Archive for the ‘Salad dressing’ Category

Edamame Salad with Bold Honey Mustard Dressing

Edamame Salad with Bold Honey Mustard Dressing

Edamame Salad with Bold Honey Mustard Dressing

After a week of vacation food, I was craving a pure and simple vegetarian salad. So the Produce Geek had perfect timing when he placed Romaine lettuce on his pick list this week! I paired it with some red leaf lettuce as the base, topped it with some other crispy veggies, added edamame for a protein boost and garnished with seedless green grapes (also featured on the Produce Geek’s blog this week). Served with my bold honey mustard dressing on the side, this salad will satisfy your voracious appetite and your taste buds.

To make this salad vegan-compatible, simply substitute a vegan alternative for my yogurt-based honey mustard dressing.  

Gluten-conscious? This salad is gluten-free! Just watch your choice of mustard & yogurt when making your dressing – read the labels to make sure neither contain gluten.

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Romaine lettuce – 1 cup, torn into bite-sized pieces

    Raw materials for Edamame Salad

    Salad "Raw materials"

  • Seedless green grapes – 6 grapes

Other ingredients…

Amounts are PER SERVING

  • Red leaf lettuce – 3/4 cup, torn into bite sized pieces
  • Sweet red pepper –  4 slices, cut in half crosswise
  • Plum tomatoes – 6 slices
  • Cucumber – 6 slices
  • Carrot – 1/2 cup, shredded
  • Edamame – 1/2 cup, ready to eat

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Bold & spicy brown mustard – 1/3 cup
  • Plain Greek yogurt – 3/4 cup
  • Honey (I prefer raw, but regular will do) – 2 Tbsp
  • Dill Weed – 1 tsp
Get cooking…
  1. Place lettuce on plate.
  2. Space cucumber slices around the perimeter.
  3. Top each cucumber slice with a slice of plum tomato.
  4. Alternate sweet red pepper slices in the spaces in between the cucumber/tomato slices.
  5. In center of the plate, place shredded carrots on top of the lettuce.
  6. Place the edamame on top of the carrots.
  7. Create the dressing:
    1. Put all dressing ingredients into a medium bowl.
    2. Stir until completely blended.
    3. Pour dressing into individual sauce cups or ramekins.
  8. Place salad dressing on plate and arrange green grapes evenly around salad plate – Dig in!
Make as many servings as you need to feed your family and friends! And don’t forget to subscribe to the Produce Geek’s Eat This Now blog to stay in-the-know about what to buy each week.
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Grilled Chicken and Spinach Salad with Spunky Peanut Dressing

Salad made with the Produce Geek's picks of the week

Simple, yet full of flavor: Grilled Chicken & Spinach Salad with Spunky Peanut Dressing

Who isn’t looking for ways to keep summer meals simple? This gluten-free salad proves that you don’t have to give up taste – even when you don’t have a lot of time to spend on a dish.

The Produce Geek recommended organic spinach on his pick list this week, so I used that as the building block of a grilled chicken salad that really hits the spot. Topped with my own-made peanut dressing (one you can easily recreate at your home), this dish is full of flavor even though it demands very little effort. Garnish with a wedge of Athena cantaloupe for visual appeal –  which doubles as a built-in appetizer or sweet treat for dessert.

Vegetarian or Vegan? Grilled tofu substituted for the chicken makes an equally excellent salad!

 

What You’ll Need for the Salad:

First the Produce Geek’s picks…

  • Organic spinach – 4 cups

    Produce Geek's Picks for week of July 25, 2011

    "Raw materials" for our salad

  • Athena cantaloupe – 4 wedges

Other ingredients…

  • Green pepper –  2 cups, sliced and chopped into bite-sized pieces
  • Sweet red pepper – 2 cups, sliced and chopped into bite-sized pieces
  • Spring onions – 1/2 cup, chopped into small pieces
  • Grilled chicken tenderloins – 1 lb

What You’ll Need for the Dressing:

  • Peanut oil – 1/3 cup
  • Raw apple cider vinegar (or rice vinegar) – 2 Tbsp + 1 tsp
  • Bragg’s Liquid Aminos (or soy sauce) – 2 1/2 tsps
  • Honey (I prefer raw, but regular will do) – 1 Tbsp
  • Natural peanut butter – 1/3 cup
  • Fresh ginger – 1 tsp
  • Cayenne pepper – 1/4 tsp (or more or less to taste)

Get cooking…

  1. Assemble foundation of the salad by placing a bed of spinach on your plates.
  2. Place green and red pepper pieces around the perimeter of each serving.
  3. Top with grilled chicken tenderloins and spring onions.
  4. Create your peanut dressing:
    1. Put all dressing ingredients into a blender.
    2. “Blend” until smooth.
    3. Pour dressing into individual sauce cups or ramekins.
  5. Place salad dressing and wedge of cantaloupe on each plate and serve.
Makes 4 servings
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