Italian Antipasto Salad

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I made this salad for a group of ladies and judging by how little of this was left, it was a hit 😉 The salami and provolone combo is what makes this crave-worthy and I like the different textures of the lettuces. The vinaigrette compliments this salad perfectly, and thanks to the Dijon it stays well mixed for long periods of time. Thanks for reading, enjoy!

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Italian Antipasto Salad – adapted from The Food Network

  • 1/2 head romaine lettuce, cut into bite-size pieces
  • 1/2 head butter lettuce, cut into bite-size pieces
  • 1/2 head iceberg lettuce, cut into bite-size pieces
  • 1 cup rinsed canned red kidney beans, patted dry
  • 1 cup rinsed canned garbanzo beans, patted dry
  • 8 ounces salami, cubed
  • 6 ounces Provolone, cubed
  • Grape tomatoes
  • Red Wine Vinaigrette, recipe follows
  • Salt and freshly ground black pepper

Directions –

Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

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Red Wine Vinaigrette – adapted from Epicurious

  • 1/4 cup red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • Salt and black pepper, to taste
  • 1/2 cup extra-virgin olive oil

Directions –

Pour all ingredients in a 8 ounce jar, replace the lid and shake vigorously.

Grilled Chicken and Pear Salad

Strange combination for this family, but I decided to try it. Grilled fruit is always a good idea, and I’m hoping these pears don’t disappoint! I recently started ordering produce from a local co-op and it’s been a great motivator to try new recipes. I never buy pears, and honestly wasn’t a huge fan – chalk it up to never eating them as a kid. I’m also hoping that the simplicity of the rest of the dish doesn’t equal lack of flavor…we will soon see.

Verdict: All the components of this salad work together really well. They were all leery of the pear, but tried it anyway. I’m pleased with how it turned out, and most of my family (minus the pickiest eater), enjoyed this. Up next, the cheddar biscuits we ate with this salad! 🙂 Thanks for reading, enjoy!

Grilled Chicken and Pear Salad – adapted from Plan to Eat

  • 1 pound chicken breasts, boneless/skinless
  • olive oil
  • kosher salt
  • pepper
  • onion powder
  • garlic powder
  • 2 pears, cored and sliced
  • 6 cups mixed greens with baby spinach
  • Goat cheese, optional

Vinaigrette

  • 2 tablespoons rice wine vinegar
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon honey
  • ¼ cup grape seed or olive oil
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon pepper

Directions –

1. Prepare the vinaigrette and place in the refrigerator for at least 30 minutes.

2. Butterfly each chicken breast or pound to an even thickness. Sprinkle with salt, pepper, onion powder, and garlic powder.

3. Grill chicken and pears until chicken juices run clear and pears and soft, warm, and slightly charred.

4. Remove chicken and pears from grill and slice chicken into strips.

5. Plate greens, top with chicken and pears, sprinkle with goat cheese, and drizzle with vinaigrette

Balsamic Vinaigrette

Quick Post: I love balsamic vinaigrette! This one is full of flavor and it’s not too tangy because the sweetness of the honey mellows out the vinegar. This couldn’t be easier and I used one of my favorite kitchen tools to knock this out. Using the stick blender quickly made this creamy and homogenized mixture. I will make this again as soon as this batch runs out, but thankfully I doubled it to fill my 8 ounce Ball jar perfectly. It’s so good! I’m pretty happy that I don’t have to waste money on store bought dressings that are full of junk – this is a dressing I can feel good about using. Thanks for reading, enjoy!

Balsamic Vinaigrette – adapted from Jan’s Sushi Bar

  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon honey
  • Salt and freshly ground black pepper, to taste
Directions:
1. If you have a stick blender, use it to blitz all these ingredients together. If not, whisk all ingredients together, pour into a glass, sealable container and place in the fridge for at least an hour for the flavors to marry. Enjoy over your favorite salad greens 🙂

Whitefish with Lemon Vinaigrette

Quick Post: I was at a loss as to what I should make for dinner…again. Last night I used my get out of jail free card, and we ordered Chinese. Tonight that wasn’t an option. Yet again, Publix was selling tilapia for $5.99 so that was what I went with. It’s seasoned simply and paired with a fantastic vinaigrette. The family enjoyed this, and I enjoyed the simplicity of the dish and the speed at which it came together; and I will definitely make this again. Thanks for reading, enjoy!

Whitefish with Lemon Vinaigrette – heavily adapted from Giada De Laurentiis

  • 3 TBSP extra-virgin olive oil
  • 2 TBSP unsalted butter
  • Salt and freshly ground black pepper
  • 2 pounds tilapia
  • Lemon Vinaigrette, recipe follows
Directions –
Meanwhile, heat 3 tablespoons and butter of oil in a 14-inch (or 2 smaller) nonstick pan over medium-high heat. Sprinkle the fillets with salt and pepper. Fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.
Drizzle the vinaigrette over and serve immediately.
Lemon Vinaigrette –
  • 1/4 cup fresh lemon juice
  • 2 TBSP dried parsley flakes
  • 2 cloves garlic
  • 2 teaspoons finely grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup extra-virgin olive oil

Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper. (* I used my stick blender and it worked great*)