Who wants to cook on these hot summer days? Salads are usually the answer, and nothing is easier than a retro iceberg lettuce wedge salad. Wedge salads are usually thought of as being smothered in dressing, with bacon, cherry tomatoes, and maybe a sliced hard-boiled egg alongside. How about a refreshing version with a modern Italian twist to keep your kitchen cool and tantalize your taste buds?
Keep reading for the recipe…
Kale is a super food…
Greek Yogurt is super trendy…
Why not combine them both into one super trendy, super food salad?
If you love the tangy zing of a classic Caesar Salad, but not the added fat and calories from the heavy dressing, then this recipe is for you!
Keep reading for the recipe…
We have assembled our best salad recipes! There’s a little bit of everything: cold salads, warm salads, fruit salads, healthy salads, and Caesar salads. They are healthy, colorful and flavorful. Give one a try this week!
Keep reading for all the recipes!
Last week it was all about Halloween candy, Thanksgiving pies are right around the corner and Christmas cookies aren’t too far behind. With all the sweet treats this time of year, I figured it was time to post a good old fashioned salad.
Well, a salad with a twist…
If you are a fan of the classic Caesar Salad, you will love this version. It is a “seared” Caesar Salad! The technique creates what I would describe as a built in crouton. Simply slice a head of romaine lettuce in half and brush on a layer of Ranch of Creamy Caesar dressing. Then press in a combination of panko bread crumbs and Parmesan cheese. Sear, cut side down in a pan until a crispy crust is formed. Serve warm as a light lunch during this “indulgent” time of year!
Panko bread crumbs (regular or Italian flavor)
Grated Parmesan cheese
Lengthwise halved pieces of Romaine lettuce
Freshly grated black pepper
On a large plate, toss together desired amount of panko crumbs and parmesan, depending on how many romaine leaves you are making. Brush each long piece of romaine (cut side) with some ranch dressing. Firmly press on the crumb mixture the length of the lettuce piece. Heat some olive oil in a large skillet and place romaine leaf, coated side down, into skillet. Cook over medium-high heat until panko crumbs are crispy and leaves just start to soften. To serve, place lettuce coated side up on serving dish; drizzle with extra ranch dressing, if desired. Serve warm.
Last week, while I was in Austin for the IACP conference, there was one side trip I simply had to make. A quick visit to the original Whole Foods Market! The chain began in Austin and I wanted to scope out the flagship store.
The first store was started by an idealistic bunch of 19 people dedicated to providing their customers with organic and sustainable products. Today, with stores all across the country and over 50,000 team members their commitment to these core values are as strong as ever.
Here in Austin there is also a Culinary Center in addition to the grocery store. There you can take cooking classes ranging from basic techniques to exotic culinary adventures. They even provide full-service catering and event planning from this location.
Take a look at that sparkling kitchen as well as the fantastic variety of cookbooks for sale inside the Culinary Center!
One of my favorite parts of this store was the enormous bulk foods section. Just about every herb, spice, grain or bean was available in these bins. I love being able to buy bulk items. It is more environmentally friendly as it cuts down on packaging and shipping. Buying bulk can also save you money. Think about all those times you have to buy an entire, expensive jar of a spice you only end up using once. In this scenario you can simply purchase the one or two teaspoons you might need for a recipe and a fraction of the cost!
Of course, I am also a fan of any market that has a bar inside the store! Shoppers could participate in wine and beer tastings, or just relax at the bar to enjoy a glass of their favorite beverage. I was there on a Friday afternoon and they even had a local musician there to entertain the group. Love it!
As I was leaving the store, this caught my eye by the front door. So many grocery stores will have a basket of candy for children to snack on while their parents do the shopping. Here at Whole Foods there are baskets of fresh fruit! While I waited for my taxi to take me back to the conference I saw dozens of kids choose their favorite from these baskets. Such a wonderful way to teach good habits from an early age.
Whole Foods also provides an array of healthy recipe cards scattered throughout the store. I love anything with grapefruit, so this recipe for a simple and colorful salad instantly caught my eye. Enjoy!
AVOCADO AND GRAPEFRUIT SALAD
2 avocados, peeled, pitted and chopped
1/4 small red onion, thinly sliced
1 head Bibb or butter lettuce
Carefully peel grapefruits, making sure to remove all of the white pith. Working over a large bowl to catch any juice, cut the membrane from the outside edge of each segment to release the fruit and let it drop into the bowl. Add avocados and onion, and toss well. Arrange lettuce leaves on a platter, spoon salad over the top and serve. Serves 4.
Nutrition per serving: 230 calories, 15 g total fat, 2 g saturated fat, 0 mg cholesterol, 10 mg sodium, 25 g total carbohydrate, 9 g dietary fiber, 12 g sugar, 4 g protein
Dairy free, Gluten free, High fiber, Low sodium, Vegan, Vegetarian
Check out other bloggers who covered IACP or Whole Foods!
Better Recipes, Fast and Fabulous, Fresh and Healthy, Tasty Travel | Tags: Easy Recipes, Easy Salad Recipes, Fruit Salads, Green Salads, Healthy Recipes, Healthy Side Dishes, Low-Carb Vegetables and Sides, Salad Recipes, Vegetable Salads, Vegetarian Recipes
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No visit to my Uncle Ken’s house in Point Reyes, CA is complete without a taste of the legendary Point Reyes Blue Cheese! This small town is famous for it’s bold, artisanal cheeses. In addition, Marin County is known for it’s dedication to organic products and locally sourced ingredients. In fact, the term “locavore” was coined in a quaint bookstore right in the heart of town!
Last time I visited, I made this salad for lunch and it was a huge hit! (Thanks, “pnieh“!) I bought the cheese at my favorite shop in town, the Cowgirl Creamery, and the fruits and veggies all came from the farmers market. Click here for all the fun photos from the visit on the Better Recipes Facebook page!
Mixed baby greens are topped with sliced apple, grapes, blue cheese and pistachio nuts, then drizzled with an oil-free orange juice dressing.
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 6 tablespoons (1/3 cup) orange juice
- 3 cups mixed baby greens
- 1 tart apple, cored and thinly sliced
- 1/2 cup seedless grapes, halved
- 1/2 cup crumbled blue cheese
- 1/2 cup shelled pistachios
Whisk together garlic, mustard, vinegar and orange juice in a small bowl. Refrigerate. Divide washed and dried greens equally among 4 salad plates. Top with apples, grapes, blue cheese and pistachios. Drizzle with dressing and serve right away.
Number of Servings: 4