Blisstree » salad recipe

Watermelon and Tomato Salad

Linette Gerlach — Fri, 03 Jul 2009 04:09:27 +0000

I have tomatoes and watermelon both growing in my garden. I can’t wait to give this recipe from LiveStrong.com a try with some of my fresh from the garden heirloom tomatoes. I have several varieties and colors growing, I think they would make a fun and interesting salad.

I love cilantro, pair it with the sunny tomato flavor, and the sweet flavor of watermelon, and it’s sure to be a hit. This salad will make a wonderful side dish to a meal made on the grill, and you don’t have to cook anything. Throw it together at the last minute and you’re ready to go.

Watermelon and Tomato Salad

6 Servings

Ingredients:

2 1/2 cups seedless watermelon, in 1-inch cubes (reserve juice)
1 1/2 heirloom tomato cut into cubes
1/2 cup crumbled feta cheese
1/4 cup finely chopped scallions
1/4 cup finely chopped shallot
2 tbsp first cold pressed extra virgin olive oil
2 tbsp red wine vinegar
1/4 cup Italian parsley

Preparation:

Combine the watermelon, tomato, cheese, scallions and salt in a bowl.
Whisk or blend together about two tablespoons of the watermelon juice, oil, vinegar and cayenne.
To serve, dress the salad with this mixture and garnish with cilantro.
Do not refrigerate and serve within 30 minutes.

Nutritional Information Per Serving:

140.7 Calories, 10.3g Fat, 4.2g Saturated Fat, 0.6g Polyunsaturated Fat, 4.9g Monounsaturated Fat, 14.2mg Cholesterol, 272.3mg Sodium, 204.8mg Potassium, 6.8g Carbohydrate, 0.9g Dietary Fiber, 0.4g Sugars, 4.9g Protein

Post from: Blisstree

Watermelon and Tomato Salad

Diane’s Miso Salad

Michelle Smith — Sun, 28 Jun 2009 00:28:07 +0000

Last night, I was Facebooking and my friend, Diane put up a recipe for Miso Salad. The recipe has a few of my favorite ingredients in it – Avocados and Edamame. It sounded so good, that I asked if I could share it with you readers. She said sure and explained that she couldn’t remember where she originally found the recipe idea, but that over time she’d adapted it to the measurements and ingredients below.

I’ve really enjoyed getting to know Diane again through Facebook. We went to school together (7-9th grades) until I moved to Southern California to live with my dad. When I moved back to town, she moved North to the Pacific Northwest, where she still lives today.

Diane has the cutest grandbabies and when she’s not busy with them, she enjoys cooking and tutoring kids with Dyslexia. If you know someone who could use some guidance with their Dyslexia, Diane recommends checking out Bright Solutions for Dyslexia.

Miso Salad

* 3- 4 cups shredded Napa cabbage
* 1 large cucumber – julienne
* ½ c. Daikon (type of Japanese radish, I found it a winco) optional
* 2 c. Edamame (frozen works well)
* 1 – 2 c. carrots – shredded
* ½ c. red cabbage – shredded
* 2 green onions – chopped
* ½ c. cilantro – chopped
* 2 fresh avocados – diced
* 1 c. Crispy wonton strips (cut up wonton wraps about 6 or so and fry in oil, drain before adding)
* Miso dressing (Red Shell brand recommended)

Combine napa cabbage, cucumber, daikon, edamame, carrots, red cabbage, green onions, cilantro and refrigerate. Before serving add miso dressing and then fold in wontons and avocado. I added some kosher salt to taste.

Good with grilled chicken or blue crab & shrimp (my favorite), or just vegetarian.

Image credit: Sxc.hu

Post from: Blisstree

Diane’s Miso Salad

2 Healthy Seafood Salad Recipes

Rachel Segal — Sat, 07 Feb 2009 01:36:09 +0000

Salads don’t have to be boring – there’s no reason at all you should stick with plain old lettuce and carrots to create a light meal. Here are two delicious recipes perfect for making the most of fresh seafood and other healthy ‘good for you’ ingredients. Developed by Chef Owen Tilley. Executive Chef and Director of Culinary, at Nova Scotia’s High Liner Foods, each recipe incorporates seafood into the salad for a fresh taste that will fill you up and of course…tastes fantastic.

Seared Scallop and Quinoa Salad

Ingredients

12 large sea scallops
3 cups cooked Quinoa
½ garlic clove, minced
1 medium cucumber, peeled, diced
1 medium tomato, diced
2 tbs red onion, diced
2 tbs fresh basil, chopped
1 tbs extra virgin olive oil
Juice of ½ lemon
Salt & pepper to taste

Directions

Spray a large sauté pan with pan release and heat over medium high flames. Season scallops, on all sides with salt and pepper. Place scallops in hot pan, do not move. Allow scallops to cook without moving or shaking pan for 2 ½ minutes. You will see the edges turn a deep golden brown. Using tongs carefully flip each scallop individually and cook for an additional 2 to 3 minutes or until center of scallop is opaque. Mix remaining ingredients in a non-reactive bowl and season with salt and pepper to taste. Place about 1 cup of quinoa salad onto center of plate, top with 3 cooked scallops and garnish with a sprig of basil. Serves 6

Asian Tuna and Spinach Salad

For Marinade:
½ cup tamari soy sauce
¼ cup rice wine vinegar
2 tbs sesame seeds
1 tbs fresh ginger, minced
1 tsp fresh garlic, minced
½ tsp red pepper flake (optional)

Combine and set aside

For Salad:
2 ¼ lbs fresh tuna steak
1 lb fresh baby spinach
36 grapefruit segments
3 tsp sunflower kernels
¼ cup red onion, julienne

Pre-heat oven to 450 degrees. Reserve ¼ cup of marinade for dressing. Place tuna steaks in shallow container and cover with marinade. Allow fish to marinade for 10 minutes. Place fish on Teflon baking pan and bake to desired temperature. Remove from oven and allow to rest for 2 minutes. Place reserved marinade in small mixing bowl and whisk in ¼ cup extra virgin olive oil. Toss remaining ingredients in large bowl and dress. Distribute salad evenly over six salad plates. Slice rested tuna and fan over salad. Serves 6

Special thanks to Chef Owen Tilley and High Liner for permission to reprint each recipe.

Image: sxc.hu

Post from: Blisstree

2 Healthy Seafood Salad Recipes