Family Magazine

Salad Pro

By Livingnotes @livingnotesnyc
SALAD PRONow, that i've shared our salad savvy tips with you, it's time to talk about some of our current favorites around here.These four salads are my often go-to's. Between a little sweet, a little sour, some savory, a pinch of spice and bursting with nutrition greens, it is guaranteed that all of your taste buds will be in a happy land. 
Strawberry & Goat Cheese Green Salad with Basil Vinaigrette 
 The vinaigrette: 10 large fresh basil leaves thinly sliced 2 tbsp white wine vinegar 1/4 cup plus 2 tbsp extra-virgin olive oil Salt and pepper to taste The salad: 1/3 cup sliced almonds 6 cups (packed) torn red lettuce leaves 1 1/4 cups sliced fresh strawberries 2 oz. goat cheese, crumbled  *LN tip: i love this recipe with spinach or boston butter lettuce. here is your anti-flu medicine on a plate. { full recipe }
Fennel and Cucumber Salad: Ingredients: 4 scallions1 seedless cucumber1 fennel bulb1/3 cup fresh mint leavesone lemonoil and vinegar to tastesalt and pepper to taste*LN tip: our salt of choice is either celtic gray or hawaiian pink. however, if you have any black salt on hand, this salad looks simply spectacular with black specks when served on a white plate  {full recipe}
Kale and Blood Orange Salad
Ingredients:
1 small bunch dino kale
4 small oranges
1 small shallot, very thinly sliced
high quality Extra Virgin Olive Oil
maldon salt or other large flake finishing salt
*LN tip: we've substituted blood oranges for grapefruit and other citrus a couple of times, and i am a huge fan of pink grapefruit for this version of a salad : just the right amount of sweetness for my taste.
{full recipe}
Pear and Gorgonzola green salad  
 2 lg pears, about 1 lb
  1 Tbs. fresh lemon juice
  4 oz. Gorgonzola or other creamy blue cheese
  6 C. mixed greens, washed, dried and torn into bite-sized pieces
  1/2 C. vinaigrette dressing (bottled or homemade)
  1 C. Walnuts
*LN tip: a truly simple salad, takes seconds to make and will wow your even most gourmet guests. we added thinly sliced leaks and used simply a bit of lemon juice and freshly pressed olive oil for dressing. as a variety, some slightly toasted pecans were a big hit as well.
{full recipe}
Check back for more fun nutrition next week. Exotic or domestically creative, baby-friendly or gourmet eater approved, our salad savvy and salad pro series got you covered.
Do you have some favorite go-to's? Please, share!

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