salad | My Foodie Call

Tag: salad
- Easiest Meatless Taco Salad recipe for kids
  
  Posted at 8:00 pm by myfoodiecall
  
  Jun 9th
  Happy Meatless Monday!
  
  Want to get your kids to eat salad? Make it a taco salad. No kid can refuse that, right?
  
  Here is an easy one you could make in your sleep. Or blindfolded. Or with one hand tied behind your back.
  
  Easiest Taco Salad on the planet.
  
  Taco Salad
  - 2 cups of your favorite mild salsa
  - 2 cups corn
  - 1 can black beans, rinsed and drained
  - 1/4 cup chopped green onions (optional. For picky kids you can leave this out, but with only 1/4 cup in this whole salad?? Might be a great time to “un-do” the pickiness and leave them in)
  - 3/4 cup chopped black olives (again, optional. My kids actually love black olives and yes, I am surprised by this because I couldn’t stand them when I was younger.)
  - Chopped romaine lettuce (healthier than iceberg!)
  - Healthy tortilla chip of choice (whole grain, low-sodium, 3+ grams of fiber per serving…)
  Mix first 5 ingredients in a large bowl.
  
  Pile it on romaine lettuce and add your chips to the sides or crush it on top.
  
  No need for any dressing. Once this salad is mixed up the salsa adds plenty of “wet” to the lettuce. Good stuff!
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged beans, salad
- A 3 Ingredient Iron-Clad Spinach Salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Mar 29th
  Do you care about getting enough iron in your diet? Do you justify your steak by telling yourself you are “getting your iron?”
  
  Let’s stop that nonsense.
  
  Spinach, sunflower seeds, and yellow peppers? Healthy in ways you may not realize. Read on.
  
  Did you know that your body absorbs iron best when paired with vitamin C? In case you missed this post, learn about maximum iron absorption again. It is for this reason that this salad is great.
  
  We all know about spinach being an excellent source of iron, yes?
  
  But did you know that sunflower seeds are awesome little iron vehicles too? And the yellow peppers? Well they’re just brimming with Vitamin C. More than oranges.
  
  What does this mean?
  
  Spinach (Iron) + Sunflower Seeds (Iron) + Yellow Peppers (Vitamin C)= Awesome Iron-Clad Salad because your body is actually absorbing the iron.
  
  Iron-Clad Spinach Salad
  - 5 oz bag organic baby spinach leaves
  - 1/4-1/2 cup sunflower seeds
  - 1 yellow pepper, diced
  For the dressing:
  - 2 Tbsp balsamic vinegar
  - 1 Tbsp extra virgin olive oil
  - 1/ tsp all-purpose seasoning
  Combine well in a small bowl.
  
  1) Add spinach, sunflower seeds, and diced yellow pepper to your salad bowl.
  
  2) Drizzle dressing over the salad, toss well to incorporate.
  
  Iron-Clad Spinach Salad
  Posted in Salads, Soups, and Sides | Tagged salad, salad dressing, spinach
- A Super Easy Winter Salad…with Pears and Candied Walnuts
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 12th
  We all love fruit in salad.
  
  Pears are one of those things that usually show up in salads around this time of year.
  
  A winter or holiday thing, right?
  
  Thought it was fitting that I add a post with a pear salad. Great for your holiday gathering. Or for whenever.
  
  A Super Easy Winter Salad
  
  …with Pears and Candied Walnuts.
  
  Sweet.
  
  Horrible lighting. Apologies. Salad still rocked though. Mr. Foodie Call did a few approving grunts while he ate this.
  
  My usual “pictorial” play-by-play of the recipe.
  
  Toast and “candy up” those walnuts.
  
  Stir up your dressing.
  
  Pick your pears.
  
  Chop ’em.
  
  Grab 2 bags of spring mix. Organic of course.
  
  Pour your dressing on your goods.
  
  Sprinkle with walnuts.
  
  Winter Salad with Pears and Candied Walnuts
  
  The Walnuts:
  - 1 teaspoon grapeseed oil
  - 1/2 cup chopped walnuts, toasted
  - 2 teaspoons sugar
  The Dressing:
  - 1/2 cup pomegranate juice
  - 2 Tbs. white wine vinegar
  - 2 Tbs. extra virgin olive oil
  - 2 tsp honey mustard
  - salt and pepper to taste
  The Salad:
  - 2- 5 oz bags of mixed greens
  - 2 pears, cored and chopped
  Directions:
  
  1. For the Walnuts: Heat oil in a skillet over medium heat. Add nuts and sugar. Cook for 3-4 minutes, stirring constantly. Remove from heat.
  
  2. For the Dressing: Whisk together all ingredients
  
  3. For the Salad: Combine greens and pears in a bowl. Drizzle dressing over salad and toss. Sprinkle with nuts.
  
  If anything, make this salad so that you can try this dressing. Pomegranate juice dressing? Super tasty and super healthy.
  Posted in Salads, Soups, and Sides | Tagged fruit, salad, walnuts
- 3 (or 4) Ingredient Lentil and Mixed Greens Salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 25th
  Need a fast meal idea?
  
  Right here.
  
  And this salad doubles as a meal.
  
  And it only has 3 ingredients…(or 4).
  
  Lentil and Mixed Greens Salad.
  
  Lentil Mixed Greens Salad
  
  Ingredients
  - 1- 50z package Baby Spring Mix (or mixed greens)
  - 1 package pre-cooked lentils
  - 1/3 cup dressing + more for drizzling… (I used Trader Joe’s Cilantro, but you really can use any dressing!)
  - The optional “4th” ingredient: Tortilla chips on the side, but with chips? Highly recommend!
  Yes, these are all Trader Joe’s products, but they sell all of these things elsewhere. No excuses!
  
  Stir in 1/3 cup dressing into your lentils.
  
  Place lentils on your mixed greens, drizzle with a bit more dressing. Add your chips.
  
  Done.
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged lentils, salad
- A twist on a salmon salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 15th
  Slowly still plugging away at the other winning recipe’s from the Healthy Lunchtime Challenge. This recipe’s winner is from the District of Columbia and is called Inga Binga’s Salmon Salad. Basically its baked salmon over a bed of quinoa, tomatoes and greens. The actual recipe calls for arugula, but I knew my kids would flip out if they saw arugula, in a bad way. Too peppery for young taste buds. I made that mistake once. Ha!
  
  Try again in 10 years?? 🙂
  
  Inga Binga’s Salmon Salad.
  
  To replace the arugula we used basic romaine lettuce. Safe enough. Although we all liked the salad, we all agreed that it needed a tad more dressing than the basic dressing recipe that we made. In the end we added some balsamic vinaigrette and it worked just fine. Overall? It was an easy recipe for when you are craving salmon and salad, but are unsure how to marry the two.
  
  Baked salmon.
  
  Quinoa, tomato, lettuce blend.
  
  This recipe called for a yogurt-based dressing. I gave that task to the 13-year-old My-Foodie-Call member.
  
  The salad.
  
  Topped with dressing and done.
  
  Ingredients:
  
  For the salmon:
  - 1 pound salmon fillets
  - Juice of 1 lemon
  - 21 Seasoning Salute, to taste
  For the quinoa:
  - 1 cup quinoa, rinsed
  - 2 cups water
  - 2 cups cherry tomatoes, cut into quarters
  - 2 cups minced romaine, chopped
  - 3 tablespoons plain Greek-style yogurt
  - 2 tablespoons freshly squeezed lemon juice
  - 2 tablespoons olive oil
  - 1 clove garlic, crushed
  - Sea salt
  Directions:
  
  For the salmon:
  1. Preheat the oven to 375°F or preheat the grill to medium. Brush both sides of the salmon with lemon juice and sprinkle with the seasoning. Arrange the salmon on a prepared baking sheet. Bake salmon until cooked through, about 25 minutes…
  For the quinoa:
  1. In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low and simmer until the quinoa is tender, about 20 minutes.
  2. Let the quinoa cool then add the tomatoes and romaine. Stir to combine.
  3. In a small bowl, whisk together the yogurt, lemon juice, olive oil, garlic, and salt.
  4. Add the yogurt mixture to the quinoa salad, and stir to combine.
  5. To serve, place salmon on top of some salad.
  6. Salmon can be served hot or cold over the salad.
  Inga Binga’s Salmon Salad.
  Posted in Salads, Soups, and Sides | Tagged salad
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