Tagged: Salad

Cinnamon Honey Pear Spinach Salad

Ingredients:

5tbsp. Extra Virgin Olive Oil
1 tsp. of minced garlic
4tbsp.Balsamic Vinegar
1tbsp. Dijon Mustard
1 tbsp. of honey
Juice of one orange
1 tsp. of cinnamon
1 tbsp. unsalted butter
4Bartlett Pears
3 cups of spinach
1 cup of kale
1 cup of julienne sliced cooked beets (3 cooked beets)
4 tbsp. of blue cheese
2 tbsp. of almonds
Dash of salt
Dash of pepper

Directions:

1. In a sauce pan combine:2 tbsp. olive oil,2 tbsp.balsamic vinegar, honey, cinnamon, butter.
2. Slice pears and add to frying pan. Sauté for 10 minutes until pears are browned on each side.
3. In a small bowl whisk together: mustard, 3 tbsp. of olive oil, 2 tbsp. of balsamic vinegar, orange juice, garlic, salt, pepper.
4. In a medium size bowl toss dressing with spinach, kale and beets.
5. Add blue cheese and almonds.
6. Put 1 cup of greens on plate.
7. Arrange cooked slices pears around greens.
Serves 4

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Chipotle Black Bean Potato Salad

Ingredients:

1 5lb bag of Yukon potatoes
1 yellow Vidalia onion chopped finely
2 tsp. of fresh garlic minced
1 15oz. can of black beans (drained and rinsed)
1 4oz. can of diced green chilies
1 7.5 oz. can of chipotle peppers in adobo sauce
1 package of Queso Fresco cheese
2 cups of plain Greek yogurt
2 ½ cups of Crema Mexicana (if you can’t find it, you can use sour cream)
¼ tsp. of salt
¼ tsp. of pepper
¼ cup of fresh cilantro chopped

Directions:

1. Peel potatoes, remove skin.
2. Boil potatoes until tender and cooked 15-20 minutes.
3. In a large bowl: combine all ingredients except potatoes and cilantro. Set aside.
4. Cut cooked potatoes into bite chunky size pieces and cool.
5. Fold cut potatoes into sauce mixture.
6. Add fresh cilantro, save 1 tsp. for garnish.

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