Tag Archives: Salad

This week we’ve been enjoying cooler nights and warm sunny days, just the perfect fall weather. I’m also trying to use up various items from our freezer. I had a half of a package of edamame beans in the freezer and decided to make this cold Edamame Peanut Noodle Salad. It was a perfect dish to enjoy during our “Indian Summer”. The recipe makes enough for six so we had leftovers, which make for a delicious lunch the next day.

 

The recipe only takes about 20 minutes of preparation time and maybe 15 minutes to heat the water for the pasta and cook the pasta. I love a recipe that comes together in under 30 minutes!Edamame Noodle Salad

 

Edamame Peanut Noodle Salad

 

Ingredients:

6 ounces of whole wheat linguine

1 cup thawed frozen shelled edamame

3 Tbsp. soy sauce

3 Tbsp. peanut butter

3 Tbsp. rice vinegar

1 Tbsp. honey

2 tsp. peeled and grated fresh ginger

1 ½ tsp. sesame oil

1 garlic clove, minced

1/8 tsp. red pepper flakes

2 scallions, slic

1 large carrot, shredded

1 red pepper, very thinly sliced

½ English cucumber, thinly sliced

 

Directions:

 

Cook the pasta according to the package directions. Add the edamame during the last five minutes of cooking time. Drain and rinse under cold water. Place in a large bowl.

 

Whisk the soy sauce, peanut butter, vinegar, honey, ginger, sesame oil, garlic and pepper flakes in a bowl until well blended. Mix Combine the pasta, scallions, carrot, bell pepper and cucumber in your large bowl.Edamame Noodle Salad Add the soy sauce mixture and toss to coat. Serve at once or cover and refrigerate up to one day.Edamame Peanut Noodle Salad

 

This edamame peanut noodle salad would be delicious anytime of the year but is especially good during the warm weather when you just want a quick meal and don’t want to spend much time at the stove!Edamame Peanut Noodle Salad

 

Have you used edamame in your recipes before?

Spring is the time of year we all get recommitted to eating healthy and exercising more. The weather is nicer and fresh greens become more readily available. As we incorporate salads into our daily meals one of my favorites to include is this delicious spring salad. It is one of my favorite salads, a pear and blue cheese salad with candied nuts. Candied nuts are a wonderful addition to this salad they add a nice crunch and help dress up the salad just a bit. You can read more about making your own candied nuts by clicking here. As you look for a salad to include in your meals try this delicious spring salad. It’s perfect to enjoy with a simple lunch or alongside your dinner. The homemade dressing made with maple syrup is an added bonus! Adding an avocado and dried cranberries is optional, and delicious, addition to the salad.

 

Pear & Blue Cheese Saladdelicious spring salad

 

Ingredients:

1 head of spinach or about 10 oz of fresh salad greens
1 red onion, thinly sliced
1-2 pears, thinly sliced
½ cup blue cheese, crumbled
½ cup candied pecans or walnuts (see my blog for recipe!)
1 avocado, cubed (optional)
¼ cup dried cranberries (optional)

 

Dressing:

¼ cup maple syrup
⅓ cup apple cider vinegar
¼ cup olive oil
⅓ cup mayonnaise
¾ tsp sea salt
¼ tsp ground pepper

 

Layer the greens, onion, pears, blue cheese and, pecans. Add avocado or dried cranberries as desired. Blend the dressing ingredients together in a blender or a small jar. Pour the dressing over the salad just before serving.delicious spring salad

Enjoy!

 

As we enjoy the beautiful spring weather take the time to get outside and go for a walk. Plan your meals ahead of time making healthy choices and be sure to include this delicious spring salad in your menu planning! You’ll be glad you did.candied pecans, pear, salad

 

 

Lately I’ve been sharing a lot of simple soups, today I share one of our favorite simple salads. I love salad but I don’t necessarily like to make salads. So when I find a simple salad that is easy to make and tastes delicious it’s a winner in my book! I don’t know if you’ve ever made your own candied nuts but they are a wonderful addition to this salad. You can read more about making your own candied nuts HERE. If you don’t want to make your own I’ve seen candied nuts for sale in the grocery store. Either way they are a wonderful addition to this salad. Pear and Blue Cheese Salad is a perfect fall salad and I’ve even served it with our Christmas dinner before. I hope you enjoy it as much as we do!simple salads, Pear and Bleu Cheese Salad

 

Pear and Bleu Cheese Salad

 

Ingredients:

1 head of spinach or about 10 oz of fresh salad greens

1 red onion, thinly sliced

1-2 pears, thinly sliced

½ cup blue cheese, crumbled

½ cup candied pecans or walnuts
1 avocado, cubed (optional)

¼ cup dried cranberries (optional)

 

Dressing:

¼ cup maple syrup

⅓ cup apple cider vinegar

¼ cup olive oil

⅓ cup mayonnaise

¾ tsp sea salt

¼ tsp ground pepper

 

Before you assemble the salad make the dressing. Combine all the dressing ingredients together in a bender. Mix up the dressing ingredients ahead of time. This will make putting the salad together even quicker.

 

To put the salad together layer the greens, thinly sliced onion, sliced pears, blue cheese and, pecans.salad, recipes, pears, lettuce Add avocado or dried cranberries as desired. Pour over the salad just before serving. Serve and enjoy.

 

For an easy dinner serve this salad with one of the simples soups I shared recently; Irish Yellow Broth, Chicken Pot Pie Soup or Butternut Squash Soup would all pair perfectly with this salad.Pear and Bleu Cheese Salad

I have mentioned before how much I enjoy shrimp. For me this salad is one of those perfect summertime salads, it can be served as a light dinner with some fresh homemade bread or you can enjoy it for lunch. To make it lighter use fat-free mayonnaise. By all means use fresh ingredients from your garden if possible! This easy salad makes about 9 servings.Shrimp 'n Shells Salad

Shrimp and Pasta Salad

8 oz uncooked small pasta shells
1 cup mayonnaise
¼ cup grated Parmesan cheese
¼ cup buttermilk
1/3 cup finely chopped onion
2 Tbsp minced fresh parsley
1 ½ tsp minced fresh basil
½ tsp salt
½ tsp pepper
1 pound cooked medium shrimp, peeled and deveined
¼ cup frozen peas
1 medium tomato, seeded and chopped
2 scallions, thinly sliced

Cook the pasta according to the package directions. While the pasta is cooking make the dressing. Combine the mayonnaise, Parmesan cheese, buttermilk, onion, parsley, basil salt and pepper in a blender; cover and process until blended.

Drain the pasta and rinse in cold water. In a large bowl combine the pasta, shrimp, peas, tomato and scallions. Add dressing and toss to coat. Cover and refrigerate until chilled.Shrimp 'n Shells Salad

Perfect with a glass of wine on the deck!Shrimp 'n Shells Salad

One of my favorite means is a salad. I don’t always enjoy putting the salad together but I sure enjoy eating them. Here are ten of my favorite salads, perfect for a light spring dinner.Top 10 Spring Salads

Blueberry and Chicken SaladBlueberry & Chicken Salad

Chicken Salad with BerriesRecipe Box, Prudent Living, recipes

Farro Salad with Tomatoes and CornFarro Salad with Tomatoes and Corn

Grilled Corn Salad with Goat CheeseGrilled Corn Salad with Goat Cheese.

Kale Saladsalad, prudent living, recipe box

Mexican Turkey SaladMexican Turkey Salad

Pasta Spinach Saladpasta salad, spinach

Pear and Blue cheese Saladcandied pecans, pear, salad

Rice Noodle Salad with Shrimp

Seven Layer Saladsalad, recipe box, prudent living

Summertime Tuna SaladSummertime Tuna SaladHope you enjoy all these salad recipes as much as I do!

Spring is coming, or at least I keep telling myself this! At least our snow is gone and a few warmer days and some rain and things should start turning green. This time of year I like to focus on healthy eating and this Parmesan Crusted Chicken with Arugula Salad is a perfect example of enjoying a delicious meal and eating healthy at the same time!Chicken with Arugula Salad

Parmesan Crusted Chicken with Arugula Salad

2 Tbsp whole wheat flour
1 large egg
2 tsp water
3 Tbsp whole wheat Panko bread crumbs
3 Tbsp Parmesan cheese
4 (4oz) boneless chicken breasts
1 tsp & 1 Tbsp olive oil
1 Tbsp fresh chives, minced
1 Tbsp red wine vinegar
½ tsp Dijon mustard
¼ tsp black pepper
1/8 tsp salt

5oz container of Mixed Baby Greens or Baby Arugula
2 ripe tomatoes, chopped
½ English cucumber
¼ cup chopped pepperoncini

Place the flour in a sheet of waxed paper.

Beat together the egg white, and 1 tsp of water in a shallow dish. Combine panko and Parmesan on another sheet of wax paper. Working with one chicken breast at a time, dip both sides in flour, then into the egg white mixture and then into the crumb mixture.Chicken with Arugula Salad

Heat 1 tsp oil in a large nonstick pan over medium heat. Add the chicken breasts and cook until golden brown on each side and cooked through, about 4-5 minutes per side.Chicken with Arugula Salad

Meanwhile, whisk together the remaining 1 Tbsp. olive oil and 1 tsp water, chives, vinegar, mustard, pepper and salt in a large bowl.Chicken with Arugula Salad Add greens, tomatoes, cucumber and pepperoncini and toss to coat.Chicken with Arugula Salad Place the salad on a plate and top with the sliced chicken. Enjoy!Chicken with Arugula Salad118db4m

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