Caprese Panzanella Salad

Need a light, healthy, easy dish to bring to your next BBQ? This dish will be a hit on everyone’s palate! Buying ingredients that are already cut up, or the size you want them to be, makes this dish, and any, quicker to make. I used day old baguette slices to create my “croutons” for this salad. The best part about this recipe is that you can make as much or as little as you prefer of it, which is why the ingredients don’t have measurements.

Caprese Panzanella Salad

caprese panzanella salad

Ingredients

  • Cherry tomatoes
  • Mozzarella balls
  • Basil, chiffonade
  • Bread, any kind, cut in bite size pieces (It is best to use day old bread, or bread that is a little hard for this dish)
  • Italian dressing

Directions

Drain the mozzarella (if packed in water) and add them to a bowl with the cherry tomatoes. Chiffonade (or chop) the basil and add that to the bowl as well. Cut up bread into bite size pieces and add that into the bowl. Add just enough Italian Dressing to coat your salad. Toss and serve.

Kale and Brussels Sprouts Salad with Turkey Bacon

One of my favorite, and easiest salads to-date! I am now officially obsessed with turkey bacon. This is a must try! The best part about salads is that you can adjust the ingredients depending on your preference. I added chicken to mine (and extra turkey bacon)!

Kale and Brussels Sprouts Salad with Turkey Bacon

kale and brussels sprouts salad with turkey bacon

INGREDIENTS:

For dressing:
2 Tbs fresh lemon juice
1 Tbs dijon mustard
1 tsp finely minced shallot
1 small clove garlic, finely minced
1/8 tsp kosher salt
Pinch black pepper
1/4 c extra virgin olive oil

For salad:
2-3 c kale (approx 1/2 a bunch)
1 lb brussels sprouts, shredded using a mandolin or sharp knife
3-4 slices turkey bacon, baked and chopped (I added 6 or 7 slices)
1/4 c almonds, sliced
1/2 c Pecorino cheese, finely grated

DIRECTIONS:

Combine all dressing ingredients in a small bowl and mix. (Alternatively, I sometimes throw everything in a mini food processor and let it do the chopping.) Add in olive oil, whisking (or processing) until combined.

Mix sliced kale and shaved brussels sprouts in a large bowl. Throw in bacon, almonds, and cheese. Pour dressing over the top and toss salad until all ingredients are distributed throughout.

Note: I added chicken breast into my salad for extra protein. And as usual, I made double the amount because  this salad was just as good the day after!

Recipe Source: http://www.sugarandgrace.com/2013/05/02/kale-and-brussels-sprouts-salad-w-bacon-and-pecorino/

Sauteed Brussels Sprouts and Cabbage with Toasted Almonds and Shallots

This recipe takes my love for brussels sprouts to a whole new level! This healthy side-dish/salad is by far the tastiest! I even ate the leftovers cold the next day and it was just as good.

You can adjust the ingredients based on what you have on hand or add more of the ingredients you prefer most. As you can tell I used a lot of cabbage and brussels sprouts, and less of the almonds.

Sautéed Brussels Sprouts and Cabbage with Toasted Almonds and Shallots

brussels sprouts and cabbage salad

Ingredients

2 cups of Brussels sprouts, trimmed and sliced in half
2 cups of purple cabbage, roughly chopped
3 tablespoons of oil
¼ cup of slivered almonds
¼ cup of diced shallots
2 cloves of garlic, minced
salt and pepper

Directions

Heat 2 tablespoons of the oil in a pan oven medium-high heat. Add the Brussels sprouts. Cook the sprouts for about 10 minutes, stirring occasionally, until they start to brown.

While the sprouts are cooking, heat up the remaining 1 tablespoon of oil in a small pan over medium heat. Add the shallots. Sautee for 3-4 minutes until clear and then add in the almonds and garlic. Cook for another 3-5 minutes until everything starts to brown, but be very careful not to burn the almonds or garlic. Remove from the heat.

Once the sprouts have started to brown, add the red cabbage and continue to sauté until the cabbage is tender. Turn off the heat and add the toasted almonds and shallots. Give it a good toss and then season with salt and pepper.  Serve warm.

Serves 6-8 as a side dish

Recipe source: http://www.whatwouldcathyeat.com/2012/11/sauteed-brussels-sprouts-cabbage-with-toasted-almonds-and-shallots/

Brussels Sprout Salad

I LOVE brussels sprouts! This salad just became my most favorite salad ever. It is so easy to prepare and is a different twist on a plain green salad. I am pretty sure I turned my husband on to the beauty of brussels sprouts after this salad.

Best.Salad.Ever. Oh, and it’s a Giada recipe 🙂

Brussels Sprout Salad

brussels sprout salad

Ingredients

Dressing:
1/4 cup extra-virgin olive oil
1/4 cup freshly lemon juice (from 1 large lemon)
Kosher salt and freshly ground black pepper

Salad:
1 1/2 pounds Brussels sprouts
2 cups baby arugula
1 head Belgian endive, cut into 1/2-inch pieces
1/3 cup sliced almonds, toasted* see Tips
1/3 cup grated Pecorino Romano

Directions

Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.

Salad: Using a small paring knife, remove the outer leaves from the Brussels sprouts. (See tips for another use for the cores). Bring a large pot of water to a boil over medium-high heat. Add the Brussels sprout leaves and cook for 1 minute. Drain and put in a bowl of iced water, then transfer to a colander to drain. Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.

Tips:
*To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
*The unused core of the Brussels sprouts can be used in soups and stir-fries.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/brussels-sprout-leaf-salad-recipe.html

Zesty Shrimp Ceviche

This curbs any fancy ceviche craving with the simplicity of this recipe! I made this recipe at Christmas for my huge family and everyone LOVED it! I am not keen on cilantro, but if you are, this recipe will work great with some extra cilantro! What is great about this recipe too is that you can customize it. If you don’t like as much tomato, don’t add as much. If you’d like it a little spicier, keep the seeds in the jalapeño. I am sure you can fancy it up by adding lobster, or scallops! Mmmmm

Zesty Shrimp Ceviche

shrimp ceviche

Ingredients

  • 1 lb jumbo cooked shrimp, peeled, deveined, tails off, chopped
  • 1 medium tomato, diced
  • 1 hass avocado, diced
  • 1 jalapeno, seeds removed, finely diced
  • 1/4 cup chopped red onion
  • 2 limes, juiced
  • 1 tsp olive oil
  • salt and fresh pepper to taste

Directions

Dice your onion. In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let the onions marinate for at least 5 minutes to mellow the flavor.

In the meantime, chop up the rest of your ingredients. In a large bowl combine chopped shrimp, avocado, tomato, and jalapeño. Combine all the ingredients together and gently toss. Adjust the taste with salt and pepper.

Recipe source: http://www.skinnytaste.com/2011/05/zesty-lime-shrimp-and-avocado-salad.html