Everyday Awesome Salad
date: 2013-01-19 
time: 22:55:06
time: 22:55:06 
The Awesome Anytime Salad (serves 3 to 4)
Δ 140 grams [5 ounces] of mixed greens
Δ 1 small head radicchio, roughly chopped
Δ 10 green beans, blanched (or steamed) and cut into 2½ cm [1 inch] pieces
Δ 1 medium red beet, roasted, peeled and diced
Δ 1½ dl [2/3 cup] canned chickpeas (aka garbanzo beans), drained
Δ 1 dl [½ cup] ricotta salata, crumbled
super simple balsamic vinaigrette:
Δ 1 tbsp minced shallots
Δ 1 garlic clove, minced
Δ 3 tbsp high quality balsamic vinegar
Δ 2 tsp light brown sugar
Δ 1 dl [½ cup] extra virgin olive oil
Δ salt and pepper to taste
Place greens, radicchio, green beans, beets, and chickpeas into a large mixing bowl and toss together. For the vinaigrette: Place all ingredients into a small jar, seal and shake until completely combined. Pour vinaigrette over salad and toss together. Sprinkle ricotta salata over salad and serve. **To roast beet: Preheat oven to 190C [375°F]. Rinse any dirt off the beet and thoroughly dry. Drizzle about 1 tbsp of extra virgin olive oil over the beet, wrap in foil and place directly on the rack in the oven. Roast for about 40 minutes or until tender. Allow beet to cool before unwrapping, peeled and dicing.
Recipe from this blog.
Den Fantastiska "Närsomhelst" Salladen (3-4 port)
Δ 140 gram blandade gröna blad
Δ 1 litet huvud radicchio, grovt hackad
Δ 10 gröna bönor, blancherade (eller kokta) och skurna i 2 ½ cm bitar
Δ 1 medelstor rödbeta, rostad, skalad och tärnad
Δ 1½ dl konserverade kikärtor (också kända som garbanzo bönor), avrunna
Δ 1 dl ricotta, smulad
super enkel balsam vinägrett:
Δ 1 msk mald schalottenlök
Δ 1 vitlöksklyfta, mald
Δ 3 msk balsamvinäger av hög kvalitet
Δ 2 tsk ljust brunt socker
Δ 1 dl extra jungfruolja
Δ salt och peppar efter smak
Lägg i de gröna bladen, radicchion, de gröna bönorna, rödbetorna, och kikärtorna i en stor bunke och rör samman. Vinägrett: Lägg alla ingredienser i en liten burk, sätt på lock och skaka tills väl blandat. Häll vinägretten över salladen och blanda ihop. Strö ricottan över salladen och servera. **Grilla rödbetorna: Sätt ugnen på 190C. Skölj av eventuell smuts från rödbetorna och torka noggrant. Ringla över 1 msk extra jungfruolja över betorna, linda in i folie och lägg direkt på gallret i ugnen. Rosta i ca 40 minuter eller tills de är mjuka. Låt betor svalna innan du packar upp, skalar och tärnar dem.
Recept från den här bloggen.
Salmon with Tomato-Olive Salad
date: 2012-11-15 time: 20:40:00
time: 20:40:00 
Salmon with Warm Tomato-Olive Salad (4 servings)
5 tbsp extra-virgin olive oil, plus more for brushing 1 tbsp plus 1 tsp red wine vinegar 1 tbsp honey 1/4 tsp red pepper flakes salt 4 pieces of 170g salmon fillets (about 3 cm [1 1/4 inches] thick) 1 clove garlic, coarsley chopped 1 dl (½ cup) coarsley chopped pitted kalamata olives 2 medium beefsteak tomatoes, cut into 2½ cm (1 inch) chunks 2 dl (1 cup) sliced celery (inner stalks with leaves) ½ dl (1/4 cup) roughly chopped fresh mintPreheat the broiler. Line a broiler pan with foil and lightly brush with olive oil. Whisk 2 tbsp olive oil, 1 tsp vinegar, the honey, red pepper flakes and 1 tsp salt in a small bowl. Put the salmon, skin-side down, on the prepared pan and brush the tops and sides with the honey glaze. Broil until golden brown and just cooked through, 4 to 6 minutes. Meanwhile, put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash into a paste with the flat side of a large knife. Heat the remaining 3 tbsp olive oil and 1 tbsp vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes. Transfer the mixture to a bowl and add the tomatoes, celery and mint. Season with salt and toss to combine. Serve with the salmon.
Recipe from this blog.
Per serving:
- Calories: 433
- Fat: 26 g
- Cholesterol: 97 mg
- Sodium: 982 mg
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 38 g
Pear Salad
date: 2012-10-26 time: 17:12:00
time: 17:12:00 
Fall Harvest Pear Salad
RASPBERRY VINAIGRETTE
2 tbsp raspberry preserves 2-3 tsp Dijon mustard ½ dl (1/4 cup) raspberry or sherry vinegar 1/4 tsp Herbes de Provence 1/4 tsp kosher salt 1/8 tsp ground black pepper 1/4 tsp brown sugar 1/4 - ½ dl (1/8 - 1/4 cup) olive oilSALAD
115 g (4oz) mixed greens 115 g (4oz) baby spinach or arugula ½ dl (1/4 cup) crumbled goat cheese 2-3 tbsp dried cranberries ½ dl (1/4 cup) toasted pecans 1-2 ripe but firm pears, slicedTo make the vinaigrette, whisk together the raspberry preserves, mustard, vinegar, herbs, salt, sugar, and pepper. Pour in the olive oil in a slow and steady stream, whisking constantly.
In a large bowl, toss the greens lightly with the dressing, reserving some for later. Top with dried cranberries, cheese, and pecans. Sprinkle lightly with salt and pepper. Fan the pears on top of the salad, and drizzle with more dressing if desired (you don't have to use all the dressing, it will keep well in the refrigerator for later use).
Recipe from this blog.
Quinoa Black Bean Salad with Roasted Sweet Potatoes
date: 2012-10-17 time: 21:48:02
time: 21:48:02 
Quinoa Black Bean Salad with Roasted Sweet Potatoes
6 dl (2 ½ cups) quinoa, cooked 2 medium sweet potatoes 1 can black beans, drained 2 tbsp maple syrup, divided 2 tsp thyme 2 tsp rosemary 1 tsp nutmegPreheat oven to 175 C (350 F). Peel and slice the potatoes. In a bowl, drizzle 1 tbsp maple syrup on the potato and sprinkle the thyme on top. Bake for about 20 minutes, until fork tender. Cook the quinoa according to the package instructions. In a colander, rinse the black beans then combine the black beans and cooked quinoa. Add in the nutmeg and rosemary and stir. When the potatoes are roasted, add to the bowl and drizzle remaining maple syrup on top.
Recipe from this blog.
Spinach, Strawberry, Pecan and Feta Salad with Strawberry Vinaigrette
date: 2012-10-11 time: 22:05:42
time: 22:05:42 
Spinach, Strawberry, Pecan and Feta Salad with Strawberry Vinaigrette
Salad Ingredients:
12 dl (5 cups) baby spinach 5 dl (2 cups) sliced fresh strawberries 1 dl (½ cup) crumbled feta cheese 1 dl (½ cup) pecansDressing Ingredients:
2 tsp strawberry jam (with no sugar) 1 tbsp balsamic vinegar 3 tbsp extra-virgin olive oil salt and pepper to tasteTo make the vinaigrette, place the strawberry jam in a large bowl and whisk in the vinegar until everything is well-mixed. Keep whisking the mixture and slowly add in the olive oil. Whisk until the dressing doesn't look like it's separating. Season the dressing with salt and pepper. Add the spinach, strawberries, feta cheese and pecans to the bowl and toss the ingredients together until everything is coated with the dressing. Serve immediately, or if you're serving at a later time, just make the dressing separately and serve it on the side (make some extra dressing, just in case you have some dressing lovers) instead of tossing it with the salad ingredients.
Recipe from this blog.
Chicken Chopped Salad with Red Pepper, Olives and Feta
date: 2012-10-02 time: 23:11:00
time: 23:11:00 
Leftover Chicken Chopped Salad with Red Pepper, Olives and Feta (makes enough dressing for 10-12 salads, adjust salad ingredients to make as many salads as you'd like)
DRESSING
½ dl (1/4 cup) red wine vinegar 2 tbsp balsamic vinegar 1 tbsp dijon mustard 1 tsp Italian seasoning herb blend ½ tsp salt fresh ground black pepper to taste, about ½ tsp 2 dl (1 cup) extra virgin olive oilFOR EACH SALAD
2 dl (1 cup) diced leftover chicken breast, cut into pieces 1x1 cm (½ inch) squares ½ dl (1/4 cup) chopped red pepper, cut into pieces 1x1 cm (½ inch) squares ½ dl (1/4 cup) black olives, cut in half 2 large handfuls chopped romaine lettuce 2 tbsp crumbled feta cheeseDRESSING: Combine all ingredients except olive oil in a bowl or glass measuring cup. Whisk in olive oil, a little at a time until all ingredients are well combined.
SALAD: Make the dressing and let it sit to blend flavors while you prepare the salad ingredients. Chop chicken and red bell pepper and slice olives. Put those ingredients in a small bowl and toss with 1-2 tbsp of the dressing and let it marinate while you prepare the other ingredients. Chop lettuce into bite-sized pieces, wash if needed and spin dry or dry with paper towels. Crumble feta cheese. Put the chopped lettuce into a large salad bowl, adding a little more dressing if desired. Top with the marinated chicken, chopped red pepper and olives. Sprinkle with crumbled feta cheese and enjoy!
Recipe from this blog.
Summer salad
date: 2012-09-11 time: 20:50:36
time: 20:50:36 
Summer strawberry salad (1 serving)
½ head romaine lettuce, roughly chopped or shredded ½ avocado, pitted and sliced 1/4 cucumber, peeled and thinly sliced 3 strawberries, stemmed and sliced 3/4 dl (1/3 cup) cottage cheese ½ dl (1/4 cup) chopped toasted pecans ½ tsp freshly-squeezed lemon juice 1/4-½ tsp salt, to tasteMix sliced cucumber with lemon juice, set aside. To assemble the salad, first fill a plate or bowl with romaine lettuce. Arrange layers of avocado, cucumber, and strawberries on top. Add cottage cheese and salt, then sprinkle with toasted pecans. Serve immediately.
Recipe from this blog
