salad

Gluten Free Lemon Balm and Mint Orzo Salad

Gluten Free Lemon Balm and Mint Orzo Salad

Fresh, light and perfectly summery! A great side salad for grilled main dishes this summer, this orzo salad has it all. It has the delicious texture of orzo, the creaminess of Gruyere cheese and the freshness of mint and lemon balm. I had fun coming up with this recipe and I hope that you enjoy it very soon with out cookout in your backyard. 

It all started when my lovely neighbor brought a package of this amazing gluten free orzo made from corn which has such a pretty yellow color to it. I knew I had to create an amazing salad with that ingredient and came up with this one. Enjoy it today! 

I'll be serving it this week for my customers. 

Gluten Free Lemon Balm and Mint Orzo Salad: 

About 6 small servings

1 1/2 cups gluten free orzo (dry) 

2+ tablespoons olive oil

1 lemon (juice and zest of) 

1 cup+ spinach, chopped

1 tablespoon fresh mint, finely chopped

1 tablespoon fresh lemon balm, finely chopped

1/2 cup Gruyere cheese, cut into small cubes

1/3 cup sliced black olives

Kosher salt and freshly ground pepper to taste

1. Boil a large pot of salted water. Cook the orzo in the boiling water according to the package directions. Drain the orzo, let cool for 2-3 minutes and toss with the rest of the ingredients. Add salt and pepper to taste. 

2. You may serve this salad at room temperature or chilled. You can make it 1 day in advance and store it in the refrigerator. 

Enjoy! 

 

Mexican Street Corn Salad with Grilled Lime & Pepper Chicken and Avocado Lime Dressing

Mexican Street Corn Salad with Grilled Lime and Pepper Chicken

Ah! I love how delicious and colorful ideas come together all of the sudden, as if in a dream! The other day I was really thinking about how delicious Mexican Street Corn is and I wondered about making a salad out of it by adding chicken to top it and including a yummy, creamy dressing! 

The best part about this salad is- you can customize it. You could add grape tomato halves instead of peppers and you can omit the cotija cheese for a dairy free entree. You may also choose to top the salad with grilled polenta or grilled tofu for a vegetarian/vegan entree. The sky is the limit with this amazingly healthy and colorful salad! YUM!! 

Get out grilling and enjoy one today! 

Mexican Street Corn Salad with Grilled Lime Pepper Chicken and Avocado Lime Dressing: 

Makes 2 salads (You may double this to make 4) 

Salad: 

2 cups chopped romaine lettuce

2 ears of grilled corn, corn cut off of the cob with a knife and placed into a bowl. 

1/2 of a red or orange bell pepper, diced

1/2 cup of canned black beans

1-2 tablespoons fresh lime juice (add more to taste) 

1-2 teaspoons chili powder

3+ tablespoons crumbled cotija cheese

1. Place the lettuce on each plate. Sprinkle pepper pieces onto each portion. 

2. In a small bowl combine the grilled corn kernels, lime juice, chili powder and cotija cheese. Add salt, pepper and lime juice to taste. 

3. Top the lettuce/peppers with the corn mixture. Top that with the black beans.

4. Then, add a sliced, grilled chicken breast and serve the dressing on the side. 

Grilled Lime Pepper Chicken: 

1 large chicken breast, sliced in half crosswise to create 2 flat fillets (place them on a cutting board, top with plastic wrap and pound with a meat mallet until they are around 1/3-1/4 inch in thickness

1/4 cup fresh lime juice

1 tablespoon pure maple syrup

1/2 tablespoon freshly ground pepper

1/2 tablespoon olive oil

1/2 teaspoon salt

1. Place the chicken in a large bowl with the marinade. Marinate for 30 minutes. 

2. Heat your grill to high & oil the grill.

3. Place the chicken breasts on the heated grill and cook, turning only once until the internal temperature reaches 165F. 

4. Take off the grill to rest 5-10 minutes before slicing into strips to place on top of the salads. 

Avocado Lime Dressing: (makes enough for about 4 servings) 

1 large avocado

1/4 cup olive oil

1 handful fresh parsley or cilantro

1 teaspoon chili powder

2 cloves garlic

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1/8 cup (or more) water

1. Place all of the ingredients in a food processor or blender. Process until smooth. Add salt, pepper, lime juice or more chili powder to taste. Serve on the side of the salads. 

Enjoy! 

 

Gluten Free Rotini Spring Green Salad

gluten free rotini spring green salad

Ah! As I write this on March 21st, 2017 it is officially the first day of spring! It is a bit cloudy outside but flowers are coming up and green leaves are appearing! 

This salad really reminds me of the bright spring green colors outside right now. I just love how flavorful this salad is and how many healthy greens it has for you. I just love finding lots of new ways to add more greens into my daily diet. I have started putting out 4 green cards every day to remind me to eat 4 green vegetables per day. It is really working! 

I hope that you enjoy getting in your greens with this lovely salad. I will be serving it with my barbecue chicken meal on my Josephine menu in April. 

Enjoy and have an amazing day! 

Rotini Spring Green Salad: 

Makes 4-6 servings

3 cups baby spinach

1 cup fresh basil

2 cloves garlic

1/2 cup olive oil

1/2 teaspoon salt (add more to taste) 

1/4 teaspoon freshly ground black pepper

1/2 cup almonds

8 oz of cooked gluten free rotini pasta ( I like to use a pasta with corn in it that holds up well)

1 can drained artichoke hearts, chopped

1 2.25 oz. can sliced olives, drained

1. Cook the rotini according to the package directions, drain and let cool. 

2. In a food processor or blender combine the spinach, basil, garlic. Pulse until finely chopped. 

3. Add in olive oil while pulsing. Then, add salt and pepper to taste. 

4. Toss the cooled rotini pasta with the spinach-basil mixture, artichokes and olives. Chill in the refrigerator for 1-2 hours to let the flavors meld. Check the salt and pepper levels before serving. 

Enjoy! 

With Care,

Trista

 

 

 

 

 

Wilted Collard Greens Salad with Strawberries, Radishes and Honey Balsamic Dressing

wilted collard greens salad

I am on a "veggie mission!" As part of my health goal this year I am working hard to include 4 vegetable dishes into my meals each say as well as 7 large glasses of water. It's been so great for my health and I wanted to share with all of you one of the new salad recipes that I came up with as a result of my "green challenge." This one is so yummy and so pretty! I just love to play with the colors as an artist and chef! 

Have fun with this one! It is a great base for an entree! A friend of mine said that she would top this salad with grilled halibut- yum! I can also imagine shrimp, chicken or tofu on top! The possiblitities are endless. 

I hope you enjoy this recipe! 

Wilted Collard Greens Salad with Strawberries, Radishes, Honey and Balsamic Dressing

Makes 4 small servings

1 large bunch collard greens, roughly chopped ( I like the organic ones with "rainbow" stems)

2 tablespoons olive oil

salt and pepper to taste

1. Combine the collard greens with the olive oil, salt and pepper in a medium bowl. 

2. Place the collard greens on a rimmed baking sheet. 

3. Heat your oven to the "broil" setting. Broil the greens for about 2 minutes or until wilted. 

Then, after you let the collards cool slightly, add in: 

4 large strawberries, sliced thinly

2 large radishes, cut in half and sliced thinly

Then, whisk together the dressing and dress the salad. 

Dressing: 

2 tablespoons sesame oil

juice of a small lemon

1 tablespoon honey

1 teaspoon white balsamic vinegar

1/2 teaspoon kosher salt

Freshly ground pepper (about 1/4 to 1/2 teaspoon)

Whisk together in a small bowl

 

Enjoy! This is a great salad that can be enjoyed on its own or as the base for an entree salad. You may add: a cooked, sliced chicken breast to each serving, sauteed tofu or even fish or shrimp to the top!