mega veggie salad

i have really been trying hard these last few weeks to drop a few lbs.  my annual trip to miami for art basel is rapidly approaching.  it always seems i need some sort of special occasion or vacation to get my butt in gear.  i recently bought a treadmill and have picked back up running.  i really love it.  it feels so good to sweat.  and walking, quite frankly doesn't do that.  i have been eating a salad almost every night (weekends excluded, of course) with some sort of lean protein.  in order for it to be filling and satisfying, i add a ton of different vegetables, beans, nuts.  this salad is full of artichokes, broccoli, asparagus, chick peas, walnuts (which, by the way, is said to help reduce breast cancer), tomatoes, carrots, celery, cucumbers, and lord knows what else.  and you know what?  it's been working.  i have lost 5 lbs so far, and actually go to bed satisfied and full.  a requirement for any meal i consume!

fall salad

this salad is always a hit.  how could it not be?  toasted pecans, blue cheese...
it has great texture and all the flavors work beautifully together.  i use a mix of radicchio and endive as the base and throw in diced asian pear (with a squeeze of lemon juice to keep it from browning), toasted pecans and blue cheese.  i make a maple vinaigrette that is ridiculously good.  like all of my dressing, they have the same standard ingredients.  vinegar, dijon mustard, a sweetener (honey, agave), but for this i used maple syrup.  good maple syrup.  don't even think about using aunt jemima.  buy some grade "a" maple syrup.  i like to use whole foods 365 brand, pure, organic syrup.  i also like to use white balsamic vinegar.  it has a much more milder flavor than balsamic vinegar.  also, when i am making a salad that has light colors, i don't like to use balsamic - it colors the lettuce brown, which is unappealing, to me at least.  actually, the only time i use balsamic vinegar is with mixed greens now that i think about it.  anyway, make this salad for a special occasion - all of the ingredients are a bit expensive in terms of a salad.  but i promise, you will "fall" in love with it.

ginger miso dressing

when i make a meal for my clients i try to pair the salads so they complement the main dish.  i made a shrimp curry the other night and sent along this salad.  it was a simple blend of romaine lettuce, cucumbers, shredded carrots (shred them yourself, please), artichokes, and chunky tomatoes.  the dressing i made was delicious.  it was easy and quick to make, and i had all of the ingredients in my fridge.  in a large jar add 3 tablespoons of white miso, 3 tablespoons of rice vinegar, 1 tablespoon of brown sugar, 2 teaspoons of sesame oil, 1/3 cup of orange juice ( i bought 2 navel oranges and squeezed the juice out), 1 tablespoon of finely minced ginger, 1/4 cup of vegetable oil, and 1 scallion, minced.  put the lid on and shake, shake, shake!  make your own dressing when you can - they taste better and are better for you!

arugula salad with cantelope

i love this salad.  it is fresh tasting, pretty to look at, and easy to make. the photo really shows how easy and how few ingredients you need to put it together.  add a handful of arugula in a salad bowl, top with fresh cut, diced cantaloupe ( i buy a whole cantaloupe and chop it myself - you should too), then top with pieces of prosciutto.  i like to serve it best with a white balsamic vinaigrette, but a good squeeze of fresh lemon juice and a drizzle of olive oil is really good, too.  the flavors of this salad compliment each other so well.  i have noticed that i have not been eating as many salads as i use to.  i miss them.  i feel so great when i have eaten a salad everyday, whether it's at lunch or dinner.  it just makes me feel better, healthier.  how often do you eat a salad?

wedge salad

i made this for a client of mine that was having company over and wanted a "traditional steak dinner".  what's more traditional than a wedge salad i ask?  i also made creamed spinach, twice baked potatoes, and sauteed mushrooms.  i wish i was his company that evening.  it all looked so good.  there isn't much to this salad.  iceberg lettuce, tomatoes, blue cheese, and bacon.  i substituted prosciutto for the bacon.  prosciutto is so much leaner and i think has a fantastic flavor.  on a baking sheet, lay however many prosciutto slices you want and bake in a 350 degree oven for about 6-7 minutes.  i only used 3 slices for 4 people and i twas plenty.  i also made a white balsamic vinaigrette instead of a blue cheese dressing.  if i can cut the fat, without losing the flavor, i am all over it.  i put four salad wedges in a long, shallow, oval platter and just topped the wedges with the toppings in a very loose and rustic fashion.  i loved the way it looked.  think about how you plate your food, even if it's just for yourself.  it doesn't take any more time, and the results will make you happy.  and make your food taste better.