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Honey Balsamic Chicken Quinoa Bowl | alidaskitchen.com

Honey Balsamic Chicken Quinoa Bowl

This Honey Balsamic Chicken Quinoa Bowl recipe combines honey, balsamic vinegar, garlic and herbs with chicken, quinoa and assorted vegetables into a healthy protein bowl that takes less than 30 minutes to make. Thank you to Pompeian for sponsoring this post for what’s #TrendingintheKitchen.

Honey Balsamic Chicken Quinoa Bowl | alidaskitchen.com

One of the top food trends of 2017 are bowls, such as Buddha bowls, protein bowls, and grain bowls. These colorful, filling dishes are built in a large bowl and are composed of grains, veggies, proteins and a flavorful dressing. With this growing food trend in mind, I was inspired by one of my most popular recipes (Baked Balsamic Chicken) to add some veggies and quinoa and create this Honey Balsamic Chicken Quinoa Bowl recipe!  …

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The Best Red Wine Vinagrette Recipe | alidaskitchen.com

The Best Red Wine Vinaigrette

This is my easy recipe for the best Red Wine Vinaigrette made from scratch using five simple ingredients. Thank you to Pompeian for sponsoring this post.  

The Best Red Wine Vinagrette Recipe | alidaskitchen.com

I have come to discover that the simplest recipes often become my most requested recipes. Who would guess that after spending hours in the kitchen cooking an elaborate something or other, everybody ends up raving about the simple dressing on the garden salad that was whipped together in seconds. This Red Wine Vinaigrette recipe transforms any basic garden salad into a company worthy salad that always has people asking for the recipe! …

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Poblano Chicken Tostada Salad | alidaskitchen.com

Poblano Chicken Tostada Salad

Poblano Chicken Tostada Salad is a healthy entree salad made with chicken, poblano peppers, onion and spices, served over a bed of salad greens on top of a cheesy, crisp corn tortilla. This is easy to make, great for a weeknight!

Poblano Chicken Tostada Salad | alidaskitchen.com

This Poblano Chicken Tostada Salad is inspired by the Chopped At Home challenge with Sargento® Cheese.

For this challenge, at-home cooks are asked to get creative in the kitchen with your best dish, that must include the following ingredients:

  • Sargento® 4 Cheese Mexican Blend
  • Corn tortillas
  • Poblano peppers
  • Chicken thighs

The dish may  contain other ingredients, but the above must be the focus. Needless to say, I was very excited to see the contents of this virtual chopped basket. Creating a Mexican-inspired dish using some of my favorite ingredients would be a fun challenge!…

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Balsamic Blueberry Salad | alidaskitchen.com #SundaySupper

Balsamic Blueberry Salad #SundaySupper

Balsamic Blueberry Salad combines peppery arugula, tangy feta cheese, sweet blueberries and other fresh vegetables, tossed with a light balsamic vinaigrette. Perfect for a simple summer meal, potlucks or any time!

Balsamic Blueberry Salad | alidaskitchen.com #SundaySupper

 

We picked up 10 pounds of blueberries during our most recent visit to the farmer’s market and have been enjoying delicious blueberries by the fistful.  While I have been busy making pancakes, baking cakes and other goodies, we have also been enjoying this Balsamic Blueberry Salad recipe. It is a fresh, flavorful summertime favorite that everyone loves….

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Taco Pasta Salad | alidaskitchen.com

Taco Pasta Salad #SundaySupper

Taco Pasta Salad is a protein-packed salad filled with lean ground beef and lots of vegetables.

Taco Pasta Salad | alidaskitchen.com

 

This Taco Pasta Salad has become one of our favorite lunches. It can easily be prepared ahead of time to be enjoyed throughout the week. The tender, flavorful beef is combined with all the vegetables and a little pasta (topped with cheese, if desired). The result is a healthy, protein-packed meal that is easy to make!…

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Grilled Teriyaki Chicken Salad | alidaskitchen.com

Grilled Teriyaki Chicken Salad

An easy recipe for Grilled Teriyaki Chicken Salad made in minutes using lean boneless, skinless chicken breast and your favorite vegetables! Perfect for a weeknight, or any time you want a delicious, flavorful meal made simple! Grilled Teriyaki Chicken Salad | alidaskitchen.com
During the week, dinnertime is a busy time.  Once Adam gets home from school, we all want to play outside on the playground, go to a park, do Legos, in other words, pretty much do anything except stand in the kitchen to make a elaborate dinner.  There will be plenty of time for elaborate dinners in later years… I want to spend time with my kids now!  So when it comes to quick and easy meal ideas that require very little preparation, I am all over it!  This Grilled Teriyaki Chicken Salad recipe can be made in about 15 minutes (or less) using ingredients I have on hand at all times.  No muss, no fuss, no running to the store.  Just a simple, delicious dinner is served!

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Black Bean Corn Edamame Salad | alidaskitchen.com

Black Bean Corn Edamame Salad

Black Bean Corn Edamame Salad is a little spicy, packed with vegetables and protein, and tastes delicious!  Thank you to Pompeian for sponsoring this post as part of the Pantry Insiders program.  Black Bean Corn Edamame Salad | alidaskitchen.com

 

With the holiday season quickly approaching, I like to have healthy, easy recipes on hand for easy lunches and quick weeknight dinners.  This Black Bean Corn Edamame Salad is made with simple, wholesome ingredients that are naturally flavorful.   This salad is delicious for a light meal yet can be made heartier with the addition of cooked quinoa (I use 2 cups cooked for this recipe) or shredded rotisserie chicken. This salad recipe is very flexible and the ingredients can be adjusted to taste….

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Caprese Pasta Salad | tomatoes, basil and mozzarella mixed with pasta, tossed in a light balsamic vinaigrette with a protein boost from chickpeas #WeekdaySupper #ChooseDreams

Caprese Pasta Salad #WeekdaySupper #ChooseDreams

 

Enjoy the taste of summer with this light, refreshing Caprese Pasta Salad.  Made with garden fresh tomatoes and basil, mozzarella cheese and a bonus protein boost from chickpeas, it is quick, simple, delicious – and perfect for a weekday supper!

Caprese Pasta Salad | tomatoes, basil and mozzarella mixed with pasta, tossed in a light balsamic vinaigrette with a protein boost from chickpeas #WeekdaySupper #ChooseDreams

Over the past month, our herb garden has grown and flourished.  I usually have to plant two basil plants, but this year our basil is towering above the rest.  Never at a loss for recipes using fresh basil, this Caprese Pasta Salad recipe is one of our favorite summertime weeknight dinners!  

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Kale and Apple Potato Salad | alidaskitchen.com #recipes #potatosalad #ProudOfIt

Kale and Apple Potato Salad

Kick off the unofficial start to summer with a fun twist on a classic summer staple with this Kale and Apple Potato Salad!  Thank you to MIRACLE WHIP (through the Mom It Forward Blogger Network) for sponsoring this post.   

Kale and Apple Potato Salad | alidaskitchen.com

With the school year coming to an end and Memorial Day just around the corner, let the unofficial start of summer begin! I used to think of summer as a time to relax, but our summer schedule is packed with camps, classes and potluck parties.  I always like to bring something special to potlucks (in addition to a dessert of course!) but often don’t have a ton of time to spend on it. That’s where this Kale and Apple Potato Salad comes to the rescue!…

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Broccoli Tortellini Salad with Arugula Pesto | alidaskitchen.com

Broccoli Tortellini Salad with Arugula Pesto #WeekdaySupper

Broccoli Tortellini Salad with Arugula Pesto is a fresh pasta salad made with a nut-free arugula pesto.  This recipe can be easily doubled (or tripled), which makes it perfect for potluck season!

Broccoli Tortellini Salad with Arugula Pesto | alidaskitchen.com

This Broccoli Tortellini Salad with Arugula Pesto is a unique and tasty pasta salad that is quick and easy for a weeknight or to make in advance for a potluck.  It’s a little different than what you might normally expect to find at a party, but tastes fresh, delicious and healthy!   I really love pesto-inspired recipes, but often have to avoid them due to my tree nut allergy.  However when I realized how quick it is to whip up an easy recipe for pesto at home, well that was a game changer….

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Mediterranean Lentil Salad

Mediterranean Lentil Salad


Mediterranean Lentil Salad is a healthy, protein-packed, veggie-rich grain salad, mixed with a tangy balsamic vinaigrette.   There are so many delicious flavors at play here, with red onions, garlic, parsley and, of course, the balsamic vinaigrette.  This easy recipe is a great base recipe with lots of flexibility to customize it to your preference.  You could add spinach, change up the amounts of tomatoes, onions, etc.  Mediterranean Lentil Salad can also be vegan by simply omitting the feta cheese.

I really like using lentils because they are such a great source of lean protein and high fiber and iron too.  Per the bag I used, there are 12 grams of protein and 14 grams of fiber…all with zero fat.   I find lentils to be a great meat substitute in recipes, such as tacos.  In fact, I am putting the final tweaks on a lentil taco recipe to share with you soon!

Mediterranean Lentil Salad
 
Yields: 4 servings
Ingredients
  • 1 cup chopped red onion, plus 1 1-inch thick slice (for cooking water)
  • ¼ cup chopped fresh parsley, plus 3 parsley sprigs (for cooking water)
  • 2 garlic cloves, minced
  • 1 cup dried lentils, sorted and rinsed
  • 1 cup halved cherry (or grape) tomatoes
  • ½ cup diced cucumber
  • ½ cup feta cheese, divided
  • salt and pepper to taste
  • For the balsamic vinaigrette:
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
Instructions
  1. COOK LENTILS: Add 2½ cups of water to a medium sauce pan and bring to a boil. Add onion, parsley sprigs and minced garlic and bring to a boil. Stir in lentils, reduce heat to a simmer, and cook uncovered until lentils are tender (about 20-25 minutes). Drain and discard onion and parsley.
  2. MAKE VINAIGRETTE: In a small bowl, whisk together vinegar, water, vinegar, mustard and garlic until combined. Pour into a sauce pan (I just used the same pan used to cook the lentils) and heat on low until just warmed (do not boil).
  3. ASSEMBLE: Place warm lentils in a serving bowl. Add cucumber, tomatoes, chopped parsley, ¼ cup feta and warm vinaigrette and toss to combine. Add salt and pepper, to taste. Sprinkle with remaining ¼ cup feta and serve.

It’s my favorite time of month again…the Eating with the Alphabet Challenge hosted by Brenda from Meal Planning Magic!  This month we were to showcase a recipe using a fruit, vegetable or grain that begin with the letters K or L.  Lentils are the first that came to mind, and I had so much fun trying different, healthy recipes with them.  If you’re a blogger, why not join us!  It’s fun to come up with new, healthy recipes as well as see what other bloggers decide to make.   Brenda has more information and sign up details here.



Buffalo Chicken Quinoa Salad | alidaskitchen.com

Buffalo Chicken Quinoa Salad

Buffalo Chicken Quinoa Salad is a delicious entree salad made with quinoa, broccoli, carrots, tossed with a healthier version of buffalo chicken. Quick and easy, perfect for a weeknight!
Buffalo Chicken Quinoa Salad | alidaskitchen.com
This Buffalo Chicken Quinoa Salad is darn near perfection.  We start with warm, shredded chicken tossed in a lighter buffalo sauce; add sautéed vegetables and combine it with the ever trendy (and tasty!) quinoa.  Sprinkle blue cheese (or cheddar) on top, as desired, and you’re looking at a delicious and healthy Buffalo Chicken Quinoa Salad.

Not only is this salad am-a-zing, but it can be made in under 30 minutes!  The quinoa and chicken cook simultaneously, allowing plenty of time to prepare and sauté the vegetables and whisk together the sauce.  Put it all together and dinner is served!  (Leftovers make great lunches too)

Buffalo Chicken Quinoa Salad | alidaskitchen.com

Buffalo Chicken Quinoa Salad
 
Yields: 3 to 4 servings
Ingredients
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth (or water)
  • 2 boneless, skinless chicken breasts (about 8 to 10 ounces) OR 2 cups shredded rotisserie chicken
  • 1 cup shredded carrots
  • 1 cup broccoli florets
  • 2 to 3 green onions chopped, whites and greens separated
  • Cooking spray
  • ½ cup hot sauce (I recommend Frank's hot sauce)
  • ¼ cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • Optional toppings: blue cheese crumbles or shredded cheddar cheese
Instructions
  1. Make quinoa: In a medium sauce pan, put rinsed quinoa and vegetable broth and bring to a boil. Cover and reduce heat to a simmer for 15 to 20 minutes. Let sit for 5 minutes and then fluff quinoa with a fork.
  2. Poach chicken: While the quinoa is cooking, place chicken in medium pot, and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes). Remove chicken from liquid and shred with 2 forks.
  3. While quinoa and chicken are cooking, sauté the vegetables. Spray a nonstick skillet with cooking spray and heat over medium high heat. Add broccoli, carrots and the whites of green onions, and sauté for 5 minutes, or until desired crisp-tenderness. Set aside.
  4. Make the sauce: Whisk together hot sauce, oil, lemon juice, garlic powder, paprika, onion powder and salt.
  5. Pour ¼ cup sauce over shredded chicken, tossing to coat.
  6. To a large bowl, add quinoa, chicken and vegetables, tossing to combine (You can add remaining sauce with this step OR drizzle as desired over each individual serving).
  7. Sprinkle with remaining chopped green onion and serve.

Buffalo Chicken Quinoa Salad | alidaskitchen.com I drew inspiration from this recipe and my Baked Buffalo Chicken Tenders recipe.

chicken and potatoes spinach salad with mustard vinaigrette

Chicken and Potatoes with Mustard Vinaigrette

Chicken and Potatoes with Mustard Vinaigrette | alidaskitchen.com
 With temperatures hitting record highs this summer, I am always happy to be able to cook a quick and healthy dinner that does require turning on the oven.  This Chicken and Potatoes with Mustard Vinaigrette can be made on the stovetop in less than 30 minutes.  It’s served over a bed of fresh baby spinach, making it healthy and delicious.  I’d say this dish fits the bill of quick and healthy, making it a perfect dinner!

I actually found this recipe in a magazine at least 10 years ago and gave it to my mom.  She has made it regularly ever since, and everybody is happy when she has it on the menu.  This salad became an instant family favorite!  While the original recipe calls for rotisserie chicken, my mom bakes chicken breasts and shreds them.  In this recipe, I poached the chicken.   The original recipe calls for watercress, but the spinach gives the salad a bit more substance.  Arugula would also be a tasty substitution.  Basically what I’m telling you is that this recipe is flexible.  Go with what works for you to make this a family favorite of your own.

Chicken and Potatoes with Mustard Vinaigrette
 
Yields: 4 servings
Ingredients
  • 1 pound boneless, skinless chicken breast
  • 1 pound small red potatoes
  • salt
  • 1 tablespoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon honey
  • black pepper, to taste
  • 4 tablespoons olive oil
  • 10 ounces fresh baby spinach
Instructions
  1. Put chicken in a large sauce pan and then add enough water to cover the chicken. Add a couple pinches of salt. Bring liquid to a boil and then reduce to a simmer for about 5 minutes. Then cover, remove from heat and let sit for 12 to 15 minutes, or until chicken is thoroughly cooked.
  2. While the chicken is cooking, put potatoes and 1 tablespoon salt in a medium sauce pan and cover with water. Bring to a boil. Reduce heat to simmer and cook for 20 minutes.
  3. While chicken and potatoes are cooking, whisk together mustard, vinegar, garlic, honey, and pepper in a small bowl. Gradually add oil, whisking constantly until incorporated. (Note: I then pour vinaigrette into a cruet for ease of pouring).
  4. Once chicken is cooked, transfer to a separate bowl. Drizzle 2 tablespoons vinaigrette over warm chicken and let sit for a minute to soak in. Then use 2 forks to shred chicken.
  5. Cut cooked potatoes into quarters (or halves, depending on size).
  6. Place spinach in a large serving bowl. Add potatoes and chicken, and toss to combine. Serve immediately, drizzling with additional vinaigrette as desired.
Notes
You can add the vinaigrette to the serving bowl and toss, but I prefer to let others control the amount of dressing on their salad. For me, a little goes a long way!

Adapted from Real Simple

healthy chicken tostada salad

Chicken Tostada Salad

This Chicken Tostada Salad recipe uses a technique for chicken that simply doesn’t cross my mind often enough – poaching!  Poaching is an easy and healthy way to cook chicken, without any added fat, in about 20 minutes.  In this recipe, the poached chicken is shredded and serves as a perfect blank slate for the salad, which combines simple but flavorful ingredients, such as red onions, chili powder, garlic, and lime juice.

The base of the salad is a crispy, toasted tortilla, with cheese baked right on it.  I have used both romaine lettuce and mixed greens.  It is good either way, but since I have mixed greens on hand at all times, that is what I tend to use.  Go with what you like best!  We enjoyed this tostada salad so much for dinner, I decided to make it for lunch again the next day.  It was that good!

Chicken Tostada Salad
 
Yields: 4 servings
Ingredients
  • 1 pound chicken breast, boneless, skinless (or rotisserie chicken breast)
  • 4 corn tortillas
  • Cooking spray
  • ¾ cup Monterey Jack cheese, plus additional for topping (optional)
  • 1 teaspoon olive oil
  • 1 cup red onion, diced
  • 2 teaspoons chili powder
  • 2 garlic cloves, minced
  • ¼ cup water
  • Coarse salt and pepper
  • 1 tablespoon plus 1 teaspoon lime juice
  • ½ head of romaine lettuce, shredded OR 5 ounces of your favorite mixed greens
  • 1 tomato, seeded and chopped
  • 1 avocado, diced
  • Fresh cilantro, for serving (optional)
Instructions
  1. Preheat oven to 400 degrees. Place chicken in medium pot, and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes). Remove chicken from liquid and shred with 2 forks.
  2. Spray corn tortillas with cooking spray and place on a rimmed baking sheet. Baked until golden and crisp (about 8 to 10 minutes).
  3. While tortillas are in the oven, in a large skillet, heat olive oil over medium-high heat. Add half of the onion and cook until softened (about 5 minutes). Add chili powder and garlic and cook, stirring until fragrant (about 30 seconds). Add chicken and the water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water has evaporated (about 2 to 3 minutes). Stir in 1 teaspoon lime juice and remove from heat.
  4. After tortillas are toasted, sprinkle each tortillas evenly with cheese and bake until cheese is bubbling (about 3 minutes). Remove from oven.
  5. In a large bowl, combine lettuce and remaining lime juice, season with salt and pepper to taste. Toss well to coat and divide evenly among tortillas; top each with chicken mixture, tomato, avocado, remaining onion, and cilantro or cheese (optional, for topping).

Slightly adapted from Everyday Food Light

mixed green salad with roasted sweet potatoes and tangy yogurt dressing

Red-Leaf Salad with Roasted Sweet Potatoes

Red-Leaf Salad with Roasted Sweet Potatoes is all things good wrapped up in a salad.  You have your roasted sweet potatoes and red onion, green beans and pepitas, all on a bed of red leaf lettuce and topped with a tangy yogurt dressing.  Sound good?  Umm..yeah, I thought so too!  Mike and I don’t typically put dressing on our salads, but the first thing that he commented about this dish was ‘how good is that dressing!’  The dressing has some zip, so a little goes a long way.  It goes perfectly with the sweetness of the roasted sweet potato and onion.  There are so many yummy vegetables in this dish, I would happily eat it every day of the week.

I made a couple changes of note from the original recipe.  First, I used nonfat Greek yogurt instead of low fat regular yogurt.  The Greek yogurt adds a nice little protein boost, and frankly is what I always have on hand.  I’m sure regular yogurt would work just fine.  The other change I made was using pepitas, in lieu of walnuts, due to my tree nut allergy.  Pepitas are always tasty and added a nice little crunch.  However if you are a walnut fan, I suspect they would also be quite delicious in this dish.  Frozen green beans worked really well, but I look forward to using fresh green beans when the season hits.

Mike and I were talking in terms of ‘next time we have this’…which tells me there will definitely be a next time.  This salad is a keeper!

Red-Leaf Salad with Roasted Sweet Potatoes
 
Yields: 4 servings
Ingredients
  • 3-4 cups sweet potato, cut into 1-inch cubes
  • 1 red onion, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • Salt and Pepper
  • 10 ounces frozen cut green beans, thawed (or 1½ cups green beans, cut into 1-inch pieces)
  • ⅓ cup pepitas
  • ½ cup nonfat Greek yogurt
  • 1 tablespoon white wine vinegar
  • 1 garlic clove, minced
  • 1 head (10 ounces) red leaf lettuce (or spinach or mixed greens)
Instructions
  1. Preheat oven to 450 degrees. Line rimmed baking sheet with foil.
  2. Place sweet potato and onion on baking sheet and toss with olive oil. Roast until sweet potatoes are tender, approximately 30 minutes. Add green beans and pepitas and roast another 5 minutes.
  3. In a small bowl, whisk together yogurt, vinegar and garlic. Add salt and pepper to taste.
  4. Place lettuce on bowl and top with sweet potato mixture. Drizzle dressing on as desired and serve.

Slightly adapted from Everyday Food Light

rp_DSC05668-1.JPG

Balsamic Portobello Mushroom Burgers

I am always looking for tasty vegetarian options for the grill, and these Balsamic Portobello Mushroom Burgers are a definite winner.  The thirsty mushrooms soak up the balsamic vinegar and garlic, yielding an amazing flavor.  Paired with the goat cheese, it is a combination that pleases both non-meat and meat eaters alike. 

These burgers are very quick to make.  Just mix the marinade in the baking dish and let the mushrooms and peppers soak.  You can even get your preparation out of the way the day before, intensifying the flavor by letting everything marinate overnight.

On each burger is a slice of red pepper topped with a portobello mushroom, topped with goat cheese, topped with another portobello.  Then sprinkle on a little more goat cheese, top with spinach, close the sandwich and eat!

Balsamic Portobello Mushroom Burgers

Yields 4 servings
1/4 cup olive oil, plus more for grates
1/4 cup balsamic vinegar
4 garlic cloves, minced
Coarse salt and ground pepper
1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
8 portobello mushrooms (about 1 pound total), stems and ribs removed
4 onion hamburger buns
4 ounces goat cheese (crumbled or log; if using a log, cut into slices to place in between the mushrooms)
several spinach leaves
  1. In a shallow dish (a 13 x 9 baking dish works well), whisk together oil, vinegar, garlic, salt, and pepper. Add bell pepper and mushrooms, turning to make sure everything gets coated.  Marinate in the refrigerator for 30 minutes up to overnight.  
  2. Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill and place in Ziploc bag. When cool enough to handle, remove and discard skin; set bell pepper aside.
  3. Starting with dome-side down, grill mushrooms, covered, until lightly charred.  Flip and grill the other side of mushroom until lightly charred and mushroom is tender.  (approx. 3 to 4 minutes per side).
  4. Dividing evenly, top bottom half of each bun with bell pepper and mushrooms.  Put goat cheese in the middle of the 2 mushroom caps.  Top with spinach and sprinkle with remaining goat cheese.  Close burger, and serve immediately.

Alternative:  This recipe would also make an excellent salad (great for someone who is watching carbs or if you just want more veggies).  To make this into a salad, follow the directions above through step 3.  Then slice the mushrooms and peppers, toss with a bowl of spinach or mixed greens and top with goat cheese.

Adapted from Everyday Food

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Radicchio, Spinach, Apricot Salad with Goat Cheese

My husband and I are creatures of habit.  We have a salad with dinner (almost) every night.  It’s usually spinach or mixed greens and tomatoes with a sprinkle of Parmesan cheese and sunflower seeds.  It’s simple.  It’s tasty.  It’s routine.   


So when I had leftover goat cheese from the Tomato and Leek Frittata with Goat Cheese, I wanted to shake our routine up a bit.  Radicchio, Spinach, Apricot Salad with Goat Cheese became a welcome change from our usual salad.  The creamy goat cheese with the bitter radicchio with the sweet apricots is a combination that is simply a-ma-zing!  

 

Since I had mixed greens on hand, I decided to use that in place of the spinach.  This salad is equally delicious using just spinach.  I reduced the amount of the oil in the vinaigrette, which is nice and light and just pulls everything together.  Soaking the apricots is an excellent method to plump up the fruit into soft juicy bursts of sweetness.

Have a Happy Father’s Day weekend!  

Radicchio, Spinach, Apricot Salad with Goat Cheese
Yields 4 servings
1/2 cup dried apricots
2 tablespoons balsamic vinegar
1 tablespoon olive oil
coarse salt and pepper
1 head radicchio, halved, cored and roughly torn
5 ounces fresh spinach or mixed greens
2 ounces soft crumbled goat cheese 
  1. Place apricots in a small bowl and cover with boiling water; let stand for about 5 minutes.  Drain and pat try with paper towels.  Cut into small pieces, if desired.
  2. Meanwhile, in a large bowl, whisk together the vinegar, oil, salt and pepper.
  3. Add spinach and radicchio to bowl with vinaigrette and toss to combine.  Add apricots.  Serve topped with crumbled goat cheese.
Adapted from Everyday Food (November, 2007)
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Mixed Green Salad with Dried Cherries

I love this salad!  It’s simple.  It’s elegant.  It’s delicious.

What’s not to love really.  Mixed greens.  Mustard and red wine vinaigrette.  Sliced red onion.  Sweet dried cherries.  Toasted pepitas.

The tangy vinaigrette is the perfect complement to the sweetness of the cherries and red onion.  And the roasted pepitas add a complexity that tops off the salad perfectly.
Mixed Green Salad with Dried Cherries
 
Ingredients
  • 3 teaspoons red wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon extra virgin olive oil
  • Fresh ground pepper
  • 8 oz mixed greens
  • ½ cup sliced red onion
  • ½ cup dried sweet cherries
  • ¼ cup pepitas
Instructions
  1. In a 350 degree oven, toast pepitas on a pie plate for 10 minutes.
  2. In a large bowl whisk together vinegar, mustard, olive oil and ground pepper.
  3. Add mixed greens, onion, cherries and pepitas to bowl and toss to combine.
Nutrition Information
Serving size: 4 servings

Adapted from Martha Stewart

Thank you for visiting Alida’s Kitchen!  Have a great weekend!