Green Goddess

If you've eaten so many salads, you're starting to feel like a bunny - change up your dressings and toppings. It's an amazing way to get a few more green meals before you head for the pizza place. Green goddess dressing is a bit of a throw back to my parents' age but as always, they were right. (To make it truly authentic - you need to add two teaspoons of anchovy paste...but I just can't do it!)

Green Goddess Dressing


- 1 cup mayonnaise
- 1 cup chopped scallions, white and green parts (6 to 7 scallions)
- 1 cup chopped fresh basil leaves
- 1/4 cup freshly squeezed lemon juice
- 2 cloves minced chopped garlic
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup sour cream



Place the mayonnaise, scallions, basil, lemon juice, garlic, salt and pepper in a blender and blend until smooth. Next, add the sour cream and process just until blended. Refrigerate for 15 minutes and serve. (You can also store this in your fridge cold, and it should last up to two weeks)

Salad!

I believe I've mentioned that it's hotter than Cristiano Ronaldo in spandex in Texas at the moment. Times like these, it's hard for even me to want to get into the kitchen and cook anything. We're eating a lot of BBQ and salads at the moment. Here's a new salad recipe to add to your rotation!

Cranberry-Pear Salad (feeds 6-8)



- 12 cups torn spring salad lettuce mix
- 1/2 cup, chopped walnuts
- 3 medium pears, sliced
- 1/2 cup dried cranberries
- 3/4 cup blue cheese crumbles
- 1/3 cup apricot nectar
- 1/3 cup red wine vinegar
- 1/3 cup canola oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons sugar

In a small skillet, melt the sugar over medium heat, stirring constantly. When sugar liquefies, add the walnuts and toss to coat. Immediately pour the walnuts out on a plate to cool and set aside.

In a small bowl, whisk together the nectar, vinegar, oil, mustard, salt and pepper until combined and set aside. In a large bowl, toss together the cooled walnuts, salad greens, pears, dried cranberries, and blue cheese. Drizzle with half the dressing and toss together. Set the dressing out so your guests can add more - it's ready to serve!

It's all Greek to me!

I think Greece is astonishingly beautiful and had the flight been shorter - would have been a prime contender for our honeymoon. The white buildings against the beautiful blue ocean just evoke a feeling of peace and the sun warming your skin. So, take a bowl of this relaxing salad and sit outside and it'll just be our little secret that we're not in Greece mkay?

Greek Salad

• 1 hothouse/English cucumber - unpeeled, and sliced 1/4" thick


• 1 red bell pepper, diced


• 1 yellow bell pepper, diced


• 1 pint cherry tomatoes, halved


• 1/2 red onion, diced


• 8 ounces feta cheese, diced


• 1/2 cup pitted calamata olives (optional if you're a hater like me!)

Vinaigrette

• 2 cloves of garlic, minced


• 1/2 teaspoon Dijon mustard


• 1/4 cup red wine vinegar


• 1 teaspoon dried oregano


• 1 teaspoon kosher salt


• 1/2 cup extra virgin olive oil


• 1/2 teaspoon black pepper

Cut all the vegetables and add to mixing bowl. In smaller bowl, whisk together garlic, oregano, mustard, salt, pepper, and vinegar together until combined. Still whisking, slowly add in the olive oil until thoroughly combined. Pour over the vegetables and toss lightly to coat. Add in olives and feta and toss gently until combined. Set aside for 30-45 minutes until flavors have combined. (Best served at room temp!)

Summertime salads

I tend to eat healthier in the summertime (aside from my love of ice cream), so over the years I've accumulated many recipes for summertime salads. This spicy corn salad is zesty and refreshing all in one!

Spicy Corn Salad

• 1 -14 ounce can of black beans, rinsed and drained
• 2 cups, frozen corn
• 1 red bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1 1/2 teaspoons cumin
• 2 teaspoons hot sauce (Tabasco or Texas Pete both work well!)
• juice of 1 lime
• 2 tablespoons cilantro, minced
• 2 tablespoons vegetable oil
• salt and pepper to taste

Simply mix everything together and the bowl and let it sit for at least 15 minutes for all the ingredients and flavors to blend together. Tastes delicious chilled or room temperature.

Finally, something healthy!

It's starting to warm up here, in sunny Texas and I find myself craving what I lovingly refer to as summer foods - nice cold, crisp salads (okay and ice cream too but we're on healthy at the moment) and ice-cold frozen drinks with little umbrellas in them. We're going for the salad today. This salad with strawberries and crunchy spinach is truly delicious. It won't ever be a burger and fries - but that's okay.

Strawberry and Spinach Salad (this serves about 8 people, so feel free to taper it to your size group)

• 2 bunches of spinach, washed and torn into pieces (or 1 bag prewashed, torn into pieces)


• 4 cups of fresh sliced strawberries


• 1/2 cup vegetable oil


• 1/2 cup white sugar


• 1/4 teaspoon paprika


• 1/4 cup white wine vinegar


• 3 pieces of crispy bacon, crumbled (optional)


• 3 oz, crumbled goat cheese (optional)


• 1/4 cup slivered almonds (you can always use more or less)

In a small bowl, whisk together the oil, sugar, vinegar and paprika together until combined. In a larger bowl, toss together the spinach, strawberries, slivered almonds, and bacon until combined. If you like your dressing mixed in, feel free to pour about half the dressing and toss together - or if you don't, throw the goat cheese on top and add whatever amount of dressing you want on top.

Enjoy!