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Archive for Salad SCD

Salad Sundays: Week 3 White Nectarine, Basil, & Prosciutto

img_0001bWill I ever create a meatless salad? Ok, this is my public vow to post an actually vegetarian salad next week. I’ll try! Don’t tell my lover, spinach, I said this, but Arugula might be my FAVORITE salad base! It is so deliciously lemony/peppery and soaks up dressings in a way I can’t describe. The star of this show, however, is the basil! It is so fresh and divine. You can “chiffonade” the herb if you like, but I love getting a whole leaf in my mouth! yum! White Nectarine, Prosciutto, Basil and Arugula Salad with goat cheese vinaigrette  one bag of arugula one package of prosciutto 3 white nectarines, sliced 1 bunch of basil leaves (save a few) for dressing: (stir all ingredients vigorously and dress salad when ready to serve!) 4 oz. goat cheese 1 teaspoon honey 1 teaspoon vinegar 3 Tbs. Olive Oil pinch white pepper and salt chopped reserved basil leaves

Salad Sundays: Week 2 Harvest Kale Salad

kaleKale is back at it! I have a tough time keeping as many fresh greens as I like before they get relegated to the juicer. And Kale just can’t stop–it stays fresh for a long time, which I appreciate. This weekend I had some girls over for some much needed lady time, and this is what I dished up for us while we ‘dished’ our highs and lows 🙂

Harvest Kale Salad

Two bunches (or half a bag) of Kale (whatever kind you like)
1 apple
1/2 cup sunflower seeds
1/4 cup pine nuts
1/2 cup crumbled gorgonzola

1. Blanch kale, meaning dip it into boiling water and then remove after a few seconds, to soften it. Remove from stalks and dress so that the kale continues to soften under the lemon and vinegar acidity

For Dressing:
whisk together, 
juice of 1 lemon
1/4 cup olive oil
1/8 cup balsamic vinegar
1/4 cup Dijon
pinch salt
pinch cardamom

2. Cut Apple into very thin slices and julienne, meaning cut those slices of apple into thin strips

3. Crumble your gorgonzola

4. Mix the above and remaining ingredients into your dressed kale and enjoy!