bpressv1.6: salad

Chopped Salad with Roasted Chickpeas

Ingredients

Salad
1 15 oz can of chickpeas
1 5 oz bag of baby kale - roughly chopped
1 cup of cherry tomatoes - sliced in half
1 yellow pepper - seeds removed - diced into a medium size dice
½ large cucumber - peeled and seeded - diced into a medium size dice
2 oz of feta - diced
10 kalamata olives - roughly chopped
1 tbs red onion - minced
1 tbs olive oil
2 garlic cloves
8 twists of black pepper
A pinch of salt
Dressing
¼ cup of buttermilk
2 tbs mayonaise
1 clove of garlic - mashed to a paste
1 tbs chives - finely minced
1 tbs parsley - finely minced
1 tbs white wine vinegar
5 twists of black pepper
a pinch of salt

Instructions

Preheat oven to 400 degrees.
Rinse canned chickpeas and dry with paper towel.
Toss chickpeas with 1 tbs olive oil, 2 cloves of minced garlic, 8 twists of pepper and a pinch of salt.
Spread chickpeas out onto a roasting pan and roast in the oven for 30 to 40 minutes. After 20 minutes, stir the chickpeas so they don't burn. Remove when they are toasted and golden brown. Let cool.
While chickpeas are cooking, make the dressing.
Smash 1 clove of garlic to a paste.
Mince chives and parsley.
Add smashed garlic, chives, parsley, buttermilk, mayo, white wine vinegar, black pepper and salt to a small bowl and whisk to combine.
Roughly chop baby kale and toss with half the buttermilk dressing - let marinate while you're prepping the rest of the salad.
Chop cherry tomatoes, cucumbers, yellow pepper, feta, olives and red onion.
Add chopped vegetables and roasted chickpeas to the salad and toss with remaining buttermilk dressing.

Fresh Mozzarella and Tomato Salad

Fresh Mozzarella and Tomato Salad

Ingredients

Salad:
2 cups of cherry tomatoes
8 oz fresh mozzarella - bocconcini or ciliegine - small round cheese
2 tbs minced parsley
Dressing:
3 tbs olive oil
1 tbs red wine vinegar
1 small garlic cube - minced
8 twists of black pepper

Instructions

Slice cherry tomatoes in half - I used a combination of yellow and red tomatoes.
Slice mozzarella balls in half (you want the size to be similar to the sliced cherry tomatoes). It's important to use fresh mozzarella in this salad.
Whisk together olive oil, red wine vinegar, minced garlic and pepper. Pour over mozzarella and cherry tomatoes.
Sprinkle parsley over salad and toss gently until combined.
Let sit 15 minutes before serving so the flavors marinate.

Thai Chicken Salad with Orange Peanut Dressing

Thai Chicken Salad with Orange Peanut Ginger Dressing | Cooking Classy

Thai Chicken Salad with Orange Peanut Dressing

Yield: About 4 servings

Ingredients

Dressing

1/2 cup creamy peanut butter
2 tsp orange zest
1/2 cup freshly squeezed orange juice*
2 Tbsp rice vinegar
1 Tbsp low-sodium soy sauce
1 Tbsp peeled and grated ginger
1 Tbsp packed brown sugar
1 small clove garlic
Salt to taste
1/4 tsp red pepper flakes, more or less to taste

Salad

1 lb boneless skilled chicken breasts, grilled and sliced
1 large head romain lettuce, chopped
3 carrots, peeled and chopped
1 large red bell pepper, seeded and chopped
1 cup frozen shelled edamame, thawed
2/3 cup salted cashews, roughly chopped
1 cup wonton strips
1/4 cup cilantro leaves
White and black sesame seeds, for garnish (optional)

Directions

For the dressing:
Add all dressing ingredients to a blender, except red pepper flakes, pulse until ginger and garlic are finely minced. Season with salt to taste and add red pepper flakes and pulse just to stir in. Pour into an airtight container and chill until ready to serve.
For the salad:
Add all salad ingredients to a large salad bowl, pour dressing over and toss to evenly coat. Serve immediately.
*If you want it a slightly thicker dressing use 2 Tbsp less orange juice.
Recipe source: dressing inspired by Whole Foods

Watermelon & Avocado Kale Salad

Prep time

20 mins

Total time

20 mins

Serves: serves 2 as lunch, 4 as a side

Ingredients

one small bunch of curly kale
1 tablespoons extra-virgin olive oil
1 teaspoon lemon juice, more to taste
1 teaspoon white wine vinegar
1 small fennel bulb, very thinly sliced
1 small cucumber, very thinly sliced
3 small radishes, thinly sliced
2 scallions, chopped
½ avocado, pitted and cubed
¼ cup crumbled feta cheese
4 cups cubed watermelon, seeds removed
sea salt and freshly ground black pepper

Instructions

Remove the coarse stems of the kale and tear the curly leaves into small pieces. Place them in a large bowl with a drizzle of olive oil, salt, pepper, lemon and white wine vinegar. Use your hands to massage the kale leaves until they’re soft and tender. They should shrink down to about half the amount that you started with.
Add the sliced fennel, cucumber, radishes, scallions, avocado, feta and toss. Add the watermelon and toss again. Taste, and add more salt, pepper, lemon and/or olive oil as you like.

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Chopped Kale Salad with Edamame, Carrot and Avocado

Author: Cookie and Kate

Healthy chopped kale salad with Asian flavors - cookieandkate.com

Chopped Kale Salad with Edamame, Carrot and Avocado

A colorful chopped kale salad bursting with Asian flavors, including ginger, cilantro, Thai basil and soy. This salad is vegan and gluten free, so it would make a great potluck dish.

Author: Cookie and Kate

Recipe type: Salad

Cuisine: Asian

Prep time: 20 mins

Total time: 20 mins

Serves: 4

INGREDIENTS

Salad

1 bunch kale (preferably lacinato/Tuscan/dinosaur kale but regular curly kale works, too)
fine-grain sea salt
1 cup chopped snow peas (slice off tough ends first)
1 large carrot, peeled and ribboned with a vegetable peeler
1 small red bell pepper, deseeded and chopped
1 heaping cup organic edamame (if using frozen edamame, defrost by tossing into a pot of boiling water for 3 to 4 minutes)
1 avocado, pitted and sliced into small chunks
1 large shallot, finely sliced
handful cilantro, chopped
handful Thai basil (or regular basil), chopped

Tamari-Ginger Vinaigrette

¼ cup olive oil
2 tablespoons rice vinegar
1 tablespoon finely grated ginger
1 tablespoon low-sodium tamari (or other low-sodium soy sauce*)
2 teaspoons lime juice
3 garlic cloves, pressed or minced

INSTRUCTIONS

Use a chef's knife to remove the tough ribs from the kale, then discard them. Chop the kale leaves into small, bite-sized pieces and transfer them to a mixing bowl. Sprinkle the kale with a dash of sea salt and use your hands to massage the kale by scrunching up the leaves in your hands and releasing until the kale is a darker green and fragrant. Toss the remaining salad dressing ingredients with the kale.
To make the vinaigrette, whisk together all the ingredients until emulsified. Toss the dressing with the salad and serve.

NOTES

Yields 2 enormous salads or 4 medium.
STORAGE SUGGESTIONS: Leftovers will keep well in the fridge for a day or two.
*MAKE IT GLUTEN FREE: Tamari is a gluten-free Japanese soy sauce that has a flavor I love and is readily available at stores. If you want your salad to be gluten-free, be sure to pick a gluten-free soy sauce.

Farmer’s Market Summer Salad

This is a guest post from Sam Negrin | creator and EIC of AllGoodHealth.net and editorial manager of LEAFtv It’s that time of year again; The sun is shining, air is warmer and sweet produce is popping up everywhere. When the weather warms up I always gravitate towards food that will cool me down–crisp salads, smoothie bowls, and of course ice cream. This also might be my favorite time of year for trips to the local farmers market. It’s the season of strawberries, sugar snap peas, root veggies, stone fruit, squash blossoms, cherries and more. There are so many reasons to stick to farm fresh food, some including: 1) the produce is at it’s freshest; the peak of it’s flavor and nutrition, 2) support local farmland and economy, and 3) the produce lasts 2x longer than grocery store picks because it’s so fresh – even if you’re spending a little more for quality, it evens out.
This salad has a delicious combination of summer flavors, health benefits and is really easy to make. It has loads of nutrients, vitamin c, antioxidants, protein and zinc.
Tip: Make sure you talk to your farmer when choosing produce. They will help you pick what’s best for consumption today, tomorrow or next week.
Ingredients:
2 handfuls of spinach
2-3 radishes
2-3 chioggia beets
5-6 sugar snap peas
2-3 strawberries, sliced
1 tbsp hemp seeds
1 tbsp raw sunflower seeds Dressing:
1 tbsp olive oil
1/4 tsp local honey
Juice of 1 lemon
Coarse salt + pepper
Note: If you don’t have dietary restrictions you can add fish, shrimp, meat, or sliced parmigiano-reggiano on top as well!

Instructions:
1. Using a mandoline slicer, thinly slice the radishes and beets. If you don’t slice the beets thin enough, you might want to flash-sauté them for about 2 minutes to soften them
2. Remove the tough fibrous string from the end of the sugar snap peas. This runs along the straight edge; fold the stem back and pull, it should roll down easily
3. Layer everything onto your serving plate
4. In a separate bowl, mix the dressing ingredients and add S + P to taste
5. Drizzle dressing on top
6. ENJOY!

fresh macaroni salad

Lighten up classic pasta salad by opting for multigrain pasta, oodles of veggies and a low-calorie homemade yogurt dressing.

SERVINGS

SERVING SIZE

3/4 cup

PREP TIME

25 mins

ingredients

1 cup dried multigrain elbow macaroni (3 ounces)
1 cup small fresh broccoli florets
1/2 cup sugar snap pea pods, trimmed and halved crosswise
1/2 cup chopped, drained, roasted red sweet peppers
2 green onions, thinly sliced (1/4 cup)
1/2 cup plain fat-free yogurt
1/4 cup light mayonnaise
2 tablespoons snipped fresh basil
2 tablespoons fat-free milk
2 cloves garlic, minced
1 teaspoon finely shredded lemon peel
1/8 teaspoon salt
Dash black pepper
2 hard-cooked eggs, peeled and coarsely chopped (optional)
Fat-free milk

NUTRITION INFORMATION

Per Serving: cal. (kcal) 114, Fat, total (g) 4, chol. (mg) 4, sat. fat (g) 1, carb. (g) 16, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 3, pro. (g) 5, vit. A (IU) 242.95, vit. C (mg) 50.19, Thiamin (mg) 0.16, Riboflavin (mg) 0.16, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 48.38, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 160, Potassium (mg) 165, calcium (mg) 70.68, iron (mg) 0.9, Vegetables () 1, Starch () 1, Fat ()0.5, Mark as Free Exchange () 0, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie die

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Chopped Salad with Roasted Chickpeas

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