Tag Archives: salad

Lebanese Salad with Pita Chips

Summer is the time to eat salads, when all the veggies (and fruits) are fresh and vibrant.  Usually, it’s also so hot that turning on the stove or oven is not what you’d like to do.  So there is always salad.

The only problem I have with salads is that they sometimes get boring.  So I’m always searching for a new flavor, a new component, or a new idea.  I’m sharing this salad with you since all of you might need some new inspiring ideas for salads, with summer in full swing!  Or if any of you have delicious ideas, I’d love to hear them!

Lebanese Salad with Pita Chips
Adapted from: Vegetarian Times (July/August 2012)

Salad
1 head of romaine lettuce, chopped
1 pint of cherry tomatoes, halved
3 cups of chopped cucumbers
1 red bell pepper, diced
1 yellow bell pepper, diced
3 green onions, chopped
1/2 cup chopped fresh parsley
1 tbsp chopped fresh mint
2 cups of whole grain pita chips, crumbled/broken

Vinaigrette
3 tbsp olive oil
juice of 1 lemon
1 tbsp pomegranate juice (such as POM Wonderful)
2 tsp ground sumac
4 garlic cloves

4 oz crumbled feta

In a large bowl, mix together all of the ingredients for a salad.

In a small bowl, whisk together the ingredients for the vinaigrette.  Top the salad with the vinaigrette.

Sprinkle the crumbled feta over the top and serve.

Food Matters Project & Feta Veggie Salad

Another weekend has gone by, so it means it’s a new Food Matters Project post!

Unfortunately, this week my dish from Mark Bittman’s The Food Matter Cookbook did not turn out.  Although I was a bit disappointed, since it does sound delicious, every single thing you make does not have to come out perfectly!  (right?)  I think I was trying to be a bit too creative, and maybe my heart just wasn’t in this recipe- so I’ll just have to give it another try sometime down the road.

I did salvage it, by adding it to a salad.  Since I’m not too happy with the flavors my fritters had, I won’t be posting the recipe.  Lena, from Mrs. Garlic Head, chose this recipe all the way from Switzerland.  It was a great pick, so you should check out her blog post on Braised Chickpea Fritters for the original recipe.  In addition, look a the Food Matter Project website to see what everyone else made!

Instead, today’s post is a quick and easy feta veggie salad.  We don’t have much in our fridge, just some odds and ends which we’re trying to finish up.  I’m sure many of you have made salads like this before, so I’m not adding any specific amounts to the ingredients.  Check what you have in your fridge- and just throw it all together!

 

Feta Veggie Salad

zucchini
tomatoes
bell pepper (red, yellow)
tomatoes
sugar snap peas
yellow squash
feta cheese
salt
pepper
olive oil

Roughly chop all of the vegetables and mix them in a bowl.  Then add in feta to your taste, sprinkle with a little salt and pepper.  Lastly, drizzle in a little olive oil.  Serve plain or with some extras (ex: peasant bread, whole wheat pitas, or croquetas)

Tuna and Bean Salad

This past Memorial Day weekend the weather made it clear that summer is here.  In DC, the air was thick, muggy and hot!  Sam and I explored DC a bit and went to a public pool (free to all DC residents when you show your ID).  It was relaxing and refreshing!  We look like we went to the beach over the weekend.

When hot weather comes to town, I search for recipes which don’t require too much time in the kitchen.  I also like food that is lighter and easy to digest.  Obviously, salads are the first choice- but I get sick of the same one’s over and over.  So I search for salads with more color, texture and variety of ingredients.

 

Remember when I mentioned that I studied abroad in Spain, and where I tasted my first croqueta?  Up until then I was not a fan of tuna, it just wasn’t my thing.  Until my señora started making me bocadillos (sandwiches), and many of them had tuna.  So over the course of the summer, my love for tuna grew- I really don’t think I had any choice.

Now that I like tuna, it’s nice to see something other than the regular tuna sandwich.  This salad was perfect: crunchy, light, refreshing and filling!  Yum!  If you wanted something a bit more filling, you can always add these ingredients into your next bocadillo!

Tuna and Bean Salad
Adapted from: Bon Appetit (April 2012)

Salad:
1 head of radicchio, cored & leaves chopped
2 cups chopped Romaine lettuce
2 12 oz cans of water-packed tuna, drained
3 celery stalks, chopped
3 cups of white beans (this was a mix of cannelini and navy)

Dressing:
1 cup chopped parsley
1 tbsp apple cider vinegar
1 tsp salt
1/2 tsp pepper
2 garlic cloves, minced

Combine all of the salad ingredients, mix well.  Then combine all vinaigrette ingredients, shake or stir well.  Drizzle the vinaigrette over the salad and serve.

Food Matters Project #14: Black Bean & Corn Salsa

It’s another Monday, so we’ll check out what everyone has made for the Food Matters ProjectAlissa from Big Eats Tiny Kitchen has chosen this weeks recipe.  She chose Mark Bittman’s recipes for Five Quick Salsas for Chips, Dips and Other Stuff from The Food Matters Cookbook.  You can find Mark’s original suggestions on page 46 of his book.  To see what other members of The Food Matters Project did, check out their links in the comments section here.

I’m sure many of us celebrated Cinco de Mayo on Saturday, so we have all eaten a lot of salsa over the weekend.  I hope there were some great margaritas to go with it!  If you need more Mexican recipes, check out what we had made in the past.

I’m a huge fan of chips and salsa, but tomatoes are not in season, so I chose to do a tomato-less salsa.  To fill the void, I opted for some black beans and corn.  Since we didn’t have any chips in the house, I shredded some lettuce and we ate the salsa as a topping for the salad.  It was very refreshing and filling on a hot day.  I also toasted some tortillas and added those to the salad as well.  (*I did add some sunflower seeds to the salad, feel free to omit)

I’ll be back tomorrow with some fun things about the Eat Write Retreat 2012 conference, which I was at this weekend.  I do have something to look forward to this week- some giveaways!!!  Lots of swag from the conference, and I’d love to share my goodies!

Black Bean & Corn Salsa
A Fifth Floor Kitchen original

I cooked dry black beans for this salsa, and I did not use salt when cooking.  So if you are using canned beans, you might want to scale back the salt (or salt to taste).  Fresh corn off the cob would give this salsa a bit more taste, so if it’s in season you should try it.

3 cups of black beans
2 cups of frozen corn, defrosted
4 garlic cloves, minced
1/2 red onion, chopped
1/2 cup chopped cilantro
1 cup chopped peppers (yellows and red give the salsa lots of flavor)
2 jalapeños, chopped
juice of 1 lime
1/4 tsp salt
1/4 tsp pepper

Mix all of the ingredients.  Chill for at least an hour prior to serving, it’ll allow the flavors to blend together.

Serve with chips, toasted tortilla or on top of salads or roasted chicken.

Triple Green Chicken Salad

About every other month we make chicken stock.  Yes, the kind you boil water, add some veggies, a whole chicken, and some salt and pepper.  It’s delicious, flavorful and I can never wait to add it to future soups.

We always use a whole chicken, and I feel like all the meat should be used.  Since last week we also made bread, I thought a chicken salad would be perfect for lunch!  I wish this past Sunday would have been nicer in DC (it was raining the whole day), otherwise we would have had a little picnic on the Mall for Earth Day.

Need another idea for how to use up leftover chicken?  Try tabbouleh with shredded chicken (and you can make your own pitas too)!

I liked this chicken salad since it had some crunch in it, but rather than using celery, there were other veggies in this.  I also liked it in a tortilla with some lettuce and hot sauce- perfect lunch wrap!

Triple Green Chicken Salad
Adapted from: Bon Appétit Magazine (April 2012)

If you don’t have any leftover chicken, you can poach and shred chicken breasts, or use rotisserie chicken.  More yogurt and less mayo will also give this a great taste, but remember to add some mustard- gives it better flavor.

Dressing:
1/2 cup plain Greek yogurt
3/4 cup mayonnaise
1/2 tbsp mustard
2 tbsp olive oil
juice of 1 lemon
1 tsp salt
1/2 tsp pepper

Salad:
4 sprigs of tarragon, minced
4 shallots, minced
5 garlic cloves, minced
1 lb shredded chicken
1 cup sugar snap peas, thinly sliced
1/2 cup snow peas, thinly sliced
1 cup green peas (defrosted or fresh)
1/4 cup parsley, chopped
1/4 cup chives, chopped
1 tsp lemon zest

In a bowl combine the following ingredients for the dressing: yogurt, mayonnaise, mustard, olive oil, lemon juice, salt and pepper.

In a larger bowl combine the rest of the ingredients for the chicken salad: tarragon, shallots, garlic, chicken, sugar snap peas, snow peas, green peas, parsley, chives, and lemon zest.  Mix all of the ingredients together, then add the dressing.  Continue to stir until everything is well mixed.