Citrus and Avocado Salad with Poppyseed Dressing

This salad has been on repeat at our house since Christmas. I've been on a butter lettuce kick and I think that's part of what makes this salad so good. Its just so tender and perfect with the avocado, its like the perfect combinations of textures in your mouth. Even my dad said the other day, "I just really love that butter lettuce". If he noticed then obviously I'm doing something right. This salad is so easy to just throw together but looks pretty enough to bring to any party. The best part, I use store-bought poppyseed dressing. It is so good, and I have found no reason to look any further than the bottle because it doesn't need changing! This is the perfect salad to give you a bright happy little boost through the long drawn out last months of winter. 

I'm also slightly obsessed with grapefruit right now. It's so good and so beautiful. It's the only thing that is getting me through this winter. I got a little distracted taking pictures of the salad because the grapefruit was just begging for attention. I can't get over it, but I'll stop now, and go back to the salad. 

This takes no time to throw together. The longest part is probably segmenting the grapefruit which I've tried to show in the picture above. Just peel it with a paring knife and follow the little sections cutting them out as you go. You'll be left with the picture on the far right, with the meat of the fruit cut out and just the membrane remaining. 

Alright, salad time. Just gather your ingredients and your almost done.

Citrus Avocado Salad

Serves 4-6

• 1 head butter lettuce and some red lettuce or other mixed greens (I just mix whatever I have on hand into the butter lettuce to give it a little more substance).
• 1 grapefruit peeled and segmented 
• 1/4 red onion cut into thin slices and then cut in half 
• 1 avocado cut into thin slices or small pieces (whatever you prefer) 
• Optional: You can add some slivered almonds or feta cheese for more substance if you like.
• Briannas Poppyseed dressing (or whatever dressing you like, I love this with the flavors).

Alright, throw your lettuce in a bowl add the segmented grapefruit. sprinkle your onion over top and add your avocado spread pretty over top. Remember not to add the avocado if you aren't serving it for a while because it will brown. Add some cheese or almonds if you like, I also do pomegranate seeds in winter. Drizzle with a light amount of dressing, just to coat, and toss when you are ready to serve. 

White Cheddar and Pear Salad with Mustard Vinaigrette

Here we are in January again. I always have the hardest time with this month, it's dark and cold and the memories of Christmas still linger in the air but all the magic is gone. But... it's not all bad - January is a time for new beginnings, and it's a time for fresh foods to wash down all the Holiday cookies. This salad will do just that, it will cleanse your pallet of the Christmas goodies and start you off on a healthy but delicious note. My mom is a January birthday so she has always loved January, and this is one of her favorite salads...so it could even be a birthday salad. (I guess no one probably wants a birthday salad, but she might...!) I can see why she loves this one though, with sweet pears and mustardy dressing covered in sharp cheddar cheese - this isn't just any old salad! So on one of these dark, January days, go make this for yourself and maybe you'll feel like celebrating this gloomy, but hopeful first month of the year.

First, I have to take a moment to honor this BEAUTIFUL butter lettuce, because this salad would not be near as delicious without it's soft, mellow, buttery leaves. A beautiful head of butter lettuce will make me happy no matter how gloomy the day is!

WHITE CHEDDAR AND PEAR SALAD:

-Serves 4-6-

1 head of butter lettuce, torn into bite size pieces 

1 -2 bartlette pears

1/2 cup roughly chopped pecans

1/2 cup or more grated or shaved sharp white cheddar cheese

MUSTARD DRESSING:

1 heaping tablespoon course dijon mustard

3 tablespoons apple cider vinegar

1/3 - 1/2 cup mild tasting olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

Ok, now to assemble the salad, tear the head of lettuce into a bowl and top with thin slices of pear. I usually only use about 1 pear, but if you want more, go ahead and do two. Sprinkle the chopped pecans over the top and then grate the cheese. Don't be shy with the cheese - it gives the salad such a good, salty bite.

Now, to make the dressing - in a small bowl add the mustard and vinegar. Whisk them together until combined, and then continue whisking as you begin to add the olive oil. Let the steady stream of olive oil continue as you whisk until the dressing is slightly thickened.  This will take 1/3 to 1/2 a cup of oil. Don't use too much olive oil, or that'll be all you can taste. Lastly, add your salt and pepper and pour over the salad. Toss gently then serve immediately. This is great to serve alongside pork or chicken, or really any dish you like.

Springtime Salad

Spring is in the air! There is nothing better than the feeling of warming up after a long winter, which is why spring is my favorite season...although I kinda say that when every season comes along so don't hold me to that! Spring really is particularly exciting though because the garden comes back to life!!! All of the sudden you have so many fresh ingredients to work with, this salad is a celebration of everything fresh and spring. This is a variation on a salad I make all the time as it warms up. My favorite part is the micro greens they are so yummy and different than your everyday lettuce. This is the perfect salad to serve with your Easter dinner or anytime at all!

You can whip this salad up in no time it just takes a few ingredients and you're good to go!

Springtime Salad

• 1 box mixed micro greens (I've found these at Harmons)
• A few handfuls of mixed greens 
• 1/2 cup thawed frozen peas or fresh 
• 3 sliced radishes
• 1/3-1/2 cup crumbled feta cheese 

First, throw your greens in a bowl and then I like to start to layer it with all the pretty stuff. Start with thinly sliced radishes, then sprinkle your peas over the top and lastly the feta cheese. Sometimes I'll add scallions or slivered almond to finish for extra flavor but it's perfect just the way it is. For dressing you can either do a squeeze of lemon with olive oil, or any of your favorite bottled vinaigrettes, but my favorite thing to do is just a drizzle of balsamic vinegar and olive oil! Toss your salad gently and enjoy immediately!

Roasted Beet Salad with Ricotta Cheese, Arugula, and Orange Vinaigrette

I love, love, love beets. Every time I taste one it's like a little surprise because I forget just how good they are until that first bite. This salad is great for the holidays because it's fun and different  and can easily be served family style, or plated individually for a party. I love the bite of the peppery arugula with the creamy ricotta, and of course the beets - tender, yummy, and drenched in orange vinaigrette... yum! This is a salad that I make with different variations all the time, sometimes I stack cylinders of beets in-between ricotta cheese for a fancy look or I just throw cubes of beets in with an arugula salad - either way, they're always delicious. This time I was inspired by a beet salad I had at the Copper Kitchen not too long ago that had pistachio on the top. It gave such a yummy, salty bite, so I sprinkled some on of top this salad just for extra crunch.

Ingredients

-serves 4-6 people  as a side-

5-6 large beets 

olive oil 

salt and pepper 

1 cup ricotta 

2 table spoons whipping cream 

Orange Vinaigrette

1/4 cup olive oil 

1 1/2 teaspoons dijon mustard

1 teaspoon apple cider vinegar 

2-3 tablespoons fresh squeezed orange juice 

salt+pepper

Start with the beets.  Cut the tops and bottoms off, drizzle with olive oil and sprinkle with salt. Wrap each beet in foil and set on a sheet tray.  Bake at 350 degrees for an hour, or until tender. While the beets bake, mix your cup of ricotta with whipping cream and a good amount of salt and pepper, and set aside. When the beets come out of the oven, let cool for about 30 minutes or until cool enough to handle, and use a paper towel to rub the "skin" off the beets. Cut the beets into bite size pieces and set aside while you prepare the vinaigrette.

To start the vinaigrette, mix the olive oil, dijon, salt and pepper, apple cider vinegar and orange juice. Whisk well to emulsify and pour over beets (you will have more vinaigrette than you need). Let the beets marinate in the dressing for about 15 minutes before you put the salad together.

Lastly, put it all together. Smooth your ricotta mixture over the bottom of your serving dish or plate, then add a layer of arugula. Next, place your beets on top of the arugula. Sprinkle the beets with sea salt and finely chopped pistachios. You will have more vinaigrette than needed, so take the beets out of the vinaigrette with a slotted spoon instead of pouring it all over, because it could become too soggy. Serve immediately and enjoy!

Edamame and Chickpea Salad with Basil

I love chickpeas so much, when I was little I used to pretend to feed them to my toy horses and just eat them all myself. I thought they were the most delicious thing ever. Well, I still think they're pretty delicious, especially in this salad - with edamame, parmesan cheese and fresh basil...yum! This is a salad that's super easy to whip up last minute but is also yummy if it sits for awhile in the fridge, I always make this for quick barbecues in the summer. This salad is definitely a staple at our house and I hope it becomes one in yours too. I used canned chickpeas and frozen edamame so, although this has fresh summer flavors it can be made all year long! 

Edamame and Chickpea Salad with Basil 

*Serves 4-6 as a side*

30 ounces or two cans chickpeas (garbanzo beans)

16 ounces frozen shelled edamame 

Juice of one lemon (2-3 tablespoons)

1/4 cup of olive oil (I love to use basil infused olive oil for this, but you don't have to.)

Heaping 1/3 cup shredded parmesan cheese 

1 teaspoon sea salt 

1/2 teaspoon fresh ground pepper 

1-2 tablespoons fresh chopped basil 

To put your salad together start by microwaving your edamame according to package instructions, (you can find shelled frozen edamame at almost any grocery store). While the edamame microwaves drain your chickpeas and add to a bowl. Take your edamame out of the microwave and add it as well, mix the two together so they're evenly dispersed. Next, toss the lemon juice and olive oil into the salad and add cheese. Lastly, mix your salt, pepper and chopped basil into the salad, taste for seasoning and serve! 

ENJOY!

Heirloom Tomato Salad With Grilled Corn

Well it's that time of summer where the first bunch of heirloom tomatoes are showing up at the farmers market here in Salt Lake City. I get so excited for these colorful beauties, I have to buy them if I see them anywhere, no expense spared! This is a simple delicious salad that is kind of a play on the classic italian caprese salad. Except, instead of cheese, basil and balsamic, you have corn, cilantro, avocado and fresh lime juice... so delicious!

This salad is really all about the tomatoes, which is why I have to beg that you only make this in the height of summer, because winter grocery store tomatoes just really won't do. You want juicy, warm bites of sunlight, something only a vine ripened tomato can give you... can you tell I love tomatoes?

Anyway, this is a simple, delicious salad that is quick, easy, and ready to eat right away. The perfect side for a summer BBQ.

Heirloom Tomato Salad With Grilled Corn

Serves 4 as a side dish

5 Ears of yellow corn

4 Tablespoons melted butter 

4-5 Medium sized heirloom tomatoes 

1 Small bunch of cilantro 

1 Avocado 

Lime Paprika Dressing 

Juice of 1 Lime 

1/2 Teaspoon salt

1/4 Teaspoon paprika

1/2 Teaspoon pepper

3 Tablespoons olive oil

To start, shuck your corn and brush each cob with melted butter. Preheat your grill or grill pan to a medium high heat,and place buttered corn on the heated grill, let it cook for about 15 minutes, turning periodically, to get an even char across the cobs. Take your corn off the heat and set aside while you roughly chop your cilantro, and cut tomatoes into thick wedges. When the corn has cooled a bit cut it off its cob and combine with other ingredients on a plater, or in a shallow serving bowl. Lastly, slice up your avocado and add across the top of your salad. Sprinkle the entire bowl with a bit of sea salt and finish by mixing the lime vinaigrette ingredients in a small bowl and pouring it over the top of the salad. serve straight away, or make just a couple hours before hand if needed.