Thai Chicken Salad with Peanut Dressing

 I eat a salad for lunch almost every single day.  I love filling a bowl full of bright greens and other colorful veggies for a healthy midday meal.  But if you're going to have a salad every single day, you've got to be careful to keep it interesting, otherwise you'll get so bored that you'll end up coveting your sons mac and cheese and pigs in a blanket (not that I have ANY idea what that's like.)

This is a salad that I'm already looking forward to making again.  I love peanut sauce, so to have an entire salad coated in it's velvety, sweet flavor is just heaven.  There is a lot you can add to this salad to keep it fun, hot cooked rice noodles, crispy wonton strips, chopped sweet peppers, or you could sub shrimp or pork instead of chicken. 

Thai Chicken Salad with Peanut Dressing
From The New Way to Cook Light

Ingredients

6 cups torn romaine lettuce
2 cups shredded skinless, boneless cooked chicken breast (go rotisserie!)
2 cups fresh bean sprouts
1 cup shredded carrot
3/4 cup sliced celery
2/3 cups light coconut milk
1 tablespoon brown sugar
2 tablespoons creamy peanut butter
2 tablespoons lower sodium soy sauce
1 tablespoon fresh lime juice
1/8 tablespoon ground red pepper
2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
4 lime wedges, optional

Directions

Combine first five ingredients in a large bowl.  Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan, bring to a boil.  Reduce heat, and simmer 5 minutes, or until mixture thickens slightly, stirring occasionally.  Remove from heat, and cool 2 minutes.  Pour warm coconut milk mixture over lettuce mixture.  Sprinkle with peanuts, and serve with lime wedges, if desired.  Serve immediately.

Serves 4

Per Serving: 262 cal, 11g fat, 27g prot, 17g carbs, 4g fiber

Linked up with Taste and Tell

Kale and Avocado Salad

I mentioned in a previous post that we've been spending a lot of time at the live shows of The Voice lately.  In other words, I've been spending a lot of time at the craft services table lately.  If you're unfamiliar with craft service, it's basically a glorious table full of glorious food.  Things you would never buy for yourself because you know you have no will power, like peanut butter-filled pretzels, and chili cheese fritos, and buckets and buckets of red vines.  Craft service and I have a love/hate relationship.  It beckons me.  I'm not kidding, out loud.  It says my name, all day long, "Siri, Siri, Sari."     

*Ok, fine, the lady in charge is named Sari so I hear her name all day long BUT IT SOUNDS LIKE A BECKONING CALL.

Occasionally (not really), I am able to avoid the junk and I'll go for something like a Kale Salad with Avocado.  I usually only enjoy cooked kale but there is something about pairing it with creamy avocado and a sesame-style dressing that makes it so delicious.  So I recreated it at home...

Kale and Avocado Salad

(Serves 4-6)

Printable Recipe

1 head kale, finely chopped

1 large avocado, diced

1/2 cup cherry tomatoes, halved

1 T black sesame seeds (optional)

Juice of half a lemon

Olive oil

Dash of sesame oil

Combine first 4 ingredients in bowl.  Whisk together olive oil (a few tablespoons), lemon juice and sesame oil in smaller bowl.  Add to salad and toss.  

I ate the salad..

I ate it up.  In case you missed it, you can listen here.

See, I really did...    

...and an hour later, I started experiencing contractions.  I'm not even kidding.

...to be continued.

*I had to pick a new winner of the Madhava Gift Basket because I didn't hear from winner #1, so LISA R., you are the new winner!  Please email me (contact info under Find Siri)*

Maternity Salad

There is a restaurant in Studio City called Caioti Pizza Cafe.  On their menu, they have something called the The "THE" Salad, also known as the Maternity Salad.  Apparently, pregnant women flock there everyday to eat this famous dish that is supposed to induce labor.  The ingredients are basic: romaine, watercress, gorgonzola, walnuts AND their super secret special dressing that you can purchase online.  It's the dressing that apparently does the trick.  They claim it's made from natural ingredients, but if it truly does "work" I'm going to guess it's either laced with castor oil or pitocin.

And I'm going to eat it.  Tomorrow.  On the radio.

On AMP Radio, and if you care to listen, click that link tomorrow morning around 8:05am PST and you can check out the live stream.  

Let's get this baby out of here, friends.  All together now.    

(image)

My Rules for a Great Chopped Salad

I'm a big fan of chopped salads, or garbage salads as I like to call them - basically an unattractive name for a salad with everything in it.  It's the easiest way to empty the produce from your fridge and it makes a great lunch, dinner side or even a main dish if a protein is added.  But I have some rules.  Oh yes, I always have rules.  Ask me sometime about the handbook I wanted to write as a child about The Etiquette of Christmas Lights.  Yup I named it that.  Ok onto my salad rules...

1. SIZE: Nothing bothers me more than a salad with giant pieces of lettuce (wedge excluded), or long, chunky pieces of vegetables that need to be cut with a knife.  Salads are meant to eat with a fork (like this).  So it matters to me that everything is proportional and roughly the same size...

2. HERBS: You know when you're at a restaurant and you're eating a great salad and there's that ingredient that's making you say, "what IS that??"  It's probably fresh herbs.  Basil, cilantro, mint, etc. - they can turn a good salad into a great salad by making everything taste fresh and vibrant.  My go-to is always freshly chopped basil.

3. CRUNCH: Texture is very important to me in a salad.  Some lettuces and vegetables offer a nice crunch but I need more than that.  I need nuts or croutons or crushed tortilla chips.  My go-to is toasted pine nuts.  I love their nutty flavor and of course, crunch.  

4. CITRUS: Carson's mom always squirts fresh lemon juice over her salads in addition to dressing, and now it's something I always do too.  Much like herbs, citrus adds a vibrancy and freshness to the salad and brings out all the flavors of the vegetables.  

5. DRESSING: I usually make my own dressing.  It's much less intimidating than it seems, and I'm sure you have the ingredients at home.  Olive oils, balsamic vinegars, mustards, herbs, garlic, etc.  You can mix and match just about any of those and come up with an excellent dressing.  Click here for what I've done in the past.

Garlic, Oregano and Orange Vinaigrette

I almost always try out a recipe from Bon Appetit the day it arrives in the mail.  Everything sounds so original and exciting, which effectively breaks up the mundaneness that can become dinner.  Last night I tried out this recipe but made it my own by substituting orange for lemon and anchovy paste for anchovies (1/2 tsp).  It was awesome.  Aggressive and bright.  Did you just hear me?  Aggressive and bright, I said, about food.  I'm going to apply for one of those food writing jobs.  The ones that pay.    

Instead of just spooning it on regular old lettuce, I decided to toss it with some carrots and then roast them.  

I saved a little of the dressing to spoon over some sliced avocado.  

Served the warm carrots on top, another spoonful of the dressing and some flaked sea salt.  

SO GOOD.

Blue Cheese Dressing

When I was a kid, I loved blue cheese dressing.  And then I grew up and realized that if I wanted to look like Cindy Crawford... I couldn't eat it.  And then I grew up some more and realized that Cindy Crawford is like old now, and I still look nothing like her.  So screw it, I'm back to eating blue cheese dressing.

But wait!  This dressing is healthy!  Gwyneth Paltrow says so!  I used her recipe and adapted it slightly by using yogurt instead of sour cream (surprised you didn't think of that Gwyn, hmph) and blue cheese crumbles instead of gorgonzola.  It IS blue cheese dressing after all.  And it's wonderful.  

Blue Cheese Dressing

Slightly adapted from My Father's Daughter

(Makes 1 1/2 cups)

Printable Recipe

1/3 cup nonfat Greek yogurt

1/3 cup low fat mayo

1/2 cup crumbled blue cheese

1/3 cup cold water

1 T plus 1 tsp red wine vinegar

1 shallot, thinly sliced

Big pinch coarse salt

Black pepper

Stir everything together in a small bowl.  

Warm Salmon Salad

I'm back!!

Let's start this year off with a BANG people.  And by that I mean let's go to the gun range, did you think I meant eat healthy?  Oh come on, you know that if you're looking to diet in January, this isn't the place for you.  That said, I believe life is all about balance: healthy salad one day, eat a batch of cookies by yourself the next.  

After eating out for the majority of 2 weeks, we were looking forward to coming home and eating our usuals for dinner, one of those being grilled salmon.  And with the leftovers, I made this fantastic salad - appropriate for dinner or lunch.  Here's what I did...

Shred some Romaine lettuce (I like really small pieces), and add some garbanzo beans, hearts of palm, toasted pine nuts and avocado (my standard salad ingredients)...  

Toss some frozen corn kernels, sliced cherry tomatoes and capers with a bit of olive oil and place in baking dish, roast at 450 for about 15-20 minutes or until caramelized...

While that is roasting, make Balsamic Lime Vinaigrette (2 T balsamic, 2 T honey or agave nectar, 1 T lime juice, 1/4 cup olive oil, salt and pepper)...

Either grill a few pieces of salmon or slightly warm up your leftovers.  Toss everything together with desired amount of dressing.  Season to taste with salt and pepper.  

Now you're ready to wear shorts in LA.  

(I'm not, I'll be at the gun range.)

Fall Salad

My friend Katy introduced me to the BEST.SALAD.EVER.  She made it this past weekend while our moms were in town visiting, and because I spaced and didn't take pictures of it, I decided I had to remake it.  Of course I didn't have any of the right ingredients for the salad, but for the dressing I was set.    Balsamic vinegar, dijon mustard, chopped shallots, olive oil and maple syrup.  I could bathe in the stuff.  Why is there an 'E' at the end of bathe?  I hate that.  Recipe found here.

Mix and Match Dressing

It's been a busy weekend.  You mean it's not still the weekend?  It's still busy.  So I'm going to need to ease my way back into this with a really boring post.  ARE YOU EXCITED???

I almost always make my own salad dressing.  I don't know why, exactly, but when I realized it only takes about 60 seconds to pull off - I ditched the bottles.  Until recently.  Because, as you know, saving 60 seconds when you're cooking dinner is like gaining 3 more hours of sleep.  

So here's what I've been up to lately.  Italian Dressing + Goddess Dressing = This Creamy Italian/Greek Style Goodness.  Try it.  

See ya later aligator.

MISO love my Vitamix.

Do any of you own a Vitamix?  Oh dear god.  A friend of ours gave Carson one for his birthday which, come on, was really a present for me.  Sure, he'll probably make a blended drink once or twice a year BUT I WILL USE IT EVERY DAY FOR THE REST OF MY LIFE.  Holy money balls, I just googled it and noticed that it is not cheap.  Listen up: are you getting married?  Having a baby?  REGISTER FOR IT.  It is unlike any blender you will ever experience.  You can puree vegetables and garlic and cream and whatnot, flip a switch, and IT WILL TURN INTO A NICE, HOT, COOKED SOUP!  I am over-using the caps lock, can't help it.  I made the Miso Dressing (above) from Gwyneth's cookbook and in 10 seconds it was the perfect consistency.  

Vitamix, are you listening?  I love you.  I would wear you as a hat on my head, if that weren't so dangerous.

(photo by Katy)      

Roasted Butternut Squash Salad with Blue Cheese Vinaigrette

It's gorgeous today! The sun is shining, the wind is minimal and I didn't even need a jacket when I went outside. I can't wait for my daughter to get home because as soon as she does, we're packing up and spending the rest of the day at the park. I love days like today!

And on a beautiful spring day, you need a beautiful green salad. I found this salad on Natalie's blog, The Sweets Life. This girl knows her stuff, especially when it comes to beautiful healthy food. As soon as I saw this salad, I knew I had to have it. In my mind, it's perfect for spring because it's got the summery crispness of the leafy lettuce or spinach, but also the winter nostalgia of creamy butternut squash and dried cranberries. Combine that with crispy bacon and an incredible homemade blue cheese vinaigrette, and you have yourself springtime on a plate! Thanks Natalie, I will be enjoying this salad a lot! Check out the recipe here.

Homemade Balsamic Vinaigrette

Check that baby out! My sweet husband got if for me for Christmas after I told him to after a few weeks of flirtatious hinting and winking. Anyway, it's a fun dressing mixer, specifically for vinaigrettes, squeezing the handle on the side emulsifies the oil and vinegar. It even has recipes on the side with the measurements included, making it so easy to throw a delicious dressing together. Is is essential to make your own vinaigrettes? no. Does it provide hours of super fun entertainment, especially during these cold winter days? you know it!

The first time I used my fun new contraption, I made was balsamic vinaigrette. I've had plenty of balsamic vinaigrettes in my day, and while I like them, I've never LURVED them or anything. Well, I do now!

I don't know what it was about this dressing, maybe it was the fresh ingredients, or the fact that I got to sit and mix it myself while giggling like a nerd, but it was so delicious. Tangy, fruity, sharp. Once again, I looked forward to eating my salad because of this vinaigrette. I'm telling you, homemade is the way to go!

Homemade Balsamic Vinaigrette

Ingredients

1/2 olive oil (I actually probably did about 1/3 cup to lighten it up a bit)
1/4 cup balsamic vinegar
2 crushed cloves garlic
salt and pepper to taste

Directions

Combine all ingredients and mix until well combined. Toss in salad. My favorite salad for this dressing has diced apples, cranberries, toasted almonds and diced sharp cheddar cheese. Totally delicious.

Homemade Blue Cheese Dressing

I'm a bit of a salad dressing hoarder. It drives my husband crazy. At one time I've been known to have up to ten dressings in our fridge. The problem is, I always want a light dressing, but it's usually rare that I actually like it enough to eat it again and again. So I finally decided to make my own.

Enter angels, or a great white light, or whatever it is that signifies a life changing moment.

Seriously, after all these years, I've finally found a light dressing that makes me excited to eat a salad again, and they're so easy! I only have to look as far as what's already in my fridge or pantry, and it's not as full of all the chemicals and preservatives that might be in regular dressing.

I made this after having a nice hunk of Stilton left in my fridge from Christmas. The great thing about having such a strong flavored cheese is that a little goes a long way, and did it ever. This dressing had the wonderful pungency of blue cheese, as well as the nice tang you get in a dressing. It was chunky, it was creamy, and you would never guess that you were eating something light. Give it a try, you might never buy it out of a bottle again!



Blue Cheese Dressing
America's Test Kitchen Healthy Family Cookbook

Ingredients

1/4 cup crumbled strongly flavored blue cheese, such as Roquefort or Stilton
1/4 cup buttermilk
1/4 cup light mayonnaise
1/4 cup lowfat sour cream
2 tablespoons water
2 teaspoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Directions

Mash the blue cheese and buttermilk together with a fork in a bowl until the mixture resembles cottage cheese with small curds. Stir in the remaining ingredients until well combined.

Per 2 Tablespoons: 45cal, 3g fat, 1g carb, 1g prot, 0g fiber