Posts Tagged ‘Green leaf lettuce’

Vegetarian Bean and Berry Salad with Creamy Cucumber Dressing

Vegetarian Bean and Berry Salad with Cream Cucumber Dressing

Vegetarian Bean and Berry Salad with Creamy Cucumber Dressing

If you’re needing something light and bright to boost your mood on a chilly winter day, this vegetarian salad  will do the trick! Fresh, vitamin C-rich strawberries, crunchy cucumbers & hearty red kidney beans over greens with a Creamy Cucumber dressing – just looking at it (it’s so pretty!) will brighten your spirits!

Special thanks to the Produce Geek for his helpful buying advice this week!

Vegetarians/Vegans: Vegetarians, good to go! Vegans, you can substitute your favorite non-dairy dressing in place of the yogurt-based one that I used this week.

Gluten-conscious? You’re in business provided your yogurt is gluten-free – read the label!

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Strawberries – 6 berries, sliced

    Raw materials

    Raw materials

  • Cucumbers – 8 slices, 1/4 inch thick

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 1 cup, torn into bite-sized pieces
  • Romaine lettuce – 1 cup, torn into bite-sized pieces
  • Red leaf lettuce – 1 cup, torn into bite-sized pieces
  • Red kidney beans – 1/2 cup, cooked

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Plain yogurt – 1 cup
  • Cucumber – 4 slices, 1/4 inch each
  • Garlic – 1 clove, minced
  • Lemon juice – 1 tsp (freshly squeezed recommended)
  • Sea Salt – 1/4 tsp
  • Course ground black pepper – to taste

Get cooking…

  1. Prepare the dressing: Combine the dressing ingredients in a blender and blend until smooth
  2. Toss the green leaf, red leaf and romaine lettuces together and place on plate.
  3. Arrange the cumber slices on top of the bed of greens.
  4. Top with the strawberry slices.
  5. Place the kidney beans on top in the center of the salad
  6. Serve with the Creamy Cucumber dressing – and enjoy!
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.

Chicken, Apple & Avocado Salad with Honey Lemon Dressing

Chicken, Apple and Avocado Salad with Honey Lemon Dressing

Chicken, Apple and Avocado Salad with Honey Lemon Dressing

It’s been an unseasonably warm past few days here in central PA, so this week’s fantastic fruit recommendations from the Produce Geek fit nicely into what I was hungry most for during this balmy weather pattern. 

Here’s what I’m talkin’ about: Hass Avocados and Pink Lady Apples on a salad full of greens and grilled chicken breast – and accented with my zingy honey lemon dressing A delightfully light, yet filling meal that makes a terrific “day after holiday party” dish to alleviate at least a tiny bit of guilt from overindulgence. 

Vegetarians/Vegans: Substitute your favorite beans for the chicken and omit the cheddar cheese.

Gluten-conscious? You’re good to go provided your vinegar and cheese is in the clear – read the label!

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Pink Lady apples – 1/2 medium apple, chopped

    Raw materials for this week's salad

    Raw materials

  • Hass Avocados – 1/2 avocado, sliced

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 1 cup, torn into bite-sized pieces
  • Romaine lettuce – 1 cup, torn into bite-sized pieces
  • Red leaf lettuce – 1 cup, torn into bite-sized pieces
  • Grilled chicken breast – 4 oz  for each serving, chopped
  • Shredded cheddar cheese (optional) – 1 oz.

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Canola oil – 1/4 cup
  • Extra Virgin Olive oil – 1/4 cup
  • White wine vinegar- 1/4 cup
  • Lemon juice – 2 Tbsp (freshly squeezed recommended)
  • Honey – 3 Tbsp
  • Cilantro – 2 tsps
  • Sea Salt – 1/4 tsp
  • Course ground black pepper – to taste
Get cooking…
  1. Toss the green leaf, red leaf and romaine lettuces together and place on plate.
  2. In a medium bowl, combine chopped grilled chicken breast and apple pieces.
  3. Add ground turkey and chives, and cook until the meat  is fully cooked.
  4. Remove meat from pan/wok & set aside  in a large bowl.
  5. Arrange the avocado slices around the perimeter of the bed of greens.
  6. In a small bowl, whisk the following together to create the dressing: canola oil, olive oil, vinegar, lemon juice, cilantro, honey,  sea salt & pepper.
  7. Pour 2 Tbs[ dressing for each serving into the bowl with the chicken & apples. Stir thoroughly.
  8. Add a serving of the chicken & apple mixture in the center of each salad plate (be sure to spoon up some of the dressing from the bottom of the bowl to drizzle on top!).
  9. Sprinkle with shredded cheddar cheese (optional).
  10. Serve and enjoy!
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.

Turkey Potato Salad with Honey Citrus Balsamic Dressing

Turkey Potato Salad with Honey Citrus Balsamic Dressing

Turkey Potato Salad with Honey Citrus Balsamic Dressing

There’s nothing better for recovering from a Thanksgiving day weekend turkey and trimmings hangover than a fresh salad. But rather than make you go “cold turkey”, this salad creation was built to satisfy and satiate. 

Again, no going cold turkey…literally. This recipe combines ground turkey, greens, &  black olives with the Produce Geek‘s buying recommendations  – Yukon gold potatoes, grape tomatoes & white mushrooms. Finished with my Honey Citrus Balsamic Vinegar dressing, it’s tangy, tasty, crispy…and more than hearty enough to give you the energy you’ll need for a demanding day of Cyber Monday shopping.

Vegetarians/Vegans: Substitute your favorite beans for the turkey.

Gluten-conscious? You’re good to go provided your vinegar is in the clear – read the label!

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • White mushrooms – 1/2 cup, sliced

    Raw Materials for Turkey Potato Salad with Honey Citrus Balsamic Dressing

    Raw Materials

  • Yukon gold potatoes – 1/2 cup, sliced thinly & chopped into small pieces (prepare enough for all your servings)
  • Grape tomatoes – 6

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 1 1/2 cups, torn into bite-sized pieces
  • Romaine lettuce – 1 cup, torn into bite-sized pieces
  • Black olives – 1 Tbsp, sliced
  • Ground turkey breast – 4 oz  for each serving
  • Chives – 1/4 tsp

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Extra virgin olive oil – 1/2 cup
  • Balsamic vinegar- 1/4 cup
  • Orange juice – 2 Tbsp
  • Honey – 1 Tbsp
  • Basil – 2 tsps
  • Sea Salt – 1/4 tsp
  • Course ground black pepper – to taste
Get cooking…
  1. Toss the green leaf and romaine lettuce together and place on plate.
  2. Heat a small amount of oil on medium heat in a  large deep frying pan or wok.
  3. Add ground turkey and chives, and cook until the meat  is fully cooked.
  4. Remove meat from pan/wok & set aside  in a large bowl.
  5. Add a little more oil to the pan/wok and cook the potatoes on medium heat until tender.
  6. Remove potatoes from pan and combine them with the ground turkey in its bowl.
  7. Allow to cool for approximately 10 minutes, and then top each plate of greens with  even portions of the ground turkey/potatoes mixture.
  8. Arrange the mushrooms and tomatoes around the perimeter of the salad. Top with black olives.
  9. In a small bowl, whisk the following together to create the dressing: olive oil, balsamic vinegar, basil, honey,  sea salt & pepper.
  10. Serve salad with the dressing in a carafe, & 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.

Tastes of Autumn Grilled Chicken Salad

Tastes of Autumn Stir-fried Chicken Salad

Tastes of Autumn Stir-fried Chicken Salad

When I laid out the ingredients for this week’s recipe, my husband had doubts about the outcome. He wasn’t quite sure how I’d pull off combining butternut squash, russet potatoes, salad greens, hot peppers & chicken into a single dish. How dare he doubt me! This one turned out to be one of his favorite salads – EVER.

Heeding the  Produce Geek‘s buying recommendations this week, I stir-fried the squash, potatoes, hot peppers, and chicken – and then created a stir-fry atop a salad. Enjoy the warm flavors and crisp greens with my creamy garlic chive dressing. Delish!


Vegetarians/Vegans: Substitute your favorite beans for the chicken. Vegans can substitute the dairy-based dressing with one that’s vegan-friendly.

Gluten-conscious? You’re good to go provided your choice of mayo and yogurt are in the clear – read the labels to make sure they don’t contain gluten.

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Butternut squash – 1/2 cup, chopped into small pieces (chop enough for all your servings)

    Raw materials for Tastes of Autumn Stir-fried Chicken Salad

    Raw materials

  • Russet potatoes – 1/2 cup, chopped into small pieces (chop enough for all your servings)

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 1 1/2 cups, torn into bite-sized pieces
  • Romaine lettuce – 1 cup, torn into bite-sized pieces
  • Hot peppers – 1 tsp, minced (optional)
  • Chicken breast – 4 oz, chopped

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Mayonnaise (regular, olive oil-based, or safflower) – 1/4 cup
  • Plain yogurt – 3/4 cup
  • Chives – 1 tsp
  • Garlic – 1 clove, minced
  • Sea Salt – 1 tsp
  • Course ground black pepper – to taste
Get cooking…
  1. Toss the green leaf and romaine lettuce together and place on plate.
  2. Heat a small amount of oil on medium in a  large deep frying pan or wok.
  3. Add chicken and hot peppers; stir-fry until chicken is fully cooked, remove from pan/wok & set aside  in a large bowl.
  4. Add squash and potatoes to pan/wok and stir-fry until tender (time will depend on number of servings, but plan on about 15 minutes)
  5. Remove from pan/wok and add to the bowl with the chicken and peppers. Stir to distribute all contents evenly.
  6. Allow to cool for approximately 15 minutes, and then top each plate of greens with  even portions of the mixture.
  7. In a small bowl, prepare the dressing; whisk together mayo, yogurt, garlic, chives, sea salt & pepper.
  8. Serve salad with ramekins of dressing and 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.

Sweet Potato Waldorf Salad over Greens

Sweet Potato Waldorf Salad over Greens

Sweet Potato Waldorf Salad over Greens

There’s nothing like a crisp fall day in Pa…nor the flavors of the  Produce Geek‘s recommended  picks this week.  Among them are sweet potatoes and baking apples – two traditional favorites in this neck of the woods. It’s kind of cool that these colorful fall food stand-bys hit their peak just when the leaves are starting to take on their bright and brilliant gold, orange, and reddish hues. Good timing!

A Waldorf salad with a twist is what my mind (and taste buds) led me to create with the Produce Geek’s suggestions. Cortland apples, sweet potatoes, walnuts and healthy greens. Sweet, tart, crunchy, creamy, delicious. My husband pronounced this “a definitive keeper”. I hope you’ll enjoy it as much as we did!

Vegetarians/Vegans: No meat here…but there is dairy in the dressing. Vegans can use a dairy-free mayo instead.

Gluten-conscious? You’re good to go provided your choice of mayo and vinegar are in the clear – read the labels to make sure they don’t contain gluten.

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Sweet potatoes – 3/4 cup, chopped into small pieces and boiled until tender, but not mushy.  (Chop and boil enough
    Raw materials featuring The Produce Geek's picks

    Raw materials featuring The Produce Geek's picks

    for all the servings you’ll need. Cool before mixing into the salad)

  • Cortland apples – 1/2 cup, chopped

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 1 cup, torn into bite-sized pieces
  • Red leaf lettuce – 3/4 cup, torn into bite-sized pieces
  • Walnuts halves – 1/4 cup

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Mayonnaise (regular, olive oil-based, or safflower) – 3/4 cup
  • Red wine vinegar – 3 Tbsp
  • Honey – 2 Tbsp
  • Dill weed – 1 Tsp
Get cooking…
  1. Toss the green leaf and red leaf lettuce together and place on plate.
  2. In a medium bowl, put amount of the following that you’ll need for all servings:
    • Sweet potatoes
    • Apples
    • Walnuts
  3. In a small bowl, whisk together mayo, vinegar, dill weed, and honey, then spoon approximately 2 Tbsp of dressing per salad serving to the bowl of sweet potatoes, apples & walnuts. Stir until all ingredients are well-distributed.
  4. Place approximately 1 1/2 cups of mixture on top of the greens on each serving plate and 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.

Pinto and Pepper Salad with Creamy Avocado Dressing

Pinto and Pepper Salad with Creamy Avocado Dressing

Pinto and Pepper Salad with Creamy Avocado Dressing

With the  Produce Geek recommending sweet red peppers and Hass Avocados among his  picks this week, I was inspired to create a south-of-the-border-style salad.

This meal has some “meat” with protein-rich pinto beans – and it has just a hint of “heat” with poblano peppers. Topping it off is a creamy avocado dressing that is worthy of a fiesta. 

Vegetarians/Vegans: No meat here…but there is dairy in the dressing. Vegans can omit the yogurt and replace it with a little extra tomato and avocado.

Gluten-conscious? You’re good to go provided your choice of yogurt is in the clear – read the label to make sure it doesn’t contain gluten.

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Sweet red peppers – 1/2 pepper, sliced
  • Hass Avocados – 1 cup, chopped (for the dressing)

    Raw materials for this week's recipe

    Raw materials for this week's recipe

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 3/4 cup, torn into bite-sized pieces
  • Romaine lettuce – 3/4 cup, torn into bite-sized pieces
  • Poblano peppers – 1/2 pepper, sliced very thin
  • Pinto beans – 1/2 cup

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Hass Avocado – As noted under The Produce Geek’s Picks above
  • Tomatoes – 1 cup, chopped
  • Plain Greek yogurt (or Sour cream) – 3/4 cup
  • Garlic – 1 clove, minced
  • Sea Salt – 1/4 tsp
  • Course ground black pepper – grind according to taste
  • Cilantro – 1/2 teaspoon

Get cooking…

  1. Toss the following ingredients together and place on plate.
    • Romaine lettuce
    • Green leaf lettuce
    • Red sweet pepper slices
    • Poblano pepper slices
  2. Center Pinto beans on top of the veggies.
  3. Create the dressing:
    1. Put all dressing ingredients into a blender or food processor.
    2. Blend until smooth.
    3. Pour dressing into individual sauce cups or ramekins.
  4. Place salad dressing cup on plate and grab your fork!
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.

Squash Stir-fry Salad with Banana Dressing

Squash Stir-fry made with Produce Geek's weekly picksSometimes – especially when summer rolls around – I like to put a little twist on a stir-fry by serving it over greens rather than rice. With the picks the Produce Geek recommended this past week, it was the perfect time to do just that. And that’s exactly what I did.  Although completely vegetarian, this dish has staying power. It’s no “sissy salad”! A unique characteristic of this one is how the apple cider vinegar and lime juice are subtle, yet prominent enough to rein in the sweetness of the banana dressing.

What You’ll Need:



First the Produce Geek’s picks…

  • Green squash – 2 cups, chopped
  • Sweet red pepper – 2 cups, chopped
  • Organic green leaf lettuce – 2 cups, torn into bite-size pieces
  • Organic red leaf lettuce – 2 cups, torn into bite-sized pieces
  • Banana – 1 small

Produce Geek's picks of the week - Green squash, sweet red peppers, bananas, and organic green and red leaf lettuce

Other ingredients…

  • Sweet onion –  1 cup, chopped
  • Jalapeno pepper – 1 medium (optional)
  • Pinto beans – 2 cups (dried and cooked, or from a can and drained)
  • Fresh lime
  • Raw apple cider vinegar – 2 Tbsp.
  • Milk – 3/4 cup
  • Plain Greek yogurt – 1 cup
  • Cinnamon
  • Sea Salt
  • Course ground black pepper
  • Olive oil
  • Cilantro (optional)

Get cooking…

  1. Warm approximately 1 Tbsp olive oil on medium heat  in a large, deep frying pan or wok.
  2. Add onions, sweet red pepper, green squash, jalapeno pepper and about 1/2 tsp sea salt to the pan.
  3. Stir often and cook until tender, but not soggy.
  4. Add pinto beans and apple cider vinegar and stir until thoroughly heated.
  5. Let cool for approximately 10 – 15 minutes and serve over bed of organic green leaf and organic red leaf lettuce.
  6. Top with banana dressing (below) – Or if  you’re not a fruity dressing kinda person, use what you like best.

Banana Dressing…

  1. In blender or food processor, place milk, Greek yogurt and banana and blend until smooth.
  2. Add dash of cinnamon, pinch of black pepper, and about 1/4 tsp. sea salt and stir until mixed throughout.
  3. Pour over stir-fry salad per individual taste.
  4. Squeeze fresh lime over dressing on each plate and garnish with cilantro
Makes approximately 4 servings
%d bloggers like this: