summer greek salad

I've been craving salad. Maybe because it's been 100-degree weather and I constantly want to climb into the nearest refrigerator. Or, perhaps I just want to save my fatty fatty food binge for my NYC trip next week. Regardless, there's nothing better in summer than a meal that won't weigh you down.

I was inspired by The Girl Who Ate Everything's Portillo Chopped Salad and decided to give it a Greek spin.

Summer Greek Salad
Yields 10 servings

INGREDIENTS
4 cups chopped romaine lettuce
3 cups shredded red cabbage
3 cups cooked short macaroni pasta (Ditalini)
2 1/2 cups halved cucumber slices
1 1/2 cups thinly sliced red onion (about 1 small onion)
2 cup halved olives (I used regular black olives because I like them better, but use Kalamata if you prefer)
2 cups diced tomato
1 cup crumbled feta cheese
1 recipe of Sweet Balsamic Dressing (see recipe below)

DIRECTIONS
1. In a large bowl, toss all ingredients together except for dressing and feta.
2. When ready to serve, add enough dressing to taste and toss together well until everything is incorporated. Then, add feta last and give it another light toss. 

Sweet Balsamic Dressing
Recipe from The Girl Who Ate Everything

INGREDIENTS
1/4 cup balsamic vinegar
2 cloves garlic, peeled and grated (or minced)
1 tsp sugar
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup olive oil

DIRECTIONS
You can follow the original directions here. But I was lazy and omitted the blender.
1. Whisk together balsam vinegar, garlic, sugar, dried oregano, salt and pepper.
2. Then whisk in olive oil slowly until everything is combined. 
3. Refrigerate for at least an hour before using. Store in an airtight container for up to 2 weeks.

7-layer spring-to-summer salad

Summer is quickly approaching. I know this because I'm already living in maxi skirts and sandals. The beauty of living in California, I tell ya.

Salads are delicious. I find they are even more enjoyable with a fun [quasi] alliteration. So, today I present to you my 7-layer spring-to-summer salad. Say that 5 times fast. Or just eat it.. that works, too.

I love cabbage, because it will stay crisp after tossed with this light lemony vinaigrette. It's fresh, perfect for the season, and just oh so good. Excuse me while I shovel this into my mouth now.

7-Layer Spring-to-Summer Salad

INGREDIENTS
1/2 head of cabbage, shredded (about 8-10 cups)
3 cups shredded carrot
1 medium red onion, pickled (see recipe below)
1 Fuji apple, sliced
3 Roma tomatoes, diced 
5 slices of crispy bacon, chopped
2 avocados, diced
lemon vinaigrette (see recipe below)

DIRECTIONS
1. Reserve 1 avocado and 2 slices of bacon. 
2. Layer all ingredients. I pretty much follow the order listed in the ingredients section.
3. Toss everything together well but gently. Refrigerate for at least 15 minutes. 
4. When read to serve, add reserved avocado and bacon on top.
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Pickled Red Onion

INGREDIENTS
1 medium red onion, thinly sliced (about 1 cup)
1/2 cup red wine vinegar
1/2 cup warm water
1/2 tsp sugar
1/2 tsp Kosher salt

*NOTE: eliminate sugar to make this completely Paleo

DIRECTIONS
1. Placed thinly sliced red onion into a bowl. Cover with red wine vinegar and warm water.
2. Add sugar and salt to bowl and stir to combine well. 
3. Make sure all the onion is submerged in the liquid. Cover with plastic wrap and let it sit for 30 minutes.
4. Drain onions. Use immediately or refrigerate until ready to use.
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Lemon Vinaigrette

INGREDIENTS
1/2 cup lemon juice, freshly squeezed
6 cloves garlic, minced
2 tsp whole grain Dijon mustard
4 Tbsp extra virgin olive oil
1 1/2 tsp honey
1/2 tsp black pepper
1 tsp Kosher salt

DIRECTIONS
1. Whisk together all ingredients.
2. Refrigerate for at least 15 minutes prior to use.
3. Store in an airtight container or jar for later use if necessary.

strawberry balsamic salad with chicken

It's getting warmer, which means I certainly feel like eating lighter. Spring/summertime is my favorite because there's plenty of fresh produce available, and I seriously can't get enough. I decided to sweeten up my salad with strawberries, and then added leftover barbequed chicken thighs to balance it all out. The smokey, grilled flavor from the chicken was a bonus. Have I inspired you to have dinner outside? Fire up the grill and toss this simple spring salad together.

Strawberry Balsamic Salad with Chicken
Serves 2

INGREDIENTS
3 cup chopped romaine lettuce
3 Tbsp strawberry balsamic dressing (see recipe below)
1 cup cooked chicken pieces, chopped (I had leftover BBQ'ed chicken thighs.)
3/4 cup sliced fresh strawberries

DIRECTIONS
1. Toss romaine with strawberry balsamic dressing. Add 3/4 cup of the chicken pieces and 1/2 cup of the strawberry slices and toss again.
2. Top with the remaining chicken and strawberries.
3. To brighten it up, you can also finish your salad off with fresh lemon zest.

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Strawberry Balsamic Dressing

INGREDIENTS
1/2 cup mashed fresh strawberries
1/8 cup balsamic vinegar
1 Tbsp + 1 tsp honey
pinch of salt and pepper to taste

DIRECTIONS
1. Add mashed strawberries balsamic vinegar and honey to saucepan and heat on medium high until it starts rapidly bubbling. Stir well to incorporate everything and also frequently to keep from sticking to the sides. 
2. Once it starts rapidly bubbling, allow to cook for about 2 minutes while stirring. Then, turn the heat way down to low/medium-low heat. Stir the mixture around occasionally as it continues to cook. It's ready when the balsamic vinegar has reduced-- the mixture has thickened and the volume looks like it has halved.
3. Add salt and pepper to taste. Allow mixture to cool for a few minutes before using. This can be used a spread, because it is somewhat jam-like. Or you can also use this as a dressing. Take your pick.