Greek Pasta Salad made with penne rigate and plenty of vinaigrette with cucumber, kalamata olives, bell pepper, grape tomatoes and feta. Everyone needs a go-to pasta salad. One that comes together in a pinch and is packed with flavor. This Greek Pasta Salad checks all the boxes. It’s colorful, flavorful, and has no mayo, which means you are good to set it out with no worry. Let the sun shine, let the people mingle….your salad is safe. I mean it’s so good that I’m sure it will be gone in no time anyways. Make this pasta salad a meal! Add your favorite protein to the mix. I like grilled shrimp.…
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Mexican Shrimp Mini Wedge Salad is perfect for sharing layered with spicy shrimp and drizzled in agave lime vinaigrette. This is a salad to be shared. Layered on a big serving platter and set out to eat amongst friends. Wedge salads are a fabulous way to showcase your favorite toppings. Mini wedge salads are a little easier to eat because they are cut into smaller wedges. This means more toppings per bite ratio. Crisp iceberg lettuce is cut into small wedges and layered with thinly sliced radish, red onion and cilantro. Next add slices of creamy avocado and crumbled queso fresco cheese. This all gets topped with large shrimp that…
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Farro, Brussels Sprouts and Pecan Salad lightly fried with thinly sliced shallot, shaved parmesan and balsamic glaze. A filling vegetarian dish served alone as a meal or add a protein like in our Halibut with Farro Salad. It’s one of those really satisfying dishes that covers all aspects of flavor, from crunchy toasted pecans to pungent grated parmesan and sweet balsamic glaze. Stir fried together with shallot, garlic and brussels sprouts for a twist on the classic fried rice. Farro is an ancient grain that combines three different types of wheat for a nutty taste with a bite. It’s perfect for bringing to your family pot luck or gathering because…
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Fall Salad with Pecans, Yams and Cotija celebrates the earthiness of roasted garnet yams, toasted pecans, crumbled Cotija cheese and greens. This time of year is all about throwing a tray of vegetables in the oven and roasting until the edges are perfectly caramelized. A little salt and pepper, a drizzle of olive oil and you have big flavor. Throw in some toasted pecans for the crunch factor and a little crumbled Cotija cheese. All the necessities to make a well rounded salad. Garnet yams have that beautiful fall color and add a little sweetness to your salad game. Garnet yam? I know, I know, everything is a sweet potato,…
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Grilled Shrimp & Nectarine Salad with honey lime dressing drizzled over mixed greens, toasted pecans, fresh pea pods and queso fresco. I love a big green salad packed with all the ingredients. I use my standard method of some type of greens, plus a cheese, add in something crunchy, seasonal veggie or two. Make it a meal with a protein…the possibilities are endless. I make this salad at least once a week in the summer. We love how the honey lime grilled shrimp taste with the juicy nectarines. Most of the ingredients I keep on hand. I always keep a bag of either pecans or walnuts in my freezer. They…
