Tag: VINAIGRETTE

SPINACH SALAD with PEACH VINAIGRETTE

SPINACH SALAD with PEACH VINAIGRETTE serves 6-8 adapted from Alli Kelley from Longourn Farms

SALAD
4 cups baby spinach or favorite lettuce mix
4 cups coleslaw mix
+/- 1 cup Craisins
1/2 cup candied walnuts
1/2 cup sunflower seeds
1/3 cup Parmesan Cheese
1 large peach, peeled and sliced
Peach vinaigrette dressing (recipe below)

  • Toss together the spinach and coleslaw in a large salad bowl.
  • Sprinkle in the raisins, walnuts, sunflower seeds and Parmesan cheese.
  • Toss together.
  • Drizzle dressing over, tossing periodically until desired amount is reached.

PEACH VINAIGRETTE
1/4 cup avocado oil
1/4 cup mayonnaise
1/4 cup apple cider vinegar
Juice of 1 large lemon
1/4 cup sugar
3/4 cup diced peaches (with skin removed)
2 tablespoons celery seeds

  • Blend all the ingredients except the celery seeds in a food processor until smooth.
  • Stir in celery seeds.

AVOCADO PEACH CHICKEN SALAD with HONEY LIME VINAIGRETTE

AVOCADO PEACH CHICKEN SALAD with HONEY LIME VINAIGRETTE

SALAD
2 boneless, skinless chicken breasts, grilled to perfection and sliced 😀
1 large peach, washed and sliced
1 large RIPE avocado, sliced
1 bunch green onions or 1 large shallot, sliced thin
4 strips bacon, diced, browned andcrisp
3 cups torn romaine or watercress lettuce

  • Arrange ingredients on plate.
  • Drizzle with vinaigrette.

HONEY LIME VINAIGRETTE
1/4 cup avocado oil
1/4 cup QUALITY balsamic vinegar
1 tablespoon molasses
Juice of 1 Lime
1 tablespoon QUALITY honey
Pinch FRESH ground sea salt

  • Add ingredients into a glass container or jar with a lid.
  • Shake jar vigorously until completely combined.
  • Serve on your favorite salad.
  • Store in the refrigerator.

NOTES: When using cold from the refrigerator make sure you shake it up REALLY well to re-blend the ingredients. I usually run my jar under warm water before giving it a good shake and if that doesn’t mix it enough a few seconds in the microwave should thin it enough to make mixable!

SWEET ITALIAN VINAIGRETTE

SWEET ITALIAN VINAIGRETTE

1 tablespoon garlic, minced
1 tablespoon FRESH oregano, minced or 1/2 teaspoon dried
2 tablespoons FRESH parsley, minced or 2 teaspoons dried
1 tablespoon FRESH basil, minced or 1/2 teaspoon dried
1 tablespoon FRESH tarragon, minced or 1/2 teaspoon dried
1 tablespoon sugar
Fresh ground Himalayan Salt, to taste
Fresh ground black pepper, to taste
1 cup apple cider vinegar
1/4 cup white truffle olive oil
3/4 cup avocado oil

  • Add ALL the ingredients into a mason jar.
  • Screw the lid on tightly and shake vigorously.
  • The dressing will keep in the fridge for 2 weeks.
  • Pour over your favorite salad ingredients and enjoy!

NOTE: If using dried herbs make the dressing several hours before you need it so the flavors can absorb into the dressing.

PANZANELLA SALAD

A true Panzanella is made with stale Italian bread, but croutons can be used in a pinch for a quick week night meal. It also calls for prosciutto, but I rarely have that on hand and have found that bacon works just as well for my family. Personally, I do not like olive oil so have substituted avocado oil and butter. You can also adjust the vegatable combinations to what you have on hand and/or your family’s taste palette.  The key is the bread ratio to making this a true Panzanella salad.

At this time of year especially, I have plenty of homemade croutons for the Thanksgiving stuffing making this the perfect time to have this wonderful salad. **I use a combination of sourdough bread and hamburger buns. I tuck away in the freezer all the stale bread for several weeks/months before the holiday season just to have the versatility of flavors.

PANZANELLA SALAD

2 cups stale rustic Italian bread, torn into bite size pieces**
1/8 cup avocado oil
2 tablespoons butter, melted
1 1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 cup baby spinach
1 cup torn romaine leaves
1/3 cup diced red onion
1 English cucumber, halved and sliced
1/2 pound grape tomatoes, halved
1/4 cup fresh chopped basil
1/2 pound bacon, diced
1/2 – 3/4 cup shredded mozzarella cheese
Pepperoncinis, to taste (optional)

DRESSING          also see alternate VINAIGRETTE BELOW
1/4 cup + 2 tablespoons avocado oil
2 tablespoons Golden Balsamic Vinegar
1/2 teaspoon dried oregano
salt and pepper, to taste

  • Preheat oven to 300°.
  • Combine avocado oil and melted butter.
  • Add bread pieces and toss to coat.
  • Sprinkle with sea salt and pepper and toss again to mix.
  • Arrange bread pieces in a single layer and toast in oven until crisp – about 30 minutes or so.

 

  • In a large skillet brown bacon pieces in a single layer until browned and crisp. Drain. Set aside to cool.
  • Whisk dressing ingredients together until emulsified. Set aside.

 

  • While the bread is toasting prepare vegetables by washing and chopping.
  • In a large salad bowl toss together the spinach, torn romaine, red onion, basil, tomato halves, mozzarella cheese, cooled bacon pieces and cooled toast pieces.
  • Drizzle dressing over salad and toss.
  • Serve immediately.

MARGARITA VINAIGRETTE
3 tablespoons tequila
3 tablespoons fresh lime juice (2 large limes)
2 tablespoons fresh chopped cilantro, chopped
1⁄4 teaspoon ground cumin
1/2 teaspoon sugar
1⁄2 cup avocado oil
fresh ground salt and black pepper, to taste

  • Whisk together all the ingredients except for the avocado oil in a medium-sized mixing bowl.
  • Slowly incorporate the oil into the bowl with a whisk until the mixture becomes emulsified.
  • Season as necessary.

SHARING with FOODIE FRIDAY and TASTY THURSDAY.

STRAWBERRY SPINACH SALAD with BACON VINAIGRETTE

STRAWBERRY SPINACH SALAD

5 ounces baby spinach
1 1/2 cups sliced strawberries
1 medium shallot, thinly sliced
4 slices bacon, chopped
1 teaspoon warm bacon grease
1 teaspoon sugar
1 teaspoon whole-grain mustard
2 1/2 tablespoons golden vinegar
1 tablespoon lemon olive oil
1 tablespoon sliced almonds (optional)
Kosher salt and freshly ground black pepper, to taste

  • Toss together the spinach, strawberries and shallots in a large bowl.
  • Toast the almonds in a small skillet over medium heat, stirring until golden brown, about 2 minutes.
  • Transfer to a bowl or plate and set aside to cool.
  • Start the bacon in a cold medium skillet; cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes.
  • Transfer bacon with a slotted spoon to a paper-towel-lined plate; leave the bacon fat in the pan.
  • Take the skillet off the heat and whisk in the mustard and sugar until the sugar is dissolved.
  • Add the vinegar and then whisk in the olive oil.
  • Season with salt and pepper to taste.
  • Add the bacon and almonds to the salad, pour over the bacon vinaigrette, and toss to coat. Serve immediately.

 

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