Tag: SALAD

Butternut Squash, Beans and Onions Over Mixed Greens – Salad

Butternut Squash, Beans and Onions Over Mixed Greens – Salad

 I have been on the salad kick lately, and I absolutely love it. I think this combination of ingredients works pretty well with each other and a nice sour taste from vinaigrette gives you a nice zesty taste which is just perfect for this salad. […]

BLT Salad

BLT Salad

  BLT -Bacon, Lettuce, and Tomatoes with boiled eggs, avocado and delicious homemade vinaigrette. I love BLT Sandwiches but thought that making it into the salad would be somehow better, and it was a very satisfying meal. Of course, if you are vegetarian you can […]

Zesty Zoodle Salad

Zesty Zoodle Salad

Healthy ― YES! Delicious  ― YES! Easy ― YES!

I must tell you that this one is going to surprise you! I have made zoodles for quite some time now, and I love the fact that it tricks your mind that you are eating noodles.  Sometimes, I would even mix zucchini noodles and spaghetti just to eat fewer carbs, and from time to time I’d create this spectacular salad. Doesn’t it look absolutely scrumptious?  

Everything is pretty much really good for you, and you can really use any veggie you have, or perhaps add some fruit like mandarins, oranges or strawberries. You really don’t need a roadmap to make an amazingly nutritious salad, but I felt like I would need to show you a basic salad that Nebs and I have been enjoying lately.  You can do it with any protein that you wish, or eat it as it is. It’s plain and simple. Be your own creative you and zoodle a masterpiece.

Zesty Zoodle Salad Recipe

If you make this or any of my recipes make sure to tag me @sandraseasycooking and use hashtag #sandraseasycooking

Thanks and Happy Cooking, my friends! 

Zesty Zoodle Salad Recipe

Zesty Zoodle Salad

Course Salad
Prep Time 15 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1 Medium Zucchini
  • 1 large Carrot or 2 smaller
  • 1/2 English Cucumber
  • Assorted Bell Peppers sliced into strips lengthwise (1 of each color {red, orange, yellow}, medium size)
  • 10 Cherry tomatoes sliced in half (you may use another type if you desire)
  • 1/2 cup Calamata olives
  • 1 Avocado
  • 1/2 bunch Flat-leaf Parsley Italian parsley or Cilantro, stems removed (reserve some for garnish)

Zesty Vinaigrette

  • 1 Ripe large Lime squeezed
  • 1/2 tsp lime zest
  • 1 Tbsp honey or agave syrup
  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp rice vinegar or apple cider vinegar
  • Sriracha Sea Salt to taste about 1/4 teaspoon or a bit more
  • OR 1/4 tsp chili powder + Salt to taste

Garnish optional

  • 1/4 cup parsley finely chopped
  • Za'atar

Instructions

  1. Using a Spiral Vegetable Slicer zoodle zucchini, carrot, and cucumber. You may use kitchen paper towel t to pat dry the excess moisture.
  2. Slice peppers ―  Slice pepper in half, remove seeds and the top and slice each pepper lengthwise.
  3. Cut Green onions (You may use red onions if you do not have green onions), sliced cherry tomatoes in half, or if you have other larger tomatoes slice them into wedges and slice olives as well.
  4. Combine ingredients for zesty Vinaigrette, and drizzle half of it. Toss everything together and taste to see if you need more. You can always drizzle more vinaigrette later.
  5. Lastly, and before serving slice avocado. Now you can make pretty roses, or just slice however you wish.
  6. Serve it right away. This will not hold for too long due to cucumber and zucchini who will produce more moisture as it sits especially at the room temperature. It is the best if eaten right away. It takes literally less than 10 minutes to put it together. You may prepare vinaigrette ahead and store it in the lidded jar.
  7. Garnish with chopped parsley and za'atar.

Recipe Notes

This will not do very well in the lunch boxes. You can prepare it 15 minutes before eating, and it will still hold ok.  I test it by placing leftovers in the fridge, and it wasn't good after. It losses crunch and it's too much liquid from zucchini and cucumber, and of course vinaigrette. This is fantastic with pork chops, fish, or a steak. Always cut avocado just before serving. Here is how I made my rose. I need a little more practice, but it's ok, I suppose. TIP  ― Since Zoodles, cucumber, and carrots are quite long after using a spiral slicer, you may use scissors to break them into smaller spiral pieces.

Ahi Tuna Salad

Ahi Tuna Salad

Ahi tuna is velvety smooth in texture, melt in your mouth with a soft, delicate, and a mild, somewhat meaty flavor served on top of delicious salad lightly seasoned with vinaigrette. Perfect meal! Valentine’s day is coming… If you are in “LOVE” (ahem!)relationship are you […]

Citrus Kale Salad

Citrus Kale Salad

  Perfect, healthy, nutty and balanced Citrus Kale salad. A Beautiful marriage of ingredients that just brings harmony, happiness, and calmness to you and your body. Don’t you simply love a good salad? I adore salads, and the other day, I was longing for kale […]

Mixed Greens with Peaches — Salad Recipe

Mixed Greens with Peaches — Salad Recipe

While summer still lasts, I thought to create the simple yet delicious salad to share with you all.
You might already have tried green salads with fruit or even this one before, but I never posted my version, so here you go… it’s never too late to try something new.  I made an amazing salad with Kale and Strawberries, or mixed greens with pineapple — It was an absolutely delicious combination of flavors, crunch… needless to say, both salads tasted really good!
Usually, I add strawberries or pineapple, from time to time mango, but this time, I thought since the peaches are in season this would be a fantastic combo. I got to tell you, it was very delicious, filling and delicious, indeed.

 

As far as the dressing goes, I really like my own dressing, and I tend to make almost the same dressing all the time. It’s a blend of lemon or lime juice, salt, a dash of sugar, chili powder, allspice or sometimes freshly grounded cumin, which I used for this dressing.

So let’s get started…

Mixed Greens with Peaches — Salad

Author Sandra | Sandra's Easy Cooking

Ingredients

  • 2 cups Baby Mixed Greens
  • 1/2 - 1 Peach depending on the size

Dressing:

  • 2 Limes
  • Zest of 1 lime
  • 2 Tbsp. Olive Oil
  • 1/4 tsp. Salt or to taste
  • 1/4 tsp. Cumin
  • Pinch of Sugar

Instructions

  1. Wash salad, and let it drain in the colander or use the salad spinner.
  2. Combine ingredients for dressing and mix it well to combine. Drizzle over the salad, and toss it together to coat the salad with the dressing.
  3. Slice a peach, and add to the salad. Drizzle with more dressing if desired and before serving sprinkle with some toasted sliced almonds, or any other nut that you have on hand for extra crunch.

Recipe Notes

The dressing could be made ahead of time. You do not have to use the whole dressing mixture, Use as much as you need. Keep it in the fridge for later for up to 10 days. Just mix and drizzle over the salad. If the lime is large and ripe use only one, but you can make extra for later. You cannot go wrong with having extra dressing ready to use for any salad. If you are making for more people, just add more greens and as many slices of peaches as you want. If you don't have almonds, you may add walnuts, peanuts or perhaps some pumpkin/sunflower seeds

Tomato Feta Salad

Tomato Feta Salad

  The best thing about summer is loads of fresh produce, either from your garden, farmers market or even from your grocery store. I know that we have fresh produce, literally all year round, but we know what’s in season and what’s not.  So, if […]

Summer Salad

Summer Salad

Salads, salads, and more salads…  Summer is coming shortly, so I thought to share one my absolute favorite summer salads. This salad appeared on my blog many times, but always as a side. I’ve never blogged about it. I think it deserves its own, individual […]

Massaged kale, strawberry and cashew salad

Massaged kale, strawberry and cashew salad


Indeed, even on the darkest days, this delicious platter could make you grin with a joy. I had an astounding few days with my girls. Three or four hours passed by like it was 20 minutes, but that’s always the feeling when I am with my awesome girlfriends -strolling, coffee time, breakfast, chuckling, honestly, that makes me happy.  More often than not, we talk about what we will make for lunch, or that is my thing, I assume in light of the fact that I generally begin that discussion. 

Since I talk about things that make me happy at the moment, I often sit in my yard and think about pretty much everything. I came to the conclusion that life is simple, but we make it so complicated sometimes, well, most of the time. My oldest son would say just ’bout now: “No dip, Sherlock.”

Small things do fulfill me, satisfy me, make me happy…  On the other hand, to better clarify regardless of the fact that it’s cliché somehow, nonetheless, I am serious that simple person that even those little things are acknowledged, appreciated more than you would suspect, and I am thankful for anything great that comes my way. I cry even when I am happy, but of course, those are always tears of joy.

 

A few days ago, my 9 years old returned home from school, parked his tush on the sofa, turn on his Gameboy while waiting for me to fix him quick after-school snack. All of the sudden I heard a melody that I haven’t heard in quite a while. I was shocked that he even knows the song, let alone the lyrics. Without interrupting, I let him sing it. “What’s up” song by 4 Non-Blondes came out in ’93, or that is the year when it became huge. I still remember it like it was yesterday singing every day when it came on MTV.

And I say, hey yeah yeah, hey yeah yeah… I said hey, what’s going on?” 

That made me smile, smile big. Delightful sounds of music could fill your heart with joy, much the same as this delicious plate dependably fill my heart with joy. Makes my day somewhat brighter, somewhat more content, a little happier even when I am feeling blue, or down.

The taste is astounding, since kale is a solid dull green vegetable, and strawberries adjust that exceptionally well in your gut. I included a modest amount of organic cashews for additional crunch and nutrition, seasoned with sea salt, and massaged kale in this divine and simple homemade vinaigrette. I hope you like it as much as I did.

MASSAGED KALE, STRAWBERRY & CASHEW SALAD

Author Sandra | Sandra's Easy Cooking

Ingredients

  • 4 cups Kale chopped (268g)
  • 1 1/2 cup Strawberry sliced (249g)
  • Cashews read notes

LEMON DRESSING:

  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1⁄2 teaspoon Italian herb mix
  • 1⁄2 teaspoon minced garlic
  • Sea Salt to taste

Optional dressing additions:

  • Shredded carrot
  • Seeds
  • Lemon zest
  • A drizzle of Dijon mustard

Instructions

  1. Add the kale to a mixing bowl, then pour mixed (separately) lemon dressing over it, and massage kale for about five minutes, or until leaves are tender.
  2. Slice strawberries and gently toss them with kale.
  3. Lastly, add cashews and enjoy.

Recipe Notes

The serving size of kale is 1 cup, however, it was the replacement of my dinner, so I used 2 cups. The serving size of cashews: 16 cashews. Use as many as you like, I just wanted you to know that. 200 cal. = 22 cashews I used a handful, didn't count, to be honest.

Roasted Sweet Potato Fries with Steak

Roasted Sweet Potato Fries with Steak

The balance of flavors, and a fantastic combination. It is sweet, sour and a bit spicy… It puts this meal on my top 5 best dishes that I’ve tried in the last few months.