Tag Archives: salad

Go-To Arugula salad

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Simple Restaurant Quality Arugula Salad.This is by far the easiest salad to make on a whim for lunch, dinner or even a dinner party or picnic. It is my go to for dinners with company and as good as anything you’d get in any top restaurant. It’s hard to believe it’s so easy to make. The shaved cheese MAKES it so should not be omitted. It’s also a great salad to serve under a simple breaded or roasted chicken breast. (If you are bringing to a picnic, pack the dressing and cheese separately and toss in the salad container before serving.)

 

  • 1/3 Cup Lemon Juice
  • 1/3 Cup Olive Oil
  • 1 teaspoon Dijon Mustard
  • Arugula Leaves
  • Shaved Parmesan Cheese (not grated).
  • Salt and Pepper

 

Dijon, Lemon and Olive Oil Dressing.Make the dressing by adding the mustard into the lemon juice and then add the oil in slowly while whisking it with a whisk or even just a fork. The mustard not only adds to the flavor of the dressing but it will help the dressing blend together (emulsify) without too much fuss (a little trick a chef taught me). There may be dressing left over depending upon how much salad you use. You can also add a touch of honey to the dressing for a nice, sweet twist. 

 

Toss the arugula with the as much dressing as you’d like (a little goes a long way) and then sprinkle a pinch of salt and pepper on top. Then, add some of the shaved slices of Parmesan. The cheese makes it. I just introduced this salad to my boys during a family vacation to Zions National Park. We always rent a place with a kitchen to save money on eating out and it’s so much fun to cook together and mingle until 1 AM afterwards. Enjoy!

 

 

Italian Sliced Fennel Salad

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Sometimes when I’m posting something ridiculously easy to make here, I think – does this even constitute a real recipe? But this is a classic Italian side dish and I had never tried it. Now, I cannot get enough of it. It is so simple and yet so delicious and healthy. No wonder Italians make it all the time.  So it makes me happy to share it with my family. While this recipe just uses fennel, I’ve been told from one of my Italian friends that her mother used to add raw mushrooms sliced extra thin to the dish – and I’ve read that others add sliced onions. It’s a great side dish and now a staple on my table or when we bring a side dish to a barbecue or other outdoor Summer event.

Traditional Italian Sliced Fennel

Ingredients:

 

  • 1-2 Fennel Bulbs
  • Fruity Olive Oil
  • Juice of 1/2 Lemon
  • Fresh shaved parmesan cheese 
  • Salt and Pepper

 

1. Cut the green stalks and the hard bottom off of the fennel bulbs. 

2. Rinse the fennel bulbs well to remove any dirt or sand.

3. Slice thin.

4. Spread out onto a large plate.

5. Drizzle olive oil , lemon juice and salt and pepper on top. 

6. Then, shave the parmesan cheese on top. Done.

Taco Salad Recipe

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Easy Taco Salad Recipe. Throw all in a bowl. Done!

Easy Taco Salad Recipe. Throw all in a bowl. Ready for tossing. So easy and delicious.

This is a one of the staple recipes in our house. It’s an easy and delicious, no fail dinner recipe that our kids and their friends have always loved. And, this recipe is a great way to use up any kind of leftover taco meat or even chicken or turkey. In fact, I always make it after we’ve had homemade tacos and I just use up whatever is left over from that meal (meat, tomatoes, cheese, onions etc…)  I don’t measure the ingredients at all. I just throw whatever we have leftover in a large bowl, ( as shown in the photo, lettuce is on the bottom of the bowl). If you add a little less onion, or a little more cheese, it’s not big deal. Just throw it in! Make it easy! You’ll have plenty of time left to make an easy margarita.

 

  • 1/2 lb. Ground or Chopped Chicken or Turkey or Beef (if not using leftovers, cook in a pan with 2 teaspoons cumin, 1 teaspoons chili powder, and 1 teaspoon garlic powder, salt and pepper to taste). Or, leftover chicken or turkey pieces. 
  • 6 Cups of Chopped Lettuce (or so).
  • 1/2 Cup Shredded Cheese
  • 1/2 Cup Canned Kidney or Black or Pinto Beans 
  • 1/2 Cup Crushed up Tortilla Chips or Leftover Taco Shells
  • 1/2 Cup Chopped Tomatoes
  • 1/2 Cup Chopped Onion (any kind is fine)
  • 1/4 Cup Salsa (any kind) 
  • 2 Tablespoons Sour Cream
  • 2 Tablespoons Italian Dressing

 

If you are not using leftover chicken or turkey or beef, cook your meat with spices until completely cooked. Drain off the fat.

 

Put everything in a bowl and toss well. Done! When I worked in restaurants, I learned that many restaurant sauces and dressings are often mixtures of different dressings that they have on the line. This dressing using salsa, sour cream and Italian dressing is a good example. 

 

 

 

Curried Lentil Salad

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Just had a great gig at a Concert in the Park in San Juan Capistrano. There were so many friendly families and kids and once the sun went down, a nice breeze came in

Great gig. Warm breezes. Summer in San Juan Capistrano, California.

Great gig. Warm breezes. Summer in San Juan Capistrano, California.

over the mountains.

I love Concerts in the Park, whether I’m singing or watching other bands play. It’s so fun to bring and share food and wine with friends. I am sad that Summer is almost over.

 

This is one of my “Picnic Basket” side dishes that is inspired by the Indian Dahl recipe. It is incredibly inexpensive to make and a little goes a long way. When I was in college, I’d make a huge pot when I was out of money and eat it on toast topped with sour cream. Sometimes, I’d eat it for a week until I had money for groceries again. Lentils have no fat, are low in calories and high in fiber and nutrients – even iron so if your’e anemic, lentils are a great staple to add to your diet. And as usual, this side dish recipe is incredibly easy to make. 

 

Easy Lentil Salad Recipe.

Easy Lentil Salad Recipe.

  • 1 Cup Dried Lentils
  • 2 Cups Water or Broth
  • Salt and Pepper to taste
  • 1/4 Diced Onion
  • 2 Tablespoons Red Wine or Apple Cider Vinegar
  • 1 Tablespoon Olive OIl
  • 1 Tablespoon Tamari or Soy Sauce (left it out of this batch as I had run out.)
  • 2 Tablespoons Curry Powder and/or Cumin
Lentils have no fat and are high in nutrients.

Lentils are high in nutrients.

 

Boil water (or broth) and add lentils.

 

 

Cook for 20-30 minutes until water is gone. (Drain if you have to). Remove from heat (don’t overcook.You want the lentils to have a bite to them and not be mushy).

 

 

Yummy Chilled Curried Lentil Salad. So easy.

Yummy Chilled Curried Lentil Salad. So easy.

Cool the lentils. Then add the rest of the ingredients. Done!