Well, it took 2 days but I finally found my the cord to download my photos from camera to computer! Jeesh! Sorry for the delay on sharing the Apple and Fennel Salad recipe I mentioned the other day.
Anywhooo, it’s apple season! One of my favorite things about fall is the flavors. I’m talking about apple, cinnamon and pumpkin. We normally go apple picking at least once in the fall. The kids love it and it gives us an excuse to visit the mountains. But somehow we always come home with too many apples so I have to find recipes to use them up. This one I tore out of Southern Living in September 2010. And yes, I just now got around to making it! But I’m glad I did because it was yummy!
Here are your ingredients…
Dressing: 1/2 cup extra virgin olive oil, 1/4 cup lemon juice, 1 shallot, minced, 1 Tbsp. brown sugar, 1 tsp. Dijon mustard, salt and pepper to taste. Whisk together first five ingredients. Add salt and pepper to taste.
Salad: 1/2 cup coarsely chopped walnuts, 1 Gala apple, 1 medium fennel bulb, 1 celery rib, 5 oz. package fresh arugula, 1 cup loosely packed fresh parsley leaves
Toast walnuts either in pan on stove or in oven. Thinly slice apple, fennel and celery. (If you’ve never used fennel, cut off the stalks and bottom end and slice like an onion.) Coarsely chop parsley.
Place arugula in a bowl and top with parsley, apples, fennel, celery and walnuts.
Toss with dressing and serve immediately.
If you are unfamiliar with fennel it has a wonderful licorice scent and flavor. I have used it only once before this recipe, and it was cooked, so I was a little hesitant, especially eating it raw. But it was absolutely delicious! It really compliments the sweetness of the apples and the peppery arugula.
You can find the original recipe here.
Oh, I have one more thing to share. The winner of the Minted.com giveaway never contacted me. SO, that means I get to pick a new winner!
Congrats #7, Kris S!
PLEASE contact me Kris to claim your prize!
I found this recipe for Grilled Garden Salad from Kraft quite awhile ago but completely forgot about it until the other day when I was going through my piles (and piles) of recipes that I’ve torn out of magazines! I figured I’d better hurry up and try it since summer is on it’s way out the door and fresh veggies won’t be so fresh pretty soon.
So I made it yesterday (Labor Day) to go with some ribs and it was good! And really pretty too! Here is my version…
Ingredients: 1 large squash, 1 large zucchini, 2 ears fresh corn or 1 can corn, 2 small tomatoes, 6 large basil leaves, 1/4 cup zesty Italian salad dressing, 1 clove garlic, 2 Tbsp. lemon juice and salt and pepper to taste.
Chop zucchini and squash lengthwise into three sections.
Just as I was going to put these on the grill, the skies opened up! Dang!
Luckily I have this fabulous grill pan from Pampered Chef!! I heated about 1 Tbsp oil in the pan.
And grilled the zucchini until tender, turning once.
While the zucchini and squash are cooking, chop the tomatoes.
You can also chop the basil.
Remove the zucchini and squash from the grill and chop.
The original recipe calls for fresh corn which is also grilled. I felt like taking the easy route and using canned corn. I threw it in the grill pan after the squash to give it a little grilled flavor.
Place corn, squash and zucchini in a large serving bowl.
Add tomatoes and basil.
Mix dressing, garlic (Love this Tastefully Simple Garlic Garlic! Makes my life easy!) and lemon juice.
Pour over vegetables.
Toss to combine all ingredients.
Sprinkle with parmesan cheese!
Gently toss again. Now it’s ready to serve!
You can find the original recipe from Kraft here.
Over the summer, while on my MOPS steering retreat, I discovered how much I liked the combination of pears and gorgonzola. Just in case you are not familiar with gorgonzola cheese, it’s like blue cheese. I think it might be slightly creamier, but don’t hold me to that. I’m not a cheese expert, I just know that I like it! Anyway, during the retreat I enjoyed a pear, caramelized onion and gorgonzola pizza and a pear and gorgonzola salad with a delish vinaigrette from Trader Joe’s.
Today I’m sharing with you the SIMPLE salad recipe. And don’t be afraid of it! The sweetness of the pear and bitter gorgonzola make a fantastic combo!
The basic ingredients are very simple. There are several substitutions you can use. This is just what I had on hand.
Mixed salad greens, fresh or canned pears, gorgonzola or blue cheese and Trader Joe’s Champagne Pear Vinaigrette. Red onions and/or chopped toasted walnuts are also a great addition to this salad. If you do not have a TJ’s nearby, you can make a pear vinaigrette using the juice of the canned pears, champagne or white vinegar, crumbled gorgonzola cheese, seasoning and olive oil.
Place the mixed greens in a large bowl. If you are adding red onion, thinly slice it and add it to the top of the greens.
Peel fresh pears or drain canned pears. Slice into 1/2-inch segments.
Throw them on top of the greens.
Next add your gorgonzola cheese. Add toasted walnuts on top of the salad, if desired.
Just before serving, add dressing. Start with 1/2 cup. You can always add more later.
Toss and serve!
This salad really is delicious! Especially in the winter when the fruits and veggies aren’t so fresh.
2 15 oz oz cans black beans, rinsed
1 17 oz can whole kernel corn, drained
2 large tomatoes, chopped
1 large avocado, diced
1/2 red onion, chopped
1/4 cup fresh cilantro, chopped
1 tablespoon red wine vinegar
4 tablespoons lime juice
2 tablespoons of olive oil
1 teaspoon of salt
1/2 teaspoon of ground pepper
Combine all ingredients in a large bowl. Mix well. Keep chilled until serving.