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Posts Tagged ‘gluten free’

lemonveggie

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Still using up the arugula, cherry tomatoes, shallots, and mushrooms. Today’s variation includes kidney beans, basil, dried cranberries and a pomegranate balsamic vinaigrette.
Kidneybeancranberrybalsamic

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Lunch:

image

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When life gives you leftovers, make salad!

Leftover protein and vegetables are amazing in salads. It’s a quick, easy way to make a delicious, nutritious meal. It’s cost-effective, because the leftover ingredients go further in a salad than they would on their own, and it’s fun, because you’re not actually eating the same damn thing twice in a week.

So, I was short on time and creativity, and I had some excellent leftover chicken tenderloins and some cooked corn. I rooted around for lettuce, mandarins, fresh herbs, and other veggies, and I made the best of it.

Ingredients for Recipe for Salad with Lime Citronette, Leftover Chicken, Mandarins, Mint, and Cilantro

The ingredients, ready to be transformed!

Ingredients:
(Serves two as a meal.)
2 hearts of romaine lettuce, chopped.
2 scallions, chopped.
3 mandarins, peeled, cut in half, and quartered.
4 button mushrooms, quartered.
1 avocado, quartered and sliced.
1 red bell pepper, sliced.
2 chicken tenderloins, leftover, cooked with onion, chopped.
1/2 cup of cooked corn.
1 fistful of mint, chopped.
1 fistful of cilantro, chopped.
Zest of one lime.

Lime Citronette:
(Use only what you need. Refrigerate extra for a day or two.)
1 T lime juice.
3 T extra virgin olive oil.
1/2 tsp maple syrup.
Pinch of salt, to taste.

I made a lovely bed of romaine lettuce and zested my lime over it. Then I whipped up my citronette in a small jar, and started chopping. I added the chicken, vegetables, and herbs first, saving the avocado and mandarin for last so that they would be bright and colorful. I don’t like brown avocado, and I prefer for citrus fruit to go into salads at the last minute so it doesn’t wilt the lettuce. Once all of my ingredients were properly sliced and diced, I drizzled the dressing over the top and tossed it before serving it up.

Recipe for Salad with Lime Citronette, Leftover Chicken, Mandarins, Mint, and Cilantro

Rainbow deliciousness, ready to eat!


The Verdict:
Straightforward and delicious. The mint and cilantro brighten up the salad, and the juicy mandarins work well with the creamy avocado. The simplicity of the lime citronette works well with the leftover chicken and corn, and helps bring all of the flavors together. The crunchy red bell pepper and the crisp romaine lettuce keep the salad fresh and the textures diverse. This was a perfect example of how using leftovers meat and cooked veggies in salads is a great way to streamline cooking while keeping the food fun, tasty, and interesting.

Make it a Meal:
Done. For a vegan salad, swap out the chicken for garbanzo beans, cannellini beans, shelled edamame, or lightly seasoned tofu, and add a smashed and minced clove of garlic to the lime citronette for a little extra flavor.

Pack it to Go:
As usual, the avocado and citrus fruit go in the jar with the salad dressing (this keeps the avocado from browning and the mandarin juices from wilting the lettuce). Everything else goes in a large glass or stainless steel container with a lid. Combine when you’re ready to fork toss and enjoy!

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My husband loves spicy food. I can handle it, in small doses. He also recently requested “crazier” salads. I aim to please.

I bought opal basil and young ginger at the Berkeley Bowl recently, as well as daikon and mixed asian greens. I wasn’t sure exactly how the salad would come together, but I knew I wanted to play with some slightly more unusual ingredients. We both had busy days planned, so I made two matching lunch salads, packed to go. This was a perfect opportunity to really spice up his salad, and I did. Mine stayed mild enough for me to enjoy, and I made his salad hot hot HOT.

Recipe for Salad with Spicy Sesame Balsamic Vinaigrette, Candied Walnuts, Daikon, Young Ginger, and Opal Basil

Here are the ingredients, ready to face the blade.

Ingredients:
(Lunch salad, serves one.)
4 cups of mixed asian greens, including mizuna, tatsoi, baby mustard greens, and baby romaine.
1 fistful of opal basil, chopped.
4-5 cherry tomatoes, whole.
2 large mushrooms, sliced.
2 scallions, sliced.
1/2 cup candied walnuts.
1 knob of young ginger, peeled, sliced, and cut into small matchsticks.
9 slices of peeled daikon, halved. (Use a mandoline or a good cheese slicer to get thin slices.)
1/4 leftover roast chicken breast, cubed.
1/2 leftover roast chicken drumstick, shredded.

Spicy Sesame Oil Balsamic Vinaigrette:
(Use only what you need. Refrigerate extra for a couple of days.)
2 T extra virgin olive oil.
1 T dark sesame oil.
1 T balsamic vinegar.
1 small shallot, diced.
1 small clove garlic, smashed and minced.
1-3 hefty pinches of red chili flakes, to taste.
1/2 tsp maple syrup.
Pinch of salt, to taste.

Twin Salads with Spicy Sesame Balsamic Vinaigrette, Candied Walnuts, Daikon, Young Ginger, and Opal Basil

Twin salads ready to go!


I doubled all of the ingredients above and made two matching salads, complete with vinaigrette. I began by mixing up the vinaigrettes in little jars, giving him three big pinches of red chili flakes to my one very small pinch. I tasted my dressing, and just hoped for the best for him. Then I created a lush bed of greens for each of us, and layered all of my other ingredients in two glass bowls. I chopped and sliced and sliced and chopped, putting my knife down only to use a spoon to peel the ginger and to use a fine Norwegian cheese slicer to quickly slice the daikon into perfect, thin circles. Finally, both glass bowls were full of a colorful, hearty salad. I nestled the salad dressing jars in the larger containers, popped the lids on, and we each went off for the day.

Recipe for Salad with Spicy Sesame Balsamic Vinaigrette, Candied Walnuts, Daikon, Young Ginger, and Opal Basil Ready to Eat

Quick snapshot taken with my phone of the glossy beauty before I devoured it.


The Verdict:
This was really amazing. Like nothing I’ve tried before, at home or in a restaurant. Full of strong, punchy flavors that worked very well together. I liked the balsamic vinegar with the sesame oil, and the bits of ginger really sparkled. The walnuts and the daikon added crunchy joy, and the sweetness of the nuts and the tomatoes worked well with the spicy dressing and the peppery greens. It was crazy, in a good way. My husband loved the chili heat, and the explosive flavor. This is one that I’m sure I’ll revisit.

Recipe for Salad with Spicy Sesame Balsamic Vinaigrette, Candied Walnuts, Daikon, Young Ginger, and Opal Basil, To Go!

Notice the dressing jar nestled cozily in with the salad.


Make it a Meal:
Done.

Pack it to Go:
Done.

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Improvising for dinner again, I needed a kid-friendly salad to accompany the chicken tacos they wanted. I went for a southwestern citronette, happy for a chance to play with the ingredients for one of my favorite salads.

I pulled a heart of romaine and some arugula out of the fridge, and grabbed a yellow bell pepper, mushrooms, a cucumber, cilantro, scallions, and of course some citrus fruits. Impressed by the beautiful colors, I snapped a picture and got to work.

Ingredients and Recipe for Salad with Sweet Southwestern Citronette, Arugula, Avocado, and Navel Orange

Here are the ingredients, ready to chop.

Ingredients:
(Side salad, serves 4-6.)
1 heart of romaine.
2-4 cups of arugula.
1 fistful of cilantro.
1 yellow bell pepper, sliced.
1 avocado, quartered lengthwise and sliced.
5 mushrooms, quartered.
1/4 english cucumber, quartered lengthwise and sliced.
3 scallions, sliced.
1 navel orange, skin sliced off, quartered and sliced.
Zest of one navel orange.
Zest of one lemon.

Southwestern Citronette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T lemon juice.
1 tsp maple syrup.
1 garlic clove, smashed and minced.
1/4 tsp cumin.
1/4 tsp smoked paprika.
Pinch of salt, to taste.

Recipe for Salad with Sweet Southwestern Citronette, Arugula, Avocado, and Navel Orange

Tossed and ready to serve!


While the chicken for the tacos cooked, and my husband crisped the corn tortillas, I created a gorgeous bed of salad greens and zested the citrus fruit over the top. Then I juiced the lemon and prepared my citronette in a small jar. I doubled the maple syrup this time (from my typical half of a teaspoon for this type of salad to a full teaspoon). I’m not sure why I did that — in part to appeal to the kids, but it also just tasted right to have a sweeter dressing with the spicy arugula.

With the citronette made and mellowing, I started chopping and adding vegetables to my bowl. I saved the avocado and the navel orange for last so that the avocado would be lusciously green and the citrus juice wouldn’t wilt the lettuce.

Recipe for Salad with Sweet Southwestern Citronette with Arugula, Avocado, and Navel Orange: Plated

On the plate and ready to enjoy!

The Verdict:
The salad was delicious. It worked really well with the tacos, and was devoured by everyone at the table. Complete success!

Make it a Meal:
Easy enough — add pinto beans, black beans, leftover chicken, steak, carnitas, or shrimp, and then sprinkle some corn chips over it for extra crouton-style crunch.

Pack it to Go:
Avocado and orange need to be packed in a jar with the salad dressing. The rest of the salad is fine in a nice large glass or stainless steel container with a good rubber lid. Nestle the jar in the salad container and store it in the refrigerator. When you’re ready to eat, simply shake the dressing and pour it over the salad. Use only what you need (use a fork to pull the yummy fruit out of the jar without getting more citronette than you want). Fork toss your salad, or put the lid back on the salad container and give it a few good shakes to combine. Enjoy!

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Sesame Chicken and Asparagus Lunch Salad, prep one

Arugula, leftover chicken, asparagus, and red wine vinaigrette.

Sesame Chicken and Asparagus Lunch Salad, prep two

Basil, scallion, mushrooms and radishes ready for slicing.

Since I was supposed to be walking out the door for a homeschooling park day when I realized I hadn’t eaten yet, speediness mattered.

I raided the fridge for leftovers and found a jar of shallot red wine vinaigrette, and some sesame chicken with asparagus. I grabbed arugula, mushrooms, basil, and a scallion to make it a meal.

Salad ingredients:
3 generous cups of arugula.
4 radishes, sliced.
3 large mushrooms, sliced.
1 scallion, sliced.
1 fistful of basil, chopped.
2 small sesame chicken tenderloins, sliced.
3 fat spears of asparagus, chopped.

Red Wine Vinegar Shallot Vinaigrette:
(Mine was leftover from a double batch I’d made the day before. If you want to replicate it at home, here are the ingredients for a single batch. Use what you need, there may be extra.)
1 T of red wine vinegar.
3 T of extra virgin olive oil.
1 small shallot, diced.
1 pinch of salt, to taste.

I chopped fast, and dumped everything into the bowl. After drizzling the dressing over the top, I did a quick toss with my fork and then inhaled my lunch. Even when salad is quick to make, it’s never very quick to eat, but I did my best.

Sesame Chicken and Asparagus Lunch Salad

Dressed and ready to eat!

The Verdict:
Diverse flavors, many tasty bites, but the salad as a whole didn’t quite hang together. I think the basil and asparagus didn’t mesh as well as I’d hoped. If I’d had more time, I would’ve made a citronette instead, and replaced the basil with mint and lemon zest. I think a bright, citrus dressing would’ve been a better fit with the chicken and asparagus leftovers. Still, it was a decent lunch and provided me with plenty of energy for the park outing.

Make it a meal:
Already done!

Pack it to go:
This one would work well to go, just as-is, but why bother? Make a citronette instead, and use mint and lemon zest instead of basil. The ingredients are all hardy enough to handle spending the morning in the fridge. So, pack all the salad ingredients in a large container. The dressing goes in a small jar (I like jars that are little enough to nest inside the salad so you’ve just got one item to haul around). Add some dressing (start with a little so you don’t drown the salad), fork toss, and munch away.

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