Mexican Inspired Rice Salad
Happy Cinco de Mayo!
In light of the holiday, and my continued efforts to eat healthy – I decided to make a Mexican inspired rice salad. It starts with brown basmati rice, and then fresh steamed corn is added in, along with creamy avocado, sweet tomatoes, scallions, cilantro and a simple vinaigrette. Together the flavors work beautifully.
Black beans could be added in to make this a main course, or it works perfectly as a side dish.
Enjoy! (more…)
Raw Vegetable Salad with Goat Cheese
This is salad is inspired by something I had at my good friends wedding last year. Beets, carrots, cauliflower and asparagus are sliced extra thin using a mandolin, then drizzed with a simple vinaigrette and topped with goat cheese, and macerated cherries and golden raisins.
Roasted Potato Salad with a Yogurt Lemon Tahini Dressing
I love potato salads, and I don’t think they’re only for summer. There are so many things you can do beyond your typical mustard, mayo and egg potato salad (which I have to admit, I’m not a big fan of). The flavors of this salad are very bright and flavorful.
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Roasted Pumpkin Salad
1 small roasting pumpkin, peeled, pulp & seeds removed and diced into bite sized pieces
Extra virgin olive oil, enough to coat the pumpkin
Kosher salt & fresh cracked black pepper
1/4 Cup pomegranate seeds
1/4 Cup roasted pumpkin seeds
4 Oz goat cheese, crumbled
3 Tbsp flat leaf parsley, finely chopped
2 Tbsp chives, finely chopped
Arugula
2 Tbsp balsamic vinegar
5 Tbsp extra virgin olive oil
1 Tbsp honey
1 small garlic clove, finely minced
1 Tbsp shallot, finely minced
Preheat oven to 375 F.
Toss the diced pumpkin with olive oil, salt and pepper. Spread onto a baking sheet and roast until it has begun to brown and caramelize, about 30-45 minutes. Remove from oven and allow to cool down a bit before using.
In a bowl add in vinegar and honey, slowly pour in oil while whisking. Stir in the garlic and shallot and set aside.
To arrange the salad add your arugula and sprinkle with parsley and chives. Top with roast pumpkin and drizzle on the vinaigrette, sprinkle on the goat cheese, pomegranate seeds, pumkin seeds.
Mediterranean Orzo Salad
Ingredients:
8 Oz. Orzo pasta, cooked according to package rinsed and drained in cold water
3 Oz. Sundried tomatoes, chopped into larger pieces
3 Oz. Kalamata olives, chopped into larger pieces
3/4 Cup feta cheese
1/3 Cup pine nuts, lightly toasted
3 Tbsp Italian parsley, chopped
1/4 Cup chopped basil
6 Tbsp olive oil
2 Tbsp lemon juice
1 garlic clove, finely minced
Kosher salt
Fresh cracked black pepper
In a bowl whisk together the lemon juice and olive oil. Add in the garlic and season with salt and pepper.
In a seperate large bowl, combine all of the ingredients including the vinaigrette and toss to combine. Serve at room temperature, or refrigerate and serve cold.
