Tag Archives: salad recipes

One Ingredient, Three Ways: Salad Edition

Gentle Readers, as Star Wars informs us, there must be balance in the force. In a life full of bacon, there must be some salad. The Practical Cook is actually a fan of salad, salad of all stripes. This challenges comes from @convertiblelife as she is working on a month of salads. My parameters are broad, doesn’t have to be iceberg with ranch. In fact, I can promise you it won’t be. And why stop with one salad when you can have a trifecta?

Grilled Veggie Salad, Potato Salad, Spinach Salad with Gorgonzola and Strawberries

Grilled Veggie Salad, Potato Salad, Spinach Salad with Gorgonzola and Strawberries

Honestly, I could eat salad every day. I do most days. I did today. See above. See below.

The Corporate Lunch Salad: Dismantle the veggie sandwich and add it to the mix!

The Corporate Lunch Salad: Dismantle the veggie sandwich and add it to the mix!

And now, One Ingredient, Three Ways: Salad Edition (fine, salad is not technically an ingredient, let us call it artistic license):

Simple Seasonal Salad with a Moroccan Twist: Romaine lettuce, toasted almonds, mango, goat cheese, and chopped dates (not bacon!)

Simple Seasonal Salad with a Moroccan Twist: Romaine lettuce, toasted almonds, mango, goat cheese, and chopped dates (not bacon!)

1. Fruit Salad. From my awesome SIL, the key is not to mix the fruit till the last possible second. And grapes take up space. You’re welcome, you can now attend potlucks with ease and confidence.

Look to the left of the carbs for the beautiful fruit salad.

Look to the left of the carbs for the beautiful fruit salad.

2. Rainbow Orzo Salad. This is a reminder that a pasta or grain salad does not have to drown in dressing or salt. You can make something healthy and colorful with a fantastic chew.

Orange Salmon, Broiled Asparagus, Accidental Butternut Bulgar

Orange Salmon, Broiled Asparagus, Accidental Butternut Bulgar

3. Green Salad Guidelines. Something green, something sweet, something crunchy, something salty. Toss with either Balsamic and Olive Oil, or a Sherry Vinaigrette. Example: mixed baby greens, dried cranberries, walnuts, goat cheese. We’ve served this in TPC kitchen for years, it is the house salad. Simple, easy to eat, delicious.

Blueberry Herb Salad: This picture just makes me want to eat it again.

Blueberry Herb Salad: This picture just makes me want to eat it again.

Look for more salad guides upcoming. I love the idea of 30 days of salad. I will confess that our salads have a lot of real bacon bits on them right now. You have your leftovers, I have mine. What’s your house salad? Post a comment, and yes, I’m talking to you.

Simple yet delicious, The Practical Cook's House Salad.

Simple yet delicious, The Practical Cook's House Salad, in Variation.

Email your pictures, queries, and challenges to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Coming up Friday, Round 3 of Bacon Brackets: Local Edition!

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Weekly Menus: Week of 3/4/2012 (bonus recipe)

Gentle Readers, with life’s hectic pace, and the winter months upon us, The Practical Cook must confess she did not go to the Farmer’s Market for a long time. Yesterday, driven by a cause (bacon), she went with the Juniors. Hog wild barely describes the scene. And that was just the Juniors. We came, we saw, we tasted and bought. We also learned.

Sing with me: "You're the inspiration!" (Bread, I Love You.)

Sing with me: "You're the inspiration!" (Bread, I Love You.)

If you haven’t located or visited your local Farmer’s Market lately, make a point of doing so. Interesting things are starting to happen again in most climates, and the baked goods are not to be missed. In fact, I’m so inspired, I’m making bread tomorrow. I have a partner in crime, though she doesn’t know it yet. Thanks CV Tall in advance.

Farmer's Market = Potential, my equivalent of mainlining

Farmer's Market = Potential, my equivalent of mainlining

I’ve included my Farmer’s Market purchases on the grocery list, though retroactive, as proof that I don’t exist solely on bacon. Especially since, irony of ironies, I’ve gotten multiple requests for veggie recipes lately: salad, grains, etc. I am here for you. Look to the bottom of the post for the bonus recipe inspired by today’s shopping trip.

Without further delay, here is this week’s Weekly Menus:

Weekly Menus: 3/4/2012

Weekly Menus: 3/4/2012

And the Four-Square Grocery List (still very spartan, still trying to eat down my unfreakingbelievably large pantry warehouse + my assault on the Farmer’s Market = fresh veggie overload):

Four-Square Grocery Shopping List: 3/4/3012

Four-Square Grocery Shopping List: 3/4/3012

Which translates into:

Sunday:Salmon and kale
I think I’ll do something orange-ish, as I have a few oranges lingering in the crisper drawer, and pair it with Quinoa or couscous salad (recipe research!)

Monday: Butterbeans, cornbread, and beets, et al TBD
I’m looking to do a serious veggie meal, as the Juniors are developing a bacon withdrawal problem.

Wednesday: Sausage and Chard
Of course, then we’ll eat more pig, but as part of a cassoulet-like dish, with white beans.

Thursday: Bacon and Egg Sammies with Salad
Maybe I’ll have nailed the homemade bread by this point . . .

Friday: Soup and Sammies!
I’ve got some beef stock I need to use, so it may be time for a French Onion soup of some stripe.

Saturday: Dine Out!
Field research is so necessary. I’m scoping some new spots, let’s see if I can gather a research team. Volunteers? Mission: Chinese.

Breakfast for Dinner: I almost forgot, I bought more grits too.

Breakfast for Dinner: I almost forgot, I bought more grits too.

Bonus Recipe: Spinach Salad with Cherries, Pecans, and Goat Cheese

This is too obnoxiously easy to be a true recipe, but it permits me to lecture on what to keep in your pantry/fridge, so you’re salad-ready at all times.

baby spinach (don’t be without this, for real)
dried cherries
chopped pecans, lightly toasted
goat cheese, fresh is best and way less goaty
good quality Balsamic vinegar and olive oil

Combine in portions that work for you. My Youngest, a notoriously picky salad eater, literally wiped the plate with her spinach leaf. She would walk on hot rocks to get to goat cheese, so I crumbled a heftier portion on her salad. The basics here are sweet, crunchy, and salty. Spinach is a good salad back-up. It stays fresh longer in the fridge, is less bitter than some greens, and packs a serious nutritional punch. Keep dried fruit always. Raisins are good, but red dried fruit (cherries and cranberries) look more festive in salads. Nuts or seeds, also keep on hand. Of course, if you’re me or have a nut allergy, you can sub bacon bits. And though I’ve got both feta and goat cheese in the house, I find goat is way more versatile. If you hate it, go with feta, but you want creamy/salty here. It melds with the oil and vinegar.  End of lecture. Salad on!

What are you eating between seasons? Post a comment with your meals or your cravings!

Send salad suggestions, vegetarian challenges, and lucrative book contracts to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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For Wednesday, we’ll be testing one more round of M&Ms: Pretzel vs Peanut!

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Filed under Recipes, Weekly Menus