Kale, Butternut Squash and Dates Salad

I don’t have a picture again:(

Excuses include: 2 kids, slow computer, and hunger.

But…I don’t want to forget this recipe. It was so good.

Kale, chopped
Dates, chopped
Butternut squash, steamed and chopped
Onions, sliced and caramelized
Walnuts, roasted and chopped

Saute kale in 1 t. olive oil. Add dates and squash and onions. Season with salt and pepper and top with walnuts.

Optional: Drizzle with vinegar (white wine or balsamic) and a little extra olive oil.


Asian Salad/Rice Bowl with Tuna

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Recipe adapted from’s recipe for Seattle Asian Salmon Bowl:

I adapted them recipe based on what I had in my refriderator at the time and this recipe was still AMAZING!!! It was different, new, light, refreshing, flavorful and very impressive. I will definitely make it again and maybe for company that I want to show off for:)

I substituted tuna for the salmon as it was on sale. I’m glad that I did. It went so well with this dish. I eliminated the sprouts and sesame seeds and added chopped red pepper and thinly sliced jalapenos.

For the dressing, I also used white wine vinegar instead of rice vinegar and eliminated the mirin and wasabi because I didn’t have them. This didn’t matter as the dressing was amazing. No need to go out and buy new ingredients.

Kale Salad with Sweet Potatoes in Yogurt Sauce



Recipe adapted from Moar Fit’s blog for Warm Sweet Potato and Chickpea Salad with Greek Yogurt Dressing:

This is the best thing you can do with kale. It is delicious, healthy and a definite crowd pleaser. I mix sauteed kale with the salad listed above. I sauteed the kale in 1 T. olive oil for 2 minutes. I add 1/4 cup water and cover the pan. I cook the kale on medium for about 8 minutes. Drain the water and mix the kale with the sweet potato salad. Its so hearty. It is great as a potluck side dish for a vegetarian main dish. ENJOY!

Candied Pecans


Recipe from Brown-Eyed Bakers blog for Cinnamon Sugar Candied Pecans:

This is super easy to make and store. Its so handy to have in the pantry. Its a sweet snack fix. Its a great little appetizer to share with company and it goes great on top of salads, ice cream, desserts, etc… I loved having it as if it were a household staple.

Tri-tip Steak Salad with Mango and Avocado

his dinner was simply a great combo! And, super quick to make! Tri-tip steak, mango, avocado and Trader Joes’ sesame Ginger dressing (which is very low-fat!). I had the combination over salad, Jeff had it over rice and Mae had it a la carte. Everyone enjoyed it their own way:)

Green leaf lettuce
avocado, diced
mango, diced
Tri-tip steak
Trader Joes’ Sesame Ginger Dressing
yellow onion, sliced thin

To make the steak, I simply seasoned it with salt and pepper and braised it in the broiler for about 5-6 minutes each side. I tossed all the ingredients into a bowl:)


Corn salad



1 cup corn (fresh or frozen); thawed and cooked (be careful not to over cook)
1 avocado, chopped
1/2 cup cherry tomatoes, quartered
1/4 of a cucumber, seeded and chopped
1/2 a jalapeno, seeded and minced
a handful of cilantro, chopped
about 1 T. olive oil, or less
kosher salt and fresh cracked black pepper, to taste

Combine all the ingredients into a bowl and stir. Serve immediately or refrigerate. Tastes great the next day!

Roasted Pear Salad

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Recipe adapted  from Epicurious’s Bitter Green Salad with Roasted Pears:

This is one of my favorite salads. It is easy, healthy, different, fancy and delicious!!! The only thing I changed is the lettuce. I use Boston lettuce, romaine, escarole and watercrest. If I was going to just use one lettuce for this recipe, I would pick the Boston lettuce.


Salad with Cherries and Avocado in Soy Ginger Dressing


Detox dinner (I say that about all entrée salad meals:)) I LOVED this salad and will definitely make it again. I served it with cheeses and salami, roasted baby potatoes and dip (plain yogurt, salt and cilantro), and white wine.

Butter/Boston lettuce
Cherries, pitted and halved
Pine nuts
avocado, sliced

about 4 t. soy sauce (reduced sodium)
about 1 1/2 T. olive oil
1/2 lemon, juiced
1 t. sugar
1 t. freshly grated ginger

Combine salad ingredients into a large bowl. In a separate bowl, combine dressing ingredients; whisk. Add dressing to salad slowly so you put in your desired amount and don’t overdress.

Three Bean Salad

Adapted from from Cooking Light Magazine’s Three-Bean Salad, September 2012

I’m not much for bean salads, but this one was good. I served it with pork tenderloin and couscous. I thought that the salad was flavorful, but subtle, letting the ingredients speak for themselves. The three beans went together very nicely and the dressing was the perfect amount. I hate it when these kinds of things are over-dressed.  The best part of this salad is the lunch leftovers. This is perfect for eating all week and its filling and healthy!

1 red bell pepper, seeded and cut in half
1 can chickpeas, rinsed and drained
3/4 cup edamame, shelled and cooked
1 1/2 cups fresh green beans, cut into thirds or bite-sizes (boiled for 10 minutes and then cooled in cold water)
1/4 vidalia onion, chopped small
handful of parsley, chopped

2 T. fresh lemon juice
dash of white balsamic vinegar
1 T. dijon mustard
1/2 T. olive oil
kosher salt and fresh cracked pepper, to taste 

Place red pepper flesh-side down on a foil-line cookie sheet. Place in broiler and cook for 10 minute or until blistered. Remove skin and chop. Meanwhile, prepare remaining ingredients. Combine in bowl with dressing. Refrigerate until ready to serve.

Salmon Salad with Blue Cheese and Champagne Grapes

The little family just got home from a trip to Denver. This was my travel detox dinner:) It was perfectly cool, crisp, healthy, non-greasy, and gratifying.

1/4 lb. salmon (lemon, olive oil and kosher salt)
mixed greens (spring mix or something similar)
blue cheese
cucumbers, halved, peeled, and chopped
champagne grapes (Trader Joes seasonal…so good!)

drizzle of balsamic vinegar, olive oil, and honey (right over the top of the salad…I didn’t even blend them. It was perfect and healthy!)

To make the salmon, preheat oven to 350 degrees. Place salmon skin-side down, on a cast iron pan or baking sheet. Top with a light drizzle of olive oil, a pinch of kosher salt, and a good squeeze of a quarter of a lemon. Bake for 11-15 minutes, depending on the thickness of the fish. Let the fish rest.

To assemble salad, place all the ingredients in a serving bowl, toss. Top with salmon and dressing.