salad

Calamari Salad

categories: 500 Calories or Less, Posts, Recipes, Salads, Seafood

 

Following an incredibly long time away from my bathroom scale, I got up the courage to get on and face the number that stared back at me. Not bad. For all the eating I had done on my two-week work trip, I was back and while feeling bloated (probably from being on a plane for 8 plus hours), I hadn’t gained a pound…. I couldn’t say the same for my luggage though. But that’s a story for another day.

The scale scare, and the heat and humidity that greeted me upon my return inspired me to go lighter on my meals. I scoured the internet looking for something light, but filling. And I came across this recipe for Calamari Salad. (more…)

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Fattoush [Arabic Salad]

categories: 500 Calories or Less, Arabic Food Made Easy, Posts, Recipes, Salads

 

 

Fattoush has become my Tayta’s favorite salad in recent days. I don’t blame her. It’s a pretty simple salad with tons of flavor. At my parent’s house, we’d usually have Fattoush everyday in Ramadan preceded by lentil soup. I could seriously make a meal out of Fattoush. They two key ingredients: Garlic and Pita Bread. Yes, pita bread. They serve as Arabic-style croutons with much less fat.

The original recipe calls for frying up the pita bread. However, my mother, and Tayta both have been baking their pita bread for Fattoush since as long as I can remember. We’d only get the fried ones for a special treat, namely when my mom hosted her dinner parties.

Fattoush Recipe

Ingredients

1 Large Pita Bread, cut into 1-inch squares
3 Green Onions, chopped
Romaine Lettuce
1 large Tomato
1 Cucumber
Vinegar, to taste (I’d say a couple tablespoons, if not more)
4 cloves Garlic, smashed
1 tablespoon Sumac
1-2 tablespoon Olive Oil
Sea Salt, to taste
 

Directions

Preheat oven to 400 degrees.
Place pita bread pieces on a baking tray and bake for 10-15 minutes, until hardened.
Mix together the vegetables.
Then add the garlic, olive oil, vinegar, salt and sumac.
Top the salad off with the pita bread.

 

Servings: 4

Nutrition Information: Cals 95. Carbs 11. Fat 5. Protein 2g. Sodium 108mg. Sugar 2g.

 

 

Weekend Lunch: Falafel

categories: Posts, Recipes

 

 

 

Homemade falafel requires a food processor. I registered for one – a food processor that is – and then realized it didn’t really match our kitchen, and I didn’t have a place to store it. So we returned the food processor in the hopes that I’ll find one I like. I’ve been searching, but they’re either too big or too small or don’t have all the functions I want/need. I’m sure I’ll buy one, eventually.

Despite the small setback, we’re having falafel sandwiches for lunch today. How? Well, a few weeks ago I was browsing the rice/international aisle at the grocery store and I came across this Near East Vegetarian Falafel Mix.

I’m a bit surprised to see falafel labeled “vegetarian,” considering falafel is basically fried ground chickpeas. Which leads me to wonder what non-vegetarian falafel would be like. Falafel mutation thoughts aside, I decided to give this Worcester, Massachusetts-based Armenian family-owned product a try.

After following the frying directions on the package,I usually like falafel with pita bread, some tahini on the insides, andadd pickled turnips. Today, I wasn’t really in the mood for a sandwich so I mixed some of the falafel with spinach, feta cheese and some tahini.

Final verdict – they didn’t taste bad, but they definitely didn’t taste like falafel. Not only that, but they were falling apart as I was frying them. Fail.

 

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Bresaola and Arugula Salad Plate

categories: Posts, Recipes, Salads

 

A month or so ago, I saw this recipe for Bresaola, Melon & Basil with Tartare Dressing on D’s Kitchen. I’m not a pork eater so the minute I saw these prosciutto-like slices of air-dried, salted beef I knew I had to have it. In all honestly though, I don’t eat melons either. All I could think about was that I wanted bresola in my possession and from there, I’d figure out how to prepare it.

So where does one go about finding said bresola. Since the dried beef is Italian in nature, I decided the best place to get some was The Italian Store, a small Italian specialty store opened in Arlington, Virginia in 1980. I love this little place. They sell all the Italian novelties you crave – including cheeses, meats, sweets, pastas, pasta sauces, etc. It reminded me so much of some of the small auto stops I visited driving through Italy on the Autostrada to Switzerland.

I finally got my Bresaola. According to my dad, bresaola is best eaten as an appetizer or small salad with arugula, lemon and mozzarella cheese.

 

Bresaola and Arugula Salad Plate Recipe

Ingredients

Bresaola (thin slices)
Fresh Lemon Juice, to taste
Arugula
Mozzarella Cheese
Olive Oil
 

Directions

On a flat individual plate or serving plate, carefully place a layer of bresaola
Sprinkle arugula leaves on top
Sprinkle chunks of mozzarella cheese
Squeeze fresh lemon juice on top
Top with some olive oil

 

 

Nutrition Information – Servings: 2. Calories per serving: 149. Carbs 2g. Fat 6g. Protein 21g. Sodium 1443mg. Sugar 2g.

 

 

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Salmon Salad

categories: Posts, Recipes, Salads

After an afternoon of errands, and mostly shopping – and let’s not forget the ridiculously huge Burger Joint burger and side of fries, oh yea and a strawberry milkshake – I thought I should probably take it easy for dinner tonight. It was definitely one of those let’s pretend all the junk I ate today didn’t have any calories kind of day.  Salad is light, depending on the ingredients you use, so I went for a salad. I don’t really have salad items, however I had an unopened package of mixed greens, some smoked salmon and a brand new package of herbed goat cheese I knew I’d be able to put to use. From there, I created the salmon salad.  For dressing, I added a couple swirls of lemon juice.

 

 

Salmon Salad Recipe

Ingredients

Mixed Greens
Smoked Salmon
Capers
Herbed Goat Cheese
Pine Nuts
Lemon Juice
 

Directions

Mix together mixed greens, salmon, capers, goat cheese and pine nuts. Add lemon juice.
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Farewell to Summer

categories: Posts, Recipes, Salads

Friday, September 23 marks the first day of fall. I’ve noticed because I’ve been pining for my boots and thick sweaters and we haven’t had a day over 80 degrees for two weeks. While fall brings us so many delicious flavors (and fabulous fashions) I’d like to bid summer farewell with a special strawberry salad.

Let me note that I really don’t believe in fruit in my salad or on my pizza (tomatoes don’t count). There’s something about mixing salty and sweet in a salad or on a pizza is not appetizing to me. However, I put my predetermined notions aside and took a risk, the result was a beautiful blend of summer flavors.

 

 

Strawberry Pecan Salad Recipe

Ingredients

Mixed Greens
Strawberries
Candied Pecans
Feta Cheese, crumbled
Organic Raspberry Dressing
 

Directions

 Wash Mixed Greens and cut the strawberries into slices.
Mix together mixed greens, strawberries, candied pecans and feta cheese.
Top with organic raspberry dressing.
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