Summer Fresh Salad

Well it’s been awhile since I managed to get together for a post, mainly I have just been forgetting to take pictures of my latest kitchen creations; but it’s also been a busy summer and too hot to stand over the oven! No excuses though, I better start getting my act together! I’ll be posting more regularly again and will try hard not to have such a long break!

It’s been very hot here in Calgary, and we’ve been living on BBQ and salads for the better part of the summer. This is one of my favourites and a regular rotation on our menu. The dressing is light and tangy with a slight sweetness from the rice wine vinegar and the honey. It’s very versatile and goes well with most salads that I make, but I particularly love it with this combination. The tartness of the kale pairs beautifully with the sweetness of the dressing, and the cucumber and tomatoes add the perfect amount of juiciness. This salad is perfect for a quick and easy side to any meal you are making, but goes particularly well with barbequed Greek chicken kabobs (check back soon for that recipe!!)

Summer Fresh Salad

Time:

Prep time: 5 minutes // Yields: 4 - 6 servings

Ingredients:

½ head romaine, washed and torn into bite size pieces

4 Lg Kale leafs, washed and torn into bit size pieces

1 lg carrot, grated

Handful of cherry tomatoes, halved

¼ cucumber, diced

2 green onions, diced

Feta to garnish

For the dressing:

1/8 c. olive oil

1/8 c. balsamic vinegar

1 TBSP rice wine vinegar

1 tsp honey

Salt & pepper to taste

Directions:

In a large measure cup, combine all the dressing ingredients and whisk vigorously with a fork until well mixed. Set aside.

Mix Lettuce and Kale in a large salad bowl, and pour in desired amount of dressing and fold until all the greens are covered.

Add carrot, tomato, cucumber and green onion to the bowl and gently toss.

Crumble feta over top and serve.

Optional: Try topping this salad with toasted sunflower seeds or chopped walnuts to add more texture and flavour!

It really is that easy! So, what are your favourite ingredients to add to your salads?

Quinoa Salad

Now that the weather is steadily becoming nicer out, and the days are becoming longer, I am becoming aware of the winter pounds that like to nestle onto us during the long months of cold days and hearty, warming meals. Needless to say I've been looking for some lighter options for my lunches that I can make ahead on the weekends to avoid rushing in the morning. I've been a fan of quinoa for a long time, I love the texture and pop of the grain, and the light nutty flavour it has. That’s how this salad came into my mind, I wanted to have a light, healthy lunch time meal that had enough protein to get me through the day

The sweet tomatoes and cucumber, paired with the tart peas and nutty quinoa makes this salad the ultimate lunch. Throw on that delicious blend of lemon and balsamic and your taste buds will be singing a little spring ditty while devouring every last bite of this delicious meal! I divided mine into 5 containers so I`d have lunch all week.

Summer Quinoa Salad

Loaded with protein and nutrients, and packed with flavour, you’ll be feeling refreshed and well nourished after a helping of this salad!

Time:

Prep Time: 10 minutes// Yields: 5 servings

Ingredients:

• 2 cups cooked, cooled quinoa
• 1/2 cucumber, diced
• 1 container grape tomatoes, diced
• 1 cup snow peas, halved
• 1/4 cups feta cheese
• 1/4 cup kalamata olives, pitted and halved
• parsley, finely chopped, to garnish
• 2 TBSP olive oil
• 1 TBSP balsamic
• Juice of half a lemon
• 2 cloves garlic, minced
• Pepper to taste

Directions:

• In a large measuring cup or small bowl, combine olive oil, balsamic vinegar, lemon juice, garlic and pepper and whisk with a fork until well mixed, set aside.
• In a large bowl, add quinoa, cucumber, tomato and peas; pour in dressing and stir until well mixed together; top with feta, olives and parsley.
• Cover and chill for at least 2 hours before serving.