.

There’s an old Portuguese saying;  “Godchildren take after their Godparents”. Through the years, I  have come to believe that this may be true.

I had my first bite of potato salad when I was about 8 years old. The salad was made by my Aunt and Godmother named “Alzira”. She was a great cook who had been the personal chef to a Portuguese General in Lisbon, Portugal for many years before she moved to America.

I didn’t like the salad because it had peas, carrots & green beans,  and something called “mayonnaise” which I had never heard of before in my life!  She called it “Russian Salad”, another word I’d never heard before.

Through my young age, my mother often sent me to Aunt Alzira’s  house to help her prepare the special dishes for family celebrations and holidays. Although I tried, my help was never good enough, so most of the time I’d just sit and watch her cook.

I always had a slight suspicion that she knew very well that I was too young to help her in the kitchen, but she wanted me there beside her so I would learn how to cook. I was confused by her temperamental chef’s outbursts when I didn’t stir the batter enough, or fry the “Rissois de Camarao” properly.

What was the big deal anyway? I didn’t understand why she was so meticulous and her strive for perfection in all the recipes.

Today, I may not be as temperamental and as meticulous as my Godmother when it comes to cooking but I understand that cooking takes time and patience and I find myself striving for that same perfection in my own recipes.

I have a few of my her treasured kitchen utensils. Her turkey roasting pan is used every Thanksgiving and guess what, the turkey comes out perfect every time.

So here’s to my Godmother who inspired me to become a pretty good cook!

Portuguese Style Potato Salad

Instructions:

2 1/2 lbs potatoes (any you prefer)

1/2 small onion finely chopped

1 cup frozen petite peas

1 cup chopped carrots about 1/4 inch cubes

1 cup frozen cut green beans (optional)

1 tbsp  minced parsley

1 tbsp salt

1/2 tsp pepper

1/2 tsp garlic powder

2 tbsp Italian salad dressing

1/2 – 1 cup mayonnaise

1/2 tsp paprika

6 hard boiled eggs (optional)

Instructions:

Wash, peel and cut the potatoes into 1 inch cubes. (You may also leave skins on but scrub them well before cooking)

Place the potatoes into salted water and let them come to a boil. After about 5 minutes add the carrots, and green beans.

Let them come to another boil and cook for about 5 more minutes. Taste one piece of potato to be sure its almost done.

Add peas and onions during the last 2 minutes of cooking. Drain and let the mixture cool.

When cool, add the remaining ingredients except eggs. Toss the ingredients or fold with plastic spatula. (Stir gently not to break the potatoes apart)

(Chop eggs into fourths and add to mixture if desired)

Place into serving dish and garnish with parsley and a sprinkle of paprika.

The salad can be served at room temperature or chilled the next day. Take my advise and double up the recipe because you’ll wish you’d made more the next day!

Enjoy!

Tia Maria