Have you ever thought about grilling lettuce? Well you will after reading this recipe. It’s a great way to bring more flavors to your fresh salad without adding the calories or the ingredients. T.W.O. combined the grilled romaine with fresh vegetables and a homemade dressing. Check out the recipe below.
Grilled Mediterranean Salad
– 2 heads organic romaine
– 1 ½ cup fresh tomatoes, diced
– 1 cup hearts of palm, sliced
– 4 persian cucumbers, sliced
– ¼ cup basil olive oil
– 2 Tablespoon fig balsamic
– 1 Tablespoon rice vinegar
– ¾ cup lemon juice
– Olive oil (~ 1 teaspoon for drizzling)
- Cut the romaine heads in half, lengthwise. Leave the stem and core intact.
- Drizzle the olive oil and salt and pepper on the halves.
- For the dressing: combine the, basil olive oil, fig balsamic, rice vinegar, lemon juice, salt and pepper. Mix well and set aside.
- On a heated barbeque, place the romaine halves on the grill over low-medium heat. Cook for 2-3 minutes per side. Make sure to watch the lettuce leaves – you don’t want them to start to burn.
- Remove the lettuce and top with homemade dressing, tomatoes, cucumbers and hearts of palm. Add pepper as needed.
Imagine, lounging on the beach looking at the crisp blue ocean waters of the Mediterranean in the warm sun. Besides rose, what else is missing? Of course, some Mediterranean orzo pasta salad! Its refreshing, light and satisfying. See you in paradise!
Mediterranean Orzo Pasta Salad
– 2 cups orzo
– 4-6 cups water
– ¼ cup fresh mint, chopped
– 2 cups cherry tomatoes, halved
– ½ cup red onions, chopped
– ½ cup lemon juice
– 2-3 Tablespoons olive oil
– 2-3 garlic cloves, diced
– 1 cup marinated artichoke hearts (optional)
- Cook orzo as directed on the box.
- Once the orzo is done, strain all the water out. Place in a bowl.
- Mix in chopped mint, cherry tomatoes, garlic, red onions, lemon juice, olive oil, salt and pepper. Add artichoke hearts if deserved.
- Plate and serve! Store leftovers in the refrigerator. If the pasta gets dry, add more lemon juice.
Kale is known as the queen of greens since it has one of the most health benefits than any other vegetable. In one cup of chopped kale, there are 33 calories, 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C and 684% of vitamin K. Impressive, right?! It doesn’t stop there though – – it also is a good source of minerals copper, iron, manganese, phosphorus and potassium. This leafy green also lowers the blood cholesterol levels and reduces the risk of heart disease.
So with that being said, T.W.O. enjoys making kale salads for lunch to ensure they reach their required daily value of nutrients. Check out this Kale, chickpea, and carrot salad and lemon vinaigrette recipe below.
– 2 bunches lacinato kale
– 1- 15 ounce can chickpeas
– 1 cup fresh lemon juice
– 2 cups shredded carrots
– 2 Tablespoons spicy brown mustard
– 4 Tablespoons basil olive oil
– 1 teaspoon Organic Blue Agave
– ¼ cup rice vinegar
– 4 Tablespoons balsamic vinegar
– 1 teapoon garlic powder
– Krazy Salt
Wash and rinse the kale. Remove core stems and chop. (T.W.O. didn’t remove the entire core stem – just the thick part near the bottom. We like the little crunch in our salad!) Place in a bowl. Add the chickpeas. Chopped the carrots in thick slices and add to the salad mixture. The thinner the slices, the soggier the carrots will get as the salad marinates…. So thick slices work best!
In a dressing shaker or cup, add the lemon juice, spicy brown mustard, basil olive oil, rice vinegar, balsamic vinegar, agave and garlic powder. Mix/ Shake well. Add Krazy Salt and pepper to taste.
Toss the salad dressing in the salad mixture and place in the refrigerator to marinate. For best results, leave in for about an hour. You can also leave the kale in a sealed container without it going soggy for up to 2 days. Great idea for weekday lunches!
Happy healthy cooking!
Fresh is the key word in this salad. Fresh basil, fresh mozzarella and fresh tomatoes – – the three most important ingredients to make this salad. Yes, it’s easy and will be a great addition to any meal. T.W.O. is going to feature this salad with cocktail tomatoes instead of cherry tomatoes. Either way, its one salad you can’t go wrong with.
– 8 fresh cocktail tomatoes, quartered
– ½ cup fresh bail leaves, chopped
– 2 cups fresh mozzarella, cubed
– 1/2 cup red onions, diced
– 4 Tablespoons balsamic vinegar
– 2 Tablespoons olive oil
– 1 Tablespoon garlic, diced
IStart off cutting the cocktail tomatoes in quarters. Place in a bowl. Mix, basil leaves, mozzarella along with the salt and pepper. Add in balsamic vinegar, olive oil and garlic. Be careful not to mix to vigorously, you don’t want to break the tomatoes. Place in the refrigerator for 15 minutes to 1 hour.
It’s that easy – ready to serve now!!
It’s a warm evening, and are you trying to find a side salad to go with your meal? Well, T.W.O. has the perfect recipe for you. It’s refreshing, light and has a spike of flavor for you! Check out this recipe that will sure to “mix” up your day!
– 1/4 cup fresh lime juice
– 1 teaspoon lime zest
– 1 teaspoon fresh lemon juice
– 1 tablespoon tequila
– 1 tablespoon agave
– ½ tsp salt
– 1/ 4 cup olive oil
– 2 heads roman salad, chopped
– 1 avocado
– 1/3 cup roasted almonds, chopped
– ½ cup Cotija
In a bowl, add the lime juice, lime zest, lemon juice, tequila, agave, and salt. Whisk together —- Mix well.
In a salad bowl/serving bowl, add the leafy greens, avocado and roasted almonds. Drizzle your desired amount of the dressing and lightly toss. Service with your favorite entrée or add protein like chicken or steak.
Bored of your traditional salad?! We’ll T.W.O. has a new recipe for you! Cabbage crunch salad has been a favorite side dish in T.W.O.’s family for generations. It’s easy, fresh and a crowd pleaser!
– 1 head of green cabbage
– 1 cup green onions, chopped
– 1/3 cup cilantro, chopped
– I package chicken top ramen noodles
-3/4 cups rice vinegar
-1/4 cup red wine vinegar
-1/3 cup vegetable oil
-2 tablespoons white sugar
-1 packet top ramen seasoning (included in package with dry noodles)
– Krazy Salt
Using a sharp knife, cut the cabbage in half. Take the “core” out of each half. Next, cut the cabbage in thin slices to create a “slaw”. Put the cut cabbage in a mixing bowl. Add the chopped green onions and cilantro. Break the top ramen into small clusters over the salad. If you are having a hard time breaking the ramen, place the ramen into a Ziploc bag and pound until small clusters are created. Combine the noodles with the cabbage.
For the dressing, add all the ingredients together and mix well. Add fresh ground pepper and Krazy Salt to taste.
Pour the dressing over the cabbage mixture and toss. Make sure the dressing, ramen noodles and green onions are evenly distributed throughout the cabbage slaw. After everything is mixed well, cover with foil or plastic wrap and put in the refrigerator. It’s best to let the salad marinate for at least one hour before serving. Serve chilled.
Are you a fan of Chinese Chicken Salad? Well, you are reading the right recipe! If you aren’t, that’s okay. Try it out anyways; you might be pleasantly surprised. Thanks to a co-worker, T.W.O. was introduced to Lacinato kale. It is also known as Tuscan kale, Tuscan cabbage, or Italian kale. It is lightly a little sweeter and more delicate than your traditional curly kale. The smooth leaves combined with the rice noodles, crunchy almonds and the mandarin oranges makes this salad a perfect meal!
– 1 bunch Lacinato Kale
– 1 cup mandarin oranges
– 2 cups thin rice noodles
– 1 cup carrots, shredded
– ½ cup roasted almonds, chopped
– Lemon Vinaigrette dressing (Recipe HERE)
– ¼ cup Rice Vinegar
Bring pot of water to a bowl. Once it reaches to a boil, remove from heat and add your rice noodles. Cover and let it sit for 10 minutes. Once the noodles are done, drain and add rice vinegar. Set aside.
Chop the kale and put in a big bowl. Add your rice noodles, mandarin oranges, carrots and almonds. Toss in the lemon vinaigrette dressing. Plate and serve! Feel free to add chicken or any other protein to make it a meal!
Cheers to another healthy meal!
Need to spice up your salad? Well, T.W.O. has the perfect recipe for you. This salad is filled with nutrients, protein and antioxidants and will be sure to leave you wanting seconds! The baby kale leaves are tossed in a homemade lemon vinaigrette, topped with roasted almonds, pomegranates and sliced apples. Oh and it doesn’t stop there-we need protein right? Yes! How about a lean barbeque flank steak that was marinated in Hawaiian teriyaki sauce? You got it! Check out how to make this salad from scratch.
– Baby Kale
– 1 cup pomegranate seeds
– ¼ cup roasted almonds, chopped
– 1 Pink Lady apple, sliced and diced
– 2 cups Trader Joes Island Soyaki sauce
– Flank Steak, lean
– 1 Lemon
– 4 Tablespoons spicy mustard
– 1 teaspoon olive oil
– 1 teaspoon balsamic vinegar
Marinate the flank steak for a minimum of 2 hours prior to barbequing. About 20 minutes before you are ready to barbeque, take the meat out to bring to room temperature. While the barbeque is heating up, prepare your salad.
In a bowl, mix together the kale, pomegranate, roasted almonds and apples. Set aside.
Put the meat on the barbeque and cook on medium heat. The meat should take about 15 minutes depending on your barbeque.
While the meat is cooking, prepare your dressing. In a small bowl, mix together the lemon juice, spicy mustard, olive oil and balsamic vinegar. Add salt and pepper to taste. Mix the dressing in the salad. It is okay to let the salad dressing marinate the kale. Kale won’t get soggy like most lettuce.
When the meat is done, take it off the barbeque and transfer to a cutting board. Thinly slice the meat. Plate the salad and top of it with the flank steak. And that’s it…you have yourself a fresh, hearty salad that will satisfy any audience.
Picture this: A cold autumn’s night with green vegetables, toasted pine nuts, butternut squash and goat cheese. Sounds T.W.O. perfect, right? Well it is! Check out how to make this dish below.
– 1 large butternut squash
– 2 large shallots, quartered
-4 gloves of garlic, skinned and halved
– 1 ½ Tablespoon cinnamon
– 1 ½ Tablespoon nutmeg
-1 large head Swiss chard, stems and leaves chopped separately
-¼ cup pine nuts, toasted
-¾ cups dried cranberries
– ¼ cup honey goat cheese, crumbled
– balsamic vinegar, to drizzle
Preheat oven to 375ᴼ. Peel the squash and cut in half lengthwise. Seed the squash and cut into bite-size cubes. Spray/brush the squash with olive oil and mix in cinnamon and nutmeg. Once the squash is coated, place on a baking sheet and cook for about 30-40 minutes until soft. Check the squash periodically and mix.
At the 20 minute mark, add the garlic and the shallots to the butternut squash on the baking pan in the oven.
While the squash medley is cooking, chop the Swish chard stems and sauté in a fry pan for 3 minutes with a drixzle of balsamic vinegar. After 2 minutes, add the Swish chard leaves.
Mix in the cranberries and the roasted pine nuts.
Remove the squash, shallots and garlic from the oven and add to the Swish chard mixture. Once mixed, remove from stove and plate the ingredients. Add the goat cheese to the top for garnish. Serve immediately.
T.W.O. enjoys having this for leftovers for lunch the next day. Just heat it up in the microwave or on the stove and you will have another tasty meal!
Fall is just not in the air, but also in quinoa! T.W.O. loves making this harvest quinoa salad during the autumn months. It makes a great side dish, lunch meal, or snack! Serve it hot or cold! It’s just not perfect sweater weather, but perfect quinoa weather.
-2 cups water
-1 cup red quinoa, rinsed
-1 green apple
-1 cup spinach
-1/2 cup of dried cranberries
-1 lemon, juiced
-3-4 tablespoons olive oil
-1/3 cup balsamic vinegar
-3 tablespoon apple cider vinegar
-Salt & Pepper
-Goat cheese, crumbled
Bring 2 cups of water to a boil. Add a dash of cinnamon and garlic power. If you want a little kick, add a dash of cayenne pepper. Once the water is boiling, add quinoa and reduce to low-medium heat. Cook for about 12-15 minutes. While the quinoa is cooking, cut the apple (unpeeled) and spinach.
When the quinoa is done, fluff with fork and cool for 10-15 minutes.
Once cool, add olive oil, lemon juice, balsamic vinegar, apple cider, garlic powder, salt and pepper and mix. Next add in apple, spinach and cranberries and mix well.
Allow salad to chill for about 20 minutes. When you are ready to serve, crumble goat cheese over salad. (If you plan to serve, only let quinoa cool for about 2 minutes before adding in the ingredients. Top salad with goat cheese when you are ready to serve.)
*T.W.O. also likes to add grilled chicken breast to the salad or even chunks of roasted sweet potatoes.