I think it’s about time we had some salads on the blog. I think I’ve mentioned it before, but sometimes when it’s hot out, I don’t feel like putting hot food anywhere near my mouth. I long for cool, refreshing things to fill my belly with. Sometimes though, it’s hard to get full that way. A girl can only eat so much fruit before she needs something more. Both of today’s salads will help you get past that feeling. One is a salad worthy of being a side or a main (if topped with a little cooked chicken), and the other is a delicious fruit salad that can be a side, breakfast, or even dessert.
Let’s start with the green salad. My husband is a BIG fan of Caesar salads. He loves them! I like a good Caesar too, but I don’t really make them often at home. This salad might just change that. Firstly, it adds kale to the romaine lettuce so that you have more nutrition. Then you make a homemade dressing that’s lightened and brightened with some Greek yogurt and lime juice. (The tang might seem strange at first, but give it a few more bites and I bet it’ll grow on you. My hubby was very skeptical, but he liked it in the end.) Then, because it is a Caesar salad after all, you top it with croutons (preferably homemade) and Parmesan cheese. Delicious!! My husband would prefer it over just romaine, but I enjoyed the variety the kale brought, plus it offsets the Parm, right? :D
Kale Caesar Salad (from Gimme Some Oven)
For the dressing:
1/2 c. plain Greek yogurt
1/2 c. grated Parmesan
-4 tbsp. lime juice (I would suggest you stick to just 3 tablespoons, it was very limey.)
1 tbsp. extra virgin olive oil
1-2 tsp. anchovy paste (To offset some of the limey-ness, we upped the savory flavors. Yum!)
2 tsp. worcestershire sauce
1 clove minced garlic (We upped it to 2 cloves.)
1 tsp. Dijon mustard (And we used 2 tsp. mustard.)
1/4 tsp. salt
1 pinch black pepper
3-4 tbsp. milk
For the salad:
4 c. chopped kale
4 c. chopped romaine
2 c. croutons (I just put some olive oil on slices of French bread, toasted them til crisp, then chopped them into cubes.)
3/4 c. grated Parmesan
- In a medium bowl, mix together all the dressing ingredients except for the milk and stir til smooth. Whisk in the milk a tbsp. at a time til you reach your desired dressing consistency.
- In a large bowl, toss together the kale, romaine, croutons, and parm. Add the dressing and toss to coat.
On to the fruit salad. I made this a couple of months ago for a baby shower, and it was a bigger hit than I could have imagined. I’d made it in the past, but I didn’t remember it being as awesome as I found it this time. As with most fruit salads, you can play around with the toppers and fruits according to what you have and/or prefer. For the shower, I used 1 pineapple, 1 cantaloupe, and 2 lb. of strawberries, and it made plenty (though there was absolutely none left over). The main time that you spend on this salad is just cutting your fruits. For the shower, I cut all the fruit the day before and stored them in ziploc bags. I also made up the dressing and put it in a mason jar. Then all I had to was dump everything in a bowl and toss it together right before the shower – easy peasy.
Poppy Seed Fruit Salad (from Betty Crocker)
For the dressing: (I prefer mine lightly dressed, so I feel like this makes more dressing than you need. Even if you’re sizing up the recipe, you probably won’t need to make extra dressing.)
1/4 c. honey
1/4 c. thawed frozen limeade concentrate
2 tsp. poppy seeds
For the salad:
1 c. halved strawberries
1 c. cubed pineapple
1 c. blueberries
1 c. cubed watermelon
1/4 c. toasted, slivered almonds (I think what took it over the edge for me this time, was that I used shaved coconut instead of almonds. It still gave the salad some texture, but it also lent a very tropical feel to the salad.)
- In a medium bowl, mix together the dressing ingredients.
- Carefully toss the fruit with the honey mix; sprinkle with almonds.
What’s your favorite salad?