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Posts Tagged ‘paprika’

Early morning, time to make lunches. We had almost everything I needed for a couple of rocking southwestern salads, so I pulled all my ingredients out and got to work. No radishes in the house, so I used yellow bell pepper for extra crunchiness, and I went for pinto beans instead of black beans because, well, I felt like it.

Ingredients for Recipe for Salad with Southwestern Avocado Citronette, Pinto Beans, Mandarins, and Yellow Bell Pepper

All of the ingredients, ready to go.

Ingredients:
(Serves one as a meal.)
4 cups of arugula.
1/2 can of pinto beans, rinsed and drained.
1/2 yellow bell pepper, deseeded and sliced.
2 mandarins, peeled and sectioned.
2 scallions, sliced.
1 fistful of fresh cilantro.
Zest of 1/2 a lemon.

Southwestern Avocado Citronette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T fresh lemon juice.
1/2 avocado, spooned into jar.
1/2 clove of garlic, smashed and minced.
1/4 tsp cumin.
1/4 tsp smoked paprika.
1/2 tsp maple syrup.
Pinch of salt, to taste.

Recipe for Salad with Southwestern Avocado Citronette, Pinto Beans, Mandarins, and Yellow Bell Pepper

The finished salad, ready for the dressing to rain down and the fork to attack like lightning.


Since I was making two salads, one for me to eat at home and one for my husband to eat at work, I doubled all of the ingredients listed above. I started by laying down my lovely beds of arugula — mine in a bowl, his in a stainless steel container with a tight fitting lid. I rinsed and drained the pinto beans, setting them aside in a sieve to drain a little more while I worked. I zested the lemon over the greens, and crafted my salad dressings in twin jars. In this case, that included measuring out the ingredients, and spooning the avocado into the jars as well. I shook them up and tested them by dipping a leaf of arugula into the citronette and tasting for salt and flavor balance. I peeled and sectioned the mandarins. (Yes, they are far more beautiful when they are sliced open and the jeweled fruit is exposed, but those plain little membranes keep the citrus juices from wilting the greens.) I chopped the yellow bell pepper, the scallions, and the cilantro, and added all of my ingredients to my beds of arugula. I nestled my husband’s jar of citronette in with his salad and snapped a picture before popping the lid back on.

Salads just don’t take that long to make — twenty minutes or less of chopping and mixing, and you’ve got a deliciously nutritious meal, for now or later.

Recipe for Salad with Southwestern Avocado CItronette, Pinto Beans, Mandarins, and Yellow Bell Pepper

Here's the same salad, packed to go!


The Verdict:
You know what I thought of this. I loved it. Juicy citrus, creamy beans, crunchy bell pepper, peppery arugula… This is a can’t fail recipe for me, and, once again, it succeeded.

Make it a Meal:
Done.

Pack it to Go:
Done.

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I love a good ranch salad dressing, and I don’t have go-to recipe for it like I do with vinaigrettes and citronettes. You’ve seen my experiment with buttermilk ranch vinaigrette. This time, some leftover homemade sour cream veggie dip* looked like the perfect addition to the pseudo-chef’s salad I was planning for lunch.

I bemoaned the absence of romaine or green leaf lettuce because I love their crunch with creamy dressings and deli meat. Instead, I made do with some mixed baby greens I had on hand. Then I grabbed the ham, turkey, cucumber, radishes, cherry tomatoes, carrots, mushrooms, and scallions — all ingredients that work really well for me with ranch dressing. I added tarragon and savory for extra flavor. And I got to chopping.

Ingredients for Recipe for Salad with Sour Cream Ranch Dressing, Deli Meat, Cucumber, Radishes, and Cherry Tomatoes

The ingredients, ready for action!

Ingredients:
(Serves one as a meal.)
4 cups of mixed baby greens.
1/4 cucumber, quartered and sliced.
2 large mushrooms, halved and sliced.
3 baby carrots, sliced.
3 radishes, quartered.
3 cherry tomatoes, left whole. If serving instantly, slice in half.
1 scallion, sliced.
3 thin slices of red onion, quartered.
2 slices of honey ham, sliced.
2 slices of turkey, crumbled.
2 sprigs of tarragon, chopped.
2 savory leaves, chopped.

Sour Cream Ranch Vinaigrette:
(Use only what you need. Refrigerate extra for a couple of days.)
2 T extra virgin olive oil.
2 T sour cream ranch veggie dip.*
1 T rice wine vinegar.
1/2 clove garlic, smashed and minced.
1/4 tsp maple syrup.
A pinch of salt, to taste.

I was making two salads for lunch, so I doubled all of the ingredients listed above, including the salad dressing. I mixed the ranch dressing in a small jar, tasting as I went to make sure I liked the flavors. It looked like a lot of dressing (I thought it would easily work for three salads), so I put some of my husband’s serving into my jar, which would be staying at home in our fridge. I thought we could enjoy it later.

With the sour cream ranch dressing mixed up, I started chopping veggies and adding them to the two beds of lush baby greens I’d built. The bowls filled up fast! I left the cherry tomatoes whole so that they would travel well. I nestled the dressing jar in the glass container for my husband before popping the red rubber lid on it. Mine just went into the fridge for lunch time.

Recipe for Salad with Sour Cream Ranch Dressing, Deli Meat, Cucuber, Radishes, and Cherry Tomatoes

Two salads, prepped and ready to eat. All they need is that delicious dressing drizzled over them...


The Verdict:
Yummy! This was the creamiest dressing I’ve ever made, and due to the inclusion of the sour cream dip, it had a really nice depth of flavor. I used every drop of the dressing I set aside for myself. (Remember, I thought I had enough for two salads? Wrong.) My poor husband texted me at lunch time to tell me that he loved it, and he’d never worked so hard to get every drop of dressing out of the jar before… Moral of the story? Really thick, creamy dressings don’t spread as well as light vinaigrettes. Or we just both adore lots of good, sour cream ranch deliciousness with our crunchy cucumber, radish, and carrot bites.

This salad was really filling. I didn’t mind the softness of the baby greens as much as I thought I might, though I still think romaine or green leaf lettuce or even a very fresh iceberg would be a better match for the creamy salad dressing. It was still tasty, and I ate every bite. In fact, I was so hungry and it was so good that I didn’t realized I’d failed to snap a picture of it fully dressed until after I’d devoured every last bit. Oops… I will have to continue experimenting with ranch so you get more pictures of creamy delectability.

Make it a Meal:
Done. For a veggie version, skip the deli meat and toss in your favorite beans or some cheddar cheese.

Pack it to Go:
Done.

*Ingredients for Sour Cream Veggie Dip
1 cup sour cream.
1 sprig of tarragon, finely chopped.
1 scallion, very finely chopped.
Dash of rice wine vinegar.
Pinch of garlic powder, to taste.
Pinch of smoked paprika, to taste.
Pinch of Trader Joe’s 21 Season Salute, to taste.
Pinch of salt, to taste.
Freshly cracked black pepper, to taste.

My husband whipped this up on the fly. Combine and sample and tinker with the ingredients until it pleases you. We went heavy on the garlic powder and light on the smoked paprika.

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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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