Tag: healthy salads

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Citrus Arugula Salad with Pistachios, Ricotta + Mint

This #Winter Citrus #Salad w/ Arugula, Ricotta Salata & Pistachios has a Lemon Truffle Dressing that is to die for! 

A gorgeous and refreshing salad made with blood oranges and Cara Cara oranges, arugula, chopped mint, pistachios and sliced red onion over arugula with a lovely dressing made with 7 Barrels White Truffle Extra Virgin Olive Oil, lemon juice, salt and pepper. The perfect blend of sweet, tangy, crunchy and salty all in one bite!

#lowcarb #keto #whole30 approved #recipe! ..It’s the perfect refreshing salad for the New Year! Happy #2020!

Citrus Arugula Salad

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Citrus Arugula Salad with Pistachios, Ricotta + Mint

Prep Time: 15 minutes

Yield: Serves 4.

A gorgeous and refreshing Winter salad made with citrus, arugula, chopped mint, pistachios and red onion over arugula with a lovely dressing made with 7 Barrels White Truffle Extra Virgin Olive Oil, lemon juice, salt and pepper. The perfect blend of sweet, tangy and salty all in one bite!

Ingredients

  • 2 blood oranges, peeled, pith removed and sliced crosswise ¼ inch thick
  • 2 Cara Cara or Navel oranges, peeled, pith removed and sliced crosswise ¼ inch thick
  • 2 tablespoons fresh mint leaves, chopped
  • 2 tablespoons roasted salted pistachios, chopped
  • ½ small red onion, halved and sliced thin crosswise
  • 3 cups baby arugula
  • 4 tablespoons Seven Barrels Truffle Oil
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh Ricotta Salata, crumbled (or 8 thin slices, divided)

Instructions

  1. Layer the orange slices in alternating colors on a large plate or a couple of small plates.
  2. Top the layered oranges with chopped mint, pistachios, and sliced red onions on the plate(s).
  3. Toss the arugula with truffle oil, lemon juice, salt and pepper in a mixing bowl.
  4. Place a pile of arugula on top of the layered oranges and top with the crumbled ricotta cheese and additional freshly ground black pepper if desired.

Notes

Note: If you can’t find fresh Ricotta Salata cheese, you can also substitute another tangy sheep’s milk cheese such as Manchego or Aged Pecorino Romano. Fresh sliced Mozzarella or Burrata cow’s milk cheese could also substitute nicely for a milder flavor.

https://www.theartfulgourmet.com/2020/01/citrus-arugula-salad-with-pistachios-ricotta-mint/

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Winter Holiday Salad w/ Kale, Beets + Brussels

Winter Holiday Salad w/ Kale, Beets + Brussels

Ahhhhh, it’s the holidays…my favorite time of year! I absolutely love cooking for the #holidays, especially with all the parties and fun gatherings with friends and family.

Paisley Farms

I was invited to participate in the Paisley Farm Blogger Challenge this year and was lucky enough to receive some delish samples of all their farm fresh pickled veggies: Five Bean Salad, Asian Bean Salad, Southwest Bean Salad, Dilled Brussels Sprouts, Hot Brussels Sprouts, Sweet Pickled Beets and Sweet Cauliflower.

Winter Holiday Salad w/ Kale, Beets + Brussels

I decided to make a lovely Winter Holiday Salad with some of their amazing Sweet Pickled Beets and Hot Brussels Sprouts, along with some Tuscan Kale, toasted walnuts, blue cheese and dried cranberries, tossed in a Blood Orange Vinaigrette dressing.

Paisley Farms Sweet Beets and Hot Brussels Sprouts

The Sweet Pickled Beets have a great balance of sweet and spicy flavors with a hint of cinnamon, which I love! And the Hot Brussels Sprouts are mildly spiced but have a little kick to them, adding some heat and vinegary flavors to the salad.

Winter Holiday Salad w/ Kale, Beets + Brussels

Start out with some Tuscan kale, chopped into bite sized pieces, then layer the salad with the beets, brussels sprouts, toasted walnuts, blue cheese and dried cranberries. Drizzle the salad with the Blood Orange Vinaigrette made with blood orange juice, extra-virgin olive oil, Chardonnay white balsamic vinegar, a dash of Dijon mustard, minced onions, sea salt and freshly cracked black pepper.

Winter Holiday Salad w/ Kale, Beets + Brussels

Absolutely delicious and refreshing, and a healthy beginning or side dish to your holiday meal. Wishing you all a very Merry #Christmas and Happy New Year!

Winter Holiday Kale, Beets, Brussels Salad w/ toasted walnuts, cranberries and blue cheese in a Blood Orange Vinaigrette dressing

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Winter Holiday Salad w/ Kale, Beets + Brussels

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Serves 4

This is a lovely Winter Holiday Salad made with Paisley Farm Sweet Pickled Beets and Hot Brussels Sprouts, along with some Tuscan Kale, toasted walnuts, blue cheese and dried cranberries, tossed in a Blood Orange Vinaigrette dressing. Perfect for the holidays as an appetizer or side dish to the main event.

Ingredients

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons Chardonnay balsamic vinegar
  • 3 tablespoons blood orange juice
  • 1 tablespoon minced onions
  • 1 teaspoon Dijon mustard
  • Sea salt and freshly ground black pepper
  • 2 cups Tuscan Kale, chopped
  • 1 cup Paisley Farm Sweet Pickled Beets
  • 1 cup Paisley Farm Spicy Brussels Sprouts
  • 1/2 cup blue cheese, torn into pieces (Cambozola)
  • 1/2 cup toasted walnuts
  • 1/2 cup dried cranberries

Instructions

  1. Whisk together white balsamic vinegar, blood orange juice, onion and dijon mustard. Slowly whisk in olive oil until vinaigrette emulsifies. Season with sea salt and freshly ground pepper to taste and whisk a little more, set aside.
  2. In a medium-large salad or serving bowl, add the kale, top with Sweet Pickled Beets, Spicy Brussels Sprouts, blue cheese, toasted walnuts and dried cranberries.
  3. Drizzle the vinaigrette on top of the salad and toss together, or serve on the side in a small bowl.
https://www.theartfulgourmet.com/2018/12/winter-holiday-salad-w-kale-beets-brussels/

I’d love to hear your comments below on this recipe and if you make any of your own recipes with Paisley Farm Foods, please let me know! And be sure to tag #paisleyfarm #paisleyfarmfresh #kroger in any posts that you post or share and be sure to include a link to the original post on my blog and tag me at #artfulgourmet!

 

J.W. Paisley, founder of Paisley Farm back in 1942, based his original company concept on an ethic that they carry forth today: making products out of the freshest ingredients, delivered with the most exciting and flavorful taste combinations imaginable. All of their bean salads and sweet pickled veggies are non-GMO, gluten-free and are available at stores like: Ralphs, Costco, Sam’s Club, BJ’s, Kroger, Walmart, Smith’s and Fry’s.

To find out more about Paisley Farm Foods, check out their website and social media pages:

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Refreshingly Light Get-In-My-Bikini Crab Salad

Crab Salad

OK folks – listen up. It’s that time of year again where Summer is coming, the sun is shining and we need to fit into that teeny bikini again… With Memorial Day approaching and sunny days on the boat, beach and lake ahead, I whipped up this recipe for a refreshingly light crab salad to get myself ready for the weekend. Chock full of fresh crab, lemon, veggies and tasty herbs and seasonings, you’ll love this healthy salad made with a low-fat dressing of grapeseed oil, white wine vinegar, lemon and a hint of low-fat/low-calorie mayonnaise. It’s full of flavor, vitamins, and protein, and so light it won’t touch your waistline.

If you aren’t into crab meat then switch it up and make this with tuna, shrimp or shredded chicken. Serve the salad over large lettuce leaves with some slices of fresh avocado and lemon wedges on salad greens and hit the beach while rockin’ that bikini! If you want to make a sandwich try it on a whole wheat pita or low carb tortilla wrap to keep light! Enjoy!

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Refreshingly Light Get-In-My-Bikini Crab Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4-6

Ingredients

  • 1 pound cooked lump crab meat (can also sub tuna, shrimp or chicken)
  • 1 tablespoon grapeseed oil
  • 2 tablespoons white wine vinegar
  • lemon juice from 1/2 fresh lemon
  • 1/2 cup celery, diced
  • 1/2 orange or red bell pepper, diced
  • 1/4 cup red onion, diced fine
  • 1/2 cup cucumber, diced
  • 2 tablespoons fresh cilantro, chopped fine
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon fresh cracked white pepper
  • 1/2 teaspoon Jane's Krazy Salt (or any seasoned salt you have)
  • 1 teaspoon red chili flakes (optional)
  • 1 small red or green chile, diced fine (optional)
  • 3 tablespoons light/low cal mayonnaise
  • Garnish: salad greens, sliced avocado, lemon wedges, cilantro

Instructions

  1. Mix cooked crab meat with oil and vinegar and lemon juice, stir well and break up crab meat into flaky pieces.
  2. Add diced celery, orange or red pepper, onion, cucumber, cilantro, salt, pepper, crazy salt, chile flakes, green chiles and mayonnaise.
  3. Cover well and place salad in the refrigerator for an hour to chill and let the flavors meld.
  4. Serve over mixed greens with slices of avocado, additional cilantro and fresh lemon wedges.

Notes

You can also substitute cooked chicken or shrimp or tuna for this recipe.

https://www.theartfulgourmet.com/2012/05/refreshingly-light-get-in-my-bikini-crab-salad/

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Other Crab Salad Recipes you may enjoy:

Giada’s Crab Salad

Epicurious Crab Salad Sandwiches

AllRecipes.com Crab Salad

Beyond the Plate Crab Salad with Spicy Citrus Dressing

Food and Wine Thai Mango Crab Salad

 

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