Scrumptuous Summer Salads
- Share this post:
Wilted Spinach Salad with Hazelnuts, Goat Cheese, & Golden Raisins
Makes 4 servings
About ¼ pound baby spinach leaves (two 6-ounce bags), washed and well dried
4 to 5 tablespoons olive oil
1 cup coarsely chopped hazelnuts (also known as filberts)
1 teaspoon minced garlic (about 1 good-sized clove)
1/8 teaspoon salt
2 tablespoons golden raisins
1/3 cup crumbled goat cheese (a 5-ounce package)
3 tablespoons balsamic vinegar or red wine vinegar
Freshly ground black pepper
1. Place the spinach leaves in a large bowl. Break them into bite-sized pieces, if necessary, and remove the stems (or not, depending on your preference).
2. Pour the olive oil into a medium-small skillet and place it over low heat. Add the hazelnuts and cook, stirring intermittently, for 5 to 8 minutes, or until they begin to turn golden. Add the garlic during the last minute or so, cooking it slightly but not “frying” it. (Browning the garlic causes it to taste unpleasantly bitter.)
3. Drizzle this hot mixture directly over the spinach, scraping in as much of the oil as you can. (You can also toss some of the spinach back into the hot pan, stirring it around to swab up any extra oil left behind.) Use tongs to toss the spinach until it is completely coated with the oil, and the nuts and the garlic are well distributed. Sprinkle with the salt as you toss. Add the raisins and goat cheese, and mix well.
4. At the very end, sprinkle in the vinegar and toss until it is thoroughly distributed. Serve immediately, passing a pepper mill.
Reposted with permission from Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen by Mollie Katzen.
Scoop-It-Up Salmon Salad
Makes 2 Servings
5- or 6-ounce can boneless, skinless salmon, drained and flaked
1 small carrot, shredded (about 1/4 cup)
2 tablespoons light mayonnaise
1-1/2 teaspoons honey mustard
Kosher salt and freshly ground black pepper
1 pinch fresh or dried dill, optional
“Scooper” options: Baked tortilla chips, cucumber wheels, mini whole wheat pitas, whole grain crackers
1. Place the salmon, carrot, mayonnaise, honey mustard, salt and pepper to taste, and dill as desired in a medium bowl and stir to combine.
2. Divide the salmon salad between two plastic containers with tight-fitting lids, and place optional “scoopers” in separate containers.
Per serving (1/2 cup salmon salad): 140 calories, 7g fat (1.5g saturated fat, 1.1g omega 3 fat), 520 mg sodium,* 5 g carbohydrate, 0g fiber, 13g protein, 45% vitamin A.
*to lower the sodium, skip the Kosher salt OR have a smaller portion of the salmon salad!
Reposted with permission from No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms.
What’s your favorite summer salad?
Leave a Reply
Your email address will not be published. Required fields are marked