Tag: Salad

Healthy Salad Recipe: Arugula, Strawberries, and Blue Cheese

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This is one of my all time favorites. It is perfect for a light salad, but yet it’s packed with flavor. I do think the key is the candied pecan, but you can substitute any other candied nut.

Ingredients:

6 cups cups of washed Rocket/Arugula

1 cup of sliced Strawberries

1 cup of Candied Pecans or other suitable nut

1/4 cup of finely chopped Green Onion

1/2 cup of Crumbled Blue Cheese

Strawberry Vinaigrette:

6 Tbsp of Pecan, Walnut Oil or other nut oil

3 Tbsp of Red Wine or Champagne Vinegar, more to taste if desired

2 Tbsp pureed Strawberries

1-2 tsp Sea Salt

Preparation:

Wash and thoroughly dry the greens. I find a salad spinner is perfect for this. Portion out the greens into the individual bowls and then add all other ingredients.

Finish with a salad dressing of your choice, but a strawberry vinaigrette would be perfect. To make the strawberry dressing, add all ingredients into a bowl and add one half of the oil and then while whisking, add in the additional oil until emulsified.

Note: I always store my nut oils in the refrigerator. This has two benefits. One, it keeps the oil fresh and secondly, it makes the oil emulsify infinitely better.

Healthy Salad Recipe: Arugula, Strawberries, and Blue Cheese

This is one of my all time favorites. It is perfect for a light salad, but yet it’s packed with flavor. I do think the key is the candied pecan, but you can substitute any other candied nut.
Print Recipe Pin Recipe
Prep Time 10 minutes
Servings: 4
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups cups of washed Rocket/Arugula
  • 1 cup of sliced Strawberries
  • 1 cup of Candied Pecans or other suitable nut
  • 1/4 cup of finely chopped Green Onion
  • 1/2 cup of Crumbled Blue Cheese
Strawberry Vinaigrette:
  • 6 Tbsp of Pecan Walnut Oil or other nut oil
  • 3 Tbsp of Red Wine or Champagne Vinegar more to taste if desired
  • 2 Tbsp pureed Strawberries
  • 1-2 tsp Sea Salt

Equipment

  • Bowl

Method
 

  1. Wash and thoroughly dry the greens. I find a salad spinner is perfect for this. Portion out the greens into the individual bowls and then add all other ingredients.
  2. Finish with a salad dressing of your choice, but a strawberry vinaigrette would be perfect. To make the strawberry dressing, add all ingredients into a bowl and add one half of the oil and then while whisking, add in the additional oil until emulsified.
Note: I always store my nut oils in the refrigerator. This has two benefits. One, it keeps the oil fresh and secondly, it makes the oil emulsify infinitely better.

    Notes

    Enjoy my recipes, 

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    Refreshing Prawn Salad with Blood Oranges

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    This is a perfect light salad or mezze to compliment any sort of kebab, or even on it’s own. The freshness is just stunning and carries the prawns to an entirely different place.

    Here’s the perfect dish to pair with your salad, Flavorful Lamb & Beef Kebabs with Pistachios

    And don’t miss this pistachio sauce, its the perfect accompaniment, Delicious Pistachio Sauce Recipe for Kebabs

    And this salad by Ottolenghi is well worth your time, Sweet Potato & Fig Recipe by Yotam Ottolenghi

    Looking for new cuisine, try out a Persian khoresh or stew, Authentic Khoresh Bademjan: A Flavorful Eggplant Stew

    Check out my go to recipes I cook all the time, My Favorite Recipes

    Ingredients:

    12 large Prawns/Shrimp, shelled and boiled just until they turn pink.
    2 Blood Oranges, or if not available, a normal orange or tangerine, peeled, segmented and seeded
    15 small Cherry Tomatoes, sliced in half
    2 Shallots, chopped finely
    1 Garlic clove, chopped
    4 Tbsp Olive Oil
    2 inch piece of fresh Ginger Root, grated
    1 tsp Smoked Paprika
    1 /2 tsp Cumin
    1/4 Sea Salt
    4 Tbsp chopped Cilantro

    Preparation:

    Peel, segment and seed the oranges,  and set aside. Boil the prawns until just pink, maybe 3-4 minutes maximum and allow to cool and then mix with the oranges in a serving dish.

    Slice the tomatoes and then add with all other ingredients into a food processor and blend, then toss over the prawn and orange mixture and serve or refrigerate.

    This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

    Refreshing Prawn Salad with Blood Oranges

    This is a perfect light salad or mezze to compliment any sort of kebab, or even on it’s own. The freshness is just stunning and carries the prawns to an entirely different place.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 5 minutes
    Servings: 6
    Course: Salad
    Cuisine: Middle Eastern
    Ingredients Equipment Method Notes

    Ingredients
      

    • 12 large Prawns/Shrimp shelled and boiled just until they turn pink.
    • 2 Blood Oranges or if not available, a normal orange or tangerine, peeled, segmented and seeded
    • 15 small Cherry Tomatoes sliced in half
    • 2 Shallots chopped finely
    • 1 Garlic clove chopped
    • 4 Tbsp Olive Oil
    • 2 inch piece of fresh Ginger Root grated
    • 1 tsp Smoked Paprika
    • 1 /2 tsp Cumin
    • 1/4 Sea Salt
    • 4 Tbsp chopped Cilantro

    Equipment

    • Stock Pot

    Method
     

    1. Peel, segment and seed the oranges, and set aside. Boil the prawns until just pink, maybe 3-4 minutes maximum and allow to cool and then mix with the oranges in a serving dish.
    2. Slice the tomatoes and then add with all other ingredients into a food processor and blend, then toss over the prawn and orange mixture and serve or refrigerate.

    Notes

    Enjoy my recipes, Join the Kitchen

    Tried this recipe?

    Let us know how it was!