Citrus & Mint Fruit Salad highlights late winter and early spring citrus along with kiwi fruit – all naturally sweet and tart fruits with just a hint of mint. A light, bright start to your day or afternoon snack!
Disclaimer:This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
This Crunchy Asian Salad gets its amazing crunch from crisp veggies, slivered almonds and ramen noodles. Tossed with a lightly sweet dressing, it makes for a fun and bright lunch.
Salads for lunch – yay or nay?
I really enjoy a salad for lunch, but have two problems with it. First, it’s got to be rich in protein and have a little carbs thrown in there, otherwise I’m hungry a couple hours later. Secondly, I like my salads fresh. Like – make it and then eat it fresh. Even if I assemble the salad in the morning before heading to work… by the time lunch rolls around, it just doesn’t look and feel as fresh to me. Does that make me crazy?
This recipe is a little different. Because it’s made with cabbage and not lettuce, I found that it not only held its structure better (making me feel like it was fresher) but it was also more filling. Not a fan of cabbage? Then go ahead and use iceberg lettuce. Like the salad but want to serve it as a side dish? Skip the chicken. (Or skip the chicken anyway – it’s still delicious and filling, even without it.) While I love the salad as is, the ingredients and portions can be easily adjusted to suit your taste and the contents of your fridge.
Toast the almonds and sesame seeds, if not already done, while cutting/shredding the veggies and chicken.
Make the Salad:
Chop ramen noodles into small pieces. Set aside.
Combine all ingredients for the dressing in an airtight container (i.e. a mason jar). Cover and shake well.
In a large bowl, toss cabbage, chicken, scallions, carrots, toasted almonds, toasted sesame seeds, and chopped ramen noodles. Pour dressing (shake again if the dressing has started to settle) on top of salad and toss to coat.
Refrigerate for 30 minutes (or up to a couple of hours) before serving.
Don't like cabbage? Use iceberg lettuce. Make this a side dish by omitting the chicken. This will serve 8 as a side dish Although this salad is best within the first 4 hours of making, I have enjoyed it 24+ hours later. It looses some of the crunch - particularly in the almonds - but still has wonderful flavor.
When my friends hear me describe myself as an introvert, they’re always a bit surprised. Among my friends and coworkers, I’m outgoing and outspoken. But in a room full of people I don’t know? I’m suddenly as quiet as a mouse. Small talk isn’t my forte, so I really have to work hard to meet and engage with new people.
I felt very much like that when I arrived at my first foodie conference a couple of years ago. It was a little easier for me to reach out to people since it was guaranteed that everyone there would love food as much as I do. While everyone was amazing, and I made a lot of close foodie friends that trip, Katie from Katie’s Cucina was one of the people that I remembered the most. Her warm, bubbly personality shown through each and every day. She was always there with a smile.
I was excited for Katie when she announced that she was pregnant with her first child, and flattered when she asked me to guest post for her. Today’s that day. Today, you can find me over at Katie’s Cucina, where I’m sharing a Salad with Pear Vinaigrette. Head over, check out the salad recipe and Katie’s fabulous blog. And if you’re lucky, there may be a few photos of her new little one to fawn over. 🙂
I haven’t really been very inspired in the kitchen lately. We’re still putting our house back together from 2 weeks of travel, 1 week of company, and 1 week without power. It’s too hot to cook. Actually, the heat makes me not want to eat much at all. This summer salad has been just about the only thing that’s been of interest to me – sweet strawberries, salty feta… it hits the spot. I’ve made it plenty of times with an Italian vinaigrette but the poppy seed vinaigrette below is a nice change.
Strawberry-Feta Spinach Salad with Poppy Seed Vinaigrette
Ingredients for the Salad:
1 bag/package of spinach (or desired salad green)
2 c. strawberries, sliced
4 oz. crumbled feta cheese
Combine all ingredients in a large bowl. Toss or serve with poppy seed vinaigrette.
Chicken tossed with sweet apple, tangy homemade mayo and topped with slivered almonds for a nice crunch, this Apple Almond Chicken Salad will get anyone out of a lunch rut!
Disclaimer #1: Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan’s Irish Oatmeal, Pryex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.
Disclaimer #2: This post contains affiliate links, which means that if you click on the link and purchase, I make a very small percentage (at no additional cost to you!) which goes towards maintenance of this blog. Thanks for your support!
This post was updated in September 2017 for #AppleWeek.
Welcome to Day 2 of #Appleweek, hosted by Carlee of Cooking with Carlee. The week started off strong with my recipe for mulled cider as well as a giveaway with prize packs from our fabulous sponsors. You can head over here to read about the prize packs. Then scroll to the bottom of this post – leave a comment on this post (and any other #AppleWeek post published today) to get an extra entry. Share the giveaway via Twitter for another extra entry.
When I was little, my mom spoiled me. She worked nights, sleeping in the morning and up by lunchtime. That meant that almost every day, Mom made me a hot lunch. No sandwiches for me and my brothers. We got pierogis and potato pancakes and mini pizzas. To this day, I still prefer a hot lunch to sandwiches. I usually resort to leftovers, soups, and frozen meals.
That being said, this chicken salad is one of the more traditional lunch items that has made it into my lunch rotation. I originally made it for a pig-in at work and loved it. The apples made the salad slightly sweet, distinguishing it from other chicken salad recipes. The mayo is tangy and homemade – but don’t let that scare you. It is easy to make and can be done in minutes. But my favorites part of this chicken salad is the almonds – I loved the crunch that the nuts given to the salad. I’ve enjoyed this chicken salad for lunch several ways: straight-up, on and English muffin and toasted bread, and on a green salad. However you choose to serve it, it won’t disappoint.
12 oz. cooked, shredded (or diced) chicken breasts, cooled
1 Granny Smith apple, peeled and diced
1/2 c. diced red onion
1 Tbs. minced chives
1/4 c. parsley, chopped
1/2 – 3/4 c. homemade mayo
kosher salt & pepper, to taste
1 c. slivered blanched almonds, toasted
Make the Mayo: In a food processor, combine eggs, yolk, salt, pepper, mustard, and lemon juice. With the mixer still running, pour oil into the plunger in the feed tube, so that oil gets added slowly and consistently. Mixture should be ready just after oil is done, or a minute after. It will be thick, but but yet mayo consistency. That came after refrigerating mayo for a couple of hours.
Store mayo in an airtight container for up to 3 weeks.
Make the Chicken Salad: In a large mixing bowl, toss chicken, apple, onion, chives and parsley. Add just enough mayo to bind the salad, 1/2 – 3/4 c. Add salt and pepper to taste.
Refrigerate until serving. Add almonds just before serving so that they don’t lose their crunch.
Serve on a roll, bread, English muffin (my favorite), croissant or salad, as desired.
Disclaimer: Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan’s Irish Oatmeal, Pryex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.