This flavorful, highly textured salad is delicious! We served it with smoked ribs. The salad is full of grains and greens, which went perfectly with the rich smoked meat. It’s Mediterranean undertones make it particularly divine for any kind of grilled meat or fish. The addition of dried currants or cranberries make it sweet and tangy. This herby, healthy salad is a fun new addition to my salad collection.
I’ve made this off and on for more years than I care to admit. I thought of it the other day when a friend was coming over and the idea of a traditional “ladies lunch” came to mind. You can make one large mold or individual molds. It’s fresh & tastes like summer!
There is a restaurant in San Antonio that serves grilled calamari. Until recently, I did not realize that this calamari was a steak. You know, as in a piece of seafood the size of your hand. They are also kind of hard to find, at least here. We have only one or two stores that regularly carry them. The grilled calamari is so tender, and it is wonderful with this salty, yet fresh white bean and olive salad, which I found at the link at the bottom of this entry. I made a few tweaks for my taste and ease of preparation, which you will find in my revised recipe.
Didn’t my hubs get some great grill marks on those steaks? This whole dish was as good as it looks. You’ve got to try it!
Original recipe: https://www.sunset.com/recipe/grilled-calamari-steaks-olive-bean-salad
I really sharpened my knife skills on this one! This salad is crunchy, fresh and full of flavor. I chose to make this dish to work on my knife skills & boy did I get a work out. Our teacher at the Culinary Institute Plant Forward Boot Camp took time out to demonstrate the proper use of a knife and how to cut in a variety of ways. I actually got pretty good at elliptical cutting. Either way, I think you will enjoy this salad!
Want a cool & healthy summer side salad? Well, I’ve gotcha covered! This salad is easy to assemble and you likely have the ingredients in your fridge. Stay cool, my friends!
Here’s a little something refreshing to try this weekend! Super simple way to use your winter citrus. I peeled & sliced these lovelies, topped it with some red onions, pistachios, a drizzle of olive oil, and salt & pepper. BAM. DONE.
Made this Caprese Salad drizzled with a Balsamic Reduction right before my youngest came home for the holidays. Added some avocado, sliced red onion, basil, lots of fresh ground pepper, sea salt & a bit of olive oil. So fresh and delicious!
Is it ok if I call this Christmas Salad?? It just looks so cheery. in addition to the main ingredients, I added sliced red onion, pecans, and used a blush wine vinaigrette. It was so refreshing on this wet & gloomy day in Texas! It’s a great side, but when you add the grilled chicken it’s a meal! Yummmmm!
My giant bag of kale has been put to good use! This salad has orange sections, persimmon, avocado, crushed walnuts and grilled chicken. I dressed the kale with a Tahini Vinaigrette (tahini, olive oil, white wine vinegar, 1 crushed garlic clove & sriracha) when I got home, and then prepared the add ins ~ makes the kale nice & tender. I feel super healthy!
This was a new addition to our Thanksgiving dinner. Everyone loved it! I used Trader Joe’s Power Greens, sliced red onion, avocado, walnuts, pomegranate arils & fresh shrimp with olive oil & lemon vinaigrette.
