Category: Salads

Sapna1 Comment

Roasted Garden Salad

I don’t like to labor over big meals during the summer time – I’d rather spend my time outdoors!  To me, summertime is all about simple but filling foods and clean eating so I can enjoy the sun as much as possible.
This salad is just that.  It’s refreshingly light, satisfying, healthy, easy, and best of all, I can do it within 20 minutes!

20180709_185915.jpg

It truly is a one pan deal – all you have to do is line all the veggies in the pan, roast them in the oven and voila!
20180709_190720.jpg
I added in some roasted chickpeas for crunch and protein… let me tell you this completed the salad in the best way possible.
20180709_191223.jpg

Ingredients:
1lb fresh arugula
1 Bell Pepper
1 Onion
1 Zucchini
1 Yellow Squash
1 14oz can of Garbanzo beans, drained and rinsed
1 Tbsp Italian Seasoning
2 tsp smoked paprika
2 tsp Balsamic Vinegar
Salt to taste
Pepper to taste

Directions:
Heat oven to 350ºF.  Sliced all veggies and line in a baking sheet.  Drizzle with EVOO, add salt, pepper and Italian seasoning.  Mix well so all the veggies are equally seasoned.

Meanwhile, in another tray, spread out garbanzo beans in a flat layer.  Drizzle with EVOO, add salt and pepper and toss to coat evenly.  Sprinkle paprika on the top but don’t mix it.

Bake veggies for 20 minutes and beans for 20-25 minutes.  In a bowl, add arugula.  when veggies and beans are done, add them to the arugula.  Drizzle EVOO lightly, add balsamic vinegar, salt and pepper and toss.  Enjoy this salad as much as I do!

SapnaLeave a comment

Pasta Salad

A while back, my aunt and her family came over for dinner and she brought this pasta salad. I never was a big pasta salad person because they usually have too much mayo, not enough flavor, and are just too uninspiring for me.

20180703_154501

So I tried her pasta salad because I didn’t want to be rude. I should’ve known. My aunt is a pretty amazing cook and I don’t know why I ever doubted her abilities with even a pasta salad. Ever since I’ve started making this salad, I’ve had to remind myself I can’t eat it for every meal …. or can I? It’s just so delicious, healthy, and fresh!

20180703_135535

There’s crunch from the bell peppers, sweet from the juicy, plump raisins which take in all the juices of the dressing, and a hint of spice from the cayenne.

20180703_154443

I’ve altered it slightly, but like my aunt says, there is no wrong way to make this – it’s that easy and delicious!
One of the changes I made is adding pan roasted corn seasoned with paprika. This makes for a delicious side for any meal, and a great addition to this pasta salad.

20180703_141157

I changed up the dressing ratio slightly too. I added a little more yogurt to the mix as it makes the raisins more plump.

20180703_160203

This recipe is great for big gatherings, potlucks and summer BBQ parties. I tend to make it the day before because as it sits in the fridge cooling, the dressing saturates into the pasta emphasizing all the spices in every bite you take.

From my kitchen to yours, I hope you enjoy this salad as much as I do. Try it out and let me know!

Ingredients:
1 lb package of rotini pasta
1 orange bell pepper, diced
1 red bell pepper, diced
1 14oz can of black olives, drained, rinsed and sliced
1 14oz can of garbanzo beans, drained and rinsed
1 14oz can of kidney beans, drained and rinsed
3/4 cup raisins
1 ½c corn
2 tsp salt
1 tsp black pepper
3 tsp cayenne pepper
1 Tbsp EVOO

For the dressing:
2 ½c yogurt
1 c light mayo
1 package Italian seasoning

Directions:
Cook pasta per package instructions.
While you’re boiling your pasta, dice up the bell peppers, cucumbers, slice up the olives, and drain/rinse the beans.
On the side, heat up the oil and add in the corn. Sauté for about 5-7 minutes, then add in the salt, pepper and paprika. Mix well, turn off the stove and let cool to room temp.
Once the pasta is cooked, drain and rinse with cold water.
In a large mixing bowl, combine the pasta, all the veggies, the beans, the cooked corn, and raisins.
In a small mixing bowl, combine the yogurt, mayo, cayenne pepper and Italian seasoning. Whip it until the dressing is a creamy consistency; add it in with the pasta and veggies and mix well. Taste and adjust salt and pepper per your flavor profile.
Refrigerate at least 3 hours or overnight. Serve cold.

SapnaLeave a comment

Grilled Avocado and Peach Salad

Summer is here which means so many things in my household.  Getting the grill out for bbq’s, eating all the fun fresh summery foods, and trying to eat healthy to get in shape for a beach body (this is always a struggle!).  Typically in the past, the hubby and I have done standard bbq’s – burgers, corn, potato salads, chips and dip, etc. etc. etc.  This year, we have been inspired to grill almost everything we eat.
One of my husband’s favorites is Peaches.  So I of course go out to Costco and buy a whole case (or 2) then realize, how are we going to eat so many?!  Well, I promised him we would grill some since he fell in love with the idea of it last year.  I also love avocado and have recently seen them grilled in my dishes in restaurants.  Hey, why not add it in?  If anything, it’s a good source of protein and adds a little meatiness to the plate.
Summer also means that I can harvest some of the vegetables, herbs and fruit in my garden.  I am so excited about my garden that I literally watch it like a hawk every single day and get so happy over the tiniest fruit growing.  Well, we have an abundance of arugula growing as well as Basil.  Oh how I love the peppery smell and taste of both of these leaves!  So delicious especially when they are fresh!  I put Basil leaves in my salad?  Yep.  Don’t get ahead of yourself.  I used the leaves but …. I made a basil vinaigrette to go on my salad.
When I told my husband about all the different components of this salad – he was a little skeptical.  How can so many different flavors work together?  Won’t I overshadow the grilled peaches for which this salad was created in the first place?  I decided to find out.  Am I so glad that I did!   The sweetness of the peaches with the peppery arugula and basil was the most divine combination.

Quarter the peaches and avocados and brush with some EVOO.

Heat up the grill (or griddle) and place all the fruit down on one side.  After a couple of minutes, flip to the other side.  Oh I love those grill marks.  And the peaches smell so delicious, I can’t wait to try them!

To assemble the salad, lay down the arugula first, then add some raw cashews.  For the goat cheese, use a fork to crumble it into the salad and finally, add the grilled fruit.  Then, a drizzle of the basil vinaigrette and you’re ready to enjoy a fun, healthy, summery salad!

Ingredients:
For the Salad:
2 c fresh Arugula
1/3c raw cashews
2oz goat cheese
1 ripe avocado, peeled, pitted and quartered
2 ripe peaches, pitted and quartered
EVOO to brush on the fruit

For the Basil Vinaigrette:
3/4 c fresh basil
1/4c red wine vinegar
1/2c EVOO
2 garlic cloves
salt
freshly ground pepper

For the salad:
Brush fruit with olive oil and set aside.  Heat the grill on high heat.  When it is heated through,  place the fruit side down on one side and keep for 2 minutes.  Flip to the other exposed side of the fruit and grill for an additional 2 minutes.  Remove from heat.  Assemble the salad with the arugula at the bottom, followed by the cashews, the fruit and the goat cheese crumbled in.  Drizzle with Basil Vinaigrette.

In a blender, add all the ingredients for the Vinaigrette and blend to a smooth texture.  Store in an airtight bottle in the fridge.

Enjoy!