Sweet Love and Ginger

Salad

Roasted Beet Salad with Feta & Balsamic

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This is a recipe for a roasted beet salad that is full of flavor and tons of greens!

Roasted Beet Salad

I’m not going to lie beets are kind of a new thing around our house. Aside from the token serving of Harvard beets at the holidays at Momma Chuck’s house I had never really been exposed to them. That Harvard beet recipe is delicious by the way; I’m just told it’s a lot of work.

 

Honestly I think I was afraid of them. That sounds ridiculous but let me explain. Beets are messy, and  they stain everything. They have a very strong flavor and what the hell do you cook with them? However since I started this whole Part Time Vegetarian thing that I waxed on about earlier this week I have gotten so much more adventurous with my foods.

I don’t know where but somewhere I read that our ancestors ate something like 150 ingredients in a week and the modern western diet includes 20 items. Based on this idea I can’t believe that we are getting all the vitamins and nutrients that we need from these 20 items alone. There are so many more fruits and vegetables available for me locally than I often eat so I’m kind of on a quest to try them all and add them to my regular diet. If I eat more varied stuff I eat regularly the more good stuff I can get in my body from nature and therefore hopefully gain a higher functioning, healthier body. Right? Isn’t that the goal? I think it is.

Roasted Beet Salad

So anyway that’s why I decided to try beets and as it turns out they are actually pretty good. Chuck even approves. So far I have roasted them up with a bunch of other vegetables and with this salad. What I really like about this salad is that it’s unique and can be served as a great starter for just about any fall dinner. The ton of antioxidants and health food power in it is just a bonus.

Roasted Beet Salad with Feta & Balsamic
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
  • 6 small beets, peeled and cut into chunks
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 teaspoons lemon juice
  • 2 tablespoon balsamic vinegar
  • 1 tablespoons Dijon mustard
  • 1 teaspoon honey
  • 3 tablespoons olive oil
  • 1 cup baby arugula
  • 2 cups baby spinach
  • 1 cup baby Swiss chard
  • 2 cups kale, chopped
  • 4 ounces feta cheese
Instructions
  1. Preheat the oven to 450 degrees.
  2. Toss the beets with oil, salt, pepper and place on a rimmed baking sheet. Roast for 35 to 40 minutes, stirring once or twice. Should be tender when poked with a fork. Sprits with lemon juice and let stand for 3 to 4 minutes.
  3. For the Dressing: In a small bowl combine the balsamic vinegar, Dijon, honey, and olive oil until well combined.
  4. In a large serving bowl toss the lettuces together. Top with beets and crumbled feta.
  5. Serve with dressing on the side.

 

Bruschetta Chicken Salad with Parmesan Peppercorn Dressing

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Bruschetta Chicken has taken on a whole new form with this Salad recipe that combines Creamy Parmesan Peppercorn Dressing with crunchy garlic croutons.

Bruschetta Chicken Salad with Parmesan Peppercorn Dressing

Tomato season is a much loved season in our home. I love picking sun warmed tomatoes from the vine and eating them right away or chopping them up and tossing them in basically everything.

Unfortunately the whole moving/wedding thing has pushed my garden down on the priority list this summer, so my tomatoes are not what they could have been, but I’m still getting a few. I’ve been enjoying my fair share of BLT’s (this one is my favorite), and fresh tomato sauce. I’ve been forced to buy a few from the farm stands that surround our house to support my cravings. I seriously think we hit the jackpot with those, they are everywhere and everything is so fresh!

 

Typically when I make brushetta chicken I put it over alfredo, or pesto pasta, however since we are trying desperately here to keep ourselves in shape for the last few weeks before the wedding I thought a salad might be a better idea. Not that it stopped me from making the best Parmesan Peppercorn Dressing ever and dreamy garlic croutons. I stick by the idea that there is spinach so it’s still healthy.

Bruschetta Chicken Salad with Parmesan Peppercorn Dressing

This salad is very reminiscent of the usual Chicken Caesar that you would order in a restaurant. You know the type; romaine lettuce and croutons drenched in a creamy thick dressing. Oh yes, it’s so good right? Now just take that image and toss some warm juicy chicken on top with some good balsamic and fresh in season tomatoes. The tangy, fresh tasting balsamic drips its way down to the creamy and cheesy dressing, it’s like a happy dance is happening in your mouth. It’s like crack and you can’t stop until every last drop is gone. It’s a good thing you saved that bread heal from the croutons to soak up the last little bit.

When did I start talking in the third person? Whatever. You get my point here. This might just be my favorite salad ever. I love it, and you should definitely try it immediately.

Bruschetta Chicken Salad with Parmesan Peppercorn Dressing

Creamy Parmesan Peppercorn Dressing

½ cup mayonnaise

½ cup sour cream

1 tablespoon white wine vinegar

2 tablespoons milk

3 tablespoons parmesan cheese

2 teaspoons fresh cracked pepper

¼ teaspoon garlic powder

¼ teaspoon onion powder

Pinch of salt

Whisk together all ingredients in a bowl until well combined. Let stand for 10 minutes to overnight before serving. Can remain in the refrigerator for up to 2 weeks.

 

Bruschetta Chicken Salad with Parmesan Peppercorn Dressing
Prep time:
Cook time:
Total time:
Serves: 2-3 Servings
Ingredients
  • 1 to 2 cups of day old bread, cubed
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Pinch of salt
  • 1 teaspoon parsley flakes
  • 2 small boneless skinless chicken breasts
  • Salt & pepper to taste
  • 2 roma tomatoes, diced
  • 2 cloves of garlic, minced
  • 1 tablespoon basil, chopped
  • 1 tablespoon balsamic vinegar
  • 2 cups romaine lettuce, chopped
  • 2 cups baby spinach, loosely packed
  • ¼ cup Creamy Parmesan Peppercorn Dressing
Instructions
  1. Preheat the oven to 425 degrees. On a baking sheet toss the cubed bread with olive oil, garlic powder, salt, and parsley. Place in the oven and cook for 6 minutes, or until the bread begins to turn golden brown. Remove from heat and toss carefully. Set aside.
  2. Season the chicken well and place it on a preheated grill. Cook for 4 minutes, flip and cook for another 4 minutes or until the chicken is cooked through. Remove from heat and set aside.
  3. In a small bowl combine the tomatoes, minced garlic, basil, and balsamic. Set aside.
  4. In a large bowl combine the lettuce, spinach, and croutons with the dressing and toss well to coat.
  5. On each plate place a layer of coated lettuce and croutons. Add chicken and top with tomato mixture and serve.

 

 

Thai Ground Chicken Salad with Peanut Sauce

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Thai Ground Chicken Salad with Peanut Sauce
Everyone seems to be into these Thai lettuce wraps and what not, but lettuce wraps have never been my thing. I mean there’s only so much you can pack into a lettuce wrap before your lettuce is exploding all over the place.
Now I am a fan of messy food, usually the messier the better, but the ratio of the mess to food that actually makes it o my mouth needs to lean a certain way if you know what I mean. Why not just take all that goodness and plop it in a bowl, and eat it with a fork. It’s still messy but I get so much more into my mouth this way!
Thai Ground Chicken Salad with Peanut Sauce Recipe

It’s this line of thinking that got me to come up with this amazing recipe. It’s not just a Thai ground chicken salad, but it’s a Thai ground chicken salad on top of a loaded green salad and soaked in delicious peanut sauce.

Larb Gai

By the way, did you know that thai ground (or minced) chicken salad is a thing? Before researching this recipe (yep I’m  nerd) I had no idea, but it’s a traditional dish that’s usually served with sticky rice and it’s called Larb Gai. There that’s your piece of trivia for the day.

Back to the salad.
Seriously I could eat/talk about this thing all week.
I won’t torture you that way I’ll just give you the recipe.
A little note: make more peanut sauce than you think you will need. I promise it will end up on all kinds of things that you don’t expect, and you will run out before you are ready.
Thai Ground Chicken Salad with Peanut Sauce

 

Thai Ground Chicken Salad with Peanut Sauce
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 1 lb ground chicken
  • 1 teaspoon coconut oil
  • 1 small shallot, peeled and minced
  • 1/3 cup mint, chopped
  • 1/3 cup cilantro, chopped
  • 1 tablespoon lime juice
  • 1 ½ tablespoons fish sauce
  • 1 tablespoon rice flour
  • ½ teaspoon chili flakes
  • 2 teaspoons garlic powder
  • 1 teaspoon ground ginger
  • 3 tablespoons soy sauce
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon oil
  • ½ cup peanut butter
  • ¼ cup water
  • 1 cup shredded lettuce of choice
  • 1 cup shredded cabbage
  • 1 large carrot, julienned
  • 4 red, yellow or orange sweet peppers, julienned
  • ½ cup green onions, chopped
  • 1 cup frozen edamame, defrosted
  • ½ cup crispy wonton strips
Instructions
  1. Heat a oil in a large skillet over medium-high heat.
  2. Add the ground chicken and cook, crumbling it as you go until the chicken is cooked through, about 3-5 minutes.
  3. Add the shallots and cook for another minute. Remove from heat and add the lime juice, fish sauce, rice flour, and chili flakes tossing to combine. Set aside.
  4. In a medium sized mixing bowl whisk together the garlic powder, ginger, soy sauce, vinegar, lime juice, oil, peanut butter, and water. Adjust the seasonings and set aside.
  5. In a large bowl toss the lettuce, cabbage, carrot, peppers, onions, and edamame.
  6. Top with the cooled chicken mixture. Drizzle with peanut sauce and top with crispy wonton strips.
  7. Serve immediately.