Posts Tagged ‘Red 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.
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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.

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.

Nuts & Berries Salad with Sweet Basil Vinaigrette Dressing

Nuts & Berries Salad with Sweet Basil Vinaigrette-8.31.2011

Nuts & Berries Salad with Sweet Basil Vinaigrette Dressing

“Hmmmm…” is what I initially said to myself as I reviewed the Produce Geek‘s buying advice this week. Some delicious produce, but not too much that I immediately recognized as ideal stir-fry or salad ingredients. BUT then the bolt of lightning hit!

With red raspberries on the Produce Geek’s pick list this week, what could be better than a salad that features their summer flavor with hearty walnuts? “Nuts & Berries” – a perfect combination. Placed on a bed of hearty lettuce with baby portabella mushrooms and surrounded by baby carrots (also among the Produce Geek’s recommendations), this salad is simple & simply divine with my Sweet Basil Vinaigrette Dressing.

This salad is vegan, vegetarian & gluten-free. But that doesn’t mean that meat-eaters won’t love it, too!

 

 

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Red raspberries – 1/2 cup

    Raw materials for the salad

    Raw materials for the salad

  • Baby carrots – 6 cut into half lengthwise

Other ingredients…

Amounts are PER SERVING

  • Red leaf lettuce – 1 cup, torn into bite-sized pieces
  • Romaine lettuce – 1 cup, torn into bite-sized pieces
  • Baby portabella mushrooms –  3/4 cup, sliced
  • Walnuts pieces – 1/4 cup, shelled (obviously!)

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Olive oil – 1/4 cup + 3 Tbsp (high quality for the best taste)
  • Balsamic vinegar – 3 Tbsp
  • Orange juice – 1/8 cup
  • Honey (I prefer raw, but regular will do) – 1 Tbsp
  • Basil – 1 tsp
  • Sea salt – 1/4 tsp
  • Fresh ground pepper – 3-4 cranks of the grinder or to taste
Get cooking…
  1. Place lettuce on plate.
  2. Top with baby portabella mushrooms in center.
  3. Add raspberries and walnuts on top of the mushrooms.
  4. Arrange baby carrots around the perimeter of the plate.
  5. Create the dressing:
    1. Put all dressing ingredients into a medium bowl.
    2. Whisk until completely blended.
    3. Pour dressing into individual sauce cups or ramekins.
  6. Serve up the salad & 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.

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.

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
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