Chinese Chicken Salad #SundaySupper

Chinese Chicken Salad

Dad is my substitute teacher.  Not literally, obviously, he’s not a teacher.  We live in the Detroit area so he naturally worked for one of the Big Three and now he makes lights, which is pretty cool.  But he fills in for Mom when she’s unavailable.

This is mostly due to illness or injury.  Sometimes, however rare it may be, Mom, like all moms, needs a little time to herself.  I’m sure by now she thought she’d have a little more of it than she does, but things don’t always go according to plan.

Chinese Chicken Salad

When Mom is unable to fulfill her motherly duties, which are pretty fun these days, typically, Dad steps in.

I’m sure sometimes he doesn’t want to.  He’s tired and worked all week and the mall typically isn’t any guy’s idea of a great weekend plan.  But he is always there to save the day.

It’s funny that often I’m not thrilled about this change of plans in the beginning, but the days with Dad usually end up being fun and very memorable, standing out from other memories.  I can’t explain this, but it is true.

Chinese Chicken Salad

Going to look a Barbies for upwards of an hour to choose the best one when I was a kid is a bit of a blur.  But from the time in sixth grade, we went to Neiman Marcus for the first time and picked up my first pair of Gucci sunglasses to the shoes I told you about the other day, thinking of the days makes me smile.

Even better is that they still happen.  Last year we spent a day in Detroit, touring Ford Field, grabbing a coffee, and splurging on a coat … for him.  This year we went shopping and he said I just had to pick out something to buy (oh, the burden) and then we went to Books on the Lake.

Chinese Chicken Salad

While I make memories with Mom all the time, it’s nice to have some one on one time with Dad now and then.  Like Mom, I appreciate and celebrate him every day and not just on Father’s Day.

For a semi-healthy, Father’s Day treat, I made a Chinese Chicken Salad.  I had leftover ingredients from the Asian Lasagna I made and wanted to use them up with a bit more of a healthy twist.  Greens and vegetables are served on a bed of baked eggroll wrapper crackers and topped with chicken and a sesame dressing.

Dad loved it and hopefully there will be many more meals and days to love.

Chinese Chicken Salad

Chinese Chicken Salad #SundaySupper

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 2 servings

Ingredients

16 eggroll wrappers
2 tablespoons olive oil
1 head Boston Bibb lettuce
4 sliced mushrooms
½ can of baby corn
½ can of water chestnuts
2 cups rotisserie chicken, shredded
¼ cup PF Chang’s Sesame Sauce
1 tablespoon apple cider vinegar

Instructions

  1. Preheat oven to 400 degrees F. Place 8 eggroll wrappers on a nonstick baking sheet. Drizzle with oil, spread it evenly over the wrappers and top with 8 more wrappers. Drizzle with more oil and spread it out. Bake about 10 minutes. Check them often. They burn easily. Not that I would know from experience 😉
  2. Break the wrappers into shards once cool and arrange them around two plates. Extras may be stored in an airtight container for up to 1 week at room temperature. Tear lettuce and divide among two plates. Top with mushrooms, corn, and water chestnuts.
  3. Arrange the chicken on top. In a small bowl, stir together the sauce and vinegar. Drizzle over the salads immediately before serving. Undressed salads may be stored, covered with plastic, in the refrigerator for up to 3 days. Dress right before serving.

Notes

Recipe is easily multiplied

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Don’t forget to check out the other Sunday Supper dishes!

Sunday Supper Father’s Day Menu Ideas

SIDES DAD WILL LOVE

MAINS FOR THE MAIN MAN

DAD’S FAVORITE DESSERTS

 The Best Recipes You Need Now for Father’s Day by Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Kale Guacamole Salad #SundaySupper

Kale Guacamole Salad

You guys, I’m in love.  the kind of love I thought I’d never find, certainly not in this way.  With this … thing.

I’m in love with kale.

There!  I said it.  I am in love with kale.

Kale Guacamole Salad

It gets a lot of love and an equal amount of hate.  Like Brussels sprouts (another love) and beets ( a recent love).

But I love kale unabashedly and you should too.  Yes, it is this super trendy food that is everywhere and looks all green and leafy and unpalatable in the store.  It’s not though.  It’s a good ingredient with a rough exterior.

Kale Guacamole Salad

Kale chips are cool, but really, kale belongs in a salad.  It totally takes salads to the next level.  Instead of limp, boring greens like iceberg or leaf lettuce, kale stands up to other ingredients and dressing.

That’s the real secret to a great kale salad: lots and lots of dressing.

Oh, and a good massage.

No really, you have to massage your kale.

I know, that sounds weird, but it only takes a few minutes and it’s so worth it.

Kale Guacamole Salad

Wash the kale, drain it, make sure it’s not super sandy, because sometimes it is, and then put it in a bowl with a few tablespoons of vinegar.  Then you go to work.  Massage that kale.  The vinegar might even turn green as the chlorophyll starts to break down.  Give it a good rinse, dry it, and make the salad.

Your life will be changed.  You will love kale.

Kale Guacamole Salad

Especially when you pair it with all of your favorite guacamole ingredients, including chips, and practically drown it in a citrus and mustard vinaigrette.

This is an awesome dinner to me, but feel free to add some nuts, cheese, dried fruit, chicken, steak, or fish.  The possibilities are really endless.  Kale for life!

Kale Guacamole Salad

Kale Guacamole Salad #SundaySupper

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 2-4 servings

Ingredients

Dressing
Juice of 1 lemon
1 tablespoon apple cider vinegar
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt
1 heaping tablespoon grainy mustard
2 garlic cloves, minced
¼ cup extra virgin olive oil
Salad
4 cups washed and massaged kale, roughly torn
2 avocados, peeled, pitted, and diced
1 Vidalia onion, thinly sliced
1 cup cherry tomatoes
2 oranges, segmented
1 English cucumber, peeled and thinly sliced
Cilantro and parsley leaves
Corn tortilla chips

Instructions

  1. In a large bowl, place the lemon juice, vinegar, pepper, salt, mustard, and garlic. Whisk to combine. While whisking, stream in olive oil.
  2. Add kale, avocado, onion, tomatoes, oranges, and cucumber. Stir to coat. Top with cilantro and parsley leaves and arrange chips around the outside of the bowl. Best served immediately, but leftovers may be stored in an airtight container in the refrigerator for a day or two.
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Don’t forget to check out the other Sunday Supper dishes.

Sunday Supper Summer Dinner Salad Recipes

BRILLIANT BEEF SALADS

Grilled Greek Steak Cobb with Greek Goddess Dressing by A Kitchen Hoor’s Adventures
Grilled Kielbasa and Warm Mustard Vinaigrette Salad by Our Good Life
Healthy Steak Salad by Cricket’s Confections
Roasted Tomato Vinaigrette Beef Salad by Sunday Supper Movement
Southwest Steak Salad by Hezzi-D’s Books and Cooks

CHOICE CHICKEN SALADS

BBQ Chicken Salad by Palatable Pastime
Caribbean Chicken Quinoa Salad by My Life Cookbook
Chicken Fried Picnic Salad by The Freshman Cook
Chicken Salad with Orange and Fennel by A Day in the Life on the Farm
Iron Chef Morimoto Inspired Salad by NinjaBaker.com
Grilled Panzanella Salad with Chicken Sausage by A Mind “Full” Mom
Rainbow Greek Chicken Salad by Jersey Girl Cooks

GREAT GRAIN SALADS

Farmers Market Quinoa Salad by And She Cooks
Muffuletta Pasta Salad by Cosmopolitan Cornbread

SUPERB SEAFOOD SALADS

Beer Steamed Shrimp Salad by Cindy’s Recipes and Writings
Crab Salad with Chili, Tomato and Avocado by Monica’s Table
French Lentil Salad Nicoise-Style with Seared Tuna by Caroline’s Cooking
Red Camargue and Wild Rice Salad with Tuna by Food Lust People Love
Roasted Cod and Edamame Salad by The Bitter Side of Sweet
Seared Ahi Tuna Salad with Key Lime-Dijon Vinaigrette by Gourmet Everyday
Shrimp & Orange Salad with Citrus Vinaigrette by That Skinny Chick Can Bake

VIBRANT VEGGIE SALADS

Chopped Greek Salad by Soulfully Made
Chrissy’s Cobb Salad by Fantastical Sharing of Recipes
Kale Guacamole Salad by Pies and Plots
Kale Superfoods Salad by Sew You Think You Can Cook
Loaded Chopped Salad by Simple and Savory

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Brussels Sprout and Kale Salad #SundaySupper

Brussels Sprout and Kale Salad

There would be hurricane force winds, they said.

And sporadic power outages, they said.

Despite one local station’s promo that declares how accurate their meteorologist was, no one saw this coming.

The high wind warning began at 10 am Wednesday and our power couldn’t even hold out until then.  At about 9:40, the lights fought and flickered and then turned off.

Brussels Sprout and Kale Salad

I finished breakfast, trying to play it cool with restoration estimates at noon, but as time wore on and the estimates switched to 4 pm, I began to panic.  I kind of became unhinged.

Losing power is a big deal for me.  There’s tons of food in my refrigerator and freezer that I don’t want to have to throw away.  It was getting cold in the house despite the fact that it was 55 and sunny.  Prospects for warmth didn’t look good either with terribly cold temperatures the rest of the week.  And let’s face it, I am a TV addict.

Mom and I turned on our trusty battery powered radio to learn that a record breaking wind gust of 68 miles per hour was recorded at our local airport and by the end of the day this had become the largest power outage the area has ever seen with just about one million people out.

Brussels Sprout and Kale Salad

In the middle of the day we did get a call from an automated energy company lady reassuring us there was “good news.”  A crew had been dispatched to our outage and it would be restored by 11:30 pm THE NEXT DAY.

Apparently I sounded like a dying animal, worried I’d have to go to a hotel, which is about the last thing I wanted to do, but it did come right before freezing to death.  We would have to act fast, by nightfall, there were no hotel rooms in the area.  None.

Four pm came and went as we headed for round three of Monopoly Empire, a surprisingly fast and relatively boring version of the classic.  I picked up a coloring book I’ve been meaning to use for a year and Mom called Dad, in the light and heat of work.

Then it happened.  I saw the light.  Well, the lights.  They came on.  And I cried happy tears for the second time in my life.

Brussels Sprout and Kale Salad

Being one of the first outages benefitted us greatly with the energy company reporting thousands of downed wires, we would have otherwise been out for a long time.  They hope to have 90% of customers restored by Sunday night.  At least I found the silver lining in this wild week.

Comcast was out for an additional 18 or so hours, and that didn’t make me too happy.  But we are all back up and running and I hope everyone else in the area is soon as well xoxo

After the drama, I needed a quick and easy, healthy, restoring, satisfying meal.  So I made Brussels Sprout and Kale Salad.  Kale is my comfort food – it always makes me feel good!

This salad is full of nutritious green ingredients for a heathy St. Patrick’s Day.  The kale drinks up the light vinaigrette, the onion provides crunch, the pear adds sweetness and a burst of juice, and the cucumber is supremely refreshing.  The Brussels sprouts are added to the salad while warm so they soak up some of the dressing and wilt the kale ever so slightly.

Gluten free, healthy, vegan, and Whole30 approved, I could happily eat this by itself, but I paired it with some Tonnino Tuna which I am currently obsessed with.  Here’s to salads, St. Patrick’s Day, and having the lights on.

Brussels Sprout and Kale Salad

Brussels Sprout and Kale Salad #SundaySupper

Prep Time: 15 minutes

Cook Time: 4 minutes

Total Time: 19 minutes

Yield: 2-4 servings

Ingredients

1 pound Brussels sprouts, outer leaves removed
2 cups kale leaves, roughly torn
½ large white onion, thinly sliced
1 English cucumber, thinly sliced
1 large Bartlett pear, thinly sliced
Juice of one lemon
¼ cup olive oil
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt

Instructions

  1. In a large bowl, stir together lemon juice, oil, pepper, and salt. Add kale, onion, cucumber, and pear. Stir until well coated.
  2. In a medium microwave safe bowl, place the Brussels sprouts. Add about ¼ cup water to the bowl and microwave on high about 3 ½ minutes, until tender.
  3. Half the large Brussels sprouts, leave the small ones whole and add to the salad. Toss to combine and serve immediately.
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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Christie from A Kitchen Hoor’s Adventures for hosting.

Best Breakfasts

Must Make Main Dishes

Scrumptious Salads

Stunning Sides

Dreamy Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Weekly Meal Plan #27

Weekly Meal Plan 082916-main

Whoa!  That Chickpea, Carrot, and Radish Salad looks fab!  I can’t wait to check it (and all the other dishes) out before the summer produce starts to disappear.

Monday

sweet-3-pic

Tuesday

Slow Cooker Beef Tacos

Wednesday

Chicken-and-Broccoli-Au-Gratin-10

Thursday

roasted-chickpea-carrot-radish-salad-with-lemon-dijon-dressing4

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

cakes-tall

Sunday

chevretrufflepizza3

Side Dish

deweysalad2-683x1024

Dessert

Lemon-Lime Pistachio Bars 2

This week’s meal plan was brought you to by:

Foodtastic Mom | The Spiffy Cookie | Big Bear’s Wife | The Pajama Chef | Pies and Plots | The Cooking Actress

Pin this to your meal planning board for easy access all week long!

Weekly Meal Plan 082916-pinterest

Weekly Meal Plan 082916-square

Carrot Ribbon and Orange Salad #SundaySupper

Carrot Ribbon and Orange Salad - a healthy, vegan, gluten free side dish

I think I might be part bunny I like carrots so much :0  They are such a great and versatile food.  I roast them, puree them into soup, bake with them, and make lots and lots of salads with them.

Salads are one of my favorite foods.  I know, you’re thinking that’s so boring, but it’s not.

I never make a regular boring salad with lettuce and bottled dressing.  My salads having different homemade dressings with a variety of vinegars or citrus juice.  Sometimes I use a green like kale, but a lot of times, I skip greens altogether in favor of showcasing different vegetables.

Carrot Ribbon and Orange Salad

And fruit.  A salad is always made better with a hint of natural sweetness from fruit.  Apples, pears, berries, and even frozen cherries, warmed in the microwave.  Fruit is my soulmate, which is good, because I don’t really think there’s a guy out there who is …

This Carrot Ribbon and Orange Salad is one of my favorites, especially this time of year.  It features great winter produce: carrots, onions, fennel, and oranges.  Plus it has a vibrant vinaigrette that makes it a great companion to heavier meats.

Carrot Ribbon and Orange Salad

Another thing that is great about this salad is that it takes what sometimes can be an overly crunchy carrot and turns it into these ribbons that have more of a crisp texture.  It’s really one of my favorite things to do with carrots.  Plus, this salad is healthy, vegan, and gluten free – score!

So celebrate salads, carrots, and the rest of the root vegetables with my Sunday Supper buddies and the recipes below.

Carrot Ribbon and Orange Salad

Carrot Ribbon and Orange Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 small or 2 large servings

Ingredients

3 large carrots, washed and peeled

1 large onion, sliced

1 fennel bulb, cored and sliced

2 large oranges, peeled and separated into segments

¼ cup apple cider vinegar

3 tablespoons olive oil

1 teaspoon grainy mustard

1 tablespoon pure maple syrup

1 teaspoon freshly ground black pepper

½ teaspoon kosher salt

Instructions

Use a vegetable peeler to create ribbons with the carrots into a large bowl. It’s just like peeling them! When the carrot gets very thin, chop it and add it to the salad or snack on it. Mix carrot ribbons with onion, fennel, and oranges.

In a small bowl, whisk together vinegar, oil, mustard, maple syrup, pepper, and salt until emulsified. Pour over salad and toss to coat. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

http://piesandplots.net/carrot-ribbon-and-orange-salad-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Appetizers

Breakfast

Main

Sides

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Winter Fruit Salad #SundaySupper

Winter Fruit Salad - a tropical, gluten free delight!

If you read my blog frequently, then you probably know a few things about me, one of which is that I hate winter.  Really, I can’t stand it.  The thought alone makes me want to build a blanket fort and crawl under it, not coming out until it’s spring.

As I write this, it is rather spring like (thanks, El Nino!).  The sun is shining in a cloudless blue sky and the temperature is in the 60s.  Too bad the wind is so strong it literally may blow me over.  Still it’s better than last February.

Winter Fruit Salad

Other than pretending it’s nice out, dreaming of moving, and looking at pictures of sunnier, warmer days, fruit is a great way to get a feel for summer in the dead of winter.

My Winter Fruit Salad is the perfect way to get that summer vibe going.  Match a bowl of this, and enjoy it, maybe with your eyes closed and thoughts of flowers and beaches rolling through your mind.

Winter Fruit Salad

While I will always take fruit as it is, I jazzed this salad up with a quick dressing, toasted coconut, and candied ginger.  It only took about ten minutes to make and is best made ahead of time and allowed to chill so all the flavors marry.  Make this on Sunday and enjoy it throughout the week on oatmeal, as a snack, or even as dessert with some ice cream.

I’m already feeling summer vibes, and you will be too as soon as you make this salad!

Winter Fruit Salad

 

Winter Fruit Salad

Winter Fruit Salad #SundaySupper

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2-4 servings

Ingredients

Juice of 1 lemon

2 tablespoons honey

2 teaspoons vanilla bean paste

2 navel or honeybell oranges, peeled and split into segments

1 large mango, peeled and diced

1 ½ cups blueberries

½ cup toasted coconut

¼ cup candied ginger, diced

Instructions

In a medium bowl, stir together lemon, honey, and vanilla. Add oranges, mango, and blueberries. Stir until well combined. Fold in the coconut and ginger.

Cover the bowl with plastic wrap and refrigerate overnight for best flavor. Salad may be stored in an airtight container in the refrigerator for up to 4 days.

Notes

Recipe is easily doubled or tripled

http://piesandplots.net/winter-fruit-salad-sundaysupper/

#SundaySupper Winter Salads

Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper from Sunday Supper Movement

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Kale and Corn Salad for Pizza Night

This shop has been compensated by Collective Bias and its advertiser. All opinions are mine alone. #GameDayPizza #CollectiveBias
Kale and Corn Salad for Pizza Night

It’s official. I’ve turned back into a football fanatic. Okay, so I don’t know everything about the game, but I love cheering for my favorite teams and players.

There’s something so wonderful about how sports, especially football, bring us together in a way that not many things do. My parents and I spend Sunday catching up on all the football games we can while we do a few other things.

Shopping at Walmart

But it’s nice to be able to watch the games without distraction whenever possible. This means I don’t always want to spend a lot of time in the kitchen preparing dinner. And I certainly don’t want to go out because then I won’t be able to watch the games at all. I’m not a sports bar kind of gal.

That’s when I turn to Red Baron frozen pizzas. I love them because they make the house smell ah-mazing when they’re cooking. Seriously, I thought I was in a pizzeria and the neighbors would come over to see what was going on.

Cooking the Corn

Assembling the Salad

Red Baron pizzas, which I always pick up at Walmart, have a great crust, and pizza is nothing without a great crust. It’s not too thick or too thin. It just has the perfect amount of crunch. And the perfect amount of toppings. All the ones I’ve tried leave us all wanting more after one bite.

I most recently tried the Red Baron® Classic Crust 4 Meat-Pizza. I was super excited to read about their sweepstakes right on the package. If you buy a package with the promo, like me, you just go online to enter the code and see if you’ve won! You can win anything from $8,000 to pizza. Sounds good to me!

Red Baron Pizza

Pizza night just isn’t pizza night without a fresh salad to go with it. Kale is my staple salad green. I topped it with onion and fresh from the farmers’ market heirloom tomatoes, fennel, and sautéed corn! All it needed was a drizzle of apple cider vinegar and olive oil and a hint of black pepper to go perfectly with the pizza.

You know my meal is never complete without dessert, so I turned to Edwards Pies for a Key Lime Pie. Key lime is one of my favorites. Even though my favorite team didn’t win this week, dinner was a touchdown!

Which Red Baron pizza will you try first?

Kale and Corn Salad for Pizza Night

Key Lime Pie

Kale and Corn Salad for Pizza Night

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 servings

Ingredients

1 bunch kale, stemmed and washed

1 large sweet onion, sliced

1 bulb of fennel, diced

2 large heirloom tomatoes, sliced

3 large ears corn, kernels removed from cob

½ cup olive oil, divided

1/3 cup apple cider vinegar

Freshly ground black pepper

Instructions

Preheat a large skillet over medium heat. When hot add about 2 tablespoons of olive oil to the pan. Add the corn, and sauté, stirring frequently, until fragrant and beginning to brown, about 7 minutes. Remove from the heat.

You may either assemble the salad in a large bowl by tossing the kale, onion, fennel, tomatoes, and corn with remaining olive oil, vinegar, and pepper, or allow people to assemble their own salads. Serve with the pizza!

http://piesandplots.net/kale-and-corn-salad-for-pizza-night/

Spiralized Fruit and Vegetable Salad

Spiralized Fruit and Vegetable Salad - A healthy, vegan, guten free side dish you will LOVE!

I’m behind the times. I’ve seen so many spiralized salads, but I’ve never made one.

They look so cool and are so the type of thing I would love to eat. Luckily my friends at OXO sent me a Hand-Held Spiralizer. I was so excited. I busted it open and got to work making dinner immediately.

It’s such a simple tool that is easy to use and can create and endless variety of meals, which I love. It definitely requires a lot of elbow grease to work, though I think it will get easier the more I use it. Plus, I love getting in a little extra cardio 😉

Spiralized Fruit and Vegetable Salad

OXO Hand Held Spiralizer

While I would try spiralizing anything that would fit in the tool and is firm enough to turn into noodles, I started with zucchini, carrots, and apples. The zucchini was the easiest, but I got the hang of it with carrots and apple.

Adding apple was such a fun complement to the salad. I didn’t get long noodles with it because it was kind of hard to cut and fit into the circular spiralizer, but I didn’t mind.

Spiralized Fruit and Vegetable Salad

Spiralized Fruit and Vegetable Salad

The different textures of the zucchini, carrots, and apple totally worked together and went perfectly with the apple cider vinaigrette I made. This healthy, vegan, gluten free option is a great lunch, dinner, or side dish. I paired it with salmon, but you would pair it with anything.

Next up, I’m making zucchini pasta! What are you excited to spiralize?

Spiralized Fruit and Vegetable Salad - Healthy, vegan, and gluten free

Spiralized Fruit and Vegetable Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 servings

Ingredients

2 large zucchini

2 large carrots

1 large apple

¼ cup apple cider vinegar

2 tablespoons extra virgin olive oil

½ teaspoon freshly ground black pepper

Instructions

Spiralize the zucchini, carrots, and apple according to the spiralizer’s instructions. Place in a large bowl. Add vinegar, oil, and pepper. Toss to combine. Serve immediately.

http://piesandplots.net/spiralized-fruit-and-vegetable-salad/

Disclaimer: I was provided with a spiralizer, but all opinions, as always, are mine.

Protein Packed Blueberry Chicken Salad

This post is part of a social shopper marketing insight campaign with Pollinate Media Group®, Birds Eye®, and Tyson® but all my opinions are my own. #pmedia #FastFreshFilling http://my-disclosur.es/OBsstV

Protein Packed Blueberry Chicken Salad

I’m addicted to fruit. I think it’s my soul mate. And in summer, I’m unstoppable. Don’t come between me and my fruit!

My refrigerator and fruit bowl are overflowing with almost more fruit than I can eat … almost. Peaches, nectarines, blueberries, blackberries, cherries, strawberries, plums, pineapple, bananas, oranges, lemons, grapes, figs, and more. I eat it plain, stir it into oatmeal, top a bowl of cereal with it, bake with it, and add it to savory dishes.

Protein Packed Blueberry Chicken Salad

That’s right. Savory dishes totally benefit from a little natural sweetness from fruit. Hearty fruits like peaches, plums, and grapes are awesome for roasting. And just about every fruit can find a home in a salad.

When I stopped at Walmart to pick up Birds Eye Steamfresh® Protein Blends California Style (duh – you know I’m a Cali girl trapped in Michigan … for now!) and Tyson® Grilled & Ready® Chicken Breast Fillets, I knew I was going to create one awesome salad with some fresh fruit.

Protein Blends and Chicken

I always have a bag of Tyson® Grilled & Ready® Chicken Breast Fillets in my freezer. They are so convenient when I don’t have time or ideas for dinner. I can do endless things with them and have dinner on the table in just a few minutes, with only using the microwave!

They are all natural and made with all white meat. Even better, they are fully cooked with a fresh from the grill taste that I love. I’m not a fan of cooking raw chicken at home, so these are the perfect solution.

With one taste I also fell for Birds Eye Steamfresh® Protein Blends California Style. This vegetable and grain blend is hearty and filling. These Blends are so cool because they take the Birds Eye vegetables I love and make them a meal by adding protein.

Protein Packed Blueberry Chicken Salad

It is also super flavorful and once again easy to prepare in the microwave. The lentils and peas were my favorite part, but it made me like broccoli because all the flavors blend seamlessly.

I jazzed up my Protein Blends with a quick vinaigrette with 1 tablespoon of apple cider vinegar and 1 tablespoon of olive oil, plus a little black pepper and a sprinkle of turmeric. Then I stirred in some diced onion and my star, the fresh blueberries. Finally, I topped it with the Chicken Breast Fillets.

A healthy, delicious, satisfying, quick, and easy dinner was on the table in no time. There will be a lot more dinners like this. Next time I think I’ll add peaches!

Protein Packed Blueberry Chicken Salad

Hormel Pepperoni Quinoa Salad

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PepItUp #CollectiveBias

Hormel Pepperoni Quinoa Salad

It has been a long, cold, snowy, icy, below zero winter for me, and I know it has for many of you out there as well. And I bet just like me, you all are ready to say goodbye to winter and hello to spring.

There are many ways I welcome spring with open arms. I spruce up my wardrobe, spend more time outside, start thinking about planting flowers, and I eat lighter meals that suit the warming temperatures.

Hormel Pepperoni Quinoa Salad

Salads are one of my favorite go to meals. I know what you’re thinking: bor-ing! But that doesn’t have to be the case. Plus, they are an easy transition meal, as they can be warm and comforting without weighing you down.

Hormel Pepperoni Quinoa Salad

Quinoa is a great vehicle for a salad because it is a light, healthy superfood while still being filling and satisfying. It’s also light on flavor, so it showcases other ingredients like Hormel Pepperoni.

When you think of pepperoni I bet you think of pizza, but it is a versatile ingredient that can be used in many different ways at any time of day. It adds a lot of flavor to dishes, so your taste buds can still be happy while you trade heavy comfort food for lighter springtime foods. Hormel wants us to #PepItUp when it comes to our meals!

Hormel Pepperoni Quinoa Salad

Hormel Pepperoni Quinoa Salad

Hormel Pepperoni Quinoa Salad

I am so glad I added Hormel Pepperoni to my Quinoa Salad. The flavor really sang and complemented the onion, parsley, tomatoes, and vinaigrette I added to the salad. In fact, I think the flavors are slightly reminiscent of Friday night dinners of my youth with pizza and salad.

Nutty quinoa, salty pepperoni, sweet tomatoes, spicy onion, fresh parsley, and acidic vinaigrette are a match made in springtime paradise.

Hormel Pepperoni Quinoa Salad

This is a salad you will want to make over and over again. I’m excited to make other meals with Hormel Pepperoni, but I need your ideas. Share your springtime meal ideas for Hormel Pepperoni in the comments!

Hormel Pepperoni Quinoa Salad

Hormel Pepperoni Quinoa Salad

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 4 servings

Ingredients

1 cup quinoa

2 cups water

¼ Pillow Pack Hormel Original Pepperoni

1 beefsteak tomato, cut into wedges

1 medium onion, sliced thinly

½ bunch fresh parsley, large stems removed, roughly torn

¼ cup apple cider vinegar

2 tablespoons olive oil

½ teaspoon freshly ground black pepper

½ teaspoon ground turmeric

1 tablespoon Dijon mustard

1 tablespoon honey

Instructions

Bring the water to a boil in a medium saucepan. Once it boils, add the quinoa, reduce to a simmer, cover, and cook until the water is absorbed, about 12 minutes.

While the quinoa cooks, make the dressing. In a medium bowl, whisk together the vinegar, oil, pepper, turmeric, mustard, and honey.

Once the quinoa is cooked, pour it into your serving bowl. Pour the dressing over the quinoa and stir so it absorbs the dressing. Add, tomato, onion, and parsley. Stir to combine. Mix in some of the pepperoni and place the rest on top.

Salad may be served warm or chilled. Store salad in an airtight container in the refrigerator for up to 3 days.

http://piesandplots.net/hormel-pepperoni-quinoa-salad/

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