Favorite Salads!
By Jan D'Atri
I’m right there with you. We indulged. We sugar-overloaded. We grazed our way through holiday Brie en Croute and stocking cookies. Now, it’s time to make a fresh start by moving on to greener pastures of romaine, spinach and arugula.
What do you say we hit the refresh button starting with refreshing salads that are so scrumptious, your body won’t even know it’s detoxing!
Here are three of my very favorites!
My Momma’s Spinach Salad
1 bag fresh spinach (about 12 oz.), washed and dried
1/2 pound crispy bacon, chopped fine
1 large clove of garlic, crushed whole
1/4 cup extra virgin olive oil
1/4 cup brown sugar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 eggs, hardboiled and chopped
1 teaspoon salt
1 tablespoon fresh ground pepper
In a medium bowl, whisk together the olive oil, sugar, lemon juice and mustard until well blended.
Coat the sides and bottom of a large wooden bowl with garlic, then discard garlic piece.
Add spinach, cooked bacon, eggs, salt and pepper. Pour dressing over
Red Grapefruit and Pomegranate Salad
2 Ruby Red grapefruits
Seeds from 1/2 pomegranate (directions below)
1/4 cup caramelized pecans (recipe below)
5-6 dried figs, if available, sliced thin
1/2 red onion, sliced very thin
1/2 small shallot, sliced very thin
1 head Romaine leaves, chopped
or 4 cups mixed greens
Salt and pepper to taste
Prepare pecans by melting 1 tablespoon butter in small pan over low heat. Add 1 tablespoon brown sugar and 1/2 cup pecans. Cook for about 2 minutes, stirring constantly until pecans are coated.
Spread out on wax paper to cool.
Meanwhile, remove peel and white pith from grapefruit. Over a large bowl, using a sharp paring knife, remove grapefruit segments by cutting between membranes. Squeeze juice from remaining grapefruit into the bowl. Transfer juice to a smaller bowl for the dressing.
Remove pomegranate seeds by slicing pomegranate in half. With sliced side in palm of your hand, tap pomegranate skin with back of large spoon or knife steel until seeds fall out into bowl.
Combine the grapefruit slices, pomegranate seeds, pecans, sliced figs, onion and shallot slices and chopped romaine or mixed greens.
Drizzle dressing over salad and toss gently. Salt and pepper to taste.
Garnish with pomegranate seeds and pecans.
For the Dressing:
2 tablespoons honey
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon Dijon or specialty mustard
Remaining grapefruit juice
Pinch of salt
Whisk together ingredients and pour over salad.
spinach mixture and lightly toss.
Farmer’s Salad
1 package (4 oz. bag) salad of your choice, including spinach
1 apple, slivered
1/4 cup celery, chopped
1/2 cup dried cranberries
1/2 cup feta or bleu cheese,
crumbled
1/2 cup pecans
2 tablespoons butter
1/3 cup brown sugar
In a skillet, melt butter and brown sugar. Add pecans and cook over low heat until sugar thickens and pecans are coated, about 2-3 minutes.
Place pecans on parchment paper or aluminum foil to cool.
Place greens into a large salad bowl.
Add apple, celery, cranberries, bleu cheese and caramelized pecans.
Drizzle salad with desired amount of poppy seed dressing (see recipe below).
Poppy Seed Dressing
1/3 cup honey
1/3 cup vinegar
2 teaspoons specialty mustard (Dijon or other)
1 tablespoon yellow onion, chopped fine
1 cup vegetable oil
Splash of fresh lemon juice (about 1 tablespoon)
1-2 teaspoons poppy seeds
Salt and pepper to taste
Place ingredients in a blender or mini food processor. Mix until well blended.
Serve over salad. Store remainder in a jar in the refrigerator.
