Category: Salads

• 4 cups brussels sprouts, with leaves removed
• 1/4 cup dried cranberries
• 1/4 cup mandarin oranges
• 1/4 cup bacon, crumbled
• 1 green apple, sliced thin
• Shaved Parmesan cheese
• Black pepper
• Red pepper flakes

Dressing:

• 1/3 cup olive oil
• 2 tablespoons maple syrup
• 1 1/2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon minced garlic
• Salt and pepper

Place dressing ingredients in a mason jar; cover and shake well. Blanch brussels sprouts leaves by putting them in simmering water for 45 seconds, then removing to an ice bath. (This will give them a beautiful bright green color.) Dry leaves and place in a large bowl. Slice remaining part of brussels sprouts to the stem and add to bowl. Add dried cranberries, mandarin oranges, bacon and apple slices. Lightly toss with dressing. Top with shaved Parmesan, freshly cracked black pepper and red pepper flakes. This salad should be eaten immediately because it will get soggy if left to sit for several hours.

Recipe and photo courtesy of Katelyn Youngblood
sweetandsassyapron.com
facebook.com/sweetandsassyapron

• 3 cups spinach
• 3 cups arugula
• 1/2 cup sliced strawberries
• 1/3 cup blueberries
• 1/4 cup cherry tomatoes
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/3 cup candied pecans
• 1/4 cup feta cheese

Dressing:

• 3/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon lemon juice
• 1 teaspoon Crave Spices Herb is the Word
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Pinch of salt
• 2 tablespoons honey

Add spinach and arugula to a large bowl, then add remaining toppings. Add dressing ingredients to a jar and shake. Pour dressing over salad and toss. Enjoy this salad right away to prevent it from getting soggy.

Recipe and photo courtesy of Katelyn Youngblood
sweetandsassyapron.com
facebook.com/sweetandsassyapron

• 1 beef top round steak, cut 1 inch thick (about 1-1/2 pounds)
• 1 small eggplant, cut crosswise into 1/2-inch thick slices
• 2 large red or yellow bell peppers, cut lengthwise into quarters
• 1 medium zucchini, cut lengthwise in half
• 1 medium yellow squash, cut lengthwise in half
• 1/2 cup grape tomato halves
• 9 cups mixed baby salad greens
• Salt and ground black pepper
• Shaved Parmesan cheese

Marinade:

• 1/2 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1 tablespoon spicy mustard
• 4 garlic cloves, minced
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Combine marinade ingredients in small bowl. Place steak and 1/2 cup marinade in a plastic bag; turn steak to coat. Marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and refrigerate remaining marinade for salad. Spray vegetables, except tomatoes, with nonstick cooking spray. Remove steak from marinade; discard marinade. Place steak over medium heat and arrange vegetables around steak. Grill, uncovered, 16-18 minutes for medium-rare (145 degrees), turning occasionally.

Grill vegetables 7-15 minutes until desired tenderness, turning occasionally and basting with remaining reserved marinade. Remove and cut vegetables into 1-inch pieces. Cover steak loosely with foil and let rest 15 minutes. While resting, toss lettuce, tomatoes and grilled vegetables with remaining 1/2 cup marinade. Divide vegetable mixture between 6 serving plates. Carve steak into thin slices and arrange over vegetables. Season with salt and pepper, to taste, and top salad with shaved Parmesan cheese. Makes 6 servings.

(Courtesy National Cattlemen’s Beef Association)

• 2 avocados
• 1 cup buttermilk
• 1/4 cup mayo
• 3 tablespoons sour cream
• 1/4 cup white wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 garlic clove
• Juice of 1/2 lime
• 1/4 cup chopped parsley
• 2 tablespoons chopped chives

Place avocado, buttermilk, mayo, sour cream, vinegar, salt, pepper, garlic and lime juice in a food processor and puree until smooth. Pour into a lidded glass jar and add parsley, chives and pit from avocado (the pit helps reduce browning/oxidation). Secure lid and shake until herbs are evenly combined. Refrigerate at least 2 hours before serving with salad, veggies or as a dip. Makes 8-10 servings.

• 2 navel oranges
• 3 blood oranges
• 2 pink grapefruit
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• Salt and pepper, to taste
• 1/2 cup pomegranate seeds

Peel and cut oranges and grapefruit into 1/2-inch rounds, removing as much pith as possible. In a small bowl, whisk together olive oil, red wine vinegar and honey. Season with salt and pepper, to taste. Layer sliced oranges and grapefruit on a large serving platter and drizzle with honey vinaigrette. Garnish with pomegranate seeds and serve. Makes 6 servings.

• 2 large zucchini
• 1/2 cup red grape tomatoes, halved
• 1/2 cup yellow grape tomatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Italian seasoning
• Salt and pepper, to taste
• Chopped walnuts

Make zucchini noodles with a vegetable peeler or spiralizer. Place in a large bowl and add tomatoes. In a separate bowl, whisk together the olive oil, vinegar, mustard, Italian seasoning and salt and pepper. Pour dressing over vegetables and toss until combined. Garnish with crushed walnuts and serve. Makes 3-4 servings.

• 6 ears sweet corn
• Extra-virgin olive oil for brushing corn
• 2 cups grape tomatoes, halved
• 1 red onion, thinly sliced
• 2 tablespoons champagne vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• Salt and black pepper, to taste
• 1/4 teaspoon crushed red pepper (optional)
• Slivered almonds 

Remove husks and silk from corn. Prepare grill to medium high heat. Brush corn lightly with olive oil and season with salt and pepper. Grill 6-7 minutes until charred in spots but still slightly crisp. Remove from grill and let cool slightly before cutting kernels from the cobs. Scrape kernels off, rows at a time, with a sharp kitchen knife and set on plates. Place tomatoes and onion in a bowl and set aside. In a separate small bowl, mix together the vinegar, mustard, olive oil, salt, pepper, and red pepper. Pour dressing over tomatoes and onion and toss to thoroughly coat. Spoon tomatoes and onions over corn. Garnish with almond slivers and serve. Makes 6 servings.

• 2 slices watermelon
• 4 cups mixed salad greens
• 1 wedge Parmesan cheese
• Fig balsamic vinegar 

Cut watermelon slices and remove seeds. Using a vegetable peeler, make fresh Parmesan cheese curls from the cheese wedge. Place salad greens on individual plates and top with the watermelon slices and cheese curls. Drizzle with fig balsamic vinegar, to taste, and serve. Makes 2 servings. 

Stack alternating cubes of cheese and tomatoes. Drizzle with olive oil; season with sea salt and pepper. Garnish with basil leaves and serve with toothpicks. Makes one cube.

• 2 dragon fruit
• 1 cup fresh papaya chunks
• 1 cup fresh pineapple chunks

Cut the dragon fruit in half and loosen the meat from the skin by running a spoon along the edge and scooping it out as one piece. (Keep the hollow skin halves for serving the salad.) Dice it up, toss with pineapple and papaya chunks and place back into the hollow halves. Serve chilled. Makes 4 servings.