Food Blogs Win Awards While Helping Us With Our Daily Lives

2251264401_e9e807f2ca_zOne of my favorite food blogs, Sprouted Kitchen, won a Saveur 4th Annual Best Food Blog for 2013. They moved to a new palce and published a super green salad for those times when we are too rushed to cook. So today’s post will be about salads.

1.  From Sprouted Kitchen: : “Power Green Salad”:

POWER GREEN SALAD // Serves 4

Inspired by An Edible Mosaic

This salad is pretty crunchy. I’m still eating from the bowl on day three and don’t find it soggy at all. That said, it would be great for a plane ride or delivering to a new mom/sick friend etc. It’s a sturdy one. I added parmesan because it holds up, but feta or goat cheese will work here too. It’s pretty simple, change as you wish.

  • 3 cups ribbed and chopped kale
  • handful of chopped parsley
  • 1 cup cooked black lentils
  • 1 green apple, diced
  • half an english cucumber, diced
  • 1/2 cup toasted pepitas
  • 1 cup shaved parmesan
  • dressing
  • one clove garlic
  • 1 Tbsp. honey
  • 1 Tbsp. dijon
  • juice of one lemon
  • 1/3 cup pumpkin seed oil or extra virgin olive oil
  • salt and pepper

2.  From bakingbites: “Waldorf Salad“:

This salad is best when it is prepared shortly before serving. You can, however, chop up your apples and celery and hold them in acidulated water for an hour or two in order to get your prep work out of the way in advance. I like to use Fuji or Braeburn apples, but since the apples in this salad are uncooked, you can use any type of apple that you have on hand or that you generally enjoy eating.

Waldorf Salad
1 cup finely diced apples
1 cup finely diced celery
1/2 cup raisins
1/2 cup finely chopped walnuts
1/4 cup mayonnaise
2 tbsp greek yogurt
2 tbsp lemon juice
salt, to taste
pepper, to taste

Combine apples, celery, raisins and walnuts in a large bowl.
In a small bowl, whisk together mayonnaise, yogurt and lemon juice. Add to apple mixture and toss to coat evenly. Season with salt and pepper, to taste. Serve immediately.

Serves 4.

3.  From joythebaker:  “It’s Not Summer Yet Greek Pasta Salad“:

It’s Not Summer Yet Greek Pasta Salad

adapted from Ina Garten and the rest of the internet

For the Dressing:

1/3 cup olive oil

3 tablespoons fresh lemon juice

1 tablespoon minced shallots

2 teaspoons Dijon mustard

2 teaspoons honey

sea salt and fresh cracked black pepper to taste

For the Pasta Salad:

5 cups cooked orzo pasta

2 cups de-seeded and coarsely chopped English Cucumbers

2 cups halved cherry tomatoes

1 heaping cup crumbled feta cheese

1/2 cup thinly sliced purple onion

1/3 cup chopped fresh basil

sea salt and fresh cracked black pepper to taste

I like to make my salad dressings in a mason jar with a tight-fitting lid.  If you don’t have a jar, you can also vigorously whisk the mixture in a large bowl.

In a medium mason jar combine olive oil, lemon juice, shallots, mustard, honey, and a pinch of salt a fresh cracked black pepper.  Secure the lid tightly and shake vigorously until emulsified.  Taste and season with more lemon, honey, salt, or pepper as necessary.  Set aside.

In a large bowl toss together orzo pasta, cucumber, tomatoes, feta cheese, onion, and fresh basil.  Season lightly with salt and pepper.  Just before serving, drizzle in the dressing. Taste and season accordingly.  Serve immediately.

Photo credit.

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