Lemon Kale Caesar Salad

 

Hands down one of the best salads I've had..and no anchovies in this caesar dressing!  It's perfect as is, but you can add any additional salad ingredients you'd care to elevate it even more.  Some suggested dried cranberries, carrots, quinoa, and/or a favorite protein!  The more ingredients you add, the more dressing you'll want/need, so I'd suggest doubling the dressing if you go that route.   

Ingredients:

SALAD INGREDIENTS

• 2 large slices sourdough bread (I used 4 medium slices.)
• 1 tablespoon olive oil
• 1 bunch curly kale (about 8 ounces)
• 2 tablespoons lemon zest (I zested about one tablespoon and it was totally fine!)
• 1/2 cup freshly grated parmesan cheese

LEMON CAESAR DRESSING INGREDIENTS

• 2 tablespoons mayonnaise (My favorite is the Chosen Foods brand.)
• 1/4 cup lemon juice
• 1/4 cup freshly grated parmesan cheese
• 1 garlic clove – grated or minced (I used one frozen Dorot cube.)
• 1 teaspoon dijon mustard
• 1/2 teaspoon black pepper
• 1/3 cup olive oil (I use Extra Light Tasting Olive Oil.)

Directions:

1. Cut sourdough bread into a small cubes and toss in olive oil. Season with a pinch of salt. Heat a frying pan over medium-low heat. Toast cubed bread until golden brown.
2. Remove the croutons from the pan and allow to cool. Use a sharp knife to chop into even smaller pieces.  (I really chopped them to almost a roughly-chopped breadcrumb consistency.  It added a nice crunch to the salad.)
3. Chop kale pieces until finely shredded. (Don't skip this step!!!)  Place kale in a large mixing bowl.
4. In a separate bowl, prepare lemon caesar dressing. Whisk together mayonnaise, lemon juice, parmesan cheese, garlic, dijon, and pepper until fully combined. While moving the whisk briskly, pour the olive oil into the bowl in a steady stream. 
5. When ready to eat, pour a small amount of dressing over the kale and use your hands to really massage the dressing into the kale. Following, toss the croutons, lemon zest, (any additional salad ingredients, if any), and fresh parmesan cheese into the salad and serve.  (I added an additional pinch of pepper.)

*www.madaboutfood.co

Honey Mustard Cobb Chicken Salad

Ingredients:

For the honey mustard marinade:

(If you're serving to others and are allowing people to dress their own salads, I would highly encourage doubling the marinade recipe.  This way, you avoid the worry of not having enough salad dressing!)

• ¼ cup olive oil (*For best results, use Extra Light Tasting Olive Oil.)
• ¼ cup honey
• ¼ cup dijon mustard (preferred 3 Tbsp. smooth dijon mustard + 1 Tbsp. whole grain mustard)
• 2 Tbsp. apple cider vinegar
• ⅛ tsp. salt
• cracked black pepper, to taste

For the Cobb salad:

• 1 lb. chicken tenders (remove tendons) (I have also substituted with 2 breasts.)
• 6-8 cups romaine or green leaf lettuce, chopped (I used 6.)
• 6-8 slices of bacon, cooked & chopped or crumbled (I used 8.)
• 4 hard boiled eggs, peeled & sliced
• ¾ cup cherry tomatoes, halved 
• 1-2 avocados, diced
• ¼-½ cup feta cheese, crumbled (Buy a block and crumble yourself!)

Directions:

To make the dressing/marinade:

• Whisk your olive oil, honey, dijon mustard, apple cider vinegar, and salt together until smooth. Then add your cracked black pepper to taste, cover, and set it aside.
  

To make the salad:

• Marinate your chicken. Marinate the tenders in ¼ cup of the honey mustard marinade. Then let your chicken marinate for 30 minutes - 2 hours. 
• Bake. When your chicken is done marinating, preheat your oven to 400 degrees and spray a baking dish with cooking spray. (I preheated my air fryer on the grill setting at 500 degrees.)

  Season chicken tenders with salt, black pepper, and paprika (if desired). Bake for 15-20 minutes (or until your chicken reaches an internal temperature of 165 degrees). (I grilled mine for 10 minutes in the air fryer at 500 degrees.)

  Let them cool completely before cutting them into bite sized pieces.
• Assemble your salad. Add your lettuce, diced chicken, hard boiled eggs, tomatoes, avocado, and bacon to a large bowl and toss in your desired amount of dressing.
• Serve! Sprinkle your feta cheese over the top and serve immediately.

*www.kaleforniakravings.com

Creamy Dijon Vinaigrette (with a salad + protein suggestion)

INGREDIENTS:

• 1/4 cup good-quality red or white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1/2 garlic clove
• 1/2 cup vegetable oil
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper
2. 
   

DIRECTIONS:

1. Pulse 1/4 cup good-quality red or white wine vinegar + 1 tablespoon Dijon mustard + 1 tablespoon honey + 1/2 teaspoon kosher salt + 1/2 garlic clove in a blender to combine. With motor running, slowly add 1/2 cup vegetable oil, then 2 tablespoons extra-virgin olive oil. Season to taste with salt and freshly ground black pepper.
2. My suggestion is to serve with arugula (about 1 loose cup per serving) + apple slices + goat cheese + chopped, toasted pecans.  Yum.  Feeling fancy?   Add a protein with this marinade.  It's perfect for chicken, pork, shrimp, and any kind of fish.  Marinate chicken for at least 4 hours (up to 12 for bone-in pieces), shrimp for 30 minutes to 1 hour, and fish for a max of 30 minutes.
2. *www.epicurious.com

Sweet Potato Farro Salad

I prepped the farro, dressing, and fixins mid-afternoon so it was ready to throw together at dinner time!

Ingredients:

Farro

• 1 cup Pearled Farro, plain
• 1 cup apple cider
• 1 cup chicken broth or water
• 2 bay leaves

Salad

• Salt and Pepper
• 2 cups arugula
• 3/4 cup Italian flat leaf parsley not curly parsley, not packed
• 2 and 1/4 cups (1-2 large) sweet potatoes
• 1 tablespoon olive oil
• 1/2 cup pistachios
• 1/3 cup dried cranberries or cherries
• Optional: shaved Parmesan cheese
• (I added chicken, so you can grill a couple of seasoned/marinated breasts or just buy a rotisserie!)

Dressing

• 1 large lemon 4 tablespoons juice & 1/2 teaspoon zest
• 1/4 teaspoon onion powder
• 1/2 teaspoon Dijon mustard
• 3 tablespoons white sugar
• 1/3 cup olive oil

Directions:

1. Preheat the oven to 400 degrees F.
2. In a medium saucepan, add the farro, apple cider, chicken broth/water, bay leaves, and 1 teaspoon salt. Follow package instructions to cook (bring to a boil, and then reduce the heat and simmer until the farro is tender and liquid evaporates). Remove and discard bay leaves.
3. Meanwhile, peel and chop a sweet potato into small bite-sized pieces.
4. Place the sweet potato pieces on the pan and drizzle olive oil on the pieces. Add a pinch of salt and pepper. Toss to coat.
5. Bake for 15 minutes and then flip/stir around and bake for another 10-15 minutes or until tender.
6. While the potatoes are cooking: prepare the dressing. Combine all of the dressing ingredients except the olive oil in a blender or food processor. I like to add about 1/4 teaspoon salt to the dressing (optional)
7. Pulse for about 10 seconds and then add in the olive oil. Pulse 1-2 times until just combined.
8. Coarsely chop the pistachios and coarsely chop the parsley.
9. When the farro is done, allow to slightly cool and then add 2 tablespoons of the prepared dressing.
10. In a large bowl, pour in the farro mixture, roasted sweet potato, pistachios, parsley, apple, cranberries, and arugula.
11. Toss with dressing to taste (you might not use all the dressing) and add some shaved Parmesan if desired.
12. If you want to meal prep or have leftovers, only add arugula to what you will be eating.

*www.chelseasmessyapron.com

Mexican Street Corn Pasta Salad

Ingredients:

Salad

• 2 cups miniature farfelle pasta, uncooked
• 3 cups {either 2, 15-oz. frozen bags/cans, or 3-4 corn on the cob}
• 1 large avocado
• 3 green onions
• 1/2 bunch cilantro
• 1 tablespoon finely chopped jalapeño
• 6-8 strips hardwood smoked bacon
• 1/2 cup Cotija cheese (or queso fresco or feta -- add cheese to preference (we like 1/2 cup)
• Optional: 1/2 canned cup black beans

Dressing (I actually doubled this for leftovers, so if you'd like to also, just double the dressing ingredients!)

• 1/2 cup full fat regular mayo no substitutes
• 3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
• 1/8 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon Sriracha or hot sauce
• Pinch of salt and ground black pepper

Directions:

1. Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.

2. Corn: If using corn on the cob, heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.

3. Place the ears of corn in a large bowl of water with 1 tablespoon of salt for 10 minutes and then remove from water and shake to dry. Place the corn on the grill, cover the grill, and cook for 15-20 minutes, turning the corn every 5 minutes.

4. (You'll know the corn is done when the kernels are tender and easily pierced with a fork.)

5. Corn: If using pre-roasted canned/frozen corn, drain (canned) and allow to dry. If using regular canned/frozen corn, heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain (canned) corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.

6. Meanwhile, prep the veggies.  Chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeño, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.

7. In a large bowl, combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeño, bacon, and cheese. **If you don't plan on eating this in one sitting and immediately after making, don't add the bacon, cheese, or avocado. Add those in separately right before enjoying.**

8. Toss together.

9. In a small bowl, combine all of the dressing ingredients and whisk together until completely combined.

10. Toss with the salad and enjoy!

*www.chelseasmessyapron.com

Mediterranean Tuna (or Chicken) Orzo Salad

Ingredients:

Dressing

• 4 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard (Do not use regular mustard.)
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• 1/2 cup olive oil
• 1 lemon (2-3 tablespoons fresh lemon juice)
• Salt and pepper

Salad

• 1 cup dry orzo pasta (measured when dry)
• 2 cans (5 ounces EACH) canned tuna or chicken, drained (You can also totally use a rotisserie chicken!  Throw chicken into food processor and pulse.)
• 4 full, canned roasted red bell peppers, drained and coarsely diced (I used less.)
• 1/2 cup kalamata olives, drained and coarsely chopped
• 1/2 cup flat leaf parsley, chopped (very loosely measured)
• 1/2 red onion, diced
• 1 large cucumber, chopped
• 3/4 cup crumbled feta cheese

Directions:

1. Begin by prepping the dressing. Whisk the red wine vinegar, Dijon mustard, oregano, garlic, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste) together in a small bowl. Slowly add in the olive oil into the vinegar mixture while whisking briskly. Whisk in the lemon juice. Pour into a jar and store in the fridge while prepping the rest of the salad.
2. Cook the orzo pasta according to package directions. Drain and rinse in cold water. Toss with 2-3 tablespoons of the dressing and pour into a large bowl.
3. Meanwhile, prep the rest of the ingredients: drain the tuna or chicken and add to the pasta. Coarsely dice the roasted bell peppers, coarsely chop the olives, finely chop the parsley, dice the red onion, and chop the cucumber. Add all the ingredients to the pasta.
4. Toss with the dressing to taste (you can use all of it or less) and top with the feta cheese. Toss and enjoy immediately!

Notes:

The amounts of toppings are general guidelines -- obviously adjust to your personal preferences (if you like more parsley, add more. If you hate it, it's fine to omit or reduce it.  Same goes for the peppers, olives, feta, cucumber, and red onion.)

*www.chelseasmessyapron.com

Roasted Asparagus, Tomato, and Couscous Salad

Ingredients:

• 1 bunch fresh asparagus
• Salt and pepper
• 1 fresh lemon
• 1 package (5.8 ounces) Roasted Garlic and Olive Oil Couscous (I used the Near East brand, but you can substitute 1 cup plain cooked couscous.)
• 3 tablespoons balsamic vinegar
• 4 tablespoons olive oil, separated
• 1/2 teaspoon minced garlic
• 1 teaspoon dijon mustard
• 1/2 tablespoon honey
• 1/2 of 1 container (10.5 ounces) ripe cherry tomatoes, sliced
• 1/3 cup feta cheese, crumbled

Directions:

1. Preheat the oven to 425 degrees F. Break off the woody ends of the asparagus. Toss the asparagus, 2 tablespoons olive oil, about 1 teaspoon salt, and 1/2 teaspoon pepper (or to taste) together on a large sheet pan. 
2. Bake in the oven for 12-17 minutes (depending on the asparagus thickness), flipping the spears once halfway into the cooking time. Remove and squeeze 1 tablespoon lemon juice over the spears. Allow to cool and chop into 2-inch pieces.
3. Meanwhile, prepare the packaged couscous according to package directions. Allow to cool.
4. While the asparagus is cooking, prepare the dressing. Pour the vinegar in a small saucepan over medium heat. Bring to a boil and reduce until the vinegar is halved (about 1 and 1/2 tablespoons). Allow to slightly cool and toss with the remaining 2 tablespoons olive oil, minced garlic, dijon mustard, and honey. Briskly whisk and season with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste).
5. Halve the cherry tomatoes.
6. Add the cooled couscous, cooled chopped asparagus, and cherry tomatoes to a large bowl. Lightly toss. Add dressing to taste and another fresh squeeze of lemon if desired. Lightly toss again and then top with the crumbled feta cheese. Enjoy immediately.
7. If you don't plan on eating all of the salad, only dress what you will eat (this salad doesn't sit well with the dressing for an extended time).

*www.chelseasmessyapron.com